Saturday, September 10, 2011

Words I Can't Resist on a Menu

Certain menu items and descriptions just bore me to tears (modern, local, fresh, seared, grilled, breast, loin, chop), but after Michael Bauer of the San Francisco Chronicle blogged about menu descriptions that appeal to him, I started to think about some of my own trigger words. Here are the ingredients/adjectives that hook me almost every time:

sepia/squid ink
egg (deviled/slow-cooked/poached/runny/soft-boiled)
bottarga/roe
sea urchin
abalone
ankimo
razor clam
oyster
spot prawn
pork belly
lardo
sardine/boquerones/anchovy/mackerel
farro
brodo/consomme
salted
raw
charred
crispy skin (chicken/duck/pork)
fatty
bone-in
whole

No wonder my clothes don't fit ...

No comments:

Ambivalent About Momofuku

First, am I the only person who thinks "Momofuku" does not mean Lucky Peach or refer to the name of some obscure ramen person from...