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Incongruently-named/Silly/Misleading Recipe Names

mamachef Jun 4, 2011 05:32 PM

Have you ever seen a recipe that led you to believe it was something other than it was? Today, I was leafing through a fairly recent edition of a women's magazine, and noticed a recipe for "Spring Fling Salad," which name wants to make me grit my teeth anyway. (Too cutesy.) To my suprise, it called for chopped apples, walnuts, diced pears and a cider-mayo dressing, similar to Waldorf salad, give or take.
To me this salad doesn't speak to Spring at all, mainly because I don't remotely associate those ingredients with that season. Of course they're available all year long, but I'm talking truly seasonal here, the point being, why in the world would somebody think that was a good name for this salad?
Got any others? Silly Recipe titles? Misleads?

  1. linguafood Jun 5, 2011 05:55 AM

    Halver Hahn = a Rhineland "dish" that literally translates to half a rooster/chicken.

    It really just is dark bread with thick sliced gouda, onion rings (NOT the fried kind), and paprika.

    7 Replies
    1. re: linguafood
      mamachef Jun 5, 2011 06:18 AM

      Exactly the kind of thing I meant, linguafood! I mean: who thought that up? And why?

      1. re: mamachef
        linguafood Jun 5, 2011 07:32 AM

        That's a good question, mama. Lemme wiki/google the roots of that!

      2. re: linguafood
        alanbarnes Jun 5, 2011 08:40 AM

        Since we're going German, how about Leberkäse? It translates to "liver cheese" but contains neither. I'd heard good things about this delicacy, so ordered a Leberkässemmel in a biergarten. Imagine my surprise when I was served a bologna sandwich.

        1. re: alanbarnes
          linguafood Jun 5, 2011 08:49 AM

          YOU call it bologna, I call it liver loaf '-)

          Not too crazy about it either. It's just very salty and bland.

          But seriously, I've seen it translated as meat cake. Now, how appealing does that sound?

          1. re: linguafood
            alanbarnes Jun 5, 2011 08:54 AM

            I like meat. I like cake. So what's not to like about "meat cake"? ;-)

            1. re: alanbarnes
              linguafood Jun 5, 2011 09:00 AM

              Incidentally, the same beer garden in Berlin translates "Käsespieß" as "cheese spit".

              Mmmmmmmmm cheese spit. Delish.

              1. re: linguafood
                alanbarnes Jun 5, 2011 09:14 AM

                Hey, it has cheese. It's on a spit (okay, a skewer, but close enough). Cheese spit it is!

      3. k
        kpaxonite Jun 5, 2011 06:54 AM

        chicken fried steak

        29 Replies
        1. re: kpaxonite
          alkapal Jun 6, 2011 05:43 AM

          it should be "chicken-fried" steak. steak fried like chicken is fried. i don't think that name is misleading -- unless one doesn't know about fried chicken. ;-).

          1. re: alkapal
            kpaxonite Jun 6, 2011 05:52 AM

            In Canada and probably many states no one would know whether it is chicken or steak or a mix of the two

            1. re: kpaxonite
              linguafood Jun 6, 2011 05:58 AM

              agree. that name made zero sense to me when i first heard about it. and i know what fried chicken is. chicken fried steak? nuh-uh, m'am. no way.

              1. re: kpaxonite
                alkapal Jun 6, 2011 06:02 AM

                because it is supposed to be written "chicken-fried" -- that hyphen means something.

                1. re: alkapal
                  kpaxonite Jun 6, 2011 06:05 AM

                  fried with chicken?

                  honestly if you consider the hyphen that is exactly what it means....

                  EX. chicken fried rice

                  1. re: kpaxonite
                    alkapal Jun 6, 2011 06:10 AM

                    it is not "chicken-fried" rice it is chicken fried rice. your example makes my case. like beef lo mein.

                    1. re: alkapal
                      kpaxonite Jun 6, 2011 06:13 AM

                      really? where is the chicken in the chicken fried steak?

                      you seriously missed the point

                      it should be called breaded fried steak or steak vener schnitzel

                      1. re: kpaxonite
                        alkapal Jun 6, 2011 06:23 AM

                        fried like chicken. get it? "chicken-hyphen-fried." and how in the heck is wiener schnitzel more descriptive of the product it is? weiner schnitzel is not chicken-fried steak, in any event.

                        just curious, kpaxonite, have you even *had* chicken-fried steak?

                        1. re: alkapal
                          kpaxonite Jun 6, 2011 06:38 AM

                          No I haven't because it doesn't exist here....my response was to he OP who asked for silly names and it is silly if you haven't grown up with it.

                          1. re: kpaxonite
                            KaimukiMan Jun 8, 2011 03:26 AM

                            if you know how chicken is fried, then you should be able to guess what chicken fried steak is, with our without the hyphen. a fried steak, chicken style.

                            dumb names are more like "sweetbreads" that are not that sweet and certainly not bread.

                            1. re: KaimukiMan
                              Rmis32 Jun 8, 2011 09:36 AM

                              but a lot more marketable than thymus or pancreas.

                              1. re: KaimukiMan
                                kathleen221 Jul 24, 2011 07:09 AM

                                My first time at a nice restaurant (I was 17 or 18, and on a date), I had no idea what anything on the menu was, so I ordered sweetbreads, because I like sweet things and bread. Very tasty, still no idea what they were. It was only when I got home, and my dad started chuckling when he asked what I ate... =)

                                1. re: kathleen221
                                  paulj Jul 31, 2011 11:03 AM

                                  'Sweetbreads' goes back to the 16th c. The origin is not entirely clear, but the 'sweet' may refer to a richness (in contrast to muscle meat), and 'bread' derive from an OE word for meat or roast.

                                  In any case it is not a euphemism, and not a composite of two modern words. Maybe it's the modern speaker who is dumb, not the word. :)

                            2. re: alkapal
                              huiray Jul 24, 2011 08:39 AM

                              Sorry, "Chicken-fried" steak still does not make logical sense to me as it still requires familiarity and background knowledge. The descriptor "chicken-fried", on the face of it, does not mean "fried like you would fry a piece of chicken" to me.

                              1. re: huiray
                                BobB Jul 29, 2011 07:40 AM

                                It doesn't need to be logical. It's food. That's what it's called.

                                Do most people know that corned beef gets its name from the "corns" (large-grained salt) with which it is cured? I doubt it. Yet we don't hear any hue and cry about corned beef not being a carnivore's version of succotash.

                                1. re: huiray
                                  thew Jul 29, 2011 08:24 AM

                                  do you still say sunrise and sunset?

                                  1. re: thew
                                    linguafood Jul 29, 2011 08:35 AM

                                    i take that to mean that you personally prefer to use the highly popular 'earthrise' and 'earthset' instead?

                                    1. re: linguafood
                                      thew Jul 29, 2011 11:35 AM

                                      actually i prefer horizon-rise and horizon-set. poetically more satisfying to my ear

                              2. re: kpaxonite
                                jmckee Jun 6, 2011 10:33 AM

                                As my southern relatives and friends would say, "Y'all ain't from 'round here, are you?" there's nothing wrong with the name Chicken-Fried Steak. It is an accepted menu item in a LOT of places.

                            3. re: kpaxonite
                              thew Jul 24, 2011 07:57 AM

                              no one is chickenfried steak and the other is chicken friedrice

                            4. re: alkapal
                              Isolda Jun 6, 2011 11:27 AM

                              A lot of problems are caused by the absence or misuse of punctuation.
                              To wit: Let's eat, Grandma! vs Let's eat Grandma!

                          2. re: alkapal
                            goodhealthgourmet Jun 6, 2011 02:42 PM

                            i'm usually a pretty smart cookie, but the first time i saw it on a menu when i moved to ATL i wasn't sure if it was chicken or steak.

                            1. re: goodhealthgourmet
                              uwsister Jun 7, 2011 01:08 AM

                              Same here - it took me years before I learned it was actually steak - though I'm not a very smart cookie.

                          3. re: kpaxonite
                            cleobeach Jun 6, 2011 10:17 AM

                            Agree on the chicken fried steak.

                            It wasn't until I was well into my 30s that I learned chicken fried steak did not contain any chicken products.

                            1. re: cleobeach
                              DoobieWah Jun 7, 2011 10:02 AM

                              Well, I've been eating chicken fried steak since I got my first toof so that never confused me at all, but my contribution to this thread is "Chicken-Fried Chicken".

                              It's a boneless chicken breast that's been pounded flat, battered and fried like...

                              ...chicken fried steak!

                              1. re: DoobieWah
                                rockycat Jun 7, 2011 11:12 AM

                                I was wondering when someone would come up with that!

                                1. re: rockycat
                                  kpaxonite Jun 7, 2011 11:22 AM

                                  isnt this essentially wener shnitzel with the veal replaced with chicken cutlets?

                                2. re: DoobieWah
                                  DeppityDawg Jun 7, 2011 03:05 PM

                                  I think you mean "chicken-fried-steak-fried chicken".

                              2. re: kpaxonite
                                rockycat Jun 9, 2011 05:00 PM

                                This series of posts prompted me to make chicken-fried steak tonight. I haven't made it in quite a while and between the gravy, mashed potatoes, double breading, and shallow frying, I forgot what a mess it makes. So of course everything got eaten and it's now the kid's favorite way to eat beef. Thanks, CH!

                                Btw purists, I made a brown gravy rather than cream gravy because (cover your eyes) I just can't stand white gravy.

                              3. Rmis32 Jun 5, 2011 09:29 AM

                                Egg cream

                                1. s
                                  smartie Jun 5, 2011 09:33 AM

                                  spotted dick!

                                  coffee cake and tea cakes do not contain either coffee nor tea

                                  Welsh Rarebit - it's ultimately cheese on toast

                                  hot dogs (where did the dog part come from?)

                                  7 Replies
                                  1. re: smartie
                                    tastesgoodwhatisit Jun 7, 2011 02:28 AM

                                    I've seen this as Welsh Rabbit, which is even more confusing.

                                    1. re: tastesgoodwhatisit
                                      jmckee Jun 8, 2011 06:50 AM

                                      It is indeed Welsh Rabbit. It's a bit of a long in-joke, and the "rare bit" spelling is a variant created to "correct" the joke.

                                      1. re: jmckee
                                        alkapal Jun 8, 2011 07:40 AM

                                        that is funny, jmckee -- a "refined" form to correct the original "joke" or sardonic name. i wonder if there is any other food like this -- that got a new pedigree, so to speak.

                                        so what is the basis for the joke? that the welsh don't even have rabbits to eat?

                                        1. re: alkapal
                                          jmckee Jun 9, 2011 05:53 AM

                                          It's in either Elizabeth David or Jane Grigson -- I forgot to look it up last night. It's the same as "Scotch Woodcock" -- dishes named after game that have no game in them. implying that the people in question are not good hunters. So for the Welsh a rabbit would be a "rare bit" -- something they don't catch very often.

                                          1. re: jmckee
                                            buttertart Jun 9, 2011 05:56 AM

                                            Sounds like Grigson, too downmarket for ED. ;-)
                                            I remember hearing that from the time I first knew about rarebit, when I was growing up in Canada.

                                            1. re: buttertart
                                              jmckee Jun 9, 2011 05:58 AM

                                              I'm pretty sure now it's Grigson; ED's books on my shelf are all Italian, French, and Mediterranean in nature.

                                              1. re: jmckee
                                                buttertart Jun 9, 2011 05:59 AM

                                                Possibly in British Cookery or Good Things - I adore Jane Grigson.

                                  2. k
                                    kpaxonite Jun 5, 2011 09:42 AM

                                    toad in a hole

                                    10 Replies
                                    1. re: kpaxonite
                                      smartie Jun 5, 2011 09:53 AM

                                      it's toad in THE hole! don't ask me why.

                                      There is also bubble and squeak.

                                      English Muffins the name makes me giggle - we never had them in England until they were imported from the USA!

                                      1. re: smartie
                                        Caitlin McGrath Jun 5, 2011 01:11 PM

                                        smartie, perhaps you or some other Briton can explain what is/was meant by "muffins" in England, when not in reference to American-style quick breads. There are references to muffins seved at teatime in Jane Austen's novels, published in the second decade of the 19th century, and I've always been curious about what this referred to.

                                        1. re: Caitlin McGrath
                                          smartie Jun 5, 2011 01:43 PM

                                          hmm it's a good question, maybe something that fell out of favour because although we knew the nursery rhyme about the muffin man we never ate them (I was born in the 50s). I discovered English muffins in the US in the 70s but didn't know what they were going to taste like having never had them in the UK.

                                          Hopefully a more knowledgeable Brit will know, or maybe they were a Northern thing that we Southerners (UK Southerners) didn't have. There was much more of a North South divide in the UK until recently in terms of foods.

                                          1. re: Caitlin McGrath
                                            kpaxonite Jun 5, 2011 02:18 PM

                                            Im a Canadian and a Brit.... by quick bread do you mean what Brits would call pudding (ex Yorkshire)? Or american 'biscuits' and muffins would be similar to scones which are often flavoured with berries and whatnot and might even be called a muffin in the UK...

                                            1. re: kpaxonite
                                              Caitlin McGrath Jun 5, 2011 03:44 PM

                                              Quick breads are any non-yeasted breads/small cakes, so Yorkshire puddings (and popovers, which are similar) qualify, as do scones and the American types of biscuit, but in this case I was referring to what North Americans usually call muffins without a qualifier, baked in a muffin/cupcake tin - such as blueberry or bran muffins, to mention two popular flavors.

                                            2. re: Caitlin McGrath
                                              Fruitgum Jun 10, 2011 04:22 PM

                                              Not sure about the origins for Toad in the Hole but Bubble & Squeak is a dish made mainly of leftover cabbage and potatoes that's fried in a bit of oil or butter but so called because of the noises made during said cooking process!

                                              English Muffins are nothing to do with the American muffins at all as they are a cake; an English Muffin is a bread that is split, toasted and served with butter and in general jam. A very traditional Sunday evening treat like crumpets when I was little :)

                                              American biscuits are like a plain scone (which in the UK often have fruit in them and apart from the few cheese ones tend to be served sweet) so are much more cake like and neither are like a muffin at all :)

                                              Hope this helps.

                                            3. re: smartie
                                              Fydeaux Jun 8, 2011 11:55 AM

                                              I had always kind of thought that 'bubble & squeak' was Cockney rhyming slang for something involving leeks. But a quick look at a dozen or so recipes on line show none involving leeks at all. So much for that theory. Maybe it involves the sounds it makes while cooking.

                                              1. re: Fydeaux
                                                smartie Jun 8, 2011 02:41 PM

                                                a bubble and squeak is a Greek in cockney rhyming slang. It gets shortened to bubble as in ' Only a bubble would drink that retsina'.

                                                1. re: smartie
                                                  greygarious Jun 9, 2011 11:25 AM

                                                  I always assumed "bubble and squeak" referred to the consequences once it reaches the end of the GI tract.

                                                  1. re: greygarious
                                                    alkapal Jun 9, 2011 01:58 PM

                                                    good one!

                                          2. k
                                            kpaxonite Jun 5, 2011 10:27 AM

                                            ingredient: head cheese

                                            22 Replies
                                            1. re: kpaxonite
                                              ipsedixit Jun 5, 2011 01:21 PM

                                              Along the same lines ... sweet breads.

                                              1. re: ipsedixit
                                                uwsister Jun 7, 2011 01:09 AM

                                                Yes! For years I thought it referred to sweet bread products in general.

                                                1. re: uwsister
                                                  Terrieltr Jun 7, 2011 10:58 AM

                                                  Related, sweetmeats. Yes, they're sweet, but where does the meat part come from?

                                                  1. re: Terrieltr
                                                    alanbarnes Jun 7, 2011 11:03 AM

                                                    I always assumed that the usage started with candied fruit - you're eating the sweetened flesh of a cherry, citron, etc. It makes sense, even if it's completely incorrect.

                                                    1. re: Terrieltr
                                                      goodhealthgourmet Jun 7, 2011 12:26 PM

                                                      and another related one - mincemeat pie. for the longest time i just assumed it was a savory meat pie!

                                                      1. re: goodhealthgourmet
                                                        huiray Jul 24, 2011 08:42 AM

                                                        Ditto that! I was very confused the first time I had one of these (mince meat pie) in England so, so many years ago.

                                                      2. re: Terrieltr
                                                        uwsister Jun 7, 2011 12:38 PM

                                                        Yes! Used to confuse the hell out of me (sweetbreads vs. sweetmeats.)

                                                        1. re: uwsister
                                                          Midknight Jun 8, 2011 06:05 AM

                                                          Sweetbread is meat. Mincemeat isn't.

                                                          I never understood that...

                                                          1. re: Midknight
                                                            alanbarnes Jun 8, 2011 07:55 AM

                                                            Sweetbread is meat. Mincemeat might be meat. Sweetmeat is never meat.

                                                            1. re: alanbarnes
                                                              Midknight Jun 8, 2011 11:28 AM

                                                              Oh yes, THAT sure clears things up! Thanks, Alan! lol

                                                              1. re: alanbarnes
                                                                jmckee Jun 9, 2011 05:54 AM

                                                                However, I have seen recipes for homemade mincemeat -- old ones -- that actually do have an element of minced meat therein.

                                                                1. re: jmckee
                                                                  buttertart Jun 9, 2011 05:57 AM

                                                                  There were recipes for this in my hometown paper when I was little. My mother famously made it one year and the canning jars blew. Never to be repeated.

                                                                  1. re: jmckee
                                                                    BobB Jun 10, 2011 08:33 AM

                                                                    Hence the "might be meat" category.

                                                                  2. re: alanbarnes
                                                                    alanbarnes Jun 10, 2011 09:27 AM

                                                                    To go a step further, sweetbreads are never sweet and never bread, but always meat. Mincemeat is always minced and sometimes meat. Sweetmeat is always sweet but never meat. ;-)

                                                              2. re: Terrieltr
                                                                DeppityDawg Jun 7, 2011 03:14 PM

                                                                "Meat" originally meant any kind of food or item of food. The narrowing of the meaning, to refer to (animal) flesh, is relatively recent. For example, in the 17th century, this sentence still made sense: "They must not vse the same knife to meats made of milk, which they vsed in eating flesh."

                                                                1. re: DeppityDawg
                                                                  buttertart Jun 7, 2011 05:28 PM

                                                                  Same root as "mets" in French, meaning food, more commonly used in Québec than France, as in "mets Chinois". Québec French maintains some words from the 16- and 1700s, due to separation of the two language streams at the time of establishment of the colony.

                                                                  1. re: buttertart
                                                                    DeppityDawg Jun 8, 2011 02:17 AM

                                                                    No, "meat" is not derived from the same root as French "mets", which is from the verb "mettre", i.e. something that is "sent out" or "put [on the table]". It was also used to refer generally to food, but more specifically soft/liquid food, while "meat" referred to solid food. The cognate form of "mets" in English is "mess", as in "mess hall" and "Eton mess" and "hot mess"...

                                                                    1. re: DeppityDawg
                                                                      buttertart Jun 8, 2011 06:12 AM

                                                                      Oh ho, the old false cognate bastardized word derivation trap got me again. Should have known that from entremets. The Québec point still stands, however.
                                                                      What is the root of meat, then?

                                                                      1. re: buttertart
                                                                        alkapal Jun 8, 2011 06:16 AM

                                                                        >>>""the old false cognate bastardized word derivation trap got me again"""<<<

                                                                        i *hate it* when that happens! ;-).

                                                                        1. re: alkapal
                                                                          buttertart Jun 8, 2011 06:24 AM

                                                                          Yeah, me too. Illusions shattered. Re colonial language separation, I understand that the word "skillet" is used in the States but not England for the same reason (cue UK poster saying I'm wrong on this too).

                                                                        2. re: buttertart
                                                                          DeppityDawg Jun 8, 2011 06:49 AM

                                                                          And the falsely re-Latinized Renaissance French spelling trap. "Mets" comes from Latin "missum", so there should not be a ‹t› in this word at all.

                                                                          The origin of "meat" is kind of obscure, but the same root can be found in German "Metzger" (butcher) and "Mettwurst" (um, mettwurst).

                                                            2. re: kpaxonite
                                                              JeMange Jun 7, 2011 05:42 PM

                                                              There might not be cheese in it, but there is certainly head.

                                                            3. Veggo Jun 5, 2011 10:43 AM

                                                              shoo-fly pie, mud pie

                                                              4 Replies
                                                              1. re: Veggo
                                                                kpaxonite Jun 5, 2011 10:54 AM

                                                                in french bread pudding is pain perdue or "lost bread" haha

                                                                1. re: kpaxonite
                                                                  grayelf Jun 10, 2011 02:48 PM

                                                                  I thought pain perdu was what we (also somewhat incongruously) call French toast. And I guess French fries should make this list too, since I rather doubt anyone French ever calls them that :-).

                                                                  1. re: grayelf
                                                                    kpaxonite Jun 10, 2011 03:12 PM

                                                                    Where I live (montreal) french toast in french is Pain Doree and Ive been to france many tmes but never noticed what it was called I assume it is the same (I personally hate it)
                                                                    French fries are Frites (fries)

                                                                2. re: Veggo
                                                                  alkapal Jun 6, 2011 05:44 AM

                                                                  hey veggo -- you gotta shoo-flies away from that sweet pie -- and the mud pie looks like….mud! ;-).

                                                                3. e
                                                                  Erika L Jun 5, 2011 01:10 PM

                                                                  "Duck sauce." No duck in there.

                                                                  11 Replies
                                                                  1. re: Erika L
                                                                    small h Jun 5, 2011 01:19 PM

                                                                    Oh, good grief. There's no spaghetti in spaghetti sauce, either.

                                                                    1. re: small h
                                                                      kpaxonite Jun 5, 2011 02:20 PM

                                                                      LOL awesome reply

                                                                      1. re: small h
                                                                        Rmis32 Jun 5, 2011 02:42 PM

                                                                        Nor any tables in table syrup.

                                                                        1. re: Rmis32
                                                                          Erika L Jun 6, 2011 02:30 PM

                                                                          Nor are there tables in table wine! Duck sauce was the first item that came to mind when I read this topic title because I first heard the term when I was maybe 5 and was really looking forward to seeing Donald and Daisy and Daffy in the bowl! My family has yet to let me live this one down.

                                                                          1. re: Erika L
                                                                            rockycat Jun 7, 2011 06:58 AM

                                                                            I've always likened it to the Chinese menu use of "fish sauce." (yu shiang, IIRC?) On a Chinese menu, fish sauce means a sauce that is usually served with fish, but contains no fish itself. In other Asian cuisines, fish sauce means a sauce that is made from little fishies. I notice that I don't see the words "fish sauce" on Chinese menus so much anymore now that other Southeast Asian restaurants have become more widespread.

                                                                            1. re: rockycat
                                                                              Caitlin McGrath Jun 7, 2011 10:07 AM

                                                                              Yes, I have cookbooks with recipes for "fish-fragrant eggplant," and it's explained that the name is due to the use of ingredients generally used with fish. The eggplant recipe has no fish and does not smell like fish.

                                                                              1. re: Caitlin McGrath
                                                                                buttertart Jun 7, 2011 10:48 AM

                                                                                Barbara Tropp posited (and I agree) that the name is actually from the old names for the kingdoms of Sichuan and Hunan, Yu and Xiang respectively, since the main ingredients (hot bean paste, ginger, garlic, scallions, etc) pervade the two cuisines and are not only used in fish preparations.
                                                                                That use of historic/traditional place names is quite common in Chinese (the Old Shanghai restaurant in Manhattan has the character of the same type for the Shanghai area - pronounced "Hu" - on the window, as a classy way of identifying the cuisine they feature).
                                                                                The characters for fish and flavor are more common and easily-written so have been substituted over time.

                                                                                1. re: buttertart
                                                                                  roxlet Jun 8, 2011 06:17 AM

                                                                                  That's very interesting. Clearly it helps to know the language!

                                                                                  1. re: buttertart
                                                                                    alkapal Jun 8, 2011 06:28 AM

                                                                                    i remember the big discussion on "fish-flavor" (or was it "fish-fragrant"?) eggplant over on the fuschia dunlop COTM thread. very interesting. i seem to recall a discussion of the derivation of the term. your explanation sounds right to me, but i'm not a chinese food expert -- though i've read a lot about it.

                                                                                    i think the chinese have the most interesting terminology and names for their vast array of dishes!

                                                                                    i wonder if anyone has done a scholarly work on just the lexicon of chinese food?

                                                                                    1. re: alkapal
                                                                                      buttertart Jun 8, 2011 06:39 AM

                                                                                      Yep, this is one of my hobbyhorses. The resident China expert agreed with it before I did.

                                                                                      There are comprehensive works on the subject in Chinese but not one in English yet as far as I know.

                                                                                      The big scholarly book on the subject is E.N. Anderson's "The Food of China" which I really must get around to one of these days (although even M didn't find it riveting and his tedium tolerance level is way past mine).

                                                                        2. re: Erika L
                                                                          greygarious Jun 9, 2011 11:28 AM

                                                                          I'll see your duck and raise you a lobster. Those Chinese restaurant menus are a minefield of misunderstanding!

                                                                        3. k
                                                                          kpaxonite Jun 5, 2011 02:25 PM

                                                                          Creme brulee is not burnt cream (although the sugar on top is caramelized)

                                                                          PS Americans: an Entree is an appetizer, a Plat is a main course

                                                                          1. c
                                                                            CyndiA Jun 5, 2011 03:05 PM

                                                                            Better Than Sex Cake

                                                                            It wasn't.

                                                                            2 Replies
                                                                            1. re: CyndiA
                                                                              small h Jun 5, 2011 03:20 PM

                                                                              Death by Chocolate. Have eaten this. Am still alive.

                                                                              1. re: CyndiA
                                                                                nkeane Jun 5, 2011 06:29 PM

                                                                                if it were, you are royally screwing one of those two things up....I will let you guess which.

                                                                              2. blue room Jun 5, 2011 06:17 PM

                                                                                Is a cookie a small / cute cook?

                                                                                1. alkapal Jun 6, 2011 06:06 AM

                                                                                  as opposed to the billing, this "orange-and-ale vinaigrette" salad does not "scream summer." http://www.thebittenword.com/thebitte... first off, oranges aren't "summer" -- they are "winter." second, i never associate ale with summer, but i guess that's because i think of it as a heavier drink, more suited to autumn/winter. i know the ale-heads will all disagree, but they are over on the beer board, duking it out over some fine point.


                                                                                  ale-hyphen-heads does not mean "heads made of ale" -- although they may feel that way the next morning.

                                                                                  8 Replies
                                                                                  1. re: alkapal
                                                                                    KaimukiMan Jun 8, 2011 03:37 AM

                                                                                    stout is a winter beer. ale a lighter summer brew. But agree on the oranges. And apples aren't spring either, unless its the blossoms.

                                                                                    1. re: KaimukiMan
                                                                                      alanbarnes Jun 8, 2011 08:11 AM

                                                                                      "Ale" is any beer brewed with a strain of yeast that floats on top of the wort during the fermentation process. They can be heavy, light, or medium-bodied. Stouts and the massive IPAs so popular these days are both types of ale; so is Kölsch, a very light, summery beer.

                                                                                      The **average** ale is heavier than the average lager, which is made with bottom-fermenting yeast. But while there are plenty of light lagers out there, they share the category with heavier beers such as Doppelbocks, Münchner Dunkels, and Scwhartzbiers.

                                                                                      1. re: alanbarnes
                                                                                        KaimukiMan Jun 8, 2011 01:19 PM

                                                                                        i need to spend more time in the adult beverage boards... sigh

                                                                                        thanks Alan

                                                                                        1. re: KaimukiMan
                                                                                          alanbarnes Jun 8, 2011 01:42 PM

                                                                                          Or take up homebrewing. Of course, it's more of a challenge in places where the average temp is 75F. Ah, the high price of living in paradise...

                                                                                          1. re: alanbarnes
                                                                                            jmckee Jun 9, 2011 05:54 AM

                                                                                            Or just drink more.

                                                                                        2. re: alanbarnes
                                                                                          alkapal Jun 9, 2011 04:22 AM

                                                                                          alan, what is the end result of top-ferment (ale) vs. bottom-ferment (lager)? is there a different bubbly quality? does one method give you a greater range of options for flavoring, or ratios of ingredients? i guess my real question is "what difference does it make"?

                                                                                          1. re: alkapal
                                                                                            buttertart Jun 9, 2011 05:53 AM

                                                                                            I have wondered about that since the words bottom vs top fermented were uttered to me on my daddy's knee. Ale is usually higher in alcoholic content, isn't it? and somewhat heavier-bodied.

                                                                                            1. re: alkapal
                                                                                              alanbarnes Jun 9, 2011 08:17 AM

                                                                                              Most lager yeasts respond well to cool, slow fermentation, while ale yeasts do best when allowed to do their thing fairly rapidly at room temp. So lagers - even big, full-bodied ones - tend to be clean and crisp, while ales are generally more complex and robust.

                                                                                              As far as alcohol content goes, both lagers and ales can run the gamut. Many people are surprised to learn that Guinness draught (a stout ale) is only about 4% ABV - less than Bud Light. Meanwhile, EKU 28 is a lager (an eisbock, to be precise) that clocks in at over 11%.

                                                                                      2. b
                                                                                        beachmouse Jun 6, 2011 06:44 AM

                                                                                        I was disappointed the first time I tried a snickerdoodle cookie because it sounded like it should taste like a Snicker's candy bar but it didn't. (I've since learned that they're very yummy cookies on their own terms.)

                                                                                        1. c
                                                                                          cleobeach Jun 6, 2011 10:26 AM

                                                                                          This is probably regional - pigeons, which is ground meat and rice wrapped in cabbage leaves. I have met more than on transplant to my area that truly believed that the dish contained actual pigeon meat.

                                                                                          "Welsh Rarebit - it's ultimately cheese on toast"

                                                                                          I grew up in an all TV dinner house and occasionaly had to "make" dinner for my elderly grandmother. My dad told me to make her "rabbit" for dinner. He left specific instructions and put the box in the inside freezer. (we had four commercial chest freezers in the garage)

                                                                                          When he came home, she complained that I fed her cheese soup. He demanded to know why I fed her cheese soup, which is laughable because even if I did know how to make cheese soup, there were certainly no ingredients for it in the house.

                                                                                          This incident ended with me digging the box (Stouffer's I believe) out of the trash to prove to him that I did indeed cook what he told me to.....Welsh Rabbit.

                                                                                          2 Replies
                                                                                          1. re: cleobeach
                                                                                            DeppityDawg Jun 6, 2011 10:44 AM

                                                                                            Little pigeons, that's what they're called in Polish (and several other Slavic languages):

                                                                                            1. re: DeppityDawg
                                                                                              cleobeach Jun 6, 2011 10:58 AM

                                                                                              Very similar.

                                                                                              The pigeons of my childhood (also called blind pigeons, no idea why) were coated in a thin tomato sauce that reminded me of tomato juice.

                                                                                              I am now hungry for them. A local market/convenience store makes them and they sell out by 9 am.

                                                                                          2. goodhealthgourmet Jun 6, 2011 02:48 PM

                                                                                            Eton mess.

                                                                                            and i'm not sure why anyone thought "Dump Cake" was a good idea - i get that the name derives from the method of assembly, but it's rather off-putting!

                                                                                            1. s
                                                                                              smartie Jun 6, 2011 02:52 PM

                                                                                              where does 'pound cake' get it's name?

                                                                                              3 Replies
                                                                                              1. re: smartie
                                                                                                goodhealthgourmet Jun 6, 2011 02:55 PM

                                                                                                the traditional recipe calls for a pound each of butter, flour, eggs and sugar.

                                                                                                1. re: goodhealthgourmet
                                                                                                  smartie Jun 6, 2011 03:55 PM

                                                                                                  ooh thank you ghg

                                                                                                  1. re: smartie
                                                                                                    goodhealthgourmet Jun 6, 2011 04:59 PM

                                                                                                    my pleasure! that one actually does make sense :)

                                                                                              2. 512window Jun 7, 2011 10:19 AM

                                                                                                Dutch Baby - thank God it isn't...

                                                                                                1. Veggo Jun 7, 2011 07:26 PM

                                                                                                  When I was a lil' tyke in the 50's, watching Gunsmoke, Bonanza, and the Lone Ranger on the black and white TV with rabbit ears, I was always creeped out by indian pudding and welsh rabbit. As for tilting at windmills, I thought Sancho Panza's wing man was donkey oatie.

                                                                                                  5 Replies
                                                                                                  1. re: Veggo
                                                                                                    alkapal Jun 8, 2011 05:06 AM

                                                                                                    veggo, that'd make a fine name for a ben & jerry's ice cream: "donkey oatie" -- vanilla ice cream with oatmeal cookie chunks and....um...well...something "donkey".....

                                                                                                    (or maybe spanish marcona almonds and caramel -- for donkey's sticky situations? ;-).

                                                                                                    1. re: alkapal
                                                                                                      rockycat Jun 8, 2011 07:42 AM

                                                                                                      <something "donkey".....>

                                                                                                      A picture of an apoplectic Gordon Ramsay?

                                                                                                      1. re: rockycat
                                                                                                        alkapal Jun 8, 2011 07:49 AM

                                                                                                        LOL!!! http://www.newsgroper.com/files/post_...

                                                                                                    2. re: Veggo
                                                                                                      mamachef Jul 24, 2011 11:07 PM

                                                                                                      Donkey Oatie. That's one of the best things I've ever heard. It made me think of singing, "The Star-Spangled Banner" in maybe 3rd grade, and thinking "the dawnzerleelight" was some kind of lamp. :)

                                                                                                      1. re: Veggo
                                                                                                        2roadsdiverge Aug 1, 2011 01:07 PM

                                                                                                        This is along the same lines as "donkey oatie." On the show "So You Think You Can Dance" there is a choreographer named Tyce Diorio. On the discussion boards he is commonly referred to as "Tasty" because when you say his name it sounds like "Tasty Oreo"

                                                                                                      2. AmyH Jun 8, 2011 05:24 AM

                                                                                                        In Bolivia there is a very common dish called "Falso Conejo" or false rabbit. It is actually made of beef and doesn't even resemble rabbit since it's big flattened steaks.

                                                                                                        Also, the Mexican dish "Sopa Seca" means dry soup and is a noodle casserole, which on second thought is actually not misleading at all.

                                                                                                        1 Reply
                                                                                                        1. re: AmyH
                                                                                                          paulj Jul 31, 2011 11:12 AM

                                                                                                          A popular dish in the Andes is 'Seco de chivo' - literally 'dry of goat'. It's a rich goat stew. The 'dry' distinguishes it from a more soupy stew or caldo.

                                                                                                          In Spain, rice dishes are often distinguished as being 'seco' (dry, like paella), melose (moist, creamy), caldoso (soupy).

                                                                                                        2. k
                                                                                                          kpaxonite Jun 8, 2011 06:42 AM


                                                                                                          2 Replies
                                                                                                          1. re: kpaxonite
                                                                                                            BobB Jun 8, 2011 07:28 AM

                                                                                                            Eggs don't grow on trees, but eggplant gets its name from the shape, not the content, so that does make sense in its own way.

                                                                                                            1. re: BobB
                                                                                                              buttertart Jun 8, 2011 08:00 AM

                                                                                                              The first ones were apparently white and even more egg-looking.

                                                                                                          2. shecrab Jun 8, 2011 11:50 AM

                                                                                                            I'm a Southern girl and was married to someone from Pa. His mother cooked "city chicken" which was cubes of veal and pork. Confusing! They also had soft chocolate sandwich cookies with white filling called "gobs". Can you think of a grosser name for a cookie? I mean...WHY?

                                                                                                            2 Replies
                                                                                                            1. re: shecrab
                                                                                                              uwsister Jun 8, 2011 03:02 PM

                                                                                                              Yeah, they're whoopie pies. I remember they were called gobs sometimes. Whoopie pie certainly sounds more appetizing though, huh?

                                                                                                              1. re: uwsister
                                                                                                                cleobeach Jul 24, 2011 10:55 AM

                                                                                                                I am from PA and haven't heard whoopie pies called gobs. I like the cake part but cannot stomach the white filling.

                                                                                                            2. goodhealthgourmet Jun 8, 2011 04:01 PM

                                                                                                              just thought of another one, though it's an ingredient, not a recipe...Rocky Mountain oysters.

                                                                                                              1 Reply
                                                                                                              1. re: goodhealthgourmet
                                                                                                                KaimukiMan Jun 8, 2011 07:36 PM

                                                                                                                things that make you go hummmmmmmm........

                                                                                                              2. TheHuntress Jul 25, 2011 03:36 AM

                                                                                                                Bombay Duck...the first time I saw that on a menu I was all excited that I could order duck. I was quite young at the time :)

                                                                                                                2 Replies
                                                                                                                1. re: TheHuntress
                                                                                                                  buttertart Jul 25, 2011 06:48 AM

                                                                                                                  That has faded into real obscurity in the US, you almost never see it mentioned. And what a surprise it must have been!

                                                                                                                  1. re: buttertart
                                                                                                                    lyn Jul 29, 2011 08:33 AM

                                                                                                                    come one, nobody has said Buffalo wings yet? If they have sorry... :)

                                                                                                                2. LorenM Jul 31, 2011 02:16 PM

                                                                                                                  ...or shrimp with lobster sauce...with no lobster. Hamburger contains no ham (I know- named after Hamburg, Germany). Grape Nuts- no grapes or nuts- sounds better than wheat gravel, though, I admit..

                                                                                                                  5 Replies
                                                                                                                  1. re: LorenM
                                                                                                                    paulj Jul 31, 2011 03:20 PM

                                                                                                                    Shrimp with lobster-style sauce (i.e. a sauce originally developed for use with lobster).
                                                                                                                    In "An Encyclopedia of Chinese Food and Cooking" (the big yellow book), shrimp with lobster sauce is given as a variation on Lobster Cantonese.
                                                                                                                    Tsau Lung Ha => He Tzee Lung Ha Joing

                                                                                                                    grape nuts - some resemblance to grape seeds (at one time most grapes had seeds), or broken nut size pieces, and/or 'grape sugar'.

                                                                                                                    1. re: paulj
                                                                                                                      Veggo Jul 31, 2011 03:40 PM

                                                                                                                      paulj, you are truly nutzo and anal and a cornucopia of knowledge, and for this we love you!

                                                                                                                    2. re: LorenM
                                                                                                                      kathleen221 Jul 31, 2011 06:27 PM

                                                                                                                      Ha! I just had Grape Nuts last night. I'm going to start calling it wheat gravel now. Maybe I'll mulch my garden with it, too. =)

                                                                                                                      1. re: kathleen221
                                                                                                                        paulj Jul 31, 2011 07:56 PM

                                                                                                                        Apparently there's nothing tricky about home made Grape Nuts. Basically it is a stiff whole wheat dough sweetened with malted barley, baked in a sheet till hard and dry. Then coarsely grind it. A food processor might work, but the classic cast iron home grinder would be better.

                                                                                                                        The CWPost Wiki article gives another derivation of the name:
                                                                                                                        "Post's first breakfast cereal premiered in 1897, and he named the product Grape Nuts cereal because of the grape-like aroma noticed during the manufacturing process and the nutty crunch of the finished product."

                                                                                                                        He initially called his version of corn flakes " Elijah's Manna", later Post Toasties.

                                                                                                                        1. re: paulj
                                                                                                                          LorenM Jul 31, 2011 08:18 PM

                                                                                                                          Wow, you would have to be pretty hard-core to make your own Grape Nuts and malt the barley in your bath tub .I am glad I didn't grow up eating "Elijah's Manna".

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