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Sep 3, 2013 02:13 PM

Your household & food term neologisms?

Do you and yours have a private language for various food items, cooking techniques, etc? Not private like spelling in front of toddlers or trying to stymie guests, but just shortcuts you've developed over time?

A few from the Pine Household (just 2 of us, but together for a gazillion years, so we're a little warped):
1. thistle: Mr.'s request for me to add ground flax seeds to his b'fast cereal bowl
2. pretend food: his term for all my various low-fat/low-cal concoctions when I'm dieting
3. off it: turn off the *(@ heat from the skillet
4. basement bars: tried the local bakery's oatmeal bars, which were musty.
5. incinerated: my interpretation of how he wants his meat cooked
6. HTH: hotter than hell; his description of my Mom's chili. Now anything over the top spicy.
7. over-bowled: his unhelpful opinion that I use too many bowls, hence the dishwasher runneth over with them. How else does one cook?
8. fiction: his assessment of my cookbook collection, since I hardly reference them
9. garbageize: awful recipe--toss it
10. bdgullas: rasgullas for his birthday dessert, since he doesn't like cake.

Those are just the quickest that come to mind. We recently had a houseguest who didn't know what we were talking about at times. Yours?

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  1. I love those! Great topic! We're a household that willy-nilly makes up its own words (since, um, aren't all words made up anyhow?), and we do so with gusto. Off the top of my head, I can think of these that are food/cooking related:

    1. Being "abaconed." This is being awakened too early on a weekend morning by my husband who likes nothing better than to get up early on a Sunday and make quiche (not a horrible problem to have by any stretch, really), and rousing everyone with the aroma of bacon winding its way up the staircase and grabbing sleepers by the nose like in one of the old Bugs Bunny cartoons. It seems that none in our household could ever sleep through the aroma of frying bacon. A not uncommon Saturday night request: "Don't abacon me too early; I want to sleep in."

    2. You know that big appliance that keeps things cold in your kitchen? Ours is a "fidge" from fidge-a-yay-toe, the only way my R- and L-challenged son could pronounce the word in his early years. We eat "cyam" chowder for the same reason.

    3. Any particularly delicious/involved meal is called "kid bait," as our progeny have an uncanny knack for stopping by when we've decided on something out of the ordinary.

    4. "Billified" food: my father's name is William, and he is averse to just about anything with flavor. Woe to the cook who uses seasonings other than salt and pepper, and whatever it is had better be cooked to mush. We use The Billification Factor to judge menus with regard to guests: "Say, much do we need to Billify this when guests XYZ are over?"

    There are more that I can't think of; can't wait to see this particular lexicon evolve!

    1 Reply
    1. re: cayjohan

      Love the "Billified"! We use the term, that's a "Becky" for any scary looking potluck food. My SIL's a dear woman, but I can post this as never in a million years would she read Chowhound. Let's just say she's food adverse.

    2. A couple that come to mind...

      -- Hamboogies -- those ground beef patties you grill and serve with sesame seed buns.

      -- Wallaces -- those green things stuffed with pimiento that go into martinis (that one came from my sister when she was very little)

      5 Replies
      1. re: kcshigekawa

        kc, I am stealing your Wallaces for the next time I need an olive euphemism! We have an olive-loving cat, and the term is just too cute to not appropriate with the cuteness of an olive-chasing cat. Oops...Wallace-chasing cat. Thank you!

        1. re: cayjohan

          You are very welcome to it!

          So I gotta know....does the cat have a preference in olives? Pimiento stuffed vs. garlic stuffed? Green v. black? Greek spicy vs. Kalamata?

          1. re: kcshigekawa

            Pimento-stuffed Spanish olives, absolutely, no doubt. Oil-cured black, say, don't get as much as a whisker twitch.

            1. re: cayjohan

              geez, i'd like an olive-licking cat too - he for sure likes pate - not so PC but that's what it says on the feline food tins - pate (as opposed to chunks I guess)

              our cats also like melons - antelope (it's the orange melon - add a C)

              and here we are speaking of cats on c-hound ----- when will cbs learn.

              1. re: Georgia Strait

                Pâte can be PC if not foie gras. Haven't heard anyone get huffy about chicken livers :)

      2. Kentucky Cabernet (our shorthand for bourbon)

        1 Reply
        1. re: nlgardener

          Kentucky Chrome---silver spray paint.

        2. None of ours are the least bit original

          we eat "roast beast" for most christmas dinners

          Sausages are often called snausages

          There are lots of cutsie names we used when our son was small but those have been mostly retired.

          1. Tipometer- that dial that oscillates back and forth as you dine out.