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When I was in preschool my mom and I went as red M&Ms. She sews, so she made them-big red felt circular cushions held together with straps (like a sidewalk board person wears), with white m's sewed on.

Also, @hungrychristel- I've seen people wrapped in tinfoil too, but as Chipotle burritos.

favorite homemade costume EVER: I saw a little boy with a mattress pad folded over him, with a red oval on his white knit cap. Of course, he was a Stoned Wheat Thin. Hilarious! Simple & perfectly executed!

PS. Scout as a ham was great too, but wasn't that for a school presentation on health?

@youthlarge: That's exactly right. They just disappear. Either to put together an order, or for no discernible reason. And I'm with you there on "no matter what line you choose." I have a knack for picking the worst line wherever. And I've learned to not move from it, because the minute I move to a new line, that line freezes up and the person behind me in the original line ends up completing his/her transaction before I do.

we took a family vacation to new york when i was about ten. one of my most distinct memories of that trip is coney island and nathan's. we had raw clams at the clam bar. it was the first time i had ever eaten a clam that wasn't smoked or from howard johnson's, and i can still remember their surprising texture, the contrasting texture of the mealy, greasy fries, {which i loved} and the smell of the ocean.

Prime Rib - rare.

NY Cheesecake (not the fluffy west coast kind).

MMMMmmm She Crab Soup! On Clearwater Beach there is a place called Frenchy's that does an amazing SCS.

I think what is most American is the concept that we take our own local ingredients, everyone else's ingredients, other people's basic recipes, and then recombine it all in new and different ways.

Other cultures have traditional foods and traditional recipes that you just don't mess with. Our culture doesn't have those deep roots on this continent. So we're not so afraid to mess with the traditional recipes from other countries. Sometimes it works, sometimes it's just canned glop.

Jeez, we're like a garbage can. We take everyone's scraps, shake it up, and make it ours! Errr...must think more positively, we're a melting pot. :P

Wish we could take credit for beef jerky. :(

I agree---this is a mouth-watering thread. My additions include:

frozen drinks and smoothies
BBQ'ed ribs
chocolate chunk cookies
smoked salmon, cream cheese, and red onion on a bagel
berry cobblers
hush puppies and all manner of fritters (my favorite being the conch fritter)
key lime pie
cornbread--especially with jalapenos and real corn kernels
she-crab soup
gumbo
jambalaya
cold pasta salads
coleslaw

Stop me, stop me, before I get upset the supermarkets are closed today!

@ Traveller: no, Americans don't do better than Belgian fries. I am a fan of McDonald's thin fries, and I like the large-chop fries steakhouses serve in the US, but pommes frites in Europe are simply fantastic (leave off the mayo, though, thanks).

Hot dogs, for sure. Especially in a baseball stadium.

Ice cream: I'm afraid the Italians have a lock on that.

Fried chicken: Americans own it. Unfortunately, Americans also do own the whole "fry anything for a laff" genre.

wait, peanut butter was really invited in the US?

I like this thread...So many Yummy things to say.

@Luna: I agree. It depend on the area. So how about these suggestions:

Fruit Pies (Cherry, Shoo Fly, Lemon Meringue...Apple was imported but I would assume we make it best. :) )
New England Clam Chowder
Lobster Rolls
Chili Cheese Hot Dogs
BBQ
Pastrami sandwiches
Muffelatas
Po Boys
Philly Cheesesteaks (have to be on here!)

Alright, it's just too early to be thinking about all this goodness. I want some. Now.

i just copied this from a cooks illustrated enewsletter. i rarely think that their recipes are as good as they do, but this one looks excellent.

RECIPE: The Best Fresh Margaritas
We were tired of margaritas made with little more than ice, tequila, and artificially flavored syrups. Could we come up with the ultimate margarita: a balanced blend of fresh citrus flavors and tequila? We used correct proportions (equal parts juice, orange liqueur, and tequila) for balance; the right alcohol (Triple Sec and a reposado tequila made from 100 percent blue agave) for a mellow, delicate flavor; and the best citrus mix (lemon and lime zest steeped in their juices) for refreshing flavor. Finish with a bit of sugar and a pinch of salt.

4 teaspoons grated lime zest
1/2 cup lime juice from 2 to 3 medium limes
4 teaspoons grated lemon zest
1/2 cup lemon juice from 2 to 3 medium lemons
1/4 cup superfine sugar
Pinch table salt
2 cups crushed ice
1 cup 100 percent agave tequila, preferably reposado
1 cup Triple Sec
Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4 to 24 hours.
Divide 1 cup crushed ice between 4 or 6 margarita or double old-fashioned glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20 to 60 seconds. Strain into ice-filled glasses; serve immediately.