**[Voice of Stewie Griffin]: ** Or Cool Whip. Jell-O isn’t Jell-O without Cool Whip. 
This sounds AWESOME! I’ll bet it tastes just like a Dreamsicle, right? :o
I remember having 7-Up floats with vanilla ice cream when I was a kid, except we called them something different. Can’t remember what, though. 
Whole milk and Pepsi, like Laverne and Shirley used to drink, is really good too. Tastes just like a cola float in which the ice cream has melted!
Ice cream with fruit-flavored pop instead of root beer or cola is a soda, not a float.
And for what it’s worth, this thread made me dream of biscuits and gravy last night. The dream version wasn’t as satisfying as the real thing, though :(.
I beg to differ: An ice-cream soda is a scoop (or two, or three) of ice cream doused with syrup (cherry was always my favorite) in a tall specialty glass, which is then filled with plain sparkling water and smothered in whipped cream with a maraschino cherry on top. It’s made before your eyes right at the soda fountain. The syrup is thick and has to be pumped by hand; it comes in a wide variety of flavors, including chocolate (don’t knock it 'til you’ve tried it). You can also vary the flavor of the ice cream.
A float, on the other hand, uses commercially available soda pop (root beer, 7-Up, cola, whatever), whether it’s straight from the can/bottle or dispensed by a soda fountain. As a rule, the flavor of the ice cream is neutral vanilla. You also don’t need to top it with anything.
I haven’t had an ice-cream soda in years! I just realized I have everything I need to make one at home … except the ice cream, and I’m too busy to go out and buy any.
American food was inedible around here in the 70’s, because it was too sweet. Companies like Campbell’s soup tried and failed. PB & J was not understood because they mistranslated “Jelly”, but they wouldn’t have eaten it anyway.
Gradually over the last 40 years, that has changed. I wouldn’t say it’s the same as the USA - unsweetened food is still a bigger item here that it is in the USA - but there is not the same kind of disgust. Sweet soup is standard, and sweet breakfast cereal is popular.
And PB – which is still often regarded as a condiment rather than as a food item – is almost universally sweetened. You can’t get old-style traditional Australian PB. Which was light-roast, low-salt, and unsweetened.
Syrup and sparkling water is pop.
Sweet soup? What is that?
I’m guessing soups with high vegetable : meat ratios and minimal seasoning. Maybe added sugar as well.
You can make soups at home that are quite sweet using vegetables like pumpkin and squash, and even fruits like apples. They’re often eaten cold and are quite tasty.
Campbell’s soups, on the other hand, are what I would call bland. I always add things like salt, pepper, hot sauce, butter, and sour cream whenever I heat up a can.
In some areas of the US, pizzas are considered to be pies. Walk into an Italian restaurant in Newark, NJ some time and ask for “a pie”. You’ll get a pizza. You got a problem with that?
Anybody want that last pierog, or can I have it? :dubious:
I’m confused. A pirozhok, or pirozhki (plural) is a sort of delicious pocket bread concoction and it’s Russian.
Pirogi is a delicious Polish ravioli or stuffed dumpling type thing.
Yes? Da? Tak?
I’ve seen pirozhki at the store sold as pirogi.
There is a Russian dish called a pirog. Maybe that is adding to the confusion? “Pirozhki” is just the diminutive form of “pirog” (so, it would mean “little pirog.”)
In Polish, at least, the dumpling is pierog and pierogi in the plural. Note the “e.”
See, here it sounds like we’re talking about a pirozhok, which is Russian. I think a lot of Americans think a pirozhok is a pirog. It ain’t. 
ETA: nm. Those two do sound like dumpling things. But I have seen what are basically “hot pockets” sold as pirogis.
Pirog is the Russian word for pie. These are baked and can be either sweet or savory. They’re also quite large (12"/30 cm in diameter). The plural is pirogi.
Pirozhok is the diminutive of pirog. These are smaller and can be either baked or deep-fried. They often contain savory mixtures of meat or potatoes. The plural is pirozhki.
Pelmeni are Siberian dumplings, usually filled with meat. They’re boiled and served with melted butter and/or sour cream and vinegar. I’ve also had them sprinkled with paprika.
What I know of as pierogi is a dumpling made of thin-rolled dough, folded into a semicircle around a filling that consists mostly of mashed potatoes, plus cheese and onions. Each individual dumpling is perhaps a couple of inches across. They’re boiled soft, and then pan-fried with butter and onions (then sometimes served with sour cream, but my family doesn’t eat them that way). I understand this is the Polish version of the dish.
I have made these for Ukranian and Russian friends, both of whom were very excited to see a dish from their own country, and each of whom called it by a different name which I don’t recall. Oddly, I’ve never shared them with anyone of Polish extraction.
Whoops! Diminutive and plural, as pointed out by terentii.
That’s pretty much right. The fillings are quite varied, and can be savory or sweet. Meat, mushrooms, cabbage, sauerkraut, potatoes, cheese, potatoes & cheese, cherry, strawberry, blueberry, etc., are all common fillings. They may or may not be fried after boiling (my family typically did not fry them afterwards.) They may or may not be served with sour cream. (We typically did, with sour cream mixed with sugar for the sweet types)/ They may or may not be served with bacon drippings and onions, etc.
They have both hot dogs and corn dogs (known as “American dogs”) in Japan, so someone there must like them.
I meant the potato dumpling about 2 inches long made from a folded circle of dough, containing mashed potatoes and other stuff. Some people I know call it something like puh-duh-heh but I assume is spelled similar to periogi but said differently? I am not sure.
Anyway those things --pierogi—were scorned by the blonde haired unusually togged woman, with her Jamouriqui hat and her huipl, because it wasn’t exotic enough. The conversation wasn’t on the similarities with Samosa. She was turning up her nose at something someone else offered as “vegetarian” (at their house, or elsewhere) because it wasn’t exotic enough for her. :rolleyes:
Corn dogs, mmmmmmmmmmm! :o Best fried in fresh lard and smothered in French’s yellow mustard.
I like having pierogi several times a year, together with Polish sausage and sauerkraut. Usually I just boil them and add butter and sour cream.
In Moscow, there was a little kiosk I used to stop at on my way home after a night of drinking. They sold beef pelmeni deep-fried and served with Georgian barbecue sauce. It was like eating wontons. I’ve never seen them prepared in this fashion anywhere else.
I sometimes take frozen pelmeni (the ones filled with ground lamb are the best) and cook them in tomato juice together with onions, okra, and Middle Eastern seasonings. The okra and dumpling dough are more than enough to thicken the broth, and I end up with a dish that’s a reasonable facsimile of one I was served at the Uzbekistan Restaurant in Moscow. (Of course, the dumplings served there are huge; one is enough to fill an entire bowl!)
For a while back in the '90s, McDonald’s in Moscow served pirozhki that were like their fruit pies but stuffed with mashed potato. They didn’t go down well, both literally and figuratively. 
The nearest thing to pirozhki in the English-speaking world (at least so far as I’ve encountered) are Cornish pasties (which I quite like), but I’ve never seen a pirozhok stuffed with root vegetables.
In St Paul, there used to be a place on University Avenue that sold them deep-fried under the label “Russian hamburgers.” It was run by an immigrant family, and the food was quite good. I hope the place is still there.
Soup that is sweet, either because of cane sugar or some other naturally sweet element.
My marketing lecturer described a market test group where the secretly observed subjects were pouring the soup into the pot plants, or concealing it in their pockets(!) to avoid the rudeness of telling their host that they couldn’t stand the stuff.
30 years ago, they really actually disliked American recipes that much. It’s changed though. McDonalds and Burger King use American sauces on American-style buns, both sweeter that traditional Aus recipes, and Aus has come to accept that as normal.