Americans are an intriguing mixture of society and culinary enthusiasts. We love sushi, Chinese and Mexican food, Italian bistros, and coffee drinks, but there is little surprise when it comes down to everything. We buy comparatively different things that have been around for a very long time, given how we go through adolescence with them, they are served in school halls, and they are around every corner.
Overall, there are no curves here, and this summary has changed little over the years, so what about starting with America's Big 10 Favorite Foods (no vegetables in sight):
Hamburgers – since the important White Castle opened, we have been trapped
Hot dogs are American food
French fries – there is little that can do to develop these
Oreo Cookies – Chocolate Chip Dear Friends
Pizza – trim shops but basic leftovers are still
Soft drinks – like a country, we swallow them all day (not really food, but rather hello)
Chicken caresses – we understand what a modest natural way of life it all began.
Ice Cream – Thanks to Gourmet President Thomas Jefferson for this
Donuts – breakfast of champions
Potato chips are our # 1 snack, no doubt about it
Mac and Cheddar (Thomas Jefferson introduced this, of course)
Apple Pie – Has Been Used in Design for Centuries
Non-alcoholic drinks :
Cola – since the discovery of the main source of sparkling water, they have retained their status.
Lemon and Lime Drinks – Ever since Americans discovered lemons, an effervescent assortment of old lemonades.
Dr. Pepper's first idea to become a useful tonic (like cola) is to have a loyal following.
Berries – since a person began to pick wild berries in forest areas (this is a die roll, a couple of checks will fight bananas or apples)
Apples – easy to create and move
Bananas – no washing required
Grapes – the cost can be different, but at the same time great, especially without seeds
Broccoli – credible inquiries here; anyway, a couple of polls are required.
Corn is probably the first closest vegetable to America and is still there.
Potatoes – thanks in no small part to French fries and potato chips
Tomatoes are the basis for ketchup (our main sauce), subsequently sourced from various food sources.
Green beans – what's not to like?
Sweets (nothing unexpected, all five of the best chocolate-based):
M & Ms are mainly associated with
Reese Peanut Butter Cups
Snickers – peanuts, caramel – nougat – all the best
Hershey's – Milk Chocolate Bar – May Not Contribute
Keith Katz – crispy and hilarious
Candy Corn – for Halloween for sure
Ice cream flavor :
Cookies N ‘Cream – a bit of a splash from Oreo
Chocolate is essentially an extension of America's relationship with chocolate.
Mint chocolate chips – invigorating
Vanilla is so versatile and the basis of various treats.
Cookie Dough – In general, the fledgling is different from basic vanilla.
Unlike most classes, the cost is significant for seafood:
Shrimp that are truly superior to conventional shrimp would certainly not be more visible to use if the costs were lower.
Salmon – the second dropped out (but by and large, the most visible in the cafe)
Tuna is a revered sandwich that adapts like devouring
Tilapia – most of the time called “dirty,” is the prevalent sense, easy to prepare.
Cold Grain Bestsellers :
Cheerios – honey-nut and simple
Frosted Flakes – sugar newly added to old corn drops
Mini wheat – also worn out wheat – is undervalued and more modest in size than unique.
Special K is promoted as a “diet” food, and we can fool ourselves if we don't add sugar.
And Starbuck has a Frappuccino rule:
Triple Mocha Frappuccino – there can be no excess chocolate
Frappuccino coffee – the main thing that started it all
Double Chocolaty Chip Creme Frappuccino – It's pretty hard to get confused here
Caffè Mocha – Destroys Latte – Needs Chocolate
So the problem is obvious to everyone. As a foodie country, we are currently moderate and in a terrible cycle as we stick to our old standards of convenience, value, intimacy, and wholly unusual taste. That said, don't we love living a substitute life when we watch cooking shows, devour cookbooks, and feel brave when we constantly visit ethnic restaurants. However, in an alternative country with different establishments and cooking styles, a comparative range of food products is a prerequisite. Furthermore, we do not seem to be getting into gourmet cooking. In any case, we will reliably take advantage of our nearby food sources beyond what many would deem possible. Moreover, it approves of us.