Rallygirl's Dumb Questions About Regional Differences Thread

[jwyblejr]

If we do buy bagged milk, we just put a little plastic clip on the corner of the bag that's open.

And nope, we don't put butter in the fridge either. Nothing worse than trying to spread cold hard butter on your toast! Nice and soft at room temperature is the way to go. I've heard that about eggs too, but we throw them in the fridge anyway.

Can't do that with butter down here. It'll turn into soup from being out in the heat.

[Random Axe]

This may have spread out to other regions and may have even become a standard, but I swear it started around here. Distance is measured in time, not miles. How far do you live away from work? Twenty minutes. Not twenty miles. Maybe I'm the only one who finds that strange. Guess it's from our modern society becoming obsessed with time and not having enough hours in the day to get stuff done.

[piecemaker]

What about Polish Water Ice? I saw that when I was in Ocean City, MD. Is that the same as Italian Ice?

Never heard of that either but it sounds good.http://en.wikipedia.org/wiki/Polish_Water_Ice

There's also a Canadian Ice.

[img]http://piecemaker.smugmug.com/photos/i-Grh6cpL/0/M/i-Grh6cpL-M.jpg[/img]

An American Ice.

[img]http://piecemaker.smugmug.com/photos/i-Dg2MLsG/0/M/i-Dg2MLsG-M.jpg[/img]

And of course Vanilla Ice.

[img]http://piecemaker.smugmug.com/photos/i-ZmrmKFd/0/M/i-ZmrmKFd-M.jpg[/img]

[Brazoo]

Question for our Brit members, what the bloody hell are "O-levels"?

You mean like OT level 1?

Sorry - I couldn't resist the reference. I have no idea what O-levels are.

Has anyone ever made a L. Ron Hubbard Mego?

[cjefferys]

Question for our Brit members, what the bloody hell are "O-levels"?

[LadyZod]

Okay, I was born in Queens, NY and lived as a happy native New Yorker until the ripe old age of 10, when my folks kidnapped me and dragged me kicking and screaming to Miami. I lived in Boston during college, and now I live in redneck heck, FL.

My folks are from South America and their English skills were gained in NY and watching TV at the same time as mine... so given that background, this is where I stand on the age old dialect debate:1.bag vs sack

Bag, unless it's burlap, then it's a sack.

2. sneakers vs tennis shoes vs runners

Sneakers to describe everyday sneakers. Running shoes to describe my super expensive Newton or Mizuno running shoes. "Kicks" to describe fancy party sneakers, like my limited edition KISS Vans or Chuck Taylors.

3. hot cakes vs pancakes vs griddle cakes

Pancakes unless I'm at McDonalds, then I ask for hot cakes.

4. rubber band vs gum band

Rubberband

5. soda vs pop vs calling everything "coke"

Soda.

6. sub vs grinder vs hoagie

Sandwich, or usually just Sammich.

7. yard sale vs tag sale

Garage sale, regardless of there being a garage or not.

8. Italian ice vs water ice

Italian Ice.

9. convenience store, corner store, or corner shop

Candystore when I was little, or Apu's now, cause I'm a geek.

10. purse, handbag, or pocketbook

purse.

11. washroom, or bathroom

Bathroom

12. "when I was in grade 2" or "when I was in first grade"

"When I was in first grade." growing up... and now as an adult having been mindwiped by the BBC and being addicted to Degrassi Jr High, "When I was in grade 2." I've also been known to call someone a "broomhead."

[z3zep]

>> Why would you need to reseal it? It's in the fridge, it stays fresh.

I close everything in the fridge, or else it starts tasting weird, or like onions lol.

[z3zep]

What about Polish Water Ice? I saw that when I was in Ocean City, MD. Is that the same as Italian Ice?

[HardyGirl]

Well, it wouldn't be the first time Wikipedia got something wrong!

Wikipedia sez Italian Ice is made with juice or fruit purée so I am guessing there is more difference than just names for stuff.

We have snow cones but the ice isn't as fine as what you describe.

[ubermanx]

Uh...no. Sorbet (I believe) has more fruit and pectin in it. There is absolutely no fruit in Itailian Icees. They're closer to sno-cones, except sno-cones are more like a shaved ice, and Italian Icees ice is ground so fine it's like the first snow when you can make a snowball and it sticks together w/ flavored syrup in it. That's why it's served w/ an ice-cream scooper. Does that make sense?

Wikipedia sez Italian Ice is made with juice or fruit purée so I am guessing there is more difference than just names for stuff.

We have snow cones but the ice isn't as fine as what you describe.

[cjefferys]

Just thought of another difference, in Canada (well, at least in my social circle), it's "brown bread" not whole wheat bread.

[cjefferys]

Why would you need to reseal it? It's in the fridge, it stays fresh.

Slightly off topic, but I don't keep my butter in the fridge and I recently read that you don't need to refrigerate eggs either.

If we do buy bagged milk, we just put a little plastic clip on the corner of the bag that's open.

And nope, we don't put butter in the fridge either. Nothing worse than trying to spread cold hard butter on your toast! Nice and soft at room temperature is the way to go. I've heard that about eggs too, but we throw them in the fridge anyway.

[ubermanx]

Ok, apparently NO ONE read my last reply b/c I do explain what Italian Icees are (and no, they're not sherbet, Ubermanx).

My fault I got mixed up between sorbet and sherbert. Sorbet vs Italian Ice

- Marty

[4NDR01D]

Ok this is blowing my mind. lol



So if you buy your milk in a bag and cut it open to pour, then how do you reseal it for the left over milk?

Why would you need to reseal it? It's in the fridge, it stays fresh.

Slightly off topic, but I don't keep my butter in the fridge and I recently read that you don't need to refrigerate eggs either.

[z3zep]

http://home.cogeco.ca/~husky66/Milk/steps/milk8.jpg[/img]

Milk also comes in 1 liter cartons, and little one-serving cartons, which both look like the ones you see in the USA - but it's unusual to see milk in the big plastic jugs you normally see in the States.

Ok this is blowing my mind. lol

So if you buy your milk in a bag and cut it open to pour, then how do you reseal it for the left over milk?