Discussions about eggcorns and related topics
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Chris -- 2011-03-08
These days botulism, a disease which got its name from a Latin word for “sausage” (it’s earliest recognized vector was bad pork links), tends to be associated with canned food.
I wonder how many of those who use the word botulism think the word “bottle” is hiding in it?
A recipe for finding the hidden ingredient in botulism. Start with pure “botulism.” Then fold in an extra “t:”
: “Well you needn’t worry as long as you stay away from carrot juice…but it makes you think first it was e coli, now it’s bottulism..what’s next?”
: “Don’t know much about bottulism but I do know that’s tricky to diagnose. ”
Allow the mixture to ferment in the presence of an l/u transposition:
: “got home and the compost bin was the only thing for where it fitted, eating it and botlusim not being an option”
: “why would you take a chance with something like botlusim for a can of soup?”
Then bake well until the “u” evaporates:
: “Eating out is a choice between overpriced restaurants, or bottlism from a take-away.”
: “Taz stopped beside the pumps and shut the car off. He rubbed his stomach and frowned. ‘Is bottlism fatal? I don’t feel so good. Do I look like I’ve got it?’ ”
Ladle into bottles, underprocess, take out lots of liability insurance, and serve to guests.
Last edited by kem (2013-06-30 16:19:52)