tag:blogger.com,1999:blog-3383938214852108244.post2954431448094163097..comments2024-03-27T16:48:21.039-05:00Comments on Wuthering <br>Expectations: That was my masterpiece. The best thing I’ve ever done. - the art of The Belly of ParisAmateur Reader (Tom)http://www.blogger.com/profile/13675275555757408496noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-3383938214852108244.post-61466419957744796472014-03-30T21:25:26.912-05:002014-03-30T21:25:26.912-05:00The funny things that Google turns up, huh?
To ...The funny things that Google turns up, huh? <br /><br />To a butcher, "lights" are lungs. But then, you ask, why does Zola say "lungs and lights"? He does not, actually. He wrote "des grands mous." OK, then, why does the translator say "lungs and lights"? My understanding is that this is a phrase used by British butchers. It is redundant but expressive.Amateur Reader (Tom)https://www.blogger.com/profile/13675275555757408496noreply@blogger.comtag:blogger.com,1999:blog-3383938214852108244.post-17858014152348883282014-03-30T20:46:39.654-05:002014-03-30T20:46:39.654-05:00I found this page while seeking a definition for t...I found this page while seeking a definition for the word 'lights' as used to describe body parts, most usually (or perhaps exclusively?) parts of a body that has been cut up. When I was young I thought it meant 'eyes', but I've since read things like "eyes or teeth, lights or limbs" which seems to exclude that possibility. Even in the quote above I'm not sure exactly what they are referring to, and it's one of those frustratingly ungoogleable terms, like when a band chooses a common noun for a name.<br /><br />How do you interpret the word, as used above?BennyPendentesnoreply@blogger.comtag:blogger.com,1999:blog-3383938214852108244.post-80405814667933801902013-04-27T13:23:45.852-05:002013-04-27T13:23:45.852-05:00That display would get me in that sausage shop, th...That display would get me in that sausage shop, that is for sure! Amateur Reader (Tom)https://www.blogger.com/profile/13675275555757408496noreply@blogger.comtag:blogger.com,1999:blog-3383938214852108244.post-76297983565137856562013-04-27T05:37:01.937-05:002013-04-27T05:37:01.937-05:00This post somehow made me hungry. This post somehow made me hungry. Mel uhttps://www.blogger.com/profile/08714473754458914681noreply@blogger.comtag:blogger.com,1999:blog-3383938214852108244.post-31033939598465139022013-04-26T17:02:10.685-05:002013-04-26T17:02:10.685-05:00Brillat-Savarin's book is full of crazy foodie...Brillat-Savarin's book is full of crazy foodie stories - he is the crazy foodie, the stories are about himself.<br /><br />I have had turkey in France, at a Thanksgiving dinner (I contributed the <a href="http://wutheringexpectations.blogspot.com/2010/11/skillet-green-bean-casserole-from.html" rel="nofollow">green bean casserole</a>). But, sadly, it was not truffled. How I yearn for a big jar of truffled turkey.Amateur Reader (Tom)https://www.blogger.com/profile/13675275555757408496noreply@blogger.comtag:blogger.com,1999:blog-3383938214852108244.post-85977378468066729002013-04-26T14:53:14.272-05:002013-04-26T14:53:14.272-05:00I have eaten Brillat-Savarin, but I really have to...I have eaten Brillat-Savarin, but I really have to read him now. <br /><br />I've found turkey to be one of the more baffling foodstuffs to understand in France. Like corn, it's almost never on a menu, and I've even seen people pout when it's been proposed for dinner. Turkey rarely seems to be a pick for a special occasion, taking a very definite backseat to goose, pheasant or duck. The exception, though, seems to be Dinde Truffeé, so I must assume that it's the truffles everyone's after. seraillonhttps://www.blogger.com/profile/17654593356535433945noreply@blogger.com