hamburgers cheeseburgers

8/14/2019 Hamburgers Cheeseburgers

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Hamburgers cheese burgers, and French fries from fast food restaurants seem to be everywhere

in the USA .At home and eating out pizza is right up there with the hamburger places ... millions

buy frozen pizzas , take them home and pop in the oven for a meal , there are thousands of pizzarestaurants, For meals at home ,spaghetti, meatloaf ,mashed potatoes macaroni& cheese pork

chops, ham , fried potatoes ,baked beans ,roast beef, beef stew ,vegetable beef soup backyard.

barbecues, foods like barbecue chicken and barbecue ribs , pasta salads & corn on the cob arevery popular We are a very regional country where different foods in certain parts of the US are

prepared than in other parts .I live in the south and here cornbread, white beans catfish, turnips

greens and cold sweet tea are very popular ( I do not eat any of this as I am a transplant from themid-west) back home in the Midwest ,it is spaghetti , pizza, steaks, casseroles, baked potatoes,

corn ,salads and lots of coffee ,in the summer months it lemonade and kool-aid There are many

Italian beef stands and hot dog stands in the mid-west specializing in hot Italian beefs and

Kosher hot dogs.. they are delicious! I miss them dearly.. In the Louisiana area they have Beinets(doughnuts) gumbos stews the" trinity" they use is made up of garlic, green peppers, onions and

celery,. many different dishes with shrimp & chicken, red beans and rice ,dirty rice etc.,even

fried alligator which my son says is delicious . I do love a good homemade gumbo..In the

southwest like Texas, Arizona& New Mexico they have a great deal of Mexican inspired foodsmany call them Tex-mix or southwestern dishes. up in the Northeast in the Maine area they have

crab boils ,clam bakes ,oyster stew, clam chowder ,Boston baked beans, brown bread and crabcakes We are a very diversified Nation and a melting pot of all nations we have a lot of ethnic

foods from other countries as well Italian ,Greek ,Polish, Oriental, Russian, Jewish ,German,

Scandinavian, Indian, etc apple pie (actually any kind of fruit pie but apple is #1 in the

USA)pumpkin pie, ice cream ,chocolate chip cookies and brownies are the most popular desserts

Source(s):

Born and rasied in the Midwest married to a southerner,now living in the south .Mother was born

and raised in the Northeast and our son works in the Louisiana area


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by Chef Andy

Member since:April 29, 2009

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Because it's such a broad area, there are many different regions with different types of

food. For example:

In New England (Northeastern Corner of the U.S., where Boston is), you've got dishes

such as:

- New England Clam Chowder, usually contains clams, bacon, potatoes and onions in a

thick broth of heavy cream, served with small dry biscuits called oyster crackers.

- Brown Bread, which is a steamed bread which is similar to the English dish SpottedDick.

- Crisp. A baked dish of fruit compote made with a crumb topping.

- Baked Beans, which is a caserole of beans baked in a sweet sauce with molasses.

In the eastern central south (A.K.A. the deep south) you've got dishes such as:

- Deep Fried Chicken, which is chicken that is dipped in a spiced batter and deep fatfried. (KFC)

- Collard Greens, a dark green which is stewed with a smoked ham hock.

In the Southern Louisiana/New Orleans area, you've got big Spanish, Acadian French and

African influences. Most of their dishes start with what they describe as 'The holy trinity',which is similar to the French mirepoix, but contains celery, bell peppers and onions. In

this area, you get dishes such as:

- Jambalaya, which is a rice dish that usually has sausage and shellfish.

- Gumbo, which is a stew made usually made with meat and shellfish.

Across the south of the United States, you've got various styles of BBQ. Most would

argue that at it's base, it's a cheap cut of beef or pork with a lot of connective tissue which

is cooked very slowly over smoke for a period of 4 to 24 (or so) hours. It's served withsomething called BBQ Sauce which can range from a sweet heavy sauce with lots of

tomato paste and molasses, to something which is hardly more complicated than spiced
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vinegar.

In the midwest, the cuisine has been influenced primarily by Germans, Polish, and theirrobust dairy industry. Although there are many sausages and cheeses native to this

region, some commonly eaten composed dishes are:

-Deep Fried Cheese Curds, which are fresh cheese curds which are battered and deep

fried.

-Hot Dish, which is a casserole made with many things, often including ground beef,

"tater tots" (small deep fried potato dumplings) and cheddar cheese.

There are as many regions with separate influences in Canada. One common dish inCanada is Poutine, which is french fries (A.K.A. Chips), topped with beef gravy and

fresh cheese curds.

This barely scratches the surface. You could go town to town in many areas and findspecialties that have been made there for several hundred years.

Source(s):

That food history class in culinary school finally paid off


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Here is a subject I can stand behind...

There is a glorious thing about American Cuisine and that is the fact that you really

cannot put it in one category. America is called The Melting Pot for a reason. We

take bits and pieces from all cultures and implement that into our food.

There are many distinct styles other than hamburgers and hotdogs that people

keep saying..

You have Creole & Cajun style. Southwest, Tex-mex and other cowboy type cuisine

as well. Then you have the fish cuisines of new england and pacific northwest as

well as the different dairy and fruit desserts of the midwest.

Every type of food culture out there has been americanized in some form or another

in our country. We're so much more than hotdogs and hamburgers.


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Native Americans have many dinner dishes. Some people like rice, meat, chicken andespecially soup. You will be reading today about a special kind of soup that many Native

Americans recommend if you ever want to eat some Native American dishes. This is the

real, traditional soup. This soup is called Corn Soup. Corn Soup is more a vegetable soupthan just corn soup but corn base is used. The soup contains many vegetables like beans,

peppers, and corn. Other nutritious foods are mixed in to make it.

The soup is made with washed green corn. The corn is cooked and washed three times so

that the corn is milky and it has no dirt in it. Take the green corn and place it in a large pot.

Add some kidney beans into the pot, add cold water to make the soup thick. Add somecooked deer, moose, ribs, or cow meat. You may now add some salt and pepper to the soup.

Cook the soup until the corn is done. If you would like more vegetables added to your soup

you can add carrots, cabbage, and turnips. I hope you enjoy your soup.

Wintergreen Tea

Tuscarora Snacks

Native American Traditional Food

Chicken Spaghetti
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Part IV: Arab Food

Introduction: Originally Arab food was the food of the desert nomads. Therefore itwas simple and portable. Nomads stopped in oases and in settled farming areas to get

some of their food, such as flour for bread, fruits and vegetables, and spices. They

brought animals with them to provide meat and milk. They cooked over campfires.

During the early Middle Ages, Islamic empires spread from the Atlantic Ocean to

India. The World of Islam (Dar al-Islam) would continue to expand to other areas of

the world in later centuries. An exchange of foods from these vast territories was

possible. And most Muslims now dwelt (lived)in villages, towns, and large cities. No

longer was "Arab" food only that of the desert nomads.

A. Foods of the Desert Nomads

Nomadic tribes could use only foods that could be carried with them, such as rice and

dates, or animals that could travel, like goats, sheep, and camels. As the caravans

journeyed throughout the Middle East, new seasonings and vegetables were

discovered and added to the existing diets.

Below are some of the foods eaten by the Arab nomads during the Middle Ages.

1. Flat bread (Pita bread)

Flat Breadwas made along the caravan

routes and in the nomads' camps. It is

made from wheat flour, water, and a

little salt. The dough can be flattened

2. Dates

Dates are one of the most important foods of

the Middle East. These fruits come from the


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and shaped by hand like a tortilla and put

on a flat pan over a fire. - Photo courtesy ofABC's of Arabic Cuisine

date palm tree which grows in the hottest

deserts near oases. Photo courtesy ofGeoweb,Professor Miller

3. Sheep and Goats

Sheep were the most important source of

milk and meat for the nomads. Lamb is

perhaps the most popular meat in Arabic

cuisine (style of cooking). Goats were also

raised for meat and milk. - Photo courtesy ofGeoweb, Professor Miller

4. Beans and Grains

The nomads traded for these beans and

grains to add to their diet. Chickpeas (also

called garbanzo beans), fava beans, and lentils

were dried and carried on the nomads' trips. -Photo courtesy ofICARDA

5. Dried Fruits, Nuts, and Olives

Dried Fruits (such as raisins from

grapes, dried apricots, figs, etc.) and

nuts were brought on trips. Olives were

also eaten.

6. Camel Meat and Milk

The nomads also ate camel meat and drank

camel milk. - Photograph courtesy of "The Salt Caravan"Documentary

7. Cheese and Yogurt .
http://www.arab.net/cuisine/http://geogweb.berkeley.edu/GeoImages/Miller/dates.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/dates.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/grazing.htmlhttp://www.icarda.cgiar.org/http://www.icarda.cgiar.org/http://www.arab.net/cuisine/http://geogweb.berkeley.edu/GeoImages/Miller/dates.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/dates.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/grazing.htmlhttp://www.icarda.cgiar.org/


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Feta Cheese is made from goat milk.

The nomads also got milk from camels

and made "camel" cheese.

Yogurt is also made from milk. It

originated (first started)with the Turkish

and Mongol peoples.

B. Other Foods from Arab Lands

1. Drinks:

- Coffee was discovered

about 400 B.C., probably in

Ethiopia and spread rapidly

to the Arabian peninsula.

Coffee has a mild stimulant

(a light drug-like "buzz")and is

enjoyed in Arab lands.

Offering a cup of coffee to a

guest is part of MiddleEastern hospitality. FromArabian Business and CulturalGuide

Learn more about the

history of coffee and read

the legend about goats

getting "high" on the

caffeine(Coffee World)

Coffee was used by Middle

Easterners to be a medicineto "energize the blood" and

give strength to the body. As

a stimulant it was probably

used by Sufi Muslims for

their prayerful dances late

into the night. (See Social

History of Coffee)Coffee

growing was a monopoly in

the Middle East, and

transportation of the plant

out of the Moslem nations

was forbidden by the

government. The actual

spread of coffee to India and

beyond was started illegally.(History of Coffee - Ristretto)
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2. Citrus Fruits(originated in

Mesopotamia - India 8000 years ago):

- Lemons- Limes

- Oranges

- Grapefruit

Orange trees in Morocco

near Marrakesh.Photo courtesy of GeoWeb, Professor

Miller

3. Other fruits of Arab

lands:

- Bananas(China - India, broughtto Palestine about 650 by Arab

conquerors)

- Apricots(China - Mesopotamia,grown in the Hanging Gardens of

Babylon)

- Figs(Garden of Eden,Mesopotamia)

- Pomegranates(Iran to India)

- Persian melon(Persia)

- Cantaloupe(Persia)

- Eggplant(India or China)

. .

4. Vegetables of Arab

lands:

- spinach(Persia)

- asparagus(Egypt,Mediterranean area)

- artichokes(Sicily)

- scallions and onions(Iran,Pakistan, Egypt or Central Asia over

5000 years ago)

- carrots(Central Asia and NearEast, used mostly as medicine)

5. Grains:

Rice - was brought toAndalusia by the Muslims.

Barley was eaten by many

people in bread.

Wheat was a common food

and grew well in Northern

Africa and Persia (Iran,

Iraq).

Couscous is a pasta made

from wheat. (It looks like

rice.)

Muslim banquet in India -

women eating separately

from the men. (Photo courtesy ofkeralaonline.)

Rice probably was first

cultivated (grown by farmers)in

southern China or S.E. Asiaabout 5,000 years ago. It

was brought to Egypt and

India about the 4th century

B.C. It was expensive and

was primarily eaten by the

wealthy. Learn more about

the history of rice. Also see

Rice(from Satya VegetarianMagazine).

Wheat was first cultivated in

Mesopotamia and in the

Tigris and Euphrates River

valleys in the Middle East

nearly 10,000 years ago. It

was the Egyptians who
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discovered how to make

yeast-leavened breads

between 2,000 and 3,000

B.C. Wheat quickly became

favored over other grains

grown at the time, such as

oats, millet, rice, and barley.

Learn more at history of

wheat(Planet Wheat).

6. Nuts -

Almonds - originally from

Central Asian steppes (near

Northern Iran), almondswere used in many dishes in

Andalusia and the Middle

East.

Pistachios - originally from

Iran. The pistachio trees

were very rare so these

delicious nuts were usually

eaten only by the wealthy

and royalty.

It is said that pistachios from

Iran were served by the

African Queen of Sheba to

her guests about 960 B.C.

almonds

Almonds were a trade item

on the Silk Road.[Learn more about the history of

almonds.]

Pistachio nuts (Photo courtesy ofRafsanjan)

7. Sugar - Sugar was

unknown in Europe until is

was introduced by the

Muslims. Sugar cane was

grown in the Nile RiverValley about 500 B.C. and

the Indus Valley about 1,000

years before that. It was later

grown in Spain. The classic

ingredients to many Arab

desserts are: sugar, honey,

8. Spices - Important in a

time without refrigeration!

- Saffron : This is the most

expensive spice in the world.Each thread is hand picked

from the blossom of the

autumn-flowering crocus. It

is often used in rice dishes

and it gives rice a yellow

color. It was also used as a

Spices sold in the souks

(marketplaces).
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almonds, nuts, eggs, and

candied fruit. Read more at

A Brief History of Sugar

Pepper(courtesy ofCelestial Seasonings)

medicine by Arabs. [See Historyof Saffron, which goes back to

prehistoric Greek and ancient Egyptian

times. Arabs introduced it to the

cooking of Spain. ]

- Pepper : This was an

important spice during the

Middle Ages. Search for

spices caused Europeans

such as Columbus to try new

trade routes.

- Cumin, cinnamon, nutmeg,

coriander, parsley, mint,

cloves, and mustard were/are

parts of Middle Eastern

seasonings.

- Salt - In some areas of the

world where salt was rare, it

was traded for an equal

weight in gold! People

cannot live with salt which is

lost through perspiration.

The salt-gold trade across the

Sahara Desert brought

wealth to the empires of

Ghana, Mali, and Songhai.

Saffron comes from the stigma

of the crocus flower. It was oneof the most expensive spices.

(Courtesy ofGreek Products
http://www.irish-sugar.ie/education/briefhist.htmlhttp://www.celestialseasonings.com/research/allaboutherbs/3002.jhtmlhttp://www.celestialseasonings.com/research/allaboutherbs/3002.jhtmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.manntaylor.com/salt.htmlhttp://www.manntaylor.com/salt.htmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.irish-sugar.ie/education/briefhist.htmlhttp://www.celestialseasonings.com/research/allaboutherbs/3002.jhtmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.greekproducts.com/greekproducts/saffron/history.htmlhttp://www.manntaylor.com/salt.htmlhttp://www.manntaylor.com/salt.htmlhttp://www.greekproducts.com/greekproducts/saffron/history.html

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