SC - Determining Laurel Doneness*HUMOR ALERT*

[DeeWolff at aol.com]

I would think it would be in the spicing and the preparation  of the dishes.


Pelicans must be marinated in large amounts of alcohol based substances to 
overcome the toughness of character due to the copious amounts of hard work 
and strain on their flesh. They do best in a stew or a dish in which every 
cook's helper must stir in their own ingredients. Despite all of this, the 
Pelican dish will retain it's original qualities and present itself as a 
quality, sturdy, and hearty meal for the masses.

Laurels (while admittedly are also toughened by hard work) will do best 
encrusted with exotic spices (all well documented and available in the 
"period" kitchen), gently roasted and endored with "gilt" and properly placed 
upon a bed on laurels upon a gleaming platter for the masses. However some of 
the populous with delicate tastebuds will perceive a decidedly different 
taste than the common man.....these people are sure to become laurels in 
their future.

Andrea

* Surrounded by both types: and I love them all......