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It used to drive me insane to see "x" at the end of the word until I started to work at a hospital 10 years ago. Everything ends in x to abbreviate -- history = hx, diagnosis = dx, etc. I still hate seeing "u" for "you" and "ur" for "your/you're," which propagates the erroneous use of your and you're. ARGH! I've gotten better about "tho" and "thru."

Back to food.

- "special blend" -- yay for vagueness
- use of the word "sushi" for anything raw. FFS, sushi doesn't even mean raw!
- innards

"Gets" for "understands," especially with the adverb "really." For instance, "so and so really gets the New York restaurant scene," or "really gets food," or "really gets service." It's a lazy, imprecise and charmlessly colloquial locution, and I hope it heads to the blogosphere tar pit as quickly as possible. Even worse when reduced "so and so gets it."

I agree with the people who said "toothsome" - ewwwwww!

I don't like the British habit of saying "veg." "Fruit and veg." Ugh.

Another is using an "x" instead of writing the entire word. I've seen it here as in "crax" rather than crackers (wtf?) and other, non-food related words at other sites.

I always keep a jar of marinated artichoke hearts on hand. I use them most frequently to top pizza, but I also toss them in my pasta salad. My latest favorite is diced artichokes in a breakfast casserole, scrambled eggs or omelets.

shooters and bites
pancetta-wrapped
shortribs so playful
ramps (confit'd)
infusions, waters
gastrique the ahi

fabulous fabulous
'shrooms and confit
watermelon balsamic
fatty porkbelly
corn milk the essence
and please pass soy jelly

heirloom tomatoes micro mousseline
lavendar hangar-steak olive oil-ice cream
......................................

Phew. It felt really good to say that.

I love this topic! Thanks for starting it, Fat and Happy Food Slut!

I'm a copy editor by training, and, having worked for many years at a certain lifestyle magazine, I can tell you that we had a rotating list of "banned words" that we'd highlight while proofreading articles before publication. "Crispy," as Lemons mentioned, was on it—"Crispy: Use 'crisp' instead." "Decadent" and "sinful" were also marked for death (or at least for editing or deletion). As were "surprisingly simple" and "unexpected yet elegant."

One of my (many) pet peeves is when someone describes something as a "heart attack on a plate," or, as is usually the case with me, "heart attack on a bun." Yes, we all know what foods are bad for us, and, no, we don't anyone pointing it out.

I also hate " 'za" in reference to pizza.

Karen Resta: I don't like "foodie." I went from hate to dislike on that one, though, because sometimes, if you're blabbing about food and the food world, it's just so hard not to use it. Call me lazy.

Lemons: Akin to "sammies," how 'bout "sammich(es)"? UGH. Whenever I see "sammies" or "sammich," I'm like, "What are you!?!? A toddler?" [END RANT]

frsh artichokes steamed in a mixture of water ,olive oil, and red wine vinegar, till soft .....then served with a garlic butter dip heaven!

Just made this last night, from a recent Gourmet magazine: Brown chicken parts (thighs are best); remove from pan. Add chopped onion to pan and soften. Add chicken broth and chopped canned artichokes. Return chicken and cook until done. Add peas during last 5 minutes.

Fresh squeezed lime or lemon juice with some kosher salt and olive oil is another tasty way to have fresh, steamed artichokes.

Artichoke hearts are excellent in a hot/or/cold, roasted garlic, Italian pasta salad [any pasta shape of your choice] with fresh or frozen peas, olive oil, lemon juice, apple cider or rice vinegar, fresh cracked pepper, fresh or dried oregano, fresh or dried basil, lightly sautéed carrots, celery, broccoli, cauliflower, zucchini, diced sun-dried tomatoes (pretty much any vege you love to eat slightly cooked but mostly raw, omit any you or your family don't like). If you're not Vegan you can toss in some diced chicken breast, shrimp, crab or Italian sausage...even garbonzo or red beans are great!

P.S. To make my own roasted garlic (that lasts me a long, long time) I buy those big bulk packages of peeled garlic and I toss them into some tin-foil with olive oil and kosher salt and slow roast them and then pour them into clean pickle jars and keep them in the fridge.

For the canned (water packed) artichokes: Drain them well and cut each heart in half. Press a couple of teaspoons of soft goat cheese into the center of each heart. Run the artichoke hearts under the broiler until the cheese just begins to get brown. Remove to a plate and drizzle with a good olive oil and a dusting of cracked pepper. If you have basil and/or sun-dried tomatoes that you can chiffonade and sprinkle on as garnish, that's even better!

Sinful.