RE [Sca-cooks] MK cooks

[Sue Clemenger]

My favorite "poke" at this gussying-up on restaurant menus was the bit
in _Shakespear in Love_ when the waiter was telling them about the day's
special, which involved a pig's foot lightly marinated in a juniper and
balsamic vinagrette, served with a buckweat pancake....[or something
similar].
--Maire

Philip & Susan Troy wrote:
>

> Speaking as someone who has written restaurant menus, I've found that
> to be very effective, too. It not only enables the reader to relate
> period food to modern foods with which they're familiar, but it also
> makes the dishes sound more appetizing than people might otherwise
> imagine them to be.
>
> Of course, you do have to strike a good balance between this and
> extremes like, "Only the finest baby frogs, dew-picked and flown from
> Iraq, cleansed in finest quality spring water, lightly killed, and
> then sealed in a succulent Swiss quintuple-smooth treble-cream
> chocolate envelope, and lovingly frosted with glucose."