re: Louisiana vs Georgia

sure they are but that would mean that isn't native portland or New York cooking.

the creole and cajun styles would be native LA cooking. so just because they have a new orleans style restaurant doesn't make that native new yorker cooking

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Savannah vs NOLA

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You forgot the biggest selling point for Savannah in this matchup:

Savannah wasn't built under sea level. Gotta think that should play into this whole equation somehow.

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or it means you work in the city






And live 30 miles outside of it

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is this hard to grasp?

There's a reason why traffic is bad going into the city in the mornings, and bad leaving the city in the afternoons

that's literally every major city

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sure they are but that would mean that isn't native portland or New York cooking.

the creole and cajun styles would be native LA cooking. so just because they have a new orleans style restaurant doesn't make that native new yorker cooking

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I know that. I was talking about your comment on the spice cabinet.

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There are always people with Tennessee license plates headed that way. Maybe they should build one. The only two in the entire south, outside of Florida, are in Atlanta and Charlotte.

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It'd make a killing

Nashville is growing faster than anyone expected

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the creole and cajun styles would be native LA cooking.

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Creole is an offshoot of French, Spanish, and Caribbean sensibilities. Cajun too to some degree. It's not like that's "native". NYC has the whole melting pot thing going on but more so. It makes for a wonderful variety of quality food. "Native" or not.

well yea if you want to boil it all down we could say all food comes from another country. Im just saying there is a distinct LA style of food, actual multiple styles.

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the coast have the best food because seafood kicks the shite out of everything.

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Seafood is great, but it's the multiple influences and melding food cultures that make places on the coastline great places for food. Generally if it has a major seaport, it has amazing food from all over the world.

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All of that is pretty native to south LA and the food brought by the Acadians.

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My real point with that is "native" food would be food the indians ate. All of our local styles are a result of the ingredients of the region and the many food cultures that came together to cook them.

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And Georgia's coast is better than LA's coast.


We have actual barrier islands with beaches, and marshes behind them, LA just has swamps that slowly get saltier.

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this has nothing to do with the food