classic american combinations

Discussion in 'Professional Chefs' started by mike, Jan 29, 2003.

  1. mike

    mike

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    hello us citizens

    i have a fairly good grasp of european , asian , mexican & english
    classic food combinations but would like to learn more about american combinations. i dont think ive ever seen an american restaurant menu or cookbook that wasnt full of interesting things. i am revising a menu soon and would love to incorporate
    something homeley & traditionall and uncomplicated for use
    professionally and at home... thanks
     
  2. suzanne

    suzanne

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    Do you mean something like the Southern "meat and three" (3 veg and/or starch sides)? Or more specific combinations such as meatloaf and mashed potatoes, fried chicken and mashed potatoes, or steak and baked potato? (Gee, we sure like potatoes, don't we? :lips: :D )

    You might have a look at the menus on Amazon.com from restaurants all over the U.S.
     
  3. chef1x

    chef1x

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    Turkey and cranberry sauce?

    Corn on the Cob?

    Sadly, potatoes are just in about every classic americana dish:)

    Oh well, I would personally look into the more regional stuff, like Suzanne suggests,

    pigs feet and collared greens?

    Barbeque, hello? No where else on earth will you find the BBQ of the South.

    Cowboy food is great. Sub beans for potatoes. I love the "traditional" food in the Southwest.

    What you generally read as traditional is actually old-style "farmer" food from the 50's and prior. Relying on cash crops and inexpensive mass-produced ingredients. It's what we were always taught to consume. Things have certainly changed a lot. Kind of what the U.K. has experienced in the last 10 years or so.

    Let us know what you find, I'm interested in the subject.
     
  4. mike

    mike

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    hello suzanne & chef 1

    thanks for posting

    just off to explore the menu website
    i like working with herbs & spices including rubs & marinades
    & am looking for those sort of combinations with meat & fish.

    regards
    mike