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36 Votes
104 Comments
Nine phrases to ban from restaurant menus
News Type: Opinion — Seeded on Mon Jul 6, 2009 3:30 PM EDT
Article Source: Chicago Tribuneadvertisement
Restaurants, let's not forget, are in the business of selling you food (emphasis on the word "selling.") All too often, restaurateurs rely on tired menu cliches that they believe make the food sound better. But we see through it.
--"Grilled to perfection"
What is perfection? Can you boil cabbage to perfection? We want a stove with a "perfection" setting.
Published to:
- Carloz's Column, All of Newsvine
- Groups: A funny thing happened...., Foodies!, Laughter Is The Best Medicine, Open Mic
- Regions: Chicago
- Public Discussion (104)
- A funny thing happened....
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{"commentId":8057548,"authorDomain":"carloz"}
--"Melt in your mouth"
If a piece of steak literally or even figuratively melts in your mouth, there's a good chance it's not steak.
What about "Farmyard fresh"? If I wanted to eat on a farm, I would have gone to one.
{"commentId":8057548,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 13 votes
#1 - Mon Jul 6, 2009 3:34 PM EDT{"commentId":8060721,"authorDomain":"firstnameavailable"}
Like the author mentions with "garden fresh", I'd have to say that's context-specific. Much of the west coast is now dominated by localvore culture, with many restaurants buying produce, dairy, and livestock directly from farmers within a 50 mile radius. So it is often the case that when I get "farmyard fresh" eggs at my favorite neighborhood breakfast spot, they mean it.
At Shari's out in the 'burbs, though, I have a hard enough time picturing the food I eat actually growing, much less growing nearby.
{"commentId":8060721,"threadId":"620578","contentId":"3002121","authorDomain":"firstnameavailable"}
- 8 votes
{"commentId":8061807,"authorDomain":"shock-treatment65"}
Define 'Garden Fresh'. What KINDof garden did the food items in question come from? Could be a beer garden, a compost garden, flower garden......:-P. Yeah, I'm scared now. LOL!!! MMM...MMM, tomatoes fresh from the neighbor's Cannabis garden....
{"commentId":8061807,"threadId":"620578","contentId":"3002121","authorDomain":"shock-treatment65"}
- 5 votes
{"commentId":8062197,"authorDomain":"arsine3463"}
I'll add "Market Price" to the list. Just tell me the frikkin' price. Use a sticky note - I don't care. If it says, "Market Price" I just pick something else.
{"commentId":8062197,"threadId":"620578","contentId":"3002121","authorDomain":"arsine3463"}
- 20 votes
{"commentId":8062470,"authorDomain":"carloz"}
"Market Price"
Excellent addition, BV.
If it says, "Market Price" I just pick something else.
I do, too, as it usually = overpriced!
{"commentId":8062470,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 9 votes
{"commentId":8062554,"authorDomain":"dkemmerer"}
I think they do that "market price" thing so that if you're an a-hole, they can charge you more. :)
{"commentId":8062554,"threadId":"620578","contentId":"3002121","authorDomain":"dkemmerer"}
- 11 votes
{"commentId":8065107,"authorDomain":"susibv"}
When I see or hear the term 'farmyard fresh' it automatically conjures up images (and scents) of something other than food.....perhaps something that hours before had been food.....
Reduction. Ok, why am I paying "Market Price" for something that is being REDUCED?
"Just Flown In" Ok, what airline? What's the airline's on-time percentage? Is that why I've been waiting 45 minutes for a burger?
"Accents of...or hints of" Ok, again, why am I paying "Market Price" for accents or hints of something. I want a full steak damnit. If I want an accent I'll go to France.
Hormone Free. Yes, thank you, the last thing I want to eat is a PMSing cow. Thanks for letting me know.
"From the Chef's Table". I don't care, really! Stop talking, I'm ordering my usual and I want it ON MY TABLE! Thanks :)
{"commentId":8065107,"threadId":"620578","contentId":"3002121","authorDomain":"susibv"}
- 8 votes
{"commentId":8065168,"authorDomain":"pennid"}
Golden, you crack me up. I always get a chuckle out of your humor. Thanks for the smile.
{"commentId":8065168,"threadId":"620578","contentId":"3002121","authorDomain":"pennid"}
- 3 votes
{"commentId":8065815,"authorDomain":"carloz"}
Golden, you crack me up. I always get a chuckle out of your humor. Thanks for the smile.
Me, too, PenniD! Thanks, GGM_S!
{"commentId":8065815,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 3 votes
{"commentId":8065980,"authorDomain":"susibv"}
PenniD & Carloz
Thanks! :)
Glad you enjoy. Great seed Carloz, como siempre
{"commentId":8065980,"threadId":"620578","contentId":"3002121","authorDomain":"susibv"}
- 4 votes
{"commentId":8066491,"authorDomain":"abacass01"}
Now to be fair Fresh may not mean it just came off the farm, maybe the animals they are serving you liked to listen to hip hop?
{"commentId":8066491,"threadId":"620578","contentId":"3002121","authorDomain":"abacass01"}
- 6 votes
{"commentId":8066532,"authorDomain":"susibv"}
que que?
{"commentId":8066532,"threadId":"620578","contentId":"3002121","authorDomain":"susibv"}
- 2 votes
{"commentId":8069442,"authorDomain":"fadeplayer"}
As a high-end restauranteur, I feel as if this conversation has summoned me. I have never used any of the phrases in this article and I am open to all questions that anyone may have concerning this topic.
If a restaurant has to "spice up" the menu with something other than spices, it's not worth it. Buckeye's example of "market price" is a great example of something that you shouldn't order. "Market price" has nothing to do with the market, it has entirely to do with how close the food you are about to order is to being thrown out. The point is this . . . if you're going to drop some money on a great meal it should be a great meal. You should never feel good about saving 8 bucks on week-old sea bass.
I have never used "market price" on any menu. If I put a high end item on the menu, it'll have a price next to it and it'll be really @!$%#ing expensive; however it'll always be fresh and cooked perfectly. You are paying extra for execution, flavor, perfection, and the extra product that I had to throw out before you ordered it. Don't get lobster at Outback.
I will add that the people that want to eat great food are best served ordering the expensive items if you can afford it at a reputable restaurant. For example, If I sell you a 6oz foie gras appetizer for $28; I payed roughly 17-18 dollars for a chef to cook you that product. On the other hand, If you order a $15 shrimp pasta; I payed a cook to sautee you $2.15 worth of product. Who's getting the better deal?
Price is relative in good restaurants; we cater to the people looking for the best meal and best wine in town. We make money off of the people that order shrimp, chicken, and pasta. It's a symbiotic relationship. We don't make great margins off of the discerning palates; we make money off of the people that order a $16 chicken breast dish. People that are looking to eat at the best restaurant in town, are usually the decision makers. We take care of them, and they bring us a table full of pasta eaters regularly.
All of the other menu terms listed in the article are bull@!$%# and should never be trusted.
"Grilled to perfection" is needed for a $12 steak. If the steak is selling $45 dollars, perfection is implied.
"Homemade" . . . I'm at a loss on this one. You're at a restaurant, it should be made there.
"Melt in your mouth" . . . cotton candy? Anything else . . . gross. Chew your food, that's what teeth are for.
"Garden fresh" means that you are eating vegetables; nothing more. If the vegetables were good, they'd have names. Heirloom tomatoes, butter lettuce, etc.
"World famous" . . . why'd you have to tell me? I live in this world.
I write a straight forward menu that basically lists key ingredients without embellishment. There is usually a hefty price listed next to the menu item but it's up to you if you want to come back. My restaurant does just fine because the food speaks for itself. If the food needs a morale boost, why are you eating there?
{"commentId":8069442,"threadId":"620578","contentId":"3002121","authorDomain":"fadeplayer"}
- 13 votes
{"commentId":8070086,"authorDomain":"carloz"}
As a high-end restauranteur, I feel as if this conversation has summoned me.
Thanks, Fadeplayer. We are glad you answered the call!
{"commentId":8070086,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 5 votes
{"commentId":8070947,"authorDomain":"arsine3463"}
I used to (informally) review restaurants when the Internet was new. I since had children and stopped dining out for the most part. But I know good food and good service.
My first anniversary, I flew my wife and I to St. Louis to eat at the Faust, on a recommendation by her gourmet teacher. Fifteen years later we still talk about our wonderful meal there. Yes, our meal cost more than the plane tickets - but we will always remember it.
{"commentId":8070947,"threadId":"620578","contentId":"3002121","authorDomain":"arsine3463"}
- 6 votes
{"commentId":8071026,"authorDomain":"ungerbn"}
How about "Homestyle-Cooked."
Unless the chef is smoking a cigarette, cooking bacon on a dirty range, wearing nothing but a pair of chaps, "Professionally Cooked" is probably more accurate.
{"commentId":8071026,"threadId":"620578","contentId":"3002121","authorDomain":"ungerbn"}
- 6 votes
{"commentId":8080090,"authorDomain":"relkins"}
fadeplayer,
You guys are making me hungry, and thirsty. Do you have a good Shiraz on your wine list. This is one wine that not alot of restaraunts seem to carry.
{"commentId":8080090,"threadId":"620578","contentId":"3002121","authorDomain":"relkins"}
- 2 votes
{"commentId":8080883,"authorDomain":"relkins"}
Brandon,
You just painted an awful picture of someone standing in a trailer park cooking "HOMESTYLE". LOL
{"commentId":8080883,"threadId":"620578","contentId":"3002121","authorDomain":"relkins"}
{"commentId":8081509,"authorDomain":"fadeplayer"}
Rodney, we have several bottles of shiraz (from Austrailia) and syrah (from everywhere else). I'm surprised that you are having trouble finding shiraz on a lot of wine lists. Most restaurants should at least offer a bottle of Rosemount or low-end Penfold's.
If you are a fan of shiraz, you might also be interested in trying some Argentinean Malbec. Argentina has been making some really great wines in recent years with very affordable pricing. I've been sucking down bottles of Norton Malbec Reserva ($12 at liquor store) with great frequency lately, and it seems to be popular with all of my friends.
{"commentId":8081509,"threadId":"620578","contentId":"3002121","authorDomain":"fadeplayer"}
- 1 vote
{"commentId":8058168,"authorDomain":"PANeal"}
Cute article, Carloz. I've been lazing about listening to Itunes on my new computer, (I have to re-upload a lot of them, re-rate them, etc. etc.) so I have been somewhat negligent with my Newsvine activities. But I certainly did appreciate seeing this one.
With with Juice, huh? LOL!
{"commentId":8058168,"threadId":"620578","contentId":"3002121","authorDomain":"PANeal"}
- 6 votes
#2 - Mon Jul 6, 2009 4:03 PM EDT{"commentId":8058485,"authorDomain":"eric24"}
Lol. Yeah. Its just french for "with juice" but saying it in french makes it sound cooler apparently. :P
{"commentId":8058485,"threadId":"620578","contentId":"3002121","authorDomain":"eric24"}
- 5 votes
{"commentId":8060212,"authorDomain":"carloz"}
Ur welcome PANeal. Yeah, "au jus" sounds tres elegant. We Southerners just say "with gravy."
{"commentId":8060212,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 11 votes
{"commentId":8070091,"authorDomain":"waffle299"}
Nah. I've had southern gravy and au jus isn't it. Its sort of like proto-gravy, before it was properly deglazed, reduced, thickened and seasoned.
{"commentId":8070091,"threadId":"620578","contentId":"3002121","authorDomain":"waffle299"}
- 1 vote
{"commentId":8058504,"authorDomain":"redsfan"}
--"Homemade [anything]"
Whose home? The busboy's? Restaurant food should be made in the restaurant.
LOL...good point!
{"commentId":8058504,"threadId":"620578","contentId":"3002121","authorDomain":"redsfan"}
- 5 votes
#3 - Mon Jul 6, 2009 4:18 PM EDT{"commentId":8060271,"authorDomain":"carloz"}
Restaurant cooking -- just like mom never made! That's why we go to restaurants -- something different!!!
{"commentId":8060271,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 8 votes
{"commentId":8059373,"authorDomain":"armstrongdebra21"}
Great article! I've always complained about that "homemade" stuff, and for using foreign words to make food sound better (and more expensive!)
{"commentId":8059373,"threadId":"620578","contentId":"3002121","authorDomain":"armstrongdebra21"}
- 4 votes
#4 - Mon Jul 6, 2009 4:59 PM EDT{"commentId":8060351,"authorDomain":"carloz"}
Why does shrimp scampi sound better than scampi shrimp, when they both mean the same thing?!
{"commentId":8060351,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 5 votes
{"commentId":8067597,"authorDomain":"eric24"}
{"commentId":8069665,"authorDomain":"shegossip"}
carloz i think you answered your own question in your question
{"commentId":8069665,"threadId":"620578","contentId":"3002121","authorDomain":"shegossip"}
- 1 vote
{"commentId":8070100,"authorDomain":"carloz"}
Ahhh, thanks, SR! Not quite waht it was cooked up to be in the article.
{"commentId":8070100,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 3 votes
{"commentId":8061441,"authorDomain":"rdonaldsnyder"}
Ban "Free Range" anything! I don't care how happy the duck or chicken's life was! It's dead, it's cooked and I'm going to eat it! The same goes for "Free Range Beef"! I so do not care!
{"commentId":8061441,"threadId":"620578","contentId":"3002121","authorDomain":"rdonaldsnyder"}
- 5 votes
#5 - Mon Jul 6, 2009 6:32 PM EDT{"commentId":8061640,"authorDomain":"carloz"}
Free Range waitstaff?
{"commentId":8061640,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 6 votes
{"commentId":8067029,"authorDomain":"clueles74"}
Carloz, that one cracked me up.
This was a great article. Too funny. I'm going to be chuckling at shrimp shrimp for a while.
{"commentId":8067029,"threadId":"620578","contentId":"3002121","authorDomain":"clueles74"}
- 3 votes
{"commentId":8073812,"authorDomain":"mad13142000"}
Free Range waitstaff
As a restaurant manager, I've often compared managing the waitstaff to herding cats...
{"commentId":8073812,"threadId":"620578","contentId":"3002121","authorDomain":"mad13142000"}
- 6 votes
{"commentId":8082375,"authorDomain":"Cooper1"}
How about "Black Angus Beef" ? Anybody else sick of hearing this? I don't care what kind of frickin cow it was. It's dead now so put it on my plate. I'm more worried about how it's cooked than I am what kind of cow it was.
Great article, Carlos.
{"commentId":8082375,"threadId":"620578","contentId":"3002121","authorDomain":"Cooper1"}
- 3 votes
{"commentId":8061531,"authorDomain":"dkemmerer"}
The primary purpose of many things is to be consumed by humans. Chickens, fish and cows fall into that category. :)
{"commentId":8061531,"threadId":"620578","contentId":"3002121","authorDomain":"dkemmerer"}
- 3 votes
#6 - Mon Jul 6, 2009 6:36 PM EDT{"commentId":8061746,"authorDomain":"carloz"}
{"commentId":8061980,"authorDomain":"carloz"}
On the other extreme, words like "consumable" or "edible" on menus wouldn't have enough of that je ne sais quois pas. ;-)
{"commentId":8061980,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 5 votes
{"commentId":8062428,"authorDomain":"iloveamerica59"}
When I was in Korea, I got to eat dog meat. It was surprisingly good. I had to overcome my initial reluctance (being an American) of eating a pet animal, and it took me a few weeks. But, once you're high on soju, nothing like some bosintang to go with it.
{"commentId":8062428,"threadId":"620578","contentId":"3002121","authorDomain":"iloveamerica59"}
- 2 votes
{"commentId":8062522,"authorDomain":"carloz"}
soju
That's a "je ne sais quois pas" that I do want to know about before I order!
{"commentId":8062522,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 4 votes
{"commentId":8064435,"authorDomain":"pennid"}
I agree Carloz, when I lived in the Philippines, the first thing I learned to say in Tagalog was "no dog."
{"commentId":8064435,"threadId":"620578","contentId":"3002121","authorDomain":"pennid"}
- 5 votes
{"commentId":8067612,"authorDomain":"eric24"}
Lol.
{"commentId":8067612,"threadId":"620578","contentId":"3002121","authorDomain":"eric24"}
- 1 vote
{"commentId":8068096,"authorDomain":"sonnetizer"}
When I was in Korea, I got to eat dog meat. It was surprisingly good.
Tastes just like chicken!
We've taken to describing assorted mystery meats as tasting "just like rattlesnake," which reportedly tastes "just like chicken."
Speaking of which, my MIL speaks in rapturous terms of "chicken fried chicken." Well, duh...
{"commentId":8068096,"threadId":"620578","contentId":"3002121","authorDomain":"sonnetizer"}
- 3 votes
{"commentId":8073428,"authorDomain":"mad13142000"}
Tastes just like chicken!
It's just a glitch in the Matrix...
{"commentId":8073428,"threadId":"620578","contentId":"3002121","authorDomain":"mad13142000"}
- 9 votes
{"commentId":8095006,"authorDomain":"darkdingo"}
When I was stationed in (West) Germany back in the 80s, they had a screw up with meat deliveries, and several McDonald's in Germany ended up with horse instead of beef... and yep, I ate a "horsey" big mac...and you know what... it tastes alot like that angus beef, only leaner... I can't stand the taste of angus beef (and yes, I grew up in west Texas and SW New Mexico, I can tell the difference!)
{"commentId":8095006,"threadId":"620578","contentId":"3002121","authorDomain":"darkdingo"}
- 2 votes
{"commentId":8102944,"authorDomain":"dkemmerer"}
I like elk for the same reason.
It's much leaner than beef, and it makes a superb meatloaf.
{"commentId":8102944,"threadId":"620578","contentId":"3002121","authorDomain":"dkemmerer"}
- 2 votes
{"commentId":8105981,"authorDomain":"eric24"}
I've never had horse meat... but I hear they do sell it at markets around Germany like in steak form. I bet many people can't claim to have a "Horsey Big Mac". lol :)
{"commentId":8105981,"threadId":"620578","contentId":"3002121","authorDomain":"eric24"}
- 2 votes
{"commentId":8113116,"authorDomain":"darkdingo"}
"Horsey Big Mac".
Don't know if it still is, but apparently it was not uncommon in a couple regions of Italy to be "horsey"...
I like elk for the same reason.
Well, I like elk, I like venison... I didn't like horse (not fond of angus, either!)
{"commentId":8113116,"threadId":"620578","contentId":"3002121","authorDomain":"darkdingo"}
- 2 votes
{"commentId":8065792,"authorDomain":"lastories"}
The phrases that make me cringe.
"It's just like Sea Bass but, it's called Tilapia, 100% Angus Burger (even McDonalds is getting one), Tonight we have Tuscan shark fin in a bed of orange marmalade". I recommend the blackened ahi that tastes just like the Tilapia suspiciously. Chicks dig anything that is named Tuscan.
{"commentId":8065792,"threadId":"620578","contentId":"3002121","authorDomain":"lastories"}
- 3 votes
#7 - Mon Jul 6, 2009 9:32 PM EDT{"commentId":8065863,"authorDomain":"carloz"}
LOL, Tom! Tuscan shark fin!!!!
{"commentId":8065863,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 2 votes
{"commentId":8068135,"authorDomain":"sonnetizer"}
Tuscan -- hot hot hot after that Diane Lane movie a few years back. Personally, a car chase or two along with some real skin would have improved that chik-flik tremendously...
{"commentId":8068135,"threadId":"620578","contentId":"3002121","authorDomain":"sonnetizer"}
- 2 votes
{"commentId":8067419,"authorDomain":"SchlepnKiltsBrewing"}
This should extend beyond restaurants, and into grocery stores. I dont care what it is, any food item that comes out of a box that comes out of the freezer is NOT gourmet, another overused food adjective.
And is anyone else turned off when you watch FoodTV or Travel Channel or History or Discovery Channels, and they interview someone in the brass of a food company and they refer to whatever food they make as "the product"? Are you so afraid of your own food product that you cant even say what it is that you're making?
{"commentId":8067419,"threadId":"620578","contentId":"3002121","authorDomain":"SchlepnKiltsBrewing"}
- 4 votes
#8 - Mon Jul 6, 2009 10:59 PM EDT{"commentId":8068176,"authorDomain":"sonnetizer"}
Sorta like "cheese food" in the velveeta aisle. wtf is that -- what you feed your cheese so it grows up big and strong?
{"commentId":8068176,"threadId":"620578","contentId":"3002121","authorDomain":"sonnetizer"}
- 4 votes
{"commentId":8069000,"authorDomain":"swmule"}
Git a gun 'n git chur own. Home made, old fashioned, like Mom or Grandma used to make. These always bothered me. My mom was a good cook but we ate different from the neighbors. I have not seen rabbit or squirrell on the menus. Or the greens she pulled from the back yard. A lot of folks wouldn't like what my mom cooked and I didn't like some of the things other moms made.
{"commentId":8069000,"threadId":"620578","contentId":"3002121","authorDomain":"swmule"}
- 3 votes
{"commentId":8070112,"authorDomain":"carloz"}
"cheese food"
Isn't that "processed cheese food"?
{"commentId":8070112,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 3 votes
{"commentId":8070600,"authorDomain":"SchlepnKiltsBrewing"}
or whipped topping, what the hell is that? whipped cream, aha, identifiable, topping, who knows what the hell its made of
{"commentId":8070600,"threadId":"620578","contentId":"3002121","authorDomain":"SchlepnKiltsBrewing"}
- 4 votes
{"commentId":8071541,"authorDomain":"carloz"}
topping, who knows what the hell its made of
Probably the same thing as the processed cheese food, only with sugar added.
{"commentId":8071541,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 4 votes
{"commentId":8079157,"authorDomain":"gallataya0731"}
And what the hell is potted meat anyway?
{"commentId":8079157,"threadId":"620578","contentId":"3002121","authorDomain":"gallataya0731"}
- 2 votes
{"commentId":8079304,"authorDomain":"carloz"}
And what the hell is potted meat anyway?
It's disgusting, that's what it is.
{"commentId":8079304,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 5 votes
{"commentId":8079903,"authorDomain":"billw001"}
A Potted meat food product or potted meat is a method of food preservation, consisting of cooked, canned meat, often creamed, minced, or chipped ...
A meat that has been cooked and ground to a fine paste, lightly seasoned, and packed.
{"commentId":8079903,"threadId":"620578","contentId":"3002121","authorDomain":"billw001"}
- 1 vote
{"commentId":8082438,"authorDomain":"carloz"}
A meat that has been cooked and ground to a fine paste, lightly seasoned, and packed.
Like I said: disgutsing!
{"commentId":8082438,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 1 vote
{"commentId":8084327,"authorDomain":"eric24"}
A meat that has been cooked and ground to a fine paste, lightly seasoned, and packed.
So basically cat food. lol
{"commentId":8084327,"threadId":"620578","contentId":"3002121","authorDomain":"eric24"}
- 4 votes
{"commentId":8084758,"authorDomain":"carloz"}
Yep, that's it, SR!
{"commentId":8084758,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 2 votes
{"commentId":8092183,"authorDomain":"SchlepnKiltsBrewing"}
Having read this, now I read all the labels in the store grocery shopping, American Cheese Product, I know american cheese is on the low end of cheese and is about as generic and tame as it gets but now I dont even know if I can eat American cheese and trust that its even food.
{"commentId":8092183,"threadId":"620578","contentId":"3002121","authorDomain":"SchlepnKiltsBrewing"}
- 1 vote
{"commentId":8095060,"authorDomain":"darkdingo"}
or whipped topping, what the hell is that?
it comes from masochistic cows...
{"commentId":8095060,"threadId":"620578","contentId":"3002121","authorDomain":"darkdingo"}
- 5 votes
{"commentId":8107342,"authorDomain":"carloz"}
That's a good one, Uncle.:-)
{"commentId":8107342,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 3 votes
{"commentId":8113143,"authorDomain":"darkdingo"}
Thanks, but I think I actually got that line from a birthday card.
{"commentId":8113143,"threadId":"620578","contentId":"3002121","authorDomain":"darkdingo"}
- 3 votes
{"commentId":8069475,"authorDomain":"ScienceGuy"}
I always chuckled when I saw anything on a menu with the phrase "just like mom used to make".
You don't want to order anything that tastes like my mom made it....trust me.
{"commentId":8069475,"threadId":"620578","contentId":"3002121","authorDomain":"ScienceGuy"}
- 7 votes
#9 - Tue Jul 7, 2009 1:57 AM EDT{"commentId":8081007,"authorDomain":"dkemmerer"}
I hear that, ScienceGuy.
My mom, bless her soul, hated to cook. She did it a) because my father could have f**ked up boiled water and b) it was the "traditional role."
Ironically, I and both of my siblings turned out to be excellent cooks.
Since my father died, I've been cooking for mom (I portion, freeze and vac-seal meals for her). Otherwise she wouldn't eat much besides pizza, fast food and the local greasy spoon diner.
However, as bland and mediocre as my mother's food was, she made two things that I can't improve upon - her meatballs and sauce (okay, I'll admit to using a lot more garlic than she used to) and her cheesecake.
{"commentId":8081007,"threadId":"620578","contentId":"3002121","authorDomain":"dkemmerer"}
- 2 votes
{"commentId":8082473,"authorDomain":"Cooper1"}
just like mom used to make
And besides, how do they know how my mom cooked? Were they spying on me when I was a kid? Who would order anything burned, anyways?
My Momma always said,"If it ain't black, it ain't done"
{"commentId":8082473,"threadId":"620578","contentId":"3002121","authorDomain":"Cooper1"}
- 3 votes
{"commentId":8084170,"authorDomain":"pennid"}
My grandma always said "charcoal was good for the stomach." Amazingly enough, I have had ulcers since my early twenties. LOL
{"commentId":8084170,"threadId":"620578","contentId":"3002121","authorDomain":"pennid"}
- 4 votes
{"commentId":8084397,"authorDomain":"dkemmerer"}
That's another thing I learned from mom.
She overcooked everything, including meat. But, then again, she always bought the crappiest cuts of meat. Made for a great pot roast, but everything else was like leather. Hell, even the canned vegetables had to be thoroughly boiled before serving. :)
I was 13 before I discovered that I had a taste for rare beef. It was at a friend's birthday party, and I remember asking what it was, because I really liked it that way.
{"commentId":8084397,"threadId":"620578","contentId":"3002121","authorDomain":"dkemmerer"}
- 5 votes
{"commentId":8070796,"authorDomain":"williambednarz"}
{"commentId":8071554,"authorDomain":"sweetchef"}
I've always hated the phrase "well- seasoned". I think alot of restaurants confuse well-seasoned with over-seasoned. Most people, myself included, want to be able to identify the flavor of what they've actually ordered. This does not include people who pour ketchup all over their steak.
{"commentId":8071554,"threadId":"620578","contentId":"3002121","authorDomain":"sweetchef"}
- 2 votes
#11 - Tue Jul 7, 2009 8:45 AM EDT{"commentId":8081121,"authorDomain":"dkemmerer"}
As I've said before, the typical American's palate is conditioned to the point that s/he really only understands salt, sugar and "mouth feel" (fat).
Hence the formula- and fast food chains' fatty, over-salted, overcooked dishes. It's what sells.
{"commentId":8081121,"threadId":"620578","contentId":"3002121","authorDomain":"dkemmerer"}
- 1 vote
{"commentId":8072839,"authorDomain":"austin-coe"}
I know they aren't really phrases that you see on every menu, but the little theme names restraunts come up with for food absolutely infuriate me. Bloomin' Onion? We aren't in Australia, don't give the menu an accent.
{"commentId":8072839,"threadId":"620578","contentId":"3002121","authorDomain":"austin-coe"}
- 3 votes
#12 - Tue Jul 7, 2009 10:12 AM EDT{"commentId":8081215,"authorDomain":"dkemmerer"}
Take a look at the "Bloomin' Onion" nutritional information sometime.
2310 calories and 134g of fat, and I think that's before the "dipping sauce."
Truly mind-numbing.
{"commentId":8081215,"threadId":"620578","contentId":"3002121","authorDomain":"dkemmerer"}
- 1 vote
{"commentId":8073264,"authorDomain":"mad13142000"}
Hey now. As a restaurant manager for the past eon, I must disagree... We have to do something to get the imagination going on in the guests to our dining rooms - lord knows no one wants to read "Now featuring the exact same crappy, industrialized, processed food thrown together by minimum wage workers you can get at any other place in town." Give us some dignity...
{"commentId":8073264,"threadId":"620578","contentId":"3002121","authorDomain":"mad13142000"}
- 7 votes
#13 - Tue Jul 7, 2009 10:37 AM EDT{"commentId":8075902,"authorDomain":"trytheveal"}
mad - I can see both sides. No one wants to feel like they're being shaken down with the verbiage. But how many times have you heard someone say (after a server rattles off the 'specials'......."mmmmmmmm, that SOUNDS good.?" Let's remember we're often creatures of impulse and what we hear, smell or read CAN and DOES affect our behavior. Some folks dine out so much that it's almost a bore for them. I, on the other hand, eat in restaurants so rarely that I look at it differently: sometimes a treat, often mediocre and I could probably do better at home, and very rarely a sublime experience. I do refuse 'all you can eat' places and refuse to take my family there. Just a glutton-fest and have you ever LOOKED around at the 'all you can eat' diners?????? Next stop is : Dance your A-- Off.
{"commentId":8075902,"threadId":"620578","contentId":"3002121","authorDomain":"trytheveal"}
- 2 votes
{"commentId":8073698,"authorDomain":"EPISCESGIRL85"}
I have come across the following:
Kobe burger
Shrimp Scampi
Homemade
World Famous
Grilled to Perfection
{"commentId":8073698,"threadId":"620578","contentId":"3002121","authorDomain":"EPISCESGIRL85"}
- 3 votes
#14 - Tue Jul 7, 2009 11:01 AM EDT{"commentId":8079360,"authorDomain":"carloz"}
For real, or just on menus? :-)
{"commentId":8079360,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 1 vote
{"commentId":8073816,"authorDomain":"basemiller1"}
A few menu lines that I really love: "Lightly Fried" uh... WHAT? isn't that oil, whether it's Canola, Corn, or Vegetable still 100 calories per Tbsp?
Another one I love is "Try our hand-baked rolls".. I know it takes a while to proof bread, and that you need a certain temp and humidity level - but to hold it in your hand for 2 hours' rising time?
My other fav is "Made from scratch". I would have to guess that unless there's a Biscuit Bush growing somewhere .. that they're all made from scratch at some point.
This was a good article ;)
{"commentId":8073816,"threadId":"620578","contentId":"3002121","authorDomain":"basemiller1"}
- 3 votes
#15 - Tue Jul 7, 2009 11:07 AM EDT{"commentId":8079398,"authorDomain":"carloz"}
Great additions, Mr. M, thanks!
{"commentId":8079398,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 2 votes
{"commentId":8082553,"authorDomain":"Cooper1"}
My other fav is "Made from scratch
And jsut exactly what are they scratching to make biscuits with?
{"commentId":8082553,"threadId":"620578","contentId":"3002121","authorDomain":"Cooper1"}
- 2 votes
{"commentId":8084801,"authorDomain":"carloz"}
And jsut exactly what are they scratching to make biscuits with?
Sounds unclean, if you ask me.
{"commentId":8084801,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 4 votes
{"commentId":8074242,"authorDomain":"g-wallace"}
{"commentId":8075758,"authorDomain":"trytheveal"}
Since were on the subject - and given our nation's overdependence on lipitor (and the rest of the statins) I often wonder why so many of the food/cooking shows highlight duck and goose? Lydia B. had a holiday 'goose' recently on her PBS show, which I normally love, but the amount of fat that was on her hands, in the pot, in the stove, was unbelievable. Years ago, I realize that peasants and workers were thin and often starving and when they had an opportunity to get some lard on them it was a special event. But now? Is this a backlash to our doctor's asking us to get our total Chol. under 200?
{"commentId":8075758,"threadId":"620578","contentId":"3002121","authorDomain":"trytheveal"}
- 1 vote
#17 - Tue Jul 7, 2009 12:39 PM EDT{"commentId":8077083,"authorDomain":"greglujan"}
I
think they do that "market price" thing so that if you're an a-hole, they can charge you more. :)
note to self: look up the actual market price of a menu item on my iPhone while ordering and show it to the waiter ( what's a little snot in my food gonna hurt me anyway?)
{"commentId":8077083,"threadId":"620578","contentId":"3002121","authorDomain":"greglujan"}
- 2 votes
#18 - Tue Jul 7, 2009 1:38 PM EDT{"commentId":8078992,"authorDomain":"gallataya0731"}
I can remember as a child, my grandfather taking me into his small cornfield. He cleared an area and started a pot of water to boil. He then bent over a stalk of corn, peeled the husk and cooked it right there. When done, he cut the stalk and passed a freshly cooked ear of corn to me. Fresh butter which my grandmother actually made herself topped off the experience. To me, that is what farm fresh is all about.
{"commentId":8078992,"threadId":"620578","contentId":"3002121","authorDomain":"gallataya0731"}
- 4 votes
#19 - Tue Jul 7, 2009 2:55 PM EDT{"commentId":8079771,"authorDomain":"billw001"}
Ok for those who don't know, and to the ones who say they are "professionals" and still don't know what some of the sayings are for I will explain it to you.
Homemade:
This refers to the idea that "Home cooking" taste better than what you can buy at the store or an eatery.
Garden fresh:
This implies that the vegies are as fresh from a garden, instead of being frozen, or on a shelf for a week.
"From the Chef's Table":
Something very hi quality, fancy/tasty you would find someone who has a higher than normal standard for food quality, very picky about the foods they eat.
"Just Flown In":
This implies mostly seafood. Fresh caught high end types as lobster just caught and flown to your local market. Thinking along them lines.....
"Melt in your mouth":
Normally for meat/steak describes it as very, tender, and you will not have to chew the @!$%# out of it to get it down.
"market price":
This refers to seafood mostly.
How much is "fresh caught" sword fish selling for today? Along those lines....
("fresh caught") as in, the fish are jumping out of the tank!
{"commentId":8079771,"threadId":"620578","contentId":"3002121","authorDomain":"billw001"}
#20 - Tue Jul 7, 2009 3:25 PM EDT{"commentId":8082486,"authorDomain":"carloz"}
Party pooper.
{"commentId":8082486,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 2 votes
{"commentId":8082627,"authorDomain":"Cooper1"}
And for those who are total and complete idiots, jsut read bill's statement above.
{"commentId":8082627,"threadId":"620578","contentId":"3002121","authorDomain":"Cooper1"}
- 1 vote
{"commentId":8084836,"authorDomain":"carloz"}
Pooper party.
{"commentId":8084836,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 3 votes
{"commentId":8092238,"authorDomain":"kshark"}
billw001--
Homemade:
This refers to the idea that "Home cooking" taste better than what you can buy at the store or an eatery.
Not really. I went to a restaurant and had their "homemade" lasagne. It was the lean cuisine lasagne you get in supermarkets. I paid $14.00 for a meal I could have spent $3.00 on instead. The very first bite I had I knew instantly it was frozen food section store bought pre-made junk.
{"commentId":8092238,"threadId":"620578","contentId":"3002121","authorDomain":"kshark"}
- 3 votes
{"commentId":8092930,"authorDomain":"pennytool"}
Kshark, I agree there is a definate taste differance in fresh and frozen lean cusiine .
{"commentId":8092930,"threadId":"620578","contentId":"3002121","authorDomain":"pennytool"}
- 1 vote
{"commentId":8095116,"authorDomain":"kshark"}
LOL Just goes to show "homemade" doesn't always mean "homemade"
I want my money back darn it.
The restaurant lasagne was identical to the frozen lasagne Lean Cuisine makes. It was either me or one of my two friends that asked the waitress or server about it. Yeah she admitted it wasn't homemade. *laugh*
{"commentId":8095116,"threadId":"620578","contentId":"3002121","authorDomain":"kshark"}
- 3 votes
{"commentId":8080185,"authorDomain":"pennytool"}
lol good stuff ,I always wondered about the home made mashed potatoes ,as an ex cheff, I can grinn and say mine came out of a can .But the hamburgar it definately came from a cow .
I go out to eat for three reason
1 . I dont have to cook it
2. I dont have to wash the dishes
3,I dont have to eat my own cooking
Dont get me wrong ,I am an excelent cook, food just tastes better when your not hot and tired from toiling over a hot stove .
{"commentId":8080185,"threadId":"620578","contentId":"3002121","authorDomain":"pennytool"}
- 2 votes
#21 - Tue Jul 7, 2009 3:41 PM EDT{"commentId":8080375,"authorDomain":"relkins"}
If you see market price on the menu it has been my experience that you live so far away from the ocean you'd be crazy to pay the price. If you have to ask for the price you need to go to a higher quality restaraunt that caters to people who dont care what a lobster costs.
Country Cooking: If i wanted green beans and ham i would've stayed home and cooked it myself. If i'm going to the trouble and expense to eat out i'm getting something that doesnt resemble the normal dinner.
{"commentId":8080375,"threadId":"620578","contentId":"3002121","authorDomain":"relkins"}
- 3 votes
#22 - Tue Jul 7, 2009 3:48 PM EDT{"commentId":8091667,"authorDomain":"kshark"}
One that gives me the s**** is
"Corkage fee"
I don't drink, yeah shock I know, but restaurants here in Australia, I cannot remember a corkage fee in the US, but here, you are charged a fee by the restaurant if you order wine from them, or if you BYO and have them chill it. Apparently it has to be a wine not from their menu.
I went to dinner with a group of friends. I had water only, they drank wine they brought I STILL got charged a cork fee upon paying my bill.
{"commentId":8091667,"threadId":"620578","contentId":"3002121","authorDomain":"kshark"}
- 3 votes
#23 - Wed Jul 8, 2009 2:32 AM EDT{"commentId":8092468,"authorDomain":"carloz"}
"Corkage fee"
I've never come across that. Of course, here in Spain they'd balk at the idea of patrons bringing their own wine!
{"commentId":8092468,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 3 votes
{"commentId":8095204,"authorDomain":"kshark"}
Yup ya get a corkage fee here.
Tis a common thing to BYO much easier for people THOUGH BYO means alcohol not anything else, since I only drink sodas or water.
But yeah I get irked because I get charged when I don't drink
{"commentId":8095204,"threadId":"620578","contentId":"3002121","authorDomain":"kshark"}
- 2 votes
{"commentId":8092187,"authorDomain":"SchlepnKiltsBrewing"}
How about Starbucks ending the coffee sizes? Grande Vente and whatever else, BULLS***, it's small medium and large, and I will always order in those sizes
{"commentId":8092187,"threadId":"620578","contentId":"3002121","authorDomain":"SchlepnKiltsBrewing"}
- 3 votes
#24 - Wed Jul 8, 2009 5:10 AM EDT{"commentId":8092504,"authorDomain":"carloz"}
Oh, I hate that, too, Will -- and it is everywhere now. Cinema drink and popcorn sizes, for example. At some places small isn't small anymore -- there is small and then there is petite, or economy, or some other bull.
{"commentId":8092504,"threadId":"620578","contentId":"3002121","authorDomain":"carloz"}
- 4 votes
{"commentId":8157957,"authorDomain":"williambednarz"}
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