Last Week: Gerunds; This Week: Mediopassive Voice

[Non-RedNeck Westsider]

http://www.mentalfloss.com/article/75055/grammar-top-chef-whats-it-eats-salty

Good, bad, beautiful, ugly and a few hundred other words related to the way things look, sound, and taste, and smell might be sufficient for ordinary description, but the professional opinion-giver has to keep things vivid and fresh. To do this, they might come up with new or unusual words, or uncommon metaphors...

[JaxJersey-licious]

WTF is the point of this thread?!?! 

[Adam White]

http://www.mentalfloss.com/article/75055/grammar-top-chef-whats-it-eats-salty

Good, bad, beautiful, ugly and a few hundred other words related to the way things look, sound, and taste, and smell might be sufficient for ordinary description, but the professional opinion-giver has to keep things vivid and fresh. To do this, they might come up with new or unusual words, or uncommon metaphors...

I hate the way cooking shows (and, presumably) have taken to referring to meat (including fish) as "protein." Meat isn't made soley of protein - but it does contain a lot of it. It's silly.

[Adam White]

Worst offender is the invention of the word "melty".

Also, I thought I was the only one who hated the use of the term "protein" on menus.  I don't know what it is, but I hate that.

Melty? I am not sure I've seen that. Now that you mentioned it, I will probably see it everywhere.

[Non-RedNeck Westsider]

WTF is the point of this thread?!?! 

http://www.metrojacksonville.com/forum/index.php?topic=25147.45