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Words that Annoy You in Restaurant Reviews
- michele cindy May 19, 2011 10:06 AM
Lately certain words have begun to annoy me, in reviews, articles etc. For instance, whenever I see the word "gem" in a restaurant review, such as in yelp, menupages, etc. I immediately think it's a planted phony review. I also cringe if someone writes yummi"ness", good"ness", gooey"ness" etc. Anyone else feel the same way or have other words they find bothersome in food writing? "Foodie", is also another annoying word, but we've covered that one here pretty thoroughly before.
Unctuous - I know it's a good descriptive word, but it's just overused.
And if anyone uses "yummy" in a review, I just think they're an idiot.
"Cooked to perfection" is a phrase that always makes me think "well, YEAH, I'm paying for it...it damn well better be cooked to perfection!"
re: LindaWhit
Unctuous annoys me, too. And I don't know why, but I hate the word mouthfeel.
re: dmjordan
Yes, I have to force myself to continue any review with "mouthfeel." And if I read it a second time, I'm done.
re: buttertart
For me, creaminess definitely describes texture. Mouthfeel is superfluous. It means texture. Besides, mouthfeel makes me think of fungus growing in a mouth--that's just me.
re: dmjordan
But if a reviewer wants to describe a particular sensory perception, s/he needs a word to do that. It's useful information to know whether a restaurant is well-lit; if you don't like that word, then "bright" or "lambent" might work, even though the connotations are different for each.
It seems there are only two ways a reviewer can avoid annoying you by use of the word "mouthfeel" - to come up with synonyms, or to avoid all discussion about how food feels in the mouth. Given that mouthfeel is an important part of the dining experience, the latter seems like a bad idea. So if you can't suggest an alternative, what's the point of being annoyed?
re: alanbarnes
I don't think one can decide to be annoyed or not. A lot of words that people said annoyed them are perfectly good words, as is mouthfeel. But it just annoys me. And I don't think any reviewer out there is making an effort not to annoy me so I don't have to come up with an alternative.
re: dmjordan
A local food reviewer used the word "pocked" when he tried to say something was studded with something (or other phrase). Really gross. Sounds like someone pocked with a bad complexion, or chicken pox.
re: LindaWhit
Lol - NYT Sam Sifton uses "unctuous" today in his review of the Dutch. Before you mentioning the word I never noticed it. http://www.nytimes.com/2011/07/06/din...
re: LindaWhit
Yes, (fill in the blank) "to perfection" is what I really am tired of reading & hearing.
Years ago our local food writer used to always say the food was "piping hot". That got to be pretty boring.
re: Mr Taster
I hadn't thought much about it until I read the thread about "What Does Authentic Mean?" and came to the conclusion that authentic really doesn't mean that much except in the eye of the beholder, or in very general terms, as in "enchiladas made with flour tortillas and canned condensed soup are not authentic".
re: hazelhurst
I completely agree. The dollar word that gets under my skin most is "redolent". Say "it had garlic in it" instead of "it was redolent of garlic."
re: agoodbite
If you're served a dish chock full of garlic that does not smell like garlic, then that dish is not redolent of garlic, although it has garlic in it. I'm not advocating the overuse of the word "redolent," but it does mean something other than "present."
My choice for please-stop-using-that-term-please-I'm-begging-you is "haute barnyard," which Adam Platt of New York Magazine invented (I think) and then used to extreme excess in an effort to make it a catch phrase, or something.
re: small h
"haute barnyard" - LOL! Is that like cows wearing dinner jackets?
re: small h
WTH does "hauté barnyard" even MEAN?
re: LindaWhit
Sometimes it refers to the food: "The duck breast (sliced and served with Brussels sprouts on a bed of wheat berries) and country chicken (drizzled with brown butter and lemons) are competent renditions of these standard haute-barnyard dishes."
Sometimes it refers to the decor: "The windowless dining space in the back is much bigger than that of the original restaurant, and decorated in a style that might be described as Haute Barnyard, with a long, communal farm table in the middle of the room, dimly lit booths in the back, and artsy depictions of painted sheep, oversize chicken bones, and giant, sculptural tangerine peels scattered over the brick walls."
It's the intersection of rustic and precious. Like micro-kale.
re: small h
I hope you made the artsy depictions up, "oversize chicken bones" , very funny!
re: michele cindy
I wish I could take credit, but those are direct quotes from Platt's reviews. And I don't think he was trying to be funny.
re: LindaWhit
@LindaWhit: Wow, and adding a nonexistent accent mark -- even better.
Organic, local, 100-mile, sustainable, locavore, artisanal....
Also can't stand code-words, like "minimalist" or "minuscule" when they mean they don't give you enough food for what you paid... or "serviceable" meaning normal people will like it but foodie snobs won't.
re: TexSquared
yeah, yummy, sammie, tummy...
but my biggest pet peeve when people review food is..."to die for"
re: Yaxpac
I loathe "tdf." It makes me wish they would.
Also, just generally bad writing and editing. I see better prose here and I doubt most 'hounds get paid or have someone reviewing their drafts. I'd put the "in my opinion" in this category. Can't someone run a red pen through it?
re: Yaxpac
I am right there with you. Was just going to write: 'yummy' and "to die for".
re: thegforceny
I've been guilty of using yummy on a handful of comment... Thanks for enlightening me, I will switch my wording!
re: michele cindy
It's OK to use "yummy" if you are under ten years old.
re: thegforceny
Or talking to a ten year old. Which is why the world always feels patronizing to me when it comes from an adult.
re: Terrieltr
Actually now that you said this, it makes perfect sense. I have a 10 year old - so that explains it! I also say "cool" more then I ever did before.
re: Yaxpac
Yes "to die for" is quite over the top as is "the best hands down", a must have, no question the best ever. In my opinion does seem redundant in a review column, in my opinion!
re: TexSquared
>>"Organic, local, 100-mile, sustainable, locavore, artisanal...."<<
Those are perfectly useful descriptive words. Maybe the definitions aren't completely clear-cut, but there really aren't many other words that will do in their place. Are you annoyed by the vocabulary, or just the concepts?
re: alanbarnes
Both. To me those are not selling points to attract me to a restaurant, nor would they disqualify me from trying such a place. They're non-starters and just wasted bandwidth/column inches when used in a review.
What sells to me are quality/taste, service, and value. Not those things above (which I dismiss as "yadda yadda").
re: TexSquared
That would be a valid point if you were the only person the restaurant reviewer were writing for. But the whole point of a restaurant review is to present one person's impressions of a place to a wide group of others.
Some of those others - myself included - care about things you don't. Some of us find the descriptors you call "wasted bandwidth" to have some correlation with better taste. It's not absolute, but it's useful information. Just not to you.
I can understand that there's information you may gloss over in a review because it's irrelevant from your point of view. But to be annoyed because a reviewer includes information that others want to know seems a little over-the-top.
re: alanbarnes
My issue with those terms (organic, local, sustainable, artisinal, etc) is that they're imprecise. Define "organic." If you're going by Federal standards, that can include all sorts of compounds that many don't consider organic. How about "humanure?" How "local" is local? Whose definition of "sustainable" are we using? These are all points of departure, but not indicative of anything besides the purveyor's ability to effectively market their restaurant to a target demographic.
As for "artisinal," once Subway started using that term to describe its bread, the party's over.
re: monkeyrotica
Well, in the first place, "organic" is strictly defined, and it's pretty hard to fudge on "100-mile." Not saying that organic food is inherently different or better (IMO it's not), or that food from 99 miles away is better then the stuff from a couple of miles further down the road (ditto), but you can't claim that those usages are anything other than precise.
As to the other words, you're absolutely right that they're points of departure, and people who are interested can always ask questions to get more info. ("So, where do you source your "sustainable" chicken? Foster Farms? Well, then...)
Yes, there's certainly an element of hype and marketing involved with using buzzwords, but we're talking about restaurant reviews here, not USDA-approved labels. If a reviewer describes a steak as "juicy" or a piece of chicken as "overcooked" or a cup of soup as "too salty," it's really not a meaningful criticism to complain that those terms aren't precisely defined.
re: alanbarnes
Right. It would be one thing if the reviewer went on and on about "Ethical this" and "Stewards of the land that", but, if they are simply pointing out some basic facts, then it is either useful (for some) or not (again, for some).
For instance, it is my understanding that reviewers are more likely to mention noise levels at some places relative to the past.
Again, some people might appreciate this fact. For others, those facts are simply not a priority.
Sustainable is often debatable, but things like Organic (if referring to the Federal regulations) and 100-mile are not. Useful to some, but not all.
Things that are overly or excessively sweet must always be described as "cloyingly sweet". One rarely sees a negative dessert review without these two words joined together, and it drives me nuts.
re: LindaWhit
Now that you mention it, kishka/kishke too!
re: Glam Foodie
I love having any excuse to bring up the dearly beloved, original (and now defunct) Chowhound manifesto.
And sub-threads about the "foodie" problem:
Be sure to follow the links within the links!
Mr Taster
re: Mr Taster
Thanks for the links. You've brought up some very valid points and well-written discussion.
But my personal definition of foodie - I title I hold proudly - is not at all like yours. When I think of a foodie, I think of a person who has a love for quality ingredients, whether they're cheap or expensive. I think of an individual who, regardless of level of ability in the kitchen, relishes cooking, tasting, and feeding those around her. 'Foodie' should apply to anyone, of any gender, race, or age, who is adventurous and open-minded about new cuisine and trying new things on their plate or on the stove, if you will.
I don't 'eat what I am told'. I will take reviews of restaurants and dishes for what they are and use my own judgment. I don't think a foodie is a 'young, rich, snobby' person in a restaurant sneering at the foie gras and over-analyzing the way the beurre blanc turned in, in an effort to appear cool. Those people are just snobs, plain and simple. They've missed the point that food is supposed to about passion and fun, just as much as it is supposed to be about nutrition and/or indulgence.
When I taste food from different cultures, I learn more about the country and I feel excited to know a bit more about the world around me. When I try new techniques in the kitchen, I feel more eager to try new recipes and bestow my loved ones with something (hopefully!) delicious. Because I consider myself a 'foodie', I've told myself over the years to be brave and try new foods that I'd formerly been afraid of. And thank God I did, because I'd been missing the boat while living in fear of the unknown! That's what being a foodie means to me. I think that's at least part of the original definition, and I'd dare say that's what others who use the term are trying to say about themselves.
I'm on a quest now to take back the term 'foodie' and make people realize that it's not just another term to separate and discriminate! (That last sentence is meant to be light-hearted and only half-serious, just FYI.) <3
re: Glam Foodie
Glam Foodie I agree with you! Your meaning of the word "Foodie" is exactly as I use it and intend it: adventurous, explorer, keen to try new things and now developing a palate that can discern quality of ingredients. Gourmands and snobs are the critics who look down their long noses and (especially) snub simplicity. We're here and we're foodie!
re: FiveFtJen
Brilliantly put, FiveFtJen - 'gourmands and snobs' are what give us foodies a bad name!
re: Glam Foodie
"But my personal definition of foodie..."
And there is the crux. Many, many people have a fairly different definition of the word. And their definition often has the word "pretentious" in it.
re: DougRisk
I'm sure it does. But at the end of the day, I'm not going to stop using the word because someone else has attached nasty, negative connotations to it.
re: Glam Foodie
Thing is, you can't unilaterally decide on the definitions of words. English is a rather democratic language -- what the majority decides becomes the rule, and if usage becomes common enough it goes into the dictionary -- unlike French and others which have an "academy" to decide such matters.
So, that being said, if you asked 20 people on the street what their definition of "foodie" is, maybe 1 will answer with something approaching what you said. Most will say something along the lines of "pretentious arrogant snob with his/her nose in the air with more money than he/she knows what to do with", or more to the point, "someone I am not, and someone I don't wish to associate with". Not exactly a title to be proud of.
I suppose the word that more accurately describes you is "connoisseur", which stresses your knowledge, as opposed to "foodie" which stresses a perceived snobbery in the eyes of others.
re: TexSquared
But couldn't you argue that the original term didn't have negative connotations, therefore it's acceptable to defer back to the original intent/definition?
re: Jadore
Times change and languages evolve. To repeat what I said, if you asked 20 people on the street *TODAY* what their definition of "foodie" is, I'm sure 19 of them if not all 20 will say "snob". It doesn't matter that maybe in the 80's or 90's they'd have said "connoisseur" or "expert", today it means snob. If you want to call yourself a snob and be proud of it that's your prerogative.
re: TexSquared
Are you sure that 20 random people on the street would have a definite idea of what the term means? I could imagine many not really knowing or caring.
re: Chinon00
Although 20 randon people on the street probably don't have a definition for any word, I'd say "foodie" has become part of the basic American lexicon.
re: Chinon00
How's that different than any other word in common usage?
re: MGZ
I was initially responding to Texsquared's comment that 19 of 20 random people would define foodie as meaning a snob. I'm saying I don't think 20 random people would all have a clear opinion or even care. I'm just questioning Texsquared's logic.
Many of us grew up using the word "ignorant" to mean lacking civility didn't we?
re: TexSquared
i don't accept the assertion that 95% of people associate the word with snobbery.
re: TexSquared
I disagree with you. I always considered myself a foodie because I enjoy eating, cooking, and learning about food, and not being snobbish about it. It's about being able to exchange experiences and ideas for the fun of it and not say that my favorite meals were only the only the ones that cost upwards of $500. And, I admit, some of my best friends are foodies too.
re: TexSquared
There is a definition of "foodie" that pretty much applies across the board. The term refers to a person with an interest in things food related. It is pretty much a term reserved for amateurs and enthusiasts. It's a hobby.
That it can be seen as a pejorative or carrying a negative connotation is what varies. Personally, I find it distasteful for reasons I have yet to fully unpack. I suppose there is the silliness of the word, which has an infantile mien courtesy of the "ie" and I think I may wonder what's involved with needing a label or an identity based on a hobby that comes from being so privileged as to have constant access to food. (I'm happy that not everyone is deprived, but...) In fact, it may come down to my wondering if there is a perversion inherent in all hobbies. At least "cinephilia" is a word that acknowledges its own perversion.
(I'm not actually a fan of "chowhound" either-- or rather, as meaning anything but one who posts on this board. Funny that I'm resistant to labelling around the interest of food given that I enjoy learning about food myself. And I like to eat, cook, etc.)
The perceived snobbism may not be a result of the word, but of the types of people likely to label themselves as such. (The sorts who refer to friend's home-cooked dinners as 'disappointing' or those who question how anyone can enjoy x, y, or z.) But now I'm just blethering.
re: Lizard
being an ol' hippy has inoculated me against feeling bad about the diminutive
re: TexSquared
Okay, I didn't get 20 people to call in when I asked this OTA (http://wmbr.org, I'm on Thurs. 10AM EST) but I did get 6 answers and no one gave "foodie" a negative connotation. A few thought of it as preferring expensive food but most everyone agreed that it means you're just into food, some thought that source/organic etc. was important to a foodie but they all just thought it meant you take your food seriously. Which is what I think too. But I don't ever use the term myself. Here's one email I got:
Foodie to me, means someone who likes food, who is a fan of food, more so than we all are, everybody needs to eat so it's hard to say that any living person doesn't like to eat or want to eat. but I guess a foodie cares more about the details and experiences of it, more so than your avg bear...I guess I don't really have a strong reaction to the term.
re: Glam Foodie
A+ reply
re: Glam Foodie
I have a couple very dear friends who lovingly refer to me as a foodie (one of them always asks me what Yelp discoveries I can share with them, and if you've seen my many prior posts about Yelp you'll know that I never, ever use their reviews for restaurant advice). But I don't waste precious social time clarifying my definition of the word because I know they meant no ill intent, and I get what they are saying.
However, I still wince when I hear it, particularly when applied to me. I can't get the image of hip, trend following, 20-something urbanites in their tiny grandpa hats waxing on about a food they've never tried before as if they're experts on the subject. To clarify, this is NOT meant to dismiss anyone's right to express their personal opinion. That's absolutely fine. What irks me is people who are regarded instantly as experts when they really have no solid foundation or frame of reference for their opinions, other than other people's opinions. It's a foundation built on silt. Too often these days an uninformed opinion is regarded as expertise simply because it's published on a webpage (like a Yelp review or a blog), and that's the essence of foodieism to my mind. Enthusiastic but uninformed opinions regarded as expertise, which are then promulgated among other foodies and occasionally a major newspaper or TV program will instantly raise a novice enthusiast's opinion into an ever higher perceived realm of expertise.
I'm not saying this is the case for every foodie, but it's my perception of the most distasteful aspect of the term. And I'm not saying this is the only definition for what a foodie is.
Having said that, now I'll go in a totally different direction by way of illustration. LA Chowhounds will know what I'm talking about here. To put it in Los Angeles food critic terms, I'd say fancy restaurant critic S. Irene Virbila is a foodie whereas tiny ethnic dive eatery reviewer Jonathan Gold is not (though I'd say they're each snobs in their own ways). What's relevant is that as Jonathan Gold had gained fame (and a Pulitzer prize), he has inspired the trendy tiny-hat foodie crowd to seek out the type of intensely untrendy hole-in-the-wall, non-American restaurants that he has reviewed for 20+ years; in effect, he has (to some degree) foodie-ized places that never were the domain of foodies before.
By my definition, those people who have been seeking these types places out for longer than they have been trendy are not foodies.
Mr Taster
re: Mr Taster
No one but us oldies remember that Manifesto Mr. T.
Back to the OP. "Meltingly tender". Very annoying.
re: Glam Foodie
Count me on board with your definition, Glam Foodie. :) I use the term in the same way.
re: Glam Foodie
I really love how you put that.
I've long thought that the word was unfairly vilified on this site due to people wanting to replace the name with chowhound or hound. That can have some really negative connotations if you'd ever watched my Irish Setter eat anything. She acted like she was afraid that every meal would be her last so she had to gobble it down wildly and as fast as possible.
re: K K
OMG, especially when people actually speak the letters emphatically, with gravitas.
This annoyance is compounded exponentially as the speakers age increases.
Teen to 20-something, annoying but understandable.
30-something, seriously? how old exactly do you think you are?
40+, you're spending WAY too much time around your kids and their friends.
Mr Taster
re: K K
+1 on "I really want to like this place"
I hate writers who use code and to me that's code for "it sucks". But it also shows a lack of judgment on the writer's part.
Why would anybody say they want to like a place? To me that throws the entire review into question, because the writer is admitting he/she went in planning on writing a good review and had to backtrack; there was a bias before he/she stepped through the door.
Reviewers should not be planning/expecting a good/bad review, but report their findings AFTER they've tried the food, judged the fairness of the pricing, and experienced the service.
re: TexSquared
it means that someone likes the concept of a place, but the place did not deliver. maybe you love cowboys, eg. a new place opens in your 'hood with a cowboy theme. You're excited - i mean what cowboy lover wouldn't be. Then you go in and find the food is lame. You're disappointed. WHy? because you really wanted to like the place.
it conveys a very specific meaning.
re: thew
I hear you. I think it would be OK for a CH post to say that. I'd be thrilled if a Cajun restaurant opened near my house and before going in I might post that I'm looking forward to trying it, and if it disappointed I could use that line in my "findings" post.
But if someone is paid to write a review, for a newspaper or magazine, such bias should be kept to themselves.
re: TexSquared
<Why would anybody say they want to like a place?>
Perhaps because the place is donating 75% of their profits to a food bank, or otherwise contributing to the greater good. A prime example would be Colors, the restaurant cooperative started by former employees of Windows on the World.
re: small h
I agree with this but I doubt charitable donations would be the case most of the time a reviewer uses that line. More often than not it's reflecting a bias going in.
re: TexSquared
It could also be expectations that were set and then not met during the actual dining experience. For example, a beautiful dining room, or a passionate owner, interesting menu, or great service... but then the food didn't deliver. Maybe I wanted to like it because I liked the feeling of being there, or because I liked the staff/service.
re: TexSquared
I challenge you, sir or madam, to go to any restaurant without some sort of bias going in. The minute you learn the name of a restaurant, or what it serves, or where it is, you become biased. Is it a stupid name? Do you typically hate that sort of food? Were you once mugged on that corner? Bias. And reviewers: they're just like us. But since I can usually keep my initial uninformed reaction from influencing my actual experience, I bet most critics can as well.
re: TexSquared
Bias is always present and it would be naive to think otherwise. Making it transparent is what a reviewer (who is paid to give an opinion-- this is not reportage) does. Meanwhile, I still question the "I wanted to like it" as somehow problematic or reflective of anything apart from the reviewer appreciating one promise of the restaurant and then being sorely disappointed by the execution.
"Think" used as a segue to describe a taste sensation. As in...the cheese smelled very strong, think uncleansed feet released from old army boots after several days of marching through putrid swampland. I don't want to "think" metaphorically about the food being reviewed, I want to know how it's prepared, what the flavors are, what tasted good or bad to the reviewer and why.
re: Marge
Good one! Plus if it's used once, it'll likely be used repeatedly in the same publication. Once I've noticed this I'll make myself crazy because it's all I can see. Usually it's in parentheses (think: annoyingly unnecessary words).
But forgive me, I also really don't like "taste sensation." Others upthread mentioned "mouthfeel" which I can't even bring myself to say. There are many more but my fingers refuse to type them. I have issues.
I want to know in Chinese restaurant flyers which items have sauteed or crispy "battered" items. Is that too much to ask?
re: blue room
ROFLMAO! OK, now *that* I like! :-D
re: blue room
re: goodhealthgourmet
I was going to say "sing", Ridiculous.
re: southernitalian
makes me cringe every time. good to see your name appear, BTW - it's been a while!
re: goodhealthgourmet
Any use of music or religion to describe food. Enough with the "symphony of flavors" or "died and gone to heaven" or "I have seen God and his name is foie gras"...
re: TexSquared
agreed. and "I have seen God and his name is foie gras" is hilarious! sounds like something Restaurant Girl would write...though she'd probably misspell it ;)
re: Bunson
What if it is actually surreal? Like when I had some of the best, most professional servers I'd encountered in a long time bringing me the some of the most disgusting food of my life.
To answer the OP - 'party in your mouth'
re: wincountrygirl
Yes! Much worse then solo "gem" which is sickening enough.,
re: egit
re: "terrific" - I've caught this in my own writing - it's hard habit to break. Not a lot of other unpretentious sounding words that can convey the same amount of enthusiasm. Along with "excellent" and "delicious" , it's a word that's overused, but just try to find an adequate replacement that's not cringe-worthy.
Delectable, for instance. Blech.
Another vote for "unctuous" and "cloying" or any variation ("cloyingly ___"). Also "ubiquitous."
I am sick and tired of "artisanal" and "sustainable."
Sietsema's favorite, "annealed", for stuck to. On a postive note, my current favorite description from a review, Sifton's "firm slickness" (of fish). Almost erotic.
re: The Librarian
+1 for engorged - food is NOT where my mind goes when i read that.
re: goodhealthgourmet
I've never read a review that used that phrasing about food. And I'm very glad I haven't. Oy.
re: LindaWhit
Then I won't tell you about which food blog it's from. But the writer uses both words in every one of his restaurant reviews!
re: The Librarian
:::::thud::::: How does he even have a readership on his blog? Gah.
re: The Librarian
I'm ok with "piquant", especially after reading a few reviews from a local reviewer (who's recently been replaced, hallelujah). He repeatedly described arugula as "snarky"... after turning it over in my head a few times, the best replacement I could think of was "piquant".
I've seen one prolific blogger repeatedly use "saccharine" instead of sweet - I'd rather see overuse of an appropriate word than overuse of a thesaurus.
Please give a quote from the blog using "engorged".... please? Pretty please?
re: daveena
saccharine is a very specific word meaning , not just sweet, but overly sweet in a cloying overbearing manner. it is a totally legit use of the word. now the blogger you mention may be overusing it, but thats very different from it being an inappropriate word
Agree "gem" is annoying. And as other posters have pointed out, "eponymous", "artisanal",
On the contrary, I don't mind "yummy". At least, it's not pretentious...
LOL @ "haute barnyard" and "engorged" !
I've actually used "to die for" to describe a meatball.
re: klyeoh
Ha! +1
HATE "underwhelming." I have to wonder whether people who use "underwhelming" would rather be "overwhelmed" by their meal. As in having to lug it home in a Radio Flyer wagon, or maybe fight it off with a truncheon and riot shield.
Most meals, I'm happy if I'm just "whelmed."
re: monkeyrotica
Well, 'underwhelmed' actually means that it hasn't even hit the level of 'whelmed'-- it's not working in relation to 'overwhelmed', a word that isn't all positive connotation either.
re: Lizard
My general problem with "underwhelmed" is that it's a little too inferrential. It's saying what the meal isn't instead of what it is. Same problem with "not uninspired." And when terms enter the realm of cliche, they lose their effectiveness and become "underwhelming."
re: monkeyrotica
I usually see this used to refer to something that's expected to be excellent (because of the chef's past work or whatever), but turns out not to be. It's a synonym for 'disappointing'.
re: Buckethead
Agreed. I'd wager the exponential use of "underwhelming" is related to the rise in chowish websites, where the perpetual question is: "where can I find the best [X]?" And of course when something is sold as the very best, inevitably, some people are going to be disappointed. But I'd much rather hear why the meal didn't meet their expectations than the blanket "underwhelming" which really doesn't say anything apart from they didn't like it. Was the seasoning lacking? Was preparation poor? Did it look ugly?
Wow, tough crowd. I don't mind any specific words as long as they're used appropriately and accurately. (I do get annoyed when reviews are overwritten, though -- keep it simple, please, and ease off on the metaphors.)
re: Chinon00
That reminds me of the place that was known for it's deconstructed bread. You get a plate of flour, yeast, salt, and warm water.
I found it underwhelming.
re: monkeyrotica
sounds like the "raw food movement" taken to a ridiculous extreme....
re: monkeyrotica
And the mouthfeel was very poor.
re: monkeyrotica
Seriously? Wow. Where was this?
re: Jadore
he was joking ;)
re: goodhealthgourmet
While I found this whimsical take on the classic bake good less than not uninspired, I was mostly whelmed by the sprawling selection of water: tap, still, bottled, steamed, cruelty-free, tartar control, holy, cursed, and artisinally puddled. Yummo!
re: monkeyrotica
Makes you want to deconstruct the chef's face, don't you? ;-)
re: monkeyrotica
This is very funny. I'd add "post-modern." Any place that actually has food that is "aware" of its precursors is gonna send me to the taco truck instead.
re: gregsamsa
I agree-- the reality is that every dish is built upon many generational steps and changes, and it is often interesting to learn about the traditional history of a dish. But to self-consciously raise awareness of these steps for the sake of illustrating the chef's genius adds a drizzle of ego to the dish that tastes awfully bitter.
Mr Taster
re: Chinon00
Again, "deconstructed" is a perfectly good word to describe a traditional dish that's taken apart and presented in a non-traditional manner. There's a difference between taking exception to a reviewer's vocabulary and taking exception to a restaurant's cuisine. Not to say that you have to be amused / engaged / intrigued by deconstructed dishes, but being annoyed by finding the word in a restaurant review is like a vegetarian being annoyed by the mention of meat.
re: alanbarnes
Yeah, I would actually prefer that a reviewer mention that some dish is deconstructed, because it might let me know to NOT go to the restaurant.
I have no problem with others being impressed with those things, but often enough, it is not for me.
re: alanbarnes
I agree that it's a legit term but I think that it can be overused or misused at times generally. It's a "hip" term.
"Toothsome"...one of those "word-a-day" treasures from Reader's Digest. Always hated it.
Couldn't agree more about the desecration of "foodie". Sadly, the word and idea have been
corrupted by status-seekers, who are intent on nothing more than crossing food or restaurants off their personal "bucket lists". No regard for quality or passion of the people producing the food and drink, just the latest, greatest du jour - based upon some reviewer's opinion.
I live in Paris, and am constantly bombarded with questions from people wanting to cut to the chase and find "the best of". Fine, glad to offer my opinion. However, after dutifully cramming in all "the best" they can hold, for three meals a day over a period of several days - why is it that these same folks report back nothing more than laundry lists of menu items and poor service? "We had the terrine and escargots. She had lamb stew and I had the pigeonneau. The head and feet were still on. The waiter never brought more water. The dessert was OK - some kind of fruit tart. With wine, the bill was over 100 euros." Not one word about flavors, aromas, ambience...just onward to the next place on the list.
It is sadder than sad...
I have written some little personal kitchen recipe "reviews" for COTM -- the Cookbook of the Month, a very informal feature that happens over at the Home Cooking board. It's *very* hard to come up with synonyms for delicious, tasty, amazing, wonderful! But you want to, so your readers will be moved to share your experience...
So I don't mind so much when someone tries -- I think what most people object to is the 16th, 47th, 100th time they hear the same "original" phrase or word.
I noticed my (old!) Time-Life "The Good Cook-Candy" book tells how to apply a "lustrous coat" of fondant. It seems appropriate to say things like that when talking about food...!
The words "artisanal" and "unctuous" (and others of course) have real, specific meanings. As long as they're used correctly it's OK with me.
(I don't mind Alton Brown saying "good eats", so it's not fair to fault Rachael Ray's "yummo"!)
When the diners & dives guy talks with his mouth full I don't care because that stuff he finds always looks so good!
re: smartie
Good grief! What does that mean? It's a recipe from the Middle Ages?
re: smartie
that's bizarre, and would definitely bother me.
re: smartie
That's surprising, if only because it seems very slangy for such an upright publication.
re: Caitlin McGrath
Sounds public schooly to me.
re: buttertart
re: alanbarnes
Got it, thanks. Kind of elitist, no?
"Delicious." So generic, so vague. I hate it. It tells me nothing. Lots of foods are "delicious" for a variety of reasons. Is it tasty because it's been marinated overnight in heirloom tomato juice and imported olive oil? Does it taste good because it was paired with a great pinot noir to balance the flavor? Was the dish good to you because it was well-seasoned with fresh herbs? Explain, expand, educate me!
I would gladly live like a pauper to never have to read "My kingdom for a..." again in a G&M restaurant review.
Napped. The nihil sed bonum "reviewer" of advertising restaurants in the local pennysaver uses this for every item with a sauce.
Meat that "cuts with a fork" or "falls off the bones."
"Trio" for three.
And at least 1+ for killing "toothsome."
re: therealdoctorlew
I'd like restaurant reviews with "nihil sed bonum" and such in them, myself. Napped is indeed a very annoying word.
re: buttertart
I try to use Latin at least once a year, in honor of many wasted hours in high school. (For the non-classicists: De mortui nihil sed bonum = Of the dead [speak] nothing except good.)
re: therealdoctorlew
Time spent learning languages is never wasted. 4 years of it in HS too.
re: buttertart
I've got to take exception to that, buttertart. Of all the languages I could have taken, I stupidly took French. I think I used that knowledge twice in the last 60 years when I was able to read a menu and order in French.
All my friends and their families were Italian. They spoke the language fluently. Why didn't I take Italian? Had I known back then that I would be moving to CA I would have taken Spanish. (sigh)
re: mucho gordo
It's never too late.
re: mucho gordo
pikawicca said it. That knowledge has still enriched your experience of other languages. It's always there thrumming in the background, as are Latin etc. for me. I regret not having had Spanish available in my high school (German instead) but with my French I can still read pretty much any everyday Spanish or Portuguese.
re: therealdoctorlew
I used to have a few random Latin insults in my signature at a place I worked at. No one noticed it until one day a new person started, and they'd taken Latin in HS. She noticed, but was also terribly amused, so I kept them in!
To the OP, "to die for" and "orgasmic"
re: cosmogrrl
Every time somebody uses "orgasmic" to describe a food, I'm transported back to 1989, envisioning Meg Ryan's schtick in "When Harry Met Sally."
re: buttertart
Napped is annoying perhaps, but it has a specific meaning: sauce under the protein instead of of over it. A hallmark of nouvelle cuisine; perhaps a bit old-fashioned at the moment.
re: condiment
Not necessarily underneath, I should think, at least not as used now?
re: buttertart
Necessarily, I'm afraid. Although horrifyingly enough, I've just noticed that about 3/4 of the online dictionaries have it wrong.
I love this thread.
Here's one that's like nails on the chalkboard to me: revelatory. How in god's name does that help 99 percent of the readers decide if a restaurant is worth going to or not?
For a hilarious novel about a restaurant reviewer, I encourage everyone to find a copy of Reservations Recommended, by Eric Kraft.
re: michele cindy
As bad as yummy is in reviews, how about derivatives like "yummo" or "yummers."
re: LindaWhit
Hands off scrummy, I like that one. ;-)
re: buttertart
Don't you mean "scrumptious"? Like the jingle in those Nestle Crunch commercials... "It's scrumptious when it crunches..."
re: TexSquared
It's from that, but British. I wouldn't use it in formal writing but it seems less childish than yummy or derivatives (especially the derivatives).
re: buttertart
Another word that gets overused is "decadent"....
re: TexSquared
And its companion, orgasmic. I mean, really.
re: buttertart
I hate that one - too many fluid connotations come to mind I prefer not to go with my food!
re: buttertart
"Scrummy" just makes me think of rugby players. Who are often dirty after a scrum but still often cute. So I will leave you scrummy. ;-)
re: Bob W
I find I have a much higher tolerance for "annoying" words in food reports here on CH than I do when I am reading actual reviews by journalists elsewhere because as has been previously stated most here are not being paid to write about food.
What always bothers me is when someone is ostensibly writing about food and only describes the setting or the service. Tell me about what you ate please, not where or how, except in passing :-).
re: grayelf
I started to agree that a different set of rules applies to posts here than those "published" by "professionals," but, I've got to admit, "to die for" is annoying anywhere, anytime, and by anyone.
re: chinaplate
For me it's the ubiquitous ennui that he narrates with. Dude, you're in Thailand/China/Singapore etc.....get a little excited!!
re: buttertart
Everybody knows it's properly written "crazylicious." ;-)
You know, maybe words that we read "too often" in restaurant reviews aren't really about the words themselves. Maybe it's that we all read TOO MANY RESTAURANT REVIEWS! ;-)
Seriously, how many reviews do most people read? I know that I have a problem in that I read too much food-related media. But how many reviews per week are "too many?" What's normal? If we read "unctuous" (or whatever) too many times, maybe we should read fewer reviews...?
re: mucho gordo
As one who has spent a fair amount of time traveling (in fact, right now I'm with my in-laws in Taiwan, having just finished wrapping some zongzi http://gothamist.com/2007/04/16/zongz...) and I think you've hit upon something but the real issue is really that as Americans we tend to exaggerate about everything (did you get that? If not, you're probably unaware of your own penchant to exaggerate :)
We tend to use absolutes such is "The best X EVER!" or "Oh my GOD, this is SO good!" (You're really invoking God over your braised rutabaga?) It's part of our over national penchant for unwarranted over confidence and excessive enthusiasm. I think that, more than anything, is why amateur reviews filled with their trite cliches and blunt metaphors rile us.
I really believe that unless we're discussing skilled, professional writers, simple and direct is best. Tell us honestly how you feel in uncomplicated, sincere, specific language without copying words and blurbs that you're internalized after reading other amateur, cliched reviews (or adopted from annoying or unqualified Food TV personalities).
Mr Taster
re: Mr Taster
I have a feeling that I am tacking this off-track, but...
"...braised rutabaga..."
Was it "braised" or boiled? Sometimes, that word, annoys me.
re: DougRisk
Seriously? "Braised" annoys you? That's rather ridiculous. Something that's braised is not boiled. Boiling uses only wet heat whereas braising cooks using a combination of wet and dry heat. One term is absolutely not a substitution for the other.
Being annoyed by "braised" is akin to being annoyed by "grape". There's only one word to describe it.
Mr Taster
re: Mr Taster
How 'bout "ragout," "fricassee," or "daube"? But those all annoy me, too...
And while we're at it, why would anybody call a vegetable a "rutabaga"?
re: alanbarnes
::::Sniff, sniff:::::: Mr. Baga is going to be SO upset you don't like the vegetable he named after his dear departed wife, Ruta!
re: Mr Taster
I'm not annoyed by the term so much as its misuse. I was in a restaurant that was offering "braised scallops" which I'd never heard of. I asked about how it was prepared and the waiter went back to the kitchen, then came back and told me that it was "fried in a pan."
Why they didn't call it "pan fried scallops" is a mystery, unless they think that more people want "braised" instead of "fried" scallops.
re: monkeyrotica
It strikes me that annoyance from misrepresentation or misuse is hardly the same thing as a prose-related sensitivity (something from which I do suffer, hence the violent shudders that overtake my body whenever someone refers to 'washing x down' in a review). At this point, monkeyrotica, it seems like the world of words upsets you.
re: Lizard
I can't help it. I'm an editor. It's my blessing and my curse.
re: Mr Taster
"Boiling uses only wet heat whereas braising cooks using a combination of wet and dry heat."
Mr Taster, you may not realize it, but you are agreeing with me. That is my exact point.
Just to use the show Top Chef as an a example, the various chefs will refer to something that had simply been boiled, as being Braised, at least 5 times per season.
Or, to put it another way (again, just using Top Chef as a point of reference), when was the last time you heard one of them refer to something as being boiled on one of their menus/descriptions?
re: Manybears
Yes! I know one woman who uses "oh so...." all the time, and predictably she also commonly wears a sweater over her shoulders and tied in front.
re: woodleyparkhound
"bad boy" was very slightly amusing in 1998 or so.
re: buttertart
LOL the first time I heard "bad boy" was 1988!! Ocean City, MD. Still part of the vernacular, but only a clown would use it in a review. I'm guessing Guy Fieri uses it. 8>D
My son loves "awesome." He is 6.
re: buttertart
It may be tough to find the origin of this one, but check out this hilarious discussion - people trying to figure out whether French has an equivalent expression.
The more I think about it, the more appropriate "bad boy" is when spoken (e.g.,, the server delivers a monster sub and someone says, "Man, you gonna eat that bad boy?") and the more ridiculous it would look in a review.
"Tucking" into your food.
Unctuous is not a good thing.
Toothsome does not mean chewy.
re: monavano
I have no clue as to "tucking into your food" could even mean?
re: michele cindy
as in "I tucked into a bowl of soup"
re: monavano
Really? In the UK it is a normal phrase. One says 'tuck in!' to tell people to start eating. It implies a certain gusto - and I don't think it is used in relation to soup, but I'm not sure why.
re: monavano
"Tucking into" food has been perfectly respectable usage for a couple of hundred years. A "tucker" was originally a laborer's daily ration, but eventually came to mean food in general. A "full tuck-out" is a big meal. You can carry your lunch to work in a tucker-box. These usages may be rarer now than in the 19th century, but they're not unheard of.
Unctuous means oily and somewhat rich, and can imply plasticity and/or stickiness. Not a good thing when you're describing a person, but they can be when describing food.
Agreed that toothsome is egregiously misused. It just means "tasty" with overtones of daintiness.
re: alanbarnes
I would like to see "sapid" used more. 8<D
re: alanbarnes
And don't forget the Jolly Swagman and his tucker bag.
re: alanbarnes
I bought heirloom tomatoes at the co-op last week; have no idea how they were grown or where they came from, but they were great -- almost as good as what you'd pick off the vine in your backyard in August.
re: alanbarnes
I believe it's used more in the UK than the US, where we tend to say "min course" or "entree." (That last opens a whole new kettle of worms.)
re: alanbarnes
But if you're talking about the category of food that includes meat, poultry, fish, and tofu, it's "protein."
re: monavano
whats wrong with unctuous?
re: monavano
Not quite. It means "unguent-like." A good chicken stock is unctuous - the collagen coats your mouth, giving an impression of richness - but is nearly fat-free and not greasy at all.
re: alanbarnes
of the nature of or characteristic of an unguent or ointment; oily; greasy.
: smooth and greasy in texture or appearance
definitely means greasy, but I get why writers use it. If your chicken stock is greasy, you should have defatted it better.
re: monavano
You need to bone up on how to read a dictionary. The first description of the word's meaning is the most common - and typically the most broadly accurate - definition. Thus, according to whatever source you're using, the primary meaning of "unctuous" is "ointment-like" or "unguent-like." Which is what I said. You can certainly disagree with that, but you're wrong.
Yes, the secondary definition is not inaccurate; "unctuous" can sometimes mean "oily" or "greasy." But it's also used to describe things that are abundant in organic materials, so they're soft and rich. The example I found was a reference to "unguent soil." In that context, the word doesn't have anything to do with greasiness.
Gelatin - a key component of stocks and braises - isn't greasy, but it is universally and correctly referred to as being unctuous. (Seriously, a Google search for "unctuous gelatin" comes up with more than 40,000 results.)
You are taking one of several meanings of a word - a meaning that isn't even the primary definition - and insisting that that's what's meant every time the word is used. That is simply incorrect.
re: monavano
not greasy. it means the way a rich gravy, or well gelatined stock feels on your tongue.
re: monavano
One reference? Surely we can do better than that...
http://thesaurisize.com/senectuous - "Rich, lush, intense, with layers of concentrated, soft, velvety flavor."
http://www.wine-tastings-guide.com/wi... - having "a very rich, creamy texture in the mouth that coats the palate."
www.encyclo.co.uk/define/unctuous - "smooth, soft and full on the palate"
http://dictionary.reverso.net/english... - "If you describe food or drink as unctuous, you mean that it is creamy or oily."
http://www.yourdictionary.com/unctuous - "soft and rich."
http://www.thefreedictionary.com/unct... - "Having the quality or characteristics of oil or ointment; slippery."
http://encarta.msn.com/dictionary_/un... "soft and rich in texture."
Shouting doesn't make you any less wrong, K?
re: alanbarnes
"The mouthfeel of the perfectly-ripened brie was unctuous".
As in unguent, creamy/sticky. The right word, not its second cousin.
Precisely, Mr. B.
re: monavano
Geez Louise - with alanbarnes' linked definitions, it's means BOTH - both rich on the tongue and in the mouth AND oily.
Why can't it just mean both and be done with it?
re: LindaWhit
THANK YOU. Sheesh.
I believe the word to describe food is "healthful."
Besides, who wants food that is sick?
re: FoodMan88
He has gotten better since he started, though.
re: buttertart
An awfully low bar to hurdle.
re: FoodMan88
There is that, yes.
re: artychokeasana
Same here. Hate munch, slurp or any other kind of onomatopoeic description of eating noises-- none of which lends any insight into the food, only those eating it.
re: michele cindy
I blame the emerge of gastric-bypass and other stomach procedures. Not too sure about the leap to the colon, though.
I do think that there's a thin line between a pub and a gastropub these days. That is, many will advertise as the latter when it's more of the former. Sort of like how some pizza joints advertise "brick oven" pizza when they don't have a genuine one.
re: ediblover
Very funny , I see what you mean. Well if you suffer from gastritis a doctor often recommends a colonoscopy, so that's where this is coming from (in my head of course)!
re: michele cindy
I'd heard the term "gastropub" for a few years, and unconsciously gone "ewww" for the reasons cited above, before I bothered to ask what it meant. I finally ate at one this winter, and it was kind of a bore, foodwise. But I don't drink, so that might have had something to do with it.
re: michele cindy
gastropubs sound like gastropods to me - molluscs including slugs and snails. bleh.
re: smartie
delicious snails cockles
I saw it up there somewhere, but I'll throw my hat into the "toothsome" ring. Just makes me think of going to the dentist.
re: michele cindy
"A house is not a home."
And, if you cooked like my mother, "home made" was not necessarily a compliment.
re: michele cindy
I agree, it's ridiculous. If you're paying top dollar for a meal one would assume the chef isn't using Sysco sauces..... you expect that at chains and cheap bars. But I guess this is the only sure way to highlight the fact it was made in-house from scratch and didn't arrive on a truck.
re: TexSquared
Even then, there's no guarantee. No guarantee that they're not lying about who/where the sauces were made. As alanbarnes said below - it's a marketing "tool".
re: michele cindy
Unfortunately, "home-made" tends to mean anything but. Things sold with that label are almost never made in a home, and rarely even in a restaurant. It's become a meaningless marketing term.
"House-made" still has some meaning. I like to know if a mid-range place is whipping up its own salad dressings or an Italian place is curing salume in the back. "House-made" is an effective way to communicate these things.
re: alanbarnes
Then should we assume everything not labelled isn't house made? Like TexS. says, if you are going to a great restaurant, you don't need to state the obvious, it comes across as being pretentious. On the other hand I see what you mean about the curing salume, that's a good point. However, these days it seems a bit over used.
re: michele cindy
I agree completely that the word's overused. In the right context it's informative, but much of the time it's just noise.
was reading the Comments beneath today's NYT restaurant review, and i just had to share this one :)
"Oh, and next food reviewer to use the word "unctuous" when describing eel or sea urchin must stand in the middle of Times Square when it hits 114 degrees outside, with a begging cup and a sandwich board that says "Will Write for Thesaurus." Sea urchin and eel are creamy, funky, melty, smooth on the palette, etc etc etc. There, I just saved you."
unfortunately the author definitely loses points for "palette."
re: goodhealthgourmet
Hey, when you use uni as a pigment it's very smooth on the palette. Somewhere between sienna and cerulean.
re: alanbarnes
ha! :)
re: alanbarnes
I completely hate that palette mistake, hate to say it but it's quite common on CH too. At least it's not "pallet" as in freight or make me one on the floor, I suppose.
re: buttertart
If something was "smooth and melty on the pallet", that Truck Driver would have a hell of a mess.
re: DougRisk
Ship chocolates unrefrigerated in June, anybody?
re: buttertart
Once had chocolates delivered to me in June, in Orlando, nicely packed in a dry ice pack. UPS guy chucked it on to my balcony. Fortunately I used my balcony to smoke. Chocolates were great.
I had great friends that very broke year.
For your convenience I have compiled an alphabetical list of words and terms that some find unacceptable for use in food reviews:
100 mile
affordable prices
bad boy
cloyingly sweet
cooked to perfection
crazy delicious
cuts with a fork
died and gone to heaven
falls off the bone
haute barnyard
hidden gem
I have seen god
i really want to like this place
in my opinion
meltingly tender
most unique
my kingdom for…
oh so...
party in your mouth
piping hot
symphony of flavors
taste sensation
to die for
tucking into
you won't go away hungry
I have been guilty of using a few of these terms in my Chow reviews, so I am pleased that some of you are more forgiving for non-pro reviewers. I have been trying to come up with adjectives that are more descriptive when I write. Perhaps I will go back to the basics. Wait,
DELICIOUS is also unacceptable to some! Now what?
re: L.Nightshade
The problem is that some of these words, when applied correctly, add valuable information to a review. I want to know if a restaurant is affordable, a dish is deconstructed or an ingredient is made in house. Just because someone doesn't like a word doesn't mean it's overused or inappropriate.
re: L.Nightshade
L. there's an extenstion of your list here. Great job!
re: L.Nightshade
meh...... really needs to be on this list
Nosh. I get that it used to be a new, hipster word, say 10 years ago. When a reviewer is still using it, I get that they think it conveys a certain feel at at restaurant or of the clientele. But the slang definition now is not so appetizing to use to freely about food. Even if that weren't the case, by the time people over 30 feel comfortable using a slang word it's usually not so cool anymore.
re: SAHCook
um, nosh is a yiddish word, that was not new 10 years ago. i've used it all my life, and i'm 50. my parents use it and they are in their 80's. im sure my grandparents, and their grandparents used it as well
re: thew
Ok, people who regularly use yiddish words are exempt. :) Slang comes from somewhere, and the original users can use it to their heart's content without judgment from me! But it just bugs me when the 20-35 year old hipsters use it ... it's not a cool, new word anymore, and if you're using it as that, the newer definition doesn't fit.
re: SAHCook
The newer definition is the same as the old one. The difference is that gentiles became aware of and started to use this traditional Yiddish word.
The difference now is merely one of perception... the millions of gentile Americans who only know "nosh" within the trendy context make assumptions about the person using the word, even if that person grew up hearing and using it their entire lives (like me!) :)
Mr Taster
re: Mr Taster
There's actually a newer, crass definition ... in UK slang according to the internet, which we all know is true every time! Really, though I have a feeling if I ever ran into you or anyone who says nosh because it's a word they grew up with I wouldn't even blink. It would probably sound natural. It think it's more of a context issue for me.
The people I know who say it (mid-30 professionals without any cultural context in my pretty small city) also use the word "ghetto" as an adjective and "yo" as ... I don't know what. I don't see "nosh" often in reviews here. The few times I have read it have been in reviews of new restaurants the writer clearly wants to portray as trendy, and the word seems fake and out of place. I'd also roll my eyes if I read that I should "check out that ghetto bistro on Main, yo." The context would just be all wrong.
But, clearly, I stand corrected overall on the use of the word nosh! :)
re: SAHCook
the thought of nosh implying something trendy cracks me up no end.
but im sure the owners of the long standing bagel-nosh are pleased by it
re: SAHCook
how about 25 yr old hipsters from jewish families, that may not use yiddish regualary, but still have yiddishisms sprinkled through their vocabulary?
how about 25 yr old new yorkers, jewish or otherwise, who have yiddishisms as a sizeable part of their everyday vocabulary, because it is part of the local usage of english?
re: thew
Back to context ... I live in Idaho. While I'd loooove to spend even 5 minutes in New York and hear people use yiddishims of all sorts (apparently the only one I know is nosh), I don't really come into contact with anything like that here. While there are growing groups of people from all over the world here, and from all religions, most people I come into contact with are from here. If it's part of the local dialect, it makes sense to use it. And If I lived in a place like that I wouldn't think twice if I read it in a review, heck I'd probably use it too.
re: SAHCook
speaking of people who probably oughtn't try yiddish:
re: SAHCook
I'm sure you use many many more yiddish words than you know -
shlemiel / shlimazel ?
maybe putz, schmooze, and shlong too
re: thew
I am 50+, originally from New York, black, and living in California, with a lot of Yiddish expressions in my vocab. An "ex" of mine used to say what sounded like
"hock meh nish kum cupf" ( black people in the eighties might have said "get off my case!"). Must be "Hock a chinick (hock a chy nik) : To prattle, to go on about nothing at an inappropriate time."
Sorry...Back to food....
re: Shrinkrap
my father says that as hoch me nicht en kopf - literally don't kick me in the head
re: SAHCook
If I had had children, they would likely be 20-35 year old hipsters, and they would have heard the word "nosh" from birth.
re: SAHCook
Good grief, you keep mentioning how old the word-users are. How in the world does that make a difference?
re: buttermarblepopcorn
I'm laughing at the idea of 'hipsters' using the word nosh. Is hipster just some catch-all dismissive descriptor now?
Can't believe this hasn't shown up yet...
"XXX is like crack."
Even our own esteemed Jonathan Gold is guilty of recently using it just last week.
CTRL+F "crack"
Mr Taster
re: Mr Taster
An overused simile indeed.
"Heirloom tomatoes". The only real meaning is that it isn't a hybrid. There are dozens, if not hundreds, of heirloom varieties. Lots of differences in flavor and appearance. Tart, sweet, mild, white, yellow, pink, brownish-red, all heirloom varieties.
Sort of like "purebred dog": could be a Shih-Tzu or an Irish wolfhound.
re: Akitist
Some chain has a special on "Heirloom tomato Pizza" going; "Only as long as heirloom tomatoes are available."
re: Shrinkrap
I was just looking at a local menu (Alexandria, VA in December) and they have an "Heirloom Tomato salad", which sounds nice but it just means they're getting the same picked-when-green and shipped-a-thousand-mile tomatoes that I can get at the local Safeway. It's not like these "heirlooms" were just picked off the vine and carried into the kitchen minutes later.
Menus love to use "heirloom" as code for fresh and tasty, but really, unless you're talking about the genetics of the seed, it's a nearly meaningless expression.
Any word or turn of phrase from our local food "writer."
The opening here is so tortured I laughed out loud, featuring name dropping that is pretentious and cloyingly unctuous; http://www.hometownannapolis.com/news...
re: laststandchili
Wow, she gets paid for that? That opening paragraph could be a parody--pretentious and cloyingly unctuous indeed!
re: monkeyrotica
The use of the word protein ... its not a chemistry class. Call it meat, fish, grain, whatever it is... Do you call potatoes complex carbohydrates?
re: cwdonald
As a corollary, I hate "app" and "main". Write the damn word, already.
re: buttertart
main isn't a word?
re: buttertart
it doesn't annoy me in the least. language tends to compress over time. I'm ok with that
re: buttertart
i wouldn't dream of doing otherwise
re: buttertart
re: buttertart
It's a slippery slope because eventually people will start referring to desserts as "zerts" and I'll have to go on a rampage.
And I'm NOT going back to jail.
re: monkeyrotica
language changes. english more than most, which is why it is such a powerful, large, descriptive language.
like i always say, if you still say sunset while the earth spins, and don't mean you ran away in terror when you describe a meal as terrific, you have no problem with language and meaning shifting
re: monkeyrotica
Here are some new abbreviations you might enjoy:
re: monkeyrotica
We've referred to desserts as 'erts since I can remember in our family. Probably just as well it hasn't caught on -- would hate to trigger a monkeyrotic rampage :-).
re: Akitist
I don't like to be left hanging.
re: Akitist
i repeat. language evolves. main used to be solely an adjective modifying which course. it has since migrated to become a noun, meaning that course.
re: Akitist
but every industry has its jargon, which is one of the engines that drives evolution of language.
re: Akitist
i'm a diner. i've used "main"
and it's nothing like the protein thing - 1st off most chefs would include tofu - the point of saying protein is about technique - i doesn't really matter which protein in many cases
re: Akitist
i never speak for anyone but myself.
the term isn't yet common, but it isn't really unusual either,as far as i can see
re: Akitist
Once it arrives will it not be annoying to those who are annoyed with it now?
re: cwdonald
wait...are potatoes complex?
re: cwdonald
No, in restaurant kitchens, potatoes are referred to as the "starch" as is pasta, rice, etc. "Protein" is a generic term referring to the, well, protein part of the dish- meat, seafood, tofu, whatever. The fact you find it annoying doesn't mean it's not used in just about every commercial kitchen by chefs and cooks to generically describe that component of a plate.
re: LorenM
Yeah, well, CH is more about the consumers than the producers. I'm more concerned with how the kitchen staff puts on the plate tastes, not what they call it.
re: LorenM
Speaking of commercial kitchen terminology, it's always bothered me to hear chefs talk about having cooked something *off*, as in "After I broiled those salmon filets off, I sauteed the spinach off." Why is the extra word needed?
re: LorenM
But the point is that it doesnt need to be. If it is meat call it meat.. fish fish etc.
re: laststandchili
I really wanted to like that review...
re: laststandchili
Wow. What a car wreck! It sounds exactly like something Diane Chambers from Cheers would write.
Thank you for this, laststandchili. You have given me my new guilty pleasure.
Mr Taster
re: Mr Taster
She drives me absolutely insane, but I never miss a review.
I've emailed the editor multiple times begging for mercy, but he clearly does not care. Or perhaps is banging her.
re: laststandchili
Why does it have to be either/or?
re: laststandchili
Here's another Terra Walters masterpiece. I am enjoying this to no end...
"...cover it with yummy melted Muenster cheese."
"The cole slaw with it was a laudable side."
"Sinful, but worth it. "
"McGarvey's is definitely not the place to eschew dessert."
"One of the seasonal offerings is Pumpkin Cheesecake ($5.50), guaranteed to evoke the Meg Ryan restaurant scene from "When Harry Met Sally."
Mr Taster
re: Mr Taster
"Eyes still glazed over from a busy holiday season, our party wanted nothing more than a quiet, leisurely evening and an opportunity to get caught up with each other's lives. How fortuitous to find that desired serenity set against a backdrop of exceptional service, lovely surroundings and exemplary food."
"Consequently, we were able to enjoy the evening - as well as the food and wine - to the max."
"...the wine list...was filled with treats for the oenophile."
"Kudos to the cucina!"
"Not one morsel was left!" (passive voice)
"Finishing with some surprisingly authentic decaf espresso..."
Mr Taster
re: Mr Taster
<"Finishing with some surprisingly authentic decaf espresso...">
Thank goddess the decaf espresso was authentic. Nothing I hate more than fake fake coffee.
re: small h
I can only assume she's used to unsuprisingly inauthentic decaf espresso. If only there were a Bulwer-Lytton Fiction Contest for restaurant reviews.
re: monkeyrotica
It was a Dark and Stormy, on the rocks.
Did I win?
re: small h
re: small h
I'd order that!
re: small h
LOL! Brilliant, small h! :-D
re: LindaWhit
Ah, thanks. But upon reflection, I've decided that I would not win with that first try. However, *this* one might do it:
After perusing the cocktail list, we decided to make it a Dark and Stormy night.
re: small h
Even better. :-)
And I was laughing to see how many of the annual Bulwer-Lytton Fiction winners were food-related: http://www.bulwer-lytton.com/lyttony.htm
re: LindaWhit
If I ever open a restaurant, it will be most definitely be named The Temperamental Souffle. There's just nothing not to like about that phrase.
re: laststandchili
It's been removed. Guess i'll try to look the name up on Google.
re: buttertart
And now a Pete Wells trademark, too, twice in recent reviews. Please, Mr. Wells, you're a hell of a reviewer but knock it off with the wad already.
Annapolis' own Terra Walters delivers another deluge of delish drivel.
re: laststandchili
Mr Taster
re: laststandchili
Subclass of Bulwer-Lytton awards for resto reviews?
re: Delucacheesemonger
I hate the terms sammie or sammich.
And "tasty" is only allowed to be said by Jules. "Mmmm. That is a tasty burger. Vincent, ever have a Big Kahuna Burger?"
re: LindaWhit
What was in that briefcase ?
re: Delucacheesemonger
A flashlight.
I'm with so many of you, "yummy" and derivatives top the list. It doesn't even describe anything.
sammy, sammie
Unctuous, umami-rich
re: Rodzilla
At the time I posted to this thread, I had not seen "nom" used. Subsequently, and regretfully, I have. Too often, I'm afraid. I second the notion that that onomatopoeia never be employed again.
re: Jay F
Some time ago, I had to look it up to be sure I undferstood: http://www.urbandictionary.com/define...
re: Rodzilla
I don't even know what nanner means...
But what's wrong with unctuous or umami-rich? They're both fairly descriptive, if maybe a little overused.


text:
PSP Becomes a Phone Via UK Deal With BT 41
Posted by Zonk
from the pretty-sexy-phone dept.
from the pretty-sexy-phone dept.
marcellizot writes "PSP owners might want to sit down for this one: Sony has just signed a four-year deal with BT to turn the PSP into a phone. The partnership will add wireless broadband communication functions, including high quality video calls, voice calls and messaging. The partnership will initially integrate the PSP with BT Broadband's video and voice softphone VoIP software, meaning that calls will be free, with the customer only having to pay for the BT broadband subscription. This means that initially the service will only enable the PSP to communicate with products that run the softphone software. BT has already confirmed however that in the months following the service's debut, additional features will be launched to enable calls and messages to PCs, fixed lines and mobiles."

subset: commoncrawl


text:
By Dorothy Kunhardt
Join Paul and Judy as they play peek-a-boo, smell flowers, look in the mirror, feel Daddy's scratchy face and pat the bunny! This book will fascinate your little one and is sure to be a favorite. A great shower or new baby gift!
Contains 16 pg book in matching box.
Find this and other baby titles in our Baby Book section.
These cards each have a beloved character from one of Eric Carle's books! Each card set features 5 double-sided cards with engaging textures and pictures. The loop makes these cards easy to attach to a stroller, backpack, or diaper bag. The interactive touch-and-feel feature makes these cards great independent entertainment for toddlers on the go. Make stroller rides a sensory experience!
Each card measures approximately 3.75" long.
By Dr. Seuss, Illustrated by Jan Gerardi
"A yawn is quite catching, you see. Like a cough. It just takes one yawn to start other yawns off." This interactive touch-and-feel book lets toddlers snuggle and squish the soft beds, bellies, and pillows of Dr. Seuss's iconic sleepy characters!
Featuring lots of interactive fun for baby, the Sleep Softly Book from the Dr. Seuss Nursery Collection is based on Dr. Seuss's Sleep Book - just in time to celebrate the 50th anniversary of the classic bedtime story.
Board book containing 10 pages.
It's that time of year, our 2014
Gift Guide is here! It's full of wonderful gifts and awesome deals to
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resumes to email@example.com
We are thrilled to announce the opening of our new store in Coquitlam, British Columbia!
Details Here


text:
Photos and Description of this 6 bedroom holiday home in Knysna - Puza Moya
Ideal For A Family Holiday - All The Comfort Without The Fuss!
Located on Thesen Island which has its own beach, this villa has 4 large bedrooms all with balconies, 4 1/2 bathrooms (2 en-suite) as well as a separate flatlet. The upstairs TV lounge in the main house can be used as an additional bedroom. Spacious open plan lounge, dining-room and kitchen leads onto undercover entertainment deck with barbecue. With a prime location facing out onto the lagoon this magnificent property has stunning views and privacy. Each of the bedrooms in the main house can comfortably sleep 2 and the flatlet has a double bed with a bunk bed to comfortably accommodate a family of 4. Satellite television, dishwasher, washing machine and tumble dryer as well as a large deep freeze and separate bar fridges all make for an easy self-catering holiday. Air conditioning and underfloor heating in all bedrooms and lounge in main house (flat has a fan and heater). Wi-fi available. Own private jetty which you can fish from, communal tennis and squash courts plus kids park on the island. Walking distance to town. World renown golf courses and spa's close by. Ideal for the whole family. Can be fully serviced for an additional fee on request.
- Suitability:
- Long-term Renters Welcome
- children welcome


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Get to Know Pike Place Market on the Public Market Tour
* Additional fees apply.
The last date listed for Public Market Tour was Wednesday October 31, 2012 / 10:00am.
Most Popular Tours & Cruises Event Nearby
Spend the Day in Leavenworth for the Christmas Lighting Festival
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Dress for the weather. It is almost entirely outsideSeattle Public Market Tour info • Dec 31 2012 star this tip starred
No deal after 9:30. We paid $4.00 an hour.Public Market Tour info • Jun 28 2012 star this tip starred
Reviews & Ratings
Featured review from SandyRed Velvet
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Very fun and informative. Tyler was great! Highly recommended.
star this review starred report as inappropriate
Walked around the market and learned the history of Seattle and the market over time. Excellent tour with lots of information. The blue tooth headphone system was awesome. Easy walk. Great tour guide. Well worth the money!
star this review starred report as inappropriate
Wonderful, informative, interesting historical tour of the Market with a fun, knowledgable tour guide. Really enjoyed it and will bring visitors back when they come to Seattle.
star this review starred report as inappropriate
This tour is very much geared for tourists. We are from Seattle and just thought it would be fun to learn more about the market. It was fun and we did pick up some new tidbits about the history and current functioning of the market. Some...continued


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This post brought to you by Winx Club Deluxe. All opinions are 100% mine.
What little girl doesn't love a new doll? If your daughter is anything like mine, she has a cradle full of dolls and baskets of accessories to go with each of them. In my day, Barbie dolls were all the rage. Today, Barbie dolls are still popular but characters from favorite television shows have become children's favorites. Toy lines based on these characters run the gamut from dolls, accessories, DVDs and apparel.
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I know the next time we visit our local Walmart, we'll be heading for the toy department to start my daughter's Christmas wish list. I'm sure it will be hard for her to decide which Winx Club Fashion Dolls to add to her list. Will she choose Bloom, Flora, Musa, Aisha, Stella or Tecna? Then there are all the play sets to choose from: the Concert Stage play set, the Vanity play set, or the Wing Bloom and Transformation Station play set. I can already see the Christmas wish list growing.
Be sure to check out the Winx Club Deluxe toy line by Nickelodeon the next time you visit Walmart. Let us know which character, play set, DVD, and apparel are your little girl's favorites!


text:
Pronunciation: gratin de courgettes
Added on: 2012-07-04 Listened: 322 timesin: cuisine française
Pronunciation in French [fr]
- Pronunciation by Alco (Male from France)
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by Google Translate English translation:
gratin de courgettes = zucchini gratin
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vintage chanel CC logo large size brooches
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Book Shop
Welcome to The Journal of Chinese Medicine Bookshop
Each of these books is one we consider especially valuable in the study and practice of Chinese medicine and related activities. Wherever possible we include contents pages, reviews and sample text.
Please use the book categories below or on the left menu to browse your way through our titles, or search for the title or author using the Search field in the top bar of the page.
Packaging policy: please note that we use biodegradable packaging for all our shipments. This includes all-paper protective bags, paper-based sealing tape, cornstarch or paper fillers and recycled content card boxes.
Featured products
We are proud to announce the release of a Manual of Acupuncture for iPhone, iPod Touch & iPad, now available from the Apple App Store.
Traditional Chinese Medicines: Molecular Structures, Natural Sources and Applications Second Edition
The only systematic English language description of the chemical structures and pharmacological effects of compounds active in traditional Chinese medicines.
Chinese Medicine in Early Communist China, 1945-1963
This book describes the transformation of Chinese medicine from a marginal, side-lined medical practice of the mid-twentieth century, to an essential and high-profile part of the national health-care system under the Chinese Communist Party.
Seventy Essential TCM Formulae
An outline for prioritised study and use by under-graduates and new practitioners.
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Frozen Cherry Fluff
Community Recipe from
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- Frozen Cherry Fluff
- 1 can sweetened condensed milk
- 2 T. lemon juice
- 1 can cherry pie filling
- 1 lg. can crushed pineapple, drained
- 1 c. mini marshmallows
- 1 c. chopped pecans
- 9-oz. Cool Whip
- Mix pineapple, milk, lemon juice, pie filling, marshmallows, nuts and Cool Whip in a large bowl. Pour into cupcake liners or large oblong baking dish. Freeze. Serve frozen.
October 2012
This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.
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What does IVY mean in Firms?
This page is about the meanings of the acronym/abbreviation/shorthand IVY in the Business field in general and in the Firms terminology in particular.
Find a translation for IVY in other languages:
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What does IVY mean?
- i•vy(n.)
- a climbing vine, Hedera helix, of the ginseng family, native to Eurasia and N Africa, having smooth, shiny evergreen leaves: widely cultivated.
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Use the citation below to add this abbreviation to your bibliography:
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I truly hope that there is a part of me that is relatable to every viewer of Courtney Loves Dallas on some level -- actually, I know that there is! Whether you are a man or a woman, young or old, you have probably, at some point in your life, chased a career dream, fallen in love, had your heart broken, had friends who've stood by you through thick and thin, or learned lessons the hard way! And that's exactly what I am doing….I just chose to do it with cameras around.
I would love to hear yall's feedback about the show (but hey, lets keep it nice, shall we?!), so feel free to reach out to me on Twitter @thecourtneykerr! Or for the fashion lovers out there, don't forget to check out my style blog at www.thecourtneykerr.com!
See y'all next week!


text:
Army Ranger Training:
Final Assessment of Improvements Mandated By 1996 National Defense Authorization Act
NSIAD-99-57: Published: Feb 25, 1999. Publicly Released: Feb 25, 1999.
Additional Materials:
- Full Report:
(202) 512-5140
Office of Public Affairs
(202) 512-4800
Pursuant to a legislative requirement, GAO provided information on the corrective actions taken by the Army following the deaths of four Ranger students in a 1995 training accident, focusing on the status of: (1) Army Ranger training manning levels required by the fiscal year 1996 National Defense Authorization Act; (2) establishing safety cell organizations required by the act; (3) corrective safety actions instituted after the accident; and (4) inspections of identified safety controls.
GAO noted that: (1) even though the Army placed the Ranger Training Brigade on the list of units excepted from normal Army personnel priorities and raised the Brigade's personnel distribution to 90 percent of required numbers, it was not able to meet the act's required personnel levels; (2) in February 1997, when the Army planned to first meet the act's requirement, the Brigade had 97 percent of required enlisted personnel but only 88 percent of the required number of officers; (3) the Brigade's personnel strength was below the mandated 90-percent level for both officers and enlisted personnel from October 1997 through September 1998; (4) while Brigade officer staffing levels were below the mandate, they were significantly higher than they were at the time of the accident; (5) if the Army continues the current 90-percent officer distribution planning level for the brigade, it is not necessary to continue the mandated personnel levels in law; (6) the Army has established safety cells with personnel knowledgeable about local terrain and weather conditions, but the frequency of personnel rotations may make it difficult to provide sufficient continuity that the act requires; (7) specifically, the Brigade and battalion chains of command who serve as the safety cell members and supervise daily training safety decisions generally rotate to new units every 2-3 years; (8) because of the act's requirement that safety cell personnel have sufficient continuity and experience, the Army has recently authorized the addition of four civilian personnel to the safety cells at the Brigade and the three training battalions; (9) the Army plans to fill these positions by September 1999; (10) the Army has completed and institutionalized most of the recommended corrective actions, and they appear to be functioning effectively; (11) the Brigade has improved safety controls at the Florida Ranger camp by developing systems to better monitor and predict river and swamp conditions; (12) it has moved waterborne training exercises outside high-risk areas and eliminated discretion to deviate from established training lanes; (13) at all three training phases, medical evacuation procedures have been revised, rehearsed, and inspected, physician assistants have been assigned to the Brigade and training battalions, and a Brigade communications officer has been assigned; (14) in addition, the Brigade now requires that its training companies be commanded by branch-qualified captains; and (15) although frequent inspections have been conducted since the accident, they did not evaluate continued compliance with the training safety controls, nor were the results of the inspections adequately documented.
Recommendations for Executive Action
Status: Closed - Implemented
Comments: Secretary of the Army directed that Officer and Enlisted strength be sustained at or above 90 percent distribution level and has established procedures to ensure compliance.
Recommendation: The Secretary of the Army should continue the current 90-percent officer distribution planning level for the Ranger Training Brigade.
Agency Affected: Department of Defense: Department of the Army
Status: Closed - Implemented
Comments: The Secretary of the Army directed continued, documented evaluations of training safety controls.
Recommendation: The Secretary of the Army should direct that future inspections of the Brigade include evaluations of training safety controls and that the inspections' results are documented.
Agency Affected: Department of Defense: Department of the Army
Explore the full database of GAO's Open Recommendations »
Nov 20, 2014
Building Partner Capacity:State and DOD Need to Define Time Frames to Guide and Track Global Security Contingency Fund ProjectsGAO-15-75: Published: Nov 20, 2014. Publicly Released: Nov 20, 2014.
Ford-Class Aircraft Carrier:Congress Should Consider Revising Cost Cap Legislation to Include All Construction CostsGAO-15-22: Published: Nov 20, 2014. Publicly Released: Nov 20, 2014.
Nov 19, 2014
Defense Contractors:Additional Actions Needed to Facilitate the Use of DOD's Inventory of Contracted ServicesGAO-15-88: Published: Nov 19, 2014. Publicly Released: Nov 19, 2014.
Nov 18, 2014
Overseas Military Construction:Observations on U.S. Contractor PreferenceGAO-15-45: Published: Nov 18, 2014. Publicly Released: Nov 18, 2014.
Oct 30, 2014
DOD Space Systems:Additional Knowledge Would Better Support Decisions about Disaggregating Large SatellitesGAO-15-7: Published: Oct 30, 2014. Publicly Released: Oct 30, 2014.
DOD Business Systems Modernization:Additional Enhancements Are Needed for Army Business System Schedule and Cost Estimates to Fully Meet Best PracticesGAO-14-470: Published: Sep 30, 2014. Publicly Released: Oct 30, 2014.
Oct 16, 2014
Specialty Metals:DOD Dissemination of National Security Waiver Information Could Enhance Awareness and Compliance with RestrictionsGAO-15-133: Published: Oct 16, 2014. Publicly Released: Oct 16, 2014.
Oct 10, 2014
Nuclear Weapons:Some Actions Have Been Taken to Address Challenges with the Uranium Processing Facility DesignGAO-15-126: Published: Oct 10, 2014. Publicly Released: Oct 10, 2014.
Oct 8, 2014
National Defense:Department of Defense's Waiver of Competitive Prototyping Requirement for the Navy's Fleet Replenishment Oiler ProgramGAO-15-57R: Published: Oct 8, 2014. Publicly Released: Oct 8, 2014.
Sep 30, 2014
Afghanistan Equipment Drawdown:Progress Made, but Improved Controls in Decision Making Could Reduce Risk of Unnecessary ExpendituresGAO-14-768: Published: Sep 30, 2014. Publicly Released: Sep 30, 2014.
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text:
Regional Nurse Executive
U.S. Army - Northern Regional Medical Command
Vienna, VA
Colonel Rachel Armstrong attended The Ohio State University, earning a Bachelor of Science in Nursing in 1985. In 1986, she received a Direct Commission as a Second Lieutenant in the Army Nurse Corps. She completed a Master of Science in Nursing with honors in 1997, and a Master of Business Administration in 1999, both from The University of the Incarnate Word. In 2004, she completed a Doctor of Philosophy in Nursing from George Mason University. She is a graduate of the U.S. Army War College and earned a Master of Strategic Studies in 2007. Colonel Armstrong is a certified Nurse Executive through the American Nurse Credentialing Center and is a member of the American Organization of Nurse Executives and the Sigma Theta Tau International Nursing Honors Society. She is a certified Lean Six Sigma Black Belt. Colonel Armstrong began her military career on Ward 57 at Walter Reed Army Medical Center. She has held a variety of challenging nursing leadership positions at Patterson Army Community Hospital, Landstuhl Regional Medical Center, and Brooke Army Medical Center. During Operation Desert Shield and Operation Desert Storm, she served with the 46th Combat Support Hospital in Saudi Arabia and Iraq. From 1999 to 2001, she served as the Army Nurse Corps Officer Basic Course Nurse Advisor at the Army Medical Department Center and School. After completing her doctoral studies in 2004, she was assigned to the Department of Nursing Research at Walter Reed Army Medical Center and later held the position of Deputy Chief of Nursing Research. During the First Session of the 110th Congress, she was assigned as the Military Nurse Fellow to Senator Daniel K. Inouye. From 2008 to 2010, Colonel Armstrong served on the Army Staff as the Nurse Staff Officer to The Surgeon General. In 2010, she was selected as Commander of the 9th Area Medical Laboratory, and deployed her unit to Japan after the earthquake, tsunami and nuclear incident in support of Operation Tomodachi. COL Rachel Armstrong is currently the Regional Nurse Executive for the Northern Regional Medical Command. Her military training includes the Army Medical Department Officer Basic Course, The Army Medical Department Officer Advanced Course, the Combat Casualty Care Course, Combined Arms and Services Staff School, Army Command and General Staff School, the Advanced Nurse Leadership Course, the Instructor Trainer Couse, the Defense Strategy Course, and the Army War College. Her awards and decorations include the Legion of Merit, the Meritorious Service Medal with five Oak Leaf Clusters, the Army Commendation Medal with two Oak Leaf Clusters, the Meritorious Unit Citation, the National Defense Service Medal, the Southwest Asia Service Medal, the Global War on Terrorism Service Medal, the Korea Defense Service Medal, the Humanitarian Service Medal, the Armed Forces Reserve Medal, the Army Service Ribbon, the Overseas Service Ribbon, the Saudi / Kuwaiti Liberation Medal, the Kuwaiti Liberation Medal, and the Army Staff Badge. She was recognized as a recipient of the Order of Military Medical Merit. She was awarded with the 9A Proficiency Designator from The Surgeon General.


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Published: Wednesday Jan 25, 2006 | 11:00 AM EST
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