Archive through July 20, 2000

These are 10 words that when I see them on a menu, I immediately decide to eat elsewhere:

Fondue
Chipotle
Secret
Almondine
kissed
floating
Cajun
smothered
Famous or World famous
Cheesy

By marc bouchard on Thursday, June 24, 1999 - 04:05 pm: Edit

haha, at school last quater, we had pork almondine, and i cant recall a single order of it.


student marc

By Chris Ci on Tuesday, August 03, 1999 - 12:06 pm: Edit

The most disgusting menu item I ever saw was deep fried nipple fritters

By George Cook (George) on Tuesday, August 03, 1999 - 08:11 pm: Edit

How about the classic menu error..

Half Cooked Chicken

Saw that on a reataurant website.

By Anonymous on Tuesday, August 03, 1999 - 10:10 pm: Edit

How about Homemade?

By Scott Simpson on Friday, August 06, 1999 - 03:52 am: Edit

Simple Truth in menu is very sexy. What scares me is a dish with a chefs name attached to it. It is arrogance to maximum level. If I ever see a "chef bill's pasta" or anything of the sort then I split.

By Carolyn Overcash on Wednesday, August 18, 1999 - 10:29 pm: Edit

How about another classic menu error.
It is seen frequently in our area... "Deserts!"
I don't know about all of you...
but I do not intend to eat SAND!
Folks around here must use the same printing company to type the menus. I have seen about six different "Deserts" in menus this month.
A word of caution...computer spell checking programs do not catch incorrect word usage.

By Cheffred on Saturday, August 21, 1999 - 12:26 pm: Edit

A quick note about "Chef's Name" attached to a menu item. In some cases it's the owners decision, not the Chef's and in others, it is a way of giving recognition to a staff member who created the dish. So ask before you bolt on thdi one.

By Josephine Mackenzie (Aphrodite) on Saturday, August 21, 1999 - 09:15 pm: Edit

How about "nestling on a bed of..."?

By rocketchef on Sunday, February 06, 2000 - 08:52 pm: Edit

How about encrusted. Doesn't sound appetizing to me!

By judymontreal on Monday, February 07, 2000 - 11:28 am: Edit

How about when they incorporate the house name into a dish, -with disasterous results? A place called "Whiskers" named their house specialty "The Whisker Burger" No-o-o thanks!

By cheg on Friday, February 25, 2000 - 10:25 am: Edit

How about fresh frozen from your favorite supplier.

By dehliadee on Wednesday, March 15, 2000 - 03:05 am: Edit

What's wrong with nestling on a bed of....
We recently ran a menu item..."quails nestling on
a bed of mache with a rose hips vinagrette...." Okay
so it was Valentines day but it was very tasty and it
sold! There is nothing wrong with pushing the
envelope when describing your food. The main thing is check for spelling and grammar! If you aren't sure then find someone who is!
We also having an appetizer that is named after the
chef "Serafines Oysters". The chef's first name is Serafine.
The topping is his own secret combination and guests love
it. "Who is Serafine?..what's in the topping? etc..." Hopefully
you are proud of your chef..why not use his name and talens
as another way to sell, sell, sell....

By Paul Frankel on Friday, April 07, 2000 - 08:51 am: Edit

okay okay i know they mean well but i dont like to see the word "Spit" on any menu. i know that we spit roast items but they can also be placed on the rotisserie can they not???? sorry but spit will never be on any menu that i create

By RDB on Monday, July 17, 2000 - 12:27 am: Edit

Hey,whats wrong with "CAJUN" at least it's not written "coon ass" as it is in a few Louisiana resturant menus.

By Dpconsu (Dpconsu) on Monday, July 17, 2000 - 03:21 am: Edit

OK, I know that this is going to p**s off a bunch of "coon asses" but I really hate to see "Blackened". As I am originaly from Europe, this term conjures up visions of something left in the oven too long. As it is, I firmly believe that a un-named but extreemly lard assed cook, simply started that fad by not getting to the cast iron skillet in time to flip his "cajun" red fish, and sent it out any way as "Blackened". If I want to eat carbon, I can by grafite at an art store and eat that.

By RDB on Monday, July 17, 2000 - 07:13 pm: Edit

(dpconsu)
I'll give you that one,but cajun& creole cooking has nothing to do with blackened anything it has deep roots in country french cooking,Chef Tubby could screw up a TV dinner,and is not qualified to carry a real chefs tasting spoons!!! He just happened to know the right people and be at the right place at the right time.

By Mofo1 (Mofo1) on Tuesday, July 18, 2000 - 11:46 pm: Edit

Do any of you ever hold contests to see who can come up the most ridiculous, pretentious bs description of a special or a new menu item? Try it. Hilarious. (We don't use them.) Usually.

By Mofo1 (Mofo1) on Tuesday, July 18, 2000 - 11:48 pm: Edit

By the way, What's wrong with chipotles? I love them.

By Mofo1 (Mofo1) on Tuesday, July 18, 2000 - 11:49 pm: Edit

By the way, What's wrong with chipotles? I love them.

By mbuotfavazza on Thursday, July 20, 2000 - 01:20 am: Edit

hi all! i work in a retirement community (independent living) so i don't have the pleasure of using "unusual" menu items. i've had a lot of restaurant and hotel experience, but working in the "senior" field is definitely a challenge. I have to make sure I keep the menu simple, familiar and (get this)with variety. I'm redoing my 4 week cycle and have to have 52 different vegetables. Challenge to all- send me your ideas for simplified vegetable side dishes without too much repitition. thanks
ps: the residents are not too keen on blends (capri, european, etc.)