一度つべでおすすめ動画に上がってきたのを見たんだけど 知らない外国語でヨーロッパというかスラヴというかなんか そういうふいんき(略 の風景だった 0371ぱくぱく名無しさん2021/03/05(金) 14:24:06.07ID:tjS3gRJZ スレ違いだ間抜け 0372ぱくぱく名無しさん2021/03/05(金) 19:38:07.38ID:2xdkGbM/ The term soul food became popular in the 1960s and 1970s in the midst of the Black Power movement. One of the earliest written uses of the term is found in The Autobiography of Malcolm X, which was published in 1965. LeRoi Jones (Amiri Baraka) published an article entitled "Soul Food" and was one of the key proponents for establishing the food as a part of the Black American identity. Those who had participated in the Great Migration found within soul food a reminder of the home and family they had left behind after moving to unfamiliar northern cities. Soul food restaurants were Black-owned businesses that served as neighborhood meeting places where people socialized and ate together. (from wiki)
some samples of soul food #pigs' feet #hoppin' john #hoe cake 0373ぱくぱく名無しさん2021/03/06(土) 01:31:42.42ID:jKX3+xNS 自分で調べた歴史や、なんとなくの感覚からしってたような気になってたけれど、文字としての説明があるとさらに面白いね
from wikiの文面はその情景も思い浮かぶわ 0374ぱくぱく名無しさん2021/03/07(日) 18:02:02.95ID:k99h0tuW>>333 後発類似スレ発見 何故米国は欧州よりメシが不味いのか? https://matsuri.5ch.net/test/read.cgi/cook/1613964304/0375ぱくぱく名無しさん2021/03/07(日) 18:08:36.60ID:rL2VovjI また食ったこともないくせにクソスレ立てたのかよコイツ 0376ぱくぱく名無しさん2021/03/07(日) 19:24:05.24ID:TUxCs4dD The cuisine of the Thirteen Colonies includes the foods, bread, eating habits, and cooking methods of the Colonial United States. In the period leading up to 1776, a number of events led to a drastic change in the diet of the American colonists. As they could no longer rely on British and West Indian imports, agricultural practices of the colonists began to focus on becoming completely self-sufficient.
When colonists arrived in America, they planted familiar crops from the Old World with varying degrees of success and raised domestic animals for meat, leather, and wool, as they had done in Britain. The colonists faced difficulties owing to different climate and other environmental factors, but trade with Britain, continental Europe, and the West Indies allowed the American colonists to create a cuisine similar to the various regional British cuisines. Local plants and animals offered tantalizing alternatives to the Old World diet, but the colonists held on to old traditions and tended to use these items in the same fashion as they did their Old World equivalents (or even ignore them if more familiar foods were available). The American colonial diet varied depending on region, with local cuisine patterns established by the mid-18th century. 0377ぱくぱく名無しさん2021/03/11(木) 05:30:27.38ID:QWJPb00n Oh, S3 Day 5 - US Army breakfast https://imgur.com/gallery/YSrzQKc0378ぱくぱく名無しさん2021/03/11(木) 20:37:32.02ID:rOwtxSMA マックのハンバーグは本当に美味いのかな? 米軍基地の日米親善デーで食ったハンバーグは赤身だけで脂っ気のないパサパサのものだったけどコーラと一緒に食うと最高にマッチしてた どっちが本当のアメリカ食なのか 0379ぱくぱく名無しさん2021/03/11(木) 20:40:58.51ID:ITGPdFlz 料理板だよアホ 0380ぱくぱく名無しさん2021/03/11(木) 20:43:38.34ID:CEw+Heum Not everybody, however, is down on fry bread. Sherman Alexie, author of The Absolutely True Diary of a Part-time Indian, who grew up on the Spokane Indian Reservation, sees fry bread as a symbol of native perseverance and survival in the face of adversity. The Indian tacos served at Matt Chandra and Ben Jacobs’s restaurant Tocabe near Denver are based on Jacobs’s Osage grandma’s fry bread recipe; and Chandra and Jacobs, who also serve such goodies as bison ribs, osage hominy salsa, and a berry sauce called wojapi, see themselves as educating the public about an otherwise little-known cuisine.
The major trend in Native American cookery these days is to reach back beyond fry bread, to culinary roots in the pre-colonial past. This isn’t easy. Since indigenous cooking traditions were passed down orally and anchored in home territories, many were lost in the cultural upheavals that accompanied resettlement of tribes from their traditional homelands to government reservations. To recreate the culinary past, chefs today cite the need for historical research, a hands-on familiarity with local plants, and a healthy dollop of imagination. “There’s no Joy of Native American Cooking cookbook,” says Oglala Lakota chef Sean Sherman.
A hush puppy (or hushpuppy) is a small, savoury, deep-fried round ball made from cornmeal-based batter. Hushpuppies are frequently served as a side dish with seafood and other deep-fried foods.
The use of ground corn (maize) in cooking originated with Native Americans, who first cultivated the crop. Cherokee, Chickasaw, Choctaw, Creek, and Seminole cooking introduced one of its main staples into Southern cuisine: corn, either ground into meal or limed with an alkaline salt to make hominy, in a Native American technology known as nixtamalization. Cornbread was popular during the American Civil War because it was inexpensive and could be made in many different shapes and sizes. It could be fashioned into high-rising, fluffy loaves or simply fried for a quick meal. 0382ぱくぱく名無しさん2021/03/11(木) 21:44:56.99ID:Zgcb9TRO さくっとNG 0383ぱくぱく名無しさん2021/03/11(木) 21:57:41.60ID:agbh7dDH 米軍基地のイベント時の食べ物って テントで売ってるものは 日本で言うところのお祭り屋台の何故か美味い焼きそばとかそういうレベルのモノやで ちゃんと美味いし(元米国在住としては)懐かしさいっぱいな感じ 流石に豚の丸焼きはああいうとこでは出せんから独特な味わいの豚串に変化はさせてるけど
Succotash is a dish with a long history. The stew was introduced to the colonists in the 17th century by indigenous Americans. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the cuisine of New England and is a traditional dish of many Thanksgiving celebrations in the region, as well as in Pennsylvania and other states.
Succotash (from Narragansett sohquttahhash, "broken corn kernels") is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including corned beef, potatoes, turnips, salt pork, tomatoes, multi-colored sweet peppers, and okra. Combining a grain with a legume provides a dish that is high in all essential amino acids. Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States. 0385ぱくぱく名無しさん2021/03/12(金) 00:06:38.17ID:LBzRKEwH DINER RESTAURANT
A diner is a small restaurant found predominantly in the Northeastern, Southeastern, and Midwestern United States, as well as in other parts of the US, Canada, Serbia and parts of Western Europe. Diners offer a wide range of foods, mostly American cuisine, a casual atmosphere, and, characteristically, a combination of booths served by a waitstaff and a long sit-down counter with direct service, in the smallest simply by a cook. Many diners have extended hours, and some along highways and areas with significant shift work stay open for 24 hours.
Several international ethnic influences have been introduced into the diner industry in the U.S., because of generations of immigration. Many diners in the United States—especially in the Northeast—are owned or operated by first and second generation Americans. Greek-Americans, Eastern European Americans, as well as Polish, Ukrainian, Eastern European Jews, Italian-Americans, Mexicans and Cubans may have notable presences. These influences can be seen in certain frequent additions to diner menus, such as Greek moussaka, Slavic blintzes, and Jewish matzah ball soup, deli-style sandwiches (e.g., corned beef, pastrami, Reubens), and bagels and lox.
see bagels and lox 0386ぱくぱく名無しさん2021/03/12(金) 02:02:22.75ID:LBzRKEwH DELMONICO POTATOES
Delmonico potatoes are a side dish created in the 1830s by an unknown chef at Delmonico’s Restaurant in New York City. The exact recipe is not known, but traditionally combines shredded white potatoes, milk, cream, grated parmesan cheese, nutmeg, salt and pepper, and is baked in a gratin dish until golden. This closely resembles a recipe published in 1912 by one of the original Delmonico’s chefs. The Delmonico potato recipe became famous and was recreateUnited Stad in restaurants and in homes across the United States. 0387ぱくぱく名無しさん2021/03/12(金) 15:09:22.92ID:xE5GTK8g CALESLAW
Coleslaw (from the Dutch term koolsla meaning 'cabbage salad'), also known as cole slaw or simply slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing, commonly either vinaigrette or mayonnaise. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
In the United States, coleslaw often contains buttermilk, mayonnaise or mayonnaise substitutes, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. Barbecue slaw, also known as red slaw, is made using ketchup and vinegar rather than mayonnaise. It is frequently served alongside North Carolina barbecue, including Lexington style barbecue, where, unlike in the rest of the state, a red slaw is the prevailing variety.
see barbecue 0388ぱくぱく名無しさん2021/03/12(金) 15:48:50.37ID:xE5GTK8g BARBECUE IN NORTH CALOLINA
Barbecue is an important part of the heritage and history of the U.S. state of North Carolina. It has resulted in a series of bills and laws that relate to the subject, and at times has been a politically charged subject. In part, this is due to the existence of two distinct types of barbecue that have developed over the last few hundred years: Lexington style and Eastern style. Both are pork-based barbecues but differ in the cuts of pork used and the sauces they are served with. In addition to the two native varieties, other styles of barbecue can be found throughout the state.
Eastern-style barbecue is a whole-hog style of barbecue, often said to use "every part of the hog except the squeal". Eastern-style sauce is vinegar- and pepper-"-based, with no tomato whatsoever, and is mostly used as a marinade. The coleslaw served with eastern-style uses mayonnaise (or whipped salad dressing) almost universally
Lexington style barbecue (also called Piedmont or Western style) uses a red sauce, or "dip", made from vinegar, tomatoes, and usually red pepper flakes, along with other spices that vary from recipe to recipe. It is most common in the Piedmont (central) and western areas of the state. This style uses only the pork shoulder section of the pig. As with other styles of barbecue, the recipes vary widely, and can include many different ingredients, and range from slightly sweet to hot and spicy. The sauce also serves as the seasoning base for "red slaw" (also called "barbecue slaw"), which is coleslaw made by using Lexington-style barbecue sauce in place of mayonnaise. Hushpuppies are usually consumed with pork shoulder and slaw.
see hushpuppy 0389ぱくぱく名無しさん2021/03/13(土) 01:40:25.04ID:NMllHgnn 今度はコピペキチか >1が出てこなきゃ良スレなのになあ 0390ぱくぱく名無しさん2021/03/13(土) 02:04:01.75ID:bz3y4tMc おれ、英語で読んでるんだぜ!
Anna Miller's (アンナミラーズ, Anna Mirāzu) is a chain of restaurants in Hawaii and Japan. The first branch opened in 1973 in Hawaii; most of its expansion since has been in Japan.
The chain is also famous in Japan for their waitress uniforms. These consist of a white blouse; an orange or pink miniskirted jumper-style dress, with the "waistline" cut beneath the breasts, in the manner of a bodice; a matching apron; and a heart-shaped name tag.
see Anna Miller's (in japanese) see also Pennsilvania Dutch cuisine 0394ぱくぱく名無しさん2021/03/13(土) 19:42:16.82ID:qYuNJnR5 PENNSYLVANIA DUTCH CUISINE
Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. Pennsylvania Dutch cuisine reflects influences of the Pennsylvania Dutch's German heritage, agrarian society, and rejection of rapid change. It is extremely common to find Pennsylvania Dutch cuisine throughout the Philadelphia/Delaware Valley region.
some samples of Pennsilvania Dutch cuisine #root beer #cup cheese #schnitz un knepp
>見ててこっちが恥ずかしいよ 0401ぱくぱく名無しさん2021/03/16(火) 04:39:33.63ID:DaBhTa5w Wikipediaにちゃんと金払ってるのかよキ印 0402ぱくぱく名無しさん2021/03/16(火) 06:15:17.81ID:lAQ97MX6 Copyright law of the United States
§107. Limitations on exclusive rights: Fair use Notwithstanding the provisions of sections 106 and 106A, the fair use of a copyrighted work, including such use by reproduction in copies or phonorecords or by any other means specified by that section, for purposes such as criticism, comment, news reporting, teaching (including multiple copies for classroom use), scholarship, or research, is not an infringement of copyright. In determining whether the use made of a work in any particular case is a fair use the factors to be considered shall include-
(1) the purpose and character of the use, including whether such use is of a commercial nature or is for nonprofit educational purposes;
(2) the nature of the copyrighted work;
(3) the amount and substantiality of the portion used in relation to the copyrighted work as a whole; and
(4) the effect of the use upon the potential market for or value of the copyrighted work.
The fact that a work is unpublished shall not itself bar a finding of fair use if such finding is made upon consideration of all the above factors.
( Pub. L. 94–553, title I, §101, Oct. 19, 1976, 90 Stat. 2546 ; Pub. L. 101–650, title VI, §607, Dec. 1, 1990, 104 Stat. 5132 ; Pub. L. 102–492, Oct. 24, 1992, 106 Stat. 3145 .) 0403ぱくぱく名無しさん2021/03/16(火) 06:17:29.70ID:DaBhTa5w 寄付のことだよバーカ 0404ぱくぱく名無しさん2021/03/16(火) 06:51:09.83ID:lAQ97MX6 CALIFORNIA CUISINE
California cuisine is a food movement that originated in California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.
Alice Waters, who opened Chez Panisse restaurant in 1971 in Berkeley, California, has contributed significantly to the concept of California Cuisine.
About the same time, in Yountville in the Napa Valley, Sally Schmitt began serving single-menu monthly dinners that emphasized local ingredients, continuing the concept when she and her husband Don opened The French Laundry in 1978.
In Los Angeles, Wolfgang Puck was also an early pioneer of California cuisine; starting with his work at Patrick Terrail’s Ma Maison, and further work with Ed LaDou on California-style pizza at Spago and Asian fusion at Chinois on Main. Mark Peel, who worked for both Waters and Puck, went on to co-found La Brea Bakery and Campanile Restaurant with his then-wife Nancy Silverton.
see cuisine of california also organic food , slow food 0405ぱくぱく名無しさん2021/03/16(火) 07:32:29.38ID:lAQ97MX6 15 best foodie cities in the U.S. (e.g.)
#1 San Francisco #2 New Orleans #3 Chicago #4 New York City #5 Los Angeles #6 Napa Valley #7 Charleston , SC #8 Seattle #9 Portland , OR #10 Houston #11 Nashville #12 San Diego #13 Austin #14 Sonoma #15 Savannah
The Original Farmers Market is an area of food stalls, sit-down eateries, prepared food vendors, and produce markets in Los Angeles, California, at the corner of Fairfax Avenue and 3rd Street. First opened in July 1934, it is also a historic Los Angeles landmark and tourist attraction.
The market is a destination for foodies in search of the market's ethnic cuisines, specialty food markets, and prepared-food stalls. A sign that reads "Meet Me at Third and Fairfax" displays at the front of The Original Farmers Market.
In the early 1990s a major renovation, expansion, and master plan was devised for the Market by Koning Eizenberg Architecture, Inc.. The project was initiated to provide new retail, office, and services spaces and reconfigure circulation and parking for the historic site.
see Fisherman's Wharf, San Francisco 0407ぱくぱく名無しさん2021/03/16(火) 08:17:11.46ID:lAQ97MX6 Fisherman's Wharf, San Francisco
San Francisco's Fisherman's Wharf gets its name and neighborhood characteristics from the city's early days of the mid to later 1800s when Italian immigrant fishermen came to the city to take advantage of the influx of population due to the gold rush. Most of the Italian immigrant fishermen settled in the North Beach area close to the wharf and fished for the local delicacies and dungeness crab. From then until the present day the wharf remained the center of operations for San Francisco's fishing fleet
(pier 39) Seafood restaurants are plentiful in the area, including the floating Forbes Island restaurant at Pier 39 to stands that serve fresh seafood. Some of the restaurants, including Fishermen's Grotto, Pompei's Grotto and Alioto's, go back for three generations of the same family ownership. Other restaurants include chains like Applebee's and Bubba Gump Shrimp Co. The area also has an In-N-Out Burger; local business leaders said they opposed every other fast food chain except In-N-Out, because they wanted to maintain the flavor of family-owned, decades-old businesses in the area, with one saying locals would ordinarily "be up in arms about a fast-food operation coming to Fisherman's Wharf," but the family-owned In-N-Out "is different." 0408ぱくぱく名無しさん2021/03/16(火) 08:20:53.03ID:Z0FYDdlT 料理番に何貼ってるんだろ 意味分かってないのかな バカだから 0409ぱくぱく名無しさん2021/03/16(火) 08:34:50.04ID:lAQ97MX6 Waldorf Astoria New York
The Waldorf Astoria New York is a luxury hotel in Midtown Manhattan in New York City. The structure, at 301 Park Avenue between 49th and 50th streets, is a 47-story 625 ft (191 m) Art Deco landmark designed by architects Schultze and Weaver, which was completed in 1931.
The restaurant takes its name from Oscar Tschirky (Oscar of the Waldorf) and serves traditional American cuisine, with many dishes based upon his cookbook which have gained world renown, including the Waldorf salad, Eggs Benedict, Thousand Island dressing, and Veal Oscar. The Waldorf salad—a salad made with apples, walnuts, celery, grapes, and mayonnaise or a mayonnaise-based dressing—was first created in 1896 at the Waldorf by Oscar. The original recipe, however did not contain nuts, but they had been added by the time the recipe appeared in The Rector Cook Book in 1928. Tschirky was also noted for his "Oscar's Sauce", which became so popular that it was sold at the hotel. Another of the hotel's specialties was red velvet cake, which became one of its most popular desserts.
see delmonicos 0410ぱくぱく名無しさん2021/03/16(火) 09:18:03.77ID:lAQ97MX6 Louis' Lunch
Louis' Lunch is a hamburger restaurant in New Haven, Connecticut, which claims to be the first restaurant to serve hamburgers and the oldest hamburger restaurant in the United States.
Dude food is a recent food trend largely consisting of heavy, meaty dishes that are thought to appeal to men or express masculinity. Dishes such as hamburgers, hotdogs, or barbeque ribs may be considered dude food, though dude food versions of these dishes often distinguish themselves with gourmet ingredients or exaggerated use of amenities like whiskey, barbecue sauce, bacon, or cheese.
It is thought that the dude food trend originated in the early 2000s, most likely originating in the southern regions of the United States. The common theory is that the trend arose from its affinity with the food truck and street food movements, defined by their offerings of “comfort and good quality food” made easily accessible. The trend expanded as a social media phenomenon, and its associated term was added to the Collins dictionary in 2016.
"Dude food" was considered to be one of the next biggest growing trend for the year 2018, to be arriving also in Japan, influencing the usual healthy, rice and fish based cuisine and combining it with the more heavy and greasy dude food methodology. 0412ぱくぱく名無しさん2021/03/16(火) 12:37:27.52ID:u60hCCGY>>408 「ワシをバカに、するなああああっっっっ」みたいな自己顕示欲と「やめたら負け」みたいな意地っ張り、 でなきゃアレな人特有の定型行動から抜けられないってやつでしょ 0413ぱくぱく名無しさん2021/03/16(火) 16:14:21.13ID:ElGPa4wh うわーこいつ唐揚げスレにも居るんじゃん バカで無知のくせになんでいちいち偉そうなのか 料理スキルも無いだろ どこから追い出されてここに流れ着いたんだろう 0414ぱくぱく名無しさん2021/03/16(火) 18:39:54.06ID:DZTijbWl oscar mayer(company)
Oscar Mayer is an American meat and cold cut production company, owned by the American food company Kraft Heinz based in Chicago, Illinois. It is known for its hot dogs, bologna, bacon, ham, and Lunchables products.
German immigrant Oscar F. Mayer (1859–1955), born in Kösingen, Germany, began working at a meat market in Detroit, Michigan, and later in Chicago, Illinois. In 1883, Mayer and his brother Gottfried leased the Kolling Meat Market on the near-northside of Chicago. The Mayer brothers sold bratwurst, liverwurst, and weißwurst, which were popular in the predominantly German neighborhoods around their Chicago meat market.
In 1904, Oscar Mayer began branding its meats to capitalize on their popularity, beginning an industry-wide trend. Early company specialties were "Old World" sausages and Westphalian hams, soon followed by bacon and wieners. In 1906, Oscar Mayer & Co. was among the first to volunteer to join the newly created federal meat inspection program. In 1919, the company made its first major expansion, with the purchase of a processing plant in Madison, Wisconsin. The plant quickly proved to be a profitable, efficient operation, and in 1957 Madison became the corporate headquarters.
Oscar Mayer is known for its Wienermobile, which has toured the United States for over 70 years. The first Wienermobile was created in 1936.
see hot dog also Pennsylvania Dutch cuisine 0415ぱくぱく名無しさん2021/03/16(火) 23:25:38.50ID:DZTijbWl Omni Parker House
Built in 1927, the Omni Parker House is a historic hotel in Boston, Massachusetts. The original Parker House Hotel opened on the site on October 8, 1855, making it the longest continuously operating hotel in the United States. Additions and alterations were made to the original building starting only five years after its opening. Between 1866 and 1925, the hotel increased in size with new stories and additions, eventually expanding its footprint over 41,400 square feet of land—the bulk of the city lot bordered by Tremont, School, and Bosworth Streets and Chapman Place.
Omni Parker House, Boston, is a member of Historic Hotels of America, the official program of the National Trust for Historic Preservation.
The Parker House created Massachusetts’ state dessert, Boston cream pie; invented the Parker House roll; and coined the word "scrod," which is not a kind of fish, but a term for the freshest, finest, and youngest white fish of the day.
see boston cream pie(sponge cake) also scrod , new england cuisine , union oyster house(visit website;http://www.unionoysterhouse.com/) 0416ぱくぱく名無しさん2021/03/16(火) 23:33:25.55ID:DZTijbWl union oyster house
Union Oyster House, open to diners since 1826, is amongst the oldest operating restaurants in the United States of America, and the oldest that has been continuously operating since being opened. The building was listed as a National Historic Landmark on May 27, 2003.
The Union Oyster House has had a number of famous people in history as diners, including the Kennedy family and Daniel Webster. Webster was known for regularly consuming at least six plates of oysters.
The food is traditional New England fare, including seafoods such as oysters, clams, and lobsters, as well as poultry, baked beans, steak and chops. The toothpick was said to have been popularized in America starting at the Oyster House. 0417ぱくぱく名無しさん2021/03/17(水) 01:58:28.92ID:9T5WUGc3 ほんと迷惑 0418ぱくぱく名無しさん2021/03/17(水) 22:25:32.07ID:v/VLx+a8 誰か違うスレ立ててくれないかしら? 0419ぱくぱく名無しさん2021/03/17(水) 22:35:34.95ID:P0ShmMQh イギリススレもそうだけどもはや新規な話題が出るネタでもないからなあ イギリスはカツの無いカツカレーとかあったけど料理板で語ることは特に無かったり まあNGすれば一日は見えないし 0420ぱくぱく名無しさん2021/03/18(木) 10:32:18.91ID:ZDWCI+Ct SCAMPI (SHRIMP SCAMPI)
Scampi, also called Dublin Bay Prawn or Norway Lobster (Nephrops norvegicus), is an edible lobster of the order Decapoda (class Crustacea). It is widespread in the Mediterranean and northeastern Atlantic, from North Africa to Norway and Iceland, and is a gastronomic delicacy. Scampi is now the only surviving species in the genus Nephrops, after several other species were moved to the closely related genus Metanephrops.
Shrimp Scampi is a food that includes various culinary preparations of certain crustaceans, such as Metanephrops, as well as shrimp or prawns. Shrimp Scampi preparation styles vary regionally.
Scampi is the Italian plural of scampo, Nephrops norvegicus. The Italian word may be derived from the Greek καμπή kampē ("bending" or "winding").
In Britain,(omitted below)
In the United States, "shrimp scampi" is the menu name for shrimp in Italian-American cuisine (the actual word for "shrimp" in Italian is gambero or gamberetto, plural gamberi or gamberetti). "Scampi" by itself is a dish of Nephrops norvegicus served in garlic butter, dry white wine and Parmesan cheese, either with bread or over pasta or rice, or sometimes just the shrimp alone. The term "shrimp scampi" is construed as a style of preparation, and with variants such as "chicken scampi", "lobster scampi" and "scallop scampi". Lidia Bastianich: "In the United States, shrimps are available, not scampi, so the early immigrants prepared the shrimp they found in the scampi style they remembered."
In the United States, National Shrimp Scampi Day occurs annually on April 29. 0421ぱくぱく名無しさん2021/03/18(木) 11:11:20.65ID:ZDWCI+Ct Popeyes (Chicken sandwich)
Popeyes is an American multinational chain of fried chicken fast food restaurants that was founded in 1972 in New Orleans, Louisiana and headquartered in Miami, Florida. Since 2008, its full brand name is Popeyes Louisiana Kitchen, Inc.,
According to a company press release dated June 29, 2007, Popeyes is the second-largest "quick-service chicken restaurant group, measured by number of units", after KFC.
Popeyes began selling a chicken sandwich in August 2019 to compete with Chick-fil-A's similar sandwich. The marketing campaign, designed by advertising agency GSD&M started on August 12, 2019 at 7:32pm with a tweet on Popeyes' Twitter feed. The new sandwich went viral immediately and prompted responses from nearly every fast food chain including McDonald's, Chick-Fil-A, and Wendy's. Popeyes reported a 103% increase in traffic in the days following the launch of the sandwich.
Popeyes chicken sandwich is made of buttermilk-battered white meat on a brioche bun along with pickles and mayonnaise or spicy Cajun spread. A single sandwich contains 700 calories, 42 grams of fat, 14 grams of saturated fat, 1.5 trans fat, 1443 milligrams of sodium, and 28 net grams of protein. 0422ぱくぱく名無しさん2021/03/18(木) 14:49:30.47ID:SJzQBw6O 「やめたら負け、やめたら負け」と念仏唱えながら必死にコピペする人生とか楽しいですかそうですか 0423ぱくぱく名無しさん2021/03/18(木) 14:59:36.69ID:Rkazp5QM pse evaluate the contents of "American Cuisine" not "KICHIGAI DEED" 0424ぱくぱく名無しさん2021/03/19(金) 02:53:55.24ID:MpeikRHV>>422 楽しかったらこんなことやってないと思う 0425ぱくぱく名無しさん2021/03/19(金) 04:08:48.56ID:3qco6UY1 Glossary of Terms Used in Feeding America by MSU
Embedded in these historic American cookbooks published between 1798 and 1923, are numerous terms that today's reader may not recognize or understand. Words that were common in cookbooks over 150 years ago like laradoon, syllabub, codlins, and isinglass will seem remarkably unfamiliar to most of us now who often cook using the latest microwave technology, or the current best seller cookbook.
Indeed, a cookbook which describes how to make an unknown dish with unfamiliar measurements and unheard of ingredients would qualify as an indigestible and unrewarding experience for students, scholars and general users curious about intimate historical depictions of daily American kitchen life. (Michigan State University)
The dressing is named for its tint. The most accepted theory regarding its origins points to the Palace Hotel in San Francisco in 1923, when the hotel's executive chef Philip Roemer wanted something to pay tribute to actor George Arliss and his hit play, The Green Goddess. He then concocted this dressing, which, like the play, became a hit. This dressing, which contained anchovies, scallions, parsley, tarragon, mayonnaise, tarragon vinegar, and chives, is a variation of a dressing originated in France by a chef to Louis XIII who made a sauce au vert (green sauce) which was traditionally served with "green eel".
see Palace hotel also Ceasar salad , Waldorf salad , Cobb salad 0427ぱくぱく名無しさん2021/03/19(金) 20:05:31.14ID:z4YVp/pE Antoine's (restaurant)
Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana. It is one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore. A New Orleans institution, it is notable for being the birthplace of several famous dishes, such as Oysters Rockefeller,Pompano en Papillote, Eggs Sardou and Pigeonneaux Paradis. Antoine's Cookbook, compiled by Roy F. Guste (the fifth-generation proprietor) features hundreds of recipes from the Antoine's tradition. It is also known for its VIP patrons including several U.S. presidents and Pope John Paul II.
see Louis' Lunch , Union Oyster House also Oysters Rockefeller 0428ぱくぱく名無しさん2021/03/19(金) 20:59:40.25ID:avwfmmzq 文化後進国であるアメリカの「発祥料理」は「ガンボ」くらいしか知らない
In the United States, a haystack is a dish composed of a starchy food (Fritos, tortilla chips, rice, or saltine crackers), topped by a protein (beans, grated cheddar cheese, taco-seasoned meat or meat alternative), in combination with fresh vegetables (shredded lettuce, tomatoes, olives, peppers), and garnished with various condiments (guacamole, sour cream, Ranch, and/or salsa). Haystacks are conceptually like a deconstructed tostada. The haystacks ingredients are served individually and assembled on the plate by the person who will be eating it.
Currently, haystacks are commonly used among three distinct North American religious subcultures.
#1 Seventh-day Adventist haystacks #2 Mennonite haystacks(The Amish haystacks) #3 The Church of Jesus Christ of Latter-day Saints haystacks 0431ぱくぱく名無しさん2021/03/19(金) 23:56:53.93ID:YQNz82Pj ID変えたり句読点外したり 何やったってキチガイのレスなんて誰も読まねーよ 0432ぱくぱく名無しさん2021/03/20(土) 00:00:39.08ID:czy87oZg offal
Offal (/ˈɒfəl/), also called variety meats, pluck or organ meats, is the organs of a butchered animal. As an English mass noun, the term "offal" has no plural form. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or even as delicacies.
United States Although the term offal is used in the United Kingdom and Canada, in the United States the terms variety meats or organ meats are used instead. In America, some regional cuisines make extensive use of certain organs of specific animals. The derisive term "mystery meat" is often used to describe offal which have been ground or otherwise heavily processed in order to obscure its origin.
Use of organs of mammals is not common, except for the liver, which is common to a certain degree. Examples include liver sausage (braunschweiger) and pâté. Liver and onions is a traditional, "classic" menu item in diners throughout the country, often as a "blue plate special".
see blue plate special 0433ぱくぱく名無しさん2021/03/20(土) 00:05:50.43ID:czy87oZg Blue-plate special
Blue-plate special or blue plate special is a term used in the United States and Canada by restaurants, especially diners and cafes. It refers to a low-priced meal that usually changes daily.
The term was very common from the 1920s through the 1950s. As of 2007, there are still a few restaurants and diners that offer blue-plate specials under that name, sometimes on blue plates, but it is a vanishing tradition. However, the phrase is still a common American colloquialism.
A Web collection of 1930s prose gives this definition: "A Blue Plate Special is a low-priced daily diner special — a main course with all the fixins, a daily combo, a square for two bits." 0434ぱくぱく名無しさん2021/03/20(土) 23:43:50.61ID:sl58Ci9O ゴミカス基地外が必死とかww 0435ぱくぱく名無しさん2021/03/21(日) 03:05:56.11ID:s4AFOBFT Breakfast cereal
Cereal, often called breakfast cereal (and further categorized as cold cereal or warm cereal), is a traditional breakfast food made from processed cereal grains. It is traditionally eaten as part of a balanced breakfast, or a snack food, primarily in Western societies.
Cereal grains, namely porridge (and especially oatmeal), became an important breakfast component in North America. Barley was a common grain used, though other grains and yellow peas could be used. In many modern cultures, porridge is still eaten as a breakfast dish.
see Quaker Oats , Kellogg also Haystack(food) 0436ぱくぱく名無しさん2021/03/21(日) 20:43:07.10ID:3iY3FiHI ALASKA WINE (for booze lover)
Alaska wine refers to wine made in the state of Alaska. There are four wineries in Alaska, which produce mostly fruit wines made with fruits other than grapes. Some wineries produce an ice wine. There are no designated American Viticultural Areas in the state.
You will find a few Alaska wineries that import grape concentrate (chardonnay, merlot) to mix with local fruit. And some import other fruit concentrates to mix or supplement a small harvest. As you will see, this is no Napa Valley. The few wineries are rather far apart. Currently, there is no Alaska wine trail.
#1 Alaska Denali Winery (Anchorage) – specializes in making tailored wines #2 Bear Creek Winery (Homer) – Has several grape wines with fruit wine #3 Alaska Berries (Soldotna, Kenai Peninsula) – is a berry farm with a winery #4 Alaska Meadery (Talkeetna) – begins with mead and then adds local fruits and spices
remember "no Alaska wine trail" 0437ぱくぱく名無しさん2021/03/22(月) 00:13:09.17ID:J+/OoWU8 rail ale trail (for booze lovers)
A rail ale trail is a marketing exercise in the United Kingdom that is designed to promote tourism to a rural area, by encouraging people to visit a series of pubs that are close to stations along a railway line. Participants are rewarded for visiting the pubs by train. In doing this they increase the number of passengers on the railway and bring money into the local economy. The scheme is often supported by the Campaign for Real Ale. The beer is usually brewed locally and many of the pubs offer food as well.
in the united states of america
American Whiskey Trail The American Whiskey Trail is the name of a promotional program supported by the Distilled Spirits Council of the United States that promotes the distilled beverage industry in the U.S. The Trail was first promoted to the public on September 28, 2004.
example:The Kentucky Bourbon Trail (sometimes informally shortened to "the Bourbon Trail") is the name of a program sponsored by the Kentucky Distillers' Association (KDA) to promote the Bourbon whiskey industry in Kentucky.
see prohibition era 0438ぱくぱく名無しさん2021/03/22(月) 22:45:07.38ID:VX44+Tg/ Fettuccine Alfredo
Fettuccine Alfredo (Italian pronunciation: [fettut'tʃiːne alˈfreːdo]) or fettuccine al burro ("fettuccine with butter") is an Italian pasta dish of fresh fettuccine tossed with butter and Parmesan cheese (Italian: pasta al burro e parmigiano). As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce coating the pasta. The dish is named after Alfredo di Lelio, who featured the dish at his restaurant in Rome in the early- to mid-20th century; the "ceremony" of preparing it tableside was an integral part of the dish.
in the United States Alfredo's fettuccine has long been popular with Americans. By 1922, it was already being reported on by American travelers. Multiple magazine articles and guidebooks in the 1920s and 1930s extolled Alfredo's noodles. In 1927, Mary Pickford and Douglas Fairbanks supposedly dined at Alfredo's and gave him the famous gold fork and spoon. Also in 1927, the American restaurateur and writer George Rector wrote up Alfredo's fettuccine and described the ceremony of its tableside preparation, accompanied by violin music, in detail; he did not give it a specific name, nor mention golden tableware.
see Fettuccine Alfredo (in japanese , excellent) also Alfredo sauce , macaroni & cheese 0439ぱくぱく名無しさん2021/03/23(火) 13:26:39.36ID:h4dqofo8 つまんねえbot 0440ぱくぱく名無しさん2021/03/24(水) 00:45:12.37ID:bJD1+fvd chiffon cake
A chiffon cake is a very light cake made with vegetable oil, eggs, sugar, flour, baking powder, and flavorings. Being made with vegetable oil, instead of a traditional solid fat such as butter or shortening, it is easier to beat air into the batter.
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
In the United States, March 29 is National Lemon Chiffon Cake Day.
see Chiffon Cake wiki (in japanese excellent) also Betty Crocker , the roaring twenties era 0441ぱくぱく名無しさん2021/03/24(水) 02:51:42.03ID:bJD1+fvd Vichyssoise
Vichyssoise (/ˌvɪʃiˈswɑːz/ VISH-ees-WAHZ; French pronunciation: [vi.ʃi.swaz]) is a thick soup made of boiled and puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold but it can be eaten hot.
The origins of the name Vichyssoise are a subject of debate among culinary historians; one version of the story is that Louis XV of France was afraid of being poisoned and had so many servants taste the potato leek soup that, by the time he tried it, the soup was cold, and since he enjoyed it that way it became a cold soup. Julia Child called it "an American invention", whereas others observe that "the origin of the soup is questionable in whether it's genuinely French or an American creation".
Louis Diat, a French chef at the Ritz-Carlton in New York City who grew up in Montmarault in the Allier department near the spa resort town of Vichy, is most often credited with its reinvention in 1917.
see Vichyssoise wiki (in japanese excellent) also Ritz-Carlton , Julia Child 0442ぱくぱく名無しさん2021/03/31(水) 14:30:10.47ID:mLEjVf/O ヤベえ S3 Day 25 - US Army diner https://imgur.com/gallery/Y1ekG0F アメリカ軍に占領される様な自体だけは避けたいな 0443ぱくぱく名無しさん2021/04/03(土) 21:12:31.57ID:ai/UjvzB 野菜を煮殺すって表現適切すぎる 0444ぱくぱく名無しさん2021/04/09(金) 17:54:20.64ID:lgDd7TRY ずいぶん昔だけど、スーパーでTVディナーを買って、マイクロウェーブのチンで食ってみた。 衝撃を受けた。 これがアメリカか・・ 0445ぱくぱく名無しさん2021/04/09(金) 18:00:31.42ID:deS+elsT>>444 アメリカの映画を見ると、ごく普通の日常としてそういうシーンを見ることがある。 確かE.T.にもあったと思う。 0446ぱくぱく名無しさん2021/04/09(金) 18:07:46.32ID:lgDd7TRY ずいぶん昔の体験だけど ファミレスみたいなところ、店の名前は忘れた、サラダバーでショック ブロッコリー、カリフラワーが生のまま、レタスの切り口が茶色、 まったく甘くない固いメロン、 衝撃的なのがマッシュルームのなま
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are often added in industrial production.
Origin: Recipes for cream cheese can be found in U.S. cookbooks and newspapers beginning in the mid-18th century. By the 1820s, dairy farms in the vicinity of Philadelphia and New York City had gained a reputation for producing the best examples of this cheese. Cream cheese was produced on family farms throughout the country, so quantities made and distributed were typically small.
Cream cheese became popular in the Jewish cuisine of New York City, where it is commonly known as a "schmear". It is used on bagels, and is the basis of the bagel and cream cheese, a common open-faced sandwich. Lox, capers, and other ingredients are often added to this dish. The basic bagel and cream cheese has become a ubiquitous breakfast and brunch food throughout the United States.
NOTE ; Posts above in japanese are absolutely not mine.
see spreads 0451ぱくぱく名無しさん2021/04/11(日) 01:22:58.31ID:JeKid7VY French Onion Dip
French onion dip or California dip is an American dip typically made with a base of sour cream and flavored with minced onion, and usually served with potato chips as chips and dip. It is also served with snack crackers and crudités. It is not French cuisine; it is called "French" because it is made with dehydrated French onion soup mix.
French onion dip, made of sour cream and instant onion soup, was created by an unknown cook in Los Angeles in 1954. The recipe spread quickly and was printed in a local newspaper. The Lipton company promoted this mixture on the television show Arthur Godfrey's Talent Scouts in 1955, and early on, it was known as "Lipton California Dip", but soon simply as "California Dip". The name "French onion dip" began to be used in the 1960s, and became more popular than "California dip" in the 1990s.
see dips(food) 0452ぱくぱく名無しさん2021/04/11(日) 02:06:43.96ID:cxzWUMU9 自演がバレてまた独り言コピペとかww 0453ぱくぱく名無しさん2021/04/11(日) 02:13:49.73ID:JeKid7VY Tater tots
Tater tots are grated potatoes formed into small cylinders and deep-fried, often served as a side dish. The name "tater tot" is a registered trademark of the American frozen food company Ore-Ida, but is often used as a generic term. "Tater" is short for potato.
Tater tots were invented in 1953 when American frozen food company Ore-Ida founders F. Nephi Grigg and Golden Grigg were trying to figure out what to do with leftover slivers of cut-up potatoes.
The name "Tater Tot" was created in the 1950s, and soon trademarked, by a member of the Ore-Ida company's research committee, who used a thesaurus to come up with an alliterative name.
see french fries , hash browns , potato cake 0454ぱくぱく名無しさん2021/04/11(日) 03:03:30.53ID:JeKid7VY Fajita
A fajita (/fəˈhiːtə/; Spanish: [faˈxita] ) in Tex-Mex is any grilled meat that is usually served as a taco on a flour or corn tortilla.
The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. (The word faja is Spanish for "strip", or "belt", from the Latin fascia, "band")
In September 1969, Sonny Falcón, an Austin meat market manager, operated the first commercial fajita taco concession stand at a rural Dies Y Seis celebration in Kyle, Texas. During that same year, Otilia Garza introduced fajitas at the Round-Up Restaurant in Pharr, Texas.
see mexcan cuisine 0455ぱくぱく名無しさん2021/04/11(日) 03:42:10.32ID:JeKid7VY Speakeasy
A speakeasy, also called a blind pig or blind tiger, is an illicit establishment that sells alcoholic beverages. Such establishments came into prominence in the United States during the Prohibition era (1920–1933, longer in some states). During that time, the sale, manufacture, and transportation (bootlegging) of alcoholic beverages was illegal throughout the United States. Speakeasies largely disappeared after Prohibition ended in 1933, and the term is now often used to describe retro style bars.
From the beginning the speakeasy was relatively small with little or no entertainment involved, but through gradual growth it popularized and expanded to many different areas with new additions of entertainment and eventually made the speakeasy one of the biggest businesses during Prohibition.
An automat is a fast food restaurant where simple foods and drinks are served by vending machines. The world's first automat was named Quisisana, which opened in Berlin, Germany in 1895.
The first automat in the U.S. was opened June 12, 1902, at 818 Chestnut St. in Philadelphia by Horn & Hardart; Horn & Hardart became the most prominent American automat chain. The automat was brought to New York City in 1912, and gradually became part of popular culture in northern industrial cities. The automats were popular with a wide variety of patrons, including Walter Winchell, Irving Berlin and other celebrities of the era.
The format was threatened by the arrival of fast food, served over the counter and with more payment flexibility than traditional automats. By the 1970s, the automats' remaining appeal in their core urban markets was strictly nostalgic. At one time, there were 40 Horn & Hardart automats in New York City alone. The last one closed in 1991.
2000's US revivals The COVID-19 Pandemic has inspired a new wave of automat revival attempts, to adapt to the deadly disease and the desire for contactless dining. Joe Scutellaro and Bob Baydale opened an Automat Kitchen in Jersey City's Newport Centre shopping mall in early 2021, which uses technology similar to what Brightloom offers, and specializes in fresh food.
see conveyor belt sushi , cafeteria 0459ぱくぱく名無しさん2021/04/13(火) 03:28:41.84ID:THoLzkZJ>>457 この人料理の実体験ゼロだから 海外経験もおそらくゼロかせいぜいツアーで数回レベル いろんなとこで知ったかしてはぶられてきて、 過疎なここでスレ立てれば、思い通りに知ったか出来ると思ったんじゃね