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I've Seen This Damned Word A Million Times ...


DonRocks

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We all have them,

dishes or ingredients we've seen, and in many cases eaten, hundreds of times before.

And then you're reading the menu, saying to yourself, 'I cannot believe I don't remember what this is.'

It just happened to me, again, with a sauce so common that I'm typing this post with one hand, poking myself in the eye with the other.

None of us need know what a tomato is, but if you're in a West African restaurant and see fufu on the menu ...

Is there a dictionary out there of obscure-but-not-that-obscure food terms?

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C'mon, Don. Wikipedia. I'd post the link myself, but using iPad.

Failing Wikipedia, JFGI. Google it. Between Google and Wikipedia, you, yourself, will become omniscient. And well educated, until the information falls out of your ears as through a sieve, but that's ok because googly googly go the fingers again.

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An embodied one, possibly.  I saw fufu and immediately saw in my mind an image from a video I used in a class - women standing alongside a large, wooden trough, squashing yams with giant wood pestles.  :blink:  They had excellent arm musculature.  I need a vacation.

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C'mon, Don. Wikipedia. I'd post the link myself, but using iPad.

I'm thinking something in the form of a 20-page pamphlet, with 1 line per term alongside a  5-10 word definition - a memory-jogger, not a textbook, and if there's a clickable link to something like Wikipedia, so much the better.

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Escarole is a thing of beauty, but why do I only find pre-washed escarole at Wegman's?  It's not a hard thing to clean but it's a hard thing to store until you're ready to cook it.  The heads are so voluminous, yet delicate.

Escolar, I have heard of but know nothing about.  Zora, why do you not want to eat much of it?  I suppose I could just google it.

Edit: on second thought, Zora, you don't have to tell me.  This link is graphic enough.

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