tag:blogger.com,1999:blog-9712940.post115533639533476881..comments2023-11-05T06:37:06.657-06:00Comments on Twelve Two Two Fondue: Amuse Bouche - Part IIBillhttp://www.blogger.com/profile/04921039513056888571noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9712940.post-1155522686870652532006-08-13T21:31:00.000-05:002006-08-13T21:31:00.000-05:00Man, I'm batting a thousand. First, the area code...Man, I'm batting a thousand. First, the area code, and now after revisiting your blog, I understand that I was only <I>remembering</I> that amusing mouth business and didn't intuit it at all.<BR/><BR/>Boy, is my <I>visage rouge</I>.Foohttps://www.blogger.com/profile/15326549003460148154noreply@blogger.comtag:blogger.com,1999:blog-9712940.post-1155511976786167802006-08-13T18:32:00.000-05:002006-08-13T18:32:00.000-05:00Cliff Claven here, and I see you've made a common ...Cliff Claven here, and I see you've made a common mistake in your description. The optimum angular separation for water-fowl or poultry ravioli is forty-<I>seven</I> degrees, not 43, which is the accepted standard separation for cheese, vegetable or beef ravioli. (Although there is a growing camp in Sino-Italian fusion restaurants that is going with (gasp!) obtuse angular separation -- 96, 102, and even 117 degrees!)<BR/><BR/>"...'If we offend, it is with our good will...."Brethttps://www.blogger.com/profile/03907751363002315523noreply@blogger.com