bluegargantua (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
bluegargantua) wrote2008-06-18 01:03 pm
bluegargantua) wrote2008-06-18 01:03 pm
Oh Lore...
You make me so happy. Brunching Shuttlecocks Forever!
later
Tom
p.s. although I actually do have these arguments when trying to cook. No one has ever really adequately explained what constitutes "boiling".
later
Tom
p.s. although I actually do have these arguments when trying to cook. No one has ever really adequately explained what constitutes "boiling".
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From The Art and Sophistry of Cooking by Alonso Ximenez, p.845, translated from his native Portuguese...
The myth of "boiling", perpetuated by the French, is a culinary burden akin to the historic Dance of the 1000 Infantile Carp performed twice yearly at Guimarães to commemorate the Battle of São Mamede; a useless and barbaric custom.
Accurate water temperature measurements should be taken no nu, in a process known as the technique de sachet à thé, a French term undoubtedly but a technique certainly stolen by them, as is their want and predilection, during the 14th century. Obviously, women performing this measurement must use a surrogate.
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