Separate names with a comma.
Discussion in 'Bad Dog Cafe' started by brogh, Dec 7, 2015.
That's the New York Yimes. They are just showing off
I wanted an American newspaper, and I thought that was the best known one, but challenge accepted. How about USAToday? It would be generous to call that paper middlebrow.
http://www.usatoday.com/story/travel/columnist/greatamericanbites/2013/10/24/new-orleans-cochon-butcher-sandwich-shop/3149603/: " the atmosphere is more like a bistro, with patrons sharing a charcuterie plate over a bottle of wine."
eh cobber, that looks like an effen 'Sliced meat platter with cheese' to me...a stack of effen buttered bread to go with that would make some grouse sangas....
Crikey....the flies would be all over that tray at a barbie,.the billy lids would think they were currants.
charcootawhats?... Oh shantay sharon .... I love it when you talk that fancy lingo....,
Bump. I wonder, too.
Oh my !
try it with fries ... some like it a lot here .. i don't
Did you try some Nutella with ..... Peanut butter!
Reeses gone ballistic!
Sorry, forgot my sarcasm smiley to denote the futility of using the term 'charcuterie' on Americans. Lol
Does 'tiny pickles' work better?
I think the OP has settled on a couple of good options.
But where I come from, that's a deli tray, cold cut platter, etc.
This---is charcuterie (which more specifically deals with cured and dried meats, not ones meant to be simply turned into sandwich cuts.)
Here's a nice charcuterie area of a shop--should look very different from a standard US supermarket deli area. It's not for refined tastes, or an acquired taste, but here in the US you really have to search to find the good stuff. Thankfully the movement is growing.
According to the recent bad press in the UK on processed food, I guess the English word for it is... DEATH
It's really just a plate of cold, cooked meats, generally pork-based regardless of the process used to prepare them.
Did you miss the thread? TDPRIers don't mind a little warm death.
That is what this song is about, right? Bacon?
To be clear, I don't find the word charcuterie, or many words, intimidating. But it's not casual speech, or even casual menu-speech where I live. If I used charcuterie in a sentence pretty much anywhere around town, I'd get blank stares. Because I know that in advance, using it like that would place me firmly in the snooty butthead camp. Note that this doesn't necessarily make me a Yankee Redneck, nor do I (necessarily) enjoy wrestling with pigs as a hobby.
Soon as you explain why the very obviously SECOND floor of a building is called the FIRST.
"It's really just a plate of cold, cooked meats, generally pork-based regardless of the process used to prepare them."
It's exactly NOT that. Charcuterie, a verb and noun, is the process/art of curing or drying meats--not cooking them. It also can be used to describe the final product (the noun).
Just like people who don't know much about guitar might confuse a mandolin somehow for a guitar, some people confuse charcuterie with cooked, sliced meats. But in the end, I suppose it's all semantic.
That stuff looks delicious, whatever you call it. Back when I used to hit the small Italian shops, we just called it 'dry sausage', and everyone knew what we meant.
I would like to point out, however, that the OP's picture looks nothing like this stuff, and appears very similar to what we call ... again... deli meats. Sandwich meat. Cold cuts.
Hey Chud, I mentally inserted a sarcasm smiley into your ... gherkins... post. Little pickles. Damn near fell off my chair.
As an Australian, that b*****it f******g offends me.
Mostly because it's probably f****** true you ********.
Charcuterie definition: A small deli platter, sometimes served on a piece of wood, that costs about five bucks a bite.
Boom! Welcome to the U S of A. Lol
Yes, yes, yes. And a Charcuterie is also the store that sells such meats. The Oxford dictionary defines charcuterie as 1) cold cooked meats collectively, and 2) a store selling cold cooked meats.
The term 'cooking' applies to actually physically heating food objects to cook them as well as to brining, salting, curing and drying, the finished product no longer being raw. Hence the simplified reference to cooking. Like you said, semantics.
Gherkins!!! That was the word I couldn't think of! Lol