Pike is renowned for eating in England, and is one of the few coarse fish that can be taken; all others returned to the water. And eating them helps smaller fish.
Rapeseed is reputed to be high in Omega 3.
There used to be a pike in a pond in South London - how it got there is unexplained. It took ducklings. Mum swimming along with four behind her. Flurry, splash, gone. Mallards being known for lack of parental skills, not much notice taken by the parent,
The best pilchards I ever ate were grilled on the quayside at Falmouth, Cornwall, having been just landed from a fishing boat. I don't usually like them. We used to get them tinned in tomato sauce during WWII.
Rapeseed is reputed to be high in Omega 3.
There used to be a pike in a pond in South London - how it got there is unexplained. It took ducklings. Mum swimming along with four behind her. Flurry, splash, gone. Mallards being known for lack of parental skills, not much notice taken by the parent,
The original wild rapeseed isn't actually. It's the extensively bred canola oilseed which is. Canola bred out glucosinolates and erucic acid. Glucosinolates are what give mustard and similar plants like cabbage high pungency. Erucic acid is toxic in high doses.
The breeding was done mainly in Canada. Hence the renaming to canola.
A Métis fellow from a small community on Great Slave Lake told me about a "log" which swallowed a small deer. He estimated 25 feet long. Think and serpent like. It made me consider that the Loch Ness monster and Ogopogo may be giant jacks.
Pike is renowned for eating in England, and is one of the few coarse fish that can be taken; all others returned to the water. And eating them helps smaller fish.
They're also renowned for being able to survive hours out of water. You really have to make sure they're dead, I'm told.
There are many times when you need a lighter and less distinctively flavoured oil than olive, as well as the health reason that directs your choice.
So buy the light pressing olive oil that's explicitly designed to have less flavour.
That's what we use the grape-seed oil for. Light olive oils don't appeal - the best way I can put it is that their blandness is a failure of what a good olive oil can do, if that makes sense.
There are many times when you need a lighter and less distinctively flavoured oil than olive, as well as the health reason that directs your choice.
So buy the light pressing olive oil that's explicitly designed to have less flavour.
That's what we use the grape-seed oil for. Light olive oils don't appeal - the best way I can put it is that their blandness is a failure of what a good olive oil can do, if that makes sense.
No, it doesn't. You said you sometimes need a lighter and less distinctively flavoured oil, and then you say that light olive oils don't appeal because they're bland.
Whatever. I mean, this whole excursion into cooking class doesn't really make sense for this thread.
Gentle reminder that we do have a recipe thread if the topic of cooking oils really needs to be delved into this deeply - it's not really a language issue at this point.
I've always ever read/heard "Get Well Soon" here (America). The section of the greeting card rack for sending to sick friends is the "Get Well Soon" section.
And it’s always next to the Sympathy section here in the UK, which strikes me as a little callous.
I've always ever read/heard "Get Well Soon" here (America). The section of the greeting card rack for sending to sick friends is the "Get Well Soon" section.
And it’s always next to the Sympathy section here in the UK, which strikes me as a little callous.
I came across another pronunciation difference today:
the word "sieve" pronounced by a US speaker as what I heard as "seeve",
whereas what I say sounds more like "siv" with short i.
Could also be that English isn't the person's first language, and they're pronouncing by the rules of that language.
Or has learnt the rules of English pronunciation, where it would actually be expected to be 'seev'
Most other languages with a Latin alphabet would expect to pronounce the final 'e'. (Yes, French, I know, didn't mean you! You don't usually pronounce a final *anything*)
There is a saying that one should never disparage someone who mispronounces a word because it probably means they learnt it through reading.
Most other languages with a Latin alphabet would expect to pronounce the final 'e'. (Yes, French, I know, didn't mean you! You don't usually pronounce a final *anything*)
Except when singing in French. Then all kinds of final letters and syllables that might be silent in spoken French find voice.
Always “Sowth” here, i.e., the American South. I’m not sure I’ve heard anything else very often, except perhaps something that sounds somewhere between “sowth” and “soath” (rhyme with “soap”).
Most other languages with a Latin alphabet would expect to pronounce the final 'e'. (Yes, French, I know, didn't mean you! You don't usually pronounce a final *anything*)
Except when singing in French. Then all kinds of final letters and syllables that might be silent in spoken French find voice.
Final letters are not pronounced in French, unless you are in certain parts of the South. In foie gras land, what is a pain au chocolat anywhere else is a chocolatine, with the final 'e' proudly pronounced. The final 'e' of Toulouse is also very much pronounced by the people who live there.
(I haven't watched Emily in Paris, but apparently one of it's innumerable howlers is the use of the term chocolatine. They are only ever called that in the South.)
Final letters are not pronounced in French, unless you are in certain parts of the South. In foie gras land, what is a pain au chocolat anywhere else is a chocolatine, with the final 'e' proudly pronounced. The final 'e' of Toulouse is also very much pronounced by the people who live there.
(I haven't watched Emily in Paris, but apparently one of it's innumerable howlers is the use of the term chocolatine. They are only ever called that in the South.)
I have heard final letters pronounced in songs by Jacques Brel and Francoise Hardy. Particularly terminal "e"s to fill out scansion.
Lowering the tone of the discussion to my own level, I found everything was different in Texas. I particularly liked their version of 'vehicle', which comes out as 'vee-hickle'. The gap they sometimes put between syllables can be good for emphasis, 'bull-shit' being particularly effective, and especially when the second word is stretched into 'shi-it'.
Always “Sowth” here, i.e., the American South. I’m not sure I’ve heard anything else very often, except perhaps something that sounds somewhere between “sowth” and “soath” (rhyme with “soap”).
I've never heard "seeve" - do you know where this person was from?
Bio says he's a native Southern Californian; currently resident in Riverside. Post-doc. studies at Univ. Of Durham, UK. but he wouldn't have learned "seeve" there.
I grew up there, and we called it a colander. It may be that he's adapted enough to his new surroundings to know to use "sieve," but has only met the word in print.
I grew up there, and we called it a colander. It may be that he's adapted enough to his new surroundings to know to use "sieve," but has only met the word in print.
I'd say that a sieve and a colander are different. A sieve is often smallish, may be larger, but always has a fine mesh for straining. A colander is usually larger, and instead of being mesh is a pressed sheet of metal, probably stainless steel these days, with larger holes, holes that are smaller than peas or dried beans, but too big for rice.
And there are tales of people leaving their plastic colander on the pan over the gas and having melted plastic as a result. Metal ones could be used as steamers.
Final letters are not pronounced in French, unless you are in certain parts of the South. In foie gras land, what is a pain au chocolat anywhere else is a chocolatine, with the final 'e' proudly pronounced. The final 'e' of Toulouse is also very much pronounced by the people who live there.
(I haven't watched Emily in Paris, but apparently one of it's innumerable howlers is the use of the term chocolatine. They are only ever called that in the South.)
I have heard final letters pronounced in songs by Jacques Brel and Francoise Hardy. Particularly terminal "e"s to fill out scansion.
Yes, as I said, sung French can be different, as final “e”s or other syllables that might be silent otherwise often get notes of their own, requiring them to be pronounced.
And yes, a sieve and a colander are two different things here.
The other day a British speaker on BBC World pronounced 'address' as 'ADDress'. In the UK, we say 'addRESS'. Presumable someome thought US viewers would think he meant 'a dress'.
I heard someone say for the letter H, "haych" this week. Took a bit to understand. Same person said glacier as glah-see-ur. Glay-see-ur is usual. Perhaps this was merely the pronunciation of one person. Not sure but she also seemed to say "observe" for "absurd".
Comments
So buy the light pressing olive oil that's explicitly designed to have less flavour.
There used to be a pike in a pond in South London - how it got there is unexplained. It took ducklings. Mum swimming along with four behind her. Flurry, splash, gone. Mallards being known for lack of parental skills, not much notice taken by the parent,
The original wild rapeseed isn't actually. It's the extensively bred canola oilseed which is. Canola bred out glucosinolates and erucic acid. Glucosinolates are what give mustard and similar plants like cabbage high pungency. Erucic acid is toxic in high doses.
The breeding was done mainly in Canada. Hence the renaming to canola.
A Métis fellow from a small community on Great Slave Lake told me about a "log" which swallowed a small deer. He estimated 25 feet long. Think and serpent like. It made me consider that the Loch Ness monster and Ogopogo may be giant jacks.
They're also renowned for being able to survive hours out of water. You really have to make sure they're dead, I'm told.
Exactly. Extra-virgin is not the only olive oil.
That's what we use the grape-seed oil for. Light olive oils don't appeal - the best way I can put it is that their blandness is a failure of what a good olive oil can do, if that makes sense.
No, it doesn't. You said you sometimes need a lighter and less distinctively flavoured oil, and then you say that light olive oils don't appeal because they're bland.
Whatever. I mean, this whole excursion into cooking class doesn't really make sense for this thread.
Trudy, Heavenly Host
Maybe. But could be a real timesaver?
Get one of each, holding one in reserve.
the word "sieve" pronounced by a US speaker as what I heard as "seeve",
whereas what I say sounds more like "siv" with short i.
Yes - as in so many instances, there may well not be just the one pronunciation throughout the country.
Or has learnt the rules of English pronunciation, where it would actually be expected to be 'seev'
Most other languages with a Latin alphabet would expect to pronounce the final 'e'. (Yes, French, I know, didn't mean you! You don't usually pronounce a final *anything*)
There is a saying that one should never disparage someone who mispronounces a word because it probably means they learnt it through reading.
What about south? It's a short 'uh' for that but its a pig -like "sow" with south with some.
Meanwhile, “siv” here.
And vice versa.
Always sowth to me.
(I haven't watched Emily in Paris, but apparently one of it's innumerable howlers is the use of the term chocolatine. They are only ever called that in the South.)
I have heard final letters pronounced in songs by Jacques Brel and Francoise Hardy. Particularly terminal "e"s to fill out scansion.
Sowth and siv here.
I'd say that a sieve and a colander are different. A sieve is often smallish, may be larger, but always has a fine mesh for straining. A colander is usually larger, and instead of being mesh is a pressed sheet of metal, probably stainless steel these days, with larger holes, holes that are smaller than peas or dried beans, but too big for rice.
Colander
(In U.K. terms) both also available in plastic.
And yes, a sieve and a colander are two different things here.
To my mind the verb form would always be "addRESS", but the noun form would be more fluid.