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 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).
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!”
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 :
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.
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.
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.
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?
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).
