10 American Foods Brits Will Learn to Love

Just add crispy strips of bacon for a salty/sweet/spongey delight. (AP Photo/Wichita Falls Times Record News, Torin Halsey)

If you’re planning on a food-induced early death then you’ve relocated to the right country. With so many irresistible edibles on offer, you may need to request two plane seats on your next flight home.

Grits
Just the name is enough to put most foreigners off, but this southern maize porridge — usually served at breakfast — is superb when cooked properly. Depending on who you ask, this might mean adding a heart attack’s worth of butter, and possibly cheese.

Buttery popcorn
Have you noticed the giant liquid soap dispensers that spew toxic looking yellow fluid onto cinema patrons’ salty popcorn? That would be butter, which the foamy snack soaks up like a sponge. Looks vile but tastes brilliant.

Chicken and waffles
Here’s another dish from the Deep South, which sounds uninspired but is, in fact, dreamy. What shocked me on first sampling were the waffles. This being a fried chicken dish, I expected the accompanying carbohydrate to be savory — possibly a delicious spin on the classic Birdseye potato waffle. But they were sweet! And they were served with maple syrup, and whipped cream! Americans see no problem with combining sugar and salt, and they’re definitely onto something.

Pumpkin flavored drinks
Gourd-infused beverages — coffee and ale mostly — start appearing on bar and café menus this time of year, then disappear after Christmas. They sound appalling, but I promise you they’re not. Done right, there’s just a hint of earthy caramelized pumpkin. No one’s going to ask you to dunk a squash wedge in your morning java, I promise. Not convinced? Try this great pumpkin spice latte recipe.

Salads that are basically candy
My friends from the Midwest assure me that it’s the birthplace of both the Snickerdoodle salad (chopped up Snickers bars served with apple, whipped cream and various pudding mixes) and the jello salad (jelly set with fruit, topped with whipped cream). Preferably, these should be enjoyed alongside your main meal. They’re the sort of decadent dishes eight-year-olds would invent if they controlled the kitchen. Just fantastic

Pancakes and bacon with maple syrup
Another example of Americans mixing up salt and sugar to great effect. But be warned; it’s a slippery — syrupy — slope. Next you’ll be wanting to sample swine infused ice cream and cocktails made with maple smoked bacon whiskey.

Buffalo wings
If possible, you should eat these with (and by that I mean “in the company of”) small children. Simply because it’s fun trying to convince them that buffalo have wings. Of course, this dish is actually just spicy fried chicken parts, served with celery sticks and a blue cheese dip. Very possibly you’ll have eaten a so-so version in the UK, but check Yelp for your best neighborhood wing joint and I guarantee they’ll be in a different league.

Corn dogs
Take a hotdog, drench in cornmeal batter and deep fry until golden. Serve on a stick. It’s like a warm, meaty lollypop — the ultimate American street food.

BBQ
Comparing American barbeque to our sad British version (sloppy ribs out of a packet from Morrisons) is like weighing Italian food against a jar of supermarket Ragu sauce. In the U.S., grilling is the way serious meat eaters cook their fare. But depending on where you are, the rules change. Cooks in some states like to rub their brisket and ribs with a dry spicy mix, while others baste their slabs of pig and cow for hours, giving them a thick, sweet and sticky crust. You’ll fall in carnivorous love with all of it. And you’ll know you’ve integrated when you spend hours fighting about which corner of which state does it best.

Mexican food
OK, I know this is a cheat, but remember those loathsome theme restaurants in big British cities where sombreros hang from the ceiling and crude cactus stencils prettify the walls? If you’re lucky enough to have relocated to a part of the U.S., like California or Texas, where many Mexicans live and cook their own cuisine, you’ll love getting to know the real deal — from fat, oozy burritos to lime-splashed tacos.

What have been your other fabulous food finds in America?

  • expatmum

    Argh! I’ve been here 22 years and cannot stand half of this stuff. Grits are OK with cheese, but on their own they’re like wallpaper paste.
    Cinnamon deserves a mention I think. Even if you’re used to it in the UK, the sheer amount of it on everything from sweet potatoes to hot drinks is quite overwhelming.

  • Pauline Wiles

    I was surprised to find I like PBJ sandwiches. Also, I recently had my first ever S’more, which would be fine if made with non-Hershey’s chocolate.

    • http://www.facebook.com/Brainlock Brain Lock

      yep, Hershey bars are just a bit too oily for me, especially melted. Any other chocolate is fine.

      • http://www.facebook.com/people/Mary-Sulkowski/1063430223 Mary Sulkowski

        Hershey is total crap. I went to Europe on a school trip once, and it’s ruined me for chocolate ever since.

        • Megan Fields

          Agree~Hershey chocolate is disgusting

  • Surrey

    I can only eat numbers 9 and 10 on this list!

    • Jean

      so sad for you.

  • Trish

    Hmmm…honestly, after living here for 24 years now, most of this is still revolting to me. I can only say YUM to BBQ and Mexican food. And I mean GOOD Mexican food, not most of the garbage found in many restaurants.

  • dw

    I’ve lived in the US for 15 years, and I still find all of these disgusting (or, in the case of Mexican food, just massively unhealthy).

    • http://www.facebook.com/tamra.banks Tamra Johnston

      I’m sorry to hear that you don’t like Mexican food. If it is done properly it isn’t bad for you. I’m from Oklahoma and there are lots of authentic restaurants that provide amazing entrees that aren’t loaded with sour cream and cheese. Just lovely, flavorful food with good veggies and tender grilled meats!

      • dw

        Actually I don’t dislike Mexican food: it’s just my experience that the more “authentic” it is, the more grease, refried beans, etc. it contains. The inauthentic Cal-Mex stuff is much healthier.

        • LMJ

          Truly authentic Mexican food is actually very healthy. The greasy stuff you’ve run into is about as authentic as a 3-dollar-bill.

    • http://www.facebook.com/nina.dee.10 Nina Dee

      That’s not true. One of the best fast foods healthwise you can grab is a bean burrito. Skip the cheese and sour cream.

  • http://www.facebook.com/tamra.banks Tamra Johnston

    I strongly disagree with the salads that are basically candy and Im saying that as a person from a notoriously unhealthy state! (Oklahoma) It sounds to be a regional thing and then Id wager it is probably some sort of fair food and not served in every home for dessert.

    • Kira

      So not in Oklahoma, but I’m from Wisconsin and believe me, every family gathering has the fruit jello, and the marshmallow salad thing (I think it’s whipped cream and marshmallows and fruit?). And yea, it’s a side, not a dessert…

      • http://www.facebook.com/Brainlock Brain Lock

        Orange salad or “ambrosia”: 2 small or one large can mandarin oranges, 1 bag small marshmallows, 1 cup coconut, and a pint of sour cream mixed together, feeds the population of a small nation. or will last me about a day and a half. lol
        (small nuts optional)

        and just about anything goes in jello, from shredded carrots and sliced celery to mixed fruit (re: fruit cups), orange slices, pineapple chunks, mini-marshmallows, whatever.

        • http://twitter.com/MelanieGoddard Melanie Goddard

          Apple Salad is the big one at my families gatherings. diced apples, tiny colored marshmallows, and other assorted bits.

      • British American

        Yes!!! I’m a Brit in Wisconsin and my family definitely does the marshmallow salad thing as a side dish. It also shows up at church potlucks. I prefer it as a dessert, rather than a side dish.
        The comment about 8 year olds running the kitchen made me laugh.

    • LMJ

      Ohio. Grew up with Jello salad. Not in my house, because we could never get the fruit to hang right (yeah, I and my Hoosier mother tried). But everywhere from elementary school through college, and area cafeterias and diners, all had some variety of jello salad.

  • Deb

    Those dispensers in the movie theater are NOT butter. It’s some kind of oil thing that is really disgusting. Melt some real butter for your popcorn and that’s a different story.

  • JR

    Grits are ground cornmeal, fine or coarse. It’s polenta by another name with a mashed potato or porridge consistancy. Common in the south but being served elsewhere. I’ve seen it with butter and salt, even gravy, at diners. Not a big fan, but then again, I’m not southern nor into hot cereal. It just takes on whatever you eat it with.

    Popcorn is best made fresh at home, covered with real butter and salt. If you like the theatre stuff, oh my, do this yourself and see the difference. Frying pan with a lid, a little canola oil, shake until it’s done if you’re a purist, air popper if you’re lazy. Real butter and salt…yum! Some folks do things like shake grated parmesan cheese on it.

    The only resemblance between the mexican food that you see at a chain or a fast food joint and REAL fresh Mexican food are some of the ingredients. When it’s done well, it’s good enough to be served in fine dining establishments. It’s not just tasteless, fatty bean paste in a dried out tortilla. Fresh peppers, onions, grilled steak with chilies in a tortilla? Homemade guacamole with Haas avocados? Homemade pork tamales with the right seasonings is just this side of heaven.

    Things like candy salads or corndogs are things you’d probably see at fairs. Like deep fried Snickers or hamburgers on donuts. But in the midwest/south you’ll certainly see things like fruit salads/whipped cream concoctions at places like potluck get togethers.

    But barbeque? Good Q is good Q and people who are into it are SERIOUS cooks. Low and slow cooking processes for things like brisket/ribs with spices, rubs, sauces. Or high hot heat grilling for more tender things like steaks, fish, chicken, vegetables. Recipes are very regional. Like coastal North Carolina, you’ll see vinegar based sauces…midwest, more sweet…southwest, more likely to see smoky chili rubs….

    And then there are all of the regional sides to go with it. People do it at home, go to BBQ restaurants, and tailgate in parking lots of sporting events. You are really limited only with your imagination.

    Btw, if you do pancakes or waffles, serve that syrup on the side. Gets soggy if you let it sit there and soak.

    Had my first chicken and waffles about a month ago. I’m used to waffles being sweet. It was hilariously good. .But you’d better have GOOD fried chicken with it. More guilty pleasures and now I’m hungry. LOL

    • Jean

      Grits are NOT ground cornmeal but rather very coarsely ground hominy. They are wonderful and extremely versatile. I like them best when eaten with just a dab of butter or about a tablespoon of good sharp cheese. They’re also great with garlic and shrimp.

    • jenn

      Must correct you…while corndogs ARE found at fairs, they also sell them at the supermarket, and cook up just fine in the oven – I had plenty that way growing up in the Midwest.

      And maybe the “candy salad” IS a midwestern thing, but my mom does make Taffy Apple salad (which contains chopped up Snickers bars), but more for family events (potlucks), because, c’mon, no one can eat like that every day.

  • Jayna

    If anyone’s mind hasn’t been changed about grits, look up the Flying Biscuit grits recipe online. As a Southerner who never liked grits, I was converted after eating these. They make the best foundation for shrimp and grits.

  • Brittany

    I live in and am from the US, and I only like pancakes from this list, nothing else.

  • Alexandra Divine

    I LOVE Grits.. fancy them with Maple syrup though. I never put “extra” butter on popcorn.

  • http://www.facebook.com/Brainlock Brain Lock

    Milky Way cake. it’s less cake, more candy bars melted into one sugar rushed diabetic coma of bliss.

  • http://www.facebook.com/niamh17 Tracy Robinson

    Corn dogs are vile and inedible and that “butter” in the cinemas is toxic sludge! Theres loads of much nicer American stuff I would include. I live in Ohio where they have amazing ice cream for instance.

    • http://www.facebook.com/urban.chronotis Urban Chronotis

      They’re are elsewhere, but this is where I go…
      http://www.graeters.com/columbus.aspx

      • LMJ

        Mmm…Graeter’s. One of my favorite places to go since I was a kid. Now the lactose intolerance has gotten too bad. They do make good sorbets, though,and I *love* their phosphates (syrup and soda water). They used to have great candy and baked goods, too.

  • jj

    Making smores without Hershey’s bars is just plain wrong! Try it with a Reese peanut butter cup. How about deep fried Twinkies
    http://www.youtube.com/watch?v=mh6uS7Jj1d0

  • colinmeister

    I’ve lived in America for 24 years, and the only thing on your list I will eat is Mexican food. of course, it has to be real Mexican, and not the Tex-Mex which tries to masquerade as Mexican in a lot of American restaurants.
    I know I’ve found a good Mexican restaurant when the waiters don’t speak English and all the other customers are Mexicans!
    For a good barbeque, the country to visit is Argentina, not the United States.

    • Monkey_pants

      Congratulations. You’re a pretentious white guy.

    • http://www.facebook.com/sarah.spencer.1671 Sarah Spencer

      SO true about the Mexican food. If real Mexicans make it and real Mexicans are eating it, you know it’s good! Lots of good Mexican food here in AZ!

  • Harleysmom

    With the grits, you must have some red eye gravy. Just fry up some country cured ham and take the drippings and add coffee. Heat and pour over the grits by the spoonful! Make sure you get some of the red eye!

  • Susan C.

    Chicken and waffles? separate right?? Cause if together.. Wow I must have missed that state…lol the biggest thing about pancakes is that to the Brits, pancakes are dessert. It took my husband a while to get used to pancakes and waffles (that are not potatoes) for breakfast. But definitely anything sweet and salty together has been an adjustment (fries and shakes anyone??). That, and the horrible stuff we call chocolate. I grew up on Hershey but after Galaxy, I got picky about my chocolate. And no matter how much Dove looks like Galaxy, it still does not taste the same…

  • chopper

    http://gladysandron.net/ for the chicken an waffles :)

  • LMJ

    “..A warm, meatty lollypop.” Yep, sounds about right. Gotta put mustard on it, though, if anything. Ketchup is wrong, unless you’re under 10.

  • careyt

    have to correct something said up there about BBQ. Real BBQ isn’t done on a grill, it’s done in a smoking pit. Grilling IS NOT the same thing as Bar-B-Que. There may be lots of variations on BBQ, but they all involve smoke of some sort and do not involve grills. get your facts straight before educating the masses with false information.

    • http://www.facebook.com/people/Mary-Sulkowski/1063430223 Mary Sulkowski

      Seriously. Back home, I can’t refer to my beloved beef brisket as “barbeque” without someone giving me the stink-eye. A lot of people won’t consider it “real” barbeque unless it’s pulled pork in either a honey- or vinegar-based sauce.

      • careyt

        to me, Brisket is the quintessential BBQ as I’m from Texas originally. For me it’s not BBQ without it being smoked. That is the key to BBQ for me. And where I come from Pulled Pork is looked at as something for kids to eat if they can’t handle the smokey flavour of the beef brisket. Usually it’s drenched in sauce, unlike our brisket which is traditionally served dry with a little sauce on the side for those who need it. I personally don’t care for sauce unless it’s really dry. and when I make pulled pork(which I love despite it being looked down upon by most texans) I usually only dress it with some apple cider vinegar and salt and pepper and MAYBE a little cumin mixed in there.

      • careyt

        AND, if the sauce has honey or brown sugar in it, I wont use it at all, ever.

  • http://www.facebook.com/kprochas Kerry Prochaska

    Ah, jello salads. On visits to my relatives in Kansas, I’m from San Diego, California, I loved those jello salads. While working in England I had some OK Mexican food at the Cafe Pacifico near Covent Gardens. OK by San Diego standards but at that time, late 80′s, it was the closest thing to Mexican I could find in London. So what if the cook was actually from the Bahamas and used non-Mexican spices at least the cerveza was Mexican! As a Yank in England I loved a good ploughman’s lunch, steak & kidney pie or a shepherd’s pie and well as many other really good British foods.

  • http://www.facebook.com/people/Mary-Sulkowski/1063430223 Mary Sulkowski

    What? No biscuits and sausage gravy? You poor soul. You must never have set foot anywhere between the Mason-Dixon line and the Mississippi.

    • Wayne Lunkwitz

      My favorite cafe (and I’m in the mid west) serves biscuits and gravy 1/2 order (1 biscuit) or full order 2 biscuits…it’s to die for so I keep the bromo-selter on hand.

  • Meagan

    Okay this page, including the delicious comments, is making me huuuungry!! :P

  • Megan Fields

    Biscuits and gravy. A breakfast item. White gravy best with chunks of sausage in it.

  • http://twitter.com/LavinaLavina Lavina Lavina

    mmmm I love all this stuff ….Well, except the candy salads. Fruit salad is OK but definitely a dessert for me

  • http://www.facebook.com/profile.php?id=1026233656 John H Harris

    Regarding Buffalo Wings, the place to go is (obviously) Buffalo, NY, where they were invented (thus the name). Some places are better than others, of course, but one rule is inviolable:

    You can NOT get good wings outside the six counties of Western New York!

    If you’re north of Interstate-90, east of Rochester, south of the Pennsylvania state line or west of Westfield, don’t expect good wings.

    • Gypsychild

      Years ago, when traveling through Buffalo, NY, I made a point of finding the Anchor Bar where “wings” supposedly originated and stopped there for lunch. I lived in Greensboro, NC at the time and had been introduced to wings at several bar & grills located there. I was shocked and dismayed when I tasted the so-called “hot wings” at the Anchor Bar. They were nothing more than fried chicken wings with what tasted like Kraft Barbeque sauce poured over them. They had no fire to them at all. I’ve traveled extensively over the US and I prefer tasty southern wings with hot sauce over the NY version any day. :)

      • http://www.facebook.com/profile.php?id=1026233656 John H Harris

        Yeah, the Anchor Bar has fallen into the trap of the “tourist spot” and changed their recipe to appeal to the lowest common denominator. Ask the locals where they get their wings (but DON’T call them “Buffalo Wings”, or they’ll know you’re a tourist).

  • Charles F.

    Barbecuing and grilling are not the same thing. Just get that straight now.

  • http://www.facebook.com/michael.hayden.5 Michael Hayden

    Ok, American food is very regional. What one part of the country rages about, another part would say it was vile . . . . and those parts could be as close as the other side of town. BBQ is a good example. Traditionally, BBQ is meat cooked over a low heat for a long period of time (grilling is cooking over a high heat – like a hibachi), and depending where you are at, it can be made with a dry rub applied before it is cooked, a wet sauce applied during cooking (and that can very between a sweet molasses based sauce to a tangy vinegar based one), or it could be smoked with sauce on the side.
    Same thing for Mexican food, there is Tex-Mex (which tends to be spicier than normal), as well as the influences of whatever region of Mexico your cook (or his mom or grandmom) came from. Most Mexican restaurants are small family owned shops, and everyone seems to have their favourite (think chip shops), and the same meal can be made very differently depending on where you go.

    • http://twitter.com/JackieOMoleski Jacqueline O Moleski

      Yep — you nailed it on Mexican food. Precisely what I was trying to say in my post. Regional favorite where I live is the Wet Burrito – one state over, no one even knew what it was. (It’s a very large flour tortilla, filled with ground beef and refried beans, as well as lettuce and tomato, folded into an envelope, then covered with a mild reddish-brown sauce AND melted cheese. Can be served with sour cream. Yum!).

      • Wayne Lunkwitz

        Sounds very much like an enchilada recipe from my Aunt Della (Dad’s bro’s wife) she is full blooded Mexican….and she can COOK

  • nolson

    Yes, we all know how much Brits love warm, meaty lollipops. No reason to go on and on about it

  • Polly

    Can somjeone please tell me what the cake is called that accompanies a roast dinner, particularly where gravy is present? It’s similar to Madeira cake in texture & colour.

    • Joe

      That’s cornbread. Nom nom nom…

      • Polly

        Thank you Joe

    • http://www.facebook.com/joan.thomas.3760 Joan Thomas

      When I was in Liverpool I bought a Madeira cake as teatime treat for my hosts. It is close to what Americans call pound cake. I’ve never seen corn bread served with roasts. Corn bread is a common accompaniment to chicken, it has a somewhat large crumb, while pound cake and Madeira cake have a fine crumb and are much sweeter than corn bread.

      • Polly

        It didn’t taste like Maderia cake, it was merely my feeble way of describing the item placed on my plate, by my host.
        It was some time ago during my first solo visit to America (Virginia -Colonial Williamsburg), where I had been invited to stay with my mum’s dear friends following her death.
        I think the cornbread was served with turkey & although it wasn’t my ‘cup of tea’ it was certainly an improvement on the grits served for breakfast. lol

  • Richard Freeman

    Jesus that sounds vile. I’ve tried grits it tasted like gritty snot.

  • https://www.williammcpherson.tumblr.com/ William McPherson

    You’re kidding, right?

  • http://www.facebook.com/Rhogart Fred Rhogart Toney

    I’d like to add, if you happen upon any area that has a significant Amish community, to give some of their foods a go. Chicken and slippery dumplings, and forgo that bacon in entry #6 for a slice of scrapple (just, don’t ask what’s in it). And for the sweetest tooth, nothing, nothing beats a wet-bottom shoo-fly pie!

  • dahlenk

    You left out s’mores!!

  • http://twitter.com/JackieOMoleski Jacqueline O Moleski

    The one you missed was pizza. Also Mexican food is highly regional and NOT limited to the Southwest. While you *can* get Tex-Mex nation-wide at chains, other parts of the country have their own take on Mexican food (due in part to Mexican and Mexican-American farm labor, but lets not get into that can of worms). Remember, Mexican doesn’t *have* to be overly spicy or hot! :-)

  • http://twitter.com/JackieOMoleski Jacqueline O Moleski

    Beef is very popular here in the US because it’s so cheap. Check out a super-market and ground beef (ground chuck, ground sirloin, or hamburger) is 1/2 to 2/3rd cheaper than chicken and much, much cheaper than fish. I was surprised while vacationing in the UK that eating steak & a lot of beef meant high status, in the US it’s almost the opposite. Remember – there are a LOT of cows in the US.

  • DlmUSA

    Grits!!! YUUUMMM-num-num-num!!!
    Yes, they are like wall paper paste if you just grab plain grits and boil them in water and don’t do anything else to them. But so is oatmeal if all you do is take rolled oats and boil them in water….
    But add the right ‘extras’ to those two Plain Janes, an you’ve got heaven in a bowl!
    Of course, I do mine a bit differently, even though I grew up in the South…
    Cook grits in chicken broth, not water; or if you do use water, add “McKay’s Chicken style broth and seasoning” (like a boullion powder, but much better and less salty if you get the “no salt/no msg” version).
    Once cooked, I like to pile on a poached, or soft-boiled egg, and a sprinkling of grated sharp cheddar cheese, salt and pepper. Stir all that in until the cheese has melted and the egg yolk and cheese have turned the grits a lovely butter-yellow. NOM NOM NOM!!!!
    You could add butter (real butter, mind you), but it’s not necessary.
    Cheesy grits are FANTASTIC!!! Cook grits as above (Chicken broth); then in the last few minutes of cooking, pile in lots of grated sharp cheddar cheese, maybe a little butter, and some fresh ground black pepper.
    If you want to, you can pour all that into a buttered baking dish, top with a bit more cheese and bake in the oven for about 20 minutes… but mine doesn’t make it to the oven…. as soon as the cheese has melted into the grits, I’ve eaten half the pot….. nom nom nom!!!!

  • DlmUSA

    Cornbread… now THERE is another classic American food that will get people fighting every bit as much as what makes “real” BBQ and the “right” way to make chili….
    Cornbread in the USA can vary from a sweet cake-like product made with flour and sugar mixed into the cornmeal, to a savory crunchy rough and rustic-crumbed bread like nothing you’ve ever had before.
    I’m not a fan of sweet corn bread, but will eat it in a pinch…

    Here’s my yummy-licious all-American Cornbread recipe – start with the all-cornmeal recipe from Betty Crocker cookbook (called “Arkansas Cornbread”)
    Arkansas Cornbread

    2 cups yellow cornmeal (if I’m lucky, I get stone-ground cornmeal from a grist mill, and will mix medium and fine ground meal for a crunchier texture – there is NOTHING like fresh ground cornmeal!!!)
    1 teaspoon baking soda
    1 teaspoon salt
    2 cups buttermilk
    2 eggs well beaten.

    Stir the dry ingredients together eliminating any lumps in the soda.
    Beat the two eggs well and add the buttermilk and eggs to the dry ingredients.

    I will also add one can of chopped green chilis, and the corn from two fresh ears of corn that have been roasted in their husks and then cut from the cob, and a couple three or four dashes of Tobasco sauce.

    Heat the oven to 425F, take a 10 or 12 inch cast iron skillet (Cast Iron is CRITICAL here!!) add a tablespoon of oil (preferably bacon grease), put in the oven as it’s heating.
    Pour the cornbread mixture into the skillet – it should start sizzleing immediately – and put it back in the oven to bake for 20 minutes, or until a toothpick in the center comes out clean.
    If you are in the Maryland/Delaware area, you are in luck!! Visit the Wye Grist Mill in Wye Mills, Maryland for the best fresh, stone-ground flours around!.
    Or write to them to get their most EXCELLENT cook book, with recipies for all sorts of yummy-licous corn, wheat, and buckwheat recipies!!!
    I make that a planned stop any time I go to visit my relatives in Maryland!

  • Monkey_pants

    So no mention whatsoever of Lousiana cuisine? If you’ve never tried a great gumbo or jambalaya, you’ve missed out my friend. Not to mention crawfish etoufee, mashed yams, bananas foster, collard greens, red beans and rice . . . mmmmmm.

  • Julia

    I couldn’t agree with the pancakes and Bacon comment more. Now my Bacon intake far exceeds my cholesterol capabilities and I feel strangely disloyal having no interest in “Irish bacon”…

  • Marissa

    I am a third generation Italian/American who has evidently led quite a sheltered culinary life! I thought my diet must be very American, but I guess not.
    Food in the United States is indeed very regional. I grew up in the North End, which is/was the Italian section of Boston. My mother never purchased processed “American” foods, and most of our food was purchased daily from the butchers, bakers, and the fish and fruit stands. The foods on the list seem very exotic to me. I have heard of most of them, but have never seen, nor tried them. I do love pancakes and bacon, which I had for the first time as a teen, and I will have had Buffalo Wings at parties, and I think they are great. These are foods, however, that I did not grow up on, so I very rarely think of eating them.
    On the flip side, I did live in London for a couple of years in the late 80s, and grew rather fond of Hobnobs, Digestive Biscuits, clotted cream, and all manner of British desserts like Summer Pudding and Sticky Toffee Pudding….yum!!!

  • Agatha

    Ugh. Mexican is the only thing on the list I’d have a go at. After 23 years everything else on the list is still plain nasty.

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