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There are some good American dishes: American Meatloaf is worth eating. As is "Moms Apple Pie" (if you ignore that it's about as American as falafel...
But you have to remember two things:
1) Nearly all "American food" is a variation of the native food the settlers brought with them.
2) This is the nation that invented spray on cheese... 
You looking for sympathy?
You'll find it in the dictionary, between sympathomimetic and sympatric
(Page 1788, if it helps)
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Griff,
I have to take issue with the Apple Pie (notwitstanding your comment about the truth of its Americanness). The best apple pies are made with Bramley apples (I've never seen one over here) and shortcrust pastry made with lard (not vegetable shortening).
As for my credentials, my grandfather was head pastry chef at the Hyde Park Hotel and two of my uncles were master chefs (one ran a training school in North London). My mum (god bless her) made the best shortcrust, puff, choux and suet pastry I've ever had, all from scratch (ne'er a frozen pre-made pack in the house!)
So, the American Apple Pie, like American democracy, is flawed in both the implementation and the belief that it is they who invented it.
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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The best are indeed - Bramleys have the right combination of "tartness" and "sweetness" to work beautifully. But the US ones aren't bad - if you ignore the factory grown versions which aren't really representative!
(As it happens we get rubbish TV shows like "How it's made" and suchlike which tour such places and will put you off processed food rather quickly. I think one of them covered a US "pie" factory...  )
You looking for sympathy?
You'll find it in the dictionary, between sympathomimetic and sympatric
(Page 1788, if it helps)
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Griff,
It's certainly true that there are some nice apples here, but I'd trade for Cox's or Russets any day. My favourites here are probably Courtland, although they can tend to the waxy. They have a good taste balance. Empires aren't bad. My wife likes Honey Crisp, but I think that they are a bit sweet and tastelss (crispy though!)
Typically store bought fruit is picked too early and lacks distinction compared to buying direct from the farm or farmers' markets we have here. Fortunately I'm not far from Niagara which is great fruit growing country (but lacks the long winters of Britain for the best apples!)
Life is like a s**t sandwich; the more bread you have, the less s**t you eat.
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PhilLenoir wrote: Typically store bought fruit is picked too early and lacks distinction
We have the same problem here...
I used to have a Bramley tree in the garden, but it had to go because the core rotted out and it was getting too dangerous. Lovely apples though.
What I miss are "real" strawberries - the supermarket ones are grown fro size and colour not taste, and Herself insists on growing wild strawberries so we can't have the cultivated variety in the same area. When I was a kid, the few short weeks of "pick your own" season were magic!
You looking for sympathy?
You'll find it in the dictionary, between sympathomimetic and sympatric
(Page 1788, if it helps)
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They are actually mostly grown for transportability over several days, so they are not properly ripe when picked.
I've noticed that everyone no matter where they are from, are of the belief that their own countrys strawberries are the best, when it's mostly a matter of how ripe they are.
Naturally the best ones are from your own garden, picked at exactly the right time.
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Jörgen Andersson wrote: Naturally the best ones are from your own garden, picked at exactly the right time
Assuming you can beat the %#*#%!!& slugs to it! 
And as for the gooseberry sawfly... Don't get me started...
You looking for sympathy?
You'll find it in the dictionary, between sympathomimetic and sympatric
(Page 1788, if it helps)
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and remember we have had similar, if you take my local eateries we have
Indian (to many to mention all types areas and styles - including the Balti from Glasgow/Birmingham*)
Chinese
Philippian
Caribbean
French
Italian
English (delicious pies)
Thai
Russian
Mediterranean
Middle Eastern
Spanish
Greek
and numerous international chains
oh and the odd place that has an American origin serving soya based brown patties in something that is distantly related to bread (I think)
and that's from a northern town you can pretty much find any cuisine in the world in London and at a standard that equals that of any other capital city
You cant outrun the world, but there is no harm in getting a head start
Real stupidity beats artificial intelligence every time.
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Bergholt Stuttley Johnson wrote: recently tried an "merkin" stake
Errm, you might like to check the meaning of the word in quotes.
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its ok it hasn't been a fashion item for a few hundred years (but that probably makes its due for a revival)
You cant outrun the world, but there is no harm in getting a head start
Real stupidity beats artificial intelligence every time.
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Bergholt Stuttley Johnson wrote: and even worse its beer! how anyone can class that dishwater Budweiser as a beer
is beyond me
You probably haven't been back to good ol' Merica in a while have you? The beer scene in the US has drastically changed in the last decade. It is now usually standard for bars to have a large beer selection, everything from pilsners to stouts (and everything in between). There are a lot of "microbreweries" now and I've even seen some of these smaller American breweries offerings in my trips to Europe, so I'd say the new American beers are a lot better and more complex than the bland stuff of the past (which is still around but probably not as popular as it once was).
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Bergholt Stuttley Johnson wrote: exactly what is American food?
If you every took a look, American food reflects the makup of the country:
A joyous tapestry of diversity. Every changing.
Bergholt Stuttley Johnson wrote: as far as I can tell it just pouring heavily favoured sauces over bland food
If I recall, that's pretty much how food is made - at least if you consider that french kitchens will have a special cook just for sauces. That's really the whole idea - curry, salsa, techina, etc., Where have you been hiding out? Perhaps you've too limited an outlook as to what denotes a sauce. If you pour sauteed mushrooms on top of you pile of whatever, you're putting on sauce (rather lumpy, perhaps, but sauce non the less).
The beer - I have to agree - with a caveat: real beer, originally spawned in local breweries, is highly popular. I don't need imported stuff if I want hops. The beer landscape has changed dramatically. Although I'm a single-malt fan, myself, pretty much anything we come up with here (even from a gas station pump) is better than Gin. I've met Bourbon lovers who shun single malts. I'm not a fan, but an awful lot of the world seems to crave the stuff. Good bourbon has much in common with single malt scotch, but to my taste, there's an additional component which I dislike.
Get with the program, man! Drop the stupid defense of traditional food for the sake of tradition. You have nothing to lose but your greasy globs.
| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "As far as we know, our computer has never had an undetected error." - Weisert | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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W∴ Balboos wrote: American food reflects the makup of the country:
Everything that isn't white meat is pushed to the sides and ignored? 
"These people looked deep within my soul and assigned me a number based on the order in which I joined."
- Homer
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"the debugger doesn't tell me anything because this code compiles just fine" - random QA comment
"Facebook is where you tell lies to your friends. Twitter is where you tell the truth to strangers." - chriselst
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Or shot by the police...
You looking for sympathy?
You'll find it in the dictionary, between sympathomimetic and sympatric
(Page 1788, if it helps)
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Bourbon is what you drink when you need to put a mixer in your whisky, its like the Americans cannot take something for its taste (or are lacking the ability to produce that taste) but need to blather it in heavy sauces, the French sauces either cover up poor meat (the heavy ones) or complement good (the light ones),
The problem is that you think that we are still in the 1950s making do with rationed food and without access to spices etc.
Hell we are even exporting cookery programs to the US now
You cant outrun the world, but there is no harm in getting a head start
Real stupidity beats artificial intelligence every time.
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Per burbon: I don't like burbon. There's a location I frequent with fans of it and they bring in rather high end stuff. As I noted, it has aromatic principals much like a single malt. There's just some additional component that I don't like. Much as how some don't like the peating of Scotch whiskey. I find the beloved by many on CP gin absolutely foul in aroma and taste, and amazed that not only is it consumed at all, but seems to be the beverage of choice to many (at CP).
The real issue with American drinking style is that it's still a forbidden fruit mentality - the drinking age, which was lowered to 18 "in my day" has been raised back to 21. A consequence of this is that drinking becomes a show-off event and thus the concept of "doing shots" pervades.
If one "does shots" - it doesn't matter what the sh^t taste like - and I've seen people drink Oban that way. Pretended discriminatory taste to buy a decent single malt and then drinking it like a morons.
As for the "1950's" imagery? No - I just need look at the list of "delicacies" from affectationados of GB victuals: That makes me thin you're more like in the 1944 rationing stage.
As for exporting "cookery" - there's a Cooking Channel on cable TV. The likely have a show on preparing dog food to impress your pooch's consort after he does the back-end work. It's no honor, really, done with all the class of a reality TV show. A movie was made about Julie Childs (sort of). So what?
Now, I'd add stuff like 'hot dogs' to your GB list - not so much to improve it's average appeal, but because like the others, it still remains something I'd prefer to puke up then swallow down. (Grin for new snine remark that I hope goes 'viral' - like the word "viral")
| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "As far as we know, our computer has never had an undetected error." - Weisert | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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most Bourbon is NOT whisky, a Whisky must be matured at least 3 years Bourbon is usually less than 3 but at best 3, their are a few true whiskies from the US and they can be fine but the thing they have in common is like Scotch they are matured for 8+ years (more often 12+)
Peating is done to all Malts but it is more noticeable in some
taste varies and those that like Gin are perfectly entitle to their opinion, I too cannot stand the stuff, but that does not make it bad just not to my taste, I, unlike you, can allow for others to have different tastes, I like my Malts from the Spay and cannot abide the Islay Malts, Yet I love Oban and Talisker - as I say different tastes
Have you tries any of those Delicacies? as done right they can be amazing taste experiences, the fact that you dismiss them shows a certain lack of appreciation of food.
I was always taught to try first then judge not the other way round.
Yet I don't judge US cooking on that program, you seem to be determined to reject British cookery regardless of facts
oh and by the way our hot puddings are the best in the world
You cant outrun the world, but there is no harm in getting a head start
Real stupidity beats artificial intelligence every time.
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You may have missed my meaning - Oban is great stuff. I have (or did I finish?) a bottle of Talisker.
You really don't seem to get the whole spirit of this thread - it's full ribbing. I'm particularly used to others liking and eating stuff I would touch if it were wrapped in money: If you trace back through earlier threads (much earlier) you'll discover I've been vegetarian since 1971. I do know what meat taste like - people eat it because they like it.
But as for your remark:
Bergholt Stuttley Johnson wrote: I, unlike you, can allow for others to have different tastes,
You may or may not have observed that any Tofu as food thread draws tons of similar comments to mine/this on English food.
I've a Yemenite cook book that gives detailed instruction for preparation of Bulls Penis. Different Strokes for Different Folks. (that is a pun, by the way).
So - lay back and enjoy The Lounge silly-parts (as English might say). Too much bad stuff is happening in too many places as it is, and getting worse, rapidly.
| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "As far as we know, our computer has never had an undetected error." - Weisert | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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Tried a "merkin" stake - what in the world does that mean? Steak is basically a hunk of a dead cow. Everything depends upon how its cooked . . .
. . . or whatever your used to as toppings to hide the actual flavor.
| "The difference between genius and stupidity is that genius has its limits." - Albert Einstein | | "As far as we know, our computer has never had an undetected error." - Weisert | | "If you are searching for perfection in others, then you seek disappointment. If you are seek perfection in yourself, then you will find failure." - Balboos HaGadol Mar 2010 |
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W∴ Balboos wrote: Steak is basically a hunk of a dead cow. Everything depends upon how its cooked
No way!
Sorry, but you are soooo wrong.
The taste of teh actual meat depends on a huge number of factors: what the animal eats, when it eats, how much it eats; what exercise it gets, how much exrecise...; the breed of the cow - the difference between Aberdeen Angus or Welsh Black and a standard "dairy cross" or similar is enormous!
Then there is slaughtering; butchery; hanging. These also make a huge difference to the "end product"
And finally there is cooking: which makes a big difference (and is why I use a Sous Vide these days).
The sauce (if any) is generally there to hide the taste of poor quality meat rather than complement it.
Look at Kobe and Aberdeen Angus, properly hung at least 21 days, and cooked rare or medium rare: it won't be the bland piece of "red meat" you expect.
You looking for sympathy?
You'll find it in the dictionary, between sympathomimetic and sympatric
(Page 1788, if it helps)
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and if you believe that you show you have zero idea about food, how beef is raised and how its fed both have a large effect on its taste, compare the us grazing land to the lush pastures of the UK and you immediately see that their is likely to be a difference in taste
the best steak does not need sauce it tender and juicy and full of its own flavour
You cant outrun the world, but there is no harm in getting a head start
Real stupidity beats artificial intelligence every time.
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Scotch Broth
Stovies + Oat Cakes
Fillet Steak
Mince and Tatties
Those are Fine Scottish Foods (you can keep haggis out of this, it is rancid )
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WiganLatics wrote: legendary
yes, for all the wrong reasons. 
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