As my last ruminative blog, this one will hopefully be the most fun. Out of all the over 70,000 words that I have written on autoFOODography, a very select handful are actually not words. They are not in the
awesomest – (adjective) the most awesome; the most spectacular and incredible
begger – (adjective) the characteristic of being larger than something else and also eggier simultaneously
bursted – (verb) to have caused the implosion of an object, most often one filled with another substance
caramelization – (noun) the caramelized bits of food that stick to the bottom of the pan when sautéing and add tremendous flavor to dishes and sauces when unstuck using acid to deglaze
carb-ful – (adjective) the characteristic of an item of food being filled with empty (or refined) carbohydrates, thus ironically being filled with emptiness
cheddarean – (adjective) the characteristic of cheddar acting as if it were parmesan
cheffing – (noun) all the skills and abilities one might hope to master within the domain of culinary arts
cupcakeries – (plural noun) bakeries that specialize in cupcakes
eggists – (plural noun) all those true egg lovers and egg cooking aficionados
emptyish – (adjective) being actually or practically empty or nearly so, as in a fridge that is either actually empty or lacking enough enticing items to be considered sufficiently full
facon/fakon – (noun) vegetarian bacon made out of soy
feastette – (noun) from my Mom, a feast-like, often themed, occasion that is not quite as large as a feast in size or scale
frankenfood – (noun) a food that either is or can be analogized to a combination of the best traits of multiple foods to create a single super-food
friedness – (noun) the degree to which something is fried or crispy
greekly – (adverb) having to do with Greek culture and/or cuisine, most notably yogurt and Gods
guesstures – (plural noun) guesses that are just slightly mixed with posture and estimation; in other words, times when the cook has no real clue as to what he/she is doing or getting themselves and their readers into
horseradishy – (adjective) the characteristic of having either strong or subtle overtones or undertones of horseradish or
impartings – (plural noun) multiple, often incessant, passages of knowledge, opinions or nonsense
Indianesque – (adjective) having characteristics that are trying very hard to be similar to those of the country of
lunchy – (adjective) showing the characteristics most often associated with lunch, in reference to American restaurants, due to the presence of items like the soup, sandwich and/or salad on its menu
luxuriouslydelicious – (adjective) a taste that is so refined, exotic and exquisite that a simple "delicious" certainly needs something extra in order to describe the sensation
mis-timing – (noun) the act of failing to properly time a culinary endeavor, like an egg, such that it turns out undercooked, overcooked, broken or otherwise unpleasant to eat
mozz – (noun) a shortened, affectionate name for fresh mozzarella
noodly – (adjective) the characteristic of a starch being moist and pliable yet still have noticeable constitution
onionesque – (adjective) to show the characteristic taste and/or texture of the onion without in fact being an onion
overeasies – (plural noun) a pet name for over easy eggs by true eggists
Pretz – (noun) an affectionate, truncated nickname for the pretzel, especially when it is associated with OJ
pubby – (adjective) showing the characteristics most often associated with a pub, in reference to eateries, due to the presence of items like grilled food, deep fried food, beer and wings on its menu
Revi-oo – (noun) a review of a bottle of olive oil (OO) or other item that rhymes with “review” in full or abbreviated form, especially with the initials O-O
richeners – (plural noun) an ingredient or other device that is used primarily to add a deepness in flavor, color or texture to a dish or other experimental amalgamation
risottoesque – (adjective) trying very hard to be like risotto but failing miserably, or in best case, ending up very far away
scrambleds – (plural noun) a pet name for scrambled eggs by true eggists
skewerable – (adjective) the characteristic of an item of food have an amicable size, shape, texture and moisture level for use in presentations or cooking methods that work best when the ingredients are placed on skewers
sliderized – (participle) a dish or menu item that has been transformed, most often for an appetizer, tasting or exemplar, into a small sandwich version of it's once larger and more inspired self
Slidertown – (proper noun) a certain neighborhood in the
snobhood – (noun) the generalized doctrinal verification that makes all snobs so characterized and recognized
snobness – (noun) the actions and characteristics that embody a snob
spatulaed – (verb) to use the spatula in culinary endeavors to perform a difficult but crucial maneuver, such as flipping an egg or a pancake
sunnies – (plural noun) a pet name for Sunny-Side-Up eggs by true eggists
sweeted – (verb, alt) the act of bringing out the sweetness of an entity
tacoesque – (adjective) having all the characteristics of tacos regardless of whether the actual form is that of tacos
tapicocoa – (noun) chocolate tapioca pudding
toastadas – (plural noun) corn tortillas that are crisped via dry, oven toasting as opposed to oiled pan or deep frying
whatevers – (plural noun) multiple unidentifiable or unclassifiable items, most notably in new and unknown cooking endeavors
whazz – (verb) from the British chef Jamie Oliver, to blend, process or do any other culinary mutilation process vigorously
whole-wheaty – (adjective) the characteristic of being composed or comprised of flour or other grains that are nearly or fully whole grain or unrefined; often utilized to describe any high fiber food
wroate – (verb) to write, especially in reference to what one has eaten
zay – (verb) to say, especially in regards to the DC restaurant Zaytinya
PS And not to worry, back to the regular material for now in the next entry – these last 3 have taken me too long! Enjoy!
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