Discussions about eggcorns and related topics
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Chris -- 2018-04-11
“1 cup kosher of unionized salt”—from instructions for cooking wild turkey
This is a sort of double whammy. I was naturally flummoxed for a minute by “unionized salt”-salt which is not only sticky, but sticking by the union? Then I figured it was “un-ionized” salt,but what’s that? Finallyvoila-uniodized salt!
Now that’s an eggcorn. . .
David
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I should add a comment to my own post: First of all, I thought it would be hard to Google up eggcornish instances of “unionized salt,” because there are so many occasions to refer legitimately to “un-ionized salt or salts. But it’s not – there are a great many examples where the writer plainly meant “uniodized.”
Secondly, the wild turkey recipe appears over and over again on Google, with the same mistake – mistakes, in fact, because the repetitions also say “of” for “or.” So the same recipe is being copied from site to site, without attribution, and also without anyone troubling to proofread it. There’s one way eggcorns can be propagated.
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