Next, Jurafsky picked up on descriptors. "So there's all of those adjectives and participles," he says. "Fluffy." "Seasoned." That's one thing that's common on cheaper restaurant menus—as if the restaurant feels the need to try and convince its diners of the quality of the food. A fancier restaurant, he explains, would take it as a given that the diner expects the eggs to be fluffy and the pico de gallo to be freshly prepared.
My favorite linguistic shading in this piece is the title.