Louis Cohen wrote:


The meat vs bones distinction seems useful and plausible at least among=

professionals. But, is there a second authoritative source for it, oth=
er
then our Chef Hans?

Of course Louis.

Chef Auguste good enough? Escoffier that is.

Le Guide Culinaire.

And most other professional cookbooks too. Semantiks to reduce=20
confusion, important for the pros.

I don't care if you guys call a table a chair, as long as nobody puts=20
glasses and butts on the same surface,OK by me. :-)
--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
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