A veritable anthem for average looking guys with nothing particularly interesting about them who are pissed off they can’t date women much more conventionally attractive than they are.
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katz, I think it’d depend on who’s the host, really – I mean, my friend was Italian background and said it jokingly, “Never bring food to a [slang]’s house, it’s totally insulting them!” She was talking more about her parents’ or granparents’ generations, I think. I wouldn’t expect anyone who’d lived here any length of time to have a real problem with it.
@Argenti
Does the fancied up comfort food count as American? I can see how it could be boring, but I do love me some Mac and Cheese.
I don’t follow food “fashion,” but I’ve seen some Top Chef. 🙂
Certainly not. And you contradict yourself by saying that there are regional variations. That’s one of the things that makes it interesting. If a nation of 300 million people all ate the same thing, now that would be boring.
There is a restaurant here that serves nothing but fancied up mac and cheese (multiple versions). I hope they can stay in business, because it’s good to know it’s there as an option if you get a craving.
American cuisine is huge. It depends on where one is (and always has). And the varieties in what people think is the same… “mexican” is so localised that what one gets in texas is different to N. Mexico, is different to Eastern Ariz, to Western Arizona, and then into Calif. In Calif, there is the westeren/eastern divide, and some N. South.
Upstate Ohio has some amazing mac and cheese (cut it with a knife, none of this white sauce with a sprinkle of cheddar nonsense).
We have this “meat and potatoes” idea and the lack of, “haute” cuisine of our own until the ’70s, but a lot of French Nouvelle is because French cooks came to the US, and were shocked at the differences in things, which they took home and incorporated.
Take vegetables. The tendency to cook them until just done they got from us; which they described as, “undercooked”, which we misstook (because of our sense of inferiority), as being cooked less than we were prone to.
And I do wonder where we draw the line? Pre-columbian? Because there is no such thing as a, “pure cuisine”. Phôon; is a recent addition to Vietnamese cooking. They learned it from the French.
There’s a food truck here with nothing but grilled cheeses. My kind of place.
If you guys get to say American cuisine, I get to say UK cuisine (a heady mix of Sunday dinners and curries).
Not to mention that if it can claim to be boring instead of repulsive, it’s ahead of Australian cuisine. (Sorry, I’m bad at this.)
Cheeky beggar! 😀 We don’t live on witchetty grubs and bogong moths ya know.
I could quite happily live on Midwest food, all that cheese … might have a hard time in California, though, what with the prevalence of Asian and Mexican food bases.
It’s easy to think of you own culture’s cuisine as boring, because you’re so used to it.
Yes, and a “better quality” burger or pizza or clam chowder is a thing of beauty. Especially the first two, which can be found in endless variations – a hamburger with fresh avocado and red onions is quite different from a burger with mushrooms and swiss, or with cheddar and onion rings and barbecue sauce – and that’s without varying the meat or the bread. And if you’re ever in a city with an American Flatbread branch, you’ll find localvore “pizzas” that’ll knock your socks off.
You know, I might actually go with American for the One Cuisine game…
pecunium, maximum BAC limits are actual law. So yes, my standard is based in law. I choose DUI limits because they seem to be the only consistent measurement of impairment throughout all states.
thenatfantastic, what should I ask you then?
@The Kittehs’
If cheeese were a cuisine, I’d happily (and unhealthily) choose that. I could live on cheese. 🙂
NNY, do you take a breathalyzer out with you? Or do you just know by looking at a person?
Or is there a way you screen for impairment, similar to how one would screen for a feminist in their midst?
I thought you lived on, um, kangaroos and shit, jammed, jellied, and put in pies. (I’ve never been to Australia and would probably like the food if I did. I like all kinds of food.)
NNY: not all staes have the same level of impairment. How do you allow for that?
I have to say, I was really disappointed by the cupcake truck. Such a great idea, such a boring end product.
Once again, NNY demonstrates what not paying attention to the thread looks like.
(Hint: thenatfantastic was pretty explicit about how your DUI standard goes against the way the law works for intent, which should be pretty important to forming consent)
Emily: And of course you’d get all the native species: turkey, corn, squash, king salmon…mmm…
I just got a cheese at Trader Joe’s that is supposed to be a blend of gruyere and cheddar. I’m going to try to make scalloped potatoes with it. (This is a test run for the dish I’m supposed to make for Easter dinner. Apparently I can only be trusted with potato dishes.)
Cassandra: the ones here in ATX? The one down the street from me is pretty amazing, and I resisted the hype for a long time.
It’s so funny to se NNY ignore us like we don’t know what he is.
Is it an actual blend of gruyere and cheddar, or a cheese that’s reminiscent of a blend of the two? Either way, should make fan-effin-tastic scalloped potatoes.
We had a mac & cheese truck too, and it was delicious. I make a pretty delicious mac & cheese, and also a lower fat one that is pretty-damn-good-if-I-do-say-so-myself.
He used to do the same thing before he started socking, whenever a thread drifted into territory that it would be inconvenient for him to address. It’s one of his tells.
I have a fantastic recipe for mac-n-cheese with bacon.
katz, I think it’s the latter.