BRAINPAN LEAKAGE

Excuse me for a moment while I try on my best Andy Rooney impersonation…

Ahem…Gargle…Ahem-Ahem…

Okay, here goes…

Have ya’ ever noticed that some people will get hung up on a catch phrase, or a word, and then use it to death?

Okay, well that impersonating thing hurts my throat so I’m gonna stop, but as to the above question, seriously…Have you ever noticed that? Well, obviously I have…

I guess my rant, in this case, is a bit targeted. What I mean is, I am aiming this at food/cooking shows in particular…Especially those on the Food Network, one of my favorite channels…Except for, as you must certainly notice, this little issue here.

There are two utterances in particular that are really starting to get on my nerves. Maybe it is the fact that I make my living with words that I am so sensitive to this, but in any case, here is my beef (do you like how I worked that food reference in there? [grin]).

1) The word “Off” – Now “off” is a fairly specific word meaning the opposite of “on”. Pretty easy to deal with, Not terribly obtrusive when used in its given context. It’s not even that bad when used as a brand name for oven cleaner. However, in the past year or so there has been this movement among those driving the kitchen to append this word to particular cooking verbs that, frankly, are fairly self explanatory. Sure, they might require the additional prefix of “slow” (as in slow roasted) or “pan” (as in pan seared) but they definitely have no need for a meaningless appendage hanging off their backsides dragging them down –

For instance… “First we take some poblano peppers, place them on a baking sheet and roast them OFF…”

Excuse me? Roast them “off” of what? Are you telling me that you want me to roast them under the broiler until they fall off the baking sheet? That really doesn’t make a whole hell of a lot of sense now does it?

Or, as I heard today… “Sprinkle cinnamon and sugar on the flour tortilla then bake it OFF for a few minutes…”

Bake it off? Are we having a contest of which I am unaware? The great tortilla bake-off? Or, am I supposed to bake it until all of the cinnamon and sugar comes off? That will be kind of hard because once the sugar starts to caramelize it will tend to glaze and bond with  the porous tortilla…Therefore, in order to get rid of the sugar I am going to have to burn this thing  beyond recognition, rendering it pretty much inedible…Wouldn’t it be better for me to just shake it so the cinnamon and sugar fall off? Or, here’s an idea – how about if I just don’t put the cinnamon and sugar on it to begin with and I won’t have a need to “insert verb here” it off. Saves time and gets the recipe done faster…

And, I’ve even repeatedly heard… “Then we take the tenderloin [or other cut of meat] and grill it OFF on each side…”

Again I ask, OFF of what? If it falls off the grill and into the coals it might not be all that tasty…if it missed the coals and ends up on the ground…well, let’s not go there. I’ve been there before and let’s just say beef brisket and sand don’t mix unless you are trying to clean your teeth or something…But, that is another story involving a barbecue, too much beer, an unstable Weber kettle, and a rousing game of Frisbee.

You know, I have no clue whatsoever how this trend began… This is merely a guess, but if I had to lay money I would say some tongue tied cook on a show accidentally tagged “off” to the end of something he was saying. Simple mistake, slip of the tongue, all good. BUT (you knew there would be one of those, right?) Some fruit loop heard it and thought “Hey, that sounds cool so I think I’ll start saying it so everyone will think I am some kind of important chef.” (Guess again, it makes you sound like a friggin’ idiot.)

The next thing you know everyone with a cooking show is appending “off” to the ends of their verbs. Honestly, kids, this has gotten waaaaayyyyyyy too ridiculous and out of hand. Drop the off, use the verbs as they are intended, and call it good. You’ll be amazed at how much more sense you will suddenly make.

This brings me to the next problem child…

2) “Flavorful” – Okay. Not a real problem in and of itself. It’s a word. It’s even a viable word that can certainly be used in conjunction with food or ingredients in recipes. It makes perfect sense. If you say it once or possibl;y twice…(although, personally I think once is quite enough…)

From where the idea came that the word “flavorful” was the one and only descriptor to be used while explaining food, I again have no clue. I can only say that I personally first noticed it when I accidentally landed the channel on the Food Network during a show featuring Tyler Florence. I say accidentally because Tyler just isn’t one of my favorites. I’m not a fan. I mean, I’m sure he’s a nice guy and he appears to know his way around the kitchen- he even has a stack of degrees to prove it- but in general his show and recipes simply fail to do anything for me, so I don’t watch him. (No offense intended, Tyler. But, let’s be honest – you probably don’t read my books either, so we’re even.)

Anyway, I digress… The thing is I stopped on that channel and there he was talking about a recipe. Much to my horror, in the span of 15 seconds he said the word “flavorful” 5 times. I think he even said it twice in one sentence.

Then, a short while later I saw him on an Applebees commercial…And there was that word again…I can’t remember for sure but I think he said it at least twice in the 5 second span he was talking, but don’t hold me to that… Even if I’m wrong and he said it only once that was more than enough. He’d already beaten it to death earlier and the fact that he was repeating it was proof enough to me that he was stuck on it and needed a date with a thesaurus.

I mean, even Emeril Lagasse was smart enough to back off on the trademark “BAM” after a while…Yeah, he still does it, but not every two seconds…

So, Tyler…come on. Depending on the particular ingredient there are a whole host of places you can go – delicious, tasty, delicate, savory, juicy, fresh, peppery, zesty, sweet, tangy, and mild, just to name a few…bursting with flavor, full of flavor…hell, even “full-flavored”… But, let’s give “flavorful” a rest, okay? It’s tired. You’ve stretched it way too thin and it just can’t cover the spread any longer…It really wants to go back to its page in the dictionary and take a nap…I, for one, really think you should let it…

Now, the thing that has really gotten under my skin about number two is that since Mister Florence has continued to use this word to to the exclusion of all other adjectives, suddenly some of my favorite folks on Food Network such as Alton Brown have started randomly tossing it out there too. Alton….Dude… Please don’t make me tune YOU out too…That would be a pity because I actually think you are a hoot…

Sooooo…at this point, theoretically, I suppose I should make them a deal…Something like “stop screwing with the language and I’ll stay out of the kitchen…” The problem here is that I am actually schooled to be in the kitchen. Perhaps not as much as they are, but schooled nonetheless… So, that makes it pretty hard for me to offer that deal…However, since there probably isn’t any danger of me getting myself a cooking show anytime soon, I’ll advance this compromise…

Y’all stop beating up the language and I won’t cook on TV.

‘Nuff said…

More to come…

Murv

Being the marketing whore I am, I belong to several e-lists, forums, and even social networking sites (other than MySpank here). I would like to point out, however, that I am more along the line of a high-priced call-marketer, rather than the street corner quickie. Why? Because I try to show a little class.

I take great pains to avoid being one of those incredibly ridiculous, in your face authors who twists any and all subjects around to a mention of their latest book. For example, say you have a thread where someone says “I like oranges”…If for some odd reason I was to throw my two cents in there, it would be something along the lines of “Yeah, me too. Especially the navel oranges because I don’t like seeds.” Whereas, some of the cheaper, street corner author-whores might seize upon that opportunity to post something like, “Well, if you like oranges you should read my latest novel because in chapter 15, my protagonist, Buck Naked, eats an orange before going out to track down the bad guy, Chronic Halitosis.”

I know…It sounds utterly ridiculous, doesn’t it? Well, even though I have never seen a post specifically about an orange, I have seen some just as convoluted…Some, even worse. We call this Blatant Shameless Self-Promotion. (BSSP or BSP) While self-promotion is an absolute must for authors, being so completely insane about it is…well…just icky.

What in blue blazes does this have to do with pink toenails? Not a damn thing. I just wanted to make it clear that while I’ll readily admit to being a whore, I’m neither cheap nor easy. And, “I gots class.”

Okay…So now that we have established that, back to the topic at hand. Actually, the above really does have some small amount to do with this– that being the fact that I belong to so many different lists, forums, and social networking interfaces on the web. What it comes down to is that I see a whole mess of discussions on a whole mess of different topics. Some of them so-so, some of them interesting.

And there you have it. One of these topics on a forum recently caught my attention. In fact, it has appeared on several forums, and even as commentary/questions in my personal email. While I didn’t feel a need to toss my two cents in on it at the time (nothing had been mentioned about oranges in any of the threads or emails, so why would I?) events of the last day have led me to blog about this subject…

The topic in question was, “What do authors do in their free time?”

Some of the speculation was interesting. People commented about different authors they had met in person, stating that they seemed like down to earth folks who would fit right in with their personal circle of friends. Some wondered if it was a taboo to offer to buy lunch for an author or would you be seen as a stalker (for the record, we like free lunches…but not stalkers.) Others waxed prophetic about how much fun we must be having in our multi-million dollar homes with the indoor-outdoor pools, and high-caliber celebrities coming over for parties. I am sincerely hoping that those commentaries were tongue in cheek, because I have yet to be issued my mansion and yacht…

So, in addition to the “wonder if authors hang out with their friends who knew them before they were authors” kind of questions (yes, we do, BTW), there were the typical “what’s a day in the life of an author like?”

Well…I could ramble on for hours, boring you with the details of getting up in the morning, getting my wife off to work, my daughter off to school, doing dishes. cleaning up cat barf from a geriatric, diabetic feline, spreading notes out on the table and plotting a chapter. Then, typing for a couple of hours, deciding it isn’t right and cutting and pasting for a while, only to go back and write it all over again. Making a fresh pot of coffee while eating a sandwich over the sink…Answering the phone only to discover that it is a radio interview you forgot you were supposed to do but your mouth is full of braunschwieger and swiss on whole wheat with a bread and butter pickle slice…So you wash it down and get on with the interview only to discover that the interviewer has never read your books, or even a synopsis–just two lines of the press release. Therefore, she has concluded that you must be an FBI agent and you spend 11 minutes of the 15 minute interview fielding questions you can’t possibly answer about the inner workings of Quantico while trying to convince her that you do NOT work for the FBI…Finally, you get that done and say to yourself “now where was I?”. You manage to get back to what you were doing (writing…after all, that’s what we do) and if you are lucky you get your self-imposed quota written for the day just in time to get your happy ass into the kitchen and make dinner before evil wife person and the kid get home…And, you do ALL of this without ever once wearing a tweed jacket with elbow patches. (My preferred mode of dress is much classier. Cargo shorts, a t-shirt, tube socks, and if I have to run out to the post office or something, my tan Crocs…See a previous blog for details on those…)

Not very glamorous, eh? Kind of like going to the office, working on a project only to discover the data you got from Fred is wrong, so you have to redo half of it…however, you get interrupted by the boss because he/she needs you to stop what you are doing and take care of something else, even though it is something you aren’t qualified for and would be better done by Sally in accounting. Only to wind up your day picking up a bucket of chicken on the way home because the spouse has to take the kid to soccer practice. But, when you arrive late you discover the dog couldn’t hold it so he crapped in your living room…

See the parallel’s there?

“But, Murv! What the holy hell does this have to do with pink toenails?” you demand.

That should be obvious from paragraph 10. I have a daughter, and she’s at “that age.” No, not the age where she brings boys home and I sit in the living room cleaning guns. That’s a few years off yet. She’s still a munchkin and she is at that stage where she wants to be a girly girl (which is fine) but she also wants everyone around her to be pretty too.

So…What did this author do with his free time yesterday? After doing the grocery shopping and other exciting crap like that, he let his 7 year old daughter paint his toenails pink (along with a good portion of his toes).

My wife claims there’s no nail polish remover to be had in the house. I’m pretty sure she’s lying. I can tell by the evil grin.

Till the next time…

Murv