Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Clearly you are the gourmand here CIA is excellent, good for her..shrimp and crab boil, fresh, yum..... Baltimore cracked crab...Cant get that here either
im sure u like me would not be caught dead at a red lobster or applebees
I like the deep-fried soft-shell blue crab you get from the east coast, but I truly love the giant red or blue king crab we get in Alaska. They are sweeter and better tasting than the giant golden king, snow, or dungeness crab, imo.
A lot of those recipes do not originate from the southern States. Be careful, or you might be labeled a "food snob" like New Yorkers.
There are certainly enough recipes and techniques that were developed in southern States to qualify it as a unique cuisine, but there are also many recipes and techniques that were derived from other sources (primarily the french) that are also considered southern cuisine when they are not.
A lot of those recipes do not originate from the southern States. Be careful, or you might be labeled a "food snob" like New Yorkers.
There are certainly enough recipes and techniques that were developed in southern States to qualify it as a unique cuisine, but there are also many recipes and techniques that were derived from other sources (primarily the french) that are also considered southern cuisine when they are not.
The French influence in the South goes back over 350 years. I don't think they can necessarily be seperated as you may imply.
Perhaps if you took 2 seconds to actually look at where I live before you attempt to upbraid me, you could have stopped yourself.
I live an hour away from either coast, so, no, we dont have any good fishing locally, unless you count catching stumpknockers as fishing.
I think perhaps knowing the difference between a purveyor and a supplier might help you before you make any more comments about things you really dont understand regarding restaurants, fine dining, and our (sic) local wharf.
Nice try at deflection!
I read that you lived away from the coast but that was not my point and you know that. I was responding to your comment about the value - or lack there of in your opinion- of local seafood. But I guess you know it all as usual.....
Perhaps if you took 2 seconds to actually look at where I live before you attempt to upbraid me, you could have stopped yourself.
I live an hour away from either coast, so, no, we dont have any good fishing locally, unless you count catching stumpknockers as fishing.
I think perhaps knowing the difference between a purveyor and a supplier might help you before you make any more comments about things you really dont understand regarding restaurants, fine dining, and our (sic) local wharf.
And if you live in such a dining depressed area, how did you become such an 'expert' on fine dining and restaurants......it boggles the mind.
And if you live in such a dining depressed area, how did you become such an 'expert' on fine dining and restaurants......it boggles the mind.
Did you really think I was born and raised here in FL?
Or have even lived in the States my whole life?
Too bad you cant be bothered to look at anyones profile page before making a gaffe.
Please point out where I said where I live is a "dining depressed area".
Because I didnt.
Flail away, honey, you just keep digging that hole deeper.
The French influence in the South goes back over 350 years. I don't think they can necessarily be seperated as you may imply.
Considering the fact that much of the South and the Midwest lies within the confines of Louisiana Territory, I dont see how the other poster is calling French technique into question.
Not to mention other parts of the South settled by the French.
Did you really think I was born and raised here in FL?
Or have even lived in the States my whole life?
Too bad you cant be bothered to look at anyones profile page before making a gaffe.
Please point out where I said where I live is a "dining depressed area".
Because I didnt.
Flail away, honey, you just keep digging that hole deeper.
Oh I see...you are a Jack of all trades whom knows everything. Got it! A legend in your own mind.
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
CIA is excellent, good for her..shrimp and crab boil, fresh, yum..... Baltimore cracked crab...Cant get that here either 
