My college cafeteria had some “classics” that iI still crave to this day: Chicken Lo Mein (that was NOT - it was clumpy cappellini-skinny noodles, but tasty!), Chicken Fingers (weekly regular, with the late introduction of SPICY — oh my!), and Turkey Tetrazzini, which was just like the inside of a chicken pot pie.
I forgot American sweets and snacks: we also had Chocolate Chip Cookies and Brownies. The CCC were in bulk, because they knew we hoarded them in stacks for evening snacks and breakfast.
Speaking of breakfast: Cereal is uniquely American in both diversity and application! (I still have trouble understanding how people could eat a bowl of cereal and call it dinner.)
Agreed. But I did have one wonderful Dr Pepper. In the late '50s. Driving through the South. Stopped at a Texaco station for gas. I went to the soft drink machine where all they had was Dr. P. BUT, it was just short of frozen solid. Little Dr.P ice crystals throughout. DIVINE in that 95F humidity. Semi-freezing should be mandatory.
Nostalgia and circumstance makes everything taste better, and your memory sounds like damn near perfection
I generally like to taste what I’m drinking (another American ‘thing’ is to over-chill beer or serve it in frosty beer glasses, which brings us straight back OT ) ---- BUT given just how sweet soda is: the more ice, the better.
Yep, I’ve had those, in the same circumstances. And an orange soda, too - it was the best soda I’d ever had, considering the heat and humidity were the sameas yours. I still think about how good it was!
I just saw a short of a heavily-accented Chinese gent and his kids eating Popeyes. First, he did not believe his kid’s correction of his pronunciation of ‘Popeye’s’ and finally only relented when he heard Google say it. Then they dished up the chicken on plates of rice and served it with an Indonesian hot sauce and spaghetti and meat sauce. They dipped the french fries in the hot sauce.
When I’ve been away from home for a while, 99% of the time when we get back we order some good ol’ fashion American Chinese food. Nothing like it.
I actually contemplating this. I like both root beer and Dr. Pepper and love chicken livers. This could be an interesting flavor combination. The Dr Pepper glaze would caramelize very nicely on the livers. Would compliment my lovely wife’s Coca Cola braised brisket which is outstanding and not the same if you don’t use Coke. You can’t sub Pepsi there. I may try this. @linguafood I will let you know how it turns out.
Were you one of those poor unfortunate souls that had to pack lunch? I’m having a flashback to a grade school favorite. Used to smash the frozen orange bars we got for dessert on our trays and pour milk over it and mix it together. Makes me want to gag a little now, but back when I was 8 it was the bomb.
Wow, that’s pretty far back in the way back machine. Reinforces my perception that HO skews on the older end but had not realized how far it could go. I grew up down south which may explain my predilection for root beer, Dr Pepper and even more, Mountain Dew.
I think some drinks taste better when they’re served in the region where they’re a local or regional drink.
Dr Pepper, Piña Coladas, lime daiquiris, Egg Creams, Yoo Hoo, Cott’s Black Cherry Soda, Cel Ray, Manhattan Special (espresso soda).
I love love love lime daiquiris and Piña Coladas, but they don’t taste right in Toronto.
Dr Pepper and Mountain Dew were not common in Canada when I was growing up, so even if they’re common jn your ginormous country, they are a regional drink for me!
My friend’s parents spend 6 months of the year in a Greek village, and 6 months of the year in suburban Toronto. The meal they have right before they leave for Greece is big Chinese Canadian buffet, and one of the first meals they have in the fall once they’re back in Canada is a big Chinese Canadian buffet. Shrimp in Lobster sauce isn’t that common at the Chinese Canadian buffets because the ingredients are somewhat pricey for buffet , but same kinds of dishes.
Shrimp in sauce on buffet table wouldn’t tempt us. The lobster sauce allusion is also troublesome — If the shrimp dish is meant to suggest lobster Cantonese with the same pork/egg components, but distinctly flavored with black bean/garlic/ginger, the two are miles apart. No lobster in budget? No big deal, because the Cantonese sauce does shrimp the same favor. Lobster, shrimp in Cantonese sauce – either fresh from the kitchen suits us just fine.
) ---- BUT given just how sweet soda is: the more ice, the better.
