Is it a Kitchen Gadget or a Whigmaleerie? Language for the Food Snob

Music – “A Recipe” from At Carnegie Hall by Dick Whittinghill & Bob Arbogast. Released: 2011

Special of the Day:  Chipped Beef Extravaganza (not for the discerning)

Special of the Day: Chipped Beef Extravaganza (not for the discerning)

The cook today has a plethora (“lots”) of cookbooks available. Some recipes may innervate (“stimulate”) the edacity (“appetite). Some may be prosaic (“boring”). Whatever recipe is culled (“picked”), the repast (“meal”) should be redolent (“aromatic”), and not fulsome (“cloying”).

Some food snobs prefer to remain anonymous

Some food snobs prefer to remain anonymous

In the process of unlimbering (“preparing”) the dish, be certain not to immolate it (“burn”), if frizzling (“frying”) is required. By no means attempt a rifacimento (“adaptation”) of a dish you are unfamiliar with, as it could be cataclysmic (“disastrous”). If your diners should be suffering from inappetance (“lack of appetite”), this will only further dampen their prelusions (“anticipation”).

If a vitellus (“egg yolk”) is part of the recipe, please do not flagellate (“beat”) it into necrosis (“to death”). Almost every sciential (“knowledgeable”) cook will have a pericope (“selection”) of kitchen whigmaleeries (“gadgets”) and is bound to have an idoneous (“appropriate”) tool for the job.

Probably not snob food

Probably not snob food

In collocating (“arranging”) food on the trenchers (“plates”), you must ensure everything is comestible (“edible”). Those tittles (“bits”) of ragged parsley are often an afterthought and do nothing to impart piquancy (“flavor”) to the dish. If they are not saporific (“imparting flavor”), ostracize (“exclude”) them.

To summarize, in cooking a meal, which your diners will gormandize and will abandon their inappetance, present your guests with victuals full of piquancy and collocate the items on their trenchers with ministration and adjuration. If you do so, your trenchers will not look exsanguinous , but pulchritudinous.


Cat Food Snob

Cat Food Snob

Disfigured Flesh ("chipped beef")

Disfigured Flesh (“chipped beef”)


About vintagecookbookery

Cookbook lover and collector with a burgeoning collection of cookbooks. Reading and researching food trends, history of cooking techniques and technological advances in cooking, what we eat and why and cookbooks as reflectors of cultures is a fascination for me. As of November 7th, 2013, I hold the current Guinness World Record title for the largest collection of cookbooks: 2,970 at the official count on July 14th, 2013 (applaud now, thank you very much!) The current (unofficial) number is now 6,241. What next? More shelves?
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