Lol me too. It liver produces a gag reflex when I smell it …
Hey wanna come over for lunch? I’m serving root beer marinated chicken livers grilled MR and glazed with Dr. Pepper.
I’ll give ya 30 to get here 
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2 American icons
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HOT???
HURRRRRRRLLLLLLLLLLLL 
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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.
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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.
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You know, I’m such a polite dinner guest that I’d probably eat them … ,speedily … with an alcohol chaser. Wait; no, with a Dr Pepper chaser.
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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!
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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.
Now that’s true American food!
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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.
Whole lot easier to find Popeyes than Jollibees, at least currently.
As is typical for me, we have neither here in the land that time and cool franchises forgot.
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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!
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Shrimp with lobster sauce. Almost always.
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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.
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I had the best stir-fried macaroni at a Chinese Canadian buffet somewhere in the middle of nowhere in Quebec, on our way to Lake Louise.
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That was my favorite as a kid. Still is!
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As far as I know , the Chinese buffet (at least for North America) was invented by journalist Jan Wong’s Dad in Montreal!
Of course, General Tso / Tao Chicken was also invented in Montreal. Or NYC. Or in Taiwan, Or somewhere in China. LOL. https://www.thecanadianencyclopedia.ca/en/article/popular-chinese-dishes-in-canada#:~:text=Chinese%20chef%20Peng%20Chang-kuei,invented%20the%20famous%20chicken%20dish.
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Your comment about seafood in New England struck a chord here. When I was just learning to cook, my Dad taught me how he made oyster stew. A touch of butter in a pan, get it just sizzling add finely chopped onion, wait a minute, add coarsely chopped celery, then add the oysters with their liquor, stir, add whole milk with cream and slowly stir until it starts to simmer. Then add a sprinkle of black pepper and maybe a bit of dried parsley. We rarely had fresh parsley in Montana.
Never really thought about where the recipe came from, we did oyster stew from frozen oysters. Then I found out my Dad’s side of the family is from Bridport Massachusetts way back in the day before it became Connecticut. I wonder if he got a handed down family recipe for oyster stew from his Dad/brothers in the 1930’s when oysters were still common, cheap and canned in the US? Because that recipe is pretty similar to some of the recipes for oyster stew I have seen in Maine and Gloucester Massachusetts. Or maybe it is just an old universal simple recipe using working class ingredients of the time.
Flip side of the coin, I would bet that the recipe is similar to ones in Nova Scotia, too.
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