Latest US food craze?

I end up sending half of it back, usually for no anchovy.

You know, Cesar Cardini's original recipe does not contain anchovy.

[Robin Garr]

You know, Cesar Cardini's original recipe does not contain anchovy.

If I'm not mistaken, it contained Worcestershire sauce, which does contain anchovy.

You know, Cesar Cardini's original recipe does not contain anchovy.

If I'm not mistaken, it contained Worcestershire sauce, which does contain anchovy.

Exactly. But the mushing of the anchovy in the wooden bowl is a more recent addition, or tweak, to the original recipe.

http://youtube.com/watch?v=2-4548f3EpE

[Robin Garr]

There seem to be few African restaurants in the US if I recall, whereas here we have small number with authentic expats from a number of countries.

I'd cite two categories as exceptions: Ethiopian is fairly widespread in the US, maybe because it's hot and spicy, and fun to eat with your fingers. And at least in communities where strong social programs are at work resettling international refugees - Louisville, I know for sure, and I expect Minneapolis-St. Paul, ahmong others - you'll find small eateries serving the current refugee groups (and likely financed by economic development money designated for refugee economic development). We've got a number of small Senegalese (West African) spots here, for instance, and a bunch of Bosnian. But that's going to be spotty around the nation, depending on where the immigrant groups are.

What I've noticed in our community is the awful garlic, mashed potatoes. They are usually made with waxy potatoes, with some sort of imitation butter and no doubt jarred, chopped garlic. Just awful. I have asked for a baked potato only to be told, we don't have any potatoes. So where do they get the mashed potatoes?