Good Lifestyle

In theory, a restaurant menu is like a roadmap: study it carefully, and you will not have to ask anyone from the directions at least this theatrical server in the white apron. But sometimes you make a bad turn. In Venice, you can confidently order a steam bowl of local mussels (cozze), and accidentally instruct the server to bring you its engorged genitals (cizzo)

These days, you do not have to travel far to lose yourself in a menu. In any American city, even modest neighborhood bistros, enough Foodie Slanguage to induce terror - which should not be confused with terroir, a high menu word that literally means "floor", but is supposed to mean the Inherent goodness of local food.

If only the descriptions were so ground-à-terre as the terracotta carrots.Tim Zagat, founder of theZagat The restaurant guides, indicate that more leaders are looking for high quality ingredients, the desire to boast is understandable but misplaced. "If the menu indicates" Torhouse Steak Charberned, "I understand that," explains Zagat. "But if it is said that" Porterhouse has been separated on 5-year-old hickory branches and served with a busy caramel sauce with the Tamarack Farm basil ", which does not do much for my restoration pleasure. "

Here, then, is a menu for non-like American - an a-to-z decoder of today's trendy food. Use it for these moments when the words fail you. The server will take your order now. And for more superb restaurant tips, brush on the7 errors that you do in FINE catering establishments.

Handmade by a person who cares a lot, as in artisan cheese (for example, a spicy tommy of Vermont) or craft bread (like apple fire focus). If you have already eaten Putney tomme on apple wood focus, consider associating them with one of these20 amazing wines of less than $ 30.

Nothing more than a milk, butter and flour sauce. Understood? And for more good food food, here'sWhy bananas are curved.

Any type of "cooked" fish in an acidic marinade, such as the lime juice.

A clarified broth. Chefs like this because it's simple and elegant, which means they can make it cheap and load a lot. For more information on great chefs, read what thebest world leadersreally Think about these Michelin stars.

A puree of vegetables or fruits used to dress ordinary dishes.

Which restaurants used to call "Catch of the Day" before becoming a cliché without meaning. These are seafood peeled with boats that return to the port every night rather than staying for days with the capture on the ice. It means cooler and more expensive seafood.

Scozallops by hand gathered by diver divers, which makes them less serious than those harvested by boats dragging huge chains along the background of the ocean.

A vintage variety of a fruit or a vegetable transmitted through seeds and cuttings, as opposed to more modern hybrid plants. Many legacies, such as Black Krim tomato, are noted for unusual flavor, color and shape. Recently, the term has been applied to menus at rare breed of livestock.

Often confused with the French word of the eyelid (eyelid) but, fortunately, refers to a small mesh of meat rolled or, more typically, non-slip-bunch fish, such as the sole, often steamed.

A contributor French peasant stew now seen on high-end menus.

Trendy, yes, but the wild leek is all but new on the stage. It was a food food for Native Americans and the first European settlers, who rested on spring vegetable to avoid hunger and vitamin deficiency after a long winter. "It's the ingredient par excellence for the French Forer's onion soup," wrote a wild masterEUell Gibbons In his book of 1962,Harassing wild asparagus. (The intimate knowledge of this classical is a two-words score on the blind date, demonstrating a sensitivity of the entire earth as well as virtual skills of survival.)

A highly concentrated sauce made by boiling stocks and wine for hours until it is reduced to icing. Bordeaux is a noticeable reduction.

Pieces of cooked duck, goose or grated pork married in a paste and mixed with massive amounts of fat and spices. You extend it on bread.

A classic example of comfort food went to town. This prosaic root vegetable, originally from the Mediterranean region, is similar to a carrot but white color and more delicate. Recently, Salsify the leaves have won a favor with trend leaders as a most desirable part of the plant. During growth, young shoots are mounted in the soil and the lack of sunlight makes them white as a Belgian endive. It is a tender addition to costly composed salads.

Tasty beef cuts on the edge of the section of the coast. They are popular in French bistros, where the hanged steak is called tab. (The skirt steak is often grilled and finely sliced.)

A Japanese method for partially cooking fish or meat so that the outside is burned and the interior is always believed. This involves putting the meat into a thick and soft sauce of soy.

A high version of meatloaf, usually made with a variety of high quality meat (or even seafood) and served at room temperature. Enjoy good terrine with crisp french bread, a pot of granular mustard and miniature gherbs called pickles.

An impressive and cylindrical food construction arranged in careful and baked layers in a mold. Dominant destinations "Sculptures" were rabies in the 80s and, like purple thorny hair, will take a lot of time to die in the suburbs.

Not the animal Hoved, although zebrameat is a succulent dish in Africa. In the context of high-end restaurant vegetables, "Zebra" refers to many varieties inherited harvested for distinctive stripes, including beans, eggplant and tomatoes. The green zero tomato is an inheritance that is very favored by the chiefs.

For more advice on life better life,am we on facebooknow!