Make dull food sound exciting

[Remmie]

Slow-toasted short-grain rice galette imbued with simplistic ancient flavourings topped with a fromage blanc à la faisselle and a sprig of wild green herbs.

 

Ricecake with cottage cheese and cress on top.

[Remmie]

All chefs do this, I mean what is the point of adding pan when describing a fried product? As in pan-fried croquette of horsecock or whatever.

 

My brothers favourite is hand-battered, yeah right you cooking that sumbitch in your hands are you?

 

I call shenanigans

[Guest ShoePiss]

All chefs do this, I mean what is the point of adding pan when describing a fried product? As in pan-fried croquette of horsecock or whatever.

 

My brothers favourite is hand-battered, yeah right you cooking that sumbitch in your hands are you?

 

I call shenanigans

 

Well, there's pan fried and deep fried. Quite different really.

[Remmie]

Well, there's pan fried and deep fried. Quite different really.

Yes, like the 2 different points I was making!

[Guest ShoePiss]

Yes, like the 2 different points I was making!

 

No idea what you're on about. There's a point in adding 'pan' to fried if it was fried in a pan as opposed to being submersed in a vat of boiling oil.

[Remmie]

 

No idea what you're on about. There's a point in adding 'pan' to fried if it was fried in a pan as opposed to being submersed in a vat of boiling oil.

Oh I see what you are getting at. Still disagree though, the pan bit is an unnecessary poshing up word in my view. You need to specify deep-fried, but if something is fried it's usually taken as shallow cooked.

[Guest ShoePiss]

Oh I see what you are getting at. Still disagree though, the pan bit is an unnecessary poshing up word in my view. You need to specify deep-fried, but if something is fried it's usually taken as shallow cooked.

 

Call this one a draw :) I think it depends on the food but Sautéed would be more posh than pan fried.

[Remmie]

Yeah sauteed is more restauranty and Pan-fried is your gastropub crowd. In fact there I am using their unnecessary over poshing of foods.

 

Grub house and Pub

[Skidfingers McGonical]

 

no, no - you're not getting this at all.

 

that's a red wine appertif, followed by red wine in a wine sauce, and baked red wine in a blurry bucket of sick for dessert.

 

I don't even remember typing that.

[Bloke]

Sossidge DRIVING bus that cannot go below 3O KILOMETERS PER hOUR.

 

Thats fucking brilliant.

[JD74]

Chocolat Roulade drizzled with Creme Anglais

 

or

 

Chocolate swiss roll and custard!!

[Ezekiel 25:17]

Today there was a conversation that i had with my head chef about Gino and how shit he is and he calls things more exciting than what it is Which gave me the idea for this thread add your own im bored and need a laugh

 

Chefs Special Bean and Sausage Fricasse, (Tinned beans and sausage) With Slow roasted Bread (Bread cooked in oven instead of Toaster.

 

Or Chicken Sperical (Poached Egg) With Lightly Coloured moist Battons. Toasted Buttered Soldiers hahaha.

 

Please make my day and join in

 

Such flagrant homoeroticism has never been seen like this before.

[Guest simon]

Yeah sauteed is more restauranty and Pan-fried is your gastropub crowd. In fact there I am using their unnecessary over poshing of foods.

 

Grub house and Pub

 

but Sauted means pan tossed. many people call t5hings sauted not knowing what it means..

[Remmie]

but Sauted means pan tossed. many people call t5hings sauted not knowing what it means..

Pan tossed? As opposed to what tossed?

[Guest simon]

Pan tossed? As opposed to what tossed?

 

Was taking the piss mate.