# What is the most unusual thing about the American diet to people of other nationalities? **URL:** \ **Category:** In My Humble Opinion\ **Created:** [February 15, 2012, 11:44pm UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980 "2012-02-15T23:44:42Z")\ **Posts on this page:** 20\ **Page:** 14
**Author:** ![Springtime\_for\_Spacers](https://avatars.discourse-cdn.com/v4/letter/s/a3d4f5/32.png) [@Springtime\_for\_Spacers](https://boards.straightdope.com/u/Springtime_for_Spacers)\ **Post date:** [February 18, 2012, 2:33am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/261 "2012-02-18T02:33:38Z")
> [@SciFiSam](#): > > Ah - the posh trifles with no jelly would be explain the baffling recipes I found. > > And you’re right, it’s cake/fruit/jelly (I’ve mostly seen them mixed together, though the cake as a separate layer makes sense too) _then_ custard, then cream. > > These days most people probably buy them ready-made. There are certainly enough of them at the supermarket. Though IIRC the shop-bought ones usually leave out the sponge - is that right? I can’t eat them any more myself (mild dairy intolerance). Yes, they leave out the sponge. These days, if I make one I leave out the jelly, not to be posh but because it cuts down the time not having to wait for jelly to set. ---
**Author:** ![Mister\_Rik](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mister_rik/32/491_2.png) [@Mister\_Rik](https://boards.straightdope.com/u/Mister_Rik)\ **Post date:** [February 18, 2012, 2:48am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/262 "2012-02-18T02:48:03Z")
Thanks for the trifle explanations 🙂 > [@SciFiSam](#): > > If you’re stirring the scrambled eggs but not stirring the omelette, then wouldn’t the inner parts of the omelette be cooked less? So scrambled eggs are actually ‘more’ cooked overall. If I had a video camera I’d make video of myself making an omelet, but I’ll try to describe how I do it. Start with an 8" non-stick sauté pan (also known, conveniently, as an “omelet pan”). Oil the pan and set it on the stovetop burner/element/flame. Pour in three well-scrambled eggs. Allow it to sit on the heat long enough to just start setting up (i.e. the edges and bottom start to firm up). Using a rubber or silicone spatula, start poking under the edges of the cooking eggs. When you can lift the edge of the eggs without tearing them, stick the spatula further under and lift the eggs off the bottom of the pan, then tilt the pan and allow the still-liquid eggs on top to run to the side of the pan and then under the already-cooked eggs. Repeat as necessary, moving around the edge of the omelet until you’ve gotten all of the uncooked egg on top to run under the omelet. Using a smooth wrist motion, flip the whole thing over to let the last bit of uncooked egg cook, then flip it back over (this flipping takes practice) and immediately fold it onto your plate. Result: one plain omelet. Fillings can be cooked separately and added just before folding it onto the plate, or put immediately into the pan after the uncooked eggs so that they cook right into the eggs (my preferred method). Done correctly, you have a light, fluffy omelet with no brown bits. Scrambled eggs: pour eggs into pan and push them around with the spatula until they’re done. ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [February 18, 2012, 3:14am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/263 "2012-02-18T03:14:26Z")
> [@Springtime\_for\_Spacers](#): > > It does, doesn’t it. Whether you pour the booze straight onto the cake or add it to the jelly/fruit it all ends up soaked into the cake in the end 🙂 Sorry, didn’t explain myself fully. I’ve only ever used the method where you soak the cake in booze then add it to the bowl. ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [February 18, 2012, 3:51am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/264 "2012-02-18T03:51:42Z")
> [@jjimm](#): > > Sorry, didn’t explain myself fully. I’ve only ever used the method where you soak the cake in booze then add it to the bowl. I move that this disagreement gets resolved from now on by soaking the cake in booze, then pouring more booze into the jelly. Then sprinkle some Grand Marnier or something on the top. ---
**Author:** ![Cub\_Mistress](https://avatars.discourse-cdn.com/v4/letter/c/ea666f/32.png) [@Cub\_Mistress](https://boards.straightdope.com/u/Cub_Mistress)\ **Post date:** [February 18, 2012, 4:29am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/265 "2012-02-18T04:29:03Z")
on the topic of omlets [America’s test kitchen’s take on rolled French omlets](http://www.americastestkitchen.com/video/index.php?docid=24462&Extcode=L2BN3AA00) that was in my inbox this morning. Certainly an unorthodox treatment, IMHO. I have no dog in this hunt as I have a food intolerance to eggs ☹ How do one pronouce trifle? I’ve always said it is try-full ( long i, neither syllable particularly stressed, just as I would say "It’s a trifle sweet, " but I’ve heard people say tri-full with a short i. So? ---
**Author:** ![gracer](https://avatars.discourse-cdn.com/v4/letter/g/8e7dd6/32.png) [@gracer](https://boards.straightdope.com/u/gracer)\ **Post date:** [February 18, 2012, 6:03am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/266 "2012-02-18T06:03:16Z")
> [@Cub\_Mistress](#): > > How do one pronouce trifle? I’ve always said it is try-full ( long i, neither syllable particularly stressed, just as I would say "It’s a trifle sweet, " but I’ve heard people say tri-full with a short i. So? You are correct 🙂 I’ve never heard “triffle” (that’s what you mean, right?) I’ve never really understood trifle. I can see why some people might gag at the thought. It’s not actually foul, but I don’t know _why_ you’d want to combine those foods in that way, it just doesn’t make sense. I’m loving the Jell-O salad stories. This thread is killing me! 😃 ---
**Author:** ![thelurkinghorror](https://avatars.discourse-cdn.com/v4/letter/t/7c8e57/32.png) [@thelurkinghorror](https://boards.straightdope.com/u/thelurkinghorror)\ **Post date:** [February 18, 2012, 6:14am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/267 "2012-02-18T06:14:18Z")
[thefreedictionary.com](http://thefreedictionary.com) (and therefore American Heritage) [Dictionary.com](http://Dictionary.com) (Collins) both say try-ful, not triffle. In other words, long I, like the word “trifle.” ---
**Author:** ![SciFiSam](https://avatars.discourse-cdn.com/v4/letter/s/47e85d/32.png) [@SciFiSam](https://boards.straightdope.com/u/SciFiSam)\ **Post date:** [February 18, 2012, 7:10am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/268 "2012-02-18T07:10:43Z")
> [@thelurkinghorror](#): > > I move that this disagreement gets resolved from now on by soaking the cake in booze, then pouring more booze into the jelly. Then sprinkle some Grand Marnier or something on the top. Then drink more booze. Actually, forget the trifle. > [@gracer](#): > > I’ve never really understood trifle. I can see why some people might gag at the thought. It’s not actually foul, but I don’t know _why_ you’d want to combine those foods in that way, it just doesn’t make sense. > > I’m loving the Jell-O salad stories. This thread is killing me! 😃 Well, it’s lots of sweet things (plus booze). I guess it’s a bit like a recipe a small child might come up with - jelly, custard, cake AND cream! Let’s pile them all up in a bowl! - but it’s not weird like jelly and celery. I quite like both, but I can’t imagine jelery being very appetising or even able to stay on cutlery. ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [February 18, 2012, 7:19am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/269 "2012-02-18T07:19:59Z")
> [@SciFiSam](#): > > Well, it’s lots of sweet things (plus booze). I guess it’s a bit like a recipe a small child might come up with - jelly, custard, cake AND cream! Let’s pile them all up in a bowl! From the Wikipedia article on its history that seems that’s largely what happened, except with adults. Started off as flavoured cream in 1596, then they added booze-soaked bread 60 years later, then jelly in 1747. I’m getting the impression that as each new dessert innovation happened, people said “yay we can add that into trifle too”. Even now we do it - e.g. the addition of bits of Cadbury’s Flake - and the bbcgoodfood recipes for trifle don’t feature a single generic recipe - they’re all ‘twists’ on the theme. ---
**Author:** ![CanvasShoes](https://avatars.discourse-cdn.com/v4/letter/c/74df32/32.png) [@CanvasShoes](https://boards.straightdope.com/u/CanvasShoes)\ **Post date:** [February 18, 2012, 7:43am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/270 "2012-02-18T07:43:23Z")
> [@Cheesesteak](#): > > No. There is nothing normal about piling fruit on a plate with spaghetti. > > How about cold pizza? I had a classmate from Peru convinced that eating cold pizza was a put on, we were saying something totally ridiculous to see if the foreigner would buy it. I’m thinking that’s a regional thing too. I recently visited my dad in Missouri and I noticed the exact same thing. There was a big bowl of fruit salad (whipped cream, bananas, apples, coconut, pineapple etc), I assumed it was for dessert and didn’t put any on my plate, come to find out, it was for the main meal. Ugh. I’m originally from Alaska, and now live in Seattle, I don’t remember ever seeing that dish used as anything other than dessert before that. ---
**Author:** ![Norse](https://avatars.discourse-cdn.com/v4/letter/n/a9adbd/32.png) [@Norse](https://boards.straightdope.com/u/Norse)\ **Post date:** [February 18, 2012, 8:20am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/271 "2012-02-18T08:20:43Z")
> [@Hello\_Again](#): > > However, not too far into our past Jello Salad could be savory and even contain meat. At one time they made a “celery” flavor!!!:eek: If you think your brain can contain the horror, witness this 1952 ad promoting a jello salad apparently made of… > (spoilered because it is too dreadful for innocent minds to contemplate) > > lime jello, pimento olives, celery, and cheese chunks. Where’s the puke smiley when you need it!? What’s with the puke smiley? That sounds like a very close cousin, or even a sibling, of the quite classic [aspic](http://en.wikipedia.org/wiki/Aspic). I’m not particularly fond of that dish myself, but it was a quite popular buffet dish when I was a child in the 60s and 70s. It sort of passed into oblivion when “exotic” dishes and fusion food made its appearance in the 80s and 90s. ---
**Author:** ![grude](https://avatars.discourse-cdn.com/v4/letter/g/e47774/32.png) [@grude](https://boards.straightdope.com/u/grude)\ **Post date:** [February 18, 2012, 9:15am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/272 "2012-02-18T09:15:33Z")
> [@Norse](#): > > What’s with the puke smiley? That sounds like a very close cousin, or even a sibling, of the quite classic [aspic](http://en.wikipedia.org/wiki/Aspic). I’m not particularly fond of that dish myself, but it was a quite popular buffet dish when I was a child in the 60s and 70s. It sort of passed into oblivion when “exotic” dishes and fusion food made its appearance in the 80s and 90s. No, just…NO! At least the herring in aspic I am familiar with and loved which came in a can(you can see it here: [http://parthenonfoods.com/images/RugenHerringAspic200g.jpg](http://parthenonfoods.com/images/RugenHerringAspic200g.jpg) ) had very little in common with set gelatin. The fish had a slight salty/acidic/vinegar taste with the sauce at room temp, if served cold out of the fridge the aspic was thicker but still runny and no where near the solid texture of set jello. This has little in common with “jello salads” which often used sweetened set jello with toppings such as mayo. ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [February 18, 2012, 9:25am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/273 "2012-02-18T09:25:15Z")
Yeah, the aspic in a good\* British pork pie is slightly runny too, salty and savoury and not hyper-sweetened artificial fruit flavoured. \*Though supermarket ones either have no aspic, or it’s really set. ---
**Author:** ![MrDibble](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/mrdibble/32/114_2.png) [@MrDibble](https://boards.straightdope.com/u/MrDibble)\ **Post date:** [February 18, 2012, 9:28am UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/274 "2012-02-18T09:28:22Z")
nm, too slow ---
**Author:** ![gracer](https://avatars.discourse-cdn.com/v4/letter/g/8e7dd6/32.png) [@gracer](https://boards.straightdope.com/u/gracer)\ **Post date:** [February 18, 2012, 1:30pm UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/275 "2012-02-18T13:30:28Z")
> [@jjimm](#): > > From the Wikipedia article on its history that seems that’s largely what happened, except with adults. Started off as flavoured cream in 1596, then they added booze-soaked bread 60 years later, then jelly in 1747. I’m getting the impression that as each new dessert innovation happened, people said “yay we can add that into trifle too”. Even now we do it - e.g. the addition of bits of Cadbury’s Flake - and the bbcgoodfood recipes for trifle don’t feature a single generic recipe - they’re all ‘twists’ on the theme. Anyone who dares to add celery, mayonaise, mince and marshmallows wins the thread! ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [February 18, 2012, 1:40pm UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/276 "2012-02-18T13:40:29Z")
> [@Reply](#): > > It’s funny that you describe it that way, because to me ice cream isn’t at all as “equally frozen” as a block of milk, any more than a tub of liquid nitrogen could be considered as “equally frozen” as a tub of water ice at the same temperature. You’re comparing different materials here. If you are starting with the same ingredients and they reach the same temperature then they are equally frozen or cooked. There is obviously a difference in the resulting texture, but it’s not a difference on the continuum of raw-cooked. The difference results from the size of the bits that have been cooked. > [@](#): > > Likewise, with eggs, it’s not just the amount of heat applied, but how that heat is transferred to the egg. If you keep stirring it, each would-be surface has less contact time with the pan and doesn’t come out as cooked. As has been pointed out, this isn’t right. In stirring you are ensuring that each bit of egg gets evenly heated. > [@](#): > > Whether it’s “wet” or “runny” seems a matter of semantics, but I don’t see how you could consider liquidy eggs as fully cooked as solid omelette-chunks. They’re not liquidy they’re creamy. They don’t run. Again the difference is not in how cooked they are but rather the size of the cooked bit. ---
**Author:** ![Reply](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/reply/32/15952_2.png) [@Reply](https://boards.straightdope.com/u/Reply)\ **Post date:** [February 18, 2012, 2:09pm UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/277 "2012-02-18T14:09:03Z")
> [@Acsenray](#): > > You’re comparing different materials here. If you are starting with the same ingredients and they reach the same temperature then they are equally frozen or cooked. There is obviously a difference in the resulting texture, but it’s not a difference on the continuum of raw-cooked. The difference results from the size of the bits that have been cooked. I disagree that they are reaching the same temperature throughout the mixture for the same amount of time, but I’m too tired of this particular debate to talk about it anymore, sorry. We’ll just have to agree to disagree. ---
**Author:** ![Acsenray](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/acsenray/32/4519_2.png) [@Acsenray](https://boards.straightdope.com/u/Acsenray)\ **Post date:** [February 18, 2012, 2:21pm UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/278 "2012-02-18T14:21:08Z")
> [@Reply](#): > > I disagree that they are reaching the same temperature throughout the mixture for the same amount of time, but I’m too tired of this particular debate to talk about it anymore, sorry. We’ll just have to agree to disagree. Who said anything about the same amount of time? It takes longer to make properly creamy scrambled eggs than it does using the other method – you are cooking them slower, that’s part of the process. The fact is this: Once they’re done, if you leave them on the heat longer, they won’t get more cooked. They’ll just burn, same as the non-stirred eggs. This is not a question that can be disputed. Cooked or frozen means they’ve reached the same temperature. If a block of cream and a tub of ice cream have been left in the freezer, they’re equally frozen, but they have different textures. You are bringing the eggs to the same final temperature, but through different means. So by definition they are cooked to the same extent. You can dispute the desirability of the final result based on the final texture. That’s a matter of taste. But the difference is not in how cooked they are. That’s simply not a disputable question. ---
**Author:** ![Reply](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/reply/32/15952_2.png) [@Reply](https://boards.straightdope.com/u/Reply)\ **Post date:** [February 18, 2012, 3:31pm UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/279 "2012-02-18T15:31:44Z")
> [@Acsenray](#): > > Who said anything about the same amount of time? It takes longer to make properly creamy scrambled eggs than it does using the other method – you are cooking them slower, that’s part of the process. The fact is this: Once they’re done, if you leave them on the heat longer, they won’t get more cooked. They’ll just burn, same as the non-stirred eggs. > > This is not a question that can be disputed. Cooked or frozen means they’ve reached the same temperature. If a block of cream and a tub of ice cream have been left in the freezer, they’re equally frozen, but they have different textures. > > You are bringing the eggs to the same final temperature, but through different means. So by definition they are cooked to the same extent. > > You can dispute the desirability of the final result based on the final texture. That’s a matter of taste. But the difference is not in how cooked they are. That’s simply not a disputable question. Whatever you say. ---
**Author:** ![Hello\_Again](https://avatars.discourse-cdn.com/v4/letter/h/85e7bf/32.png) [@Hello\_Again](https://boards.straightdope.com/u/Hello_Again)\ **Post date:** [February 18, 2012, 3:34pm UTC](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980/280 "2012-02-18T15:34:21Z")
> [@Norse](#): > > What’s with the puke smiley? That sounds like a very close cousin, or even a sibling, of the quite classic [aspic](http://en.wikipedia.org/wiki/Aspic). I’m not particularly fond of that dish myself, but it was a quite popular buffet dish when I was a child in the 60s and 70s. It sort of passed into oblivion when “exotic” dishes and fusion food made its appearance in the 80s and 90s. So in your opinion, fish in set aspic would be improved with the addition of 3/4 cup of pure sugar,artificial lime flavor and some pimento olives? And perhaps a lovely dollop of mayonaise? Good to know. I’m afraid I’m too busy for dinner at your place… forever. Believe me, my family still serves sturgeon in aspic on occasion (and its a hell of a lot more appetizing than the pic on that wiki page! As others have said, its jelled but still soft). There is no commonality between fish cooked in its own broth with some completely appropriate vegetables, and 12 kinds of random crap mixed with Jello. Which, allow me to reiterate, **is 80% sugar**. **gracer** I am glad you are enjoying our national pain. 😃 Should you need to waste 40 or 50 hours of your life, may I suggest [The Gallery of Regrettable Food](http://www.lileks.com/institute/gallery/index.html). I’m certain Britain endured food traditions just as awful in their own way – I’m told People of a Certain Age thought SPAM was pretty good – but it seems they are far less thoroughly documented. 😃 BTW, I am somewhat of a collector of the type of recipe booklets profiled in the Gallery. Whenever I trot them out people laugh until they can’t breathe, for realisies. [Previous page](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980.md?page=13) [Next page](https://boards.straightdope.com/t/what-is-the-most-unusual-thing-about-the-american-diet-to-people-of-other-nationalities/612980.md?page=15)