Baby manatee? :eek:
made me think of this one.
Pizza places in Germany provide decent pizza, though they aren’t cut and you have to eat them with a knife and fork, but the thing that surprised me was finding a baked egg on top.
Ahem. Barbecue chicken pizza is a THING in California
well, it was a steak sandwich, not a cheesesteak. I’ve had ones like Morbo described, though made with a strip steak and not flank (I think a slab of flank might be too tough?)
there’s a place called the “Country Pub” in Gregory, MI. Middle of nowhere, a few miles west of Hell, kind of place that looks like it gets rowdy when the bikers show up. Their steak sandwich is awesome. slice of NY strip cooked how you want it on a toasted soft roll with mozz and grilled onions. It’s a knife-and-fork sandwich, but it’s really good.
OTOH if it’s called a “cheesesteak” or “steak & cheese sub” then I’d expect thinly sliced beef.
We have chicken of the sea. Apparently Steller’s Sea Cow was so tasty sailors ate them to extinction.
Now that you mention this, I remember getting a “sausage” egg roll like that once, although I can’t recall where in the world it was served–US, UK, somewhere in Europe?
that reminds me of the first time I was in Japan. our “chaperone” was an expat from Europe who was sick to death of Japanese food, and took showing us around as an opportunity to go to Western restaurants. I guess he was oblivious enough to (incorrectly) assume we’d want to stick to “American” food. One place we were dragged to was this “American style” diner in Iwaki. it was decorated in an ersatz '50s style, and their “steak” dinner tasted for all the world like a Swanson’s salisbury steak TV dinner sans gravy.
the next day one of us finally got fed up and said “Ingmar, we didn’t come to Japan to eat sandwiches. Get lost!”
I had “bibimbap” in a New England private high school cafeteria that comprised brown rice, scrambled egg bites, and frozen veggie mix tossed lightly with soy sauce.
The chef was otherwise excellent.
Around 1980, in Westfield, Mass., I had a pizza topped with Kraft slices.
You have to get it done right… best pizza I think I’ve ever had was a tuna and onion pizza at a little bar sort of place off the Via del Corso in Rome.
tuna on a seafood pizza would be ok, I think, but not canned tuna.
Tuna and eggs on pizza in Germany too.
All this talk of misplaced eggs reminds me of a meal on the Curry Mile in Manchester (UK), many years ago. I had a tandoori mixed grill, and that arrived with a fried egg on top. If it was fusion cuisine, it was a fusion of curry and full English breakfast.
Thing is, there’s not a lot that’s Indian about a tandoori mixed grill to begin with*, so I guess you would test the authenticity against the British dish. I still think it fails, but I’m not quite sure why.
j
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- That’ll set someone off, I’ll be bound.
- That’ll set someone off, I’ll be bound.
A German restaurant in the US had currywurst on it’s menu. I had images of hitting a shnellimbiss in Bavaria after a beer or two. What I got was essentially US grocery store brand bratwurst with a line of ketchup on top. There was some nominal curry powder sprinkled on top. It was almost impossible to taste though.
While it wasn’t standard US chunk light tuna (that would be unappetizing), I’m pretty sure this was some kind of expensive canned tuna - maybe ventresca.
Thing about my Uncle is that he is (well, was) well-traveled. He’s gone to Singapore, Thailand, China, all over SE Asia and Oceana and Japan… he knew (I assume) what local cuisine was like. His reaction was bizarre… until you know him personally and what an asshole he was.
Fiorentina pizzas have egg on them. I’ve also had capricciosa pizzas with egg.
Yeah, pizza al tonno e cipolla. I’ve only seen it with (olive-oil) canned tuna. It’s perfectly fine. There’s really nothing you can’t put on a pizza.
“Steak sandwich” is such a vague term that you never know what you’ll get, and there’s many acceptable versions. The version sold under that name at the Brat House in Kenosha, for instance, isn’t really that much different. Go a bit farther north to Sheboygan, and you get something that is more like a hamburger (might be some kind of pounded cube steak type of thing, but when I’ve eaten it, I really couldn’t tell the difference between it and a hamburger.) In Chicago, if you’re in an Italian neighborhood, it’ll probably be breaded and served with cheese and red sauce. At a hot dog stand, it’ll be a thin slice of ribeye or similar served on a hoagie-type roll with your usual hamburger toppings.
It’s all over the map.