It's been bothering me for years... if you ask 10 Japanese people what "piccata" is, you get the same answer: "a cutlet dipped in egg-parm mixture (or even, just beaten eggs), and sauteed/pan-fried". I don't know who made the first...
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...or would I have been over-pronouncing? On yesterday's BC repeat, I distinctly heard her say "pie-ella" several times for paella. I would have definitely expected her to say it "pie-aye-ya." So what's the deal? I assume Ina would know, but...
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This year seems especially hard. So far, all I've got: Frosted Flakes/Nixon. The Curious Case of Beignet Button....
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After all these years, I just found out the correct pronunciation of 'Gouda' as in the cheese...Chef Terrance Brennan of Artisinal in Manhattan was doing a fondue demo on The Morning Show using the iconic cheese and said it's really...
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Buffalo wing purveyors of America, If you insist on spelling it in French, at least pronounce it in French. Otherwise, consider that we have a perfectly serviceable word in English. Especially if the cheese in question is Iowa-made Maytag Blue....
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Seriously... if I see it in one more blog posting I'm going to flip out. I know it's hard to come up with a ton of different words to describe food- but enough already. Can you imagine using the word...
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I've just had enough of the words "toothsome" and "cloying." Everyone seems to use them in every restaurant/ food review and it's just really starting to bother me....
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Words or phrases that need to take a time out from food writing. I'd start with describing anything as "nutty" that doesn't have nuts and any reference to Riesling as the "best-kept secret" of sommeliers....
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