July 28, 2009

Playing With Our Food

Think of all the words we use to describe how we fold, staple and mutilate our ingredients just to make a delicious meal (ok, maybe we don't staple).

Here are some I've been thinking of today:

Cut
Ground

Mashed
Folded
Beaten
Whipped
Grated
Blended

Pureed
Rolled
Sifted
Stirred
Kneaded
Riced
Chopped

Diced
Sliced
Minced
Peeled
Deveined
Whisked

Crushed
Smashed


And to think, it all started when I thought of the SQUASH I have in the fridge. Who the heck named THAT stuff?

What's your favorite food word?

9 comments:

  1. Gee that sounds like my last date, Or rather the end of my last date. Ya think that is why I am still single?

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  2. I thought of you as I typed 'whipped' and 'beaten'!

    It's all good if you're into that sort of thing.

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  3. Is store-bought a verb? LOL I actually like cooking, its just one of those days!

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  4. shortmama,
    The store-bought food already was played with - but there's nothing stopping you from recalling all those steps when you tell the kids what's for dinner.

    Ya know, like when they describe the frozen food as "sliced chicken breast, simmered in a delicious garlic sauce, and served with julienned green beans and redskin mashed potatoes?"

    Put on a frilly apron and serve it all up on a plate and throw away the containers/wrapping - who's gonna know the difference?

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  5. how about "take out"!
    oh i know that's not what your looking for but you did ask so i must be honest
    http://randommusingsfrommypov.com

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  6. June...how about "Chiffonade" ...sounds hoity toity french to me???

    A comedy writer I would expect...but a Technical Writer? I would have never guessed it so!

    I really like your new template.

    Dan

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  7. Dan,
    An UNEMPLOYED technical writer. So until I snag gainful employment, I write for shits and giggles!

    Chiffonade? Sounds so Julia Child! (I'm currently reading her book).

    Chiffonade is a cooking technique in which herbs or leafy green vegetables (such as spinach and basil) are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons.

    "Chiffon" is French for "rag" referring to the fabric-like strips that result from this technique. To chiffonade simply means to turn into rag like strips.

    Does that mean when people say I'm "ragging" on them, I'm really just chiffonading? Hmmm.

    It appears I chiffonade the romaine when I make salad with strawberries, Mandarin oranges and candied pecans - whoda thunk it?

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  8. I have just found your blog. I will be adding mine to your followers list. First of all, your name attracted me to this site. love it... clever.... and I can relate to the Wilton Class dropout... frankly, I could not get out of mine fast enough. I think it was the sugar overload, just cuz I couldn't hold myself back from the sugar...I will visit again... thanks for the humor...

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  9. This post reminded me of a section in a Bill Bryson book that I love (can't quite remember the title -- one of the English language ones) where he writes about the makers of a blender trying to come up with 10 short words that mean "blend/chop/grind etc) but work their way up from "slowest" to "fastest." It was brilliant.

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Thanks for stopping by. I love your comments...I get all warm inside just reading them!