Wow. You seem to read a whole lot in meowz's post than I did.

I don't know that adolphs ever had msg. It was Accent that did. I could be wrong. I think their similar packaging and same first letter led to confusions of the brands?

I had one the other night and wasn't impressed. Can somebody please tell me the ingredients? Is Black Crown a rice beer?

I have never in my life used the color as a true indicator of ripeness. It is part of an overall assessment, but the light pressure
test is essential for me.

Perhaps they are. I however really appreciate good "American" food. Just not mediocre American food. That being said, I have an American palate. I enjoy really well made food in particular. However what passes for exceptional might not for someone else. Do you feel that the standard for looking for excellent food has an international standard? I have a west coast taste for Mexican food. I don't know if it would be considered exceptional to say, someone from Manchester,England. I I want really good steak and kidney pie and mushy peas, for instance, how would I know if they are 'excellent'.?

Well, that sounds horrid. I think I've heard lonely ex pat Americans bemoan things like corn bread mix, stuffing mix. Root beer, Peanut butter, Ice, and new york deli meat, and mexican food. Mexican food to some Americans is on par to good curry for UK folk. Some people really want GOOD mexican food. Not just sub par mexican, but good stuff and find it wanting in the UK. I know for a fact I could never make a curry to standard. I just don't have an organic enough feel for it.

On the contrary mwhitmore, I think your post is fascinating. I've never thought of that angle before.
I read a British Mom Blog recently where she listed her weekly meals and they seemed pretty standard fare. Stuff I'd see in the US. A hamburger style strognov. Tacos. Turkey meatballs, wraps, chili, pizza. She had one page dedicated to what she called "American pancakes" with a recipe. Many of her followers read this one closely as they seemed to think it was a difficult specialty that they had trouble getting correct. She also had a recipe including peanut butter on something, which was interesting. Peanut butter making stealthy inroads? We often hear of specialty UK stores or international aisles, (I have a local store that includes some Australian and New Zealand items as well, (weetabix, notably). Do they have American food sections in other countries?

jrvedivici, Thank you...Yes,I did see those. But I was hoping for a little cross cultural talk in addition to speaking to an area locally. Forgive me, I'm probably not making myself clear. I like to hear about Cultural differences and ideas and commonalities also.

I'd like to hear from people about where they are from, what regional specialties they like from where they are, and learn more about food cultures.

I think Minestrone is a simple vegetable soup. Like spaghetti sauce, probably everyone has their own versions. There are bread soups like Ribolita, but I wouldn't class either Minestrone or Tuscan Bean Soup under that category.

Homemade refried beans (with lard) are true comfort food. I don't make them often, but they are so delicious. Canned? Does nothing for me.

Didn't know it was an option!

Well, no problem there. Not a single grocery store in my area carries beef shank.

I've never heard of "meat and three" till just now.

I think that is correct. Otherwise it would't have it's own name to describe it. As in Cal Mex also.

On the advice of someone, I went looking for beef shank for a stew. None of the markets where I live sell them. I was able to find them in the 1 inch steak form with a bone in the center at a hispanic market. Floured them, braised them for hours till they were fall off the bone tender. The stew was thick and rich and flavorfull. No odd or gamey taste to them. They were gristly, but the long cooking broke it down quite nicely. I'm sold on beef shank over chuck steak or other stew meat that is sold.

I don't remember a "Most frequent" I do remember Tuna casserole and liking it. Pork chops with apples, or warm applesauce. Meat loaf. Spaghetti. Tamale pie. Meatballs and egg noodles. 60's through 70's.

What is sos?

If it's a question of omelet over scrambled, I actually like scrambled with stuff added if wanted, like cheese and veggies or meat. I think I like that better than Omelet. But a really well done omelet is good too.

Any kind of brown or crisp in eggs makes me gag. I like them tender and soft.

have different kinds of meat cuts. It's fantastic. They don't look like anything I'm used to, but different cuts mean different recipes and cooking techniques. What do I need to know?

I believe that 'Tostada' is just a word that describes. Something toasted crispy. In California, we call a crispy corn tortilla with toppings a tostada, but really it's a regionalism. So, too with what constitutes 'tacos'. Tacos are probably defined by a corn tortilla with filling. Whether it is folded, fried or or rolled are incidental regionalisms. Here in the west, soft tacos, corn tortillas grilled dry or with some grease till soft and then filled are a delicacy.

Hmmmm. California raised here. Where Tex Mex was kind of the original form before it evolved. To me, Cal-mex has an emphasis on fresher or less cooked ingredients. Ingredients closer to their original state with seasoning that reflects that: Fresh garlic, cilantro, foods that are more in their raw states, such as pico de gallo, frescas, ensaladas.
TexMex seems heavy on cooked ingredients, flour tortillas, heavy sauces, heavy on the cheese. The TexMex seems heavy. Heavy in appearance, in flavor, feel, texture and overall. Heavy, cheesy, saucy. Cal Mex, seems less cheesy, less saucy, less heavily cooked, more corn tortillas,more raw onions, cilantro, lime, tomatoes, more fresca in style.

Actually Adelle Davis touted Brewer's yeast which a bit of different animal all together.

To me, Oleo is just margarine. Nothing special. but no, I don't ever have margarine or canned fruit cocktail or instant rice or Jello. or Lipton tea. Onion powder has made a comeback for me. Great for low sodium cooking.

In general, I don't use the spice packets, and haven't found an incredible differences in noodle qualities when I've tried other brands. Maybe my ramen palate is not developed enough.

I love a runny yolk but gag on crispy bits of egg whites, so I prefer a "just right" poached eggs, which most American Restaurants have no CLUE how to make. To me, a 'Just right" poached egg is a delicacy.