As a kid, my favourite was potatoes and gravy with applesauce on top. Delish!!
I’m happy to say that a couple of my local markets stock food imported from the UK, including Flakes and Crunchies. Mmmm…
This is a bit unusual here, but it’s delicious on turkey sandwiches. This place makes turkey sandwiches with coleslaw on them. They’re messy but SO GOOD.
This tends to vary by region. You go to someplace like Seattle or San Francisco and you’ll get plenty of vegetarian options. Someplace like Texas (outside of Austin) or New Mexico…not so much.
[New Jersey native]If your girlfriend’s from Ohio, by definition she has no clue about pizza. [/New Jersey native]
It’s only cooked fruit, and mainly because of the texture.
I attempted vegetarianism for a while. I don’t know how many times I’d order a salad, explaining that I was a vegetarian, and it would arrive covered in bacon bits (which was not listed as an ingredient on the menu). Or all the times I would be told that there were plenty of chicken or fish dishes on the menu. They’re considered vegetables, too. I never truly gave up seafood (because I liked it too much) so I at least had that option.
You may have better pizza over there but I find that hard to believe if there’s corn on it. 
I’m still trying to figure out where the corn came from, but can only add this tidbit…if you’re going to try it, and are non-vegetarian, I would definitely go w/ bacon as a topping, too…ever have Corn Chowder??? It’s a heavenly combination!!! Especially w/ the white sauce, parm, and red peppers.
Wait, and if you’re using an alfredo topping, you can use tomatoes as a topping…hmmmm…(homer gurgle)
Interestingly, some of the “bacon bits” that you can buy at the store are actually a soy product and don’t have any meat in them.
Exactly. I can’t personally believe that Americans can survive without Caramilks. Right there’s a crime against humanity.
I looked at CVS today. No Ghirardelli chocolate there. Kit Kat, M&Ms, Snickers, Crunch - the usual suspects, but not Ghirardelli’s.
I would go to Cardullo’s in Harvard Square for Ghirardelli’s - they have all of the exotic chocolates from the UK as well, and I’d get a Cadbury’s Fruit & Nut instead!
Corn on a pizza is bloody delicious, well on an Irish pizza it is. Corn, onions, peppers, and tomatoes mmmmm to be sure to be sure. 
By the way as nice as UK cadbury’s is, Irish cadbury’s chocolate is better for some reason. Must be something to do with the milk. American chocolate, Hershey and the like tastes like the cheap chocolate they used to put in chocolate cigarettes and the like here back in the day.
Apart from Flake, I actually find Irish Cadbury’s too cloying. The UK dairy milk is much smoother and less “sticky” IMO.
Agree about Hershey. It’s absolutely foul. I don’t even think they should be allowed to call it chocolate, when they export it at least.
Nah Irish wins. Celtic Tiger choctastic!
I know woman who came to the U.S. from Ukraine a couple of years ago. She fell in love with peanut butter - so much so that when she went home to visit she took jars of it with her to give as gifts.
She also went gaga for macadamia nuts.
The idea of eating cold cereal for breakfast (corn flakes, for example) seemed strange to her at first, but she got used to it.
On the other hand, she thinks the pork products in this country are awful. She told me our ham must be made out of plastic. She did seem to like the boudin blanc I cooked for her family, though.
I live near the Ghirardelli factory. You might think it would smell good, but usually it smells like burnt chocolate. I figure a lot of chocolate spills onto burners and other machinery when it’s in a liquid state.
I grew up in VT, and briefly lived in NY, and have never heard of maple syrup with peanut butter. Sounds like blech to me, and I like both maple syrup and peanut butter.
And maple syrup on bacon and sausage is the best. And it should be noted that not all of us like our bacon cooked to the point where it can only be identified by dental records. I like mine mostly soft, with a couple of slightly crunchy parts. Unless it’s going in a BLT, then it has to be pretty crispy.
It’s very American, certainly, but hardly unique. I can even get fried catfish at our local chippie. I don’t, of course, because they deep-fry it in heavy batter, which completely knackers it, if you ask me.
What about the quintessential Southern batter for catfish, i.e., corn meal, salt, and pepper? It’s a very light batter and very crunchy. If the catfish is fried in a shallow skillet, then the part that touches the metal is caramelized, and the fish is awesomely tasty.
Daniel
Not cornmeal, no – it’s not something we use much of round here – but I’ll give that a go. I generally just coat them in seasoned flour and shallow fry them.
Incidentally, the catfish that’s popular here is pangasius, which is apparently sold in the US as “swai” or “basa”. I’ve no idea how it compares for flavour with American catfish.