SC - Ravioli, dumplings, and excoriation

[CBlackwill at aol.com]

In a message dated 4/24/00 7:12:21 AM Pacific Daylight Time, troy at asan.com 
writes:

> > "Technically" is what we wanted, wasn't it??  I really don't know of any 
>  > other way to describe a quenelle...
>  
>  Um, with respect, maybe you should try harder. Is there really no
>  difference between a quenelle and, say, the meatballs from the local
>  pizzeria? (Okay, so those are nominally sauteed or fried before
>  immersing in red goo, but I think you know what I mean...)
>  

I had only intended with my original post to give the basic idea of what a 
quenelle is.  A poached ball of forcemeat.  Similar to an Italian meatball, 
yes, but not very.   Your definition more than fits the bill, Sir.  :)

Balthazar of Blackmoor
Words are Trains for moving past what realy has no Name.