# Ugly American cuisine **URL:** \ **Category:** Cafe Society\ **Created:** [April 16, 2013, 4:18am UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812 "2013-04-16T04:18:14Z")\ **Posts on this page:** 20\ **Page:** 3
**Author:** ![WotNot](https://avatars.discourse-cdn.com/v4/letter/w/e19b73/32.png) [@WotNot](https://boards.straightdope.com/u/WotNot)\ **Post date:** [April 16, 2013, 12:39pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/41 "2013-04-16T12:39:37Z")
> [@terentii](#): > > The predominant flavor in root beer is, I believe, sarsaparilla, though I don’t know if they still use actual plant extracts to make it. Sarsaparilla is certainly in it, but the flavour that people object to is the wintergreen that’s in there. Not much used as a flavouring outside North America – in the UK you typically only find it in liniment and antiseptic ointment. I did try some A&W just recently (I hadn’t even seen any since the 70s, so I thought I’d give it another shot) – I was expecting the wintergreen this time, so it wasn’t such a shock to the old taste buds, but good god, it’s far too sweet! ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [April 16, 2013, 1:38pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/42 "2013-04-16T13:38:35Z")
> [@LC\_Strawhouse](#): > > I’ve also heard that East Asians cannot abide cheese and think it’s impossible to escape in Western food which is constantly slathered with cheese. That even bothers some of us Americans. I like cheese myself but I don’t want it on _everything_. ---
**Author:** ![Wendell\_Wagner](https://avatars.discourse-cdn.com/v4/letter/w/8491ac/32.png) [@Wendell\_Wagner](https://boards.straightdope.com/u/Wendell_Wagner)\ **Post date:** [April 16, 2013, 1:38pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/43 "2013-04-16T13:38:42Z")
Here’s the recipe for green bean casserole: [http://www.campbellskitchen.com/Recipes/RecipeDetails.aspx?recipeId=24099](http://www.campbellskitchen.com/Recipes/RecipeDetails.aspx?recipeId=24099) I don’t know why anyone would particularly object to it, since it has no exotic tastes in it. It’s just green beans, mushrooms, crispy onions, and cream sauce, plus some black pepper and soy sauce, if desired. It’s just crap you have in your refrigerator anyway that you mix together to pretend that you know how to cook. It’s one of the side items that we have at events like Thanksgiving and Christmas dinners. ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [April 16, 2013, 1:44pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/44 "2013-04-16T13:44:48Z")
> [@sandra\_nz](#): > > Grits. Yuck. 😛 Have some polenta instead. ---
**Author:** ![Agent\_Foxtrot](https://avatars.discourse-cdn.com/v4/letter/a/9fc29f/32.png) [@Agent\_Foxtrot](https://boards.straightdope.com/u/Agent_Foxtrot)\ **Post date:** [April 16, 2013, 1:53pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/45 "2013-04-16T13:53:29Z")
> [@Broomstick](#): > > That even bothers some of us Americans. I like cheese myself but I don’t want it on _everything_. This. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 16, 2013, 2:14pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/46 "2013-04-16T14:14:28Z")
> [@silenus](#): > > Have some polenta instead. 🙂 (But grits do seem to be a little different than polenta. I’m not sure exactly what it is. I thought all grits were made from hominy, but apparently it can also be corn meal, which would make it that same as polenta, no?) Yeah, in my experience, root beer really is the weird one, and most non-Americans reaction to it is similar to an average American’s reaction to, say, Marmite or Vegemite. The Wonder-type bread does confuse a lot of people. I’ve seen similar types of bread elsewhere, but usually nowhere near as cottony soft. More like [this](http://www.aranycipo.hu/images/termekek/156_toast_kenyer.jpg). And the giant portion sizes of many restaurants. But, yeah, root beer seems to be the one that causes universal bemusement if not revolt. ---
**Author:** ![Student\_Driver](https://avatars.discourse-cdn.com/v4/letter/s/3da27b/32.png) [@Student\_Driver](https://boards.straightdope.com/u/Student_Driver)\ **Post date:** [April 16, 2013, 2:33pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/47 "2013-04-16T14:33:27Z")
> [@WotNot](#): > > I did try some A&W just recently (I hadn’t even seen any since the 70s, so I thought I’d give it another shot) – I was expecting the wintergreen this time, so it wasn’t such a shock to the old taste buds, but good god, it’s far too sweet! Basic root beer flavoring is wintergreen (as you noted), vanilla, and spices/herbs. Spice can vary from brand to brand, but think cinnamon/cassia, licorice/anise (the Barq’s “bite”), ginger, sarsaparilla, horehound; I’ve even seen cayenne pepper, mustard seed, and clove in “gourmet” root beers. A&W has the strongest vanilla component among the big brands, one of the lowest and mildest spice components, and the wintergreen seems subdued as well. It’s practically a cream soda with a root beer component. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 16, 2013, 2:37pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/48 "2013-04-16T14:37:32Z")
I thought sassafras was the base onto which all the other flavorings of root beer are added, no? ---
**Author:** ![silenus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/silenus/32/166_2.png) [@silenus](https://boards.straightdope.com/u/silenus)\ **Post date:** [April 16, 2013, 2:38pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/49 "2013-04-16T14:38:44Z")
> [@pulykamell](#): > > 🙂 (But grits do seem to be a little different than polenta. I’m not sure exactly what it is. I thought all grits were made from hominy, but apparently it can also be corn meal, which would make it that same as polenta, no?) Alton did a whole show on grits/polenta. The way they are prepared is slightly different, but they are both same base ingredient. I agree with the root beer people, even though I love the stuff. I’d also like to suggest scrapple and chitlins. ---
**Author:** ![Student\_Driver](https://avatars.discourse-cdn.com/v4/letter/s/3da27b/32.png) [@Student\_Driver](https://boards.straightdope.com/u/Student_Driver)\ **Post date:** [April 16, 2013, 2:44pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/50 "2013-04-16T14:44:36Z")
> [@pulykamell](#): > > I thought sassafras was the base onto which all the other flavorings of root beer are added, no? Not so much any more. It’s not even allowed by the FDA (supposedly a carcinogenic substance). There is usually a sassafras-like note in some brands’ “spice” components, usually artificial, but wintergreen is the primary flavor for the major brands. Kind of similar to how kola is no longer the base flavor for the big brands of cola (though you can find kola-based colas from smaller bottlers). ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [April 16, 2013, 2:50pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/51 "2013-04-16T14:50:16Z")
> [@Wendell\_Wagner](#): > > Here’s the recipe for green bean casserole: > > [http://www.campbellskitchen.com/Recipes/RecipeDetails.aspx?recipeId=24099](http://www.campbellskitchen.com/Recipes/RecipeDetails.aspx?recipeId=24099) > > I don’t know why anyone would particularly object to it, since it has no exotic tastes in it. It’s just green beans, mushrooms, crispy onions, and cream sauce, plus some black pepper and soy sauce, if desired. Canned tasting green beans, canned tasting mushrooms, soggy fried onions and canned soup. :rolleyes: ---
**Author:** ![Broomstick](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/broomstick/32/246_2.png) [@Broomstick](https://boards.straightdope.com/u/Broomstick)\ **Post date:** [April 16, 2013, 3:41pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/52 "2013-04-16T15:41:07Z")
> [@Student\_Driver](#): > > Not so much any more. It’s not even allowed by the FDA (supposedly a carcinogenic substance). You can obtain safrole-free sassafras extract these days which is supposed to be safe. Frankly, back in the day when to get sassafras flavoring you had to uproot and entire tree and scrape the bark off the roots people didn’t consume vast quantities of it. So far as I know there is no documented case of a human getting ill from sassafras, but with modern industry able to harvest and concentrate vast quantities, and the propensity of people to overdo anything and everything, maybe the current situation is for the best. _\>sigh\<_ I do like real sassafras tea… ---
**Author:** ![davidm](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/davidm/32/225_2.png) [@davidm](https://boards.straightdope.com/u/davidm)\ **Post date:** [April 16, 2013, 3:49pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/53 "2013-04-16T15:49:05Z")
> [@Little\_Nemo](#): > > Different gravy. Southern style biscuits and gravy will usually have a cream-based gravy. And sometimes coffee. Coffee in gravy? I’m an American and that sounds disgusting. ---
**Author:** ![smiling\_bandit](https://avatars.discourse-cdn.com/v4/letter/s/e9a140/32.png) [@smiling\_bandit](https://boards.straightdope.com/u/smiling_bandit)\ **Post date:** [April 16, 2013, 3:59pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/54 "2013-04-16T15:59:43Z")
> [@davidm](#): > > Coffee in gravy? I’m an American and that sounds disgusting. I think that’s a miscommunication. I’ve never heard of coffee in gravy. IOr the reverse. ---
**Author:** ![Student\_Driver](https://avatars.discourse-cdn.com/v4/letter/s/3da27b/32.png) [@Student\_Driver](https://boards.straightdope.com/u/Student_Driver)\ **Post date:** [April 16, 2013, 4:04pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/55 "2013-04-16T16:04:26Z")
> [@smiling\_bandit](#): > > I think that’s a miscommunication. I’ve never heard of coffee in gravy. IOr the reverse. Try [red eye](http://en.wikipedia.org/wiki/Red-eye_gravy) gravy. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 16, 2013, 4:16pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/56 "2013-04-16T16:16:01Z")
> [@Student\_Driver](#): > > Not so much any more. It’s not even allowed by the FDA (supposedly a carcinogenic substance). There is usually a sassafras-like note in some brands’ “spice” components, usually artificial, but wintergreen is the primary flavor for the major brands. Kind of similar to how kola is no longer the base flavor for the big brands of cola (though you can find kola-based colas from smaller bottlers). Huh. Still tastes very sassafrassy to me, whether real or artificial. What do they make filé powder of these days? ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [April 16, 2013, 4:33pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/57 "2013-04-16T16:33:03Z")
Ah, never mind, I think I figured it out for myself. It’s sassafras leaves, so not the same part. ---
**Author:** ![Lukeinva](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lukeinva/32/17872_2.png) [@Lukeinva](https://boards.straightdope.com/u/Lukeinva)\ **Post date:** [April 16, 2013, 4:53pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/58 "2013-04-16T16:53:55Z")
> [@LC\_Strawhouse](#): > > Carnival food (fried dough, etc.)? > > I’ve also heard that East Asians cannot abide cheese and think it’s impossible to escape in Western food which is constantly slathered with cheese. (That surprised me, considering that Asian cuisine can be notorious for consuming every part of the animal) The Chinese don’t consume dairy… milk, cheese, butter, etc. For thousands of years, through evolution, has caused pretty much the entire population to be unable to process dairy products. ---
**Author:** ![pancakes3](https://avatars.discourse-cdn.com/v4/letter/p/ba9def/32.png) [@pancakes3](https://boards.straightdope.com/u/pancakes3)\ **Post date:** [April 16, 2013, 4:59pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/59 "2013-04-16T16:59:25Z")
+1 for grits and spaghetti (individually, not together). I have no earthly explanation as to why people dislike grits - both sweet and savory. Spaghetti though, the canned stuff, to people not raised by it is just unbearably sweet. Bewilderingly sweet. Not just to people who have tasted the good stuff either. I know people who have never had spaghetti of any sort taste the canned stuff - even badly made restaurant stuff - and recoil at the sweetness. You won’t see this reaction towards a slice of lasagna. ---
**Author:** ![carnivorousplant](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/carnivorousplant/32/3563_2.png) [@carnivorousplant](https://boards.straightdope.com/u/carnivorousplant)\ **Post date:** [April 16, 2013, 5:02pm UTC](https://boards.straightdope.com/t/ugly-american-cuisine/655812/60 "2013-04-16T17:02:52Z")
> [@Student\_Driver](#): > > Try [red eye](http://en.wikipedia.org/wiki/Red-eye_gravy) gravy. Good stuff! [Previous page](https://boards.straightdope.com/t/ugly-american-cuisine/655812.md?page=2) [Next page](https://boards.straightdope.com/t/ugly-american-cuisine/655812.md?page=4)