CJ loves the English Grill, but loses its fourth star

Anotheer question about the review--Isn't "red capsicum peppers" redundant?

Sort of ... more to the point, it's awfully obscure. If I were the editor, I'd have changed it to "red bell peppers" (assuming that's what he meant).

Knowing Marty, I bet he would have said "bell" if that's what was used. Capsicum can be darn near anything (an overstatement, but there are dozens of varieties), but I envision small red or green peppers with perhaps a bit of heat.

[Robin Garr]

Knowing Marty, I bet he would have said "bell" if that's what was used. Capsicum can be darn near anything (an overstatement, but there are dozens of varieties), but I envision small red or green peppers with perhaps a bit of heat.

I expect you're right, TP. "Capsicum," most broadly, is the overall type of "pepper" that comes as a green or red fruit with seeds inside, ranging all the way from mild bell peppers to fiery habaneros and Thai bird peppers. As opposed to the kind of peppers that come in small seeds (peppercorns) like black pepper.

If I'm not mistaken, though, the Brits use "capsicum" to refer to mild bell peppers. It is a bit obscure and confusing here, in my opinion.

Knowing Marty, I bet he would have said "bell" if that's what was used. Capsicum can be darn near anything (an overstatement, but there are dozens of varieties), but I envision small red or green peppers with perhaps a bit of heat.

I expect you're right, TP. "Capsicum," most broadly, is the overall type of "pepper" that comes as a green or red fruit with seeds inside, ranging all the way from mild bell peppers to fiery habaneros and Thai bird peppers. As opposed to the kind of peppers that come in small seeds (peppercorns) like black pepper.

If I'm not mistaken, though, the Brits use "capsicum" to refer to mild bell peppers. It is a bit obscure and confusing here, in my opinion.

Point well take, sir ...

I'm more familiar with capsicum used in reference to cayenne, most especially in herbal remedies. So when I read the reference above, I automatically assumed he meant a hot variety of of red pepper.

edit: he may be righter than we all realize, as the term apparently is derived from the Greek "to bite."

It makes no difference to me, but I think a lot of you all are being very picky about Marty's review. Even down to the pepper thing. I hope none of you ever writews anything only to have it picked apart, word by word. I thought this thread was about his review of the English Grill and not his grammar and vocabulary.

[Robin Garr]

It makes no difference to me, but I think a lot of you all are being very picky about Marty's review. Even down to the pepper thing. I hope none of you ever writews anything only to have it picked apart, word by word.

Happens to me all the time.

I thought this thread was about his review of the English Grill and not his grammar and vocabulary.

I think the nitpicking here is friendly, but I also think it's entirely within bounds for this forum to critique published local restaurant reviews. I hadn't picked up on it, but I think Devlin has a point about "capsicum" ... it's on the obscure side for most readers.

Actually, we've been admirably discreet about jumping on a more obvious target ... did anybody notice the byline on the Scene cover report about dining at the bar on Derby Day?

As a former freelance writer and English teacher, getting picky over words sort of comes with the territory. I don't know that it was meant in any way other than finding one's way to some better clarity. Maybe....

It makes no difference to me, but I think a lot of you all are being very picky about Marty's review. Even down to the pepper thing. I hope none of you ever writews anything only to have it picked apart, word by word. I thought this thread was about his review of the English Grill and not his grammar and vocabulary.

With all due respect, Doogy, I think it was just a discussion of the nuance of the word, rather than a nit-pick of the review. For all we know an editor changed the text enough that we don't know if Marty was specific, generic of whatever!

Anyway, I'm not picking on the review, just interested in the type of peppers used.

I have a question about another comment made in the review. Marty stated that they were served bread from Blue Dog Bakery. What happened to the pastry department at the Brown Hotel? I worked there for a couple of years and we (the whole pastry and baking department) were proud of the bread we painstakingly created. The fresh sourdough, the hand rolled hamburger buns, the miniature corn muffins, etc.....

Knowing Marty, I bet he would have said "bell" if that's what was used. Capsicum can be darn near anything (an overstatement, but there are dozens of varieties), but I envision small red or green peppers with perhaps a bit of heat.

I expect you're right, TP. "Capsicum," most broadly, is the overall type of "pepper" that comes as a green or red fruit with seeds inside, ranging all the way from mild bell peppers to fiery habaneros and Thai bird peppers. As opposed to the kind of peppers that come in small seeds (peppercorns) like black pepper.

If I'm not mistaken, though, the Brits use "capsicum" to refer to mild bell peppers. It is a bit obscure and confusing here, in my opinion.

Capsicum denotes anything in the pepper family, being that capsicum is the genus name of the entire plant species from which sweet bell peppers, to the hottest of peppers (that measure into Scoville units) all come from.


In all regards Marty's wording; he is 100% spot on.
His choice of word-smithing seems to be the real issue of the debate - not if he's grammatically or horticulturally correct.



And hey - Peppercorns...
they're dried berries from certain types of pepper vines (depending on the variety of pepper)...Therefore - NOT capsicum.

Hell; pink peppercorns come from a member of the rose family... and aren't even true peppercorns.

I have a question about another comment made in the review. Marty stated that they were served bread from Blue Dog Bakery. What happened to the pastry department at the Brown Hotel? I worked there for a couple of years and we (the whole pastry and baking department) were proud of the bread we painstakingly created. The fresh sourdough, the hand rolled hamburger buns, the miniature corn muffins, etc.....

Good question. I recall when the Brown was going to sell these baked good retail. I ketp stopping by to purchase some, but they never had any for sale. It was odd.

Retail didn't really fly. Hopes were for a section in the old wine shop outside of J. Graham's Cafe and all that really happened was a few items on a glass topped Oak barrel inside of J. Graham's.....