[Sca-cooks] OOP - Green Peppers and Mangoes

[Anne]

Where I grew up, in the Philly area, a grinder was a sub that was
heated up.  Otherwise, it was a hoagie.  On a sub roll.  :)

My mother's side of the family lived in Berks County, and migrated to
Germantown, in Philly -- and it was always green peppers or bell
peppers.  Although I don't ever recall being served peppers stuffed
with anything -- they were always added to something else, such as a
salad, or meatloaf.

Now there's an interesting dish -- meatloaf.  How many variations on
that exist?!

Juliane Rose


On Thu, 30 Dec 2004 16:02:42 -0500, Phlip <phlip at 99main.com> wrote:
> 
> Ene bichizh ogsen baina shuu...
> 
> > You know, you guys should not be getting so het up about this...
> > regional differenced can be extremely localized.
> >
> > As a example, where I grew up, everyone called a sub/hoagie/poboy
> > type sandwich a "wedge".
> > Then I moved only two towns away, and wound up with everyone
> > looking at me strangely whenever I ordered a "meatball wedge".
> >
> > Turns out that that usage is limited to two or three towns in the
> > Stamford CT area. But where I was (Riverside/Cos Cob) the wedge
> > usage was generations old and nearly ubiquitous among the natives.
> >
> > So it is possible that you are both right, and that the mango
> > usage was something in rather isolated pockets.
> >
> > Capt Elias
> 
> Who's getting het up? I'm curious as to the derivation of the term, but as
> we discuss it, it helps to make sure people know the difference between a
> term used for a dish, and one for a food item.
> 
> As far as sandwiches go, around here they call the type you're talking about
> a "grinder", which always makes me wonder why they want to pick grindstones
> and wiring out of their teeth...
> 
> Saint Phlip,
> CoD