Reply to S/O: What explains the Midwestern palate?

Forum Index » Food, Cooking, and Restaurants

Reply to "S/O: What explains the Midwestern palate?"

Subject:

Emoticons





More smilies

Text Color: Font: Close Marks

[quote=Anonymous][quote=Anonymous][quote=Anonymous]I grew up in Michigan. We ate a lot of food that had no taste. Very little seasoning was used. Generally nothing beyond salt and pepper. Every dinner had an iceberg lettuce salad with bottled dressing; canned vegetables (usually green beans, corn, or peas) and/or a starch (usually fried potatoes or boiled new potatoes); and a meat -- meatloaf, cubed steak, steak on the grill, ground beef cooked in a pan with onions, chicken pieces tossed in flour w/ deminimis salt and pepper. Once in a while we veered off and had tacos (with hard corn shells from a "kit") or spaghetti with bottled sauce and garlic bread from the frozen foods section of the store. My entire family wouldn't eat fish because it tastes "fishy." They were disgusted when a hibachi restaurant came to town and I ordered some sushi. Potlucks meant a 7 layer salad (iceberg lettuce, peas, red onion, bacon bits, shredded cheese, and all of this sealed with a layer of mayo). I don't know why this is how we ate, but the midwestern palate is definitely a thing; fwiw my family were many generations removed from immigration (most of my ancestors are Scots, English, Irish, or, to a lesser extent, German). [/quote]

This has been exactly my experience as a transplant to Michigan.  The family I married into has very similar roots - Irish, German, Scottish, tiny bit French. [/quote]

Any other Michigan people eat jello salad, funeral potatoes, and Amish potato salad with hard boiled eggs molded to the top in a dome?[/quote]

Options

	Disable HTML in this message
	Disable BB Code in this message
	Disable smilies in this message

Review message

Search Recent Topics Hottest Topics