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Chicago Deep-Dish Pizza
The idea of baking a half-cooked pizza originated in Britain. Chicago Deep-Dish Pizza uses the same technique, but it’s completely different. You fry cornbread in olive oil until half-done; then, you spread cheese, tomato sauce, meat, or other types of toppings over it. You can try this famous pizza in many restaurants in Chicago.
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New Mexico Green Chilli
The best way to get to know New Mexico’s culture is to try its green chilli peppers. They cook them throughout the state. In the chilli, besides the main ingredient, you add fresh pepper, tomatoes, potatoes, garlic, and beef or pork to the dish.
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Maine Lobster Roll
It’s an art form to prepare a flawless lobster roll. You can toast, steam, or bake the bread rolls before filling them. You can replace mayonnaise with melted butter. Finally, you can choose to use meat from the claws or from the tail to prepare this treat. However, no matter what you choose, this sandwich will perfectly brighten up a summer evening on the Atlantic coast.
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Vermont Maple Syrup
Canada may claim the maple leaf as its symbol, but Vermont, not Canada, produces what many say is the best maple syrup. Vermont is the largest producer of maple syrup in the USA; in fact, about 5 percent of the world’s total maple syrup supply comes from there. If you go in March, you’d get to see how they harvest the maple sap from venerable maple trees. There’s no sense in describing its taste… just try it.
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Kentucky Bourbon Whiskey
Despite the fact that the law says that you can make bourbon anywhere in the USA, about 95 percent comes from the “bluegrass state” of Kentucky. In fact, Kentucky’s Bourbon County gave its name to this type of corn whiskey (popularly called the “Spirit of America”). They’ve distilled hooch here for more than two centuries. Today, people all over the world know what bourbon is and millions come to Kentucky to get it.
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Philly Cheese Steak
Pat Olivieri, the founder of Pat’s Steaks, originated the recipe for Philly Steak sandwiches in the 1930s. This sandwich is very nutritious. It consists of a crispy oblong Italian-style loaf with chopped steak sprinkled with grated cheese or Cheese Whiz, usually with added onions.
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New Orleans Beignets
A trip to New Orleans isn’t really complete unless you visit Café du Monde, where you can sample fresh doughnuts sprinkled with powdered sugar. No doubt, Louisiana is the world standard for doughnuts. The usual fare is classic doughnuts without fillings, but you can find doughnuts with chocolate and fruit fillings.
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New England Clam Chowder
If in Boston, you need to try this creamy shellfish soup, usually prepared with seafood, potatoes, celery, onions, and cream or milk. The classic Massachusetts recipe strictly prohibits tomatoes, but they do show up in Manhattan Clam Chowder. Annual festivals occur in Boston, where restaurants compete in making the best soup.
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Texas Barbeque
Texas cooks make barbecue from beef, usually the shoulder. They rub the meat with pepper, salt, herbs, and other seasonings and let it sit before cooking it. You use a low fire in a charcoal grill (usually covered), so the process is rather slow.
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New York Pastrami on Jewish Rye Sandwich
The origins of the pastrami (a form of smoked beef) sandwich are in Romania, the recipe came to the USA at the beginning of the 1900s. The best place to enjoy this sandwich is Katz’s Deli, which deserves its motto… “Here the sandwiches are the best”.
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Editor:
The original list had twenty items, but I cut it to ten to eliminate unusual or odd foods and only include iconic “American foods”. I kept the original notes as is; even when they were a little wrong… after all, it’s a RUSSIAN take on iconic American food. My least favourite on this list? Without a doubt, it’s the Deep-Dish Pizza. It isn’t really pizza… my vote is for a classic New York-style pie. Mind you, I don’t hate anything on this list… but there are some that I could take or leave (mostly, leave). My vote for the fave on the list? Why, Pastrami on Jewish Rye (with horseradish mustard, if you please… the rye bread has to have caraway seeds in it), of course… pastrami rules the popular food roost and don’t you forget it!
After looking the list over, I realised that the list mirrored my own preferences… the best-liked last and the least-liked first. Who woulda thunk it…
BMD
Voices from Russia 
Ajamu Baraka: “The Capitalist Class Couldn’t Care Less That Trump’s a White Supremacist”
Tags: Ajamu Baraka, bigotry, Capitalism, discrimination, Donald Trump, establishment, political commentary, politics, race, racial discrimination, racialism, racism, Republican, right-wing, United States, USA
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Understand this, the capitalist class couldn’t care less that Trump’s a white supremacist, hell, they’re white supremacists, too, just not as crude. They don’t even care about democracy because they know that there’s no democracy in the USA… just political theatre every two and four years. Their anger at Trump was at his opposition to TPP and his threats to disrupt neoliberal order. That’s what Russiagate was all about at first until they saw that they could use the Russia issue to constrict information and political discourse and pre-empt radical opposition, especially amongst the youth. Now, they’re seeing even the idea of running outside of the two-party hustle as being possibly subversive; if you question US warmongering, you’re a “Russian agent”. Very slick.
2 March 2018
Ajamu Baraka
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