[Sca-cooks] OOP: Frozen sauces

[Phil Troy / G. Tacitus Adamantius]

On Jun 3, 2006, at 9:52 PM, Patrick Levesque wrote:

> As for porray and porridge, I'd link them offhand to the French  
> "purée", but
> I'm just tossing that without any significant research to back me up.

It's been suggested that porray and porridge may derive from the  
French word for leeks, whereas puree may refer to homogeneity, as in  
purify.

Interestingly enough (to me, anyway), the modern culinary French  
definition of "potage" is not synonymous with "pottage": the former  
is a specific type of soup, while the latter is a generic term.

Adamantius




"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04