What about corn purée?
On Monday, I got the following e-mail from my sister Stephanie:
*****
After reading Bon Appetit last night, I decided the following word combos are anything but appetizing-sounding:
nut crust (not “nutty” crust)
whipped topping
I feel that they’re pretty comparable to moist loaf.
*****
And to that I say, EWWW, moist loaf.
*****
After reading Bon Appetit last night, I decided the following word combos are anything but appetizing-sounding:
nut crust (not “nutty” crust)
whipped topping
I feel that they’re pretty comparable to moist loaf.
*****
And to that I say, EWWW, moist loaf.
posted by Marla at 3:55 PM
4 Comments:
You see, I'm not offended by corn puree. Not in the least. Moist loaf vs. corn puree... no contest. However, if it were a moist corn loaf puree you could pretty much gag me on the spot.
i'm waiting on something real to read. c'mon.
I have a similar reaction to the popular British side dish "mushy peas." Although it's totally adorable that "mushy peas" is the actual name that everyone uses, with a straight face. So I'm simultaneously disgusted and amused.
Excellent point, Mollie. I think the grossness factor of mushy peas goes with the visual of mushy peas, because, really, ew-looking. But the word "mushy" is excellent, and peas unmushed are rather pleasing as physical objects. It's a culinary conundrum. But I'm so glad you wrote that. So true.
I have a problem with the word combination "Duncan Hines cake."
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