Archive for the ‘Language and food’ Category


April 20, 2018

… or RotisserFoosball, depending on how you look at it. In the April 23rd New Yorker, this clever visual and conceptual hybrid of foosball and rotisserie chicken: a game played maniacally by chefs in their kitchen:

(#1) Cartoon by John O’Brien, who often ventures into this hybrid territory

Earlier on this blog, a 6/4/16 posting on the cartoonist Jeff Hobbs, with this FoosKebab cartoon as #4 there:

(#2) Kebabs on a grill, with the skewers treated like the bars in foosball (aka table football)

(#3) A foosball table

In #1, rather than kebabs on skewers, we have chickens on spits in a rotisserie. From NOAD:

noun rotisserie: 1 a cooking appliance with a rotating spit for roasting and barbecuing meat. 2 a restaurant specializing in roasted or barbecued meat.

(#4) Costco rotisserie

Rotisserie chicken is a chicken dish that is cooked on a rotisserie, using direct heat in which the chicken is placed next to the heat source. Electric- or gas-powered heating elements may be used, [supplying] adjustable infrared heat. … Leftover rotisserie chicken may be used in a variety of dishes, such as soup, chicken salad and sandwiches.

… In 2014, Costco sold approximately 76 million rotisserie chickens in the United States. (Wikipedia link)

About the artist John O’Brien, from his website:


John O’Brien was born in Philadelphia, PA in 1953 and graduated from The Philadelphia College of Art in 1975.

In the course of his career, he has worked with many notable publishers, illustrating 83 children’s books, 8 of which he also wrote.  He has done illustrations for publications such as The Wall Street Journal, Washington Times, Global Finance and Worth, and contributed to many other collections, anthologies and textbooks.  He has also had a long relationship with Highlights for Kids Magazine for which he has contributed numerous covers and interior illustrations.

John has also had a long career as a cartoonist for many magazines, most notably The New Yorker, for which he created 17 covers and over 200 interior pieces.  His cartoons have also been featured in the New York Times, Esquire, Fast Company and Omni, among others.

John resides in Delran, New Jersey in the spring and fall.  In the summer he moves to North Wildwood, NJ, where he has been a lifeguard on the North Wildwood Beach Patrol since 1970 and is currently Senior Lifeguard. John spends the winter months in Miami, Florida.

He plays music both professionally and for entertainment, primarily Dixieland and Celtic.  He most enjoys banjo and concertina but also plays piano, bass and guitar.

Two of his “hybrid” covers for the New Yorker:

(#6) 7/16/90: a Venetian gondola and an ice cream sundae

(#7) 2/4/91: a ski slope and a pinball machine

On the food and drink beat

April 19, 2018

Two remarkable finds: on Facebook, passed on by Heidi Harley, cotton candy burritos; and on a Pinterest board, the Slippery Panties cocktail.


Tomato mayonnaise

April 13, 2018

The idea of creating a sauce or dressing by blending mayonnaise with a smooth tomato preparation (tomato paste, tomato purée, or tomato ketchup) has occurred to cooks again and again over the years. To this tomato mayo base they have added any number of other ingredients: horseradish, mustard, vinegar, lemon juice (or lime juice or orange juice), cream, sour cream, pim(i)entos, chopped sweet peppers, red pepper flakes, tomato pieces, chopped pickles, chopped green olives, chopped ripe olives, chopped nuts (walnuts or others), chopped hard-boiled egg, chives, chopped onion, garlic, Worchestershire sauce, Tabasco sauce (or other hot sauce), barbecue sauce, herbs (for instance, parsley, dill, oregano, tarragon, or cilantro), and spices (for instance, black pepper, cayenne, paprika, cumin, or turmeric).

The Heinz company has now entered this culinary arena with a proposal for yet another basic tomato mayo sauce. From the WaPo today “Heinz promotes its new ‘mayochup’ and sparks an international controversy” by Samantha Schmidt, beginning:


Green wieners

April 12, 2018

… with a whiff of amyl nitrite. Featured on a Pinterest food board recently:

(#1) Looking for an easy hot dog recipe? These Jalapeño Popper Dogs from are the best!

Erect green wieners, with dripping tips coyly peeking out. For your dining pleasure.


chicken fried chicken

April 12, 2018

The subject of a somewhat confused exchange on Facebook a few days ago. Jeff Shaumeyer on the 9th:


We were at the Safeway this weekend, when I saw this. I’m still perplexed by the idea of “chicken fried chicken”.

Chris Waigl on the source of the perplexity:

“Chicken fried steak” (I was taken aback by this one, too, at first) means “steak fried in the manner of fried chicken”. So “chicken fried chicken” would be “chicken fried in the manner of fried chicken”. That is, fried chicken.

Well, no. Chicken fried steak doesn’t mean ‘steak fried in the manner of fried chicken’; it’s the name of a dish, a fried steak preparation that resembles in some ways Southern fried chicken. As I hammer home again and again, Labels Are Not Definitions.


Moments of color

April 12, 2018

From Elizabeth Daingerfield Zwicky, on her Instagram site, a flaming script Z; and from colorcompanion @alphafoodie, a stunning rainbow sandwich:


Two cartoons from friends

April 10, 2018

(Cartoons, language play, food, and humor, but also plain discussion of some sexual practices, so not for kids or the sexually modest.)

Cartoons come to me via friends on Facebook all the time, but only occasionally are they directed to me specifically, because I would especially enjoy them. Two of them yesterday, however, of very different character (one sweetly silly, one sophomorically crude): a Dale Coverly Speed Bump cartoon from 11/10/10 “Boomeringue” (passed on by Chris Hansen); and a Charlie Higson Heck If I Know comic from 4/7/18 “A Truck” (passed on by Michael Palmer):


Know Your Menu

April 1, 2018

A bit of clever cartoon humor created by Michael Babich for the Google+ community UX/UI Design (and posted on Facebook):

A play on the icons used on computer platforms for various ways of displaying information, likening the shape of the icons to the shape of kinds of food (a hamburger, döner kebab on a vertical rotisserie, a bento box, a kebab on a stick, meatballs). And exploiting the ambiguity of the noun menu — in its older sense in a food context and in a metaphorical sense in computing.


Two Easter cartoons

April 1, 2018

One bit of language play (requiring some food knowledge) and one cartoon photograph (rather than drawing) on the Therapist cartoon meme, with the Easter Bunny folded in:

(#1) Poppin’ Fresh the Pillsbury Doughboy meets the Matzo Man

(#2) “I don’t know where the eggs come from, and I have no idea why I feel compelled to hide them.”


Easter Fool’s

April 1, 2018

That would be today, simultaneously April Fool’s Day and Easter Sunday. Celebrations for both are in progress.

For April Fool’s Day, a TitanMen ad offers, unaccountably to my mind, sale prices on gay porn flicks like Dick Danger 2; on that flick, see my 3/9/18 posting “The further adventures of Dick Danger”; for the sale ad, see #1 in today’s AZBlogX posting “For Easter Fool’s Day”. (Could it be that the TitanMen 35%-off sale is a joke?)

Then some food pranks for the holiday, to add to those in my 4/1 14 posting “April 1”.

As for Easter, I’ve prepared a dinner table of mostly X-rated paschal images in my AZBlogX posting, sumarized below.