Just seen this on a sample menu for a hotel we are visiting soon

The most overblown descriptions I have ever seen on menus was in Australia. Everything (it seemed) was lovingly organically grown, fed on mountain spring water gathered at sunrise by vegetarian fairies, carefully hand picked at dawn - OK, I exaggerate a bit, bit not much.
Whole paragraphs of purple prose.
Funniest was about some cheese I had instead of pud - from lovingly nurtured cows hand fed on organic ambrosia, carefully rind washed in spring water, on and on.

When it arrived, it was a very small piece of cheddar about one inch square, just plonked on a plate, no lovingly prepared allumettes of organic garnish!
After the purple prose, I burst out laughing.

It was refreshing to get up to the Darwin area, where one lunch in particular was either buffalo pie and chips, or quiche and chips.
Menus there were mercifully relatively free from pretentious wafflings.

To go back to boards/slates, tgey are very difficult for waiters to ouck up too as you cant get your fingers under them. I aldo think boards (edp cracked ones) aRe very unhygienic.

There is a whole long thread on this subject already pollyperkins

www.gransnet.com/forums/food/1233444-I-want-my-dinner-on-a-plate

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Reported

I haven’t read the whole thread, but has anyone mentioned that burnt butter may actually be ‘ghee’ ?

9 year old thread I can’t be bothered

Floradora9

Wild mushrooms on toast, Eden Valley brie, burnt butter, hazelnuts

What on earth is burnt butter ?

Also called beurre noisette you heat the butter until just about to catch and separate, , delicious over white fish
I sometimes add a few drops of lemon juice to speed things up.

‘Tripe & elder’ with burnt butter 😋

What about coulis, jus, quenelle, veloute, oh, and 'dirty blonde'? It is fun finding out. We have also come across 'pig's cheek'.

I don't think that it's translated well from the French.
Sometimes there's a sort of embarrassment about preparing foods in a French way.

I've gone into some Asian restaurants with some excruciating translations which has made me laugh .

PRINTMISS

I thought skate wings were difficult to buy these days, being one of the many endangered species.

Regularly have them in Morrisons. (

Beurre noisette
"At its simplest, beurre noisette is a one-ingredient recipe, requiring just butter. Typically, you'd cut the butter into small pieces and melt it slowly in a pan. Unsalted butter works better, as it foams less, so it's easier to monitor the cooking process. You cook it slowly on a stove for a few minutes until it turns light brown; at this point, it's caramelizing and develops a rich, nutty flavour. Be sure to take it off the heat so it doesn't overcook and burn, which will make it bitter."

"Since lemon and fish are an excellent pairing, you can add a spoonful of lemon juice at the end to transform the brown butter into a delectable sauce. You can season it with salt and pepper if you like; just be sure to prepare it close to when you want to serve your food, as it will firm up if you leave it standing. Before you drizzle the sauce over your fish, add any other herbs or seasonings you want to experiment with. Shallots, capers, and parsley are also excellent additions that will go with fish."

"Beurre noisette is a key part of French culinary culture. It may not be one of the so-called French "mother sauces" (those are all a bit more complicated in terms of ingredients), but it's common in a lot of French concoctions. The name literally means "hazelnut butter," but as you've likely realized, hazelnuts are nowhere to be found in this sauce. Rather, this refers to the hazelnut color of the finished product, and perhaps the nutty flavor browning it imparts. That colour and flavour is a result of the Maillard reaction, the chemical reaction between sugar and amino acids when you cook food. It creates deeper, richer flavours — for example, the caramelized crust you might get when searing steak."

Recipe and pictures - www.chowhound.com/1920186/fancy-two-ingredient-seafood-sauce/

I’m with you BlueBelle

Another Zombie Thread, resurrected in a now deleted post.
Sorry to be interrupting the conversation, but this happens a lot.

Jalima I always do a deconstructed salad when I have lots of people found. AKA bits of salad stuff in different bowls.
So many folk these days don’t like this or that I let them do it themselves.

@ Elegran. - a longer version of what I said! (22.41)

MawsRosie

@ Elegran. - a longer version of what I said! (22.41)

You were much more concise - but I copied an article wholesale, which is easier. I tried to copy and upload the photo too, which showed that it isn't really burnt, just a nice warm golden colour (which it why it is called noisette or "nutty") but it wouldn't co-operate.

Does anyone have a recipe for a chicken and apricot terrine? I could probably reverse engineer it but it might take some experimentation.

Hmmm, I wonder what nutty butter would be like with that . . . ?

Elegran

MawsRosie

@ Elegran. - a longer version of what I said! (22.41)

You were much more concise - but I copied an article wholesale, which is easier. I tried to copy and upload the photo too, which showed that it isn't really burnt, just a nice warm golden colour (which it why it is called noisette or "nutty") but it wouldn't co-operate.

I just wrote what I do.
Rien de plus simple!

As regards butter, I can’t recommend the ‘cultured’ butter I was once given in a restaurant.
To me it just tasted rancid. I had to ask for some common-or-garden butter.

Could just be brown butter, which is simply melted butter taken one step further to get a nuttier flavour and is often used in recipes both sweet and savoury.

I don't mind at all how something is described, I care about how it tastes and if you don't try these things you'll never know.

I like some of these resurrected threads as it reminds me about long lost posters. Chewbacca was fun in the Argy and Jalima was a hoot, great sense of humour.
I agree with those of you who like food to be described in straight terms
Pan fried annoys me, where else would you fry. Triple cooked chips, does this mean reheated twice? Who knows.