[QUOTE=Nava]
Hereabouts I’ve seen french toast called croque monsieur, in delis that were both in the CH (German-speaking) and F sides of the border. Or at least, it’s something very much like what I had the only time I had french toast in the US.
[/QUOTE]
A proper croque monsieur is a grilled ham and cheese sandwich which can be dipped in egg and fried. French Toast is just bread dipped in egg and fried.
This one doesn’t have ham. May have cheese, but then, so did the one Mike made…
[QUOTE=Mangetout]
Quite correct. I can’t believe how often the identity or composition of these products causes confusion.
Just to add: plain scones are allegedly somewhat similar to American biscuits (which I still haven’t tried yet).
[/QUOTE]
Only vaguely. Scones tend to be served cold/room temperature and eaten as-is, at least here in the US. You would see them at a bakery counter alongside cookies and brownies and such. I don’t know anyone who would eat a cold biscuit. Ew. Biscuits must be served still warm (not reheated, either, it just isn’t the same). It’s kind of like the idea of eating a pancake* cold. Just not done. Also, unless there is no alternative available, biscuits just about always have something on them, e.g. butter, jam, honey, gravy (ew) etc.
*in America, most not-from-scratch biscuits are made from a mix such as Bisquick, which can also be used as pancake batter, depending on how much egg/milk/oil/whatever you add to it. Depending on which you want, you just follow different directions on the box.
[QUOTE=chowder]
Scones… If whole you can pour syrup and/or cream over them …enjoy.
[/QUOTE]
Sacrelige! 
Try splitting the scones, then butter them and add clotted cream and jam.
My husband’s (French) grandmother, and hence his father, and my husband, and our children, call(ed) it “Golden toast.” This grandmother was from Cognac (or thereabouts). A very long time ago, and she was very young when she left France. They probably don’t call it that any more.
[QUOTE=42fish]
Brazil nuts: Castanhas-do-Para (‘Chestnuts from Para [a state of Brazil]’)
[/QUOTE]
So… what do they call Castanhas-do-Para in Para?
You’re form Georgia and you don’t like biscuits and (white) gravy?
Surely well-meaning hosts foist them upon you regularly?
If so, I’ll gladly take care of your portions for you!
(Never had this delicacy until I went to Air Force boot camp in Texas.)
I’ve discovered that Bulgarians calls BTV (a network sort of TV station) “American TV”. According to my Bulgarian tutor, it’s because it’s owned by an American.
Rupert Murdoch.
So far my movement to start calling it “Australian TV” has not gotten very far.
Bob and Doug MacKenzie once did a bit about how in America back bacon is called Canadian bacon and then they wondered if American cheese was called back cheese.
[QUOTE=fishbicycle]
Black Forest ham in German
[/QUOTE]
Easy: Schwarzwälder Schinken.
Culinary fact: “Wiener Schnitzel” is a term reserved for veal cutlets, if your restaurant goes with the cheaper pork version, you’re only allowed to call it “Schnitzel Wiener Art”.
German terms that fit the OP: Hot dog type sausages are called “Frankfurter” in most of Germany, in Frankfurt, however, they’re called “Wiener”.
Round donut type things are called “Berliner”, in Berlin they are called “Pfannkuchen”.
Oh, and a fitting anecdote: A friend of mine from Chicago went into a German bakery and pointed to a baked good she wanted to purchase. The sales person said “Amerikaner?” (“American?”) and she replied “Yes, how did you know?” … In that case, the sales person was not psychic, but “Amerikaner” is the name of those things (flat sponge cake-y things with frosting if you can’t tell from the picture).
[QUOTE=Hilarity N. Suze]
My husband’s (French) grandmother, and hence his father, and my husband, and our children, call(ed) it “Golden toast.” This grandmother was from Cognac (or thereabouts). A very long time ago, and she was very young when she left France. They probably don’t call it that any more.
[/QUOTE]
Yes, that’s what we call it in Quebec too: pain doré.
[QUOTE=Rigamarole]
On the flip side, is there anything anywhere else in the world called an “American” XXX?
[/QUOTE]
Does anyone else in the world sell what we call American cheese and what do they call it? (besides garbage)
What about phrases that appear to have some basis in a prejudiced - or least, stereotyped - past, e.g.:
There are many, some of which I would rather NOT learn about, but you get the idea…
[QUOTE=Quartz]
Sacrelige!
Try splitting the scones, then butter them and add clotted cream and jam.
[/QUOTE]
Already mentioned the splitting in earlier post. Howvever if you’re gonna add clotted cream make absolutely it’s Devonshire Clotted otherwise the whole scone is ruined.
Here in the NW of England we can split or keep as whole, as I said syrup or cream or even honey poured over is extremely scrannworthy, especially if you microwave the scone for about 20-30 secs before the pouring of the fattening stuff.
And now I’m bloody hungry thanks very much
[QUOTE=WordMan]
What about phrases that appear to have some basis in a prejudiced - or least, stereotyped - past, e.g.:
There are many, some of which I would rather NOT learn about, but you get the idea…
[/QUOTE]
English Haute Cuisine
[QUOTE=BobLibDem]
Does anyone else in the world sell what we call American cheese and what do they call it? (besides garbage)
[/QUOTE]
From what I can tell about American cheese from threads like this, it sounds similar to Kraft slices, which I suppose would be called processed cheese generically.
Another one is American Hard Gums, a type of candy. Do you call them just Hard Gums? I bet you either don’t have them or call them something else.
[QUOTE=Usram]
Another one is American Hard Gums, a type of candy. Do you call them just Hard Gums? I bet you either don’t have them or call them something else.
[/QUOTE]
We call them gumdrops
I think we have those too, but they’re smaller and softer than American Hard Gums. AHGs can be real filling breakers.
[QUOTE=Usram]
From what I can tell about American cheese from threads like this, it sounds similar to Kraft slices, which I suppose would be called processed cheese generically.
[/QUOTE]
I can’t imagine it being called anything other than simply ‘processed cheese’, either.
We have plenty of Kraft & similar produce available, including lots of dirt-cheap sliced process cheese. But you can’t buy such items from a deli counter or sliced to order, which as far as I can see is the case with American cheese?
I don’t think it’s like Kraft processed cheese. American cheese isn’t even yellow but orange, isn’t it?
What time is it in the US? Any awake Americans, please help out your Commonwealth brothers here. What, in fact, is this “American cheese” stuff?
