food hierarchy

[Spider]

[Spider]

[Professor]

[Professor]

BTW, got a birthday coming up this weekend. Gonna have probably my favorite single food - raw P&J oysters on the half shell. A full sack (over 100 oysters) for $54. They are going to be in the water as of 6am Saturday morning, in my car by noon, then in my belly by 3pm. I love winter!

[broken robot]

[PoS]

[Professor]

Something that I've realized about "authentic" cuisines from at least Caribbean and cultures south of the US border (Mexican, Brazilian, etc.) is that it's not very diverse. For instance, "authentic" Cuban cuisine (both as bought in restaurants, and as cooked at home by Cubans from Cuba) is made up of just a few things. Ropa vieja, boliche, black beans, rice, roast pork, plus maybe 5-6 other dishes. That's about it. After about a week of eating, you start having the same thing you had last week. Even the authentic Thai and Vietnamese cuisines have a few rice bowls, some noodle dishes, and that's about it.

[Winchester]

[Dylan]

Love oysters. Generally prefer west coast oysters though (less salty usually, a bit fluffier and bigger too)

[Professor]

Win, check out LA Best seafood. They get their stuff directly from the boats, are located 3 blocks from the airport, and will ship stuff to your door overnight. Live crawfish, live oysters, live crabs (though, I don't think that LA crabs are any better/worse than those from elsewhere in the country), etc.