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