Menu Cliches

[Greg]

Crudeau suggested this topic, thought it deserved it's own thread. Here's the ones that I can't stand.

• "grilled to perfection"- if I ever have my own place, my menu will state either, "grilled to mediocrity" or "grilled according to the cook's mood".
• anything "scented" with something, e.g. "scented with lemongrass".
• "flame-broiled"- as opposed to water-broiled, I guess.

I've got more, just don't want to take all the good ones.

[ March 10, 2001: Message edited by: Greg ]

As I mentioned before:

"piping hot"

"garden fresh" salad

[palmier]

Assorted Fruit Pie.....Can I just get apple, or do I need to settle for the assorted?

[cape chef]

"Jumbo Shrimp"
oximoron

[foodnfoto]

How about "bursting with flavor"?
I sorry, but I don't think that anything "bursting" in my mouth is a positive sensation-it usually means that the food is spoiled.
What else would food have anyway, but flavor?

[shroomgirl]

LOL~ what a hoot!!!!
Farm Fresh~not everything on a farm is fresh....though I did get a freshly laid warm egg yesterday which was really wonderful!
Homemade....whose home?????

[cape chef]

"fresh Frozen"

[Pete]

This digresses just a little, but I find it very amusing. The chef I work with refuses to put plain old chicken on the menu. He prefers to run capon. The only problem is that our customers don't know what capon is and it doesn't sell that much. We tried to come up with new names for it to make it sell. We couldn't call it free-range chicken or amish chicken, that would be a down-right lie, but we wanted to give it a special designation. Finally, I came up with FARM-RAISED CHICKEN (as opposed to city-raised?!). Now we can't keep enough of it inhouse. LOL!!!!!!!

[foodnfoto]

Hey Pete-
How about "eunuch rooster" for your happy old capons?

How often do you run into "golden brown" on menus? As in golden brown pancakes.

Or "succulent"?

What used to get me mad was the so called "Savory cheddar cheese sauce", we put on just about all the entrees, at my former place of employment.
It was plastic looking shredded cheese product, we microwaved on top of the food. No sauce there. It used to melt into an inedible looking blob.

[David Jones]

I like the classics:

"Fifty cents extra for Blue Cheese" and "Not responsible for steaks ordered well-done"

David:

LOL. Charging extra for bleu cheese is like charging extra for water.

Actually, if I had a restaurant, I would also include "not responsible for steaks ordered well-done". To order a well-done steak is like ordering your sushi deep-fat fried.

[mofo1]

This doesn't quite fit with the theme, but I hate ka-bobs of any kind. My Father has them in his restaurant. A pain to make, and a pain to eat. I tried to talk him into calling them meatsicles but he chickened out.

[palmier]

CATCH OF THE DAY...YEA RIGHT!