SC - food bashing

[CorwynWdwd@aol.com]

I checked the RAE, and indeed, the main usage of "manteca" is for lard, and 
specifically pork fat. (Maybe somebody should send some De Nola recipes to 
Emeril Lagasse.)  There is a recipe for a sour cherry butter (the exact term 
used is "mantequilla") in De Nola, in the section for invalids, which does 
not include any fats at all. Since the RAE puts the name of "manteca" 
ultimately to any thick, oleaginous substance (cocoa and almond butters are 
cited), using butter in the sauce could be justified.

It doesn't help any that De Nola calls certain fine grades of fat "aceite", 
which means "oil".

(Man, this is making me dizzy!)

Vicente
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