What is the difference between "baking off" and "baking"? And "roasting off" and "roasting"? Is this just trendy jargon? ;o)
Or have I missed something, somewhere along the line? I've never seen "baking off" or derivatives in hard copy print, except in conjunction with contests, e.g., the Pillsbury Bake-Off. The term now seems to be quite prevalent in contexts not involving any competitions. And I've never seen "roasting off" anywhere until I saw it online today. Please help! ;o)
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Go about 44 minutes into the interview for the part on trying to encourage an online culture that relies on more copy editing and less publishing of first drafts. I wish there was hope for that but for online sites that are expected to churn out fresh content like donuts, it generally costs too much in terms of time, money and talent to do that. Anyway, interesting food for thought.
Sorry. I'm totally procrastinating from getting some chores done...
I hope you know, Pegeen, that my tongue was firmly in my cheek re brevity.
Distinguishing between "Bake-Off" (or "bakeoff") and "bake off" should be easy keeping in mind one is a noun and the other a verb. But many (most?) people have difficulty with similar terms. Examples of confusion between "logon" vs. "log on" are widespread and I know of at least one library Web site that can't keep "pickup" and "pick up" straight.
And to be honest, I'm like most people, I think, and don't mind reading lengthy descriptions at all when the prose is well-written but that's a fairly subjective matter anyway.
Not jargon in the derogatory sense, rather the concise expression of a concept. Bake off = bake + finish off, i.e. to complete a lengthy, sometimes interrupted, process. In other words, what Cynthia said except apparently points are being awarded for brevity.
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But interesting about the random popularity of cooking jargon. One I've noticed constantly lately is saying 'a little bit of'....e.g., virtually every Top Chef contestant describing a dish: 'this is pan roasted orangutan, with a little bit of bamboo emulsion, pickled uni and tamarind foam'...not a grammar issue, but it seems like that phrase has become inexplicably ubiquitous.
It's just that the Z sound is so much fun. :-)
"So the writer who breeds more words than he needs, is making a chore for the reader who reads."
Food writing is too often made a chore to read simply by the sheer volume of adjectives and adverbs used, which weigh the prose down dreadfully (to your teacher's point about getting the lead out!)
Thank you, PZ, for enlightening us. ;o)
Thanks for the explanation, PZ. But great, just what we need: having to add another word to sound cool or like you know what you're talking about? (when fewer words are better?)
I had a teacher who always said, "Get the lead out." Fewer words = better.
Plus, it sounds cooler. ;)
"Bake off those loaves of bread before service."
No difference than saying "bake them".