The Feeding Doctor on Pinterest

‘Bubble and Squeek,’ and other funny food names

Posted by on Nov 26, 2010 in Blog Posts | 20 comments

I fried some left-over mashed potatoes and brussels sprouts. (Mine were not this pretty.) I told M these were “Bubble and Squeek” and she thought is was hilarious. “That’s Huh-Larry-us!” (Her emerging Minnesota accent is also a hoot.)

We’ve also taken to calling potatoes, “tatties” from an old Scottish friend. My Dad is from England, and we would eat Bubble and Squeek, make up funny names for other dishes. Mashed potatoes with parsnips was called “Plop” because of the sound it made hitting the plate.

I’d love to hear if you have any funny names for food-either your family’s own, or more accepted ones like Bangers and Mushy peas (sausages and well, mushy peas…)

Share and Enjoy:
  • Print
  • Digg
  • Reddit
  • StumbleUpon
  • Tumblr
  • Facebook
  • LinkedIn
  • Twitter


Join the conversation and post a comment.

  1. Mealtime Hostage

    My husband’s Dutch ancestry brought us some dishes with Dutch words that make for very interesting English. I am probably spelling them wrong: Slinger in dem Spool became Swimmer in the pool – potatoes mashed with andive or kale with pickled onions and gravy poured into a valley in the centre; something that sounds like ‘Freakin’ Dell’ which is basically licence to use phrases that would otherwise be inappropriate (it’s a sausage in a bun with diced fried onion); and our own creation – happy juice – a.k.a. chocolate milk, which always had this uncanny ability to cheer up a sad face. :)

  2. Twistie

    As a child, my family had three important recipes: Dump Soup, Gop, and Throw Casserole. These are basically Emgee’s Musgoes, but the final determination of name is decided by cooking method. Dump Soup, obviously, is when you make a soup of it. Throw casserole is the casserole version. Gop is when you toss it in the frying pan and cook it that way.

    Mr. Twistie and I have UFOs. That stands for ‘Unidentified Frying Object.’ It’s a traditional Japanese pancake batter, only instead of using the traditional Japanese additions (seaweed, pickled ginger), we have a tendency to toss in all sorts of goodies like garlic, onions, bits of sausage, etc. Mucho tasty.

    Over the weekend, I spent some time with good friends who, among other things, raise rabbits both as pets and as food. We broke out one of said rabbits, and in preparation I had brought up a recipe I love for bunny. It’s a sort of rabbit ragu over pasta. Well, as my friends watched me add tomatoes and garlic and so on to the pan, they rechristened the dish ‘Rabbitouille.’ I think the name may well stick.

  3. lyorn

    There is “glomp”, which is the yoghurt you get in Scandinavia in one-litre boxes. It’s a little too fluid to eat with a spoon, and a little too solid to drink. “Glomp” is the sound your throat makes when you drink it. It’s amazingly easy to drink a whole box of it (“glompglompglomp”), it is that good.

    There is also “choloate mud” which is Nutella when it isn’t the Nutella brand, and “chocolate mush” which is mousse au chocolate. (“mousse” and “Mus” [=mush] is homophone in German.)

    I have dishes I call “Yellow Peril” (hot fruit curry), “Tough Love”, (pasta arrabiata with tuna), and “Vampire Hunter” (mush all the garlic you can find in the house, mix it with enough yoghurt to make a paste, and then give it two days to “settle”).

  4. Michellers

    I can’t think of any funny names for food that I make, but my Mom sure did. She would clean out the leftovers in the fridge by throwing everything in a pan on the stove, usually with some tomato sauce to hold it together, and call it “um-gum”. There was only about a 50% chance that it would be tasty. She also made SOS pretty regularly (that’s Sh– on a Shingle made with chipped beef and cream sauce served over toast). And tu-noodle casserole, which always had peas in it. Oh the 70’s, what a wacky time!

    • maggiemunkee

      my mom called tuna noodle casserole tuna runa cass-roll because my youngest sister couldn’t speak properly as a wee little one.

      • katja

        I forgot to mention we called ratatouille, :“rotten-fooey” and thought we were clever, though we liked it well enough!

    • Emgee

      Oh, that reminds me! Granny used to tell us that we were having “Musgoes” for dinner. That was any leftovers that were nearing their shelf-life, and “must go” before they spoiled. Many interesting combinations! But not all in one pot…:)

      • Dominique

        Our francophone version of that is «Touski», pronounced too-skii. It’s short for Tout ce qu’il reste dans le frigidaire, but with our Québécois accent, this first words of this sentence sounds tooss kiress. It means, «everything that’s leftover in the fridge» LOL!

  5. Emgee

    My grandma grew all her own vegetables. She would fry hamburger and onions together with fresh tomatoes and add macaroni (the prototype Hamburger Helper?). She called it “Slumgullion”. Don’t ask me why…

    • Kathy C.

      My grandmother made this too, and it also had american cheese in it. She called it Hamburger Heaven….defnitely pre-Hamburger Helper!

  6. buttercup

    I make a frittata sort of thing with potaotes, kielbasa, onion, garlic, cheese, and sometimes eggs, and we call it caveman food. Never mind that cavemen probably didn’t have kielbasa.

  7. notblueatall

    My husband makes “spit in the eye” which is a piece of buttered bread with a hole cut into the middle of it and an egg cooked in the center. I’ve heard this called many things, but I think I like his the best. =0)

    • katja

      sounds yummy!

      • Dominique

        LOL in my family, we call it «un oeuf en cachette», which basically means «hidden egg», but my bf calls it «un oeuf dans le trou», which means «an egg in the hole» which I don’t like because I think it sounds totally gross HAHAHAH !

  8. Jenna

    Funny I grew up eating our own version of bubble and squeek which was potatoes pan fried and bacon fried then mixed together with scrambled egg. it was one of my favorites.