foodha for thought – menuism blog

Sometimes in my reading foodie stuff, whether through a book or online or a magazine, I come across some quirky food words that make you scratch your head as to what the heck they are, until the definition helps shed some light.  See what I mean below.

bap: A soft yeast roll with a characteristic floury finish. Baps are popular in Scotland as hot breakfast rolls.

cake comb: A flat, small (usually 5- by 5- by 4-inch), triangle-shape tool, generally made of stainless steel.  Each of the three edges has serrated teeth of a different size. This tool is used to make decorative designs and swirls in the frosting of a cake.

fugu: [FOO-goo] The Japanese name for certain species of puffer fish or blowfish, which, though considered delicacies, contain a poison so toxic it can kill.  It’s so imperative that fugu can be cleaned and prepared properly that entire books have been written on the subject.  In commercial Japanese kitcens, where this fish is used in both sashimi and nabemono preparations, only qualified cooks may deal with fugu.

grog: A hot drink made with rum, a sweetner such as sugar or honey and boiling water. Grog is served in a ceramic or glass mug and often garnished with a slice of lemon and a few whole cloves.  It has long been considered a curative for colds but is generally consumed simply for its pleasure- and warmth-giving properties.

Hangtown Fry: This dish is said to have been created during the California Gold Rush in a rowdy burg called Hangtown (now Placerville) because of the town’s frequent hangings. It consists of fried breaded oysters cooked together with eggs and fried bacon, rather like an omelet or scramble.

So the next time you go out for a meal, ask your waiter if you can start with a bap and a cup of grog followed by a fugu appetizer and the Hangtown Fry dish and finished with a cake comb decorated cake!