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I'm sure the taste was great, it's just the description! words can be so powerful...
formerly known as etaoin...
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Was :clot' the word that sounded unappetising? Would coagulum have sounded better? What word would you have used for the stage where the eggs and milk have been warmed in water bath, until it is no longer liquid, but must not be left there too long?
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yeah, clot. no, coagulum wouldn't have been better! maybe just "thick"?
formerly known as etaoin...
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maybe just "thick"?
I dunno. Thick, to me, implies a certain homogeneousness. With clotting you'd have clumps of stuff in a thinner base.
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ok, clumpy. clumpy I can eat. clotting makes me think of blood, as does coagulum. I realize clumpy sounds like a failure when it comes to food, as in gravy, sauces, etc., but I'd still rather eat clumpy.
perhaps a syncopated sauce...
formerly known as etaoin...
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Anybody want a big serving of haggis?
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Dear WW: I can enjoy camembert cheese.But haggis, kidneys, mountain oysters, raw fish and chitlins I'll ask to be excused.
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Dr. Bill, you wanna add squirrel brains to that list? Hey! How'd this thread transmogrify to a food thread, anyway
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