Menu ******y ?
Discussion
Stuff you read on Menus to make fairly average food sound more interesting and it irrationally annoys me,
Pan Fried, as opposed to what, a shovel ?
Madagascan Vanilla, I remember when it was just Vanilla
Artisan, oh f
k off !
Belgian Chocolate, well, it probably isn't is it,and why does it matter ?
Or when they tell you where it comes from "Len Smiths Sausages", so what ?
Pan Fried, as opposed to what, a shovel ?
Madagascan Vanilla, I remember when it was just Vanilla
Artisan, oh f
k off !Belgian Chocolate, well, it probably isn't is it,and why does it matter ?
Or when they tell you where it comes from "Len Smiths Sausages", so what ?
J4CKO said:
I have thanks, just wondering if it irks anyone else, one place does it then they all follow suit with the same descriptions.
Oh I agree with you, just felt like being a bit cheeky. 'Kitchen French', Crème Anglaise, things in a reduction of... sometimes it feels like you need a bullst filter just to work out what they're trying to offer you.Same thing about the way they pronounce 'Michelin' like they desperate to distance the culinary version of an Oscar from those dirty things wrapped around Car wheels.
I'm just struggling to be all that negative today
Sarkmeister said:
I know it's a bit poncey, but I like to know a bit more about where the ingredients come from. Especially when it is meat that is from local farms etc.
I understand that local is best but when the restaurant says its from such and such a farm but then no where say where the farm is, that annoys me. For all we know its actually a large meat procceseeing plant that calls themselves .... farm.
P-Jay said:
J4CKO said:
I have thanks, just wondering if it irks anyone else, one place does it then they all follow suit with the same descriptions.
Oh I agree with you, just felt like being a bit cheeky. 'Kitchen French', Crème Anglaise, things in a reduction of... sometimes it feels like you need a bullst filter just to work out what they're trying to offer you.Same thing about the way they pronounce 'Michelin' like they desperate to distance the culinary version of an Oscar from those dirty things wrapped around Car wheels.
I'm just struggling to be all that negative today
"Hand Cut" chips, absolutely, another good example.
No, I hate this st. It actually seems to have swung the other way a bit, as I know one or two places that serve up very accomplished grub with very simple names.
The best over-flowery-ness I can recall was at a gastropub by the Thames at Hampton, c. 2001.
"Pan-fried fillet of beef, served with french-fried potatoes".
The other one is three of anything being a "trio".
It's not only menus that introduce these extra words - my favourite is "townhouse".
So... a house, in a town, eh?
t. It actually seems to have swung the other way a bit, as I know one or two places that serve up very accomplished grub with very simple names. The best over-flowery-ness I can recall was at a gastropub by the Thames at Hampton, c. 2001.
"Pan-fried fillet of beef, served with french-fried potatoes".
The other one is three of anything being a "trio".
It's not only menus that introduce these extra words - my favourite is "townhouse".
So... a house, in a town, eh?
HappySilver said:
>Pan Fried, as opposed to what, a shovel ?
As opposed to deep fried, surely a very important distinction?
I think one can assume that pan-fried is the default way of frying, and therefore doesn't need saying. As opposed to deep fried, surely a very important distinction?
Like "oven baked". Oooh, baked in an oven, I must try that!
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