What would you serve in your AMERICAN Restaurant

It would be I suspect a quantum leap for Aussies to accept pumpkin as a sweet dish/dessert but thats not the point of the thread.
I like the sound of lots of those things.

Jewish American food? for me that qualifies.

Perhaps i will have theme nights.
Italian american
American colonial American
Texan
Afro american (Sole food?)
Southern American
Boston American (fusion?)

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@Rockhead,

Yes to chicken and noodles, and root beer floats.

And yes to whoever mentioned blueberry pie. Oh, man, blueberries..
but, I also love blackberries and marionberries and ollalieberries. Don't know gooseberries. Like raspberries. Simply do not understand the whole chazerai (there it is again) about strawberries, but I suppose they are very american, at least in use.

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@tsarstepan,

tsarstepan wrote:

Never had a baked Alaska.
What flavor is the reddish/pinkish filling? Raspberry? Something else?

Its GOOD; I 've baked it, but not recently (maybe 35 years ago).
I 've heard that it was invented by an engineer,
as an adventure in thermodynamics.
Here 's the concept (as I remember it):

U take some ice cream frozen as hard as a rock
(hopefully premium ice cream, with plenty of extra fat*).
U take some cake and hollow it out to accomodate the ice cream.
Cover the cake and its content with beaten egg whites.

Put it into a hot oven
(I don 't remember the temperature [maybe 450˚F. - 475˚F. ?]
but this is just a general summary to get the concept across)
for about maybe 90 seconds,
or until the tips of the beaten egg whites begin to turn brown.

Extract from oven:
the rock hard ice cream will be found to be very luxuriously soft,
creamy n sensual within only a few seconds of exposure to the heat. Its kinda like a miracle.

I shoud find a restaurant in NY that offers it.
I 'll Google it.

* (That ' s only my hedonic exhortation, not part of the recipe.)

David

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@Merry Andrew,

They're also often made from beef trimmings and all that nasty means. But those are the preground pattie things, or the market factory ground beef packages.

Fresh ground sirloin or chuck made into a burger can be fabulous, once in a while.

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@dadpad,

Jewish deli! Best sandwiches ever created in the history of the universe!

From the world's famous Katz Deli on East Houston Street.

Joan and Ed's Deli
Sherwood Plaza
1298 Worcester Street
Route 9 East (across from Natick Mall)
Natick, MA 01760
http://www.jedeli.com/menu.html

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Sorry!

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@tsarstepan,

Oy!!!

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@ossobuco,

ossobuco wrote:

Right, I had trouble lasting to the dead of night with not only liver but also a glass of milk (could I just die now? do I have to keep sitting here? Yes. yes. I suppose this is the seat of all my anger..). I also suppose there were boiled carrots with that, and I hated those too. I still don't really like boiled carrots, except in soup.
Roasted or raw, please.

But I've liked liver cooked less leathery later..

HA! "You shall sit at the table until you've eaten your dinner or until bed time!"

I spent my life at the kitchen table not eating my dinner.

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@ossobuco,

One of the best and most unique hamburger I have ever ate was the freshly ground burger from the trimmings off of the tenderloin steak served at the Oregon Club, a steak house I worked at for 4 and a half years during high school.

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@ossobuco,

To answer ehBeth at a post I can't find - sure, most of our foods are derived from elsewhere, by definition. Many of France's come from Italy, and many of Italy's from the Arabs, and so on.

I've never been to a resto (what?) in southern california, excuse me, called cali (don't get me going).

We have some chain restaurants as many places do, but we have multiples of small places with food from regions or mini regions of different cultures. Los Angeles area is probably a premier place for variety of foods. I bet it beats Toronto for that, not that I care, and perhaps even NYC, not that I care - I'm glad for all of that happening.

And so, before I might pick buttered roasted corn, or corn pudding, I might just point to openness to cookery from many many many places as a keynote of the US food scene, though not owned by the US food scene.

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@JPB,

We have this in common.. stares at plate.

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@tsarstepan,

Trimmings vary... I read some horribiloma about beef packaging recently, lot of shiteroo going into that stuff. Well, don't trust me, I'm just recounting my reaction to the data I read (no link).

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@ossobuco,

I understand ossobucco. The mass market beef industry is mostly filled with greedy criminals. Mr. John Briasco, the chef at the Oregon Club, was an honest and perfection driven cook and I was lucky to have witnessed his mastery of the cooking arts.

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@dadpad,

dadpad wrote:

Include Southern food please.
Strange as it may seem to you America (The US) is actually seen as ONE nation by most of us outside the US.
Any good names for an American restaurant? (not maccas).

Edit: Thanks for the mention but "pulled pork" aint gonna work here.
LOLOLOLOl

What in the name of the lord is "pulled pork"?

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@tsarstepan,

Didn't mean to dump on him and I'm interested, that is the kind of chef that matters...
tell us more.

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@dlowan,

shredded slow-cooked pork shoulder.

verra tasty.

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@dlowan,

mmmmmmmmmmm

http://blog.traegergrills.com/Portals/62431/images//pulled_pork_sandwich.jpg

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@tsarstepan,

tsarstepan wrote:

Then we have the New England boiled dinner. Much tastier then the name would imply.

Corn beef, cabbage, carrots, and potatoes:

At least it's not fried or sugared!!

Looks good to me.

We'd traditionally serve white sauce with the corned beef...but I remember dinners that looked like that.

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@ossobuco,

ossobuco wrote:

Why insulting?
I've memories of picking corn from a cornfield taller than I was..
Didn't corn come from the americas in the first place?

Australians have intimately embraced sweetcorn.

It's ripening and arrival in the shops was a joyous time for Oz kids...also the glorious watermelon.

1 Reply

@JPB,

JPB wrote:

ossobuco wrote:

Right, I had trouble lasting to the dead of night with not only liver but also a glass of milk (could I just die now? do I have to keep sitting here? Yes. yes. I suppose this is the seat of all my anger..). I also suppose there were boiled carrots with that, and I hated those too. I still don't really like boiled carrots, except in soup.
Roasted or raw, please.

But I've liked liver cooked less leathery later..

HA! "You shall sit at the table until you've eaten your dinner or until bed time!"

I spent my life at the kitchen table not eating my dinner.

I am reminded of an incident in the 1990s,
at a summer resort wherein a youthful family had befriended me.
Thay were decidedly close with a dollar; thay had their 3 young boys
on enforced food rationing, as a way of life.

One morning, I entered the restaurant of the place, for some breakfast.
I saw my friends (mother and boys) seated at a table
and joined them to show them some artifact.

I observed that the mother was sternly holding one of her boys (maybe 11 years old) prisoner
at that table with some ugly cold pancakes in front of him. He looked very glum & downcast in spirit.
His mother told me that he was being held there until he 8 it because of the expenditure of $3 entailed in the purchase.
I responded: "those pancakes really look GOOD, Mary Alice! I'll give u $20 for them"
whereupon she swiftly moved the dish in front of me, I paid her and the boy was liberated,
faster than a writ of habeas corpus, free to enjoy his day.

A receptacle was conveniently at hand to receive the abhorent fare.

David

1 Reply

What would you serve in your AMERICAN Restaurant

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