# Define "Texas Lunch" **URL:** \ **Category:** Cafe Society\ **Created:** [October 12, 2019, 2:52pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680 "2019-10-12T14:52:12Z")\ **Posts on this page:** 20\ **Page:** 4
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [October 13, 2019, 4:51pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/61 "2019-10-13T16:51:27Z")
> [@Ukulele\_Ike](#): > > “Baked beans” was what I meant, specifically New England baked beans baked in a New England beanpot. Molasses is the traditional ingredient. Molasses is a local New England product. Brown sugar and maple syrup are weird outliers. Yes, molasses became the sweetener of choice for New England some time around the 18th century. Before that, it was made with brown sugar, and the Native Americans before that made it with maple syrup. As I understand it, the sweetener changed from brown sugar to molasses either to avoid some kind of British sugar tax or because Boston produced a lot of rum back in the day from molasses. So brown sugar and maple syrup are certainly outliers for that New England style of baked beans today, but they do have a history with the development of the dish. ---
**Author:** ![Paintcharge](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/paintcharge/32/7946_2.png) [@Paintcharge](https://boards.straightdope.com/u/Paintcharge)\ **Post date:** [October 13, 2019, 5:27pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/62 "2019-10-13T17:27:48Z")
> [@DesertDog](#): > > Yeah, that would be my take on it. Right after I graduated from high school my family moved to Reading, Pennsylvania and I took a summer job in a sandwich shop. One day a customer ordered a “California burger” which was not on the menu. I sidled over to the girl who was at the grill and asked sotto voce, “What’s a California burger?” Knowing I was from California, she nearly dropped her spatchula. > > “It’s with tomato and lettuce; what do you call them in California?” > > “A deluxe hamburger?” > > Another place down the road did have it as a menu item and it was with mayo and sliced olives which makes a little more sense, I guess.We have [tomato sauce baked beans](https://www.amazon.com/Van-Camps-Pork-Beans-6pack/dp/B007TJN1ZG/ref=pd_sbs_325_t_1/131-1340947-4434951?_encoding=UTF8&pd_rd_i=B007TJN1ZG&pd_rd_r=88c1a83f-05da-485d-a6c8-4f2a005f99cf&pd_rd_w=jQsvW&pd_rd_wg=IvkQX&pf_rd_p=5cfcfe89-300f-47d2-b1ad-a4e27203a02a&pf_rd_r=66T1K5XW6KX87G0869PX&psc=1&refRID=66T1K5XW6KX87G0869PX) in the US, too. I prefer the molasses/brown sugar variety. Around here, southern tier of New York, they call that a “Tully” burger. If never heard of that before getting here. We’ve also go a “Bo burger” that has a sunny side up egg on it. ---
**Author:** ![rsat3acr](https://avatars.discourse-cdn.com/v4/letter/r/a3d4f5/32.png) [@rsat3acr](https://boards.straightdope.com/u/rsat3acr)\ **Post date:** [October 13, 2019, 5:42pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/63 "2019-10-13T17:42:08Z")
> [@Ike\_Witt](#): > > I suppose an older generation of Texans might say it’s the LuAnn at Luby’s. oh yes! ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [October 13, 2019, 8:31pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/64 "2019-10-13T20:31:35Z")
> [@kenobi\_65](#): > > Same company, yes, but apparently, until recently, the English “Heinz Baked Beans” weren’t generally made for sales in the US (though one could find them in stores specializing in English foods). The [Wikipedia entry](https://en.wikipedia.org/wiki/Heinz_Baked_Beans) states that, in 2016, Heinz started specifically making and labeling them for US sales. > > My guess is that the ones you grew up on (assuming you grew up in the US) weren’t exactly the same product as the English one. You can get the UK version of the beans in Canada. The bilingual label reads “a la Britannique.” I’ve had them as part of a Full Breakfast, but would probably like them better in Beans on Toast. For those old enough to remember, California Burgers were a big thing back in the early '60s. They were part of the Beach/Surfer culture. When you see Sally Field eating a Triple Decker (3D Burger) on _ **Gidget** _, that’s what she’s got. Along with lettuce and tomato, they always had a gob of mayonnaise (and, I think, pickles and ketchup) as well. I’m pretty sure the California Burger was what inspired the Big Mac and Whopper, which I remember becoming popular around the time I was in fifth grade (1965–66). ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [October 13, 2019, 8:57pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/65 "2019-10-13T20:57:59Z")
> [@pulykamell](#): > > Yes, molasses became the sweetener of choice for New England some time around the 18th century. Before that, it was made with brown sugar, and the Native Americans before that made it with maple syrup. As I understand it, the sweetener changed from brown sugar to molasses either to avoid some kind of British sugar tax or because Boston produced a lot of rum back in the day from molasses. So brown sugar and maple syrup are certainly outliers for that New England style of baked beans today, but they do have a history with the development of the dish. Until the early 20th century, molasses was the main sweetener used in the United States. Due to Boston’s position as a major port during the Triangular Trade period, large quantities of all three (molasses, rum, brown sugar) would have passed through it. Until the late 19th century, pretty much all sugar was brown. It was sold in cones wrapped in paper, and you had to grate chunks of it into whatever you were drinking or eating. Granulated white sugar came on the market once the refining process was improved. Most of the “brown sugar” sold today is highly refined white sugar with molasses added back into it. Real brown sugar is just a less refined version of sugar cane juice, and it has (I think) a much better flavor. (It’s also supposed to be much healthier than white sugar, which nowadays comes mainly from sugar beets). When I was teaching English as a Foreign Language, we once had a module that discussed Fair Trade. As a demonstration, I brought samples of molasses, brown sugar, golden sugar, and white sugar to class one day. When I looked at them spread out on a plate, I couldn’t help thinking “Damn, that’s just how opium is refined into heroin!” ---
**Author:** ![Smapti](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/smapti/32/17938_2.png) [@Smapti](https://boards.straightdope.com/u/Smapti)\ **Post date:** [October 13, 2019, 9:31pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/66 "2019-10-13T21:31:14Z")
> [@Ludovic](#): > > In my experience, many foodstuffs that take the name of a location are not actually from there, and if they are, they don’t take that name in the location they’re named from. For instance, I expect a cheesesteak to be more authentic if it’s called just a “cheesesteak” but if they have to emphasize how much they represent Philly by calling it a Philly cheesesteak, they will generally not be all that great. A notable exception to this rule is the California burrito, which was invented in San Diego. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [October 13, 2019, 9:34pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/67 "2019-10-13T21:34:04Z")
> [@pulykamell](#): > > Yes, molasses became the sweetener of choice for New England some time around the 18th century. Before that, it was made with brown sugar, and the Native Americans before that made it with maple syrup. As I understand it, the sweetener changed from brown sugar to molasses either to avoid some kind of British sugar tax or because Boston produced a lot of rum back in the day from molasses. So brown sugar and maple syrup are certainly outliers for that New England style of baked beans today, but they do have a history with the development of the dish. You don’t have to be so _reasonable_ about it… ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [October 13, 2019, 9:38pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/68 "2019-10-13T21:38:10Z")
> [@Ukulele\_Ike](#): > > I assumed “six-pack of Lone Star.” Me too. At least I assumed Lone Star would enter into it (maybe with a bag of Fritos or something). ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [October 13, 2019, 9:40pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/69 "2019-10-13T21:40:18Z")
> [@Ludovic](#): > > In my experience, many foodstuffs that take the name of a location are not actually from there, and if they are, they don’t take that name in the location they’re named from. For instance, I expect a cheesesteak to be more authentic if it’s called just a “cheesesteak” but if they have to emphasize how much they represent Philly by calling it a Philly cheesesteak, they will generally not be all that great. I thought that was named because it was made with Philly cream cheese. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [October 13, 2019, 9:42pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/70 "2019-10-13T21:42:02Z")
> [@Beckdawrek](#): > > I’m now trying to figure out what a typical ‘Arky Lunch’ would be. Hmmm? > (If anyone says Possum and greens, I may get offended:)) I’m sure it doesn’t have to be possum. Anything the highway serves up would do. 😃 ETA: OW! Who threw that? Never mind. Shoulda known it’d be **Beckdawrek**. ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [October 13, 2019, 9:54pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/71 "2019-10-13T21:54:06Z")
> [@puzzlegal](#): > > I’ve never heard of a Texas lunch, but agree that it sounds like a chili dog. > > I grew to near Boston. We just ate baked beans, and I’m not sure what “Boston baked beans” would be, maybe cooked with some molasses? I do know what “Boston brown bread” is, because it was no longer common when i was a kid. As far as I ever knew, Boston Baked Beans was a red box marked to resemble a brick oven, which had peanuts in a red hard candy shell inside. [Like this.](https://www.amazon.com/Boston-Baked-Beans-Coated-Peanuts/dp/B06Y5R4SYJ/ref=asc_df_B06Y5R4SYJ/?tag=hyprod-20&linkCode=df0&hvadid=312193679191&hvpos=1o1&hvnetw=g&hvrand=16335485515249163661&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-569997534191&psc=1) ---
**Author:** ![kaylasdad99](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kaylasdad99/32/3398_2.png) [@kaylasdad99](https://boards.straightdope.com/u/kaylasdad99)\ **Post date:** [October 13, 2019, 10:01pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/72 "2019-10-13T22:01:30Z")
> [@DesertDog](#): > > Yeah, that would be my take on it. Right after I graduated from high school my family moved to Reading, Pennsylvania and I took a summer job in a sandwich shop. One day a customer ordered a “California burger” which was not on the menu. I sidled over to the girl who was at the grill and asked sotto voce, “What’s a California burger?” Knowing I was from California, she nearly dropped her spatchula. > > “It’s with tomato and lettuce; what do you call them in California?” > > “A deluxe hamburger?” > > Another place down the road did have it as a menu item and it was with mayo and sliced olives which makes a little more sense, I guess.We have [tomato sauce baked beans](https://www.amazon.com/Van-Camps-Pork-Beans-6pack/dp/B007TJN1ZG/ref=pd_sbs_325_t_1/131-1340947-4434951?_encoding=UTF8&pd_rd_i=B007TJN1ZG&pd_rd_r=88c1a83f-05da-485d-a6c8-4f2a005f99cf&pd_rd_w=jQsvW&pd_rd_wg=IvkQX&pf_rd_p=5cfcfe89-300f-47d2-b1ad-a4e27203a02a&pf_rd_r=66T1K5XW6KX87G0869PX&psc=1&refRID=66T1K5XW6KX87G0869PX) in the US, too. I prefer the molasses/brown sugar variety. Nowadays, we generally don’t call something “California (_ **insert name of food here** _)” unless there’s avocado in it. ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [October 13, 2019, 10:20pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/73 "2019-10-13T22:20:17Z")
> [@kaylasdad99](#): > > I thought that was named because it was made with Philly cream cheese. Nope. They can be made with a number of cheeses (I think Provolone is common), and even with Cheez Whiz, but not cream cheese (though that might actually be quite tasty!) :o : > **[Cheesesteak](https://en.wikipedia.org/wiki/Cheesesteak)** > > A cheesesteak (also known as a Philadelphia cheesesteak, Philly cheesesteak, cheesesteak sandwich, cheese steak, or steak and cheese) is a sandwich made from thinly sliced pieces of beefsteak and melted cheese in a long hoagie roll. A popular regional fast food, it has its roots in the U.S. city of Philadelphia, Pennsylvania. > The cheesesteak was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread", according to a 1987 exhibition catalog... ---
**Author:** ![terentii](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/terentii/32/212_2.png) [@terentii](https://boards.straightdope.com/u/terentii)\ **Post date:** [October 13, 2019, 10:22pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/74 "2019-10-13T22:22:28Z")
> [@kaylasdad99](#): > > As far as I ever knew, Boston Baked Beans was a red box marked to resemble a brick oven, which had peanuts in a red hard candy shell inside. > > [Like this.](https://www.amazon.com/Boston-Baked-Beans-Coated-Peanuts/dp/B06Y5R4SYJ/ref=asc_df_B06Y5R4SYJ/?tag=hyprod-20&linkCode=df0&hvadid=312193679191&hvpos=1o1&hvnetw=g&hvrand=16335485515249163661&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=&hvtargid=pla-569997534191&psc=1) I loved these, before I became dentally challenged. :o Pass the Beer Nuts, Woody! 🆒 ---
**Author:** ![RTFirefly](https://avatars.discourse-cdn.com/v4/letter/r/c77e96/32.png) [@RTFirefly](https://boards.straightdope.com/u/RTFirefly)\ **Post date:** [October 13, 2019, 11:44pm UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/75 "2019-10-13T23:44:19Z")
> [@Jack\_Burden](#): > > Huh, I would have figured a Texas lunch to be a plate of cheese enchiladas with frijoles and rice, at least that’s a standard lunch special at the taquerias I frequent. I get mine with onions and jalapeños. My total time in Texas was a week in San Antonio in 1993, so I’m hardly one to judge what a “Texas lunch” is. But screw names, I want some of that right now. 🙂 ---
**Author:** ![Dr\_Paprika](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/dr_paprika/32/3042_2.png) [@Dr\_Paprika](https://boards.straightdope.com/u/Dr_Paprika)\ **Post date:** [October 14, 2019, 12:12am UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/76 "2019-10-14T00:12:23Z")
Never heard the term. But I would have guessed a gigantic bowl of chilli (no beans) with toast and a bottle of Lone Star. Or a big steak sandwich topped with salsa and rattlesnake tears. ---
**Author:** ![Ukulele\_Ike](https://avatars.discourse-cdn.com/v4/letter/u/df788c/32.png) [@Ukulele\_Ike](https://boards.straightdope.com/u/Ukulele_Ike)\ **Post date:** [October 14, 2019, 12:32am UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/77 "2019-10-14T00:32:36Z")
> [@kaylasdad99](#): > > Nowadays, we generally don’t call something “California (_ **insert name of food here** _)” unless there’s avocado in it. During my boyhood in Cleveland in the 60s and 70s, a “California burger” had lettuce, tomato, and _mayonnaise._. The local opinion was that only some west coast screwball would put mayonnaise on a hamburger. Nowadays my go-to is mayo, mustard, and raw onion on a cheeseburger. ---
**Author:** ![Beckdawrek](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/beckdawrek/32/3647_2.png) [@Beckdawrek](https://boards.straightdope.com/u/Beckdawrek)\ **Post date:** [October 14, 2019, 12:38am UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/78 "2019-10-14T00:38:05Z")
> [@kaylasdad99](#): > > I’m sure it doesn’t have to be possum. Anything the highway serves up would do. 😃 > > ETA: OW! Who threw that? > > Never mind. Shoulda known it’d be **Beckdawrek**. Mmm! Roadkill. My go-to on poor days.🙂 ---
**Author:** ![Hilarity\_N.Suze](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/hilarity_n.suze/32/6223_2.png) [@Hilarity\_N.Suze](https://boards.straightdope.com/u/Hilarity_N.Suze)\ **Post date:** [October 14, 2019, 12:56am UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/79 "2019-10-14T00:56:29Z")
I do remember a thing from my youth in California called an “educated hamburger.” I haven’t heard this term in decades. It had mayo instead of mustard and…maybe relish? Instead of a pickle? Anyone ever heard of this term? ---
**Author:** ![bump](https://avatars.discourse-cdn.com/v4/letter/b/7c8e57/32.png) [@bump](https://boards.straightdope.com/u/bump)\ **Post date:** [October 14, 2019, 3:49am UTC](https://boards.straightdope.com/t/define-texas-lunch/841680/80 "2019-10-14T03:49:22Z")
> [@scabpicker](#): > > Shiner’s Kosmos’ Reserve is excellent, but you can only get it in their assortment packs. Yes indeed it is. I used to get that all the time in college, but they discontinued it at some point. They used to have a really good seasonal called “Frost” that was a Dortmunder Export style beer, and it was stellar. For some reason, they discontinue the good stuff like Kosmos and Frost in favor of garbage like some of the fruity seasonals (the cherry limeade one is ghastly, and the prickly pear one is not much better). [Previous page](https://boards.straightdope.com/t/define-texas-lunch/841680.md?page=3) [Next page](https://boards.straightdope.com/t/define-texas-lunch/841680.md?page=5)