Discussions about eggcorns and related topics
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Chris -- 2018-04-11
My introduction to French crullers came when my brother had the part of Sgt Duffy in the play “Sorry, Wrong Number”, and I helped him with his lines.
Young Man: Here’s your lunch, Sarge. They didn’t have no jelly doughnuts, so I give you French crullers. Okay, Sarge?
Sgt Duffy: French crullers. I got ulcers.
Sorry, Wrong Number
Hey, nice anagram. Crullers are those curly donuts, deep fried and glazed, made from a kind of eggy dough. They look like triple helices, though I haven’t thoroughly investigated the topology. It turns out that the metathetical curliness is not coincidental. Cruller is Am. Eng. for the Du. kruller, from krullen, “to curl.” The first two hits may therefore be from cornoscenti who know the etymology. Otherwise, they’re fair game for an eggcorn claim. The variant I like, though, is the French crawler. They are clearly in motion, deepfried and sugared mollusks captured in slowmo effort.
Bacon maple curler??!! SOLD.
http://www.yelp.com/biz/donut-factory-i … d?start=60
The French curler pastry was very bad and tasted like failed baking dough. Don’t try angel chocolate French curler.
https://foursquare.com/v/mister-donut/4 … 93ad5b2176
I come in for a donut and usually leave with 5. It’s been open forever and she’s always sweet, morning, noon, night. I love the French crawlers, which not everyone makes around
http://www.yelp.com/biz/happy-donuts-ex … ood-eureka here.
The French Crawler
http://www.yelp.com/biz_photos/maries-d … Gre7mRP9iw
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