Grayson West
One moment, you’re cooking dinner; the next, you’re deciphering a cryptic riddle about snow and milk. Some kitchen wisdom doesn’t come from cookbooks—it comes from folks who just know. Southern grandmothers have a way with words, and not all of them make sense. This article explores ten of those quirky phrases that defy measurements and logic.
“Until It Looks Like It Ought To”
Instructions don’t get vaguer than this. “It ought to” based on what? Vibes? A cake batter might look too runny, too thick, or just right, depending on who’s watching. Grandma’s done it so long that she just needs a glance and a gut feeling. And somehow, it is always correct.
“A Smidge And A Half”
Telling someone to add a “smidge and a half” of anything is as vague as it gets. You find yourself holding the salt, stuck between pinches. Is that more than a dash or less than a dab? Trust your instincts and hope Grandma’s satisfied with your guess.
“Gimme A Glug Or Two Of Oil”
If you’ve never heard someone pour oil and refer to the sound as a “glug,” you’re missing a key part of Southern culinary culture. A glug isn’t a specific measurement—it’s more of a feeling. Depending on the bottle, it could be just a teaspoon or half the bottle. It’s all up to you.
“Just A Touch Of This And That”
Oh, of course, “this and that” is a proper ingredient list, right? A touch of what—cayenne or molasses? And how much exactly is a “touch”? Whatever it is, Grandma made it taste like magic, and you’d better figure it out fast because she’s not about to repeat herself.
“Cook It ‘Til It Smells Right”
Olfactory cues can play a key role in cooking, but “smells right” isn’t always a universal guide. Perception varies depending on culture and experience. You’d ask, “How long should I cook it?” and she’d say, “You’ll know.” Spoiler: you wouldn’t. You really wouldn’t!
“Beat It Like You’re Mad At It”
Vigorously mixing—often called beating it “like you’re mad at it”—might seem a bit reckless, but some recipes actually thrive on that energy. Beating eggs or cake batter hard helps incorporate air and creates a smoother texture. Just be sure to pace yourself so you don’t go overboard.
“Let It Get Happy On The Stove”
It almost sounds poetic—and maybe it is. Slowly cooking onions, garlic, and butter on the stove, often called letting them “get happy,” blends the flavors without rushing or stressing. This slow fusion in a cast iron skillet leads to deliciously rich results.
“Cook It Low And Slow, Like Sunday Morning”
This one takes you back. The hush of a quiet Sunda sunlight stretching across the kitchen, and the hum of a pot barely bubbling. Low heat and love woven through every spoonful. It’s not just cooking, it’s storytelling through steam and spice.
“Let It Sit A Spell”
The power of pause. This isn’t just cooling—it’s transformation. When she said, “Let it sit a spell,” it meant giving the flavors and textures time to settle. That moment of waiting was filled with quiet patience since the essence of generations passed through every bite of cornbread and cobbler.
“Add Enough Milk ‘Til It Looks Like Melted Snow”
Melted snow? That’s the visual cue? You’re staring at the bowl, wondering, “Fresh snow, slushy snow, yellow snow?” This phrase seems designed to confuse and amuse, yet somehow, despite the mystery, the cornbread turned out perfectly.