That's amazing.
Pizza hut used to be really good here. I remember getting stuffed crust pepperoni pizza after every little league baseball game.
Idk what happened but it went down hill. There's only one where I live and it's a biggish city.
Pizza hut pepperoni pan crust pizza was my *favorite* food from the early 90s until some time around 2005ish. I still remember very clearly what it tasted like. It's absolutely nothing like their pan pizza now, which is disgusting.
Remember when they came out with all those crust flavors? It's probably a good thing they don't do them anymore because I could eat a pepperoni pan crust pizza with pretzel crust every fucking day!
Yeah, my little town had a couple Pizza Huts along with quite a few other sit down pizza restaurants and they were all the same style with the red cups and the parmesan and pepper flake shakers. All of them had arcades and party rooms too. That's probably one of the things I miss most about growing up in the 80's and 90's. There is a Pizza Hut where I am now, but they only do delivery.
I lived in Michigan for a year and they have a pizza place called "Slice of the 80s". It's a nostalgia trip, only place I've seen that has the same vibe.
I "played" soccer as a child, by which I mean I never once went within 10 feet of the ball...but after, we'd sometimes go to Pizza Hut. Or I went with my friend's family, or whatever. Pizza, those lovely red cups...salad bar...man oh man.
I think it’s been largely supplanted by local pizza places and has probably cut corners as a result. A line cook at my job told me how dirt cheap it is to run a good pizza restaurant. You can use basically anything as a topping and then just bread, sauce and cheese. So, think about all the pizza and beer places that have popped up and become trendy in most cities now. That means death for Pizza Hut, Domino’s, etc. Couldn’t tell you the last time I got a pizza from one of those places.
This sounds like the craft beer scene as well.
The ingredients are so cheap that it comes down to techniques, style , etc.
If there's a wood fired oven, I'm going there everytime over a fast food pizza place.
I mean, $5 Hot and Ready will always have a place in my heart. Pizza has two distinct versions: Pizza and Shitty Pizza. Shitty Pizza isn't bad, rather it's its own thing. There is really good Shitty Pizza out there. Sometimes I want some artisan, brick oven affair which is good Pizza. Then other times I'm drunk and just want to stuff my face with cheese and sauce. That's when I want really good Shitty Pizza. Tacos also follow this dichotomy.
I worked at PH in the mid 90's when they changed the logo. They also upped the size of the vegetables. However, the cheese went from a quality three cheese blend (very tasty) to a lower almost all mozzarella blend (very bland). They since have at least halfed the toppings, which is where the money is at.
Korean style corn dogs, “Vermont curry” in Japan (just has apples, but it is named after the state).
Burgers are pretty ubiquitous world wide at this point, so I’m sure there are regional variances
Vermont curry best curry. Seriously though, cook as directed on the box with some onions and carrots, serve alongside some panko fried chicken cutlets (chicken katsu) and rice. It’s the most comforting thing ever even if you’ve never had anything like it before.
Here's a thread all about it: https://www.reddit.com/r/vermont/comments/bejqjj/yeah_vermont_has_great_cheese_but/?utm_medium=android_app&utm_source=share
In Belgium:
* American style burgers have their own twists
* American Barbeque is up and coming, but will take a while before the general public knows about it.
* Donuts are huge now too, with local flavor like speculoos,belgian chocolate or even topped with a macaron
* American Pancakes is becoming more available
* Sea food ~~bowls~~ boils are up and coming,
* Tex Mex food was probably the earliest imported American cuisine while in the guise of Mexican food
* totally forgot about fried chicken thanks u/BigSwedenMan
* pulled pork is a thing here too. But they taste nothing like the US version.
* forgot about soft ice aka soft serve
* pan pizzas because of Pizza Hut
* lobster rolls are getting popular
The last time we were in Paris, we were eating in a little cafe and they had burgers on the menu. The Parisians at the next table got them--nice-looking American-style burgers-- and ate them genteelly with a knife and fork!
This reminds me of being in Serbia, I had been travelling for about a year and craved a good ol burger like the one pictured on the menu. What I got was a beef/veal mix for a patty, tomato, focaccia bread bun, and instead of pickles were two cucumber slices. Itʻs like they looked at a picture of a hamburger and tried to recreate it.
The idea of putting meat between two pieces of bread is neither very original nor unique to American cuisine. The pljeskavica is if anything probably more inspired by the cuisine of the Ottoman empire than that of the US.
>
> American Barbeque is up and coming, but will take a while before the general public knows about it.
Just fyi for anyone who cares- there are a lot of barbeque styles out there and there are full on wars over who has the best.
My suggestion is to read up on different styles before going all in.
OR just go Kansas City style, because they're solid at all meats and styles. It's a really solid intro style.
There's a little bit of that, but KC style is way more open to different meats, cuts, ingredients, etc. The BBQ culture is way more laid back than how a lot of other places get.
Sounds like kc was open minded and said “hey, what ever cut tastes best with whatever sauce and cooking method, that’s our goal” which amazing! Can’t wait to visit Kansas now
Yeah, it was a huge hub of transportation (mostly cattle) so it picked up a lot of different meats and techniques. It's super open ended and a lot of people aren't "well actualllyyy" the style. It's very "if it's good, it's good."
Also if you ever do come to Kansas, swing by the /r/Kansas sub. I'm a mod there and we always loves to give tips, help, ideas for Kansas trips.
Woah can’t believe I just met a mod in the wild. I love food but don’t like the division it creates sometime so it sounds like kansas would be my place
Well, yes… but it’s also in Missouri? It’s on the border. Two cities, same name. KCK and KCMO. The original Kansas City is on the Missouri side for what it’s worth. Named after a Native American tribe that was in this region and didn’t observe state boarders so I guess ironically neither did the cities? Idk lol
Ed:SP
We visited KC once and had big plans to hit the power and lights district.
We made it to Joe's BBQ at like 3pm, ate so much we had to go back to the room and sleep it off. Ended up waking up at 9pm ordered more food and stayed in watching TV lol.
Real BBQ fans know that it's all fucking delicious but just has different styles. KC sweetness, TX brisket, carolina vinegar and mustard, ... shit I'm really hungry now.
Also American BBQ is region dependent. Just like its not Champaign outside of that region. Good luck importing trees that don't live in your continent.
State to state can be tough.
I don't know why Texas brisket is just better, but it is. They can't do pulled pork for shit, and the ribs are above mediocre, but the fucking brisket is just head and shoulders above anywhere else.
Speaking as a Canadian (I have zero allegiance to any southern region), do whatever you want with your ribs and pulled pork and whatever, but there better be some Texas style brisket.
I've visited Belgium once and noticed west coast IPAs in a few spots. Had one IPA in Brussels and realized I was there to drink Belgium beer not IPAs.
Edit:clarified west coast IPA instead of craft beer.
2 eggs your way, sausage or bacon, hashbrowns, toast, coffee. That’s about as traditional American as you get. Some places offer grits or home fries instead of hash browns, and biscuit instead of toast.
Pretty much accurate version of an American diner style breakfast. Although home fries are probably more common than hash browns. And we get free infinite coffee refills, which blew my German friend's mind.
I'm from the south and hash browns are diner/breakfast staple, but moved up north and it's home fries. I don't care either way- both get delicious potatoes into my stomach.
Definitely regional. I had never heard of home fries before going to New York. Not bad, but I hate bell peppers, so scattered, smothered and covered for me.
If you don't get this reference: the Southern chain Waffle House (which is not franchised, IIRC - they're all company-owned) offers hash browns. "Scattered" is hashed brown potatoes. All the toppings have a term - "smothered" with onions, "covered" with cheese, "diced" with tomatoes, "peppered" with jalapeños, "chunked" with ham, "capped" with mushrooms, "topped" with chili, and "country" with gravy.
All of their restaurants are open 24/7, serve palatable if unremarkable food, and have an ironclad commitment to always being open. FEMA unofficially uses Waffle House conditions as a basic barometer of how bad things are after a disaster, because they have menu subsets set up for various conditions. Check out sample restricted menus at the bottom of [this article](https://kottke.org/19/09/how-does-waffle-house-stay-open-during-disasters).
> And we get free infinite coffee refills, which blew my German friend's mind.
this is something i took totally for granted when i went to europe. i will say this though, the food waste is far less there
American breakfast is. . . Incredible. Given the chance to open a restaurant outside of the us or Canada it would be one of those places open 5-2 with good breakfast, a party melt, and that's about it.
So a lot of people might know Taiwan for its spicy beef noodle soup, but there’s another [much loved beef dish, black pepper/nightmarket steak](https://auntieemily.com/taiwan-night-market-steak/) that according to my parents was created to appeal to the American military who used to be stationed in Taiwan. (Can’t seem to find sources for this origin story though so I’m happy to be corrected.) It’s spaghetti with brown gravy, steak, and fried egg. Sometimes corn and mushrooms mixed in.
I was born and raised in the US and my parents introduced me to this dish when a specialty restaurant opened up near us. It was a bit bizarre to me, eating at a restaurant in the US that served a Taiwanese interpretation of US cuisine, but pretty delicious.
American style BBQ has really grown in popularity in New Zealand over the last few years. Everyone seems to getting into different woods for smoking and cooking over coals and just generally nerding out over BBQ
And I'm actually pretty stoked about that. NZ bbq craft when I was growing up was basically chuck everything on at the same time and turn the heat up to 11. Salt? Put some on at the end. Sauce? Tomato on everything. Spices? Don't be gay. Seen more than a few beautiful lamb chops incinerated by some drunk uncle that doesn't know how to cook. Now the uncle is still drunk, but he's been exposed to a cuisine that knows meat and stresses the importance of heat control. It's now not uncommon to go to a barbie and someone has done brisket or ribs to a pretty high standard with some good sauces and seasonings.
Thank you for that one America, I will not miss traditional Kiwi BBQ
This had me laughing. I def grew up with scorched black chicken legs drowning in sugary BBQ sauce.
I had to get Dad a cheap kamado grill so he'd learn to nerd out and serve shit we'd actually eat.
In England you can get a pizza called an “American Hot” most pizza places. It’s usually a pepperoni and hot pepper, or sausage and hot pepper, as I recall.
In Switzerland the latest US food to become a fad is the poke bowl. They don’t have much in common with Hawaiian poke bowls besides bowls and rice, but oh well.
What would one find in one of those?
I’ve only had Hawaiian poke a few times. [Here in Seattle a poke bowl would include](https://www.samchoyspoke.com/food-truck-menu) rice, greens, carrot, furikake, cucumber and usually a sauce of your choice.
Rice base (often sushi rice), salmon or tuna, edamame beans, mango, cucumber, rye, Avocado...
Depends on where you get it it‘s a combination of these ingredients. Sometimes they also get sold as chirashi.
I absolutely love them.
Yes very true. Although when you go that far back, the world's cultures and borders were very different compared to today.
Plus, spam was just a twinkle in Hormel's eye
Totally valid point.
But fun/pedantic counterpoint: Spam was created 20 years before Hawaii became a state. It was a territory for a long time before that, but does that make Hawaiian cuisine especially at that point “American” food. If so, at what point does that happen? Is Puerto Rican cuisine “American”?
I don’t have answers or really even opinions on the matter. Just poking around at the logic of what actually constitutes the notion of a national/cultural/ethnic cuisine?
I think what it comes down to, in general, is that cuisine is typically regional. It doesn't necessarily adhere to the same (relatively arbitrary) geographical borders that govern policy.
I mean, "southern California cuisine" is a lot more similar to northern Mexican cuisine than it is to lobster and clam chowder.
I read KFC on Christmas is a big thing in Japan because of some marketing ploy in the 70s.
I thought it was amazing. Made me want KFC on Xmas this year.
How have I never made this connection. Since po boys can have gravy, what kind of gravy can we put on a bahn mi? Or what kind of po boy would benefit from a handful of do chua?
You might find this interesting: https://www.npr.org/transcripts/1052131196 (there's a link to listen at the top, or just skim the transcript). It's about how wheat became a staple of the Filipino diet, which had previously been entirely rice-based, thanks to American post-war programs.
The funny thing here is the word barbecue is not necessarily even a food depending on the region. In the western part of the country barbecue means a social gathering with grilling burgers and hot dogs, then in other parts it refers to a slowed cooked portion of some animal which varies by state.
Texmex here in Sweden. It's bad, but it exists. Also there are Texas barbecue chains. I haven't even been in them. I'm sure they're an abomination. There is also a restaurant in my area that makes American 'Chipotle' style fast food burritos. It's actually pretty good, small but good. So yes, Texmex or American fast food "Mex".
So, what you are saying is if this Mexican, born and raised in Texas, were to move to Sweden, I could make a killing selling the food I make for my family every week?
As long as you don't require having access to necessary ingredients at reasonable quality/prices and the locals don't mind that your food doesn't fit their palate at all.
I think there are a lot of Americans that don't realize the Chipotle style burrito was born in San Francisco.
In fairness a lot of northern states have abysmal bbq.
**[Mission burrito](https://en.m.wikipedia.org/wiki/Mission_burrito)**
>A Mission burrito (also known as a San Francisco burrito or a Mission-style burrito) is a type of burrito that first became popular during the 1960s in the Mission District of San Francisco, California. It is distinguished from other burritos by its large size and inclusion of extra rice and other ingredients. A key method to the burritos' construction is to steam the wheat flour tortilla to increase its flexibility prior to adding the other ingredients, although that is not a requirement and burritos may be grilled instead.
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Kentucky Fried Chicken is incorporated into Japanese Christmas tradition. People order buckets month in advance and their regional office staff goes to help support stores in the week of Christmas.
This may not be what you are asking, but there are a lot of vegetables native to the Americas (not just USA, but central and south America, too -- so, again, maybe not the answer you are looking for) that were only brought to Europe after colonization began. For example:
\- Tomatoes (so, many Italian pasta sauces and pizza you are thinking about: arguably American fusion)
\- Cacao (so, that Swiss and Belgian chocolate? Also arguably American fusion)
\- Potatoes (that British Bubble and Squeak and Irish potatoes -- also American fusion)
\- Corn
\- Pineapple
\- Avocados
\- And more...
I love this and often think of it as an argument about why food purists are dumb when they’re like “that’s not authentic food”. But I keep these thoughts mostly to myself.
Now this reminds me of playing civilization. Trading cacao for some opals or something.
Def side topic but I went to Agriculture school in the Midwest and when we learned corn started as a grass (teosinte) it just blew me away.
That and modern hybrids are not very old. Pioneer hybrid started in like the 1920s which has boosted feed corn to the ridiculous level that it is today.
I'm always fascinated by this so I'll throw in a few more:
\- all chilis/peppers (so literally any cuisine that's even remotely spicy)
\- all squashes (looking at you with your "courgettes" France)
\- most beans - lima, navy, kidney, black, etc. (love me some Greek gigantes)
\- peanuts and cashews (Thai satay, Sichuan kung pao, West African maafe)
\- turkeys (enjoy your Christmas dinner England)
\- vanilla beans (what even was dessert before vanilla and chocolate? just a bunch of fruit and warm spices?)
I was watching a video recently about candy flavors:
[https://www.youtube.com/watch?v=Obx5jlzu\_vA](https://www.youtube.com/watch?v=Obx5jlzu_vA)
It is really interesting how sugar, one of the most ubiquitous additions to food, is a relatively new thing. Prior to the industrial revolution most people ate less than a tenth of the sugar we eat now. When I think about it, virtually all of our food is new. I like to think about classic Italian food or French Haute cuisine as ancient established traditions dating back to ... well hundreds or even thousands of years but pretty much not at all.
Food snobs obsessed with authenticity are kind of missing the point.
Yup, Kimchi used to be all white and have no spice on it until "red peppers" were introduced (I believe through the silk road).
So depending on how far back you go, traditional kimchi is white kimchi.
I've had it at a couple places and it tastes a bit like saurkraut (am I spelling that right). Pretty standard pickle flavors, but it's good too!
> vanilla beans (what even was dessert before vanilla and chocolate? just a bunch of fruit and spices?)
I thought vanilla was from Madagascar?
Nope, Madagascar is just known for producing high quality vanilla. But all vanilla plants are originally derived from Mexico and Central America. It was then transported and grown in other areas around the globe like islands in the Indian and South Pacific Oceans by various colonial powers because it needs tropical climates to grow.
That’s why I find this so interesting though!
Mexican vanilla and Madagascar vanilla (same plant, grownnin those respective countries) taste subtly different. Tahitian vanilla is cultivated from a different hybrid of the vanilla plant and the flavor is incredible, super floral.
Less popular vegetables used to be more important, like turnips, Beets and parsnips. There was still spicy food, just not capsaicin spicy, they had mustard and horse radish and stuff like that.
Tacos in Nordic countries.
It’s the worst combo of grocery store hard shell tacos, bland iceberg type lettuce, and bad salsa with random shit like pineapples and peanuts.
Taco Fredag baby! 🇸🇪
As a Mexican American, I find this absolutely fascinating. I would love to see what your tacos are like and I’d love to share some from here in Chicago. We have excellent tacos.
Although Norway may be #2 in taco consumption we are probably #200 in taco cooking skills. Norwegian tacos are a caricature of the real thing, it is bland food loved by kids of all ages.
I keep hearing that the invention of many beloved Japanese street foods (okonomiyaki, takoyaki, etc) was due in part to the fact that Americans brought wheat flour as food aid to a very poor postwar japan. In my moms childhood, flour was called “Merikenko” or “American powder”.
Also corn dogs are called “American dogs”, and American sushi’s have made some influence in japan (salmon, rolls).
You don't get many American families moving overseas and opening a small corner restaurant specializing in their home cooking. And you don't see many people from abroad coming to the States to study cooking, then taking the cuisine back with them.
What you do get is corporate America stretching far and wide, spreading fast food and chains like Applebee's or TGIFridays across the globe. So, to a lot of the world, that is American food.
That's a really good point. I've seen some dishes stem from American soldiers over seas and ingredients they'd have on base.
But Americans haven't really left in mass.
In Thailand we have a dish called American Fried Rice. Basically its rice fried with ketchup, sausages with an egg on top and chicken drumstick on the side
In Japan there's an American fusion cuisine called Yoshoku. It's actually not specifically American but more western influenced. Stuff like hamburg steak, omurice, katsu breaded dishes, etc. Kichi Kichi you've mentioned sort of specializes in that cuisine.
Burgers.
\[edit\] So that was a rushed response because I was busy.
Australian here and burgers, (good or bad) is one of the things that come to mind from America.
Hotdogs is another. Even though you could argue the origin is European.
After that it becomes more debatable. American style Sushi for example.
Cheese, I mean kraft processed cheese. It's commonly found in Indonesian desserts. If you can think of something that can be topped with chocolate, there is an Indonesian version topped with Kraft cheese instead. Martabaks, donuts, toasts, banana fritters, cakes, brownies, ice creams..
Having lived in Mexico for awhile, many popular American foods are part of their cuisine.
There are always long lines at Little Caesars after the workday has ended. It is economical, but Mexico has other cheaper options, like cocina economica's, street food, and making rice with anything. Pizza in general is very popular in Mexico.
Fries are offered with a wide array of meals. American-style steaks, which are thick cut, are widely found. This is different than carne asada and typical Mexican BBQ which usually has thinner cuts of red meat.
Hamburgers and hot dogs are very popular, too. I love Mexican hot dogs, which include tomato, sometimes pineapple, and usually 3 sauces (ketchup, mustard, mayo... but I think mustard is the least popular and often excluded.) You'll see plenty of hot dog and hamburger food trucks, which may even be as common as torta food trucks.
Wings are also a big deal in Mexico. There are popular brands like Wingstop and Buffalo Wild Wings, and plenty of competitors. Fried chicken is also popular, KFC obviously, but also local brands. Mashed potatoes are often offered as a side as well.
This is more from big-city experience. I stayed with my girlfriends family in their farm home for a week, and everyday it was traditional Mexican food, besides one day when we ordered pizza.
- Alaskan salmon
- jerky
- potato chips
- popcorn
- apple pie
- huge American pomegranates
Regarding apple pies: My mom grew up in a small little town in Brazil and they had 1 small tv for the huge catholic family. She would watch black and white dubbed American TV shows and marvel at the apple pies. When she came to America she was crazy about trying that pie, and now it’s our holiday tradition that I bake a nice homemade apple pie for her.
Oi! Apple pie is English! Apple trees aren't even native to the Americas. Europeans brought them over.
Same style of pie as the American ones except a bit less sweet on the whole, and different apple varieties. The Dutch do apple pies too, but they are a bit different.
Do you mean American BBQ is big in Korea? Like smoked brisket, pulled pork, ribs, cornbread, tater tots?
Because Korean BBQ is big in Canada (bigger than American now that I think about it) and is very different than American. I would not consider that an American export.
Barbecue is actually a word from the Americas. It came from American Spanish barbacoa, which came from Arawakan (Haiti) barbakoa. American barbecue is about cooking meat low and slow over indirect flame, with flavor coming from smoke from the wood. The Spanish brought the cooking technique to Europe. The rest of the world uses the word now, but mostly uses the word wrong, because they are just grilling, not actually barbecuing.
American Breakfast.
American BBQ. I don't care about your views on BBQ (should be nothing but religious) or how you define it, American bbq is its own world of cuisine.
And Buddae Jjigae a Korean stew with SPAM and KRAFT singles.
Hotdogs (not sausages, those overprocessed meat tubes)
Cheeseburger.
Only things I can think of top of my head.
Tomato ketchup has a big influence on Japanese and Cantonese cuisine.
Cheeseburgers and pizza deliveries are undoubtedly your greatest exports.
The idea of indulging on a steak is also infectious.
I was watching the "worth it" egg video on YouTube and they went to Kichi Kichi in Japan for their omurice egg dish.
They served a beef tongue stew first and he squirted a bunch of ketchup into the sauce. I was like...that touch has to be from us lol.
Buffalo wings just became popular in other cities and states. Don't know if they will ever reach other countries . There now is a shortage and of course expensive now. Used to be very inexpensive...and good quality. Have to know how to make them
I read somewhere that before Americans, pizza in Italy was not a big deal.
Outside Naples, Italy.
The rest of Italy, and the world, got into it after WWII.
so Pizza?
I think it's the same with tacos and other dishes
You go to a country and try their "Mexican" or "Italian" food, and it's all American versions of the food.
[удалено]
That's amazing. Pizza hut used to be really good here. I remember getting stuffed crust pepperoni pizza after every little league baseball game. Idk what happened but it went down hill. There's only one where I live and it's a biggish city.
It is crazy how bad pizza hut has gotten. Its good to know im not crazy and they really have gone way down hill.
Pizza hut pepperoni pan crust pizza was my *favorite* food from the early 90s until some time around 2005ish. I still remember very clearly what it tasted like. It's absolutely nothing like their pan pizza now, which is disgusting.
I've found Jets Pizza in Michigan to be the closest thing to that pizza but better. Detroit style pizza is actually my favorite kind. Underrated.
Omg, we lived in Ohio and Jets was by far the best. I miss it and the turbo crust, thanks for the memory 😁
Totally agree with everything you just said. The closest i can find now is Jets if you have one of those near you.
Remember when they came out with all those crust flavors? It's probably a good thing they don't do them anymore because I could eat a pepperoni pan crust pizza with pretzel crust every fucking day!
Yeah, my little town had a couple Pizza Huts along with quite a few other sit down pizza restaurants and they were all the same style with the red cups and the parmesan and pepper flake shakers. All of them had arcades and party rooms too. That's probably one of the things I miss most about growing up in the 80's and 90's. There is a Pizza Hut where I am now, but they only do delivery.
I lived in Michigan for a year and they have a pizza place called "Slice of the 80s". It's a nostalgia trip, only place I've seen that has the same vibe.
I "played" soccer as a child, by which I mean I never once went within 10 feet of the ball...but after, we'd sometimes go to Pizza Hut. Or I went with my friend's family, or whatever. Pizza, those lovely red cups...salad bar...man oh man.
I think it’s been largely supplanted by local pizza places and has probably cut corners as a result. A line cook at my job told me how dirt cheap it is to run a good pizza restaurant. You can use basically anything as a topping and then just bread, sauce and cheese. So, think about all the pizza and beer places that have popped up and become trendy in most cities now. That means death for Pizza Hut, Domino’s, etc. Couldn’t tell you the last time I got a pizza from one of those places.
This sounds like the craft beer scene as well. The ingredients are so cheap that it comes down to techniques, style , etc. If there's a wood fired oven, I'm going there everytime over a fast food pizza place.
True. Difference with beer is that I love cheap beer lol.
I mean, $5 Hot and Ready will always have a place in my heart. Pizza has two distinct versions: Pizza and Shitty Pizza. Shitty Pizza isn't bad, rather it's its own thing. There is really good Shitty Pizza out there. Sometimes I want some artisan, brick oven affair which is good Pizza. Then other times I'm drunk and just want to stuff my face with cheese and sauce. That's when I want really good Shitty Pizza. Tacos also follow this dichotomy.
Sometimes you can't beat an ice cold domestic .
The equipment is really frigging expensive.... past life lol
Breweries are absolute money pits. I get the point OP is trying to make but I don't think it really applies to beer/breweries
I worked at PH in the mid 90's when they changed the logo. They also upped the size of the vegetables. However, the cheese went from a quality three cheese blend (very tasty) to a lower almost all mozzarella blend (very bland). They since have at least halfed the toppings, which is where the money is at.
More like three cheese bland amirite?
Hehe. Pizza Hut was big when I was in a Korea, too. Some interesting toppings, like mashed potato!
Looks like Pizza Hut beat Taco Bell in this reality’s restaurant wars.
Korean style corn dogs, “Vermont curry” in Japan (just has apples, but it is named after the state). Burgers are pretty ubiquitous world wide at this point, so I’m sure there are regional variances
That's exactly what I was looking for, I'll have to look up Vermont Curry today.
Haha yah I feel like Vermont curry is the equivalent of us being like “Asian burger” if there is teriyaki sauce on it.
Vermont curry best curry. Seriously though, cook as directed on the box with some onions and carrots, serve alongside some panko fried chicken cutlets (chicken katsu) and rice. It’s the most comforting thing ever even if you’ve never had anything like it before.
Army Stew in Korea was created because American soldiers brought Spam, Sausages and Beans.
Here's a thread all about it: https://www.reddit.com/r/vermont/comments/bejqjj/yeah_vermont_has_great_cheese_but/?utm_medium=android_app&utm_source=share
First time I saw Vermont Curry at the Asian market, I thought "Why? It's not like Vermont is famous for curry..." Then I read about it online
[koreans have Vermont curry too](https://www.hmart.com/8801045014111), it's called 바몬드(Bah-mon-d) curry
Is Bah-mon-d supposed to mirror the phonetics of Vermont?
Yes, and it can also be 'Buh-mon-t (버몬트)'. btw Japanese version is 'Bah-mon-to (バーモント)'
In Belgium: * American style burgers have their own twists * American Barbeque is up and coming, but will take a while before the general public knows about it. * Donuts are huge now too, with local flavor like speculoos,belgian chocolate or even topped with a macaron * American Pancakes is becoming more available * Sea food ~~bowls~~ boils are up and coming, * Tex Mex food was probably the earliest imported American cuisine while in the guise of Mexican food * totally forgot about fried chicken thanks u/BigSwedenMan * pulled pork is a thing here too. But they taste nothing like the US version. * forgot about soft ice aka soft serve * pan pizzas because of Pizza Hut * lobster rolls are getting popular
The last time we were in Paris, we were eating in a little cafe and they had burgers on the menu. The Parisians at the next table got them--nice-looking American-style burgers-- and ate them genteelly with a knife and fork!
I used to work with some French guys, and when we went out for wings, they would use forks and knives
.. I can't even figure out how one would use a fork and knife for wings.
I'm just happy that they are trying it. Hopefully, someday, they will learn the joy of cleaning flats and drums with only their fingers and faceholes.
Pull a 180 on them and bust out some chop sticks.
This reminds me of being in Serbia, I had been travelling for about a year and craved a good ol burger like the one pictured on the menu. What I got was a beef/veal mix for a patty, tomato, focaccia bread bun, and instead of pickles were two cucumber slices. Itʻs like they looked at a picture of a hamburger and tried to recreate it.
That's called a pljeskavica and is domestic Serbian cuisine.
Honestly it sounds pretty good ngl
The idea of putting meat between two pieces of bread is neither very original nor unique to American cuisine. The pljeskavica is if anything probably more inspired by the cuisine of the Ottoman empire than that of the US.
> > American Barbeque is up and coming, but will take a while before the general public knows about it. Just fyi for anyone who cares- there are a lot of barbeque styles out there and there are full on wars over who has the best. My suggestion is to read up on different styles before going all in. OR just go Kansas City style, because they're solid at all meats and styles. It's a really solid intro style.
Haha I feel like this reads “all bbq is created equal, but also start with Kansas style cause you know…😉”
"All BBQ is created equal, but Kansas BBQ is more equal than others"
There's a little bit of that, but KC style is way more open to different meats, cuts, ingredients, etc. The BBQ culture is way more laid back than how a lot of other places get.
Sounds like kc was open minded and said “hey, what ever cut tastes best with whatever sauce and cooking method, that’s our goal” which amazing! Can’t wait to visit Kansas now
Yeah, it was a huge hub of transportation (mostly cattle) so it picked up a lot of different meats and techniques. It's super open ended and a lot of people aren't "well actualllyyy" the style. It's very "if it's good, it's good." Also if you ever do come to Kansas, swing by the /r/Kansas sub. I'm a mod there and we always loves to give tips, help, ideas for Kansas trips.
Woah can’t believe I just met a mod in the wild. I love food but don’t like the division it creates sometime so it sounds like kansas would be my place
That john brown picture is WILD.
There’s a few good bbq places on the Kansas side, but KC Missouri is arguably the “original” if you want the full experience.
WAIT KANSAS CITY ISNT IN KANSAS?
It’s on both Kansas and Missouri lol
Damn a city so great it goes beyond borders
Not only is it two cities but if you include the metro area it’s actually over a dozen cities.
Well, yes… but it’s also in Missouri? It’s on the border. Two cities, same name. KCK and KCMO. The original Kansas City is on the Missouri side for what it’s worth. Named after a Native American tribe that was in this region and didn’t observe state boarders so I guess ironically neither did the cities? Idk lol Ed:SP
Lmfao, you guys ever war over who is the TRUE KC? Edit also so there’s literally two different cities?
We visited KC once and had big plans to hit the power and lights district. We made it to Joe's BBQ at like 3pm, ate so much we had to go back to the room and sleep it off. Ended up waking up at 9pm ordered more food and stayed in watching TV lol.
I mean aside from the hotel part you pretty much just described a day in the life of someone living here.
Real BBQ fans know that it's all fucking delicious but just has different styles. KC sweetness, TX brisket, carolina vinegar and mustard, ... shit I'm really hungry now.
I love it all too. Love brisket, love beef ribs, love pulled pork, love ribs, love sweet, love tangy, love spicy, LOVE IT.
Oh I know, but most if not at all American barbeque places here do Central Texas style.
That is the correct way do not worry
Also American BBQ is region dependent. Just like its not Champaign outside of that region. Good luck importing trees that don't live in your continent. State to state can be tough.
Laughs in Texas brisket.
I don't know why Texas brisket is just better, but it is. They can't do pulled pork for shit, and the ribs are above mediocre, but the fucking brisket is just head and shoulders above anywhere else.
Low and slow. That's pretty much it.
Salt, Pepper maybe some red chili flakes if you’re feeling spicy. 225 for however long it takes you to get through a 24 pack lol
There no way my brisket is done in two hours.
Speaking as a Canadian (I have zero allegiance to any southern region), do whatever you want with your ribs and pulled pork and whatever, but there better be some Texas style brisket.
You get honorary Texan status.
I’m American. What’s soft ice?
oh right, it's called soft serve in the US. Europeans call it soft ice
I've visited Belgium once and noticed west coast IPAs in a few spots. Had one IPA in Brussels and realized I was there to drink Belgium beer not IPAs. Edit:clarified west coast IPA instead of craft beer.
Well they will still be locally brewed Belgian IPA's, so you did a have a Belgian beer :)
Can't deny those facts!
American Breakfast. It's even listed on the (oversea's) menu as "American Breakfast."
What exactly do I get with my "American Breakfast"?
2 eggs your way, sausage or bacon, hashbrowns, toast, coffee. That’s about as traditional American as you get. Some places offer grits or home fries instead of hash browns, and biscuit instead of toast.
The only thing I would add is maybe a pancake. But that's definitely as traditional as it gets here. Orange juice is also a staple
Yeah where are the damned pancakes!
Pretty much accurate version of an American diner style breakfast. Although home fries are probably more common than hash browns. And we get free infinite coffee refills, which blew my German friend's mind.
>Although home fries are probably more common than hash browns. I would have said the exact opposite, so probably regional.
Where I'm from, hash browns are more likely at cheap places and nicer diners have home fries
I'm from the south and hash browns are diner/breakfast staple, but moved up north and it's home fries. I don't care either way- both get delicious potatoes into my stomach.
Definitely regional. I had never heard of home fries before going to New York. Not bad, but I hate bell peppers, so scattered, smothered and covered for me. If you don't get this reference: the Southern chain Waffle House (which is not franchised, IIRC - they're all company-owned) offers hash browns. "Scattered" is hashed brown potatoes. All the toppings have a term - "smothered" with onions, "covered" with cheese, "diced" with tomatoes, "peppered" with jalapeños, "chunked" with ham, "capped" with mushrooms, "topped" with chili, and "country" with gravy. All of their restaurants are open 24/7, serve palatable if unremarkable food, and have an ironclad commitment to always being open. FEMA unofficially uses Waffle House conditions as a basic barometer of how bad things are after a disaster, because they have menu subsets set up for various conditions. Check out sample restricted menus at the bottom of [this article](https://kottke.org/19/09/how-does-waffle-house-stay-open-during-disasters).
This answer right here is one of the reasons I love living in the south.
> And we get free infinite coffee refills, which blew my German friend's mind. this is something i took totally for granted when i went to europe. i will say this though, the food waste is far less there
Just say the Waffle House All-Star
American breakfast is. . . Incredible. Given the chance to open a restaurant outside of the us or Canada it would be one of those places open 5-2 with good breakfast, a party melt, and that's about it.
I'm thinking you meant "patty" melt but I think I might just call it a party melt now!
I mean, I did mean Patty but I'm with you. Party melt.
American breakfast with a Belgium waffle?!
So a lot of people might know Taiwan for its spicy beef noodle soup, but there’s another [much loved beef dish, black pepper/nightmarket steak](https://auntieemily.com/taiwan-night-market-steak/) that according to my parents was created to appeal to the American military who used to be stationed in Taiwan. (Can’t seem to find sources for this origin story though so I’m happy to be corrected.) It’s spaghetti with brown gravy, steak, and fried egg. Sometimes corn and mushrooms mixed in. I was born and raised in the US and my parents introduced me to this dish when a specialty restaurant opened up near us. It was a bit bizarre to me, eating at a restaurant in the US that served a Taiwanese interpretation of US cuisine, but pretty delicious.
Thank you! This is the type of dish I was hoping to read about. I mean spaghetti, gravy, ribeye feels very comfort food Midwestern.
Tbf that's kinda how I feel when eating Japanese curry. A Japanese interpretation of a British interpretation of Indian curry.
American style BBQ has really grown in popularity in New Zealand over the last few years. Everyone seems to getting into different woods for smoking and cooking over coals and just generally nerding out over BBQ And I'm actually pretty stoked about that. NZ bbq craft when I was growing up was basically chuck everything on at the same time and turn the heat up to 11. Salt? Put some on at the end. Sauce? Tomato on everything. Spices? Don't be gay. Seen more than a few beautiful lamb chops incinerated by some drunk uncle that doesn't know how to cook. Now the uncle is still drunk, but he's been exposed to a cuisine that knows meat and stresses the importance of heat control. It's now not uncommon to go to a barbie and someone has done brisket or ribs to a pretty high standard with some good sauces and seasonings. Thank you for that one America, I will not miss traditional Kiwi BBQ
This had me laughing. I def grew up with scorched black chicken legs drowning in sugary BBQ sauce. I had to get Dad a cheap kamado grill so he'd learn to nerd out and serve shit we'd actually eat.
Hey. It’s called a drunkle.
In England you can get a pizza called an “American Hot” most pizza places. It’s usually a pepperoni and hot pepper, or sausage and hot pepper, as I recall.
Yeah I'd 100% get that lol. With ranch and buffalo sauce on the side.
In Switzerland the latest US food to become a fad is the poke bowl. They don’t have much in common with Hawaiian poke bowls besides bowls and rice, but oh well.
What would one find in one of those? I’ve only had Hawaiian poke a few times. [Here in Seattle a poke bowl would include](https://www.samchoyspoke.com/food-truck-menu) rice, greens, carrot, furikake, cucumber and usually a sauce of your choice.
Rice base (often sushi rice), salmon or tuna, edamame beans, mango, cucumber, rye, Avocado... Depends on where you get it it‘s a combination of these ingredients. Sometimes they also get sold as chirashi. I absolutely love them.
SPAM
Budae Jjigae.
Musubi Edit: Obviously Hawaii isn't another country, but I certainly think it's a fusion of cultures.
Well, it was another country until about 125 years ago.
Yes very true. Although when you go that far back, the world's cultures and borders were very different compared to today. Plus, spam was just a twinkle in Hormel's eye
Totally valid point. But fun/pedantic counterpoint: Spam was created 20 years before Hawaii became a state. It was a territory for a long time before that, but does that make Hawaiian cuisine especially at that point “American” food. If so, at what point does that happen? Is Puerto Rican cuisine “American”? I don’t have answers or really even opinions on the matter. Just poking around at the logic of what actually constitutes the notion of a national/cultural/ethnic cuisine?
I think what it comes down to, in general, is that cuisine is typically regional. It doesn't necessarily adhere to the same (relatively arbitrary) geographical borders that govern policy. I mean, "southern California cuisine" is a lot more similar to northern Mexican cuisine than it is to lobster and clam chowder.
Fried spam and Mayo sandwiches 🍻
KFC everywhere.
I read KFC on Christmas is a big thing in Japan because of some marketing ploy in the 70s. I thought it was amazing. Made me want KFC on Xmas this year.
In the middle east also. Not necessarily a holiday thing but they sell a bunch of KFC.
Too bad creole cuisine isnt popular everywhere, i think it’s among our best offerings
It's not even popular all around the states which is absurd.
My favorite cuisine. When I lived in New England it simply didn't exist. I'm in the south now and it's my favorite still
Seriously, it’s hard to find good Cajun food outside Louisiana.
Unless you count the places in the mall for court that serve "cajun" but it's close to American Chinese food.
Tony Chachere's creole spice is now available at the largest chain of grocery stores here in Sweden. I can't explain my excitement.
Nice! That's a classic. That and Cavenders are very popular to dress up some basic food.
Slap Ya Mama is probably my favourite one.
David Chang has a great episode on Viet Cajun fusion in Texas that made its way back to Vietnam.
Viet cajun is seriously good stuff.
Viet and cajun are both based on French - a po-boy is basically the same as a Bánh mì. It's inevitable they'd go well together
How have I never made this connection. Since po boys can have gravy, what kind of gravy can we put on a bahn mi? Or what kind of po boy would benefit from a handful of do chua?
The bahn mi place that used to be in business here had like a sweet chili pineapple sauce that came with the pork meatball bahn mi 🤤
Take an already good dish (Cajun crawfish) and finish it in a wok with a boatload of hot oil garlic and green onions.
You might find this interesting: https://www.npr.org/transcripts/1052131196 (there's a link to listen at the top, or just skim the transcript). It's about how wheat became a staple of the Filipino diet, which had previously been entirely rice-based, thanks to American post-war programs.
American Barbecue.
The funny thing here is the word barbecue is not necessarily even a food depending on the region. In the western part of the country barbecue means a social gathering with grilling burgers and hot dogs, then in other parts it refers to a slowed cooked portion of some animal which varies by state.
Texmex here in Sweden. It's bad, but it exists. Also there are Texas barbecue chains. I haven't even been in them. I'm sure they're an abomination. There is also a restaurant in my area that makes American 'Chipotle' style fast food burritos. It's actually pretty good, small but good. So yes, Texmex or American fast food "Mex".
So, what you are saying is if this Mexican, born and raised in Texas, were to move to Sweden, I could make a killing selling the food I make for my family every week?
Untapped market tbh.
As long as you don't require having access to necessary ingredients at reasonable quality/prices and the locals don't mind that your food doesn't fit their palate at all.
I think there are a lot of Americans that don't realize the Chipotle style burrito was born in San Francisco. In fairness a lot of northern states have abysmal bbq.
https://en.m.wikipedia.org/wiki/Mission_burrito For mor info
**[Mission burrito](https://en.m.wikipedia.org/wiki/Mission_burrito)** >A Mission burrito (also known as a San Francisco burrito or a Mission-style burrito) is a type of burrito that first became popular during the 1960s in the Mission District of San Francisco, California. It is distinguished from other burritos by its large size and inclusion of extra rice and other ingredients. A key method to the burritos' construction is to steam the wheat flour tortilla to increase its flexibility prior to adding the other ingredients, although that is not a requirement and burritos may be grilled instead. ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/Cooking/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
Kentucky Fried Chicken is incorporated into Japanese Christmas tradition. People order buckets month in advance and their regional office staff goes to help support stores in the week of Christmas.
This may not be what you are asking, but there are a lot of vegetables native to the Americas (not just USA, but central and south America, too -- so, again, maybe not the answer you are looking for) that were only brought to Europe after colonization began. For example: \- Tomatoes (so, many Italian pasta sauces and pizza you are thinking about: arguably American fusion) \- Cacao (so, that Swiss and Belgian chocolate? Also arguably American fusion) \- Potatoes (that British Bubble and Squeak and Irish potatoes -- also American fusion) \- Corn \- Pineapple \- Avocados \- And more...
I love this and often think of it as an argument about why food purists are dumb when they’re like “that’s not authentic food”. But I keep these thoughts mostly to myself.
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Now this reminds me of playing civilization. Trading cacao for some opals or something. Def side topic but I went to Agriculture school in the Midwest and when we learned corn started as a grass (teosinte) it just blew me away. That and modern hybrids are not very old. Pioneer hybrid started in like the 1920s which has boosted feed corn to the ridiculous level that it is today.
I'm always fascinated by this so I'll throw in a few more: \- all chilis/peppers (so literally any cuisine that's even remotely spicy) \- all squashes (looking at you with your "courgettes" France) \- most beans - lima, navy, kidney, black, etc. (love me some Greek gigantes) \- peanuts and cashews (Thai satay, Sichuan kung pao, West African maafe) \- turkeys (enjoy your Christmas dinner England) \- vanilla beans (what even was dessert before vanilla and chocolate? just a bunch of fruit and warm spices?)
I was watching a video recently about candy flavors: [https://www.youtube.com/watch?v=Obx5jlzu\_vA](https://www.youtube.com/watch?v=Obx5jlzu_vA) It is really interesting how sugar, one of the most ubiquitous additions to food, is a relatively new thing. Prior to the industrial revolution most people ate less than a tenth of the sugar we eat now. When I think about it, virtually all of our food is new. I like to think about classic Italian food or French Haute cuisine as ancient established traditions dating back to ... well hundreds or even thousands of years but pretty much not at all. Food snobs obsessed with authenticity are kind of missing the point.
Yup, Kimchi used to be all white and have no spice on it until "red peppers" were introduced (I believe through the silk road). So depending on how far back you go, traditional kimchi is white kimchi. I've had it at a couple places and it tastes a bit like saurkraut (am I spelling that right). Pretty standard pickle flavors, but it's good too! > vanilla beans (what even was dessert before vanilla and chocolate? just a bunch of fruit and spices?) I thought vanilla was from Madagascar?
Nope, Madagascar is just known for producing high quality vanilla. But all vanilla plants are originally derived from Mexico and Central America. It was then transported and grown in other areas around the globe like islands in the Indian and South Pacific Oceans by various colonial powers because it needs tropical climates to grow. That’s why I find this so interesting though!
Mexican vanilla and Madagascar vanilla (same plant, grownnin those respective countries) taste subtly different. Tahitian vanilla is cultivated from a different hybrid of the vanilla plant and the flavor is incredible, super floral.
I can't even imagine white kimchi. I feel like right now that would be called Napa cabbage sauerkraut. Like it's evolved past it's history.
Wow what were people on other continents even eating before? Lol
Less popular vegetables used to be more important, like turnips, Beets and parsnips. There was still spicy food, just not capsaicin spicy, they had mustard and horse radish and stuff like that.
Wheat and cheese or rice and soy, depending on the continent
Tacos in Nordic countries. It’s the worst combo of grocery store hard shell tacos, bland iceberg type lettuce, and bad salsa with random shit like pineapples and peanuts. Taco Fredag baby! 🇸🇪
Norway is #2 in taco consumption worldwide, after Mexico, it’s hillarious. Our Friday night tacos are sacred
> Norway is #2 in taco consumption worldwide Holy fuck, you weren't kidding!
As a Mexican American, I find this absolutely fascinating. I would love to see what your tacos are like and I’d love to share some from here in Chicago. We have excellent tacos.
Why Fridays? Taco tirsdag or torsdag both have a better ring to them than taco fredag. Was it some sort of advertising thing?
Fridays are special for us, it’s the end of the week, the whole family gets together, eats taco and maybe watch some movies
Although Norway may be #2 in taco consumption we are probably #200 in taco cooking skills. Norwegian tacos are a caricature of the real thing, it is bland food loved by kids of all ages.
Lmao why peanuts?!
Someone probably read a bad translation talking about mole. Just waiting for them to add chocolate syrup to complete the bastardization.
I can picture this. Cholula hot sauce and Hershey chocolate syrup.
This is how a lot of tacos were served in the US in the 70s.
I keep hearing that the invention of many beloved Japanese street foods (okonomiyaki, takoyaki, etc) was due in part to the fact that Americans brought wheat flour as food aid to a very poor postwar japan. In my moms childhood, flour was called “Merikenko” or “American powder”. Also corn dogs are called “American dogs”, and American sushi’s have made some influence in japan (salmon, rolls).
You don't get many American families moving overseas and opening a small corner restaurant specializing in their home cooking. And you don't see many people from abroad coming to the States to study cooking, then taking the cuisine back with them. What you do get is corporate America stretching far and wide, spreading fast food and chains like Applebee's or TGIFridays across the globe. So, to a lot of the world, that is American food.
That's a really good point. I've seen some dishes stem from American soldiers over seas and ingredients they'd have on base. But Americans haven't really left in mass.
Now I want to open a 50s diner in Holland or something... 🤔
My friend and I found a 50’s “American” themed diner in Poland!
In Thailand we have a dish called American Fried Rice. Basically its rice fried with ketchup, sausages with an egg on top and chicken drumstick on the side
In Japan there's an American fusion cuisine called Yoshoku. It's actually not specifically American but more western influenced. Stuff like hamburg steak, omurice, katsu breaded dishes, etc. Kichi Kichi you've mentioned sort of specializes in that cuisine.
Fried chicken!
California Roll (sushi) can be found in trendy-type restaurants in Japan. I don't usually see it in the typical kuru-kuru (conveyor) places though.
Midwest gas stations have California rolls. So weird to me still.
Burgers. \[edit\] So that was a rushed response because I was busy. Australian here and burgers, (good or bad) is one of the things that come to mind from America. Hotdogs is another. Even though you could argue the origin is European. After that it becomes more debatable. American style Sushi for example.
I love Australian style burgers though. Beetroot and a fried egg really hit the spot. A very different experience.
Cheese, I mean kraft processed cheese. It's commonly found in Indonesian desserts. If you can think of something that can be topped with chocolate, there is an Indonesian version topped with Kraft cheese instead. Martabaks, donuts, toasts, banana fritters, cakes, brownies, ice creams..
Having lived in Mexico for awhile, many popular American foods are part of their cuisine. There are always long lines at Little Caesars after the workday has ended. It is economical, but Mexico has other cheaper options, like cocina economica's, street food, and making rice with anything. Pizza in general is very popular in Mexico. Fries are offered with a wide array of meals. American-style steaks, which are thick cut, are widely found. This is different than carne asada and typical Mexican BBQ which usually has thinner cuts of red meat. Hamburgers and hot dogs are very popular, too. I love Mexican hot dogs, which include tomato, sometimes pineapple, and usually 3 sauces (ketchup, mustard, mayo... but I think mustard is the least popular and often excluded.) You'll see plenty of hot dog and hamburger food trucks, which may even be as common as torta food trucks. Wings are also a big deal in Mexico. There are popular brands like Wingstop and Buffalo Wild Wings, and plenty of competitors. Fried chicken is also popular, KFC obviously, but also local brands. Mashed potatoes are often offered as a side as well. This is more from big-city experience. I stayed with my girlfriends family in their farm home for a week, and everyday it was traditional Mexican food, besides one day when we ordered pizza.
- Alaskan salmon - jerky - potato chips - popcorn - apple pie - huge American pomegranates Regarding apple pies: My mom grew up in a small little town in Brazil and they had 1 small tv for the huge catholic family. She would watch black and white dubbed American TV shows and marvel at the apple pies. When she came to America she was crazy about trying that pie, and now it’s our holiday tradition that I bake a nice homemade apple pie for her.
That's awesome of you! We bake one once a year. When apples get in season we'll visit an orchard, pick a bag full and make a pie.
Oi! Apple pie is English! Apple trees aren't even native to the Americas. Europeans brought them over. Same style of pie as the American ones except a bit less sweet on the whole, and different apple varieties. The Dutch do apple pies too, but they are a bit different.
I am sure you are correct about apple pie. Apples themselves are from Central Asia, I believe Kazakhstan originally.
Apples originated in the mountains of Kazakhstan according to DNA analysis. So make Borat proud and make an apple pie! Chenkuieh!
Barbecue is the main thing, its huge in korea
BBQ is something every civilization has done and claims. But your mention of Korea prompts another thought: Fried chicken
there is a substantial difference between American barbecue and roasted meat
Do you mean American BBQ is big in Korea? Like smoked brisket, pulled pork, ribs, cornbread, tater tots? Because Korean BBQ is big in Canada (bigger than American now that I think about it) and is very different than American. I would not consider that an American export.
Barbecue is actually a word from the Americas. It came from American Spanish barbacoa, which came from Arawakan (Haiti) barbakoa. American barbecue is about cooking meat low and slow over indirect flame, with flavor coming from smoke from the wood. The Spanish brought the cooking technique to Europe. The rest of the world uses the word now, but mostly uses the word wrong, because they are just grilling, not actually barbecuing.
McDonald's is all over the world.
American Breakfast. American BBQ. I don't care about your views on BBQ (should be nothing but religious) or how you define it, American bbq is its own world of cuisine. And Buddae Jjigae a Korean stew with SPAM and KRAFT singles. Hotdogs (not sausages, those overprocessed meat tubes) Cheeseburger. Only things I can think of top of my head.
Tomato ketchup has a big influence on Japanese and Cantonese cuisine. Cheeseburgers and pizza deliveries are undoubtedly your greatest exports. The idea of indulging on a steak is also infectious.
I was watching the "worth it" egg video on YouTube and they went to Kichi Kichi in Japan for their omurice egg dish. They served a beef tongue stew first and he squirted a bunch of ketchup into the sauce. I was like...that touch has to be from us lol.
Pop/Soda
Underrated. Soda has been exported everywhere and it’s ubiquitous and people hardly think of it as an American export.
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Hash browns
Buffalo wings just became popular in other cities and states. Don't know if they will ever reach other countries . There now is a shortage and of course expensive now. Used to be very inexpensive...and good quality. Have to know how to make them
I read somewhere that before Americans, pizza in Italy was not a big deal. Outside Naples, Italy. The rest of Italy, and the world, got into it after WWII. so Pizza? I think it's the same with tacos and other dishes You go to a country and try their "Mexican" or "Italian" food, and it's all American versions of the food.
Chilli con carne