I am used to reading descriptions of entrees on a restaurant menu that use the term "pan seared." But I was recently surprised to read a restaurant menu that described one of its meat dishes as "pan roasted."
How do you roast something in a stovetop pan? It's an oxymoron.
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Irreverent Commentary on Eating, Drinking and Dining
"A human being is primarily a bag for putting food into ..."
-- George Orwell
-- George Orwell
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2008
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March
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- Those Vitamin-Rich Bottled Waters
- Amusing Snippet, But It Isn't True
- Bitten . . . by Garlic, But Not Parsley
- A Tastier Turnpike
- All This Fuss Over Macaroons?
- Say What?
- Does Your Meal Contain "Umami"?
- That "Other White Meat" & Easter Dinner
- Starbucks' New Direction
- Rural Southern Food Is All the Rage
- So Much for Expectations
- A Frosty Mug of Suds?
- McDonald's Chases Urban Myths
- Soy Milk's Diverse (And Strange) Critics
- Chefs Who Wear All the Hats
- A Better Béarnaise
- A Strange Twist on Popsicles
- 3 More on Frank Bruni's List
- Red Cabbage
- Pretty Soon, They'll Be Burping for Us
- Could Mrs. Olsen Afford One?
- Good Wine, But a Lot of Clatter
- A "Caveat Emptor" for Wine Drinkers
- "Buy Me Some Peanuts and Cracker Jacks . . ."
- Sushi in the Land of Coal
- Is It a Meal or a Prank?
- An Exquisite Dessert
- Hillary Clinton's Fave Foods
- The Dishonor Roll of Bland Food
- When Eating in "Fast Food Nation"
- London Dining Reviews
- An Interesting Trend
- Food Shops Near Harrods
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About Me
- Food Dude
- My favorite foods include veal osso buco, apple-cider donuts, foie gras, sweet potatoes and peach cobbler (with the appropriate wines, of course)
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