The Great Hall
Scary Menu Adjectives The Great Hall: Scary Menu Adjectives

By Peachcreek (Peachcreek) on Monday, September 10, 2001 - 06:47 pm: Edit

I make 6-8 different soups ever day, out of recipes in my head. I have to think up a lot of names. Some are standards, others are some out-of-the-blue concoction that, if I did my homework probably has some classically-related name. So I just make stuff up. Some are simple descriptives, some are far-fetched. Here are some recent examples:
Louisiana Lentil with Rice
"The Big Ditch"
Many Beans (lost count)
3 peppers, 2 spuds and a zuch.
Red Green
Beany Zuchinni
"The Red Death"
Things I have run over in my car.
I have a pretty upscale lunch place and people actually like having to figure out what the heck I'm thinking when I came up with that name.
I am near a university and reckon that it gives all the academicians something to ponder over lunch.

By Peachcreek (Peachcreek) on Monday, September 10, 2001 - 07:05 pm: Edit

On a more serious note, TMarta, something I do is try to adequately describe the food in the name. Though most of the people reading this page are familiar with say, Coquille Ste Jacques, I know they sell better around here if I call them Seared Scallops in Brandied Cream. I guess it goes back to whats in a name...
My only real pet peeve is "homemade". That denotes amateur status.

By bratgirl on Tuesday, September 11, 2001 - 08:42 am: Edit

how do you all feel about home-style?

just wondering...

By Peachcreek (Peachcreek) on Wednesday, September 12, 2001 - 03:48 pm: Edit

Ambiguous. Home-style means just that to me- made by someone at home, i.e. amateur-style. Of course there are some excellent cooks at home and I think all of us agree on that. My Mom(God rest her soul) was a great woman but a lousy cook.

By TMarta on Wednesday, September 12, 2001 - 07:26 pm: Edit

Nope, Manny, I only pick'em over the TV..unless you get in the boxes with the BIG money, You wouldn't believe how "UNGENTEEL" the field can be at Churchill Downs on Derby Day!
The deal with "homemade" is not only does it sound amateurish, I don't live in my bakery/restaurant! "Homestyle" is used in frozen and canned foods far too much to mean anything anymore. Do you know the Letterman story of how he realized that he was hoodwinked at a diner...he asked if something was fresh, and the waitress countered with a chipper, "Fresh-frozen!"
Later he asked if the pies were homemade and she came back with, "HomeBAKED!" That's the problem, so little is made on-premises, "from Scratch" that I really want people to know why they should come to me and why I need to charge a little more than the diner up the road for lunch or Kroger does for a cake.

By Peachcreek (Peachcreek) on Wednesday, September 12, 2001 - 09:00 pm: Edit

I came home kind of drunk one night and went to the freezer and grabbed a frozen pizza. As I was unwrapping it I read on the the front of the box-"Suggested Serving" followed by "Keep Frozen".
I tried it. It wasn't too bad.

By Grwall (Grwall) on Thursday, September 13, 2001 - 01:35 pm: Edit

Peachcreek - it's interesting to me what you said about your mom. So often, I read about this chef or that chef who learned his trade at his mother's side.

Like you, my mother can't cook for nothin' I've often said I learned to cook just to get a decent meal.

By Mrickman (Mrickman) on Thursday, September 13, 2001 - 09:18 pm: Edit

If I see a fish described as "Bronzed" for when a restaurant is just sauteing it, I LEAVE. Also what's the deal with "Pan Roasting" I've never roasted any thing in my ovens that floated in mid air. It has to be in some kind of pan unless you feel like cleaning the oven with a pressure washer every night to get the burnt on crud off!
What Happened to Basic Culinary Descriptions. Its dead meat ,Fruits or Vegetables Not Brain Surgery. Keep it simple stupid! use your creativity in your cooking instead of wasting it on your menus. Heck for that matter use that creativy energy in producing your own food so you don't have to tell me what you bought prepared and what's "Homemade"

By Charles on Friday, September 14, 2001 - 01:59 pm: Edit

Back to the homemade definition..

I agree that it means made at home although I know exactly what my members mean when they ask if it is homemade, they arent asking if I stayed home and made it. They simply want to know if I made the crust, sliced my own apples and so forth for the apple pie today. I did offend one of my members about 17 years ago when he wanted a smoked goose pate and I told him that the method he gave me was not a pate. He wanted me to run his cooked smoked goose through a grinder or processor, beat it with cream cheese, add pimento and serve with crackers. Oh well. It doesnt take long to learn the customer IS right, especially if they are a member.


Charles Rivers

By emgonzalez on Friday, September 14, 2001 - 08:58 pm: Edit

I wanted to know if anyone has any information on an east coast based catering type company that works like this; a stay at home mom likes to cook to earn money; a working mom has to work and doesnt have the time everyday to cook for her family so the stay at home mom is now a caterer and provides a service for the working mom.

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