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15

True southern grits are made with ground hominy whereas polenta is simply ground cornmeal. The proper name for them is actually hominy grits. You can make "grits" out of untreated corn, but these are corn grits and not really found in southern US cuisine. Grits are typically a much coarser grind than polenta. Hominy is corn that has been nixtamalized, which ...


15

No. Those are not common pizza toppings in America at all. In America there are these (rather well known) pizza styles: Chicago style Chicago style pizza is a deep-dish pizza that is baked in a thick heavy cornmeal based crust. The toppings are also added in reverse order of a traditional pizza. First the cheese is added, then a pound or more of sausage ...


12

As someone who has raised beef cattle (here in Oklahoma) I must say the TFD is (unfortunately) mistaken, (at least here in the U.S.) Most cattle fall into one of two varieties, Beef and Dairy (there are also some breeds that are almost exclusively show cattle) The most popular (and common) Beef varieties are Angus, Limousine, Herefords, Longhorn; This list, ...


12

Well, you could make your own onion powder. It isn't that difficult. Peel and finely chop your onions. Then, spread the onion pieces out on a tray and heat in a 150°F degree oven or in a food dehydrator until dry. Tip: The onions are dry when you can easily crumble the chopped pieces in your hand. Allow the onions to cool. Then, ...


12

The "big chain" type certainly exists basically everywhere by now. There is a reason why the Big Mac Index is suitable as an economic indicator: you can calculate it for almost all countries in the world, because you can buy a Big Mac in almost all countries in the world. A second type of "American restaurant" is much harder to find. It is the kind of ...


10

We call that style of pizza Cognitive Dissonance here in America. Corn anywhere in or near a pizza? That's just crazy talk. In fact, now that i think about it, i can't remember seeing corn in the same room as pizza. (Maybe they're mortal enemies, or alter egos.) Others have described the various official American pizza styles and provided great links. Here'...


7

Check out this very comprehensive article on Slice that describes the regional pizza styles in America. Each style below links directly to a nice description and picture. http://slice.seriouseats.com/archives/2008/01/a-list-of-regional-pizza-styles.html The article lists 21 distinct styles: Neapolitan-style pizza New York–Neapolitan (aka "Neapolitan-...


7

Common Toppings in the United States are: Meat Pepperoni Ham Bacon Ground Beef Italian Sausage Vegetables Green Bell Peppers Red Bell Peppers Onions Mushrooms Black Olives There are a couple other toppings that are used almost exclusively on a single pizza type BBQ Chicken Pizza - Chicken with BBQ sauce instead of a tomato based sauce Hawaiian ...


7

There are several major varieties of clam chowder, which you can find enumerated on the Wikipedia page. New England clam chowder is characterized by a dairy base, usually with some sort of salt pork or bacon, and potatoes. Note: the term chowder basically just means soup or stew, usually with seafood of some sort--very different dishes may go by the name.


7

It's for the same reason that all sparkling wine is in America is called 'champagne'. We don't participate in PDO / PGI / DOP / etc. agreements with most foreign countries. We do have requirements for specifically American-made items to have similar tules, such as Bourbon (so Jack Daniels is Tennessee Whiskey, not Bourbon). But just as America doesn't ...


6

There's a great YouTube video by Rhett & Link called the The BBQ Song (A Review of BBQ in the Southern United States) that is actually a really good starting point for answering this question. Here are the lyrics to the song: In the mountains of Tennessee, they like a smoky sauce; But over there in ol' Memphis, a dry-rubbed rib is boss. The ...


6

I might refer you to this video, where Malcolm Gladwell talks (a little bit) about spaghetti, and how Americans prefer to eat it. Apparently, companies doing market research found that Americans say they want "real Italian pasta sauce," which is somewhat thinner than "American style," but actually prefer eating the chunkier, heartier sauces now common on ...


6

Taken from http://en.wikipedia.org/wiki/San_Francisco_burrito Two key technologies that made the San Francisco burrito possible are the large flour tortilla and tortilla steamers, which together increase the flexibility, stretch, and size of the resulting tortilla. The tortilla steamer saturates the gluten-heavy tortilla with moisture and heat, ...


6

It means vanilla extract. Whether it's correct or not is hard to say. It does sound like a lot for something with those quantities, so it's possible they meant to say a teaspoon, which is a pretty common amount, resulting in a subtle but noticeable flavor in a batch of chocolate chip cookies, for example. Or it's possible they just wanted whatever it is ...


6

I have to mention "Hard Rock Cafe", "Planet Hollywood", and other movie/music themed restaurants that pay homage to this particular aspect of America. There seem to be at least one of these in each major city. There were smaller, less chain operations that did this at one point but the ones that I visited years ago have all apparently closed. An ...


5

The most common preparation is tomato sauce and parmesan cheese. Of course, some Americans will tell you that the only truly American way to eat spaghetti is to top it with chili, then shredded cheddar cheese, then chopped onions, then red kidney beans. It's hard to fully express the majesty of this dish, and should only be enjoyed on special occasions, ...


5

The previously accepted answer contains a good link, but not any information here on Seasoned Advice, so I thought I would write out a few things from my understanding after having developed an abiding interest in Cajun foods over the past decade. Basically, Creole is a much broader term with a longer history. While it is perhaps inaccurate to say Cajun is ...


4

Besides what @Aaronut mentioned with Cincinnati style chili, if we're talking pasta in general, and not just spaghetti, I'd say the "American" pasta dish is macaroni and cheese -- from a box. Although there's regional variations (eg, lobster in New England), it's found in a much wider area than (N)-way chili (3: spaghetti,chili,cheese; 4: add onions; 5: add ...


4

Some people say it's just preparation and the base is the same ground corn / corn meal, some people say for grits you need (more coarsely) ground hominy (which is corn that has been soaked in lye or lime). Polenta can be found loose and really solid: grits are generally loose. Corn type may also differ, as may the dish's 'typical cultural trappings' (fat ...


4

What country are you in? Most countries offer beef from all their cow varieties. Most are very similar, though some have slightly better properties for certain cooking styles. But these are mostly offset by condition on the animal, feed quality, and age A good butcher would know not only what kind of cow it was, but what farm it came from (hopefully a ...


4

From my experience, there are no major differences between Canadian and Northern American dishes. We have most of the normal Turkey (or Goose/Duck), yams, potatoes, stuffing/dressing, pies etc... There are probably more differences with in the United States itself (southern vs northern), for example the cornbread you mentioned. In other words, when I watch ...


4

I would 'cut' a standard cream cheese like Philadelphia with mascarpone, which is essentially triple cream with a cream cheese-like texture.


4

I know of three ways for a recipe to become standardized, and I doubt that any of them applies to your sub. The first one is: someone creates a recipe and is well-known enough for people to imitate him. Then it gets called the name he gave it originally. Example: Sachertorte. There is just one recipe for it, created by Franz Sacher, and any deviations are ...


4

Those look absolutely perfect and it is normal for them to be very soft straight out of the oven. They will get chewy as they cool and dry out a little.


4

The cookies will set (take on their final texture) about by 20 - 30 minutes out of the oven. Coming directly out of the oven, cookies will absolutely be soft and squishable; which is why you should wait a few minutes before moving them off the baking sheet and onto a cooling rack (you can cheat this time if your cookies are all on a sheet of parchment paper,...


4

I actually know a couple in continental Europe - cowboy/Texas themed, serving large steaks. There are also some American-inspired burger restaurants - proper ones, not McDonalds.


3

It's an American sandwich, not actually Italian, and as such is subject to the whims of a thousand urban sandwich shop entrepreneurs. The only variations I know of from your description are to drop the onion, add pepperoncini peppers, or to drop the prosciutto (pricy) in favor of cheaper lunch meats (mortadella, bologna, or even turkey).


3

Short version: American pizza has pepperoni, the meat product that's like a really bad hot salami (pepperoni means pepper in Italian). Corn in pizza is weird, but most non-Americans think Americans only eat corn and only drink coke. Long version: America is a very big country. More than 5x the population of Italy and many more times the size... I lived ...


3

There are four pizza toppings or combinations that are the most popular in the US: Cheese - nothing but tomato sauce and mozzarella (sometimes a blend of cheeses) Pepperoni - add pepperoni to a cheese pizza Supreme - many variations, but commonly tomato sauce, mozzarella, pepperoni, loose ground pork sausage (or "Italian" sausage), bell peppers, mushrooms ...


3

No, there is no such thing. That is just one of those wacky things where folks in one country are doing a sort of caricature of what they think folks in another country eat. Hilarious, but in no way authentic.



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