[Sca-cooks] naming things on menus
Martin G. Diehl
mdiehl at nac.net
Sat Nov 20 21:18:03 PST 2004
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
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