johnsmith45678

Yeah, but maybe one can get close! ← There's also the matter of the highly trained professionals who prepare such fries for a living using expensive and sophisticated equipment. Hard to imitate. ;P

Hehehehe, I've started a new term! Can't wait 'til I hear it on TV something. Some pompous elitist chef will braggingly use the term EVOO, then somebody will ask why POOO wasn't good enough, deflating the whole aristocratic air. I've got another term I don't like: "din-din"

No...but in pointing that out, they're saying that he's so obsessed with food that that was the main (almost exclusive?) reason for his travel.

I hated the term "snarf."

An extra serving? Why, what was the usual serving? ← Usually the same. ;P We also did the plastic wrap and stuffed pants and boots on the toilet. At the same place with the cranky old dishwasher - he kept coming back up saying some SOB was camped out on the toilet. Another time some busboy mixed together bleach and ammonia (= chlorine gas!) - he had to go to the hospital and the kitchen had to be evacuated while it aired out.

Last time I was at Arby's, they still served curly fries. I think they're covered in a seasoned batter.

Icing still means that too. Myself, I don't mind the term "frosting" and I think the two terms should be used as you mention.

Must say, the word "frosting" is a particular peeve of mine too. I don't hate the word, I just refrain from using it. Somewhere along the line in my professional career as a PC I got the idea that you should never say "frosting"...you should say "icing". Don't know where I got that, or if someone specifically told me. But whenever I hear the word "frosting" I automatically assume that the person saying it is amateur and not a pro. Even funnier, is that I'm usually right. For some reason, pros don't use the word "frosting". ← Yeah, I think in peoples' minds "frosting" is something prepared in a can -- or made from a package -- bought at the supermarket, "icing" is the fancy stuff made from scratch they'd better be using on your fancy ordered cake.

What's wrong with "Tex-Mex"? ← I was under the impression that Tex-Mex was somewhat of a misnomer, same as calling food in the US "Mexican" also seems to be. I'm not even sure what kind of food "Texan" would be, in order to mix it with "Mexican" food. But, looking up its definition in Wikipedia: So I guess Tex-Mex can also be called "fusion." ;P

Yeah, I think mouthfeel is an awkward term. It's like saying skinfeel or something ("Me loves the skinfeel of a cool breeze on these hot summer days!"). Speaking of mouthfeel and unctuous, umami is a wacky word, but I think it's a Japanese.

McAnything at MickyD's.

I can't stomach the fancy schmancy sophisticated coffee drinker Starbucks terminology on their menu: venti, grande, tall machiato, frapuchino, mochachino, ...

How about the terms "Tex-Mex" and "fusion"? Those terms seem to be bandied about the most by ignorant yuppies who dream of opening restaurants, at least in my experience anyway.

The term and concept of "brunch" never sat well with me.

Most (all?) of the contestants this year have culinary work experience. Keith is a bartender and a chef (or cook more likely). Schweaty Tom went to culinary school. Cafeteria chef. Sous chef. Salad chef. And so on.

i don't care about the cost. ← Let us all know next time you throw a dinner party (To which we're all invited of course!)! Since I'm by no stretch affluent, I go for the more versatile POOO (Plain 'Ol Olive Oil).

Gee, thanks, John!! ← Foodie!

i would not want to confuse "olive oil" for extra virgin olive oil. the latter i go through gallons of, the former i've never once bought. ← How can that be? I use regular olive oil to cook, since it's cheaper and EVOO has such a low smoke point. As for the term EVOO, I kind of like it - saves six syllables. And of course it shows off my sophisticated culinary knowledge! ;P

Just found out there's another episode of Dirty Jobs where they visit Taylor Shellfish yet again, but this time it's the job of oyster shucker. Nowhere near as interesting and it doesn't fill much of the show, but the oysters were huge (one of which a camera man ate). That's a dedicated woman doing that same job for 18 years!

Oohhh yeah, the word foodie!

BAM is kind of annoying, which makes it fun to say. ;P

Any that emanate from Rachael Ray's mouth! (And, yes, "yummy" is one she uses often -- double whammy.) edit - "scrumptious" is a word I never liked.

Not only do people save chicken fat but duck fat and goose fat .. all of these make frying items like potatoes simply heavenly! ← I'll bet! But how do they store it and for how long (before it goes rancid, bad, etc.)?

I've never heard of anybody saving chicken fat for later use. But I've known of people saving bacon fat for later use.

This episode really made me want to try my hand digging gooooeyyyducks. Looks fun ← Heh, not me! Well, probably not for very long. I was totally blindsided by geoducks - I had no idea there was such a creature. They really are bizarre. Amazing they can live up to 135 years too.