Breakfast-lunch-dinner or egg-silo-lunch? Features of the American national food

The key password for understanding the differences of concepts, I propose two simple phrases:
- "he invited me to dinner"
- "He invited me to dinner."

For those who do not understand the difference between these two invitations, it makes no sense to read further. Have dinner without me. Because I have no dinners. And no one in the US has dinner, which in England is still supper, no. The evening meal is called lunch. So, in the breakfast-dinner-supper triad in the New World, instead of a diner, lunch appears (which in the same England will be eaten between their breakfast and their lunch), and the diner itself is transferred to the evening meal.

And now in detail about each of the meals, in fact and timing.

BREAKFAST (Or eggs). Many people in the United States do not have breakfast at all, as they get up to work very early: either they are far from home (hours and a half or two driving) or they are demanded by the early start of the shift (service), or they consciously start their working day in their offices a couple of hours early to avoid morning traffic jams. (The authorities in every way contribute to the early schedule, because it unloads the highways during peak hours). The body is still asleep, and breakfast, say, at 4.30 or 5 in the morning just does not feel like it.

Many do not eat breakfast at home. Working people prefer to eat at the institution. In the US, for breakfast they eat ... breakfast, that is, scrambled eggs. Therefore, ordering breakfast, you literally order exactly scrambled eggs. But not as simple as a frosting or a chatterbox, but a fantasy one, with fillers.
You will never get anything for breakfast except for eggs, accompanied by something: no porridge or fried potatoes in any institution. Breakfast is eggs. And these words are synonymous.

You can write a separate article about what is put into eggs: ham, bacon, sliced ​​tomatoes, onions, mushrooms, olives, sausage, fried minced meat, capers, eggplants, and grated carrots. It can be a scrambled egg, scrambled eggs or chatterbox, but more often it is an egg thin pancake (without flour) baked on the grill. In this pancake and fillers are wrapped by choice. It is behind this breakfast filler that people go to their favorite breakfast places. At home, while you cut it all, while you bake it, until you wrap it up ...

And in a cafe you just point your finger at the bowls with one or another filling, and in less than a minute your breakfast is ready. Coffee can be taken to go and drink in the car or at work. You can stop at Starbucks and get your cappuccino or frappuccino without leaving your car.

Children's breakfast. Children eat cereals and other breakfast cereals. With milk or orange juice. Point. If you don't want cereal, drink your own juice-and-wali-in-school - there will be lunch.
So we smoothly moved to the topic of lunch.

LUNCH. This, you know, as if a truncated half-lunch. This is not the first-second-compote, but the salad is a large bowl of different leaves. Most often it is Caesar. Lettuce, romaine, spinach, beet foliage, nettle and other weed such as watercress or water lettuce, so-called, are used for the leaf base. salad-mix. There is a more serious option - with pieces of cold chicken breast and cheese.

Universal national drive - weight loss, escape from high-calorie foods, as much as possible eating green from fresh vegetables. Salad bars are practiced and very popular for lunch, where you yourself place your desired green health and harmony in your bowl.

You say - silo. How can you not stretch your legs on it? And you remember the size of your morning breakfast - an egg roll as thick as a man's hand and look at the size of your silo bowl: right with a small bowl. I’ll especially say - the American portions are three times-four more than European ones.

Detail to salads. Caesar, he is in Africa Caesar. But here are dressings (dressings) - there is a place to roam: tartar, tequila, lime-orange, classic in the form of olive oil and balsamic vinegar, lemon, egg, regular salad dressing (something like liquid mayonnaise with mustard). Again, count the calories. In any institution you will be offered at least 5−10 types of dressing.

And now you have the right to ask me how you asked a worker who has put stamps on envelopes all his life: doesn’t one and the same thing bother you all your life? And he answered: “so every day the number is different!”. And this is how I will answer: eggs diversify with fillers, lunches diversify with dressings.

Although look after yourself - I am sure that you personally have your own food attachments, and with very few exceptions, we do not like to change them. Indulge in liberties, we delegate dinner, that is, dinner.

DINNER. Well, who has a wife at home, and quick to the cooking. Then you will find a real dinner: soup, meat or fish second, dessert, well, and "evening hat" (night cap) in the form of a drink-other. But this national disaster happened in 1941, when the war began and the women went to work. Therefore, in ordinary families, the one who returns home first is likely to grab hot pizza on the way, something Chinese, hot lasagna from the Italians, or even grab nothing but order delivery.

A rare American woman will fully cook homemade food, heroic at the stove after the main work. Very helpful semi-finished products, their great variety and for every taste. There is no argument about tastes - I wouldn’t, since for me cooking is fun and sport. And here in Odessa, when they were cursing, they used to say this: “But you’ll eat half-wools!” (Sometimes they also cursed sausages, repairs and life for one paycheck). But for people who are not spoiled by the poetry of creating a culinary masterpiece, the food is quite normal - a homemade food is a hundred times worse.

If the woman is homemade or the man himself is an esthete-deli, then they will cook a diner. It will be a soup (usually a mild soup, not pieces of vegetables in a broth), there will be a light appetizer (usually a baby carrot or celery sticks with dressing), there will be steak or ribs, there will be pasta, there will be baked salmon, chicken breast, shrimps or scallops, be sure to have wine for dinner, and of course dessert. Most often, one main course is prepared for a diner, variations around it may or may not be present. Because, let's say, if we take a normal American steak or lamb leg, then this is a piece of meat in a pound, plus a side dish. And if the ribs, then the length of the "slab" is exactly one foot (look at your leg, down and down!).

Food in the United States is usually not prepared for several days. It is disposable. Cooked - ate. Someone from my countrymen will argue with me, but I will object: “Well, and often the next day you eat what you brought from the restaurant or prepared yourself yesterday? Yes, leave - leave, it is true: the toad is choking to be thrown away, but the next day all the same it will fly to the garbij.

I gave the most characteristic examples. Of course, there are families where everything is not like most. Especially in such a multinational boiler as the United States.

But why did the main food shift from the old-world day lunch to the new evening lunch? I have my own theory on this. The new Americans did not have a lunch break, there was not a very long time (and now there is rarely any where) trade unions, and later, when the lunch break appeared, it was not paid (as now without a doubt). Americans worked harder and harder than old Europe. Therefore, it turned out that the main food in the Old World is in the daytime, and in the USA - in the evening off from work. Therefore, if you were called to dinner in the US, come around seven in the evening, and -

good appetite!

Watch the video: Keith Eats Everything At Burger King (November 2019).

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