Monday, 21 August 2006

Macerate isn't the latest saloon

Aioli, Akawi/ ackawi, Amatriciana, Asian pesto, Beignet, Bisque, Blanching, Borage, Braised, Bulgur / Burgul, Capers, Caponata, Carpaccio, Charmoula, Compote, Consommé, Conpoy, Confit, Coulis, Crackling, Dashi, Drunken, Emulsion, Flash fried, Ganache, Glutinous rice, Grana Padano, Gratinate, Haloumi, Harissa, Jus, Kombu, Macerate, Makroot, Maki, Mirin, Miso, Moutabel, Nigiri, Nori, Naugatin / nougatine / nougat, Provolone, Quadrucci, Ragout, Reduction, Roulade, Salmoriglio, Sambal, Salsa verde, Scarmoza, Seared, Squid Ink, Sumac, Sashimi, Tabbouleh / Tabouli, Taleggio, Tapenade, Timbale, Tobbikko/ tobiko, Tomato petals, Truffles, Yuzu, Za'atar.

Fancy words on menus. Are they a way to be different? To acquire snob value? To confuse the heck out of us? Since we started doing the odd food review, we've beguns studying menus more closely, and we confess to sometimes being rather confused. Thankfully, this last Sunday, Mid-Day ran a double-spread explaining all the words in the previous paragraph.

Words we knew from that list: 13
Words we thought we knew but were wrong: 6



Publia said...

Taking issue with "crackling;" that's a fried pig's intestine. Yummy.
Don't forget Blog Day. I am ready!

J. Alfred Prufrock said...

Check out Best gastronomic reference site I've seen.


kamla said...

I took you up on your challenge to see how many words I knew...about 35 :-) Guess that qualifies me as a foodie?

Nice post.

Thanks for sharing.


Anonymous said...

53 right, 6 wrong, didn't know the rest. Damn. I'm slipping.

Guess who?