| « A Historical Glimpse into the Italian Beef Sandwich | Friday Foodpic: Peaches » |
Random Wed Aug 26 2015
A Glossary of Common Menu Adjectives
Amish: This chicken was raised without electricity and fear.
Asian: Something involving miso, Sriracha, fish sauce, shitake mushrooms, or shishito peppers.
Blistered: Like sunburnt skin, except less prone to cancer.
Charred/Seared: Charred applies to exquisite steaks and cleverly disposed-of bodies, as well your local kale and lettuce. Seared is a weaker char.
Cured: Salty, seasoned, wonderful meatstuffs.
Duck Fat: Duck fat fries, rillette, popcorn, confit, Brussels sprouts -- never skip this menu item.
Fried: Yes, particularly if it involves balls or eggs.
Gluten-Free: This dish contains a small trace of gluten, but a full dollop of bullshit.
House-Made: We made this with our dexterous fingers.
Selection of: A fancy wooden board consisting of two olives, a smear of mustard, some sugary almonds, and charred crostinis.
Skinny: Usually a vegetarian or turkey burger or sandwich wrap.
Smashed (starch): Smashed potatoes can also be confused with a group of wasted frat boys.
Stuffed: Always a good thing, particularly if there is a sausage component involved.
Truffled: Warning sign for truffle oil, an ingredient only used by chefs who cry themselves to sleep.
Wild: This trout was freshly caught from an ice display.
Wood Grilled: Essence of burning tree bark.
Eugene / September 1, 2015 3:31 PM
House-Made: We promise we didn't pick this up at the local Costco.