Forum adverts like this one are shown to any user who is not logged in. Join us by filling out a tiny 3 field form and you will get your own, free, dakka user account which gives a good range of benefits to you: No adverts like this in the forums anymore. Times and dates in your local timezone. Full tracking of what you have read so you can skip to your first unread post, easily see what has changed since you last logged in, and easily see what is new at a glance. Email notifications for threads you want to watch closely. Being a part of the oldest wargaming community on the net. If you are already a member then feel free to login now.

JohnHwangDD wrote:@MDG: Yes, we all know how you people are famous for "rosbif" - it's the only thing you people cook well. I acknowledged prime rib above, which necessarily includes Yorkshire Pudding.

Yes, I've had cod and haddock fried in beer batter. It's excellent for British food, but rather mediocre when you compare across the world.
____

@Frazz: OK, I forgot to note that Texas does make the best Chili, because "best tasting" isn't synonymous with "hottest". Thinking about etouffee and sweet honey BBQ, the chili somehow slipped my mind. My apologies for the omission.

But as a native son of Virginia, I stand by our neighbors in the carolinas for BBQ. Without that bit of honey for sweetness, you don't have the necessary flavor contrast against the smoke and sour.
____

@Ozy: Food-wise, what are you on about over here? I like the variety and authentic Chinese / Thai / Mexican food, but I assume you have something more specific in mind?

We'll just have to agree to disagree there JohnHH, even though you're wrong wrong really really wrong...

America’s too much a mish-mash of cultures for there to be any one overarching trend in terms of food preference. There are three hundred million of us, after all.

That said, spicy stuff has definitely gotten more widely popular in the last twenty years or so. Fast food chains are generally garbage with no heat to it (though when I was in Baltimore for the GT last month, I ate at a really nice little chain place called California Burrito which had more than fifty different hot sauces on offer), but there are plenty of restaurants which have really spicy stuff. And most big supermarkets now have a large section of hot sauces for sale. Similarly, big markets have been expanding their selections of ethnic/foreign foods too. Up here in New England it used to be mostly just Kosher, Chinese and Mexican stuff, but now you can get a decent selection of Japanese and Indian too. The bakery section has started including heat & eat Naans in the last couple of years. (Though my wife recently learned how to bake it from scratch in the oven. Yum!). You can get a lot more variety of course, if you go to a small ethnic market which specializes. There’s a pretty big Asian market in my town, a couple of small Mexican or Central American ones, and a couple specializing in Eastern or Northern European foods.

Thai and Indian places both have good curries here, though neither is nearly as ubiquitous or popular as generic Chinese food places. The bigger the city, the better the odds that you can get good curry. We have quite a nice Thai place in my home town, but for some reason we don’t have a good Indian place, and I’d have to go 20-30 min North or South to Concord or Nashua for a good place. Or Boston for really good stuff. You can get really outstanding examples of most foods there. I’m very partial to a good Vindaloo, and when my wife and I were in London on our honeymoon we made a point of trying an Indian place there. It was excellent.

I’m also partial to a good chili, but have never been to the Southwest to try a really authentic one. I’ve made some darn tasty chili myself though, using Carroll Shelby’s and Wick Fowler’s chili kits (plus adding fresh peppers and onions, and occasionally tomatoes).

@Chrys: Of course, BBQ is regional! That's a given. And I lived for quite a long time in the midwest, but it's just not as good as what I got around home growing up.

And yes, there's definitely an art and science to getting BBQ to taste just right, with just the right balance of flavors.

JohnHwang: Heh heh, yeah in ireland we certainly do boil everything. I think it's because it kept raining into the pan.

Ireland has a kinda interesting culinary history. We were actually a fairly good centre for world quisine back in medevil times when we were on the trade routes for lots of different places, and had excellent foods. But nothing was really written down, and then there were many small, localised famines that sorta thinned out the recipies. While under british rule we didn't really develop culturally very much, borrowing from the English for high cusine and trying to get by for the low.
These days you can get a lot of different food and if you know where to go it's tasty, but as to traditional food it's not very exciting. Stick to the ribs is about right, but I enjoy that a lot, it's what I was raised on. For curries my favourite is Saag, but I love italian food too. I really must get over to the states some time and have a poke around. My housemate has to head over on business and he reckons american food comes in two forms- cheap and bland or expensive and delicious, no matter what it is.
He's always delighted to get back to the land of decent dairy products and less salt afterwards though .

And as for Pizza, it's simply a matter of taste.

I've been to Italy, and their Pizza is usually a far cry from ours. We tend to have a Pizza that suits every need, and generally always load them up with far more meat and cheese than Italy prefers. Thin crust, stuffed crust, deep dish, you name it, it's here. However, if you want a simple, high quality Pizza with the best Mozarella Cheese you'll ever eat (I actually had some on a Pizza that was authentically hand-formed), I can't recommend anywhere but Italy.

If you like tons and tons of meat and cheese on your Pizza, though, Chicago is where it's at.

EDIT: And if you think that Midwest barbecue is all about dry, smoked ribs....

I live about two blocks away from a store (Aptly named Midwest Barbecue) that has over 500 barbecue sauces to select from. I'm fairly sure that at least a good third of those sauces include honey. I am actually very partial to sweet barbecue myself, especially on some burnt ends...

Oh wow, I need to go eat now.

BBQ really needs its own thread if we’re going to do it justice. I lean towards John’s side of this dispute; I prefer a wet sauce to a dry rub, and I like some sweetness in the sauce along with the smoke and heat.

Frazzled wrote:

JohnHwangDD wrote:@Frazz: OK, I forgot to note that Texas does make the best Chili, because "best tasting" isn't synonymous with "hottest".

We'll just have to agree to disagree there JohnHH, even though you're wrong wrong really really wrong...

So you want me to take the Chili crown from Texas to the Southwest?

What kind of Texan *are* you?!?

Ozymandias wrote:Come on out to California, so much fresh food and beautiful women you'll never want to leave.

I would actually say the same thing for Louisiana. And that's coming from someone who hates his birth state.

Xav wrote:Your saying Italy doesnt make better pizza then america? Il get mario on you?

America definitely makes better pizza. Deep dish and New York pizzas are ace.

Double post =P

Last month when I was in the US I went into a certain fast food chain in which they had mild sauce, hot sauce, and fire sauce. The fire sauce, supposedly the hottest, which my American friend refused to try, was weak as hell. That kind of makes me think they're not a society brought up on spicy food, curry for example. I may be wrong however.

first of all your Americain friend needs to be slapped on two separate occasions.... First for taking you to taco bell ( also known as "taco hell" for the unpleasent side effects), and second for being such a wimp, fire sauce is weak crap...

On second thought are you sure he is a friend?



On another note, I love curries, My favorite is Navratan Korma (extra spicy), but the cost of good Indian food here is crazy. As I understand it Indian food in the UK is priced and marketed like "Chinese" food in the US, that is to say its a step up from fast food, but they typically serve it out of a hole in the wall kitchen, with little or no seating.

In the US Indian food is typically marketed as Fine Dinning, or rarely a Buffet (but quality here goes down).

Clthomps is 100% correct on all counts. Even his speculation- the Indian place we tried in London was a little hole in the wall with barely any tables, inexpensive, but very tasty. Every Indian place I’ve seen in the US markets itself a bit more upscale, though the cheaper ones might stoop to offering a buffet.

Mannahnin wrote:Clthomps is 100% correct on all counts. Even his speculation- the Indian place we tried in London was a hold in the wall, inexpensive, but very tasty. Every Indian place I’ve seen in the US markets itself a bit more upscale, though the cheaper ones might stoop to offering a buffet.

Don't knock the Indian buffet, the one in Baton Rouge is amazing.

It's really pretty interesting stuff, culture and food.

*Dribbling* so hungry curry, pizza.

JohnHwangDD wrote:@MDG: Yes, we all know how you people are famous for "rosbif" - it's the only thing you people cook well. I acknowledged prime rib above, which necessarily includes Yorkshire Pudding.

Yes, I've had cod and haddock fried in beer batter. It's excellent for British food, but rather mediocre when you compare across the world.
____

@Frazz: OK, I forgot to note that Texas does make the best Chili, because "best tasting" isn't synonymous with "hottest". Thinking about etouffee and sweet honey BBQ, the chili somehow slipped my mind. My apologies for the omission.

But as a native son of Virginia, I stand by our neighbors in the carolinas for BBQ. Without that bit of honey for sweetness, you don't have the necessary flavor contrast against the smoke and sour.
____

@Ozy: Food-wise, what are you on about over here? I like the variety and authentic Chinese / Thai / Mexican food, but I assume you have something more specific in mind?

Remember I live in San Luis Obispo, recently named the "Most Californian Town" in all of California and a fast growing wine region. Here we do fusion cuisine right and since CA is the home of a large part of the country's fresh produce, we get fresher fruits and vegetables than the rest of the US (for the most part). Fresher food = better taste. Always. And as you mentioned the variety in CA can't really be beat.

Platuan4th wrote:

Ozymandias wrote:Come on out to California, so much fresh food and beautiful women you'll never want to leave.

I would actually say the same thing for Louisiana. And that's coming from someone who hates his birth state.

Louisiana has some great food. Can't comment on the women but New Orleans is up there as far as classic real American cuisine.

Ozymandias, King of Kings

- Chicago deep dish pizza pies

Oh please ! In a better world you#d get sued for calling this montrosity a Pizza.

It's typically American : mistakes more for better.

{ in case)

Chrysaor686 wrote:Actually, correct me if I'm wrong, but I was referring to Spotted Dick.

We have "Fish and Chips" everywhere around here. We just don't call it that. Tends to confuse us Americans, I guess.

Wow, I was about to go off on a huge rant about DD's compliment towards sweet Carolina's BBQ, until I noted the disclaimer.

Even so, have you ever BEEN to the U.S. Midwest during a Barbecue Cookoff? There are people who devote their entire lives to get barbecued meat to taste just right. It gets a little ridiculous honestly, but as for barbecue, absolutely nothing can top the midwest (I should know. Living there makes it an automatic staple in your diet). You just haven't looked hard enough here yet (Might've had a passing taste or two. I've been living on this stuff my whole life).

As for the popularity of curry in the U.S. - It's not. At all. For the most part, it's either eaten by people who grew up on the stuff, or it's just some sad little part of a neo-hippy American fad. It's a shame, though. Most Americans don't know what they're missing.

Yup. Spotted Dick is a dessert usually served with Custard. The Spots are in fact raisins.

JohnHwangDD wrote:

Frazzled wrote:

JohnHwangDD wrote:@Frazz: OK, I forgot to note that Texas does make the best Chili, because "best tasting" isn't synonymous with "hottest".

We'll just have to agree to disagree there JohnHH, even though you're wrong wrong really really wrong...

So you want me to take the Chili crown from Texas to the Southwest?

What kind of Texan *are* you?!?

Disputing the barbeque-although it really comes down to the sauce and personal preference on that one.

As I sit here, eating my burnt ends barbecue sandwich (Thanks for the idea), I can only remark that there are three true bastions of American food:

Barbecue. Sure, meat is "grilled" universally, but we genuinely invented the concept of slathering our grilled meat in tasty sauce (Not that that sounds right at all). You might be able to find "barbecue" worldwide, but nowhere better than here, whether it be from Kansas, Tennessee, South Carolina, or what have you. I also find this to be the one truth about food. The originators are always the best at what they do.

Cajun. Ah, nothing like some good old Creole cuisine. There's just a unique flavor to Cajun food that can't be found in anything else. Plus, I'm really partial, for whatever reason, to slightly charred meat. It really gives off a good flavor, IMO, as long as it's done right and isn't dry. Plus, I can't imagine that you can find true Cajun food anywhere else in the world (Hell, it's even rare everywhere in the US that's not the South Basin area).

Americanized Chinese Food. Sure, we stole it. But in translation, it has become completely unique. And though I'm sure by now it has become pretty popular everywhere, our random amalgamation of cultures did spawn what most Americans know as "Chinese Food". You can't find hardly anything you'll see in a "Chinese" restaraunt in China, and even if you do, it will be unrecognizable in everything but name. Sure, more than half of it is deep fried and loaded with sugar, but you can't deny that it all tastes so good. My personal favorite. Nothing like a huge portion of Orange Chicken with a couple of Crab Rangoon and some steaming hot Dragon Eye Oolong Tea.

And on the subject of Roasts....

Until you have eaten a genuine Spit Roast Joint, you cannot comment at all. Round my way, in a little village called Horsmonden, there lies the Gun and Spitroast Pub. A few days a week they do Spits on an automated machine, but over a real wood fire. I long to take my pooch in there just to see what he makes of it. I mean, there is heat to lie down in front of, smells to sniff, and meat to try and pinch. I think his little doggy brain will melt from indecision.

As for Fish and Chips....Hastings, on a wet rainy day, on the Pier (if it's open. I think it is again) with salty, vinegar soak Cod and Chips....heaven in a very odd way! Got to eat it out the wrapper though. Shame we're not allowed to use old Newspaper anymore. Stupid EU.

Da Boss wrote:JohnHwang: Heh heh, yeah in ireland we certainly do boil everything. I think it's because it kept raining into the pan.

Aye. Tho it's been variously said that there are more Irish in America than Ireland...

TBH, nothing wrong with boiled food. I like a New England seafood pot as much as the next guy, and have no problem with Corned Beef. It's just that it's "not impressive", as my wife puts it.
____

Clthomps wrote:In the US Indian food is typically marketed as Fine Dinning, or rarely a Buffet (but quality here goes down).

Indian food as "fine dining"? I'm having trouble seeing it, what with loads of small Indian places in our area - Artesia is "Little India".

Besides, it's just not meaty enough for me.
____

Ozymandias wrote:Remember I live in San Luis Obispo, recently named the "Most Californian Town" in all of California and a fast growing wine region. Here we do fusion cuisine right and since CA is the home of a large part of the country's fresh produce, we get fresher fruits and vegetables than the rest of the US (for the most part). Fresher food = better taste. Always. And as you mentioned the variety in CA can't really be beat.

Yup, fresh veggies are a major plus.

When I'm over that way again, I'll give it a go, but I'm going to need a recommendation for a decent fusion place.
____

reds8n wrote:

- Chicago deep dish pizza pies

Oh please ! In a better world you#d get sued for calling this montrosity a Pizza.

It's typically American : mistakes more for better.

( in case)

More? One or two slices are plenty enough for a full man's meal!



____

Chrysaor686 wrote:Americanized Chinese Food.

The horror knows no bounds.

____

Mad Doc Grotsnik wrote:Until you have eaten a genuine Spit Roast Joint, you cannot comment at all. Round my way, in a little village called Horsmonden,

As for Fish and Chips....Hastings, on a wet rainy day, on the Pier (if it's open. I think it is again)

If it's wet & rainy, and you're out on a pier, I have a feeling that *any* warm, dry food with crunch is a godsend. Take away the British weather, and I think perhaps it's less impressive? How else to explain the fascination of sourdough bread bowls on the SF pier?

While I'm sure that Horsmonden makes a fine roast, I'm not travelling there when I can get beautiful prime rib here locally!

Rib....pffrrt. Not enough meat on those to feed a Sparrow.

Nice, long slow roasted joint.

And don't forget our Stews. Lovely filling meal on a cold Winters day. Same for Steak and Kidney Pudding, with it's suet.

Our base recipes might be relatively bland (funny that, not really having spices native) but thats the joy of them. You can experiment endlessly!

If you are ever in Kent, get ye to the Gun And Spitroast, you won't forget it!

This started with Mad doc wanting to know a curry recipe, and its turned into a cultare/food discussion.

Got to love Dakka! Can't really complain as I've been involved with both feet!

And despite having had one last night...I could seriously murder a Ruby Murray right now. It would also require Bhajis, Sag Aloo, Naan, Poppdums and other sides...

@MDG: I beg to differ. A thick cut of Prime Rib is easily 20 ounces.

Worst case, you can just eat the whole thing. That'd be several pounds of meat.

Ribs are for the underlings, once the master has taken the best cuts

Obviously, you've never had American BBQ baby back ribs...

Urrrgh! I'm not eating a Baby thank you!

BTW, I assume you have tried Venison? Pretty much king of meats if you ask me.

JohnHwangDD wrote:@MDG: I beg to differ. A thick cut of Prime Rib is easily 20 ounces.

Good grief ! And you people eat that ! Our women birth children that weigh less.

.... You know that "more=better" crack from earlier....

@ Mr. MDG-- you're scottish, you've porbably already eaten several babies ye big fibber !

We have much deer in the Americas.