I know it has been said before but there are some ghastly expressions used in food writing and restaurant reviewing. Personally I never find my appetite stimulated by hearing that something has been drizzled on, even by virgin olive oil. What's wrong with sprinkle? And anyone who plumps for something in a restaurant review immediately loses my attention. And what's all this professional cook stuff about steaming off, frying off and cooking off? Is it like concrete or industrial glue that has to be left to 'go off'? It turns me off. And what about pan-fried? Is that to distinguish it from, say, dustbin-fried? I know, I know, it's to distinguish it from deep-fried, maybe. But how much food is actually deep fried? Will you be deep-frying that calve's liver?
But the one that tops it all for me is the review that says: 'We washed it down with a nicely chilled rosé.' Ugh! If you have to wash food down it must be disgusting. Or maybe you forgot to chew.
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