[Sca-cooks] Help: Word Translation

[Terry Decker]

> Same question.  If it's solid(ish), it could be scrambled eggs and bread
> or savoury bread custard, but what does that have to do with stuffing?
>
> -- 
> Antonia di Benedetto Calvo

With the broth, I think scrambled eggs is out, but I might buy the savory 
bread custard or even a semi-solid Zanzarelli.  None of that has any 
relation with stuffing per se, but the recipe and a metaphor in definition 
makes the relation in the American experience.

In the first post in this thread, the definition from Cindy Renfrow's 
Glossary contained the following statement, " A familiar modern equivalent 
would be StoveTop(tm) Stuffing."

Euriol's comment was, "However, I'm concerned that translating it to "broth" 
is a bit misleading to the what this dish is. However, I'm not sure 
"stuffing" is appropriate either since it is not used to stuff anything 
with."

The recipe is extremely close to some of the bread dressing recipes that are 
commonly used in the U.S. to stuff turkeys and ingredients and manner of 
preparation are very close to that of the aforementioned original 
StoveTop(tm) Stuffing.  I believe Euriol was concerned that while this 
recipe resembles some of the dressing used to stuff birds in the U.S., it's 
original presentation was separate and distinct, and that using "stuffing" 
to describe the dish would confuse the issue.

"Bread dressing" might also cause confusion as this is usually a side dish 
with meat or "stuffing."  Which is why I suggested "a mince of bread in 
broth."

Although a little convoluted, like it's author, I hope this adequately 
explains how we got stuffing out of the recipe for Guissell.

Bear