SC - OT, OOP-Potato Ricer

[LrdRas@aol.com]

In a message dated 6/14/99 12:23:19 AM Eastern Daylight Time, 
PRIDEelectric at centuryinter.net writes:

<< Please help me translate the following sentences. >>

I'll take a shot at it.

saleratus:
sal*e*ra*tus (noun)

[New Latin sal aeratus aerated salt]

First appeared 1837

 : a leavening agent consisting of potassium or sodium bicarbonate

effluvia:
ef*flu*vi*um also ef*flu*via (noun), plural -via or -vi*ums

[Latin effluvium active of flowing out, from effluere]

First appeared 1651

 1 : an invisible emanation; especially: an offensive exhalation or smell

 2 : a by-product esp. in the form of waste
 
<<Q - nice drippings????  as
 opposed to "bad or nasty drippings"????>>

Yes, Meats that have been grilled, fried, etc., produce drippings that can 
range from very dark ones filled with particles and flavor to sweet white 
fats that have a very soft flavor. For instance the fat from salt pork or 
bacon slowly rendered is almost pure white and creamy smooth while that from 
a fried pork chop is less white and strong flavored. It is the 'nice' white 
drippings that the recipe is calling for.
 
loppord:
This merely refers to the coagulated cream that has formed on the top.

 
 <<Rayne >>

Ras
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