Photo courtesy Disney Food Blog
Duck confit leg from STK at Disney Springs.
Those of us in publishing, journalism, marketing and communications, who live and die by the Associated Press (AP) Stylebook, are always on bated breath when the association announces new entries to the tome.
Several years ago, AP acknowledged that food writing is, in fact, a thing, and needed to be regulated as far as spellings and usage and hyphenations, and so it came out with the first-ever food section of the book. Since then, the section is updated every year with new entries. Presumably based on mentions and popularity and breadth of coverage.
This year's new entries in the food section are pretty much everything you'd imagine.
Toast spread with mashed avocado.
A waffle with deep indentations made in a special waffle maker.
Stock made with roasted bones.
Sauce typically containing parsley, garlic, vinegar, olive oil and chili pepper.
Salt-cured meat, usually duck and goose.
Italian dish similar to an omelet, typically made with eggs, vegetables, cheese and/or meat.
kimchi (updated spelling):
Korean pickled vegetables.
Short for Paleolithic diet. A diet composed of grass-fed meat, fish and seafood, eggs, nuts, fresh vegetables and fruit, healthy oils, and nuts and seeds. Those who follow a paleo diet avoid legumes, potatoes, processed foods, dairy, refined sugar, cereal grains, refined vegetable oils and salt.
Hawaiian raw fish salad of cubed fish marinated in soy sauce and sesame oil.
Refers to either a type of wheat noodle or a noodle soup dish popular in Japan and elsewhere typically composed of wheat noodles and broth. Can include other ingredients such as pork, egg, vegetables, tofu and seaweed.
Dessert composed of ladyfingers, coffee, eggs, sugar, mascarpone and cocoa.
There are some wins for foodies here, like how we're all now excused from having to put an accent on poke, the official legitimization of avocado toast, and a formalized spelling for kimchi (not kimchee!).
However, I'm pretty sure there are plenty of chefs and food enthusiasts who will take issue with "bone broth," and its redundant definition — stock is always
made with roasted bones, so bone broth and stock are literally the same thing.
Also, the definition for "confit" (pronounced kawn-fee
, BTW) is just wrong. To confit something is to cook it in its own fat
, after which you may or may not preserve it (like rillettes). It's not salt-cured. Maybe brining
is what they meant.
Comme ci, comme ça. Bon appetit