Wednesday, April 24, 2013

Terms I Can't Bring Myself To Use

As much as I like Rachel Ray, I just can't bring myself to say "sammie" in place of "sandwich." I don't call them "sammiches," so it feels wrong. It's a bit too cutesy for me. Rachael Ray has a proclivity for needless frippery in regards to culinary nomenclature. See what I did there? I could have just said she uses cutesy language for her food. Instead I needlessly changed out the language. A sandwich doesn't need a nickname. It needs a side of potato chips and a pickle spear.  Also, I associate the word with something entirely different.
Probably not what Rachael Ray had in mind.

"Slider" is a very specific term to me. It does not refer to any small sandwich. To me, "slider" refers to a hamburger from White Castle. I feel like my belief system is being challenged when I see any fanciful small sandwich called a slider. Sliders are called such for good reasons. They slide out of the box. They slide down your throat. They slide out of...well, you get the idea. If you have a small hamburger or sandwich and you didn't get it from a White Castle, it's not a slider. It's just a small hamburger or sandwich.
Harold and Kumar enjoying sliders (or slyders), aka White Castle hamburgers.
The problem here is that, according to my wife, I have the maturity of a 12 year old. So when a recipe calls for spatchcock, or someone tells me that they had some spatchcock last night, I have a hard time not reacting inappropriately.
I'll just keep calling it "butterflied" until I can grow up.
 I know fondant is all the rage with cakes and cupcakes and the like. There is no denying the end result of skilled fondant use is truly amazing.
Then you get something like this.
However, fondant does not look appetizing to me in any form. It reminds me of paraffin, which I try to avoid using in my cooking if at all possible.  Nor does it even sound appetizing. Fondant sounds like something you'd use in masonry.

Well, that's enough gentle fun for today. Good times!

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