I've one Pecan tree in my front yard. I always thought Yankees pronounced it Peekan, and Southerners pronounced it Pecan.
We had moved to a new place years ago, and a neighbor asked if he could borrow my hose pipe. My wife and I looked at each other and had absolutely no idea what he was talking about!
Say pee can to "regular folk" the south and we'll tell you it's ok to use a toilet for that. Exactly. She's right. I'm with @cmorris357 on this one. All sweet carbonated beverages are "Coke" in this region too. But you'll have to specify which kind you like to have with your tree nut pie of slightly varying pronunciation. Po Boy is a specific thing. Oysters....
Isn’t a Po’ boy a different thing. Usually wider instead of longer, with fried seafood inside, served open face?
I thought so. Where did shrimp poboys come from? People makin stuff up like chicken chili and vegetable lasagne ?
Now I'm getting confused. Mom's of Cajun French & Dutch decent, but only learned English. Dad's of Welsh & German folks from Texas. I grew up in Chicago around lots of Polish neighbors so I have very little regional dialect, know a bit of Spanish, and a (very) little Russian. When are we just going to start calling it American instead of English?
I believe things like shrimp were also used when shrimp weren't considering high class food, and were kept by fishermen to feed themselves. Southern food is the food of poverty and innovation with available ingredients.
That’s really true. What’s the line from My Fair Lady- English, they haven’t spoken it in America in years? Or something to that affect?
I’ve been told that’s where the traditional New Years fare comes from. It’s all the stuff that was left.
Probably more truth than fiction. The term "eating high on the hog" is illustrative of this. The wealthy enjoyed rib roasts from the tender pig back and all the high quality meaty bacon. The poor made nutritionally vital, incredibly tasty, and culturally enduring things from ingredients like pigs feet and jowls, fat back and tough shoulders from mature hogs.
Same with lobster during early Colonial times. "lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond. In Massachusetts, some servants allegedly sought to avoid lobster-heavy diets by including stipulations in their contracts that they would only be served the shellfish twice a week."
Po' boys started out as fried oysters, but have evolved to many different proteins including roast beef, and thus the hero or sub sandwich seen in other places will still tend to be called po boys in some parts of Louisiana. Po' boys are usually served on French loaves or baguettes, so longer than wide. There is a sandwich found in New Orleans called a Muffaletta that is served on a round Italian loaf, but it has cold cuts and olive tapenade. Po' boy: Roast beef po' boy: Muffuletta:
Before I found out that I had celiac, I worked in Houston at a place next to Murphy's Deli in SW Houston. I ate five muffaletta per week ate one point. Loved em so much I burned out! (Don't disagree with thoughts on Po Boy, it's an ever evolving thing)
