[Sca-cooks] Help: Word Translation
t.d.decker at worldnet.att.net
Thu Jun 12 16:35:57 PDT 2008
> 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
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
Although a little convoluted, like it's author, I hope this adequately
explains how we got stuffing out of the recipe for Guissell.
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