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Food Descriptions/Terminology |
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#1 |
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Food Descriptions/Terminology
Thought i'd ask whether you have noticed differences in food descriptions and terminology through the years.
I was watching a program last night where the chef said she was making an Indian Kebab dish. She described the original dish as using meat on a skewer. She then said that in this dish there was no meat and no skewer was needed eh? ![]() ![]() What was the point in using the term "kebab" and describing it when all along she was making veggie burgers? Another one i've heard of is "Carpaccio" where it is thin slices or raw/seared beef. Nowadays you see Pinapple Carpaccio. Saying Thinly sliced Pineapple is obviously not enough |
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#2 |
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Just watching JC Novelli and he says "introduce" a lot which is a bit funny
![]() I'm going to introduce the tomatoes to the garlic It reminded me of the BBC shorts "Posh Nosh" with Richard E. Grant and Arrabella Wier. Their food terminology was quite outstanding ![]() Here are some clips http://www.bbc.co.uk/comedy/poshnosh/clips/ http://www.youtube.com/watch?v=bzjR0yL4f0Y |
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#3 |
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I made a dish the other day that was name as a vegetable lasagna, even though it wasn't made with lasagne pasta. It was made with penne.
Why not just call it a pasta bake? |
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#4 |
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Quote:
Just watching JC Novelli and he says "introduce" a lot which is a bit funny
![]() I'm going to introduce the tomatoes to the garlic It reminded me of the BBC shorts "Posh Nosh" with Richard E. Grant and Arrabella Wier. Their food terminology was quite outstanding ![]() Here are some clips http://www.bbc.co.uk/comedy/poshnosh/clips/ http://www.youtube.com/watch?v=bzjR0yL4f0Y Classic ![]() http://www.youtube.com/watch?v=9TuCn8xA6SI |
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#5 |
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Join Date: Aug 2007
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Quote:
Thought i'd ask whether you have noticed differences in food descriptions and terminology through the years.
I was watching a program last night where the chef said she was making an Indian Kebab dish. She described the original dish as using meat on a skewer. She then said that in this dish there was no meat and no skewer was needed eh? ![]() ![]() What was the point in using the term "kebab" and describing it when all along she was making veggie burgers? Another one i've heard of is "Carpaccio" where it is thin slices or raw/seared beef. Nowadays you see Pinapple Carpaccio. Saying Thinly sliced Pineapple is obviously not enough Again Wiki suggests that carpaccio did refer originally to all sorts of thinly sliced meats but now includes such things as pineapple. Of course we all know how unreliable Wiki can be. |
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#6 |
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I guess from the time I first started eating in restaurants on special occasions as a child in the 70s, it's been the arrival of 'poncey' names for ordinary things. For instance, back then if a place was too upmarket to say 'chips' on the menu, it called them 'chipped potatoes' not 'frites', 'pommes frites' or 'French fried potatoes'. Likewise, dishes were served with a sauce, gravy or custard. Not a 'jus', 'foam', 'coulis' or 'crème anglaise'.
Admittedly, some of there new terms do tie in with cooking techniques that weren't around then - you never saw a foam-like savoury sauce, for example - but some of them are just pretention. Crème anglaise is French for custard. You're in England, so call it custard, for heaven's sake! Coulis is a pouring sauce, etc. Btw, I'm not saying that the eating out experience should in any other way revert back to how it was in the 70s - an age when a tiny glass of orange or grapefruit juice from a tin was considered a suitable starter at even quite ritzy restaurants.. |
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#7 |
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There's a good bit about Custard/Créme Anglaise on Qi
http://www.youtube.com/watch?v=eO4MDSuomBE#t=6m05s |
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#8 |
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Quote:
you never saw a foam-like savoury sauce, for example - but some of them are just pretention. |
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#9 |
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Quote:
Btw, I'm not saying that the eating out experience should in any other way revert back to how it was in the 70s - an age when a tiny glass of orange or grapefruit juice from a tin was considered a suitable starter at even quite ritzy restaurants..
Tomato soup or prawn cocktail for starter Well done rump steak for main Black forest gateau or cheesecake for pudding (cheescake was always a bit foreign though!) |
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#10 |
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Where did you think the Black Forest was?
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#11 |
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Quote:
Where did you think the Black Forest was?
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#12 |
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Quote:
Just watching JC Novelli and he says "introduce" a lot which is a bit funny
![]() I'm going to introduce the tomatoes to the garlic It reminded me of the BBC shorts "Posh Nosh" with Richard E. Grant and Arrabella Wier. Their food terminology was quite outstanding ![]() Here are some clips http://www.bbc.co.uk/comedy/poshnosh/clips/ http://www.youtube.com/watch?v=bzjR0yL4f0Y He was making a dip and said to use Sour Cream with a Gesture of Lemon ![]() Earlier in the show he described some tinned Herrings as not overly aggressive (can you get aggressive Herrings?), but the Gesture of Lemon takes the biscuit
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#13 |
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Join Date: May 2003
Location: Derby, UK
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"pan fried" - where else do you fry
"oven baked" -where else do you bake "drizzle" - urgh, just the word |
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#14 |
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Quote:
"pan fried" - where else do you fry
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#15 |
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Quote:
Deep Fat Fryer?
You can't fry things without using a pan. |
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#16 |
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Quote:
Yeah but even then a deep fat fryer is basically a pan with a heating element.
You can't fry things without using a pan. |
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#17 |
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"Sweated off" is the new buzz term. It annoys me.
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#18 |
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Quote:
Deep Fat Fryer?
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#19 |
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Quote:
the clue is in the word Pan.
You certainly wouldn't call Chip Shop chips as "pan fried", for instance. Or would you? |
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#20 |
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A few quotes from Nigella Quote:
I quite like Nigella Lawson, but my god, she is twee.
Here are the cringe-making phrases she used in tonights' programme. "Tumble the potatoes into the tin" "Luxuriantly scattered seafood" "A glossy dribble of olive oil" "I love the way the bubbles twinkle up" "A hint of inner thigh wibble" "A glistening sprinkle of salt" Everyone else probably thinks these phrases are adorable and sweet. I DO NOT. |
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#21 |
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and some more from Posh Nosh
I think one of the lines used in Posh Nosh was "...next, adgitate your vegetables" and here's a few more from Posh Nosh Minty: ...Introduce your fish to your vegetable chips and marry them on a duvet of rice paper. Minty: We use free-range, organic, home-schooled chicken. Minty: Next week on Posh Nosh, we'll be taunting an aubergine. Minty: Leak a little Madagascan vanilla essence. It is easily available in all good food shops in Madagascar. |
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#22 |
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Join Date: Jun 2002
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Quote:
In another thread I was commenting on the annoying camera work on some modern cookery shows and someone posted this link.
Classic ![]() http://www.youtube.com/watch?v=9TuCn8xA6SI It's actually one of the reasons I don't like to watch Nigella programmes. Quote:
I was reminded by this thread and Posh Nosh last night while watching Jamie Oliver's new series.
He was making a dip and said to use Sour Cream with a Gesture of Lemon ![]() Earlier in the show he described some tinned Herrings as not overly aggressive (can you get aggressive Herrings?), but the Gesture of Lemon takes the biscuit ![]() |
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#23 |
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Join Date: Oct 2006
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Yes, summerwine, I thought that too and thought I had missed the new series coming soon. However, the poster wrote that on 29 April!
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#24 |
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Quote:
Yes, summerwine, I thought that too and thought I had missed the new series coming soon. However, the poster wrote that on 29 April!
I didn't see that. I thought I missed it too.
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#25 |
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Join Date: Jun 2008
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I've always thought meat wrapped in a flat bread was a doner kebab or gyro and meat on a skewer was a shish kebab.
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I didn't see that. I thought I missed it too.