"Start sessioning!" That was the cry when Session Kitchen opened last fall, and although the menu -- and the portion control based on "sessions" -- has been tweaked, in her recent review of Session Kitchen Gretchen Kurtz says she could still do without having to even mention "sessioning" to her server. And that's not the only food term she'd like to see thrown in the trash. See also: Five food terms that need to be trashed -- right after "session"
Anything related to molecular-gastronomy is going to get the mental heave-ho from me, I'm afraid.
Froth, foam, soil... sounds like we're throwing out spoiled items rather than eating fresh ones.
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