Like the name says, it should come with a chili sauce, made of toasted dried peppers steeped in boiling water, then pureed, seasoned, and strained.
The only time I’ve ever seen them with a tomato-based sauce is at a taco truck near my work which calls them “gringo enchiladas”, as opposed to “Mexican enchiladas” with the chili sauce.
Apparently in Texas they like to top their enchiladas with “chili gravy”, which is very different and strange but also somewhat intriguing.
Actually, I am dentally challenged. My front teeth don’t meet. Maybe that’s why I like to use a knife.
Reuben sandwiches. For some reason people think it’s perfectly okay to mess with the recipe and still call it a “reuben.” When I complain that I ordered a reuben and they brought me some bullshit with turkey and gouda and cole slaw and they explain to me that “that’s just how *we *make a reuben” I’m calling bullshit. Fuck you! If you want to serve turkey and gouda sandwiches with cole slaw and ranch dressing, fine, but don’t call it a fucking reuben sandwich you idiots!
That’s all over the Midwest, I believe. It was on pizza menus on my part of Ohio.
Apparently the etymology is that mangos were only available in preserved form and the term “mangoed” became a synonym for “pickled.” Green bell chilis (“peppers”) were commonly pickled, so they were called “mangoed peppers.” —> mango peppers —> mangoes
As it is not always possible to wash one’s hands, and/or use hand sterilizer, the fork and knife might be the better bet. Here in Switzerland many people will use a fork and knife to eat a hamburger and fries. Many people don’t like getting food on their hands and will even eat fried chicken with a knife and fork.
Not sure what part of Italy you are in / visited. Never seen that and I’ve never seen any of my Italian coworkers pick up pizza if a knife and fork is available.
My own example. My parents make potpie quite often, and I was thrilled to learn that my husband liked chicken potpie.
No, he was taking about the chicken mixture between two pie crusts and was I was talking about homemade noodles in a pot. Why Chicken Potpie Is Different in Pennsylvania—and So Much Better! And even the pictures in the article are messed up. We never put vegetables in with the chicken (or beef) with the noodles. This recipe is closer to what I grew up with.
I had an underexposed midwesterner ask me, about my lunch, “does that have curry in it?” and I wasn’t sure how to answer. It was a curry but had no curry leaves. Nor was it made from a prefab mix.
A funny one that you come across in Australia is Bánh mì, the Vietnamese staple, made with soy sauce rather than the Swiss invention, Maggi Seasoning, because people feel the soy sauce is more “authentic.” It’s not. In Vietnam it has always been Maggi (pronounced Marjee, if asking for extra.)
Burgers are sometimes messy. Especially in a sit-down restaurant. If it starts falling soarer when I try to pick it up, I switch to knife and fork.
Very strange. Baking powder also contains an acid, so it won’t raise the pH as much as baking soda.
I’m not going to waste meat experimenting right now.
Oh and if the nachos are overloaded and difficult to handle neatly, you betcha, our comes the fork.
I’ve just been looking at baking powder ingredients. It’s either a single acid or two acids. I had figured the reaction was like that it lutefisk, where lye reacts with fat. The only difference I can see between baking powder and baking soda is that a double acting includes a high-temp acid that reacts with something to create the soapy flavor. Several internet sites discuss using baking soda while saying baking powder is not used without providing any more reasoning.
I don’t know much about chemistry, bicarbonate seems like it should be the culprit, its not an acid (i think), but that would be apparent in use and it’s not. It also should neutralize the acids in baking powder. So I’m lost on this.
Here in IL there is a small chain of burger places called Meatheads. They advertise a wedge salad but when you get it, it’s a chopped salad. Looking at their menu, they appear to have taken “chopped” out of the description. Images indicate it’s still not a wedge salad.
The very idea of a “chopped wedge” salad angers me. I love wedge salads exactly for their composition; by their nature they demand a level of freshness that chopped salads cannot hope to duplicate.
There’s a Wisconsin chain of pizza restaurants - Rocky Rococo - that serves single slices of deep dish. Most people use a knife and fork with that.
And our Italian friends took us to a pizza place in Lecco (run by a Neapolitan, we were told) and at least one of the age her pizza with a knife and fork.
I feel the same way about vodka martinis.
Especially since a martini is mostly gin, to begin with. Sure, if you’re using something else instead of an olive, or replacing the vermouth, maybe that’s still a martini, but changing the main and in some cases nearly only ingredient?
Venice.
When no one is watching, I often eat pizza backward (crust first).
Reminds me of a boss I had years and years ago. He was from India and was vegetarian. He went with people to a prime rib restaurant and was really happy he could eat the creamed spinach side…which he loved. We hated to tell him it was made with bacon.
I do the same!