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 al needs.
Frybread’s a calorie bomb all right, however drizzled with honey or topped with ground beef, tomatoes, onions, cheese, and lettuce for an Indian taco or all by its lonesome, it is an American Indian staple not to be missed. Thank goodness that is not the way in which they do it at Boudin Bakery, which has been turning out the bread that bites again in the City by the Bay since 1849.
In Louisiana, Cajun and Creole cuisines are the normal dishes – put together for plenty of spicy sauces and seafood. When folks are poor, they make do. Which means of us make gravy,” says The Southern Foodways Alliance Community Cookbook. Sizzling canines are a staple of American street meals – sold at carts and stands across the country.