Fancy Food Explained
 

people in the US have been on a real fad for fancy foods -- for decades, so maybe it isn't a fad...

I thought it'd be nice to have a thread that tells ya whut them fancy restaurants have really "created" for your dining enjoyment...


I'll go first:

cassoulet = beanie wienie

At a PCA board meeting one time, the guy hosting it (a metrosexual type of guy) served sushi, one of the Club racers asked where there food was, as that wasn't food, that is BAIT..

oh yeh...


calamari = bait

Beef bourguignon = pot roast

My kids say that salad is what food eats....

pate = meat loaf

I am a certified red neck - just added a bunch of layers since then.

I can attest for Randy being a redneck. Strangely.

Crudités = Vegetables with dip.

coon ass is more like it.

I thought that was cat food?

those are Cajuns; in Louisiana I would be called a "yankee" despite being born there, as I'm not French

braise = fry it up & then stew it

Cajun here, living in Northern Colorado. Miss the crawfish!

fondue = melted Cheese Whiz

blackened = burnt

oh yeh...

crayfish = crawfish

trying to find 2 sacks of crawfish this weekend. one to eat with my daughter and her boyfriend visiting from Texas and one to bring back home with them

blackened has spices, carmalized.... thats just gettin burned a lill-bit

Poutine = Artery Blocker

http://forums.pelicanparts.com/uploa...1333507574.jpg

JJ,

Don't sell yourself short. Your country has PLENTY of ASTOUNDING dishes.

Tom

Haven't had one in over 3 weeks (was Down Under) but will have an extra one (for you) on Thursday :)

Brulee means Opps I burnt it.

We call the ones we catch in the cricks up here "crawdads." My loosiana friends call them crawdads too. Too many times I've been down visitin' with my Loosiana friends, having more than a few beers, and spendin' the evenin' tawkin and suckin' the heads off of crawdads. Don't think I'll be doing that any time soon, since I can't drink that much anymore.

Oh yea got to eat the mud bugs. just about ate till I burst ths past weekend. Big long table with paper and a pile of crawfish, cold beer, Mmm Pinch the tails and suck the heads.

Had relatives from Minnesota here as well once they got started it was "on"

polenta = grits

Let's get cooking...
 

Bouquet Garni = leftover herbs from my garden (rosemary/thyme/parsley/sage) after a pesky visit of wild turkey and quail for my soups and stews recipes...

Deglazing = another excuse to open up another bottle of vino (for your pan sauces and gravy)

Chicken stock = engine that is normally aspirated or...broth from boiled chicken bones + onion + leek + carrot + h20

Fish Stock = recovered ride after Katrina or ...broth from boiling fish bones

Cooked Mojo = lacking self-confidence, self-esteem or sex appeal or ...similar to vinaigrette but cooked and very heavy in garlic...

Aioli = garlic flavored mayonaisse

These days I see any fancypants mayonnaise-ish goo referenced as aioli, not just garlicy goos.

crudite = raw veggie sticks

sous vide = boiled

flambe = booze on fire

Steak Tartare = raw ground beef

lobster = big, but not as tasty as crawfish


rémoulade = tartar sauce

cafe au lait = coffee with milk (esp. at 3 or 4 am in the French Quarter)

and... Vieux Carre' = French Quahrter

<iframe width="420" height="315" src="http://www.youtube.com/embed/ohUYZB0ZCM8" frameborder="0" allowfullscreen></iframe>

pink slime

Vichyssoise... Unheated soup