Geezz - Does anyone really care?

ELAhrens


"Peter Aitken" > wrote in message
.. .
> "H. W. Hans Kuntze" > wrote in message
> s.com...
> 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,
other
> > 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
> confusion, important for the pros.
>
> I don't care if you guys call a table a chair, as long as nobody puts
> glasses and butts on the same surface,OK by me. :-)
> --
>
> No, Chef Auguste is not good enough. The fact that an old French cookbook
> makes the stock/broth distinction may be of interest to culinary
historians
> but is of little relevance to the present discussion. At best this tells
you
> that some French chefs 50-100 years ago used the words in this way. Word
> usage changes and what a word meant 100 years ago is irrelevant when
> discussing what it means now. I have numerous professional cookbooks
(modern
> ones) and none makes this distinction.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>