American Food
- Thread starter Pat's Van
- Start date
Hey sweet pea. This thread all but died in your absence
Another local place called Pop's
Last edited:
l4toffee
Player Valuation: £40m
Jocks deep fry anything
johnnydawg68
Chairperson, People's Front of Saint Domingo
In honor of my place of residence, top foods invented in St. Louis.
Toasted Ravioli: This breaded, deep-fried dish is undoubtedly the favorite appetizer at any Italian restaurant this side of the Arch. Classically stuffed with beef or cheese, these hearty pasta shells are best served golden brown, crispy and dusted with parmesan cheese!
St. Louis-Style Thin Crust Pizza: When it comes to pizza, St. Louis is all about the thin crust. Unlike our northern neighbors, crispy cracker crust is highly preferred to the doughier deep dish. Add to that the signature Provel cheese, a tangy blend of provolone, Swiss and white Cheddar that melts over all of your favorite toppings. Best when sliced in squares.
Pork Steaks: The only thing more St. Louis than barbeque is the barbeque pork steak— a true summertime staple. The pork steak is a tougher cut of meat, but when it’s basted in sweet BBQ sauce, and grilled with tender(ized) loving care, the result is a savory, succulent treat for the tastebuds!
Gooey Butter Cake: It’s difficult to believe that this scrumptious creation was originally made by accident! This signature St. Louis dessert is a mouth-watering coffee cake made with cream cheese, yellow cake mix and plenty of the namesake “gooey butter” smear. It’s soft, it’s sweet and it’s utterly irresistible.
Slinger: If you’re pulling an all-nighter in St. Louis, make sure to stop into the nearest 24-hour diner for a slinger. This hometown masterpiece combines eggs, hash browns and a hamburger patty topped with chili, cheese and onions. It’s sure to curb your cravings ‘till the morning.
The St. Paul sandwich originated in St. Louis in the 1940s. It is made with white bread with an egg foo young patty inside, served with dill pickle, white onion, mayonnaise, lettuce, and tomato. Its inventor, Steven Yuen at Park Chop Suey in Lafayette Square St. Louis, named the sandwich after his hometown of St. Paul, Minnesota.
Toasted Ravioli: This breaded, deep-fried dish is undoubtedly the favorite appetizer at any Italian restaurant this side of the Arch. Classically stuffed with beef or cheese, these hearty pasta shells are best served golden brown, crispy and dusted with parmesan cheese!
St. Louis-Style Thin Crust Pizza: When it comes to pizza, St. Louis is all about the thin crust. Unlike our northern neighbors, crispy cracker crust is highly preferred to the doughier deep dish. Add to that the signature Provel cheese, a tangy blend of provolone, Swiss and white Cheddar that melts over all of your favorite toppings. Best when sliced in squares.
Pork Steaks: The only thing more St. Louis than barbeque is the barbeque pork steak— a true summertime staple. The pork steak is a tougher cut of meat, but when it’s basted in sweet BBQ sauce, and grilled with tender(ized) loving care, the result is a savory, succulent treat for the tastebuds!
Gooey Butter Cake: It’s difficult to believe that this scrumptious creation was originally made by accident! This signature St. Louis dessert is a mouth-watering coffee cake made with cream cheese, yellow cake mix and plenty of the namesake “gooey butter” smear. It’s soft, it’s sweet and it’s utterly irresistible.
Slinger: If you’re pulling an all-nighter in St. Louis, make sure to stop into the nearest 24-hour diner for a slinger. This hometown masterpiece combines eggs, hash browns and a hamburger patty topped with chili, cheese and onions. It’s sure to curb your cravings ‘till the morning.
The St. Paul sandwich originated in St. Louis in the 1940s. It is made with white bread with an egg foo young patty inside, served with dill pickle, white onion, mayonnaise, lettuce, and tomato. Its inventor, Steven Yuen at Park Chop Suey in Lafayette Square St. Louis, named the sandwich after his hometown of St. Paul, Minnesota.
Hey sweet pea. This thread all but died in your absence
Another local place called Pop's
ZOMG want. want now.
2,000 calories that? #globalobesityepidemic
No salad in sight, how it should be
high cholesterol here we come...
Got it...you honestly are "aroused" by those two? they look disgusting....
like the look of thisCuban sandwich, just because we're apparently working on international relations. I've never found a cuban with meat this chunky, instead always thinly sliced, but this looks nice:
Are you aroused by all forms of porn? *RHETORICAL QUESTION
To each their own.
I would like at least a bite of each
Not a fan of overly sweet breakfast foods, or oversized burgers (I find ground beef's flavor is inversely proportional to the thickness of the patty), but one of those is not the problem with the obesity epidemic. The problem is that fresh foods are expensive and boxed processed crap is cheap.
All things in moderation - including a 4000 calorie meal.
This though? Always this:
All things in moderation - including a 4000 calorie meal.
This though? Always this:
yep..like them bothThin burgers, crispy edges. Mmmm...
