Your favorite American foods

Cheesed off
"You forgot the Philly cheesesteak! Our delicious cheesesteaks ride all over sourdough bread, or oysters for god's sake. I'm talking about the true Philly cheesesteak, with delicious sliced steak topped with tasty fried onions and some Provy. (Or Cheez Wiz.) None of the abominations like the 'chicken cheesesteak' or the dreaded "cheesesteak hoagie" will suffice. Nothing brings drunken college kids, tired moms, and soccer dads together like a delicious cheesesteak." -Hansel, Philadelphia, Pa.

"We have cheese curds here in Wisconsin and deep frying them is a little piece of heaven. All of our fairs and carnivals feature them and I would rank them right up there with sourdough and oysters." -Connie, Merrill, Wis.

Don't be crabby
"Chesapeake Bay steamed crabs!! A Maryland Eastern Shore tradition! Steamed with Old Bay seasoning and served with a cold pitcher of beer. It just doesn't get better!" -Kathi, Brunswick, Md.

"Although we might claim Beaten Biscuits and Maryland Fried Chicken (sorry KFC) as a regional delicacy, Maryland Crab Cakes (made from Fresh Lump or Backfin) reign supreme as epicurean King. The Blue Channel Crab of the Chesapeake Bay is indeed a crustacean worth its weight in gold." -Gary, Baltimore, Md.

Burger heaven
"Maid-Rites - loosemeat ground beef originated in Marshalltown, IA. Tasty, heart-of-America staple." -Sherma, Newton, Iowa

"The All American hamburger. Not from fast food places like McDonalds but where they really make it special like the back yard BBQ or Boll Weavel in San Diego or Island's or The Shack in L.A." -JP, Irvine. Calif.

Native treats
"Indian Fry Bread w/honey or powdered sugar or beans meat and cheese." -Laura, Phoenix, Ariz.

"Sweet Corn, preferably roasted over a fire. Corn was a staple of the American diet since the time of the Indians. The Minnesota State Fair has a stand that sells roasted corn that is wonderful. As does most county fairs in Minnesota and probably Iowa as well." -Ann, Savage, Minn.

"Salmon on cedar planks baked to perfection, so that there are slightly crispy edges with melt in your mouth softness on the thicker parts of the fish. Garnish as you will, but a little lemon pepper is an excellent way — and this is thorougly American — Native American that is." -Heather, Bothell, Wash.

Fried fun
Pan-fried chicken ... crispy outside, moist and tender inside ... never batter dipped or cooked in a broaster ... Real fried chicken is pre-soaked in milk, lovingly patted dry and dredged in flour, spices and just a touch of paprika. Real fried chicken is then fried on top of the 'stove' in a cast-iron skillet, using a mix of real Crisco and a few liberal spoonfuls of bacon drippings." -Cheryl, Oklahoma City, Okla.

"I'm a little miffed that you failed to mention one of the great staples of American Cuisine - Southern Fried Chicken. Have you ever tasted buttermilk battered fried chicken with a pot of your favorite greens (mine being turnip with a few mustard greens for zip) served with a glass of ice tea?" -Stephen, Jackson, Miss.

"Fried green tomatoes!! They are such a wonderful southern delicacy, if you will. A bit tart and firm. Fried just right and lightly salted!!" -Suzanne, Wilsonville, Ala.

"Hush puppies. They vary from region to region, my favorites being the one's from the Copeland restaurant chain. From Carolina to Texas, they are the bread basket best. I never fail to try them when I eat below the Mason Dixon." -Patricia, Camp Hill, Pa.