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Of course taste is subjective so this is opinion, there is no right or wrong on what someone likes best so I hope the thread doesn't degenerate into food snobbery *cough* Neapolitan pizza purists *cough* where what someone else likes best can't be right. Also not interested in historical claims about what country invented something, I'm talking about where and how it is commonly cooked and served today.
USA = ribs
I love ribs so can't resist trying them wherever we go, and I've yet to find anything close to ribs cooked in the USA. I don't even care that much about the style, I'll take anything from St Louis spares to Memphis rub to sweet KC, anything and all is better than what I've found served overseas. I'd say the second best I had was grilled pork ribs in the Philippines. Another great thing about ribs = often the best comes from relatively modest sources. Rib shack instead of fine dining.
I'm tempted to throw steaks in the bucket too, I know some people rave about Argentinian/Chilean steaks but I've had 'em and prefer a nice grain fed dry aged bone-in rib eye from USA. X-factor here is the whole Japanese steak thing, I've seen 'em on menus everywhere and in markets in Japan but have never tried so maybe they do steaks better I have no idea. Biggest disappointment for me has been steaks in France.
Of course taste is subjective so this is opinion, there is no right or wrong on what someone likes best so I hope the thread doesn't degenerate into food snobbery *cough* Neapolitan pizza purists *cough* where what someone else likes best can't be right. Also not interested in historical claims about what country invented something, I'm talking about where and how it is commonly cooked and served today.
USA = ribs
I love ribs so can't resist trying them wherever we go, and I've yet to find anything close to ribs cooked in the USA. I don't even care that much about the style, I'll take anything from St Louis spares to Memphis rub to sweet KC, anything and all is better than what I've found served overseas. I'd say the second best I had was grilled pork ribs in the Philippines. Another great thing about ribs = often the best comes from relatively modest sources. Rib shack instead of fine dining.
I'm tempted to throw steaks in the bucket too, I know some people rave about Argentinian/Chilean steaks but I've had 'em and prefer a nice grain fed dry aged bone-in rib eye from USA. X-factor here is the whole Japanese steak thing, I've seen 'em on menus everywhere and in markets in Japan but have never tried so maybe they do steaks better I have no idea. Biggest disappointment for me has been steaks in France.
even tho it isn't kobe/waygu,,,the u s has well marbled grain finished beef-widespread,,,,,much of Europe and Australia has mostly grass fed beef...that doesn't get the marbling as grain-fed
maine lobsters/north atlantic lobsters are a delicacy to me...my favorite food
Anthony Bourdain once said..
If he could bring something from his food travels to US, he would bring a hawker center (like in Singapore) to US.
Singapore does lots of things best..
From noodle dishes to crabs, from buffets (best most glorious international buffet probably in the world, IMO), to Asian seafood dishes.. from stirfried dinner dishes to satays, from international variety desserts to bake goods..
SG, the most convenient melting pot that you can find many different culture dishes in a concentrated location (small country)..
So from Fine French, to Korean BBQ, Japanese to Thai Mookota, from Singapore style hot pot to China Chinese types or Taiwanese shacha kind, or the spicey Szechuan.. from Malay foods to Vietnamese.. Italian to American continental, etc..
SG have it and due to competition, bring out da best!!!
Anthony Bourdain once said..
If he could bring something from his food travels to US, he would bring a hawker center (like in Singapore) to US.
Singapore does lots of things best..
From noodle dishes to crabs, from buffets (best most glorious international buffet probably in the world, IMO), to Asian seafood dishes.. from stirfried dinner dishes to satays, from international variety desserts to bake goods..
SG, the most convenient melting pot that you can find many different culture dishes in a concentrated location (small country)..
So from Fine French, to Korean BBQ, Japanese to Thai Mookota, from Singapore style hot pot to China Chinese types or Taiwanese shacha kind, or the spicey Szechuan.. from Malay foods to Vietnamese.. Italian to American continental, etc..
SG have it and due to competition, bring out da best!!!
I believe he is trying to do just that at Chelsea Piers on NYC's West Side. It is slated to open some time next year. We'll see if he can pull it off. I'm hopeful.
We already have a similar thread going in Food and Drink about the US. This thread was moved to the World Forum, after being started, to capture replies from around the World.
USA: pizza. No, seriously. American style pizza, poled high with meat and cheese. My friends form overseas always want to go out for American pizza.
The entire Thanksgiving feast. But to be fair, we did have a really big head start on that one.
My friends also always want an American restaurant breakfast: omelet, toast, hash browns, bacon sausage, and maybe pancakes, too.
American breakfast is the best! I love going to old school diners to get these breakfasts.
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