http://www.yumsugar.com/US-State-Foo...photo-23678585

What do you think about the food for the states with which you are
familiar?

Alabama - fried apple pie - the best fried pies I have ever had were made
by an Alabama grandmother, so I won't argue.

Georgia - peach pie - I've never eaten peach pie here in Georgia,
although our peaches are delicious. I might have guessed a Vidalia onion
dish.

Florida - Cuban sandwich - never ate one in Florida. I do love them. I
think I would have guessed key lime pie, seafood, or something with
oranges.

Alabama and Georgia would be well represented by some good southern
vegetables with cornbread.

Tara

Tara wrote:
>
> http://www.yumsugar.com/US-State-Foo...photo-23678585
>
> What do you think about the food for the states with which you are
> familiar?
>
> Alabama - fried apple pie - the best fried pies I have ever had were made
> by an Alabama grandmother, so I won't argue.
>
> Georgia - peach pie - I've never eaten peach pie here in Georgia,
> although our peaches are delicious. I might have guessed a Vidalia onion
> dish.
>
> Florida - Cuban sandwich - never ate one in Florida. I do love them. I
> think I would have guessed key lime pie, seafood, or something with
> oranges.
>
> Alabama and Georgia would be well represented by some good southern
> vegetables with cornbread.
>
> Tara

It seems less ridiculous than some similar lists we've seen.

On Tue, 24 Jun 2014 16:14:21 -0500, Tara >
wrote:

> http://www.yumsugar.com/US-State-Foo...photo-23678585
>
> What do you think about the food for the states with which you are
> familiar?

I think cherry pie was a good choice for Michigan. As far as the Cobb
Salad for California, not in this day and age. Something Mexican
would be a better representation today. Good Cobb Salads, like the
one in the picture, are hard to find - but good Mexican food is all
over the place.
>


--
All you need is love. But a little chocolate now and then doesn't hurt.

"Tara" > wrote in message
...
> http://www.yumsugar.com/US-State-Foo...photo-23678585
>
> What do you think about the food for the states with which you are
> familiar?
>
> Alabama - fried apple pie - the best fried pies I have ever had were made
> by an Alabama grandmother, so I won't argue.
>
> Georgia - peach pie - I've never eaten peach pie here in Georgia,
> although our peaches are delicious. I might have guessed a Vidalia onion
> dish.
>
> Florida - Cuban sandwich - never ate one in Florida. I do love them. I
> think I would have guessed key lime pie, seafood, or something with
> oranges.
>
> Alabama and Georgia would be well represented by some good southern
> vegetables with cornbread.


North Dakota and South Dakota: Knoephla. This is a German dumpling soup.
I just looked it up because I wasn't sure which Dakota I ate it in.
Apparently common to both and also Minnesota.

Oregon: Tillmaook Cheese. marionberries.

Washington: Smoked Salmon, huckleberries.

Idaho: Potatoes.

Kansas: Sunflower seeds, popcorn.

Nebraska: Beef.

New York: Pizza

California: Avocados.

Maine: Lobster, blueberries.

Massachusetts: Seafood, Portuguese food.

Pennsylvania: Cabbage rolls, Pierogi, poppy seed rolls.

"sf" > wrote in message
...
> On Tue, 24 Jun 2014 16:14:21 -0500, Tara >
> wrote:
>
>> http://www.yumsugar.com/US-State-Foo...photo-23678585
>>
>> What do you think about the food for the states with which you are
>> familiar?
>
> I think cherry pie was a good choice for Michigan. As far as the Cobb
> Salad for California, not in this day and age. Something Mexican
> would be a better representation today. Good Cobb Salads, like the
> one in the picture, are hard to find - but good Mexican food is all
> over the place.

I must be blind today! Didn't even see the link until your reply and
thought we had to make our own list. *sheepish look* At least I got WA
right!

On Tuesday, June 24, 2014 6:42:32 PM UTC-4, Julie Bove wrote:
> "sf" > wrote in message
>
> ...
>
> > On Tue, 24 Jun 2014 16:14:21 -0500, Tara >
>
> > wrote:
>
> >
>
> >> http://www.yumsugar.com/US-State-Foo...photo-23678585
>
> >>
>
> >> What do you think about the food for the states with which you are
>
> >> familiar?
>
> >
>
> > I think cherry pie was a good choice for Michigan. As far as the Cobb
>
> > Salad for California, not in this day and age. Something Mexican
>
> > would be a better representation today. Good Cobb Salads, like the
>
> > one in the picture, are hard to find - but good Mexican food is all
>
> > over the place.
>
>
>
> I must be blind today! Didn't even see the link until your reply and
>
> thought we had to make our own list. *sheepish look* At least I got WA
>
> right!

Nobody's asking you to reply to every post, troll. Thankfully, most people here are on to your shit, now.

"Julie Bove" > wrote:
> "Tara" > wrote in message
> ...
>> http://www.yumsugar.com/US-State-Foo...photo-23678585
>>
>> What do you think about the food for the states with which you are
>> familiar?
>>
>> Alabama - fried apple pie - the best fried pies I have ever had were made
>> by an Alabama grandmother, so I won't argue.
>>
>> Georgia - peach pie - I've never eaten peach pie here in Georgia,
>> although our peaches are delicious. I might have guessed a Vidalia onion
>> dish.
>>
>> Florida - Cuban sandwich - never ate one in Florida. I do love them. I
>> think I would have guessed key lime pie, seafood, or something with
>> oranges.
>>
>> Alabama and Georgia would be well represented by some good southern
>> vegetables with cornbread.
>
>
> North Dakota and South Dakota: Knoephla. This is a German dumpling
> soup. I just looked it up because I wasn't sure which Dakota I ate it in.
> Apparently common to both and also Minnesota.
>
> Oregon: Tillmaook Cheese. marionberries.
>
> Washington: Smoked Salmon, huckleberries.
>
> Idaho: Potatoes.
>
> Kansas: Sunflower seeds, popcorn.
>
> Nebraska: Beef.
>
> New York: Pizza
>
> California: Avocados.
>
> Maine: Lobster, blueberries.
>
> Massachusetts: Seafood, Portuguese food.
>
> Pennsylvania: Cabbage rolls, Pierogi, poppy seed rolls.

Knoephla may be common in parts of Minnesota (I'm guessing parts that
border the Dakotas), but it is most definitely not common to most of
Minnesota. I have never once seen it on a menu across the state, nor have
I ever heard a single person talk of making it. You can't believe
everything you read on the net.
--
jinx the minx

Tara wrote:
> http://www.yumsugar.com/US-State-Foo...photo-23678585
>
> What do you think about the food for the states with which you are
> familiar?
>
> Alabama - fried apple pie - the best fried pies I have ever had were made
> by an Alabama grandmother, so I won't argue.
>
> Georgia - peach pie - I've never eaten peach pie here in Georgia,
> although our peaches are delicious. I might have guessed a Vidalia onion
> dish.
>
> Florida - Cuban sandwich - never ate one in Florida. I do love them. I
> think I would have guessed key lime pie, seafood, or something with
> oranges.
>
> Alabama and Georgia would be well represented by some good southern
> vegetables with cornbread.
>
> Tara


whenever I see these lists I only think, there should be a state whose name
starts with the letter "B"

but maybe that's just me

North Dakota - I vote for lefse.

Tara

"jinx the minx" > wrote in message
...
> "Julie Bove" > wrote:
>> "Tara" > wrote in message
>> ...
>>> http://www.yumsugar.com/US-State-Foo...photo-23678585
>>>
>>> What do you think about the food for the states with which you are
>>> familiar?
>>>
>>> Alabama - fried apple pie - the best fried pies I have ever had were
>>> made
>>> by an Alabama grandmother, so I won't argue.
>>>
>>> Georgia - peach pie - I've never eaten peach pie here in Georgia,
>>> although our peaches are delicious. I might have guessed a Vidalia
>>> onion
>>> dish.
>>>
>>> Florida - Cuban sandwich - never ate one in Florida. I do love them. I
>>> think I would have guessed key lime pie, seafood, or something with
>>> oranges.
>>>
>>> Alabama and Georgia would be well represented by some good southern
>>> vegetables with cornbread.
>>
>>
>> North Dakota and South Dakota: Knoephla. This is a German dumpling
>> soup. I just looked it up because I wasn't sure which Dakota I ate it in.
>> Apparently common to both and also Minnesota.
>>
>> Oregon: Tillmaook Cheese. marionberries.
>>
>> Washington: Smoked Salmon, huckleberries.
>>
>> Idaho: Potatoes.
>>
>> Kansas: Sunflower seeds, popcorn.
>>
>> Nebraska: Beef.
>>
>> New York: Pizza
>>
>> California: Avocados.
>>
>> Maine: Lobster, blueberries.
>>
>> Massachusetts: Seafood, Portuguese food.
>>
>> Pennsylvania: Cabbage rolls, Pierogi, poppy seed rolls.
>
> Knoephla may be common in parts of Minnesota (I'm guessing parts that
> border the Dakotas), but it is most definitely not common to most of
> Minnesota. I have never once seen it on a menu across the state, nor have
> I ever heard a single person talk of making it. You can't believe
> everything you read on the net.

My friend in Minnesota has never mentioned it either but I don't think I
ever asked her.

On 6/24/2014 5:14 PM, Tara wrote:
> http://www.yumsugar.com/US-State-Foo...photo-23678585
>
> What do you think about the food for the states with which you are
> familiar?
>

Looks better than most lists. PA was the cheesesteak, but could have
been scrapple or soft pretzels

MA, CT, RI had good examples also.

On 6/24/2014 9:48 PM, Ed Pawlowski wrote:
> On 6/24/2014 5:14 PM, Tara wrote:
>> http://www.yumsugar.com/US-State-Foo...photo-23678585
>>
>> What do you think about the food for the states with which you are
>> familiar?
>>
>
> Looks better than most lists. PA was the cheesesteak, but could have
> been scrapple or soft pretzels
>
> MA, CT, RI had good examples also.
>

I lived in Tennessee for 35 years and I never heard of a "Mountain Stack
Cake". Then again, Memphis was a long way from the Appalachian mountains.

The problem with lists like this is most states are pretty darned big.
There are tons of regional differences. For west TN I'd have to say
something like banana pudding. Made with 'nilla wafers.

I had no idea hoppin' John was considered a South Carolina thing,
either. I'd guess shrimp & grits before I'd think of black-eyed peas.

Jill

"Ed Pawlowski" > wrote in message
...
> On 6/24/2014 5:14 PM, Tara wrote:
>> http://www.yumsugar.com/US-State-Foo...photo-23678585
>>
>> What do you think about the food for the states with which you are
>> familiar?
>>
>
> Looks better than most lists. PA was the cheesesteak, but could have been
> scrapple or soft pretzels
>
> MA, CT, RI had good examples also.

Lots of things in PA that can't be had elsewhere. They have the soft,
square pizza too and CMPs.

"Julie Bove" > wrote:
> "jinx the minx" > wrote in message
> ...
>> "Julie Bove" > wrote:
>>> "Tara" > wrote in message
>>> ...
>>>> http://www.yumsugar.com/US-State-Foo...photo-23678585
>>>>
>>>> What do you think about the food for the states with which you are
>>>> familiar?
>>>>
>>>> Alabama - fried apple pie - the best fried pies I have ever had were >>> made
>>>> by an Alabama grandmother, so I won't argue.
>>>>
>>>> Georgia - peach pie - I've never eaten peach pie here in Georgia,
>>>> although our peaches are delicious. I might have guessed a Vidalia >>> onion
>>>> dish.
>>>>
>>>> Florida - Cuban sandwich - never ate one in Florida. I do love them. I
>>>> think I would have guessed key lime pie, seafood, or something with
>>>> oranges.
>>>>
>>>> Alabama and Georgia would be well represented by some good southern
>>>> vegetables with cornbread.
>>>
>>>
>>> North Dakota and South Dakota: Knoephla. This is a German dumpling
>>> soup. I just looked it up because I wasn't sure which Dakota I ate it in.
>>> Apparently common to both and also Minnesota.
>>>
>>> Oregon: Tillmaook Cheese. marionberries.
>>>
>>> Washington: Smoked Salmon, huckleberries.
>>>
>>> Idaho: Potatoes.
>>>
>>> Kansas: Sunflower seeds, popcorn.
>>>
>>> Nebraska: Beef.
>>>
>>> New York: Pizza
>>>
>>> California: Avocados.
>>>
>>> Maine: Lobster, blueberries.
>>>
>>> Massachusetts: Seafood, Portuguese food.
>>>
>>> Pennsylvania: Cabbage rolls, Pierogi, poppy seed rolls.
>>
>> Knoephla may be common in parts of Minnesota (I'm guessing parts that
>> border the Dakotas), but it is most definitely not common to most of
>> Minnesota. I have never once seen it on a menu across the state, nor have
>> I ever heard a single person talk of making it. You can't believe
>> everything you read on the net.
>
> My friend in Minnesota has never mentioned it either but I don't think I ever asked her.

I am from Minnesota originally and I would have voted for corn dogs, which
while ubiquitous now, we're invented and popularized in good old Minnesota
at the state fair.

On Tue, 24 Jun 2014 22:16:16 -0700, "Julie Bove"
> wrote:

>
> "Ed Pawlowski" > wrote in message
> ...
> > On 6/24/2014 5:14 PM, Tara wrote:
> >> http://www.yumsugar.com/US-State-Foo...photo-23678585
> >>
> >> What do you think about the food for the states with which you are
> >> familiar?
> >>
> >
> > Looks better than most lists. PA was the cheesesteak, but could have been
> > scrapple or soft pretzels
> >
> > MA, CT, RI had good examples also.
>
> Lots of things in PA that can't be had elsewhere. They have the soft,
> square pizza too and CMPs.

Ew with the soft pizza. No idea what a cmp is.

--
All you need is love. But a little chocolate now and then doesn't hurt.

"Oregonian Haruspex" > wrote in message
...
> "Julie Bove" > wrote:
>> "jinx the minx" > wrote in message
>> ...
>>> "Julie Bove" > wrote:
>>>> "Tara" > wrote in message
>>>> ...
>>>>> http://www.yumsugar.com/US-State-Foo...photo-23678585
>>>>>
>>>>> What do you think about the food for the states with which you are
>>>>> familiar?
>>>>>
>>>>> Alabama - fried apple pie - the best fried pies I have ever had were
>>>>> >>> made
>>>>> by an Alabama grandmother, so I won't argue.
>>>>>
>>>>> Georgia - peach pie - I've never eaten peach pie here in Georgia,
>>>>> although our peaches are delicious. I might have guessed a Vidalia
>>>>> >>> onion
>>>>> dish.
>>>>>
>>>>> Florida - Cuban sandwich - never ate one in Florida. I do love them.
>>>>> I
>>>>> think I would have guessed key lime pie, seafood, or something with
>>>>> oranges.
>>>>>
>>>>> Alabama and Georgia would be well represented by some good southern
>>>>> vegetables with cornbread.
>>>>
>>>>
>>>> North Dakota and South Dakota: Knoephla. This is a German dumpling
>>>> soup. I just looked it up because I wasn't sure which Dakota I ate it
>>>> in.
>>>> Apparently common to both and also Minnesota.
>>>>
>>>> Oregon: Tillmaook Cheese. marionberries.
>>>>
>>>> Washington: Smoked Salmon, huckleberries.
>>>>
>>>> Idaho: Potatoes.
>>>>
>>>> Kansas: Sunflower seeds, popcorn.
>>>>
>>>> Nebraska: Beef.
>>>>
>>>> New York: Pizza
>>>>
>>>> California: Avocados.
>>>>
>>>> Maine: Lobster, blueberries.
>>>>
>>>> Massachusetts: Seafood, Portuguese food.
>>>>
>>>> Pennsylvania: Cabbage rolls, Pierogi, poppy seed rolls.
>>>
>>> Knoephla may be common in parts of Minnesota (I'm guessing parts that
>>> border the Dakotas), but it is most definitely not common to most of
>>> Minnesota. I have never once seen it on a menu across the state, nor
>>> have
>>> I ever heard a single person talk of making it. You can't believe
>>> everything you read on the net.
>>
>> My friend in Minnesota has never mentioned it either but I don't think I
>> ever asked her.
>
> I am from Minnesota originally and I would have voted for corn dogs, which
> while ubiquitous now, we're invented and popularized in good old Minnesota
> at the state fair.

I didn't know that!

"sf" > wrote in message
...
> On Tue, 24 Jun 2014 22:16:16 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Ed Pawlowski" > wrote in message
>> ...
>> > On 6/24/2014 5:14 PM, Tara wrote:
>> >> http://www.yumsugar.com/US-State-Foo...photo-23678585
>> >>
>> >> What do you think about the food for the states with which you are
>> >> familiar?
>> >>
>> >
>> > Looks better than most lists. PA was the cheesesteak, but could have
>> > been
>> > scrapple or soft pretzels
>> >
>> > MA, CT, RI had good examples also.
>>
>> Lots of things in PA that can't be had elsewhere. They have the soft,
>> square pizza too and CMPs.
>
> Ew with the soft pizza. No idea what a cmp is.

The soft pizza is good! A CMP is a sundae with caramel, marshmallow and
peanuts. Ew on that from me. Not sure what kind of ice cream it uses as I
don't do ice cream.

"Julie Bove" > wrote:
> "Ed Pawlowski" > wrote in message
> ...
>> On 6/24/2014 5:14 PM, Tara wrote:
>>> http://www.yumsugar.com/US-State-Foo...photo-23678585
>>>
>>> What do you think about the food for the states with which you are
>>> familiar?
>>>
>>
>> Looks better than most lists. PA was the cheesesteak, but could have
>> been > scrapple or soft pretzels
>>
>> MA, CT, RI had good examples also.
>
> Lots of things in PA that can't be had elsewhere. They have the soft,
> square pizza too and CMPs.

Fish sandwiches are big.

http://s232.photobucket.com/user/JCS... 561907012016

Greg

"gregz" > wrote in message
...
> "Julie Bove" > wrote:
>> "Ed Pawlowski" > wrote in message
>> ...
>>> On 6/24/2014 5:14 PM, Tara wrote:
>>>> http://www.yumsugar.com/US-State-Foo...photo-23678585
>>>>
>>>> What do you think about the food for the states with which you are
>>>> familiar?
>>>>
>>>
>>> Looks better than most lists. PA was the cheesesteak, but could have
>>> been > scrapple or soft pretzels
>>>
>>> MA, CT, RI had good examples also.
>>
>> Lots of things in PA that can't be had elsewhere. They have the soft,
>> square pizza too and CMPs.
>
> Fish sandwiches are big.
>
> http://s232.photobucket.com/user/JCS... 561907012016
>
> Greg

Well, the fish part is big.

Oregonian Haruspex > wrote:
> "Julie Bove" > wrote:
>> "jinx the minx" > wrote in message
>> ...
>>> "Julie Bove" > wrote:
>>>> "Tara" > wrote in message
>>>> ...
>>>>> http://www.yumsugar.com/US-State-Foo...photo-23678585
>>>>>
>>>>> What do you think about the food for the states with which you are
>>>>> familiar?
>>>>>
>>>>> Alabama - fried apple pie - the best fried pies I have ever had were >>> made
>>>>> by an Alabama grandmother, so I won't argue.
>>>>>
>>>>> Georgia - peach pie - I've never eaten peach pie here in Georgia,
>>>>> although our peaches are delicious. I might have guessed a Vidalia >>> onion
>>>>> dish.
>>>>>
>>>>> Florida - Cuban sandwich - never ate one in Florida. I do love them. I
>>>>> think I would have guessed key lime pie, seafood, or something with
>>>>> oranges.
>>>>>
>>>>> Alabama and Georgia would be well represented by some good southern
>>>>> vegetables with cornbread.
>>>>
>>>>
>>>> North Dakota and South Dakota: Knoephla. This is a German dumpling
>>>> soup. I just looked it up because I wasn't sure which Dakota I ate it in.
>>>> Apparently common to both and also Minnesota.
>>>>
>>>> Oregon: Tillmaook Cheese. marionberries.
>>>>
>>>> Washington: Smoked Salmon, huckleberries.
>>>>
>>>> Idaho: Potatoes.
>>>>
>>>> Kansas: Sunflower seeds, popcorn.
>>>>
>>>> Nebraska: Beef.
>>>>
>>>> New York: Pizza
>>>>
>>>> California: Avocados.
>>>>
>>>> Maine: Lobster, blueberries.
>>>>
>>>> Massachusetts: Seafood, Portuguese food.
>>>>
>>>> Pennsylvania: Cabbage rolls, Pierogi, poppy seed rolls.
>>>
>>> Knoephla may be common in parts of Minnesota (I'm guessing parts that
>>> border the Dakotas), but it is most definitely not common to most of
>>> Minnesota. I have never once seen it on a menu across the state, nor have
>>> I ever heard a single person talk of making it. You can't believe
>>> everything you read on the net.
>>
>> My friend in Minnesota has never mentioned it either but I don't think I ever asked her.
>
> I am from Minnesota originally and I would have voted for corn dogs, which
> while ubiquitous now, we're invented and popularized in good old Minnesota
> at the state fair.

For MN I would have listed hotdish!! Second to that, lefse. I would never
call the Juicy Lucy "iconic" because for the most part it's only known to
people that live in the Twin Cities.
--
jinx the minx

On Wed, 25 Jun 2014 15:31:10 +0000 (UTC), jinx the minx
> wrote:

> Second to that, lefse.

I've seen that word before but never looked it up to see what it was.
Seems very tasty, I think I'll try making it someday. In modern
times, do most people start with leftover mashed potatoes?

--
All you need is love. But a little chocolate now and then doesn't hurt.

sf > wrote:
> On Wed, 25 Jun 2014 15:31:10 +0000 (UTC), jinx the minx
> > wrote:
>
>> Second to that, lefse.
>
> I've seen that word before but never looked it up to see what it was.
> Seems very tasty, I think I'll try making it someday. In modern
> times, do most people start with leftover mashed potatoes?


No, it is not made with leftover mashed potatoes ever. I'm sure there are
recipes out there on the net using them or, god forbid instant potatoes,
but that's heresy. In order for the dough to work, there can't be any
lumps in it, which is why they use a potato ricer and not a masher. It's
extremely time consuming to make, so I wouldn't recommend doing it by
yourself. Imagine rolling out dozens of pie crusts and cooking them all
one at a time. It takes forever. And if you aren't good at rolling out
pastry paper thin without it ripping, forget it. It doesn't turn out well
if you overwork the dough, so you can't just re-ball and re-roll it. My
mom, one of my sisters and I make it every year before Christmas. There is
definitely an art to it, despite it having only 3 ingredients. That said,
I would not ever consider buying a mass produced version of it from the
store.
--
jinx the minx

On Wed, 25 Jun 2014 19:44:27 +0000 (UTC), jinx the minx
> wrote:

> sf > wrote:
> > On Wed, 25 Jun 2014 15:31:10 +0000 (UTC), jinx the minx
> > > wrote:
> >
> >> Second to that, lefse.
> >
> > I've seen that word before but never looked it up to see what it was.
> > Seems very tasty, I think I'll try making it someday. In modern
> > times, do most people start with leftover mashed potatoes?
>
>
> No, it is not made with leftover mashed potatoes ever. I'm sure there are
> recipes out there on the net using them or, god forbid instant potatoes,
> but that's heresy. In order for the dough to work, there can't be any
> lumps in it, which is why they use a potato ricer and not a masher. It's
> extremely time consuming to make, so I wouldn't recommend doing it by
> yourself. Imagine rolling out dozens of pie crusts and cooking them all
> one at a time. It takes forever. And if you aren't good at rolling out
> pastry paper thin without it ripping, forget it. It doesn't turn out well
> if you overwork the dough, so you can't just re-ball and re-roll it. My
> mom, one of my sisters and I make it every year before Christmas. There is
> definitely an art to it, despite it having only 3 ingredients. That said,
> I would not ever consider buying a mass produced version of it from the
> store.

I found a recipe that uses only one pound of potatoes, so I'll give it
a shot someday. I'm pretty good at rolling round dough and getting it
thin, so that part won't be a problem. Thanks!

--
All you need is love. But a little chocolate now and then doesn't hurt.

In article >,
jmcquown > wrote:

> On 6/24/2014 9:48 PM, Ed Pawlowski wrote:
> > On 6/24/2014 5:14 PM, Tara wrote:
> >> http://www.yumsugar.com/US-State-Foo...photo-23678585
> >>
> >> What do you think about the food for the states with which you are
> >> familiar?
> >>
> >
> > Looks better than most lists. PA was the cheesesteak, but could have
> > been scrapple or soft pretzels
> >
> > MA, CT, RI had good examples also.
> >
>
> I lived in Tennessee for 35 years and I never heard of a "Mountain Stack
> Cake". Then again, Memphis was a long way from the Appalachian mountains.
>
> The problem with lists like this is most states are pretty darned big.
> There are tons of regional differences. For west TN I'd have to say
> something like banana pudding. Made with 'nilla wafers.
>
> I had no idea hoppin' John was considered a South Carolina thing,
> either. I'd guess shrimp & grits before I'd think of black-eyed peas.
>
> Jill

I think some of these selections were made by throwing darts. Limiting a
state to just one iconic dish may work for a few but look at Louisiana
for example. You got gumbo, jambalaya, red beans and rice, po' boys,
grillades and grits, bread pudding, andouille, boudin, oysters whatever,
and so on. How do you pick just one?

D.

On 2014-06-25 15:31:10 +0000, jinx the minx said:

> Oregonian Haruspex > wrote:
>> "Julie Bove" > wrote:
>>> "jinx the minx" > wrote in message
>>> ...
>>>> "Julie Bove" > wrote:
>>>>> "Tara" > wrote in message
>>>>> ...
>>>>>> http://www.yumsugar.com/US-State-Foo...photo-23678585
>>>>>>
>>>>>> What do you think about the food for the states with which you are
>>>>>> familiar?
>>>>>>
>>>>>> Alabama - fried apple pie - the best fried pies I have ever had were >>> made
>>>>>> by an Alabama grandmother, so I won't argue.
>>>>>>
>>>>>> Georgia - peach pie - I've never eaten peach pie here in Georgia,
>>>>>> although our peaches are delicious. I might have guessed a Vidalia >>> onion
>>>>>> dish.
>>>>>>
>>>>>> Florida - Cuban sandwich - never ate one in Florida. I do love them. I
>>>>>> think I would have guessed key lime pie, seafood, or something with
>>>>>> oranges.
>>>>>>
>>>>>> Alabama and Georgia would be well represented by some good southern
>>>>>> vegetables with cornbread.
>>>>>
>>>>>
>>>>> North Dakota and South Dakota: Knoephla. This is a German dumpling
>>>>> soup. I just looked it up because I wasn't sure which Dakota I ate it in.
>>>>> Apparently common to both and also Minnesota.
>>>>>
>>>>> Oregon: Tillmaook Cheese. marionberries.
>>>>>
>>>>> Washington: Smoked Salmon, huckleberries.
>>>>>
>>>>> Idaho: Potatoes.
>>>>>
>>>>> Kansas: Sunflower seeds, popcorn.
>>>>>
>>>>> Nebraska: Beef.
>>>>>
>>>>> New York: Pizza
>>>>>
>>>>> California: Avocados.
>>>>>
>>>>> Maine: Lobster, blueberries.
>>>>>
>>>>> Massachusetts: Seafood, Portuguese food.
>>>>>
>>>>> Pennsylvania: Cabbage rolls, Pierogi, poppy seed rolls.
>>>>
>>>> Knoephla may be common in parts of Minnesota (I'm guessing parts that
>>>> border the Dakotas), but it is most definitely not common to most of
>>>> Minnesota. I have never once seen it on a menu across the state, nor have
>>>> I ever heard a single person talk of making it. You can't believe
>>>> everything you read on the net.
>>>
>>> My friend in Minnesota has never mentioned it either but I don't think
>>> I ever asked her.
>>
>> I am from Minnesota originally and I would have voted for corn dogs, which
>> while ubiquitous now, we're invented and popularized in good old Minnesota
>> at the state fair.
>
> For MN I would have listed hotdish!! Second to that, lefse. I would never
> call the Juicy Lucy "iconic" because for the most part it's only known to
> people that live in the Twin Cities.

I never even heard the term "Juicy Lucy" until I saw that insufferable
Bourdain guy on one of his food tour shows. We always called them
internal cheeseburgers. My guess is that it was just a sensible and
fun BBQ item that was later co-opted by a couple of bars.

On 2014-06-25 20:59:53 +0000, sf said:

> On Wed, 25 Jun 2014 19:44:27 +0000 (UTC), jinx the minx
> > wrote:
>
>> sf > wrote:
>>> On Wed, 25 Jun 2014 15:31:10 +0000 (UTC), jinx the minx
>>> > wrote:
>>>
>>>> Second to that, lefse.
>>>
>>> I've seen that word before but never looked it up to see what it was.
>>> Seems very tasty, I think I'll try making it someday. In modern
>>> times, do most people start with leftover mashed potatoes?
>>
>>
>> No, it is not made with leftover mashed potatoes ever. I'm sure there are
>> recipes out there on the net using them or, god forbid instant potatoes,
>> but that's heresy. In order for the dough to work, there can't be any
>> lumps in it, which is why they use a potato ricer and not a masher. It's
>> extremely time consuming to make, so I wouldn't recommend doing it by
>> yourself. Imagine rolling out dozens of pie crusts and cooking them all
>> one at a time. It takes forever. And if you aren't good at rolling out
>> pastry paper thin without it ripping, forget it. It doesn't turn out well
>> if you overwork the dough, so you can't just re-ball and re-roll it. My
>> mom, one of my sisters and I make it every year before Christmas. There is
>> definitely an art to it, despite it having only 3 ingredients. That said,
>> I would not ever consider buying a mass produced version of it from the
>> store.
>
> I found a recipe that uses only one pound of potatoes, so I'll give it
> a shot someday. I'm pretty good at rolling round dough and getting it
> thin, so that part won't be a problem. Thanks!

It's generally not consumed except around Christmas-time along with the
traditional lutefisk meal, as it's such a pain to make. When lefse are
perfectly made, they are somewhat difficult to distinguish from a
garden variety flour tortilla.

On 6/24/2014 10:28 PM, jmcquown wrote:

> I lived in Tennessee for 35 years and I never heard of a "Mountain Stack
> Cake". Then again, Memphis was a long way from the Appalachian mountains.
>
> The problem with lists like this is most states are pretty darned big.
> There are tons of regional differences.

For NJ they list the hoagie. No one around here calls it a
hoagie, it's a sub. Witness Jersey Mike's Subs, originated
30 plus miles south of me.

Could be different as you get closer to Philadelphia, but
I don't know.

nancy

Oregonian Haruspex > wrote:
> On 2014-06-25 20:59:53 +0000, sf said:
>
>> On Wed, 25 Jun 2014 19:44:27 +0000 (UTC), jinx the minx
>> > wrote:
>>>> sf > wrote:
>>>> On Wed, 25 Jun 2014 15:31:10 +0000 (UTC), jinx the minx
>>>> > wrote:
>>>>>>>> Second to that, lefse.
>>>>>>> I've seen that word before but never looked it up to see what it was.
>>>> Seems very tasty, I think I'll try making it someday. In modern
>>>> times, do most people start with leftover mashed potatoes?
>>>>>>> No, it is not made with leftover mashed potatoes ever. I'm sure there are
>>> recipes out there on the net using them or, god forbid instant potatoes,
>>> but that's heresy. In order for the dough to work, there can't be any
>>> lumps in it, which is why they use a potato ricer and not a masher. It's
>>> extremely time consuming to make, so I wouldn't recommend doing it by
>>> yourself. Imagine rolling out dozens of pie crusts and cooking them all
>>> one at a time. It takes forever. And if you aren't good at rolling out
>>> pastry paper thin without it ripping, forget it. It doesn't turn out well
>>> if you overwork the dough, so you can't just re-ball and re-roll it. My
>>> mom, one of my sisters and I make it every year before Christmas. There is
>>> definitely an art to it, despite it having only 3 ingredients. That said,
>>> I would not ever consider buying a mass produced version of it from the
>>> store.
>>> I found a recipe that uses only one pound of potatoes, so I'll give it
>> a shot someday. I'm pretty good at rolling round dough and getting it
>> thin, so that part won't be a problem. Thanks!
>
> It's generally not consumed except around Christmas-time along with the
> traditional lutefisk meal, as it's such a pain to make. When lefse are
> perfectly made, they are somewhat difficult to distinguish from a garden
> variety flour tortilla.

What?! Other than you can roll them with stuff inside, I would never
compare lefse to a tortilla. Number 1, lefse is paper thin. Number 2, they
taste nothing alike unless you've never had proper lefse. You are
absolutely right though about it being a pain to make.
--
jinx the minx

On 2014-06-26 23:39:40 +0000, jinx the minx said:

> Oregonian Haruspex > wrote:
>> On 2014-06-25 20:59:53 +0000, sf said:
>>
>>> On Wed, 25 Jun 2014 19:44:27 +0000 (UTC), jinx the minx
>>> > wrote:
>>>>> sf > wrote:
>>>>> On Wed, 25 Jun 2014 15:31:10 +0000 (UTC), jinx the minx
>>>>> > wrote:
>>>>>>>>> Second to that, lefse.
>>>>>>>> I've seen that word before but never looked it up to see what it was.
>>>>> Seems very tasty, I think I'll try making it someday. In modern
>>>>> times, do most people start with leftover mashed potatoes?
>>>>>>>> No, it is not made with leftover mashed potatoes ever. I'm sure there are
>>>> recipes out there on the net using them or, god forbid instant potatoes,
>>>> but that's heresy. In order for the dough to work, there can't be any
>>>> lumps in it, which is why they use a potato ricer and not a masher. It's
>>>> extremely time consuming to make, so I wouldn't recommend doing it by
>>>> yourself. Imagine rolling out dozens of pie crusts and cooking them all
>>>> one at a time. It takes forever. And if you aren't good at rolling out
>>>> pastry paper thin without it ripping, forget it. It doesn't turn out well
>>>> if you overwork the dough, so you can't just re-ball and re-roll it. My
>>>> mom, one of my sisters and I make it every year before Christmas. There is
>>>> definitely an art to it, despite it having only 3 ingredients. That said,
>>>> I would not ever consider buying a mass produced version of it from the
>>>> store.
>>>> I found a recipe that uses only one pound of potatoes, so I'll give it
>>> a shot someday. I'm pretty good at rolling round dough and getting it
>>> thin, so that part won't be a problem. Thanks!
>>
>> It's generally not consumed except around Christmas-time along with the
>> traditional lutefisk meal, as it's such a pain to make. When lefse are
>> perfectly made, they are somewhat difficult to distinguish from a garden
>> variety flour tortilla.
>
> What?! Other than you can roll them with stuff inside, I would never
> compare lefse to a tortilla. Number 1, lefse is paper thin. Number 2, they
> taste nothing alike unless you've never had proper lefse. You are
> absolutely right though about it being a pain to make.

To my palatte they both have a sort of plain, bland, starchy flavor. I
have had a LOT of lefse and all of it was home made (I didn't even know
that they manufactured it!) so I guess maybe what I had was not up to
snuff. I never really cared for it anyway so maybe that explains my
lack of enthusiasm.

"Oregonian Haruspex" > wrote in message
...

> I never even heard the term "Juicy Lucy" until I saw that insufferable
> Bourdain guy on one of his food tour shows. We always called them
> internal cheeseburgers. My guess is that it was just a sensible and fun
> BBQ item that was later co-opted by a couple of bars.

I saw them on some show but I don't think it was his. I just remember some
restaurant claiming to have invented them but whoever the host of the show
was said they invented elsewhere prior.

"Oregonian Haruspex" > wrote in message
...
> On 2014-06-25 20:59:53 +0000, sf said:
>
>> On Wed, 25 Jun 2014 19:44:27 +0000 (UTC), jinx the minx
>> > wrote:
>>
>>> sf > wrote:
>>>> On Wed, 25 Jun 2014 15:31:10 +0000 (UTC), jinx the minx
>>>> > wrote:
>>>>
>>>>> Second to that, lefse.
>>>>
>>>> I've seen that word before but never looked it up to see what it was.
>>>> Seems very tasty, I think I'll try making it someday. In modern
>>>> times, do most people start with leftover mashed potatoes?
>>>
>>>
>>> No, it is not made with leftover mashed potatoes ever. I'm sure there
>>> are
>>> recipes out there on the net using them or, god forbid instant potatoes,
>>> but that's heresy. In order for the dough to work, there can't be any
>>> lumps in it, which is why they use a potato ricer and not a masher.
>>> It's
>>> extremely time consuming to make, so I wouldn't recommend doing it by
>>> yourself. Imagine rolling out dozens of pie crusts and cooking them all
>>> one at a time. It takes forever. And if you aren't good at rolling out
>>> pastry paper thin without it ripping, forget it. It doesn't turn out
>>> well
>>> if you overwork the dough, so you can't just re-ball and re-roll it. My
>>> mom, one of my sisters and I make it every year before Christmas. There
>>> is
>>> definitely an art to it, despite it having only 3 ingredients. That
>>> said,
>>> I would not ever consider buying a mass produced version of it from the
>>> store.
>>
>> I found a recipe that uses only one pound of potatoes, so I'll give it
>> a shot someday. I'm pretty good at rolling round dough and getting it
>> thin, so that part won't be a problem. Thanks!
>
> It's generally not consumed except around Christmas-time along with the
> traditional lutefisk meal, as it's such a pain to make. When lefse are
> perfectly made, they are somewhat difficult to distinguish from a garden
> variety flour tortilla.

Hmmm... You can buy premade ones here. I tried them and that's exactly
what they tasted like to me. Hardly worth the expense.

"Nancy Young" > wrote in message
...
> On 6/24/2014 10:28 PM, jmcquown wrote:
>
>> I lived in Tennessee for 35 years and I never heard of a "Mountain Stack
>> Cake". Then again, Memphis was a long way from the Appalachian
>> mountains.
>>
>> The problem with lists like this is most states are pretty darned big.
>> There are tons of regional differences.
>
> For NJ they list the hoagie. No one around here calls it a
> hoagie, it's a sub. Witness Jersey Mike's Subs, originated
> 30 plus miles south of me.
>
> Could be different as you get closer to Philadelphia, but
> I don't know.
>
> nancy

There was a sub shop in Berwick, PA. Even had the name "sub" in it. People
said they were going there to get a hoagie. So they use both names.

On 2014-06-27 02:17:48 +0000, Julie Bove said:

> "Oregonian Haruspex" > wrote in message
> ...
>> On 2014-06-25 20:59:53 +0000, sf said:
>>
>>> On Wed, 25 Jun 2014 19:44:27 +0000 (UTC), jinx the minx
>>> > wrote:
>>>
>>>> sf > wrote:
>>>>> On Wed, 25 Jun 2014 15:31:10 +0000 (UTC), jinx the minx
>>>>> > wrote:
>>>>>
>>>>>> Second to that, lefse.
>>>>>
>>>>> I've seen that word before but never looked it up to see what it was.
>>>>> Seems very tasty, I think I'll try making it someday. In modern
>>>>> times, do most people start with leftover mashed potatoes?
>>>>
>>>>
>>>> No, it is not made with leftover mashed potatoes ever. I'm sure there are
>>>> recipes out there on the net using them or, god forbid instant potatoes,
>>>> but that's heresy. In order for the dough to work, there can't be any
>>>> lumps in it, which is why they use a potato ricer and not a masher. It's
>>>> extremely time consuming to make, so I wouldn't recommend doing it by
>>>> yourself. Imagine rolling out dozens of pie crusts and cooking them all
>>>> one at a time. It takes forever. And if you aren't good at rolling out
>>>> pastry paper thin without it ripping, forget it. It doesn't turn out well
>>>> if you overwork the dough, so you can't just re-ball and re-roll it. My
>>>> mom, one of my sisters and I make it every year before Christmas. There is
>>>> definitely an art to it, despite it having only 3 ingredients. That said,
>>>> I would not ever consider buying a mass produced version of it from the
>>>> store.
>>>
>>> I found a recipe that uses only one pound of potatoes, so I'll give it
>>> a shot someday. I'm pretty good at rolling round dough and getting it
>>> thin, so that part won't be a problem. Thanks!
>>
>> It's generally not consumed except around Christmas-time along with the
>> traditional lutefisk meal, as it's such a pain to make. When lefse are
>> perfectly made, they are somewhat difficult to distinguish from a
>> garden variety flour tortilla.
>
> Hmmm... You can buy premade ones here. I tried them and that's
> exactly what they tasted like to me. Hardly worth the expense.

I don't doubt you on either count, it's just that I never heard of
pre-made ones before.

On 2014-06-27 02:16:51 +0000, Julie Bove said:

> "Oregonian Haruspex" > wrote in message
> ...
>
>> I never even heard the term "Juicy Lucy" until I saw that insufferable
>> Bourdain guy on one of his food tour shows. We always called them
>> internal cheeseburgers. My guess is that it was just a sensible and
>> fun BBQ item that was later co-opted by a couple of bars.
>
> I saw them on some show but I don't think it was his. I just remember
> some restaurant claiming to have invented them but whoever the host of
> the show was said they invented elsewhere prior.

It's one of those questions that will probably never be usefully and
authoritatively answered, but ultimately it's not going to change the
world anyway!

On 2014-06-27 02:22:05 +0000, Julie Bove said:

> "Nancy Young" > wrote in message
> ...
>> On 6/24/2014 10:28 PM, jmcquown wrote:
>>
>>> I lived in Tennessee for 35 years and I never heard of a "Mountain Stack
>>> Cake". Then again, Memphis was a long way from the Appalachian mountains.
>>>
>>> The problem with lists like this is most states are pretty darned big.
>>> There are tons of regional differences.
>>
>> For NJ they list the hoagie. No one around here calls it a
>> hoagie, it's a sub. Witness Jersey Mike's Subs, originated
>> 30 plus miles south of me.
>>
>> Could be different as you get closer to Philadelphia, but
>> I don't know.
>>
>> nancy
>
> There was a sub shop in Berwick, PA. Even had the name "sub" in it.
> People said they were going there to get a hoagie. So they use both
> names.

Is there really a difference? I think it's largely academic, like the
modern distinction between say a brat and a Polish sausage.

Oregonian Haruspex > wrote:
> On 2014-06-27 02:17:48 +0000, Julie Bove said:
>
>> "Oregonian Haruspex" > wrote in message >
>> ...
>>> On 2014-06-25 20:59:53 +0000, sf said:
>>>>>> On Wed, 25 Jun 2014 19:44:27 +0000 (UTC), jinx the minx
>>>> > wrote:
>>>>>>>> sf > wrote:
>>>>>> On Wed, 25 Jun 2014 15:31:10 +0000 (UTC), jinx the minx
>>>>>> > wrote:
>>>>>>>>>>>> Second to that, lefse.
>>>>>>>>>>> I've seen that word before but never looked it up to see what it was.
>>>>>> Seems very tasty, I think I'll try making it someday. In modern
>>>>>> times, do most people start with leftover mashed potatoes?
>>>>>>>>>>>>> No, it is not made with leftover mashed potatoes ever. I'm sure there are
>>>>> recipes out there on the net using them or, god forbid instant potatoes,
>>>>> but that's heresy. In order for the dough to work, there can't be any
>>>>> lumps in it, which is why they use a potato ricer and not a masher. It's
>>>>> extremely time consuming to make, so I wouldn't recommend doing it by
>>>>> yourself. Imagine rolling out dozens of pie crusts and cooking them all
>>>>> one at a time. It takes forever. And if you aren't good at rolling out
>>>>> pastry paper thin without it ripping, forget it. It doesn't turn out well
>>>>> if you overwork the dough, so you can't just re-ball and re-roll it. My
>>>>> mom, one of my sisters and I make it every year before Christmas. There is
>>>>> definitely an art to it, despite it having only 3 ingredients. That said,
>>>>> I would not ever consider buying a mass produced version of it from the
>>>>> store.
>>>>>>> I found a recipe that uses only one pound of potatoes, so I'll give it
>>>> a shot someday. I'm pretty good at rolling round dough and getting it
>>>> thin, so that part won't be a problem. Thanks!
>>>>> It's generally not consumed except around Christmas-time along with
>>>>> the >> traditional lutefisk meal, as it's such a pain to make. When
>>>>> lefse are >> perfectly made, they are somewhat difficult to
>>>>> distinguish from a >> garden variety flour tortilla.
>>> Hmmm... You can buy premade ones here. I tried them and that's >
>>> exactly what they tasted like to me. Hardly worth the expense.
>
> I don't doubt you on either count, it's just that I never heard of pre-made ones before.

For once I agree with Julie. For me the taste of commercial ones is so
dissimilar to the real thing I wouldn't want anyone using those ones as any
sort of comparison/representation tool.
--
jinx the minx

Oregonian Haruspex > wrote:
> On 2014-06-26 23:39:40 +0000, jinx the minx said:
>
>> Oregonian Haruspex > wrote:
>>> On 2014-06-25 20:59:53 +0000, sf said:
>>>>>> On Wed, 25 Jun 2014 19:44:27 +0000 (UTC), jinx the minx
>>>> > wrote:
>>>>>> sf > wrote:
>>>>>> On Wed, 25 Jun 2014 15:31:10 +0000 (UTC), jinx the minx
>>>>>> > wrote:
>>>>>>>>>> Second to that, lefse.
>>>>>>>>> I've seen that word before but never looked it up to see what it was.
>>>>>> Seems very tasty, I think I'll try making it someday. In modern
>>>>>> times, do most people start with leftover mashed potatoes?
>>>>>>>>> No, it is not made with leftover mashed potatoes ever. I'm sure there are
>>>>> recipes out there on the net using them or, god forbid instant potatoes,
>>>>> but that's heresy. In order for the dough to work, there can't be any
>>>>> lumps in it, which is why they use a potato ricer and not a masher. It's
>>>>> extremely time consuming to make, so I wouldn't recommend doing it by
>>>>> yourself. Imagine rolling out dozens of pie crusts and cooking them all
>>>>> one at a time. It takes forever. And if you aren't good at rolling out
>>>>> pastry paper thin without it ripping, forget it. It doesn't turn out well
>>>>> if you overwork the dough, so you can't just re-ball and re-roll it. My
>>>>> mom, one of my sisters and I make it every year before Christmas. There is
>>>>> definitely an art to it, despite it having only 3 ingredients. That said,
>>>>> I would not ever consider buying a mass produced version of it from the
>>>>> store.
>>>>> I found a recipe that uses only one pound of potatoes, so I'll give it
>>>> a shot someday. I'm pretty good at rolling round dough and getting it
>>>> thin, so that part won't be a problem. Thanks!
>>>>> It's generally not consumed except around Christmas-time along with the
>>> traditional lutefisk meal, as it's such a pain to make. When lefse are
>>> perfectly made, they are somewhat difficult to distinguish from a garden
>>> variety flour tortilla.
>>> What?! Other than you can roll them with stuff inside, I would never
>> compare lefse to a tortilla. Number 1, lefse is paper thin. Number 2, they
>> taste nothing alike unless you've never had proper lefse. You are
>> absolutely right though about it being a pain to make.
>
> To my palatte they both have a sort of plain, bland, starchy flavor. I
> have had a LOT of lefse and all of it was home made (I didn't even know
> that they manufactured it!) so I guess maybe what I had was not up to
> snuff. I never really cared for it anyway so maybe that explains my lack of enthusiasm.

Well, in terms of bland, plain and starchy I guess you're right, but I
don't want anyone confused that the actual flavor is the same. Don't ever
waste a cent buying it from the grocery store to relive old memories. It's
just gross--even the "best" brands.
--
jinx the minx

"Oregonian Haruspex" > wrote in message
...
> On 2014-06-27 02:22:05 +0000, Julie Bove said:
>
>> "Nancy Young" > wrote in message
>> ...
>>> On 6/24/2014 10:28 PM, jmcquown wrote:
>>>
>>>> I lived in Tennessee for 35 years and I never heard of a "Mountain
>>>> Stack
>>>> Cake". Then again, Memphis was a long way from the Appalachian
>>>> mountains.
>>>>
>>>> The problem with lists like this is most states are pretty darned big.
>>>> There are tons of regional differences.
>>>
>>> For NJ they list the hoagie. No one around here calls it a
>>> hoagie, it's a sub. Witness Jersey Mike's Subs, originated
>>> 30 plus miles south of me.
>>>
>>> Could be different as you get closer to Philadelphia, but
>>> I don't know.
>>>
>>> nancy
>>
>> There was a sub shop in Berwick, PA. Even had the name "sub" in it.
>> People said they were going there to get a hoagie. So they use both
>> names.
>
> Is there really a difference? I think it's largely academic, like the
> modern distinction between say a brat and a Polish sausage.

I thought bratwurst and Polish sausage were different?

As for the sandwiches, in Boston, they are called grinders. Pretty much the
same except that if you order one in an Italian restaurant, your choices
will be more limited than if you go to a sandwich shop.

On 6/26/2014 10:47 PM, Oregonian Haruspex wrote:
> On 2014-06-27 02:22:05 +0000, Julie Bove said:
>
>> "Nancy Young" > wrote

>>> For NJ they list the hoagie. No one around here calls it a
>>> hoagie, it's a sub. Witness Jersey Mike's Subs, originated
>>> 30 plus miles south of me.
>>>
>>> Could be different as you get closer to Philadelphia, but
>>> I don't know.

>> There was a sub shop in Berwick, PA. Even had the name "sub" in it.
>> People said they were going there to get a hoagie. So they use both
>> names.

On Fridays in the summer, one of the newspapers I get has a
weekly column called Munchmobile. Each week is a different
food, and they go far and wide to rate whatever places people
have recommended.

Today's food? Subs/Hoagies. So what do I know. The only
place that called themselves Hoagies was in Princeton and
that's getting a lot closer to Philly than I am.

Yikes, as I'm reading, they are awful. Ooops. Probably
voted on by out of state students who also think Dominoes
is the best pizza because that's all they know.

> Is there really a difference? I think it's largely academic, like the
> modern distinction between say a brat and a Polish sausage.

I don't know of a difference, myself.

nancy

On 6/27/2014 10:19 AM, Nancy Young wrote:
> On 6/26/2014 10:47 PM, Oregonian Haruspex wrote:
>> On 2014-06-27 02:22:05 +0000, Julie Bove said:
>>
>>> "Nancy Young" > wrote
>
>>>> For NJ they list the hoagie. No one around here calls it a
>>>> hoagie, it's a sub. Witness Jersey Mike's Subs, originated
>>>> 30 plus miles south of me.
>>>>
>>>> Could be different as you get closer to Philadelphia, but
>>>> I don't know.
>
>>> There was a sub shop in Berwick, PA. Even had the name "sub" in it.
>>> People said they were going there to get a hoagie. So they use both
>>> names.
>
> On Fridays in the summer, one of the newspapers I get has a
> weekly column called Munchmobile. Each week is a different
> food, and they go far and wide to rate whatever places people
> have recommended.
>
> Today's food? Subs/Hoagies. So what do I know. The only
> place that called themselves Hoagies was in Princeton and
> that's getting a lot closer to Philly than I am.
>
> Yikes, as I'm reading, they are awful. Ooops. Probably
> voted on by out of state students who also think Dominoes
> is the best pizza because that's all they know.
>
Gotta wonder who they're asking.

>> Is there really a difference? I think it's largely academic, like the
>> modern distinction between say a brat and a Polish sausage.
>
> I don't know of a difference, myself.
>
> nancy

Bratwurst is German, not Polish.

Jill