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Carpal Tunnel
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Carpal Tunnel
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Perhaps pine (not pine cone, pine tree) comes from pinnate, because the leaves branch out from the branch like a feather'Parently not: http://www.bartleby.com/61/roots/IE381.htmlRelatives include fat, pituitary and Irish (!!!)
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Carpal Tunnel
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Carpal Tunnel
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Carpal Tunnel
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Carpal Tunnel
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the leaves branch out from the branch like a featherThe illustration at Faldage's link, http://www.bartleby.com/61/74/P0317400.htmlshows a stalk with nine little green blobs attached, four on each side and one at the tip. The blobs are leaf lets, not leaves; "leaf" is the word for the entire structure, stalk plus leaflets. Hence the leaf -- the entirety -- has a feather-like structure (a central rib about which numerous appendages are symmetrical). That particular picture appears to be a locust leaf. If you examine one up-close-and-in-person, there's a small knob where stem joins branch, but no such knob where leaflet joins stem. I assume (but do not know) that that is the technical distinction between leaf and leaflet.
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addict
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My apologies for continueing this food thread. To Faldage and any other doubters. My wife being of Swiss descent we use our fondue pot quite often, have our own favourite recipe (including Gruyere, Emental, Vacherin, dry white wine, garlic, kirsch, and cornflour. I have never felt the need for nutmeg in it). Of course you can use the pot for the other fondues (Chinese, Bourgignon, chocolate). We often have raclette, though using small slices rather than the far more dramatic machine which melts the top slice off the whole round. My wife makes an excellent cheese tart as well.
This morning we received the photos of our latest holiday at the chalet and have them on CD, so I can send any one who is interested photos of: a fondue on the balcony, traditional cheese making, and Gruyere village and castle which is a favourite trip of ours. PM me with your real e-mail if really want to see.
Now the word payoff: My dictionary defines fondue as a dish of melted cheese, from French, related to fuse=melt with intense heat. So why are Chinese (or Mongolian) fondue (mushroom bouillon to cook wafer thin slices of meat) and Fondue Bourgignon (boiling oil for meat cubes) also known as fondue? Because the (cheese) fondue pot or heating mechanism got reused or what?
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old hand
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old hand
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There's an old joke which, with great care, I will now try and share with you... Q: Why is <a certain male body fluid> white and <another Body fluid> yellow? A: So you can tell if you're coming or going. I'm outa here The former board member known as stales
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Carpal Tunnel
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Carpal Tunnel
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ROTFLMAO -- I think I just busted a rib!
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Carpal Tunnel
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Carpal Tunnel
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RE: My dictionary defines fondue as a dish of melted cheese, from French, related to fuse=melt with intense heat. So why are Chinese (or Mongolian) fondue (mushroom bouillon to cook wafer thin slices of meat) and Fondue Bourgignon (boiling oil for meat cubes) also known as fondue? Because the (cheese) fondue pot or heating mechanism got reused or what?
Really? i have seen/been at parties that use fondue pots for melting chocolate for dipping (and it doesn't work well, the heat is usually to hot for the chocolate) but a Mongolian hot pot is not a fondue.. and i have never seen fondue pots used for that. i would be afraid to use my fondue pot yes, i still have one from years past for heating oil. the stand is ok, but not for heating oil... it just not sturdy/stable enough. and by the time your are drunk enought to think a fondue is a good idea, you are way to drunk to be messing about with boiling oil!
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Mongolian hot pot is not a fondue..
but is known as fondue chinoise in French, and I think Chinese Fondue in UK English. (Our family tends to use the French phrase because we eat it in Switzerland - I have never seen the thinly sliced meat in UK). Proper chocolate Fondues have a gentler heat source like a night light rather than a burner. Fondue Bourgignon uses a metal pot to hold the oil but on the same wide stable base we use for heating cheese. And we usually get pleasently merry during and after the fondue, rather than before.
Anyway, I like fondues because it is difficult for my wife to see how much I am eating.
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