American food

American food The 10 greatest dishes

Food & Recipes

Let’s explore American food The 10 greatest dishes,

1. Lime cake:

                                      If life gives you lime, don’t make lemonade, make lime pie. This cheeky tart, the official tart of the state of Florida, has made a name for itself around the world. -The Florida Keys, where a little lime comes from, called cake.

Aunt Sally, the cook of William Currie, the first self-made multi-billion dollar ship saver in Florida, was credited with making the first lime cake at the end of the 19th century. However, you can also be grateful that Sponge Fisherman of Florida made a formulation of lime juice, sweetened condensed milk, and egg yolks that can be “cooked” in the ocean (through a thickening chemical reaction of the ingredients).

2. Tater Tots:

                                     We love fries but think of Tater Tots, an American twist with a potato theme that Sonic drive-thru and school canteens love.

Note that they often have a brand on them. These commercial Hash Brown cylinders are actually owned by Ore-Ida. If you were one of the Grig brothers who started Ore-Ida, you would have wanted to think of that leftover potato chunk too. They added flour and spices, shaped the puree into small glasses, and launched it in 1956. More than 50 years later, the US consumes about 32 million kilograms of these potatoes a year.

3. Sourdough bread from San Francisco:

                                                                                                        Sourdough is as old as the pyramids and wasn’t accidentally eaten in ancient Egypt. But the uncontrollable American favorites and the sourest varieties come from San Francisco.

As part of No Cal’s food culture like Napa Valley wines, sourdough bread has been a staple food since the gold rush era. Back in the Frontier Age, miners (called “leaven” for survival on things) and settlers put leaven starters (more reliable than other leavening agents) in bags or belts around their necks.

At Boudin Bakery, which has been making Bay by Bay bread in the town of Bay by Bay since 1849, thank you it’s not your way.

4.Cobb salad:

                                          The chef’s salad was born in the east, but the American food innovator who processes salad in the west was not defeated.

Brown derby folklore says, “It started chopping. I took a finger off a busy cook and added crispy bacon.” The salad was on the menu and it went straight to downtown Hollywood.

5. Roasted:

                                       Everywhere at baby boomers’ Sunday family dinner, the pot roast claims a sentimental favorite in America’s 10 most convenient meals. A whole generation would be lost without him.

Chuck roasts in a deep, round-bottomed or lidded pan, or whatever else your mom threw in to inject potatoes, carrots, onions, and boiled meat juice. Cover the meat, which can be red wine or even oiled, and cook on a stove or oven.

6. Twinkie:

                                       The hostess’s iconic “Golden Brownie with Creamy Filling” has pampered us since it was invented in 1930 by James Dewar at the Continental Baking Company in Schiller Park, Illinois.

Twinkie abandoned the original banana cream filling for vanilla when a banana shortage struck during World War II. The Texas State Fair started the pan and fry epidemic as if they were still ridiculous and not good enough.

Twinkies, dipped in hot oil or simply ripped out of their packaging, got their name (inspired by a sign advertising twinkle toe shoes), a biscuit shape (three piercings for injecting filler material), loved by the call for a break Lunch time. . They were temporarily taken off shelves between November 2012 and July 2013 when the hostess filed for bankruptcy. Now they’re back and stronger.

7. Convulsive:

                                               The dried meat has shrunk almost beyond recognition; While jerky is unlikely to be the source of so much flavor indulgence, it’s a protein-rich favorite of backpackers, road travelers, and sandwiches around the world.

It’s American food the way we like nature, tough and spicy.

I like the creation myth of being a direct descendant of Native American pemmican, a mixture of grilled meat and animal fat. Beef, turkey, chicken, game, buffalo and even ostriches, crocodiles, yaks and emu. Pepper, barbecue, smoked walnut, honey glaze. Teriyaki, jalapeño, lemon pepper, chili flavor.

Because of the versatility, portability, and nutritional value of dried meat, the army is experimenting with drying bars that contain caffeine the equivalent of a cup of coffee.

But you take your jerky decaf or decaf. Prepare to chew long and hard with strips, spikes, or strips. You still have your own teeth, don’t you?

8. Fajita:

                               With some cowboys working in the fields, the cows were slaughtered to feed them. Use your cowboy craze by adding disposable steaks as part of your take-out pay.

Grilling a rock steak (Spanish belt) over a campfire and wrapping it in tortillas marks the beginning of the tradition of the Rio Grande region. When a Sonny Falcon started operating fajita taco stands at outdoor events and rodeos in Texas in 1969, fajitas are said to have exceeded their reach in popular culture.

9. Banana split:

                                             Make it yourself like a banana. Still, there is praise for those who invented the ice cream variation known as the banana split. There is a story from 1904 in Latrobe, Pennsylvania.

And in the history of Wilmington, Ohio, restaurant owner Ernest Hazard invented it in 1907 to attract students from a nearby university. Fame spread after Walgreens split its special dessert in Chicago in the 1920s. Regardless of the story, you’ll find an abundance of food imaginable at Wilmington’s annual Banana Split Festival on the second weekend in June.

10. Grain bread:

                                                                  Although this is a mainstay of southern cuisine, cornbread is soul food for many cultures, including Black, White, and Native American as well as Southern Mason-Dixon. Grind the corn to make grits. Soaking the grains in alkali turns them into ground corn (it is recommended to cook them in pozole). By fermenting finely ground corn flour with baking powder, cornbread is made.

Southern Hushpuppy and Corn Pawn, New England Johnnycake. Bake in a pan or muffin pan. Cornbread flavored with cheese, herbs, or jalapeños was a favorite of Native American and pioneering mothers in the past, and today it’s a quick, easy-to-eat bread that is on tables across the country.

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