Recipe Names: 1st Impressions Count !

5 02 2009

This is how it is. In the kitchen, at the workplace, out dancing, on TV… you name it… we judge…and ARE judged by first impressions. Fortunately, we are able to get beyond the initial assessment in many cases… a second chance if you will. With recipe names or entree names we often never get to the ‘2nd chance’ phase… but rather just move on to another more appealing sounding dish.

You may really want the fried cod sandwich from your friendly New England restaurant chains menu, but are somehow put off by having to beefy-roundsorder a ‘Fishamajigger’.  How about flipping through a cookbook and you happen on a recipe for Beefy Rounds & Crustacean Nuggets …  BAM!… immediately to the next page. Had you given it a second chance you would have discovered a wonderful preparation of Surf & Turf w/ Filet Mignon and Chunk Lobster Meat. First impressions matter. Let’s explore some other recipe/entree names that don’t really work.

Poor First Impression Better Name Choice
Fowl Balls Chicken Croquettes
Spicy Pig in Stomach Lining Cajun Style Andouille Sausage
Organ Meat & Fat Spread Foie Gras
Charred Soaked Cow Diaphragm Grilled Marinated Skirt Steak
Minced Sheep w/ Mushy Tubers Shepherds Pie
Fribble Thick Milk Shake

Let’s all make a concerted effort to approach naming our recipes/entrees with appetizing and inviting names… avoiding the disgusting or silly.

If you have any ‘bad recipe names’ to share PLEASE feel free to jump into the comments for today’s blog.

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