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A few people have thrown Cajun/Louisiana in with southern cooking. To me there is such a divergence there, completely different cuisines. I know that Louisiana is a southern/southeastern state, but the style of food and cooking is completely different and separate from 'southern' cooking, and I say this as someone who has lived 32 of 37 years in the south.
There are so many versions of "southern cooking" from Low Country, Piedmont, Creole, Cajun and at least a dozen others. The relative isolation of remote areas (prior to the interstates) has led to a rich tapestry of food that is somewhat lacking in other regions.
There are so many versions of "southern cooking" from Low Country, Piedmont, Creole, Cajun and at least a dozen others. The relative isolation of remote areas (prior to the interstates) has led to a rich tapestry of food that is somewhat lacking in other regions.
Sure there are different versions of southern cooking, different variations and variables ... but there is great similarity and commonality in most of it, whether in ingredients, or technique or whatever ... the creole/cajun cooking of Louisiana is so completely different from all of it though. It is almost completely divergent from the rest, it is a category unto itself in my opinion.
Someone asked about foods from other regions not mentioned. Pittsburgh is heavy on Polish, Hungarian, and German foods. I've never liked it. Thank goodness my parents didn't cook it. It's really unhealthy.
East Coast - aside from the diversity - I like the seasonality of it, great fresh stuff in the summer and comfort food in the winter - and the ocean - seafood, tomatoes, blueberries - chowder, baked beans, lobster rolls ---- East Coast.
Someone asked about foods from other regions not mentioned. Pittsburgh is heavy on Polish, Hungarian, and German foods. I've never liked it. Thank goodness my parents didn't cook it. It's really unhealthy.
Oh gosh Hopes! I love that kind of food. I don't know if it's really unhealthy, but it is certainly heavy. I suppose if I ate as much of it as I wanted without any sort of restraint, I'd gain a few pounds! The soups and potato and cabbage dishes I especially love. Especially in the wintertime. When we lived in Seattle there was a food cart there run by a Polish lady - whenever we were nearby we had to stop and eat!
What an awesome question, one that takes a lot of thought, but I will add one thing, Pulled Pork is certainly not a Southwest specialty, it is very southern. that being said, what would I choose? I guess it woul depend on whether I wanted to be really healthy or really love my food: for health, I would say the West Coast, for my favorite foods as you list them, the East coast...
A Richmond Virginia specialty are pulled pork sandwiches with not red but white sauce and pickle relish. Not sweet but a kinda vinergery sauce that compliments the fat in the pork.
Also in Pennsylvania Amish country a white custard pie served with fresh peaches halves put under the broiler for half a minute then covered with a burnt sugar glaze,
A Richmond Virginia specialty are pulled pork sandwiches with not red but white sauce and pickle relish. Not sweet but a kinda vinergery sauce that compliments the fat in the pork.
Also in Pennsylvania Amish country a white custard pie served with fresh peaches halves put under the broiler for half a minute then covered with a burnt sugar glaze,
I had peach halves BBQ'd out on the west coast. Pretty delicious!
East Coast....For NY style pizza.
Cheesesteaks and Buffalo wings are amazing.
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Food for the gods
