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a hundred Years Of American Meals

The food of South America is stuffed with contrasts and flavors. Indeed, a uniquely American conception of meals, one that now lends cultural legitimacy to everything from The French Laundry to the fried twinkie, has developed around ongoing geographical and emotional displacement. Like New England, the standard delicacies of the mid-Atlantic states is simple and focused on the pure, fresh flavor of the elements.

The Midwest is mostly known as the breadbasket of the nation, for its seemingly countless corn, soy, and wheat fields. A slab of tenderized steak breaded in seasoned flour and pan fried, it is kin to the Weiner Schnitzel dropped at Texas by Austrian and German immigrants, who adapted their veal recipe to make use of the bountiful beef present in Texas.

Bread will be toasted or not, bacon crispy or limp, lettuce iceberg or different (but iceberg is most popular for imparting crunch and not interfering with the flavor), and mayo – good high quality or just forget about it. A meals staple is a food that makes up the dominant part of a population’s eating regimen Meals staples are eaten frequently—even day by day—and provide a major proportion of a person’s power and nutrition …

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