Yup, and when we gave the kid who was originally from Philly a fluffernutter he had no idea what it was.(He said it was pretty good 
)
nsh-I misinterpreted your post I quoted. :o I thought you were an outsider wondering what a fluffernutter was. When in fact, you’re an insider (local) explaining it to outsiders.
Chili-size is a Californina invention, but it essentially doesn’t exist in the rest of the world.
Johnny L.A. What’s it called elsewhere? It doesn’t exist outside of Southern CA.
Growing up, this was a popular “we’re poor” meal. Mum called it beefaroni.
peace - DESK
American Chop Suey was one of my favorite school lunches! (MA in the '80s)
A “cheese crisp” is a large (pizza size) flour tortilla sprinkled with cheese and optionally other toppings (green onion, olives, etc) and broiled open-face. It is usually available on the appetizer menu and is eaten cut into wedges like a pizza and dipped into salsa. It is frequently used as the “kids meal” when parents would go out for Sonoran-style Mexican food.
I’ve seen it as ‘chili burger’ and ‘open-face chili burger’.
How can an open-face burger with chili on it not exist outside of Southern California? It’s a natural!
Mayo on a chili size?? :eek: That’s just wrong.
Johnny. You got me. It does exist, but it didn’t travel far.
Size is definitely a Cali invention
Vi-Co and hot dogs: the lunch of kings in elementary school!
In central Indiana, many old folks call bell peppers mangoes. People in south Georgia pronounce the L in salmon and call shopping carts buggies.
I guess it exists, but I really doubt it’s common. Like I said, I’ve never seen it, and I’ve been to my fair share of greasy spoons. First of all, open-faced burgers are just not that common, but you will see them in the occasional old fashioned diner with a menu the size of the bible in the form of open faced hamburger with gravy. If I had ever seen such a concoction, I certainly would have tried it, as it’s completely foreign to me (and a bit perplexing. Why wouldn’t I just get a bowl of chili? Or is it meatless chili that’s used? I have to try one one day, because I don’t understand why it exists. Chili and cheese on fries I get. But on more meat?)
American Chop Suey and Dynamites have been covered, and I’m ravenous after reading about them.
Some other Rhode Island culinary oddities are Johnnycakes and pizza strips. I will admit that, as a Rhode Island native, the only time I’ve ever actually seen a Johnnycake was then I was taken to the “Johnnycake Festival” by my grandparents as a kid. Pizza strips are very common, though. They’re in super markets, convenience stores, gas stations, etc. You have to go to a bakery for the best ones, though.
I’m not sure if these count, because they’re not “food” per se, but they are consumed. Frozen lemonade, and coffee milk are considered so uniquely “Rhode Island” that the coffee milk is actually codified in law as the official state beverage. The state legislature voted between it and frozen lemonade.
ETA: I see that American Chop Suey is called “goulash” in Minnesota. My dad lives in upstate NY, where they use a blend of the two, and it’s called “American Goulash”. Just as tasty, whatever you call it.
I’ve had plenty of chiliburgers. None of them open faced.
Exactly. ‘Chili size’ is a regional term, though the item itself exists elsewhere under other names.
Actual Johnny Cakes that aren’t just pieces of cornbread are getting to be rare. Pizza Strips are the consituent of a Party Pizza, which is just a pizza without cheese. Though I do see the strips sold with cheese occasionally. Of course Del’s and Coffee Milk are not found anywhere else in the world, unless you call them Frozen Lemonade and Coffee Flavored Milk.
I grew up in the MidWest and we had Fluff and Fluffernutters. I’m also familiar with a Chili Cheeseburger, but never open faced… and certainly not Chili Size.
Here though if you order “a Tenderloin” you will get a pork tenderloin pounded to about the size of a dinner plate, breaded and deep fried… served on a bun way too small and in my opinion should have mustard pickles and onion.
Just make sure the first time you order it - “wet” or “juicy” - is how I’d recommend it. This means they pour a ladle of jus on your sandwich. “Dipped” is delicious (they actually dunk your whole sandwich in their jus, but it’s too messy for me to order regularly.
You can also specify cheese (“cheesy-beef”) which is usually mozzarella or provolone. Very good. And if you are really hungry, get the “combo” (Italian Beef plus an Italian sausage wrapped inside.)
SO good.
Hamburgers are steamed hams, but it’s more of an Albany thing 
Seriously, my relatives in PA call fried eggs over easy (with a runny yolk) “dippy eggs.” I’m assuming because you dip things in them.
Man, done right I love those things. It’s basically a pork wienerschnitzel on a hamburger bun. I always get them with mustard, pickle, and onion, though. How are they normally eaten? (Serious question. I’m from Chicago and we don’t really have those things here. I mean, Culver’s has something called a “pork tenderloin” sandwich on its menu, but it’s not like those things you get in Iowa or some other parts of the Midwest.)
ETA: Actually, here’s a picture of a HALF portion of the tenderloin sandwich at a place called St. Olaf’s Tap in St. Olaf, Iowa.
So while you’re simmerin up the dynamites, how about you throw me down the stairs my shoes?