Had to look it up: evidently, it means the same as “liquid courage”. And, I guess it makes a little sense from my grandfather’s tales of his friendship with the then-retired Honus Wagner.
But, when I think of “Dutch” I am reminded of my favorite Presbyterian minister:
Curiously, he never mentioned his former life, but we all knew.
Shoofly pie? Named for what happens rather than what it is.
Sorry folks, but the Coney Island referred to in the Coney Island hot dog happens to be the Coney Island Amusement Park in Cincinnati, Ohio where the Coney island hot dog originated. This Coney Island dates to the 1800s.
Even better! A misconception about a misnomer!
That’s interesting, Michael. I’ve heard claims by several “Coney Island” restaurants in Detroit in the early 1900s, but never one by the amusement park in Cincinnati. It certainly predated the restaurants, opening in 1886 as “Ohio Grove, Coney Island of the West.” Its better known east-coast namesake became a major holiday destination in the 1830s and the first carousel at Coney Island, NY, was built in 1876.
Yet again I learn something new in this thread. M&P Coney Island of New Castle, PA, the favorite hot dog place of my youth, is still alive and “dogging it”: http://pghfoodgeek.wordpress.com/2013/05/07/mp-coney-island-review http://pghfoodgeek.wordpress.com/2013/05/07/mp-coney-island-review/ .
As it is roughly equidistant from NYC and Cincinnati – and as it was begun in the 1920’s – I wonder which “Coney Island” is referred to in their name.
The only “hints” I have are the facts that the founders/owners are Greek-Americans and their chili definitely has a note of cinnamon.
This is an interesting exercise in sociolinguistics and regional meanings.
Growing up near Pittsburgh we always used “barbecue” as an alternative noun, verb, gerund, or adjective for a grill/to grill/grilling/grilled meats – as in “let’s go barbecue steaks for dinner“. And, a “barbecue sauce” was something tomato & molassas- based that we slathered on chicken while on the grill or added to our heated chipped, chopped ham.
Only when I moved down South did I realize that it meant (to most) “smoking and cooking over low, indirect heat“.
In any case, it’s all good. And I’m happy to be multilingual in my ability to “speak” fluently Pittsburghese, Texan, Virginian, and Carolinian. My New Yawk and Bahston need a little work, but I seem to get along (and eat well!) when I visit.
Our discussion on the BBQ board regarding Korean BBQ (which, while not, strictly speaking, BBQ has become part of eating lexicon) got me thinking about other misnamed foods. Two examples I have always found perplexing:
Egg Cream – mixture of seltzer, milk and chocolate syrup (preferably Fox’s U-bet) has neither egg or cream in it. Not sure how it got in the name, they are not particularly creamy and if made correctly should be foamy rather than creamy.
Boston Cream Pie – Clearly this is a cake, yet I have always heard it referred to as a pie.
Anyone else have a good example?
Back on the topic of Koren BBQ, my Korean neighbor told me that what we call Korean BBQ is referred to by Koreans by a compound word meaning “meat that is roasted.” She informed me that Korean cuisine does employ a “low & slow” technique for some dishes, but that they are not offered at many Korean restautrants.
Let us not forget a Rash of Prostitutes.
Back on topic….
Now that I know what a hamburger is … I can flip the billions and billions of sold sign.
I’ve learned all sorts of things about the word “barbecue” in this thread. Where I come from, you can have a barbecue (party held outdoors where you serve grilled food), you can barbecue (cook food on a grill), and you can call anything barbecue that is coated in barbecue sauce. I was not aware until this thread that the only proper way to call something “barbecue” was to cook it low and slow over fire.
There’s an astounding amount of “BBQ Ribs” in chain restaurants that are simply oven baked ribs. Baked in food factories, vacu-sealed, shipped, then simply warmed and sauced in house.
Now let’s give credit where it is due – I think Applebee’s, TGIF’s, and Chili’s slap them on their grills for a minute or two just to burn in the sauce a little.[V]
I wonder what Tony Roma’s (The Place for Ribs!) does. Never smelled any smoke around there save for cigarettes back in the day. The last two of those i visited were truly excreable.
Is that anything like a murder of crows?
Collective nouns are interesting – a sleuth of bears? My favorite: A wake of buzzards – perfect description!
I love it when I learn something new and have a good laugh, too.
And Mountain Oysters!
(That Chevy Chase “Lamb Fries” scene from “Funny Farm” was priceless!)
There’s an astounding amount of “BBQ Ribs” in chain restaurants that are simply oven baked ribs. Baked in food factories, vacu-sealed, shipped, then simply warmed and sauced in house. Nothing remotely “BBQ” about them except a sometimes passable sauce. Criminal, 100 lashes with wet noodles.
Tin foil. Made from aluminum. (Though I think in remote history is was made from tin, but not in ages.)
Head cheese. Made from meat, no cheese present.
And Mountain Oysters!
Cheesesteak…hamburger & the hot dogs.
“Hamburger” is actually not much of a misnomer. It is not derived from “ham burger”. Think of it more as “Hamburg-er”. The name came from the style of ground beef that was popularized in Hamburg, Germany. Of course, this style of meat, when made into a cooked patty and put on bread to make a sandwich, was first done at Louis’ Lunch in New Haven The term “Hamburger” is just the nickname for the Hamburg-style beef sandwich (Hamburg sandwich).
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