core of an orange

[OzarkRose]

Got one for ya ...
What do you call what remains after removing peel, pith, and sections of an orange ... the core? (Be poilte now!)

[jigz369]

Perhaps the meat, or the fruit, of the orange. Core makes me think of what we discard from the apple..... just my opinion though....

[CRLevesque]

meat or flesh of the fruit.

[DC Sunshine]

You mean whats left after removing the useful bits of the fruit and all the peel? Why - rubbish of course!

But for a more technical term - perhaps "membrane"? Although this usually applies to fleshy meaty things - dunno if there is a term for it.

Anyone else?

[cheflayne]

It is known as the rag.

[OzarkRose]

While "the rag" seems somewhat distastful (and I'm sure to raise some eyebrows on my more modest clients) it also fits. Thank you.

Makes me think to ask of any other rare terms we have for culinary whatnots. I remember the first time I learned "mother" ...what else comes to mind?

[cookingwithfat]

Marry - as in to marry one batch of something with another. Not a good practice unless you are sure that the age of the two batches are the same, or you are sure you are going to throw it out at the end of the night and are doing it just to get through.

86 - As in, "86 the salmon!" Which is restaurant lingo for saying we are out of something. The story I have on this is that it refers to the Chicago police code during prohibition for shutting down a speak easy. As in, "car 49, car 49, 86 122 Michigan Avenue."

Hatch - this refers to the turning of a piece of food on a grill 45 degrees to create the diamond shaped grill marks. As in, "Did you hatch the salmon?", "Yep, sure did, its ready top be flipped."

Re-burn - this refers to food that has been sent back undercooked... it is self explanatory.

"Put a hammer on it" - this is what we say when a guy orders a well done steak and the server forgot to put the ticket through and you need to put a weight on the meat to make it cook faster.

Bump - as in to bump a ticket. Either because the ticket has items on it then can be cooked so fast that you can turn the table, or because the server screwed up. Servers will say "push" in this instance. For instance, "Oh, man!!! I forgot to fire table 14!! Can you guys push that ticket?" To which the reply would be something like, "Guys, bump table 14 to the front, and ... DAMNIT!!!!...." turning to the server, "A well done steak!! You FORGOT to fire a well done steak??!!! MORON, get out of my kitchen!!!" turning back to the line, "Yea put a hammer on that steak... oh man, the tickets is already 30 mins old, you know what? Just toss that sucker in the deep frier.

Of course, all kitchens have their own little secret words and phrases... for instance here I might say to a server something along the lines of, "can you tell the bartender I need some braising liquid for the ribs." Of course, the braising liquid in question is cold beer and the ribs are my own.

That is all I have time for now.... so.. "86 me from this conversation, and send two quarts of braising liquid out to the line, I need to bump two tickets and throw a hammer on that re-burn."