Name of a kitchen implement.
Richard Chambers
household.
I am thinking of the kitchen tool that is used for lifting a fried egg out
of a frying pan. It has a handle, to which is attached an extender and then
a blade, usually about 5 inches long and 3.5 inches wide, made of thin
flexible stainless steel. The blade has elongated longitudinal holes to
allow the fat to run off.
My wife had the temerity to laugh at me when I called it an "egg scoop",
although I might also have described it as a "pan scoop". I asked her what
she would have me call it. A "fish slicer" was her reply. I then had the
satisfaction of laughing at her. So I told her that if I could not get a
believable name for the tool from her, I would ask the experts on aue. They
would know.
Richard Chambers Leeds UK.
Derek Turner
It's a 'fish-slice' no final r.
Nick Spalding
on Thu, 24 Apr 2008 10:58:00 +0100:
Just drop the final r.
<http://www.freedigitalphotos.net/image/s_fishslice1.jpg>
--
Nick Spalding
BrE/IrE
Isabelle Cecchini
In French that would be called "une spatule", which led me to wonder
whether "a spatula" would fit the bill.
And ... look and behold!
The Wikipedia has a whole article on the subject:
http://en.wikipedia.org/wiki/Spatula
According to them, "spatula" is American English for what is known in
British English as "fish-slice".
Those wiki people are wonderful.
--
Isabelle Cecchini
Mike Barnes
>I am thinking of the kitchen tool that is used for lifting a fried egg out
>of a frying pan. It has a handle, to which is attached an extender and then
>a blade, usually about 5 inches long and 3.5 inches wide, made of thin
>flexible stainless steel. The blade has elongated longitudinal holes to
>allow the fat to run off.
>
>My wife had the temerity to laugh at me when I called it an "egg scoop",
>although I might also have described it as a "pan scoop". I asked her what
>she would have me call it. A "fish slicer" was her reply. I then had the
>satisfaction of laughing at her. So I told her that if I could not get a
>believable name for the tool from her, I would ask the experts on aue. They
>would know.
No expert I, but...
That's a "spatula". My mother called it a "fish slice" (not "fish
slicer". I've never heard of an "egg scoop". ISTM that a scoop must have
some hollowness, or it's not a scoop. Scoops are for fluids (counting
substances such as sugar and lentils as fluids for this purpose).
--
Mike Barnes
Cheshire, England
CDB
As others have said, in North America that is usually a spatula. I
was told at some time in my childhood that the proper name for it was
"egg-lifter", though.
ObAUE: Note skeptically sequential tense of verb in subordinate
clause.
Barbara Bailey
news:GtKdnXdrBLs1xI3VnZ2dnUVZ8sCknZ2d@plusnet:
Midwestern and Southern AmE: It's a "spatula" or a "pancake turner".
John Kane
Spatula althought Wiki says that fish slicer is sometimes used in the
UK. A more informal use in Canada is flipper but with seven years of
working in kitchens I have seldom heard it used
John Kane, Kingston ON Canada.
John Kane
>
> - Show quoted text -
Spatula makes more sense since it can be used for much more than
eggs.
Oleg Lego
On Thu, 24 Apr 2008 10:58:00 +0100, Richard Chambers posted:
I'd call that a "spatula" or an "egg flipper".
"Spatula" is a more generic term, and is used for those things with a
straight handle to flat part, and the flat part having one squared
corner and one radiused.
R H Draney
>
>On Apr 24, 5:58=A0am, "Richard Chambers"
><richard.chambers7_NoSp...@ntlworld.net> wrote:
>>
>> I am thinking of the kitchen tool that is used for lifting a fried egg out=
>
>> of a frying pan. It has a handle, to which is attached an extender and the=
>n
>> a blade, usually about 5 inches long and 3.5 inches wide, made of thin
>> flexible stainless steel. The blade has elongated longitudinal holes to
>> allow the fat to run off.
>>
>> My wife had the temerity to laugh at me when I called it an "egg scoop",
>
>> she would have me call it. A "fish slicer" was her reply. I then had the
>> satisfaction of laughing at her. So I told her that if I could not get a
>y
>> would know.
>
>Spatula althought Wiki says that fish slicer is sometimes used in the
>UK. A more informal use in Canada is flipper but with seven years of
>working in kitchens I have seldom heard it used
Fish slicer?...good grief....
http://www.youtube.com/watch?v=2XbCWmY0eqY
....r
--
What good is being an executive if you never get to execute anyone?
Wood Avens
<jrkr...@gmail.com> wrote:
>On Apr 24, 5:58 am, "Richard Chambers"
><richard.chambers7_NoSp...@ntlworld.net> wrote:
>> Could you please help to settle a minor marital dispute in the Chambers
>> household.
>>
>> I am thinking of the kitchen tool that is used for lifting a fried egg out
>> of a frying pan. It has a handle, to which is attached an extender and then
>> a blade, usually about 5 inches long and 3.5 inches wide, made of thin
>> flexible stainless steel. The blade has elongated longitudinal holes to
>> allow the fat to run off.
>>
>> My wife had the temerity to laugh at me when I called it an "egg scoop",
>> although I might also have described it as a "pan scoop". I asked her what
>> she would have me call it. A "fish slicer" was her reply. I then had the
>> satisfaction of laughing at her. So I told her that if I could not get a
>> believable name for the tool from her, I would ask the experts on aue. They
>> would know.
>>
>> Richard Chambers Leeds UK.
>
>Spatula althought Wiki says that fish slicer is sometimes used in the
>UK.
"Fish slice" in the UK, yes (and also spatula), but I've never heard
it called a fish slicer.
--
Katy Jennison
spamtrap: remove the first two letters after the @
John Kane
>
> - Show quoted text -
So I cannot type?
Alan Jones
"John Kane" <jrkr...@gmail.com> wrote in message
news:0c2239e4-ecaa-471c...@d1g2000hsg.googlegroups.com...
______________
BrE is "fish-slice" (not "slicer"). NSOED: "fish-slice (b) a cook's
implement for turning or taking out fish or other (fried) food". A spatula
is quite different: a long, blunt blade set in a handle, slightly flexible,
same width all the way along (perhaps an inch and a half), rounded tip.
There are also various other designs made in rubber or some kind of flexible
plastic.
Alan Jones
Alec McKenzie
I've never heard of an "egg scoop". You have given a perfect
description of what in our household is known as a "slice", which is
not restricted to eggs or fish.
My dictionary defines this as "a flat or broad-bladed instrument of
various kinds, especially a broad knife for serving fish".
--
Alec McKenzie
alecusenet@<surname>.me.uk
Sara Lorimer
> Could you please help to settle a minor marital dispute in the Chambers
> household.
>
> I am thinking of the kitchen tool that is used for lifting a fried egg out
> of a frying pan. It has a handle, to which is attached an extender and then
> a blade, usually about 5 inches long and 3.5 inches wide, made of thin
> flexible stainless steel. The blade has elongated longitudinal holes to
> allow the fat to run off.
It was a pancake flipper when I was growing up. I have since become
word-that's-on-the-tip-of-my-tongue to the ways of the outside world,
and now it's a spatula.
--
SML
HVS
"Spatula" for me, but I seem to recall using "egg flipper" many years
ago.
--
Cheers, Harvey
CanEng and BrEng, indiscriminately mixed
Mark Brader
> Could you please help to settle a minor marital dispute in the Chambers
> household.
I don't know.
> I am thinking of the kitchen tool that is used for lifting a fried egg out
> of a frying pan. It has a handle, to which is attached an extender and then
> a blade, usually about 5 inches long and 3.5 inches wide, made of thin
> flexible stainless steel. The blade has elongated longitudinal holes to
> allow the fat to run off.
Spatula. There are also plastic versions: the idea is to reduce the chance
of damaging the pan's nonstick surface, but the spatula itself then damages
easily and I'm always afraid it'll melt in use.
--
Mark Brader, Toronto | "It was too crazy to be true,
m...@vex.net | and too crazy to be false." --Tom Clancy
jerry_f...@yahoo.com
To add a bit to what my fellow North Americans have said, the usual
word here is indeed "spatula", but some purists call it a pancake
turner or some such and reserve "spatula" for the giant plastic
(silicone?) butterknife you use to scrape batter out of a bowl.
Others call that a scraper.
"Spatula" sounds Yiddish, and the only non-sexual thing I remember
from /Portnoy's Complaint/ is the narrator's embarrassment in school
when he couldn't think of the English word for it.
Though I have deep respect for the British people and greatly admire
their versions of the language they gave us all... well, has anyone
here ever used this implement to slice a fish?
--
Jerry Friedman
R H Draney
>
>"Spatula" sounds Yiddish, and the only non-sexual thing I remember
>from /Portnoy's Complaint/ is the narrator's embarrassment in school
>when he couldn't think of the English word for it.
Yiddish wouldn't even have occurred to me; sounds seriously Italian...dimunitive
of "spada", innit?...
I remember from the time a bunch of us got into palm-reading that the shapes of
the fingertips were important...the "spatulate" type were supposed to indicate
an industrious person, I think....r
CDB
> me wrote:
[scraping the pan]
>> As others have said, in North America that is usually a spatula. I
>> was told at some time in my childhood that the proper name for it
>> was "egg-lifter", though.
>>
>> ObAUE: Note skeptically sequential tense of verb in subordinate
>> clause.
> Spatula makes more sense since it can be used for much more than
> eggs.
Good point (of course, you could say the same thing about slicing
fish). I never did let the marms change my usage much. .
Default User
> According to them, "spatula" is American English for what is known in
> British English as "fish-slice".
It is for some Americans, but not all. In my experience "spatula" only
refers to the rubber (or silicone these days) devices used to clean out
bowls. We for the device in question, we used the somewhat inelegant
term "pancake turner", even when used for hamburgers or cookies.
Brian
--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)
Reinhold (Rey) Aman
[...]
> "Spatula" sounds Yiddish
Oy gevalt!
~~~ Reinhold (Rey) Aman ~~~
Pierre Jelenc
>
> Good point (of course, you could say the same thing about slicing
> fish). I never did let the marms change my usage much. .
A fish slice does not slice fish, and a pizza slice does not slice pizza.
A slice is just a thin, flat utensile used for lifting things.
Pierre
--
Pierre Jelenc
The Gigometer www.gigometer.com
Home Office Records www.homeofficerecords.com
Leslie Danks
> CDB <belle...@sympatico.ca> writes:
>>
>> Good point (of course, you could say the same thing about slicing
>> fish). I never did let the marms change my usage much. .
>
> A fish slice does not slice fish, and a pizza slice does not slice pizza.
> A slice is just a thin, flat utensile used for lifting things.
It ought to be, but an "egg slice" is for slicing eggs:
http://www.dentonscatering.com/acatalog/Westmark.html
This is just one example of many - I don't know who the original culprit
was.
--
Les
Peter Duncanson (BrE)
Not me. But OED says:
fish-slice, a fish-carving knife; also, an implement used by
cooks for turning fish in the pan;
--
Peter Duncanson, UK
(in alt.usage.english)
irwell
>
>Though I have deep respect for the British people and greatly admire
>their versions of the language they gave us all... well, has anyone
>here ever used this implement to slice a fish?
Yes, and omelettes too can be sliced with it.
Alec McKenzie
> Pierre Jelenc wrote:
>
> > A fish slice does not slice fish, and a pizza slice does not slice pizza.
> > A slice is just a thin, flat utensile used for lifting things.
>
> It ought to be, but an "egg slice" is for slicing eggs:
>
> http://www.dentonscatering.com/acatalog/Westmark.html
"Egg slices" are what an instrument for slicing eggs produces, not
the instrument itself.
jerry_f...@yahoo.com
> jerry_fried...@yahoo.com filted:
>
>
>
> >"Spatula" sounds Yiddish, and the only non-sexual thing I remember
> >from /Portnoy's Complaint/ is the narrator's embarrassment in school
> >when he couldn't think of the English word for it.
>
> Yiddish wouldn't even have occurred to me; sounds seriously Italian...
Maybe Portnoy and I say it with more schwas than you do. I
say /'sp&tS@l@/.
> dimunitive
> of "spada", innit?...
>
> I remember from the time a bunch of us got into palm-reading that the shapes of
> the fingertips were important...the "spatulate" type were supposed to indicate
> an industrious person, I think....r
I know it from birdwatching--many duck species have spatulate bills.
--
Jerry Friedman
Leslie Danks
I know that and you know that (and so does Pierre Jelenc); but apparently
Mr. Denton or one of his minions has other ideas. Or are you suggesting
that the owners of link I gave is offering to sell slices of egg?
--
Les
Robin Bignall
>Could you please help to settle a minor marital dispute in the Chambers
>household.
>
>I am thinking of the kitchen tool that is used for lifting a fried egg out
>of a frying pan. It has a handle, to which is attached an extender and then
>a blade, usually about 5 inches long and 3.5 inches wide, made of thin
>flexible stainless steel. The blade has elongated longitudinal holes to
>allow the fat to run off.
>
>My wife had the temerity to laugh at me when I called it an "egg scoop",
>although I might also have described it as a "pan scoop". I asked her what
>she would have me call it. A "fish slicer" was her reply. I then had the
>satisfaction of laughing at her. So I told her that if I could not get a
>believable name for the tool from her, I would ask the experts on aue. They
>would know.
>
"Fish slice" in the Midlands, where I grew up. Spatulas were what you
used in chemistry class. As Irwell suggested, fish slices are also
good for flipping omelettes.
The long, flexible thing with a handle and parallel sides is a palette
knife.
http://www.lakeland.co.uk/product.aspx/kitchenideas/utensils!6438
The thing that I use very often when frying is this sort of spatula
http://www.lakeland.co.uk/productimage.aspx/kitchenideas/utensils!6375
but mine has a wider blade. Very useful for stir-frying in a
Teflon-coated wok.
--
Robin
(BrE)
Herts, England
Oleg Lego
On Thu, 24 Apr 2008 17:03:55 +0100, Alan Jones posted:
Oleg Lego
On Thu, 24 Apr 2008 17:03:55 +0100, Alan Jones posted:
>
I don't think "fish-slice" is used as a name for those things in north
America. Certainly in Canada, we would call that a flipper or a
spatula. The exact shape of it is a mere detail, and not a defining
characteristic of the different forms of the same thing.
There are four different styles of spatula at
http://www.dougmart.50megs.com/html/spatula_s.html
Mark Brader
> "Fish slice" in the Midlands, where I grew up. Spatulas were what you
> used in chemistry class.
The nearest word to "spatula" that came up in my chemistry classes
was "scoopula". This was a trough of thin metal, a few inches long
and about a centimeter wide. You used it like a spoon to reach into
a container of powder and remove some, but it would fit through openings
too narrow for a spoon.
I don't know if the word "scoopula" was a brand name or what, but it
was the only term we used for the thing.
--
Mark Brader, Toronto | "What's fair got to do with it? It's going
m...@vex.net | to happen." -- Lawrence of Arabia
My text in this article is in the public domain.
irwell
>Robin Bignall writes:
>> "Fish slice" in the Midlands, where I grew up. Spatulas were what you
>> used in chemistry class.
>
>The nearest word to "spatula" that came up in my chemistry classes
>was "scoopula". This was a trough of thin metal, a few inches long
>and about a centimeter wide. You used it like a spoon to reach into
>a container of powder and remove some, but it would fit through openings
>too narrow for a spoon.
>
>I don't know if the word "scoopula" was a brand name or what, but it
>was the only term we used for the thing.
You are very nearly describing a Marrow Spoon, very collectible,
if antique with silver hallmarks.
jerry_f...@yahoo.com
> CDB <bellema...@sympatico.ca> writes:
>
> > Good point (of course, you could say the same thing about slicing
> > fish). I never did let the marms change my usage much. .
>
> A fish slice does not slice fish, and a pizza slice does not slice pizza.
No, a pizza slice is eaten.
> A slice is just a thin, flat utensile used for lifting things.
Never heard of such a thing till now. I wonder whether it was
originally a "slice" of wood.
(Well, I may have heard at some point that the triangular-bladed thing
for serving pizza slices was itself called a pizza slice.)
--
Jerry Friedman
irwell
Paul Wolff
>Robin Bignall writes:
>> "Fish slice" in the Midlands, where I grew up. Spatulas were what you
>> used in chemistry class.
>
>The nearest word to "spatula" that came up in my chemistry classes
>was "scoopula". This was a trough of thin metal, a few inches long
>and about a centimeter wide. You used it like a spoon to reach into
>a container of powder and remove some, but it would fit through openings
>too narrow for a spoon.
>
>I don't know if the word "scoopula" was a brand name or what, but it
>was the only term we used for the thing.
Spatula for British chemists. I had my own, once. It was of nickel
(for good chemical reasons which now elude me) and formed as an elongate
instrument about 20cm long with a wire-like centre portion joining two
opposite ends which were each flattened and about 3mm broad at the tip.
I think one tip was cut square (like Mrs Puggy-Wuggy's punt), and the
other round, and each tip included an upwardly angled bend to make it
easier to pick up a small quantity of powder from a bottle or to deposit
it in a test-tube.
--
Paul
Robert Bannister
> Could you please help to settle a minor marital dispute in the Chambers
> household.
>
> I am thinking of the kitchen tool that is used for lifting a fried egg out
> of a frying pan. It has a handle, to which is attached an extender and then
> a blade, usually about 5 inches long and 3.5 inches wide, made of thin
> flexible stainless steel. The blade has elongated longitudinal holes to
> allow the fat to run off.
>
> My wife had the temerity to laugh at me when I called it an "egg scoop",
> although I might also have described it as a "pan scoop". I asked her what
> she would have me call it. A "fish slicer" was her reply. I then had the
> satisfaction of laughing at her. So I told her that if I could not get a
> believable name for the tool from her, I would ask the experts on aue. They
> would know.
No expert, but I call them "fish slices", very occasionally "egg
slices", but most often plain "slices". I only use them for fish about
once a week. I have no words to distinguish between the ones with a
solid blade and those that have slots that allegedly strain out the oil
or water.
More complicated: I also have a couple of similar tools, but with
rounded ends, that are used in my woks. So far, I haven't progressed
beyond "wok thingie".
--
Rob Bannister
R H Draney
>
>Spatula for British chemists. I had my own, once. It was of nickel
>(for good chemical reasons which now elude me) and formed as an elongate
>instrument about 20cm long with a wire-like centre portion joining two
>opposite ends which were each flattened and about 3mm broad at the tip.
>I think one tip was cut square (like Mrs Puggy-Wuggy's punt), and the
>other round, and each tip included an upwardly angled bend to make it
>easier to pick up a small quantity of powder from a bottle or to deposit
>it in a test-tube.
Mind you, no *real* chemist would drop the powder directly from such a
tool into the test tube...it goes onto the tissue paper first, for weighing....r
Robert Bannister
> Richard Chambers a écrit :
>
>> Could you please help to settle a minor marital dispute in the
>> Chambers household.
>>
>> I am thinking of the kitchen tool that is used for lifting a fried egg
>> out of a frying pan. It has a handle, to which is attached an extender
>> and then a blade, usually about 5 inches long and 3.5 inches wide,
>> made of thin flexible stainless steel. The blade has elongated
>> longitudinal holes to allow the fat to run off.
>>
>> My wife had the temerity to laugh at me when I called it an "egg
>> scoop", although I might also have described it as a "pan scoop". I
>> asked her what she would have me call it. A "fish slicer" was her
>> reply. I then had the satisfaction of laughing at her. So I told her
>> that if I could not get a believable name for the tool from her, I
>> would ask the experts on aue. They would know.
>>
>> Richard Chambers Leeds UK.
>
>
> In French that would be called "une spatule", which led me to wonder
> whether "a spatula" would fit the bill.
>
> And ... look and behold!
>
> The Wikipedia has a whole article on the subject:
> http://en.wikipedia.org/wiki/Spatula
> According to them, "spatula" is American English for what is known in
> British English as "fish-slice".
>
> Those wiki people are wonderful.
>
For me, a "spatula" is a tool with a smallish, plastic or nylon end. I
mainly use them for scraping out jars.
www.chuckwagonsupply.com/Plastic%20Spatula.jpg
--
Rob Bannister
Garrett Wollman
Robert Bannister <rob...@bigpond.com> wrote:
>For me, a "spatula" is a tool with a smallish, plastic or nylon end. I
>mainly use them for scraping out jars.
>www.chuckwagonsupply.com/Plastic%20Spatula.jpg
Oh, we call those "spatulas", too. Basically, any kitchen tool with a
long handle and a short blade that is designed to be used for scraping
food off (or spreading food onto) a surface is a spatula. I'm certain
I have a dozen of them, in differing kinds, but I'm not sure whether
or how I would distinguish among them by name. If someone else
referred to a "pancake turner", I would know what was meant, but I
don't think I would use that term myself. (Sort of like the "icebox",
which my father still says, despite his family having switched to
mechanical refrigeration more than five decades ago.)
If there's no handle, it's just a scraper. If it's specifically a
serving tool rather than a scraping tool, then it's called a "server"
rather than a "spatula" (e.g., the canonical "pie server").
-GAWollman
--
Garrett A. Wollman | The real tragedy of human existence is not that we are
wol...@csail.mit.edu| nasty by nature, but that a cruel structural asymmetry
Opinions not those | grants to rare events of meanness such power to shape
of MIT or CSAIL. | our history. - S.J. Gould, Ten Thousand Acts of Kindness
R H Draney
>
>No expert, but I call them "fish slices", very occasionally "egg
>slices", but most often plain "slices". I only use them for fish about
>once a week. I have no words to distinguish between the ones with a
>solid blade and those that have slots that allegedly strain out the oil
>or water.
By analogy with similarly-distinguished serving spoons, I'd call them "spatulas"
and "slotted spatulas" respectively....r
Oleg Lego
On Thu, 24 Apr 2008 15:19:59 -0700, irwell posted:
While I have used hockey sticks for many things, only one of which had
anything to do with hockey, I have never, to the best of my
recollection, used one to lift anything out of a frying pan.
R H Draney
>
>On Thu, 24 Apr 2008 15:19:59 -0700, irwell posted:
>
>>On Thu, 24 Apr 2008 15:35:47 -0600, Oleg Lego <r...@atatatat.com>
>>wrote:
>>
>>>http://www.dougmart.50megs.com/html/spatula_s.html
>>
>>No hockey sticks?
>
>While I have used hockey sticks for many things, only one of which had
>anything to do with hockey, I have never, to the best of my
>recollection, used one to lift anything out of a frying pan.
Some Canadian *you* turned out to be!...r
Tasha Miller
> Could you please help to settle a minor marital dispute in the
> Chambers household.
>
> I am thinking of the kitchen tool that is used for lifting a fried
> extender and then a blade, usually about 5 inches long and 3.5 inches
> wide, made of thin flexible stainless steel. The blade has elongated
> longitudinal holes to allow the fat to run off.
>
> My wife had the temerity to laugh at me when I called it an "egg
> scoop", although I might also have described it as a "pan scoop". I
> asked her what she would have me call it. A "fish slicer" was her
> reply. I then had the satisfaction of laughing at her. So I told her
> that if I could not get a believable name for the tool from her, I
> would ask the experts on aue. They would know.
I call that a fish slice and have acquired four over the years, I think,
made out of metal or heat-resistant plastic. A fish slice has to be wide
enough to lift a fried egg or a piece of fish without the food breaking up
but can be rectangular or wedge-shaped. If I heard someone refer to it as a
spatula I wouldn't think twice about it. I'd use a 'slotted spoon' to lift a
poached egg out of water and round holes count as slots for that implement.
I call rubber or plastic scrapers spatulas but a spatula is also what I call
the narrow-bladed and long, thin, rounded-end metal implement I use for
lifting biscuits (cookies) off a baking tray to cool on a wire rack..
I don't think I would call anything flat with no sides a scoop!
Steve Hayes
<richard.cham...@ntlworld.net> wrote:
>My wife had the temerity to laugh at me when I called it an "egg scoop",
>although I might also have described it as a "pan scoop". I asked her what
>she would have me call it. A "fish slicer" was her reply. I then had the
>satisfaction of laughing at her. So I told her that if I could not get a
>believable name for the tool from her, I would ask the experts on aue. They
>would know.
We call it an "egg lifter" or a "fish slice"
And they are unobtainable.
You can only get ones with fat plastic blades rather than thin metal ones, and
they are useless and break the eggs.
--
Steve Hayes from Tshwane, South Africa
Web: http://hayesfam.bravehost.com/stevesig.htm
Blog: http://methodius.blogspot.com
E-mail - see web page, or parse: shayes at dunelm full stop org full stop uk
Steve Hayes
>As others have said, in North America that is usually a spatula. I
>was told at some time in my childhood that the proper name for it was
>"egg-lifter", though.
I'm glad to see that someone else uses the same name as I do.
Ian Noble
<richard.cham...@ntlworld.net> wrote:
>Could you please help to settle a minor marital dispute in the Chambers
>household.
>
>I am thinking of the kitchen tool that is used for lifting a fried egg out
>of a frying pan. It has a handle, to which is attached an extender and then
>a blade, usually about 5 inches long and 3.5 inches wide, made of thin
>flexible stainless steel. The blade has elongated longitudinal holes to
>allow the fat to run off.
>
>My wife had the temerity to laugh at me when I called it an "egg scoop",
>although I might also have described it as a "pan scoop". I asked her what
>she would have me call it. A "fish slicer" was her reply. I then had the
>satisfaction of laughing at her. So I told her that if I could not get a
>believable name for the tool from her, I would ask the experts on aue. They
>would know.
>
>Richard Chambers Leeds UK.
>
I'm with your wife (if she'll pardon the liberty). I'd call it a Fish
Slice.
A web search just now finds several UK shops calling it that breed of
utensil a Turner (although I found one outlet that might also agree
with me and call it a Fish Slice, depending on its precise shape).
Cheers - Ian
Mike Barnes
>If someone else
>referred to a "pancake turner", I would know what was meant, but I
>don't think I would use that term myself.
In the UK, where this all started IIRC, that term wouldn't work at all.
Pancakes are lace-thin and are traditionally turned by tossing them in
the air. Most people would be reluctant to admit that they used an
implement, and certainly wouldn't own up to having one designed for the
purpose.
--
Mike Barnes
Cheshire, England
Amethyst Deceiver
_NoS...@ntlworld.net says...
> Could you please help to settle a minor marital dispute in the Chambers
> household.
>
> I am thinking of the kitchen tool that is used for lifting a fried egg out
> of a frying pan. It has a handle, to which is attached an extender and then
> a blade, usually about 5 inches long and 3.5 inches wide, made of thin
> flexible stainless steel. The blade has elongated longitudinal holes to
> allow the fat to run off.
>
> My wife had the temerity to laugh at me when I called it an "egg scoop",
> although I might also have described it as a "pan scoop". I asked her what
> she would have me call it. A "fish slicer" was her reply. I then had the
> satisfaction of laughing at her. So I told her that if I could not get a
> believable name for the tool from her, I would ask the experts on aue. They
> would know.
It's a shlish slice in my house. Or a fish slice. An egg scoop would be
an egg spoon - a very large spoon with holes in to allow the water to
drain. Lakeland calls it a straining spoon:
http://www.lakeland.co.uk/product.aspx/!11110_11111 - you will see a
"spatula" on that picture too. That's a fish slice, but with square
holes rather than long holes.
--
Linz
Wet Yorks via Cambridge, York, London and Watford
My accent may vary
Amethyst Deceiver
@l64g2000hse.googlegroups.com>, jerry_f...@yahoo.com says...
> "Spatula" sounds Yiddish, and the only non-sexual thing I remember
> from /Portnoy's Complaint/ is the narrator's embarrassment in school
> when he couldn't think of the English word for it.
>
> Though I have deep respect for the British people and greatly admire
> their versions of the language they gave us all... well, has anyone
> here ever used this implement to slice a fish?
OldBloke did so last week when he cooked breaded haddock.
Richard Chambers
>>
>> My wife had the temerity to laugh at me when I called it an "egg scoop",
>> although I might also have described it as a "pan scoop". I asked her
>> what
>> she would have me call it. A "fish slicer" was her reply. I then had the
>> satisfaction of laughing at her. So I told her that if I could not get a
>> believable name for the tool from her, I would ask the experts on aue.
>> They
>> would know.
>
> It's a shlish slice in my house.
A shlish slice? What ARE you drinking? Can I have a taste?
Richard Chambers Leeds UK.
Peter Duncanson (BrE)
Shlish slice might have originated as YoungBlokeE.
>Richard Chambers Leeds UK.
>
--
Peter Duncanson, UK
(in alt.usage.english)
CDB
> CDB <belle...@sympatico.ca> writes:
>>
>> Good point (of course, you could say the same thing about slicing
>> fish). I never did let the marms change my usage much.
>
> things.
Well, I was responding to John, who had used the form "slicer". But,
at this point, I would like to quote Peter Duncanson, from farther
downthread:
"Not me. But OED says:
fish-slice, a fish-carving knife; also, an implement used by
cooks for turning fish in the pan;".
IRMC.
Amethyst Deceiver
ma...@peterduncanson.net says...
> On Fri, 25 Apr 2008 13:38:41 +0100, "Richard Chambers"
> <richard.cham...@ntlworld.net> wrote:
>
> >Amethyst Deceiver wrote
> >
> >>>
> >>> My wife had the temerity to laugh at me when I called it an "egg scoop",
> >>> although I might also have described it as a "pan scoop". I asked her
> >>> what
> >>> she would have me call it. A "fish slicer" was her reply. I then had the
> >>> satisfaction of laughing at her. So I told her that if I could not get a
> >>> believable name for the tool from her, I would ask the experts on aue.
> >>> They
> >>> would know.
> >>
> >> It's a shlish slice in my house.
> >
> >A shlish slice? What ARE you drinking? Can I have a taste?
> >
> Shlish slice might have originated as YoungBlokeE.
I think it originated as YoungAmethystE. Yes, I was young once.
Oleg Lego
On Fri, 25 Apr 2008 14:36:44 +0100, Peter Duncanson (BrE) posted:
>On Fri, 25 Apr 2008 13:38:41 +0100, "Richard Chambers"
><richard.cham...@ntlworld.net> wrote:
>
>>Amethyst Deceiver wrote
>>
>>>>
>>>> My wife had the temerity to laugh at me when I called it an "egg scoop",
>>>> although I might also have described it as a "pan scoop". I asked her
>>>> what
>>>> she would have me call it. A "fish slicer" was her reply. I then had the
>>>> satisfaction of laughing at her. So I told her that if I could not get a
>>>> believable name for the tool from her, I would ask the experts on aue.
>>>> They
>>>> would know.
>>>
>>> It's a shlish slice in my house.
>>
>>A shlish slice? What ARE you drinking? Can I have a taste?
>>
>Shlish slice might have originated as YoungBlokeE.
I remember laughing at an entry in a menu in a Chinese restaurant,
offering "slished fish". It became one of the joke dishes, along with
"twice cooked hat", which came about when I forgot my hat in the same
place, and went back to get it the next day.
irwell
<sp...@lindsayendell.co.uk> wrote:
>In article <680d58ae-5bb7-4185-baa1-54d9b170ede1
>@l64g2000hse.googlegroups.com>, jerry_f...@yahoo.com says...
>
>> "Spatula" sounds Yiddish, and the only non-sexual thing I remember
>> from /Portnoy's Complaint/ is the narrator's embarrassment in school
>> when he couldn't think of the English word for it.
>>
>> Though I have deep respect for the British people and greatly admire
>> their versions of the language they gave us all... well, has anyone
>> here ever used this implement to slice a fish?
>
>OldBloke did so last week when he cooked breaded haddock.
Do you say that as bredded, or breeded haddock?
irwell
wrote:
>
Like the German ex-army officer who opened a Chinese restaurant.
After one meal you are hungry for power.
Peter Duncanson (BrE)
Well, you're still younger that me, kid.
Robin Bignall
<haye...@hotmail.com> wrote:
>On Thu, 24 Apr 2008 10:58:00 +0100, "Richard Chambers"
><richard.cham...@ntlworld.net> wrote:
>
>>My wife had the temerity to laugh at me when I called it an "egg scoop",
>>although I might also have described it as a "pan scoop". I asked her what
>>she would have me call it. A "fish slicer" was her reply. I then had the
>>satisfaction of laughing at her. So I told her that if I could not get a
>>believable name for the tool from her, I would ask the experts on aue. They
>>would know.
>
>We call it an "egg lifter" or a "fish slice"
>
>And they are unobtainable.
>
>You can only get ones with fat plastic blades rather than thin metal ones, and
>they are useless and break the eggs.
Here's one in stainless steel, Steve.
http://www.headcook.co.uk/fish-slice-profi-plus-p-20002296.html
Oddly, a fish slice something that Lakeland doesn't appear to stock.
--
Robin
(BrE)
Herts, England
Robert Bannister
> In article <67chn2F...@mid.individual.net>,
> Robert Bannister <rob...@bigpond.com> wrote:
>
>
>>For me, a "spatula" is a tool with a smallish, plastic or nylon end. I
>>mainly use them for scraping out jars.
>>www.chuckwagonsupply.com/Plastic%20Spatula.jpg
>
>
> Oh, we call those "spatulas", too. Basically, any kitchen tool with a
> long handle and a short blade that is designed to be used for scraping
> food off (or spreading food onto) a surface is a spatula. I'm certain
> I have a dozen of them, in differing kinds, but I'm not sure whether
> or how I would distinguish among them by name.
However, the discussion had centred not around spatulas (as described
above), but around implements for turning food when frying, which "we"
call "slices" and "you" possibly call "spatulas" or "pancake turners".
Then there are the fearsome instruments that I call the "barbecue tool"
or sometimes the "monster" - like a slice, but with cutting, stabbing
and hacking edges and points.
If someone else
> referred to a "pancake turner", I would know what was meant, but I
> don't think I would use that term myself. (Sort of like the "icebox",
> which my father still says, despite his family having switched to
> mechanical refrigeration more than five decades ago.)
>
> If there's no handle, it's just a scraper. If it's specifically a
> serving tool rather than a scraping tool, then it's called a "server"
> rather than a "spatula" (e.g., the canonical "pie server").
I think I might use the word "server" occasionally. At least, I do have
a rarely used tool that could be described as a pie server.
--
Rob Bannister
Steve Hayes
wrote:
If our remaining one dies, I mght even consider that, though the price seems
exorbitant.
Nick
> On Thu, 24 Apr 2008 07:20:02 -0700 (PDT), John Kane
> <jrkr...@gmail.com> wrote:
>
>> On Apr 24, 5:58 am, "Richard Chambers"
>> <richard.chambers7_NoSp...@ntlworld.net> wrote:
>>> household.
>>>
>>> I am thinking of the kitchen tool that is used for lifting a fried egg out
>>> of a frying pan. It has a handle, to which is attached an extender and then
>>> a blade, usually about 5 inches long and 3.5 inches wide, made of thin
>>> flexible stainless steel. The blade has elongated longitudinal holes to
>>> allow the fat to run off.
>>>
>>> although I might also have described it as a "pan scoop". I asked her what
>>> she would have me call it. A "fish slicer" was her reply. I then had the
>>> satisfaction of laughing at her. So I told her that if I could not get a
>>> believable name for the tool from her, I would ask the experts on aue. They
>>> would know.
>>>
>> Spatula althought Wiki says that fish slicer is sometimes used in the
>> UK.
>
> it called a fish slicer.
It's fish-slice for me in the UK. It's a clear relative of the spatula,
but that's a lot narrower (as an ex-scientist, a spatula has to be a
narrow thing). Never "slicer"
Nick, pleased to get a word in edgeways, like a fish-slice
J. J. Lodder
> In article <67chn2F...@mid.individual.net>,
> Robert Bannister <rob...@bigpond.com> wrote:
>
> >For me, a "spatula" is a tool with a smallish, plastic or nylon end. I
> >mainly use them for scraping out jars.
> >www.chuckwagonsupply.com/Plastic%20Spatula.jpg
>
> Oh, we call those "spatulas", too. Basically, any kitchen tool with a
> long handle and a short blade that is designed to be used for scraping
> food off (or spreading food onto) a surface is a spatula. I'm certain
> I have a dozen of them, in differing kinds, but I'm not sure whether
> or how I would distinguish among them by name. If someone else
> referred to a "pancake turner", I would know what was meant, but I
> don't think I would use that term myself. (Sort of like the "icebox",
> which my father still says, despite his family having switched to
> mechanical refrigeration more than five decades ago.)
The original 'pancake turner', the Dutch 'pannekoekenmes'
is longer and narrower, for example
<http://cgi.ebay.nl/Nieuw-pannekoekenmes-spatel-van-sveico_W0QQitemZ2700
22440499QQcategoryZ8416QQcmdZViewItem#ebayphotohosting>
You are supposed to throw the pancake into the air with it,
to flip it over,
Jan
Mike Lyle
> Richard Chambers wrote, in <GtKdnXdrBLs1xI3VnZ2dnUVZ8sCknZ2d@plusnet>
> on Thu, 24 Apr 2008 10:58:00 +0100:
>
>> Could you please help to settle a minor marital dispute in the
>> Chambers household.
>>
>> I am thinking of the kitchen tool that is used for lifting a fried
>> egg out of a frying pan. It has a handle, to which is attached an
>> extender and then a blade, usually about 5 inches long and 3.5
>> inches wide, made of thin flexible stainless steel. The blade has
>> elongated longitudinal holes to allow the fat to run off.
>>
>> My wife had the temerity to laugh at me when I called it an "egg
>> scoop", although I might also have described it as a "pan scoop". I
>> asked her what she would have me call it. A "fish slicer" was her
>> reply. I then had the satisfaction of laughing at her. So I told her
>> that if I could not get a believable name for the tool from her, I
>> would ask the experts on aue. They would know.
>
>
> <http://www.freedigitalphotos.net/image/s_fishslice1.jpg>
That is indeed what people call it, but I prefer to call it an "egg
slice". This is because they do fried and poached eggs very well, but
are buggers for breaking fish fillets. What you really need for fish is
a rather rare variant in what might be called "landscape format", with
the blade's width greater than its length. My joy was unconfined when I
found one like that at IKEA, and for under two quid at that. Sadly,
though, I found it was too thick and rigid: it's OK, but not the fish
slice of my dreams. It looks very like this one:
<http://www.kitchenconservatory.com/images/fishturner.jpg>
But if you really want to turn the fish without breaking it, rather than
simply lifting it, I think you need two of them.
I tried "fish slice" in Ggl Images, but that didn't work: it then
occurred to me to enter "fish turner", an expression I don't think I'd
ever heard or read, and that came up with examples at once. So it seems
"fish turner" is the OK term for the "landscape" ones, with "fish slice"
for the "portrait" ones.
--
Mike.
** Posted from http://www.teranews.com **
Mike Lyle
[...]
>
> Midwestern and Southern AmE: It's a "spatula" or a "pancake turner".
BrE kitchenspeak uses "spatula" for a palette knife (and analogues),
like this, but usually much longer:
<http://www.karenscookies.net/shop/images/uploads/spatula01.jpg>
Despite what we've just been told, I see that the picture is American.
Mike Lyle
> On Fri, 25 Apr 2008 21:51:43 +0100, Robin Bignall
> <docr...@ntlworld.com> wrote:
>
>> On Fri, 25 Apr 2008 07:07:30 +0200, Steve Hayes
>> <haye...@hotmail.com> wrote:
>>
>>> You can only get ones with fat plastic blades rather than thin
>>> metal ones, and they are useless and break the eggs.
>>
>> Here's one in stainless steel, Steve.
>> http://www.headcook.co.uk/fish-slice-profi-plus-p-20002296.html
>>
>> Oddly, a fish slice something that Lakeland doesn't appear to stock.
>
> If our remaining one dies, I mght even consider that, though the
> price seems exorbitant.
This is an interesting bit of social history, and I'm wondering what the
reason for it is. You'd find a steel one in any of the UK shops which
sell kitchen weaponry, alongside wooden ones and probably (though I'm
not certain) the plastic ones you mention. It seems pretty clear that
the metal kind is routine in Aus and NAm, too.
Evan Kirshenbaum
> Here's one in stainless steel, Steve.
> http://www.headcook.co.uk/fish-slice-profi-plus-p-20002296.html
The name of that company is "Head Cook & Bottlewasher". I learned it
as "chief cook and bottle-washer". Is this a pondian difference or is
one or the other more localized?
Google Books has "chief" outnumbering "head" by about 9:1, but both
are old. "Chief" first shows up in 1835 and "head" in 1876.
--
Evan Kirshenbaum +------------------------------------
HP Laboratories |If you think health care is
1501 Page Mill Road, 1U, MS 1141 |expensive now, wait until you see
Palo Alto, CA 94304 |what it costs when it's free.
| P.J. O'Rourke
kirsh...@hpl.hp.com
(650)857-7572
Sara Lorimer
> This is an interesting bit of social history, and I'm wondering what the
> reason for it is. You'd find a steel one in any of the UK shops which
> sell kitchen weaponry, alongside wooden ones and probably (though I'm
> not certain) the plastic ones you mention. It seems pretty clear that
> the metal kind is routine in Aus and NAm, too.
Yup. Ours is metal, and we got it... eh, I don't even know where, but
nowhere fancy, and not more than twelve years ago. I don't use it much,
because our skillet has a non-stick coating.
--
SML
jerry_f...@yahoo.com
wrote:
Does it tint the steam?
> with "fish slice" for the "portrait" ones.
--
Jerry Friedman
the Omrud
> Richard Chambers wrote, in <GtKdnXdrBLs1xI3VnZ2dnUVZ8sCknZ2d@plusnet>
> on Thu, 24 Apr 2008 10:58:00 +0100:
>
>> Could you please help to settle a minor marital dispute in the Chambers
>> household.
>>
>> I am thinking of the kitchen tool that is used for lifting a fried egg out
>> of a frying pan. It has a handle, to which is attached an extender and then
>> a blade, usually about 5 inches long and 3.5 inches wide, made of thin
>> flexible stainless steel. The blade has elongated longitudinal holes to
>> allow the fat to run off.
>>
>> My wife had the temerity to laugh at me when I called it an "egg scoop",
>> although I might also have described it as a "pan scoop". I asked her what
>> she would have me call it. A "fish slicer" was her reply. I then had the
>> satisfaction of laughing at her. So I told her that if I could not get a
>> believable name for the tool from her, I would ask the experts on aue. They
>> would know.
>
> Just drop the final r.
I have always called it a fish slice. Wife, OTOH, calls the thing an
"egg getter outerer".
--
David
Martin Crossley
SNIP
> I have always called it a fish slice.
So've I.
But the last one I bought was Chinese and said "spatula" on the piece of
cardboard it was attached to, which it obviously wasn't because one of those
doesn't have any slots and is about thrice as long and a quarter the width..
The other thing I've seen called a spatula, I'd call a scraper: a nylon
sail-shaped thing for scraping cake mix or dough from the side of a mixing
bowl.
>Wife, OTOH, calls the thing an
> "egg getter outerer".
I'd not disagree with that either.
Martin (NW England)
Charles Bishop
<rob...@bigpond.com> wrote:
Is "fish slice" a server?
charles, I understand it's just the thing for a wedding gift, bishop
Nick Spalding
on Sat, 26 Apr 2008 13:05:49 -0700:
Mine is metal. It was bought about five years ago to replace one that we
had had since ca. 1959 whose wooden handle had come to bits. Apart from
the new one having a plastic handle the two were identical. I would be
extremely surprised if the blades had not been produced on the same press.
--
Nick Spalding
BrE/IrE
Nick Spalding
on Sat, 26 Apr 2008 11:37:27 -0700:
> Robin Bignall <docr...@ntlworld.com> writes:
>
> > Here's one in stainless steel, Steve.
> > http://www.headcook.co.uk/fish-slice-profi-plus-p-20002296.html
>
> The name of that company is "Head Cook & Bottlewasher". I learned it
> as "chief cook and bottle-washer". Is this a pondian difference or is
> one or the other more localized?
>
> Google Books has "chief" outnumbering "head" by about 9:1, but both
> are old. "Chief" first shows up in 1835 and "head" in 1876.
"Head" is the way I know it.
--
Nick Spalding
BrE/IrE
Peter Duncanson (BrE)
Interesting. I don't recall ever meeting "Head". It is always
"Chief".
John Holmes
It's an egg slice to me. Perhaps that's AusE.
--
Regards
John
for mail: my initials plus a u e
at tpg dot com dot au
Chuck Riggs
<mike_l...@REMOVETHISyahoo.co.uk> wrote:
>Barbara Bailey wrote:
>[...]
>>
>> Midwestern and Southern AmE: It's a "spatula" or a "pancake turner".
>
>BrE kitchenspeak uses "spatula" for a palette knife (and analogues),
>like this, but usually much longer:
><http://www.karenscookies.net/shop/images/uploads/spatula01.jpg>
>
>Despite what we've just been told, I see that the picture is American.
Yup. In fact, Karen's shop is in Idaho Falls, Idaho and you can't get
more American than that.
--
Regards,
Chuck Riggs
Near Dublin, Ireland
Mike Barnes
It was always "chief" in our family.
--
Mike Barnes
Cheshire, England
Mike Lyle
> On Apr 24, 5:14 am, "Mike Lyle" <mike_lyle...@REMOVETHISyahoo.co.uk>
> wrote:
>> are buggers for breaking fish fillets. What you really need for fish
>> is a rather rare variant in what might be called "landscape format",
>>
>> I tried "fish slice" in Ggl Images, but that didn't work: it then
>> occurred to me to enter "fish turner", an expression I don't think
>> I'd ever heard or read, and that came up with examples at once. So
>> it seems "fish turner" is the OK term for the "landscape" ones,
>
> Does it tint the steam?
Probably does if you don't wash it, and allow your glasses to get misted
up.
>
>> with "fish slice" for the "portrait" ones.
Those, of course, are in the surrealist department.
Steve Hayes
<mike_l...@REMOVETHISyahoo.co.uk> wrote:
>Steve Hayes wrote:
>> If our remaining one dies, I mght even consider that, though the
>> price seems exorbitant.
>This is an interesting bit of social history, and I'm wondering what the
>reason for it is. You'd find a steel one in any of the UK shops which
>sell kitchen weaponry, alongside wooden ones and probably (though I'm
>not certain) the plastic ones you mention. It seems pretty clear that
>the metal kind is routine in Aus and NAm, too.
You can see a picture of ours here:
http://khanya.wordpress.com/2008/04/27/kitchen-implement/
That's what I call and "egg lifter" and my mother-in-law called a "fish
slice".
Mike Lyle
> On Sat, 26 Apr 2008 13:14:21 +0100, "Mike Lyle"
> <mike_l...@REMOVETHISyahoo.co.uk> wrote:
>
>> Steve Hayes wrote:
>
>>> If our remaining one dies, I mght even consider that, though the
>>> price seems exorbitant.
>
>> This is an interesting bit of social history, and I'm wondering what
>> the reason for it is. You'd find a steel one in any of the UK shops
>> which sell kitchen weaponry, alongside wooden ones and probably
>> (though I'm not certain) the plastic ones you mention. It seems
>> pretty clear that the metal kind is routine in Aus and NAm, too.
>
> You can see a picture of ours here:
>
> http://khanya.wordpress.com/2008/04/27/kitchen-implement/
>
> That's what I call and "egg lifter" and my mother-in-law called a
> "fish slice".
Well, yes. And you're /really/ telling us that you can't buy a metal one
in South Africa any more, right?
Dan Leifker
> In French that would be called "une spatule", which led me to wonder
> whether "a spatula" would fit the bill.
>
> And ... look and behold!
>
> The Wikipedia has a whole article on the subject:
> http://en.wikipedia.org/wiki/Spatula
> According to them, "spatula" is American English for what is known in
> British English as "fish-slice".
>
> Those wiki people are wonderful.
And don't forget the famous "Spatula City" commercial, which is one of
the funniest satires I've ever seen:
http://www.youtube.com/watch?v=2XbCWmY0eqY
dleifker
Nick
Positively awesome. I almost mentioned it myself, but felt that mixing
Weird Al and Flanders and Swan in one posting about spatulas and
fish-slices would have been over-egg(slice)ing the pudding.
CDB
[is a spade]
> And don't forget the famous "Spatula City" commercial, which is one
> of the funniest satires I've ever seen:
>
> http://www.youtube.com/watch?v=2XbCWmY0eqY
But where are the budgies? Tex and Edna may or may not have sold
spatulas at the Prairie Warehouse and Organ Emporium, but they gave
out budgies.
http://www.youtube.com/watch?v=LWQl9jdKUmM
Paul Wolff
>jerry_f...@yahoo.com wrote:
>> On Apr 24, 5:14 am, "Mike Lyle" <mike_lyle...@REMOVETHISyahoo.co.uk>
>> wrote:
>[...]
>>> are buggers for breaking fish fillets. What you really need for fish
>>> is a rather rare variant in what might be called "landscape format",
>>> with the blade's width greater than its length. [...]
>>>
>>> I tried "fish slice" in Ggl Images, but that didn't work: it then
>>> occurred to me to enter "fish turner", an expression I don't think
>>> I'd ever heard or read, and that came up with examples at once. So
>>> it seems "fish turner" is the OK term for the "landscape" ones,
>>
>> Does it tint the steam?
Are we talking of JMW 'Fish' Turner?
http://www.j-m-w-turner.co.uk/artist/turner-rain-steam.htm
>
>Probably does if you don't wash it, and allow your glasses to get misted
>up.
>>
>>> with "fish slice" for the "portrait" ones.
>
>Those, of course, are in the surrealist department.
>
There you go, it is art, after all.
--
Paul
Dan Leifker
> Dan Leifker wrote:
>> And don't forget the famous "Spatula City" commercial, which is one of
>> the funniest satires I've ever seen:
>>
>> http://www.youtube.com/watch?v=2XbCWmY0eqY
>
> Positively awesome. I almost mentioned it myself, but felt that mixing
> Weird Al and Flanders and Swan in one posting about spatulas and
> fish-slices would have been over-egg(slice)ing the pudding.
Is "spatula" used outside North America? I'm visiting Europe in
September and am compiling a list of don't-say-because-people-will-laugh
words. But then I doubt whether "spatula" would pop up very often in
tourist discourse.
Number one on my list: don't pronounce "root" to rhyme with "foot," as
described in earlier posts. (I practice every evening.)
dleifker
Gavie...@gmail.com
morky loves to pronounce and swollow the root.
an old friend
R H Draney
>
>And don't forget the famous "Spatula City" commercial, which is one of
>the funniest satires I've ever seen:
>
>http://www.youtube.com/watch?v=2XbCWmY0eqY
I posted the same link in this thread three days ago...where were you?...r
--
What good is being an executive if you never get to execute anyone?
the Omrud
> Nick wrote:
>> Dan Leifker wrote:
>>> And don't forget the famous "Spatula City" commercial, which is one
>>> of the funniest satires I've ever seen:
>>>
>>> http://www.youtube.com/watch?v=2XbCWmY0eqY
>>
>> Positively awesome. I almost mentioned it myself, but felt that
>> mixing Weird Al and Flanders and Swan in one posting about spatulas
>> and fish-slices would have been over-egg(slice)ing the pudding.
>
> Is "spatula" used outside North America? I'm visiting Europe in
> September and am compiling a list of don't-say-because-people-will-laugh
> words. But then I doubt whether "spatula" would pop up very often in
> tourist discourse.
Yes, "spatula" is a common word in the UK, both in cookery and
laboratory settings.
> Number one on my list: don't pronounce "root" to rhyme with "foot," as
> described in earlier posts. (I practice every evening.)
But how do you pronounce "foot"? And are you planning to visit Stoke on
Trent, where they say "book" to rhyme with "boo".
--
David
J. J. Lodder
Dutch also has 'spatel' from the same source,
of course with a slightly different meaning,
Jan
Amethyst Deceiver
says...
> On Fri, 25 Apr 2008 12:24:09 +0100, Amethyst Deceiver
> <sp...@lindsayendell.co.uk> wrote:
>
> >In article <680d58ae-5bb7-4185-baa1-54d9b170ede1
> >@l64g2000hse.googlegroups.com>, jerry_f...@yahoo.com says...
> >
> >> "Spatula" sounds Yiddish, and the only non-sexual thing I remember
> >> from /Portnoy's Complaint/ is the narrator's embarrassment in school
> >> when he couldn't think of the English word for it.
> >>
> >> Though I have deep respect for the British people and greatly admire
> >> their versions of the language they gave us all... well, has anyone
> >> here ever used this implement to slice a fish?
> >
> >OldBloke did so last week when he cooked breaded haddock.
>
> Do you say that as bredded, or breeded haddock?
Why would I say it as "breeded"?
--
Linz
Wet Yorks via Cambridge, York, London and Watford
My accent may vary
Amethyst Deceiver
docr...@ntlworld.com says...
> On Fri, 25 Apr 2008 07:07:30 +0200, Steve Hayes
> <haye...@hotmail.com> wrote:
>
> >On Thu, 24 Apr 2008 10:58:00 +0100, "Richard Chambers"
> ><richard.cham...@ntlworld.net> wrote:
> >
> >>My wife had the temerity to laugh at me when I called it an "egg scoop",
> >>although I might also have described it as a "pan scoop". I asked her what
> >>she would have me call it. A "fish slicer" was her reply. I then had the
> >>satisfaction of laughing at her. So I told her that if I could not get a
> >>believable name for the tool from her, I would ask the experts on aue. They
> >>would know.
> >
> >
> >And they are unobtainable.
> >
> >You can only get ones with fat plastic blades rather than thin metal ones, and
> >they are useless and break the eggs.
> Here's one in stainless steel, Steve.
> http://www.headcook.co.uk/fish-slice-profi-plus-p-20002296.html
>
They do, because I bought two from them recently.
Amethyst Deceiver
Fred Springer
And don't pronounce "route" to rhyme with "shout" -- that'll make both
the English and the French shout with laughter.
irwell
Unless you are keen on wood working or tiling.
R H Draney
"...to make the fish feel wanted." -- Graham Kerr
....r
Robin Bignall
Sorry, I meant a metal one like Steve wanted. I could only find a
plastic one on their site. I've got a feeling that the metal one I
use was bought from Sainsbury's a year or two ago.
--
Robin
(BrE)
Herts, England