Text 16984, 66 rader
Skriven 2007-06-20 00:19:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: tortillas 689
=========================
 -=> On 06-19-07  09:20,  Dave Sacerdote <=-
 -=> spoke to Dale Shipp about Re: tortillas 689 <=-

 DSh> Based on a parallel case -- I would have said that "corn meal" 
 DSh> is a stand alone noun and that "cornmeal" is an adjective 
 DSh> modifying something. E.g.  "The muffin was made with corn meal." 
 DSH> versus "We had cornmeal muffins."

 DSac> That's still a noun, and the terms "cornmeal" and "corn meal" are
 DSac> still interchangeable between the two, because those two phrases are
 DSac> merely two different ways of saying the exact same thing.  "Corn meal"
 DSac> and "cornmeal" are both perfectly cromulent usages.

  There you go with made up words only seen on Homer Simpson:-}}

  Based on some further reading, it seems that the dominant usage is
  cornmeal, not corn meal.  And no one seems to admit that it can be an
  adjective, even when used as one as I did above.

 DSac> "Cornmealy" would be the adjective:

  If that were a word, it would more likely be an adverb:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Scrapple or Pawnhaas 1
 Categories: Ethnic, Breakfast, Meat
      Yield: 1 batch
 
      3 qt Broth
      2 c  Cooked Pork Meat; cut fine
      2 ts Salt
    1/2 ts Pepper
    1/2 ts Sage; if desired
           Cornmeal
 
  To make the broth:
  
  Boil together one cleaned hog's head, with heart and liver and pieces
  of pork for several hours.  Remove the meat from bones and grind.
  
  To make the scrapple:
  
  Bring the broth to a boil.  Into it dribble cornmeal, stirring
  constantly, until the consistency of mush has been achieved.  Add
  meat and seasonings.
   Cook slowly in a heavy kettle or double-boiler, stirring constantly
  for the first 15 minutes and then frequently for a half hour.  Pour
  into loaf pans about three inches deep and keep in a cool place.  To
  serve, slice 1/4 inch thick and fry in hot fat until brown on both
  sides.
  
  Source:  Edna Eby heller's Dutch Cookbook, revised
  Entered into Meal-Master by Stephen Haffly
  
  From: Stephen Haffly                  Date: 05-15  Cooking
 
MMMMM


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