Re: OT: Worcestershire sauce

On Tue, Oct 07, 2003 at 10:48:18AM -0400, Tristan McLeay wrote:
> BTW, by sweet, I don't mean like a Swiss roll, I mean like very sugarry
> bread, like Maccas rolls. Though even applying bun to that seems a bit
> funny...
I don't know what a Maccas roll is, and the only Swiss roll I know of
is the chocolate-cake-and-creme variety sold under the trade name
Little Debbie over here. :)

> > Ah.  With certain exceptions such as a "Kaiser roll", the larger
> > breads which are used for sandwiches are all "buns" over here,
> You realise how funny that sentence sounds to me, considering I know what
> you mean, but that I'd never use (or expect to hear) those words for it?
> 'Larger bread' makes me think of a really big loaf of bread...
Well, what I meant was larger than a normal *roll*, such as a dinner roll,
not large as in a big loaf.  That bit was probably equally confusing to
native American ears; I just worded it poorly. :)

>  I guess the distinction is of being sliced. You cut slices of bread,
> and if you take two of these slices and put something in between them, you
> have a sandwich.
But if you cut a roll in half and put something between the halves -
which, as I recall, was how the eponymous Earl made the first sandwich -
you don't have a "sandwich"?  What do you have, then?  A "burger", no
matter what the "something" in the middle is?

-Mark

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