On Wed, 05 Feb 2014 18:10:27 +0200, ChattyCathy
> wrote:
>On Wed, 05 Feb 2014 10:55:29 -0500, Brooklyn1 wrote:
>
>
>> In the US Appetizers can be any small portion of food, typically savory,
>> considered an appetite whetter... hors d'oeuvres are something else,
>> they are rarely available at restaurants, those are typically served at
>> catered parties, and are served by someone who walks about offering from
>> a tray... I've never seen hors d'oeuvers served at table in the US, they
>> are served prior to the meal, before people sit at table to eat, usually
>> served while guests are mingling during the pre dinner cocktail hour. In
>> the US an appetizer can be a shrimp cocktail, blintzes, stuffed
>> 'shrooms, fried zuchinni sticks, garlic bread, a fruit cup, half a dozen
>> cherrystones on shelf bra, etc.
>
>Terminology strikes again (as some googling and other posts in this thread
>have revealed). It would seem there is no clear distinction in the USA
>between 'Hor d'oeuvre' and 'starters' i.e. they are (generally) both
>called 'appetizers'. So why the heck there was a distinction made on that
>menu is beyond me; pick one, any one - and stick to it.
Hors d'oeurves are usuually synonomous with "canapes"... a fussily
prepped tidbit. Naturally everywhere uses different food
nomenclature.
http://en.wikipedia.org/wiki/Hors_d'oeuvre
http://en.wikipedia.org/wiki/Canap%C3%A9
Crudites typically bridge the abyss between hors d'oeurves and
canapes:
http://en.wikipedia.org/wiki/Crudit%C3%A9s
Anyone wants to experience fancy schmancy hors d'oeuvres, canapes,
smorgasbord, and ultra snobbish din-din etc. needs to attend a high
Jewish wedding in NYC... nowhere else does it as lavishly/expertly.
I've attended many, I've actually assisted in catering many... I
happen to be expert in preparing hors d'oeurves, carving meats,
prepping and presenting items such as chopped liver, chopped herring,
and any other item on fancy schmancy smorgasbords. Ya know, Martin
Yan ain't the only one on this planet who can eviserate poultry, I can
do it better, a lot better... and compared to me at carving any meat
Jacques Pépin is a joke... I've had lots more experience.