It Ain’t Always What It Seems

Gertrude Stein said, “A rose is a rose is a rose.” But not always. Maybe she’d never seen a Rose of Sharon bush, which is not a rose at all. Several plants have been called, “Rose of Sharon.” 

Pretty, but not a rose. Hibiscus has also been called, “Rose of Sharon.”

Misleading names are common to many things, including food.

Most of us know that french fries are not really from France.

I’d like some french fries right now.

And that there is no ham in hamburgers.

But how many folks know that “Rocky Mountain oysters” are not seafood? They’re actually the testicles of a bull. Yes, people cook and eat them.

Once, in my younger years, I made a dish called “Welsh rabbit.” No bunnies were sacrificed. The variation I made was a cheese sauce seasoned with mustard and served over toast. The name is probably a derogatory implication that the Welsh are too poor to be able to afford to cook a real rabbit. The name seems to imply that they’re also too poor to buy a gun to shoot rabbits and not smart enough to make a snare to catch them. In the term “Welsh rarebit” the latter word is a corruption of rabbit.

Variations of this dish are called Scotch rabbit and English rabbit. They all sound like grilled cheese sandwiches to me.

Another food with a deceptive name that I once made is steamed pudding. It’s not the creamy, custardy dessert that you’d expect. Instead, it’s more like a very moist, delicious cake. 

Steamed pudding, all dressed up for Christmas.

So what’s with all this writing about things that aren’t what they seem? Because a few Latvians are still arguing about the proper meaning of ķūķu or is the word ķūči? Or is it the same word declined?

Some people insist that the dish is a porridge. One source I found said that ķūčis (singular) is a dish made of grain, without defining it further. Cakes are made of grain. Yet another source claimed that ķūčis is a dish made with pig’s ears. So which is it? Go figure.  

Latvians make a dessert called “debessmana,” mana from heaven. It’s made out of farina, which is a form of milled wheat, You whip the heck out of it as it’s cooking until it turns into a fluffy, mousse-like substance that’s served with milk. No one that I know of calls it porridge. Of course, that doesn’t mean that someone doesn’t call it porridge.

Gruel is the name for a thin porridge made of oatmeal or other meal. So confusing. 

Turns out that ķūķu cliffs are an outcrop of Devonian rocks on the banks of the Gauja River in the Cēsis district of Latvia.

It’s been fun researching this information and learning something while I’m at it.

6 thoughts on “It Ain’t Always What It Seems”

  1. I first heard of Welsh rarebit in 9th grade cooking class and still have the binder from the class. Still have the recipe, too. Lots of cheese!

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    1. I don’t remember where or when I first heard of Welsh rabbit. I might have been a bit older than you. I didn’t want to take home ec. at all so put it off until 12th grade in hopes that the requirement would change. I think it changed the following year.

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  2. You do come up with the most unusual things. You are right. Things are not only not always what they seem, but downright puzzling. BTW, Mom used to make steamed pudding. Then she made a thin brown sugar sauce for it. I think maybe it had orange juice in it.

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    1. Thanks, Colleen. I try. I can’t always come up with something unusual. Wonderful. I made a cream-colored sauce to go with it. I took it to a family gathering. Someone mistook it for salad dressing and put it on a salad.

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