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re: 50 States ranked by food and drink: 7 SEC states in top 15
Posted on 7/8/14 at 8:47 am to TigersOfGeauxld
Posted on 7/8/14 at 8:47 am to TigersOfGeauxld
The northwest part of LA has the best meat pies and tamales in the world too 
1
Posted on 7/8/14 at 9:24 am to REG861
quote:
Brisket is not bbq.
quote:
You'll have to take that up with 90% of the restaurants around the country claiming to be BBQ
These same restaurants also serve salads.
Salads like brisket, is not BBQ.
Posted on 7/8/14 at 9:35 am to tylerdurden24
Still kinda hard to think of Texas as an SEC state.
Posted on 7/8/14 at 9:38 am to gadawg6973
quote:
You have not been to south Alabama then. They have much better food than any thing in Georgia. Fresh.
No offense, but I'm guessing you're not really hitting up the food scene in Atlanta often. West Midtown, Inman Park, etc. are getting national acclaim for new restaurants.
Posted on 7/8/14 at 9:48 am to Pettifogger
quote:
No offense, but I'm guessing you're not really hitting up the food scene in Atlanta often. West Midtown, Inman Park, etc. are getting national acclaim for new restaurants.
As an Alabamian, I agree with this. Was over this past weekend and the choices there are unbelievable.
Posted on 7/8/14 at 9:58 am to tylerdurden24
Posted on 7/8/14 at 10:13 am to Nado Jenkins83
Yes!
Zwolle tamales and Lasianne's (sp) Natchitoches meat pies.
Zwolle tamales and Lasianne's (sp) Natchitoches meat pies.
Posted on 7/8/14 at 10:16 am to tylerdurden24
Predict folks won't read criteria and make stupid comments.
Posted on 7/8/14 at 11:14 am to tylerdurden24
Louisiana should easily be #1.
The French Quarter alone has one of the largest concentrations of fine dining establishments anywhere on the planet.
And one of the most renowned restaurants in the world isn't even in the Quarter, but in Uptown NOLA - Commander's Palace.
Then you got Magazine Street, Mid-City, Bywater, Lakefront, Maple St, North Shore, etc.
And within 50-150 miles to the west and WNW of New Orleans lies an area whose incredible cuisine the rest of the nation keeps trying to duplicate, but never will -Acadiana (Cajun country.)
Not to mention the monumental plethora of gourmet dishes served on fall Saturdays on the campus of Louisiana State.
The French Quarter alone has one of the largest concentrations of fine dining establishments anywhere on the planet.
And one of the most renowned restaurants in the world isn't even in the Quarter, but in Uptown NOLA - Commander's Palace.
Then you got Magazine Street, Mid-City, Bywater, Lakefront, Maple St, North Shore, etc.
And within 50-150 miles to the west and WNW of New Orleans lies an area whose incredible cuisine the rest of the nation keeps trying to duplicate, but never will -Acadiana (Cajun country.)
Not to mention the monumental plethora of gourmet dishes served on fall Saturdays on the campus of Louisiana State.
This post was edited on 7/8/14 at 11:30 am
Posted on 7/8/14 at 11:51 am to kennymorgan
Hell yeah to those Natchitoches meat pies......hell flicking yeah. 
Posted on 7/8/14 at 12:18 pm to PintobeansnCornbread
quote:
Hell yeah to those Natchitoches meat pies
Posted on 7/8/14 at 12:18 pm to PrideOfTheSouthland
quote:
However, no matter where the location. BBQ is pull pork and pork ribs (hell I'm pissed I even have to clarify ribs have to be pork).
Smoked chicken and brisket are exactly that. Barbqued chicken and beef. It is NOT barbecue.
Bleah. Of course it is. You know why pork is so popular in the South? Because the South was poor, and pigs can fend for themselves. That's it. It isn't because of some purity-of-barbecue nonsense.
Personally I've had better BBQ in KC than anywhere including Texas. Pork, beef, and chicken.
Posted on 7/8/14 at 2:23 pm to finestfirst79
quote:
Bleah. Of course it is. You know why pork is so popular in the South? Because the South was poor, and pigs can fend for themselves. That's it. It isn't because of some purity-of-barbecue nonsense.
This.
BBQ is pork in the Deep South and beef in Texas because of regional livestock preference. Beef BBQ wasn't a recent phenomenon in Texas or KC. It is primarily a creation of historic factors and is every bit as genuine as southeastern pork BBQ.
Also, south LA seafood is great, but having spent several months in the tidewater, the crab cakes there are better. And count me as someone who has been to a lot of the historic restaurants in NO and absolutely loves LA food.
And for the poster who said fish tacos are nasty; I thought so too until I went to south LA and had some Cali fish tacos. You can get passable substitutes in Texas and LA if you ask for blackened and it's a good restaurant, but it's just not the same.
Posted on 7/8/14 at 3:18 pm to cokebottleag
I'm realizing that in some ways I'm glad for these Texans. It makes me feel better about being less "Southern" than the other fanbases.
The South is best when mixed with the West.
The South is best when mixed with the West.
Posted on 7/8/14 at 3:21 pm to cokebottleag
The very origin of the term "barbecue" came to the U.S. via Mexico and Texas, fyi. Its as much cowboy fare as black people food.
quote:
In the U.S., barbacoa is often prepared with parts from the heads of cattle, such as the cheeks. In northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat (cabrito). In central Mexico, the meat of choice is lamb, and in the Yucatan, their traditional version, cochinita pibil (pit-style pork), is prepared with pork.
Barbacoa was later adopted into the cuisine of the southwestern United States by way of Texas, which had formerly been a part of northern Mexico. The word transformed in time to "barbecue",[2] as well as many other words related to ranching and Tex-Mex cowboy or vaquero life.
This post was edited on 7/8/14 at 3:23 pm
Posted on 7/8/14 at 8:08 pm to Numberwang
quote:
Most etymologists believe that barbecue derives from the word barabicu found in the language of the Taíno people of the Caribbean and the Timucua of Florida, and entered European languages in the form barbacoa. The word translates as "sacred fire pit".[1] The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks. Traditional barbacoa involves digging a hole in the ground and placing some meat (usually a whole goat) with a pot underneath it, so that the juices can make a hearty broth. It is then covered with maguey leaves and coal and set alight. The cooking process takes a few hours. Olaudah Equiano, an African abolitionist, described this method of roasting alligators among the Mosquito People (Miskito people) on his journeys to Cabo Gracias a Dios in his narrative, The Interesting Narrative of the Life of Olaudah Equiano.[2]
Comes from Caribbean via Africa. Nice try though.
Posted on 7/9/14 at 7:09 am to Politiceaux
Once again, Missouri kick arse! Waffle cones were invented at the 1904 worlds fair when the ice cream vendor ran out of cups and made a deal with the guy selling waffles. But WAIT!!! THERE IS MORE!
•The Slinger - Typically two eggs, hash browns, a hamburger patty all covered in chili. Breakfast of champions.
•Toasted Ravioli - invented in 1943 or 1944 at Oldani's on “The Hill” by chef Terry Lane
•A number of soft drinks by Charles Leiper Grigg (1868-????) born in Price's Branch, Missouri.
?Whistle™ in 1919 while working for Vess Jones. Slogan: "Thirsty? Just Whistle"
?Howdy (another orange flavor) while working for Warner Jenkinson Co.
?7-UP™ in 1929 originally called "Bib-Label Lithiated Lemon-Lime Sodas" at his own company "Howdy".
•TUMS® antacid (OK not technically a food) invented 1928 by pharmacist Jim Howe.
•Hot Dog on a bun for the first time made and sized for it. Served by Arnold Feuchtwanger.
•Iced Tea - by Richard Blechynden.
•The Slinger - Typically two eggs, hash browns, a hamburger patty all covered in chili. Breakfast of champions.
•Toasted Ravioli - invented in 1943 or 1944 at Oldani's on “The Hill” by chef Terry Lane
•A number of soft drinks by Charles Leiper Grigg (1868-????) born in Price's Branch, Missouri.
?Whistle™ in 1919 while working for Vess Jones. Slogan: "Thirsty? Just Whistle"
?Howdy (another orange flavor) while working for Warner Jenkinson Co.
?7-UP™ in 1929 originally called "Bib-Label Lithiated Lemon-Lime Sodas" at his own company "Howdy".
•TUMS® antacid (OK not technically a food) invented 1928 by pharmacist Jim Howe.
•Hot Dog on a bun for the first time made and sized for it. Served by Arnold Feuchtwanger.
•Iced Tea - by Richard Blechynden.
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