In Panama, Panama hats are called Panama hats. However, the good ones are made in Ecuador. The locally made ones, which are much cruder and have black painted patterns, are usually called sombreros pintados (painted hats).
A popular dish in Panama and the Caribbean is stewed shredded beef, onions, and other vegetables and called ropa vieja (old clothes).
Apparently, in Austria, and perhaps other parts of Europe, an “American Bar” was not a place that served cheese fries, frozen drinks, and had goofy trinkets on the wall as I would have guessed.
Rather, it referred to an architectural style of bar that is fairly skinny with the bar itself rather long and built along one of the side walls.
Or so said the guy who works at Loo’s American Bar in Vienna, which is probably the best bar I’ve ever been too.
Here’s one that hasn’t been mentioned yet (or I just missed it):
Belgian Waffles?
And just to contribute some minor tidbit: Denver omelettes are still called Denver omelettes in Denver. 
Texas toast is not just really thick toast. :dubious:
Texas toast is what you get when you have a (thick, yes) piece of bread, cover it with butter, and fry it on a griddle. People put hamburgers on it when they want to die happy.
I thought they were long large thick eclair type things. Which is why it was called an Erroll Flynne in American. And why Kennedy went all the way to Germany just to brag.
Although I’m considering crying out “Pfannkuchen” in moments of passion.
betenoir. this is what’s called a Berliner/Pfannkuchen (“Krapfen” in Bavaria, to make things totally confusing). It’s a yeast dough ball, fried in oil, and afterwards filled with marmalade, jam, nutella or similar sweet things.
This thing here is also called Pfannkuchen (with no other names AFAIK), it’s a crepe type thing - it might be rolled and filled with stuff, sweet or savory. So maybe this is where the “long thick” part of your recollection comes in? It’s not really similar to an eclair, though.
…Great, now I’m picturing Kennedy in conjunction with the actual “Berliner” image. Gah!
Well first off, I’ve only lived in Georgia for 2 years–I’m not “from Georgia”. I grew up in Arizona for 25 years, then spent 8 years just outside DC. I self-identify as a Yankee since my parents are from New York and Connecticut.
Secondly, and most importantly, I’m a vegetarian.
Thirdly, it looks exactly like vomit.
When I eat at someone else’s house I let them know ahead of time that I am a vegetarian, so no, that hasn’t come up.
You are welcome to mine.
??? I thought that pappas is spanish (mexican?) for potatoes.
Fetus, you can have my share, too.
VELVEETA AIN’T CHEESE!!! :mad:
But it’s cheesy!
I’m really tired of this “biscuits are like scones but different and almost like crumpets but completely different from English muffin and utterly unlike focaccia but sort of like flatbread” argument that seems to appear each and every time citizens of the UK and America type away at each other on message boards. Don’t y’all ever get tired of it? I mean, seriously. They’re all just distinct variations of bread, just like angel food, devils food, pound, fruit, and basic sheet are variations of cake.
Basic scone recipe.
Basic biscuit recipe.
Basic English muffin recipe.
Basic crumpet recipe.
They are all essentially the same thing but, at the same time, essentially different. Please, for the love of god, stop comparing them to anything but bread.
[/voice in the wilderness]
People on this board like information and understanding things. If you don’t like hearing people discuss things they are interested in, don’t read it
If you’re in the wilderness, you’d probably best try cooking a damper on the campfire. Damper is made from a scone recipe, so it’s like scones but also different. 
Not all ‘American’ cheese is that sub-standard junk. If the label says “cheese” it is made from milk. If it says “cheese food” or “cheese product” it is not real cheese.
Also
Anyone who’s been eating the PseudoAmericanCheese has been greivously misled. The ‘real’ cheese is ok. 
My uncle used to refer to milktoast (buttered toast, placed in a bowl with warm milk poured over it) as “Graveyard Stew”.
I really don’t give a rat’s ass about a “discussion” that fails to import “information and understanding”. Like every other Anglo -v- American bread-product thread I’ve ever read on any other message board the only thing that’s been thrown around is “Oh, it’s SO not like THAT…but, wait, it’s ALMOST like that OTHER THING!”
I simply attempted to add some actual, like, y’know, facts and cites and recipes. Sorry if that offended your sensibilities.
I don’t see how the discussion at hand wasn’t providing facts and information. Apparently your input is just so vastly superior, though. Mainly what I took offense to was your “exasperation” that we even dared to broach the topic in the first place.
A Belgian Flemish couple I visited in Brussels said that what we call German Silver (copper-nickel alloy) they called American Silver.
