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#1

Off Topic Discussion / Re: Regional food

Last post by LilCerberus - Today at 01:03:25 PM

Before the carpet baggers took over, Carolina style barbeque (pulled pork & vinegar) & pecan pie were a big deal around here.....

Are they not anymore? Or did they change it? Never been there, but I have relatives that moved down.

There's a few out of the places & way out of the way place that still serve southeastern cuisine, but the main roadways downtown hotspots have all steered towards foreign food, mostly Greek & Asian and way too many coffee places that don't last.....

#2

Off Topic Discussion / Re: Regional food

Last post by HappyGilmore - Today at 09:30:55 AM

Where to start?
New Orleans is home to a lot of food, so I'll probably miss some, or have to explain that this dish didn't originate from New Orleans, but around Lafayette.
We have: Poboys, gumbo, jambalaya, red beans and rice, Calas Here's a link to a nearly forgotten food item, Étouffée, Banana's Foster, Pralines, Sno-Balls, Doberge Cake. There are some that are extremely present in New Orleans that didn't originate from here (such as boudin, muffulettas, andoullie sausage) and some that have a longer origin (such as dirty rice and maque choux)
There's others, but I haven't had them yet; be it from little to no places serves it (Turtle soup) or it doesn't catch my interest (Oysters dishes)

I'm hoping to visit one day.

Before the carpet baggers took over, Carolina style barbeque (pulled pork & vinegar) & pecan pie were a big deal around here.....

Are they not anymore? Or did they change it? Never been there, but I have relatives that moved down.

#3

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#9

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#10

Off Topic Discussion / Re: Regional food

Last post by zombie no.one - Today at 04:38:42 AM

family on my mother's side originate from Cornwall (England), where the Cornish Pasty reigns supreme



main ing. are beef and swede.... also potato. originally made for miners as they were convenient to carry around.

love them but I have to have ketchup. dealbreaker