|
Post by compeateropeator on May 8, 2015 20:51:57 GMT
I lived in Sweden for a year as an exchange student back in the 80s. I can't remember exactly what everyone asked for in care packages from home, but peanut butter and boxes of kraft macaroni & cheese were two things that I come to mind. For me it was maple syrup. I was not a big fan of: the Lingonberry jams and sauces that are used often. Filmjolk - kind of a sour milk, kind of like yogurt but not quite. It was often used on cereal. Caviar in a tube - often used on toast Salt Liquorice (salmiaklakrits?) - not a big fan of liquorice to begin with but add a big pocket of salt and that up the ick factor for me. There were many more foods that I loved than i disliked though. Breakfast (see all above except the liquorice ) was my least favorite meal other than the great breads and cheeses, but i certainly had my fair share of great breads and cheeses.
|
|
|
Post by padresfan619 on May 8, 2015 20:54:07 GMT
I had a foreign exchange student from Spain in 2005, she had never even heard of peanut butter. One of the first days she was at my house we went to a grocery store together and I let her pick out anything she wanted to try. We had a blast, when she went home she sent me a box of foods from Spain that I had never tried before.
My husband was born and raised in England so he wasn't really exposed to root beer as a child. He doesn't like it, he says it tastes like spearmint to him. I still love root beer floats, I just enjoy them on my own.
|
|
|
Post by greenlegume on May 8, 2015 20:57:52 GMT
The filling is made with sugars, egg, corn syrup and butter, you can add raisins and or nuts if you like. Put in unbaked tart shells and bake til done. I usually heat my filling on the stove before putting in the shells because it makes them a little runny when done baking and therefore more fun to eat. They are similar to something like pecan pie. Or you can add a few chocolate chips Ok, now you've really got my attention
|
|
|
Post by 1girlygirl on May 8, 2015 20:58:42 GMT
I have to say, most of the foods on that list I don't care for either, and I am an American. SMH at peanut butter though; it's yummy!
|
|
Dalai Mama
Drama Llama
La Pea Boheme
Posts: 6,985
Jun 26, 2014 0:31:31 GMT
|
Post by Dalai Mama on May 8, 2015 21:12:23 GMT
I am in New Zealand and grew up with peanut butter, so it was certainly been a staple for more than 60 years. My experience from living in Western Australia for a while is that it is a staple there too. Crunchy, smooth, organic, salted, unsalted..... Pumpkin, after reading ntsf's post above mine - yes, pumpkin is a routine, everyday vegetable here. We don't tend to be keen on eating vegetables for dessert so pumpkin pie is not likely to become terribly popular. Love roast pumpkin!!!!!! But pumpkin salad is fabulous too; I make a terrific salad with pumpkin, green grapes, red onion, pesto and pinenuts - yum! Food we have here that may not be eaten much in USA - do you guys have Pavlova much? and I don't think many other places have what we call kumara - that is the Maori word for a particular type of sweet potato - purple skin, yellow inside, delicious. My best friend is a Kiwi. Through her, I've scoped out the best pavlova and lamingtons in the city.
|
|
|
Post by sunraynnc on May 8, 2015 21:19:04 GMT
Peanut butter is an all-American and (relatively recent) invention. Thank George Washington Carver!
|
|
LeaP
Pearl Clutcher
Posts: 3,939
Location: Los Angeles, CA where 405 meets 101
Jun 26, 2014 23:17:22 GMT
|
Post by LeaP on May 8, 2015 21:19:23 GMT
Root beer floats? That one surprised me. Here in British Columbia, Vancouver area AW restaurants are a dime a dozen. When we moved I was surprised to see them.
|
|
LeaP
Pearl Clutcher
Posts: 3,939
Location: Los Angeles, CA where 405 meets 101
Jun 26, 2014 23:17:22 GMT
|
Post by LeaP on May 8, 2015 21:21:15 GMT
Forgot to mention earlier, Nutella is the peanut butter of Italy!
|
|
Deleted
Posts: 0
Jun 23, 2024 19:30:42 GMT
|
Post by Deleted on May 8, 2015 21:25:35 GMT
Peanut butter is an all-American and (relatively recent) invention. Thank George Washington Carver! Actually, a Canadian was the first to patent peanut butter.
|
|
georgiapea
Drama Llama
Posts: 6,846
Jun 27, 2014 18:02:10 GMT
|
Post by georgiapea on May 8, 2015 21:33:50 GMT
So it's looking like American biscuits don't have a UK equivalent. Biscuits here have zero sugar, and dumplings are floating in liquid. Well, maybe UK dumplings are different?
|
|
Deleted
Posts: 0
Jun 23, 2024 19:30:42 GMT
|
Post by Deleted on May 8, 2015 21:37:10 GMT
We have peanut butter aplenty in the UK, as well as white sandwich bread and hot dogs. And while we do have some processed cheese products, we don't have quite the same love affair with them as you seem to in the US! Gelatin-based desserts and sweets are available and common. I laughed when I saw the white sandwich bread on there. Very many people eat a sandwich made with sandwich bread for lunch most days in the UK. As for the processed cheese,I agree with Lesley we eat far more fresh proper cheese than processed here.
|
|
Peal
Pearl Clutcher
Posts: 2,524
Jun 25, 2014 22:45:40 GMT
|
Post by Peal on May 8, 2015 21:46:35 GMT
When we lived in the Netherlands we could get PB at the store. But we didn't want to. We held out for American PB. It's much creamier. The Dutch PB was like the kind of PB in Reese's.
Now the Chocolate spread? That was like manna from heaven. What I would give for a jar of C1000 chocolate spread... So, so, so much better than Nutella.
|
|
BarbaraUK
Drama Llama
Surrounded by my yarn stash on the NE coast of England...............!! Refupea 1702
Posts: 5,961
Location: England UK
Jun 27, 2014 12:47:11 GMT
|
Post by BarbaraUK on May 8, 2015 21:55:42 GMT
So it's looking like American biscuits don't have a UK equivalent. Biscuits here have zero sugar, and dumplings are floating in liquid. Well, maybe UK dumplings are different? American biscuits don't have a direct UK equivalent - apart from anything else we don't eat your type of biscuits with meals or gravy as an everyday thing anyway.....it's not a British thing at all. If we left the sugar out of our scones they would then be pretty much like your biscuits - the ingredients are more or less the same. Our dumplings float in liquid too and can be cooked with stews. I have just googled a recipe for dumplings in the US and they look pretty much the same as ours and the ingredients are similar - but we wouldn't add the bit of sugar listed in the US recipe.
|
|
georgiapea
Drama Llama
Posts: 6,846
Jun 27, 2014 18:02:10 GMT
|
Post by georgiapea on May 8, 2015 22:00:37 GMT
Our varied food things are all so fascinating. Thanks for sharing, everyone.
|
|
|
Post by AussieMeg on May 8, 2015 22:05:49 GMT
. Are we really the only ones who eat peanut butter? This just can. not. be..... say it isn't so
I haven't read any other posts yet, but this was quite timely as I have just sat down in front of the computer to eat my breakfast: toast with...... peanut butter!!
It's a staple in this house. And every other house of everyone I know!
I see that #3 was white sandwich bread. My toast is white bread.
Red velvet cake - very popular here.
Powdered gelatin - use it all the time
Strawberry & Rhubarb pie - popular here, also apple & rhubarb
Hot dogs - I mean COME ON..... everyone here eats hot dogs
Clearly the person who wrote this list has no clue.
|
|
valincal
Drama Llama
Southern Alberta
Posts: 5,664
Jun 27, 2014 2:21:22 GMT
|
Post by valincal on May 8, 2015 22:08:11 GMT
Is anyone here from the Netherlands? We had family friends who lived there and they once gifted us a box of chocolate sprinkles that were meant to be poured onto toast where they become all melty and spreadable. I also love salty Dutch licorice!
|
|
|
Post by alittleintrepid on May 8, 2015 22:09:00 GMT
Another Canadian here. When I read the list, I wasn''t sure how much of it was stuff we don't have available vs. stuff that my own family doesn't like. For example, I know that kids at my kids' school eat corn dogs for lunch but it is not something that anyone in our house enjoys. I'm also not a fan or red velvet cake or grits (although DH is) or Velvetta. We could get Fritos to make walking tacos but I never have.
|
|
Deleted
Posts: 0
Jun 23, 2024 19:30:42 GMT
|
Post by Deleted on May 8, 2015 22:48:04 GMT
Is anyone here from the Netherlands? We had family friends who lived there and they once gifted us a box of chocolate sprinkles that were meant to be poured onto toast where they become all melty and spreadable. My mom has a Dutch friend who gives my girls chocolate sprinkles for toast sometimes. It's a fun treat.
|
|
|
Post by anxiousmom on May 8, 2015 22:57:20 GMT
So it's looking like American biscuits don't have a UK equivalent. Biscuits here have zero sugar, and dumplings are floating in liquid. Well, maybe UK dumplings are different? American biscuits don't have a direct UK equivalent - apart from anything else we don't eat your type of biscuits with meals or gravy as an everyday thing anyway.....it's not a British thing at all. If we left the sugar out of our scones they would then be pretty much like your biscuits - the ingredients are more or less the same. Our dumplings float in liquid too and can be cooked with stews. I have just googled a recipe for dumplings in the US and they look pretty much the same as ours and the ingredients are similar - but we wouldn't add the bit of sugar listed in the US recipe. I make dumplings all the time, and have used about a zillion different recipes over the years...but haven't ever put sugar in them. Biscuits here are basically flour, liquid, a leavening agent and a fat (butter, lard, crisco...) no sugar in a biscuit either. You can roll them out and cut them, or you can spoon drop them onto a pan. Biscuits are a staple at my house-I probably make them once a week. Biscuits and gravy are one of my kid's favorite foods. Although, on occasion I will out sugar in my corn bread. Just cause sometimes a girl wants sweet corn bread. These food discussions always are biased against traditional southern foods. It confuses me, there are so many regional foods both here in the US and across the world. I wish I could cook for y'all and change your minds...
|
|
|
Post by meeko77 on May 8, 2015 23:57:03 GMT
I have enjoyed reading all of the responses. Thanks everyone! It is so cool to see the differences that make us all so interesting.
|
|
|
Post by greenlegume on May 9, 2015 0:01:34 GMT
So it's looking like American biscuits don't have a UK equivalent. Biscuits here have zero sugar, and dumplings are floating in liquid. Well, maybe UK dumplings are different? American biscuits don't have a direct UK equivalent - apart from anything else we don't eat your type of biscuits with meals or gravy as an everyday thing anyway.....it's not a British thing at all. If we left the sugar out of our scones they would then be pretty much like your biscuits - the ingredients are more or less the same. Our dumplings float in liquid too and can be cooked with stews. I have just googled a recipe for dumplings in the US and they look pretty much the same as ours and the ingredients are similar - but we wouldn't add the bit of sugar listed in the US recipe. Every time I've tried a scone, they've been hard and crumbly. Is that normal, or am I getting bad scones? I've never heard of sugar in dumplings. But I never, ever put sugar in my cornbread either. IME, they used sugar way more up north and in the east than where I grew up (Texas). Our mom, grandma, etc. never put sugar in things like macaroni salad, either, and when I tried those things in other regions, they were ickily sweet. Same with cornbread.
|
|
|
Post by mollycoddle on May 9, 2015 0:03:40 GMT
I always get a little tickled when I see these kinds of lists...regionally southern dishes are always included. Grits seem to be pretty darn controversial. As y'all probably know by now, grits are on my list of top 10 favorite foods of all time. Done right, they are damn near perfection in a bowl. I just don't get grits. I wonder if they are an acquired taste.
|
|
|
Post by hop2 on May 9, 2015 0:04:49 GMT
I wouldn't say "hate". You won't find biscuits and gravy or grits on a breakfast menu here in Canada unless it's some new trendy upstart, lol! Frito pie is not a thing here, but my SIL adds those toppings to a bag of Doritos and calls it "tacos in a bag". I can't click through the rest of the list but I'm not sure if root beer is served in other countries. I had an Aussie friend visit once, many years ago, and he had never tried root beer (he found it disgusting, BTW). I love a cold A&W root beer in a frosty mug! Not a fan of floats any more though I loved them as a kid. I rarely ever eat grits out. It's never made right. Too runny, not sweet. And then they even try to put that horrific white gravy on it. Blech ( you can tell I'm not a southerner lol ) I prefer form grits, sweet for breakfast. Best made with milk rather than water and maple syrup over the top ( like my dad's great aunt from New Hampshire made it ) so I never ever order grits out. Imagine my surprise to find maple sweetened grits at the hotel in Niagara fall Canada!!!! Someone up there knows how to make grits! ( and now the southerners can all come tell me how gross that is )
|
|
|
Post by greenlegume on May 9, 2015 0:10:38 GMT
I wouldn't say "hate". You won't find biscuits and gravy or grits on a breakfast menu here in Canada unless it's some new trendy upstart, lol! Frito pie is not a thing here, but my SIL adds those toppings to a bag of Doritos and calls it "tacos in a bag". I can't click through the rest of the list but I'm not sure if root beer is served in other countries. I had an Aussie friend visit once, many years ago, and he had never tried root beer (he found it disgusting, BTW). I love a cold A&W root beer in a frosty mug! Not a fan of floats any more though I loved them as a kid. I rarely ever eat grits out. It's never made right. Too runny, not sweet. And then they even try to put that horrific white gravy on it. Blech ( you can tell I'm not a southerner lol ) I prefer form grits, sweet for breakfast. Best made with milk rather than water and maple syrup over the top ( like my dad's great aunt from New Hampshire made it ) so I never ever order grits out. Imagine my surprise to find maple sweetened grits at the hotel in Niagara fall Canada!!!! Someone up there knows how to make grits! ( and now the southerners can all come tell me how gross that is ) Sweet grits? But I totally agree with you that grits are almost never made right in restaurants. I've given up on having good grits anywhere except at home. My DH is not from the south, and he pours syrup all over his cornbread when I make it. It's so horrifying that I have to look away
|
|
|
Post by anxiousmom on May 9, 2015 0:15:28 GMT
I always get a little tickled when I see these kinds of lists...regionally southern dishes are always included. Grits seem to be pretty darn controversial. As y'all probably know by now, grits are on my list of top 10 favorite foods of all time. Done right, they are damn near perfection in a bowl. I just don't get grits. I wonder if they are an acquired taste. Maybe? Also, I know that it is not that common for most restaurants to get grits right and if that is all a person has had experience with, I can see why they aren't well appreciated. But my mama's grits? Oh my...it is isn't quick, takes a while, she uses half and half instead of milk, plenty of salt, and butter out your ears. They might change your mind about grits. I rarely ever eat grits out. It's never made right. Too runny, not sweet. And then they even try to put that horrific white gravy on it. Blech ( you can tell I'm not a southerner lol ) I prefer form grits, sweet for breakfast. Best made with milk rather than water and maple syrup over the top ( like my dad's great aunt from New Hampshire made it ) so I never ever order grits out. Imagine my surprise to find maple sweetened grits at the hotel in Niagara fall Canada!!!! Someone up there knows how to make grits! ( and now the southerners can all come tell me how gross that is ) And no sugar. No no no. Grits are not meant to be sweet.
|
|
|
Post by Karene on May 9, 2015 0:16:43 GMT
We grew up with peanut butter. My husband and I only like crunchy and I always get Kraft. But both our sons do not care for peanut butter and never have. We used to have Jello quite a bit for dessert while growing up but I don't make it for my family. I make sloppy joes from scratch and have no interest in trying it out of a can.
|
|
|
Post by gillyp on May 9, 2015 1:09:12 GMT
Peanut butter and jelly sandwiches on white bread have been available in my kitchen for at least 30 years. We used to be able to buy peanut butter with Nutella swirled through it but I've nor seen that for a while. Good job too! I could eat a jar a day with a spoon.
As others have said, our scones sound like your biscuits. I make savoury scones for a cobbler topping on a spicy stew but don't fancy the idea of your white gravy. We can have cheese scones too for savoury and sweet scones usually have sultanas and sugar in that taste best with jam (jelly) and thick cream. Someone mentioned crumbly scones. They can be a little crumbly but it sounds like those were too dry or stale.
We have different types of pudding here. Sweet pudding = dessert or savoury puddings that are usually oatmeal, spices, suet, rusk, some meat and shaped like a sausage. The recipes vary but you can get red pudding, white pudding and my favourite black pudding which gets it's colour from blood in the mix, usually pigs blood. It sounds disgusting but is great as part of a traditional English breakfast - bacon, eggs, black pudding, fried bread, mushrooms and tomatoes. Yum!
|
|
|
Post by greenlegume on May 9, 2015 1:17:37 GMT
anxiousmom, your mom's grits sound a lot like my grandma's grits She always used milk (back in the whole milk days), with plenty of salt and butter. Also, only 3Minute Brand. I can hardly ever find 3Minute brand grits anymore. Boo. And southern cheese grits, or jalapeno cheese grits will change anyone's mind. Even my grits hating DH will eat and enjoy those. I try to make them once a year-usually at or around Christmas.
|
|
|
Post by anxiousmom on May 9, 2015 1:20:25 GMT
anxiousmom, your mom's grits sound a lot like my grandma's grits She always used milk (back in the whole milk days), with plenty of salt and butter. Also, only 3Minute Brand. I can hardly ever find 3Minute brand grits anymore. Boo. And southern cheese grits, or jalapeno cheese grits will change anyone's mind. Even my grits hating DH will eat and enjoy those. I try to make them once a year-usually at or around Christmas. Mmmmm, cheese grits. Oh my. I don't make them very often, but there is something about the combination of fried fish and cheese grits that makes me very, very, very happy to know how to make cheese grits. I don't know 3minute brand...I'll look and see if I can find it around here.
|
|
Deleted
Posts: 0
Jun 23, 2024 19:30:42 GMT
|
Post by Deleted on May 9, 2015 3:38:17 GMT
Cheese grits with some fried green tomatoes. So, so bad for you, yet so incredibly yummy
|
|