Culinary Terms that Should be Banned!

[IndyRob]

I guess I was thinking about encountering this in a more current usage.  I'm not really arguing that it's wrong - i.e. that it can't be a noun - just that it's not a good usage in the sense I was referring to, and is generally unnecessary.

 

"I love her baked goods", to me is preferable to "I love her bakes".  As I said, the latter grates on me.  But that is an opinion.

[Anna N]

4 minutes ago, IndyRob said:

But that is an opinion.

I think almost all of us have some bone to pick with the language. We all have expressions that make us shudder. Most of the time they are perfectly legitimate uses and we just have a hangup up about them. But if we were all allowed to make a preference a general rule I suspect we would be incapable of communicating anything at any time to anybody.  But I still empathize with you. 

[IndyRob]

1 minute ago, Anna N said:

I think almost all of us have some bone to pick with the language. We all have expressions that make us shudder. Most of the time they are perfectly legitimate uses and we just have a hangup up about them. But if we were all allowed to make a preference a general rule I suspect we would be incapable of communicating anything at any time to anybody.  But I still empathize with you. 

 

This is true.  In fact, I suffered this in silence while watching The Great British Bake-Off.

 

But then I came across a 9-page topic of opinions on which culinary terms should be banned.  It seemed like a good place to file my own opinion (and not without some agreement if I look back at the original post's likes).

 

But it could be a Britishism that falls hard on my American ears.

[Alex]

4 hours ago, IndyRob said:

"I love her baked goods", to me is preferable to "I love her bakes".

 

I'd worry that someone would misconstrue the latter sentence by thinking it's an inappropriate, and possibly sexist, euphemism for some body part.

[liuzhou]

I just read this word mince on a London restaurant's website and had to take a sedative.

 

"Built on a studio ethos, we are a restaurant, bar, art and performance space that moves and shifts with the seasons via its curated collective program."

 

Utter pretentious nonsense.

Edited March 5, 2023 by liuzhou
typo (log)

[Anna N]

1 hour ago, liuzhou said:

Utter pretentious nonsense.

But can you eat it?

[liuzhou]

1 minute ago, Anna N said:

But can you eat it?

 I wouldn't.

[Alex]

3 hours ago, liuzhou said:

I just read this word mince on a London restaurant's website and had to take a sedative.

 

"Built on a studio ethos, we are a restaurant, bar, art and performance space that moves and shifts with the seasons via its curated collective program."

 

Utter pretentious nonsense.

 

Indeed. But also nearly a one-sentence win in Restaurant Bullshit Bingo.

 

For those not acquainted with Bullshit Bingo (also called Buzzword Bingo, so as to not offend some bluenose or get trapped by some puritanical Internet filter), it's a way to help pass the time during an interminable, jargon-filled, sleep-inducing meeting or presentation. Here's one example. It's even better if you form a text or other IM group ahead of time with other attendees.

[rotuts]

@Alex 

 

' metric '  should be added to BB.

[Kerry Beal]

Maybe not exactly on point - but ran across this today while looking for more information on a local chocolatier who is interested in an EZtemper. This is the not the fellow I was looking for. 

 

Reminds me of the definition of conceit - a flea floating down the river with a hard on yelling 'raise the drawbridge'!

 

Kudos from France

“Until recently, there were 3 world-renowned chocolatiers, known as William Curly of London, UK; Patrick Rogers of Paris, France and Jacques Torres of New York, USA. But now there is a 4th, and he is Kevin Richards of Barrie, Canada. As a matter of fact, Kevin is “Le Grand Maître Chocolatier” — the Grand Master of All, as the City of Barrie has now found its place in this World of Art Making Chocolate Mastery with fabulous, most refined and tasty chocolate delicacies possible!”
       ~ G. Olivier, Chocolat Connoistre - France

 

 

[TdeV]

4 hours ago, Kerry Beal said:

Reminds me of the definition of conceit - a flea floating down the river with a hard on yelling 'raise the drawbridge'!

 

My keyboard just barely escaped the spurt!

[heidih]

1 hour ago, TdeV said:

 

My keyboard just barely escaped the spurt!

I know! I've only heard the snail on the tortoises back yelling "weeee! - look at me!" The flea is much better.

[liuzhou]

I was just reading a menu online and came across this idiotic two or three (hard to tell) word phrase that defies anything resembling sense.

 

"wildfarmed bread"

 

In my universe, if it's wild, it isn't farmed and vice versa. And how the hell do you farm bread? Or what is wild bread?

 

Moronic, semi-literate, pretentious drivel.

AngloThai-Chefs-Selection.pdf

Edited 4 hours ago by liuzhou (log)

[Tropicalsenior]

19 minutes ago, liuzhou said:

Moronic, semi-literate, pretentious drivel.

Just happened to find this on Google. It's a real thing and it is so good and so good for you.

Hey, you can't blame this on us Yankees. That is a website from the UK. They're charging good pounds for this stuff.

Edited 3 hours ago by Tropicalsenior (log)

[liuzhou]

15 minutes ago, Tropicalsenior said:

Just happened to find this on Google. It's a real thing and it is so good and so good for you.

Hey, you can't blame this on us Yankees. That is a website from the UK. They're charging good pounds for this stuff.

 

Yes, I know it's a brand name, but still idiotic. (And this place pretends to be a fine dining place, but serves supermarket bread?)

 

I didn't try to blame on anyone, Yankee or otherwise. The restaurant is in London.

 

 

Edited 3 hours ago by liuzhou (log)

[Tropicalsenior]

13 minutes ago, liuzhou said:

didn't try to blame on anyone, Yankee or otherwise. The restaurant is in London

I was just kidding, of course, because I have to admit we (the Yankees) are coming up with more and more stupid phrases and fads. I guess it's the internet. One influencer says something, five more think it's cute and within 2 days it's gone around the globe twice.

One thing I'm seeing a lot right now are recipes with cowboy or cowgirl in the title . As long as they can stick hot sauce or a jalapeno pepper in it, it's Cowboy dip or Cowboy scrambled eggs or Cowgirl casserole. My father was a genuine cowboy and if you had tried to feed him any of that cowboy food you would have found a cow horn impaled in places you didn't even want to think about.

Edited 3 hours ago by Tropicalsenior (log)

[gfweb]

On 3/5/2023 at 1:24 PM, Kerry Beal said:

Maybe not exactly on point - but ran across this today while looking for more information on a local chocolatier who is interested in an EZtemper. This is the not the fellow I was looking for. 

 

Reminds me of the definition of conceit - a flea floating down the river with a hard on yelling 'raise the drawbridge'!

 

Kudos from France

“Until recently, there were 3 world-renowned chocolatiers, known as William Curly of London, UK; Patrick Rogers of Paris, France and Jacques Torres of New York, USA. But now there is a 4th, and he is Kevin Richards of Barrie, Canada. As a matter of fact, Kevin is “Le Grand Maître Chocolatier” — the Grand Master of All, as the City of Barrie has now found its place in this World of Art Making Chocolate Mastery with fabulous, most refined and tasty chocolate delicacies possible!”
       ~ G. Olivier, Chocolat Connoistre - France

 

 

 

"Hard on" needs a hyphen