Hi Dave,

Later than usual getting around to doing my Fido. We wee down in Cary
for a radio gathering/lunch and visits to a quilt shop & Bass Pro Shop.
Came home, did laundry, had supper, etc.

 DD> If it has sheep meat it is Shepherd's Pie. Any other meat makes it
 a DD> Cottage Pie. I grump at restaurants that get it wrong.

 RH> I know, I don't remember which meat my mom used. Could have been left
 RH> over lamb; her mother cooked it fairly often for Sunday dinners when we
 RH> visited. Mom may have taken leftovers home and made the pie.

 DD> That's just one of my "pet peeves" about recipes. Words mean things.
 DD> It costs nothing to be accurate. If I get an otherwise nice recipe
 DD> labelled "Shepherd's Pie" and made w/beefor any non-sheep meat I'll
 DD> asterisk the title and explain in the text portion.

May as well, at least you know with the * that it's not likely to be
authentic.


 DD> I'm the same way with calls for "Swiss cheese". Usually it's obvious
 DD> that the call is for the pale yellow cheese w/large holes - Ementhal.
 DD> So I correct the ingredients. There are several varieties of cheese
 DD> which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le
 DD> Marechal, Tilsiter, and Vacherin. There are more, but you get the
 DD> idea. (I hope)

I know; I generally use the proper names, tho don't always capitalise
them, for cheeses. One of my favorites, a cave aged Gruyere, I've only
found at Whole Foods. Stopped into the Raleigh one a few weeks ago,
couldn't find what I wanted (looked like it may have been discontinued)
but walked out with a block of the C-A-G and various small pieces of
cheese from their small samples box.

 DD> And don't get me started on capitalisation of Cheddar - which is a
 DD> proper noun.  Bv)=

Sigh!


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... One of these days, I'll quit procrastinating.

--- PPoint 3.01