American food: The 50 greatest dishes美國食物:最偉大的50菜

We got chips, we got grits, we got ribs, we got wings. We've even got a salad. Have you got the appetite?

Fast, junk, processed -- when it comes to American food, the country is best known for the stuff that's described by words better suited to greasy, grinding industrial output. 

But Americans have an impressive appetite for good stuff, too. 

To celebrate its endless culinary creativity, we’re throwing our list of 50 most delicious American food items at you.

We know you’re going to want to throw back.

Ground rules: acknowledge that even trying to define American food is tough; further acknowledge that picking favorite American items inevitably means leaving out or accidentally overlooking some much-loved regional specialties.

Tell us about your favorite U.S. foods in the comments!

Now get the rubber apron on because we’re going first. Let the food fight begin.

 

50. Key lime pie

Key Lime PieMore than 200 years old and still a national favorite.

If life gives you limes, don’t make limeade, make a Key lime pie.

The official state pie of Florida, this sassy tart has made herself a worldwide reputation, which started in -- where else? -- the Florida Keys, from whence come the tiny limes that gave the pie its name.

Aunt Sally, a cook for Florida’s first self-made millionaire, ship salvager William Curry, gets the credit for making the first Key lime pie in the late 1800s.

But you might also thank Florida sponge fisherman for likely originating the concoction of key lime juice, sweetened condensed milk, and egg yolks, which could be “cooked” (by a thickening chemical reaction of the ingredients) at sea.

 

49. Tater tots

We love French fries, but for an American food variation on the potato theme, one beloved at Sonic drive-ins and school cafeterias everywhere, consider the Tater Tot.

Notice it often has the registered trademark -- these commercial hash brown cylinders are indeed proprietary to the Ore-Ida company. If you’d been one of the Grigg brothers who founded Ore-Ida, you’d have wanted to come up with something to do with leftover slivers of cut-up potatoes, too.

They added some flour and seasoning and shaped the mash into tiny tots and put them on the market in 1956. A little more than 50 years later, America is eating about 32 million kilos of these taters annually.

 

48. San Francisco sourdough bread

San Francisco Sourdough BreadBaguettes, U.S. style. Bigger, badder, sourer.

Sourdough’s as old as the pyramids and not coincidentally was eaten in ancient Egypt. But the hands-down American favorite, and the sourest variety, comes from San Francisco.

As much a part of NoCal culinary culture as Napa Valley wine, sourdough bread’s been a staple since Gold Rush days. Once upon a frontier time, miners (called “sourdoughs” for surviving on the stuff) and settlers carried sourdough starter (more reliable than other leavening) in pouches around their necks or on their belts.

Thank goodness that’s not the way they do it at Boudin Bakery, which has been turning out the bread that bites back in the City by the Bay since 1849.

 

47. Cobb salad

The chef’s salad originated back East, but American food innovators working with lettuce out West weren’t going to be outdone.

In 1937, Bob Cobb, the owner of The Brown Derby, was scrounging around at the restaurant’s North Vine location for a meal for Sid Grauman of Grauman’s Theater when he put together a salad with what he found in the fridge: a head of lettuce, an avocado, some romaine, watercress, tomatoes, some cold chicken breast, a hard-boiled egg, chives, cheese, and some old-fashioned French dressing.

Brown Derby lore says, “He started chopping. Added some crisp bacon, swiped from a busy chef.” The salad went onto the menu and straight into the heart of Hollywood.

 

46. Pot roast

The childhood Sunday family dinner of baby boomers everywhere, pot roast claims a sentimental favorite place in the top 10 of American comfort foods. There’s a whole generation that would be lost without it.

Beef brisket, bottom or top round, or chuck set in a deep roasting pan with potatoes, carrots, onions, and whatever else your mom threw in to be infused with the meat’s simmering juices, the pot roast could be anointed with red wine or even beer, then covered and cooked on the stovetop or in the oven.

 

45. Twinkies

TwinkiesSo good, the shelf life of 25 days has never been tested.

Hostess’ iconic “Golden Sponge Cake with Creamy Filling” has been sugaring us up since James Dewar invented it at the Continental Baking Company in Schiller Park, Illinois, in 1930.

The Twinkie forsook its original banana cream filling for vanilla when bananas were scarce during World War II. As if they weren’t ridiculously good enough already, the Texas State Fair started the fad of deep-frying them.

Dumped in hot oil or simply torn from their packaging, Twinkies endear with their name (inspired by a billboard advertising Twinkle Toe Shoes), their ladyfinger shape (pierced three times to inject the filling), and their evocations of lunchtime recess.

Note to hoarders: supposed shelf life of decades is in truth 25 days.

 

44. Jerky

Dehydrated meat shriveled almost beyond recognition -- an unlikely source of so much gustatory pleasure, but jerky is a high-protein favorite of backpackers, road trippers, and snackers everywhere.

It's American food the way we like our wilderness grub -- tough and spicy.

We like the creation myth that says it’s the direct descendant of American Indian pemmican, which mixed fire-cured meat with animal fat.

Beef, turkey, chicken, venison, buffalo, even ostrich, alligator, yak, and emu. Peppered, barbecued, hickory-smoked, honey glazed. Flavored with teriyaki, jalapeno, lemon pepper, chili.

Jerky is so versatile and portable and packs such nutritional power that the Army is experimenting with jerky sticks that have the caffeine equivalent of a cup of coffee.

However you take your jerky -- caf or decaf; in strips, chips, or shreds -- prepare to chew long and hard. You’ve still got your own teeth, right?

 

43. Fajitas

FajitasYep, this is real American food.

Take some vaqueros working on the range and the cattle slaughtered to feed them. Throw in the throwaway cuts of meat as part of the hands’ take-home pay, and let cowboy ingenuity go to work.

Grill skirt steak (faja in Spanish) over the campfire, wrap in a tortilla, and you’ve got the beginning of a Rio Grande region tradition. The fajita is thought to have come off the range and into popular culture when a certain Sonny Falcon began operating fajita taco stands at outdoor events and rodeos in Texas beginning in 1969.

It wasn’t long before the dish was making its way onto menus in the Lone Star State and spreading with its beloved array of condiments -- grilled onions and green pepper, pico de gallo, shredded cheese, and sour cream -- across the country. Don’t forget the Altoids.

 

42. Banana split

Like the banana makes it good for you. Still, kudos to whomever invented the variation of the sundae known as the banana split.

There’s the 1904 Latrobe, Pennsylvania, story, in which future optometrist David Strickler was experimenting with sundaes at a pharmacy soda fountain, split a banana lengthwise, and put it in a long boat dish.

And the 1907 Wilmington, Ohio, story, wherein restaurant owner Ernest Hazard came up with it to draw students from a nearby college.

Fame spread after a Walgreens in Chicago made the split its signature dessert in the 1920s.

Whatever the history, you’ll find plenty food for thought at the Banana Split Festival the second weekend in June in Wilmington.

 

41. Cornbread

CornbreadWorld's easiest meal?

It’s one of the pillars of Southern cooking, but cornbread is the soul food of many a culture -- black, white, and Native American -- and not just south of the Mason-Dixon.

Grind corn coarsely and you’ve got grits; soak kernels in alkali, and you’ve got hominy (which we encourage you to cook up into posole). Leaven finely ground cornmeal with baking powder, and you’ve got cornbread.

Southern hushpuppies and corn pone, New England johnnycakes; cooked in a skillet or in muffin tins; flavored with cheese, herbs, or jalapeños -- cornbread in any incarnation remains the quick and easy go-to bread that historically made it a favorite of Indian and pioneer mothers and keeps it on tables across the country today.

 

40. GORP

“Good Old Raisins and Peanuts,” GORP is the energy salvation of backpackers everywhere.

Centuries before trail mix came by the bag and the bin, it was eaten in Europe, where hiking’s practically a national pastime.

The thing to remember here is that the stuff is American food rocket fuel. Add all the granola, seeds, nuts, dried fruit, candied ginger, and M&Ms you want. Just be sure to store in a bear-proof canister because suspending from a branch in a nylon sack isn’t going to do it.

 

39. Jambalaya

JambalayaTastiest way to clean out your kitchen cupboards.

Jambalaya, crawfish pie, file gumbo … what dish could be so evocative that it inspired Hank Williams to write a party song for it in 1952 and dozens more to cover it (including everyone from Jo Stafford to Credence Clearwater Revival to Emmylou Harris)?

The sweep-up-the-kitchen cousin of Spanish paella, jambalaya comes in red (Creole, with tomatoes) and brown (Cajun, without). Made with meat, vegetables (a trinity of celery, peppers, and onions), and rice, Louisiana’s signature dish might be most memorable when made with shrimp and andouille sausage.

Whatever the color and secret ingredients, you can be sure of one thing when you sit down with friends to a big bowlful: son of a gun, gonna have big fun on the bayou.

 

38. Biscuits ’n’ gravy

An irresistible Southern favorite, biscuits and gravy would be a cliché if they weren’t so darned delicious.

The biscuits are traditionally made with butter or lard and buttermilk; the milk (or “sawmill” or country) gravy with meat drippings and (usually) chunks of good fresh pork sausage and black pepper.

Cheap and requiring only widely available ingredients, a meal of biscuits and gravy was a filling way for slaves and sharecroppers to face a hard day in the fields.

“The Southern way with gravies was born of privation. When folks are poor, they make do. Which means folks make gravy,” says The Southern Foodways Alliance Community Cookbook. The soul, you might say, of soul food.

 

37. Smithfield ham

Smithfireld HamOrwell was right -- pigs do rule.

“Ham, history, and hospitality.” That’s the motto of Smithfield, Virginia, the Smithfield of Smithfield Virginia ham. Notice “ham” comes before history, which really says something considering this hamlet of 8,100 was first colonized in 1634.

Epicenter of curing and production of a head-spinning number of hogs, Smithfield comes by the title Ham Capital of the World honestly: lots of ham is called Virginia, but there’s only one Smithfield, as defined by a 1926 law that says it must be processed within the city limits.

The original country style American ham was dry cured for preservation; salty and hard, it could keep until soaked in water (to remove the salt and reconstitute) before cooking. The deliciously authentic cured Virginia country ham happens to have been the favorite of that famous Virginian, Thomas Jefferson.

 

36. Chicken fried steak

A guilty pleasure if there ever was one, chicken fried steak was born to go with American food classics like mashed potatoes and black-eyed peas.

A slab of tenderized steak breaded in seasoned flour and pan fried, it’s kin to the Weiner Schnitzel brought to Texas by Austrian and German immigrants, who adapted their veal recipe to use the bountiful beef found in Texas.

Lamesa, on the cattle-ranching South Texas plains, claims to be the birthplace of the dish, but John “White Gravy” Neutzling of Lone Star State cowboy town of Bandera insisted he invented it. Do you care, or do you just want to ladle on that peppery white gravy and dig in?

 

35. Wild Alaska salmon

Wild Alaska SalmonThe slowest swimmers taste the best.

Guys risk life and limb fishing for this delish superfood.

Unlike Atlantic salmon, which is 99.8 percent farmed, Alaska salmon is wild, which means the fish live free and eat clean -- all the better to glaze with Dijon mustard or real maple syrup. Alaska salmon season coincides with their return to spawning streams (it’s an amazing sense of smell that guides them to the exact spot where they were born).

Worry not: before fishing season, state biologists ensure that plenty of salmon have already passed upstream to lay eggs. But let’s get to that cedar plank, the preferred method of cooking for the many Pacific Northwest Indian tribes whose mythologies and diets include salmon.

Use red cedar (it has no preservatives), and cook slow, for that rich, smoky flavor. Barring that, there’s always lox and bagels.

 

34. California roll

So much more than the gateway sushi, the California roll isn’t just for wimps who can’t go it raw. But that’s essentially the way it got its start in Los Angeles, where sushi chefs from Japan were trying to gain a beachhead in the late 1960s/early 1970s.

Most credit chef Manashita Ichiro and his assistant Mashita Ichiro, at L.A.’s Tokyo Kaikan restaurant, which had one of the country’s first sushi bars, with creating the “inside out” roll that preempted Americans’ aversions by putting the nori (seaweed) on the inside of the rice and substituting avocado for toro (raw fatty tuna).

The avocado-crab-cucumber roll became a hit, and from that SoCal beachhead, sushi conquered the country. After leading the charge for the sushi invasion of the 1980s, the California roll now occupies grocery stores everywhere. Wasabi anyone?

 

33. Meatloaf

Meat loafAmerican food means meatloaf, made with the love of millions of mothers every day.

The most humble of comfort food. Who would have imagined when the recipe for “Cannelon of Beef” showed up in Fannie Farmer’s 1918 "Boston Cooking School Cook Book" that every mom in America would someday have her own version?

Fannie made hers with slices of salt pork laid over the top and served it with brown mushroom sauce. (In her day, you had to cut the meat finely by hand; the advent of commercial grinders changed all that.)

However your mom made it -- we’re guessing ketchup on top? -- she probably served that oh-so-reliable meatloaf with mashed potatoes and green beans.

And you were probably made to sit there, all night if need be, if you didn’t eat all your beans. A better threat might have been no meatloaf sandwich in your lunch tomorrow.

 

32. Grits

People who didn’t grow up eating them wonder what the heck they are. People who did grow up eating them (and that would be just about everyone in the South) wonder how anyone could live without them.

Grits, beloved and misunderstood -- and American down to their Native roots. They’re the favored hot breakfast in the so-called Grits Belt, which girdles everything from Virginia to Texas and where the dish is a standard offering on diner menus.

Grits are nothing if not versatile: They can go plain, savory, or sweet; pan-fried or porridge-like. Simple and cheap, grits are also profoundly satisfying.

Which might be why Charleston’s The Post and Courier opined in 1952 that “Given enough [grits], the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.” Now don’t that just butter your grits?

 

31. Macaroni and cheese

Macaroni and CheeseNothing crafty about this Kraft phenomenon -- just great tasting grub.

The ultimate comfort food, macaroni and cheese is also the salvation of many a mom placating a finicky toddler.

Nothing particularly American about pasta and cheese -- except for the fact that on a European trip, Thomas Jefferson liked a certain noodle dish so much he took notes and had it served back home at a state dinner as “macaroni pie.”

Jefferson’s cousin Mary Randolph included a recipe for “macaroni and cheese” in her 1824 cookbook "The Virginia Housewife."

So whether you’re eating a gourmet version by one of the countless chefs who’ve put their own spin on it, or just digging like a desperado in the pantry for that box of Kraft, give mac and cheese its patriotic props.

 

30. Maryland crabcakes

The Chesapeake Bay yields more than just the regatta-loving suntanned class in their sock-free topsiders.

It’s the home habitat of the blue crab, which both Maryland and Virginia claim as their own.

Boardwalk style (mixed with fillers and served on a bun) or restaurant/gourmet style; fried, broiled, or baked, crab cakes can be made with any kind of crab, but the blue crabs of Chesapeake Bay are preferred for both tradition and taste.

When Baltimore magazine rounded up the best places to get the city’s signature food, editors declared simplicity the key, while lamenting the fact that most crabmeat doesn’t even come from home turf these days. Kind of makes you crabby, doesn’t it?

 

29. Potato chips

Potato ChipsOne of the world's best-selling jokes.

We have a high-maintenance resort guest to thank for America’s hands-down favorite snack.

Saratoga Springs, New York, 1853: American Indian chef George Crum is in the kitchen at the elegant Moon Lake Lodge. A persnickety customer sends back his French fries (then highfalutin fare eaten with a fork) for being too thick. Crum makes a second, thinner, order.

Still too thick for the picky diner. Annoyed, Crum makes the next batch with a little attitude, slicing the potatoes so thin, the crispy things can’t possibly be picked up with a fork. Surprise: the wafer-thin fried potatoes are a hit.

Traveling salesman Herman Lay sold them out of the trunk of his car before founding Lay’s Potato Chips, the first nationally marketed brand. Lay’s would ultimately merge in 1961 with Frito to create the snack behemoth Frito-Lay.

 

28. Cioppino

San Francisco’s answer to French bouillabaisse, cioppino (cho-pea-no) is fish stew with an Italian flair.

It’s an American food that's been around since the late 1800s, when Portuguese and Italian fishermen who settled the North Beach section of the city brought their on-board catch-of-the-day stew back to land and area restaurants picked up on it.

Cooked in a tomato base with wine and spices and chopped fish (whatever was plentiful, but almost always crab), cioppino probably takes its name from the classic fish stew of Italy’s Liguria region, where many Gold Rush era fishermen came from.

Get a memorable bowl at Sotto Mare in North Beach, Scoma’s on Fisherman’s Wharf, and Anchor Oyster Bar in the Castro District. Don’t feel bad about going with the “lazy man’s” cioppino -- it only means you’re not going to spend half the meal cracking shellfish.

    

27. Fortune cookies

Fortune CookiesOne thing the Chinese didn't actually invent. An American food classic.

Culinary snobs like to look down their holier-than-thou chopsticks at ABC (American-born Chinese) food, but we're not afraid to stand up for the honor of such North American favorites as General Tso's chicken, Mongolian beef, broccoli beef, lemon chicken, deep-fried spring rolls and that nuclear orange sauce that covers sweet-and-sour anything.

As the seminal symbol of all great American-born Chinese grub, however, we salute the mighty fortune cookie. Almost certainly invented in California in the early 1900s (origin stories vary between San Francisco, Los Angeles and even Japan), the buttery sweet crescents are now found in Chinese joints around the world ... with the notable exception of China.

That's OK -- the crunchy biscuits are still our favorite way to close out any Chinese meal.

 

26. Peanut butter sandwich

Peanut butter and bananaIf it's good enough for the King ...

Creamy or chunky? To each his own, but everybody -- except those afflicted with the dreaded and dangerous peanut allergy and the moms who worry sick about them -- loves a good peanut butter sandwich.

First served to clients at Dr. John Harvey Kellogg’s sanatorium in Battle Creek, Michigan, peanut paste was improved upon when chemist Joseph Rosefield added hydrogenated vegetable oil and called his spread Skippy.

That was 1922; not quite 100 years later, peanut butter is an American mainstay, often paired with jelly for that lunchbox workhorse the PB&J. For a rocking alternative, try peanut butter sandwiches the way Elvis Presley liked them: with ripe mashed bananas, grilled in butter.

 

25. Baked beans

It’s not a cookout, potluck, or the end of a long day in the saddle without a bubbling pot full of them. Just ask the Pioneer Woman, who waxes rhapsodic about the baked-bean recipe on her site (not a version with little weenies, but how fun are they?).

Yummy and plenty historical. Long before Bostonians were baking their navy beans for hours in molasses -- and earning the nickname Beantown in the process -- New England Indians were mixing beans with maple syrup and bear fat and putting them in a hole in the ground for slow cooking.

Favored on the frontier for being cheap and portable, chuck wagon, or cowboy, beans will forever live hilariously in popular culture as the catalyst behind the "Blazing Saddles" campfire scene, which you can review in unabashed immaturity on YouTube.

 

24. Popcorn

PopcornMovie theaters have a lot to be thankful for.

As the imperative on the Orville Redenbacher site urges: “All hail the super snack.” The bow-tied entrepreneur pitched his popcorn tent in Valparaiso, Indiana, which celebrates its heritage at the Valparaiso Popcorn Festival the first Saturday after Labor Day.

It’s just one of several Midwestern corn belt towns that vie for the title of Popcorn Capital of the World, but centuries before Orville’s obsession aromatically inflated in microwaves or Jiffy Pop magically expanded on stovetops, Native Americans in New Mexico discovered corn could be popped — way back in 3600 B.C.

According to www.popcorn.org, Americans currently consume about 15 billion liters a year; that’s 48 liters per man, woman, and child.

 

23. Fried chicken and waffles

Scottish immigrants brought the deep-fry method across the pond, and it was good old Colonel Saunders who really locked in on the commercial potential in 1930 when he started pressure-frying chicken breaded in his secret spices at his service station in Corbin, Kentucky, paving the way for Kentucky Fried and all the other fried chickens to come.

Nuggets, fingers, popcorn, bites, patties -- one of our all-time favorite ways to eat fried chicken is with waffles. And one of our favorite places to eat it is at Roscoe’s Chicken and Waffles.

Immortalized in "Pulp Fiction" and "Swingers," the L.A. institution got the soul-food seal of approval when Obama himself related to Jay Leno on "The Tonight Show" that he’d popped in for some wings and waffles and downed them in the presidential limo

 

22. New England clam chowder

New England Clam ChowderCreamy, oniony, clammy ... more please.

Gone are the days when Catholics religiously abstained from eating meat on Fridays, but you’ll still find clam chowder traditionally served in some East Coast locales -- not that it reminds anyone of penance these days.

There are time-honored versions of chowder from Maine to Florida, but the most famous and favorite has to be New England style: creamy white with potatoes and onions.

There’s Manhattan: clear with tomatoes. And there’s even Minorcan (from around St. Augustine, Florida): spicy with hot datil pepper. The variations on East Coast clam chowder are deliciously numerous.

Even the West Coast has a version (with salmon instead of pork). With your fistful of oyster crackers ready to dump in, you might stop to wonder: What were the Pilgrims thinking when they fed clams to their hogs?

 

21. New Mexican flat enchiladas

It was the pre-Columbian Maya who invented tortillas, and apparently the Aztecs who started wrapping them around bits of fish and meat. You have only to go to any Mexican or Tex-Mex place to see what those ancients wrought when someone dipped tortillas “en chile” (hence, the name).

“Flat” (the stacked New Mexico style) or rolled, smothered in red chili sauce or green (or both, for “Christmas” style), enchiladas are the source of much cultural pride in the Land of Enchantment; they’re particularly enchanting made with the state’s famed blue-corn tortillas -- fried egg on top optional.

Have a giant flat red one in Las Cruces, New Mexico, the last weekend in September at the Whole Enchilada Fiesta, where the main event is the making and partaking of the world’s biggest enchilada.

 

20. S’mores

S'moresS'mores on frozen hot chocolate.

Proust’s madeleines? We’ll go you one better on remembrance of things past: s’mores.

Gooey, melty, warm and sweet -- nothing evokes family vacations and carefree camping under the stars quite like this classic American food.

Whether they were first to roast marshmallows and squish them between graham crackers with a bar of chocolate no one seems to know, but the Girl Scouts were the first to get the recipe down in the 1927 "Tramping and Trailing with the Girl Scouts," transforming many a standard-issue campfire into a quintessential experience.

Celebrate sweetly on August 10: It’s National S’mores Day. Get those marshmallow sticks sharpened.

 

19. Lobster rolls

Boiled or steamed alive -- animal cruelty some insist -- lobsters practically define a great Down East occasion. And maybe nowhere more so than in Maine, which provides 80 percent of the clawed creatures, and where lobster shacks and lobster bakes are culinary institutions.

Melted butter on knuckle, claw, or tail meat -- we love it simple. But the perfect accompaniment to a salty sea air day in Vacationland would have to be the lobster roll. Chunks of sweet lobster meat lightly dressed with mayo or lemon or both, heaped in a buttered hot dog bun makes for some seriously satisfying finger food.

Fabulous finger-licking lobster time in Maine is during shack season, May to October, and every August, when Rockland puts on its annual lobster festival. Suggested soundtrack for a weekend of shacking: B-52s’ “Rock Lobster.”

 

18. Buffalo wings

Buffalo WingsNothing to do with buffaloes, everything to do with delicious.

Long before Troy Aikman became pitchman for Wingstop, folks in Buffalo, New York, were enjoying the hot and spicy wings that most agree came into being by the hands of Teressa Bellissimo, who owned the Anchor Bar and first tossed chicken wings in cayenne pepper hot sauce and butter in 1964.

According to Calvin Trillin, hot wings might have originated with John Young, and his “mambo sauce” -- also in Buffalo. Either way, they came from Buffalo, which, by the way, doesn’t call them Buffalo wings.

If you think your kitchen table or couch-in-front-of-football represents the extreme in wing eating, think again: Every Labor Day weekend, Buffalo celebrates its great contribution to the nation’s pub grub with the Buffalo Chicken Wing Festival.

At the 2011 event, 85,000 people snarfed 37 tons of the things.

 

17. Indian frybread

If you’ve had it at Indian Market in Santa Fe or to a powwow or pueblo anywhere in the country, you’re probably salivating at the very thought.

Who would think that a flat chunk of leavened dough fried or deep-fried could be so addictive?

Tradition says it was the Navajo who created frybread with the flour, sugar, salt, and lard given to them by the government when they were relocated from Arizona to Bosque Redondo, New Mexico, 150 years ago.

Frybread’s a calorie bomb all right, but drizzled with honey or topped with ground beef, tomatoes, onions, cheese, and lettuce for an Indian taco or all by its lonesome, it’s an American Indian staple not to be missed.

 

16. Barbecue ribs

Barbecue Ribs President Lyndon Johnson eats ribs the Texas way at a 1964 election victory barbecue party.

Pork or beef, slathered or smoked -- we’re not about to wade into which is more embraced, what’s more authentic, or even what needs more napkins. There are cook-offs all over the country for your own judging pleasure.

But we will admit we’re partial to pork ribs. The Rib ’Cue Capital? We’re not going to touch that one with a three-meter tong, either. We’ll just follow signs of grinning pigs in the South, where the tradition of gathering for barbecues dates to before the Civil War and serious attention to the finer points of pork earn the region the title of the Barbecue Belt.

Outside of the belt, Texas smokes its way to a claim as a barbecue (beef) epicenter -- check out the ’cue-rich town of Lockhart. And let’s not forget Kansas City, where the sauce is the thing. But why debate it when you can just eat it?

 

15. BLT

How many sandwiches get to go by their initials?

When tomatoes come into season, there’s hardly a better way to celebrate the bounty than with a juicy bacon, lettuce, and tomato.

Food guru John Mariani says the BLT is the no. 2 favorite sandwich in the United States (after ham), and it’s no. 1 in the United Kingdom.

Bread can be toasted or un, bacon crispy or limp, lettuce iceberg or other (but iceberg is preferred for imparting crunch and no interfering flavor), and mayo good quality or just forget about it.

Provenance of the BLT isn’t clear, but a remarkably similar club sandwich showed up in the 1903 Good Housekeeping Everyday Cook Book. Even if the sodium level gives the health-minded pause, the BLT tastes like summer -- and who can resist that?

 

14. Apple pie

Apple PieWhen a pornographic scene in a delinquent movie does nothing to affect its popularity, you know a food is great.

According to a pie chart (seriously) from the American Pie Council, apple really is our national favorite -- followed by pumpkin, chocolate, lemon meringue and cherry.

Not to burst the patriotic bubble, but it’s not an American food of indigenous origin.

Food critic John Mariani dates the appearance of apple pies in the United States to 1780, long after they were popular in England. Apples aren’t even native to the continent; the Pilgrims brought seeds.

So what’s the deal with the star-spangled association? The pie council’s John Lehndorff explains: “When you say that something is ‘as American as apple pie,’ what you're really saying is that the item came to this country from elsewhere and was transformed into a distinctly American experience.”

And you’re saying Americans know something good enough to be an icon when we eat it, with or without the cheddar cheese or vanilla ice cream on top.

 

13. Frito pie

Even the most modest chili has legions of fans. Consider Kit Carson, whose dying regret was that he didn’t have time for one more bowl. Or the mysterious “La Dama de Azul,” a Spanish nun named Sister Mary of Agreda, who reportedly never left her convent in Spain but came back from one of her astral projections preaching Christianity to Indians in the New World with their recipe for venison chili.

Less apocryphally, “chili queens” in 1880s San Antonio, Texas, sold their spicy stew from stands, and the “San Antonio Chili Stand” at the 1893 Chicago world's fair secured chili’s nationwide fame.

We really love the American ingenuity that added corn chips and cheddar cheese to make Frito pie, a kitschy delight you can order served in the bag at the Five & Dime on the Santa Fe Plaza, the same physical location of the original Woolworth’s lunch counter that came up with it.

 

12. Po’ boy

Po’ boy sandwichAmazing Po’ boy sausages.

The muffaletta might be the signature sandwich of Crescent City, but the po’ boy is the “shotgun house of New Orleans cuisine.”

The traditional Louisiana sub is said to have originated in 1929, when Bennie and Clovis Martin -- both of whom had been streetcar conductors and union members before opening the coffee shop that legend says became the birthplace of the po’ boy -- supported striking streetcar motormen and conductors with food. 

"We fed those men free of charge until the strike ended,” Bennie was quoted. “Whenever we saw one of the striking men coming, one of us would say, ‘Here comes another poor boy.’”

Enjoy the beloved everyman sandwich in its seemingly infinite variety (the traditional fried oyster and shrimp can’t be beat) and fight the encroachment of chain sub shops at the annual Oak Street Po-Boy Festival in November. www.poboyfest.com

 

11. Green chili stew

Have pork and green chiles ever spent such delicious time together? Green chile stew has been called the queen of the New Mexican winter table, but we don’t need a cold winter day to eat this fragrant favorite.

We like it anytime -- so long as the Hatch chiles are roasted fresh. Order them from Hatch Chile Express in Hatch, New Mexico, the Chile Capital of the World; they come already roasted, peeled, deseeded, chopped, and frozen.

Better yet, make the trip to green chile stew country and order up a bowl. Whether you eat it in New Mexico at a table near a kiva fireplace or at your own kitchen table, the aroma and taste are to die for, and the comfort level remarkable on the resurrection scale.

 

10. Chocolate-chip cookies

Chocolate Chip CookiesChew-crunchy, yummy perfection.

Today the name most associated with the killer cookie might be Mrs. Fields, but we actually have Ruth Wakefield, who owned the Toll House Inn, a popular spot for home cooking in 1930s Whitman, Massachusetts, to thank for all spoon-licking love shared through chocolate chip cookies.

Was Mrs. Wakefield making her Butter Drop Do cookies when, lacking baker’s chocolate, she substituted a cut-up Nestle’s semisweet chocolate bar? Or did the vibrations of a Hobart mixer knock some chocolate bars off a shelf and into her sugar-cookie dough?

However chocolate chips ended up in the batter, a new cookie was born. Andrew Nestle reputedly got the recipe from her -- it remains on the package to this day -- and Wakefield got a lifetime supply of chocolate chips. Can you feel the serotonin and endorphins releasing?

 

9. Blueberry cobbler

Also charmingly called slump, grunt, and buckle, cobbler got its start with early oven-less colonists who came up with the no-crust-on-the-bottom fruit dish that could cook in a pan or pot over a fire.

They might have been lofting a mocking revolutionary middle finger at the mother country by making a sloppy American version of the refined British steamed fruit and dough pudding. Cobblers become doubly American when made with blueberries, which are native to North America (Maine practically has a monopoly on them).

We love blueberries for how they sex up practically any crust, dough, or batter, maybe most of all in cobblers and that other all-American favorite, the blueberry muffin.

    

8. Delmonico’s steak

SteakIf cows weren't meant to be grilled, why did God make them sizzle so deliciously?

There are steakhouses all over the country but perhaps none so storied -- with a universally acclaimed steak named for it no less -- as the original Delmonico’s in New York.

The first diner called by the French name restaurant, Delmonico’s opened in 1837 with unheard-of things like printed menus, tablecloths, private dining rooms, and lunch and dinner offerings. Among other firsts, the restaurant served the “Delmonico Steak.” Whatever the excellent cut (the current restaurant uses boneless rib eye), the term Delmonico’s Steak has come to mean the best.

Lightly seasoned with salt, basted with melted butter, and grilled over a live fire, it’s traditionally served with a thin clear gravy and Delmonico’s potatoes, made with cream, white pepper, Parmesan cheese, and nutmeg -- a rumored favorite of Abraham Lincoln’s.

 

7. Chicago-style pizza

Naples gave us the first pizza, but the City of Big Shoulders (and even bigger pizzas) gave us the deep dish. The legend goes that in 1943, a visionary named Ike Sewell opened Uno’s Pizzeria in Chicago with the idea that if you made it hearty enough, pizza, which up till then had been considered a snack, could be eaten as a meal.

Whether he or his original chef Rudy Malnati originated it, one of those patron saints of pizza made it deep and piled it high, filling a tall buttery crust with lots of meat, cheese, tomato chunks, and authentic Italian spices.

Thin-crust pizza made in a brick oven has its place, but if you lust for crust, nothing satisfies quite like Chicago-style.

 

6. Nachos

NachosFor snacking perfection, just add salsa and guacamole.

The bane of diets and the boon of happy hours -- could there be a more perfect calorie-dense accompaniment to a pitcher of margaritas?

Less rhetorically: why does Piedras Negras, Mexico, just over the border from Eagle Pass, Texas, host The International Nacho Festival and the Biggest Nacho in the World Contest every October?

Because it was there that Ignacio “Nacho” Anaya invented nachos when a gaggle of shopping wives of American soldiers stationed at Fort Duncan arrived at the Victory Club restaurant after closing time.

Maitre d’ Ignacio improvised something for the gals with what he had on hand, christening his melty creation nachos especiales. From thence they have gone forth across the border, the continent and the world.

 

5. Philly cheese steak

It’s a sandwich so greasy and hallowed in its hometown that the posture you must adopt to eat it without ruining your clothes has a name: “the Philadelphia Lean.”

Made of “frizzled beef,” chopped while bein  g grilled in grease, the Philly cheese steak sandwich gets the rest of its greasy goodness from onions and cheese (American, provolone, or Cheese Whiz), all of which is laid into a long locally made Amoroso bun.

Pat and Harry Olivieri get the credit for making the first cheese steaks (originally with pizza sauce -- cheese apparently came later, courtesy of one of Pat’s cooks) and selling them from their hot dog stand in south Philly.

Pat later opened Pat’s King of Steaks, which still operates today and vies with rival Geno’s Steaks for the title of best cheese steak in town.

 

4. Hot dogs

Hot dogsDesigned so perfectly for the human mouth, it's rude to decline.

Nothing complements a baseball game or summer cookout quite like a hot dog.

For that we owe a debt to a similar sausage from Frankfurt, Germany (hence, “frankfurter” and “frank”) and German immigrant Charles Feltman, who is often credited with inventing the hot dog by using buns to save on plates.

But it was Polish immigrant Nathan Handwerker’s hot dog stand on Coney Island that turned the hot dog into an icon. Every Fourth of July since 1916, the very same Nathan’s has put on the International Hot Dog Eating Contest (current five-time winner Joey Chestnut took the title in 2011, downing 62 hot dogs and buns in the 10-minute face-stuffing).

Meanwhile in Windy City, the steamed or water-simmered all-beef Chicago dog (Vienna Beef, please) is still being “dragged through the garden” and served on a poppy seed bun -- absolutely without ketchup.

 

3. Reuben sandwich

Who knew sauerkraut could be so sexy? Was it the late-night inspiration of grocer Reuben Kulakofsky, who improvised the eponymous sandwich in 1925 to feed poker players at Omaha’s Blackstone Hotel? Or perhaps the brainchild of Arnold Rueben, the German owner of New York’s now-defunct Reuben’s Delicatessen, who came up with it in 1914?

The answer might be important for dictionary etymologies, but the better part of the secret to the Reuben is not who it’s named after but what it’s dressed with. Aficionados agree: no store-bought Russian or Thousand Island -- the sauce needs to be homemade.

And you’ll want thick hand-sliced rye or pumpernickel, and good pastrami or corned beef. Don’t have a serious deli near you? Go to www.foodnetwork.com and try the recipe from Ann Arbor, Michigan’s famed Zingerman’s deli -- proof you don’t have to be named Reuben to do this classic right.

 

2. Cheeseburger

Lunch counter, traditional, gourmet, sliders, Kobe. White Castle, Whataburger, Burger King, In-N-Out, McDonald’s, Steak N’ Shake, Five Guys, The Heart Attack Grill. It’s hard to believe, but it all began with a simple mistake.

Or so say the folks in Pasadena, California, who claims the classic cheeseburger was born there in the late 1920s when a young chef at The Rite Spot accidentally burned a burger and slapped on some cheese to cover his blunder.

Our favorite rendition might be the way they do cheeseburgers in New Mexico: with green chilis, natch. Follow the Green Chile Cheeseburger Trail at www.newmexico.org (don’t miss them at Bobcat Bite and Bert’s Burger Bowl in Santa Fe).

 

1. Thanksgiving dinner

ThanksgivingHome is wherever there's a turkey like this.

No fancy centerpieces or long-simmering family squabbles at that first Thanksgiving when the Pilgrims decided not to fast but to party with the Wampanoag Indians in 1621 Plymouth.

Today we eschew the venison they most certainly ate, and we cram their three days of feasting into one gluttonous gorge.

Indigestion notwithstanding, nothing tastes so good as that quintessential all-American meal of turkey (roasted or deep-fried bird, or tofurkey, or that weirdly popular Louisiana contribution turducken), dressing (old loaf bread or cornbread, onion and celery, sausage, fruit, chestnuts, oysters -- whatever your mom did, the sage was the thing), cranberry sauce, mashed and sweet potatoes, that funky green bean casserole with the French-fried onion rings on top, and pumpkin pie.

Almost as iconic (and if you ask most kids, as delicious) is the turkey TV dinner, the 1953 brainchild of a Swanson salesman looking to use up 260 overestimated tons of frozen birds. No joke: He got the idea, he said, from tidily packaged airplane food. We do love those leftovers.

 

 

 

 

 

我們得到了籌碼,我們得到糝,我們得到了排骨,我們得到了翅膀。我們甚至還得到了一個沙拉。你有食慾?

速度快,垃圾,處理 - 當涉及到美國的食品,該國最出名的是這是由詞更適合於油膩的描述,研磨工業產出的東西。 

但美國人有一個令人印象深刻的胃口好東西,太。 

為了慶祝其無窮的美食創意,我們扔我們在您50最美味的美式食物清單。

我們知道你會想扔回去。

基本原則:承認,甚至還試圖確定美國的食品是艱難的; 進一步確認,採摘最喜歡的美國項目必然意味著離開了或不小心忽略了一些深受人們喜愛的地方特色菜。

告訴我們你最喜歡的美國食物在評論!

現在得到的橡膠圍裙,因為我們要去第一。讓食物的戰鬥開始了。

 

50。關鍵石灰餡餅

酸橙餡餅超過200歲,還是一個國家的喜愛。

如果生活給你檸檬,不要讓萊姆汁,做出關鍵石灰餡餅。

佛羅里達州官方的餡餅,這個時髦的餡餅也自己一個世界性的聲譽,這在開始 - 還有什麼地方? - 佛羅里達群島,是從那裡來的小石灰,給了餅圖它的名字。

薩莉阿姨,廚師為佛羅里達州的第一個白手起家的百萬富翁,船舶打撈威廉·庫裡,獲取信貸作出的第一個關鍵石灰餅在19世紀末期。

但您可能還感謝佛羅里達海綿漁民為可能發起的關鍵青檸汁藥汁,在海上甜煉乳,和蛋黃,這可能是“熟”(由配料增厚化學反應)。

49。tater小孩

我們愛炸薯條,但對馬鈴薯主題的美式食物的變化,人們心愛的聲波驅動程式和學校食堂隨處可見,考慮Tater托特。

請注意,它往往具有註冊商標 - 這些商業哈希褐色缸確實是專有的礦石井田公司。如果您想要得到的格里格兄弟誰創立礦井田之一,你必須要拿出東西做的切好的土豆吃剩的條子了。

他們增加了一些麵粉和調料,塑造了搗爛成小娃娃開闢,並把它們在市場上於1956年。有點超過50年後,美國每年吃這些taters約32萬公斤。

48。舊金山發酵麵包

舊金山酵母麵包麵包,美國風格。大型強化,sourer。

拓荒者的一樣古老的金字塔,而不是巧合吃了古埃及。但雙手向下美國人的喜愛,和最酸的種類繁多,來自舊金山。

由於NOCAL飲食文化就像納帕谷的葡萄酒,發酵麵包的,因為淘金熱天一直是主食的一部分。在邊疆很久以前,礦工(稱為“發麵頭”尚存在的東西),並定居在他們的脖子袋或褲頭進行發酵起動器(比其他膨鬆更可靠)。

謝天謝地,這不是他們這樣做是在布丹麵包店,已轉出,咬早在海灣城自1849麵包的方式。

47。科布色拉

廚師沙拉最早起源地區,但美國食品與創新生菜在西部工作是不會也不甘示弱。

1937年,鮑勃·科布,布朗德比的主人,是scrounging圍繞在餐廳的北藤的位置吃飯的格勞曼劇院希德格勞曼當他把連同他在冰箱裡發現了一個沙拉:生菜頭,一個鱷梨,一些生菜,西洋菜,西紅柿,有些冷雞胸肉,一個煮雞蛋,韭菜,奶酪和一些老式的法國敷料。

布朗德比絕殺說,“他開始砍。增加了一些脆熏肉,從繁忙的廚師刷卡。“沙拉走上菜單,直接進入好萊塢的心臟。

46,燒鍋

嬰兒潮無處不在的童年週日家庭聚餐,燒鍋聲稱在美國的舒適性食品的前10個多愁善感最喜歡的地方。有整整一代人,將沒有它丟失。

牛腩,底部或頂部的圓形,或夾頭在深烤盤土豆,胡蘿蔔,洋蔥,和其他任何你媽媽扔在與肉中湧動的果汁被注入設置,燒鍋可以用紅葡萄酒甚至被膏抹啤酒,再蓋上熟的爐灶或烤箱。

45。Twinkies

Twinkies那麼好,25天的保質期從未得到過測試。

女主人'標誌性的“金海綿蛋糕與奶油灌裝”,因為詹姆斯·杜瓦一直製糖我們發明了它在大陸烘焙公司在席勒公園,伊利諾伊州,1930年。

該TWINKIE拋棄其原有的香蕉奶油餡香草時,在第二次世界大戰期間香蕉稀少。因為如果他們不可笑不夠好已經,得克薩斯州博覽會開始的油炸他們的時尚。

傾倒在熱油或簡單地從他們的包裝撕開,Twinkies與愛戴他們的名字(靈感來自一個廣告牌一閃五趾鞋),其ladyfinger形狀(扎三次填充注射),午餐和凹陷他們的召喚。

注意囤積:幾十年的所謂保質期是真理25天。

44。肉乾

脫水乾癟肉幾乎面目全非 - 這麼多的味覺享受的不太可能的來源,但生澀的是背包客,路遊的,和愛吃零食隨處可見的一種高蛋白的最愛。

這是美國食品,我們喜歡我們的曠野蠐螬的方式 - 堅韌和辣。

我們喜歡創造神話,說,這是美洲印第安人幹肉餅,其中混合明火烤煙肉用動物脂肪的直系後裔。

牛肉,火雞,雞肉,鹿肉,水牛,甚至鴕鳥,鱷魚皮,犛牛,和鴯鶓。胡椒,燒烤,山核桃熏,蜜汁。調味用紅燒,辣椒,檸檬胡椒,辣椒。

肉乾是如此多才多藝,便攜和包這樣的營養力量,陸軍正在試驗生澀枝有咖啡因相當於一杯咖啡的。

但是你把你的生澀 - 咖啡館或咖啡因; 成條,片或絲 - 準備咀嚼漫長而艱難的。你仍然有自己的牙齒,對不對?

43。春餅

春餅是的,這是真正的美國食物。

採取一些牧者工作的範圍和宰殺去養活他們的牲畜。再加上肉的一次性裁員作為手'實得工資的一部分,讓牛仔的聰明才智去上班。

烤牛排裙子(法亞西班牙語)在篝火旁,包裝在一個玉米餅,和你有一個里奧格蘭德地區傳統的開始。本日Fajita被認為有脫落的範圍,進入流行文化時,一定桑尼獵鷹開始經營日Fajita塔科站在戶外活動和牛仔競技表演在德克薩斯州開始於1969年。

這是前不久的菜是做它的方式到菜單中的孤星國家並與其心愛的作料陣列蔓延 - 烤洋蔥和青椒,峰蓋洛,乳酪絲,和酸奶 - 全國各地。不要忘了Altoids。

42。香蕉船

像香蕉使它對你有好處。儘管如此,榮譽給誰就給誰發明了被稱為香蕉船聖代的變化。

有1904拉特羅布,賓夕法尼亞州,故事,其中未來驗光師大衛斯特里克勒是與聖代在藥房蘇打噴泉實驗,拆分香蕉縱向,並把它放在一個長的船菜。

與1907年俄亥俄州威爾明頓的故事,其中餐館老闆歐內斯特危險想出它來繪製從附近的大學生。

一個沃爾格林在芝加哥成名後蔓延所做的拆分其招牌甜點在20世紀20年代。

無論歷史,你會在香蕉船節發現很多回味無窮的第二個週末六月在威爾明頓。

41。麵包

麵包世界上最簡單的飯嗎?

這是南炊具的支柱之一,但玉米麵包是許多文化的靈魂食物 - 黑,白,和美國原住民 - 而不僅僅是南部梅森 - 狄克遜。

磨玉米粗,你已經有了糝; 浸泡在鹼性內核,並且你已經有了霍米尼(我們鼓勵你做飯成posole)。酵細磨玉米粉與泡打粉,和你有玉米麵包。

南方HUSHPUPPIES和玉米推遲實施,新英格蘭johnnycakes; 煮熟的煎鍋或鬆餅罐; 加味奶酪,香草,或jalapeños - 玉米麵包任何化身仍然是快速和容易去到麵包,歷史使它印度和先鋒母親的最愛,今天保持它在全國各地的表。

40。GORP

“好老葡萄乾和花生,”GORP是背包客的能量拯救無處不在。

幾個世紀前,道上混出來的袋子和垃圾桶,有人吃在歐洲,遠足實際上是一個全國性的消遣。

這裡要記住的一點是,東西是美國食品火箭燃料。添加所有你想要的格蘭諾拉麥片,種子,堅果,乾果,蜜餞生薑,和M&M巧克力。只是一定要存放在熊市防爆罐,因為從一個尼龍袋分行暫停不打算這樣做。

39。什錦飯

什錦飯最美味的清理你的廚房櫥櫃的方式。

什錦菜,小龍蝦餅,文件秋葵...什麼菜可以如此動人,它啟發漢克·威廉斯寫一首歌一方為它在1952年和數十掩蓋它(包括喬斯塔福德大家科利登清水復興到版Emmylou哈里斯)?

西班牙海鮮飯的掃向上的廚房表弟,什錦飯是紅色(克里奧爾語,西紅柿)和棕色(印第安,無)。製作與肉類,蔬菜(芹菜三位一體,辣椒,洋蔥),和大米,當蝦和昂杜耶香腸製成路易斯安那州的招牌菜可能是最難忘的。

不管是什麼顏色的和秘密的成分,你可以肯定的一件事,當你坐下來與朋友來個大得像山一樣:一個槍子,要去有很大的樂趣河口。

38。餅乾'N'肉汁

不可抗拒的南方的最愛,餅乾和肉汁將是一個老生常談,如果他們不那麼該死的好吃。

餅乾是傳統的黃油或豬油和牛奶製成; 牛奶(或“鋸木廠”或國家)芡汁肉水滴和良好的鮮豬肉香腸和黑胡椒(通常)塊。

價格便宜,只需要廣泛使用的成分,餅乾和肉汁的一餐是一個填充方式為奴隸,佃農要面對一個艱難的一天中的字段。

“與肉汁南部的方式誕生了窮困。當人是窮人,他們湊合。這意味著人們做肉汁,“南方聯盟的飲食文化社區食譜說。的靈魂,你可能會說的靈魂食物。

37。史密斯菲爾德火腿

Smithfireld火腿奧威爾是正確的 - 豬不排除。

“火腿,歷史和熱情好客。”這是史密斯菲爾德,弗吉尼亞州,為弗吉尼亞州史密斯菲爾德火腿士美非路的座右銘。請注意“火腿”的由來歷史上,這確實說了些什麼考慮這個小村莊的8,100在1634年首先被殖民。

固化豬的頭紡紗數量和生產震中,史密斯菲爾德談到了世界的火腿資本的標題說實話:很多火腿被稱為弗吉尼亞州,但只有一個史密斯菲爾德,由1926年的法律,說這一定是定義在市區範圍內進行處理。

原有的鄉村風格美式火腿乾燥固化保存; 咸又硬,它可以保持,直到浸泡在水中(以除去鹽和重組)烹調前。在美味正宗的治愈弗吉尼亞鄉村火腿恰好一直是著名的弗吉尼亞州,托馬斯·杰斐遜的最愛。

36,雞炸牛排

做賊心虛的樂趣,如果曾經有這樣的,雞炸牛排誕生一起去美國食品經典,像土豆泥和黑眼豌豆。

在經驗豐富的麵粉煎嫩牛排麵包屑的平板,它的親屬向韋納肉片由奧地利和德國移民,誰適應他們的小牛肉配方使用在得克薩斯州發現了豐富的牛肉帶到德克薩斯州。

的Lamesa,對牛放養南得克薩斯的平原,號稱是菜的發源地,但孤星州的牛仔小鎮班德拉的約翰“白肉汁”Neutzling堅持他發明了它。你關心,或者你只是想舀上白胡椒肉汁和挖?

35。野生阿拉斯加三文魚

野生阿拉斯加三文魚最慢的游泳味道最好。

伙計們冒著生命危險撈這個好食德超級食品。

與大西洋鮭魚,這是99.8%的養殖,阿拉斯加鮭魚是野生的,這意味著魚類自由生活,吃乾淨 - 所有最好釉用第戎芥末或真正的楓糖漿。阿拉斯加鮭魚的季節正好與他們的回歸到產卵流(這是一個驚人的嗅覺,指導他們在那裡出生的確切位置)。

別擔心:捕撈季節之前,狀態生物學家確保充足的鮭魚已經通過上游產卵。但是,讓我們到雪松木板,做飯的許多太平洋西北印第安部落的神話和飲食包括鮭魚的首選方法。

使用紅杉樹(它沒有防腐劑),煮慢,對於豐富,煙熏的味道。除非是,總有熏鮭魚和麵包圈。

34,加州卷

這麼多比網關的壽司,加州卷不只是懦夫誰也不能去它的原始。但是,這本質上它得到了它在洛杉磯,那裡的壽司廚師從日本試圖獲得在後期1960s/early 20世紀70年代開始搶灘的方式。

多數信用卡廚師Manashita一郎和他的助手真下耕一郎,在洛杉磯的東京會館餐廳,其中有全國首家壽司店之一,創造了“內向外”滾了搶占美國人的反感通過把海苔(紫菜),在裡面的大米和鱷梨取代為新塘路(原肥生魚片)。

鱷梨 - 蟹 - 黃瓜卷一炮走紅,並從南加灘頭陣地,壽司征服的國家。領先後的支出壽司入侵20世紀80年代,加州卷現佔地雜貨店隨處可見。芥末的人?

33。肉餅

肉糕美式食物就是肉餅,與數百萬母親的愛每天都做。

最不起眼的休閒食品。誰曾想到,當幾招“Cannelon牛肉的”房利美農夫的1918年“波士頓烹飪學校廚師書”出現了,每一個媽媽在美國總有一天會擁有她自己的版本?

房利美做她的鹽豬肉鋪在頂部片和棕色蘑菇醬吧。(在她的日子,你不得不用手工切細的肉;商用磨豆機的出現改變了這一切。)

但是你媽媽做了 - 我們猜測番茄醬在上面? - 她大概投放了哦,所以,可靠的肉餅土豆泥和青豆。

而你很可能向坐在那裡,整個晚上如果需要的話,如果你沒有吃所有的豆類。一個更好的威脅可能已經沒有明天肉餅三明治在你的午餐。

32。糝

人誰沒有長大吃他們不知道他們是什麼的挫折感。人們誰也長大了吃它們(這將是幾乎每個人都在南方)不知道怎麼會有人生活在沒有他們。

糝,心愛和誤解 - 與美國到他們的本地根。他們青睞的熱早餐,在所謂的沙粒帶,束腹帶一切從弗吉尼亞州到得克薩斯州和地方的菜是小餐館的菜單上提供的標準。

糝是什麼,如果不是通用的:他們可以去平原,鹹味,或甜; 香煎或粥狀。簡單和便宜,糝也深刻地滿意。

這可能是為什麼查爾斯頓的崗位和傳訊者認為在1952年說:“只要有足夠的[糝],地球上的居民就什麼都沒有打一下。一個人充滿了[糝]是一個和平的人。“現在不只是你的黃油糝?

31,通心粉和奶酪

通心粉和奶酪沒有任何狡猾的這個卡夫現象 - 只是美味的grub。

極致舒適的食物,通心粉和奶酪也是很多媽媽安撫一個挑剔的小孩的救恩。

沒什麼特別美國關於意大利面和奶酪 - 除了一個事實,即在歐洲旅行,托馬斯·杰斐遜喜歡某個麵條菜這麼多,他邊聽邊記,把它送達回老家的國宴為“通心粉餡餅。”

杰斐遜的表妹瑪麗·倫道夫包含在她的1824菜譜食譜為“通心粉和奶酪”,“弗吉尼亞州的家庭主婦。”

所以,不管你吃美食版由已經把誰自己旋轉就可以了,或者只是像挖在廚房卡夫的那個盒子一個亡命之徒了無數的廚師之一,給Mac和奶酪的愛國道具。

30。馬里蘭crabcakes

切薩皮克灣的產生不僅僅是帆船愛好曬黑的類在他們的襪子免費topsiders。

這是藍蟹,這既馬里蘭州和弗吉尼亞州聲稱為自己的家的棲息地。

浮橋式(與填料混合,並送達包子)或餐廳/美食風格; 炸,烤,或烤,蟹餅可以與任何類型的蟹製成,但切薩皮克灣的藍蟹是首選的傳統和味道。

當巴爾的摩雜誌四捨五入來獲得城市的標誌性食品的最佳場所,編輯宣告簡潔的關鍵,而感嘆的事實,大多數蟹肉甚至不來自家門口的這些天。那種讓你倔,不是嗎?

29。薯片

土豆片作為世界上最暢銷的笑話。

我們有一個高維護的度假客人要感謝美國的手式最喜歡的零食。

薩拉託加溫泉,紐約,1853:美洲印第安人的廚師喬治·克拉姆是在廚房的優雅月亮湖旅館。一個小氣的顧客送回他的炸薯條(然後冠冕堂皇的車費吃用叉子)的太厚。克拉姆使得第二,更薄,訂貨。

還是太厚了挑剔的食客。惱火,克拉姆使得下一批一點點的態度,切片馬鈴薯如此之薄,脆的東西不可能被拾起用叉子。驚喜:極薄的油炸土豆是一個打擊。

旅行商赫爾曼·萊賣出去了他的汽車後備箱的創始樂事薯片,第一個全國性推廣的品牌之前。打好的將在1961年最終合併與菲多利創建零食巨頭菲多利。

28。Cioppino

舊金山的回答法國魚湯,cioppino(CHO-PEA-NO)是燜魚,帶意大利氣息。

這是自1800年代後期,當誰解決了城市的北灘段的葡萄牙和意大利的漁民帶來了追趕,當日他們在船上燉回土地和地區的餐廳拿起它是一直圍繞美國食物。

煮熟的番茄基地,酒和香料和切碎的魚(無論是豐富的,但幾乎總是蟹),cioppino可能採取它的名字從魚燉意大利利古里亞大區,那裡有很多淘金時代的漁民來自經典。

獲取一個難忘的碗在心腹馬雷在北灘,Scoma的漁人碼頭,以及錨Oyster Bar在卡斯楚區。不心疼有關與“懶男人的”cioppino去 - 它只是意味著你不會花一半的飯開裂貝類。

27。幸運餅

幸運餅乾有一件事,中國實際上並沒有發明。美國的食品經典。

烹飪勢利小人喜歡看不起他們的聖潔,比你的筷子在ABC(美國出生的中國人)的食物,但我們並不害怕站出來為榮譽而這樣北美的收藏夾為左宗棠雞,蒙古牛肉,西蘭花牛肉,檸檬雞,炸春捲和核橙醬,涵蓋糖醋任何東西。

正如所有偉大的美國出生的中國蠐螬的開創性的象徵,然而,我們讚揚強大的幸運餅乾。幾乎可以肯定的發明在加利福尼亞州在20世紀初(起源故事舊金山,洛杉磯,甚至日本之間變化)時,黃油甜新月在世界各地的中國人的關節現在發現...... 與中國顯著的例外

這是確定的 - 脆脆的餅乾仍然是我們最喜歡的方式來關閉任何中國餐。

26,花生醬三明治

花生醬和香蕉如果是為國王不夠好...

霜狀或矮胖?每一個他自己的,但每個人 - 除了那些患有可怕和危險的花生過敏,誰擔心生病有關它們的媽媽 - 愛一個好的花生醬三明治。

首先,在博士約翰哈維凱洛格的療養院在密歇根州巴特爾克里克提供給客戶端,花生糊被加以改進,當化學家約瑟夫Rosefield添加氫化植物油,並呼籲他的傳播斯基皮。

那是1922; 不太100多年後,花生醬是美國的中流砥柱,經常搭配果凍的飯盒主力的PB&J。對於一個搖擺的替代,試著花生醬三明治的方式貓王喜歡他們:用成熟的香蕉泥,烤黃油。

25,烤豆

這不是一個野炊,聚餐,或者一整天在馬鞍上沒有冒泡盆滿他們的結束。只要問問先鋒女人,誰蠟狂想對烤豆菜譜上她的網站(不是一個版本,很少有小孩子用的,但他們是如何有趣的?)。

美味和豐富的歷史。不久波士頓被烘烤的菜豆幾個小時的糖蜜 - 並獲得綽號Beantown的過程中 - 新英格蘭的印第安人與楓糖漿混合豆類和承擔的脂肪,並把它們在地下慢煮一個洞。

青睞的前沿便宜,攜帶方便,夾頭旅行車,或者牛仔,豆類將永遠歡快的流行文化作為生活背後的“灼熱的馬鞍”篝火晚會現場,您可以在不加掩飾的不成熟YouTube上審查催化劑。

24,爆米花

爆米花電影院有很多需要感謝的事情。

由於在奧維Redenbacher網站的當務之急呼籲:“所有冰雹的超級零食。”弓綁企業家投了他的爆米花帳篷Valparaiso,印地安那,這勞動節之後迎來了自己的遺產在瓦爾帕萊索爆米花節的第一個星期六。

它只是爭奪世界爆米花資本的標題幾個中西部玉米帶的城鎮之一,但百年前奧維爾的痴迷芳族膨脹的微波爐或捷飛流行奇蹟般地擴展了爐灶台,美洲原住民在新墨西哥州發現的玉米可以彈出 - 路早在公元前3600

www.popcorn.org,美國人目前每年消費大約15十億升;這48個升每一個男人,女人和孩子。

23,炸雞和鬆餅

蘇格蘭移民帶來了油炸的方法對面的池塘,這是好老的桑德斯上校誰真正鎖定在了商業潛力在1930年的時候就開始壓力油炸雞麵包屑在他的秘制調料在他的服務站科爾賓,肯塔基州,對於肯德基和所有其他油炸雞來鋪平了道路。

掘金,手指,爆米花,咬傷,餡餅 - 我們的所有時間最喜愛的方式吃炸雞是華夫餅之一。而我們最喜歡的地方吃它一個是在羅斯科的雞和華夫餅。

不朽的“低俗小說”和“交換伴侶者,”洛杉磯機構獲得批准的靈魂食物密封時,奧巴馬本人的“今夜秀”,他會突然出現在一些翅膀和華夫餅和擊落它們與傑雷諾總統豪華轎車。

22,新英格蘭蛤蜊濃湯

新英格蘭蛤蜊濃湯凝脂,oniony,濕冷...更多請。

飄的日子,天主教徒吃肉上週五宗教棄權的日子,但你還是會發現蛤蜊濃湯在一些東海岸區域設置傳統上 - 而不是它提醒苦修的人這些天。

有雜燴從緬因州到佛羅里達州由來已久的版本,但最有名的和最喜歡的是新英格蘭風格:白色奶油土豆和洋蔥。

有曼哈頓:清晰西紅柿。甚至還有的Minorcan(來自各地的聖奧古斯丁,佛羅里達州):辛辣熱datil辣椒。在東海岸的蛤蜊濃湯的變化是美味數不勝數。

即使是西海岸有一個版本(鮭魚,而不是豬肉)。有了您的牡蠣餅乾準備傾倒在大把,你可能會停下來不知道什麼是清教徒思想時,他們餵蛤他們的豬?

21,新的墨西哥辣醬玉米餅餡平

這是前哥倫布時期瑪雅是誰發明的玉米餅,顯然阿茲台克人誰開始環繞他們周圍的魚和肉的位。你只要去任何墨西哥或德克薩斯 - 墨西哥的地方,看看那些古人鍛造,當有人蘸餅“智恩”(由此得名)。

“平”(堆疊新墨西哥州風格)或捲起,悶死在紅辣椒醬或綠色(或兩者兼而有之,為“聖誕節”的風格),辣醬玉米餅餡是多文化的自豪感在結界的土地來源; 他們分外妖嬈取得與國家著名的藍色玉米餅 - 煎雞蛋在上面選購。

有一個巨大的扁平紅色的拉斯克魯塞斯,新墨西哥州,上週末9月在事情的方方面面嘉年華,其中的重頭戲是世界上最大的方方面面的決策和單打獨鬥。

20。S'mores

S'moresS'mores冰凍熱巧克力。

普魯斯特的瑪德琳蛋糕?我們會去你一個人好上追憶似水年華:s'mores。

糊糊,化開,溫暖和甜蜜 - 沒有喚起家庭度假和無憂無慮的露營星空下很喜歡這個經典的美式食品。

無論他們是第一次來烤棉花糖和壓扁他們全麥餅乾帶酒吧的巧克力似乎沒有人知道的,但女童子軍是第一個拿到配方倒在1927年“踐踏之和與女童子軍尾隨,”轉化許多標準問題篝火成一個典型的經驗。

甜蜜慶祝8月10日:這是國家S'mores日。讓那些棉花糖棒激化。

19。龍蝦卷

水煮或是清蒸活 - 虐待動物的一些堅持 - 龍蝦幾乎定義了一個巨大的向下東場合。也許無處遠遠超過在緬因州,它提供了80%的爪動物,並在窩棚龍蝦和龍蝦烘烤的美味機構。

對關節,爪,或尾肉融化的黃油 - 我們喜歡它的簡單。但完美的伴奏,咸氣海一天在旅遊度假村中必須是龍蝦卷。甜龍蝦肉塊加蛋黃醬,檸檬或兩者輕易穿著,堆在一個奶油熱狗麵包使得一些嚴重滿足手指食物。

在緬因州神話般的手指舔龍蝦時間是在窩棚的季節,五月到十月,和每年八月,當羅克蘭穿上它每年龍蝦節。建議配樂甩歌甩屏的一個週末:架B-52“”龍蝦“。

18。布法羅雞翅

布法羅雞翅無關水牛,一切與美味。

很久以前,特洛伊艾克曼成為代言人的Wingstop旅遊,鄉親們在紐約州布法羅市,在享受了辛辣的翅膀,大多數人同意應運而生了Teressa貝利西莫,誰擁有了錨桿和先扔雞翅在辣椒辣的手醬和黃油在1964年。

在Buffalo也 - 據卡爾文Trillin,辣雞翅可能起源與約翰·楊和他的“曼波醬”。無論哪種方式,他們從水牛城來了,這,順便說一下,不叫他們布法羅翅膀。

如果你認為你的廚房桌子或沙發上,在前面的足球代表翼吃了極致,再想想:每個勞動節週末,布法羅迎來了自己對國家的酒吧蠐螬的水牛城雞翅節巨大的貢獻。

在2011年的事件,85000人snarfed37噸的事情。

17。印度frybread

如果你已經在Santa Fe或一個巫師或普韋布洛在全國任何地方有它在印度市場,你可能垂涎欲滴的很有思想。

誰也覺得發麵的平塊煎或炸能如此上癮?

傳統說,這是誰創造frybread與麵粉,糖,鹽,豬油給他們的政府時,他們從搬遷到亞利桑那州雷東多博斯克,新墨西哥州,150年前的納瓦霍。

Frybread的熱量炸彈的所有權利,但澆上蜂蜜或淋上牛肉,西紅柿,洋蔥,奶酪和生菜為印度炸玉米餅或全部由它的寂寞,它是一個美洲印第安人主食不容錯過。

16,燒烤排骨

燒烤排骨 林登·約翰遜總統吃排骨德州的方式在1964年的大選中獲勝的燒烤派對。

豬肉或牛肉,厚厚地塗或煙熏 - 我們不是要涉水到這是更接受,更重要的是真實的,甚至是有什麼需要更多的餐巾。有廚師銷全國各地,為自己的判斷樂趣。

但我們會承認我們是偏排骨。肋骨'球桿資本?我們不會觸摸到了一個有三米棠,無論是。我們就跟著笑嘻嘻的,在南方,在那裡聚會燒烤日期的傳統南北戰爭前,認真關注豬肉的細點獲得該地區的燒烤帶的稱號豬的跡象。

帶外,德州抽煙的方式來索賠的燒烤(牛肉)震中 - 檢查出的'線索富鎮駱克的。而且我們不要忘了堪薩斯城,那裡的醬是的東西。但為什麼爭論它時,你可以吃嗎?

15,BLT

有多少三明治獲得去了它們的縮寫?

當西紅柿進入旺季,有幾乎沒有一個更好的方式來慶祝賞金比多汁培根,生菜和西紅柿。

食品大師約翰·馬里亞尼說,BLT是否定的。2最喜歡的三明治在美國(火腿後),而且它沒有。1在英國。

麵包可烤或取消,香脆培根或跛行,冰山萵苣或其他(但冰山是首選的傳授緊縮和無干擾的味道),和蛋黃醬質量好或者乾脆忘掉它。

基本法測試的出處並不清楚,但非常相似俱樂部三明治在1903好管家每天煮書出現了。即使鈉水平給人的健康意識的停頓,在BLT味道像夏天 - 誰可以抗拒呢?

14,蘋果餡餅

蘋果餅當在犯罪電影中的色情場面確實沒什麼影響其受歡迎程度,你知道食物是偉大的。

據餅圖從美國派議會(嚴重),蘋果真的是我們民族最喜愛的 - 其次是南瓜,巧克力,檸檬酥皮和櫻桃。

不要連拍愛國泡沫,但它不是土著血統的美國食物。

美食評論家約翰·馬里亞尼日期,在美國的蘋果餡餅,以1780的外觀,之後不久便風靡英國。蘋果甚至沒有原產於大陸; 朝聖者帶來的種子。

那麼,有什麼處理的星條旗關聯?餡餅委員會的約翰·Lehndorff酒店解釋說:“當你說的東西是”為美國的蘋果餡餅,'你真正想說的是,這個項目來到這個國家從其他地方和被改造成一個獨特的美國的經驗。“

和你說美國人知道的東西不夠好,是一個圖標,當我們吃它,有或無的切達奶酪或香草冰淇淋在上面。

13。菲多利餡餅

即使是最溫和的辣椒有大批球迷。考慮基特卡森,他的臨終遺憾的是,他沒有時間多一個碗。或神秘的“香格里拉達馬去Azul公司,”西班牙尼姑名為Mary阿格雷達的姐姐,誰據說從來沒有離開過她的修道院,在西班牙,但回來的時候從她的星體投影講道基督教印度人在新的世界與他們的配方鹿肉辣椒之一。

少apocryphally,在19世紀80年代的聖安東尼奧,德克薩斯州“辣椒皇后”,賣了他們的從站辣燉,和“聖安東尼奧辣椒站”,在1893年的芝加哥世界博覽會抵押辣椒的全國性聲譽。

我們真的很喜歡美國的聰明才智的加入玉米片和切達奶酪製作菲多利餅,一個俗氣的喜悅,您可以訂購供應袋在五&角錢的聖達菲廣場,原來伍爾沃斯的午餐櫃檯相同的物理位置想出了它。

12。寶“的男孩

寶'男孩三明治神奇寶“的男孩香腸。

該muffaletta可能是新奧爾良市的簽名三明治,但寶'男孩是“鳥槍的新奧爾良美食的房子。”

傳統的路易斯安那子,據說起源於1929年,本尼和克洛維斯馬丁 - 兩人都已經打開咖啡館的傳說成為了寶'男孩的發源地之前有軌電車導體和工會成員 - 支持驚人的​​有軌電車車長和導線同食。 

“餵,我們免費的那些男人,直到罷工結束,”本尼被引述。“每當我們看到了醒目的其中一名男子的到來,我們中的一個會說,'這裡談到的另一個可憐的孩子。”

您可以在其看似無限多種心愛的普通人三明治(傳統油炸牡蠣和蝦不能被打敗),爭取連鎖子店侵占在一年一度的橡樹街寶男孩節在十一月。  www.poboyfest.com

11,綠辣椒燉

有豬肉和綠色辣椒曾經花了這麼好吃的時間在一起?綠辣椒燉肉被稱為新的墨西哥過冬表的女王,​​但我們並不需要一個寒冷的冬日吃這個香的最愛。

任何時候,我們喜歡它-只要哈奇辣椒被烤的新鮮。從責令其孵化智利快遞在艙口,新墨西哥州,世界的智利首都; 他們已經來烤,去皮,去籽,切碎,和冷凍。

更妙的是,成行綠色智利燉國家和訂購了一大碗。無論你吃了在新墨西哥州附近一個KIVA壁爐,或在自己的廚房桌子一張桌子,香氣和口感是死的,並在復活規模的舒適程度顯著。

10,巧克力曲奇

巧克力曲奇咀嚼,脆脆的,美味的完美。

今天,隨著殺手餅乾最有關聯的名稱可能是太太場,但是我們實際上有露絲韋克菲爾德,誰擁有收費House Inn酒店,為家庭烹飪在20世紀30年代惠特曼,美國馬薩諸塞州的熱門地點,要感謝所有的勺子舔愛分享通過巧克力片餅乾。

在韋克菲爾德太太讓她脂滴做餅乾的時候,缺乏麵包巧克力,她取代的切了雀巢公司的半甜巧克力?還是Hobart混合器的振動敲一些巧克力棒架子,進入她的糖餅乾麵團?

但是巧克力片在連擊結束了,一個新的cookie誕生了。安德魯雀巢據說得到了配方從她的 - 它仍然在封裝到這一天 - 和韋克菲爾德獲得了終身提供巧克力片。你可以感受到血清素和內啡肽釋放?

9。藍莓餡餅

也叫迷人低迷,咕嚕,以及扣,補鞋匠開始了其與誰想出的無殼上的最底層水果盤,可以煮在鍋裡或鍋在火早烤箱少殖民者。

他們可能已放樣的譏誚革命性的中指在母國通過做一個草率的美國版本的精緻英蒸水果和麵團布丁。當與藍莓,這是原產於北美洲(緬因州實際上對他們壟斷)做鞋匠成為倍加美國。

我們愛藍莓為他們如何做愛了幾乎任何地殼,麵團或麵糊,也許最重要的是在補鞋匠和其他所有美國人的喜愛,藍莓鬆餅。

8。德爾莫妮科的牛排

牛排如果奶牛被注定不會被烤,為什麼上帝讓他們嘶嘶聲很香?

有牛排館遍布全國,但也許沒有那麼傳奇 - 一個命名為它毫不遜色有口皆碑牛排 - 為原始德爾莫妮科在紐約。

所謂的法國餐廳名稱的第一個晚餐,德爾莫妮科的1837年開前所未聞的事情,比如印製菜單,桌布,包房,午餐和晚餐供應。其中首創,酒店的餐廳品嚐“德爾莫妮科牛排。”不管是什麼優秀切割(目前餐廳採用無骨肋眼),術語德爾莫妮科的牛排已經意味著是最好的。

輕輕地用食鹽調味,塗上油融化的黃油和烤過實彈射擊,它傳統上用細清晰肉汁和德爾莫妮科的土豆,奶油,白胡椒,帕爾馬乾酪,和肉荳蔻製成 - 亞伯拉罕林肯的傳言最愛。

7,芝加哥式比薩

那不勒斯給我們的第一個比薩餅,但城大肩膀(甚至更大的比薩餅)的給了我們深盤。的傳說,在1943年,一個名為艾克休厄爾有遠見打開烏諾的Pizzeria在芝加哥的想法,如果你說得很爽朗,比薩餅,其中最多到那時已被認為是一種小吃,可以當正餐吃。

無論他或他原來的廚師魯迪Malnati起源吧,比薩餅這些守護神之一,使它深堆了很高,盡顯一個高大的黃油地殼大量的肉,奶酪,西紅柿塊,和正宗的意大利香料。

薄比薩餅在磚爐做有它的地方,但如果你動淫念的地殼,沒有滿足很喜歡芝加哥風格。

6,玉米片

玉米片對於吃零食的完美,只需添加莎莎和鱷梨調味醬。

飲食的禍根和歡樂時光的福音 - 可能會有一個更完美的高熱量的伴奏,瑪格麗塔的投手?

減反問:為什麼彼德拉斯內格拉斯,墨西哥,剛剛超過飛鷹坳,得克薩斯州邊境,舉辦國際納喬節和每年十月的最大納喬在世界大賽?

因為它在那裡,伊格納西奧“納喬”安娜雅發明了玉米片當駐防在堡壘鄧肯的美國士兵的購物妻子鵝群趕到勝利俱樂部餐廳關門時間之後。

餐廳領班伊格納西奧即興的東西的姑娘與他手頭上,洗禮他的化開的玉米片創作ESPECIALES。從那裡,他們已經走了出來越過邊境,非洲大陸和世界。

5,費城奶酪牛排

這是一個三明治那麼油膩和聖在其家鄉的姿勢,必須採取吃它不會破壞你的衣服都有一個名字:“費城精益”

所有這些都使“煎脆的牛肉,”斬而被烤的油脂,費城奶酪牛排三明治從洋蔥和奶酪(美國,芝士,乳酪或神童)得到它的油膩善良的休息,鋪設成一個長本地製造阿莫魯索髮髻。

帕特和哈里Olivieri的獲得榮譽,使第一乳酪牛排(最初與比薩醬 - 奶酪顯然後來,禮貌帕特的廚師之一),並從他們的熱狗賣他們站在南費城。

帕特後來開了帕特的國王牛排,這仍然工作今天爭奪與對手格諾的牛排的最佳奶酪牛排在鎮稱號。

 

4。熱狗

熱狗設計如此完美的人的嘴,這是不禮貌的下降。

沒有什麼補充棒球比賽或夏季野餐挺喜歡熱狗。

為此,我們欠了債,從德國法蘭克福(因此,“法蘭克福香腸”和“坦誠”)和德國移民查爾斯·費爾特曼,誰是經常相信通過使用包子,以節省板發明了熱狗類似香腸。

但它是波蘭移民彌敦道Handwerker的熱狗立場康尼島,結果卻熱狗成一個圖標。七月自1916年以來每隔四,同樣的Nathan的已提上了國際吃熱狗大賽(目前的五冠王喬伊板栗拿了冠軍,2011年,擊落62熱狗和麵包在10分鐘的面部填充)。

與此同時,在風城,蒸或水燜全牛肉芝加哥狗(維也納牛肉,請先)仍在“穿過花園拖”,並送達罌粟籽麵包 - 絕對沒有番茄醬。

3,魯本三明治

誰知道酸菜也可以這麼性感?是它的雜貨商魯本Kulakofsky,誰即興齊名的三明治在1925年養活撲克玩家在奧馬哈的黑石酒店深夜的靈感?或者阿諾德魯本,紐約的現已解散的魯本的熟食店的老闆德,誰想出了它在1914年的心血結晶?

答案可能是詞典詞源重要,但秘密給魯本的大部分不是誰它的名字命名,但就是它的穿著。迷同意:沒有商店買來的俄羅斯或千島 - 醬油必須是自製的。

而你要粗手黑麥切片或裸麥粗,好熏牛肉或咸牛肉。不必在附近一個嚴重的熟食?去www.foodnetwork.com並嘗試從配方密歇根州安阿伯市的著名Zingerman的熟食店-證明你沒有被命名為魯本做這個經典的權利。

2。漢堡

午餐櫃檯,傳統,美食,滑塊,神戶。白色城堡,沃特伯格,漢堡王,在N-出,麥當勞,牛排N'搖,五個人,心髒病發作燒烤。很難相信,但是這一切都始於一個簡單的錯誤。

或者這麼說的人在帕薩迪納,加利福尼亞州,誰聲稱經典漢堡在那裡出生在20年代末期,當一個年輕的廚師在祭現貨不慎燒毀了漢堡和掌摑一些奶酪來掩蓋他的錯誤。

我們最喜歡的翻譯可能是他們在新墨西哥州乾酪的方法:用綠辣椒,自然不可缺少。按照綠色智利漢堡足跡在www.newmexico.org  (不要錯過他們在山貓咬和Bert的漢堡碗聖達菲)。

1,感恩節晚餐

感恩家是哪裡有這樣的火雞。

在這第一個感恩節沒有花哨的中心焦點或醞釀已久的家庭爭吵時,朝聖者決定不快,但與萬帕諾亞格印第安人在1621年普利茅斯黨。

今天我們避開他們肯定吃了鹿肉,我們塞進他們的三個燈紅酒綠的日子為一體的饕餮峽谷。

消化不良儘管如此,沒有什麼味道這麼好,火雞是典型的全美國餐(烤或炸鳥,或tofurkey,或者說古怪流行路易斯安那貢獻turducken),穿衣(老麵包麵包或玉米餅,洋蔥和芹菜,香腸,水果,栗子,牡蠣 - 無論你的媽媽也,聖人是的東西),小紅莓醬,土豆泥和紅薯,那質樸的綠豆沙鍋在頂部的法式油炸洋蔥圈和南瓜餅。

幾乎是標誌性的(如果你問大多數孩子,美味的)是火雞電視晚餐,1953年的心血結晶一斯旺森推銷員希望使用被凍結的鳥類260高估噸。沒有笑話:他上心,他說,從整齊打包飛機餐。我們喜歡那些剩菜。

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