Annoying catch phrases used on tv

I have a bunch, but I don't mind the ones you seem to be annoyed by. Home made just means made from scratch, not bought in a big tub. Fall off the bone is a fine term IMO to describe very tender ribs. Yes, I have had ribs where the meat is almost falling off the bone. If you picked it up a certain way, the meat would fall off the bone (or the bone would fall off the meat).

Stick to your ribs...well, thats just a common saying, not just something on TV. I also think this is a dumb phrase and have never used it.

One of the things I hate hearing on TV is "mouth-feel"....I just hate hearing it. It makes me cringe.

Another that really bugs me for some reason is when chefs/judges use "cuts". "Needs a little acid to cut through the fat". I just hate hate hate this phrase for some reason.

Not food, but "Cut, it, out" with hand motions.

PS, isn't fall off the bone, actually over cooked?

I just had some beef short ribs where the meat was kind of falling off the bone.
But I think it was the way the ribs were cut as they were very short peices and they were cooked for a long time I'm sure. The ribs were only 3" in length and I think they were marinated quite a while,so maybe it was from that.

For annoying catch phrases I usually think of Emeril? and his "bam!" whatever-he is just annoying.
And Sandra Lee and her "semi homemade" Sandra cooks mostly from packaged items and tries to get people to pass that off as homemade food,lol

i hate it when the meat of falling off the bone. it just means it's overcooked.
i hate it when some bbq people talk about it as if that is the goal of done-ness of the meat.

baz5 wrote: ↑ PS, isn't fall off the bone, actually over cooked?

You can get meat to fall off the bone by cooking it in very moist environments. The "Texas Crutch" is when you foil your meat or put it in some kind of a sealed vessel with a little extra liquid and it will steam the meat causing it to release from the bone.
With proper low and slow barbecueing you will "melt" most of the fat from the cut of meat and cause the tendons to relax and the meat will release from the bone, but not completely. I don't Texas Crutch, I cook for appropriate times to make the meat release from the bone when you bite into the meat while maintaining moisture and flavour. If you cook for too long in a dry environment, the meat will weld itself to the bone, and you'll have to give your dog his new chew toy.

ippon wrote: ↑ i hate it when some bbq people talk about it as if that is the goal of done-ness of the meat.

Dems ain't reel Bar-Bee-Q folks however. Just fools talking out their @ss because they've subscribed to the food channel...


Who needs to be strangled is Rachel Ray, the self purported cook of 30 minute fried meals. One day she's going to say "EVOO" and she'll get hers. Annoying as f@ck...

Delissio pizza

It's not delivery! It's Delissio!

http://martinyan.ytmnd.com/

http://chickenseizure.ytmnd.com/

I sometimes find Michael Smith saying "flavour" very often

Martha Stewart use to always say "delectable"

http://padmabj.ytmnd.com/ - NSFW but MAN is it hawt top chef

booblehead wrote: ↑Delissio pizza

It's not delivery! It's Delissio!

What ever happened to when it used to be
"It's not delivery! It's DiGiorno!"

CodecX81 wrote: ↑What ever happened to when it used to be
"It's not delivery! It's DiGiorno!"

It has always been delissio iirc unless you are from the states, or more likely watch US commercials

I can't stand when the term "nutty" is used.......It tastes "nutty".....Eat nuts if that's what you want. Drives me nuts ! : )

I was just reading the MMfood flyer and they use the term "country-style"

Country style could be anything really. this referred to country-style soups.

another one I don't like for some odd reason is "layers". We're adding "layers of flavour".

Anything said by the people on Diners, Drive-ins and Dives...
e.g "That's money, honey"

Bookpreviews wrote: ↑I was just reading the MMfood flyer and they use the term "country-style"

Country style could be anything really. this referred to country-style soups.

Yes, that was the other one I couldn't think of earlier.

This isn't limited to TV, but I hate it when they announce a deal and then say, "Prices may vary. At participating locations only."

What's the point of advertising a deal if not every place will have it and if they do, they can charge whatever they want?

Slashz28 wrote: ↑I can't stand when the term "nutty" is used.......It tastes "nutty".....Eat nuts if that's what you want. Drives me nuts ! : )

http://www.youtube.com/watch?v=NxD2VmZiLJ0

umop wrote: ↑This isn't limited to TV, but I hate it when they announce a deal and then say, "Prices may vary. At participating locations only."

What's the point of advertising a deal if not every place will have it and if they do, they can charge whatever they want?

That reminds me- the restaurants that have fish and lobster or whatever dishes at" market price".
Market price can be anything they want.

or the Quiznos coupons that say "participating locations only" but do not tell you which ones those are.
You go there and find out they do not accept the coupon- heard that happened a bunch with RFD people?
(i do not eat Quiznos since they will not make a BLT).

Anything Rachel Ray says. Mostly "Yumm-Oh" and "Dee-Lish"

Just about any time beer, wine etc are described.
They always make it sound far more palatable and exotic than it is, and descriptors like "vanilla" in beer and wine, just seems misleading.