|Pic is from BBQGeek.com, a site I just discovered that looks pretty awesome. |
Here's hoping they don't mind our using the picture in exchange for the plug!
5: Culinary Arts – Unless you’ve gone to one of the many institutes to become a chef, you are cooking. If you haven’t been classically trained then you are most likely following a recipe--which, let’s face it, is not an art.
4: Pommes Dauphin – “Deep fried crispy potato puffs”; lets call it like it is--either tater tots or French fries.
3: Coulis – This “fruit sauce” is better know as jam or jelly. You can buy it in the grocery store. Smuckers makes some great all-around jelly’s, or if you feel like being fancy you can go to Whole Foods, Fairway, or Trader Joe’s and get some organic brand with some fancy ingredient like boysenberry (but be honest--its still jelly).
2: Pain Perdu – Defined as “slices of bread dipped in batter then cooked in a pan.” Sounds a lot like French toast to me. Seriously why?
1: Haricot Vert – This has to be my least favorite term ever. I have actually passed over buying green beans labeled as Haricot Vert on principle alone. On America’s Worst Cooks a couple weeks ago, Bobby Flay--who is a complete tool [ed.: Agreed!]--yelled at one of his trainees when they called it green beans. I wanted to reach through the t.v. and choke him! There is no difference. Please stop calling it Haricot Vert and please cut the tips on both ends… (I hate that little wiry piece you leave on trying to make your dish look fancier. Without fail it gets stuck in my teeth.)
Not quite the top 5 but super close “Amuse-bouche” yes it rhymes with douche--and that’s what you are if you use this term instead of appetizer or hor’ doeurve. Oh, and “Ahi” is Tuna, plain and simple. What culinary terms make your stomach churn? Share your thoughts below, and be sure to "like" us using the handy link at the top of the page!