Food can be really funny if you throw your mind in the gutter a little.
I remember getting those choker giggles at cooking school when the teacher waxed lyrical about ‘whipping the cream to soft… or hard peaks’ or ‘saucing the meat’, ‘balling’ the melon (ha ha… balls) and my personal fave ‘now students, if you give your choux pastries a little prick, the steam will be released’. *giggles*
Food terms are also a touch risqué; I mean how about an ‘Amuse bouche’ – the chefs compliment – pronounced literally 'a-'myuz bush'; my bush? Your bush? The chefs bush?
And this old fave, how many times have you heard someone say, what are the ‘whores d’errves’?
It’s clear that it’s us uncultured swines, living a tad too far from the French coast to pronounce things correctly, but you have to admit to seeing the fun in it nè?
Recipe names can also be a touch dodgy if you think about it. How about a little 'Cock-a-leekie' soup or some 'Toad in the hole'? You could move onto 'Stuffing the rump' and end off with some 'Sticky buns' and a 'Spotted dick' (I mean really). The Brits really rule the dirty recipe names category completely.
Restaurants and retail items can also get a little… or a lot, lost in translation. From the Asian shores especially, these I actually can’t say out loud, you’ll just have to go and have a look. *wa haa*
Oh my chef's hat, it’s all too funny.What's your favourite naughty food term?
- Caro de Waal
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