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Old 03-24-2003, 12:42 PM   #31
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No preference for ethnic foods or otherwise, and for the record, no aversion to "American" cuisine or "Canadian" cuisine, oldcoot! :)

Would like you to define American cuisine, though, just for fun. :?
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Old 03-24-2003, 04:15 PM   #32
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Typical Canadian (I married one of them - Toronto type).

American cuisine? Well, let's see. I think we can legitimately include hamburgers, even if they do have a German name. Mmost foods containing such goodies as corn, tomatoes, potatos, among others indiginous to the Western Hemisphere are rightfully "ours", even tho' other groups have made some great variations on their use. Apple pie sure beats Apfel Strudel - and it's widely touted as American. How about chop suey and Sourdough French bread? Hey, BBQ steak is not attributable to any other grooup so far as I know! Mexico's wafer thin carne asada is definitely not the same.

Oh, but you said "define", didn't you? Hmmm.

How about: "Those foods that tend to be common in most American households, often consisting of variations of the cuisine of other ethnicities."

Since fire was not originally used by Man here, I guess it is probably arguable that all our recipes are derivations of that which came before in other places. But that is the same as saying there are not Americans, as all of us - including our so-called "Native" groups, came to North America from elsewhere.
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Old 03-24-2003, 09:12 PM   #33
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Not sure what a "typical" Canadian is especially since you are basing this generalization on someone from Toronto! Being a Vancouverite I naturally participate in the usual west coast/east coast rivalry of course. Nice definition of American cuisine. I would say:

" Food created in America and primarily influenced by the nations history and local ingredients."

Which brings us to our little dinner club. I will start looking for recipes that are challenging but not intimidating, complicated without being tedious, and interesting enough that we amateur chefs desire to try it! Stay tuned....
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Old 03-24-2003, 09:24 PM   #34
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Yippee - it sounds like we're off and running with our cooking club - can't wait for your menu coco!!!
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Old 03-24-2003, 11:19 PM   #35
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Umm- Coco - could you include one more item to you recipe criteria? How about "tastes good"???


And I haven't based my opiniion of Canadians solely on my wife: there's Peter Jennings and Alex Trebek, too, y'knopw!
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Old 03-24-2003, 11:42 PM   #36
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Oldcoot! What do you think I was going to suggest? Bran Flakes Marinara? Swiss Chard Cream Pie? Tripe Gelato? Of course, whether anything tastes good will remain to be seen once we cook it. I suggest a rating system, a la Michelin star, but with 4 stars instead of 3.

1 Star: edible, digestable, but never want to eat it again
2 Star: OK, mediocre, would eat if gun was held to my head or on desert island
3 Star: would repeat but edit recipe more to my liking
4 Star: Fantastic, perfect, loved it, wouldn't change a thing.

(Just kidding, I don't really think that with all the opinions that we all have, that a simple rating guide would work for us!)
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Old 03-27-2003, 11:56 PM   #37
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Hi everyone, (kitchenelf, oldcoot, carnivore)

I haven't forgotten and am currently looking for fun recipes. Salmon tartare perhaps, or beef wellington? I am still looking and will come up with a few. Should be fun!

Coco
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Old 03-28-2003, 10:33 AM   #38
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Or beef tartar and salmon wellington! 8)
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