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Food Pseudonyms

liuzhou

By liuzhou
in Food Traditions & Culture

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Alex

Alex

Posted
Posted

Does this topic include pseudonyms that are less than appetizing corruptions? Like 'beef spew', 'catshit and mouse turd', 'goat meal'?

 

keys and parrots

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"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

A king can stand people's fighting, but he can't last long if people start thinking. -Will Rogers, humorist

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Some of the locals here are partial to dog meat. It is usually described as 狗肉, literally 'dog meat'. They ain't shy about it.

 

However, it is sometimes referred to colloquially as 香肉 ‘fragrant meat' or 低柔 ‘earth mutton'. 

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Mjx

Mjx

Posted
Posted

I'm sure when I was in junior and high school, many of the dishes served up in the rather dire school canteen has pseudonyms. These weren't designed to make the food more appealing. It would haeve taken a lot more than a bit of wordplay to make these in any way appealing. 

 

These names were bestowed by the pupils and were intended to make things even worse.

 

The only one I can recall (it was in the middle of the last century!) is the current cake which was served with custard once a week. Universally known as 'fly cemetery'.

 

At the US school I attended, I recall the 'Chicken a la King' regularly served in the canteen being referred to by the kids as 'runover chicken on a roll'. This was still pretty generous, in my opinion, since It was atrocious, looked like cat sick.

Michaela, aka "Mjx"
Manager, eG Forums
mscioscia@egstaff.org

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

I'm sure when I was in junior and high school, many of the dishes served up in the rather dire school canteen has pseudonyms. These weren't designed to make the food more appealing. It would haeve taken a lot more than a bit of wordplay to make these in any way appealing. 

 

These names were bestowed by the pupils and were intended to make things even worse.

 

The only one I can recall (it was in the middle of the last century!) is the current cake which was served with custard once a week. Universally known as 'fly cemetery'.

 

I just spotted my typo. Of course, I meant "currant cake".    :blush:  :blush:  :blush: 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Panaderia Canadiense

Panaderia Canadiense

Posted
Posted (edited)

you bet

 

CANadian OiLA

 

who would buy  Rape seed Oil ?

 

:blink:

 

CANadian Oilseed Low Acid, actually.

 

I'm violently allergic to eggs, and as a kid I figured that Eggplant was just some evil way the vegetable kingdom had devised of trying to murder me over dinner - like, not only are chickens out to get me, but now there's this plant that lays eggs?  Nope, nope, nope, that's not going within a mile of my mouth.  Mom solved this by calling the various dishes she fed me "Berenjena, Basque Style," "Ratatouille" and "Aubergene Casserole" - she never ever mentioned the English name of the vegetable she was serving me.  I should mention that I absolutely *adore* eggplant in all its myriad presentations, probably because Mom fooled me into eating it while young.

Edited by Panaderia Canadiense (log)
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Elizabeth Campbell, baking 10,000 feet up at 1° South latitude.

My eG Food Blog (2011) ⋆ My eG Foodblog (2012)

rotuts

rotuts

Posted
Posted

""  Eggplant was just some evil way the vegetable kingdom had devised of trying to murder me over dinner ""

 

this is universally true.

 

if your eat eggplant, and are not dead yet , think of those PurpleBombs just ticking away inside you right now.

 

just saying

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Toliver

Toliver

Posted
Posted (edited)

I can only serve tongue to my husband heavily sauced in gravy (another "pot roast") or on a sandwich with jus on the side ("french dip"). Even peeled I think he might recognize the musculature if it wasn't covered up.  

Pickled tongue is a local favorite...don't know if it's Basque-related or just an agricultural community thing.

Regarding tongue, I've posted this before but I make it a rule to never taste something that can taste me back.  :laugh:

Some folks around here just call it "pickled beef" (which, technically, it is) to get the inexperienced to eat it.

 

edited to add the pseudonym 

Edited by Toliver (log)

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

sparrowgrass

sparrowgrass

Posted
Posted

My kids loved pumpkin pie, but they wouldn't eat butternut squash pie, even though I made them with the same exact ingredients. Just had to hide the butternut rinds before they got home.

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sparrowgrass
Arey

Arey

Posted
Posted

When my mother would put lima beans on the table I would balk at eating them.  This would just make her more insistent that I eat  them.  Sometimes she would tell me to pretend they were turkey, but this never worked for me.  A lima bean is a lima bean, and truthfully, her turkey wasn't that great either.

  • Like 4

"A fool", he said, "would have swallowed it". Samuel Johnson

cyalexa

cyalexa

Posted
Posted

Pickled tongue is a local favorite...don't know if it's Basque-related or just an agricultural community thing.

Regarding tongue, I've posted this before but I make it a rule to never taste something that can taste me back.  :laugh:

Some folks around here just call it "pickled beef" (which, technically, it is) to get the inexperienced to eat it.

 

edited to add the pseudonym 

Pickled tongue sliced thin and piled high on rye with mustard was how I grew up eating tongue. In fact the only way I ever had it until I was an adult. I pickled pork once for a pork and beans dish and have thought about pickling a tongue. Of course, I would have to call it bologna.

haresfur

haresfur

Posted
Posted

Uni cafeteria used to serve a bar cookie with a stripe of strawberry jam down the middle that was called a 'scar-bar'.

  • Like 1

It's almost never bad to feed someone.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

In the US "buttermilk", the cultured kind, used to be called, by law, "imitation buttermilk".  Now I can't find real buttermilk to buy.  Lot's of Middle Eastern recipes call for "buttermilk" but I think they mean imitation buttermilk, not real buttermilk.  Not sure.

 

Needless to say, recipes should specify, because the ingredients are quite different.

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

I'm in the middle of translating a cookbook from Chinese to English. Just came across one dish called "杞子炖牛鞭" which literally translates as "Goji ()Wolfberries) Stewed Ox Whip".

'Ox whip' is actually ox penis.

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Norm Matthews

Norm Matthews

Posted
Posted (edited)

After the Norman Conquest, the English ruling class spoke French while the poor people who did all the work spoke Anglo-Saxon.  That is why the food "on the hoof" is called something different from the people who saw it on the table. Lamb- mutton, Deer-venison, pig-pork, cow-beef, etc.  

Edited by Norm Matthews (log)

http://normmatthews.blogspot.com/

Ashen

Ashen

Posted
Posted

And cremini are just brown button mushrooms. They  are all Agaricus Bisporus.

 

exactly why I shop at the store that sells bulk brown mushrooms , instead of the one that sells bulk cremini.  $2.99 /lb vs 4.99

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"Why is the rum always gone?"

Captain Jack Sparrow

Simon Lewinson

Simon Lewinson

Posted
Posted

Refer to Lord Google and thou shalt discover that it is a type of Mille-feuille.

Two layers of puff pastry surrounding a thick layer of vanilla custard and topped with pink icing.

Simon

Simon Lewinson

Simon Lewinson

Posted
Posted

And there is another Australian delicacy - the "rat coffin"

A pastry shell enclosing chunks of mystery meat dressed in thick brown gravy.. It also goes by the name of a meat pie.

Simon

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