Yes and yes.
American Food
- Thread starter Pat's Van
- Start date
Yes and yes.
Mexican?Burrito
Nothing that can't be fixed with salt!We are clearly focusing on the decadent. But America also makes some of the healthiest, most tasteless food that exists as well.
Locally sourced, organic Macrobiotic Salad:
I stated earlier that Mexican food is American food.
That burrito is a complely Americanized version.
Oooooohh is that because Mexico is basically America anyway?
blue4eva77
Yarmolenko ? Yes please
A food challenge in Boston, Ma.
5lb burger, 20 pieces of bacon, 20 slices of American Cheese, 5lb of chips (Fries) and a soda drink. Cost : $60. If you can eat this challenge, you get your money back plus a gift card of $100, A T-shirt and your photo on the wall of fame. No one has ever completed this challenge.
Christ
blue4eva77
Yarmolenko ? Yes please
Then we have this challenge in Boston, Ma.
Eat an entire 19", 3lb pizza in less than 9 minutes. Cost $12. You get your next pizza free and your picture on the wall of fame.
johnnydawg68
Chairperson, People's Front of Saint Domingo
I'll submit a local favorite. You literally have not lived until you've had Gooey Butter Cake. It's a St. Louis thing. I have no idea why it's not world famous, but it's sex in a pan.
johnnydawg68
Chairperson, People's Front of Saint Domingo
I'll submit a local favorite. You literally have not lived until you've had Gooey Butter Cake. It's a St. Louis thing. I have no idea why it's not world famous, but it's sex in a pan.
http://en.wikipedia.org/wiki/Gooey_butter_cake
Gooey butter cake is a type of cake traditionally made in the American Midwest city of St. Louis. Gooey butter cake is a flat and dense cake made with wheat cake flour,butter, sugar, and eggs, typically near an inch tall, and dusted with powdered sugar. While sweet and rich, it is somewhat firm, and is able to be cut into pieces similarly to abrownie. Gooey butter cake is generally served as a type of coffee cake and not as a formal dessert cake. There are two distinct variants of the gooey butter: a bakers' gooey butter and a cream cheese and commercial yellow cake mix variant. It is believed to have originated in the 1930s.[1]
The St. Louis Convention & Visitors Commission includes a recipe for the cake on its website, calling it "one of St. Louis' popular, quirky foods"; the recipe calls for a bottom layer of butter and yellow cake batter, and a top layer made from eggs, cream cheese, and, in one case, almond extract. The cake is dusted with confectioner's sugar before being served. The cake is best eaten soon after baking it. It should be served at room temperature or warm.[2]
The cream cheese variant of the gooey butter cake recipe, while close enough to the original, is an approximation designed for easier preparation at home. Almost all bakeries in the greater St. Louis area, including those at local grocery chains Schnucks and Dierbergs, use a slightly different recipe based on corn syrup, sugar and powdered eggs—no cake mix or cream cheese is involved.
Origin and popularity
A legend about the cake's origin is included in Saint Louis Days...Saint Louis Nights, a cookbook published in the mid-1990s by the Junior League of St. Louis. The cake was supposedly first made by accident in the 1930s by a St. Louis-area German American baker who was trying to make regular cake batter but reversed the proportions of butter[3] and flour.
John Hoffman was the owner of the bakery where the mistake was made. The real story is there are two types of butter "smears" used in a bakery: a gooey butter and a deep butter. The deep butter was used for deep butter coffee cakes. The gooey butter was used as an adhesive for things like Danish rolls and stollens. The gooey butter was smeared across the surface, then the item was placed in coconut, hazelnuts, peanuts, crumbs or whatever was desired so they would stick to the product.
Hoffman hired a new baker that was supposed to make deep butter cakes, but got the two butter smears mixed up. The mistake wasn't caught until after the cakes came out of the proof box. Rather than throw them away, Hoffman went ahead and baked them up. As this was around the Great Depression that was another reason to be thrifty. The new type of cake sold so well, Hoffman kept producing them and soon, so did the other bakers around St. Louis.
Another St. Louis baker, Fred Heimburger, also remembers the cake coming on the scene in the 1930s, as a slip up that became a popular hit and local acquired taste. He liked it well enough that Mr. Heimburger tried to promote Gooey butter cake by taking samples of it with him when he traveled out of St. Louis to visit other bakers in their shops. They liked it all right, but they couldn't get their customers to buy it, with reactions tending to regard it as looking too much like a mistake, and "a flat gooey mess".[4] And so it remained as a regional favorite for many decades.
D
Deleted member 28206
Guest
Fluffernutter (for the name alone)
D
Deleted member 28206
Guest
This is american as it gets for me, in the North West. Mediocre in retrospect i guess.
These are just pictures. I don't even what to know what you'd do for the actual food.