Motherfucker I will throat your slit
>x is maymay food
I fucking hate the word worcestershire sauce.
Can't even pronounce that shit.
I also dislike the word "rustic"..sounds too hipster-ish.
Don't get me started on "softserve". Just fucking call it ice-cream, ffs.
Who the fuck ever says that? I have never heard anyone use this term outside of fantasy novels and role-playing games.
Appropriate for alcohol reviews, not for anything else.
You could try describing the bread using actual descriptors that apply to the bread in question. "Rustic" and "artisinal" convery absolutely nothing useful.
I hate when I see recipes for "homemade apple pie" or "homemade yogurt." The recipe is for apple pie or for yogurt which you can make at home or anywhere else in the world. Homemade is not an ingredient, a recipe, or a technique. It is a buzzword that people use to boost their egos. Don't even get me started on "homemade" sandwiches
i actually love mouthfeel
rabbit fur has a wonderful soft texture.. but a horrible mouthfeel
i dislike sickly sweet... makes my tum tum feel no no
It's the scientific word for the taste of glutamate. Just like salty is for salt, sweet is for sugar, sour is for acid, and bitter is for the tears of all these faggots complaining about umami.
I mean, if you're straight up gonna shake the damn game up, sure, you get to call it your take. But if all you're doing if just adding carrots or mushrooms to chili con carne, or swapping out rice for some paleo shit, bitch, that shit so basic EVERYONE all bin there before.
Add char siu to mac n' cheese, or cover beignets with crack, or stuff taco meat into a steam bun or curry in a donut, THEN we'll talk.
Umami always meant savory
umai (tasty) + mi (flavor) = the distinct flavor of MSG. the Chinese also call it xianwei, meaning fresh flavor, and they call MSG weijing, meaning flavor spirit or flavor energy (Chinese wei is the same as mi).
this is all probably some weeaboo shit you don't care about, and that's fine. just know that the culinary community decided to take this word because it was widely applied in a cuisine that favors MSG not simply as a spice or condiment, but as the primary flavor for a large number of dishes. savory would not be ideal, since many dishes could be described as savory with or without MSG, and often the word savory just applies to prepared dishes which are not sweets, which does not apply well to non-prepared foods with MSG (who the fuck ever calls ramen savory?). I'm sure we have the means in the English language to develop a word that captures the essence of umami flavor, but we have failed to do so and umami is now in vogue. if you don't like that, take it to the fucking culinary institutes and give them all a better word yourself you piece of garbage.
>You could try describing the bread using actual descriptors that apply to the bread in question.
"It's, uh...bready? And, um...round-ish. Made with white flour."
Yeah, that's an improvement. Quick thinking, that man.
"mouthfeel" sounds like something an obese would say, along with "polish off" and "the wife/hubby"
>what is preparation, texture, flavor, color, presentation etc
You sound like a dumbass if "I-It's round and bready!!" is the only way you can describe food without buzzwords
The term veg.
Just fucking say vegetable
>Soup of the day is turkey veg
"what's french bread"
a fairly airy bread with a crispy exterior
"what's italian bread"
a bread with a slightly crispy exterior that quickly gives way to a fluffy interior
"what's banh mi"
a ridiculously crispy bread that flattens as soon as you bite into it, requires strong jaws to tear through, and may tear your tooth lining from it's sheer firm crunchiness.
shit, that was so hard
>There's only one type of bread made in France
>There's only one type of bread made in Italy
>preparation, texture, flavor, color, presentation
Perhaps you could supply us all with some sort of dictionary so we all know what normal English words you personally consider to be "buzzwords", and then we can all avoid using them so as not to trigger you?
I've heard a different interpretation of umami. It isn't savoury, but the combination of flavors into a single moment you experience with your mouth. Japanese whisky can be umami.
I thought it sounded bullshit until I noticed the way they use it in practice. It's part of that chingchong philosophy of uncovering the ultimate version, the paradigm, the pinnacle, the essence of a dish.
Scientifically it means glutamate but in practice it means something like the result of knowing how to fucking cook.
in Japanese it literally means tasty taste. Japanese cuisine isn't about the blending of flavors to create a complex flavor, it tends to be about simplicity and flavor purity. in cuisine as art, the leading idea is wabisabi. in soul food, the principle is basically a history of being a mountainous island with nothing but sea greens and fish around.
in Chinese the word means "fresh flavor." There are words in both languages that can be used to talk about blending or combining flavor, but these words have no such complex meaning. Japanese will eat sea greens by themselves all the time, and they are umami. Japan is not a Stephen Chow movie.
Umami is a way to describe an aspect of ingredient that contributes to the savoriness of a dish.
Mouthfeel is an aspect of flavor. Red wine has a dry mouthfeel (usually).
Rustic basically means rough and shoddy chopped.
Only marketing terms kind of annoy me, like artisan, gourmet, or decadent.