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I'm so over...

... food terms that seem to pop up EVERYWHERE!?! I understand concept of sous vide, but WHO actually has the $$, space and time for it? Is it THAT wonderful? "Flavor profiles" & "pairings" bug me a bit, too. Unless you're having a pregnancy craving, if ya think things like peanut butter & sardines or sushi & chocolate make a good combination... ??? The word "deconstructed" means ya couldn't figure how to make all the "components" (there's another one) work together, imo!?!

What cooking terms/phrases would you like to see just go away?

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      1. re: mike0989

        Can you explain how GMO is meaningless? I ask sincerely.

          1. re: globocity

            GMO is not at all meaningless, but I've seen it used indiscriminately by people who believe that all non-organic foods are GMO. Most commodity crops in the U.S. are GMO*, but unprocessed foods have not been modified. Anyone remember the Flavr Saver tomato?

            *Many byproducts, like HFCS from modified corn, have no DNA so are identical to their non-GMO brothers.

            1. re: globocity

              It has been over used to the point where it's just about meaningless. I've seen too many people bandy the word about without really understanding what they are talking about.

              1. re: mike0989

                There will always be ignorance somewhere about any topic.

                1. re: mike0989

                  So the derivatives are meaningless. But Genetically Modified Organism still has a concrete definition.

            2. re: Doctormhl1

              No, it isn't. There are rules of organic agriculture.

              1. re: lagatta

                I'd thought that also so glad you 'spoke' up.

            3. Immersion circulators can now be had for $199 and don't take up much room, making cooking sous vide much less expensive than in the past. Cooking this way certainly isn't time-consuming; you simply pop the food in and walk away.

              2 Replies
              1. re: pikawicca

                MAYBE half again as an immersion blender.

                1. re: pikawicca

                  I've seen the slow cooker conversion kits - which a co-worker swears by - for >$99. It's neither pricey nor space consuming... I do not have one nor have I tried his cooking...

                  1. re: emglow101

                    Are you kidding?
                    That term is MONEY!

                    1. Flavor Notes, what..... are you an instrument tooting your horn. Texture, good to know your mouth palate is still functioning, Acidic Hit, Argh!

                        1. "Gluten-free." I know there are people who legitimately have gluten sensitivities, but it seems like it's become something that's become way overemphasized and people feel like they need to avoid it just because it exists. Whenever I see something tagged "gluten-free," I think of this exchange between Seth Rogen and Jay Baruchel in the movie "This Is The End":

                          Seth: Look man, if you stopped eating gluten, you’d feel way f***ing better all day. Whenever you feel sh*tty, that’s cause of gluten.
                          Jay: That’s not true, who the f*** told you not to eat gluten?
                          Seth: It is! It’s just true.
                          Jay:You don’t even know what gluten is. You have no idea.
                          Seth: I do know what f***ing gluten is. Gluten is a vague term. It’s something that’s used to categorize things that are bad. You know, calories, that’s a gluten. Fat, that’s a gluten.
                          Jay: Somebody just told you, you probably shouldn’t eat gluten and you’re like “oh I guess I shouldn’t eat gluten.”
                          Seth: Gluten means bad sh** man, and I’m not eating it.

                          20 Replies
                          1. re: gmm

                            I suspect that faddism is behind many if not most of the conversions to gluten-free diets. I don't object to the term per se, but my jaw clenches when I hear a person say, "I am gluten-free". It's the *am* part. You EAT gluten-free foods. Were I a member of that particular flock, I'd say that I am gluten-intolerant, or that I eat a gluten-free diet, or that I have celiac disease (if I've been diagnosed). People don't say, "I am fat-free", "I am lactose-free", or "I am low-sodium", To me, if you say, "I am gluten-free", you are really saying, "I am a superior, sensitive, special snowflake". To which *I* say, "You are a douche".

                            1. re: greygarious

                              I am with you on the gluten-free non-sense.

                              I was behind two women at Panera Bread that questioned the clerk endlessly about a certain menu item.

                              The manager brought out a huge binder and they all reviewed the ingredients together. The manager said "I cannot guaranty you it is gluten-free"

                              The woman then ordered a sandwich on bread.

                              I feel like I was in a Saturday Night Live episode.

                              1. re: cleobeach

                                A place like Panera should not even try to "guarantee" that anything on their menu is gluten free. There is so much bread and flour in those stores that cross contamination is all but inevitable.

                              2. re: greygarious

                                I am lactose lactose intolerant. I have zero patience with dairy products.

                                1. re: John E.

                                  I am olives irritated. Their very presence on the planet annoys me.

                                  1. re: sandylc

                                    More for me. One of nature's little miracles.

                                    1. re: ferret

                                      Please try to eat them all so they'll go away. ;-)

                                    2. re: sandylc

                                      I am sweet pickle intolerant.....I just can't stand the little bastards.

                                      1. re: sandylc

                                        I am dill intolerant. The taste grosses me out except in dill pickles (cucumbers only).
                                        Whenever I go to a restaurant I make sure to ask the maitre'd AND the server if there will be dill in the kitchen, because, you know, somebody might get sloppy
                                        ;-)

                                    3. re: greygarious

                                      I'm going to get a t-shirt that says "gluten-free." Though I might be tempting fate if I get stranded somewhere with celiac cannibals. :)

                                      1. re: gmm

                                        The other day I saw a T-shirt that read "Gluteus Free" and the person wearing it had an enormous ass. I wonder if it was an attempt at being "ironic."

                                      2. re: greygarious

                                        It's big time annoying hearing people say they are "gluten free"....grrrrrrrrr.

                                        I was in a Whole Foods type store (in Montreal) recently and they had samples of gluten free "bread", the guy manning the station said, "do you want to try some, do you like gluten free breads" I told him, "I love gluten" but tried this nonsense he was passing off as bread anyway and almost spit it up as it tasted like saw dust.

                                        1. re: JerkPork

                                          I'm glad you said "type", as there is no Whole Foods shop in Montréal.

                                          As usual, the problem is misuse. I do know a few people who have coeliac or are otherwise (medically diagnosed) gluten intolerant or sensitive. They are NOT happy about having to refrain from good bread.

                                          But at the same time, I'm glad there are GF foods available for them.

                                        2. re: greygarious

                                          This is so spot on greygarious! I shared this with my dear SIL, who (I believe) legitimately has a gluten intolerance. But is one on those annoying people who announces to the server that she *is* gluten-free. She also has an intolerance to bell peppers. Agreed that she will now ask if a certain menu item contains gluten, the same way she would ask about bell peppers. It was either that or announce she is gluten and bell-pepper free.

                                        3. re: gmm

                                          I saw butter labeled as gluten free in my local grocery store.

                                          1. re: jpc8015

                                            I had some shampoo that was labeled gluten-free.

                                            1. re: gmm

                                              I used to buy jelly beans to leave out for my employees (because I don't like them and so wouldn't eat them all myself). I liked to point out that they were marketed as a "fat free food."

                                              1. re: gmm

                                                People I know who are allergic to soy react to soy candles burning.

                                                I was mentioning to someone that I can no longer eat my favorite frozen pizza (and a few other things) due to the high sodium. (Well, I can eat it ... I'm just so miserable it's not worth it.)

                                                She proceeded to instruct me that it wasn't the sodium, it was the gluten. Umm, no ... I can make pizza, I can eat real pizza, it's not the crust, it's the horrible processed mess on top that's the problem.

                                                1. re: foiegras

                                                  someone tried to tell my mom she was allergic to MSG she tried to explain it wasnt the MSG which occurs naturally in food..but it was the preservatives and anticacking agents they use to make it shelf stable she didnt have a problem with MSG she had a problem with ACCENT--they never understood... just like people not understanding the difference between artificial sweeteners and alternative sweetener

                                          2. "Angus Beef".
                                            I challenge anyone to correctly identify angus beef in a blindfold taste test.
                                            As to whether Angus beef has health advantages over non-Angus beef: your guess is as good as mine.

                                            42 Replies
                                            1. re: Doctormhl1

                                              Angus are a specific breed of beef cattle, but I agree that touting it as something special has gone overboard. I wonder how many restaurants have Angus on their menue without serving any actual angus beef.

                                              1. re: John E.

                                                The definition is pretty loose. The following is from wiki

                                                The American Angus Association set up the "Certified Angus Beef" brand in 1978. The goal of this brand was to promote the idea that Angus beef was of higher quality than beef from other breeds of cattle. Cattle are eligible for "Certified Angus Beef" evaluation if they are at least 51% black and exhibit Angus influence, which include black Simmental cattle and crossbreds. However, they must meet all 10 of the following criteria, which were refined in January 2007 to further enhance product consistency, to be labeled "Certified Angus Beef" by USDA Graders:[22]

                                                Modest or higher degree of marbling
                                                Medium or fine marbling texture
                                                "A" maturity
                                                10 to 16 square-inch ribeye area
                                                Less than 1,000-pound hot carcass weight
                                                Less than 1-inch fat thickness
                                                Moderately thick or thicker muscling
                                                No hump on the neck exceeding 5 cm (2")
                                                Practically free of capillary rupture
                                                No dark cutting characteristics
                                                Usually black or red in color

                                                1. re: mike0989

                                                  In the late sixties/early seventies, "black angus" was frequently bragged about on menus.

                                                  1. re: sandylc

                                                    They still market it at the stores and charge a premium for it. The only label I look for is USDA Choice or USDA Prime. Anything is is all hype.

                                                    1. re: mike0989

                                                      I agree; with one addition: I look for the ABSENCE of these grade indications. If you don't see a grade, chances are it's Select. Stores around me frequently sell Select grade whole beef tenderloin for a price that must look appealing to some people.

                                                      1. re: mike0989

                                                        I don't really look at grades, but they aren't the worst indicator.

                                                        1. re: EatFoodGetMoney

                                                          They have a lot more meaning than something like "Ranchers Reserve"

                                                          1. re: mike0989

                                                            "Rancher's Reserve" it for their dogs.

                                                            1. re: mike0989

                                                              Yeah, haha, those terms are on par with "farm fresh"

                                                              1. re: EatFoodGetMoney

                                                                I like "factory stale".

                                                                At least it's more truthful!

                                                      2. re: mike0989

                                                        Stewart Anderson had a ranch (I saw it myself!) and a whole chain of restaurants dedicated to the concept that Black Angus was better.

                                                        Mom loved that place. Turns out it wasn't the beef cuts, it was the damned Texas Toast. The very same crap that's sold in every freezer case in the land. Really, Mom?

                                                    2. re: Doctormhl1

                                                      If I'm not mistaken isn't the majority of cattle raised in the US/Canada Angus?

                                                      1. re: Doctormhl1

                                                        The nearest supermarket to my house is a Safeway, unfortunately, and I buy the Angus beef, instead of the tasteless "Ranchers' Reserve." At least I know that Angus is USDA grade Choice. And you can bet I can tell the difference in a blind taste test.

                                                        1. re: bitchincook

                                                          Angus is a breed -- it can be any grade. CERTIFIED Angus is choice. Most Ranchers Reserve is also Angus and all of it is choice, similar to CA. I'm not sure what you are claiming you can tell in a blind test, but it's interesting that above someone stated that no one can tell Angus from other breeds. Whom shall I believe? There is a very serious steak restaurant in DC the owner of which states strongly he uses Herford because it is better than Angus.

                                                          1. re: johnb

                                                            I thought Rancher's Reserve was Select?

                                                            1. re: monavano

                                                              What difference does it make? How is Choice different from Select?

                                                              1. re: paulj

                                                                Choice is not as lean as select and has more marbling. And prime is better than both.

                                                              2. re: monavano

                                                                Here's some interesting reading from around the time RR was introduced:
                                                                .
                                                                http://beefmagazine.com/mag/beef_love...

                                                                1. re: Kris in Beijing

                                                                  Interesting read, Kris. I never did try RR when we lived in California. Too bad for me, it would seem, We were spoiled by Prime beef at Costco. Sadly, in Florida we have neither. No Safeway means no RR, and Costco only carries a few Prime cuts. Weep for me.

                                                                  1. re: DuffyH

                                                                    RR is nothing to pine after, despite that article (interesting and thanks for linking) crowing about how scientifically-proven tender it is.
                                                                    Generally speaking, it is neither tender, nor juicy.
                                                                    It would be my last choice if I wanted a steak-just about any cut of steak.
                                                                    Costco's Choice and Prime are very good and that's where we get our beef, outside of local beef at the farmers market.

                                                                    1. re: monavano

                                                                      Costco choice is good, yes. As I said, their Prime is vey good, but not an option here. Moreover, Costco is over 30 minutes from home. Local supermarkets? Nah. We buy mostly from Sam's Club, whose choice is about as good as Costco's.

                                                                      But to get back to the science, the objective proof that it is uniformly tender, that is meaningless to you? Of course, if you're measuring it against Prime beef and locally-raised pampered beef, it's going to lose every time. But is that fair?

                                                                      1. re: DuffyH

                                                                        Ah, what a lightweight you are! :) We used to drive an hour one way for Costco and other shopping.

                                                                        1. re: c oliver

                                                                          Yeah, well, when we first moved here, we drove an hour to the commissary at MacDill AFB, but that had to stop as gas prices have risen. Both of our cars run on premium fuel, so it's not hard to do the math. ;-p

                                                                          1. re: DuffyH

                                                                            Yeah, I'm lucky. My 15 y.o. Honda CRV still gets up to 25mpg and runs on regular. We have one home at Lake Tahoe and while it's got a few of chain groceries, that's it. So really for Costco, WF, TJs, etc. it was Reno or nothing. We'd make a day of it with lunch.

                                                                            1. re: c oliver

                                                                              The kid's 13-YO Civic can still get upper 30s on the highway. When I had a hybrid, he beat my mileage.

                                                                              1. re: c oliver

                                                                                <My 15 y.o. Honda CRV still gets up to 25mpg and runs on regular.>

                                                                                Yeah? Well, my 4yr old BMW gets up to 25mpg (my lifetime average is 22.1). And she cranks out 300hp for me while doing it. Ain't she sweet? But she's a picky bitch and likes to drink the good stuff, no question.

                                                                                We drive about 45min to the lone TJ and WF in Tampa. How is that in an area of about 4 million people we have one of each? And TJ just opened last year. Is it any wonder we get no food cred? I've had cotija cheese on my shopping list for over a year. :-(

                                                                                1. re: DuffyH

                                                                                  So you don't have a Latino market?

                                                                                  1. re: c oliver

                                                                                    We have Cuban markets. You'd think they'd carry the usual Latino suspects, but not so much.

                                                                                  2. re: DuffyH

                                                                                    My condolences on all accounts, except for the BMW, because I am BMW intolerant.

                                                                            2. re: DuffyH

                                                                              The proof is in the pudding, or the beef ;-)
                                                                              So, yes, ultimately, it is meaningless to me because it's consistently been a mediocre product.
                                                                              It would do in a pinch, sure, but the science doesn't impress me.
                                                                              It sounds good on paper...plates, that is!

                                                                                1. re: EatFoodGetMoney

                                                                                  That said, I DO have a full set of RR steak knives!

                                                                        2. re: Kris in Beijing

                                                                          Wow, thanks for sharing that article. I remember when RR first came out. Back then I was flying into Phoenix every three weeks, and started noticing some of the beef in the Safeways there being packaged in black styrofoam trays instead of white, and asked what the difference was out of idle curiosity. I was told that it was a new line of tender beef they were testing in the Phoenix area, and IIRC about a year later we got the black trays with RR branding here in Oregon.

                                                                          I never realized how much research and testing went into selecting the beef that would end up as RR, or how beef satisfaction drives as much business into a store as it does—though it's one of those things I should have realized, for as soon as we got RR here, I pretty much began shopping at Safeway as my main store, with WinCo as a back-up for their bulk bins and loss-leaders on staple items (I recently bought a tablespoon or so of rosemary from the bulk jar at WinCo, and it came out to 3¢! The bag was so light, the cashier had to thwap the scale to get it to weigh).

                                                                          For a regular supermarket grade of beef, RR was really tough to beat. It was also interesting to read that the beef was a combination of "High Select and Low Choice" grades.

                                                                          I'll have to stop by Safeway to pick up some top sirloin cap steaks to compare how the new beef simply marked USDA Choice compares, and also pick up something from Albertsons to see if it's any better than their discontinued Blue Ribbon brand (which to me had no beefy taste at all in comparison to RR).

                                                                          It would be sad and a waste if Safeway discontinues the selection and testing process they were doing on RR, and simply goes to a system of anything graded Choice is good enough. As the article stated, Choice isn't necessarily a guarantee that a cut of beef will be more tender than one graded Select.

                                                                          1. re: Kris in Beijing

                                                                            USDA video on Beef Grading
                                                                            https://www.youtube.com/watch?v=tEHwm...

                                                                            http://www.ams.usda.gov/AMSv1.0/getfi...
                                                                            Official USDA directions on how to grade beef. Looks like the main test is to cut a ribeye cross section (exact directions on where to cut), and assess the marbling. page 9 has a chart relating degree of marbling, maturity, and grade. Prime only comes from the least mature animals with the highest degree of marbling. The old the animal, the lower the grade.

                                                                            I understand that much of the flavor is in the fat, and hence more marbling (fat) means more flavor. I can also see how that relates to tenderness.

                                                                            But we also talk about how meat from more mature animals has more flavor. And more heavily used muscles being more flavorful. Flavor in a steak must be a very different thing from flavor in a beef braise or stew.

                                                                              1. re: paulj

                                                                                Right, I understand grading, what I wasn't aware of was the technology Safeway was putting to use to judge tenderness.

                                                                    2. re: Doctormhl1

                                                                      I bet if I put a label that claims white feather on chicken, people will automatically assume it is better than average chicken. Maybe if I add late hatch and uranium free I can charge five times as much. White feather, late hatch, uranium free premium chicken, aspartame free certified diet.

                                                                      1. re: mimolette

                                                                        These chickens have not been treated with thalidomide.

                                                                        1. re: ferret

                                                                          What is granola?
                                                                          What's the difference between granola and muesli?
                                                                          Maybe you can ferret out the difference.

                                                                          1. re: Doctormhl1

                                                                            Granola is cooked.
                                                                            Muesli is raw.

                                                                            Granola is an America term; it was a proprietary name registered by W.K. Kellogg in 1886.

                                                                            Muesli is "fur'en" and a Swiss word.

                                                                            1. re: Doctormhl1

                                                                              Granola has been around forever and has become pretty well entrenched. Set your way-back machine to the 1970's if you have a beef with granola.

                                                                              1. re: ferret

                                                                                I think ( maybe?) OP meant granola as in hippie/hipster and all the things that go along with that

                                                                                1. re: Siegal

                                                                                  Modified from UrbanDictionary:

                                                                                  An adjective used to describe people who are environmentally aware (flower child, tree-hugger),
                                                                                  open-minded, left-winged,
                                                                                  socially aware and active, queer or queer-positive,
                                                                                  anti-oppressive/discriminatory (racial, sexual, gender, class, age, etc.)
                                                                                  with an organic and natural emphasis on living,
                                                                                  who will usually refrain from consuming or using anything containing animals and animal by-products (for health and/or environmental reasons),
                                                                                  as well as limit consumption of what he or she does consume,

                                                                                  granola people are usually concerned about wasting resources.

                                                                                  Usually buy only fair-trade goods and refrain from buying from large corporations,

                                                                                  This definition is sometimes confused with hippy.

                                                                          1. re: Kris in Beijing

                                                                            At least you spelled it correctly. I see "artisinal" all the time, and don't buy it, in either sense of "buy".

                                                                            1. re: greygarious

                                                                              Think people shy away from the last 4 letters when spelt correctly?

                                                                              Here's one for the road:

                                                                               
                                                                          2. This reminds me of when g. Gordon Liddey was in prison and making up the menu. He was writing things like garden fresh peas but was told just write regular peas, that's good enough for them.

                                                                              1. "Craft Beer/Craft Brewed" doesn't _always_ make me cringe...it's only when it is implied that it is a bona-fide guarantee of quality beer that I'll wince just a little.

                                                                                I like the idea of locally made, small brewery product. Some of it is very good indeed...it can even be world class...but by the same token, an awful lot of it is really pretty dreadful amateur tasting stuff propped up by hype.

                                                                                1. Sous Vide is just a step above poached. Something you feed infants and the infirm. Learn how to cook on a stove or open flame, please.

                                                                                  10 Replies
                                                                                  1. re: genoO

                                                                                    Boil in pouch food was very popular back when.
                                                                                    I remember burning the crap out of my fingers trying the squeeze the food onto the plate.

                                                                                    1. re: genoO

                                                                                      Sous vide is radically different from poaching.

                                                                                          1. re: Hobbert

                                                                                            Hobbert, it's time for a joke-sensor tune-up. Poaching as in illegally hunting on someone else's land.

                                                                                            1. re: greygarious

                                                                                              Right. I was wondering if mimolette realized it was a cooking term...

                                                                                      1. re: genoO

                                                                                        Who learns to cook sous vide without already having at least decent skills with traditional techniques?

                                                                                        I mean, I know all about the mythical recent culinary school grad who learns all the tricks without having the basics down, hated by old-school professionals and the public at large. But the truth is that most people who bother learning sous vide were pretty serious cooks in the first place before they ever eyed up an immersion circulator.

                                                                                        1. re: cowboyardee

                                                                                          These folks will never understand. They like to not have a lot of tools in their toolkits. They also like to continually talk shit about things they know nothing about. Don't both with them man.

                                                                                          1. re: EatFoodGetMoney

                                                                                            Yep, the same folks who c all a hammer a pounder and pliers a squeezer.

                                                                                            1. re: JMF

                                                                                              Hah, have not heard that one before.

                                                                                      2. References to one's "palate". As in, "my palate is offended (or overwhelmed, or whatever)".

                                                                                        Worse when spelled "palette or pallet".

                                                                                        2 Replies
                                                                                          1. re: sandylc

                                                                                            Yes, like you can have a conversation with your palate..

                                                                                          2. scented. What does that mean? did you spray vanilla perfume on the food?

                                                                                            1. Infused is annoying. A raspberry and passion fruit infused vodka/cheesecake/salad dressing.

                                                                                                      1. re: MGZ

                                                                                                        I am so over the term over already.

                                                                                                      2. Presenting food in a bathroom sink bowl.

                                                                                                        17 Replies
                                                                                                          1. re: EM23

                                                                                                            EM...I am a plumber in real life. If you understand the concept and design of a modern toilet bowl, you learn that a toilet bowl is a collector of bacteria and other parasites.
                                                                                                            If one were to sit on those toilet bowls , eat a meal , and then perhaps, oops! let a fart go...it would be amplified because there is no water in the bowl!
                                                                                                            Disgusting!

                                                                                                            1. re: PHREDDY

                                                                                                              One hopes these aren't USED bowls. Eeeww!

                                                                                                              1. re: DuffyH

                                                                                                                It may be that I'm just in a crappy mood, no pun intended, but if somebody suggested going to a restaurant where the chairs are toilet bowls, I'd not only decline, but would probably think a lot less of them as a person in general from that point on.

                                                                                                                1. re: EWSflash

                                                                                                                  I agree and apparently others do as well, as they went out of business after just six months. http://www.lamag.com/lafood/digestblo...

                                                                                                                  1. re: EWSflash

                                                                                                                    There is a restaurant in beijing where you eat out of (fake) toilet bowls
                                                                                                                    https://www.youtube.com/watch?v=yoxW_...

                                                                                                                      1. re: EWSflash

                                                                                                                        <... if somebody suggested going to a restaurant where the chairs are toilet bowls, I'd not only decline, but would probably think a lot less of them as a person in general from that point on.>

                                                                                                                        I'm completely onboard with that sentiment. Way back in the 90's, while in Chicago for a wedding, several of the guests wanted to go to the well-known restaurant with intentionally rude and mocking waiters.

                                                                                                                        The Dude and I chose to pass, on the theory that we knew of several restaurants near our then-home in San Diego with horrible service and rude waiters. We certainly hadn't traveled all the way to Chicago to be abused by the waiters. We opted instead for our first Chicago pizza and are glad we did. Great pizza, brews and laughter. My antidote to rude waiters.

                                                                                                                        1. re: DuffyH

                                                                                                                          Duff,
                                                                                                                          I'm in SD, what resto's are the rude waiters/horrible service at?
                                                                                                                          Thanks!

                                                                                                                          1. re: Beach Chick

                                                                                                                            Hi, Beach Chick

                                                                                                                            Well, we're going back more than 20 years, so take this with a grain of salt. You must judge for yourself because things can change a lot with time.

                                                                                                                            Rocky's Balboa (on Balboa, near Costco)- Fusilli Pietro was to die for, but service was awful

                                                                                                                            Roberto's (Mission Beach location, near Belmont Park) - But this is walk-up only. Still, they had no patience for patrons who didn't fire off their order as soon as they hit the window. Best rolled tacos in town, though.

                                                                                                                            Zolezzi's - I think they're gone now, were downtown (Fig st.?)

                                                                                                                            Rain-something (Del Mar/Enicinitas area) Upscale and pricey, good seafood, but staff may have been recruited from Friday's.

                                                                                                                            Those are the ones that stand out for me. But they're likely great by now, if they're still there. Oh! Add the Mex place inside the pueblo at Old Town that is so popular with tourists. Worst service at a place not called Friday's. Food is meh. I'm sure it's still there and doing a bang-up biz, getting great Yelp reviews from tourists.

                                                                                                                            1. re: DuffyH

                                                                                                                              Aloha Duffy!
                                                                                                                              If you're talking about Rocky's in PB, which is close to Balboa, it's a pub but makes the best burgers but of all the years I've been going, they are the biggest pricks known to man.

                                                                                                                              ; )

                                                                                                                              1. re: Beach Chick

                                                                                                                                Hi Beach Chick,

                                                                                                                                Is there a boxing ring in the middle of the floor? It was called Rocky's Balboa. With the play on words obvious. It was mostly Italian, IIRC.

                                                                                                                                Definitely in PB, very near the Nissan dealership, Balboa and I-5.

                                                                                                                                1. re: DuffyH

                                                                                                                                  Native La Jollan and I'm trying to figure out where your talking about..years ago, there was a 3 story building near the In and Out, contiguous to the freeway..
                                                                                                                                  If memory serves me, might have been a chick wrestling or something like that?
                                                                                                                                  Yes, they thought they were all that, if that's the place.

                                                                                                                                  Where are you in FL?
                                                                                                                                  I'm craving a Grouper sandwich from Jazzy's in Cocoa Beach..want to go to Siesta Key and get one of those Spanish cottages too..
                                                                                                                                  ; )

                                                                                                                                  1. re: Beach Chick

                                                                                                                                    The building was square, and tall. Might have been 3 stories, but not right next to the fwy. It was within a block or two of the Garnet intersection, possibly on Garnet or one of the nearby intersections.

                                                                                                                                    The boxing ring wasn't used for boxing matches, but to further the whole play on words with Rocky and Balboa. Might have had tables in it, can't recall.

                                                                                                                                    I'm a few miles north of Tampa, on the Gulf coast. Yes, we love our fresh grouper. Our boat is in Tarpon Springs, and we're nuts for Rusty Bellies' grouper kebabs.

                                                                                                                2. re: monavano

                                                                                                                  Or on a giant, worrying white plate with polka dots and swirls of sauces and purees. (Excuse me, I meant fondues.)

                                                                                                                3. The term "Fondue" as a term for sauce. If I order something described as having "fondue" I expect a bowl of some pourable substance with chunks of some solid food next to it for the purpose of dunking.

                                                                                                                  3 Replies
                                                                                                                  1. re: thinks too much

                                                                                                                    "Fonduta" is a sauce, so perhaps you're confusing the two?

                                                                                                                    1. re: ferret

                                                                                                                      If you google images the phrase (in quotes)
                                                                                                                      "With a fondue of"
                                                                                                                      You will get pictures like the one I'm attaching.
                                                                                                                      .
                                                                                                                      I used to get excited when I saw the word fondue…

                                                                                                                       
                                                                                                                      1. re: Kris in Beijing

                                                                                                                        Yes. THis is exactly what I am talking about Kris. I went for brunch and ordered a special with some poached eggs, potatoes and "a tomato-cheddar fondue." They just didn't want to sound declasse and say "sauce." I had been looking forward to dipping potatoes into a small bowl cheese fondue.

                                                                                                                        I have seen it on other menus too. Sometimes they should call a sauce a sauce.

                                                                                                                  2. I am so freaking sick of hearing about Kale and Quinoa.

                                                                                                                    The Molecular Gastronomy crap is played out too. It's just brittle freeze dried crap.

                                                                                                                    "Foams" - I'm sorry, but that looks like vomit. I'm not eating something that looks like a rabid dog coughed up.

                                                                                                                    Organ meats and other gross crap - if you want to go munch on some cow balls or donkey dick, suck on some chicken claws or snack on eyeballs - be my guest, but that crap is not going anywhere near my mouth.

                                                                                                                    31 Replies
                                                                                                                    1. re: Atomic76

                                                                                                                      +1 on the foam, especially. It looks like spittle.

                                                                                                                      1. re: C70

                                                                                                                        Just had an inspiration for rainbow foam: expectorate a package of Skittles and voila! Skittle Spittle....

                                                                                                                        1. re: greygarious

                                                                                                                          I believe the proper term is deconstructed Skittles ...

                                                                                                                          1. re: greygarious

                                                                                                                            This thread is hilarious - I don't know whether I want to vomit or laugh. Or both.

                                                                                                                            By the way I saw something just recently that reminded me of Skittle Spittle. I think it came from a bad coon that barfed on my sidewalk.

                                                                                                                        2. re: Atomic76

                                                                                                                          That was good for a belly laugh!
                                                                                                                          Thanks.

                                                                                                                          1. re: Atomic76

                                                                                                                            MG is just a tool in your toolkit. It has absolutely nothing to do with "freeze dried brittle crap".

                                                                                                                            Foams should not look like vomit, otherwise they are being done wrong

                                                                                                                            Organ meat is delicious

                                                                                                                            ....How's this post mods? Ok now?

                                                                                                                            1. re: EatFoodGetMoney

                                                                                                                              Two of the very best meals I've had (so far) had MG and organs in them. If someone has never tried a whole bunch of organs, I don't understand how they can be "over" them. I've never had bull testicles but have cooked and loved calf ones. Mmm.

                                                                                                                                1. re: cgarner

                                                                                                                                  Ditto. I make menudo occasionally but we have a place nearby that has the best ever.

                                                                                                                                2. re: c oliver

                                                                                                                                  I would even guess that the vast majority of cultures used to eating tongue, liver, cracklins and other delicious things might be 'over' menus bragging about "100% white meat chicken" or "Extra lean pork." I'm off to make some duck liver pate now. :)
                                                                                                                                  JeremyEG
                                                                                                                                  HomeCookLocavore.com

                                                                                                                                  1. re: JeremyEG

                                                                                                                                    Over short ribs being "in" and thus overpriced when they use to be a cheap cut

                                                                                                                                    1. re: girloftheworld

                                                                                                                                      Been like that for quite a while. Hard to remember when they were cheap

                                                                                                                                      1. re: scubadoo97

                                                                                                                                        It's been a long, long, long time for us. We try to buy them when they're 30% off.

                                                                                                                              1. re: Atomic76

                                                                                                                                I was making kale for breakfast (sautéed in bacon fat is about the only way I really like the stuff) and thinking about how, try as I might, it rarely goes above "meh" on the delicious meter for me.

                                                                                                                                1. re: tcamp

                                                                                                                                  Kale chips are pretty good. We sneak kale into smoothies daily - not because it's the trendy green, but because it's the green that seems less conspicuous in our morning beverage. Spinach isn't bad in them, but it spoils faster. Parsley is too strong-tasting. Etc.

                                                                                                                                  1. re: sandylc

                                                                                                                                    Buy those frozen spinach balls- perfect smoothie size.

                                                                                                                                    1. re: C70

                                                                                                                                      I had no idea spinach had balls. Learn something new every day here on Chowhound.

                                                                                                                                      1. re: C70

                                                                                                                                        Please use the correct term, spinach awful... I mean offal. Spinach has no balls.

                                                                                                                                    2. re: tcamp

                                                                                                                                      I had to laugh at the kale in bacon fat.

                                                                                                                                      I am over kale. I get it in my csa basket by the armful. The outside critters won't even eat it anymore.

                                                                                                                                      1. re: cleobeach

                                                                                                                                        This week I picked up my CSA share and the farmer told me that, regretfully, there was no kale, too hot.

                                                                                                                                        YAY!

                                                                                                                                        1. re: tcamp

                                                                                                                                          My kale bundle this week was wedding bouquet sized versus the typical funeral spray size so the PA heat must have knocked it down as well!

                                                                                                                                      2. re: tcamp

                                                                                                                                        We have a fave kale salad recipe that has a poached egg on top. For breakfast you might try that. I'm now going to :)

                                                                                                                                        1. re: c oliver

                                                                                                                                          Oh, I keep trying. Need those low carb leafy greens.

                                                                                                                                      3. re: Atomic76

                                                                                                                                        Mmmm organ meats !!
                                                                                                                                        No pate? Chopped Liver? Tongue sandwiches? Liver and onions? Giblet gravy? Sweetbreads? Jerusalem mixed grill?

                                                                                                                                        You're missing out!

                                                                                                                                          1. re: tcamp

                                                                                                                                            I have never been brave enough to order the taco de lengua at any of the taquerias here in Salem. I need to be brave. I just know I am missing out on something.

                                                                                                                                            1. re: jpc8015

                                                                                                                                              You'd never know it is not "regular" muscle meat.

                                                                                                                                              1. re: jpc8015

                                                                                                                                                I had tongue once in college at a place that didn't make it very well, I was less than impressed. Tried it again about 2 years ago and have been in love ever since. You really cannot distinguish it from most braises, other than the fact that it tastes better and more rich. I prefer it in tacos instead of burritos.

                                                                                                                                            2. re: Siegal

                                                                                                                                              Yeah, I'm pretty sure I have a Second Amendment right to organ meats. Even if not, that whole "pry from my cold, dead fingers" thing still applies.

                                                                                                                                            3. re: Atomic76

                                                                                                                                              kale and quinoa are simply two nutritious foodstuffs. They aren't responsible for the fads.

                                                                                                                                              Oh, your muscle meat is somehow less gross?

                                                                                                                                            4. "Paleo" - some really romanticized notions of the pre-historic human diet there - from a time when humans often as not were a bit lower on the food chain and part of other creatures regular meal plans.

                                                                                                                                              The broad and overwhelming use of the terms "sensitivity" and "intolerance" in place of "preference" and "dislike"

                                                                                                                                              "superfood" pretty much any nutritious ingredient can be written up to be a "superfood" - OMG it has vitamins & fiber! wow.

                                                                                                                                              9 Replies
                                                                                                                                              1. re: JTPhilly

                                                                                                                                                "Paleo"...I find it odd that people want to adopt a diet from times when humans had a life expectancy of about 30 years.

                                                                                                                                                1. re: jpc8015

                                                                                                                                                  I think the next big thing should be The Vaccination Diet.

                                                                                                                                                  1. re: jpc8015

                                                                                                                                                    jpc, you took the words right out of my mouth!

                                                                                                                                                    http://www.huffingtonpost.com/john-bl...

                                                                                                                                                    Love this from Huff Post

                                                                                                                                                    1. re: joycebre

                                                                                                                                                      yeah but those pre-historic bugs were big!

                                                                                                                                                      http://qvcproject.blogspot.com/2012/0...

                                                                                                                                                      rotisserie dragonfly anybody?

                                                                                                                                                    2. re: JTPhilly

                                                                                                                                                      I have a terrible intolerance for cow's milk (severe, life-threatening allergy when I was a small child).

                                                                                                                                                      I LOVE cheese. It does not necessarily mean dislike. Fortunately I can digest goat's and ewe's milk cheeses and even a bit of cow's milk chese if I take Lactaid.

                                                                                                                                                      I can't really drink milk from any mammal.

                                                                                                                                                      1. re: lagatta

                                                                                                                                                        Being an adult, you probably won't have to. Or am I interpreting your post incorrectly?

                                                                                                                                                      2. re: JTPhilly

                                                                                                                                                        Yes, and it has more vitamin c than an orange. Wow I will never have to eat so many oranges again, ever!!!!!

                                                                                                                                                      3. Paleo!!!

                                                                                                                                                        disagree on the sous vide though.

                                                                                                                                                        1. Stop with the caramelizing of onions, carrots, steaks. What was ever wrong with cook until light brown, golden, charred or burnt? How dark is caramelized?

                                                                                                                                                          24 Replies
                                                                                                                                                            1. re: kpaxonite

                                                                                                                                                              how so? you can caramelize without change in color?

                                                                                                                                                              1. re: Bkeats

                                                                                                                                                                Charring and burning are exactly that. You can achieve "light brown" and "golden" without caramelizing. Caramelizing is a slow, deliberate process. I can brown onions fairly quickly if that's my desired goal, but they won't be caramelized. They're two distinct methodologies.

                                                                                                                                                                1. re: ferret

                                                                                                                                                                  My point is that everywhere you look, the term caramelize shows up whether is in reference to fruit, veg or meat. Hence over use of the phrase. You are reinforcing my point.

                                                                                                                                                                  1. re: Bkeats

                                                                                                                                                                    Your point appeared to be the use of "caramelize" versus just a reference to change in color. Though related, they remain two different things.

                                                                                                                                                                    1. re: ferret

                                                                                                                                                                      You're missing my point. My "over" it is that in multiple mediums, cooks and recipe writers, et. al. tell you to caramelize the onions, fruit, steak, lamb, whatever. I am making an observation about a term that has stretched far beyond its usefulness and rises to a certain level of ridiculousness. I suspect that most people who use the phrase have no idea about the chemistry of caramelization versus maillard reaction.

                                                                                                                                                                      1. re: Bkeats

                                                                                                                                                                        I don't think I've ever seen the term used when talking about cooking meat.

                                                                                                                                                                        1. re: c oliver

                                                                                                                                                                          Happens all the time. One serial offender I've noticed is Lydia. Love her restaurants. Hate the way she talks.

                                                                                                                                                                        2. re: Bkeats

                                                                                                                                                                          I understand what you are saying and hear you..
                                                                                                                                                                          something is served with "caramelized onions" yet it comes and it is just brown onions....

                                                                                                                                                                          1. re: Bkeats

                                                                                                                                                                            Should we use 'maillardize'? Or 'nonenzymatically browned'?

                                                                                                                                                                            When you get into the details, there are hundreds of Maillard reactions. And caramelization of even pure sucrose is not a simple one.

                                                                                                                                                                            http://en.wikipedia.org/wiki/Non-enzy...
                                                                                                                                                                            http://en.wikipedia.org/wiki/Carameli...
                                                                                                                                                                            "Note that the preparation of many "caramelized" foods also involves the Maillard reaction; particularly recipes involving protein and/or amino acid -rich ingredients."

                                                                                                                                                                            Here's an egullet debate about caaramelizing v browning. They bring up some interesting points, but don't really settle anything.
                                                                                                                                                                            http://forums.egullet.org/topic/14057...

                                                                                                                                                                            1. re: paulj

                                                                                                                                                                              Exactly why the cook over low/medium/high heat until light/golden/dark brown/molten is so much more helpful than an instruction to "caramelize" or cook until "caramelized" when the accompanying picture just shows some fried onions.

                                                                                                                                                                              Tell me to sear a chop over medium high until its mahogany brown and I know what to look for. A what point is the chop caramelized?

                                                                                                                                                                              Way too many menus describing things as caramelized when all I get is some fried onions on my burger.

                                                                                                                                                                              I'm not dismissing the notion of caramelization, just the overuse of the term.

                                                                                                                                                                              1. re: Bkeats

                                                                                                                                                                                Most of the complaints in this thread have to do with menus and other restaurant offerings. But you seem to be bothered more by vague directions in recipes. I haven't noticed a trend toward using 'caramelized' as opposed to specific colors. That may be because I use my own judgement on such matters.

                                                                                                                                                                                It's when we are dealing with true caramelization - of sugar - that color is very important. The shade of the melted sugar when you take if off the heat makes a big difference in the cooled product.

                                                                                                                                                                                1. re: paulj

                                                                                                                                                                                  Have you looked at how many things are now caramelized on menus?

                                                                                                                                                                    2. re: Bkeats

                                                                                                                                                                      You can change the colour without caramelizing.

                                                                                                                                                                      The dictionary agrees that its a specific cooking instruction/method "to cook (something, such as a fruit or vegetable) slowly until it becomes brown and sweet".

                                                                                                                                                                      1. re: kpaxonite

                                                                                                                                                                        Caramelizing is the browning of sugars in a food, vs. the browning effects of the maillard reaction, which while involving sugar, is a chemical reaction between the sugars and amino acids in food. They occur at different temperatures and require much different timing.

                                                                                                                                                                        1. re: ferret

                                                                                                                                                                          sort of like 'confit' is suddenly a alll encompassing term for anything cooked in oil of annnnnnny kind.....when it reallllllly should be something that is cooked in its own fat. duck confit yes--- tomato confit no...

                                                                                                                                                                            1. re: cowboyardee

                                                                                                                                                                              "You might want to look that one up..."
                                                                                                                                                                              Why?
                                                                                                                                                                              am I going to learn something different than my discussion with the James Beard award chef and the three classically trained ones who had the same discussion with while we worked next to each other taught me about the subject? They seem to agree the evolution word is ridiculous and has let it meaningless.. as well.

                                                                                                                                                                              1. re: girloftheworld

                                                                                                                                                                                "am I going to learn something different than my discussion with the James Beard award chef and the three classically trained ones who had the same discussion with while we worked next to each other taught me about the subject?"
                                                                                                                                                                                _________
                                                                                                                                                                                Yep, apparently. It will make for another interesting conversation with your chef friends next time you get to shoot the shat with them.

                                                                                                                                                                                1. re: girloftheworld

                                                                                                                                                                                  You're never too old to learn something - despite the fact that the younger people are, the more they *think* they know it all!

                                                                                                                                                                                  http://www.thefreedictionary.com/confit

                                                                                                                                                                                  See the HC threads on Christine Ferber's "Mes Confitures".

                                                                                                                                                                                  1. re: greygarious

                                                                                                                                                                                    Agree. I also believe that perhaps the most common use of a word has perhaps gotten labeled as the ONLY correct use.

                                                                                                                                                                              2. re: girloftheworld

                                                                                                                                                                                Here's a great read about tomato confit.
                                                                                                                                                                                Bear with the first few comments (as we may do on CH, too) before getting to the great info:
                                                                                                                                                                                http://www.cheftalk.com/t/65832/confi...

                                                                                                                                                                                1. re: girloftheworld

                                                                                                                                                                                  I'll never forget a menu in a British hotel restaurant where the special was 'a conflict of duck'.

                                                                                                                                                                                  1. re: smartie

                                                                                                                                                                                    Tonight on "Celebrity Couples' Therapy," Daisy accuses Donald of being a bad communicator.

                                                                                                                                                                      2. SEXY--- food is not sexy.... please do not describe my food as sexy...it is creepy

                                                                                                                                                                        Product- to me it sounds processed or purchased just call it an ingredient

                                                                                                                                                                        5 Replies
                                                                                                                                                                          1. re: girloftheworld

                                                                                                                                                                            You are obviously too young to know how food can be sexy

                                                                                                                                                                            1. re: girloftheworld

                                                                                                                                                                              It depends on what you do with it. ;)

                                                                                                                                                                              1. re: 4X4

                                                                                                                                                                                You just eat it sensously. No more is required.

                                                                                                                                                                              2. re: girloftheworld

                                                                                                                                                                                I find food very sexy. But I hate being told that it's sexy.

                                                                                                                                                                              3. "freshly ground black pepper" ... let ME decide what kind of pepper to use in a recipe. The word "pepper" should suffice.

                                                                                                                                                                                8 Replies
                                                                                                                                                                                1. re: elegraph

                                                                                                                                                                                  I understand why you would say that, similar to Ina telling us to use "good" olive oil. However, pre-ground black pepper and freshly ground black pepper are not the same animal!

                                                                                                                                                                                  1. re: elegraph

                                                                                                                                                                                    I think if you're following a recipe knowing the type of pepper is hugely important.

                                                                                                                                                                                    1. re: c oliver

                                                                                                                                                                                      Yeah, the type of pepper matters huge. Try subbing in white pepper for black pepper in cacio e peppe. I cringe just thinking about that.

                                                                                                                                                                                        1. re: girloftheworld

                                                                                                                                                                                          I'm not a big fan of white pepper really.

                                                                                                                                                                                          1. re: girloftheworld

                                                                                                                                                                                            Not the point though. Elegraph says it's not necessary to specifiy the pepper.

                                                                                                                                                                                        1. re: PHREDDY

                                                                                                                                                                                          Closer to the truth than canned peas. And closer to true than pre-IQF frozen peas.

                                                                                                                                                                                      1. "Protein" instead of meat, fish or poultry. I get it if you're a chef because it's convenient but for some reason it seems awkward and pretentious when others use it.

                                                                                                                                                                                        4 Replies
                                                                                                                                                                                        1. re: virtualguthrie

                                                                                                                                                                                          Sometimes one uses "protein" to make that fact that you can use meat or fish or poultry.

                                                                                                                                                                                          1. re: virtualguthrie

                                                                                                                                                                                            I agree completely, virtualguthrie. Protein is a component of food, but it sounds like something in a lab test. How hard is it to say "you can use this marinade for meat or fish"?

                                                                                                                                                                                            "We're grilling some proteins tonight".
                                                                                                                                                                                            Good. Don't invite me. I'll stay home and grill some salmon.

                                                                                                                                                                                            1. re: kitchengardengal

                                                                                                                                                                                              But if you're vegetarian or vegan, "protein" is a useful term, suggesting tofu, quinoa, etc., as subs for meat/fish/poultry.

                                                                                                                                                                                              1. re: pikawicca

                                                                                                                                                                                                Absolutely, pika Wiccan, and it's necessary in those cases, because one must combine foods to create proteins for good health.

                                                                                                                                                                                          2. I stumbled upon this 5 yr old Serious Eats commentary on a '10 worst food trends' article.
                                                                                                                                                                                            http://www.seriouseats.com/2009/10/th...
                                                                                                                                                                                            Sounds those trends are still around, and people are 'so over' them.

                                                                                                                                                                                            Isn't 'so over' one of those trendy generational phrases? Is it ok to say "I'm so over 'so over'"?

                                                                                                                                                                                            1. "EVOO"! Not olive oil, or extra virigin, just the abbreviation. Can't people just say "olive oil"?

                                                                                                                                                                                              25 Replies
                                                                                                                                                                                              1. re: 4X4

                                                                                                                                                                                                Yes, yes, a thousand times yes to this. It's the same freaking amount of syllables! You are saving no time!

                                                                                                                                                                                                1. re: NonnieMuss

                                                                                                                                                                                                  Olive oil is three syllables in my world

                                                                                                                                                                                                  1. re: C70

                                                                                                                                                                                                    Interesting. I've always heard it as ah-live oy-uhl.

                                                                                                                                                                                                    1. re: NonnieMuss

                                                                                                                                                                                                      So why did you say evoo has the same amount of syllables as olive oil?

                                                                                                                                                                                                      Oyul sounds southern. Oil has one syllable to me. ?

                                                                                                                                                                                                      1. re: C70

                                                                                                                                                                                                        Oil or "oy-uhl" has two syllables to me. There is great debate on grammar/linguistics websites about the "proper" way, but I've always said it with two.

                                                                                                                                                                                                        1. re: C70

                                                                                                                                                                                                          I thought Southerners pronounced it "awl"
                                                                                                                                                                                                          ??

                                                                                                                                                                                                          1. re: cgarner

                                                                                                                                                                                                            I'm from the northern part of the south. :)

                                                                                                                                                                                                            1. re: NonnieMuss

                                                                                                                                                                                                              I'm from Atlanta and pronounce it the way you do.

                                                                                                                                                                                                              When speaking I say "olive oil" and only differentiate if I'm using something other than "extra virgin" which is rare. When writing I write "oo" for the same reason. Did Rachael Ray start this? Good enough reason not to say it then :)

                                                                                                                                                                                                              1. re: c oliver

                                                                                                                                                                                                                I call it errl...

                                                                                                                                                                                                                Oh wait that's something else ; )

                                                                                                                                                                                                                  1. re: girloftheworld

                                                                                                                                                                                                                    Black Gold
                                                                                                                                                                                                                    Texas Tea
                                                                                                                                                                                                                    well the first thing you know old Jed's a millionaire
                                                                                                                                                                                                                    (sorry!)

                                                                                                                                                                                                                1. re: kitchengardengal

                                                                                                                                                                                                                  This is really off topic, but the discussion here of ohl reminds me of a trip I once took on the NY subway. There were two guys who were talking, and one of them kept mentioning oil. I thought maybe they were oil men from Texas or something, but finally I figured out he was talking about his friend Earl.

                                                                                                                                                                                                                  1. re: johnb

                                                                                                                                                                                                                    There was a lube shop where I used to live in Indiana called The Duke of Oil.

                                                                                                                                                                                                                      1. re: DuffyH

                                                                                                                                                                                                                        We can all share that earworm now. ;-)

                                                                                                                                                                                                                        1. re: kitchengardengal

                                                                                                                                                                                                                          What can I say? I'm a giver. 0:-)

                                                                                                                                                                                                                          Now let's rewind and see who put it in MY head. ;-p

                                                                                                                                                                                                                2. re: cgarner

                                                                                                                                                                                                                  They do. I used to live there, and my grandma was from Alabama.

                                                                                                                                                                                                          2. re: NonnieMuss

                                                                                                                                                                                                            "Ex tra vir gin o live oil(oy-l)" is 7 or 8 syllables so while the 2-syllable "evoo" sounds like a Pokemon character, I can understand the abbreviation. But it's affectatious to say "Ee Vee Oh Oh" as though it were 4 *words*; in that case, just say the 4 actual words.

                                                                                                                                                                                                            1. re: greygarious

                                                                                                                                                                                                              Wait, you're telling me people actually say "Evoo", like as in "eee - vooh"? I have never heard that! I've always heard E-V-O-O.

                                                                                                                                                                                                              1. re: NonnieMuss

                                                                                                                                                                                                                Oooh, that's why I didn't get it. I was saying evoo, two syllables. Haha!

                                                                                                                                                                                                                  1. re: greygarious

                                                                                                                                                                                                                    I have used the two-syllable "eee-vooh" since long before I heard of Rachel Ray or the Food Network. I also say "bee-vee" for balsamic vinegar and "pee-arrr" for Parmigiano-Reggiano. The three combined are my "aitch-tee," or Holy Trinity.

                                                                                                                                                                                                                    It comes from making shopping lists.

                                                                                                                                                                                                                    1. re: Jay F

                                                                                                                                                                                                                      I hope you reserve those abbreviations for your lists and the most tolerant of your familiars, because that could really turn people off... My shopping list says things like "niven" for seedless English cucumber. That's because Bette Midler said they remind her of David Niven. That may be simple bawdyness, or perhaps a reference to the famous streaker incident when he hosted the Academy Awards. I know what I mean but wouldn't expect others to understand or adopt it.

                                                                                                                                                                                                          3. "ingredient-driven menu"

                                                                                                                                                                                                            In the first edition of Lucky Peach Magazine, in a conversation over cocktails with Anthony Bourdain, David Chang, and Wylie Dufresne - Tony starts pontificating about "ingredient-driven menus" Wylie shreds him, tearing him apart and he is right. Any chef worth their salt prepares an ingredient-driven menu. I mean really what the f is that supposed to even mean. You as a chef, work with the best ingredients available and within your budget, always. All dishes are ingredient drive.

                                                                                                                                                                                                            29 Replies
                                                                                                                                                                                                            1. re: Bellachefa

                                                                                                                                                                                                              I think of "ingredient-driven menu" to mean that the menu will change daily if necessary in order to feature the best ingredients available. We're lucky to have a restaurant like that in our area. Last spring they were able to 'score' about ten pounds of morels and their menu was "driven" by that until they were gone. Same with some of the meats they get. They break down whole cows and pigs and, in the beginning, will feature some of the more esoteric parts. I think it's a great descriptor...as long as they're not lying.

                                                                                                                                                                                                              1. re: c oliver

                                                                                                                                                                                                                10 lbs of morels is a huge score.
                                                                                                                                                                                                                I treat us morels from the market about twice a year, and you better believe that I "drive" my cooking with that ingredient!
                                                                                                                                                                                                                It's such a treat.

                                                                                                                                                                                                                1. re: monavano

                                                                                                                                                                                                                  I bought SIX for $5 this year. Sliced in half and gently cooked in butter. S&P. Perfect.

                                                                                                                                                                                                                  1. re: c oliver

                                                                                                                                                                                                                    My pricing is closer to $2 a piece.
                                                                                                                                                                                                                    My annual braised chicken with morels and ramps this year had $30 in morels.
                                                                                                                                                                                                                    Worth it!

                                                                                                                                                                                                                    1. re: monavano

                                                                                                                                                                                                                      Wow! The per # price was, IIRC, $50. I just couldn't do it.

                                                                                                                                                                                                                    2. re: c oliver

                                                                                                                                                                                                                      i can "source" those out of the greenbelt by my house for free,

                                                                                                                                                                                                                      1. re: girloftheworld

                                                                                                                                                                                                                        Basically, some people got the morels in an area around here that burned a few years ago and offered them to the restaurant. Those are closely guarded secrets :)

                                                                                                                                                                                                                    3. re: monavano

                                                                                                                                                                                                                      A few years ago, neighbors of my brother and SIL went morel hunting. They got a huge score and offered a paper sack of them to my brother/SIL. (The brown sack that a 1.75 liter bottle of liquor fits into, a substantial amount of morels.) Their response? "No thank you, we don't like mushrooms." When I heard that story I wanted to hurt them.

                                                                                                                                                                                                                      1. re: John E.

                                                                                                                                                                                                                        Once a year, I make a very large, elegant meal. Last year I served fresh pasta with sliced black truffles and one of my guests asked if they were anything like mushrooms. When I said yes, she picked them off and dumped the truffles into her napkin and threw them away after.
                                                                                                                                                                                                                        JeremyEG
                                                                                                                                                                                                                        HomeCookLocavore.com

                                                                                                                                                                                                                            1. re: JeremyEG

                                                                                                                                                                                                                              Sorry, why couldn't you have stopped her? Seriously.

                                                                                                                                                                                                                              1. re: c oliver

                                                                                                                                                                                                                                Spouse of a friend of mine with some serious food issues (dumping lots of things I serve her into the garbage and then telling me how delicious they were, etc). We've made a decision to make her comfortable but I'm pretty certain someone else offered to eat them!
                                                                                                                                                                                                                                JeremyEG
                                                                                                                                                                                                                                HomeCookLocavore.com

                                                                                                                                                                                                                                1. re: JeremyEG

                                                                                                                                                                                                                                  Oh good. Nice of everyone to accommodate her.

                                                                                                                                                                                                                                  1. re: c oliver

                                                                                                                                                                                                                                    No, not everyone. My wife and I don't say anything when we're hosting. Other people ask what the hell is wrong? : ) They generally come over when we have another 10-15 over as well and it's not a big deal. It's hard for any foodie to see truffles wasted and actually last year, I started asking her if she would eat the next course whether it's sahimi or organ meats or truffle or whatever and she's actually started to say 'I would but I'm full' which is fine. More for everyone else! Cheers.
                                                                                                                                                                                                                                    JeremyEG
                                                                                                                                                                                                                                    HomeCookLocavore.com

                                                                                                                                                                                                                            2. re: John E.

                                                                                                                                                                                                                              I suspect that many people who don't like mushrooms have only had canned.

                                                                                                                                                                                                                              1. re: sandylc

                                                                                                                                                                                                                                I agree. Or, they know either canned, or plain button and think "meh".
                                                                                                                                                                                                                                Nothing against buttons- they are my mainstay, along with cremini.

                                                                                                                                                                                                                                1. re: monavano

                                                                                                                                                                                                                                  Buttons are great! They don't deserve the bad rep...

                                                                                                                                                                                                                                  1. re: sandylc

                                                                                                                                                                                                                                    Well, they can be pretty boring IME.

                                                                                                                                                                                                                                      1. re: sandylc

                                                                                                                                                                                                                                        Raw? I like them cooked in butter but then I like almost anything cooked in butter :)

                                                                                                                                                                                                                                        1. re: c oliver

                                                                                                                                                                                                                                          Raw? No, I really rarely (OK, never) eat any mushroom raw.

                                                                                                                                                                                                                                    1. re: sandylc

                                                                                                                                                                                                                                      Jacques Pepin agrees with you, especially if they are a little on the old side. Not slimy, but when the gills are at least partially open, is when he says they have the most flavor. My guess is that the open-gill thing probably holds true for other varieties as well.

                                                                                                                                                                                                                            3. re: Bellachefa

                                                                                                                                                                                                                              Agree and disagree. I think there's a difference between quality restaurants that do indeed seek out the best ingredients they can find vs. places with the same Sysco delivery every week of the year. I'm not sure it needs to be labeled but I don't fault good restaurants for differentiating themselves from their neighbors who serve the same mozzarella and tomato app 12 months of the year regardless of the how mediocre the ingredients might be.
                                                                                                                                                                                                                              JeremyEG
                                                                                                                                                                                                                              HomeCookLocavore.com

                                                                                                                                                                                                                              1. re: JeremyEG

                                                                                                                                                                                                                                But that's the point. Most any establishments that cooks outside of the Sysco box is in and of itself already ingredient driven. So to boast about being ingredient driven is pretentious and obvious at best. It was a funny article in Lucky Peach. I'd send it to you, but I have it under glass as it is now a collectors item.

                                                                                                                                                                                                                                1. re: Bellachefa

                                                                                                                                                                                                                                  "So to boast about being ingredient driven is pretentious and obvious at best."

                                                                                                                                                                                                                                  What? How about they're simply telling us what they serve?

                                                                                                                                                                                                                                  1. re: c oliver

                                                                                                                                                                                                                                    I'll say that it serves multiple purposes to divulge/feature what ingredients are driving the menu (assuming local).
                                                                                                                                                                                                                                    Humble brag
                                                                                                                                                                                                                                    Information for "locavores" and those who feel that their dollars are supporting locally.
                                                                                                                                                                                                                                    Of course the above makes it marketing, so DUH! restaurants wants to make money.
                                                                                                                                                                                                                                    Pretentious? Maybe, but I'll take that if you can back it up with great cooking.

                                                                                                                                                                                                                            4. "Amusing" as a descriptor of wine. When I hear someone say that, I know right away that he is going to be not amusing but boring.

                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                              1. "Enriched" and/or "Fortified"
                                                                                                                                                                                                                                These words usually refer to vitamins or minerals and sound impressive, but as in so many cases probably unnecessary in our overnourished Western society.

                                                                                                                                                                                                                                Also, has anyone mentioned the term "macrobiotic"? Whatever that means.

                                                                                                                                                                                                                                6 Replies
                                                                                                                                                                                                                                1. re: Doctormhl1

                                                                                                                                                                                                                                  Enriched and fortified have been used on breakfast cereals for more than 50 years. It doesn't bother me. I just check the ingredients and read the label to see exactly what is being referenced.

                                                                                                                                                                                                                                  1. re: Doctormhl1

                                                                                                                                                                                                                                    Along the same lines, reading small print is advisable when the label claims "multi-grain". Often it's refined white flour plus corn. Maybe with unspecified, doubtlessly teeny, amounts of oat or barley if you're lucky.

                                                                                                                                                                                                                                    1. re: greygarious

                                                                                                                                                                                                                                      I once saw microwave popcorn that had 'Whole Grain' on the packaging.

                                                                                                                                                                                                                                    2. re: Doctormhl1

                                                                                                                                                                                                                                      How will I know it's real Wonder Bread if it doesn't say Fortified right on the label? Could be a fake.

                                                                                                                                                                                                                                      1. re: DuffyH

                                                                                                                                                                                                                                        I want REAL synthetic vitamins, dammit!

                                                                                                                                                                                                                                        1. re: sandylc

                                                                                                                                                                                                                                          Exactly!

                                                                                                                                                                                                                                          Speaking of synthetic vitamins, I once took a nutrition course sponsored by the local Y. Day one, the subject of vitamins comes up. Instructor tells us we need to buy natural organic vitamins. Say what? Yup, turns out my body is smarter than I've given it credit for. It can discern the difference between natural and lab-created vitamins. Who knew? *snort*

                                                                                                                                                                                                                                    3. I am so over these two types of "food-bloggers"...
                                                                                                                                                                                                                                      1.) The blog that simultaneously posts uber-"fatty" "sinful" "guilty" baked-goods AND also health articles. Give me the goods OR give me health. Don't try to pitch me a tasty dish and then remind me that X-ingredient will kill me in 10 years. #OverIt.
                                                                                                                                                                                                                                      2.) The food blog that started out with great recipes and relevant cooking-based discussion... and now every day the post is just another promo for a company. Not even a review. Just a contest/give-away: everyday! #OverIt.

                                                                                                                                                                                                                                      I guess the phrase I am over is "food-blogger" because neither of those two 'types' are food-based-bloggers anymore.

                                                                                                                                                                                                                                      23 Replies
                                                                                                                                                                                                                                          1. re: DuffyH

                                                                                                                                                                                                                                            Worse than hashtags is the use of "amazeballs" instead of "amazing" (as in the linked article). I heard someone say "totes amazeballs" the other day, and nearly choked.

                                                                                                                                                                                                                                            1. re: RelishPDX

                                                                                                                                                                                                                                              assuming this person was over the age of 12?

                                                                                                                                                                                                                                              1. re: girloftheworld

                                                                                                                                                                                                                                                Sadly, yes. It was someone I'd best describe as taken out of a frame of that movie "Bridesmaids". Why that flick is so wildly popular has totally passed over my head.

                                                                                                                                                                                                                                                1. re: RelishPDX

                                                                                                                                                                                                                                                  AHHH--- I'm sorry...around my house we call that the " whipped flavour vodka demographic"

                                                                                                                                                                                                                                                  1. re: RelishPDX

                                                                                                                                                                                                                                                    "Bridesmaids" was a totally nothing movie. So disappointing.

                                                                                                                                                                                                                                                    1. re: sandylc

                                                                                                                                                                                                                                                      Totally forgettable, except for a standout supporting performance by Melissa McCarthy. Too bad all of her star turns since have been total slapstick, mining yucks from her form, with no heart that I can see. Her talent deserves better.

                                                                                                                                                                                                                                                      1. re: DuffyH

                                                                                                                                                                                                                                                        Yeah, her new, highly promoted movie, sounds like it's already a failure.

                                                                                                                                                                                                                                                2. re: RelishPDX

                                                                                                                                                                                                                                                  My 62 year-old mother (with a PhD in economics) says "totes amazeballs" or "cray cray" in our conversations, to get a laugh out of me. Works every time.

                                                                                                                                                                                                                                                  1. re: globocity

                                                                                                                                                                                                                                                    I say "fo schizzel" just to annoy my kids.

                                                                                                                                                                                                                                                    1. re: John E.

                                                                                                                                                                                                                                                      Too funny!
                                                                                                                                                                                                                                                      Next, add "what's the happy haps?"

                                                                                                                                                                                                                                                  2. re: RelishPDX

                                                                                                                                                                                                                                                    Perhaps they were using it ironically? I do it all the time. But then my blood is very iron-y.

                                                                                                                                                                                                                                                    1. re: linguafood

                                                                                                                                                                                                                                                      I have never in my life heard anyone say cray cray or totes or amazeballs. Ironically or not.

                                                                                                                                                                                                                                                      I had to google cray cray and totes to see what they "meant."

                                                                                                                                                                                                                                                      1. re: JMF

                                                                                                                                                                                                                                                        Now I have to Google them, too. Oh, wait, DH knows totes. He's iffy on cray cray.

                                                                                                                                                                                                                                                        1. re: kitchengardengal

                                                                                                                                                                                                                                                          It's a crawfish dish made in New Orleans.

                                                                                                                                                                                                                                                            1. re: John E.

                                                                                                                                                                                                                                                              John, don't mess wit'me! I'm still working on yours up thread with the wandering 'g' in Angus.

                                                                                                                                                                                                                                                          1. re: JMF

                                                                                                                                                                                                                                                            And? Don't you feel like a more complete person, now that you know?

                                                                                                                                                                                                                                                            1. re: linguafood

                                                                                                                                                                                                                                                              Actually I wept a little, some knowledge needs to be forgotten immediately.

                                                                                                                                                                                                                                                    2. re: kpaxonite

                                                                                                                                                                                                                                                      I am sorry--I suppose it is taken out of context: I abhor Twitter and typically do it to 'echo' (meaning: JAB at) my friends that do use Twitter. Apologies!

                                                                                                                                                                                                                                                  3. Red Velvet anything except the original home made cake.
                                                                                                                                                                                                                                                    All those years it stayed in the South, it was just another old timey cake.

                                                                                                                                                                                                                                                    Once the big cities got ahold of it, geez, they made Red Velvet cookies, gum, drinks, coffee, brownies, ice cream, all of which are not and cannot be Red Velvet cake.

                                                                                                                                                                                                                                                    Kinda like if you made banana bread beverages, gum, cookies, ice cream... no. Banana bread is banana bread. Nothing else is banana bread no matter how many times you say it.

                                                                                                                                                                                                                                                    So, yeah, just quit bogartin' those names.

                                                                                                                                                                                                                                                    17 Replies
                                                                                                                                                                                                                                                      1. re: Kris in Beijing

                                                                                                                                                                                                                                                        (runs screaming from the room)

                                                                                                                                                                                                                                                        Thanks, Kris.
                                                                                                                                                                                                                                                        :-P

                                                                                                                                                                                                                                                      2. re: kitchengardengal

                                                                                                                                                                                                                                                        AGREED. EWWWW.
                                                                                                                                                                                                                                                        No red velvet things, or banana-bread toothpaste or chocolate-mint toothpaste or chocolate red velvet water. EWWW.

                                                                                                                                                                                                                                                        1. re: kitchengardengal

                                                                                                                                                                                                                                                          I've tried banana bread beer. Actually not horrible.

                                                                                                                                                                                                                                                          1. re: NonnieMuss

                                                                                                                                                                                                                                                            Gotta admit I LOVED the limited edition Thomas' Banana Bread English Muffins.

                                                                                                                                                                                                                                                            1. re: greygarious

                                                                                                                                                                                                                                                              Hi grey,

                                                                                                                                                                                                                                                              I missed those. We've got the Vanilla Cinnamon right now. Doesn't suck, but it doesn't rock my world, either.

                                                                                                                                                                                                                                                              1. re: DuffyH

                                                                                                                                                                                                                                                                I guess I live under a rock. I never heard of, or seen any, limited edition Thomas' muffins.

                                                                                                                                                                                                                                                                1. re: JMF

                                                                                                                                                                                                                                                                  Me neither. But I don't live under a rock, I just don't generally buy bread products at grocery stores, so I don't see them.

                                                                                                                                                                                                                                                                  1. re: sandylc

                                                                                                                                                                                                                                                                    I can't even remember the last decade I bought English muffins...

                                                                                                                                                                                                                                                                    1. re: JMF

                                                                                                                                                                                                                                                                      That's what we use instead of burger buns.

                                                                                                                                                                                                                                                                      1. re: c oliver

                                                                                                                                                                                                                                                                        I think they, like everything else in the world, aren't as good as when I was a kid.

                                                                                                                                                                                                                                                                        Well, booze has gotten better...

                                                                                                                                                                                                                                                                        I stopped eating Thomas' muffins for many years when they got caught in the toaster and started a fire, that burned down half my home when I was in 7th grade...

                                                                                                                                                                                                                                                                        1. re: JMF

                                                                                                                                                                                                                                                                          That could sure turn you off. Sheesh :(

                                                                                                                                                                                                                                                                          1. re: JMF

                                                                                                                                                                                                                                                                            I dunno. I was at a wedding when I was three, and emptied quite a few glasses. Think they were orange juice and vodka, or white rum.