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Post by Jaga on Jan 26, 2006 10:02:48 GMT -7
What are the main differences between cuisines in the US? I remember that people in Texas like roast meat and beef, cajun cuisine is especially popular in Louisiana area. Is there anything like... California cuisine?  Maybe Gardenmoma or Susan or John can explain it to me... |
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piwo
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Post by piwo on Jan 26, 2006 10:55:38 GMT -7
Well, certainly there are regional tendencies. They've gotten muddled in the last 40 years or so, as mobility and affluence grew in this country. But there are distinct regional tendencies still, and some curious stuff to the uneducated visitor as well. Going to McDonald's for breakfast in Alaska and Hawaii, and you can get Portuguese sausage: in Hawaii, spam as well. Go mid Wisconsin or higher in the state, and every little "moto- mart" sells bratwurst for breakfast. Great big ones! It's such a large place, with people from every country in the world settled here. That both adds to the variations, but also muddles any distinctly American style. But there are restaurants in most regions that try to keep faithful to that regions history. Those are the ones to look for in any area!
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nancy
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Post by nancy on Jan 26, 2006 11:03:04 GMT -7
Lobster and scallops in New England!
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franek80
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Post by franek80 on Jan 26, 2006 11:31:32 GMT -7
Steamed Maryland Blue crabs, Oysters, Crab cakes in Maryland ;D  |
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Post by suzanne on Jan 26, 2006 13:31:20 GMT -7
Jaga,
This is not comprehensive at all, but off the top of my head, I'd summarize US regional cuisines like this:
New England: Seafood (lobsters and scallops, as Nancy said; also fried clams, oysters. Traditional New England food includes a traditional Thanksgiving turkey dinner, Indian pudding, apple pie, New England Boiled Dinner (boiled beef, potatoes, cabbage: I don't think anyone eats this anymore, though!)
The Deep South (Maryland, Virginia, the Carolinas, Georgia, Mississippi, Alabama): Seafood that Frank mentioned, also baked Virginia ham, rice dishes, cornbread, grits, "wet" barbecue (pork barbecue with lots of barbecue sauce), sweet tea (iced tea with LOTS of sugar in it...way too sweet for me, personally!)
Florida: Lots of tropical fruits and vegetables; Cuban cuisine, Caribbean cuisine
Southwest (mainly Texas, New Mexico, Arizona): Tex-Mex foods (enchiladas, empanadas, burritos, etc.), chili, "dry" barbecue (beef barbecue with little or no sauce but spice rub instead)
California/Pacific Northwest: lots of organic food, seafood (esp. salmon in the Northwest), wide variety of locally-grown fruits and vegetables (including semitropical ones) due to the climate; lots of Asian cuisine, Mexican cuisine
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nancy
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Post by nancy on Jan 26, 2006 19:04:09 GMT -7
corned beef and cabbage + carrots = very big around here on St. Patrick's Day in March. At least from what I see in the grocery store.
I prefer a good old fashioned New England clambake - on the beach, dig a pit, cover everything (lobster, clams, etc) with rocks and seaweed - then serve with corn-on-the-cob and PIWO!
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piwo
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Post by piwo on Jan 26, 2006 20:36:19 GMT -7
This is understandable. To paraphrase the saying: PIWO is Gods way of saying he loves us, and wants us to be happy! ;D   |
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Post by gardenmoma on Jan 26, 2006 22:18:10 GMT -7
New England: Seafood (lobsters and scallops, as Nancy said; also fried clams, oysters. Traditional New England food includes a traditional Thanksgiving turkey dinner, Indian pudding, apple pie, New England Boiled Dinner (boiled beef, potatoes, cabbage: I don't think anyone eats this anymore, though!) Don't forget the varieties of winter squash & pumpkin  Yum! Also, the chowders (clam, lobster, seafood, corn, etc.) are really regional - all made with milk or cream, and the best with salt pork. Yum, yum! As for "boiled dinners"...husband loves them  Just made one on Tuesday instead of beef or pork shoulder, I used corned beef as this was what was on sale this week...potatoes, carrots and cabbage steamed separately, so I could eat them BTW, any cut of meat that one simmers on the stove or in a crock pot (slo-cooker) tastes and smells better when the liquid is beer! BTW#2, some people I know take the liquid left from a "boiled dinner", add the left-over bits of meat, chopped veggies like potatoes and carrots to make soup. I don't, as I think the liquid is too greasy. My mother, in Cleveland, used to make boiled dinners often using pork shoulder (fresh or smoked). I remember loving the veggies and asking for more, but having to eat the meat (which I hated  ) first. Good parents provided meat to raise healthy healthy children! Now...if Jaga or any you other Forum members were to visit Boston, I'd treat at Durgin Park restaurant www.durgin-park.com/menu.asp...probably the best place around to get the feel for authentic New England food (unless it has changed drastically since I was last there  ) |
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Post by suzanne on Jan 27, 2006 7:57:11 GMT -7
Ah yes, real beach clambakes, squash, pumpkin, chowders.... thanks GM and Nancy, I knew I'd forget stuff!
I like N.E. boiled dinner too and sometimes make it in the winter. Corned beef is tasty, too.
Durgin Park....haven't been there in at least 20 years!! I can't believe it's changed drastically, it's still a tourist draw, I gather.
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piwo
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Post by piwo on Jan 27, 2006 8:37:14 GMT -7
They have a cookbook out as well, which I bought!
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Post by Jaga on Jan 27, 2006 12:01:29 GMT -7
Dear all,
thanks for the contribution! You defitively know much more about your regional American cuisines than I do!
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Yum!
) first. Good parents provided meat to raise healthy healthy children!
)