Culinary Definitions


We’ve had this typewriter perched on a shelf for months, collecting dust, and nicotine. Unbeknownst to us, it is in near perfect working order.

 Spending my mornings at the keys cataloging my favorite culinary terms. For example,

Brandade: A pounded mixture of salt cod, olive oil, garlic, milk and cream.

Verjus: French for “green jus”, referring to the high acid, low sugar semi-ripe grapes that were thinned from the vine. Used in sauces and mustards to add a gentle acidity.

Sauce Grand-Veneur: A Poivrade sauce integrating red currant jelly, and cream.

Rossini: Dishes that include foie gras, truffles, and a rich demi-glace-based sauce. Such dishes were named after the 19th century Italian composer Gioacchino Rossini because of his love of food.

Learn these definitions and use them at your next uppercrust dinner party. Sure to impress your friends- or sure to make you sound like a pedent (a person who makes an excessive or inappropriate display of learning.) 

Oh god, that’s me.


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