[image via Madison Magazine]]]
They are trendy or inane, over-worked or over-wrought, misused and abused. These are the words that grate on our nerves.
Wheat Thins artisan crackers? (Can’t you just picture them painstakingly rolled out and hand-cut by the master bakers of Kraft Foods Global, Inc.?) How about artisan flatbreads from DiGiorno’s Frozen Pizza? Like you’re back in the piazza in Naples. And pre-washed and bagged artisan salads? We’re not sure how lettuce can be artisanal, but leave it to Fresh Express, a wholly-owned subsidiary of Chiquita Brands, L.L.C., to figure it out.
It’s true that a well-mixed drink is the result of a kind of happy alchemy. But bartending as a scientific discipline? We don’t tip the guy that runs the particle accelerator at the FermiLab, and we aren’t looking for the next Appletini that will cure cancer.
Just say the whole word. It’s not all that onerous. Ditto for sammies (sandwiches), resto (restaurant), breakie (breakfast), chix (chicken), and apps (appetizers).
Nom nom for foodies
Let’s add to the list any word that sounds like it was coined in a nursery school (crispy, yummy, comfy, et al.).
Restaurant reviewer jargon
Toothsome; mouth-feel; authentic; playful; sauces that are napped; and dishes that are tucked into— does anybody speak like this? Can we make them stop writing like this?
Culinary cliches: which ones bug you?
Read Gigabiting’s take on the cringe-inducing “F” word.