How? What? 16 years? Never heard of… Gasp you must be a tourist if you’ve only been here 16 years…lol
He’s (he or she?) near Woonsocket, where French infiltrated the English language and phrases like ‘side by each’ come about.
And traveling to the East Bay from there, you need to pack a lunch.
Yeah, he’s near Woonsocket. We should have a Little Rhody Dopefest. But if you guys are spread all over the state it might be hard to find someplace close enough for all of us to get to. I could probably get as far as Cranston if I pack a lunch.
Is there any difference between subs, grinders and hoagies (and other similar items) other than pride of local bread? That is, are they all generically a sandwich on a roll that is longer than it is wide.
There a lot of differences, regional, and even very local. The longer than it is wide bread may be the only thing in common.
Mustard, Pickles, and Onion is what I consider the standard. I’ve seen them with Lettuce, Tomato, Mayo as well, but that isn’t the way I like them.
You’re in Chicago… just head down 65… by the time you hit Lafayette you should be able to get a good one.
My Saskatchewan peeps, represent! 
I still call hoodies bunny-hugs. 
The seeds are called coriander here; the leaves are called cilantro.
Hee. Almost fifteen years in NH for me and just as much of an outsider as ever…!
I just had an Epiphany… I thought I’d see if I could find a place in Northern Indiana for pulykamell to find a tenderloin (it’s an Indiana thing more than Iowa by the way… from a kid born and raised in Indiana from Iowa parents) and did a quick Google search.
One of the hits was for a recipe for “Authentic Indiana Tenderloin Sandwich” and when I clicked on it they listed the toppings. Mustard, Onion, Pickles… all good and correct. Lettuce, Tomato, Mayo… Ok, but not very authentic. Then I saw it… Ketchup! I just threw up in my mouth a little just typing this. There is no way in hell this belongs on a tenderloin. I have never EVER seen anyone in Indiana put Ketchup on a tenderloin.
I have always thought the Chicago Hot Dog people who scream at people for allowing Ketchup on their beloved dogs were a little crazy, but this just hit it home for me. Even though I don’t mind it on a Hot Dog, I now understand why even the thought of it would be offensive to someone raised on these and I apologize if I have ever defended Ketchup on a Hot Dog before.
I thought of a regionalism - what everyone outside of Canada calls Canadian bacon, we call back bacon. What you all call bacon, we call bacon. If you’re coming to western Canada looking for Canadian bacon to be readily available in restaurants, you’d be disappointed. There’s usually one little package of back bacon available at the supermarket (that I have never personally had reason to buy), and that’s about it.
What amuses me the most are food names given by people in one area in honor(?) of another region, where that food is actually not commonly eaten that way. For example, a Michigan hot dog is not a common term in Michigan, where they in turn have something they call a Coney Island hot dog, which in its turn is not how anyone in Coney Island, Brooklyn would typically eat a hot dog.
Or the very common term on menus of NYC area diners of calling a hamburger with a fried egg on it a Texas Burger, which has apparently puzzled many a Texan transplant.
I am occasionally out in that direction. I always forget that Indiana is also known for its tenderloin–that’s something I’m always on the hunt for when I’m in Iowa. Good to know I’ve been doing it right with the mustard, onion, and pickle. That just seemed like the right thing to go on a tenderloin.
I actually had no idea. Like I said, I’ve always associated them more with Iowa, for whatever reason. Maybe it’s things like cooking magazines and newspapers and that I’m in Iowa more often visiting my friends and have time to explore the local food than the times I’m in Indiana, which is almost always on business.
But, yeah, the ketchup thing. Weird. It would never even occur to me to put ketchup on that sandwich.
Or even “peameal bacon”, in Ontario at least. When I first saw that phrase, I thought it was some kind of vegetarian bacon substitute!
You missed:
Ketchup is called “tomato sauce” or just “sauce”.
I was in a Burger King once and a girl kept asking the cashier for “sauce” and the cashier clearly had no idea what she was saying. Eventually I stepped in and pointed out where the (self-serve) ketchup was.
They stole them from us… sure those Hawkeyes seem so folksy and farmy, but they are sneaky. You’ve gotta watch them… next thing you know they will try to say they know more about corn than us.
I was recently invited to a “Beer and Dynamite” fund raiser, to be held in Woonsocket. I agree dynamites are a Woonsocket thing, though having grown up in Lincoln I understood without needing a code book.
Now for Johnnycakes - are you talking East Bay (thin, made with milk) or West Bay (thick, made with hot water) style?
For what it’s worth, in my corner of the world, there is no kebab but a shish kebab and a gyro is meat and veg in a pita.
Speaking as someone who grew up in the upper midwest in a town with a maid-rite, anyone calling a sloppy-joe a maid-rite is mistaken. There is no sauce in maid-rite meat.
The only one’s I’ve had called Johnny Cakes were pretty thick and dense, so I’ll assume West Bay. Anyway, that’s the way I’ve always made corn cakes, make a corn meal mush then finish them on a pan. When I first moved here I was told by several people that Johnny Cake was just cornbread, but I wasn’t convinced, I’d seen corn pancakes called Johnny Cake elsewhere.
Try cinnamon bun. I’m from South Jersey.
I can’t bring myself to even try a pizza strip which, for those who don’ t know, is room temperature italian bread with tomato paste on it, or that’s what it looks like. My son, the native, likes them and we’ve been known to buy a box at the bakery to feed the ravenous hordes. I can’t stand to look at them. I do love Del’s, but especially the watermelon. I like when the Big Blue Bug has one. It means summer is here. Even my son doesn’t like coffee milk. People tell me that their kids are shocked when they can’t get one at Disney World. Dunkin Donuts iced coffee really should be the state beverage. The college where I work doesn’t get a large number of local students but I can always spot one at freshman check in because the whole family - including younger siblings - has one.
Born in Philly, raised in South Jersey. I know what a fluffernutter is, and I know to run the knife under hot water to keep the fluff from sticking.