Six New Flavors Old Vienna Ought to Invent
If you spent any decent-size chunk of your growing-up time in St. Louis, the terms "toasted ravioli" and "t-ravs" trip off your tongue as smoothly as an "ice-cold frosty one" goes down Mike Shannon's gullet. Those who are unfamiliar with the territory, though, elicit guffaws when they ignorantly refer to "fried ravioli" and such. That said, toasted ravioli are fried.
And so are potato chips.