If I were making colcannon to go with my boxty, where would I be?
Hint: I’d be washing it down with a pint of Guinness. 
You mean besides Ireland? You want a particular town? 
::: wheels grinding slowly :::
::: Hies self off to Google :::
Colcannon: An Irish dish of mashed potatoes and cabbage, seasoned with butter. (Sounds tasty!)
Boxty: rather like a thick pancake composed of mashed and shredded potatoes, flour and baking soda or baking powder. Like a scone, the dough is shaped into a circle, cut into quarters and baked on a griddle. Boxty is usually served as a side dish with meat. (Ummmm… I’ll stick with the colcannon, thenkyewverymuch.)
So, is this pub food? Do all the pubs have Guinness on tap?
::: Wheels shudder to a halt :::
Aha! And while my search engine is still hitting on all cylinders, I’ve tracked down Qadgop’s loosemeat sandwich:
Loosemeat Sandwiches: “Called a Maid-Rite in some parts of eastern Iowa, loosemeats (with an S) are native to Sioux City, Iowa. They are also known as “taverns”, “Charlie Boys”, and “Tastees”. Generally the sandwiches have an S on the end. They are more loosely defined as “Sloppy Joes without the slop”. In my native South, they almost always have a dash of Liquid Smoke tossed in, and we even call them “barbecues” even though they aren’t”.
These are Iowa’s claim to fame, sort of like a cousin to the Sloppy Joe.
1 clove garlic, minced
2 tablespoons vegetable oil
1 medium onion, chopped
1 lb ground chuck
1/2 cup tomato juice
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
2 teaspoons seasoning salt
1/2 teaspoon kitchen bouquet
1/8 teaspoon cayenne pepper
- In a large skillet over medium heat, saute garlic in oil until it begins to brown.
- Add onion and saute until soft.
- Add meat, stirring constantly with a fork to crumble as finely as possible.
- When meat is brown, add all remaining ingredients and simmer, uncovered, stirring occasionally until the liquid cooks out (about 15-20 minutes).
- Spoon onto hamburger buns.
Well, today for lunch I had a “nail in bread”, my mate had a “cook pot”. We washed it down with a couple of “crystals” and had a “short” to finish while 'the count" arrived.
But we did have to order it all in portuguese… 
I’d sound a lot like racinchikki but I don’t speak for Chicagoans as I am originally from northern NJ.
Though I have been here 5 years, I am still not sure what the local terms are. Some say pop, some say soda. Sad to say that I have an MA in linguistics and I can’t define Chicago-speak. I have fought hard to keep “whut-ter” (ie water) in my lexicon. And ask jeevmon how I say ‘drawer.’ I am a source of great amusement around here.
BTW, I actually OWN a copy of American Tongues. You can all come over for a viewing. (Or, should I say ‘youze guyz should awl come by’.) It is available somehow. Anyone who really wants a copy, let me know and I will see where I got it from. (It was a gift. One of the best ones I ever got, in fact! I showed it every year to my linguistics classes.)
You’ve got a copy of American Tongues? How cool! I taped it off the TV when it first came out, and cherish my copy.
American Tongues is the greatest! My old grad school classmate tracked it down for me.
The real question: do you have the version narrated by Polly Holiday, aka Flo-Kiss-My-Grits from Alice, or the one with the guy? I, alas, have the non-Flo version, which was a bit of a disappointment. 
EddyTeddyFreddy Spotted Dick is a pudding, you wouldn’t get it as fast food. Not toad-in-the-hole either.
So, loosemeat is fancy mince.
I’ve got the Flo version. Unfortunately, the quality of the tape isn’t too good.
I’ll try to find out how my friend got the video. I think it was about $40 because we promised the producers that we weren’t going to show it and charge admission.
That is the link to the video. Note that there is no option for home video but my friend begged them and explained that we had been EFL and linguistics teachers and we loved the show, etc. Frankly, I think they were really surprised that we wanted it for our own enjoyment and wondered what kind of freaks we were.
If that option doesn’t work for you, I will find out exactly what my friend did to get us copies.
In southern CT, a frappe and a milkshake are two different things. The frappe is not as thick as the shake. Also, we have shots on our ice cream.
Another interesting note, we call grocery carts “carriages,” which no one out here in Los Angeles believed until I went back to CT and took pictures of the “Return Carriages Here” signs.
This is the one thing that has stayed in my speech for some reason - one of my college roommates was from about 20 minutes south of Boston, and it was a “drah”. I picked it up, and it’s stuck with me, unless I realize that I’m about to say it, and then I can make myself say it in a more common way - “droor”, perhaps, is how many people pronounce it around ehre.
My Mother-in-law grew up in Worcester, MA, so I’m familiar with the frappe usage. Being something of a history/current affairs geek, I’m also familiar with the French nuclear deterrent force, the Force de Frappe. Accordingly, I have recurring mental images of a French boomer on patrol, with the deadly milkshake missiles always at the ready.
Here are some of the phrases used in and around my area. We say hoagies, milkshake, sprinkles, and soda, to answer the OP.
Hey, notquite, can you explain the Angolan slang please?
I consider it one of my missions in life to get you and your fellow native Massachussettsians to talk normal…you know, like people do in New York, where I come from (why on Earth do you need a separate word for chocolate sprinkles? How often must that distinction be made?).
My other life mission is to get you folks to use your @%&*ing turn signals.
Hey, around here, sprinkles are those multi-color teensy round sugar bits that go on top of cookies. Jimmies are chocolate, all chocolate, they go on ice cream, and they’re shaped like itsy-bitsy Tootsie Rolls. Is it my fault you New Yorkers have such an impoverished vocabulary that you’re forced to use one word for two concepts?
As to not using turn signals… it’s how we weed out the gene pool. You better have quick reaction time and a sixth sense for what others are going to do to survive – both useful traits in this crazy, mixed-up world, eh? Traffic circles are where we select for the prime breeding stock. 
In my neck of the woods, loosemeat sandwiches are more along the lines of:
Take two roasts, one pork, one chuck. Stick them in a Nesco slow cooker with a little liquid, some worchestershire sauce, some liquid smoke, some salt and pepper, and cook them for a day or two, until everything collapses into a pile of loose meat and liquid. Pick out bonier and/or gristlier bits. Serve on a bun.
And yes, the brats are Bratwurst. From Johnsonville, in good old Sheboygan County.
Then there’s the old Oostburger. A brat and a burger served together on a bun!