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Same name, two different things

A comment on an Italian sausage thread brought to mind the confusion that can result, especially in international travel, when two different things get called by the same name in different places. That one was about pepperoni, which is a spicy dry sausage here but a green pepper in many other countries.

Others that come to mind:

A martini. Order this in a bar in France or Belgium and you'll get a glass of vermouth - if you want what English-speakers think of as a martini, you need to order a martini cocktail.

Andouillette sausage. In the US it's a garlicky pork sausage, in France it's made from chopped pig's colon and is very much an, um, acquired taste (as I found out to my dismay in Paris a few years ago).

And of course there are the common ones like potato chips (flat & crispy in the US, french fries in the UK).

Even staying here at home we have things like the sloppy joe, which in most of the country is a loose mix of ground beef and tomato sauce served on a hamburger bun, but in New Jersey is a cold deli sandwich made with cole slaw.

Any other more obscure good ones to watch out for?

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  1. Drumstick. It's either an ice cream cone with chocolate and peanuts on top, or a skinny green vegetable. Don't mix 'em up!

    8 Replies
    1. re: small h

      I've heard of the ice cream drumstick, but what's the green vegetable? And of course it's also a common name for chicken or turkey legs.

      1. re: BobB

        Hah! I completely forgot about the word being used for chicken legs. That's what not eating meat does to the brain.

        It's the fruit of the moringa tree. I first saw it on a menu in Kerala. It tastes like mild asparagus, and it looks like this:

         
        1. re: BobB

          Well there's also the problem is that people often refer to poultry drumsticks as legs, whereas a poultry leg really means the drumstick plus thigh (and a leg quarter includes the portion of the lower back that is attached to the thigh, including the oyster).

          Which brings me to the words oyster and scallop. They refer to bivalves. But they also refer, respectively, to (i) choice tender morsels of flesh nestled in certain cavities like an oyster on the half-shell (ii) neatly carved cylinders of boneless flesh that resemble a scallop out of the shell.

          1. re: Karl S

            Oyster can also be the choice bit of chicken found off of the backbone by the end of the thigh.

        2. re: small h

          Continuing on the Indian vegetable names theme: ladyfingers. These are either a kind of cookie (in the US/UK) or, in India, okra!

          1. re: travelmad478

            One of my colleagues (who is Indian-American) wrote a hilarious article that the Washington Post published in 1998 about making her first tiramisu with the wrong kind of ladyfingers.

            1. re: Bob W

              I remember that article! It's was hysterical. Until then I didn't know okra was called ladyfingers in India.

              Here's a link to a preview of the article from the WP archives:
              http://pqasb.pqarchiver.com/washingto...

              You can pay to see the whole thing.

            2. re: travelmad478

              Here in Australia, you can also get Ladyfinger bananas :)

          2. Maybe I'm ignorant here, but don't you mean "peperone" as the pepper, not pepperoni? The word "pepperoni" is particular to the meat product, I think, so they are spelled different, and that's the distinction. And isn't the sausage "andouille?" not "andouillette?" Maybe the distinction is not as difficult. "Andouille" in French is an insult, not a food.

            21 Replies
            1. re: rockandroller1

              There are lots of different spellings of pepperoni, but even that exact one is sometimes used for peppers - see here http://my.gardenguides.com/forums/top... and the attached photo

              Similarly, the garlic sausage in the US is typically called Andouille, but smaller ones are often Andouillette.

              1. re: BobB

                i've never seen a recipe in cajun-creole with "andouillette". it is my understanding that these are very, very different -- not just in size -- from andouille. (here i think wiki is wrong. shocked, i know! ;-). http://en.wikipedia.org/wiki/Andouill... don't andouillettes taste like caca?

                (i have some andouille in the fridge right now, and mr. alka is hankering for some etouffee). http://www.examiner.com/cooking-in-na...

              2. re: rockandroller1

                Oops! Forgot to post the photo:

                 
                1. re: BobB

                  Here in NA we call those Pepperoncini.

                  DT

                  1. re: Davwud

                    Isn't that just a diminutive of pepperoni?

                    (and, as a German, I can confirm BobB's def - if you order a pizza w/pepperoni in Germany and expect salami slices, you will be sorely disappointed. you will get low-to-medium hot green peppers, usually whole)

                      1. re: Davwud

                        Peperone= singular....Peperoni= plural.......... pepper

                      2. re: linguafood

                        Yep, this exact scenario happened to me. Quite the surprise, lol!

                      3. re: Davwud

                        On "Lydia's Italy" when she says pepperoncini she is talking about dried crushed hot red pepper flakes. But I'm with you in calling the little green zesty peppers in jars pepperoncini.

                    1. re: rockandroller1

                      If you order a pepperoni pizza at an Italian restaurant in Germany, it's going to have pepperoncini on it..

                      1. re: pikawicca

                        Actually from what I understand, pepperoni as referring to the sausage is a term found ONLY in US italian (though with it's popularity the term may have spread) Assuming I have been told right, if you want pepperoni in Italy, you ask for salami picante.

                        Okay I have one, dough. In the western world this refers to a thick, stretchy flour based substance, which can be bake to make breads. If you are in an Indian context however, "dough" is a beverage, a mixture of (usally sweetend) yogurt and seltzer water, often with mint.

                        1. re: jumpingmonk

                          I don't think US-style pepperoni exists in Italy, period.

                          1. re: lagatta

                            Calabrians make a spicy dried sausage (salsiccia secca, picante rather than dolce, I suppose) that is probably the inspiration for the pepperoni that was developed by Italian-Americans in the USA.

                        2. re: pikawicca

                          One of my sharpest travel memories is on this point: on the first day of my student year abroad in Germany (I'm American), I managed to steer clear of the familiar Golden Arches, despite my lonely homesickness, but I was pretty dismayed at the pepper-topped pizza I got after I ordered the pepperoni pizza at a Berlin pizzeria near the train station!

                        3. re: rockandroller1

                          Andouillette is a particular French sausage that has the texture of pieces of rubber bands wrapped up in a condom. As you bite into it, various pieces of grapeshot explode into the mouth. It is a different beastie to andouille.

                          Your first andouillette is an experience not forgotten.

                          1. re: Paulustrious

                            A vintage Chowhound account of a memorable anduouillettes experience: http://chowhound.chow.com/topics/261442

                            1. re: Caitlin McGrath

                              That link made my (insomniac) night, Caitlin, and added another item to the very short list of items I believe I won't ever be trying.

                            2. re: Paulustrious

                              The first and only time I had andouiette was at a now-gone place in Paris called Max's Cafe. After I ordered it, the proprietor and my brother Orson W. had a brief conversation in French:

                              Max: "Does he know what it is?"
                              Orson: "He is not afraid."

                              The andouiette was not bad, but give me some Louisiana andouille any day!

                            3. re: rockandroller1

                              These sausages contain some combination of stomach, small intestine (chitterling), and mesentery. No colon as stated by the OP.

                              An andouille is a large sausage stuffed with long pieces of prepared viscera. It's typically precooked and is served as thick slices, cold or grilled. You can see the cross section of the chitterlings in the slice.

                              Andouillettes usually have a chopped filling but there are regional versions such as Lyon that contain strips like an andouille. The typical preparation is grilled or pan fried and then served whole.

                              1. re: PorkButt

                                "Long pieces of prepared viscera...."

                                OK. I'm with Greyelf. include me out.

                                1. re: PorkButt

                                  here's a video of andouille making -- sans viscera! http://www.youtube.com/watch?v=63FUQo... -- just pork butt and seasonings.

                              2. It seems Poutine has double meanings.

                                In Quebec, poutine is fries with cheese curd and gravy on to while the Acadian poutine is a ball of grated and mashed potato, salted, filled with chicken or pork in the centre, and boiled.

                                DT

                                1 Reply
                                1. re: Davwud

                                  I grew up with my family making the Acadian poutine. It was the highlight of the year when my grandparents would make them.

                                2. In the US, lemonade is a non-carbonated beverage made from lemon juice, water and sugar. Asking for a limonade in France gets you lemon soda. If it's American lemonade you want, you need to order a citron pressé.

                                  Chorizo isn't the same everywhere, with Spanish and Mexican versions being very different. Spanish chorizo usually contains smoked or sweet pimentón (paprika), while the Mexican kind has chili peppers. Also, the word "chorizo" used by itself more likely refers to cured sausage in Spain, but fresh sausage in Mexico. Fresh Spanish chorizo would be called "chorizo fresco."

                                  5 Replies
                                  1. re: cheesemaestro

                                    Order a lemonade in the UK and you will get a lemon or lemon-lime soda, as well.

                                    1. re: Caitlin McGrath

                                      In Madrid, in the summer, particularly at festivals, "limonada" is often an alcoholic lemon drink or a type of red wine sangría.

                                    2. re: cheesemaestro

                                      As an extension of that, In much of Mexico, "limonada" actually means a limeade, since in many parts the mexican lime (what we in the US refer to as the Key lime) is used interchageably with the lemon (as a fequent used of fresh Key limes myself, I can attest to the fact that, flavorwise, they are far closer to a lemon than to what we in this country think of as a lime)

                                      1. re: cheesemaestro

                                        The OP was looking for two different things with the same name. In terms of a word having a different meaning in the UK to USA a lot of that was given in the thread "The US and the UK: Divided by a Common (Culinary) Language"

                                        http://chowhound.chow.com/topics/615004

                                        1. re: cheesemaestro

                                          Chorizo can be fresh/raw or cured or smoked in Spain, as well. If you go to a meat store here, you'll find all sorts of different items that fall under the "chorizo" umbrella. Chorizo is just the Spanish word for sausage (Latin salsicĭum>chorizo).

                                        2. Jelly in Brit-speak is what we would call Jell-O. Imagine the look on my Australian SIL's face when I said I was going to have a peanut butter and jelly sandwich!