Originally published at: https://boingboing.net/2020/05/06/■■■■■.html
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Finally, the perfect OP.
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Amazing. Even the link is ■■■■■-urized.
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My wife is a baker/cake decorator. She hates that word. So, no, not even then.
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But I’m sure her cakes are not dry and crumbly. And if they aren’t, how do you compliment them? Damp? Soggy?
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Leads to a gnawing sense of the moıst, and a sudden recall of that underappreciated musical horrorshow “Dr Horrible’s Sing Along Blog” in which we learn that Neil Patrick Harris has an accomplice (?) named, yep, “Moıst” Simon Helberg
The song is cut short by his “evil moisture buddy” Møist, who brings up a letter from Bad Horse, the leader of the Evil League of Evil.
moıst (adj.)
late 14c., “slightly wet; well-irrigated, characterized by moistness,” from Old French moiste “damp, wet, soaked” (13c., Modern French moite), which is of uncertain origin. Perhaps from Vulgar Latin *muscidus “moldy,” also “wet,” from Latin mucidus “slimy, moldy, musty,” from mucus “slime” (see mucus).
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Hey there, Diane. Do not read “Going Postal” by Terry Pratchett. Do not say that you were not warned.
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Take a snippet of technical jargon from the bread makers:
“This dough/bread/batter/cake is so well hydrated!”
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“That’s great, hon!” Anything else gets me punched. I hate getting punched. She has trained me well!
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The bit is long but the absurdity of it is perfection. Personally don’t quite understand why some don’t like the word, especially when it comes to some baked goods it perfectly describes what’s so good about them. But other people disliking it is good fodder for jokes so can’t complain.
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Moist?
Cake, muffins, roasted turkey; I like them best that way.
Moist is a GOOD thing.
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That’s unfortunate, but on the bright side you get delicious, moi… uh, perfectly-baked cake.
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Maybe it’s because I’m not a native English-speaker, but I don’t get the aversion to the word.
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Saw your avatar and “replying”, and I just knew.
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