annoying 'foodie' words

I don't know how long this will last, but I will attempt to return to the blogging world...once again.

I guess I will start with this link to another blog post (cop out, I know) via serious eats.

It is a poll to see which food terms should cease to exist in 2010. You have to read the comments to enjoy the read.

Most of these are pretty funny and I agree can be kind of annoying, for instance evoo, I hate that.

But on the other hand, I disagree with a lot of these too.
1. Protein - I love this term. How else can you lump together beef, poultry, fish, tofu, and legumes. It seems pretty ridiculous to call them all meat. Call it what it is, it's the protein.

2. Toothsome, unctuous, gamey, etc... I love descriptors. Even esoteric descriptors like these don't bother me as much as some people. Yes, they can be overused and used incorrectly but when used at the right moment, there is often no better why to describe something. Coming from a design background, descriptors are very important when trying to discuss something not entirely tangible. You would not expect an author to dumb down his/her vocabulary when setting a scene, no, you want the most powerful descriptive words in his/her repertoire, even if it means you have to read with a thesaurus at arms reach. I don't see why food description should be any different.

What are your thoughts on food words that get under your skin?


stuffed pablano peppers

Our CSA brought us some delicious poblano peppers last week...so I stuffed them...then we ate them. They were delicious and quite hot.


eat.shop.kansas city

I saw this at broadway this morning whilst enjoying a cup.


Perfectly Poached

My favorite way to start the day.


Caprese Buffalo Burger

Last week we received one pound of organic buffalo meat in our CSA. We have had buffalo before but we used it in a meat sauce over some pasta and it was delicious; however, this time we decided to go for the buffalo burger. Seeing that we are now getting beautifully ripe black krim heirloom tomatoes off of our vine we decided to use big thick juicy slices on our burgers. Next we decided to use some fresh mozzarella we had for the cheese atop the buffalo. Since we had gone that far we then piled on a stack of fresh basil and drizzled some balsamic over the toasted bun and viola!! we now have caprese style buffalo burgers. They were fantastic.


Peach Cupcakes with Brown Sugar Frosting

I have to give a big THANK YOU to smittin kitchen for this killer recipe. I made these cupcakes last night with some peaches from our local CSA. I wasn't able reproduce the cool dots of icing but they tasted great nonetheless. Here are some photos.


Heirloom tomato update

It has finally arrived! Our first black krim tomato basically fell off of the vine into my hand yesterday. I think its a beauty, but I am probably bias seeing it's our first born. I have big plans for this little guy tonight. It will involve fresh mozzarella, basil and hopefully a glass of red wine.