Penetrate Pronunciation

[Octaviano Collars]

English pronunciations of penetrate from the Cambridge Advanced Learner's Dictionary & Thesaurus and from the Cambridge Academic Content Dictionary, both sources Cambridge University Press)

The sexual sense is a modern innovation rarely attested in older writing. In modern usage, the unaccompanied word penetrate and its derivatives often refer to sexual penetration, outside of certain set phrases such as market penetration.

How to pronounce penetrate:

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This argument has been going on since shortly after Vasja Pirc introduced the defense. I suspect that the correct pronunciation in his country would be "peertz", but I say "perk" and very few people I know would be willing to challenge me on this face to face. This reminds me of "gomboc"; how do you say the name of arguably the most exciting development in 3-D solid geometry in our lifetimes? The Hungarians who discovered it, with help from a Russian mathematician, put umlauts over both O's, but I don't know how to put umlauts in comments and I say "gumbuck".

If you're stuck in a pasta routine of bowl after bowl of plain old spaghetti, you're missing out. Although the flavor of pasta doesn't vary all that much, whether it's a short cut or long, the way that the shapes interact with the sauce has a big impact on the finished dish. And as a bonus, each has an Italian name that's fun to pronounce, and sometimes a little funny when translated.

There are literally hundreds of different cuts out there, but it's common to find the same dozen or so appear again and again. If you're looking to get even more variety, consider seeking out pasta made by an artisanal producer, who use heirloom grains, local flavors, seasonal specialties, and more exotic shapes.

Bucatini (boo-kah-TEEN-ee; "little holes") Hailing from Rome and the surrounding Lazio, these strands are like thick spaghetti with a small hole running from end to end. A versatile pasta, they're often served simply with a red sauce, or with butter or olive oil and a bit of grated Parmesan.

Conchiglie (kohn-KEEL-yeh; "shells") These come in various sizes, from very large ones meant for stuffing, to very small ones, which are called conchigliette. Shells are good with meat sauces, and the small ones work in any dish where you'd use elbow macaroni.

Fettuccine (fet-too-CHEEN-eh; "little ribbons") Similar to linguine but thicker and wider, these noodles are suitable for many sauces, including those that are cream-based or made with meat.

Fregola Sarda (FREG-o-lah SAR-dahgola; "little Sardinian fragments") As the name suggests, these bead-like bits of pasta hail from Sardinia. Similar to Israeli couscous, they are thought to have come to the island with immigrants from the Genovese colony in Tunisia. A traditional fregola preparation includes tomato sauce and clams.

Fusilli bucati (foo-ZEE-lee boo-CAH-tee; from the Italian for "spun" and "hole") Similar to fusilli, which look like corkscrews, these noodles look more like bedsprings. They are a good choice for thick-and-hearty sauces because all the "goodness" gets trapped inside the spiral rather than just coating the exterior.

Gigli (GEE-lee; "lillies") Resembling a flower, with a bell-like shape and ruffled edges, this shape stands up best to thick sauces and the chunky ingredients of a casserole.

Girelle (gee-REL-eh; "swivels") This shape takes its name for its corkscrew-like turns. Try it with ingredients that can cling to its substantial curves, such as a pesto and vegetables.

Gramigna (gra-MEEN-ya; "weed") Small, grass-like curls of pasta, these noodles cling to most ingredients. They lend themselves to light sauces with a few small chunks of meat or sausage.

Linguine (lin-GWEE-neh; "little tongues") These long, flat strands are slightly curved in their cross section, like the tongues they are named after. They stand up to sturdier sauces, such as a pesto, tomato, or mushroom sauce, or those with flavorful ingredients, such as shellfish.

Linguine with Sun Dried Tomatoes, Olives and Lemon

Macraoni (mak-a-ROW-neh) Most commonly used in the United States in macaroni and cheese or pasta salads, these curved tubes make an ideal ingredient for soups and stews, such as pasta e fagioli.

Mafalda (ma-FAL-da; named after Princess Mafalda of Savoy) These flat, wide, ribbon-like noodles have wavy ridges that make them look a little like narrow strips of lasagna. They go best with light, delicate sauces that cling to their smooth sides.

Orecchiette (or-ay-KYET-tay; "little ears") Resembling their namesake ears, these round, curved pieces hail Southern Italy, and they are often served with broccoli rabe and sausage.

Paccheri (pa-KER-ee; "open-handed slap") These short, wide tubes where said to have been invented during the Renaissance for use in smuggling garlic across the Alps into what is now Austria. This variety is suited to thick sauces, which cause them to make a slapping sound when eaten.

Penne (PEN-eh; "quills") These small tubes may be smooth or ridged (rigate). Penne is best used in soups, pasta salads, and with thicker sauces and casseroles because the ingredients and sauces can penetrate the inside of the pasta. Penne rigate is ideal for meat, vegetable, or butter-and-oil-based sauces because the ridges hold the sauce.

Riccioli (REE-key-oh-leeiccioli; "little curls") Short, wide, and with a twist, these pieces stand up to chunkier ingredients like meat and cheese.

Rigatoni (ree-gah-TOE-nee; "ridged") This wide, ridged, tube-shaped pasta has holes on either end that are large enough to capture pieces of vegetables in a sauce. In addition, this kind of pasta is perfect for baked dishes made with sauce and cheese.

Strozzapreti (strote-za-PRAY-tee; "priest chokers") There are a few legends about how this short, rolled pasta got its colorful name. One says that Roman housewives who made it would "choke" the dough with such force, it looked as if they could choke a priest. Serve it as you would penne, with meat, vegetables, or just butter and oil.

Tagliatelle (tall-yuh-TELL-eh; from the Italian tagliere, "to cut") A ribbon that's generally narrower than fettuccine, this versatile pasta lends itself to various sauces, but is traditionally served with Bolognese or other meaty sauces.

Trofie (TROH-fee) This short, tapered, twisted pasta from Genoa pairs well with pesto and other simple sauces.

This is a medium-growing tree that will reach a height of about 70 feet while spreading 45 to 60 feet. The state tree of Kentucky should be used more often because it is adaptable to many soils, including alkaline, has interesting bark and grows with an open canopy allowing light to penetrate to the ground for adequate turf growth beneath the canopy. The coarse branch texture in the winter is also quite unique, forming an interesting silhouette of only several large branches. Large seed pods hang on the tree in the winter but can be a litter problem when they fall in the spring. They are very hard and can be `shot' from a lawnmower running over the fruit. Male trees are sometimes available and they do not set fruit, but this is often unreliable. The seeds (in a 5 to 10-inch-long pod) and leaves may be poisonous to humans. The pod contains seeds which used to be roasted as a coffee substitute. The leaves are bipinnately compound and can be up to 18 inches long, resembling walnut.

The trunk normally grows straight up through the crown and is very strong. Branches grow at wide angles to the trunk and are usually well-spaced along the trunk. This configuration adds to the durability of the tree. Be sure that major limbs are kept at less than about half the diameter of the trunk to ensure that they remain well-attached to the tree. The crown is round or oval in youth, becoming more upright and oval with age.

Some people object to the sparse branching when this tree is young, but some pruning to create more branches can help. Any shortcomings of the tree are made up by the almost total lack of insect or disease problems. Lawns grow well beneath the tree due to the light shade cast by the thin, open canopy.

Kentucky Coffeetree is well-adapted to urban soil and could be used more often and, like most trees, does best when provided with irrigation until well-established. Amazingly tolerant of drought and poor soil once established although it is native to rich bottomland soil. Used as a street tree in some communities. Be careful using the tree in a lawn since the pods could become projectiles from mowing equipment.

Ferno de Magalhes, the name of the Portuguese navigator who, in the early sixteenth century, commanded the first maritime expedition to circumnavigate the earth successfully, also provides a perfect example of the difficulties of Portuguese pronunciation. Most non-Portuguese speakers choose to take cover from the torrents of nasal diphthongs and steer clear of the shoals of palatalisation, and content themselves with the simplified international version, Ferdinand Magellan.

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