"An essential resource in the American kitchen " … “the largest, most comprehensive Chinese cookbook ever published for the Western world”
…Excuse my while I smile quietly at that… I can’t help but expect that a classic American “Chinese” cookbook would be a little American.
In fact, my first rule of food naming is that if it says “French” in the name, it’s not French. If it says “American” in the name, it’s not American. if it says “Chinese” in the name, it’s not Chinese, and I’d extend that to cookbooks as well (of course if it was Chinese the script would be different, which would be a hint).
Not that there is anything wrong with traditional American Chinese food – we all loved fortune cookies when I was a kid – just that, as a migrant myself, I gotta laugh at the translation of materials that goes on. (Actually, I’ve got an English “American” cookbook that is always a little startling to read.)
I like French toast with cheese. No syrup, just a bit of cheddar melted on top. (Cook one side, flip them, add cheese and by the time the second side is done, the cheese is all melty.) I blame my mother for introducing me to this before I knew better.
Hawaiian pizza with green olives.
Tim Horton’s sour cream donuts left in the bag for a couple of days until they’re stale. They become almost biscotti like and are perfect with a cup of tea.
Do people actually include spaghetti in chili, or is it just served atop it? It’s good stuff, at any rate, especially when used with Cincinnati chili which is generally too saucy to eat on its own. But it’s definitely not expected. I also tend to prefer chili with beans (growing up in the Midwest), but I love the Texas style, too. Depends on the mood. Hell, I even love (and make) a good vegetarian chili. Don’t hurt me chili people.
If you like your PB & Js warm try grilling it up like a grilled cheese with butter on the outside. Be careful with the jelly though it melts and gets really messy fast. A nice thick jam is best. It’s very rich and very yummy.
I get odd looks and “ewww” from a lot of people. To me, it’s the classic sweet-salty taste that is so prevalent in many cuisines. It’s even better with some sriracha added.
I want the absolute shit burned out of my hot dogs. Give it to me black on a bun with about a half cup of ketchup. I also like really thin hamburgers made this way.
I, too, like a PB&J microwaved for about 15 seconds. Delish!
I have never understood the idea of pineapple on a pizza, any more than I would understand the placing of strawberry topping on a steak. However, I have to admit, pineapple, ham, and mushrooms get electric when jalapenos are added.
I also do not understand the idea of putting spaghetti into chili, except for the idea certain northerners and midwesterners seem to have that chili and spaghetti sauce are more or less the same thing, which they are not. One has oregano; the other has chili powder. Without chili powder, it is not chili; it is something with tomato sauce. I would say that spaghetti sauce has oregano, but the people who make canned pasta seem to make do with sugar, instead…
And I cheerfully thumb my nose at the hot-dog purists who insist that ketchup should never be used on hot dogs. It’s a hot dog, after all, made from the leftover bits that would otherwise go uneaten. I like mine with ketchup and sweet relish.
Are you possibly thinking of Cincinnati chili? It’s definitely chili (though there is a slight difference in preparation) over spaghetti. Four way for me, please!
Some chili purists say that chili should just be ground beef, sauce, and spices. Nuts to that. I include kidney beans and garbanzas (aka chickpeas) in mine.
In answer to Master Wang-Ka, the point of spaghetti (or some other starch) under the chili, at least IMHO, is to reduce its density somewhat. With or without beans, chili’s pretty damn heavy stuff to hit your stomach with. A bit of pasta or rice underneath cushions that a bit.
That really depends on the hot dog. Some (perhaps many or most of the premium brands) are made with whole primal cuts. Vienna Beef hot dogs, for instance, are. (Not that I have any problem with leftover bits, being a fan of scrapple.) This is not to say that trimmings are not the basis for many hot dogs–they certainly are. But it really does depend on brand, type of hot dog, and region. ETA: Here you can see Vienna Beef dogs being made.
Fruit on a crust, as in pies, tarts, galettes, etc. is common, of course. The addition of a tomato sauce is probably what is throwing you off. I like spicy fried rice with bits of pineapple, also. I like the heat/sweet contrast.
