4 ms·
Let's see, how about mincemeat, mountain oysters, pork butt, Welsh rabbit, prairie oyster, black pudding, sweetbreads, and (the most delicious of the bunch) bea
by armoredkitten 5y ago
Let's see, how about mincemeat, mountain oysters, pork butt, Welsh rabbit, prairie oyster, black pudding, sweetbreads, and (the most delicious of the bunch) beavertails.
There are plenty of names of foods that do not at all describe the actual ingredients in them, and people get along just fine. Nobody believes almonds have tiny mammary glands that are being milked. As long as you clearly label the source ingredient (almond, soy, oat, etc.) for reasons of preference and allergens, nobody's getting confused here.
- jrm4 5y agoRight, perfectly reasonable. I'm still sort of on the fence. I guess where I would respond though is: Most of what you're talking about are singular rare-ish exceptions. We're talking about a very common staple here (which means, yes, there will be confusion of some sort, perhaps in baking?) I think my reasoning here is, we're not calling margarine "plant butter," we're not talking about "tapioca/potato eggs" (had to look that one up.) Overall, even, I feel like things would go smoother if we used some other word, e.g. I know "Silk" is trademarked, but something along those lines.
- vineyardmike 5y ago> we're not calling margarine "plant butter, I know people that just call this "butter" so idk if i follow. Also no one complains about "Peanut Butter" being not butter :)
- jrm4 5y agoIn my experience, people call the dairy stuff "butter" and the plant substitute "margarine" rather consistently. But yeah, good point about the peanut butter.