- show me where I said lectured. I’m talking about discussion between my (then-)husband and I at which she was present.
- show me where I said we were eating at the time.
[QUOTE=Cervaise]
Because that’s what panino means. Sandwich.
[/quote]
Actually, it means “little loaf”. The rest of your post, I agree with.
Similarly, I get irritated with the pronunciation of “bruschetta”. Correctly, it’s “broos-KET-a”, but everyone in the UK and Ireland says “broo-SHET-a”, as though it’s a French word. My wife, who speaks Italian, was actually “corrected” to the wrong pronunciation by a waitress in Dublin when she ordered one.
And don’t get me started on “expresso”.
[QUOTE=jjimm]
Actually, it means “little loaf”. The rest of your post, I agree with.
Similarly, I get irritated with the pronunciation of “bruschetta”. Correctly, it’s “broos-KET-a”, but everyone in the UK and Ireland says “broo-SHET-a”, as though it’s a French word. My wife, who speaks Italian, was actually “corrected” to the wrong pronunciation by a waitress in Dublin when she ordered one.
And don’t get me started on “expresso”.
[/QUOTE]
“Expresso” drives me up a wall, and I don’t even like the stuff. And the people who say it are supposably smart!
[QUOTE=jjimm]
Actually, it means “little loaf”. The rest of your post, I agree with.
Similarly, I get irritated with the pronunciation of “bruschetta”. Correctly, it’s “broos-KET-a”, but everyone in the UK and Ireland says “broo-SHET-a”, as though it’s a French word. My wife, who speaks Italian, was actually “corrected” to the wrong pronunciation by a waitress in Dublin when she ordered one.
And don’t get me started on “expresso”.
[/QUOTE]
I think it’s a regional dialect thing: half my Italian relatives (like from Italy Italian) say it one way and half the other. I think it’s the half that says “Mootzeralla” and “Ricoata” that says “Brooshetta”, but I could be wrong about that.
I’ve always preferred broosketa, but my mother in law rolls her eyes at me when I say it like that.
Really? Damn, I might have to black my wife’s other eye.
[Joke]
Well, half of them could just be idiots. They’re my in-laws, after all.
[QUOTE=Broomstick]
Cheese on everything. I should NOT have to beg to have my burger sans cheese. Bennigan’s is a huge offender - cheese on appetizer, cheese in soup, cheese in salads, cheese on entrees… WTF?
[/QUOTE]
I was getting worried, because I actually like most of the stuff in this thread.
But lord, they do go overboard on the cheese, don’t they? Just about everywhere does, really, it’s sad.
[QUOTE=OpalCat]
- show me where I said lectured. I’m talking about discussion between my (then-)husband and I at which she was present.
- show me where I said we were eating at the time.
[/QUOTE]
And another thing –
Is it really necessary to make a list out of two items? Three or more, please. 
[QUOTE=DrCube]
And another thing –
Is it really necessary to make a list out of two items? Three or more, please.
[/QUOTE]
And with this, we’ve come full circle.
The lights on the SDMB quietly, one by one, go out.
[QUOTE=Bobotheoptimist]
Any kind of beans except refritos in Mexican food.
Rice in burritos.
[/QUOTE]
Amen, brother.
I suppose it’s lasted too long to be a “fad,” but damn, I’m tired of black beans. Refried pintos for me, please.
[QUOTE=DrCube]
Three or more, please.
[/QUOTE]
smack No soup for you!
[QUOTE=Ceejaytee]
Gigantic plates artfully decorated with squiggles of sauces, and a tiny mountain of food stacked in the middle. Am I supposed to put those sauces on the food on the plate or are they just there to look pretty? If they’re supposed to flavor my food, how do I get them onto the food? Do I drag my food through the pretty squiggles, or try to put the squiggles on my fork and then on the food? And what flavor is the light green squiggle? Is it similar to the dark green squiggle? Couldn’t you just sauce my food like a normal chef?
[/QUOTE]
Tee hee! Thanks!
Seems to be a phenomenon of upscale restaurants-the make a mound of something (like wild potato-garlic pancake, then top it with your staek (“free-range organic beef”, then put a mound of your veggies on top (indian speced corn), and finish with some kind of inedible garnish. The whole thing looks ridiculous-why can’t I get my starch/potato, enreee, and vegetable on the plate, in seperate piles? And a I don’t need a sprog of rosemary on it.
[QUOTE=ralph124c]
Seems to be a phenomenon of upscale restaurants-the make a mound of something (like wild potato-garlic pancake, then top it with your staek (“free-range organic beef”, then put a mound of your veggies on top (indian speced corn), and finish with some kind of inedible garnish. The whole thing looks ridiculous-why can’t I get my starch/potato, enreee, and vegetable on the plate, in seperate piles? And a I don’t need a sprog of rosemary on it.
[/QUOTE]
50% price increase, I figure.
They put Rosemary’s baby on your plate?! :eek:
[QUOTE=OneCentStamp]
Oh, another one that’s kind of had its day and come and gone: “mesquite grilled” things. They were all the rage in the late 80s/early 90s as well, and mesquite is horrible, harsh wood for smoking and grilling. And what got even worse is when it spilled over into “mesquite” flavored barbeque sauces and marinades, which had nasty liquid smoke in them. Ick.
[/QUOTE]
Even worse, that’s the wood they use to smoke jalapenos, turning them into chipotles.
[QUOTE=Qadgop the Mercotan]
Candied baby starfish and limburger spread. It’s nice once in a while, but jeez, give it a rest! And if you’re gonna make the attempt, use real limburger, not “processed limburger food”.
[/QUOTE]
Worse yet, the pens they raise the little starfish in. PETA will be all over this toot sweet, lemme tellya.
[QUOTE=DrCube]
And another thing –
Is it really necessary to make a list out of two items? Three or more, please.
[/QUOTE]
Applause!
Huge fucking wraps. Wraps used to be convenient. Now they’re so fucking big that all of the insides fall out when you pick them up.