Yorkshire folk can’t…
Nor most Canadians.
Speaking of a Chicago dog, I’ve always wondered whether Chicagoans actually pick it up and eat it by hand. I’ve always found it impossible because stuff keeps falling all over the place. I have to put it on a plate and eat it with a knife and fork.
Thanks. News to this Canuck.
If it’s not covered in a chile-based sauce it’s a bit of misnomer to call it an enchilada. Entomatadas exist though. As do the very delicious enfrijoladas.
A search on simply “enchilada sauce” shows mainly red sauces, which normally contain tomatoes, although there are a few green sauces there too.
Chile based sauces are allowed to contain other ingredients as well, among them tomatoes. It is not in the least a misnomer to call a sauce that contains both red chiles and tomatoes an enchilada sauce, and in fact a large number of them do.
Not really a recipe, but in Australia it took me a while to get used to asking for “tomato sauce” to go with my fries instead of ketchup. In the US tomato sauce is something different.
In India, they’ll say “tomato sauce” or “tomato ketchup,” and I’ll be wondering what other kinds of non-tomato ketchup are available.
Yeah, “enchilada” literally means “peppered”. The sauce might contain tomatoes, but it certainly shouldn’t be primarily tomatoes.
EDIT: Acsenray, the original “ketchup” was a fish sauce, and I’ve heard of mushroom and banana ketchups as well. Of course, none of those others caught on in the US.
The Yorkshireman and the Canadian are being very subtle. RealityChuck, could you oblige us with a Chicagoan’s specific objections to that recipe?
I can’t either. So I looked up recipes, and the one I found is pretty similar to the list given.
Whenever I’ve had a Chicago hot dog, it’s come with a little paper holder shaped like an open-ended bathtub, or just a piece of waxed paper in which you can cradle the dog without losing any of the toppings.
I’m not sure what my reaction would be to seeing someone eat a Chicago style dog with a knife and fork. I’ve never seen it in my 50 years in Chicago so I’ll probably never know.
I don’t think I’ve ever had an Oscar Meyer Chicago dog. I believe it’s Vienna brand that’s used. And the bun should have poppy seeds.
Sport peppers too
Calling it “peppered” could be misleading in some places as well, thinking it might mean green or black pepper. Best to stick to chilies.
Tomato ketchup caught on in America around the turn of the 20th century. Through most of the 19th, it could have been almost anything, and was used to camouflage the taste of spoiled or otherwise substandard meat.
History Channel recently aired a very good documentary series on the origins of American food, everything from breakfast cereals to McDonald’s.
It’s probably like eating a pizza with a knife and fork in New York.
The one that comes to mind for me is “tart” .
I was on a cruise several years ago and this one drove me crazy. There were frequently menu items, both sweet and savory - described as a tart. Leek and cheese tart, apple tart.
To me, as an American, a tart is a miniature- usually single serving -pie. But apparently the “miniature” part is an American thing. Because what you got was a slice from a full-sized pie.
It’s a presentational thing and it didn’t materially change the taste of the dish, but I kept expecting a cute single serving pie and that’s not what I got.