Nathalie Chiva wrote:
> On Tue, 24 Jan 2006 14:08:59 GMT, "Ophelia" > wrote:
>
>
>>>Do you consider food American food to be ethnic?
>
>
> Some, yes.
>
>
>>>What characteristics distinguish cooking in the U.S. from other ethnic
>>>foods?
>
>
> Cheese everywhere, ketchup widely used, lot of "Americanization" of
> ethnic food (see fondue with flour and "Swiss" cheese for instance)
>
>
>>>What do you see as the most typical trait of American cooking?
>
>
> Good grilling, bad sauces. My experience of US restaurants is that
> simple food (i.e., simply cooked, with few ingredients) can be
> delicious, but beware of complicated stuff. There is a very American
> trend: "If X and Y are good, then X+Y must be terrific". Which leads
> to pizza with 20 toppings at the same time... ugh.
>
>
>>>What do you see as the most distinctive American dishes?
>
>
> BBQed ribs, cheesecake, cornbread, fried chicken, brownies, poached
> lobster with drawn butter.

Thank you, Nathalie in Switzerland...good obervations.
>
>>>Any other observations you'd like to make.
>
>
> As in other areas, in food America offers the best and the worst.

You're supposed to smile when you say that!


Bubba


--
You wanna measure or you wanna cook?