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Northeastern US: Cold water seafood. Maine lobster, steamer clams, cherrystones, mussels, codfish and haddock, flounder, calamari, scallops, all in abundance. Any decent restaurant that serves fresh seafood will leave you wanting more. Americans tend to keep it simple when it comes to seafood prep whereas the Europeans create more complex dishes in which the subtleties of the fish get lost.
Ok, you claim cold salt-water seafood, so I think we could claim cold fresh-water seafood. Zander, perch, pike, char, trout, vendace and freshwater whitefish.
Northeastern US: Cold water seafood. Maine lobster, steamer clams, cherrystones, mussels, codfish and haddock, flounder, calamari, scallops, all in abundance. Any decent restaurant that serves fresh seafood will leave you wanting more. Americans tend to keep it simple when it comes to seafood prep whereas the Europeans create more complex dishes in which the subtleties of the fish get lost.
Also, American fruit pies.
And New York bagels, which are just as good in North Jersey.
The pizza is better in Italy.
Hey, west coast has good cold water seafood too; Dungeness Crab, Lingcod, Halibut, Salmon, flounder, perch, mussels.
Ok, you claim cold salt-water seafood, so I think we could claim cold fresh-water seafood. Zander, perch, pike, char, trout, vendace and freshwater whitefish.
Montreal makes the best bagels in the world. The variety from NY gets the press because it's a larger, more famous city, but their bagels aren't as good. Montreal style is denser, sweeter, and if you get half a dozen freshly baked out of a traditional wood fired oven I guarantee they won't even make it home, you'll just end up eating them all out of the bag without adornment.
I wonder why we don't see German style bread very much in the US. Brotchen is probably available in areas with large German immigrant populations but compared to Italian and French breads it is strangely absent in mainstream grocery stores.
Maybe because rye is so uncommon in the U.S.? Harvest of rye in Germany is about 25 times that of the U.S. But I don't know whether this is the reason.
Maybe it's the wheat flour that is different? I have heard American flour is ideal for making squishy toast, but less suitable for making bread
After coffee and chocolate, bread is the third most important food export from Germany to the U.S.
Germany:
- Potato salad from different regions
- Döner
- Christmas treats (Lebkuchen, Stollen, Marzipan, Printen)
Not sure whether Germany is the best in preparing/making these foods, but surely among the best.
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