The B12 (XII) Forum, home of the 'Front Porch, y'all' at College Football Fan Site, CFB51!!!

I could care less. Really.

On a serous note, there's nothing remarkable about a dish in one region differing from a dish of the same name in another region. Or that a dish might have numerous variations. Or that similar dishes might have different names.

Corn dogs have a bunch of different names around the world, and to some extent, even region to region within the same country.

"Barbecue" certainly means different things in different regions, and even in different countries.

There's this, from the Font of All Wisdom and Knowledge:

A Monte Cristo sandwich is an egg-dipped or batter-dipped ham and cheese sandwich that is pan or deep fried. It is a variation of the French croque monsieur.

From the 1930s to the 1960s, American cookbooks had recipes for this sandwich under such names as "French sandwich", "toasted ham sandwich", and "French toasted cheese sandwich". The Monte Cristo sandwich supposedly entered the scene in the 1960s in Southern California, and exploded in popularity after the Blue Bayou Restaurant in Disneyland began serving it.

Description
In most regions, the sandwich is savory rather than sweet. Traditionally, it is dipped in its entirety in beaten egg and pan-fried, though it may also be deep-fried. Regional variations may include sliced turkey. In some areas of the contiguous U.S. it is served grilled; in others, it is an open sandwich with only the bread egg-dipped and the assembled sandwich heated slightly under a grill or broiler. Some restaurants serve a variation that is batter-dipped and deep-fried. The Monte Cristo is sometimes covered in powdered sugar and served with maple syrup or preserves.

I've had French Toast with maple syrup, and I've had French Toast covered in powdered sugar.


I like chili without beans, but I'm sure that most "chili" made in the USA--even when advertised as "Texas-style chili"--has beans in it. Not in the ghost town of Terlingua, Texas, of course, but in other 99.9999999999% of the country.

I do think that a meatless chili isn't the real thing. Ersatz-chili, maybe. Same way with a hamburger.

And speaking of many variations, consider those of the hamburger. And of the hot dog. And pizza. And goulash.

How could CWS care less?

My neighbors are yankees.  I've finally taught them what BBQ is, and what grilling out is.

I did this by making smoked brisket, beef ribs, and pork ribs for them.  Now they understand the true meaning of BBQ.

There are large sections of Minnesota and the Dakotas where people will swear until blue in the face that a tasteless sloppy Joe is a barbecue.

Polymer chemistry, as applied to chicken eggs, is fairly instructive.
A fried egg and a scrambled egg both have the exact same basic ingredient (indeed, you don't have to add anything). They can be prepared in the same pan. However, the difference in letting the egg sit undisturbed on the heat until it links into a solid makes it taste very different than constantly whisking the parts together and allowing those linkages to reset constantly. They are two different products.

BBQ, where an indirect heat source attempts to break down the meat slowly while not drying it out, creates an entirely different product than a grill. A grill attempts, via (reasonably) direct heat, to create a flavor profile through the meat by cooking the outside faster than the inside. The flavor of BBQ is greatly influenced by the type of heat source. A grilled meat is minimally influenced.

The right tool for the job.

I think the right choice of wood can make a difference when being prepared be a BBQ restaurant with a large pit

We always used Hickory 

In fact we used a vendor who went around the country making purchase deals for Hickory

Terlingua isn't 9% of the population.
Reading comprehension. It's a thing.

FTR, Terlingua makes up approximately 00000000.332 of the U.S. population.

lulz

Your implication is that only the population of Terlingua values these rules, as if there aren't scores of millions of other people that hold similar values.  It's pure silliness.

It's not Terlingua that eats proper chili.  It's Texas and millions of others that eat proper chili.  As evidenced by my citation of non-Texans like Fearless and badgerfan.

Your Oklahoma is still showing.