Chicken bog is a Lowcountry and Southeastern US dish of rice, chicken, country sausage, and plenty of black pepper, often cooked in a big iron pot for a crowd. Joey in Greenville, South Carolina, remembers his father making it after work with slaw...
A caller from Juneau, Alaska, says she was tickled when her friend from the South told her he loves “vye-EEN-ers.” It took a while before she realized he was saying Viennas, as in that finger food so often found a can, the Vienna sausage...
Why do we call the fellow clearing the dishes and silverware a busboy? A Chicago listener isn’t satisfied with the answer, “Because he’s bussing the table.” Grant reveals the terms likely Latin roots. This is part of a...
A listener phones with his pet restaurant peeve: When your waiter ask, “Are you still working on that?” Martha and Grant agree and pile on with gusto. This is part of a complete episode. Transcript of “Still Working on That”...
Have you ever eaten a Benedictine sandwich? Or savored a juicy pork steak? What’s a favorite dish you grew up with that may be mystifying to someone from another part of the country? This is part of a complete episode. Transcript of...
Martha and Grant discuss more regional food terms. If you order Albany beef in upstate New York, for example, don’t be surprised if you’re served fish. This is part of a complete episode. Transcript of “Albany Beef” So Grant...
