[Sca-cooks] naming things on menus

[Martin G. Diehl]

UlfR wrote:
> 
> Stefan li Rous <StefanliRous at austin.rr.com> 
> [2004.11.20] wrote:
> > though. ie: compost (compote). Of course, you will 
> > still have folks,
> 
> My menus will usually say things like
> 
> =================
> Capouns in councy (Forme of Cury, no. 24)
>   Chicken, eggs, bread(crumbs), stock, powdour fort 
> (spice mix), saffron.
> =================
> (naturally using bigger, bolder fonts rather than indenting)
> 
> I'm still trying to decide what to write if I ever serve 
> "longe de buf"; do I write tounge, or just "beef"? 

The great sage Carlin spoke (aprox) thusly, 

    "Tounge is a funny meat: you taste it, it tastes you."  

Perhaps convey Carlin's wisdom, but rendered in Latin.  

> Ethics is a curse...
> 
> UlfR
> 
> --
> UlfR Ketilson         ulfr at hunter-gatherer.org
> The Hawaiian-Welsh Exchange:
> Getting vowels and consonants to those in need.

Oh my! What a visual!  

Will that also address the dearth of surnames in Wales?  

-- 
Martin G. Diehl

http://www.renderosity.com/gallery.ez?ByArtist=Yes&Artist=MGD

Reality: That which remains after you stop thinking about it.
  inspired by P. K. Dick