Food better here(BR) than east coast easily...

Food better here(BR) than anywhere....

FIFy

I'm not referring to any chain...I'm saying that food prepped here by individuals for any occasion including restaurants(chains or hole-in-walls) are better than most on the east coast.

The variety of ways food is prepped here is astounding imo. I've had about 10 different types of jambalayas in the past year just for example. I can say this for gumbos and grilling meats too.

Fish of choice where I lived in the east was Flounder and usually prepped the same and mostly tasted like crap. Just one example. Not much variety or spice to bbq's at all for another example.

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I'm not referring to any chain...I'm saying that food prepped here by individuals for any occasion including restaurants(chains or hole-in-walls) are better than most on the east coast.

The variety of ways food is prepped here is astounding imo. I've had about 10 different types of jambalayas in the past year just for example. I can say this for gumbos and grilling meats too.

Fish of choice where I lived in the east was Flounder and usually prepped the same and mostly tasted like crap. Just one example. Not much variety or spice to bbq's at all for another example.

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Historically perhaps DP40, but most Americans, including Louisiana, do not cook in their house anymore anyway, so I'd say it's a moot point. Louisianians probably do more so than other parts of the country, and perhaps we do well what we do here, but I wouldn't say that we are very well rounded on a whole in cooking anything but our regional dishes. What we do here we do well I suppose, and what others do on the east coast they probably do well also.


I just fashion all of this to more of a legend we all embrace as fact here rather than the God's honest truth. Seriously DP, we've been milking that traditional food thing for a long time, and while some still do cook here in South Louisiana of course, and do it well, more people now than ever do not cook, but reheat, and yet still claim that we do it best here, and yet eat out at chain restaurants and rarely if ever even turn their own stove on to create a meal. That's just a fact in all parts of the country, including here. It's just that we still boast about something fewer and fewer do today, COOK.

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VOR

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I want what Ty is smoking this morning.

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Well, maybe I'm lucky to have family and friends here that "cook" and not reheat.

More hunters and gardeners here than I've experienced in the east. Maybe it's just my circle of friends and family, but I here coworkers talking about gardening and/or hunting all the time too.

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I am as well DP40, but there has still never been a time in America where fewer Americans actually cook than right now, and it's here as well. I just find more and more people hanging their hats on something we all did here at one point, and it's become more of a legend than an actual reality that people are hanging their hats on. That's not to say all, because there are plenty of people who can cook their tails off, on here especially, but overall, I don't see it. What I see for BR especially is a place that is somewhere in the TOPS in the country per capita in Chain Restaurants and Fast Food Joints. You don't get to that level of FAIL with people who take their food so serious as we like to say we do.

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What I see for BR especially is a place that is somewhere in the TOPS in the country per capita in Chain Restaurants and Fast Food Joints.

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I see this thrown around on here WAAAAAY too much. Is there a link to back this up?

Sure there's a bunch of chain restaurants here, but there's just as many is EVERY city the same size as BR.

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Is there a link to back this up?

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i am not disputing it but curious of this myself. i have been spending a lot of time in houston lately and see plenty of chain restaurants. i am staying at a friends apartment on westheimer at kirby and there are chains everywhere.

Just because we don't cook as much as a society as we used to doesn't mean we can't still cook great food. I may go out to eat more than my grandmother did, but I still cook.

I only cook etouffee a few times during crawfish season but I still do it better than any restaurant.

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What I see for BR especially is a place that is somewhere in the TOPS in the country per capita in Chain Restaurants and Fast Food Joints.

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This is ridiculous, the tops in chains per number of residents would easily go to Lawton, OK, or the Stafford, Virginia area, just saying.

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That's why the food is generally better here, because we care about it so much. I think the #7 on the fast food chart is an anomaly, a combination of having a large minority population and a major college town, that's 2 groups who eat a lot of fast food.

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Good points for sure, but there's a butt load of grown up whites going to the ones littering South Baton Rouge as well. I think it's all over the place, and is a part of a general laziness that has taken root all over this country, and Baton Rouge is not exempt from it.

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I think what we are referring to is the south Louisiana food culture. If you go to a party or almost any gathering in this area, you are as likely to hear a bunch of men swapping recipes and food idea as the women, maybe more of the men. Primary topics when people meet are football and food, not necessarily in that order.

You just don't find that in other areas, maybe SF, NY & CHI, but that's it. Now I go to Vermont a lot, they talk about food, but what they re discussing is where it came from, is it organic, they really don't give a shite what it tastes like.

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Good points as well...

And it's who you and I probably run into a lot, However, our numbers are dwindling... FAST.


We are being replaced by the Mac and Cheese generation who were raised on fast food and microwave garbage as well as quick fix box crap. Not to say there isn't a bright side to it, because all over this country there is a food revolution taking place within the younger adults who see what's going on and are deciding to make better decisions for themselves. I just don't know how many of them there are and if they will make a big enough impact here as well as elsewhere to slow the culinary freefall.