Here’s another one my wife likes. Toasted creamed corn sandwiches. She doesn’t like beets on her burgers though. (She’s a kiwi)
I’m worried that chowder is gradually disappearing into the 1950s.
The big difference between Japanese pizza and American pizza (well, the Domino/Pizza Hut kind) is that you have to order a set of toppings. You can order “a large pizza with A, B and C” but that list gets about two column-inches halfway down the back page.
Looking at the delivery menu for Domino’s we have:
The Domino Deluxe, which is the most American pizza on the list: tomato sauce (not a given for J-pizza), pepperoni, onion, mushroom, italian sausage and green and red peppers.
Mayo, Tuna & Corn: tomato sauce, onion, ham, mushroom, tuna, corn, mayonnaise, parsley.
Prime Seafood: white sauce, black pepper, onion, squid, shrimp, scallop, broccoli.
Idaho Curry: white sauce, potato, sausage, mayonnaise, corn and curry.
And their current headliner, the Cheese Ristorante:
1/4 basil sauce, roast chicken, onion
1/4 wasabi sauce, roast beef, onion
1/4 white sauce, scallop, broccoli
1/4 white sauce, smoked salmon, mushroom
all completely covered up in mozzarella cheese, with chunks of camembert, gouda, mozzarella and parmesan semi-melted into the top.
Which honestly doesn’t sound half bad, if it were still hot when it arrived.
Huh, I’m from the PNW and I never thought that was particularly odd. I mean if you’re at Ivar’s and you’ve just ordered some fish and chips of course they give you tartar sauce. That being the case, why not dip the fries in it as well. I don’t do unless I’ve ordered fish and chips, but if I’ve ordered them I’ll dip a few fries in (most of it goes to the fish though).
Well, ketchup is sorta kinda Chinese. I mean not really but the name comes from the name of a fish sauce made in Malaysia (Indonesia?) by the Chinese living there.
It kinda freaked me out when I learned that people on the mainland eat SPAM straight from the can without cooking. No wonder many don’t like it, it looks so unappetizing raw! Here in Hawaii we fry it golden brown before eating it.
And SPAM musubi is so good. It’s the perfect little snack. A block of sticky short-grained rice with a slice of browned spam on top and wrapped with a strip of nori (seaweed). It’s nummy. Add some folded scrambled egg on top and you’ve got breakfast.
Count me in as another one who loves corn on pizza, my favourite pizza ever is a hamand corn one from Ginos… local chain. Yum.
The Dominoes pizza place here in waterford have started to give out sweet chilli and bbq dips for the pizzas too, dunno how normal that is but its yummy.
Love Mayo on chips… especially if its been mixed with ketchup.
AND now I want a chip butty… thanks people!
Some anecdotes:
– like Pittsburgh, New Orleans has something akin to a chip butty – the french-fry po-boy.
– as in Ireland, cole slaw on pulled-pork sandwiches is common in Mississippi barbecue joints. I’m sure it’s done elsewhere.
– I think anyplace where fried seafood is popular will have plenty of folks dipping french fries into tartar sauce. It’s done plenty in New Orleans. Also common is ad hoc mixing of ketchup and mayo … or red “cocktail sauce” with mayo or with tartar sauce.
Might be, but Harris points out that there are no Chinese dishes with cheeses, and dairy plays virtually no part in the cuisine of Chinese restaurants. The Chinese I knew (in grad school) were lactose intolerant, and insisted that I serve no dairy when they came over to eat.
I agree with Cal, the chinese students I knew in grad school didn’t touch dairy. I don’t think they were lactose intolerant, but one time when I had milk or beer in the fridge, my girlfriend that never drank grabbed a beer at 10 in the morning. 
Well, there’s two words I never thought I’d see together.
Didn’t she just win an Oscar for writing Juno?
I’ve had Spam musubi before at one of the many Hawaiian BBQ places that have sprouted up around here lately. That stuff is great.
Someone mentioned fresh fruit with lemon, salt and hot sauce. I’ve seen street vendors in downtown LA sell cups of sliced mango, watermelon or cucumber with lemon, salt, and optional chili powder. One of these vendors was selling this outside my workplace, and I tried the mango slices with lemon and just a touch of chili powder - yum.
That’s starting to change. Apparently, as the Chinese become more affluent, they’ve begun to adopt a more Western diet, this is supposed to be the reason for the spike in dairy prices.
I dated a Vietnamese gal who’d drink green milk. She never would tell me what was in it or let me taste it. I do know that she had to be careful about how much dairy she consumed during the day. Too much and she was sick as a dog.
Lose the mustard and I think you’ve just about got it right. I’d remove the word ‘pickled’ too. Pickled beetroot is probably fine as far as it goes, but the tinned sort you use on hamburgers isn’t vinegary-tart - in fact, I’ve always found it ever so slightly sweetish.
My ideal Aussie/NZ style burger is:
A thick, juicy, pure meat patty
BBQ sauce
Sliced cheese (not cheese singles) put right on the meat so it melts
Fried bacon
Fried onion
Freshly sliced tomato
Sliced, tinned beetroot
Fried egg
Thick slice of lightly fried pineapple
And of course you should always skip lettuce entirely; rabbit food has no place on a burger. 
ETA: Pizza dipping sauce? What the…? I’d expect the toppings to fall off if you tried to dip your pizza. Why not just have the right sauce put on the pizza when it’s created?
Nossir, the meat is roasted just as it comes and golly gosh it dont half taste scrummy 
Think on this: Roast Beef, roast spuds,Yorkshire pud,carrots,peas,broccoli,horseradish sauce and all topped off with delish gravy.
Scoff the lot then mop up what’s left on the plate with a slice or 2 of bread.
THAT’S what you call an English Sunday lunch my friend
Nope again, no additions to the beans
Take the pickle relish bits out of the American tartar sauce and you’re pretty close to the “mayonnaise” that non-Americans put on their french fries. I was so relieved to find out they’re not just glopping Hellman’s onto their potatoes. That is disgusting.
Has anyone yet broached the taste of ketchup outside America? Suh-weet. In Germany you have to buy the “spicy” ketchup to get the default Heinz US ketchup flavor.
An American food that almost no one outside the US gets right is chips and salsa. Even American brands that are made overseas. Typically the salsa is sweet enough to be a dessert topping. Often the tortilla chips are too thick and/or crumbly to pick up the salsa. I didn’t understand how those Old El Paso chips from Australia were double the thickness of American-made chips yet broke apart at the slightest push into their extra-sweet salsa.
How about an omission? I don’t recall seeing gelatin desserts outside America. Thank goodness. I don’t want to think about what I’d find in suspended animation in green Jello in other countries. It creepy enough seeing canned fruit cocktail in it on Sunday dinner tables across America!
[QUOTE=Delly]
Love Mayo on chips… especially if its been mixed with ketchup.
Ewwww, I mean, Ewwwww :eek:
On the Pacific Coast of Mexico, they serve Squid Fried in its Own Ink. Yes, the black goop that squid use to confound their predators. They cut out the ink sacs, chop up the squid, and fry away. The results look like cheap special effects from a zombie movie.
They’re DELICIOUS.
If that sounds appetizing, there’s also a brand of stew base here called Vermont Curry made with apples.