Am not trying to trivialise the matter, but Saucy Susie asked me a question the other day.Saucy Susie: Why is the current pandemic called Swine Flu and not Pig Flu?
Alex: Err... cos' it sounds better?
Saucy Susie: And, and last time for the Bird Flu, it was called Avian Flu, and not Chicken Flu?
Seriously, good points form Saucy Susie, since the culling is on pigs. So, why should it not be called pig flu? After all, we don't hear about the culling of boars, shoats, sows and hogs? Incidentally, if you need to know your pigs, look here. I really think it is just a matter of a general name, but still, a pig is a common enough name. Take "Avian" for example, which means "pertaining to or characteristics of birds". It is more generic in nature, although it happened to the ever innocent chickens (some may disagree as to the innocence if they have been to a farm and have been pecked by a mother hen). I guess it is to put it bluntly, less "in your face" with terms like pig flu or chicken flu. Also perhaps to give it that more exotic name, and to perhaps cater for eventualities if the mutating strands do go for other birds that flock together or pigs that hog together.
An article came out in one of the local dailies of the severity of such pandemic cases. Malaysia is also not immune, with the Nipah scare a few years back. Even with this, I don't know if I can ever go without tasting the succulent char-sius (bbq pork) and siu yuks (crispy roast belly pork). Of course, I would go for the "pun fei sau" (half lean meat half fat)! And not forgetting my perennial favourite, the sweet and sour pork!
Incidentally, the only thing missing in Malaysia is the wonderful tasting chilli oil used in HongKong when eating char siu. Haven't found any here which comes anywhere close to the likes of Hong Kong's chilli oil. One day, one day. Maybe there's no real marketability for it in Malaysia, especially with all the differing curries, nasi lemak and other culinary delights with this spice and that spice added to tingle the tender tastebuds.
Seriously, good points form Saucy Susie, since the culling is on pigs. So, why should it not be called pig flu? After all, we don't hear about the culling of boars, shoats, sows and hogs? Incidentally, if you need to know your pigs, look here. I really think it is just a matter of a general name, but still, a pig is a common enough name. Take "Avian" for example, which means "pertaining to or characteristics of birds". It is more generic in nature, although it happened to the ever innocent chickens (some may disagree as to the innocence if they have been to a farm and have been pecked by a mother hen). I guess it is to put it bluntly, less "in your face" with terms like pig flu or chicken flu. Also perhaps to give it that more exotic name, and to perhaps cater for eventualities if the mutating strands do go for other birds that flock together or pigs that hog together.
An article came out in one of the local dailies of the severity of such pandemic cases. Malaysia is also not immune, with the Nipah scare a few years back. Even with this, I don't know if I can ever go without tasting the succulent char-sius (bbq pork) and siu yuks (crispy roast belly pork). Of course, I would go for the "pun fei sau" (half lean meat half fat)! And not forgetting my perennial favourite, the sweet and sour pork!Incidentally, the only thing missing in Malaysia is the wonderful tasting chilli oil used in HongKong when eating char siu. Haven't found any here which comes anywhere close to the likes of Hong Kong's chilli oil. One day, one day. Maybe there's no real marketability for it in Malaysia, especially with all the differing curries, nasi lemak and other culinary delights with this spice and that spice added to tingle the tender tastebuds.
3 comments:
Eh.. I think Datin knows how to make the Hong Kong styled chilli oil leh. Let me check with him. :D
hehe...cute little piglet
Hi gina, SLURP!!!
Hey SL, yeah. But now after threats of being called Mexican Flu, and Mexico's reaction to the name, it has been renamed to H1N1!
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