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Cooking
Term Definitions
Submitted
by HOST
GFS
Nance@aol.com
From the OH-MEMORIES Mailing
List
- tongue:
A variety of meat, rarely
served because it clearly
crosses the line between a cut
of beef and a piece of dead
cow.
-
- yogurt:
Semi-solid dairy product made
from partially evaporated and
fermented milk. Yogurt is one
of only three foods that taste
exactly the same as they
sound. The other two are
goulash and
squid.
-
- recipe:
A series of step-by-step
instructions for preparing
ingredients you forgot to buy,
in utensils you don't own, to
make a dish the dog won't eat
the rest of.
-
- porridge:
Thick oatmeal rarely found on
American tables since children
were granted the right to sue
their parents. The name is an
amalgamation of the words
"Putrid", "hORRId" and
"sluDGE".
-
- preheat:
To turn on the heat in an oven
for a period of time before
cooking a dish, so that the
fingers may be burned when the
food is put in, as well as
when it is
removed.
-
- oven:
Compact home incinerator used
for disposing of bulky pieces
of meat and
poultry.
-
- microwave
oven: Space-age kitchen
appliance that uses the
principle of radar to locate
and immediately destroy any
food placed within the cooking
compartment.
-
- calorie:
Basic measure of the amount of
rationalization offered by the
average individual prior to
taking a second helping of a
particular
food.
-
- arab
coffee: Thick, black, bitter
coffee traditionally served in
tiny cups at
gunpoint.
©
2000 GFNEWS, a monthly
publication of the Golden Gate
Genealogy Forum, Inc. of
Franklin, MA.
(America Online Keyword: roots.)
The Editors
welcome your ideas and
articles,
success stories, favorite
genealogy research tips, comments
and suggestions.
©
2000 Graphics
By
Carol,
All Rights Reserved
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