Hey Vince the guinea pig, you poor soul, where do you live? Didn't your Mamma ever take you out of your shack to see the real world? You must have skipped school and watched too much bad television. I believe you are referred to as "white trash". That's why you have such a low self esteem and delusional outlook on life. This forum is obviously your only friend. My dogs eat better than you. Well, it's time you walked out of your trailer park and got an education, so you can learn the facts. The foods you mentioned are not American cuisine, but simply YOUR favorites.

Mr Lance:<BR>Thank you very much. Very educated.<BR>

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Shrimp and grits. Frito pie. She-crab soup.

OK OK I do see that she is more influential than I realized. Also see that she has had a great influence on European cooking. I worked as a chef for 4 years and while I was not professionally trained I was preparing a very sophisticated menu. This took research on a regular basis at the library, online, subscriptions to gourmet magazine. Not a food network person but did pull recipes from their online. I just don't recall seeing her mentioned regularly. I have read about her in the New York Times but I have read about a lot of chefs in the NYT. <BR><BR>Well it is always good to learn something more about food. Now I must go to this restaurant always wanted to go but now I must. Don't you think there was and already existent movement at least on the hippy circuit around organic foods before 1971. I always thought she just gave organic foods a mainstream voice. Hard to believe there weren't communes, organic farms, before Waters. Actually I am about old enough to remember and I think there were. Still any cookbooks of hers you would suggest over others?<BR><BR>Isn’t nice to have email post come back to you telling you that you are right. Pass on the idea Sista! And especially and xxx person. LOL<BR>

last post for Susan from xxx

He he he, "especially an xxx person"! That's funny! You are right too, of course there was organic produce and that whole cooking for the community thing going on. I think it was the combo of her training in France and living in Berkeley that spawned the whole Chez Panisse idea. Here I was all ready to cut and paste articles from the Wall Street Journal, Gourmet Magazine and Business Week. I cannot imagine how a magazine could possibly name the best restaurant in the country .... seems incredibly impossible to me. But Gourmet did give Chez Panisse the top honors a few months ago. I've only had the good fortune to eat there three times and two of those were in the "cheap seats" upstairs. <BR><BR>She has a bunch of cookbooks out, of course. The only one I have is The Chez Panisse Menu Cookbook, and I like to read it more than actually cook from it. "Lobster in Cabbage Leaves with Roaster Peppers" looks a bit daunting.<BR><BR>Thanks for the smile, xxx. I hope you do get to try the place out sometime.

ttt

xxx; Alice Waters definitely comes right out of the hippy movement of the 60's and 70's with it's farms and communes. She was one of them. She did put it out there but I don't think she ever realized that it would take off quite the way it did.

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Lobster with caviar. Red wine.

I believe American food is just about any food from any country since the immigrants at the turn of the last century came from all over Europe and the world and passed on recipes to their children and grandchildren. I don't think Am. food is just hot dogs and hamburgers, although I like them on the grill with maybe some vegetable shiskabob.