Mudcat Café message #1006025 The Mudcat Café TM
Thread #61474   Message #1006025
Posted By: Kelly
21-Aug-03 - 02:42 PM
Thread Name: 2003 FSGW Getaway - ideas for program
Subject: RE: 2003 FSGW Getaway - ideas for program
I gotta pipe up here. American food is probably my favorite for the sheer variety of it. Really, only Chinese food rivals us in a single country having so many definite variations, region to region.

Northeast: Maine Lobster, Boston Baked Beans (though some folks prefer the Vermont variety), NY Cheesecake and Bagels, Buffalo Wings (all 200-some varieties), Clam Chowder (New England or Manhattan), Chop Suey (think its Chinese? Well you're half right. It was "invented" for a Chinese diplomat, in NYC in 1896)

Mid-Atlantic: Virginia Brunswick Stew (thanks dad :)) Smithfield Ham, Apple Butter (which finds its way onto my toast every morning), Maple Syrup, Philly Cheesesteaks, Chesapeake Blue Crab, Calabash seafood fry (North Carolina invention). Every variety of Squash (pumpkin, summer, spaghetti, winter, acorn and more!)

South: Red beans & Rice, Gumbo, Jambalaya, Crawfish Etouffé and anything else one can think of in that tell-tale Cajun-Creole style of cooking, peach pie & peach stew (Don't ask) courtesy of Georgia, South Carolina low-country crab cakes, Hushpuppies, Alligator, High-scald fried chicken, fried green tomatoes, fried pickles.. fried everything!

Mid-west: Tennessee Corn Chowder, Pizza of every kind, Red Hots (aka hot dogs), fry bread (yummy), Buffalo burgers!!! And stew, and steak and pot pie (these Bison-made delicacies can also be found in the mid-Atlantic)

Southwest: Texas Chili, Jalapeño cornbread, Navajo Indian Tacos, Pecan Pie, Chicken-fried steak, chicken-fried chicken, fried okra,

West Coast: Salmon cakes/patties, Green Corn Tamales, Avocados on everything! Baked Fish w/ orange and lime slices, Smoked Salmon, if it swims, they'll cook it, Dandelion salad/stir-fry.

Outlying: Puerto Rican Arroz con Pollo, y Arooz con Frijoles Negros, y Arroz con just about anything. Hawaiian Poi, Alaskan King Crab, Fillet of Moose!

And, in my humble opinion, the most genuine form of American cuisine, for every region has its very own method of preparation ranging in variety of meat, sauce, cooking materials, even whether or not the meat is ground, chopped, shredded, sliced or whole.


So, hehe, from the greasy to the holistic, down-home to downtown, pretty much any food craving can be satisfied by the weird amalgam that is American Cuisine.

(Quickly says "MUSIC!" to cover herself for straying so violently off the topic.)