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Post by patricklondon on Aug 24, 2013 15:19:43 GMT
There'll be a supplier or two to Glasgow chippies will want to take that up: anything that "gourmet" and deep-fried suggests a big mark-up...... Now, if they could just do that with Daddies Sauce......
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Post by Deleted on Aug 24, 2013 15:50:40 GMT
patrick, here is the ingredient list of that dish: Anderson ranch lamb loin, buckwheat, carrots, pine, b�arnaise sphereB�arnaise sphere? I should hope so. I hate when my sauce has right angles! ;D ;D ;D ;D ;D Made my day Lizzy!!!
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Post by Deleted on Aug 26, 2013 22:27:17 GMT
OK, while riding my little Yamaha searching for some fish for my fish stew, I passed by a curious place:
Einstein Wrap House
Serving Mediterranean cuisine such as donairs and shawarmas and populated mid-afternoon by east Asians. Why the name "Einstein"? We'll never know. But this brings me to the jargon: wraps. I know what they're supposed to be, but the word never crossed my radar until about 10 years ago. I think wraps come from California. Oh well.
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Post by lagatta on Aug 27, 2013 1:03:23 GMT
It is an odd expression. Of course food has been "wrapped" in flatbreads of corn, wheat, rice, beanflour and many other things for countless generations, as well as in non-breadlike things such as seaweed (some sushi), salad leaves, and things I'm forgetting. But it is such a generic term, as is "a wrap". Lowest common denominator?
I love the idea of a quest for fish for fish stew on a little Yamaha. That would make a great short.
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Post by Don Cuevas on Aug 29, 2013 15:25:50 GMT
Words and phrases which shall never pass my lips (except in scornful jest): grilled to perfection revelatory (In reference to a dish) Life changing (ditto) napped (What sauce does on food) "RESTO"
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Post by lagatta on Aug 29, 2013 16:08:24 GMT
"to nap" (napper en français) has a specific culinary meaning though. It indicates a thin, even layer. Napper de gelée, de chocolat. Abricoter...
As for "life-changing", several people became ill from food poisoning after ingesting "cronut burgers" at the Canadian National Exhibition (CNE) in Toronto. Seems the maple-bacon jam on the burger was the culprit. Fortunately, all seem to have fully recovered, with no life-changing medical sequelae...
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Post by Deleted on Aug 29, 2013 16:15:53 GMT
Maple-bacon jam should be classified as industrial waste -- I can't even imagine the flavour/texture contrast.
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Post by Don Cuevas on Aug 29, 2013 16:47:21 GMT
"Nap" may have a legitimate culinary meaning, but there used to be a restaurant critic for Gourmet Magazine who overused it.
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Post by lagatta on Aug 29, 2013 19:37:10 GMT
As in "napping" meat with gravy? Usually the writing in Gourmet was good quality, but towards the end there was some gimmicky stuff.
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Post by Deleted on Aug 30, 2013 23:52:27 GMT
Eatery - I hate the word eatery. Don't know why, just always have.
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Post by bixaorellana on Aug 31, 2013 4:12:47 GMT
Eatery always sounds like a sort of greasy spoon diner in something written by Ring Lardner.
"Napped" is bad, but "bathed in" is pretty icky, too.
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Post by bjd on Aug 31, 2013 7:48:43 GMT
I dislike seeing the word "cuisine" instead of "cooking" in newspaper or magazine articles.
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Post by Deleted on Aug 31, 2013 11:00:01 GMT
Actually, cuisine instead of cooking doesn't bother me any more than couture instead of sewing.
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Post by bjd on Aug 31, 2013 11:56:57 GMT
Not even in a sentence like, "We went out to a small riverside restaurant to have some local cuisine."?
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Post by Deleted on Aug 31, 2013 15:18:34 GMT
Appetizers ≠ "Appies"
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Post by Deleted on Aug 31, 2013 15:51:12 GMT
Not even in a sentence like, "We went out to a small riverside restaurant to have some local cuisine."? Well, in that case, cuisine is better than "cooking." I would say local "dishes". I think the use of "cuisine" is more a question of making the point of talking about gastronomy rather than just "eating". Not being a gastronome, I naturally find the term "gastronomy" rather pretentious as well.
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Post by lagatta on Aug 31, 2013 16:21:08 GMT
Yes, I'd prefer cuisine to "cooking" as well in that context. A possible English word would be "cookery".
Bixa, it was an eatery with a sign proclaiming "EAT GOOD FOOD". ;D
In the Netherlands, one often sees the Dutch term "Eethuis" on small, cheap hole-in-the-wall restaurants, but it seems to be getting reclaimed for posher ones.
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Post by Deleted on Aug 31, 2013 16:37:47 GMT
I remember the signs on tall posts in the U.S. that would say "EAT".
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Post by Deleted on Aug 31, 2013 17:21:09 GMT
In the Netherlands, one often sees the Dutch term "Eethuis" on small, cheap hole-in-the-wall restaurants, but it seems to be getting reclaimed for posher ones. Or ones that just want to seem hip. These are all in Vancouver: The Eatery, Local Public Eatery, Eatery Sushi, Golden Aura Organic Eatery, Red Card Sports Bar and Eatery, c homp vegan eatery, The Shack Eatery And Watering Hole, The Black Frog Eatery, Public Lounge Eatery. That's just on one page of google results. This clearly must be stopped.
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Post by lagatta on Aug 31, 2013 21:40:01 GMT
Eethuis was never as downmarket in Dutch as Eatery is in English.
"Eat Good Food" is a variation on the "EAT" signs.
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Post by Deleted on May 3, 2014 1:09:05 GMT
In the local crunchy upscale store (a la Whole Foods) I saw they were pushing "The Sustainabilists' Cookbook". WTH? It's an actual word, according to google.
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Post by Deleted on May 3, 2014 5:52:04 GMT
I thought the entire food industry was sustainable, unlike the petroleum or mining industries.
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Post by lagatta on May 3, 2014 11:13:32 GMT
It seems like a terribly misused word, and sustainablist is just ugly.
The food industry could become MORE SUSTAINABLE, in particular by reducing food km or miles. For example, I was able to buy some frozen edamame from Ontario this week. Any other frozen edamame I've seen comes from China.
Quinoa grows in Canada and the northern plains of the US as well.
But some food items will still be the object of intercontinental trade; coffee and tea, for example.
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Post by Deleted on May 3, 2014 19:37:21 GMT
To my great relief, I learned that France now produces quinoa as well. I don't consume it myself, but I was upset when it was being snatched out of the mouths of peasants in Peru and Bolivia to feed the trendsetters of the Occident. I will probably be equally upset the day I read that those peasants are now starving because we don't need to buy their quinoa anymore.
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Post by bixaorellana on Oct 22, 2015 5:13:13 GMT
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Post by Deleted on Oct 22, 2015 5:25:17 GMT
I am sorry to say that foams are still being done in certain restaurants. In French they are called emulsions, so they sound like they came out of a chemistry lab.
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Post by bixaorellana on Oct 22, 2015 6:33:02 GMT
Yum ~ so appetizing!
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Post by amboseli on Oct 22, 2015 7:40:37 GMT
I am sorry to say that foams are still being done in certain restaurants. In Belgium too! And portions have become smaller and smaller (while prices have gone up and up). What I hate is that every single ingredient of a dish has to be named, even if you need a magnifying glass to find it on the plate. Example of what I had in a restaurant some time ago: fried ray's wing with black-rice risotto (where? where?), little gem, radish, cream of avocado, crispy gruyère and curry foam. As you can see ... with one ray's wing, three tablespoons of risotto, a few leaves of little gem, a radish and some avocado cream the chef can run a whole dinner service for 30 people.
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Post by whatagain on Oct 22, 2015 11:48:18 GMT
The kind of thread I like... First off, Gourmet has still a positive connation is France : A gourmet is somebody who likes adn appreciates good fodd (like my wife) a gourmand is somebdoy who will eat too much (like me, but I try to be a gourmet gourmand and leave junk food aside). It is also catfood... www.purina-gourmet.fr/And Purina is close to 'purin' which means remains of animal excrements mixed in hay. (relatively far away from a 'gourmet' concept). I like dthe article on Guardian. Made me remember about preliminary wine tasting that I got so upet once with a guy doing t that I sent back the bottle. I said I had ordered a full bottle, not one with half a glass missing.
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Post by chexbres on Oct 22, 2015 20:06:46 GMT
On two of the "other sites", I've read quite a few comments about "orgasmic" dishes. Either some of these people have non-existent sex lives, are behaving indecently at (or under) the table, or have an extremely limited vocabulary.
On these same sites, "foodie" really seems to mean "just how many creme-filled pastries can I cram in my mouth before we go for lunch/dinner in a few minutes?"
There has been some consternation in the restaurant community in Paris about the growing number of pop-up restaurants, cocktail parties and other food-related short-term money-making arrangements. Of course, nobody reports income or pays taxes, nobody carries appropriate insurance against accidents or food-borne illnesses, there's no "traceability" regarding where the food came from or how it was handled, no hygiene inspections...just folks getting together to meet "real Parisians" - and taking a chance on eating mostly frozen stuff from Picard and maybe getting food-poisoning.
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