I assume most are familiar with the (Detroit) Coney Dog?
mmm
That mess looks similar to a Rhode Island Hot Wiener. These are sometimes called N.Y. Systems, just because we like wierd stupid names for things here. I imagine the Coney Dog is actually better. A Hot Wiener requires a very low grade hot dog that isn’t approved for sale outside of the state, something described as chili meat sauce that is disgusting, soggy chopped onions that have been sitting out all day, and top with celery salt, because people put celery salt on everything around here. The steamed buns are nice though.
That’s a good one, because there’s a lot of disagreement over what a Kaiser Roll around the country. Hard or soft crust, thick or thing crust, round or oblong, seeds or plain. When I hear something is served on a Kaiser Roll I don’t expect anything except some kind of roll. The Bulkie Roll here in Ningland seems to be mostly soft thin crust rolls, but I’m beginning to see more variety in those also.
I saw those in Sheboygan, but just assumed they were regular brat burgers. Didn’t realize they were a brat AND a hamburger patty. Gonna have to try it next time I’m grilling. I do something similar with chorizo as the second element.
What do you call the last (or the first 
) piece of bread in a loaf. Growing up I called it the heel. A friend of mine from PA calls it the crust.
Also growing up we called marinara sauce… uh… sauce. A friend of mine from NJ calls it gravy. 
“Gravy” is used somewhat in Chicago, too. Nowhere near as common as on the East Coast, but I have heard tomato sauce just as “gravy,” and there’s the famous everything-but-the-kitchen-sink “Sunday gravy,” too.
In England the nearest thing I think would be a butty. Most common would be a chip* butty or jam** butty.
Could be any kind of bread though, not just a roll.
Translations:
- French Fries
** Jelly
The best bit. It’s called the heel.
Live and learn!
I also vote for the heel. And it is the best bit. Especially when it’s from a still-warm, home-baked loaf.
If you’re driving to Sheboygan (or Oostburg?) for an Oostburger, you can save some gas by stopping in Madison. The Great Dane Brew Pub serves a Beef ‘n’ Brat ‘n’ Bacon Burger on a huge pretzel bun. Kind of covers the plate. Comes with a pickle, so it’s healthy.
Went out to eat with a young couple new to our church. The skinny husband ordered two (“Oh, he always does that!”) .
Australian tomato sauce could have been more flavorful than I remember. I was very disappointed in how bland it was compared to what I really wanted - Heinz (American) ketchup, so I may be remembering it as much more bland than it deserves.
If I recall correctly you are in Cumberland. We’re neighbors as I live in CF (I know I know - I’m working on getting the hell out)
Yeah, it certainly wasn’t Heinz (which is good–I’m a Hunt’s guy.) But I still put Aussie tomato sauce under the general “ketchup” category. What I’ve had marketed as “ketchup” in the US and Europe has run the gamut from thick, spicy Heinz stuff to more watery and less spiced stuff, and Aussie “tomato sauce” definitely fits under the general “ketchup” category for me. It’s not like the condiment known as “ketchup” has a very specific recipe. Hell, tomato ketchup is just one of a myriad of different ketchups. If you look at this Australian tomato sauce recipe, you can clearly recognize it, I think, as a type of ketchup.
Well, that explains everything! 
Remind me to never, ever order anything with either marinara/tomato sauce or gravy on it in your locations.
Italians call marinara “gravy”.
I grew up over the boarder in Franklin, MA and I’ve never heard of a Dynamite. I’ve heard of everything else though. God, I miss Del’s. Frozen lemonade would be a huge hit here in Austin. (Now there’s a thought…) And clam cakes or well anything clam. (Can’t find a fried clam here at all.) At least I can buy Fluff down here, not for sandwiches, but for putting in hot chocolate and making Never Fail Fudge.
Y’all have forgotten fried dough. Fried chunks of pizza dough topped with tons of powdered sugar. It’s NOT a funnel cake. It’s standard at most festivals back in MA.
There’s also Hoodie’s- little cups of ice cream served with flat wooden spoon things.
I had a Hoodsie for dessert at dinner awhile back. 1st Hoodsie in years!
Argh, Hoodsie! That’s the correct term for it. I’ve been away too long.