Text 7310, 49 rader
Skriven 2006-11-05 12:54:42 av Ian Hoare (1:275/311)
     Kommentar till en text av Barbara McNay
Ärende: Re: various dissonances 482
===================================
Hi Barbara McNay, 

 on Sat, 04 Nov 2006 20:06:44 -0500, you said:-

>You might want to consider typing within parentheses with unaccented letters,
>words that you use that have diacritical marks, as they are coming across as
>foreign characters which I believe you did not type, and which makes the word
>unrecognizeable to some of us, at least.  I can't come up with an adjective
>beginning with "mans" and containing three more characters, to describe the
man
>below.
>
> > pencil shavings. A mansââé¬âä¢ man wine but women love it
> > too!"              *******

Man's (man apostrophe s) probably because I cut it and pasted it from the
web and because the web master used a special symbol instead of the usual
apostrophe. It showed up fine in Agent, though, or I'd have corrected it.

>My assumption is that the last word in the line below is "epices," with the
>first E having an acute accent.  It shows up here as two non-alphabetic line-
>drawing characters.
>
> > 1 teaspoon quatres épices

interesting, because for me it shows up as an uppercase A with a double
acute accent above it followed by the copyright sign. 

This has been happening from time to time for years, and we all get used to
it in time.

> > barded terrines or
>
>What are barded terrines?

Barding is surrounding with a thin strip of pork fat. In the context of my
recipe, it was a terrine ( suitably sized and shaped earthenware container),
lined with thin strips of barding fat (green - unsalted - streaky bacon can
be used). The farce (the meat mixture) is then packed into it and baked en
bain marie. 

And to complete the cookery lesson "Larding" is to use thin pencils of pork
fat to thread into the flesh of very lean meat, using a larding needle, so
that it is tastier and tenderer when cooked. 

Bon appetit
Ian in Forges
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