Apparently Popsicle is a Brand Name, Not What Ice Pops Are Actually Called


It happens often enough in our corporate times, when a brand becomes so ubiquitous that its trademark is adopted as a product’s common name. We blow our noses on Kleenexes instead of facial tissues. We Xerox documents instead of photo-copying them. According to Wikipedia, some of these genericized trademarks have actually been around long enough that most people wouldn’t even recognize them as such (aspirin? elevator?!). Still, we’re not sure any amount of reddit-level self-awareness could have prepared us for this.

Popsicle. Popsicle is a brand name. The actual things are called ice pops.

First designed by accident in 1905, the name Popsicle is a portmanteau of soda pop and icicle — a nod to its origins as a bottle of soda left to freeze on a porch overnight by an 11-year-old Frank Epperson. Somewhere along the line, the pop was replaced with syrups and fruit juices and the treat’s alternate titles (ice pops, paletas, ice lollies), left to melt away into the annals of freezer section time.

Admittedly, maybe it doesn’t matter quite as much as we’re making it seem. The name Cronut is trademarked, which is why we have so many awfully named copycats like doissants or kravenuts, but whatever. They’re all motherfucking Cronuts. And this summer, whenever I’m in need of icy, fruit-flavored, mildly phallic refreshment, I will have myself popsicle dagnabit, regardless of whether it’s actually made by the Popsicle brand.

Eh, on second thought, maybe I’ll grab a Coke.

Picthx DDW


Ketchup Labeled ‘Fancy’ Means It’s Thicker than Standard Ketchup


When it comes to condiments, ketchup rules the roost. Although this topic is highly debatable, the spread is simply applicable in so many situations, whether it be romantic, holiday-related or just as a tasty burger topper. If you’re a fellow ketchup fan, chances are you stick to a specific brand. But have you ever seen the “fancy” kind?

Apparently, “fancy” is a USDA grade that pertains to specific gravity. Basically, this variety of ketchup has the highest tomato solid concentration, making it thicker and, well, fancier. It’s like the foie gras of the ketchup world. Sort of.

So the next time you have a choice between normal and fancy ketchup, reach for the latter. Now you know that sh*t is high class.

H/T Wiki


NO BS: The Plural of Beef is ‘Beeves’


So you know how some animal names like “deer,” “sheep,” and “moose” are the same in the singular as they are in the plural? Well, it turns out “beef” isn’t one of them. Nope, the plural of “beef” is “beeves.” Yeah, with a “v.” 


It sounds like complete bullcrap, but if you look closely enough at the word’s entry in the Oxford English Dictionary, you’ll find the first plural form listed is in fact “beeves.” Same goes for and Merriam Webster. According to Google Books, “beeves” saw the height of its popularity back in the early 1800s, before trailing off by the 20th century. It has, however, recently seen a small resurgence since about 1995 — presumably because that was the year AOL first made useless trivia like this easily available to the masses via the world wide web. Or, you know, the incorrect form was starting to be some people’s pet beeves. (Thanks Chris.)


Now if you’ll excuse us, we’re just going to go sit and think long and hard about everything we ever believed to be true about the world. Because seriously, WHAT. THE. F*CK.

PicThx Food Cyclist


This is Why Beef Jerky is So Expensive


You know the dilemma: You walk into a gas station and suddenly, you’re eye-fucking the beef jerky next to the sour gummy worms. Unfortunately, that $6.99 price tag for a 3 oz bag isn’t something you’re going to take lightly. 70 percent of the time, you end up walking away, grumbling and wondering why they charge so much for a tiny bag of dried up, mouth-watering meat.


Jerky requires very lean cuts of meat (which is more expensive than pork or chicken), as fat causes the jerky to spoil faster. For example, a 30 g (approx. 1 oz) portion of meat contains 7 g of protein. When the meat is dehydrated, 15 g of water gets removed from the meat and the protein ratio doubles to 14 g of protein for every 30 g portion. This means that you can get a 1 lb slab of steak reduced to a few ounces. This high protein-per-serving ration, plus the labor, time, and (mostly) quality ingredients it takes to make a single bag of jerky leads to the high cost you see at the store.

Solution: Make your own beef jerky at home and experiment with spices tailored to your personal taste. That, or wait until it gets marked down at CVS.

H/T Wiki + Picthx Dried and True


Lobster Used to Be ‘The Cockroach of the Sea’ and Only Fed to Servants and Cats


When someone says “lobster” some words that might come to mind are delicacy, fancy, luxurious and most dismally, market price. However, it wasn’t always this way. Formerly regarded as “the cockroach of the sea” and fed to servants, migrants and even people’s cats, lobster was the laughing stock of seafood. Regarded as a dish fit only for the poor, even having lobster shells in your house was looked upon as a sign of poverty. Yet today lobster is seen as the poshest of the posh, the cousin of caviar. So, how the hell did this happen?

It starts with industrialization. When the railways began to expand across America, transportation managers realized that if no one apart from people who lived on the coast knew what lobster was, trains could serve it to inland passengers as if it were a rare, exotic item. This plan seemed to work as people started demanding lobsters beyond the railways and it didn’t hurt that around this same time in the late 1800s, chefs discovered lobsters tasted much better when cooked live. Restaurants, too, got the memo. Then during World War II, lobsters weren’t rationed like other foods, and so people of all classes began to eat it and “discover” its deliciousness. By the 1950s, lobster established itself as a bona fide luxury food item.

So what have we learned here? Lobster itself never changed over time, but rather the perceptions and attitudes of people towards lobster that drove the change in consumer behavior. Nowadays, lobster holds a place as one of the most expensive items at a restaurant or reserved for special occasions only. That being said, we bet it’s only a few more years ’til spam becomes the filet mignon of red meat.

H/T PSMag + Picthx kriscip


I Learned Something Devastating About Froot Loops Cereal Today


First things first, yes, check the box. They’re spelled “Froot Loops,” not “Fruit Loops.” We know, right?

Second, the outrage. Honestly, is there no end to the high fructose corn syrup lies? It turns out the “fruit flavored” circles touted by Toucan S[c]am are actually just “froot-blend”-flavored.Yep, all those pretty ROYGBV dyes don’t mean diddly, since each color tastes exactly the same!

Q&A site The Straight Dope (via Reddit) reports that, just as that blue tropical bird mascot hasn’t changed since the cereal’s creation in 1962, neither has Froot Loops’ flavor — that’s flavor, singular. According to Wikipedia, “The cereal pieces are ring-shaped (hence ‘loops’) and come in a variety of bright colors and a blend of fruit flavors (hence ‘froot’),” and not “fruit.”


Of course, not keen on destroying precious childhood memories, we decided to do a little blind taste testing ourselves, only to find that each loop does in fact taste like mildly sweetened cardboard, with negligible or no differences between them.




(Method: We handed our three blind tasters random samples of Froot Loops and asked them to guess which color they had been given. The results were pretty sporadic, with nearly each color being wrongly identified as around three or four others. The yellow loop, for example, was guessed to be red, orange, and purple twice; the purple loop, red twice, and then yellow, and green. Our Trix and Fruity Pebbles tests afterward yielded similar results.)

Basically, all our childhood heroes are nothing but big fat liars. Infinite tears. </3





It’s Official: Orange the Color Was Named After Orange the Fruit


Here’s today’s just under-useful fun fact, courtesy of those indefatigable trivia-seeking peons over at Reddit. We may never know the order of gallus-ovum or ovum-gallus, but at least we can say with certainty that orange the color was in fact named after orange the fruit.

Before oranges (pomme d’orenge in old French, or naranga in sanskrit) became popularized in Europe, the English word for the color orange used to be geoluhread, or “yellow-red”. According to the Oxford English Dictionary, it wasn’t until 1512 that the word orange was used by someone in his will to describe that ruddy shade between red and yellow. He supposedly spelled it “orenge.”

In related news: “orang utan” means “forest person” in Malay, and not giant fruit-colored monkey; baby worms should be called “squigglets”; and A Clockwork Geoluhread doesn’t sound nearly as cool.


This Noodle Shop Has a Michelin Star but Its Most Expensive Dish is Just $5.40

Tim Ho Wan

Michelin stars are awarded to the crème de la crème, top tier restaurants of the world. More often than not, this translates to expensive establishments. However, the cheapest Michelin Star restaurant is a dim sum joint named Tim Ho Wan.

Located in Hong Kong, Tim Ho Wan defies Michelin stereotypes. It’s a hole-in-the-wall experience that offers most dishes for $1.50 and under without sacrificing taste, from crispy pork buns to steamed rice noodle rolls. As for the restaurant’s most expensive dish, diners will have to shell out a cool $5.40 for noodles that (we can only assume) are superb.

Even though the joint has been much busier ever since their star was awarded, they don’t plan on racking up prices anytime soon. Sure the decor might be lacking, but that’s not what Tim Ho Wan is about. The restaurant’s focus on simply excellent dim sum speaks for itself.

H/T Reddit + Picthx Tim Ho Wan