Saturday Morning OYs – December 3rd, 2022

Let’s see, where is the checkbox for category “Food Neurosis Puns”?

The reader sending in this Barney & Clyde wrote: Heh heh, she said “stern”!

Vintage Funky from this week, recycled from when it was a gag strip.

Callback to Bizarro’s “Casual Frida” from October?


  1. Allspice is used in baking, not on celery (is there anything but salt that is used on celery?)

    And then we segue to this . . .

    Jeanne Robertson has a very funny YT video called ‘Don’t send a man to the grocery store’; I won’t put the link here in fear of slowing the download, but look it up with that title for a good laff.

  2. Allspice is its own thing, not a blend. From Wikipedia:

    Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento,[a] is the dried unripe berry of Pimenta dioica, a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name allspice was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove.

    But, per usual, we have to give broad latitude to cartoonists trying to set up a pun. (Otherwise we’d have to skip Pearls Before Swine every Sunday).

    I’ve heard Jeanne Robertson’s story that Andréa references; it’s pretty funny.

  3. Oh, that IS funny. I’ve always meant to look up her recipe – I mean, 7-Up and . . . LARD in a cake???? She’d been at a nearby venue several times since we moved to FL, but I never went to see her . . . now I wish I had. She is one of a kind, for sure [bowing my head].

  4. I’m probably being a little slow, but I didn’t immediately get all of these. Yes, I see the “not a CIDU”, but in case anybody else needs this help: What Mr. Allspice is expressing as the focus of his inferiority complex is his meager salary.

  5. Right, the farfalle is accompanied by a remark about cannelloni. The latter does work on the pun front, however, as “I feel kinda lonely”.

  6. I don’t know why the gingerbread men dominate, but I know why you always see snowmen and rarely see snowwomen.

    My brother made a snowwoman in the back yard one year. The neighbors would not let their children play in their own back yards until it melted.

  7. @ MiB – “My brother made a snowwoman in the back yard…

    The insanely puritanical sensibilities exhibited by many Americans never ceases to amaze me. (Q: What’s the difference between a snow man and a snow woman? A: Snow balls:

  8. Also, celery salt is a thing, though I’ve never understood why.

    It’s an essential ingredient of the Chicago Hotdog, along with a number of other odd ingredients.

    The only real use for Chicagoans is to annoy New Yorkers with their pizza and hotdogs. If they only had a Chicago Bagel, that would complete the trifecta. And yes, I understand that there are bagels in Chicago.

  9. @ Brian – It was also listed as one of the eleven spices in a purported manuscript version of Colonel Sanders’ original “Kentucky Fried Chicken” recipe. The “Ts” in the recipe are usually transcribed as “tablespoons”, but I think a quarter cup of pepper in two cups of flour would be inedible. They were probably teaspoons, or some other measuring spoon in the author’s kitchen.

  10. Sure, without celery Old Bay wouldn’t work, among other things, but why mix it with salt? Or equivalently, why put celery in your salt as opposed to anything or nothing else? Nobody ever talks about nutmeg salt or clove salt, or basil salt either.

  11. @ Dave – Most herbs are dried leaves that are easy to dispense. The flavor in celery salt comes from ground seeds or extracts, and needs a substrate to deliver it.

  12. There are similar blends like garlic salt and onion salt. Nutmeg and some others are more commonly used in sweet dishes, so salt would be tricky. There is cinnamon sugar.

  13. Until very recently, liquid vanilla extract was virtually unknown in Germany. Instead, they sell little envelopes of vanilla sugar, and recipes always call for vanilla in this form, usually specifying the amount as one (or one-half) envelope. Although it now is possible to find liquid vanilla in some stores, I’ve never seen a recipe that called for it in that form.

  14. I use vanilla sugar, but have to order it thru amazon, as no one here knows what it is. I especially like it for meringue cookies, as it keeps them white.

  15. @ Andréa – Some of the pricier versions contain very small amounts of shredded vanilla bean, which would of course defeat the purpose of preserving the pristine color. There is also “vanillin sugar”, which has artificial vanilla flavoring: very close to the authentic stuff, but perfectly white. However, I also have (imported from the US) a bottle of clear vanilla extract. I’m not sure how they distilled it, but I’ve reserved it for exactly those kinds of uses (where color is important).

  16. Looking at, all I see is clear IMITATION vanilla, or vanilla FLAVOR, altho some supposed clear extract comes from México, but I won’t use that.

  17. @ Andréa – I thought the stuff I had was natural, but it’s not on the storage shelf where it belongs. As soon as I can track it down, I’ll let you know.

  18. Oops, forgot about this. I meant to say: nutmeg was only an example. There isn’t coriander salt, or paprika salt, or ginger salt, or turmeric salt, to name a few other spices usually stocked as powders. Nor mustard salt, either, and that one actually seems like something people might use…

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