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An italian recipe I was reading the other day called for garlic "imbiondido" which means "blonded", not that that's a word. Whole cloves in oil just barely starting to change color then removed. Been thinking about what a nice term it is while I scorch my garlic.
I once received a handwritten receipe card for a legendary stuffing recipe from my friend's grandmother in rural TN. The first step is to "sawtay" the onions. I always make sure to sawtay them just so. You gotta follow the instructions!
Off the top of my head, I've always found the name and concept of gribiche sauce to have a certain push-pull revulsion/allure.
Passle ~ 1/2 tsp
Pittance ~ 1/3 tsp
Dib ~ 1/3 tsp
Crumble ~ 1/8 tsp
A Wave At It ~ 1/16 tsp
Glob ~ 1 tsp
Bit ~ 3/4 tsp
Bitty ~ 1/2 tsp
LI’L Bitty ~ 1/4 tsp
Lump ~ 1 tbsp
Good Lump ~ 2 tsp
Heap ~ Rounded Cupful
Whole Heap ~ 2 Rounded Cupfuls
Bunch ~ 6 Items
I believe "sawtay" is a very deep saute', with serious swagger.
I've got a friend from TN named Irl.Quote:
Originally Posted by big shanty
Don't forget a Glug ~ 1/4 cupQuote:
Originally Posted by Too Tall
Spatchcock!
when i was cooking professionally the measurements we used were "some", "a little", and "a lot".
with the occasional "shit-pile" used in rare instances.
Dollop = Big heaping Tblspoonfull (creamy/puffy stuff)
Dash = ~1/8 tsp
Pinch = 1/2 dash
Smidgeon = 1/2 Pinch
Gribbonettes - Purely made up family term for what results when a large birds organ meat and neck are slow reduced stovetop with onions and garlic. That goes on crusty bread to hold the wild savages at bay a few hrs. before dinner.
Quote:
Originally Posted by hampco
-- reminds me of some marketing strategy comments, i remember, behind closed corporate boardroom doors..
ronnie
I use "shit ton" a lot.
definition: heaping lots of an ingredient into a pot until you think it's enough, or even way more than enough.
example: "Fill a large pot with water and a shit ton of salt."
My granddad would always say, if something was delicious, that it was "plum larapin." No idea if that is how it is spelled, or the etymology, but i would love to know.
I love etymology.
larruping | Dictionary of American Regional EnglishQuote:
larruping adj Pronc-spp larapen, larepin, lar(ri)pin; for addit varr see quots
1 also tad-larruping; Esp of food: delicious, excellent; hence adv larruping extremely—usu in comb larruping good. [larrup v 1, by analogy with whopping, thumping; cf EDD larruping (2) (at larrup v. 1)] esp W Midl, TX, OK
My old chef, Msr Bouchard, would say...
"a good amount"
This varied on what I would be seasoning. a learning process...
"Droozle"–any small amount of wine left in a bottle after polite pours at the table, consumed directly from said bottle while finishing the dishes.
That gets my vote.Quote:
Originally Posted by KonaSS
7 days of antibiotics and you should be good to go, trust me, i know.
Quote:
Originally Posted by KonaSS
Hah! I used to know professional droozlers... in high school.Quote:
Originally Posted by echelon_john