By being happy we sow anonymous benefits upon the world.

~ Robert Louis Stevenson ~


February 14th, 2014 ~ Est. reading time: 1 min, 11 secs

Behold the Aussie snotblock.

Behold the Aussie snotblock.

Upfront I apologize. But it’s not my fault they are called “snotblocks“. Blame it all on being Australian.

There’s something about Aussies that makes them playful. And what better thing to play with than your food?

Forget Aunty Gladys’ demands to stop fooling around with the food on your plate. Australians can’t resist. That’s why a whole bunch of tucker has gained some rather unsavory names over the years, whether it deserves it or not.

Take for instance the Australian meat pie. It’s nice enough nosh that we gratefully adopted from our British forebears and made our own when nothing else was especially edible. Except the humble meat pie got renamed, becoming “a dog’s eye”, which you typically eat with ketchup (actually tomato sauce which is pretty similar). So, it’s a dog’s eye and sauce. Except that tomato sauce got nicknamed “dead horse”, didn’t it? That’s why when you happen to find yourself in Australia you ought to ask for “a dogs eye and dead ‘orse”. Simple.

What do you mean you’re confused? It’s easy.  Except that sometimes meat pies are affectionately known as “rats coffins” (though I can’t possibly imagine why…). Then there’s “little boys” for cocktail wieners, “spag bog” for spaghetti Bolognese, and “mystery bags” or “snags” for sausages.

Which brings me back to “snotblocks”. Actually, the proper terminology is vanilla slice and they happen to be quite tasty. But some people have very fertile minds and, well, you don’t need to be particularly imaginative to picture that the consistency of vanilla slice is like… oh never mind.

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