Lasagna soup anyone? American recipes that just never sound quite right...

[MaryIsA]

www.foodnetwork.com/recipes/food-network-kitchen/lasagna-soup-2268968

Partly its all the low sodium chicken broth, half and half, sticks of butter - but very often its the actual recipes. Just a bit off?

@knittingaddict

I've watched quite a few US cooking programs and they do seem to have a very sweet tooth with a strange need to put sweet foods on the same plate at savoury food. The Barefoot Contessa did a lunch for Valentine's day or some such thing and I remember the food that went on the plate was very odd. I wish I could remember what it was. In the UK we would definitely think of it as main and dessert on the same plate, only it wasn't.

I'm not complaining because I like eating food from different countries, but I wonder what the origins of their sweet tooth is.

Is it to do with sugar subsidies? I believe high-fructose corn syrup is a homegrown American speciality that is subsidised and therefore in everything. Including the bread

Good god! What are they doing to the poor peas? I couldnt read your screenshot on my mobile so I googled English Peas recipe and they're boiling them to oblivion. And then adding sugar.

We made a creamy garlic chicken thing last weekend from an American recipe
It was the most delicious thing but, oh my, the butter and cream and oil... even James Martin would have winced!

Gorgonzola and fig on anything. Yes indeed.

Another Southern staple is fig jam or preserves. Put that on a slice of of toasted baguette with some blue cheese (or boursin) and for me, a drop of hot sauce, and oh my.

Oh I don't know, some US food is bloody delicious. My US family are from Louisiana and some of their stuff is to die for. Gumbo, beignets, king cake. Nyom.

I also love kraft mac and cheese and peanut butter and jelly premixed in a jar, so I may be a food heathen.

bluebluezoo

I remember when they had flan on Sabrina the Teenage Witch. It wasn't flan as I know it and was more like a set custard. Very strange

I couldn’t get past flaaaaaaaarn to figure out what it actually was made of grin. Took me ages to figure out they were saying flan.

There was Rachel's birthday flan in "Friends" too.
They pronounced it "flon" to rhyme with "con"; at least, that was how it sounded to me.

I've always had a soft spot for tuna casserole (with the condensed mushroom soup flavoured with curry powder) since I was 12 and went into a North American neighbour's flat and it smelled amazing.
I went back and reported and my mother duly acquired the recipe.

@DoreenWinkings

Oh I don't know, some US food is bloody delicious. My US family are from Louisiana and some of their stuff is to die for. Gumbo, beignets, king cake. Nyom.

I also love kraft mac and cheese and peanut butter and jelly premixed in a jar, so I may be a food heathen.

New Orleans cuisine is the best bits from every country in the world, brought together. How is everyone there not the size of an elephant?

And deli food in the US is amazing. Miss it so much.

Somehow I get loads of American recommended food clips on Facebook and they all look vile - the burger meat, cheap processed cheese, bread, oil and bacon seem to be the only ingredients. And the cake videos are all about lurid coloured icing on top of an over cooked looking sponge.

therefore in everything. Including the bread shock

Oh I was thinking about how sweet our bread was, I think it was called nature’s recipe or something like that but it was brown so it was perfectly healthy 😀

I don't know if it's just a Florida Spanish and Cuban usage but we've always called it by its full name flan de leche.

Love a deli sandwich, bagels, a breakfast burrito.

What ARE grits??#

Never mind grits (I love them gloopy) try some creamed beef for breakfast (military family) 😷

Grits are like a porridge make of cornmeal. The texture put me off.

Johnny cakes (corn muffins not the dumplings) made from a little blue box eth added jalapeños 👌

@SirSamuelVimes

What ARE grits??#

Cornmeal. Taste like they sound. Made edible (just) if smothered with something fattening.

New Orleans cuisine is the best bits from every country in the world, brought together. How is everyone there not the size of an elephant?

Good point. Also people in New Orleans like to party, which usually involves alcohol. I lived in New Orleans for three years; the food is wonderful.

Grits are sort of like polenta. I don't care for grits all that much, although I do like shrimp and grits, especially if hot sauce is involved.

Did anyone else try popovers only to find they are Yorkshire puddings served with jam!

I use both cups/tbsp and weight-based systems, switching between them with no difficulty at all. It also couldn’t be easier to convert between them using your phone.

Can never understand these ‘I just can’t get on with’ cups types. Really? Both volume and weight based systems are perfectly simple.

The worst example of the "casserole made with condensed soup" was at my very English SiL's house in the UK.

It was made of:
cooked, chopped chicken
a tin of water chestnuts
a tin of condensed chicken soup
chopped celery & onion
mayonnaise...

All mixed together and baked.

The absolute depths of revulsion were reached with the "crunchy topping": bad enough that it was supposed to consist of cornflakes and grated cheese mixed together and sprinkled over; SiL had run out of cornflakes so put bran flakes on instead.

It was like textured lumps in wallpaper paste topped with cheesy cardboard.

Ick.

We used to eat Yorkshire using with golden syrup

My nanny was from Yorkshire it was eaten as a sweet food

Yes they are nice that way.

I've just thought a sweet toad in the hole with chunks of apple might be nice..

I'm a Scouser and we eat Yorkshire puddings dipped in sugar - if there are any leftovers after your roast dinner