After our conversation about restaurant codes used to ensure efficient service, a chef in Charlotte, North Carolina, shares more examples from his experience in an upscale establishment. This is part of a complete episode.
Joan in Valley, Nebraska, says her family of Russian immigrants make cabbage rolls they call hot tamales, which are filled with hamburger, bacon, and rice and baked in tomato juice. This recipe doesn’t come from Latin America, so why are they...
Robert Greene’s pastoral romance Menaphon (Bookshop|Amazon), written in 1589, includes this memorable simile: “Thy breath is like the steeme of apple pies.” This is part of a complete episode.
Our discussion about pangrams inspired this one from a listener: Quickly vacuuming six juicy blobs of cheese whiz is definitely a very messy proposition. Indeed. This is part of a complete episode.
Following our conversation about the secret cup code of the old Harvey House restaurant chain, a listener in Minneapolis, Minnesota, shares a far more complicated and efficient restaurant code, the elaborate plate marking system used at Waffle House...
Jennifer, a tutor in Tallahassee, Florida, wonders what to call a segment of an orange. Among botanists, it’s a carpel. Informally, it’s a segment, slice, wedge, peg, or pig. It may be that these segments are called pigs, because all...