best foodsUSA FOODS

USA Cuisine

Europeans should be aware that genetically modified foods are very common in the United States and are not labeled in any way. Foods that are not labeled “natural” (organic), especially fast food, are often genetically modified.

What to eat

Sandwiches. Usually prepared on the basis of wheat, rye bread, bread from coarse whole meal or whole meal rye flour, buns or bagels or flat cakes. The classic filling is a mixture of chicken, tuna and eggs; smoked salmon and cream cheese; corned beef or smoked beef.

The layered sandwich consists of three slices of toast with a layer of turkey, lettuce, tomato, bacon, and sometimes cheese. And names like hoagie, hero, submarine, po’boy, and grinder mean the same thing: a sandwich made from a long loaf with meatballs, sausages or ham, cheese, salami, onions, lettuce, peppers, tomatoes, and olive oil. oil.

Soups. Vishay Soup is originally from New York and is a potato and onion stew served cold with fresh cream; another classic American soup is | clam chowder, a favorite in New England.

Salads. Many American restaurants have a self-service counter with a wide selection of greens, side dishes and breads. From seasonings, you can choose tomato French “Thousand Islands” (Thousand Islands): mayonnaise, ketchup, hard boiled eggs; Russian: mayonnaise and spicy tomato sauce; Italian: olive oil, vinegar, garlic and herbs or Roquefort.

Meat salad (chef’s salad), which can be ham, cheese and chicken meat, is a whole meal; spinach salad with mushrooms is considered an American classic; Caesar salad includes romaine lettuce, Roquefort cheese and raw egg dressing; raw coleslaw is often served with sandwiches. In addition, chilled pasta salad, which also includes fresh vegetables or seafood, is very popular.

Meat. The steak is still in the first place: it is served in huge pieces, and the meat itself is almost always tender. At steakhouses, you usually pay a fixed price for meat, fried potatoes with sour cream or French fries, salad from the self-service counter, and in some cases a beer or two or wine.

Fish and seafood. Fish, mollusks and crustaceans are mostly of excellent quality: these are marine fish from the eastern, western coasts and the Gulf of Mexico, and freshwater from mountain streams and lakes. Pay special attention to red snapper, bluefish, marlin and swordfish. Seafood includes blue crab and sand shell (especially from Maryland), California crab and American lobster.

Vegetables. Nowadays, when everyone is aware of the importance of a healthy lifestyle, a lot of all kinds of natural vegetables are offered, including those from peasant fields. Specialty shops and restaurants are open almost all week, where you can buy products for simple vegetarians, strict vegetarians and those who adhere to a gluten-free or dairy-free diet at quite reasonable prices.

Cheese. Swiss, Dutch and English cheeses are produced in the states of Wisconsin, New York and Vermont; the spicier varieties are close to their European counterparts. French cheeses imported or reproduced here are often pasteurized too long to taste like those made across the Atlantic, and herbs and garlic are added to higher-fat milk varieties. A cheese table is often offered in French restaurants, and bars with cheese and wine are also becoming widespread.

Dessert. In the production of ice cream America has no equal. New shades of taste are constantly being invented, delivering real pleasure to the sweet tooth: here are mint, and peanut butter, and applesauce, and cinnamon, and vanilla is often put too much. Putting it on a fruit pie, you get an ice cream pie, called a la mod. But beware of overeating.

Other well-known American desserts include “red Betty” – a kind of crumbly chocolate cake with nuts, and all kinds of pies, including apple, cherry, walnut, and chocolate cake (Mississippi mud pie). At the beginning of summer, when there are a lot of strawberries, they prepare an amazing layer cake with strawberry filling.

Local kitchen

The best restaurants in New York are located in the theater district, the East Side, the Upper West Side, or in the trendy SoHo and TriBeCa areas. And do not listen to advice on where to go this year, but weigh all the options available.

The city greatly benefits due to the fact that it has sheltered such a diverse people. When it comes to French eateries, you need to carefully choose between a few real (and quite expensive) establishments and ordinary eateries.

Chinese establishments are much more knowledgeable in their field, especially in Chinatown itself. There are Greek, Spanish, Japanese, Jewish, Mexican, Brazilian, and Indian restaurants. National cuisine is increasingly taking to the streets, where Arabic falafel sandwiches (oil-fried balls of peas and sesame seeds), spicy Indian samosa (triangular-shaped fried patties stuffed with vegetables or meat) or Turkish kebabs compete with local salted pretzels and hot -dogs.

New York’s contribution to world gastronomy began with a hot dog served either with sauerkraut or fried onions, but always with mustard, as was customary from the very beginning. A deli sandwich is an indispensable attribute of Broadway. Varieties include fillings such as turkey, corned beef, smoked beef, bacon, lettuce, and tomato.

New York entrecote is a tenderloin tenderloin and is best eaten undercooked. American oyster goes well with ketchup and horseradish sauce, an indispensable attribute of this dish. Manhattan clam chowder has tomatoes in it (as opposed to New England chowder). Although the cheesecake (cottage cheese) apparently comes from Central Europe, there is still nothing tastier than the Brooklyn cheesecakes and cheesecakes that are sold in Broadway grocery stores.

New Englanders are proud of their cuisine. In Boston, start the day with “homemade” muffins served for breakfast. Most notable are blueberry, cranberry, apple, and nut-date muffins. Or eat pancakes floating in maple syrup for breakfast. Be sure to try the Boston bean stew. Simmered in black molasses with a piece of salted pork, the beans are cooked all day, mostly in a stone oven.

Seafood lovers should opt for fresh-caught lobster off the coast of Maine and Massachusetts. They are boiled in water or steamed with oil or fried on a spit. The oysters here are also excellent, as are haddock, sea bass, flounder and small cod (a type of white fish, usually young cod).

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