Michael Richardson <[email protected]> wrote: > I don't know what to suggest. I have in mind: colours, flavours, baking terms. > This is indeed a bikeshed question, so I hope it will elicit a really long > thread :-)
I asked a bunch of bakers and foodies and the like. I have received the following suggestions for the flavours of JRC->MASA voucher-request: [Artur] JRC->MASA no prior-signed: "Voucher" > b) ones with a prior-signed-voucher-request which is a pledge-signed > artifact [[AH] ] "Pledge affidavit (voucher)" > c) ones with a prior-signed-voucher-request which is a (previously-signed) MASA > artifact [[AH] ] "MASA affidavit (voucher)" To name the JRC->MASA voucher-request, assuming the pledge->JRC request is considered "raw". a) parbaked or parboiled. b) When dough sits to rise it is called "proofing" c) Blanch, cure.... d) Maybe a metamorphosis analogy instead? larva/pupa/adult etc. d) Brewing has lots of stages... malt, mash, etc, etc... e) Pottery usually gets bisque fired then glaze fired and "raku" for when it goes in a fire pit. f) Semifreddo g) Ethiopian cooking has a dish of raw minced beef called kitfo where the meat is warmed but not cooked. There is another version of it where it is partially cooked called lebleb. h) Also there is coddled, which means partially poached. You do this with eggs for Caesar salad dressing, for example. i) refried? j) pre-baked? k) You sear meat before slow cooking it -- Michael Richardson <[email protected]>, Sandelman Software Works -= IPv6 IoT consulting =-
signature.asc
Description: PGP signature
_______________________________________________ Anima mailing list [email protected] https://www.ietf.org/mailman/listinfo/anima
