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The Term 'Housemade' Is the New 'Homemade'
I agree. It's definitely jargony, but there's a clear distinction between the terms, especially in the connotations. "Homemade" implies a little rustic, solid, made-at-home fare--the kind of thing your grandma might make. "Housemade" indicates that it's hand-made, artisanal, etc., but not necessarily down-home or basic--in fact, housemade is likely to be pretty high-falutin' stuff. There's a good need for both words and I say let's keep 'em.
How School Cafeteria Lunches Differ Around the World
All throughout my school years--from elementary through high school--our cafeterias invariably served the same rectangular frozen cheese pizza, always on Fridays, and always accompanied by an iceberg lettuce salad with neon-orange "French" dressing and (inexplicably) by yellow corn.
Why pizza and corn together? I have no idea, and I've never seen that combination anywhere outside a school cafeteria.
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About mossr
Website: http://www.robertfmoss.com
Location: Charleston SC
About: Food historian, restaurant reviewer, and author of Barbecue: the History of an American Institution
Favorite foods:
Last bite on earth:
Poche's has a pretty good wholesale business, too. In fact, there's a place here in Charleston, SC (http://bit.ly/bNcw50) that sells Poche's products--including etouffe and that wonderful boudin--in handy take-home packages. Just two weeks ago I stocked up and now have a good stockpile of boudin in my freezer: perfect for a late night snack. I'm going to have to make a road trip to Breaux Bridge to try it fresh from the source!