Food & cooking abbreviations & nicknames

I shorten some words when I have a case of fumblemouth, which can happen when one has too many beers. I'f I have a good snootful, vegetables is too hard to pronounce, so it becomes veggies. Don't expect me to say Parmigiano Reggiano after a few glasses of wine. Parmesan or Parm is the best you are going to get.

CD
 
garlichead said:
Why? Italians cook with olive oil. I use olive oil all the time when cooking. Strange but this view seems to have taken on a life of it's own and worn as a badge of honor it seems.
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I never said that I don't cook with olive oil, I said I won't FRY with it. Chicken or fish fried in olive oil wouldn't be very good, not to mention it would be very expensive.
 
garlichead said:
Why? Italians cook with olive oil. I use olive oil all the time when cooking. Strange but this view seems to have taken on a life of it's own and worn as a badge of honor it seems.
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I think perhaps people are referring to deep frying (shallow frying) as opposed to sautéing. That would be a higher temperature frying than I would want to do with Olive Oil, especially Extra Virgin.

CD
 
caseydog said:
I think perhaps people are referring to deep frying (shallow frying) as opposed to sautéing. That would be a higher temperature frying than I would want to do with Olive Oil, especially Extra Virgin.

CD
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Exactly. And now we have the beginnings of a new thread starter, as I can smell the EVOO starting to burn...
 
The Velvet Curtain said:
When some people say broiler when they mean grill, and say grill when they mean barbecue.
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Tell me about it! Scone…biscuit…biscuit…cookie…I can’t keep up half the time! :laugh: :wink:


caseydog said:
I think perhaps people are referring to deep frying (shallow frying) as opposed to sautéing. That would be a higher temperature frying than I would want to do with Olive Oil, especially Extra Virgin.

CD
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Yeah, most people I know don’t know what sautéing is - that’s just pan-frying, which is shortened to frying.

I remember an interview with somebody in the know regarding the making of The Godfather, and in the first draft of the screenplay, someone had written that that so-and-so was sautéing sausage, and one of the guys hired to help with adding authenticity to the film scratched that out and said “Italians <meaning Italian-Americans> don’t sauté…they fry!”
 
JAS_OH1 said:
I never said that I don't cook with olive oil, I said I won't FRY with it. Chicken or fish fried in olive oil wouldn't be very good, not to mention it would be very expensive.
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Anytime I cook with a fat I'm generally frying something (sauteeing). Personally I love chicken and fish cooked in olive oil and sometimes add butter, but then again it's the only oil I use other than an animal fat like butter, ghee, duck fat, beef fat etc and I suspect most people use some kind of refined seed oil, which will never pass through my mouth lol. Anyway each to their own. cheers.
 
garlichead said:
Anytime I cook with a fat I'm generally frying something (sauteeing). Personally I love chicken and fish cooked in olive oil and sometimes add butter, but then again it's the only oil I use other than an animal fat like butter, ghee, duck fat, beef fat etc and I suspect most people use some kind of refined seed oil, which will never pass through my mouth lol. Anyway each to their own. cheers.
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Yeah it's just a terminology thing, apparently besides abbreviating things I misuse all kinds of words, LOL! I would never deep-fry chicken in butter or animal fat. That would be rather costly and I have had no issues with peanut oil over the years. My grandma used Crisco.

I have never heard of anyone deep frying chicken or fish in butter before.
 
JAS_OH1 said:
Yeah it's just a terminology thing, apparently besides abbreviating things I misuse all kinds of words, LOL! I would never deep-fry chicken in butter or animal fat. That would be rather costly and I have had no issues with peanut oil over the years. My grandma used Crisco.

I have never heard of anyone deep frying chicken or fish in butter before.
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Yeah deep frying I only use beef fat.
 
TastyReuben said:
I’ll add another quirk of mine regarding shortenings - I hate seeing tablespoon and teaspoon spelled out in an ingredients list. I’d much rather see TB and tsp.
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IMHO: The capitalisation of the TB is very important, it improves the legibility of a recipe, it helps avoid mixing the two volume measurements up.
 
JAS_OH1 said:
Yeah it's just a terminology thing, apparently besides abbreviating things I misuse all kinds of words, LOL! I would never deep-fry chicken in butter or animal fat. That would be rather costly and I have had no issues with peanut oil over the years. My grandma used Crisco.

I have never heard of anyone deep frying chicken or fish in butter before.
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I confess: I've cooked a roast chicken in butter while camping with kids many years ago. It was bloody good.

Russ
 
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