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Inflated Restaurant Food Names
A friend that writes business books--the kind you see in the shops at
airports--asked me for some examples of the grandiose names certain restaurants apply to rather mundane fare....say, salad-nicoise for tuna fish....does anyone have a few favorites to pass on? thanks, rz -- .....visit us at www.zLight.com |
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Inflated Restaurant Food Names
Salad-nicoise is more than just Tuna. Indeed, salad-nicoise may be the
shortest way to accurately describe what it is. Given that salad-nicoise is a bad example, I'm sure there are plenty of good examples. Check the menus of pretentious new restauraunts, many of which are posted online. Dean G. |
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Inflated Restaurant Food Names
Dean G. wrote: > Salad-nicoise is more than just Tuna. Indeed, salad-nicoise may be the > shortest way to accurately describe what it is. Given that > salad-nicoise is a bad example, I'm sure there are plenty of good > examples. Check the menus of pretentious new restauraunts, many of > which are posted online. "à la Niçoise" means nothing and everything, means whatever the particular cook wants it to mean but only within certain very basic parameters, same as Irish Stew means whatever the particular cook wants that to mean but within certain very basic parameters also... all it means is salad as prepared in Nice, which of course means as much as Irish Stew represents all stew as prepared in Ireland, like there's some sort of law declaring of what it must consist. The OP's query is legitimate and your reply is total double talk gobbledygook, in fact a non answer... and to tell folks to "look on line" is about as newbie-ish as it gets... Usenet IS on line... and to admonish folks to use an internet search engine without indicating an example of precise search <terms> AND an example of the results of ones own search makes one unfit for participation on Usenet... you, sir, with your attitude, do not belong here. niçoise, à la [nee-SWAHZ] A French phrase that means "as prepared in Nice," typifying the cuisine found in and around that French Riviera city. This cooking style is identified with hot and cold dishes that include the integral ingredients of tomatoes, black olives, garlic and anchovy. Salade niçoise contains these basic ingredients plus French green beans, onions, tuna, hard-cooked eggs and herbs. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. --- Sheldon |
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Sheldon wrote: > Dean G. wrote: > > Salad-nicoise is more than just Tuna. Indeed, salad-nicoise may be the > > shortest way to accurately describe what it is. Given that > > salad-nicoise is a bad example, I'm sure there are plenty of good > > examples. Check the menus of pretentious new restauraunts, many of > > which are posted online. > > "à la Niçoise" means nothing and everything, means whatever the > particular cook wants it to mean but only within certain very basic > parameters, same as Irish Stew means whatever the particular cook wants > that to mean but within certain very basic parameters also... all it > means is salad as prepared in Nice, which of course means as much as > Irish Stew represents all stew as prepared in Ireland, like there's > some sort of law declaring of what it must consist. The OP's query is > legitimate and your reply is total double talk gobbledygook, in fact a > non answer... and to tell folks to "look on line" is about as > newbie-ish as it gets... Usenet IS on line... and to admonish folks to > use an internet search engine without indicating an example of precise > search <terms> AND an example of the results of ones own search makes > one unfit for participation on Usenet... you, sir, with your attitude, > do not belong here. > > niçoise, à la [nee-SWAHZ] > A French phrase that means "as prepared in Nice," typifying the cuisine > found in and around that French Riviera city. This cooking style is > identified with hot and cold dishes that include the integral > ingredients of tomatoes, black olives, garlic and anchovy. Salade > niçoise contains these basic ingredients plus French green beans, > onions, tuna, hard-cooked eggs and herbs. > > © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD > LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. Your post, and inparticular your included definition, only confirms my point, that salad nicoise is not some overinflated term. It accurately describes a menu item within fairly well defined parameters. Most people would know what to expect if they ordered it, but if the name were an shorter, they would not. Your example is similar. Instead of being overinflated, the term Irish Stew is perhaps the opposite. If instead the restaraunt said "Stew of Irish Beef, Slowly Simmered in a Guinness Beer Stock with Imported Irish Fingerling Potatoes" then I would call it overinflated. Irish Stew, by comparison, seems a little flat. And speaking of attitudes, you, of all people, have little if any room to talk. Dean G. |
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Inflated Restaurant Food Names
rob z wrote: > A friend that writes business books--the kind you see in the shops at > airports--asked me for some examples of the grandiose names certain > restaurants apply to rather mundane fare....say, salad-nicoise for tuna > fish....does anyone have a few favorites to pass on? thanks, rz There's always the infamous "Freedom Fries." |
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Inflated Restaurant Food Names
"Dean G." wrote:
> Salad-nicoise is more than just Tuna. Indeed, salad-nicoise may be the > shortest way to accurately describe what it is. Given that > salad-nicoise is a bad example, I'm sure there are plenty of good > examples. Check the menus of pretentious new restauraunts, many of > which are posted online. > Salad Nicoise is a salad typical of Nice, France. It typically has tuna in it. If you are ever in France, Nice is a great place to see. It is on the south east coast near Monaco. |
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Inflated Restaurant Food Names
Dave Smith > wrote in
: >> Salad-nicoise is more than just Tuna. Indeed, salad-nicoise may >> be the shortest way to accurately describe what it is. Given that >> salad-nicoise is a bad example, I'm sure there are plenty of good >> examples. Check the menus of pretentious new restauraunts, many >> of which are posted online. > > Salad Nicoise is a salad typical of Nice, France. It typically has > tuna in it. > If you are ever in France, Nice is a great place to see. It is on > the south east coast near Monaco. Not far from Antibes and a green bean's throw from Juan-les-Pins. Antibes is where Jacques Audiberti, the poet, is buried. http://www.riviera.fr/vriveast.htm Claude Nougaro sings of this in "Chanson pour le maçon". -- "Compassion is the chief law of human existence." Dostoevski, The Idiot |
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Inflated Restaurant Food Names
On 19 Oct 2005 12:38:44 -0700, "Brian Huntley"
> wrote: > >rob z wrote: >> A friend that writes business books--the kind you see in the shops at >> airports--asked me for some examples of the grandiose names certain >> restaurants apply to rather mundane fare....say, salad-nicoise for tuna >> fish....does anyone have a few favorites to pass on? thanks, rz > >There's always the infamous "Freedom Fries." Hmmm, now that you mention fries - how about "frites"? Whenever I've seen this on a menu it's turned out to be "French Fries + $3" |
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Inflated Restaurant Food Names
"Steak Frites" = +$4.
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Inflated Restaurant Food Names
Dave Smith > wrote:
> "Dean G." wrote: > > Salad-nicoise is more than just Tuna. Indeed, salad-nicoise may be the > Salad Nicoise is a salad typical of Nice, France. It typically has tuna in > it. > If you are ever in France, Nice is a great place to see. It is on the > south east coast near Monaco. Tuna!? Every salad-nicoise I ever saw in France had sardines in it, certainly not tuna. Bill Ranck Blacksburg, Va. |
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Inflated Restaurant Food Names
Brian Huntley wrote:
> rob z wrote: > > A friend that writes business books--the kind you see in the shops at > > airports--asked me for some examples of the grandiose names certain > > restaurants apply to rather mundane fare....say, salad-nicoise for tuna > > fish....does anyone have a few favorites to pass on? thanks, rz > > There's always the infamous "Freedom Fries." He asked for the grandiose, not the idiotic. :-) |
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Inflated Restaurant Food Names
"rob z" > wrote in message ... >A friend that writes business books--the kind you see in the shops at > airports--asked me for some examples of the grandiose names certain > restaurants apply to rather mundane fare....say, salad-nicoise for tuna > fish....does anyone have a few favorites to pass on? thanks, rz Either you or your "friend" have no bloody idea what you are talking about. http://observer.guardian.co.uk/life/...545387,00.html Dimitri |
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Inflated Restaurant Food Names
Dimitri wrote: > > http://observer.guardian.co.uk/life/...545387,00.html > This is an unusually well done piece. Does the Guardian print this kind of thing frequently? -aem |
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Inflated Restaurant Food Names
"aem" > wrote in message oups.com... > > Dimitri wrote: >> >> http://observer.guardian.co.uk/life/...545387,00.html >> > This is an unusually well done piece. Does the Guardian print this > kind of thing frequently? -aem Yep, but you can only read it if you're a Brit or have permission from a Brit. LOL Dimitri |
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> wrote in message ... > Dave Smith > wrote: > > "Dean G." wrote: > > Tuna!? Every salad-nicoise I ever saw in France had sardines > in it, certainly not tuna. > > Bill Ranck > Blacksburg, Va. Sardines?! You must be mad! ;-) Charlie |
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Inflated Restaurant Food Names
Michel Boucher wrote:
> > > Not far from Antibes and a green bean's throw from Juan-les-Pins. > Antibes is where Jacques Audiberti, the poet, is buried. > And a great many more Antibeans (Antibeaners?), I suspect.... ;-) gloria p |
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Inflated Restaurant Food Names
"Sheldon" > wrote ... <snip> "à la Niçoise" means nothing and everything, means whatever the particular cook wants it to mean but only within certain very basic parameters, same as Irish Stew means whatever the particular cook wants that to mean but within certain very basic parameters also... all it means is salad as prepared in Nice, which of course means as much as Irish Stew represents all stew as prepared in Ireland, like there's some sort of law declaring of what it must consist. My dear Sheldon! Not so! Irish Stew is different than "an" Irish Stew. It is not founded in any history except in a general way of course, but still Irish Stew has come to be a dish in it's own right. Has been for many years. A dish born of poverty and domination. lamb or mutton, cheap cuts (particularly neck chops water salt and pepper potatoes onions and, if one is very liberal as I am, carrots and sometimes turnips This is "Irish Stew". Anything else would be AN Irish Stew. With the respect I give all bakers (especially ones with your training to whom I owe special gratitude), Charlie |
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Inflated Restaurant Food Names
Dimitri wrote: > "rob z" > wrote in message > ... > >A friend that writes business books--the kind you see in the shops at > > airports--asked me for some examples of the grandiose names certain > > restaurants apply to rather mundane fare....say, salad-nicoise for tuna > > fish....does anyone have a few favorites to pass on? thanks, rz > > > Either you or your "friend" have no bloody idea what you are talking about. > > http://observer.guardian.co.uk/life/...545387,00.html Right on, and precisely the the premise I conveyed... in far fewer woids of course. Sheldon |
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Inflated Restaurant Food Names
"Dean G." > wrote in message oups.com... Dean: which of course means as much as Irish Stew represents all stew as prepared in Ireland, like there's some sort of law declaring of what it must consist. Your example is similar. Instead of being overinflated, the term Irish _______________________________ Charlie: You did well until this point. It may well be just simple ignorance which may not be entirely your fault. There is a particular dish called "Irish Stew" that has a meaning and specific recipe. ______________________________ Dean: Stew is perhaps the opposite. If instead the restaraunt said "Stew of Irish Beef, Slowly Simmered in a Guinness Beer Stock with Imported Irish Fingerling Potatoes" then I would call it overinflated. _____________________________ Charlie: Beef! Guinness! Jesus, Mary and Joseph! You may be talking about AN Irish Stew (see the RFC Cookbook for mine), but there is no beef in Irish Stew. _______________________________ Dean: Irish Stew, by comparison, seems a little flat. ______________________________ Charlie: It can be if badly made. It is a dish of poverty. Simple and cheap ingredients, but nourshing and filling. _____________________________ Dean: And speaking of attitudes, you, of all people, have little if any room to talk. Dean G. _____________________________ Charlie: We all have attitudes Dean. If you have a problem with my friend Sheldon, take it up with him. He does not need my help. I will point out that he has a vast knowledge of cooking (especially baking). He is, I'll grant, occasionally wont to get himself on insecure ground as he is with Irish Stew, but that is a rare occurrence. When you both disagree yet cite the same error, I gotta step in and say: "I say!" Charlie |
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Inflated Restaurant Food Names
"Sheldon" > wrote in message oups.com... > > Dimitri wrote: >> "rob z" > wrote in message >> ... >> >A friend that writes business books--the kind you see in the shops at >> > airports--asked me for some examples of the grandiose names certain >> > restaurants apply to rather mundane fare....say, salad-nicoise for tuna >> > fish....does anyone have a few favorites to pass on? thanks, rz >> >> >> Either you or your "friend" have no bloody idea what you are talking about. >> >> http://observer.guardian.co.uk/life/...545387,00.html > > Right on, and precisely the the premise I conveyed... in far fewer > woids of course. > > Sheldon Not often but every once in a while the Brit's get it right. ;-) Dimitri |
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Puester > wrote in news:mtz5f.158426$qY1.24380
@bgtnsc04-news.ops.worldnet.att.net: > Michel Boucher wrote: > >> Not far from Antibes and a green bean's throw from Juan-les-Pins. >> Antibes is where Jacques Audiberti, the poet, is buried. > > And a great many more Antibeans (Antibeaners?), I suspect.... At least I can name one. Can you? :-) -- "Compassion is the chief law of human existence." Dostoevski, The Idiot |
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> ha scritto nel messaggio ... > Dave Smith > wrote: >> "Dean G." wrote: > >> > Salad-nicoise is more than just Tuna. Indeed, salad-nicoise may be the > >> Salad Nicoise is a salad typical of Nice, France. It typically has tuna >> in >> it. >> If you are ever in France, Nice is a great place to see. It is on the >> south east coast near Monaco. > > Tuna!? Every salad-nicoise I ever saw in France had sardines > in it, certainly not tuna. Perhaps they finished tuna, because "salad niçoise" is traditionally made with tuna. -- cheers Pandora > > Bill Ranck > Blacksburg, Va. > |
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