What to make for an All-American meal in France?
I’m spending my semester with a host family in France and they all really want me to cook an American meal. I want to, but I have no idea what to make. I need a main course, side dishes, and a dessert.
So what do you all think would be a unique, typical, American meal? (fyi: I’m from New York State, I know the region frequently matters on this. For example, though awesome, I’m not going to make creole food, that’s not something I would have back in the states.)
Any suggestions are welcome!
All of the people who answered have very creative answers, but fail to realize that some if not all there suggestions are impossible in France, they do sell the crap that is normal in the US, I would go for the apple pie, but use a selection of french apples, fried chicken is another idea, even a spaghetti with meat sauce, Europeans are not familiar with the US style meat sauce or meatballs.
I am a former chef from Canada and cooked in Hotels and was in France for awhile in the mid 1990′s, and try something that is easy and you can handle, if you could get you hands on some smoked deli meat to make a reuben sandwich there is another idea, but US style corned beef and pastrami is hard to come buy but french cooked ham would be a good substitute.
Breakfast Cook-Off, Cajun vs Canadian (PT-2)
Well, this is my humble submission to the ‘South vs North, Breakfast with Booze’ contest. Rumour has it that JB had a bit of assistance from the wife. No worries, it’s all for fun. No prizes, Jack! Extreme Language!!!
Duration : 0:7:8
what exactly are clams?
and how do they taste? I am curious because I was watching food network and they had a show where the guy was trying fried clams and I was just curious to try them. I am not a big seafood fan but I like cajun shrimp and tilapia and crab cakes.
and to this jackass who said oysters, I didn’t ask you all that so you could have kept that dumb ass answer to yourself.
and you spelled it wrong!
A clam is a kind of mollusc that has a shell divided into two pieces called valves; in other words, a clam is a bivalve mollusc.The word "clam" has no real taxonomic significance in biology. However in the USA the word can sometimes be used to mean any bivalve mollusc. It can also be used to mean a bivalve other than an oyster, mussel, or scallop, and that has a more-or-less oval shape, or a freshwater mussel.
The word clam is also very often used to mean any one of many edible bivalve species which live buried in sand, hence, "digging for clams" or clam digging. Not all edible clams are round or oval in shape: the razor clam has an elongated shell whose shape suggests a straight razor.
In October 2007 an Arctica islandica clam caught off the coast of Iceland was discovered to be at least 405 years old, and was declared the world’s oldest living animal by researchers from Bangor University.
A clam’s shell consists of two valves which are connected by a hinge joint and a ligament that can be external or internal. Two adductor muscles close the shells. The clam has no head, and usually has no eyes, (scallops are a notable exception), but a clam does have kidneys, a heart, a mouth, and an anus.
Clams, like most molluscs, also have open circulatory systems, which means that their organs are surrounded by watery blood that contains nutrients and oxygen. Clams eat plankton, and they themselves are eaten by small sharks and squid.
In culinary use, the term "clam" most often refers to the hard clam Mercenaria mercenaria but it may refer to several other species such as the soft-shell clam, Mya arenaria. Clams can be eaten raw, steamed, boiled, baked or fried; the method of preparation depends partly on size and species. Clam chowder is a popular soup in the U.S. and Canada. In Italy, clams are often an ingredient of mixed seafood dishes, or are eaten together with pasta.
The Maxima clam Tridacna maxima, a species of giant clam, is popular with saltwater aquarium hobbyists.
The Moche people of ancient Peru worshiped the sea and its animals. They often depicted clams in their art.
Hope this helps! =)
why is cajun food so spicy?
I’m doing a project about Louisiana food and i really need this question answered! please help me any websites or personal opinion is great thanks
when Cajuns moved from Canada into Louisiana they we poor country folks.and the land on which they settled was not the best..usually in the swampy areas…where most foods they were accustomed to eating would not grow…so they ate what was available to them and things that could be grown in that area,,like alligator…and rice..and okra…as time went by the food was influenced by other cultures like the Spanish and native American,,who introduced the heat factor to Cajun cooking.
What is creole food? How is different than cajun food?
What is creole food? How is different than cajun food?
I always hear people use the word "creole" and "cajun" as if they are the same thing but I know they are not the same.
Please be specific in your answer and you will get 10 points.
** What are the origins of Creole?
**What are the origins of Cajun?
*****
Creole food has more of a distinctive French influence (French seasonings and French cooking techniques). Of course, the French settled around the St. Lawrence River in Canada many years ago. When the French were warring with the British there, many French Canadians of that era migrated from the St. Lawrence River valley to other parts of the world, including what is now Louisiana in the United States. They brought with them their cooking methods and integrated them with the cooking methods of the people already inhabiting the Louisiana region. The result is Creole cooking. Creole cooking relies very heavily on the use of seafood, including native craw fish. It is indeed similar to Cajun cooking, but with a more distinctive French influence. Both forms of cooking are products of two or more cultures’ cuisines melding or blending to create a new cuisine. Both Creole and Cajun cuisines are common and popular in Louisiana and surrounding areas.
CMN Video: Prince Edward Island Seafood
Chef Michael Smith joins Chef Mark for a discussion of the bountiful foods of Prince Edward Island, Canada, and shares 2 quick and easy recipes using the amazing fresh seafood of the province: Beer steamed mussels and Creamy dilled pasta with smoked salmon.
A production of the Culinary Media Network.
www.culinarymedianetwork.com
Duration : 12 min 10 sec
What do people say Cajun and Creole food are the same?
It’s not the same it’s two totally different cultures both similar but different.
Creoles are historically linked to the Francophones : French/Spanish & French/African descent, in that order who settled in Louisiana. The Cajuns come from the Arcadians of French Canada; settling also, in Louisiana; to put all this briefly.
What does Cajun mean? What is the Cajun culture all about? Do you know what their cooking is all about?
It’s from the French that settled in Canada. Some of them moved down to Lousianna.
Canadian…
Canajian
Cajian
Cajun.
What is a good fish to subistitute for cat-fish in recipes such as gumbo?
I have become interested in trying my hand at Creole and Cajun style cooking, and have seen some intriguing recipes that call for the use of cat-fish. However, after searching some local specialty fish shops and markets ( here in Vancouver, Canada ) I have come out empty-handed. So what is an appropriate substitute for cat-fish in this sort of dish?
I think any firm-flesh fish would work well. Orange roughy or tilapia would probably work. Also, gumbo is delicious with just chicken or a combination of chicken, oysters and shrimp.
Also, be sure to make some spicy cornbread to go with it. Yummy!