Kobe steak burger with duck fat fries. Maine lobster mac and cheese with truffle salt. If I were to open a fine dining restaurant, even before I selected a top rate chef, I would make sure to hire a clever linguist. In The language of food : a linguist reads the menu, Dan Jurafsky talks about the linguistics of restaurant menus.
For instance, fine dining restaurants are able to charge a premium for their food simply by highlighting exotic ingredients and citing where their food comes from. Kobe steak from Japan? $100 please. Lobster caught off the shores of Maine? Get ready to open your wallet. On the other hand, menus from budget diners don't tell you where their food comes from. They also don't include strange ingredients you've never heard of. Instead, if they describe their food at all, budget diners might emphasize "real" ingredients, like "real" cheese and "real" eggs.
We should be served food that can easily and honestly be described. We should know where our food comes from. We should eat real food. And, we shouldn't have to pay $100 a plate for good food. You don't need to cook with fancy ingredients to eat good tasting food that is good for you. You can create a gastronomically sensational experience simply by relying on unprocessed, whole food like plants and protein.
For instance, instead of buying an expensive cut of Kobe steak, you can create tender, juicy chicken zucchini poppers. Adding grated zucchini to ground up chicken takes advantage of the high water content of zucchini to make these poppers succulent. I recommend microwaving the zucchini and squeezing out some of the water so the poppers don't get soggy. Also, I used chicken thighs instead of chicken breasts because they are juicier but still lean. Try putting chicken zucchini poppers on the next menu you serve your kids!
Jurafsky, Dan. 2014. The language of food: a linguist reads the menu.