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So, in the midst of the shopping craze on Friday, I managed to buy myself a new trivia book: Phraseology, by Barbara Ann Kipfer.
It’s utterly fascinating. I’m reading about all kinds of old-timey-sounding phrases that I fully intend to start working into my everyday vocabulary. For instance, it was really hard coming back to work today after the long, fabulous weekend. I’m feeling all mops and brooms. (Out of sorts).
Anyway, I was most fascinated by the diner lingo, which is where today’s Q10 comes from.
1. Adam’s Ale: water. Also: dog’s soup, Windmill Cocktail, city juice.
2. Adam and Eve: two poached eggs. And Adam and Eve on a Raft means two poached eggs on toast.
3. Abbott and Costello: franks and beans. They’re also apparently called hounds on an island.
4. Zeppelins in a fog, AKA bangers and mash: sausages and mashed potatoes.
5. Blowout patches: pancakes.
6. Angels on horseback: oysters rolled in bacon on toast. Devils on Horseback means the same thing, but substitute prunes for bacon. To which I say: Ew.
7. Whiskey: rye bread.
8. Throw it in the mud: add chocolate syrup.
9. Bloodhounds in the hay: hot dogs with sauerkraut.
10. Burn the British: a toasted English muffin.
Do people still use these terms in diners? If I actually walked into a diner and ordered “Adam and Eve on a raft,” would the waitress (the soup jockey) just stare at me?
I’ve always been curious about diner lingo and the how’s and why’s of it all - like, how do they come up with such creative lingo, and how the lingo eventually became somewhat universal. And also why are words/phrases sometimes used that are longer/more complicated than the words/phrases they replace?
good quick 10 today :)
posted by Clotho on 12-1-2008 at 4:10 pm
Stacy,
Awesome picture of Mickey’s! Required eating for any Minnesotan.
The Chili Omelet - to be feared and loved . . .
forced effort
posted by Firebrand on 12-1-2008 at 4:16 pm
I work right next door to Mickey’s (the giant building right behind it) and have not eaten there yet - must get out more…
posted by Anne on 12-1-2008 at 4:18 pm
It’s always fun and interesting how these terms come up. I know back in the day when I worked at a popular bar and restaurant in my hometown, we had our lingo as well. It just developed, and I was there to witness it all. But here was the outcome:
Chicken Strips = strippers
Waffle Fries = crossers
Chicken Strip and Waffle Fries platter = cross dressed strippers
Chicken Strip and Waffle Fries Basket: cross dressed strippers in a love boat
How did these come to be? We were bored on day, and it just evolved from there. I hear that they still use the terms today, even though we came up with them more than 10 years ago… And by the way, of course they serve more than just Chicken Strips and Waffle Fries!
:-)
posted by Ophelia on 12-1-2008 at 4:38 pm
Also! It is much agreed that the Chili Omlette is to be both loved and feared… and Anne, you definitely have to go eat there! …Are we Minnesotans the majority in this posting? Bizarre.
posted by Ophelia on 12-1-2008 at 4:41 pm
Strangely enough, the biggest thing this list makes me think of is Reading Rainbow. I remember there was one episode where Levar moonlighted as a short order cook and got everything wrong because he didn’t understand the lingo. There was also a section on tortellini.
posted by Jobrill on 12-1-2008 at 5:31 pm
An older waitress at my neighborhood diner uses the phrases “whiskey down” and “burn the british” all the time.
posted by Sue on 12-1-2008 at 6:21 pm
The Waffle House chain has a special language for ordering hash browns. You can get them Smothered, Covered, Scattered, or any combination thereof - I’m not sure which, but I think those indicate cheese, onions, and mushrooms(?)
posted by PartiallyDeflected on 12-1-2008 at 7:37 pm
Don’t forget that brown cow is chocolate milk!
posted by Tishia C on 12-1-2008 at 8:42 pm
My parents always referred to “honeymoon salad” - lettuce alone
posted by Michelle on 12-1-2008 at 8:43 pm
There was a whole episode of gilmore girls about this. I feel like a nerd for knowing that, but it taught me the phrase “hot blonde with sand” (coffee with cream and sugar)
posted by Aggie on 12-1-2008 at 9:45 pm
as a former WaffleHouse server, i don’t really understand why lingo was used, but it went kinda like this:
pull one bacon drop two orders mark order scrambled cheese plate on two scattered smothered covered chunked, make one peppered.
pull=meats
order=two eggs
smothered=onions
covered=cheese
chunked=diced ham
diced=tomatoes
peppered=jalepenos
capped=mushrooms
topped=chili
all the way = everything you can fit.
one two means two of the same order…
it’s fun going into a WaHo now and calling my own orders.
posted by MamaBug on 12-2-2008 at 12:40 am
Whenever I see (or hear) the term “Bangers and Mash”, the only thing I can think of is the few episodes of Arrested Development when Tobias disguised himself as Mrs. Featherbottom.
Great post! I might just have to start using some of these nicknames.
posted by Michael on 12-2-2008 at 8:03 am
Aggie: Don’t feel bad about that. That’s the first thing that I thought of too! I actually miss watching that show.
posted by kc on 12-2-2008 at 10:26 am
The local diner in the town I’m from (McKeesport, PA) had my favorite:
“a side of Joan of Arc”….French Fries
posted by Nathan on 12-2-2008 at 10:33 am
I’ve heard of a hot blonde and bangers and mash before, but that’s about it.
However, almost every diner/restaurant I’ve ever eaten at has some silly menu names for popular food. It’s just a cute take on the norm. I like it.
posted by Cassie on 12-2-2008 at 5:37 pm