Why Food Always Sounds Better in Other Languages
Last night, my husband I were having a discussion about how cool the word Chorizo sounds. (Granted, he wasn’t really giving me his whole attention, because I couldn’t sleep and he was most likely sleep-talking to me, and as he reads this will think “I don’t remember this.”)
Chorizo compared to the American translation, “saaah-sedge”, is way sexier!
Think about other translations. Which sound more enticing?
Polpette or Meatball?
Carne Asada or Grilled Steak?
Baguette or French Bread?
Cabernet Sauvignon or Red Wine?
Clearly, the last translation is not 100% accurate, but you get my point.
As Americans, we are made up of a “melting pot” of different backgrounds and ethnicities yet we are still trying to forge ahead and make things “American.”
Sometimes during that process, there are casualties, like, a butchered language.
I remember the time (the first and last time) my father took me and my siblings through the drive-thru at Taco Bell (yes, I know that is not a shining example of true Mexican food, but oh well). He ordered the Nachos Bell Gran-dee…..
My brothers and I gave him the hardest time! It was mortifying yet also hilarious!
But, if I take a second to think about it, my parents (and I’m sure some of yours as well) never had to learn other languages besides the ones they were either born knowing or were raised speaking.
Consider all the people in the world that have never tried chorizo out of fear of the unknown or not knowing how to pronounce it. Such a shame…
As Americans, one of our flaws every so often is pride. A lot of times I think people don’t order foreign food because they don’t want to risk looking stupid trying to pronounce it.
While we, a younger generation of foodies, winos, and food snobs can appreciate the sexy, foreign, and sometimes mysterious sounds of these foods, the elder generations are still catching on or even, in some cases, thinking, “What’s so wrong with calling it saaah-sedge?”
My fellow Americans, young and old, it is our duty to embrace new foods and languages because not only is it what America is all about, it just sounds better!!!
Ingredients (serves four)
4 Eggs, cooked any way you like them
3 Large Potatoes, cubed
1 Red Pepper, roughly chopped
1 Jalapeno, seeded and finely diced
½ Onion, finely diced
1 Garlic Clove
1 TSP Crushed Red Pepper Flakes
1 TSP Salt
1 TSP Pepper
1 TSP Ground Cumin
4 TBSP Olive Oil
1 Large Link/Piece of Chorizo*, uncooked
*If you don’t like pork feel free to substitute a spicy chicken sausage or if you don’t eat meat Trader Joe’s has this wonderful Soyrizo that has all the same flavors of chorizo…. except, not.
1 Cup Shredded Cheddar Cheese (Any cheese can be substituted here.)
1 TBSP Fresh Cilantro, chopped for garnish
Roughly chop or dice all your vegetables.
Place all vegetables in an oven-safe skillet or casserole dish.
Coat all veggies with the olive oil.
Add in the dry seasonings and grated garlic. Mix well.
Bake vegetables at 400 degrees for 45 minutes.
In a skillet, sauté onions with 1 TSP of olive oil over medium heat for a minute or two.
Add the uncooked chorizo. Cook the chorizo over medium high heat for 10 – 15 minutes until all the fat and grease cooks out and the chorizo is a dark deep red color.
Fry, poach, or scramble your eggs.
When potatoes and vegetables are done cooking, add the chorizo to the dish and mix. Then add a layer of shredded cheddar cheese on top. Put the skillet/dish back in the oven for a few more minutes until the cheese has melted.
Take the dish out of the oven, top with eggs and garnish with cilantro.
This meal also goes nicely with some hot sauce, salsa, or cool guacamole.
Eating this dish makes me want to run away to Spain, or France, or Italy, any place with an amazing plethora of unbelievably tasty and cool sounding foods! (Just kidding hubby)
Happy Breakfast Week!
So many adults fail to eat breakfast, myself included. When you wake up, you already have a million things on your mental to-do list. Eating breakfast before you hit the road is the last thing on your mind.
Most people are not “morning people.” I think it’s because most of us wish we could have time to sit down, eat some comforting foods, watch some Mike and Mike in the Morning or the Today Show and have time to really center ourselves. But, alas, our fast-paced lives and go-go-go attitudes do not allow us this luxury.
Speaking for myself, when I do eat breakfast, it is never at the right time, or even during the work week. Most often, it’s at noon, when I finally wake up with a splitting headache, and at a Greek diner with a group of friends, recapping our night out.
When I was younger, my dad would sing some annoying wake up song and rip the covers off of me so I would wake up. Harsh, I know, but after a while I kind of became immune to his morning antics. Then I would head downstairs half-awake and my mom would have some sort of breakfast ready for me and my brothers. Sigh…. a welcomed relief from my father’s morning dictatorship which existed upstairs.
The old favorites were strawberry toaster strudel, cereal with bananas, or pop tarts. We would sit peacefully and enjoy an episode of Tiny Toon Adventures or Duck Tales (A-woo-oo!) then run out the door and across the street to catch the bus.
Clearly the simpler days of childhood, in which somebody would make breakfast for you, are long past. So, this week, I am taking some of my favorite breakfast/brunch recipes and making them for dinner!
Ingredients for Citrus Waffles
1 1/3 Cup Bisquick Gluten Free Mix
1 ¼ Cup Skim Milk
3 TBSP Vegetable Oil
Zest of 1 Lime
Zest of 1 Lemon
Combine all ingredients in a bowl. Mix ingredients until smooth.
Spray waffle maker griddle with non-stick cooking spray. Add a ladle full of batter to each side of the griddle. Close and cook for five minutes.
Ingredients for Chicken
4 Boneless Skinless Chicken Breasts
2 Cups of Bran Flakes, crushed
1 Cup of Flour
2 Eggs, beaten
1 TBSP Salt
1 TBSP Pepper
½ TSP Garlic Powder
In a large bowl, add the salt, pepper, and garlic to the flour and mix. Individually coat the chicken breasts in the flour, then the beaten eggs, and then the bran flakes.
Let the coated chicken sit a minute or two to allow the egg and flour mix to soak into the bran flakes.
Good Girl Cooking Method: Bake on a wire rack pan or non-stick sheet for 35-40 minutes at 400 degrees, until chicken is a crisp dark brown.
Bad Girl Cooking Method: In a large skillet heat an inch or two of oil to 245 degrees. Fry the chicken breasts for about 7 minutes on each side until golden and crisp. Let drain and cool for about 5 minutes before cutting and serving.
Chipotle Honey Topping
3 TBSP Honey
½ TSP Apple Cider Vinegar
¼ TSP Chipotle Paste
Mix all ingredients in a bowl. Add more honey if you want a thicker consistency.
Place your fresh citrus waffles on a plate. Cut the chicken breast in half, length-wise. Put the chicken on the citrus waffles and then drizzle chipotle honey on top.
The citrus and honey really brighten up a normally heavy recipe. And the fact that you can save some calories with the gluten free mix and the bran flakes really make this dish not so much of a guilty pleasure anymore!
So, get into some comfy PJs, grab yourself a plate, and turn on your favorite childhood cartoon (there are too many that come to mind for me to list here) and remember what it felt like to actually enjoy breakfast……..Until you have to wake up and do the whole morning rush all over tomorrow!
When my brothers and I were younger, we used to do stupid stuff. Let me also state, that I hope I am not the only person with childhood stories like this.
We used to dare each other to eat the grossest combinations of foods.
For example, I was maybe six, and I dared my middle brother to eat Pepsi mixed with dirt. “Pepsi-Mud.” He, being the most adventurous of the three of us, was most often the one that tried these nasty things, all for the love of food and new things.
He told me it was surprisingly good. So, I tried it as well. Our youngest brother was too scared to try it, and probably all the wiser. As I look back now, I thank God we did not get hookworm!
I know all of this is making you so in the mood for guacamole!
The worst combination we ever came up with was toothpaste, hot water, and 2 TBSP of cayenne pepper. My youngest brother dared my middle brother to drink this draught of death. (Keep in mind we are now maybe 12, 11, and 9. You think we’d know better.)
We told him we would pay him ten dollars each. So, my poor brother downed the mug of molten hot nastiness.
Seconds later his face was bright red and he was sweating profusely. (My other brother and I may or may not have been cracking up at this moment.)
I felt terrible, so I paid him his ten dollars. (Somebody else has yet to pay their half of this deal!)
A few weeks later, my middle brother came to me and told me…. “Hmm, it wasn’t that bad.”
It makes me think. I don’t remember the first time I ate guacamole. I imagine at first glance, I was kind of skeptical. Let’s be honest. It kind of looks like Slimer was thrown in the blender.
But, if you learn anything from my childhood shenanigans, it should be that sometimes things that look unappealing are actually not that bad, if you can get past the way it looks.
Ingredients for Sangria
2 oz Light Rum
2 oz Grand Marnier
2 oz Vodka
Bottle of Red Wine
1 Cup of Orange Juice
1 Cup Club Soda (or Sprite if you like your sangria sweeter)
1 Lime, sliced
1 Lemon, sliced
Add all of your ingredients to a large pitcher and refrigerate over night. Stir then serve!
Ingredients for Guacamole
1 TSP Cilantro, finely chopped
½ TSP Salt
½ TSP Pepper
1 Jalapeno, seeds removed and finely diced
½ Shallot, grated
1 Garlic Clove, grated
The Juice of ½ a Lime
1 Roma Tomato, seeds removed and finely diced
Add all ingredients to a bowl. Lightly mash the avocados.
Try not to mash too much. You want to lightly fold all the ingredients together, so the guacamole is still a little chunky.
Get some chips, call some friends over, and enjoy your Friday!