Related and only half-serious, but I am irritated by the crazy names people give to food, which tend to appear out of nowhere as some foreign dish suddenly becomes popular, and then also acquire restaurant or region-specific variations not reflected in the name.
Many times in my life I wished people would adopt chemistry-style naming for food. So instead of "devolay" (which, it turns out, is a misspelling and shortening of "de volaille cutlet"), they'd say something like "fried, breaded, X-stuffed chicken fillet" where X is "butter" and/or "dill" and/or whatever the local chef invented. Or at least a "cabbage salad" instead of "coleslaw". Yes, it's longer. But I don't want to store countless of arbitrary words in my mental hash table; I have plenty of other stuff to put in there.
Many times in my life I wished people would adopt chemistry-style naming for food. So instead of "devolay" (which, it turns out, is a misspelling and shortening of "de volaille cutlet"), they'd say something like "fried, breaded, X-stuffed chicken fillet" where X is "butter" and/or "dill" and/or whatever the local chef invented. Or at least a "cabbage salad" instead of "coleslaw". Yes, it's longer. But I don't want to store countless of arbitrary words in my mental hash table; I have plenty of other stuff to put in there.