At the risk of being called bigoted I'll share with you this story from my teens today...
They go to a semi-private high school here in town that has approx. 7 chinese students...some are American some are exchange kids....
For the second time this school year the cafeteria has made traditional chinese cuisine....that is so bland and nasty (what my kids say) that they throw most of their lunch away....as do most of their school mates...my kids love "American" chinese takeout BTW
I understand that its the chinese new year and I understand the school wants to teach tolerance but why do they almost have to force feed it to them. In the interest of the well being of the gen'l population why isnt regular American food served and maybe something special done for those few that celebrate the chinese new year.......
It makes me sick that all that money and food went to waste today and my kids any many others were left hungry....
mpillow, homesteadingtoday 29 Comments
[1/29/2012 6:32:34 AM]
Fundie Index: 7
The only conclusion we have reached is that Chinese food in America is not the real one that is cooked in China. Thank you very much for whining.
2/4/2012 6:00:03 AM
American food? What constitutes as American food? Can any American answer me this?
You are portrayed as eating deep fried foods, beyond that, I'm afraid I am lost.
2/11/2012 4:01:55 AM
@rebel: it varies by area like anywhere else.
The southeast is notable for their preference for deep-frying or pany-frying, but that mainly started from the fact that it's a hot, humid climate that produced a lot of oil crops, and fried stuff was convenient to eat if you're working, fairly filling and palatable if not exactly nutritious, quickly prepared, and it kept its shape and texture and didn't go over that quickly in muggy heat...at least that's what I've read. Not everyone ate it daily, and still don't. The rest of our cooking is sort of a fusion of traditional creole cuisine using hot-climate veggies like black-eyed peas and sweet potatoes with British or French cooking. Louisiana cooking features rice prominently, since rice just loves it here. If you go south towards the coast, you'll start finding cafes and restaurants that serve rice along with breakfast as an optional side dish, just as some places serve potatoes or hash browns. Seafood is pretty major along the Gulf. Also, grits.
Here's the secret to grits--they're actually polenta, made with white or yellow hominy instead of untreated corn, which gives them a distinctive taste. The process of turning maize to hominy makes B-vitamins in corn much more available than they would be otherwise. You can eat them with butter, milk and sugar, or sausage, or cheese, or whatever.
As you might have surmised, I'm most familiar with the cuisine of the Southeast because hey, this is where I live. But, not to leave anyone out...
Go east toward the Atlantic, and you'll start finding seafood cookery in quantity. Traditional Northeast cooking closely resembles British cooking fused with a bit of Native American (think fish n' chips or clam chowder). Hawaiian and Pacific cooking once again use a lot of seafood, but they use it differently than the Northeast does, and they use a lot more seasonal produce. The Midwest is sort of a hodgepodge of many different things. In the northern Midwest, you have a German/Scandinavian influence to go along with the rest of it (you also get a bit of German in the regions of Arkansas and Texas). The Southwest has a strong Spanish influence, and Tex-Mex cuisine is its own animal.
Basically our cuisine is all over the map. Don't judge us by McDonald's--we're a little embarrassed about them too.
2/13/2012 1:04:42 AM
If your spoiled kids went hungry because the food wasn't good enough for them, I have no sympathy at all.
12/9/2012 12:14:27 PM