BOO - Butter/Olive Oil.

When one is outside of the kitchen the Spork qualifies.

I like having breakfast for dinner, but "brinner" just doesn't have the pizzazz

I love a good silicone spoonula.

How about Frankenfood? Still not sure what exactly it is but I don't think I want to eat it.

Sol made me think of tofurkey.

Stoup (I do know what a stoup actually is in the non-food world.)

Frankenfood is the edible equivalent of the blue rose (delphinium) or glow in the dark pig (phosporescent lichen or algae or something from caves). They take a gene out of an unrelated organism and implant it in the growing material of another. It has been expanded to describe any laberatory GMO incapable of occurring naturally or through standard hybridization.

How about Miretrois? Mirepoix + trois (3, for holy trinity) = carrot, onion, celery, bell pepper.

Sol, I like "hangry" because it exactly describes mt DH and DD's behaviour. Both get really ratty when they haven't eaten for a while. I hadn't made the connection for DH until one appalling afternoon sightseeing in Macau when for various reasons we ended up having lunch fairly late and by that point I was ready to scone DH for his rotten attitude. DD's husband carries Snickers bars to feed DD when she starts getting ratty.

Hangry is a good description of my 1-1/2 year old grandson when his dinner is late!

I dont use the word hangry usually,though i have used it before. I always just say grumpy when I am hungry to the point of negative mood changes. Or grouchy.

Can someone tell me what this has to do with coat hooks, please? Lol

We get very hangry!

The thing about “hangry” is that it implies that the condition will improve if the person eats, which is not always the case with “grumpy” or “grouchy”.

Ah, you had me at Snickers ☺

Colleen, I need to add that, to me, the word 'Hangry,' is in and of itself, insignificant and inane.

But it has the same effect on me as the infamous 'Foodie,' back in the 80s. It is its overuse that grates on my nerves.

Btw, my guys are pretty mellow and patient when hungry. Can't say the same about my DD.

Sol

Spam, originally from spiced ham.

Clamato (my favorite) from clam + tomato.

Frappucinno from frappé + cappuccino

Pluot from plum + apricot (I see these at the farmers' markets.

I also like broccoflower, which I also buy at farmers' markets.

Good ones, Lars!

Also, I grow Apriums... a cross of a Pluot and another Apricot.

FWIW, Hormel denies all derivations. They used to say SPAM was from shoulder of pork and ham. Then they denied it. Maybe they changed the contents?

It doesn't sound great (too much like something else), but it's funny:

Spatoon = spatula + spoon. I love my silicone spatula-spoons but that's too long a name, and so is "silicone thingie".

Scrapoon? = scraper + spoon? Less expectorationary, more piratical?

I cringe for most of it. (hangry=ick) ...I just don't like the sound of the word. No one I know would ever use that even in poke-fun jest. (that needs to die)

Just say you are hungry. Or say I'm "HUNGRY!." Or low blood sugar,. .."I'm a bit silent, distant, grumpy, because I could use a snack". And if you feel that way, don't depend on others....just get yourself a snack.!

Clamato has been around so long it is a 'classic'. : )

Most I can not embrace. Piecaken, Foodspo, Mayochup, KRANCH, Mayomust, Mayochup, Mayocue, Mustish, Retchup, (lol) Worcestershirennaise. Tartard .

All condiment in combination make some nice side sauce....Aioli ?

I always thought Spam meant “Some Parts Actually Meat” ;-D

NO! Aioli means garlic oil. Oh. Maybe you were offering that up as another portmanteau word? It reads like you were using it about the foregoing mayo+condiment sauces.

I remember reading that mayo-ketchup in the Midwest is called Fry Sauce, as in for french fries which is much nicer sounding than those mayomanteaux.

Stippings? stock+drippings

Hey, don't yell at me, : )

I was listing some of the hideous sounding Kraft offerings. Not all mayo. Aioli is such a nice sounding word. Like *remoulade. Appealing. (*not portmanteaus). Being a sauce made so many different ways depending on where, like a mirepoix, a combination of various diced veg, depending on where....not sure either could be used in a portmanteaus.

DH loves his mortar and pestle. He makes many of the hand ground pastes and sauces. I have no patience for it. Aioli as a word/condiment has been around so long it traveled and morphed to include egg as an emulsifier and other ingredients/methods. Much rather see 'anchovy aioli' than anchovioli.

Kraft, using ketchup, relish, mayo, mustard, and dressings like ranch...just can't believe they settled on kranch. Ketchup+ranch. I'm guessing they are looking/hoping for impulse purchasing like flavored chips.

Two all beef parties, kranch, lettuce, cheese, pickle, onion, on a sesame seed bun.

Fry sauce makes perfect sense. Nothing odd or fancy. Similar to 'special sauce'. We all know it is some basic of combinations for your fries or burger.

Sleevendog, I thought I’d heard them all, but ‘Retchup’ is new to me. Sounds like a rare respiratory disease acquired from a one night stay at a Days Inn.

Sol

Kronuts. (Croissant-doughnuts)

lol. I can't think of much of anything. We did this a half dozen years ago with a chef friend and a couple teachers...FrenchCulinary, CIA HydePark. Went way off the deep end with homemade condiments and combinations. Way more funny than successful.

I think bragu was thinking new ones. Not existing ones. Having existing ones is a jumping off point....

like fresh fridge pickles...quickles. (dumb)

Kraft bottles all that stuff? Wow!

Apologies, Sleevendog, i didn't mean to yell at you. It was a visceral reaction, aimed at the wide cruel world, really, not at you who were its unfortunate messenger.

Aioli actually is a portmanteau word, made of the words for garlic and oil in a couple of minor Mediterranean languages. It is properly made of the two, though I'm not sure if it counts as an emulsion. This habit chi-chi restaurants have of calling fancy mayo "aioli" when there's not a smidge of garlic bugs me the way that calling bean paste with no chickpeas in it "hummus" (Arabic for "chickpea") does, i have no issues with the actual egg and/or anchovy, so long as the garlic and oil are there. ;)

I don't know the derivation of "mirepoix" (ETA, looked it up--named for the title of a nobleman) but, unlike "sofrito" which is totally regional, or even individual, in what's included, mirepoix seems to be widely accepted as onions, celery and carrots. Since I often add bell peppers, I thought a new word for all four would be cool, especially since "holy trinity" is exactly the same thing but with peppers instead of carrots.

I get what you're saying about not messing with the pretty words, though. That's why the visceral cry about the aioli to begin with! And I agree that remoulade is a pretty word too. It originally meant horseradish, but now so widely means mayonnaise based sauce, including where it originated, I can't quibble (whereas, if you order hummus in an Arabic speaking place, you could get one of many dozens of dishes that aren't paste, and do feature whole chickpeas).

LOL on the kranch mac!