Regional Descriptive Differences in Menu Items..

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mayor al
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Regional Descriptive Differences in Menu Items.. - Wed, 04/23/03 1:53 PM
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As we wander around the country, we have noticed that some items are 'called' by different names in certain parts of the country. Some examples-
1. Soft Drinks (carbonated)- POP- SODA- SodaPop- Coke- Tonic etc

2. Coffee with cream- Coffee regular, coffee light, probably not a good example due to the freakish nature at which the ingredients of your $6 a cup coffee becomes a tongue-twisting list of spices and additives in todays specialized market.
3. If you want "stuff" on your burger (or in some places- Burg) do you ask for them by item, or regular, or dressed?
4. I know what a Tenderloin is on this board...But travel across the USA and you can find them in beef-pork-veal-lamb-and probably Tofu. They are cut from the loin in some places, and cheap cuts-beaten to death and breaded in others, and breaded burgers in a third location.

My point being, One of the fun things about exploring the roadfood world is the challenge to translate the local menus into your (my) concept of what to order
OK, What items are unique to your region?
When I asked for a Tonic in Northern Mass. in my college days, I was handed a MOXIE..that to me, is definitely a Tonic !!

rumbelly
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RE: Regional Descriptive Differences in Menu Items.. - Wed, 04/23/03 2:03 PM
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I guess the one that comes to mind is Submarine sandwiches which is what they are called here. Grinders I think are N.E., Po-Boys down south, Hoagies I know not where. I know there are others.

wanderingjew
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RE: Regional Descriptive Differences in Menu Items.. - Wed, 04/23/03 2:28 PM
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quote:
Originally posted by rumbelly

I guess the one that comes to mind is Submarine sandwiches which is what they are called here. Grinders I think are N.E., Po-Boys down south, Hoagies I know not where. I know there are others.



Where I grew up on Long Island they were called "heros". Grinder is specifically indeginous to Southern New England such as Rhode Island, where I live now. Up in Maine they call them "italian sandwiches" or "italians". When I lived in Pittsburgh they were called "hoagies" and while I was in Seattle they called them "subs". The only thing is, the "subs" in Seattle tasted like

Michael Hoffman
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RE: Regional Descriptive Differences in Menu Items.. - Wed, 04/23/03 3:01 PM
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The submarine sandwich, in terms of its name, was born in Groton, Connecticut in about 1940. Workers at what was then the Electric Boat Company would buy sandwiches for lunch at an Italian grocery near the plant. The grocer used Genoa salami, cappacola ham, mortadella, provolone cheese, olive oil, and sometimes lettuce, tomato, and onion as the filling, and used Italian bread, which was narrow on each end of the loaf. Because of the shape of the bread, which resembled the boats, the workers called the sandwich a submarine.

Hot subs, where I grew up in New Haven, were still called subs, but in Bridgeport a hot sub, such as one made with meatballs or sausage and peppers, was called a grinder.

scbuzz
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RE: Regional Descriptive Differences in Menu Items.. - Thu, 04/24/03 8:30 AM
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My father spent alot of his youth in Norristown, Pa and he said that they often referred to Submarine sandwichs as ZEPS (short for zepellin). I've not heard that anywhere else.


As for regional differences, it fascinates me as to what people call their meal. In the middle of the day are you eating Lunch or Dinner ? In the evening are you eating Supper or Dinner !

To me, and I was born and raised in SC, we ate lunch in the middle of the day and Dinner in the evening ! However, I hear many people refer to the mid-day meal as Dinner.

Alirush
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RE: Regional Descriptive Differences in Menu Items.. - Thu, 04/24/03 10:27 AM
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Let's not forget the frappe, which is what I grew up enjoying on hot summer days in Eastern Massachusetts. We also called the sprinkles that you put in ice cream "jimmies", which is definitely a regional thing.

I've also noticed that in the South, everyone calls pasta "spaghetti", regardless of the shape...






Michael Stern
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RE: Regional Descriptive Differences in Menu Items.. - Thu, 04/24/03 10:36 AM
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quote:
Originally posted by Michael Hoffman

The submarine sandwich, in terms of its name, was born in Groton, Connecticut in about 1940. Workers at what was then the Electric Boat Company would buy sandwiches for lunch at an Italian grocery near the plant. The grocer used Genoa salami, cappacola ham, mortadella, provolone cheese, olive oil, and sometimes lettuce, tomato, and onion as the filling, and used Italian bread, which was narrow on each end of the loaf. Because of the shape of the bread, which resembled the boats, the workers called the sandwich a submarine.

Hot subs, where I grew up in New Haven, were still called subs, but in Bridgeport a hot sub, such as one made with meatballs or sausage and peppers, was called a grinder.



... and further East, going into Westchester County, it's known as a Wedge, a name I never quite understood.

And as to the origin of SUB, the guys at the White House Sub Shop in Atlantic City will tell you that it was their Tony Basile who named it in 1946 as an ode to the Silent SErvice. The Groton explanation makes more sense to me, but I've never seen authoritive documentation for either one.

In terms of localisms, I've always enjoyed the term "New York System" for a hot dog in Rhode Island ... where "cabinet" means milk shake.

mayor al
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RE: Regional Descriptive Differences in Menu Items.. - Thu, 04/24/03 10:59 AM
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RE- The Milk Shake, or Frappe, cabinet, or Velvet. When I arrived in Boston in 1960 I asked for a Chocolate Milk Shake and received what to me was chocolate milk whipped on the blender. It was explained to me(as if I were a small child) that 'everyone knows a Frappe is way to get a 'thick one'.
I am not much of a hot dog fan, but have seen what seems like tons of terms for the sausage in a bun sandwich.

Matchstick Man
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RE: Regional Descriptive Differences in Menu Items.. - Thu, 04/24/03 6:00 PM
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American style -- at a sandwich vendor in Toulons, France, I noticed that one of the sandwiches had two options, the second being "American Style" and the explanation was that it was "con frites" -- ie, with french fries. I decided to try it, just to see what the Gallic idea of "American Style" was. The fries came inside the sandwich. It was actually pretty good!

wallhd
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RE: Regional Descriptive Differences in Menu Items.. - Thu, 04/24/03 6:17 PM
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If you asked for a "pop" here in far northeastern NY State, you might get a pop all right, a pop right in the nose! It's always been soda here or , maybe once in a while, soda pop. Seems like what we call soda and most midwesterners (and even western New Yorkers)call pop is (or maybe more accurately was) called dope in parts of Kentucky and Tenn. As in "it's hot and I'm thirsty, lets have a dope".

Wally

Jennifer_4
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RE: Regional Descriptive Differences in Menu Items.. - Thu, 04/24/03 7:00 PM
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Here in central California,we have Hye Roller or Caravan sandwiches, which are large flat rounds of Armenian bread (similar to flour tortillas) filled with meat, cream cheese, and veggies, rolled up and sliced into pinwheels. Michael, you once asked me about a "Fresno Sandwich" of which I had never heard (lived here most of my life)..what did that turn out to be? We also have Peda sandwiches which are grilled lamb chunks and onions on a Peda roll(like a large seeded hamburger bun).

CheeseWit
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RE: Regional Descriptive Differences in Menu Items.. - Thu, 04/24/03 7:35 PM
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Hey, what about the differences in "ices"? In the NYC area they are called Italian Ices, in Philadelphia, the name is "water ice", in Baltimore there are Snowballs, and throughout the country there are snowcones.

wallhd
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RE: Regional Descriptive Differences in Menu Items.. - Thu, 04/24/03 8:55 PM
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A few years ago I remember having an Armenian sandwich (that's what the menu called it anyway) at a restaurant in suburban Tacoma Washington. Guess I never though much about it until I saw Jennifer 4's post above.

Wally

stanpnepa
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RE: Regional Descriptive Differences in Menu Items.. - Thu, 04/24/03 10:12 PM
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At my parent's house growing up we had lunch Monday through Saturday at noontime, but a Sunday Dinner. Then, Dinner Monday through Saturday evening. The Sunday evening meal was "supper".

How about this localism regarding pizza? Round pizzas are "pies". Square pizzas are "trays".

Also, lots of "hamburgs" are served. The proper pronounciation of frankfurters is "hoddogs".






mayor al
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RE: Regional Descriptive Differences in Menu Items.. - Fri, 04/25/03 6:03 AM
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Stan,
Our meal 'names' were as yours, Dinner in the evening all days except Sunday. A 'Late Supper' that was more like a lunch on Sunday evenings with the main meal-Dinner- being mid-day.
I wonder if the next generation maintains this type of schedule? Up thru my teenage years(1960) to miss dinner with the family all sitting at the dining room table was an exception to the 'rule'. Breakfast together was unusual but happened.. but dinner was 'together. I surveyed my classes in 2000 to ask students about mealtime customs for them. Many had not sat down for a meal with the family except on Sundays, and then not on a regular basis, for years. Several said they normally took their food from the kitchen to their room to eat, even when others were home. The evolution of our eating patterns are changing as fast as the family as a unit is changing.

stanpnepa
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RE: Regional Descriptive Differences in Menu Items.. - Fri, 04/25/03 9:01 AM
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Al, there's just two of us in a small apartment---so we don't cook as much as we should (small kitchen). We're going house hunting in early summer---and a big kitchen is a must! Perhaps then the meals will be a little more defined.

We eat alternate Sunday dinners with our folks. My parents have "dinner" around 1pm. Her parents have their "dinner" around 5pm. Only on holidays do we do both.

BTW, I'm 35 and NEVER had a meal in my room, unless I was sick of course!

Sundancer7
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RE: Regional Descriptive Differences in Menu Items.. - Fri, 04/25/03 9:04 AM
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quote:
Originally posted by Al-The Mayor-Bowen

Stan,
Our meal 'names' were as yours, Dinner in the evening all days except Sunday. A 'Late Supper' that was more like a lunch on Sunday evenings with the main meal-Dinner- being mid-day.
I wonder if the next generation maintains this type of schedule? Up thru my teenage years(1960) to miss dinner with the family all sitting at the dining room table was an exception to the 'rule'. Breakfast together was unusual but happened.. but dinner was 'together. I surveyed my classes in 2000 to ask students about mealtime customs for them. Many had not sat down for a meal with the family except on Sundays, and then not on a regular basis, for years. Several said they normally took their food from the kitchen to their room to eat, even when others were home. The evolution of our eating patterns are changing as fast as the family as a unit is changing.



Mr. Mayor, I started thinking about your comments and it occurred to me that what you described was exactly what was happening at my residence. As I was growing up, we had family presence at all meals. It was a source of communication as well as a dining experience.

I am not sure when it happened, but we have not done as you described in many years. Perhaps it is due to business committments, being tired or whatever.

In addition, it seems we tend to graze more and eat entire meals less.
I wonder how long it will be before we eat small snacks all day long instead of the traditional breakfast, lunch and dinner?

Paul E. Smith
Knoxville, TN

kland01s
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RE: Regional Descriptive Differences in Menu Items.. - Fri, 04/25/03 10:46 AM
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As far as regional names go, I call pop, pop but in Peoria, Il, 150 miles south, it is called sodee. I know a number of people from there, one gave up the term but I have heard other still use it even though they left the area.

Charlie714
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RE: Regional Descriptive Differences in Menu Items.. - Fri, 04/25/03 11:36 AM
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When I was growing up, we had sit down meals "supper" with the family. I have lived in my current home for 3 years and only once have we eaten at the kitchen table. We spend every meal in front of the TV. I wouldn't allow this if we had children. How sad that we have gotten away from this tradition. By the way, I'm from Indiana and I will take a soda anyday.... LOL

wanderingjew
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RE: Regional Descriptive Differences in Menu Items.. - Fri, 04/25/03 12:04 PM
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Variations on fried dough. Growing up on Long Island, we always used to go the the local pizza place and get Zeppoles which are fried dough. You would put powdered sugar or tomato sauce on them. When I briefly lived in Albuquerque after graduating from college, the mexican restaurants would have sopapillas and fry bread. I remember putting honey on both. When I lived in Seattle, fried dough would come in the form of "elephant ears" and would be sold at fairs. Samething while I was living in Pittsburgh, but they were called Funnel Cakes which would be served with powdered sugar. Now that I am in Rhode Island you get Dough Boys at the seafood shacks! Dough boys go best with cinamon sugar or powdered sugar

Willly
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RE: Regional Descriptive Differences in Menu Items.. - Fri, 04/25/03 12:45 PM
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How about the various ways to order a burger. In NYC, "deluxe" means lettuce and tomato. "Special" means with fries...

mayor al
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RE: Regional Descriptive Differences in Menu Items.. - Fri, 04/25/03 1:08 PM
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Folks,
These last few posts are exactly what I was talking about when we started this thread. If I was to ask for an elephant ear in SoCal, I would be referred to a nursery to get a plant that looks like a Canna. It is kind of fun to listen in on a conversation when someone who is used to ordering a certain item tries to do so in a place where that item is called by another name. When you order a cup of coffee..plain old coffee, in the west it will be black with nothing added, in New England it will normally have cream in it or attached and is referred to as REGULAR. I guess if you want it Black, you must ask for it, (and probably be charged extra for the special treatment???
Charlie, Now that I am a registered Hoosier I ask for soda too!
Stan, Good luck on the house hunt. We have an open kitchen/family room arrangement (just the two of us also) that allows us to share space/tv/computer/kitchen in an open area that makes being together something more than squeezed into a compact space. I encourage you to keep that open-space priority in your search.
When I exchange messages with a Czech cousin, he often refers to the U S A as 'one culture'. As we share more with each other in this one forum, I am really gaining more respect for the intricate web of sub-cultures in which we live, but seldom view as a whole...or appreciate!
Any other descriptor differences between regions??

Alirush
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RE: Regional Descriptive Differences in Menu Items.. - Fri, 04/25/03 4:39 PM
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How about stuffing vs dressing? Before I moved down South, "dressing" was something I put on my salad. BTW, I love reading about regional stuffings (or dressings!) - they say a lot about the variety of foods/tastes/cultures in the U.S.

Ort. Carlton.
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RE: Regional Descriptive Differences in Menu Items.. - Fri, 04/25/03 6:57 PM
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Dearfolk,
The closest I can come right now to adding a dash of Ort.ism here is that when you ask for "hash browns" with breakfast in these parts, what you get are shoestring potatoes out of a box that are cooked on the grill; a plethora of add-ons are possible to disguise the distinctly (to me, anyway) non-potatoey, albeit glutinous, taste.
Hash browns to me are made-from-scratch real potatoes, doctored up. The Grill at 171 College Avenue here in Athens, Georgia turns some mighty good ones out, just in case I ever get tired of eating grits with my breakfast.
On a trip to New England a year and a half ago, I enjoyed the local variants on "homefries" and "hash browns" from stop to stop. Regardless of how they were done, though, I always noted the taste of potato in there. Maybe I've been eating (out of necessity) at The Huddle House too long, even if they do make me a mean steak-and-cheese-with-dill-pickle-and-onion omelette.
Nostalgically Thinking Of The Road, Ort. Carlton.

Michael Hoffman
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RE: Regional Descriptive Differences in Menu Items.. - Fri, 04/25/03 9:01 PM
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quote:
Originally posted by Michael Stern

[quoteAnd as to the origin of SUB, the guys at the White House Sub Shop in Atlantic City will tell you that it was their Tony Basile who named it in 1946 as an ode to the Silent SErvice. The Groton explanation makes more sense to me, but I've never seen authoritive documentation for either one.


Considering that I was ordering submarine sandwiches at Charley Marchitto's grocery on Dixwell Avenue in Hamden, Connecticut in 1943 I'd have to say that the guys at the White House Sub Shop are wrong.

Actually, Charley's mother made the subs. She would slice a loaf of bread in half lengthwise, then scoop out excess bread from the top half to make room for the fillings. Then she'd pour olive oil on the bread, massage it in with the heel of her hand, then layer on the capacolla, mortadella, Genoa, provolone, shredded lettuce, sliced tomatoes, sliced onions, then salt and pepper. Then she would close up the sandwich and cut it in half. A half loaf sub was 25-cents. I'd always buy a lemon Frisbee pie for a nickel and a bottle of Pepsi or X-Tra Cola for another nickel, and I'd have my lunch.

I seem to recall something in Yankee Magazine several years ago that included the name of the Groton grocer who made the subs.

Rick F.
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 1:10 AM
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They're called snowballs also on Louisiana, and are made with ice much finer that I remember from snowcones elsewhere.
quote:
Originally posted by CheeseWit

Hey, what about the differences in "ices"? In the NYC area they are called Italian Ices, in Philadelphia, the name is "water ice", in Baltimore there are Snowballs, and throughout the country there are snowcones.


mayor al
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 3:10 AM
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If my memory serves me correctly, The Italian or Flavor Ices are "factory flavored" as opposed to "Site flavored" like the snowcones, icee's or slurpee's. From one summer's experience I can tell you that scooping Italian Ice is much harder on your wrist than most forms of Ice Cream. Several of the employees at the location I visited suffered from what was probably Corpal Tunnel Syndrome (SP??) but not called that in the 70's.

Jennifer_4
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 5:39 AM
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On the old board, I remember the question coming up regarding the origins of MoJo or JoJo potatoes, they are called both here. Are they called something else in other parts of the nation?

Regarding ices, here in Cali we enjoy "Hawaiian Shave Ice", which is similar to what you might find in Hawaii, but without the options of beans or ice cream along with the ice.

RC51Mike
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 9:17 AM
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Thank God someone else has heard of the zep. It is extremely localized around Norristown, PA outside Philadelphia. That's what I grew up with and it didn't have lettuce or pickles on it. Travel a mile and no one has ever heard of it. Elswhere, it's called a hoagie (supposedly named after a sandwich made by Italian shipworkers on Hog Island as the legend goes) but immediately across the state line in Delaware it's a sub. For a good roadfood, step back in time zep experience go to Lou's on Main St. in Norristown. I haven't been up that way in a while so you might want to check first.

mobley
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 10:58 AM
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Being from North Carolina, tea means ice tea. I was in a diner in North Jersey and asked for tea and received a tea bag and a pot of hot water. Then again, here in the South, you have to stipulate sweettea (one word) or un-sweetened. Go about as far North as say, Maryland and ask for sweettea,and sometimes they'll act as if you have three heads. Then there is the regular coffee thing. I went into a Dunkin Donuts in Lowell Mass and was asked if I wanted regular coffee. Being no fan of de-caf, I said "of course". What I received seemed like the wrong order. It was some milky ,super sweet, syrupy tasting concoction. When I complained, I was treated in a pretty flippant manner. The folks in the Bay State aren't well known for having patience with slow "foreigners" from the South. I could go on and on about this subject. The differences in whats called BarBQ. The Sub Sandwich debate and so on.

mayor al
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 11:32 AM
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Mobley,
My experience in Mass. was exactly like yours! I often wonder if, considering the complexity of the coffee marketing today, the ordering of regular coffee has the same cultural clash as it did in the days before Latte-Matte with a Twist era arrived??[|)]
Some may yearn for the simpler days of the Pre-Computer, Pre-Xerox, Pre MacDonalds era. I for one remember being able to make a basic choice between Coke and Pepsi, based on how much I wanted... Coke was a 6oz bottle and Pepsi was a 12oz. Now one must make a dozen decisions about the same choice..Brand Coke or Pepsi...-Caffine/decaf...-Colorbrown/clear/blue...) Calories- lots/ a few/ none/...Flavor- regular/cherry/vanila/lemon/berry Container type glass/plastic/can... Quantity 6oz/8oz/12oz/16oz/20oz/1 liter/2 liters/ and for some of us 3 liters. AND this is only for the two leading brands...not their off-shoots or the lower ranked competitor's Life is sure full of difficult decisions !!

seafarer john
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 1:35 PM
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Time was when every bartender knew what a Martini is- regardless of whether that could or would make a decent one. No more!

Sit down at a bar and ask for a Martini and your'e in for more questions than an SAT. Gin or vodka? Or, would you like to chose from our Martini menu? As though a proper Martini was ever made of anything other than dry gin. Straight up or on the rocks? "Straight up, of course, I dont want a watery Martini". Lemon, onion, broccoli, capers, dill pickle, olive, etc.,etc. ? "A green olive, stuffed or not, is the traditional..."

By now I've made an enemy of the bartender (the only thing worse than insulting your barber) and I'm served, with a sour face, some insipid lukewarm concoction in a heavy tumbler, and my happy anticipation
of a relaxing cocktail at the end of a long has turned to ashes...

Things change - not always for the better!

CheeseWit
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 2:36 PM
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Al, your memory is correct. Here in the Philly area, we have water ice and the flavor is throughout. This isn't crushed ice with some flavored syrup poured on top. It is flavored and frozen in big freezers with rotating mixing paddles. The quintessential Philly meal is a cheesesteak and soda followed by a cherry or chocolate water ice and a soft pretzel with mustard. Mmmmmmmm
quote:
Originally posted by Al-The Mayor-Bowen

If my memory serves me correctly, The Italian or Flavor Ices are "factory flavored" as opposed to "Site flavored" like the snowcones, icee's or slurpee's. From one summer's experience I can tell you that scooping Italian Ice is much harder on your wrist than most forms of Ice Cream. Several of the employees at the location I visited suffered from what was probably Corpal Tunnel Syndrome (SP??) but not called that in the 70's.


mayor al
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 4:08 PM
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Cheesie,
That would match my understanding. I was on a team that helped train folks when the Great Adventure Theme Park opened in Jersey in 1974..before 6 Flags bought the Park. One of the jobs that seemed to see much more than average turnover during those first couple of Summers were the attendants of the Italian Ice Carts that were all over the Park. When we investigated the needs of the kids doing the job, we found that the stuff was very hard to scoop..and some of the younger kids doing the job couldn't last a shift without severe wrist pain. I guess the product was a real money-maker because the management authorized additional personnel rather than reduce the number of carts out there selling ICE. Cherry was my favorite, with lemon next on the list.
OK Then What is the difference between Sherbet and 'Italian' Ice???
AL

Michael Stern
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 4:25 PM
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quote:
Originally posted by mobley

Being from North Carolina, tea means ice tea. I was in a diner in North Jersey and asked for tea and received a tea bag and a pot of hot water. Then again, here in the South, you have to stipulate sweettea (one word) or un-sweetened. Go about as far North as say, Maryland and ask for sweettea,and sometimes they'll act as if you have three heads. Then there is the regular coffee thing. I went into a Dunkin Donuts in Lowell Mass and was asked if I wanted regular coffee. Being no fan of de-caf, I said "of course". What I received seemed like the wrong order. It was some milky ,super sweet, syrupy tasting concoction. When I complained, I was treated in a pretty flippant manner. The folks in the Bay State aren't well known for having patience with slow "foreigners" from the South. I could go on and on about this subject. The differences in whats called BarBQ. The Sub Sandwich debate and so on.



Ahhh, the tea issue! I love the glucose-sweet stuff with mountains of shaved ice, like at the[url='http://www.roadfood.com/Reviews/Overview.aspx?RefID=154']Beacon Drive-In[/url] (which used to boast that it served more tea -- and used more sugar -- than any other restaurant on earth). I remember an awkward moment in a North Carolina diner long ago when the proprietor came to our booth with a pitcher to refill our glasses.

He leaned over, looking at Jane's glass and quietly said what Jane heard as: "Jewish tea?"

She had no idea how to answer him. She just shook her head "yes." He refilled her glass, then I translated: What he had asked, of course, was "Do you wish tea?" or, as it might be properly transliterated, "Djyouwishtea?"

mayor al
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 7:11 PM
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Louisville appears to be on the Mason-Dixon line as far as the Tea issue goes. Perhaps because the city has grown rapidly, it tends to go by the Northern definition (unsweet), but many places serve two types..sweet or unsweet, and ask you a preference when you order. However, the rural/small towns on both sides of the Ohio River are very definitely SWEET Territory.
It is kind of odd that asking for Hot Tea is considered 'Unusual' but asking for hot Dr. Pepper is not.

Sundancer7
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 7:19 PM
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I was in Tucson a few weeks ago and the restaurant I was visiting prided itself on sun-tea. The put the tea leaves in large glass containers in full view and set them in the sun. After some type of prescribed time, the tea would "steap" sic. Turn brown and they would serve it. They thought it was great and quite frankly, I could not tell the difference. Any thoughts?

Paul E. Smith
Knoxville, TN

mayor al
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 7:55 PM
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As soon as it warms up enough here, we do a gallon every other day or so. It is better than the mixes, and cheaper than using the range to boil the water. It is more an energy saver than an improvement in flavor.

Sundancer7
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 8:00 PM
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Mr. Mayor, you are the expert and I trust your judgement. If you say sun tea is the best, I will do it. I just did not know the difference. Just for the record, if you can find the words to describe it, what is the difference? Or is it just cheaper and easier.

Thanks,
Paul E. Smith
Knoxville, TN

mayor al
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RE: Regional Descriptive Differences in Menu Items.. - Sat, 04/26/03 8:08 PM
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cheaper and easier...your words are just fine.

CheeseWit
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RE: Regional Descriptive Differences in Menu Items.. - Sun, 04/27/03 12:00 AM
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Al, I believe sherbet has egg whites in it.
quote:
Originally posted by Al-The Mayor-Bowen

Cheesie,
That would match my understanding. I was on a team that helped train folks when the Great Adventure Theme Park opened in Jersey in 1974..before 6 Flags bought the Park. One of the jobs that seemed to see much more than average turnover during those first couple of Summers were the attendants of the Italian Ice Carts that were all over the Park. When we investigated the needs of the kids doing the job, we found that the stuff was very hard to scoop..and some of the younger kids doing the job couldn't last a shift without severe wrist pain. I guess the product was a real money-maker because the management authorized additional personnel rather than reduce the number of carts out there selling ICE. Cherry was my favorite, with lemon next on the list.
OK Then What is the difference between Sherbet and 'Italian' Ice???
AL


rumbelly
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RE: Regional Descriptive Differences in Menu Items.. - Sun, 04/27/03 9:09 AM
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Here I'll throw this one up in the air. Vinegar on french fries?

Charlie714
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RE: Regional Descriptive Differences in Menu Items.. - Sun, 04/27/03 12:19 PM
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Vinegar on french fries is good especially when you are having fish. Just don't drown the fries so they get soggy. Has anyone ever tried mayonaise on french fries? It does nothing for the waistline but sure taste good...

Charlie

Stephen Rushmore Jr.
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RE: Regional Descriptive Differences in Menu Items.. - Sun, 04/27/03 12:39 PM
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It should be noted that malted vinegar is used - it is probably not wise to try balsamic or the other flavors.

fdm813
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RE: Regional Descriptive Differences in Menu Items.. - Sun, 04/27/03 1:27 PM
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Mobley, Try ordering ice tea in England. The wait person always gave me this "huh" look. Then I had to ask for a large glass of ice (not a easy feat, sometimes) a cup of tea and a lemon wedge. The only place I did not have to go through this was in the Hard Rock Cafe in London. I guess they get so many Americans they are used to it. BTW/ In some Southern states ice tea is also refurred to as Table Wine.

rumbelly
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RE: Regional Descriptive Differences in Menu Items.. - Sun, 04/27/03 2:03 PM
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Stephen;

Up here white vinegar is used. Some use it in partnership with ketchup. Malt vinegar is restricted to serious fish and chip wagons.

Alirush
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RE: Regional Descriptive Differences in Menu Items.. - Sun, 04/27/03 2:28 PM
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I do occasionally like my fries dipped in a combination of both ketchup and mayo, as unhealthy as that is!

Funny tea story: I live in Arkansas, one of the "sweetea" (one word) states, and for the past few months, I kept hearing about a local burger place that had the "best, most unique sweetea". I finally had the chance to try some, and my Northern-born/bred taste buds were immediately able to discern that the "unique" and wildly popular sweetea they were serving was powdered Nestea. Ha! I still haven't told any of the people that drive for miles to get a cup; I think they'd be heartbroken.

Mariahj20
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RE: Regional Descriptive Differences in Menu Items.. - Mon, 04/28/03 5:53 AM
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Three things. 1. No one has mentioned the fact that, in Texas, when you're asked if you want a coke, it means any softdrink. 2. In a Concord, Massachusetts ice cream shop, I was told that the milkshake I wanted was called a concrete. Correct me if I'm wrong. 3. A local fast food chain in the Salt Lake City area created a popular fry sauce. It's, basically, ketchup and mayonnaise. There might be a couple of other secret ingredients. I don't know.

wanderingjew
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RE: Regional Descriptive Differences in Menu Items.. - Mon, 04/28/03 7:46 AM
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quote:
Originally posted by Mariahj20

Three things. 1. No one has mentioned the fact that, in Texas, when you're asked if you want a coke, it means any softdrink. 2. In a Concord, Massachusetts ice cream shop, I was told that the milkshake I wanted was called a concrete. Correct me if I'm wrong. 3. A local fast food chain in the Salt Lake City area created a popular fry sauce. It's, basically, ketchup and mayonnaise. There might be a couple of other secret ingredients. I don't know.



I hate to say it, but I am the french fry connessuier. Here in Rhode Island, either malt vinegar or white vinegar is used. Up in northern new england, brown gravy is the norm. In Pittsburgh, you put french fries in your sandwich or in your salad. In Baltimore, Crab cakes go great with french fries drizzled with cider vinegar and old bay seasoning. In Utah most restaurants will use fry sauce which is a combination of mayo, ketchup and I believe mustard too. In the Pacific NW, tartar sauce is the condiment of choice on french fries. OF course growing up on Long Island, I thought Ketchup was the only way to go. I've learned quite a bit through my travels!

seafarer john
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RE: Regional Descriptive Differences in Menu Items.. - Mon, 04/28/03 1:44 PM
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Malt vinegar is a must for English "fish and chips". There was a place on the Boardwalk in Ocean City Md that served a passable English style fish and chips - and malt vinegar was the sauce of choice although you could get ketchup and other things like maybe soy sauce
or mustard or worchestershire?

Eric H.
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RE: Regional Descriptive Differences in Menu Items.. - Mon, 04/28/03 6:31 PM
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quote:
Originally posted by Al-The Mayor-Bowen

As we wander around the country, we have noticed that some items are 'called' by different names in certain parts of the country. Some examples-
1. Soft Drinks (carbonated)- POP- SODA- SodaPop- Coke- Tonic etc



There's an interactive map on-line which illustrates the regional differences quite nicely.

http://www.popvssoda.com/

On the top map if you let your cursor hover over pop, soda, coke or other you'll see where each is used. Of course there's some blurring where more than one term is used so there's another map that shows data by county and percentage.

You can also find out what people are saying when they say "other."

And you can add to the research by submitting what you call...uh, it.

Mariahj20
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RE: Regional Descriptive Differences in Menu Items.. - Tue, 04/29/03 5:05 AM
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I'm from the Salt Lake City area. Read about Fry Sauce.

http://saltlakecity.about.com/library/weekly/02art/aa082002a.htm


BassMan12
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RE: Regional Descriptive Differences in Menu Items.. - Tue, 04/29/03 12:02 PM
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I've always been a ketchup freedom fry dipper until my youngest daughter told me about the mayo and ketchup combination. Sometimes it's difficult to use the M-n-K when you are at a fast food restaurant, but I usually can get around that. Also, I have always eaten my FF before my burger of hot dog or whatever. My wife has never gotten used to that "behavioral anomoly". If you've never tried the dippin' sauce, you're missing out on a unique taste!

jmckee
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RE: Regional Descriptive Differences in Menu Items.. - Tue, 04/29/03 4:30 PM
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We have several close friends from the northeast. It took quite a while for us to understand that they were having a grilled cheese sandwich when they referred to it as a "toasted cheese". Sounds rather fondue-like to me....

mobley
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RE: Regional Descriptive Differences in Menu Items.. - Tue, 04/29/03 5:19 PM
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The "pop" vs "soda" thing. Here in NC we used to also refer to a soft drink as simply a "drink". This is before our state legalized mixed beverages in 1980. The only people who refered to soft drinks as "soda" were people from up North. The exception to this were African American kids who used the "soda" term. This may have been due to the fact that most Black Southerners had relatives up North, and spent a lot of time up in DC, NY, NJ etc. Today the "soda" terminology is much more common down here, probably due to the fact that so many Northerners have moved down South. I have also heard soft drinks refered to as "Co-Cola" and in very remote areas "dope"..Other things: "Pack-o-Nabs"..those little cheese crackers. Pimento Cheese sandwiches, not common up North and serving saltine crackers with salad.

wallhd
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RE: Regional Descriptive Differences in Menu Items.. - Tue, 04/29/03 10:15 PM
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Growing up in the 50's my mother NEVER called them grilled cheese sandwiches, always toasted cheese!

It's amazing how someone's post about a particular thing will trigger memories such as this.

Wally

Michael Stern
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RE: Regional Descriptive Differences in Menu Items.. - Wed, 04/30/03 4:22 AM
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Just to add to the confusion ... I don't believe anyone has yet mentioned that in Eastern Massachusetts, soda (pop, Coke) is referred to as tonic.

scbuzz
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RE: Regional Descriptive Differences in Menu Items.. - Wed, 04/30/03 8:32 AM
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When I was growing up in SC (60's & 70's), we often said we were going to get a coke and used coke in the generic sense for any soda pop. Either that or a DEW for a mountain dew, which was very popular down here or a crush for an orange crush ! Those were the popular soda drinks when I was growing up.

My Mother said that when she was growing up (40's & 50's in rural SC ) they called soda pop "Dope" !

I know people that refer to all soda's as "Belly wash" !

mayor al
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RE: Regional Descriptive Differences in Menu Items.. - Wed, 04/30/03 8:37 AM
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Michael,
Could the lack of use for the term TONIC outside of Eastern Mass be due to the isolationism of the Boston centered Sub-culture?? Another PhD dissertation in the making for someone out there !!! Anytime I hear a soft drink referred to as TONIC I can't help but think of the MOXIE brand. It took me a L O N G time to build a taste-acceptance for MOXIE !!

Rick F.
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RE: Regional Descriptive Differences in Menu Items.. - Fri, 05/2/03 3:15 PM
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Soft drinks. . . . Where I live (LA) if one asks for [booze of choice] and soda, one is likely to get 7-Up or Coke, or even to be asked what kind of soda. So now I ask for club soda--and wonder what club is referred to.

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