"sf" > wrote in message
...
> On Wed, 30 Jan 2013 22:04:07 -0800, "Pico Rico"
> > wrote:
>
>>
>> "sf" > wrote in message
>> ...
>> > On Wed, 30 Jan 2013 18:38:11 -0800, "Pico Rico"
>> > > wrote:
>> >
>> >>
>> >> "sf" > wrote in message
>> >> ...
>> >> > On Wed, 30 Jan 2013 18:05:57 -0800, "Pico Rico"
>> >> > > wrote:
>> >> >>
>> >> >> "jmcquown" > wrote in message
>> >> >> ...
>> >> >> >>
>> >> >> >
>> >> >> > But... there is a separate Valentine's Day menu in the Pub.
>> >> >> > They're
>> >> >> > serving Escargot Bourguingon. Described as "snails in sizzling
>> >> >> > butter
>> >> >> > garlic sauce." No mention at all of red wine. Don't ask me why
>> >> >> > they
>> >> >> > call it bourguignon.
>> >> >> >
>> >> >> > Jill
>> >> >>
>> >> >> yes, don't ask Jill why a dish famous in the Burgundy region of
>> >> >> France
>> >> >> is
>> >> >> called Escargot Bourguingon
>> >> >>
>> >> > If that's the case, then why don't they call it Escargot *a la*
>> >> > Bourguignon?
>> >> >
>> >>
>> >> the same reason it is not called Fried Chicken a la Kentucky?
>> >>
>> > Not in the slightest. There's generic "southern" fried chicken and
>> > there's "Kentucky" brand fried chicken. "Kentucky" fried chicken
>> > brand makes sure, *legally* and by keeping company secrets, that no
>> > one takes the "a la" route.
>> >
>>
>> chicken a la Kiev
>> Clam Chowder al a Manhattan
>> Sourdough a la San Francisco
>> Sweet Bread a la Hawaii
>>
>> Need I go on?
>>
> None of which are called "a la" anything by the common person and you
> have not made your point.


I just made two points: a la is not required, and you are a dope.

Thank you for making my point.