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Food Descriptions/Terminology
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Flyboy152
01-10-2010
Originally Posted by summerwine:
“That was hilarious! Thanks for starting my morning with a good chuckle. It's actually one of the reasons I don't like to watch Nigella programmes.





What new Jamie Oliver series? I thought his new 30 minute meals didn't start until 11 October?”

But then he is currently teaching the Yanks how not to be fat.
summerwine
01-10-2010
Originally Posted by Flyboy152:
“But then he is currently teaching the Yanks how not to be fat.”

That comment comes off as being purposely arrogant, and if not meant to, it could have been worded a little more politely IMO. However, yes, I know about his revolution and that is not what he is currently doing since the UK is showing a repeat of the programme already shown earlier this year in the states. I've already seen the series online at US pace and have been watching the repeat on UK tv. He does have charisma doesn't he? They love him. He's actually won an Emmy for the programme and has been asked by ABC to produce a new series there.

http://www.telegraph.co.uk/culture/t...US-series.html

Spoiler
Wait until you see his flash mob in an upcoming episode. It's brilliant.
Flyboy152
01-10-2010
Originally Posted by summerwine:
“That comment comes off as being purposely arrogant, and if not, it could have been worded a little more politely IMO. However, yes, I know about his revolution and that is not what he is currently doing since the UK is showing a repeat of the programme already shown earlier this year in the states. I've already seen the series online at US pace and have been watching the repeat on UK tv. He does have charisma doesn't he? They love him. He's actually won an Emmy for the programme and has been asked by ABC to produce a new series there.

http://www.telegraph.co.uk/culture/t...US-series.html

Spoiler
Wait until you see his flash mob in an upcoming episode. It's brilliant.
”

Well excuse me for showing a little pathos and humour. The show is about the fattest town, in the fattest nation in the world, something that a country should not be proud of, don't you think?
summerwine
01-10-2010
Originally Posted by Flyboy152:
“Well excuse me for showing a little pathos and humour. The show is about the fattest town, in the fattest nation in the world, something that a country should not be proud of, don't you think?”

I don't particularly like humour at others expense, but I'll excuse you this time.
epicurian
01-10-2010
Originally Posted by summerwine:
“ He does have charisma doesn't he? They love him. He's actually won an Emmy for the programme and has been asked by ABC to produce a new series there. ”


Lord help me, is that true? I thought Huntington ran him out of town on a rail, leaving him crying, shell of a man. Personally, I find him insufferable and I think he exploits poor people for the sake of his giant ego-- which is all probably a matter for another thread, so I'll stop there.
summerwine
01-10-2010
Originally Posted by epicurian:
“Lord help me, is that true? I thought Huntington ran him out of town on a rail, leaving him crying, shell of a man. Personally, I find him insufferable and I think he exploits poor people for the sake of his giant ego-- which is all probably a matter for another thread, so I'll stop there. ”


I won’t comment on Huntington so as not to spoil the programme, but from the responses of Jamie does America and then being offered a shot at a new production they do love to watch him. I never used to be a fan, but he has grown on me over the years and I quite like him now. I think his heart is in the right place and not purposely exploiting people. I believe he is trying to get his message to a mass amount of people and the tv is pretty much the quickest route. Also, the folks aren’t forced to be on the tv so if they decide to do it they are only exploiting themselves. I must say however that Jamie calling everyone his ‘brotha’ is irritating! He just sounds daft.

Back on topic though, Jamie has come up with a lot of terminology on cooking shows with this food being friends with that food and this food and that makes great mates with this, etc.

One term that really annoys me is ‘this food EATS WELL with this food’ which is one of Gary Rhodes sayings. Drives me mad whenever I hear him say it. The food isn’t eating! I first heard it from Gary and now I hear several other cooks on tv using the term as well.
degsyhufc
01-10-2010
There's a show on Food Network called "Good Eats". I guess it's a popular phase in the US. I haven't really heard it over here.


Rhodes went through a period of constantly saying "literally".

"Now fry the fillet for literally a couple of minutes"

I think he has calmed down a bit. I always wondered why the director or producer just don't shout at these chefs and tell them to stop saying certain words or phrases.
babeegirl
01-10-2010
Originally Posted by degsyhufc:
“There's a show on Food Network called "Good Eats". I guess it's a popular phase in the US. I haven't really heard it over here. ”

God I love Good Eats! Oh except for AB saying "Thusly" every 5 minutes (it's not really a word - thus would do!)
degsyhufc
29-11-2010
Just watched a chef make a desert and all the way through she kept calling it a beignet. It wasn't. I was pear in batter. Every beignet i've seen before uses a heavy dough or choux base and the finished result is more of an overall item whereas her dessert was simply a batter coating. I don't see my local chinese takeaways offering banana or pineapple beignets.
Flyboy152
29-11-2010
In other words it was just a pear fritter?

I always thought a beignet was a sticky doughnut.
degsyhufc
29-11-2010
Yes, that's exactly what it was. I kept wondering why she was trying to posh it up by calling it a beignet. They are pretty different.
LaVieEnRose
01-12-2010
So many chefs and recipes - and this goes back to Elizabeth David, I don't know if she started it? - have you "throwing" ingredients.

"Throw in the (insert ingredient here)"

I dread to think of the state of their kitchens.
Mike Hawke
02-12-2010
Originally Posted by LaVieEnRose:
“So many chefs and recipes - and this goes back to Elizabeth David, I don't know if she started it? - have you "throwing" ingredients.

"Throw in the (insert ingredient here)"

I dread to think of the state of their kitchens. ”

I'll just whack this in here, yeah? http://www.youtube.com/watch?v=YRLqLACXFC8
degsyhufc
14-08-2011
Originally Posted by degsyhufc:
“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”

Just watching JC Novelli now and he's a good one for this.
He's introducing the lemon to the onion and liberating the garlic
Gaditano
15-08-2011
"Medley" - pretentious for mixture.

"Trio of desserts" - three desserts.

This type of term is often found on Come Dine With Me when the contestants think they're much more sophisticated than they actually are.
degsyhufc
18-09-2012
Just noticed something from Gordon Ramsay today when he referred to szechuan pepper as a peppercorn.

Jamie Oliver has done the same thing but moreso be saying "Obviously, a peppercorn". erm...nope, it's a berry.


Quote:
“Sichuan pepper is not actually pepper, but the dried red-brown berries of a type of ash tree that have a lemony, peppery aroma. Sichuan pepper has the characteristic ‘mouth-numbing’ quality typical of many dishes from the Sichuan province of China. It is also one of the spices used in Chinese five-spice powder.
”

http://www.bbc.co.uk/food/sichuan_pepper
LaChatteGitane
18-09-2012
Originally Posted by degsyhufc:
“Just noticed something from Gordon Ramsay today when he referred to szechuan pepper as a peppercorn.

Jamie Oliver has done the same thing but moreso be saying "Obviously, a peppercorn". erm...nope, it's a berry.



http://www.bbc.co.uk/food/sichuan_pepper”

Sorry degsy, but pepper is also a berry/fruit

And while we're at it (I know it's from a long time ago) Beignet is just French for a fritter (deep fried batter) which can be used as a coating for all kinds of fruits. ie apple beignet, pear beignet..... Eaten hot and with icing sugar.
Evilclive
18-09-2012
Originally Posted by degsyhufc:
“Just noticed something from Gordon Ramsay today when he referred to szechuan pepper as a peppercorn.

Jamie Oliver has done the same thing but moreso be saying "Obviously, a peppercorn". erm...nope, it's a berry.



http://www.bbc.co.uk/food/sichuan_pepper”

I don't understand. All peppers are fruit/berries.
Last edited by Evilclive : 18-09-2012 at 19:23
degsyhufc
18-09-2012
But szechuan pepper is not a peppercorn nor part of the pepper family which they are associating it with.
Evilclive
18-09-2012
Originally Posted by degsyhufc:
“But szechuan pepper is not a peppercorn nor part of the pepper family which they are associating it with.”

Neither is chilli pepper, I just think it describes the sensation.
degsyhufc
17-10-2014
Tom Kerridge making his best ever pizza.....


using puff pastry.
That's not a pizza. It's a puff pastry tart with toppings. There's probably a French name for exactly what it is but it's not a pizza!
walterwhite
18-10-2014
Originally Posted by degsyhufc:
“Tom Kerridge making his best ever pizza.....


using puff pastry.
That's not a pizza. It's a puff pastry tart with toppings. There's probably a French name for exactly what it is but it's not a pizza!”

Who says it's not a pizza though? There is no law that says what a pizza should consist of.
Toby LaRhone
18-10-2014
Originally Posted by smudges dad:
“The good old days of the Berni Inn.

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!)”

With a bottle of Blue Nun or maybe Black Tower.
My favourite was Bull's Blood.
Toby LaRhone
18-10-2014
A fast becoming hackneyed expression used by every telly chef is that the addition of ingredient "x" will "take this dish to another level".
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