I only recently heard there was something called "red gravy" or sometimes "sunday gravy." I thought perhaps it was a regional thing. Sauce or gravy, either way, it's delicious. It's another opportunity to google something foodie. =o)
As a somewhat OCD editor and former computer desktop support specialist, I have to disagree It's much easier to discuss things when we all use the same vocabulary as much as possible. Can't tell you how many times I was trying to troubleshoot a computer problem and people would say, well that's just what I like to call it. PITA.
I do agree that computerese should be more standard, it is a young science. However, Cooking has been around since the dawn of time and many descriptions have been used for so long it's almost impossible to get a consensus on what to call a technique, etc.
I couldn't agree more... from the other side of course.
I can't tell you how many times I've described a problem to someone who plays dumb because I'm not versed in their field of work. A real pain in the butt. Like they don't understand layman's terms they probably grew up with
It's pretty much a form of belittling to make themselves seem more important IMO, but it has broadened my own vocabulary in other folks' line of work.
I couldn't agree more... from the other side of course.
I can't tell you how many times I've described a problem to someone who plays dumb because I'm not versed in their field of work. A real pain in the butt. Like they don't understand layman's terms they probably grew up with
It's pretty much a form of belittling to make themselves seem more important IMO, but it has broadened my own vocabulary in other folks' line of work.
What I meant is that computerese *is* more standard; it's just that many people who use them don't learn the proper names for things. And for some reason, many people think they know more than they actually do
I think standardizing terms and techniques is the reason Escoffier wrote his book and is why we have cooking schools now - they really haven't been around all that long. But their purpose is to standardize a curriculum so if a cook/chef goes from one place to another, whoever hires them can be confident they have a specific base of knowledge. That doesn't mean there won't always be exceptions and regional variations.
I guarantee you, though, if I were the editor of a cookbook or magazine, there would be standard definitions for it
Granted, professionals in the job SHOULD have a specific definition, the name of something consistent between languages, etc.
That's the beauty of this site, we are NOT all professionals in the Food Industry. We are cooks, chefs, nurses, computer techs, teachers, mechanics, housewives, bakers, house husbands, young, old, fulltime workers and retirees. We are also from around the globe or our parents and grandparents were. Sometimes we can see the differences are regional or generational...makes life fun and interesting.
I agree - I didn't mean to imply we were all professionals. But part of learning about a topic involves learning its vocabulary. When new cooks come to the site asking what X means, I'm sure none of us would say, well, there's no consensus, so it doesn't matter what you call it. And I've said repeatedly that there will always be exceptions and variations. That doesn't mean there can be no definitions.
I really hope I'm not coming across in a negative way on this, and I don't think I'm expressing myself very well. I'll just blame it on the pain med and go watch TV for a while
I don't detect any negativity in this discussion at all.
However, I believe it is 100% the expert's responsibility to understand the customer.
I don't know what the computer repair person, doctor, auto mechanic, plumber, etc. knows. If did, I wouldn't need them. My job as a customer is to describe the problem. Their job as experts is to get the information they need and fix it. I'm sure it's quite difficult at times.
I think that's a great way to get taken advantage of by less-than-reputable professionals.
In my opinion, the customer must do their due diligence in regards to the issue to be able to articulate the issue in order to get the best and quickest--not to mention most honest--service possible.
What are you suggesting?
For example, what are you suggesting I do when I see a doctor when I have a pain in my shoulder? or
I see a mechanic because my car is making a strange noise.
"Country Gravy" is Bechemel sauce.
The problem is that we're not discussing a definition or technique. We're talking about a name. Whether someone chooses to call it red gravy or tomato sauce or marinara is completely academic in my book.I think standardizing terms and techniques is the reason Escoffier wrote his book and is why we have cooking schools now - they really haven't been around all that long. But their purpose is to standardize a curriculum so if a cook/chef goes from one place to another, whoever hires them can be confident they have a specific base of knowledge. That doesn't mean there won't always be exceptions and regional variations.
I guarantee you, though, if I were the editor of a cookbook or magazine, there would be standard definitions for it