[Sca-cooks] Romano en parillas translation

[Sue Clemenger]

eeuuuuwww....cheesy, well-ripened, full-flavored socks....I _so_ don't
want to go there.....bleccch, blecchh, phtui.....
--maire

Robin Carroll-Mann wrote:
>
> On 8 Nov 2001, at 12:43, Dana Huffman wrote:
>
> > Take a well crushed/pounded Roman, and stuff it with a
> > stale sock, and afterwards put it on the grill, and serve
> > it with bay/laurel leaves on top.
> >
> > Ximena, the mad translator
>
> My dear colleague,
>
> Much though it pains me to disagree with your learned self, I would
> like to point out that in cookery texts, "an~ejo" is generally
> translated as "aged", not "stale".  It refers to such things as an
> aged cheese or wine, ie. matured and full-flavored.
>
> Brighid ni Chiarain *** mka Robin Carroll-Mann
> Barony of Settmour Swamp, East Kingdom
> rcmann4 at earthlink.net
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