Comments on: 10 American Foods Brits Will Learn to Love

By: So You Want to Marry an American… | Posts | Mind The Gap | BBC America

Tue, 04 Dec 2012 21:15:52 +0000

[...] and often you’ll be expected to attend both, even though they’re barely a month apart. Still, Americans know about good food!8. Tea Brits love tea as much as Americans love coffee, so it’s unlikely you’ll ever come across [...]

By: Agatha

Agatha — Sat, 01 Dec 2012 01:26:00 +0000

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.

By: Marissa

Marissa — Mon, 19 Nov 2012 06:07:00 +0000

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!!!

By: Sarah Spencer

Sarah Spencer — Wed, 31 Oct 2012 03:27:00 +0000

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!

By: Julia

Julia — Sat, 27 Oct 2012 12:23:00 +0000

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”…

By: Monkey_pants

Monkey_pants — Fri, 26 Oct 2012 18:13:00 +0000

Congratulations. You’re a pretentious white guy.

By: Monkey_pants

Monkey_pants — Fri, 26 Oct 2012 18:03:00 +0000

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.

By: Nina Dee

Nina Dee — Tue, 23 Oct 2012 22:40:00 +0000

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

By: John H Harris

John H Harris — Tue, 23 Oct 2012 22:22:00 +0000

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).

By: DlmUSA

DlmUSA — Thu, 18 Oct 2012 12:41:00 +0000

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!