One finds elastic liquids in the processing of plastics, processing of food, and in flowing biological fluids. They are in principle materials somewhere between viscous liquids and elastic solids. But their behaviour is not between that of a simple liquid or a simple solid. An example in the kitchen: water is ejected to the side walls of a bowl by a rotating whisk, while egg-whites climb the whisk. Further strange examples will be given. We seek an understanding of their behaviour.