trill dill
New member
My dear Bill is a wonderful man, loving husband, doting father,
attorney respected by bench and bar. BUT he is a kitchen troglodyte.
His cooking forays have been recounted here: his omelet sofa cushion,
the eggs over canned hash, eating pork'n'beans out of a can over the
kitchen sink, etc. I carefully avert my eyes. I mean, he *likes* this
stuff, so as long as he doesn't expect me to eat it, whatever floats
his boat, right?
But he does like good food. He just doesn't know how to make it. Or
often doesn't actually know what a dish is *called* He'll get close,
but that only works with horseshoes and dynamite. He asked me once if
I knew how to make Salisbury steak, 'cause he really likes Salisbury
steak. Well, yeah. In my lexicography, "Salisbury steak" is ground
beef patties sauteed with onions, mushrooms, spices, stock and results
in cooked patties in gravy. He looked at the dish and was dumbfounded.
His mother made a dish with round steak cooked to death with tomatoes
and called it Salisbury steak. Bill claims this must be the right
recipe, because his mother was from Baltimore MD and Salisbury MD is
right up the road, ipso facto... go try to argue with a lawyer. We've
been to this rodeo before, but the latest semantic had to do with
strudel/streusel/cobbler. Now, I'll admit that there is a world of
words out there that cover a dish that is pretty much just a cobbler
with more or less topping, done upside down or right side up. Cobbler,
crisp, Betty, pandowdy, slump, grunt, it's all a fruit dish with
dough. But a *strudel* is a whole 'nother critter that doesn't bear a
resemblance to cobbler other than that the fillings are similar.
So, imagine his surprise when he asked for a strudel and *got* a
strudel but *expected* a cobbler. This rodeo is going to have
to buy color photographs.
Terry "Squeaks" Pulliam Burd
--
To reply, remove "spambot" and replace it with "cox"
attorney respected by bench and bar. BUT he is a kitchen troglodyte.
His cooking forays have been recounted here: his omelet sofa cushion,
the eggs over canned hash, eating pork'n'beans out of a can over the
kitchen sink, etc. I carefully avert my eyes. I mean, he *likes* this
stuff, so as long as he doesn't expect me to eat it, whatever floats
his boat, right?
But he does like good food. He just doesn't know how to make it. Or
often doesn't actually know what a dish is *called* He'll get close,
but that only works with horseshoes and dynamite. He asked me once if
I knew how to make Salisbury steak, 'cause he really likes Salisbury
steak. Well, yeah. In my lexicography, "Salisbury steak" is ground
beef patties sauteed with onions, mushrooms, spices, stock and results
in cooked patties in gravy. He looked at the dish and was dumbfounded.
His mother made a dish with round steak cooked to death with tomatoes
and called it Salisbury steak. Bill claims this must be the right
recipe, because his mother was from Baltimore MD and Salisbury MD is
right up the road, ipso facto... go try to argue with a lawyer. We've
been to this rodeo before, but the latest semantic had to do with
strudel/streusel/cobbler. Now, I'll admit that there is a world of
words out there that cover a dish that is pretty much just a cobbler
with more or less topping, done upside down or right side up. Cobbler,
crisp, Betty, pandowdy, slump, grunt, it's all a fruit dish with
dough. But a *strudel* is a whole 'nother critter that doesn't bear a
resemblance to cobbler other than that the fillings are similar.
So, imagine his surprise when he asked for a strudel and *got* a
strudel but *expected* a cobbler. This rodeo is going to have
to buy color photographs.
Terry "Squeaks" Pulliam Burd
--
To reply, remove "spambot" and replace it with "cox"
