Page 2 | Cooking related terms that make you squirm (title edited by MNHQ at request of OP)

Words · 2025-04-24T10:30:45+00:00

Sides. No. It is side dishes. See also mains (Shudder) I made lamb at Easter. No, you cooked it. Cooked to your liking. Well they woudn't deliberately cook it otherwise if they wanted to stay in business...

LittleBitofBread · 25/04/2025 16:15

Ohgodohgod · 25/04/2025 14:52

Yeah I am totally here for Nigel’s anecdotes about picking up a crate of boysenberries at the market on a whim and turning them into a casual little trifle using rich yellow cream and some leftover lemon drizzle sponge from Tuesday’s teatime

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To be eaten with the mysterious 'we' ('We ate this with torn-off hunks of fresh doughy white baguette'/'We sliced peaches into this as we went').
I have all kinds of images in my head of who's round Nigel Slater's kitchen table

Needtosoundoffandbreathe · 25/04/2025 16:04

Ohgodohgod · 25/04/2025 14:52

Yeah I am totally here for Nigel’s anecdotes about picking up a crate of boysenberries at the market on a whim and turning them into a casual little trifle using rich yellow cream and some leftover lemon drizzle sponge from Tuesday’s teatime

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He had an entire "leftover" wheel of brie once too. All wrapped in artisanal brown paper and string 🙄

Jazzythegingerninja · 25/04/2025 16:04

Anything that goes into detail on body parts etc eg "cheek of beef" "suckling pig" "cod cheeks" "belly pork" it is enough to make me go for the vegetarian option 🤢

CherryRipe1 · 25/04/2025 15:01

Gary Rhodes (rip) was very deft and precise. I liked watching him cooking. Oh yes, I hate 'a cheffy thing' or 'being cheffy', just naff off ffs.

Ohgodohgod · 25/04/2025 14:54

70isaLimitNotaTarget · 25/04/2025 13:21

Ah but Nigel Slater takes such great care with his food , he spoons things onto the plate so delicately . Not like Jamie Oliver who I imagine lobbing mashed potato from across the table .

"I'll just Nigel this onto the plates"

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Strong agree. I actually adore Nigella Lawson but the way she handles her food is sometimes truly alarming. And she doesn’t scrape the bowl!!!!

Ohgodohgod · 25/04/2025 14:52

Coffeeishot · 25/04/2025 13:24

Oh I love.Nigel Slater I know he's irritating with his little packets and what not but he Is so soothing.

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Yeah I am totally here for Nigel’s anecdotes about picking up a crate of boysenberries at the market on a whim and turning them into a casual little trifle using rich yellow cream and some leftover lemon drizzle sponge from Tuesday’s teatime

Ohgodohgod · 25/04/2025 14:49

i’ve just remembered getting what I believe they now call ‘the ick’ about a man because he invited me to ‘din dins’ 😬

Iammatrix · 25/04/2025 14:10

TulaOfDarkWater · 24/04/2025 23:22

Tommy K instead of ketchup!

Who? Expose them!

RobertaFirmino · 25/04/2025 13:38

Prep. Fine in a commercial kitchen but no, you haven't 'prepped lunch', you've heated up a can of soup.
Food being described as divine, lush, exquisite, non etc.
Pudding when it isn't an actual pudding.

Coffeeishot · 25/04/2025 13:24

DiamandaTheGreat · 25/04/2025 13:04

Couldn't agree more. I like Nigel Slaters recipes generally but when he talks about supper and goes to great lengths to show how uber-casual he is about everything it's very annoying. "Add shallots, or not, as you will." Aggggh.

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Oh I love.Nigel Slater I know he's irritating with his little packets and what not but he Is so soothing.

LittleBitofBread · 25/04/2025 13:21

DiamandaTheGreat · 25/04/2025 13:04

Couldn't agree more. I like Nigel Slaters recipes generally but when he talks about supper and goes to great lengths to show how uber-casual he is about everything it's very annoying. "Add shallots, or not, as you will." Aggggh.

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I'd much rather have that than the ones who say passive-aggressively, 'You can also use [insert 'inferior'/cheaper ingredient] if that's all you have to hand' or in other words 'if you don't, like me, live near a selection of wonderful little delis/fishmongers/greengrocers and possess the Coutts gold account necessary to shop at them'.

70isaLimitNotaTarget · 25/04/2025 13:21

DiamandaTheGreat · 25/04/2025 13:04

Couldn't agree more. I like Nigel Slaters recipes generally but when he talks about supper and goes to great lengths to show how uber-casual he is about everything it's very annoying. "Add shallots, or not, as you will." Aggggh.

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Ah but Nigel Slater takes such great care with his food , he spoons things onto the plate so delicately . Not like Jamie Oliver who I imagine lobbing mashed potato from across the table .

"I'll just Nigel this onto the plates"

70isaLimitNotaTarget · 25/04/2025 13:16

Umami

a phrase much loved of Ben Ebbrell from SortedFood

He says use a dishcloth not oven mitts. I always burn myself whatever I try
In our house we have a phrase "Ebbers you lying bastard" whether it's dishcloths or umami

I'm also putting Mouthful out for review

DiamandaTheGreat · 25/04/2025 13:04

canthavethatonethen · 24/04/2025 18:11

'Fry it off' - no, just fry it.

'Supper' - especially when said by Nigel Slater.

Couldn't agree more. I like Nigel Slaters recipes generally but when he talks about supper and goes to great lengths to show how uber-casual he is about everything it's very annoying. "Add shallots, or not, as you will." Aggggh.

GustyBaloo · 25/04/2025 11:25

Arancia · 25/04/2025 07:00

To be fair, pita from shops are pretty bad anywhere in the world, not just in the UK. I'm currently travelling but will definitely post my very easy pita recipe when I'm home next week 😉I will even throw in a great recipe for a traditional Greek olive-based recipe that's to die for 😃

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Hurray! You are my new favourite pee-ta expert! Taking over from... My previous favourite...
Yeah. That one 🤔

Happy travels 🌎

Original poster

Words · 25/04/2025 11:18

www.google.com/search?q=Pretentious%20menus

This menu will set everyone's teeth on edge.

Hope the link works!

OP posts:

Crikeyalmighty · 25/04/2025 11:13

@Words we’ve got a ‘trout, miso, rhubarb ‘ restaurant here in Bath - as you say it’s stupid money and I just know I’m going to be starving on coming out - and im
on mounjaro!!

Mydadsbirthday · 25/04/2025 11:02

oldfatcatonmylap · 24/04/2025 12:42

Yes to 'marry me' dishes. They're always underwhelming as well

'Serve with good bread'

'If liked'

Hunter's chicken - silly name

Ooey-gooey

Tear and share

When chef's say 'I'm going in with the...' instead of 'I'm adding the....'

Yummy, nom nom

Oh god all of these

This thread is so funny

Original poster

Words · 25/04/2025 10:59

'Trout,miso, rhubarb'

OP posts:

Original poster

Words · 25/04/2025 10:57

Slightly off topic, but I once saw a bottle of water at a conférence with a notice explaining it was vegan....

OP posts:

RaffleQueen · 25/04/2025 10:54

saltandvinegarchipsticks · 25/04/2025 00:50

Oh, and those poncy menus which don’t actually tell you what the dish is, just lists a couple of ingredients.

”Trout, miso, rhubarb”

Ooh yes, these kind of places always cost 9 1/2 per plate and they recommend you order 4 small plates each, then you realise you’ve paid £40 for chicken, chips and some vegetables.

Original poster

Words · 25/04/2025 10:51

I defended jus a few pages back, And pompusly explained thé différence between jus, sauce and gravy.

OP posts:

LeaderBee · 25/04/2025 10:49

Words · 24/04/2025 11:43

Oh yes, me too. Also dirty, or loaded anything.

"Loaded" haha, anywhere I've been that served this they really mean "Sprinkled"

RaffleQueen · 25/04/2025 10:47

TulaOfDarkWater · 25/04/2025 01:36

Chicken is something that can be pan fried, deep fried or even air fried. If someone offered me “fried chicken” my assumption would be that it was deep fried so actually pan fried would be a useful description.

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It’s only used on menus though where you can generally tell by the other ingredients whether it’s deep fried or not, or on master chef etc when you can see what it is.
Nobody in their own home is giving it pan fried chicken breast on a bed of creamed potatoes and a white wine jus, hopefully.

Crikeyalmighty · 25/04/2025 10:15

Someone must have mentioned jus