<p>I’ve been following this thread with interest since one of my kids is off to Kentucky this fall. We’re from SoCal. What are typical meals in the small towns in that area? Will my kid be alone in wanting yogurt and granola or breakfast burritos?</p>
<p>My sister used to live at the corner of Goethe and Astor. When I was a grad student at the U of C, I used to take the bus up there. I always struggled with how to ask the bus driver to stop at Goethe. I’d fight my way to the front, time it, and say “Please stop at the next corner,” or “Please stop at the corner after this one.” I couldn’t bring myself to say “GO-thay.” (They all said thay, not thee at that time, except for the ones who called it Goat Street.) Finally, one day I gave up, and just asked the driver to stop at GOthay Street. She turned to me with a look of astonished hauteur, and said, “You mean Gerta Street?” I slunk off the bus. :D</p>
<p>Lilmom, although I didn’t grow up in Kentucky I do know one thing to watch for once you leave CA for South (or sometimes Midwest). When ordering fish ask how it is prepared. Breaded or battered and fried is common in many restaurants and it is not identified as such on the menu (because it is a ususal preparation). It was a real problem for us after living so long in CA and coming back. If she likes fish prepared that way, all the better. Even if it says broiled it can still be breaded.</p>
<p>Re tonic/soda: I’m from CT, and I never heard anyone say tonic except in reference to gin until I went to college in MA. And even then, it was pretty much only Bostonians, or people from the surrounding area, and only people who had lived in blue collarish neighborhoods, as the article suggests. Here in ME, I don’t think I’ve ever heard “tawnic,” as it is pronounced. :)</p>
<p>Lilmom, what part of Kentucky? Yogurt, granola, and breakfast burritos are not going to be common, but won’t be impossible. Biscuits and gravy, eggs, bacon, sausage, grits, pancakes and my favorite country ham are the more typical breakfast offerings, along with the usual cereals and fruit. Think along the lines of a Cracker Barrel menu. </p>
<p>I’m going back home to Kentucky in a couple of weeks and will be taking some bagels along for my kids.</p>
<p>It’s getting a little easier to get fish and seafood that is not breaded and deep-fried but that is the most common cooking method. Especially with catfish, which is also excellent for breakfast.</p>
<p>Lilmom, if you are talking about Northern Ky (near Cincinnati) or Louisville, you will find a wide variety of breakfast possibilities. However, the basic breakfast in Ky would be eggs, sausage/bacon, biscuits and gravy as mentioned above. I would imagine most college cafeteria offerings are about the same in the whole country.
I remember the first time I went to a grocery store in eastern Ky and saw huge containers of lard for sale. I’m not sure if that is still a staple on the shelves.</p>
<p>Lilmom- we are also west coast folks, my kid is in the south for school and her campus has Einstein’s bagels. Which she really appreciates. Yogurt and granola is her favorite breakfast, it is available on her campus. One morning she asked what the white stuff next to the oatmeal was, and a look of disbelief came across her friends faces. “It’s grits, you have had grits before, right?” “No, never even heard of them” “Have you ever had sweet tea?” “You mean with sugar? No” “Oh wow you’re like an international student”</p>
<p>I think there has been a moment or two where she felt like one. :)</p>
<p>Back to the soda/pop regional differences. The map showed Milwaukee soda and there was the pop color to the west in Madison, just like when I grew up.</p>
<p>Ketchup/catsup (pick your spelling/prounciation) always goes on hot dogs, mustard is optional. I never understood catsup (pronounced ketchup) on scrambled eggs- first saw it in college. Also- Indian relatives dip grilled cheese sandwiches in it (to get some spice/flavor?).</p>
<p>We still bake pie crust with lard (great great grandmother’s recipe), but is more commonly found in tubs rather than blocks now that the hispanic population has increased. It is kept by the tortillas etc.</p>
<p>I’ve lived in the South all my life, and I’ve only recently heard of hot sauce on scrambled eggs. I think it’s due to the influence of immigrants from Mexico and Central America. More non-Hispanic people now put hot sauce and salsa on lots of different foods. Mexican restaurants are very popular and often get big after-church crowds for Sunday dinner (i.e. lunch).</p>
<p>My daughter and neighbor and various relatives around the country put hot sauce on everything. They just like spicy food. I don’t think that’s a regional thing, it’s personal preference. Just like people that salt everything or put ketchup on everything…</p>
<p>You are hanging with high-class Chicagoans, Pizzagirl! I understand from some of my friends, lifelong Chicagoans, that your average bus driver (but not the haughty one Consolation ran across :)) does not go in for the proper German pronunciation. I, of course, would not be caught dead in a bus on the Gold Coast. ;)</p>
<p>What’s wrong with "pocketbook? Do you call it a “purse?” I think all we have here is a “change purse” where you would keep your coins (or where my Italian MIL would keep her pennies for Michigan rummy!)</p>
<p>I had no idea that ketchup on a hotdog was an issue. I thought it was just a preference over mustard.</p>
<p>And regarding hot sauce, I agree with kathiep. My born and bred New York son, likes hot sauce (or red pepper flakes) on everything. He just likes everything hot and spicy. I never thought it was a regional thing. Of course his taste buds are now shot for life…</p>
I don’t think that’s a regional thing, it’s personal preference. Just like people that salt everything or put ketchup on everything…</p>