Typical 'white' Americans of ATOT, what do you eat at home every night?

[ponyo]

Hmm. Thinking about it growing up...we did a lot of dinners using chicken. Usually a steamed veggie & some sort of bread, like dinner rolls, as the sides. There are a lot of people out there who BBQ a ton & mostly do stuff like red meat & chili a lot.

The photos you linked to look amazing...so many little dishes of wonderful-looking food. I like the idea of having a huge amount of rotation available so you don't get sick of it. How would I get into cooking that style? Is it mostly stuff you learn growing up from your family?

Don't let that picture fool you. Average Koreans don't eat like that for every meal. That's what you might see for special occasion meals or at a restaurant. You see similar impressive spreads by pretty much every nationality during festivals and special dates like Thanksgiving or just by going to a buffet. Most Korean meal is the same old as well with usual soup/stew, one main meat dish like beef/pork/chicken/fish, and two or three old sides with one being kimchi.

What you eat and how well you eat don't really have anything to do with nationality. How well you eat is determined by 1) if you like eating 2) if you have time and enjoy cooking 3) if you have money.

 

[PenguinPower]

My wife's Japanese, so this white guy eats Japanese food every night that I don't cook.

 

[MongGrel]

It varies a lot, it is just the wife and I, and we both cook. So we go all over the spectrum most of the time.

One week can vary from the next a lot.

 

[RLGL]

What the hell is "ATOT"? Too many definitions too choose from .

 

[Zeze]

Great responses from y'all. It's very interesting.

What the hell is "ATOT"? Too many definitions too choose from .

Anandtech Off-topic (here).

 

[renz20003]

This week so far has been spaghetti for 2 nights, a chicken stuffing crockpot meal for 2 nights and tomorrow is meatloaf.

Gonna do some BBQ pork over the weekend...

Other things we eat during the week are: Chili/soup/stew, pot roasts, tacos and fajitas, cheesesteaks, chicken ceaser salad and whatever else my wife or I find online or in cookbooks.

We usually try one new recipe a week and grill a lot during the summer.

 

[IronWing]

I have no idea but it is always delicious.

 

[PlanetJosh]

Nothing homemade on a regular basis. The replies put me to shame considering all the tv dinners I eat. But occasionally there's a large fresh salad for dinner with lettuce, sliced cheese & deli meat, sliced avocados, tomatoes and skinned cucumbers.

 

[MrPickins]

Lots of tex-mex.

 

[ctk1981]

Meat and potatoes.

 

[OverVolt]

Goya Yellow Rice with frozen corn and eggs.

Yoga Organic white rice with frozen vegetables & soy sauce.

Boneless Chicken Thighs generally on weekends.

Roasted Chicken or Turkey in celery, carrots, and onion

I munch on raw carrots as a stress relief, have no idea why.

Egg sandwiches on bagels or bread off a cast iron skillet with butter.

Buttered toast with cinnamon sugar.

Frozen Vegetables. Generally Corn/Carrots/Peas, Broccoli, Green beans, edamame.

Frozen protein blend birds eye veggies.

Mac n Cheese occasionally.

Tons of 2% mozzarella cheese sticks. A comfort food.

Tons of ice cream, dat Irish lactase. Lactose makes me feel yummy.

Marie Calenders pot pies. Removed from their weird metallic/paper bowl thing and baked or microwaved. Taste better baked, but don't always have time.

I'll frequently make baked sweet potatoes and Russet potatoes. I'll like, cut up the russet potatoes throw them into a bowl and mix it up with salt, rosemary, thyme, and olive oil and bake at 400F for 35min.

Stuff like that. Tuna Caserole from a box is decent. I use like 1/4th the amount of tuna you're supposed to.

I generally feel like I eat healthy. I RARELY cook beef at home. When I eat out, I'm always looking for quick and easy protein. Meatball sub from subway, five guys burgers, chicken chipotle burrito, etc.

I'm English/German/Irish.

Honestly, pasta these days doesn't make me feel that great after eating it, nor does tomato & related vegetables. I still eat it, I just cut way back. Something is like... wrong with the way beef tastes lately.

Rice in all its different varieties REALLY gives me a ton of energy all throughout the day, its great.

The bolded is basically what I subsist on though

http://www.amazon.com/Goya-Yellow-R..._UL160_SR160,160_&refRID=0M07604Z5CBKKEAN2G1D

My sentiments exactly!

I buy tons of Goya yellow rice. I'm like... the only one who does. Oh well.

 

[HomerJS]

Cracka pleez. White bread is best.

with mayo?

 

[Belegost]

So Sunday grilled up bratwurst in buns with Swiss and sauerkraut, side of broccoli. Kids skipped the kraut and added ketchup.

Monday I did a chuck roast in the instant pot with potatoes, carrots, and cauliflower, with gravy.

Had lots of leftover roast, so Tuesday I shredded it and fried it up with some lemon, lime, cilantro, and made a pot of Spanish rice with onion, carrot, tomato, and spinach. Tossed it into big tortillas with cheese and sour cream for burritos.

Yesterday my wife did "frito pies" of beef chili (sans beans) on top of frito chips, topped with lettuce, pico de gallo, and sour cream.

Tonight my wife was out and the kids were whining so I made a box of macaroni and cheese (Annie's not the crappy stuff) with broccoli and grilled chicken

Tomorrow I have some eggplant in the fridge and plan to make capanata (Palermo style) which I like to toss on top of pasta, usually penne.

 

[Shlong]

Two to three days out of the week, I'll eat out for dinner. When I go grocery shopping I usually will pick up pasta, chicken, salad, and steaks (either from Walmart or Costco). I also know how to make Korean BBQ so I can go to the H-mart and get some galbi (marinate it), bulgogi, pork / dwaeji bulgogi, samgyupsal, and beef briskets (tastes great with sea salt). I also will pick up the side dishes like kimchi / kaktugi and if I'm lazy I'll make neoguri ramen. I'll occasionally pickup Korean snack foods like tteokbooki, bibimpbap with fried egg or beef / tuna kimbap. I also like Japanese food so I can pick up pork cutlets for tonkatsu and katsudon. Beef for gyu-don.

 

[Leyawiin]

My family is from the South originally so that somewhat colors what I eat at home. I don't cook a lot, so I'll expand it to the past two weeks.

Pinto beans with hamhock, home fried potatoes, collard greens and corn bread
Chicken Fried Steak with mashed potatoes, cream gravy, green beans and biscuits
Enchilada casserole with corn
Pot Roast and vegetables (used an oven bag in a roasting pan) with French bread
Baked chicken with pierogis, mixed vegetables and King's Hawaiian rolls.

Think that's about it. Usually get two dinners out of each meal from leftovers. I love "ethnic" foods, but I'd get so sick of any of it if I had to eat it day in and day out. If I have something like Mexican, Chinese and Italian over the course of three days I would be dying for "plain" American food - preferably Southern style.

 

[brainhulk]

Don't let that picture fool you. Average Koreans don't eat like that for every meal. That's what you might see for special occasion meals or at a restaurant. You see similar impressive spreads by pretty much every nationality during festivals and special dates like Thanksgiving or just by going to a buffet. Most Korean meal is the same old as well with usual soup/stew, one main meat dish like beef/pork/chicken/fish, and two or three old sides with one being kimchi.

over the years, i've noticed a higher number of Koreans coming through with gastric cancer. Do you guys think it has more to do with diet or is there a genetic predisposition?

 

[Herr Kutz]

#1
I'm Korean, so Korean meals at home. So white rice is always present. You just add side dishes + protein of choice. But in my mind it's diverse because most Korean meals have a soup/stew to accompany it + there are so many different side dishes than American peas & potatoes. You can have varying combinations of:

* So many Korean side dishes with rice. You make 2-3 at home and rotate them out of hundreds.

* Also add meat of choice. Korean BBQ, or

* Any soups or stews from light to heavy. You got miso-style complimenting ones. And you got delicious heavy hitters like Budae Jigae or Soon Dubu that are the main even of the dish.

* Anything stirfried is another level of wholly different food. Also making fried rice is unlimited with different leftover ingredients.

* Also throw in eating American food on top. Therefore I perceive stuff I eat are more varied than someone who just eats 'American' fare + occasional Chinese/Indian takeout (which I do as well).

#2
No, I said I couldn't imagine eating 'American' dinners in rotation because, TO ME, they seem to lack variety. It's just SEEMS meatloaf/chili/pasta and repeat. (hence me starting this thread).

In the first post you claim you are American. So what are you?

 

[ponyo]

over the years, i've noticed a higher number of Koreans coming through with gastric cancer. Do you guys think it has more to do with diet or is there a genetic predisposition?

No clue but it could be combination of diet and genetic. Koreans smoke a ton, eat kimchi and other pickled vegetables daily, and now eat lot of red meat.

 

[SP33Demon]

Huge bulk servings in the Instant Pot. Last night 5 cups of brown rice, the night before 5lbs turkey meatballs and the night before a whole turkey. We will just nibble on that during the week, and if we are too lazy to even warm things up then it's sardines and rice or organic tortilla chips. Other things I whip up in the IP are chicken dumplings, steamed frozen organic broccoli, frozen fish fillets. Just throw in your oil (olive or coconut is what I use), some water or broth, and push a few buttons and wait for it to come out perfect. For breakfast, I usually eat eggs so I'll put in a batch of 2 dozen at once and that lasts 3 or 4 days. I'm still learning new recipes for chicken and fish since I mainly avoid beef now after learning what the plaque buildup from beef can do to your arteries (and it's permanent without surgery).

My next projects for the Instant Pot in bulk will be beans and kale. Looking at the cookbook, next recipes to try will be Old Fashion Chicken Noodle Soup and Southwestern Chicken Soup.

 

[Oyeve]

Being that I am, in no particular order, Indonesian, Sicilian, French, Dutch, Spanish, Growing up a mega-mutt I have had a wide range of cuisine in my household.

Anything from curries to stews to rice dishes. Oddly, French is my least liked food so I didnt get much of that growing up. This weekend I made a kickass beef stew that lasted 4 days of dinners and lunches. It is awesome but take 4 hours total.

 

[clamum]

I forgot, every couple weeks my parents visit and I'll usually get a nice home cooked meal or two as well. Otherwise it's usually like last night... #2 at McDonald's with a bottled water, plus a 4 piece nuggets with spicy buffalo (AJUH).

 

[Kaido]

Thai food, Chinese food, Pizza, Burgers, pork chops, steak sandwich

How do you do your pork chops? Those are like my Achilles heel, never made them come out very good.

 

[Kaido]

Nothing homemade on a regular basis. The replies put me to shame considering all the tv dinners I eat. But occasionally there's a large fresh salad for dinner with lettuce, sliced cheese & deli meat, sliced avocados, tomatoes and skinned cucumbers.

Meh, everybody is different. I have some married friends who both work, they literally eat out every single meal. Crazy expensive but they both work 60+ hours a week, so they can afford to step up from just fast food too.

 

[ultimatebob]

How do you do your pork chops? Those are like my Achilles heel, never made them come out very good.

Shake and Bake is the easy way.

My wife also has a good recipe where she covers them with a sauce of tomato soup, beef stock, and onions that's really good.

 

[vi edit]

How do you do your pork chops? Those are like my Achilles heel, never made them come out very good.

The problem with most chops is that they are cut *WAAAAY* too thin and they just go from raw to chewy pieces of rubber in what feels like seconds.

Get a thick cut chop and it's much more forgiving. Pork also does not have to hit incredibly high temps to be considered "cooked". Recent guidelines have dropped temps for pork loins to be 145 degrees. I find they do better pan fried on stove when thinner and better on the grill when thicker cut.