We all know that flavor doesn’t weigh even a fraction of an
ounce. It’s a sense, like sight or hearing or touch or smell. Is it possible to
quantify how much any of those measure (except metaphorically)?
So why do TV cooking show hosts always talk about an
ingredient or dish having “a ton of flavor”? Hell, if something that tastes
good weighs that much, you wouldn’t even be able to lift it past your lips.
There’s a lot of talk about “popping” something into the
oven. You can’t pop something into the oven, or the refrigerator, or the
microwave. Have you ever heard a pop when you put something in something else?
I betcha not.
Y’know, maybe cooks are running out of words to use. Maybe
cooking show producers want to ignore common English phrases and mix their metaphors,
thinking the monologue will sound more interesting. Not! It just makes cooking
hosts sound stupid.
And how come they still use outdated and archaic words and
descriptions? There’s no such thing as “tin foil” anymore. It’s “aluminum foil.”
And what about "iceboxes"? We haven’t had iceboxes in our kitchens since they stopped delivering ice in
huge blocks from the backs of horse-drawn carts using ice tongs.
And that big appliance you use to cook … it’s not a stove.
Stoves burn wood. It’s a range with an oven.
No wonder our country can’t convert to metric. We’re just
plain stuck in our past.
No comments:
Post a Comment