I've been reading this book called Road Food, about which I have serious doubts as an actual source of recommendations as I have eaten at most of the restaurants it recommends in California and was only really impressed with one (the astonishing taco shack La Super-Rica in Santa Barbara), but it functions excellently as a source of food porn.

I was especially entranced by its sections on such exotic locales and specilties as Maine (lobster rolls; Indian pudding; Grape-nuts pudding), Vermont (salt pork; red flannel hash; New England boiled dinner; maple cream pie), Pennsylvania (shoofly pie; scrapple; grasshopper pie), Kentucky (sugar pie; chess pie; burgoo), and Iowa (loosemeats.)

I am not even sure what many of those are, but they sound delicious. Has anyone ever eaten any of those items? If so, can you describe them to me?

If not... what are your regional specialties? The more regional, the better! Please describe in mouthwatering detail.

I would reciprocate, but I'm not sure what LA's regional specialties actually are. We seem to specialize in other countries' regional specialties.
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From: [identity profile] jd3000.livejournal.com


Well, we have good seafood here, although we share that with most of the Pacific Northwest. I guess the big regional trend is all that classy 'fusion' cuisine in the expensive restaurants.

-JD
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