I can't resist telling you this fine example of language evolution!
Pat Durkin
language school.
The boy is quite motivated to learn his father's language, and to send
emails to his Tio Paco. He is also very interested in ninja
stuff--costumes and actions.
The other day, he came over to use my computer, and brought his
4-year-old brother along (hermanito is very interested in Zorro stuff).
Amidst several wild kicks, the older volunteered to kick me in the
canolis. I can't help laughing about this. Then, the younger one
started to undo his overalls to show me his canolis. I had to stop him,
and, rather than continue exploration of vocabulary, I offered to find
them another cartoon on the TV, or they would have to go home.
I figure it is up to their mom and dad to educate them in the physiology
of oriental combat, Mexican biology and Italian edibles.
James Silverton
PD> The boy is quite motivated to learn his father's language,
PD> and to send emails to his Tio Paco. He is also very
PD> interested in ninja stuff--costumes and actions.
My nephew speaks Spanish well and his wife is Mexican and they
were bringing up their 4-yr old bilingually. Just recently, he
has given every indication of still understanding Spanish but
refuses to speak it. This is a very early example of this sort
of rebellion: a friend from the Phillipines had the same thing
happen with Tagalog but his kids were early teens. In the latter
family, it is still the case 20 years later.
James Silverton
Potomac, Maryland
E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not
mb
...
> My nephew speaks Spanish well and his wife is Mexican and they
> were bringing up their 4-yr old bilingually. Just recently, he
> has given every indication of still understanding Spanish but
> refuses to speak it. This is a very early example of this sort
> of rebellion: a friend from the Phillipines had the same thing
> happen with Tagalog but his kids were early teens. In the latter
> family, it is still the case 20 years later.
No surprise there. It's the general rule: Peer pressure motivates
pretty much all kids to stick to the dominant language (or in some
countries the prestige language if different from the dominant
language) when they are at school age, in the absence of coercion or
sufficient inducement at home. Gets worse with teenagers. Effective
coercion: Completely ignoring all communication in the dominant
language, no matter what.
mb
> I have a neighbor who is sending his 7-year-old son to a Spanish
> language school.
> Amidst several wild kicks, the older volunteered to kick me in the
> canolis. I can't help laughing about this. Then, the younger one
Not necessarily an edible: Cannolo is a perfectly legitimate (both
etymologically and as to use) noun for penis. Not necessarily tied to
anything Spanish, either. Especially if in the "canoli" form and for
the wrong organ it suggests an Angloamerican origin.
jerry_f...@yahoo.com
Two Google hits for 'kick "in the canolies"' and one with the spelling
"cannolies", all of which seem to have the relevant meaning. The
"cannolies" one is in a stereotyped Italian-American context ("Ay,
Vinny"--I'll bet the first word is a non-dasypneumatic "hey").
Probably the little monsters heard it somewhere.
--
Jerry Friedman
Skitt
> Pat wrote:
>> The boy is quite motivated to learn his father's language,
>> and to send emails to his Tio Paco. He is also very
>> interested in ninja stuff--costumes and actions.
>
> My nephew speaks Spanish well and his wife is Mexican and they
> were bringing up their 4-yr old bilingually. Just recently, he
> has given every indication of still understanding Spanish but
> refuses to speak it. This is a very early example of this sort
> of rebellion: a friend from the Phillipines had the same thing
> happen with Tagalog but his kids were early teens. In the latter
> family, it is still the case 20 years later.
I notice the same trend in the families of both of my step-sons. The
step-sons and their wives are Filipino, but their children (ages four and
up) have stopped talking Tagalog, although they still understand most of it.
Thinking back on my own earlier days in the USA, I stopped speaking Latvian
during my military service, around the age of 25. I still understand it,
but talking it is a bit of a chore -- it's hard to think of all the proper
words at a moment's notice.
My parents never talked to me in English, so, much to their chagrin, even
before I went in the Army, we had bi-lingual conversations.
My German, once fluent, as it was, is gone. Well, almost.
--
Skitt (AmE)
Pat Durkin
<jerry_f...@yahoo.com> wrote in message
news:61605de8-6a49-4b91...@d21g2000prf.googlegroups.com...
Most edifying. I certainly thought that, by the shape, the wrong
anatomical feature was being referred to, but I had never heard it as a
Spanish term.
Well, I had to sit with the 4-year-old in his house today, and I asked
him where he learned the "canolis"(He started it, offering to punch me
in mine). Apparently it wasn't the older brother who introduced the
word into the house. Rafa-rafafa said he heard it from the raccoon in
Dr. Dolittle. I don't know if the video tape of Dr. Dolittle is in
Spanish or English. But. . .what a raccoon! Er...maroon!
jerry_f...@yahoo.com
> <jerry_fried...@yahoo.com> wrote in message
How many offers will it take till he figures out that people are
unlikely to accept?
> Apparently it wasn't the older brother who introduced the
> word into the house. Rafa-rafafa said he heard it from the raccoon in
> Dr. Dolittle.
Darn it! I was thinking of saying that it sounded like the kind of
language on TV shows for slightly older kids.
> I don't know if the video tape of Dr. Dolittle is in
> Spanish or English. But. . .what a raccoon! Er...maroon!
"What a maroon!" Good God, I haven't heard that since about 1974. I
think the kid who said that was also the one who called me "Russian"
because I ate cold cereal dry. I admit it's weird, but Russian?
--
Jerry Friedman
Glenn Knickerbocker
> Amidst several wild kicks, the older volunteered to kick me in the
> canolis.
I'd have to guess their dad used that with them as a sound-alike
euphemism for the usual Spanish slang word.
ŹR
Glenn Knickerbocker
> because I ate cold cereal dry. I admit it's weird, but Russian?
Because you were in too much of a hurry to bother pouring the milk!
ŹR
Barbara Bailey
> Pat Durkin" wrote:
>> jerry_friedman wrote:
>> > azyth wrote:
>> >> Not necessarily an edible: Cannolo is a perfectly legitimate (both
>> >> etymologically and as to use) noun for penis. Not necessarily tied
>> >> to anything Spanish, either. Especially if in the "canoli" form
>> >> and for the wrong organ it suggests an Angloamerican origin.
>>
>> > Two Google hits for 'kick "in the canolies"' and one with the
>> > spelling "cannolies", all of which seem to have the relevant
>> > meaning. The "cannolies" one is in a stereotyped Italian-American
>> > context ("Ay, Vinny"--I'll bet the first word is a
>> > non-dasypneumatic "hey"). Probably the little monsters heard it
>> > somewhere.
>>
>> Most edifying. I certainly thought that, by the shape, the wrong
>> anatomical feature was being referred to, but I had never heard it as
>> a Spanish term.
>> Apparently it wasn't the older brother who introduced the
>> word into the house. Rafa-rafafa said he heard it from the raccoon
>> in Dr. Dolittle.
>
> Darn it! I was thinking of saying that it sounded like the kind of
> language on TV shows for slightly older kids.
I'll bet it was the 1998 Eddie Murphy movie. Paul Ruebens voices a raccoon
in it, and several of the reviews on IMDb mention that it's crude and "...
riddled with butt jokes and lame toilet humor". The DVD is subtitled in
Spanish.
mb
<jerry_fried...@yahoo.com> wrote:
...
> Two Google hits for 'kick "in the canolies"' and one with the spelling
> "cannolies", all of which seem to have the relevant meaning. The
> "cannolies" one is in a stereotyped Italian-American context ("Ay,
> Vinny"--I'll bet the first word is a non-dasypneumatic "hey").
> Probably the little monsters heard it somewhere.
Thank you kindly for the nonchalant use of dasypneumatic. Said
monsters are not likely to have heard that word; as for "can[n]olies"
hearing it in any Italian-speaking milieu is excluded given the
semantic specialization. I think you are right, it's coming direct
from some Eastern seabord pizzeria.
Oleg Lego
posted:
Perhaps he thought you spent all day queueing up in the line for no
milk.
--
WCdnE
Pat Durkin
"Barbara Bailey" <rabr...@yayhu.comm> wrote in message
news:Xns9A2FDACEF9A4Fr...@194.177.96.78...
Thanks. I think it must be that one. They have a few other kid vids in
Spanish.
>
Mike Lyle
>> ("Ay, Vinny"--I'll bet the first word is a non-dasypneumatic
>> "hey"). Probably the little monsters heard it somewhere.
>
You could even say he did it smoothly.
--
Mike.
--
Posted via a free Usenet account from http://www.teranews.com
jerry_f...@yahoo.com
wrote:
> mb wrote:
> > On Jan 24, 1:15 pm, "jerry_fried...@yahoo.com"
> > <jerry_fried...@yahoo.com> wrote:
> > ...
> [...]
> >> ("Ay, Vinny"--I'll bet the first word is a non-dasypneumatic
> >> "hey").
> > Thank you kindly for the nonchalant use of dasypneumatic. [...]
I'm glad if the pleasure wasn't all mine.
> You could even say he did it smoothly.
Speaking of which, maybe instead of "non-dasypneumatic" I should have
just said [*wikips again*] "psilopneumatic".
--
Jerry Friedman
mb
<jerry_fried...@yahoo.com> wrote:
...
> Speaking of which, maybe instead of "non-dasypneumatic" I should have
> just said [*wikips again*] "psilopneumatic".
That may have been a tad too much in our age, where all fine spirits
are either forbidden or strictly regulated.
Nick
> think the kid who said that was also the one who called me "Russian"
> because I ate cold cereal dry. I admit it's weird, but Russian?
On Nevsky Bridge the Russian stood
Chewing his beard for lack of food
He said "it's tough, this stuff, to eat
But a darn sight better than Shredded Wheat".
Fred Springer
> On Nevsky Bridge the Russian stood
> Chewing his beard for lack of food
> He said "it's tough, this stuff, to eat
> But a darn sight better than Shredded Wheat".
In Turkey once I came across a cafe menu that had clearly been
translated for the owner by a passing tourist with a sense of humour.
Against "baklava", which is a delicious filo-pastry confection saturated
with honey and sprinkled with pistachio, appeared the English version:
"Shredded wheat".
I also recall many years ago on the London to Edinburgh railway line an
enormous sign on a factory opposite one of the stations one passed
through: "Welwyn Garden City -- Home of Shredded Wheat"' How desperate
would a town have to be to make that its main claim to fame? I've no
idea if it's still there.
Paul Wolff
It wasn't just Shredded Wheat, you know. It was "Welgar" Shredded
Wheat. No prizes for making the connection.
The only current British trademark registration of WELGAR dates from
October 1941 and now belongs to Société des Produits Nestlé S.A. A
previous owner was Nabisco. I can guess where -bis- and -co come from,
but for the moment the source of Na- escapes me. National Biscuit
Company? How dull, if so.
--
Paul
R H Draney
>
>Fred Springer <fred.s...@ntlworld.com> wrote
>>
>>In Turkey once I came across a cafe menu that had clearly been
>>translated for the owner by a passing tourist with a sense of humour.
>>Against "baklava", which is a delicious filo-pastry confection
>>saturated with honey and sprinkled with pistachio, appeared the English
>>version: "Shredded wheat".
Caterer acquaintance of mine once did up a southern-style breakfast
buffet...nobody seemed interested in trying the hominy grits, and eventually it
was discovered that whenever anyone asked what it was, one of the servers was
telling people it was "cornmeal mush"....
>>I also recall many years ago on the London to Edinburgh railway line
>>an enormous sign on a factory opposite one of the stations one passed
>>through: "Welwyn Garden City -- Home of Shredded Wheat"' How desperate
>>would a town have to be to make that its main claim to fame? I've no
>>idea if it's still there.
>
>It wasn't just Shredded Wheat, you know. It was "Welgar" Shredded
>Wheat. No prizes for making the connection.
Niagara Falls, New York is the home of the *real* Shredded Wheat....
>The only current British trademark registration of WELGAR dates from
>October 1941 and now belongs to Société des Produits Nestlé S.A. A
>previous owner was Nabisco. I can guess where -bis- and -co come from,
>but for the moment the source of Na- escapes me. National Biscuit
>Company? How dull, if so.
The same company first made its mark in the world with a product called "Uneeda
Biscuit"....r
--
What good is being an executive if you never get to execute anyone?
Barbara Bailey
> A previous owner was Nabisco. I can guess where -bis- and -co come from,
> but for the moment the source of Na- escapes me. National Biscuit
> Company? How dull, if so.
Dull, but true.
Robert Bannister
> Nick wrote:
>
>> On Nevsky Bridge the Russian stood
>> Chewing his beard for lack of food
>> He said "it's tough, this stuff, to eat
>> But a darn sight better than Shredded Wheat".
>
>
> In Turkey once I came across a cafe menu that had clearly been
> translated for the owner by a passing tourist with a sense of humour.
> Against "baklava", which is a delicious filo-pastry confection saturated
> with honey and sprinkled with pistachio, appeared the English version:
> "Shredded wheat".
I wouldn't have mentioned this if I hadn't recently read in an American
novel a character describing baklava as shredded wheat: there is a
similar-tasting, middle eastern pastry that vaguely looks like shredded
wheat - can't remember its name, but it's not baklava - however, I can't
help wondering whether some people confuse the two.
--
Rob Bannister
Donna Richoux
> Fred Springer wrote:
> > In Turkey once I came across a cafe menu that had clearly been
> > translated for the owner by a passing tourist with a sense of humour.
> > Against "baklava", which is a delicious filo-pastry confection saturated
> > with honey and sprinkled with pistachio, appeared the English version:
> > "Shredded wheat".
>
> I wouldn't have mentioned this if I hadn't recently read in an American
> novel a character describing baklava as shredded wheat: there is a
> similar-tasting, middle eastern pastry that vaguely looks like shredded
> wheat - can't remember its name, but it's not baklava - however, I can't
> help wondering whether some people confuse the two.
Searching on <pastry "shredded wheat"> indicates that it is
Kadaifi or Kataļfi. Picture and recipe here:
http://greekfood.about.com/od/dessertspastriessweets/r/kataifi.htm
"Baklava," of course, is a knitted ski mask.
--
Best -- Donna Richoux
Robert Bannister
Thanks for finding the word. I have heard people asking for balaclava.
--
Rob Bannister
Paul Wolff
>Robert Bannister <rob...@bigpond.com> wrote:
>
>> Fred Springer wrote:
>
>> > In Turkey once I came across a cafe menu that had clearly been
>> > translated for the owner by a passing tourist with a sense of humour.
>> > Against "baklava", which is a delicious filo-pastry confection saturated
>> > with honey and sprinkled with pistachio, appeared the English version:
>> > "Shredded wheat".
>>
>> I wouldn't have mentioned this if I hadn't recently read in an American
>> novel a character describing baklava as shredded wheat: there is a
>> similar-tasting, middle eastern pastry that vaguely looks like shredded
>> wheat - can't remember its name, but it's not baklava - however, I can't
>> help wondering whether some people confuse the two.
>
>Searching on <pastry "shredded wheat"> indicates that it is
>http://greekfood.about.com/od/dessertspastriessweets/r/kataifi.htm
And how, exactly, does this map to the president-for-life of Libya?
There just has to be a connection.
>
>"Baklava," of course, is a knitted ski mask.
>
Winter's ports are not for me.
--
Paul
Oleg Lego
>Nick wrote:
>
>> On Nevsky Bridge the Russian stood
>> Chewing his beard for lack of food
>> He said "it's tough, this stuff, to eat
>> But a darn sight better than Shredded Wheat".
>
>In Turkey once I came across a cafe menu that had clearly been
>translated for the owner by a passing tourist with a sense of humour.
>Against "baklava", which is a delicious filo-pastry confection saturated
>with honey and sprinkled with pistachio, appeared the English version:
>"Shredded wheat".
I cannot for the life of me imagine anyone seriously calling baklava
"delicious". Might as well just eat the contents of a sugar bowl.
>I also recall many years ago on the London to Edinburgh railway line an
>enormous sign on a factory opposite one of the stations one passed
>through: "Welwyn Garden City -- Home of Shredded Wheat"' How desperate
>would a town have to be to make that its main claim to fame? I've no
>idea if it's still there.
--
WCdnE
R H Draney
>
>Donna Richoux wrote:
>
>> "Baklava," of course, is a knitted ski mask.
>
>Thanks for finding the word. I have heard people asking for balaclava.
Oh, crimea river!...r
Amethyst Deceiver
r...@atatatat.com says...
> On Sun, 27 Jan 2008 13:32:21 GMT, Fred Springer posted:
>
> >Nick wrote:
> >
> >> On Nevsky Bridge the Russian stood
> >> Chewing his beard for lack of food
> >> He said "it's tough, this stuff, to eat
> >> But a darn sight better than Shredded Wheat".
> >
> >In Turkey once I came across a cafe menu that had clearly been
> >translated for the owner by a passing tourist with a sense of humour.
> >Against "baklava", which is a delicious filo-pastry confection saturated
> >with honey and sprinkled with pistachio, appeared the English version:
> >"Shredded wheat".
>
> I cannot for the life of me imagine anyone seriously calling baklava
> "delicious". Might as well just eat the contents of a sugar bowl.
You say that like it's a bad thing.
--
Linz
Wet Yorks via Cambridge, York, London and Watford
My accent may vary
Fred Springer
>
> I cannot for the life of me imagine anyone seriously calling baklava
> "delicious". Might as well just eat the contents of a sugar bowl.
>
De gustibus non est disputandum, as we say in t'West Riding.
mb
...
> I cannot for the life of me imagine anyone seriously calling baklava
> "delicious". Might as well just eat the contents of a sugar bowl.
Which means that you never were connected to the real thing (which is
not even sweetened, made by the old-locals in a very limited area in
and around Constantinoiple and Salonicca). All the rest is just for
sweet-craving barbarians.
Oleg Lego
Heh! Yes, it's a bad thing. I like some flavour with my sugar.
--
WCdnE
Oleg Lego
I'd love to try some of "the real thing", if it actually has a taste
other than "sweet".
--
WCdnE
TsuiDF
>
> I cannot for the life of me imagine anyone seriously calling baklava
> "delicious". Might as well just eat the contents of a sugar bowl.
Pre'zackly.
Yumyum.
S
in B
right, that diet can start -- tomorrow....
Skitt
> Amethyst Deceiver posted:
>> r...@atatatat.com says...
>>> Fred Springer posted:
>>>> Nick wrote:
>>>>> On Nevsky Bridge the Russian stood
>>>>> Chewing his beard for lack of food
>>>>> He said "it's tough, this stuff, to eat
>>>>> But a darn sight better than Shredded Wheat".
>>>>
>>>> In Turkey once I came across a cafe menu that had clearly been
>>>> translated for the owner by a passing tourist with a sense of
>>>> humour. Against "baklava", which is a delicious filo-pastry
>>>> confection saturated with honey and sprinkled with pistachio,
>>>> appeared the English version: "Shredded wheat".
>>>
>>> I cannot for the life of me imagine anyone seriously calling baklava
>>> "delicious". Might as well just eat the contents of a sugar bowl.
>>
>> You say that like it's a bad thing.
>
> Heh! Yes, it's a bad thing. I like some flavour with my sugar.
I recall some days in my childhood when I ate sugar by the spoonful. Well,
not often, but a few times. It tasted good at the time. Sweet.
--
Skitt (in Hayward, California)
http://home.comcast.net/~skitt99/
mb
mb
...
> >Which means that you never were connected to the real thing (which is
> >not even sweetened,
...
> I'd love to try some of "the real thing", if it actually has a taste
> other than "sweet".
You didn't read.
Oleg Lego
I did. You did not realize that my answer was a way of saying "If what
you say is true".
--
WCdnE
Oleg Lego
I can recall eating straight sugar only a few times, but
on a peanut butter sandwich, often.
--
WCdnE
mb
...
> I did. You did not realize that my answer was a way of saying "If what
> you say is true".
Apologies; clutch is off due to high mileage.
Robert Bannister
> I recall some days in my childhood when I ate sugar by the spoonful.
> Well, not often, but a few times. It tasted good at the time. Sweet.
We used to badger mum to buy cube sugar: somehow, it felt less evil
eating sugar cubes than spoonfuls of granulated.
--
Rob Bannister
R H Draney
You can still find rock candy in Chinese supermarkets...I have no idea how it's
meant to be used....r
Sara Lorimer
> Oleg Lego wrote:
> > Heh! Yes, it's a bad thing. I like some flavour with my sugar.
>
> I recall some days in my childhood when I ate sugar by the spoonful. Well,
> not often, but a few times. It tasted good at the time. Sweet.
A spoonful of sugar cured hiccups, of course. And it does have a flavor.
White sugar, brown sugar, honey, maple syrup -- they each have their own
taste, beyond sweet.
--
SML
R H Draney
>
>A spoonful of sugar cured hiccups, of course. And it does have a flavor.
>White sugar, brown sugar, honey, maple syrup -- they each have their own
>taste, beyond sweet.
Nice garden path in those first five words, Sara....r
Oleg Lego
White sugar, to me, consists only os "sweetness", which I consider to
be a taste, yes, but an incomplete taste; without any aroma, which I
consider to be part of anything I call "having flavour".
Brown sugar, and honey are, indeed flavourful, and I have been known
to enjoy honey on its own. Maple syrup is flavourful to great degree.
Unfortunately, I consider it to be one of the most vile flavours of
any edible food product.
--
WCdnE
the Omrud
> White sugar, to me, consists only os "sweetness", which I consider to
> be a taste, yes, but an incomplete taste; without any aroma, which I
> consider to be part of anything I call "having flavour".
>
> Brown sugar, and honey are, indeed flavourful, and I have been known
> to enjoy honey on its own. Maple syrup is flavourful to great degree.
> Unfortunately, I consider it to be one of the most vile flavours of
> any edible food product.
Surely a problem for an inhabitant of Canada. And are there any
inedible food products?
--
David
Peter Moylan
> You can still find rock candy in Chinese supermarkets...I have no idea how it's
> meant to be used....r
>
You build mountains with it.
--
Peter Moylan, Newcastle, NSW, Australia. http://www.pmoylan.org
For an e-mail address, see my web page.
Peter Moylan
> On Mon, 28 Jan 2008 14:25:17 -0800, Skitt posted:
>
>> spoonful. Well, not often, but a few times. It tasted good at the
>> time. Sweet.
>
> I can recall eating straight sugar only a few times, but on a peanut
> butter sandwich, often.
>
that would be considered shocking, at least in the circles I move in,
but back then it was considered to be normal.
Oleg Lego
No, but I was in a repetitive redundancy mood.
--
WCdnE
Oleg Lego
>On 29/01/08 10:32, Oleg Lego wrote:
>> On Mon, 28 Jan 2008 14:25:17 -0800, Skitt posted:
>>
>>> I recall some days in my childhood when I ate sugar by the
>>> spoonful. Well, not often, but a few times. It tasted good at the
>>> time. Sweet.
>>
>> I can recall eating straight sugar only a few times, but on a peanut
>> butter sandwich, often.
>>
>As a child I used to sprinkle sugar on my breakfast cereal. These days
>that would be considered shocking, at least in the circles I move in,
>but back then it was considered to be normal.
I did that as well, back when I ate cereal.
Why would it be considered shocking?
--
WCdnE
CDB
Yes, as a sip of even white syrup will confirm. Another very useful
effect of sugar is that it counteracts the hotness of peppers. If you
unexpectedly get something that is too picante, taking a spoonful of
dry sugar and then rinsing with cold water and spitting will restore
peace to your mouthparts, if not to the heart of the maitre d'.
jerry_f...@yahoo.com
> Robert Bannister filted:
>
>
>
> >Skitt wrote:
>
> >> I recall some days in my childhood when I ate sugar by the spoonful.
> >> Well, not often, but a few times. It tasted good at the time. Sweet.
>
> >We used to badger mum to buy cube sugar: somehow, it felt less evil
> >eating sugar cubes than spoonfuls of granulated.
>
> You can still find rock candy in Chinese supermarkets...I have no idea how it's
> meant to be used....r
Must. Resist. Straight. Line.
--
Jerry Friedman
Skitt
> Oleg Lego wrote:
>> Skitt posted:
>>> I recall some days in my childhood when I ate sugar by the
>>> spoonful. Well, not often, but a few times. It tasted good at the
>>> time. Sweet.
>>
>> I can recall eating straight sugar only a few times, but on a peanut
>> butter sandwich, often.
Well, I've eaten the occasional sugar sandwich in my day. Just butter and
sugar.
> As a child I used to sprinkle sugar on my breakfast cereal. These days
> that would be considered shocking, at least in the circles I move in,
> but back then it was considered to be normal.
Oh, gosh -- I used to always put sugar on my breakfast cereal, unless the
cereal was already of the sugared (frosted) kind. The thing is, though,
that I haven't eaten breakfast cereal in yonks. It's, more or less, kids'
stuff.
R H Draney
>
>On Tue, 29 Jan 2008 20:41:08 +1100, Peter Moylan posted:
>
>>that would be considered shocking, at least in the circles I move in,
>>but back then it was considered to be normal.
>
>I did that as well, back when I ate cereal.
>
>Why would it be considered shocking?
Because sugar is white, and therefore deadly poison....r
R H Draney
Okay, I'll ratchet back the provocation a bit....
How *do* the Chinese typically use the rock candy I find in these stores?...do
they drop it into hot beverages to sweeten them?...do they pop a lump into the
mouth and suck on it until it dissolves?...I suppose we can rule out the
possibility that they mill it into granules for cooking....
I should probably point out here that by "rock candy" I mean the translucent
white or (somewhat offputting) yellow crystals of pure cane sugar, not George
Formby's little stick of Blackpool rock....r
Oleg Lego
>Oleg Lego filted:
>>
>>On Tue, 29 Jan 2008 20:41:08 +1100, Peter Moylan posted:
>>
>>>As a child I used to sprinkle sugar on my breakfast cereal. These days
>>>that would be considered shocking, at least in the circles I move in,
>>>but back then it was considered to be normal.
>>
>>I did that as well, back when I ate cereal.
>>
>>Why would it be considered shocking?
>
>Because sugar is white, and therefore deadly poison....r
Ahh. Well, it is somewhat dangerous to some folks, right up there with
a few other white things, like bread and rice and spuds. Of course,
it's not much different to those folks than brown things like bread
and rice, or at least one yellow thing, like corn.
Of course, a lot of folks to whom it is not dangerous, think they are
doing their bodies a lot of good by eating brown sugar or whole grain
brown rice, or whole wheat or rye bread. Those folks are delusional.
--
WCdnE
Richard Bollard
<rob...@bigpond.com> wrote:
>Donna Richoux wrote:
>
>> Robert Bannister <rob...@bigpond.com> wrote:
>>
>>
>>>Fred Springer wrote:
>>
>>
>>>>In Turkey once I came across a cafe menu that had clearly been
>>>>translated for the owner by a passing tourist with a sense of humour.
>>>>Against "baklava", which is a delicious filo-pastry confection saturated
>>>>with honey and sprinkled with pistachio, appeared the English version:
>>>>"Shredded wheat".
>>>
>>>I wouldn't have mentioned this if I hadn't recently read in an American
>>>novel a character describing baklava as shredded wheat: there is a
>>>similar-tasting, middle eastern pastry that vaguely looks like shredded
>>>wheat - can't remember its name, but it's not baklava - however, I can't
>>>help wondering whether some people confuse the two.
>>
>>
>> Searching on <pastry "shredded wheat"> indicates that it is
>> Kadaifi or Kataļfi. Picture and recipe here:
>> http://greekfood.about.com/od/dessertspastriessweets/r/kataifi.htm
>>
>> "Baklava," of course, is a knitted ski mask.
>>
>
>Thanks for finding the word. I have heard people asking for balaclava.
They are offered in the same establishments and on the same menu as
baklava (and are both ridiculously sweet) so it is reasonable to think
that kataifi is a variant.
Is "baklava" a volcano inhaling?
--
Richard Bollard
Canberra Australia
To email, I'm at AMT not spAMT.
Richard Bollard
>On 29/01/08 10:32, Oleg Lego wrote:
>> On Mon, 28 Jan 2008 14:25:17 -0800, Skitt posted:
>>
>>> I recall some days in my childhood when I ate sugar by the
>>> spoonful. Well, not often, but a few times. It tasted good at the
>>> time. Sweet.
>>
>> I can recall eating straight sugar only a few times, but on a peanut
>> butter sandwich, often.
>>
>As a child I used to sprinkle sugar on my breakfast cereal. These days
>that would be considered shocking, at least in the circles I move in,
>but back then it was considered to be normal.
Now the sugar is already pre-sprinkled (for most values of breakfast
cereal).
Richard Bollard
wrote:
>Robert Bannister filted:
>>
>>Skitt wrote:
>>
>>
>>
>>> I recall some days in my childhood when I ate sugar by the spoonful.
>>> Well, not often, but a few times. It tasted good at the time. Sweet.
>>
>>We used to badger mum to buy cube sugar: somehow, it felt less evil
>>eating sugar cubes than spoonfuls of granulated.
>
>You can still find rock candy in Chinese supermarkets...I have no idea how it's
>meant to be used....r
Lumps of palm sugar are dissolved with fish sauce, lime juice, etc for
dipping sauces.
CDB
[stomach full, calorie empty]
>> You can still find rock candy in Chinese supermarkets...I have no
>> idea how it's meant to be used....r
>
> Must. Resist. Straight. Line.
Be strong. My _Encyclopedia of Chinese Food and Cooking_ (Chang and
Kutscher, 1970) says that SUGAR, ROCK, or /bing tang/ , is used as a
"flavoring agent; glaze; staple; in teas; blends into sauces."
Another cookbook specifically mentions glazing chicken. Seems to me
that, for that last, it would at least have to be crushed.
Peter Moylan
> On Tue, 29 Jan 2008 20:41:08 +1100, Peter Moylan posted:
>> As a child I used to sprinkle sugar on my breakfast cereal. These
>> days that would be considered shocking, at least in the circles I
>> move in, but back then it was considered to be normal.
>
> I did that as well, back when I ate cereal.
>
> Why would it be considered shocking?
>
Perhaps it varies by country. Dentists have been campaigning against
refined sugar, and a few other sweet things, on the grounds that
children are getting tooth decay relatively early in their lives. To
make matters worse, the children most affected are those from low-income
families - that's where you'll find the most unhealthy diets - and they
are the ones least able to afford good dental repairs. More critically,
though, Australians are becoming more aware that we have a national
obesity crisis, and in particular that we have many obese
children. Obesity has multiple causes, but in many cases it can be
related to bad habits formed in childhood.
It does appear that refined sugar is addictive, and that a "sweet tooth"
learnt in childhood can cause difficult-to-control food cravings later
in life. Thus, giving children excess sugar is seen almost as a form of
child abuse.
Several people in this thread have mentioned that many breakfast foods
are pre-sweetened. True, but I have observed that well-educated people
ignore the "junk food" end of the cereal aisle; I believe that most of
it is sold to those who haven't had a good enough education to
understand the health warnings. We never touched it in my families. My own
preferred cereal, until recently, was muesli, and only the brand that
was lowest in total sugars. Now that I've become more concerned about
reducing my girth, I've given up cereals and have nothing but yoghurt
and coffee for breakfast.
Today I finally bought bathroom scales, and was shocked to discover that
my weight isn't much less than it was a year ago. An increased emphasis
on a better diet and more exercise has, it appears, been cancelled by
the occasional binge on sweet things or alcohol. In my own case
those cravings, and the consequent weight rise, didn't
start until relatively late in life, and can probably be traced to
marital breakdown rather than childhood training, but the basic fact
remains: once you're hooked on high-energy foods, it can be very
difficult to shake the habit.
Australia doesn't yet have the US problem of near-universal obesity and
falling life expectancies; but we're only about 20 years behind, and
catching up, and we're becoming painfully aware of that.
Amethyst Deceiver
pe...@DIESPAMMERSDIEpmoylan.org says...
> On 29/01/08 10:32, Oleg Lego wrote:
> > On Mon, 28 Jan 2008 14:25:17 -0800, Skitt posted:
> >
> >> I recall some days in my childhood when I ate sugar by the
> >> spoonful. Well, not often, but a few times. It tasted good at the
> >> time. Sweet.
> >
> > I can recall eating straight sugar only a few times, but on a peanut
> > butter sandwich, often.
> >
> As a child I used to sprinkle sugar on my breakfast cereal. These days
> that would be considered shocking, at least in the circles I move in,
> but back then it was considered to be normal.
Still normal here. YoungBloke had Rice Krispies with a sprinkle of sugar
on only this morning. I'd rather he had that than sugar-coated crispies
- this way I can control the amount of sugar. And RKs on their own are
dull. Not as cardboardy as the gluten-free cornflakes we bought last
year though. Even OldBloke is having trouble getting through them.
--
Linz
Wet Yorks via Cambridge, York, London and Watford
My accent may vary
Mike Lyle
[...]
> How *do* the Chinese typically use the rock candy I find in these
> stores?...do they drop it into hot beverages to sweeten them?...do
> they pop a lump into the mouth and suck on it until it dissolves?...I
> suppose we can rule out the possibility that they mill it into
> granules for cooking....
>
> I should probably point out here that by "rock candy" I mean the
> translucent white or (somewhat offputting) yellow crystals of pure
> cane sugar, not George Formby's little stick of Blackpool rock....r
Known in old Brit cookery books as "sugar candy". I deduce from remarks
in Beeton that people used to trust the purity of sugar in direct
proportion to the size of the crystals or chunks. From other recipe
books I've seen, I think the survival of this sugar candy is probably a
matter of habit, not of practicality. Techniques for using the different
grades of sugar must be a bit different, though, so it's understandable
that some cooks may have preferred to stick with what they're used to.
ObSugarLoaf. Many years ago, I actually saw some sugar loaves on display
in some British shop: they were irregular tall cones, so it was easy to
see how the various Sugarloaf Mountains and hats got their names. I
think the shop had them more as curiosities than as regular stock lines.
--
Mike.
--
Posted via a free Usenet account from http://www.teranews.com
Barbara Bailey
> Peter Moylan says:
>> Oleg Lego wrote:
>> > I can recall eating straight sugar only a few times, but on a peanut
>> > butter sandwich, often.
>> >
>> As a child I used to sprinkle sugar on my breakfast cereal. These days
>> that would be considered shocking, at least in the circles I move in,
>> but back then it was considered to be normal.
>
> Still normal here. YoungBloke had Rice Krispies with a sprinkle of sugar
> on only this morning. I'd rather he had that than sugar-coated crispies
> - this way I can control the amount of sugar. And RKs on their own are
> dull. Not as cardboardy as the gluten-free cornflakes we bought last
> year though. Even OldBloke is having trouble getting through them.
WIWAL, my mother allowed us to add one spoonful of sugar to un-presweetened
cereal, Rice Crispies, Special K, plain Corn Flakes, Cheerios and that
sort. If it was a sugared (Capt'n Crunch, Honeycomb) or sugar-frosted
cereal (Frosted Flakes, Corn Pops) or if it had marshmallow bits (Alpha-
Bits, Lucky Charms) or was chocolate (Cocoa Crisps) the adding of sugar was
forbidden. Oatmeal got raisins while it was cooking and a sprinkle of brown
sugar when served.
Richard Fontana
> Australia doesn't yet have the US problem of near-universal obesity and
> falling life expectancies; but we're only about 20 years behind, and
> catching up, and we're becoming painfully aware of that.
It lends weight to the Kojak Conjecture[TM].
--
Richard Fontana
Richard Fontana
> YoungBloke had Rice Krispies with a sprinkle of sugar
> on only this morning. I'd rather he had that than sugar-coated crispies
> - this way I can control the amount of sugar. And RKs on their own are
> dull.
Incidentally, are Rice Krispy Treats (aka Rice Krispies Treats) known in
th'UK? Google suggests probably not.
--
Richard Fontana
Peter Moylan
> ObSugarLoaf. Many years ago, I actually saw some sugar loaves on
> display in some British shop: they were irregular tall cones, so it
> was easy to see how the various Sugarloaf Mountains and hats got
> their names. I think the shop had them more as curiosities than as
> regular stock lines.
>
Ah, that's interesting! The local Mount Sugarloaf is visible from my
front yard, and I've often reflected on the fact that from this
viewpoint it doesn't look like a sugar cube at all. I've always assumed
that you'd have to approach from a different direction to appreciate the
name; but it's never worked from any direction I've tried.
Mind you, it doesn't look much like a cone, either.
Mike Lyle
> In article <13ptt5k...@corp.supernews.com>,
> pe...@DIESPAMMERSDIEpmoylan.org says...
>> As a child I used to sprinkle sugar on my breakfast cereal. These
>> days that would be considered shocking, at least in the circles I
>> move in, but back then it was considered to be normal.
>
> Still normal here. YoungBloke had Rice Krispies with a sprinkle of
> sugar on only this morning. I'd rather he had that than sugar-coated
> crispies - this way I can control the amount of sugar. And RKs on
> their own are dull. Not as cardboardy as the gluten-free cornflakes
> we bought last year though. Even OldBloke is having trouble getting
> through them.
Interesting, the individual variation. I find even the cheapest and
simplest breakfast cereals, such as Rice Krispies or Tesco's Value bran
flakes, and even raw rolled oats, quite sweet enough. But I would have
brown sugar or black treacle on porridge made with the same rolled oats.
I think it's the milk as much as the cereal itself. I don't think we
ever let the children get the idea that sugar was in any way associated
with cereal.
Amethyst Deceiver
pe...@DIESPAMMERSDIEpmoylan.org says...
> Today I finally bought bathroom scales, and was shocked to discover that
> my weight isn't much less than it was a year ago. An increased emphasis
> on a better diet and more exercise has, it appears, been cancelled by
> the occasional binge on sweet things or alcohol. In my own case
> those cravings, and the consequent weight rise, didn't
> start until relatively late in life, and can probably be traced to
> marital breakdown rather than childhood training, but the basic fact
> remains: once you're hooked on high-energy foods, it can be very
> difficult to shake the habit.
Don't be too harsh on yourself. A better diet is good, and more exercise
is wonderful. And more exercise helps to convert fat to muscle, and
muscle weighs more than fat. You may not have lost much weight, but I
bet you're in better shape than you were a year ago. If it's your girth
you're concerned about, use a tape measure. If your waistline is
diminishing you're winning.
Amethyst Deceiver
rabr...@yayhu.comm says...
Were our mothers related? It was the same for me, and is mostly the same
for YB. He either has Rice Krispies with one of his handfuls of rainbow
drops added (those coloured, sugar-coated crispies), or RKs with half a
tsp of sugar. He is aware that some breakfast cereal comes already sweet
because Mum gets that. I don't, though!
JF
<pe...@DIESPAMMERSDIEpmoylan.org> writes
>On 29/01/08 10:32, Oleg Lego wrote:
>> On Mon, 28 Jan 2008 14:25:17 -0800, Skitt posted:
>>
>>> I recall some days in my childhood when I ate sugar by the
>>> spoonful. Well, not often, but a few times. It tasted good at the
>>> time. Sweet.
>> I can recall eating straight sugar only a few times, but on a peanut
>> butter sandwich, often.
>>
>As a child I used to sprinkle sugar on my breakfast cereal. These days
>that would be considered shocking, at least in the circles I move in,
>but back then it was considered to be normal.
Please don't mention breakfast cereals. I used to avoid them with ease.
Recently my wife changed from her usual rats' droppings in sawdust to a
Lidl cereal which consists of oats with pecan nuts soaked in maple
syrup. The stuff is just so bloody wicked it ought to be illegal.
Thankfully our nearest Lidl shop is 17 miles away in Farnham so we do go
there too often.
--
James Follett. Novelist. (G1LXP) http://www.jamesfollett.dswilliams.co.uk
Sara Lorimer
> As a child I used to sprinkle sugar on my breakfast cereal. These days
> that would be considered shocking, at least in the circles I move in,
> but back then it was considered to be normal.
Sprinkle? I used to dump sugar on my Cheerios. Take that, non-sweetened
cereal! Who's sweet now, huh?
--
SML
Robin Bignall
Sugar was rationed in Britain right up to 1953, so having
anything sweetened was a rarity. I remember unsweetened
cornflakes and rice crispies for breakfast. Porrage made with
milk, and with a teaspoonful of golden syrup, was a luxury. We
each had half a teaspoonful of sugar in tea: the orange pekoe
tips that my mother bought, chosen because saving coupons on the
packets would get her a free packet for ten coupons, was
undrinkable without it. She used to use most of the ration for
baking.
--
Robin Bignall (BrE)
Herts, England
Robert Bannister
>>
> Perhaps it varies by country. Dentists have been campaigning against
> refined sugar, and a few other sweet things, on the grounds that
> children are getting tooth decay relatively early in their lives. To
> make matters worse, the children most affected are those from low-income
> families - that's where you'll find the most unhealthy diets - and they
> are the ones least able to afford good dental repairs. More critically,
> though, Australians are becoming more aware that we have a national
> obesity crisis, and in particular that we have many obese
> children. Obesity has multiple causes, but in many cases it can be
> related to bad habits formed in childhood.
I presume you've heard the latest science research done, I think, at a
NSW university, which demonstrates that, in mice at least, fat and sugar
relieve stress. This is presumably the origin of the phrase "comfort food".
--
Rob Bannister
Robert Bannister
> Don't be too harsh on yourself. A better diet is good, and more exercise
> is wonderful. And more exercise helps to convert fat to muscle, and
> muscle weighs more than fat. You may not have lost much weight, but I
> bet you're in better shape than you were a year ago. If it's your girth
> you're concerned about, use a tape measure. If your waistline is
> diminishing you're winning.
>
Hmm. On doctor's orders, I have been attending a gym for the last 8
months. According to the people who sell me clothes and their tape
measures, I have lost 12 cm round the waist. However, it doesn't show.
As far as I can see, I've still got a beer gut and am likely to retain it.
However, you're right about weight: I've weighed about the same since I
was 16 - a shocking 80 kg, which has never varied by more than 5 kg
during all that time whether I was fit or not.
--
Rob Bannister