 Caviar?
Here's the one that really gets under my skin...Chef's (or pancake flippers) calling salmon roe caviar. Caviar is sturgeon roe....that's it. Salmon eggs are not caviar and I hate to see this term misused. Just an obvious ploy to feign luxury. Certain terminology is used do define quality or exclusivity, and to dining chefs and an increasingly discerning public, bastardization of these words will undoubtedly cause a dumbing down effect. Like when a menu description says "truffles" or "truffle essence" when it's just a spritz of some crappy white truffle oil, kept in a warm bright place in the kitchen, in all of it's half rancid glory. If the menu says truffles i expect them. Say "truffle oil" and all the luxury and $10 extra your charging goes out the window. |