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11 Foods with Unbelievably Weird Names Because Foodies Have an Odd Sense of Humor

Let’s face it — we foodies are an odd breed. After all, we love our cast-iron skillets like our own babies. And when we say we’ll try anything once, we really mean it. Bone marrow? Obviously. Fried thymus gland? Yes, please. So, naturally, we passed on our weirdness to the foods we love best.

There are some names that just make us giggle — between bubble and squeak and toad in a hole, Britain has a monopoly on that front. There are also the downright psychotic ones (hey there, priest stranglers) that sound like you should be wearing a straight jacket. But you know what? There’s no shame in eating head cheese or devils on horseback — so roll up your sleeves and let your foodie flag fly.

Image: Pomelo

Coddled Eggs

As much as we love eggs, we don’t actually tuck them in at night while singing sweet, eggy lullabies. Instead, coddling refers to a light steam or bake — just enough to set the whites. I Am a Food Blog pairs her pampered egg with spinach and potatoes for a hearty breakfast.

Image: I Am a Food Blog

Bubble and Squeak

Named for the sound it makes in a skillet, bubble and squeak is really just a quick potato hash — but, naturally, more adorable. Thanks, Verses from My Kitchen!

Image: Verses from My Kitchen

Devils on Horseback

Don’t let the name scare you — Devils on Horseback are a harmless appetizer of prunes wrapped in bacon. Its history is murky at best, but some speculate that its black and red hues gave the dish its hellish name. Crepes of Wrath has the recipe.

Image: Crepes of Wrath

Head Cheese

It doesn’t sound appetizing. Gelatinous and gray, it doesn’t even look particularly appealing. But one bite of this meatloaf-like creation from Adventures in Cooking, and you’ll be hooked. Oh, and yes — you actually do need a (pig) head for this one.

Image: Adventures in Cooking

Bangers and Mash

No, this is not the latest report from the Miley Cyrus tour. Bangers and mash is stick-to-your-ribs pub food at its finest: sausage links (aka “bangers” to foodies across the pond) on a glorious cloud of mashed potatoes. Verses From my Kitchen breaks it down.

Image: Verses From My Kitchen

Priest Stranglers

No need to alert the police. Priest stranglers — strozzapreti in Italian — are a type of long, twisted pasta that wouldn’t be much good for offing someone, although they hold a sauce quite nicely. Among many theories, Epicurious notes that the name is likely a bit of gallows humor, as priests were thought to be so gluttonous that they would choke on their pasta. Thanks, Wild Greens and Sardines!

Image: Wild Greens and Sardines

Toad in a Hole

Yet another gem from the UK, toad in a hole involves no toads but rather sausages (bangers!) nestled into an airy pastry. We give up, Britain. You win. Kitchen Mason has the recipe.

Image: Kitchen Mason

The Imam Fainted

As legend goes, these veggie-stuffed eggplants — aka Imam Bayildi — are delicious enough to make even the most austere of imams swoon. Whip up this version from My Darling Lemon Thyme, but make sure to have smelling salts on hand.

Image: My Darling Lemon Thyme

Puppy Chow

Okay, okay. We know that puppy chow is pretty much just Chex cereal spruced up with powdered sugar. But can we all take a moment to appreciate the weirdness of a human snack that both looks and sounds like dog food? Thanks, Damn Delicious!

Image: Damn Delicious

Ladyfingers

Sure, we see the resemblance. These cookies from A Pastry Affair are long and slender and delicate — but when we’re digging into tiramisu, we don’t want to be reminded by of human body parts, thank you very much.

Image: A Pastry Affair

Dutch Baby

A cross between a popover and pancake, the Dutch Baby can be sweet or savory, breakfast or dessert. We’re happy to inform you that it does not, in fact, contain babies, Dutch or otherwise. Thanks, Pomelo!

Image: Pomelo

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