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Started By
Message
re: Top 5 Food States in US
Posted on 8/12/09 at 1:16 pm to UnluckyTiger
Posted on 8/12/09 at 1:16 pm to UnluckyTiger
quote:
Damn is Cali really that great?
for my tastes it is. The produce is way beyond anything i have ever seen, tons of great ethnic food, and just fresh ingredients in general across the board. Even the fast food spots are better b/c of the produce and mexicans working the joints. I know some people value certain qualities differently.
eta: Cali is also has arguably 2 of the top 5 food cities in america.
This post was edited on 8/12/09 at 1:19 pm
1
Posted on 8/12/09 at 1:17 pm to el tigre
Nothing in Fla has ever impressed me.
Its been quite a few years I will say, maybe things have changed.
Its been quite a few years I will say, maybe things have changed.
Posted on 8/12/09 at 1:18 pm to Kajungee
quote:
Nothing in Fla has ever impressed me.
i actually kind of felt the same until i spent a little time in Tampa/St. Pete. I think just the panhandle is hurting for flavor.....but they have some great ingredients.
Posted on 8/12/09 at 1:35 pm to alange
1. California
2. Louisiana
3. Texico
4. florida
5. virginia
2. Louisiana
3. Texico
4. florida
5. virginia
This post was edited on 8/12/09 at 1:37 pm
Posted on 8/12/09 at 1:41 pm to Charles Bronson
quote:
I hate whenever people from LA try to assert that no one else knows how to season food properly.
Maybe the problem is your fricking taste buds
No, my problem is not my taste buds, I lived in Florida for 8 years, jack arse. Their food sucks!
quote:
Tony's has fricked up too many people in La.
I rarely use Tony's either. If places in Florida would add just a little bit of salt and pepper I'd be happy. They barely even do that!
This post was edited on 8/12/09 at 1:45 pm
Posted on 8/12/09 at 1:49 pm to Lee Chatelain
1. Louisiana
2. New York
3. Illinois (Chicago)
4. Tennessee (Memphis)
5. Texas
2. New York
3. Illinois (Chicago)
4. Tennessee (Memphis)
5. Texas
Posted on 8/12/09 at 2:02 pm to BayouBengal521
FWIW I was going off of produce not necessarily restaurants.
Posted on 8/12/09 at 2:39 pm to kfizzle85
I agree with Cali...I like how even small towns in both CA and LA have some great restaurants and ingredients (produce, protein) and it isn't confined to one city. FWIW I think Gulf Coast fish > West Coast fish
Posted on 8/12/09 at 2:49 pm to Charles Bronson
1.Cali
2.Louisiana
3.Texas
4.NC
5.Washington or Alaska
2.Louisiana
3.Texas
4.NC
5.Washington or Alaska
Posted on 8/12/09 at 4:55 pm to UnluckyTiger
quote:Yes, it is, and here's why it is, and why people in Louisiana can't understand why: when you go to a good restaurant in CA, one where the owner/chef really cares about food, almost everything on the menu is grown/killed/caught within a hundred miles of the restaurant, and most of that stuff is delivered within a day or two of when you eat it, all year round. There aren't many places in the U.S. that can do that. It's why CA cuisine as a category generally consists of simple food made with fresh ingredients and doesn't require heavy saucing, frying, or whatever. You actually let the ingredients come through the food. It's very similar to French country cooking, or Italian cooking. It's about the ingredients. This is what I miss and why I don't particularly care for the food in Louisiana even though I have lived most of my life here. There are great local ingredients in LA, but I would argue that most restaurants don't make use of them.
Damn is Cali really that great?
Posted on 8/12/09 at 5:12 pm to coolpapaboze
quote:
There are great local ingredients in LA, but I would argue that most restaurants don't make use of them.
WTF? shrimp, oysters, crawfish, fish, crabs...
Posted on 8/12/09 at 5:15 pm to Solo
Louisiana, California, Texas, New York, South Carolina
Posted on 8/12/09 at 5:16 pm to Solo
quote:
WTF? shrimp, oysters, crawfish, fish, crabs...
but for my tastes far too often deep fried, covered in heavy sauce, or gobs of butter and cheese, oversalted, or hidden in a heavy pasta dish.
I love an occasional great sauce piquante or gumbo.....but i burn out really quick on it. Raw oysters and boiled crawfish are prob the only 2 classic dishes i always miss.
Posted on 8/12/09 at 5:24 pm to alange
I really think this depends upon what you are talking about.
The average Joe/Jane cooking at home and cooking good I'd say Louisiana is tops, with the rest trailing pretty badly, but restaurants I wouldn't rank Louisiana higher than California, New York, Texas, or other parts of the country. New Orleans is awesome at what they do, but it's very traditional for the most part, and Lafayette rocks the cajun scene but it's pretty small. Baton Rouge isn't really even on the radar IMO as far as restaurants go. It's now become chain food USA as far as I can tell.
The average Joe/Jane cooking at home and cooking good I'd say Louisiana is tops, with the rest trailing pretty badly, but restaurants I wouldn't rank Louisiana higher than California, New York, Texas, or other parts of the country. New Orleans is awesome at what they do, but it's very traditional for the most part, and Lafayette rocks the cajun scene but it's pretty small. Baton Rouge isn't really even on the radar IMO as far as restaurants go. It's now become chain food USA as far as I can tell.
Posted on 8/12/09 at 5:52 pm to alange
I think there are 3 states that are head and shoulders above the rest. In no particular order they are:
California - Variety and quality of ingredients unequaled, diversity and numbers of residents makes this one a no brainer.
New York - Numbers, diversity and competition make this an obvious choice.
Louisiana - The local culture and creativity justify its inclusion.
After those 3 you can argue for many states to fill the other 2 spots.
California - Variety and quality of ingredients unequaled, diversity and numbers of residents makes this one a no brainer.
New York - Numbers, diversity and competition make this an obvious choice.
Louisiana - The local culture and creativity justify its inclusion.
After those 3 you can argue for many states to fill the other 2 spots.
Posted on 8/12/09 at 6:01 pm to Poodlebrain
I agree with Cali as number one followed by ny and la.
Tx>>>fl
Tx>>>fl
Posted on 8/12/09 at 6:30 pm to el tigre
quote:
There are great local ingredients in LA, but I would argue that most restaurants don't make use of them.
quote:
but for my tastes far too often deep fried, covered in heavy sauce, or gobs of butter and cheese, oversalted, or hidden in a heavy pasta dish.
I don't mean to derail the thread and turn this into a nola v rest of la thread, but there are plenty of restaurants in nola that focus on the ingredients, as there are more than a few of your typical classically prepared french restaurants. I would argue that that is primarily the direction of most fine dining establishments in the city nowadays, and I can't even remotely tell you the last time I ordered a piece of fried seafood or some kind of heavy pasta dish.
We don't have the wide variety of produce that Cali has (no one does), but as far as seafood (and meat to varying degrees) goes, it certainly is not any less fresh. On a completely different topic, is every one putting NY in there because of NYC dining? I wasn't aware that they had any particularly great produce or local ingredients to work with.
Posted on 8/12/09 at 6:36 pm to kfizzle85
quote:
nola v rest of la thread, but there are plenty of restaurants in nola that focus on the ingredients, as there are more than a few of your typical classically prepared french restaurants. I would argue that that is primarily the direction of most fine dining establishments in the city nowadays, and I can't even remotely tell you the last time I ordered a piece of fried seafood or some kind of heavy pasta dish.
oh, i agree that NOLA is trying to move in a more fresh direction but po-boys and fried seafood still abound, and the heavy type dishes i named are certainly still more prevelant in NOLA than any other major city i have been to. Some people never tire of that and i understand.
quote:
is every one putting NY in there because of NYC dining? I wasn't aware that they had any particularly great produce or local ingredients to work with.
you forget that NYC is basically a coastal city, great produce stands all over the city, amazing farmers and fish markets, and lush farmland, cattle, and produce (plues wineries and orchards) grown in the Hudson river valley north of NYC.
This post was edited on 8/12/09 at 6:38 pm
Posted on 8/12/09 at 6:45 pm to el tigre
Yeah I'm not trying to say we don't have heavy dishes, it is predominantly classical french, there's no question about it, that is what the city was built on. I don't know what the restaurant scene was like, as a whole, pre 2004ish, because I'm not old enough. So from my viewpoint, nola has a good balance, and one that is adding more fresh-oriented places. I think that is pretty clearly a national trend that has developed with people's attitudes towards remaining healthy, and one that obviously Cali deserves its props for, since that is how they have been doing stuff for forever.
Posted on 8/12/09 at 7:26 pm to el tigre
quote:+1
but for my tastes far too often deep fried, covered in heavy sauce, or gobs of butter and cheese, oversalted, or hidden in a heavy pasta dish.
I love an occasional great sauce piquante or gumbo.....but i burn out really quick on it. Raw oysters and boiled crawfish are prob the only 2 classic dishes i always miss.
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