>> On Fri, 10 Sep 2010 06:45:01 -0400, Joseph DeMartino wrote
(in article
<8581c3fd-27a4-4461-93d5-818a4d94124f@i17g2000vbq.googlegroups.com>):
> On Sep 9, 8:55 pm, Amy Guskin wrote:
>
>>> and for the down right juvenile among us there's oven griders (on
>>> clark near the zoo). <<
>>
>> Aren't "grinders" just the hot version of hoagies / heroes / subs?
>
> Actually "grinder" is just a regionalism for all of the above,
> regardless of temperature. <<
Interesting. Here in the Philadelphia area, it is *only* used to describe a
hoagie that is hot/cooked.
Hoagie is of course the term used here (it originated in Philly). I can
remember being on the meal plan in college ‹ at Stony Brook, on Long Island,
long before I moved here ‹ and they had an item on the menu called "turkey
hoagie." The first time they served it, no one (including me) had ANY idea
what we would be getting. And the server's accent rendered it as "TOOR-kee
OH-gee," so it caused a giggle every time it came up on the rotation, both
for the unfamiliarity of the name (we wondered why they didn't just call it a
turkey sub), and for the silly sound of it.
(This is one of those subjects that has always made me long for someone to
create a comprehensive regional US food encyclopedia/lexicon/travel guide.
Probably there's a website already. I know there's one for soda/pop/coke.
The other weird one here in Philly is that they call spaghetti sauce "gravy"
or "Sunday gravy.")
>> I found the Harris piece doubly coincidental when I read it, because I
> had just watched Robby the Robot making hooch for Earl Hollman on the
> (stunning) Blu Ray edition of "Forbidden Planet" that was released
> this Tuesday. <<
Nice.
Amy
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