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Posts with tag american food

Shanghai Surprise - Authentic American Burger Experience


apple pie

Apple pie. Photo: jazzijava, Flickr.

Expat foodies have been known to sniff out American favorites in every corner of the world, whether it's bagels, burgers or cupcakes. According to a review we read, even in China, it looks like a seriously good American burger can be had at Bistro Burger. Made from 100-percent Angus beef, imported from the States and ground on the premises, this Shanghai burger has the potential to be better than most you'd get in the U.S. We don't know what the meat to fat ratio is, but we'd be willing to try them regardless.

In addition to ordering a variety of international themed burgers, homesick visitors and expats can take advantage of the restaurant's October promotion, where they can "get a free milkshake with any burger." Apparently, authentic milkshakes are a big deal in these parts, due to the fact that many are made with ultrapasteurized or nonperishable milk, whereas Bistro Burger uses the fresh stuff.

The review also raves about the eatery's chili cheese fries, pronouncing them the "best" in Shanghai, as well as homemade apple pie packed with honest-to-goodness imported U.S. apples and Brooklyn beer. Who says you can't find the comforts of home halfway round the world?

[Via Shanghaiist]

100 must-eat American foods

hot dogs
Yesterday I posted the Omnivore's Hundred, a list of 100 "must-try" foods written by a British food blogger. I thought it was so interesting I had to try making my own, American-style. My ground rules were this: I didn't include any drinks, and I only listed foods that can be found in more than just one location (so "Krispy Kreme donut" is OK, but "cheese slice from Joe's Pizza in NYC" is not). I also tried to avoid foods that are American in origin but ubiquitous in the rest of the world (so no McDonald's french fries, much as I love them).

So here it is: Emily's 100 American Foods You Really Ought to Try Sometime Before You Shuffle Off This Mortal Coil. And by all means, tell me what you think is missing!

The American Omnivore's Hundred

  1. New York pizza
  2. Hoppin' John
  3. New Mexico green chile
  4. Homemade buttermilk biscuits
  5. Tasso
  6. Whole Maine lobster
  7. Calabash-style shrimp and hushpuppies
  8. Kansas City barbecue ribs
  9. Hot glazed Krispy Kreme
  10. San Diego fish tacos

Continues after the jump...

Continue reading 100 must-eat American foods

One Spice, Two Spice: American Food, Indian Flavors, Cookbook of the Day

When you want to add some variety, some spice, to your regular diet, looking to other cultures and cuisines is a great idea. Adding some curry to your usual marinade or chipotle peppers in your bbq sauce effectively constitutes fusion cuisine and opens a world of possibilities for the home cook in the kitchen. Strangely, however, not that many cookbooks promote this type of fusion. They tend to strive for either authentic, exotic recipes or for familiar fare, with the tiniest pinch of spice that serves to differentiate it from the competition. The former strategy can be intimidating to some cooks, while the latter would hardly constitute a decent exposure to a new cuisine, let alone a good introduction. One Spice, Two Spice: American Food, Indian Flavors embraces the idea of really blending flavors from two cultures, resulting in a cookbook full of recipes that manage to be familiar and different at the same time, introducing a whole new range of possibilities in a very accessible way.

The recipes are relatively uncomplicated and primarily use ingredients that can be found at the regular grocery store, as opposed to at specialty markets. Roast Lamb with Mint–Black Pepper Sauce, Curry Leaf Lime Vinaigrette, Pan-fried Black Pepper Shrimp and Mahi mahi Stuffed With Coconut Coriander Chutney are just a few examples of recipes that incorporate Indian ingredients and condiments (which play a big role in Indian food) into more familiar dishes. Author Floyd Cardoz doesn't rely on the food to speak for itself, and takes the time to explain the inspirations for his flavor combinations and the history associated with ingredients at every possible opportunity.

Slashfood Ate (8): Retro Food and Drink Books

1. Betty Crocker's Picture Cook Book - This has to be first, because it's one of the classic cookbooks, still in print since being published in 1950. The recipes and how it looks at life are a must-see.

 2. Esquire Drinks: An Opinionated, Irreverent Guide To Drinking - If I were to pick the best books on drinking, this would definitely be in the top 5. And writer David Wondrich gets extra points for really getting into the history of certain drinks, giving recipes for long-forgotten drinks, and just an overall great tone. Very much recommended. 

Continue reading Slashfood Ate (8): Retro Food and Drink Books

Beef Stew: Head 2 Head with Dinty Moore

beef stew

My mom never made beef stew or any of the classic "American" dishes when we were little. We mostly ate Korean food, and it was a very special occasion when we ate "American" foods like spaghetti or steak. However, things like stew never made it to our table unless it came from a can. Dinty Moore was a special "American" night, and still, we ate it over rice, and with kimchee. Well, now I'm determined to cook and eat all of those things that I never ate as a child, including beef stew (don't worry, I will never ever attempt to make spam from scratch).

The beauty of beef stew is that it's beef stew one day, and then can be "remixed" a few times through the week. For a busy lifestyle, this is incredible. You can still have the satisfaction of cooking from scratch all day on Sunday, and do a re-heat with a tweak to eat during the week. (Yep, that was totally meant to rhyme.) The stew I made is a classic recipe - nothing fancier than beef, carrots and potatoes stewed in broth, and yet, it beats Dinty Moore into the ground. Certainly nothing beats the food we ate as kids, even from a can, but at some point, we have to give up Campbell's, too, right?

Look out in the next few days for a few "remixes" of beef stew. Of course, if you have suggestions for this enormous pot of stew I have, please, suggest away.

Continue reading Beef Stew: Head 2 Head with Dinty Moore

Tip of the Day

Your turkey may not be centerpiece of the Thanksgiving spread, if you follow our simple tips on scoring that holiday ham.

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