The other week one of the sons took us out to a new vegetarian cafe in
their town. I ordered a spicy aubergine daal with rice and naan which
was so delicious I had to make some.

Improvised this from the pantry, fridge and memory, for lunch.

An aubergine, roughly diced.
A large onion, diced small
2 big cloves of garlic chopped fine
A dozen cherry tomatoes, cut
Half a dozen little brined red peppers from a jar, rinsed and cut
6 oz or so red lentils
A pint of home made chicken stock I had in the fridge
(OK, not vegetarian; neither are we; veg stock would be fine)

(The original dish contained some large golden raisins; I'd run out
so left them out. Will remember for next time)

cayenne peper, 1/2 teaspoon
turmeric, 3/4 teaspoon
ginger, 1/4 teaspoon
salt
olive oil

Sizzle the onion, garlic, tomatoes, spices and aubergine in OO then
add the peppers and lentils, stir, add enough stock to cover and simmer
gently, stirring occasionally until the lentils are cooked, adding more
stock as required. Add salt to taste.

I served it with brown rice but quinoa would be good too.

Janet UK

Janet > wrote:
>
> The other week one of the sons took us out to a new vegetarian cafe in
>their town. I ordered a spicy aubergine daal with rice and naan which
>was so delicious I had to make some.
>
> Improvised this from the pantry, fridge and memory, for lunch.
>
> An aubergine, roughly diced.
> A large onion, diced small
> 2 big cloves of garlic chopped fine
> A dozen cherry tomatoes, cut
> Half a dozen little brined red peppers from a jar, rinsed and cut
> 6 oz or so red lentils
> A pint of home made chicken stock I had in the fridge
> (OK, not vegetarian; neither are we; veg stock would be fine)
>
> (The original dish contained some large golden raisins; I'd run out
>so left them out. Will remember for next time)
>
> cayenne peper, 1/2 teaspoon
> turmeric, 3/4 teaspoon
> ginger, 1/4 teaspoon
> salt
> olive oil
>
> Sizzle the onion, garlic, tomatoes, spices and aubergine in OO then
>add the peppers and lentils, stir, add enough stock to cover and simmer
>gently, stirring occasionally until the lentils are cooked, adding more
>stock as required. Add salt to taste.
>
> I served it with brown rice but quinoa would be good too.
>
> Janet UK

Hijacked Caponata.

On Thu, 13 Nov 2014 15:09:09 -0000, Janet > wrote:

>
>
> The other week one of the sons took us out to a new vegetarian cafe in
>their town. I ordered a spicy aubergine daal with rice and naan which
>was so delicious I had to make some.
>
> Improvised this from the pantry, fridge and memory, for lunch.
>
> An aubergine, roughly diced.
> A large onion, diced small
> 2 big cloves of garlic chopped fine
> A dozen cherry tomatoes, cut
> Half a dozen little brined red peppers from a jar, rinsed and cut
> 6 oz or so red lentils
> A pint of home made chicken stock I had in the fridge
> (OK, not vegetarian; neither are we; veg stock would be fine)
>
> (The original dish contained some large golden raisins; I'd run out
>so left them out. Will remember for next time)
>
> cayenne peper, 1/2 teaspoon
> turmeric, 3/4 teaspoon
> ginger, 1/4 teaspoon
> salt
> olive oil
>
> Sizzle the onion, garlic, tomatoes, spices and aubergine in OO then
>add the peppers and lentils, stir, add enough stock to cover and simmer
>gently, stirring occasionally until the lentils are cooked, adding more
>stock as required. Add salt to taste.
>
> I served it with brown rice but quinoa would be good too.
>
> Janet UK
>
Copied and saved, it looks like it would be wonderful.

koko

--

Food is our common ground, a universal experience
James Beard

On Thu, 13 Nov 2014 15:09:09 -0000, Janet > wrote:

>
>
> The other week one of the sons took us out to a new vegetarian cafe in
> their town. I ordered a spicy aubergine daal with rice and naan which
> was so delicious I had to make some.
>
> Improvised this from the pantry, fridge and memory, for lunch.
>
> An aubergine, roughly diced.
> A large onion, diced small
> 2 big cloves of garlic chopped fine
> A dozen cherry tomatoes, cut
> Half a dozen little brined red peppers from a jar, rinsed and cut
> 6 oz or so red lentils
> A pint of home made chicken stock I had in the fridge
> (OK, not vegetarian; neither are we; veg stock would be fine)
>
> (The original dish contained some large golden raisins; I'd run out
> so left them out. Will remember for next time)
>
> cayenne peper, 1/2 teaspoon
> turmeric, 3/4 teaspoon
> ginger, 1/4 teaspoon
> salt
> olive oil
>
> Sizzle the onion, garlic, tomatoes, spices and aubergine in OO then
> add the peppers and lentils, stir, add enough stock to cover and simmer
> gently, stirring occasionally until the lentils are cooked, adding more
> stock as required. Add salt to taste.
>
> I served it with brown rice but quinoa would be good too.
>

That sounds really good! I need to try it sometime (sooner than
later). Have everything except the eggplant. Did your jarred peppers
add heat or not? I have piquillo peppers and frozen multicolored bell
to choose from. I have raisins too, but hubby doesn't appreciate them
in savory dishes and picks them out.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Thu, 13 Nov 2014 07:58:22 -0800, koko > wrote:

>On Thu, 13 Nov 2014 15:09:09 -0000, Janet > wrote:
>
>>
>>
>> The other week one of the sons took us out to a new vegetarian cafe in
>>their town. I ordered a spicy aubergine daal with rice and naan which
>>was so delicious I had to make some.
>>
>> Improvised this from the pantry, fridge and memory, for lunch.
>>
>> An aubergine, roughly diced.
>> A large onion, diced small
>> 2 big cloves of garlic chopped fine
>> A dozen cherry tomatoes, cut
>> Half a dozen little brined red peppers from a jar, rinsed and cut
>> 6 oz or so red lentils
>> A pint of home made chicken stock I had in the fridge
>> (OK, not vegetarian; neither are we; veg stock would be fine)
>>
>> (The original dish contained some large golden raisins; I'd run out
>>so left them out. Will remember for next time)
>>
>> cayenne peper, 1/2 teaspoon
>> turmeric, 3/4 teaspoon
>> ginger, 1/4 teaspoon
>> salt
>> olive oil
>>
>> Sizzle the onion, garlic, tomatoes, spices and aubergine in OO then
>>add the peppers and lentils, stir, add enough stock to cover and simmer
>>gently, stirring occasionally until the lentils are cooked, adding more
>>stock as required. Add salt to taste.
>>
>> I served it with brown rice but quinoa would be good too.
>>
>> Janet UK
>>
>Copied and saved, it looks like it would be wonderful.

It's actually already *copied*, hijacked from a National Sicilian
dish; Eggplant Caponata... normally eaten on crusty bread.
http://www.epicurious.com/recipes/fo...aponata-235724
http://www.epicurious.com/recipes/fo...Raisins-231418
http://en.wikipedia.org/wiki/Caponata

In article >,
says...
>
> On Thu, 13 Nov 2014 15:09:09 -0000, Janet > wrote:
>
> >
> >
> > The other week one of the sons took us out to a new vegetarian cafe in
> > their town. I ordered a spicy aubergine daal with rice and naan which
> > was so delicious I had to make some.
> >
> > Improvised this from the pantry, fridge and memory, for lunch.
> >
> > An aubergine, roughly diced.
> > A large onion, diced small
> > 2 big cloves of garlic chopped fine
> > A dozen cherry tomatoes, cut
> > Half a dozen little brined red peppers from a jar, rinsed and cut
> > 6 oz or so red lentils
> > A pint of home made chicken stock I had in the fridge
> > (OK, not vegetarian; neither are we; veg stock would be fine)
> >
> > (The original dish contained some large golden raisins; I'd run out
> > so left them out. Will remember for next time)
> >
> > cayenne peper, 1/2 teaspoon
> > turmeric, 3/4 teaspoon
> > ginger, 1/4 teaspoon
> > salt
> > olive oil
> >
> > Sizzle the onion, garlic, tomatoes, spices and aubergine in OO then
> > add the peppers and lentils, stir, add enough stock to cover and simmer
> > gently, stirring occasionally until the lentils are cooked, adding more
> > stock as required. Add salt to taste.
> >
> > I served it with brown rice but quinoa would be good too.
> >
>
> That sounds really good! I need to try it sometime (sooner than
> later). Have everything except the eggplant. Did your jarred peppers
> add heat or not?

Nope, they are the mild sweet sort.

Janet UK

Janet > wrote in news:MPG.2eced9ee30494b4e98a861
@news.individual.net:

> Half a dozen little brined red peppers from a jar, rinsed and cut

Do you mean roasted red peppers?

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On Thu, 13 Nov 2014 17:55:14 -0000, Janet > wrote:

> In article >,
> says...
> >
> > On Thu, 13 Nov 2014 15:09:09 -0000, Janet > wrote:
> >
> > >
> > >
> > > The other week one of the sons took us out to a new vegetarian cafe in
> > > their town. I ordered a spicy aubergine daal with rice and naan which
> > > was so delicious I had to make some.
> > >
> > > Improvised this from the pantry, fridge and memory, for lunch.
> > >
> > > An aubergine, roughly diced.
> > > A large onion, diced small
> > > 2 big cloves of garlic chopped fine
> > > A dozen cherry tomatoes, cut
> > > Half a dozen little brined red peppers from a jar, rinsed and cut
> > > 6 oz or so red lentils
> > > A pint of home made chicken stock I had in the fridge
> > > (OK, not vegetarian; neither are we; veg stock would be fine)
> > >
> > > (The original dish contained some large golden raisins; I'd run out
> > > so left them out. Will remember for next time)
> > >
> > > cayenne peper, 1/2 teaspoon
> > > turmeric, 3/4 teaspoon
> > > ginger, 1/4 teaspoon
> > > salt
> > > olive oil
> > >
> > > Sizzle the onion, garlic, tomatoes, spices and aubergine in OO then
> > > add the peppers and lentils, stir, add enough stock to cover and simmer
> > > gently, stirring occasionally until the lentils are cooked, adding more
> > > stock as required. Add salt to taste.
> > >
> > > I served it with brown rice but quinoa would be good too.
> > >
> >
> > That sounds really good! I need to try it sometime (sooner than
> > later). Have everything except the eggplant. Did your jarred peppers
> > add heat or not?
>
> Nope, they are the mild sweet sort.
>
OK, check! All set except for the eggplant.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >,
says...
>
> Janet > wrote in news:MPG.2eced9ee30494b4e98a861
> @news.individual.net:
>
> > Half a dozen little brined red peppers from a jar, rinsed and cut
>
> Do you mean roasted red peppers?

No, I used these little Peppardew piquante peppers; they aren't
roasted

http://www.tesco.com/groceries/produ.../?id=273573842

http://en.wikipedia.org/wiki/Peppadew

But I'm sure roasted would do

Janet UK

Janet > wrote in
t:

> No, I used these little Peppardew piquante peppers; they
> aren't roasted
>
> http://www.tesco.com/groceries/produ.../?id=273573842
>
> http://en.wikipedia.org/wiki/Peppadew

Now that I know, I can see what I can find around here.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 2014-11-13 15:09:09 +0000, Janet said:

> The other week one of the sons took us out to a new vegetarian cafe in
> their town. I ordered a spicy aubergine daal with rice and naan which
> was so delicious I had to make some.
>
> Improvised this from the pantry, fridge and memory, for lunch.
>
> An aubergine, roughly diced.
> A large onion, diced small
> 2 big cloves of garlic chopped fine
> A dozen cherry tomatoes, cut
> Half a dozen little brined red peppers from a jar, rinsed and cut
> 6 oz or so red lentils
> A pint of home made chicken stock I had in the fridge
> (OK, not vegetarian; neither are we; veg stock would be fine)
>
> (The original dish contained some large golden raisins; I'd run out
> so left them out. Will remember for next time)
>
> cayenne peper, 1/2 teaspoon
> turmeric, 3/4 teaspoon
> ginger, 1/4 teaspoon
> salt
> olive oil
>
> Sizzle the onion, garlic, tomatoes, spices and aubergine in OO then
> add the peppers and lentils, stir, add enough stock to cover and simmer
> gently, stirring occasionally until the lentils are cooked, adding more
> stock as required. Add salt to taste.
>
> I served it with brown rice but quinoa would be good too.
>
> Janet UK
>
>

I think this recipe would be better with an eggplant instead.

Oregonian Haruspex > wrote in
:

>> An aubergine, roughly diced.
>
> I think this recipe would be better with an eggplant instead.

An aubergine IS an eggplant, but I suspect you knew that already.

It is called aubergine in Western Europe, eggplant in North America
(except in French-speaking parts of Canada where it is called
aubergine), and beguni, also brinjal in India and South Africa.

I remember having a discussion with the stepchildren who had been
educated in Denmark and they maintained steadfastly that aubergine
and courgette (pronounced obairzhinuh and coorzhettuh) were Danish
words and the French got them from Denmark :-)

Ya, fat chance.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 2014-11-14 00:59:48 +0000, Michel Boucher said:

> Oregonian Haruspex > wrote in
> :
>
>>> An aubergine, roughly diced.
>>
>> I think this recipe would be better with an eggplant instead.
>
> An aubergine IS an eggplant, but I suspect you knew that already.
>
> It is called aubergine in Western Europe, eggplant in North America
> (except in French-speaking parts of Canada where it is called
> aubergine), and beguni, also brinjal in India and South Africa.
>
> I remember having a discussion with the stepchildren who had been
> educated in Denmark and they maintained steadfastly that aubergine
> and courgette (pronounced obairzhinuh and coorzhettuh) were Danish
> words and the French got them from Denmark :-)
>
> Ya, fat chance.

To me the objection to the use of aubergine and courgette is that it is
simply unnecessary unless you wish to display your knowledge of cooking
terms used outside of the US. I also object to the use of French
cooking terms such as mignonette (ambiguous AND unnecessary) except
when they are both the standard word universally used in English to
describe something and when they are not ambiguous. Sautee would be a
good example of a French word that is acceptable in the cook's
vernacular. Boullion would be unacceptable in English, as it refers to
both stocks and broths.

On Thu, 13 Nov 2014 17:16:16 -0800, Oregonian Haruspex
> wrote:

> On 2014-11-14 00:59:48 +0000, Michel Boucher said:
>
> > Oregonian Haruspex > wrote in
> > :
> >
> >>> An aubergine, roughly diced.
> >>
> >> I think this recipe would be better with an eggplant instead.
> >
> > An aubergine IS an eggplant, but I suspect you knew that already.
> >
> > It is called aubergine in Western Europe, eggplant in North America
> > (except in French-speaking parts of Canada where it is called
> > aubergine), and beguni, also brinjal in India and South Africa.
> >
> > I remember having a discussion with the stepchildren who had been
> > educated in Denmark and they maintained steadfastly that aubergine
> > and courgette (pronounced obairzhinuh and coorzhettuh) were Danish
> > words and the French got them from Denmark :-)
> >
> > Ya, fat chance.
>
> To me the objection to the use of aubergine and courgette is that it is
> simply unnecessary unless you wish to display your knowledge of cooking
> terms used outside of the US. I also object to the use of French
> cooking terms such as mignonette (ambiguous AND unnecessary) except
> when they are both the standard word universally used in English to
> describe something and when they are not ambiguous. Sautee would be a
> good example of a French word that is acceptable in the cook's
> vernacular. Boullion would be unacceptable in English, as it refers to
> both stocks and broths.

I like the use of aubergine and courgette because my restaurant French
because is getting rusty.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

In article >,
says...
>
> On 2014-11-14 00:59:48 +0000, Michel Boucher said:
>
> > Oregonian Haruspex > wrote in
> > :
> >
> >>> An aubergine, roughly diced.
> >>
> >> I think this recipe would be better with an eggplant instead.
> >
> > An aubergine IS an eggplant, but I suspect you knew that already.

> To me the objection to the use of aubergine and courgette is that it is
> simply unnecessary unless you wish to display your knowledge of cooking
> terms used outside of the US.

I AM outside the US. I use cooking terms used by English speakers in
the UK, because I am one.

If you need subtitles, tant pis.


Janet UK <--- GREAT BIG CLUE

On Thursday, November 13, 2014 8:16:20 PM UTC-5, Oregonian Haruspex wrote:

> To me the objection to the use of aubergine and courgette is that it is
> simply unnecessary unless you wish to display your knowledge of cooking
> terms used outside of the US. I also object to the use of French
> cooking terms such as mignonette (ambiguous AND unnecessary) except
> when they are both the standard word universally used in English to
> describe something and when they are not ambiguous.

How, precisely, would a French cooking term become "the standard word
universally used in English" unless it first were being used in
a non-standard way? After all, there is no Board of English Usage to
promulgate "Now we all will say 'sautee'".

> Sautee would be a
> good example of a French word that is acceptable in the cook's
> vernacular. Boullion would be unacceptable in English, as it refers to
> both stocks and broths.

Luckily, in American usage, "boullion" almost universally refers to
those little cubes at the grocery store.

Cindy Hamilton

On 14/11/2014 10:30 AM, Cindy Hamilton wrote:
> On Thursday, November 13, 2014 8:16:20 PM UTC-5, Oregonian Haruspex wrote:
>
>> To me the objection to the use of aubergine and courgette is that it is
>> simply unnecessary unless you wish to display your knowledge of cooking
>> terms used outside of the US. I also object to the use of French
>> cooking terms such as mignonette (ambiguous AND unnecessary) except
>> when they are both the standard word universally used in English to
>> describe something and when they are not ambiguous.
>
> How, precisely, would a French cooking term become "the standard word
> universally used in English" unless it first were being used in
> a non-standard way? After all, there is no Board of English Usage to
> promulgate "Now we all will say 'sautee'".
>
>> Sautee would be a
>> good example of a French word that is acceptable in the cook's
>> vernacular. Boullion would be unacceptable in English, as it refers to
>> both stocks and broths.
>
> Luckily, in American usage, "boullion" almost universally refers to
> those little cubes at the grocery store.
>
> Cindy Hamilton
>
*Bouillon*

On 2014-11-14 12:30 PM, Cindy Hamilton wrote:

>> Sautee would be a
>> good example of a French word that is acceptable in the cook's
>> vernacular. Boullion would be unacceptable in English, as it refers to
>> both stocks and broths.
>
> Luckily, in American usage, "boullion" almost universally refers to
> those little cubes at the grocery store.

Is that because no one actually makes their own bouillon? In this part
of Canada I think of it as broth and it can be made using bouillon
cubes. I have never known of them being referred to as "bouillon" alone,
always with "cube" added.

On Fri, 14 Nov 2014 14:05:22 -0500, Dave Smith
> wrote:

> On 2014-11-14 12:30 PM, Cindy Hamilton wrote:
>
> >> Sautee would be a
> >> good example of a French word that is acceptable in the cook's
> >> vernacular. Boullion would be unacceptable in English, as it refers to
> >> both stocks and broths.
> >
> > Luckily, in American usage, "boullion" almost universally refers to
> > those little cubes at the grocery store.
>
> Is that because no one actually makes their own bouillon? In this part
> of Canada I think of it as broth and it can be made using bouillon
> cubes. I have never known of them being referred to as "bouillon" alone,
> always with "cube" added.

I know consommé used to come in a can. Maybe bouillon did too.
http://www.ehow.com/info_8221832_dif...-consomme.html


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/14/2014 3:23 PM, sf wrote:
> On Fri, 14 Nov 2014 14:05:22 -0500, Dave Smith
> > wrote:
>
>> On 2014-11-14 12:30 PM, Cindy Hamilton wrote:
>>
>>>> Sautee would be a
>>>> good example of a French word that is acceptable in the cook's
>>>> vernacular. Boullion would be unacceptable in English, as it refers to
>>>> both stocks and broths.
>>>
>>> Luckily, in American usage, "boullion" almost universally refers to
>>> those little cubes at the grocery store.
>>
>> Is that because no one actually makes their own bouillon? In this part
>> of Canada I think of it as broth and it can be made using bouillon
>> cubes. I have never known of them being referred to as "bouillon" alone,
>> always with "cube" added.
>
> I know consommé used to come in a can. Maybe bouillon did too.
> http://www.ehow.com/info_8221832_dif...-consomme.html
>
>
I've seen waxed paper containers of "Better then Bouillon", both chicken
and beef, in local supermarkets.

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

In article >,
says...
>
> On Thursday, November 13, 2014 8:16:20 PM UTC-5, Oregonian Haruspex wrote:
>
> > To me the objection to the use of aubergine and courgette is that it is
> > simply unnecessary unless you wish to display your knowledge of cooking
> > terms used outside of the US. I also object to the use of French
> > cooking terms such as mignonette (ambiguous AND unnecessary) except
> > when they are both the standard word universally used in English to
> > describe something and when they are not ambiguous.
>
> How, precisely, would a French cooking term become "the standard word
> universally used in English" unless it first were being used in
> a non-standard way?

Britain is only 20 miles from France. We have a long shared history and
a big cross-over of vocabulary. So many French words have been absorbed
into everyday English use, like gateau, caramel, meringue, casserole,
mayonnaise, sauce, pté. Courgettes and aubergines were almost unknown
in UK shops until they started being imported 50 years ago, labelled
aubergine and courgette. We've never called them anything else and
nobody here considers those names "showing off" any more than
"spaghetti" or "pizza".

> > Sautee would be a
> > good example of a French word that is acceptable in the cook's
> > vernacular. Boullion would be unacceptable in English, as it refers to
> > both stocks and broths.

On the contrary, bouillon is a well known term here.. so familiar that
Brit cooks know how to pronounce and spell it properly.

At least you didn't call it bullion as so many Americans do.

Janet UK

On Fri, 14 Nov 2014 15:28:52 -0500, James Silverton
> wrote:

> On 11/14/2014 3:23 PM, sf wrote:
> > On Fri, 14 Nov 2014 14:05:22 -0500, Dave Smith
> > > wrote:
> >
> >> On 2014-11-14 12:30 PM, Cindy Hamilton wrote:
> >>
> >>>> Sautee would be a
> >>>> good example of a French word that is acceptable in the cook's
> >>>> vernacular. Boullion would be unacceptable in English, as it refers to
> >>>> both stocks and broths.
> >>>
> >>> Luckily, in American usage, "boullion" almost universally refers to
> >>> those little cubes at the grocery store.
> >>
> >> Is that because no one actually makes their own bouillon? In this part
> >> of Canada I think of it as broth and it can be made using bouillon
> >> cubes. I have never known of them being referred to as "bouillon" alone,
> >> always with "cube" added.
> >
> > I know consommé used to come in a can. Maybe bouillon did too.
> > http://www.ehow.com/info_8221832_dif...-consomme.html
> >
> >
> I've seen waxed paper containers of "Better then Bouillon", both chicken
> and beef, in local supermarkets.

You'll need to find a picture of that - but I bought Better than
Bouillon when people here were singing its praises and thought it was
a disgusting waste of money. There are other products on the shelf
that taste much better.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

Oregonian Haruspex > wrote in
:

> To me the objection to the use of aubergine and courgette is
> that it is simply unnecessary unless you wish to display your
> knowledge of cooking terms used outside of the US. I also
> object to the use of French cooking terms such as mignonette
> (ambiguous AND unnecessary) except when they are both the
> standard word universally used in English to describe
> something and when they are not ambiguous.

Not to someone who speaks French. I guess that's your main
stumbling block.

> Sautee would be a
> good example of a French word that is acceptable in the cook's
> vernacular. Boullion would be unacceptable in English, as it
> refers to both stocks and broths.

Except that it is spelled "bouillon", pronounced "bouyon" and not
"boullion"...the clue is that the i comes before the ll and
therefore should not be pronounced afterwards as it isn't there.

Being accurate is never a flaw. Being approximate is of the same
order as "a miss is as good as 1.60934 km".

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

Janet > wrote in
t:

> Britain is only 20 miles from France. We have a long shared
> history and a big cross-over of vocabulary.

In fact, without French "imports" (ahem...French was the language
of the court of England until the War of the Roses), you would be
speaking Danish, and believe me, your throats are not ready for
that :-)

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 14/11/2014 2:00 PM, Michel Boucher wrote:
> Oregonian Haruspex > wrote in
> :
>
>> To me the objection to the use of aubergine and courgette is
>> that it is simply unnecessary unless you wish to display your
>> knowledge of cooking terms used outside of the US. I also
>> object to the use of French cooking terms such as mignonette
>> (ambiguous AND unnecessary) except when they are both the
>> standard word universally used in English to describe
>> something and when they are not ambiguous.
>
> Not to someone who speaks French. I guess that's your main
> stumbling block.
>
>> Sautee would be a
>> good example of a French word that is acceptable in the cook's
>> vernacular. Boullion would be unacceptable in English, as it
>> refers to both stocks and broths.
>
> Except that it is spelled "bouillon", pronounced "bouyon" and not
> "boullion"...the clue is that the i comes before the ll and
> therefore should not be pronounced afterwards as it isn't there.
>
> Being accurate is never a flaw. Being approximate is of the same
> order as "a miss is as good as 1.60934 km".
>
A foodie who has a weekly spot on the local CBC insists on pronouncing
the first word in "pot de crème" as "poh".
But then, she and others say "risoatoh" as well!
Graham

graham > wrote in
:

> A foodie who has a weekly spot on the local CBC insists on
> pronouncing the first word in "pot de crŠme" as "poh".

That is much more correct than saying "pot". She gets points for
paying attention.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 14/11/2014 2:14 PM, Michel Boucher wrote:
> graham > wrote in
> :
>
>> A foodie who has a weekly spot on the local CBC insists on
>> pronouncing the first word in "pot de crŠme" as "poh".
>
> That is much more correct than saying "pot". She gets points for
> paying attention.
>
If you had heard her, you would have cringed!
Graham

Bruce > wrote in
:

>>Britain is only 20 miles from France. We have a long shared
>>history and
>>a big cross-over of vocabulary. So many French words have been
>>absorbed into everyday English use, like gateau, caramel,
>>meringue, casserole, mayonnaise, sauce, pƒt‚.
>
> Or table, castle, chimney... etc. Even very common English
> words come from French.

The professor who taught the English style class at University
always said: When in doubt, use a simple anglo-saxon word. So as
I was saying just yesterday:

ON ÐYSUM GEARE WÆS se king Henrig on Windelesoran to ðam
midanwintran, 7 bær ðar his kinehelm; 7 geaf ðar þæt biscoprice
on Wigracestre Teobalde his clerice. Eac he geaf þæt abborice on
Ramsige Rainalde wæs munuc on Caðum. Eac he geaf þæt abbodrice on
Eoforwic Ricarde wæs munuc on ðam ylcon mynstre. Eac he geaf þæt
abbodrice æ Ðornige Rodberte wæs munuc æt Sancte Ebroulfi. Eac he
geaf þone eorldom on Norðhamtunscire Dauide wæs ðære cwene
broðor. Þar æfter gefor Thomas se arcebiscop on Eofowic on ðone
dæg .xiii Kalendas Martii þar æfter he geaf þæt abbodrice æt
Cernel. Willelme wæs munuc æt Caðum. Þa to ðam Eastran he wæs æt
Þorp wið Norðhamtune. Þar æfter he geaf þæt ercebiscoprice on
Cantwarabyrig Rawulfe wæs biscop on Rofeceastre; 7 feng þarto on
ðone dæg .vi Kalendas Martii.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

graham > wrote in
:

>>> A foodie who has a weekly spot on the local CBC insists on
>>> pronouncing the first word in "pot de crSme" as "poh".
>>
>> That is much more correct than saying "pot". She gets points
>> for paying attention.
>>
> If you had heard her, you would have cringed!

I'm not that easily offended, no matter what you may have heard,
and having lived among them English most of my life.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

Bruce > wrote in
:

>>If you had heard her, you would have cringed!
>
> He would probably have cringed even more had she pronounced
> the T.

If she said "poh", I don't see what's wrong with that, even with an
English unnecessary long vowel drawl. I have heard French mangled
and mutilated every which-a-way...nothing much surprises me
anymore.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

On 2014-11-14 4:03 PM, Michel Boucher wrote:
> Janet > wrote in
> t:
>
>> Britain is only 20 miles from France. We have a long shared
>> history and a big cross-over of vocabulary.
>
> In fact, without French "imports" (ahem...French was the language
> of the court of England until the War of the Roses), you would be
> speaking Danish, and believe me, your throats are not ready for
> that :-)


My nephew's wife is a linguist and said that in the English words for
business and governance tend to be French based while the words of the
heart at Germanic... house, cook, cookies, brother sister.....
Some attribute that to the invasion on the Normans in 1066, but the
Normans were basically Norse themselves.

On 2014-11-14 4:17 PM, graham wrote:
> On 14/11/2014 2:14 PM, Michel Boucher wrote:
>> graham > wrote in
>> :
>>
>>> A foodie who has a weekly spot on the local CBC insists on
>>> pronouncing the first word in "pot de crŠme" as "poh".
>>
>> That is much more correct than saying "pot". She gets points for
>> paying attention.
>>
> If you had heard her, you would have cringed!
>
Is it as bad as watching/hearing English speakers pronouncing "herb"? In
English the "he" is pronounced. In American... not so much.

On 2014-11-14 4:21 PM, Michel Boucher wrote:

> The professor who taught the English style class at University
> always said: When in doubt, use a simple anglo-saxon word. So as
> I was saying just yesterday:
>
> ON ÐYSUM GEARE WÆS se king Henrig on Windelesoran to ðam
> midanwintran, 7 bær ðar his kinehelm; 7 geaf ðar þæt biscoprice
> on Wigracestre Teobalde his clerice. Eac he geaf þæt abborice on
> Ramsige Rainalde wæs munuc on Caðum. Eac he geaf þæt abbodrice on
> Eoforwic Ricarde wæs munuc on ðam ylcon mynstre. Eac he geaf þæt
> abbodrice æ Ðornige Rodberte wæs munuc æt Sancte Ebroulfi. Eac he
> geaf þone eorldom on Norðhamtunscire Dauide wæs ðære cwene
> broðor. Þar æfter gefor Thomas se arcebiscop on Eofowic on ðone
> dæg .xiii Kalendas Martii þar æfter he geaf þæt abbodrice æt
> Cernel. Willelme wæs munuc æt Caðum. Þa to ðam Eastran he wæs æt
> Þorp wið Norðhamtune. Þar æfter he geaf þæt ercebiscoprice on
> Cantwarabyrig Rawulfe wæs biscop on Rofeceastre; 7 feng þarto on
> ðone dæg .vi Kalendas Martii.
>


Egads... horrible memories of having to read The Canterbury Tales in my
first year at university, compounded by taking a course on English Drama
to 1546. I was never good at reading plays. Reading in that middle
English was a challenge.

On 11/14/2014 5:04 PM, Dave Smith wrote:
> On 2014-11-14 4:17 PM, graham wrote:
>> On 14/11/2014 2:14 PM, Michel Boucher wrote:
>>> graham > wrote in
>>> :
>>>
>>>> A foodie who has a weekly spot on the local CBC insists on
>>>> pronouncing the first word in "pot de crŠme" as "poh".
>>>
>>> That is much more correct than saying "pot". She gets points for
>>> paying attention.
>>>
>> If you had heard her, you would have cringed!
>>
> Is it as bad as watching/hearing English speakers pronouncing "herb"? In
> English the "he" is pronounced. In American... not so much.
>
I don't think I noticed "erb" until the Julia Child cooking shows.
Despite being born in California, she spoke like a good New Englander!

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Fri, 14 Nov 2014 17:21:46 -0500, James Silverton
> wrote:

> On 11/14/2014 5:04 PM, Dave Smith wrote:
> > On 2014-11-14 4:17 PM, graham wrote:
> >> On 14/11/2014 2:14 PM, Michel Boucher wrote:
> >>> graham > wrote in
> >>> :
> >>>
> >>>> A foodie who has a weekly spot on the local CBC insists on
> >>>> pronouncing the first word in "pot de crŠme" as "poh".
> >>>
> >>> That is much more correct than saying "pot". She gets points for
> >>> paying attention.
> >>>
> >> If you had heard her, you would have cringed!

I think if an American says "Poh-deh-krem", anyone with half a brain
will be able to figure out what they want.
> >>
> > Is it as bad as watching/hearing English speakers pronouncing "herb"? In
> > English the "he" is pronounced. In American... not so much.
> >
> I don't think I noticed "erb" until the Julia Child cooking shows.
> Despite being born in California, she spoke like a good New Englander!

Why should Midwesterners and Westerners pronounce herb with an H? If
we do that, will we then be required to pronounce honor with an
initial H too? How come various accents and pronunciations
proliferate all over the UK, but we can't have that kind of diversity
here?

I just found this:

The American pronunciation is usually /(upside down e)rb/ without the
h, while the British pronunciation is usually /h(symbol that looks
like a 3)r)b/ with the h, but maybe without the r. It was formerly
pronounced without the h in the U.K; the British author E. Nesbit used
"an herb" in her book The Wonderful Garden (1911), probably indicating
that she pronounced it without the h.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Sat, 15 Nov 2014 10:36:36 +1100, Bruce > wrote:

> On Fri, 14 Nov 2014 15:31:12 -0800, sf > wrote:
>
> >On Fri, 14 Nov 2014 17:21:46 -0500, James Silverton
> > wrote:
> >
> >> On 11/14/2014 5:04 PM, Dave Smith wrote:
> >> > On 2014-11-14 4:17 PM, graham wrote:
> >> >> On 14/11/2014 2:14 PM, Michel Boucher wrote:
> >> >>> graham > wrote in
> >> >>> :
> >> >>>
> >> >>>> A foodie who has a weekly spot on the local CBC insists on
> >> >>>> pronouncing the first word in "pot de crŠme" as "poh".
> >> >>>
> >> >>> That is much more correct than saying "pot". She gets points for
> >> >>> paying attention.
> >> >>>
> >> >> If you had heard her, you would have cringed!
> >
> >I think if an American says "Poh-deh-krem", anyone with half a brain
> >will be able to figure out what they want.
>
> Besides, listen to French people speaking English.

Oh, lordy so true! I'd never asked anyone to repeat himself so much
as when I asked a security guard (who turned out to be French) where
the bathroom was at a function *here* on the West coast.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 11/14/2014 12:30 PM, Cindy Hamilton wrote:
> On Thursday, November 13, 2014 8:16:20 PM UTC-5, Oregonian Haruspex wrote:
>
>> To me the objection to the use of aubergine and courgette is that it is
>> simply unnecessary unless you wish to display your knowledge of cooking
>> terms used outside of the US. I also object to the use of French
>> cooking terms such as mignonette (ambiguous AND unnecessary) except
>> when they are both the standard word universally used in English to
>> describe something and when they are not ambiguous.
>
> How, precisely, would a French cooking term become "the standard word
> universally used in English" unless it first were being used in
> a non-standard way? After all, there is no Board of English Usage to
> promulgate "Now we all will say 'sautee'".
>
>> Sautee would be a
>> good example of a French word that is acceptable in the cook's
>> vernacular. Boullion would be unacceptable in English, as it refers to
>> both stocks and broths.
>
> Luckily, in American usage, "boullion" almost universally refers to
> those little cubes at the grocery store.
>
> Cindy Hamilton
>
Or boullion powder or paste.

Jill

Dave Smith > wrote in
:

> Some attribute that to the invasion on the Normans in 1066,
> but the Normans were basically Norse themselves.

However they had been in Normandy long enough to be French-
speaking. They no longer spoke Norsish...Norsian...whatever.
Gwillem himself spoke "français normand" and discouraged the use of
"English" (not français normand) at the court.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

Dave Smith > wrote in
:

>> The professor who taught the English style class at
>> University always said: When in doubt, use a simple
>> anglo-saxon word. So as I was saying just yesterday:
>>
>> ON ÑYSUM GEARE W’S se king Henrig on Windelesoran to Ðam
>> midanwintran, 7 b‘r Ðar his kinehelm; 7 geaf Ðar ç‘t
>> biscoprice on Wigracestre Teobalde his clerice. Eac he geaf
>> ç‘t abborice on Ramsige Rainalde w‘s munuc on CaÐum. Eac he
>> geaf ç‘t abbodrice on Eoforwic Ricarde w‘s munuc on Ðam ylcon
>> mynstre. Eac he geaf ç‘t abbodrice ‘ Ñornige Rodberte w‘s
>> munuc ‘t Sancte Ebroulfi. Eac he geaf çone eorldom on
>> NorÐhamtunscire Dauide w‘s Бre cwene broÐor. èar ‘fter gefor
>> Thomas se arcebiscop on Eofowic on Ðone d‘g .xiii Kalendas
>> Martii çar ‘fter he geaf ç‘t abbodrice ‘t Cernel. Willelme
>> w‘s munuc ‘t CaÐum. èa to Ðam Eastran he w‘s ‘t èorp wiÐ
>> NorÐhamtune. èar ‘fter he geaf ç‘t ercebiscoprice on
>> Cantwarabyrig Rawulfe w‘s biscop on Rofeceastre; 7 feng çarto
>> on Ðone d‘g .vi Kalendas Martii.
>
> Egads... horrible memories of having to read The Canterbury
> Tales in my first year at university, compounded by taking a
> course on English Drama to 1546. I was never good at reading
> plays. Reading in that middle English was a challenge.

However, that was Anglo-Saxon.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck

jmcquown > wrote in
:

>> Luckily, in American usage, "boullion" almost universally
>> refers to those little cubes at the grocery store.
>>
>> Cindy Hamilton
>>
> Or boullion powder or paste.

For ****'s sake. It's "bouillon". If you can't spell it properly,
use an anglo-saxon word.

Sheesh.

--

Socialism never took root in America because the
poor there see themselves not as an exploited
proletariat but as temporarily embarassed
millionaires. - John Steinbeck