u.s. food fantasies

repeatedly, i have been pointing out the absence of certain german foods and products in the united states and the struggle to substitute them. let's turn the tables.

over the years i have come to like certain u.s. brands and other foods which are more frequently around in the united states than in germany. and which i probably would miss on german plates. it's not your typically american bagel or muffin, nor oreo brand cookies, overpriced sandwiches from underground, or black liquids sold by green mermaids that have crept into german eating culture after burgers served under yellow double arches invaded Deutschland.

here's a list of u.s. favorites a bit outside the box (and sometimes regionally confined):

(frog ranch) bread and butter pickles
-- apart from the cute creative brand name, it's the variety of so-called bread and butter pickles that have become a welcome addition to my pickle love. they are sweet but also slightly sour cucumber chips, maybe comparable to marinated beets. as the name indicates they are as common a staple in the can and jar section of each u.s. supermarket as bread and butter are basics in each kitchen. (nevertheless, i miss german-style salt pickles [Salzgurken] and mustard pickles [Senfgurken] on u.s. shelves].

craisins
-- it's like a raisin but in fact a shriveled up, dried cranberry. they are great in morning cereal, muffins, and as a snack. the dark red berries are a bit tarter than their grape relatives if you can find a brand that didn't undo this nice effect with extra high fructose corn syrup.

annie's home grown organic gummy bunnies
-- sweet and sooo softly melting in your mouth! a very good alternative to hard haribos that taste more artificially and have become quite a common sight in the united states. plus, the bunnies more gummy like and better variety than "Bio" bears from the Speisekammer corner grocer in leipzig. despite annie as a pretty common brand in many supermarkets, the bunny treats from the berry patch are harder to get i have been told.

home-made hummus
-- it's certainly to be found in germany, too. and it's not of u.s. origin. but it is much more popular on the this side of the atlantic where nothing beats the chickpea sesame mush that is served in the family of my favorite american.

salty popcorn
-- after an initial shock almost ten years ago when my popcorn world was mono-culturally sugary, i came to prefer the tiny white crystals over the sweeter variety. but be aware, popcorn also comes with artificial butter, garlic, and caramel flavors around here. best to pop the kernels at home to start of with a neutral batch with self-adjusted sprinkling.

rapunzel hazelnut bread spread
-- not only appealing because of the german-sounding name but also healthier than the overall hailed german-associated nutella. in fact, rapunzel was founded by three germans in the 1970s. but i never knew the brand until it showed up frequently on u.s. shelves -- think whole foods chain. rapunzel's version of the spread has a true nutty flavor to offer instead of just a thick layer of sugar in brown disguise. it is hard to find in stores, however.

spaghetti squash
-- other than the typical halloween pumpkins, they are a bright yellow, long-stretched cousin in the family. after scooping out the seeds, the squash just needs to quietly take a 45-minute sauna in the oven before turning its flesh into crunches strands that for color and texture look like noodles. eat it with spaghetti sauce and you'll have one of my favorite fall meals. also try baked acorn squash with brown sugar on its orange flesh or butternut squash soup. there's more than just pumpkin pie to be had for thanksgiving.

quesadillas with sour cream and salsa
--tortillas glued together by cheese with sauteed peppers, onions, and beans. it's interesting to have a slue of latin american foods added to the menu. i never knew the variety of beans out there. and that i could get used to some of them. in that line of thought, burritos, tortillas, tortilla salad, guacamole, and salsas certainly shouldn't be missed either.

avalanche surprise bread
--the craziest breads but right on taste target: huge chunks of dough with whole garlic cloves, onion and bell pepper pieces, tons of curry spice and roasted beets in one version. another one comes with nuts, apricots, and cherries, yet another loaded with mushrooms and potato pieces barely sliced up. plus, the mixtures keep changing. but all are not skimping on the fun parts in the dough, are creatively spiced, and well-baked. in fact, they are so yummy, you will have finished devouring them before leaving the athens farmers market. (in case you can secure a bread among the crowd of fans flogging to the busiest booth at this regular sunday morning gathering of regional foodies.) no wonder, avalanche is among the best three pizza places in town (speaking of athens, ohio). beats even german serious dark bread.

onion rings
-- an old favorite since my days in the wild west but not to be forgotten. much better than the commercial versions, it´s more fun to make them at home with a deep-fryer, starch, flour, beer, salt, pepper and well, big fat cut onion rings. plus, try the beer batter on mushrooms, too.

tapioca pudding
-- similar to sago (to be found in Rote Grütze, a kind of red raspberry-flavor-imitating jello), these funny white starchy balls are great in thickly boiled milk. tapioca pudding is extracted from cassava or manioc roots. it tastes as warm and homey as vanilla or chocolate puddings but with the pearly effect and a unique hard to describe slightly nutty tang.

sweet potato fries
-- a southern staple that despite also being deep fried at least can claim to be healthier than french fries otherwise. it´s just distantly related to white potatoes with stringier, orange flesh and of higher nutritional value with plenty of carotene to produce the vibrant color. again, an easily home-made kitchen project for special occasion.

french toast
-- apropos french, another old favorite for a u.s. breakfast is this slice of fried, soft bread with its buttery, eggy, cinnamony, nutmeggy taste engulfed by a hint of vanilla and topped by the typical maple syrup. there is a german version, called Armer Ritter (meaning poor knight), but it is rather seldom prepared -- at least in my region --, let alone for starting the day.

crackers & cheese
-- it's not about the cheese part. there are more versions available for better prices in germany. it's about the lack to combine them with little crunchy wheat squares. in the united states crackers are often served as appetizers with a layer of cheddar, pepper jack, or muenster to name a few of the most common american cheeses. or habanero jelly to go into the spicier, palate-tickling extreme. in any case, an extensive cracker section would be a nice addition to german supermarkets since we already have the cheeses on stand-by. (and the wines to go along, too). p.s.: Knäckebrot [cracker bread] doesn't count.

any favorites in your pantry or cart? dish 'em out!