is out. So let's ditch English and teach a little
summertime lingo...summer in the kitchen.
Followers of "A Word on Food" will know that I got
my start working in casual restaurants, diners, all
night barbeques, luncheonettes etc. The rich language
that became part of that world was as much an attraction
to my ear as the food was to my other senses.
The main body of this language flourished in the late
1800's and up to the 1950's. It's possible that the
fast food corporate world killed these colorful colloquialisms
and slang as well as the flavors of the lusty food
found in these great old places.
It was Sammy at "The Midget Bar and Grill" in Key
West who taught me that "Adam and Eve on a Raft...Float
'em!" was two poached eggs on toast. There
were many other people who taught me the following,
but I'll save their identities for now:
Shipwreck meant scrambled eggs. Dead Eye
equaled a poached egg.
Burn One meant put a burger on the griddle.
Bun Pup was a hot dog and so was Ground
Hog and Coney Island Chicken.
A First Lady was on order of ribs and referring
to the first "rib girl", Eve.
On the Hoof meant rare beef.
Mike and Ike, which were (also called "The
Twins") were salt and pepper.
Sand was sugar and Sea Dust was salt.
Yum-Yum was sugar.
Squeeze One was orange juice and Shoot it
Yellow, meant add lemon syrup to a cola soda.
Gentleman will take a Chance was hash.
Burn the British was a toasted English muffin.
...and so on.
My Grandmother hoped I'd appreciate Shakespeare and
I do. But try using it in a kitchen.
Goin' for a Walk was "to go" of course and
it's time for me to do that.