Food that Only America Could Have Invented

1. Hugh
   July 4th, 2008 at 1:24 am

   what a joke, thats just a bacon wrapped ancient roman “5 in 1″ dish with cheese, its not american!

2. Evilbeagle
   July 4th, 2008 at 2:13 am

   Hugh’s right. And they still do the bird inside a bird thing in England for major Christmas meals.

3. Evilbeagle
   July 4th, 2008 at 2:14 am

   I meant to add that it’s been done here since at least medieval times, possibly Roman if they were wealthy enough.

4. bikeshed
   July 4th, 2008 at 2:20 am

   Actually, the Arabs may have got there first…a traditional bedouin wedding feast serves a camel on a massive bed of rice…the camel is stuffed with a cow which is stuffed with a goat which is stuffed with chickens which are stuffed with eggs, nuts and fruit…of course, only bling-bling bedouins could afford such a lavish outlay…

5. Moodindigo
   July 4th, 2008 at 2:48 am

   Gotta love the denizens’ of the internets affection for accuracy these days!

   I had a nested bird roast at a function once (goose, duck, chicken, partridge I think). Served with a plum gravy. It was possibly one of the most awesome meals I’ve ever had.

6. Evilbeagle
   July 4th, 2008 at 3:46 am

   So we have established, at least, that it’s not an American invention, except for possibly the deep frying part.

7. Polx
   July 4th, 2008 at 3:51 am

   The House of Tudor did this with a Swan as the outer bird, finishing with a song thrush.

   And they didn’t invent it, it was an old idea even then.

8. jackhynes
   July 4th, 2008 at 5:05 am

   It’s true Britain has been perfecting the *12* bird roast for a good long time now. As far as I remember it includes a pigeon as one layer!

9. cooties
   July 4th, 2008 at 11:13 am

   Since we’ve established the US didn’t invent it, I’d like to say I’ve made turducken. One step not mentioned - you have to bone the birds first, without destroying them. Not that easy. Also, you layer stuffing in between each bird. When it’s done, it looks like a large turkey and when serving it, you ’surprise’ your guests by cutting straight down into the bird displaying the ’swiss log’ effect of the layers.

10. Rosi
    July 4th, 2008 at 1:21 pm

    Yup, they served a twelve bird roast in the dining hall at St. John’s university when I went there with my dad on a school reuninion sort of thing a few years ago. I can’t remember every layer, but there was definitely turkey, duck and chicken, and goose, and pidgeon. I can’t remember all of it, but it tasted pretty good.

    And I don’t think S’mores are uniquely American… when my grandma was younger they used to eat chocolate biscuits with melted marshmellows at girl guide camping trips (which are the same as this as far as I can work out)… this would have been in the forties. She was the one who taught it to me.

11. Rainbow
    July 4th, 2008 at 3:28 pm

    I don´t care from where it is, as long as it is tasty.

12. pharmacopaeia
    July 5th, 2008 at 6:36 am

    Turducken, not so much. Custom built turkey deep fryers? Now *that’s* American!

13. Aniese
    July 5th, 2008 at 8:23 am

    Better heading for this post….”Disgusting Tradition that Americans Didn’t Come Up With All on Their Own but Proudly Carry On” or “Would You Like Some Meat with that Meat?”

14. Lenore
    July 7th, 2008 at 1:58 am

    Buffalo wings aren’t nearly as bad as they make them out to be (at least, not in Buffalo). Also… since when is blue cheese dip a “gooey cheese product”? Meh… they’re DELICIOUS!!!!

    Also, am I the only one who found this kind of mean? “As the decades went on and millions of Americans attempted to recreate Ruth’s recipe, they came to a shocking realization: they were way too lazy to actually bake the cookies.”

    Oh, and a Reuben is made with corned beef (and sauerkraut if you’re awesome :D)

15. DOJ
    July 8th, 2008 at 12:21 am

    that article blew my mind…
    i’d never even considered “double battered”

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