After 6 months of no rain in Sandy Eggo, nature has decided to drown us.
This is the third day of rain, cold (for San Diego) and wind. I'd like to
dry out now. I decided something warm and cheering for dinner would be
appropriate.

Charlie

BEEF IN CREAMY PAPRIKA SAUCE

Source: unknown (ca. 1980)

1/2 lb. thinly sliced beef chuck or sirloin, cut into 1/2-inch strips
flour
2 tbs. butter
1 tbs. oil
1/2 cup chopped onion
1 cup heavy cream
1 tbs. tomato paste
2 tsp. paprika
ground pepper


Dust beef strips lightly with flour, shaking off excess. Heat butter and oil
in medium skillet over medium-high heat. Add beef and stir-fry until brown
on all sides. Remove from pan; set aside.

Reduce heat to low. Add onion and sauté until golden. Stir in cream, tomato
paste and paprika, blending well. Increase heat to medium and simmer sauce,
stirring constantly, until thickened. Return beef to skillet and heat
through. Taste and season with salt and pepper. Serve over buttered noodles
tossed with poppy seeds or on a bed of rice.

"Charles Gifford" > wrote in message
ink.net...
> After 6 months of no rain in Sandy Eggo, nature has decided to drown us.
> This is the third day of rain, cold (for San Diego) and wind. I'd like to
> dry out now. I decided something warm and cheering for dinner would be
> appropriate.

Calling San Diego "Sandy Eggo" is one of the few motivations for justifiable
murder that I know of.


--
Peter Aitken

Remove the crap from my email address before using.

"Charles Gifford" > wrote in message
ink.net...
> After 6 months of no rain in Sandy Eggo, nature has decided to drown us.
> This is the third day of rain, cold (for San Diego) and wind. I'd like to
> dry out now. I decided something warm and cheering for dinner would be
> appropriate.

Calling San Diego "Sandy Eggo" is one of the few motivations for justifiable
murder that I know of.


--
Peter Aitken

Remove the crap from my email address before using.

"Peter Aitken" > wrote in message
.com...
>
> Calling San Diego "Sandy Eggo" is one of the few motivations for
justifiable
> murder that I know of.
>
>
> --
> Peter Aitken

That is how it is pronounced here in Sandy Eggo.

Charlie, hoisting-up a large frozen fish for a retaliatory strike.

"Peter Aitken" > wrote in message
.com...
>
> Calling San Diego "Sandy Eggo" is one of the few motivations for
justifiable
> murder that I know of.
>
>
> --
> Peter Aitken

That is how it is pronounced here in Sandy Eggo.

Charlie, hoisting-up a large frozen fish for a retaliatory strike.

"Peter Aitken" > wrote in message
.com...
>
> Calling San Diego "Sandy Eggo" is one of the few motivations for
justifiable
> murder that I know of.
>
>
> --
> Peter Aitken

That is how it is pronounced here in Sandy Eggo.

Charlie, hoisting-up a large frozen fish for a retaliatory strike.

"Peter Aitken" > wrote in message
.com...
>
> Calling San Diego "Sandy Eggo" is one of the few motivations for
justifiable
> murder that I know of.
>
>
> --
> Peter Aitken

That is how it is pronounced here in Sandy Eggo.

Charlie, hoisting-up a large frozen fish for a retaliatory strike.

"Peter Aitken" > wrote in message
.com...
>
> Calling San Diego "Sandy Eggo" is one of the few motivations for
justifiable
> murder that I know of.
>
>
> --
> Peter Aitken

That is how it is pronounced here in Sandy Eggo.

Charlie, hoisting-up a large frozen fish for a retaliatory strike.

"Peter Aitken" > wrote in message
.com...
>
> Calling San Diego "Sandy Eggo" is one of the few motivations for
justifiable
> murder that I know of.
>
>
> --
> Peter Aitken

That is how it is pronounced here in Sandy Eggo.

Charlie, hoisting-up a large frozen fish for a retaliatory strike.

"Peter Aitken" > wrote in message
.com...
>
> Calling San Diego "Sandy Eggo" is one of the few motivations for
justifiable
> murder that I know of.
>
>
> --
> Peter Aitken

That is how it is pronounced here in Sandy Eggo.

Charlie, hoisting-up a large frozen fish for a retaliatory strike.

Charles Gifford wrote:
> "Peter Aitken" > wrote in message
> .com...
>>
>> Calling San Diego "Sandy Eggo" is one of the few motivations for
>> justifiable murder that I know of.
>> --
>> Peter Aitken
>
> That is how it is pronounced here in Sandy Eggo.
>
> Charlie, hoisting-up a large frozen fish for a retaliatory strike.

Funny, I was born there and lived in the area twice and I don't recall us
calling it Sandy Eggo Never heard of eggo's until the stupid commercials
for toaster waffles.

Nice recipe, though. I've saved it. It's chilly here in the Memphis area
and that sounds like a done deal.

Jill

Charles Gifford wrote:
> "Peter Aitken" > wrote in message
> .com...
>>
>> Calling San Diego "Sandy Eggo" is one of the few motivations for
>> justifiable murder that I know of.
>> --
>> Peter Aitken
>
> That is how it is pronounced here in Sandy Eggo.
>
> Charlie, hoisting-up a large frozen fish for a retaliatory strike.

Funny, I was born there and lived in the area twice and I don't recall us
calling it Sandy Eggo Never heard of eggo's until the stupid commercials
for toaster waffles.

Nice recipe, though. I've saved it. It's chilly here in the Memphis area
and that sounds like a done deal.

Jill

"Christopher Green" > wrote in message
om...
>
> Never seen "Sandy Eggo" myself except on Usenet, and I've long resided
> near enough that I should've if it existed.

AFAIK, it is my invention.

> In the days when it was pretty much a Navy town, and had a deservedly
> wild reputation, it was often "Dago".

Wild? Heh, heh. Only if you came from somewhere small in the mid-west. San
Diego has always been about as conservative as a city can get.

In reality, it was never a "Navy Town". Lots of Navy here, but except for
the peak of Vietnam and WWII, there is as much military presence now as
always. The big military related change has been in the loss of aircraft
manufacture and defense contractors. On the other hand, ship building is
larger than ever. It may have seemed as if there was more military here in
the past as the population was much less. IIRC, the population in the early
1960s was only about 300,000. Sailors and Marines are less visable now
because they are now allowed to wear civilian clothing more freely. They are
still here....just less visible.

Now, the use of "Dago" is a fighting word!

Charlie

> --
> Chris Green

"Christopher Green" > wrote in message
om...
>
> Never seen "Sandy Eggo" myself except on Usenet, and I've long resided
> near enough that I should've if it existed.

AFAIK, it is my invention.

> In the days when it was pretty much a Navy town, and had a deservedly
> wild reputation, it was often "Dago".

Wild? Heh, heh. Only if you came from somewhere small in the mid-west. San
Diego has always been about as conservative as a city can get.

In reality, it was never a "Navy Town". Lots of Navy here, but except for
the peak of Vietnam and WWII, there is as much military presence now as
always. The big military related change has been in the loss of aircraft
manufacture and defense contractors. On the other hand, ship building is
larger than ever. It may have seemed as if there was more military here in
the past as the population was much less. IIRC, the population in the early
1960s was only about 300,000. Sailors and Marines are less visable now
because they are now allowed to wear civilian clothing more freely. They are
still here....just less visible.

Now, the use of "Dago" is a fighting word!

Charlie

> --
> Chris Green

On 2004-10-20, Charles Gifford > wrote:
> After 6 months of no rain in Sandy Eggo, nature has decided to drown us.
> This is the third day of rain, cold (for San Diego) and wind. I'd like to
> dry out now. I decided something warm and cheering for dinner would be
> appropriate.

Yeah sure, you betchya!

I'm up here in the SFBA. Nice to see the rain, though we got off cheap with
an amazingly mild summer and indian summer. I haven't seen the like since
'82. But, you are spot on. It's time for soup! I kicked off soup season
with:

Tom Kha Gai (Chicken Coconut Soup):

I can of coconut milk (the real deal ...no bar mix!)
4 50¢ piece sized slices of ginger
1 stalk lemon grass sliced thinly on the diagonal
4 Kaffir lime leaves (if none, make split pea soup instead)*
8-12 oz of bone/skin-less chkn breasts
4 T nam pla (fish sauce)
1 T sugar (I will attest splenda works just fine)
1/4 C fresh squeezed lime juice
1/4 C chopped cilantro
1-5 dried hot chilis (you KNOW what will work for you! Using chipotle is
punishable by death!!)

pan fry chicken breasts to half cooked and chop to bite sized pieces and set
aside. Put half coconut milk and all the rest of the stuff in a pan and
heat to simmer and let the stuff orgy for 5 mins. Add chicken and remaining
milk and bring to just boil or till chicken is fully cooked. Serve with
Singha or other pilsner beer.

*If you've no kaffir lime leaves, Buddha will forgive you for using pedestrian
lime zest.

enjoy =D
nb

On Fri, 22 Oct 2004 05:23:51 -0500, "jmcquown"
> wrote:

> Charles Gifford wrote:
> > "Peter Aitken" > wrote in message
> > .com...
> >>
> >> Calling San Diego "Sandy Eggo" is one of the few motivations for
> >> justifiable murder that I know of.
> >> --
> >> Peter Aitken
> >
> > That is how it is pronounced here in Sandy Eggo.
> >
> > Charlie, hoisting-up a large frozen fish for a retaliatory strike.
>
> Funny, I was born there and lived in the area twice and I don't recall us
> calling it Sandy Eggo

My mother lived there for 30 years, my son graduated from
UCSD and I've never heard the term outside rfc.

sf
Practice safe eating - always use condiments

On Fri, 22 Oct 2004 05:23:51 -0500, "jmcquown"
> wrote:

> Charles Gifford wrote:
> > "Peter Aitken" > wrote in message
> > .com...
> >>
> >> Calling San Diego "Sandy Eggo" is one of the few motivations for
> >> justifiable murder that I know of.
> >> --
> >> Peter Aitken
> >
> > That is how it is pronounced here in Sandy Eggo.
> >
> > Charlie, hoisting-up a large frozen fish for a retaliatory strike.
>
> Funny, I was born there and lived in the area twice and I don't recall us
> calling it Sandy Eggo

My mother lived there for 30 years, my son graduated from
UCSD and I've never heard the term outside rfc.

sf
Practice safe eating - always use condiments

On Fri, 22 Oct 2004 22:00:06 GMT, "Charles Gifford"
> wrote:

> In reality, it was never a "Navy Town". Lots of Navy here, but except for
> the peak of Vietnam and WWII, there is as much military presence now as
> always.

Mom moved down there during the Viet Nam Era and I remember
seeing MPs on almost every corner downtown... no regular
cops ever appeared while I was around.

sf
Practice safe eating - always use condiments

On Fri, 22 Oct 2004 22:00:06 GMT, "Charles Gifford"
> wrote:

> In reality, it was never a "Navy Town". Lots of Navy here, but except for
> the peak of Vietnam and WWII, there is as much military presence now as
> always.

Mom moved down there during the Viet Nam Era and I remember
seeing MPs on almost every corner downtown... no regular
cops ever appeared while I was around.

sf
Practice safe eating - always use condiments

"sf" > wrote in message
...
>
> Mom moved down there during the Viet Nam Era and I remember
> seeing MPs on almost every corner downtown... no regular
> cops ever appeared while I was around.
>
> sf

Barbara, they were probably trying to keep you away from the sailors. ;-)

Charlie

"sf" > wrote in message
...
>
> Mom moved down there during the Viet Nam Era and I remember
> seeing MPs on almost every corner downtown... no regular
> cops ever appeared while I was around.
>
> sf

Barbara, they were probably trying to keep you away from the sailors. ;-)

Charlie

"sf" > wrote in message
...
> On Fri, 22 Oct 2004 05:23:51 -0500, "jmcquown"
> > wrote:
>
> > Charles Gifford wrote:
> > > "Peter Aitken" > wrote in message
> > > .com...
> > >>
> > >> Calling San Diego "Sandy Eggo" is one of the few motivations for
> > >> justifiable murder that I know of.
> > >> --
> > >> Peter Aitken
> > >
> > > That is how it is pronounced here in Sandy Eggo.
> > >
> > > Charlie, hoisting-up a large frozen fish for a retaliatory strike.
> >
> > Funny, I was born there and lived in the area twice and I don't recall
us
> > calling it Sandy Eggo
>
> My mother lived there for 30 years, my son graduated from
> UCSD and I've never heard the term outside rfc.
>
> sf

As I said, it is not a "term". I made it up from the way it is pronounced.

Charlie, who has lived here for 60 years

"notbob" > wrote in message
news:w7ied.290348$MQ5.230249@attbi_s52...
>
> Tom Kha Gai (Chicken Coconut Soup):
>
> I can of coconut milk (the real deal ...no bar mix!)
> 4 50¢ piece sized slices of ginger
> 1 stalk lemon grass sliced thinly on the diagonal
> 4 Kaffir lime leaves (if none, make split pea soup instead)*
> 8-12 oz of bone/skin-less chkn breasts
> 4 T nam pla (fish sauce)
> 1 T sugar (I will attest splenda works just fine)
> 1/4 C fresh squeezed lime juice
> 1/4 C chopped cilantro
> 1-5 dried hot chilis (you KNOW what will work for you! Using chipotle is
> punishable by death!!)
>
> pan fry chicken breasts to half cooked and chop to bite sized pieces and
set
> aside. Put half coconut milk and all the rest of the stuff in a pan and
> heat to simmer and let the stuff orgy for 5 mins. Add chicken and
remaining
> milk and bring to just boil or till chicken is fully cooked. Serve with
> Singha or other pilsner beer.
>
> *If you've no kaffir lime leaves, Buddha will forgive you for using
pedestrian
> lime zest.
>
> enjoy =D
> nb

I really like Singha! That will be fine! Thank you for the recipe nb. It
"reads" delicious. I have to go out of my way now to purchase lemon grass
and kaffir lime leaves (they have them frozen at the Indian grocery), thank
you very much. Come to think of it, I am out of nam pla too. I have the rest
of the stuff. I will use the small red Mexican chilies. That's what I use
mainly for Asian and Italian cooking, but, oddly, not for Mexican cooking. I
really appreciated the humor you used! Muchas gracias amigo!

Charlie

"notbob" > wrote in message
news:w7ied.290348$MQ5.230249@attbi_s52...
>
> Tom Kha Gai (Chicken Coconut Soup):
>
> I can of coconut milk (the real deal ...no bar mix!)
> 4 50¢ piece sized slices of ginger
> 1 stalk lemon grass sliced thinly on the diagonal
> 4 Kaffir lime leaves (if none, make split pea soup instead)*
> 8-12 oz of bone/skin-less chkn breasts
> 4 T nam pla (fish sauce)
> 1 T sugar (I will attest splenda works just fine)
> 1/4 C fresh squeezed lime juice
> 1/4 C chopped cilantro
> 1-5 dried hot chilis (you KNOW what will work for you! Using chipotle is
> punishable by death!!)
>
> pan fry chicken breasts to half cooked and chop to bite sized pieces and
set
> aside. Put half coconut milk and all the rest of the stuff in a pan and
> heat to simmer and let the stuff orgy for 5 mins. Add chicken and
remaining
> milk and bring to just boil or till chicken is fully cooked. Serve with
> Singha or other pilsner beer.
>
> *If you've no kaffir lime leaves, Buddha will forgive you for using
pedestrian
> lime zest.
>
> enjoy =D
> nb

I really like Singha! That will be fine! Thank you for the recipe nb. It
"reads" delicious. I have to go out of my way now to purchase lemon grass
and kaffir lime leaves (they have them frozen at the Indian grocery), thank
you very much. Come to think of it, I am out of nam pla too. I have the rest
of the stuff. I will use the small red Mexican chilies. That's what I use
mainly for Asian and Italian cooking, but, oddly, not for Mexican cooking. I
really appreciated the humor you used! Muchas gracias amigo!

Charlie

"Charles Gifford" > wrote in
ink.net:

>
> "notbob" > wrote in message
> news:w7ied.290348$MQ5.230249@attbi_s52...
>>
>> Tom Kha Gai (Chicken Coconut Soup):
>>
>> I can of coconut milk (the real deal ...no bar mix!)
>> 4 50¢ piece sized slices of ginger
>> 1 stalk lemon grass sliced thinly on the diagonal
>> 4 Kaffir lime leaves (if none, make split pea soup instead)*
>> 8-12 oz of bone/skin-less chkn breasts
>> 4 T nam pla (fish sauce)
>> 1 T sugar (I will attest splenda works just fine)
>> 1/4 C fresh squeezed lime juice
>> 1/4 C chopped cilantro
>> 1-5 dried hot chilis (you KNOW what will work for you! Using
>> chipotle is
>> punishable by death!!)
>>
>> pan fry chicken breasts to half cooked and chop to bite sized pieces
>> and
> set
>> aside. Put half coconut milk and all the rest of the stuff in a pan
>> and heat to simmer and let the stuff orgy for 5 mins. Add chicken
>> and
> remaining
>> milk and bring to just boil or till chicken is fully cooked. Serve
>> with Singha or other pilsner beer.
>>
>> *If you've no kaffir lime leaves, Buddha will forgive you for using
> pedestrian
>> lime zest.
>>
>> enjoy =D
>> nb
>
> I really like Singha! That will be fine! Thank you for the recipe nb.
> It "reads" delicious. I have to go out of my way now to purchase lemon
> grass and kaffir lime leaves (they have them frozen at the Indian
> grocery), thank you very much. Come to think of it, I am out of nam
> pla too. I have the rest of the stuff. I will use the small red
> Mexican chilies. That's what I use mainly for Asian and Italian
> cooking, but, oddly, not for Mexican cooking. I really appreciated the
> humor you used! Muchas gracias amigo!
>
> Charlie
>
>
>
Possible tip:

I like to bruise the lemon grass by wacking it with the back of a knife
all over, that seems to release more flavour.

--
Starchless in Manitoba.

"Charles Gifford" > wrote in
ink.net:

>
> "notbob" > wrote in message
> news:w7ied.290348$MQ5.230249@attbi_s52...
>>
>> Tom Kha Gai (Chicken Coconut Soup):
>>
>> I can of coconut milk (the real deal ...no bar mix!)
>> 4 50¢ piece sized slices of ginger
>> 1 stalk lemon grass sliced thinly on the diagonal
>> 4 Kaffir lime leaves (if none, make split pea soup instead)*
>> 8-12 oz of bone/skin-less chkn breasts
>> 4 T nam pla (fish sauce)
>> 1 T sugar (I will attest splenda works just fine)
>> 1/4 C fresh squeezed lime juice
>> 1/4 C chopped cilantro
>> 1-5 dried hot chilis (you KNOW what will work for you! Using
>> chipotle is
>> punishable by death!!)
>>
>> pan fry chicken breasts to half cooked and chop to bite sized pieces
>> and
> set
>> aside. Put half coconut milk and all the rest of the stuff in a pan
>> and heat to simmer and let the stuff orgy for 5 mins. Add chicken
>> and
> remaining
>> milk and bring to just boil or till chicken is fully cooked. Serve
>> with Singha or other pilsner beer.
>>
>> *If you've no kaffir lime leaves, Buddha will forgive you for using
> pedestrian
>> lime zest.
>>
>> enjoy =D
>> nb
>
> I really like Singha! That will be fine! Thank you for the recipe nb.
> It "reads" delicious. I have to go out of my way now to purchase lemon
> grass and kaffir lime leaves (they have them frozen at the Indian
> grocery), thank you very much. Come to think of it, I am out of nam
> pla too. I have the rest of the stuff. I will use the small red
> Mexican chilies. That's what I use mainly for Asian and Italian
> cooking, but, oddly, not for Mexican cooking. I really appreciated the
> humor you used! Muchas gracias amigo!
>
> Charlie
>
>
>
Possible tip:

I like to bruise the lemon grass by wacking it with the back of a knife
all over, that seems to release more flavour.

--
Starchless in Manitoba.

Charles Gifford wrote:
>
> "sf" > wrote in message
> ...
> > On Fri, 22 Oct 2004 05:23:51 -0500, "jmcquown"

> > >
> > > Funny, I was born there and lived in the area twice and I don't recall
> us
> > > calling it Sandy Eggo
> >
> > My mother lived there for 30 years, my son graduated from
> > UCSD and I've never heard the term outside rfc.
> >
> > sf
>
> As I said, it is not a "term". I made it up from the way it is pronounced.
>
> Charlie


Yeah, much like "Lung EYElund".

gloria p

Charles Gifford wrote:


> Charlie, who has lived here for 60 years
>
Get Outta Here?! You are NOT that old!? You can't
be.. you always struck me as some guy probably
about 35ish? Odd how we get these images in our
heads about folks online, huh? lol
Goomba

On Sat, 23 Oct 2004 23:07:57 GMT, "Charles Gifford"
> wrote:

> Barbara, they were probably trying to keep you away from the sailors. ;-)

<snork>
Those WERE the days, my friend!

sf
Practice safe eating - always use condiments

On Sat, 23 Oct 2004 23:07:57 GMT, "Charles Gifford"
> wrote:

> Barbara, they were probably trying to keep you away from the sailors. ;-)

<snork>
Those WERE the days, my friend!

sf
Practice safe eating - always use condiments

On Sat, 23 Oct 2004 23:13:59 GMT, "Charles Gifford"
> wrote:
>
> As I said, it is not a "term". I made it up from the way it is pronounced.

It's always been a YOU thing for me and I thought it was
cute from the get go. Playing with language is not new to
me, so I understood. Since you're a real local, you should
know the truth unless - unless it's second language
interference... or is our e pronunced A?

What I'd like to know how it is that you SoCal people who
pronounce Spanish words so correctly ("qu" in words is
pronounced "key"), but mess up on San Diego and Santa Ana
(Santana)?

Up here, we take liberties with all languages (just to
confuse the tourists, of course). Quintara isn't
Keen-tar-ah, it's quin-tair-ah and Dubois isn't doo-bwah
here, it's doo-bose.

LOL

sf
Practice safe eating - always use condiments

"Goomba38" > wrote in message
...
> Charles Gifford wrote:
>
>
> > Charlie, who has lived here for 60 years
> >
> Get Outta Here?! You are NOT that old!? You can't
> be.. you always struck me as some guy probably
> about 35ish? Odd how we get these images in our
> heads about folks online, huh? lol
> Goomba

Yep. I'm officially an Old Fart. Old in body and young at heart.

Charlie

"Goomba38" > wrote in message
...
> Charles Gifford wrote:
>
>
> > Charlie, who has lived here for 60 years
> >
> Get Outta Here?! You are NOT that old!? You can't
> be.. you always struck me as some guy probably
> about 35ish? Odd how we get these images in our
> heads about folks online, huh? lol
> Goomba

Yep. I'm officially an Old Fart. Old in body and young at heart.

Charlie

"sf" > wrote in message
...
> On Sat, 23 Oct 2004 23:13:59 GMT, "Charles Gifford"
> > wrote:
> >
> > As I said, it is not a "term". I made it up from the way it is
pronounced.
>
> It's always been a YOU thing for me and I thought it was
> cute from the get go. Playing with language is not new to
> me, so I understood. Since you're a real local, you should
> know the truth unless - unless it's second language
> interference... or is our e pronunced A?

Hee! I love word play. It is e (mostly).

> What I'd like to know how it is that you SoCal people who
> pronounce Spanish words so correctly ("qu" in words is
> pronounced "key"), but mess up on San Diego and Santa Ana
> (Santana)?

Probably sheer lazyness or perhaps subborness and the me-them thing used to
cause different pronounciations. Anyway, the proper use of Spanish words is
something I percieve as rather new for the greater part of the population.
The whole thing is skewed by the immense insurge of people from other
states. I think there is a greater emphasis on proper pronunciation
nowadays. There are also many, many more Spanish speakers in SoCal now than
there used to be.

> Up here, we take liberties with all languages (just to
> confuse the tourists, of course). Quintara isn't
> Keen-tar-ah, it's quin-tair-ah and Dubois isn't doo-bwah
> here, it's doo-bose.
>
> LOL

Taking liberties is fun! But, isn't Dubois, Du Boys?

Charlie

> sf
> Practice safe eating - always use condiments

"sf" > wrote in message
...
> On Sat, 23 Oct 2004 23:13:59 GMT, "Charles Gifford"
> > wrote:
> >
> > As I said, it is not a "term". I made it up from the way it is
pronounced.
>
> It's always been a YOU thing for me and I thought it was
> cute from the get go. Playing with language is not new to
> me, so I understood. Since you're a real local, you should
> know the truth unless - unless it's second language
> interference... or is our e pronunced A?

Hee! I love word play. It is e (mostly).

> What I'd like to know how it is that you SoCal people who
> pronounce Spanish words so correctly ("qu" in words is
> pronounced "key"), but mess up on San Diego and Santa Ana
> (Santana)?

Probably sheer lazyness or perhaps subborness and the me-them thing used to
cause different pronounciations. Anyway, the proper use of Spanish words is
something I percieve as rather new for the greater part of the population.
The whole thing is skewed by the immense insurge of people from other
states. I think there is a greater emphasis on proper pronunciation
nowadays. There are also many, many more Spanish speakers in SoCal now than
there used to be.

> Up here, we take liberties with all languages (just to
> confuse the tourists, of course). Quintara isn't
> Keen-tar-ah, it's quin-tair-ah and Dubois isn't doo-bwah
> here, it's doo-bose.
>
> LOL

Taking liberties is fun! But, isn't Dubois, Du Boys?

Charlie

> sf
> Practice safe eating - always use condiments

"Hahabogus" > wrote in message
...
> >
> Possible tip:
>
> I like to bruise the lemon grass by wacking it with the back of a knife
> all over, that seems to release more flavour.

Thanks for the tip Alan. I don't use lemon grass much.

Charlie