[MR] Food terminologies

[David Chessler]

I recall my grandmother, who was born and raised in Poland, wood cook chicken
feet. I think she made a type of soup or stew.

This summer my daughter was in France. At a truck stop she saw Andouillettes
on the menu. Since Andouille is a sausage, she figured they were a small
sausage. The picture in the menu didn't help her. 

She got tripe, and didn't like it. Those "native speaker" kids of mine make
fun of my accent, but I have a larger vocabulary, and a better knowledge of
formal grammar.


--

YIS

Davitt il Bigollo da Pisa
Atlantia
Storvik (rapier)
Roxbury Mill (other things)



------ Original Message ------
Received: Mon, 15 Sep 2008 11:34:52 AM EDT
From: Stephanie Shelton <ldy_sydney at yahoo.com>
To: atlantia at atlantia.sca.org
Subject: Re: [MR] Food terminologies

> Perhaps it's because Beaufort, SC is such a melting pot of military and the
retired from all around the country.... perhaps it's because I've traveled so
much, Im not sure but none of these terminologies are unfamiliar to me. We
have shops here that serve hoagies, and those that server grinders and
everything else that has been spoken of.
> 
> I have a dear friend who just moved here from Mass about a month and a half
ago who just received her first culture shock. She was doing some shopping in
the meat section of a local grocery store when she happened upon the chicken
feet section. She was so shocked and disgusted that she came right to my
house. I have no idea how this beautiful woman contorted her face into such an
ugly thing but as I opened my door I assure you I was completely taken back.
> 
> "What the *bleep* do you people do with *bleep* chicken feet!? And WHY do
you people not put a neon blinking sign ten yards from the area warning people
to turn the other way!?"
> 
> hahaha... Every time you mentioned chicken feet she makes the "chicken face"
now. It's great.
> 
> 
> 
>       
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