Omelet wrote:
> In article >,
> Sqwertz > wrote:
>
>> On Tue, 25 May 2010 20:07:39 +0200, ChattyCathy wrote:
>>
>>> ... "American cuisine" - as in the the United States of America (USA)?
>> Roasted or grilled meats, potatoes, and garden salads.
>>
>> -sw
>
> Hot dogs and Apple pie...

I suspect Germans were eating wurst long before we did in the US, and
apple pie is very English.

I was thinking pumpkin, corn and potatoes were fairly native to the all
the Americas but could be wrong....?

Don Martinich wrote:
> In article >,
> (Victor Sack) wrote:
>
>
>> As to the all-American dishes, beef steaks and roast prime rib come
>> immediately to mind. By the way, it is interesting that such cuts as
>> porterhouse, t-bone, or ribeye appear to be relatively recent phenomena.
>> When I look at the menus from as late as the 1960s, virtually the only
>> steaks listed are sirloin steak, tenderloin steak, filet mignon, minute
>> steak and an occasional chateaubriand.
>
> Your menu sample is inadequate for whatever reason. The steak cuts from
> the short loin of the beef; the porterhouse, t-bone, and the strip
> (known in California as the New York Cut) or the ribeye (aka ribsteak)
> have shown up on menus here in the West since the 19th century. Meat cut
> nomenclature in the US can be pretty confusing. For instance, what we
> call a New York cut is known in other parts of the country as a Kansas
> City cut, a club steak, or just a plain strip steak. So that might be
> part of your problem? The idea that restaurants would not serve the
> premium cuts from beef in a beef eating country is just not valid.
>
> D.M.


In addition, working from a (restaurant?) menu won't give you a true
picture of what was available. It's not very common except at
dedicated steakhouses to see bone-in steaks, is it?

gloria p

On 5/25/2010 10:21 PM, Omelet wrote:
> In article<f7ednZFbLvVBo2HWnZ2dnUVZ_smdnZ2d@giganews. com>,
> George > wrote:
>
>> Some of the folks who worked for me in Saudi wanted to eat a typical
>> American "country" meal. We had been talking about foods eaten during
>> WWII, the Brits all talked about cabbage, brussels sprouts, mutton, and
>> Spam. The Germans and Dutch talked about sausage, cabbage, potatoes, etc.
>>
>> Invited the crew and their families to the house and made a huge pone of
>> cornbread and cooked up a big pot of lima beans with sausage. Most just
>> looked amazed at the meal until they ate it. Somewhere in Europe today
>> there are probably some of my friends eating beans and cornbread and
>> amazing their families and friends. Got to be a regular thing, we called
>> it "war dinner."
>>
>> Basically it boils down to eating foods you are used to and grew up with
>> and they become favorites. I never ate lobster, tuna or salmon (except
>> from a can in the case of tuna and salmon) because they aren't normally
>> found along the Texas Gulf Coast. Anything else that crawled, swam, flew
>> or ran along the ground or a tree limb was fair game.
>
> Fried tree squirrel anyone?<g>

I prefer mine brasied or stewed.

Bob

On Tue, 25 May 2010 11:57:59 -0700, Lew Hodgett wrote:

> Introduced by the German immigrants, the way it is served in the USA
> is limited only by the number of people who prepare and serve them.

This is for Paul Cook, who says I'm anal:

Many people have more than one way to prepare a hot dog. So the above
sentance would read better if it said: "Limited only by the number of hot
dogs, past, present, and future".

ObNonAnalFood: Nathans Sweet Horseradish Pickles? Sounds interesting.

-sw

In article >,
Goomba > wrote:

> Omelet wrote:
> > In article >,
> > Sqwertz > wrote:
> >
> >> On Tue, 25 May 2010 20:07:39 +0200, ChattyCathy wrote:
> >>
> >>> ... "American cuisine" - as in the the United States of America (USA)?
> >> Roasted or grilled meats, potatoes, and garden salads.
> >>
> >> -sw
> >
> > Hot dogs and Apple pie...
>
> I suspect Germans were eating wurst long before we did in the US, and
> apple pie is very English.
>
> I was thinking pumpkin, corn and potatoes were fairly native to the all
> the Americas but could be wrong....?

The great "melting pot". <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
Bob Muncie > wrote:

> On 5/25/2010 10:21 PM, Omelet wrote:
> > In article<f7ednZFbLvVBo2HWnZ2dnUVZ_smdnZ2d@giganews. com>,
> > George > wrote:
> >
> >> Some of the folks who worked for me in Saudi wanted to eat a typical
> >> American "country" meal. We had been talking about foods eaten during
> >> WWII, the Brits all talked about cabbage, brussels sprouts, mutton, and
> >> Spam. The Germans and Dutch talked about sausage, cabbage, potatoes, etc.
> >>
> >> Invited the crew and their families to the house and made a huge pone of
> >> cornbread and cooked up a big pot of lima beans with sausage. Most just
> >> looked amazed at the meal until they ate it. Somewhere in Europe today
> >> there are probably some of my friends eating beans and cornbread and
> >> amazing their families and friends. Got to be a regular thing, we called
> >> it "war dinner."
> >>
> >> Basically it boils down to eating foods you are used to and grew up with
> >> and they become favorites. I never ate lobster, tuna or salmon (except
> >> from a can in the case of tuna and salmon) because they aren't normally
> >> found along the Texas Gulf Coast. Anything else that crawled, swam, flew
> >> or ran along the ground or a tree limb was fair game.
> >
> > Fried tree squirrel anyone?<g>
>
> I prefer mine brasied or stewed.
>
> Bob

You've never had a tender one?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Wed, 26 May 2010 00:12:13 +0100, Janet Baraclough
> wrote:

>The message >
>from Ranée at Arabian Knits > contains these words:
>
>> In article
>> >,
>> Christopher Helms > wrote:
>
>> > Apple pie is actually a British import.
>
>> That is true, but it isn't like American apple pie. #
>
> What is the difference?
>
> Janet
OT but do you realize that <wiki> is from Hawaiian and means fast? I
love to see Hawaiian words getting Americanized. Akamai, meaning
smart, is another Hawaiian word.

aloha,
Cea

On 2010-05-26, pure kona > wrote:

> love to see Hawaiian words getting Americanized. Akamai, meaning
> smart, is another Hawaiian word.

Is that like those Hawaiian street signs.

On-eh-way
On-ee-way.... no wait!
One Way!

nb

On Wed, 26 May 2010 04:19:58 GMT, notbob > wrote:

>On 2010-05-26, pure kona > wrote:
>
>> love to see Hawaiian words getting Americanized. Akamai, meaning
>> smart, is another Hawaiian word.
>
>Is that like those Hawaiian street signs.
>
>On-eh-way
>On-ee-way.... no wait!
>One Way!
>
>nb

Some of us/we purists do not believe in diacritical marks. The
daughter of the foremost Hawaiian language dictionary, Pat Bacon of
Mary Pukui, does not use them and I refuse to do so also. We never
had them growing up. So use your good mind and forget all that
diacritical help.

aloha,
Cea

notbob > wrote:

>On 2010-05-26, Becca > wrote:

>>> gumbo
>>> crawfish
>>> red beans and rice

>Great suggestions, but hardly universal US cuisine. Not too many
>people eating crawfish at the Cody Stampede or red beans and rice
>while ice fishing in MN. Hell, it's damn near impossible to find
>crawfish in CA, where Cajun festivals were epidemic 20 yrs ago, but a
>cobweb-covered memory, now.

_Trout Fishing in America_ was a nationwide best seller, so let's
say trout is an all-American food.

I dearly loved getting trout and waffels in the South. Better
than chicken and waffels, for breakfast.

Steve

"Omelet" wrote:

> Fried tree squirrel anyone? <g>

They are too small to be anything but a PITA to dress out; however,
fox squirrels are another matter.

Lew

Omelet > wrote:

> George Shirley > wrote:

>> Some of the folks who worked for me in Saudi wanted to eat a typical
>> American "country" meal. We had been talking about foods eaten during
>> WWII, the Brits all talked about cabbage, brussels sprouts, mutton, and
>> Spam. The Germans and Dutch talked about sausage, cabbage, potatoes, etc.
>>
>> Invited the crew and their families to the house and made a huge pone of
>> cornbread and cooked up a big pot of lima beans with sausage. Most just
>> looked amazed at the meal until they ate it. Somewhere in Europe today
>> there are probably some of my friends eating beans and cornbread and
>> amazing their families and friends. Got to be a regular thing, we called
>> it "war dinner."

>> Basically it boils down to eating foods you are used to and grew up with
>> and they become favorites. I never ate lobster, tuna or salmon (except
>> from a can in the case of tuna and salmon) because they aren't normally
>> found along the Texas Gulf Coast. Anything else that crawled, swam, flew
>> or ran along the ground or a tree limb was fair game.

>Fried tree squirrel anyone? <g>

Kermit Lynch (locally famous foodie) has a squirrel stew. It
involves 30 squirrels and a large pot.

Steve

On 2010-05-26, pure kona > wrote:

> Some of us/we purists do not believe in diacritical marks. The
> daughter of the foremost Hawaiian language dictionary, Pat Bacon of

Yeah..... couldn't find 'em on my Mavis Bacon software, either!

nb

Goomba > wrote:

>I suspect Germans were eating wurst long before we did in the US, and
>apple pie is very English.

I think the hot dog, a refinement on a German brat, is said
to have devloped in the U.S.

>I was thinking pumpkin, corn and potatoes were fairly native to the all
>the Americas but could be wrong....?

Some kinds of true squash, if not pumpkin itself. Defnitely
corn and potatoes, as well as chilis, bison, chocolate,
and the star of the Andes: the guinea pig. Native oysters.
And the common bean, in many of its forms.

S.

In article >,
"Lew Hodgett" > wrote:

> "Omelet" wrote:
>
> > Fried tree squirrel anyone? <g>
>
> They are too small to be anything but a PITA to dress out; however,
> fox squirrels are another matter.
>
> Lew

You take what you can get depending on your location... and your
appetite. <g> I don't eat much. A tree squirrel with a side salad
makes two meals for ME!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > George Shirley > wrote:
>
> >> Some of the folks who worked for me in Saudi wanted to eat a typical
> >> American "country" meal. We had been talking about foods eaten during
> >> WWII, the Brits all talked about cabbage, brussels sprouts, mutton, and
> >> Spam. The Germans and Dutch talked about sausage, cabbage, potatoes, etc.
> >>
> >> Invited the crew and their families to the house and made a huge pone of
> >> cornbread and cooked up a big pot of lima beans with sausage. Most just
> >> looked amazed at the meal until they ate it. Somewhere in Europe today
> >> there are probably some of my friends eating beans and cornbread and
> >> amazing their families and friends. Got to be a regular thing, we called
> >> it "war dinner."
>
> >> Basically it boils down to eating foods you are used to and grew up with
> >> and they become favorites. I never ate lobster, tuna or salmon (except
> >> from a can in the case of tuna and salmon) because they aren't normally
> >> found along the Texas Gulf Coast. Anything else that crawled, swam, flew
> >> or ran along the ground or a tree limb was fair game.
>
> >Fried tree squirrel anyone? <g>
>
> Kermit Lynch (locally famous foodie) has a squirrel stew. It
> involves 30 squirrels and a large pot.
>
> Steve

What? No Llama?

<g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Ranée at Arabian Knits wrote:

> In article
> >,
> Ranée at Arabian Knits > wrote:
>
>> So, more foods of America:
>
> Brownies
> Blondies
> Boiled Peanuts
> Muffuletta Sandwiches
> Pimento Cheese
> Fruit Cobblers
> Fruit Crisps
> Buckles
> Brown Betties
> Pandowdies

Enjoyed reading your various lists of foods - and I've heard of most of
them - but I hafta to admit I've never heard of "blondies". <GIMF>

Ah, they're sorta cookies made from brown sugar and some other stuff.
They look good too <g> Anybody got a recipe they'd like to share?

--
Cheers
Chatty Cathy

On Wed, 26 May 2010 07:42:22 +0200, ChattyCathy
> wrote:

>Enjoyed reading your various lists of foods - and I've heard of most of
>them - but I hafta to admit I've never heard of "blondies". <GIMF>
>
>Ah, they're sorta cookies made from brown sugar and some other stuff.
>They look good too <g> Anybody got a recipe they'd like to share?

Don't have a recipe myself, but they are very much like brownies....

Christine

"Omelet" wrote
> George Shirley wrote:

>> Anything else that crawled, swam, flew
>> or ran along the ground or a tree limb was fair game.

> Fried tree squirrel anyone? <g>

Don't forget the Possum-Pie!

"ChattyCathy" wrote

> As I've said before, because we are known as the "Rainbow Nation" there
> is no such thing here either - unless you count 'meat/poultry stew

> Just made me laugh when somebody suggested that the latest shindig at
> the White House should have served "American food" <laugh>

Ah but seriously, there is an 'American food' of sorts. It's just not the
same in every location yet we'd all (over here) pretty much recognize the
more common ones of other areas.

The regional aspect is a combination of who settled there, and what was
available. Parts of Pennsylvania for example have a heavy Dutch and
Germanic background (Quisine often called 'Penn-Dutch'). We tend to not
even recognize the Native American influances yet southern Cornbread
(Indians taught it to us although their's was a little different) is
probably one of the wider known 'distinctly American' ones.

So, if the white house were to have a menu of 'American food' it might look
a little like this:

Appetizer choices:
Buffalo wings with blue cheese dressing and hot sauce
Crab cakes (we do them rather different)
stuffed oysters

Soup choices might be:
Tomato (possibly tomato bisque)
Chicken and rice (or chicken and noodle)
Gumbo

Salad choices:
'Tossed garden salad' (head lettuce, tomatoes, carrots, tomatos, little else
normally but may be)
3 bean salad
cucumber salad

Bread choices:
Biscuits (the tall southern sort or the beaten northern type)
Cornbread or cornpone
Hushpuppies (a cornbread fried sort)

Primary entree would also come with vegetables and probably a starch, all
served on same plate

Entree possibles (meat, pick your starch and veggie separate list)
Fried chicken
beef steak or ribs
Fried catfish

Starch list:
Rice
Potatoes (whole baked, mashed, or 'french fried')

Veggie list:
Whole ear of corn
green beans
(can't them them all and fit 3 but if we grow it, it fits)

Dessert possibles:
Apple pie
Bannana split
'fruit cobbler' (any fruit/berry we grow that would take to that from apple
to peach to blueberry)

Folks may quibble 'which' 3 belong in each set and want to remove one to put
in another, but you see the gist. It's largely fairly plain eating but
bountiful and the spicing as well as proper cooking makes all the
difference.

"Cheryl" > ha scritto nel messaggio
>
> Great question, and since I had no idea other than blue crabs in Maryland,
> I > had to google for Maryland traditional cuisine. Interestingly, our
> state dessert is Smith Island Cake. Never had it, don't even know where
> Smith > Island is.
> That link said popular MD foods are crab cakes, beaten biscuits (no idea)
> > and fried chicken. MD (like most early Americans and those who were
> forced to be here) were dirt poor so of course the food represented that.

Smith Island cake is a PR thing, because although I am sure it's great, most
people don't go there unless they keep a boat on the Bay.
Maryland fried chicken is particular, being smothered chicken.
Beaten biscuits with country ham was a colonial specialty in plantation
homes with slaves.
I would add soft shell crabs to that list.

On May 25, 12:15*pm, ChattyCathy > wrote:

> Just made me laugh when somebody suggested that the latest shindig at
> the White House should have served "American food" <laugh>

I would say that there is typical American food, even if those foods
originated in other countries. Aftter all, lots of Americans eat them
on a regular basis.

"George Shirley" ha scritto nel messaggio

> Invited the crew and their families to the house and made a huge pone of >
> cornbread and cooked up a big pot of lima beans with sausage.

I think that's a good choice because it comes from "your America" and that's
a nice way to introduce strangers to your world.

> Basically it boils down to eating foods you are used to and grew up with >
> and they become favorites.

The huge difference is that Americans move around. We never lose the old
places, but we add new things each time.

I was born and reared in Maine.
Biscuits, baked beans and cole slaw were every Saturday night.
Mother made 4 pies every Saturday morning.
Fish chowder, the real thing, was important as well as milky clam chowder.
Doughnuts were important and made at home. I can make 2 or 20 without even
looking at a recipe.
Corn bread might be different, but it was certainly important.
Winter soups, beef, chicken, for the cold climate. Lobsters and steamed or
fried clams in summer.
Strawberry shortcale made with biscuits in June and July.
My dad was French so among those influences I loved chicken fricasee and pot
au feu.

Then I went to live in the south for a long time and learned cornbread
stuffing, pecan pie, lots of great foods. Batbecue at BBQ joints, roasted
oysters. Fried okra.

I moved to the mid-Atlantic and learned crabs and mussels. In W Va. I added
a bunch of Amish foods as well as things either fried in a crust or boiled
forever.

I introduce Italians to American dishes bit by bit. They love them and
alwys say, "I thought it was just hamburgers and desserts."

"cshenk" > ha scritto nel messaggio

> Ah but seriously, there is an 'American food' of sorts. It's just not the
> > same in every location yet we'd all (over here) pretty much recognize
> the more common ones of other areas.

>
> So, if the white house were to have a menu of 'American food' it might
> look a little like this:
>
> Appetizer choices:
> Buffalo wings with blue cheese dressing and hot sauce

This starts a list of foods of which many are impossible to eat in a formal
dinner setting. While your menu might be ideal for Cathy, it will never fly
for 100 people dressed in evening clothes.

Giusi wrote:

>
> "cshenk" > ha scritto nel messaggio
>
>> Ah but seriously, there is an 'American food' of sorts. It's just
>> not the
>> > same in every location yet we'd all (over here) pretty much
>> > recognize
>> the more common ones of other areas.
>
>>
>> So, if the white house were to have a menu of 'American food' it
>> might look a little like this:
>>
>> Appetizer choices:
>> Buffalo wings with blue cheese dressing and hot sauce
>
> This starts a list of foods of which many are impossible to eat in a
> formal dinner setting. While your menu might be ideal for Cathy, it
> will never fly for 100 people dressed in evening clothes.

You have a point <g> I love chicken wings for example, but they
are "finger food" (IMO) and can be rather messy to eat.

However, I'm getting some great new ideas from the various posters to
try here at home. I might not be able to make them truly "authentic" -
especially because our cuts of meat are often different to what's
available in the USA, but close enough to enjoy some great meals, I
reckon. Oh, and we also have a nice selection of seafood/shellfish in
our waters so I can try out some of those suggestions too.
--
Cheers
Chatty Cathy

On 5/25/2010 7:25 PM, Cheryl wrote:
> "ChattyCathy" > wrote in message
> ...
>> ... "American cuisine" - as in the the United States of America (USA)?
>>
>
>>
>> Anyway getting back to my question; please enlighten me as to which
>> dishes are home-cooked in each and every USA state (from scratch)
>> comprising of wholly American ingredients and are recognized as truly
>> American dishes?
>
>
> Great question, and since I had no idea other than blue crabs in
> Maryland, I had to google for Maryland traditional cuisine.
> Interestingly, our state dessert is Smith Island Cake. Never had it,
> don't even know where Smith Island is.
>
> This was a helpful site in my google results:
> http://www.foodtimeline.org/foodfaq4.html
>
> That link said popular MD foods are crab cakes, beaten biscuits (no
> idea)

What it sounds like. Goes back to before baking soda. No leavening,
instead they're beaten (literally) with a hammer or stick or whatever
implement suits your fancy until they start to develop visible bubbles
(it takes a while), then baked. That makes enough air bubbles and
sufficiently develops the gluten that they rise. Today a food processor
can contribute the labor if you don't have enough rage to sustain you
for the duration of the necessary beating.

> and fried chicken. MD (like most early Americans and those who
> were forced to be here) were dirt poor so of course the food represented
> that.
>
> Neat topic you started here!

On 5/25/2010 9:33 PM, Lew Hodgett wrote:
> Subject
>
> A truly regional specialty is the Friday "Fish Fry".
>
> Sold primarily in bars around the Great Lakes, (Buffalo, Erie,
> Cleveland, Toledo, Detroit, Chicago, Milwaukee, etc) on Fridays.
>
> Largely a result of the catholic influence in the region and the
> abundance of fresh water pearch available in the Great Lakes,
> especially Lake Erie.
>
> Fried fish with a side of fries and coleslaw.

For what it's worth there is a street in Hartford named "Fishfry street"
and local legend has it that that it leads to the location where in
times past the fish fry was held. That name goes back to at least
1874--it's shown on the 1869 map but no name is given. At that time it
was entirely surrounded by private property, no town or church property,
so unless the Mathers held a big fish fry regularly the name must
precede them.

Steve wrote on Wed, 26 May 2010 04:58:41 +0000 (UTC):

>> I suspect Germans were eating wurst long before we did in the
>> US, and apple pie is very English.

> I think the hot dog, a refinement on a German brat, is said
> to have devloped in the U.S.

I believe a German "brat" sausage is usually served as is. The hot dog
bun is an American idea as is the current recipe for hot dog sausages..

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On 5/25/2010 9:16 PM, notbob wrote:
> On 2010-05-26, > wrote:
>
>>> gumbo
>>> crawfish
>>> red beans and rice
>>>
> Great suggestions, but hardly universal US cuisine. Not too many
> people eating crawfish at the Cody Stampede or red beans and rice
> while ice fishing in MN. Hell, it's damn near impossible to find
> crawfish in CA, where Cajun festivals were epidemic 20 yrs ago, but a
> cobweb-covered memory, now.
>
> nb
>

Speaking of crawfish, our festival is this weekend. Aiiieeeee!

http://mudbugmadness.com/

Becca

On 2010-05-26, Becca > wrote:

> Speaking of crawfish, our festival is this weekend. Aiiieeeee!

I went to my first one back about '93 and loved it. Even Paul
Prudhomme was there serving the best etouffe I've ever tasted. For
the next few years, Cajun festivals happened almost every weekend in
the SFBA. Within 10 years the fad had died and it was like LA never
existed, all but one local festival long gone.

That one festival WAS held every year on the Sacramento Delta, a
place with plenty of mudbugs of its own, but they still imported LA
bugs, the local bugs probably so full of mercury as to be toxic.
Unfortunately, it appears for the first time in decades, the Isleton festival
has been cancelled. So sad. Before moving, I used to go every year.

http://www.news10.net/news/local/sto...?storyid=59803

No problem. I still love the food and the music. I can make a killer
gumbo and have plenty of zydeco CDs. I even bought a fiddle
recently to learn to play.

nb

On Tue, 25 May 2010 13:40:34 -0700, "Mr. Joseph Littleshoes Esq."
> wrote:

>> On Tue, 25 May 2010 20:07:39 +0200, ChattyCathy
>> > wrote:
>>
>>
>>>... "American cuisine" - as in the the United States of America (USA)?
>>
>>

>If we go to origins, and use Americas, instead of American, then corn,
>chocolate, peanut butter, tomato etc.

Americas changes the list a lot!

Here's a good list.

<http://americanfood.about.com/od/whatisamericanfood/tp/Foods-America-Gave-the-World.htm>

Lou

On May 26, 3:56*am, "Giusi" > wrote:
> "cshenk" > ha scritto nel messaggio
>
> > Ah but seriously, there is an 'American food' of sorts. *It's just not the
> > *> same in every location yet we'd all (over here) pretty much recognize
> > the more common ones of other areas.
>
> > So, if the white house were to have a menu of 'American food' it might
> > look a little like this:
>
> > Appetizer choices:
> > Buffalo wings with blue cheese dressing and hot sauce
>
> This starts a list of foods of which many are impossible to eat in a formal
> dinner setting. *While your menu might be ideal for Cathy, it will never fly
> for 100 people dressed in evening clothes.

Not all White House dinners are formal state dinners. Some of
this menu could be served to just a visiting diplomat and his
wife. I think they entertain outdoors occasionally, too.

Cindy Hamilton

On Tue, 25 May 2010 19:03:22 -0700, Don Martinich >
wrote:

>In article >,
> (Victor Sack) wrote:
>
>
>>
>> As to the all-American dishes, beef steaks and roast prime rib come
>> immediately to mind. By the way, it is interesting that such cuts as
>> porterhouse, t-bone, or ribeye appear to be relatively recent phenomena.
>> When I look at the menus from as late as the 1960s, virtually the only
>> steaks listed are sirloin steak, tenderloin steak, filet mignon, minute
>> steak and an occasional chateaubriand.
>
>Your menu sample is inadequate for whatever reason. The steak cuts from
>the short loin of the beef; the porterhouse, t-bone, and the strip
>(known in California as the New York Cut) or the ribeye (aka ribsteak)
>have shown up on menus here in the West since the 19th century. Meat cut
>nomenclature in the US can be pretty confusing. For instance, what we
>call a New York cut is known in other parts of the country as a Kansas
>City cut, a club steak, or just a plain strip steak. So that might be
>part of your problem? The idea that restaurants would not serve the
>premium cuts from beef in a beef eating country is just not valid.
>
>D.M.

Who cares what nomenclature is used where, bovine anatomy hasn't
changed in eons. There is nothing exclusively American about beef, in
fact cattle aren't native to the Americas any more than the horse.
Unless yer talkin' American bison, wild rice, cherrystones on the half
shell, and a jug of concord grape yer both full of doodoo.

On Wed, 26 May 2010 02:16:51 GMT, notbob > wrote:

>On 2010-05-26, Becca > wrote:
>>> gumbo
>>> crawfish
>>> red beans and rice
>
>Great suggestions, but hardly universal US cuisine. Not too many
>people eating crawfish at the Cody Stampede or red beans and rice
>while ice fishing in MN. Hell, it's damn near impossible to find
>crawfish in CA, where Cajun festivals were epidemic 20 yrs ago, but a
>cobweb-covered memory, now.

Rice is native to Asia. Crawfish is found and eaten worldwide. Gumbo
is an African dish. Only beans are from the Americas.

http://en.wikipedia.org/wiki/Rice

On Wed, 26 May 2010 04:47:26 +0000 (UTC),
(Steve Pope) wrote:

>notbob > wrote:
>
>>On 2010-05-26, Becca > wrote:
>
>>>> gumbo
>>>> crawfish
>>>> red beans and rice
>
>>Great suggestions, but hardly universal US cuisine. Not too many
>>people eating crawfish at the Cody Stampede or red beans and rice
>>while ice fishing in MN. Hell, it's damn near impossible to find
>>crawfish in CA, where Cajun festivals were epidemic 20 yrs ago, but a
>>cobweb-covered memory, now.
>
>_Trout Fishing in America_ was a nationwide best seller, so let's
>say trout is an all-American food.
>
>I dearly loved getting trout and waffels in the South. Better
>than chicken and waffels, for breakfast.
>
>Steve

Trout are native to North America, Europe, and Asia... the US has no
hold on eating trout... probably more commonly consumed in Asia...
most folks in the US have never eaten trout, and it's not on many
eatery menus.

http://en.wikipedia.org/wiki/Trout

On Tue, 25 May 2010 21:20:04 -0500, Omelet >
wrote:

>In article >,
> Sqwertz > wrote:
>
>> On Tue, 25 May 2010 20:07:39 +0200, ChattyCathy wrote:
>>
>> > ... "American cuisine" - as in the the United States of America (USA)?
>>
>> Roasted or grilled meats, potatoes, and garden salads.
>>
>> -sw
>
>Hot dogs and Apple pie...

The frankfurter is German, apple pie is European. Pumpkin, pecan, and
shoofly pie are more US. Bacon (cured and smoked side pork) is a US
food.

Victor Sack wrote:


> By the way, it is interesting that such cuts as
> porterhouse, t-bone, or ribeye appear to be relatively recent phenomena.
> When I look at the menus from as late as the 1960s, virtually the only
> steaks listed are sirloin steak, tenderloin steak, filet mignon, minute
> steak and an occasional chateaubriand.

When I was a kid in the 50s, steak was usually Tbone or Porterhouse, or
ribeye.

On Wed, 26 May 2010 04:58:41 +0000 (UTC),
(Steve Pope) wrote:

>Goomba > wrote:
>
>>I suspect Germans were eating wurst long before we did in the US, and
>>apple pie is very English.
>
>I think the hot dog, a refinement on a German brat, is said
>to have devloped in the U.S.
>
>>I was thinking pumpkin, corn and potatoes were fairly native to the all
>>the Americas but could be wrong....?
>
>Some kinds of true squash, if not pumpkin itself. Defnitely
>corn and potatoes, as well as chilis, bison, chocolate,
>and the star of the Andes: the guinea pig. Native oysters.
>And the common bean, in many of its forms.

Of those only the American bison can be attributed to the US. Adding
the word "Native" in no way makes the oyster a US food, oysters occur
world wide.

http://en.wikipedia.org/wiki/Oyster

On Wed, 26 May 2010 02:19:15 -0400, "cshenk" > wrote:

>"Omelet" wrote
>> George Shirley wrote:
>
>>> Anything else that crawled, swam, flew
>>> or ran along the ground or a tree limb was fair game.
>
>> Fried tree squirrel anyone? <g>
>
>Don't forget the Possum-Pie!

Eating Possum-Pie, ain't that a southern euphemism for cunnilingus?
hehe

On 5/26/2010 8:32 AM, notbob wrote:
> That one festival WAS held every year on the Sacramento Delta, a
> place with plenty of mudbugs of its own, but they still imported LA
> bugs, the local bugs probably so full of mercury as to be toxic.
> Unfortunately, it appears for the first time in decades, the Isleton festival
> has been cancelled. So sad. Before moving, I used to go every year.
>
> http://www.news10.net/news/local/sto...?storyid=59803
>
> No problem. I still love the food and the music. I can make a killer
> gumbo and have plenty of zydeco CDs. I even bought a fiddle
> recently to learn to play.
>
> nb
>

Good luck learning to play the fiddle, it should be fun. I want to learn
Spanish, which I should have done when I was a kid. Learning was a lot
easier when I was young. :-)

Becca