The thing I remember my friend bringing back from Amsterdam was some kind of salty candy whose name translated as “dog shit” (Honden something?) and the package actually bore an illustration of the candies being expelled from a cartoon dog’s anus.
HAHAHAHAHAHA This must be some sort of novelty thing (probably in reference to foreigners not liking salty licorice). It’s not a regular brand and I can’t find anything on google. Hmmm, I’ll have some though, yum 
The word for dog shit would be hondenpoep or hondenstront (slightly more vulgar). The sweets would be called “zoute drop” - salty licorice.
We do have some nice things too: poffertjes, stroopwafels, bitterballen…
I live in the land of diners (NJ) and I can assure you this is not generally the case. It is in no way artfully arranged cuisine, but it’s not normally a mess.
The portions are usually HUGE (even by our standards) and non challenging comfort foods (pancakes, burgers, eggs, etc) but in my neck of the woods you’ll get whatever you order cooked exactly as you ask for it quickly and for a very fair price. Also most of the time they’re open 24 hours and will serve the whole menu so if you want an omelet at midnight - or a tuna sandwich at 9am - it’s not an issue. The competition is so fierce here that any diner that was sub par wouldn’t last.
I’m wondering, where were you that this happened? I’ve been to bad diners even around here but, as I said, they’re usually gone pretty quickly.
So what happens when you order an egg in New Zealand? The cook decides how to make it?
BTW, almost no restaurant in America truly makes scrambled eggs. They give you what is essentially a failed omelette.
Indeed, at a lot of the breakfast grilles around here, they don’t recognize any difference between a plain omelette and scrambled eggs. I’ve actually watched as someone ordered an omelette with nothing on it and the cashier corrected that to “scrambled.”
Color me surprised as well that Nava couldn’t find canned tomatoes in a normal supermarket in a normal US city. While I live in Boston, I can guarantee that they are not just some regional thing. For any major – or even minor – market chain (Stop & Shop, Wegman’s, Kroger, Winn-Dixie), I would be shocked not to be able to find canned tomatoes. As common a staple as rice, dried pasta, and sliced bread.
As far as deep-fried peanut butter and banana sandwiches with bacon being a common American food – it’s not. As far as I know the entire demographic that ate those was called Elvis. Even if they’ve gotten more popular, I’m sure that the vast majority of Americans have never tried it and never will.
If NZ is like the UK, and in matters culinary it often seems to be, you get sunny side up, yolks still runny. I suppose you could ask the person to cook them a bit harder or on both sides, but we don’t really have names for that, I guess because not many people want them that way. [edit] Obviously, you can have scrambled eggs or omelette too. I’m talking about plain fried eggs.
That doesn’t sound right to me either. Scrambled eggs are, well, scrambled. Omelettes have structure. I’ve never been to a restaurant that didn’t make this distinction.
That said, American scrambled eggs are more well-cooked and firm than UK ones which tend to be runny to the point of sogginess (to which I say bleurgh). That may be what “failed omelette” means.
I can see what he’s saying. To me, scrambled are stirred frequently during cooking. Some places may just let the eggs sit and cook, like an omelet, then break it up before serving, rather than fold it into a proper omelet shape. You get the firmer omelet texture, rather than the soft scramble texture.
Ah, OK. That has not been my general experience. There’s one place I go where the breakfasts are above average, but the scrambled eggs are truly sublime, if sometimes served a little cold.
Scrambled eggs should look like this.
At most American restaurants, they usually look like:
(1) A plain folded omelette
(2) A plain folded omelette that has been chopped up
(3) A plain folded omelette that has been messed up, either because it was pushed around too much, or fell apart during extraction.
I can’t remember anyone claiming that that was a common American food. But IMO the only place in the world where someone could even dream of inventing a sandwich like that is… the US of A 
Not so way over the top as the Elvis, but still pretty far out on the fat&heavy side are your deep-fried cheese sticks or cheese sandwiches, Gyrate’s plate of hot cheese with cheese or just the idea of stuffing the pizza crust with even more cheese.
And seriously, man. Peanut butter chocolates? How on earth are you able to swallow that stuff? The one and only time I tried one of those, it stuck like glue to the roof of my mouth and could only be removed with a toothbrush :eek:
Yeah, you shouldn’t be able to “cut” pieces of scrambled egg. It should have a texture more like grits.
Not the restaurants I go to. Thankfully!
When we visited Scandinavia we were gobsmacked by the lack of salt in everything. It took several days for us to get used to the flavor of food with only half the amount of salt it would have been prepared with in America and when we mentioned it to one of the locals he said that when he came to the US our food was excessively salty to him.
As far as American scrambled eggs go we tend to “hard” scramble them so they aren’t wet before serving. The loose, runny scrambled eggs served in some places are really strange and off-putting to me.
I.
Also.
Mentioned.
Finding.
Them.
In.
Bodegas.
Seriously, people, do you guys read beyond the first line? I’m glad I don’t have to send emails to you at work!
I’m Canadian.
I’m befuddled by:
American Cheese - I thought this was just cheddar made in America, but I think this is wrong - it’s actually a processed food stuff - is that correct?
Chitlins. I just can’t imagine someone actually eating this.
ETA: Diet Coke with Bacon. Two great tastes that don’t go great together.
Originally, it was meant to be a type of cheddar, but, yes, it’s a processed cheese, meaning that it is cheese that has been melted and mixed with emulsifiers and preservatives, re-congealed, and then sliced.
Chitlins are actually traditional only for very specific social groups, specifically, poor Southerners, both black and white. It’s soul food, which is a food tradition originating in the culture and economics of poor, black society. A lot of soul food dishes are based on the use of cheap or discarded foods, such as tough meat that must be slow-cooked, greens cooked with lard, and organ meats.
“Real” American Cheese is a very mild cheddar type cheese blended with an emulsifier and pasteurized. The processing gives it a smooth texture that melts very evenly.
There are also products called American Cheese that emulate the real stuff, but are really processed cheese-like foods, and are often labeled “American Cheese Food” or “American Cheese Product”, usually in a single serving wrapped slice.
American cheese also varies widely in quality. Some of the stuff served at delis can be quite good. On the other hand, a package that I got at the store pretty much got fed to the trash.