So if someone in Mumbai eats “sourdough” bread all the time, that makes it not a San Francisco thing?
It’s still very much a SF thing, and they can eat it and market it all they want. It is not necessarily, however, unique to the SF area and may be very popular in other parts of the world as well. New Yorkers eat hard rolls, but so do people from Milwaukee, Chicago, and who knows where else.
That’s funny because the last time I bought this up, nobody outside of the NYC Metro area ever heard of them. I mean nobody. Not only nobody on this board, but nobody I knew in real life either. None of my FB friends. My family in Boston never heard of it. My aunt in Florida knew but her kids and husband and acquaintances didn’t. Which surprised her. All of that really surprised me.
Now you’re telling me my surprise was completely unwarranted as they are well known im Milwaukee and Chicago. Good to know.
I guess so. I had no idea you had brought up rolls in the past.
Just because nobody said anything then doesn’t mean it’s not a thing. Come on out and try some, some time. Plenty of midwest dopers can find you a Kaiser roll if that’s what you need us to do.
ETA: we make some good butter here, too.
It was linked to on the first page of this thread. Here’s the link again.
You must know by now that, whatever your premise in an OP, Dopers will delight in telling you that the opposite of what you think is how it really is.
And we haven’t even mentioned egg creams.
Which, of course, contain neither eggs nor cream.
The egg creams of Milwaukee and Chicago are the BEST egg creams anywhere! In fact, egg creams were INVENTED in Chicago and Milwaukee! Come on out to Milwaukee and Chicago and have an egg cream! You haven’t LIVED until you’ve tasted the egg creams of Chicago and Milwaukee!
You mock, but what you don’t know is we are also famous for our ukeleles.
Some origin accounts maintain that they originally included both, omitted or substituted as a Depression cost-saving measure.
Says who? As far as I know, the claimants are Brooklyn, and the Lower East Side of Manhattan.
All I said was we not only have old school R & B in the midwest, we also have hard rolls with butter. Who knew such a bland breakfast would be such an issue? :smack: I’d say New York can keep them, but you have bagels and bialys and knishes, and we really only have hard rolls and kringle. It’s all we have, really, pastry-wise. Don’t take this from me!
It was a pun. * See my “location,” above.
- See “Dead Parrot Sketch,” Monty Python’s Flying Circus
Please, please don’t take me seriously. Milwaukee and Chicago have nothing to apologize for the the local food department.
I’m stuck in Chicago – dealing with a family thing – for about two weeks before I can return to my lovely Hymietown home, and I’ll probably be carrying an extra twenty pounds of yummy body fat when I leave.
Is it possible to order a fully-dressed dog and Italian beef BOTH on my deep-dish pizza?
And ikes.
There’s all sorts of argument about this. Gyros don’t have to be chopped form meat on a cone. I’ve had plenty of gyros in Europe that’s simply been stacks of thinly sliced lamb or pork or beef cooked on a vertical spit. Here is an example of one such gyros spit with whole muscle meat.If you have asked me what the difference was between the two, I would have said gyros is on a vertical spit, and souvlaki is smalled pieces of meat cooked on skewers horizontally. But apparently the nomenclature is muddled up and covers a variety of similar foodstuffs. (Though if you Google image search for “souvlaki” you will mostly see horizontal kebabs of meat.)
To me it would seem that Gyros is the word that you need to use when you can’t call it Souvlaki because it isn’t marinated pieces of meat but made on a spit. Either way I don’t do Gyros.