NL - EN: gevulde koek
Toby OCM
Ik weet wel wat het is, eet het ook regelmatig, maar hoe men het in het
engels kan beschrijven weet ik niet. Ik heb 'filled tarts' gebruikt, omdat
het een beetje op een bakewell tart lijkt, en men heeft ook 'marzipan
cakes' en 'stuffed biscuits' voorgesteld - en zelfs 'filled biscuit tarts'
- maar volgens mij moet er een betere beschrijving zijn.
To non-Dutch speakers: 'gevulde koek' is a pastry a bit like Bakewell tart,
a sort of cakelet with almond filling. If you have enjoyed this delicacy,
perhaps you could suggest a better translation than 'filled tarts',
'stuffed biscuits' or 'marzipan cake', all of which are in the right
ballpark, but none of which really describe it correctly.
Many thanks.
Bij voorbaat dank.
--
mvg
Toby
John Woodgate
inimitably wrote:
>To non-Dutch speakers: 'gevulde koek' is a pastry a bit like Bakewell tart,
>a sort of cakelet with almond filling. If you have enjoyed this delicacy,
>perhaps you could suggest a better translation than 'filled tarts',
>'stuffed biscuits' or 'marzipan cake', all of which are in the right
>ballpark, but none of which really describe it correctly.
Do you want British or US English? Noting that to describe that as a
'stuffed biscuit' is not British English. 'Marzipan cake' seems to be
acceptably descriptive, unless these are 'almond biscuits', which AUIU
are a Jewish special food for Pesach. But those appear to be real
'biscuits' in the British English sense, although made with matzo meal.
--
Regards, John Woodgate, OOO - Own Opinions Only.
Phone +44 (0)1268 747839 Fax +44 (0)1268 777124.
Did you hear about the hungry genetic engineer who made a pig of himself?
Matthew Montchalin
Toby OCM wrote:
>>To non-Dutch speakers: 'gevulde koek' is a pastry a bit like Bakewell
>>tart, a sort of cakelet with almond filling. If you have enjoyed this
>>delicacy, perhaps you could suggest a better translation than 'filled
>>tarts', 'stuffed biscuits' or 'marzipan cake', all of which are in the
>>right ballpark, but none of which really describe it correctly.
John Woodgate wrote:
>Do you want British or US English? Noting that to describe that as a
>'stuffed biscuit' is not British English. 'Marzipan cake' seems to be
>acceptably descriptive, unless these are 'almond biscuits', which AUIU
>are a Jewish special food for Pesach. But those appear to be real
>'biscuits' in the British English sense, although made with matzo meal.
Are they like cupcakes? For instance, the most famous brand of which are
Hostess Cupcakes? But instead of a frosty white vanilla icing (or
filling) on the inside, an almond flavored icing?
--
Mary Cassidy
They sound more like Maids of Honour to me: small round tarts with a short
pastry shell and an almond filling (at least, that's how my granny used to
make them).
But if they don't resemble anything we've suggested so far, I'd just call
them "almond pastries".
Mary Cassidy
(remove "nospam" to reply)
Matthew Montchalin
Matthew Montchalin wondered:
>> Are they like cupcakes? For instance, the most famous brand of which are
>> Hostess Cupcakes? But instead of a frosty white vanilla icing (or
>> filling) on the inside, an almond flavored icing?
Mary Cassidy wrote:
> They sound more like Maids of Honour to me: small round tarts with a short
>pastry shell
Hmm. Now, pastry shells are like pie crusts? High in shortening, having
a flaky crust when they are baked? Hostess Cup Cakes are more like little
hand-sized muffins of fluffy angelfood/angelbread, with a white filling.
>and an almond filling (at least, that's how my granny used to
>make them).
That sounds like what I would call a pecan-cup, but I'm not sure. What
company is most famous for this particular confection? Is there a trade
name associated with it?
>But if they don't resemble anything we've suggested so far, I'd just call
>them "almond pastries".
If it's what I'm thinking, I'm amazed that a company in the United States
hasn't jumped on the idea for a product line... (OTOH, they might decide
to cheap out on the almonds and use peanuts instead, ruining it...)
--
Mary Cassidy
Company? Brand name? Product line? Peanuts!!!???
Don't you guys have patisseries that make proper fresh cakes and pastries? (or
grannies, come to that?)
Anyway, Maids of Honour are absolutely nothing like cupcakes. A pastry shell is a
little open case made of short pastry, which is sort of like piecrust pastry but
sweetened, and definitely *not* flaky; flaky pastry contains a lot more fat
(shortening) than short pastry.
Matthew Montchalin
Mary Cassidy wrote:
|> >and an almond filling (at least, that's how my granny used to
|> >make them).
Matthew Montchalin really wondered:
|> That sounds like what I would call a pecan-cup, but I'm not sure.
|> What company is most famous for this particular confection? Is
|> there a trade name associated with it?
|>
|> >But if they don't resemble anything we've suggested so far, I'd just
|> >call them "almond pastries".
|>
|> If it's what I'm thinking, I'm amazed that a company in the United
|> States hasn't jumped on the idea for a product line... (OTOH, they
|> might decide to cheap out on the almonds and use peanuts instead,
|> ruining it...)
|
|Company? Brand name? Product line? Peanuts!!!???
Well, artificial peanuts (pressed and texturized wheat gluten, with soy
protein, crunched up from high heat, and flavored to taste like peanuts)
might be possible, too, but like I said, any company that tries something
like that would probably ruin it. (But that hasn't stopped very many
companies from trying!) Peanuts are *extremely* cheap in the United
States, and the oil thereof has a way of going and going and going...
|Don't you guys have patisseries
Uh, no, not really... Are they common over there?
|that make proper fresh cakes and pastries?
I think small confectionaries and "patisseries" (if we are allowed to use
that word) in the United States are generally the victims of overzealous
government inspectors that wonder why the products aren't all uniformly of
the same quality and the same nutritional (?) makeup... For instance, a
quarter mile down the road from me there's a confectionary that specializes
in saltwater taffy and jellybeans, but I doubt *greatly* they would try
their hand at making pastries, torts, pies, that sort of thing... Govern-
ment inspections, and heavyhanded browbeating under bright lights "down at
the station" have pretty much put an end to the quaint old confectionary of
times of yore.
>(or grannies, come to that?)
My gramma is pretty witless, considering her advanced age ... well over
eighty years old, wanders around the old folks' home when she manages to
get out of bed... The only that brings her around is saying things like
"newspaper men" and that makes her spitting mad, but that only works for
a little while... I think she was pretty much a traditionalist when it
came to cooking. My other gramma, otoh, was the one that believed in
economizing, and preparing salted possum (tastes just like ham, but there
sure are a lot of little white hairs), and that kind of stuff.
|Anyway, Maids of Honour are absolutely nothing like cupcakes.
But they are, I betcha, handsized, right? Cupcakes are generally formed
inside metal tins that have the capacity of one kitchen cup.
|A pastry shell is a little open case made of short pastry, which is sort
|of like piecrust pastry but sweetened, and definitely *not* flaky; flaky
|pastry contains a lot more fat (shortening) than short pastry.
But wouldn't it be better with a light flaky crust, like what you would
get when you buy a croissant? (Uh, I am talking about *Pacific Northwest*
croissants... They are folded over and over again before rising from the
yeast, and when they are baked, they are very light and flaky.)
--
Matthew Montchalin
In a previous article, to...@yahoo.com ("Toby OCM") says:
>To non-Dutch speakers: 'gevulde koek' is a pastry a bit like Bakewell tart,
>a sort of cakelet with almond filling. If you have enjoyed this delicacy,
>perhaps you could suggest a better translation than 'filled tarts',
>'stuffed biscuits' or 'marzipan cake', all of which are in the right
>ballpark, but none of which really describe it correctly.
So far, taking into account some of the lively exchanges I've had with
Mary Cassidy here at sci.lang.translation, it sounds like an open-faced
pastry, in a deep-filled dish, cooked so that there is a solid crust on the
side, but having a filling of some kind on the inside. I'd call that a
"filled-pastry in a cup."
--
Mary Cassidy
> Mary Cassidy wrote:
> |> >and an almond filling (at least, that's how my granny used to
> |> >make them).
>
> Matthew Montchalin really wondered:
> |> That sounds like what I would call a pecan-cup, but I'm not sure.
> |> What company is most famous for this particular confection? Is
> |> there a trade name associated with it?
> |>
> |> >But if they don't resemble anything we've suggested so far, I'd just
> |> >call them "almond pastries".
> |>
> |> If it's what I'm thinking, I'm amazed that a company in the United
> |> States hasn't jumped on the idea for a product line... (OTOH, they
> |> might decide to cheap out on the almonds and use peanuts instead,
> |> ruining it...)
> |
> |Company? Brand name? Product line? Peanuts!!!???
>
> Well, artificial peanuts (pressed and texturized wheat gluten, with soy
> protein, crunched up from high heat, and flavored to taste like peanuts)
> might be possible, too, but like I said, any company that tries something
> like that would probably ruin it. (But that hasn't stopped very many
> companies from trying!) Peanuts are *extremely* cheap in the United
> States, and the oil thereof has a way of going and going and going...
Good God, Frankenstein food!
> |Don't you guys have patisseries
>
> Uh, no, not really... Are they common over there?
>
> |that make proper fresh cakes and pastries?
>
> I think small confectionaries and "patisseries" (if we are allowed to use
> that word) in the United States are generally the victims of overzealous
> government inspectors that wonder why the products aren't all uniformly of
> the same quality and the same nutritional (?) makeup... For instance, a
> quarter mile down the road from me there's a confectionary that specializes
> in saltwater taffy and jellybeans, but I doubt *greatly* they would try
> their hand at making pastries, torts, pies, that sort of thing... Govern-
> ment inspections, and heavyhanded browbeating under bright lights "down at
> the station" have pretty much put an end to the quaint old confectionary of
> times of yore.
What a pity. I should love to know what saltwater taffy is (it sounds like a
contradiction in terms, or is it sweet 'n sour toffee?). Over here, Taffy is a
Welshman, and tort is something you learn at law school.
> >(or grannies, come to that?)
>
> My gramma is pretty witless, considering her advanced age ... well over
> eighty years old, wanders around the old folks' home when she manages to
> get out of bed... The only that brings her around is saying things like
> "newspaper men" and that makes her spitting mad,
thereby hangs a tale....?
> but that only works for
> a little while... I think she was pretty much a traditionalist when it
> came to cooking. My other gramma, otoh, was the one that believed in
> economizing, and preparing salted possum (tastes just like ham, but there
> sure are a lot of little white hairs), and that kind of stuff.
>
> |Anyway, Maids of Honour are absolutely nothing like cupcakes.
>
> But they are, I betcha, handsized, right? Cupcakes are generally formed
> inside metal tins that have the capacity of one kitchen cup.
>
Wrong again, they're about 2-3 inches in diameter, and fairly shallow.
> |A pastry shell is a little open case made of short pastry, which is sort
> |of like piecrust pastry but sweetened, and definitely *not* flaky; flaky
> |pastry contains a lot more fat (shortening) than short pastry.
>
> But wouldn't it be better with a light flaky crust, like what you would
> get when you buy a croissant? (Uh, I am talking about *Pacific Northwest*
> croissants... They are folded over and over again before rising from the
> yeast, and when they are baked, they are very light and flaky.)
Perhaps it would, but it wouldn't be a Maid of Honour in that case, would it?
Thanks for making me laugh, Matthew (I didn't think you had a sense of humour
:-) ).
I really needed that while I'm trying to summon up the enthusiasm to translate
40 pages of newspaper cuttings about a public information campaign on urinary
incontinence. Maybe your gramma might be interested.
Randall Condra
crust with an almond paste filling. (They don't have whole pieces of nut like a
pecan pie.). I've never seen one here in the US, but based on Mary's
description, Maids of Honor sounds like the right item. Since I've never heard a
name for it, I'd just call it an almond tart.
Mary Cassidy wrote:
> They sound more like Maids of Honour to me: small round tarts with a short
> pastry shell and an almond filling (at least, that's how my granny used to
> make them).
> But if they don't resemble anything we've suggested so far, I'd just call
> them "almond pastries".
Randall Condra
bar...@earthlink.net
Matthew Montchalin
In a previous article, bar...@earthlink.net (Randall Condra) says:
| When I lived in Germany, such a pastry was one of my favorites. It had a
| pie crust with an almond paste filling. (They don't have whole pieces of
| nut like a pecan pie.). I've never seen one here in the US, but based on
| Mary's description, Maids of Honor sounds like the right item. Since I've
| never heard a name for it, I'd just call it an almond tart.
Both almond tart and almond tort should work. :) I think one rarely
finds these things at confectionaries from the obvious tort of finding foreign
substances (almond shells, nutshells) in the pastries...
--
Toby OCM
> 'stuffed biscuit' is not British English. 'Marzipan cake' seems to be
> acceptably descriptive,
Being British, I realise that 'stuffed biscuit' is not in regular use in
British English - which is why my preferred option was 'filled tart'.
Although, incidentally, why *is* stuffed biscuit so bad: if it describes
the item in question, namely an alien - in the original sense of the word -
foodstuff for which no direct translation exists in English?
The problem is that I cannot find a translation which is both a correct
description and neat 'n' tidy.
mvg
Toby
Matthew Montchalin
>British English - which is why my preferred option was 'filled tart'.
If it were twisted into a spiral, it would be a 'filled tort' (tort <
tortum < torquere (Latin = turn, twist) )
>Although, incidentally, why *is* stuffed biscuit so bad: if it describes
>the item in question,
Because biscuits are *not* sweet; biscuits are hand-sized baking soda-leavened
rolls, and baking soda does *not* taste sweet. Biscuits tend to be salty
and flavorless, which is while people put butter and jam on them when they
are hot.
>namely an alien - in the original sense of the word - foodstuff for which
>no direct translation exists in English?
They still sound a LOT like Hostess Cupcakes.
>The problem is that I cannot find a translation which is both a correct
>description and neat 'n' tidy.
I could dry one out and mail you one, in a box. :) Hostess Cupcakes are
worthless if they are dried out. When you buy them, they are soft and
tender like cake.
--
Angus
Gevulde koeken are in no way deep-filled - barely more than a centimetre
high. They are tastiest when fresh - I can vouch for that, I've been eating
them on and off for the past 16 years plus since I've been living in this
flatland - and I've often searched for a good English equivalent for their
name - I just call them almond pastries, as someone suggested earlier.
Oh, and they invariably have half an almond sinking into the middle.
Regards,
Alan Broad,
Harderwijk
Matthew Montchalin heeft geschreven in bericht
<7f6t49$1j7$1...@news2.OregonVOS.net>...
>
>In a previous article, to...@yahoo.com ("Toby OCM") says:
Bettina Price
Matthew Montchalin wrote in message <7f8n5e$h63$1...@news2.OregonVOS.net>...
>snip
>
>Because biscuits are *not* sweet; biscuits are hand-sized baking
soda-leavened
>rolls, and baking soda does *not* taste sweet. Biscuits tend to be salty
>and flavorless, which is while people put butter and jam on them when they
>are hot.
>
>snip
Sorry, Matthew, but that's another transatlantic misunderstanding. In
Britain, biscuits are what you call cookies. That one I could cope with when
I first moved here, but why the brits insist on calling "bikes" "pushbikes"
I'll never know (unless you are living in Wales, of course, where the only
direction is "uphill" and you always end up pushing your bike, anyway)
Bettina
John Woodgate
inimitably wrote:
>Being British, I realise that 'stuffed biscuit' is not in regular use in
>British English
Sure, but I write stuff in (what I hope is) US English on newsgroups if
it seems appropriate, so I didn't know which sort of 'biscuit' you had
in mind.
John Woodgate
>
>If it were twisted into a spiral, it would be a 'filled tort' (tort <
>tortum < torquere (Latin = turn, twist) )
Or is it from German Torte, as in Schwarzwaldertorte (mit Schlagsahne)?
>
>>Although, incidentally, why *is* stuffed biscuit so bad: if it describes
>>the item in question,
>
>Because biscuits are *not* sweet; biscuits are hand-sized baking soda-leavened
>rolls, and baking soda does *not* taste sweet. Biscuits tend to be salty
>and flavorless, which is while people put butter and jam on them when they
>are hot.
That's US 'biscuit'. British biscuits are normally sweet, although there
are some that are not.
Mary Cassidy
> biscuits are *not* sweet; biscuits are hand-sized baking soda-leavened
> rolls, and baking soda does *not* taste sweet. Biscuits tend to be salty
> and flavorless, which is while people put butter and jam on them when they
> are hot.
Sorry, Matthew: in the UK, biscuits are *always* sweet. They're what you guys call
cookies.
In view of this and the "git-go" thread, maybe it's time you took a look at an
amusing site called "Words that could be confusing & embarrassing in the UK & US":
<http://www.dur.ac.uk/~dgl3djb/ukus_text.html>
Their definitions of the two words in question are as follows:
Git. An undesirable and miserable person. Between 'sod' and
'bastard' on the 'are you going to get your head kicked in?' scale.
Cookies. You eat these with milk and with great self control you
only eat two at a time (you don't? naughty!). We call them biscuits.
You call biscuits those dry crackery things that might go in soup (or at
least I was *told* they were called biscuits, though many people have
mailed me to say that a US biscuit is similar to the UK scone (cf)).
Toby OCM
> That one I could cope with when
> I first moved here, but why the brits insist on calling "bikes"
"pushbikes"
> I'll never know (unless you are living in Wales, of course, where the
only
> direction is "uphill" and you always end up pushing your bike, anyway)
>
> Bettina
>
Much as I agree with the sentiment - a 'bike' is a bicycle unless qualified
with a prefix like 'motor' - the reason for calling it a pushbike is to
distinguish it from a motorbike, because its propelled by push, not a
motor.
Other equally annoying examples of unnecessary prefixes are 'horse-riding'
(IMO 'riding' always involves horses, unless you prefix it with 'camel',
'pig' or 'hamster'), and 'ice-skating' (the activity of skating
automatically implies ice; roller-skating is so called because its like
skating, only on rollers).
Having lit those little touchpapers, I think I'll now stand well back;-)
mvg
Toby
Gerry Busch
wrote:
>Cookies. You eat these with milk and with great self control you
>only eat two at a time (you don't? naughty!). We call them biscuits.
>You call biscuits those dry crackery things that might go in soup (or at
>least I was *told* they were called biscuits, though many people have
>mailed me to say that a US biscuit is similar to the UK scone (cf)).
"Baking powder biscuits" are often served with butter as dinner rolls (or
buns), and are not sweet - in fact, they're usually quite bland. You can
see them in a somewhat flattened state if you order a complete chicken
dinner package at Kentucky Fried Chicken.
Those dry crackery things are known as "crackers" (sometimes "soda
crackers"), whereas the English call them "crisps", I believe.
In North America, if someone "tosses his cookies", he's vomiting. In the
movie "Twins", Arnold Schwarzenegger, having just heard the expression for
the first time, is offered some homemade cookies by his hostess. His
response: "Thank you! I just can't wait to toss them!" IMO, that was the
only funny line in the whole movie.
So: Does an Englishman "toss biscuits" when he's ill?
For those of you who are interested in carpentry, there's also a mysterious
tool called a "biscuit joiner". I have no idea what that is. The opposite,
a "biscuit separator", would have to be a butter knife (just kidding).
There are multiple meanings for "buns", as well, but don't get me started!
;-)
Gerry
Harlan Messinger
>On Sat, 17 Apr 1999 12:52:05 +0200, Mary Cassidy <cassid...@gvo.it>
>wrote:
>
>>Cookies. You eat these with milk and with great self control you
>>only eat two at a time (you don't? naughty!). We call them biscuits.
>>You call biscuits those dry crackery things that might go in soup (or at
>>least I was *told* they were called biscuits, though many people have
>>mailed me to say that a US biscuit is similar to the UK scone (cf)).
>
>"Baking powder biscuits" are often served with butter as dinner rolls (or
>buns), and are not sweet - in fact, they're usually quite bland. You can
>see them in a somewhat flattened state if you order a complete chicken
>dinner package at Kentucky Fried Chicken.
>
>Those dry crackery things are known as "crackers" (sometimes "soda
>crackers"), whereas the English call them "crisps", I believe.
Sigh. UK "crisps" are US "potato chips" or just "chips".
UK "chips" are US "French fries" or "fries".
US "crackers"--these are like the thin Carr's products on which one
may place a slice or smear of cheese, like Carr's "water crackers".
US "cookies" = UK "biscuits".
US "biscuits" resemble UK "scones", made with baking soda, but not
sweetened, and typically served with butter, honey or jam, or (in the
South) covered with chicken gravy.
>
>In North America, if someone "tosses his cookies", he's vomiting. In the
>movie "Twins", Arnold Schwarzenegger, having just heard the expression for
>the first time, is offered some homemade cookies by his hostess. His
>response: "Thank you! I just can't wait to toss them!" IMO, that was the
>only funny line in the whole movie.
>
>So: Does an Englishman "toss biscuits" when he's ill?
>
>For those of you who are interested in carpentry, there's also a mysterious
>tool called a "biscuit joiner". I have no idea what that is. The opposite,
>a "biscuit separator", would have to be a butter knife (just kidding).
>
>There are multiple meanings for "buns", as well, but don't get me started!
>
>;-)
>
>Gerry
--
Harlan Messinger
There are no Zs in my actual e-mail address.
Jill Lundquist
Harlan Messinger <zzzhmess...@zzzerolszzz.com> wrote:
>Sigh. UK "crisps" are US "potato chips" or just "chips".
>
>UK "chips" are US "French fries" or "fries".
>
>US "crackers"--these are like the thin Carr's products on which one
>may place a slice or smear of cheese, like Carr's "water crackers".
>
>US "cookies" = UK "biscuits".
>
>US "biscuits" resemble UK "scones", made with baking soda, but not
>sweetened, and typically served with butter, honey or jam, or (in the
>South) covered with chicken gravy.
To complicate things further, I ran into all of the above when talking
with Australians, and what Harlan says is exactly what I found there,
with one exception: there were little crispy things available in
grocery stores in Australia labeled "biscuits" or "savory biscuits"
that were exactly the same thing as US "crackers". Certainly there
were other things labeled "biscuits" that were the same as US
"cookies", as everyone has been saying. My Aussie companion
called all of them "biccies," which I picked up in no time.
I made US "biscuits" (aka buttermilk biscuits) for a different
Australian once, and he hated them. I was highly amused; they really
are just extremely buttery clods of dough, and I think the butter is
the only thing that gives them any flavor at all.
--
Jill Lundquist ji...@cs.colorado.edu
"El mundo era tan reciente, que muchas cosas carecían de nombre,
y para mencionarlas había que señalarlas con el dedo." -García Márquez
Mary Cassidy
> In North America, if someone "tosses his cookies", he's vomiting. In the
> movie "Twins", Arnold Schwarzenegger, having just heard the expression for
> the first time, is offered some homemade cookies by his hostess. His
> response: "Thank you! I just can't wait to toss them!" IMO, that was the
> only funny line in the whole movie.
>
> So: Does an Englishman "toss biscuits" when he's ill?
No, we just toss pancakes on Shrove Tuesday.Vomiting is called throwing up by
Brits, and chundering by Aussies.
> For those of you who are interested in carpentry, there's also a mysterious
> tool called a "biscuit joiner". I have no idea what that is. The opposite,
> a "biscuit separator", would have to be a butter knife (just kidding).
Biscuit also means unglazed pottery.
For those of you who are interested in etymology, "biscuit" means twice cooked
(see "bis-cuit" in French and "bis-cotto" in Italian, bis meaning twice and
cuit/cotto meaning cooked). That's presumably why the British version is often
hard/brittle. I believe the German equivalent "Zwieback" means rusk.
Mary Cassidy
(remove "nospam" to reply)
Do radioactive cats have 18 half-lives?
Matthew Montchalin
Gerry Busch wrote:
>> In North America, if someone "tosses his cookies", he's vomiting.
Vomiting? Hurling cookies, maybe, but as written above, we are treading
perilously close to a vulgar idiom used for masturb#####.
--
John Woodgate
inimitably wrote:
>Those dry crackery things are known as "crackers" (sometimes "soda
>crackers"), whereas the English call them "crisps", I believe.
No, we call them crackers, or 'biscuits for cheese'. (So not all our
'biscuits' are sweet, although some people do eat sweet biscuits with
cheese. UGH!) Crisps are what I think you call 'potato chips' (can you
get buffalo-flavoured ones?).
>
>
>So: Does an Englishman "toss biscuits" when he's ill?
No.
Harlan Messinger
>For those of you who are interested in carpentry, there's also a mysterious
>tool called a "biscuit joiner".
A biscuit, in this sense, is a thin, elliptical, lightweight wood chip
that is used to join two pieces of wood. A slot, shaped like half a
biscuit, is sliced into each of the pieces to be joined. The biscuit
is coated in glue and slid into the slot in one of the pieces. Then
the other slot in the other pieces is slipped over the other half of
the biscuit. The biscuit expands as it soaks up some of the glue and
does a good job once the glue dries of holding the wood together.
A biscuit joiner is a contraption for efficiently making the slots in
the pieces to be joined, making sure they are the right shape and
properly aligned with each other.
Tim Kynerd
your cookies" means vomiting. "Hurl" by itself is another word that can
mean vomiting, but I've actually never heard a reference to "hurling your
cookies."
--
Tim Kynerd Sundbyberg (småstan i storstan), Sweden tksw...@newsguy.com
"My idea of hell is a very large party in a cold room, where everybody has
to play hockey properly." -- Stella Gibbons
Martin Hilvers
>
> ...Other equally annoying examples of unnecessary prefixes are 'horse-riding'
> (IMO 'riding' always involves horses, unless you prefix it with 'camel',
or a train ? or a magic carpet ?
(The Doors; ...come with me little girl, for a magic carpet ride.)
--
MH
Remove NOSPAM from E-mail address.
Gerry Busch
wrote:
>Crisps are what I think you call 'potato chips' (can you
>get buffalo-flavoured ones?).
Canadian English is influenced by both the UK and the USA, so "French fries"
and "chips" are used interchangeably (just as we tend to use labour/labor
and programme/program interchangeably). It causes some confusion, so one
has to specify "potato chips" to get what you call "crisps", while one gets
fish and French fries when ordering "fish and chips" (which are sometimes
wrapped in newspaper, in order to imitate the British).
As for the buffalo variety, visit us here in Saskatchewan, and you can have
all the buffalo chips you want (ugh)!
... and then there are the so-called "prairie oysters" - don't even ask what
they are!
Gerry
PS: Speaking of buffalo, how about those North American restaurants that
serve "buffalo wings", which are actually from chickens!
Mary Cassidy
> >
> > ...Other equally annoying examples of unnecessary prefixes are 'horse-riding'
> > (IMO 'riding' always involves horses, unless you prefix it with 'camel',
> > 'pig' or 'hamster'), and 'ice-skating' ...
Martin Hilvers suggested:
> or a train ? or a magic carpet ?
> (The Doors; ...come with me little girl, for a magic carpet ride.)
Actually, 'ride' *does* have another meaning, which is probably the one the Doors
had in mind :-)
Matthew Montchalin
In a previous article, tksw...@newsguy.com (Tim Kynerd) says:
Gerry Busch wrote:
>>>> In North America, if someone "tosses his cookies", he's vomiting.
One wrote:
>>Vomiting? Hurling cookies, maybe, but as written above, we are treading
>>perilously close to a vulgar idiom used for masturb#####.
Tim Kynerd wrote:
>Nope -- as a native speaker of US English, I agree with Gerry.
I am a native speaker of US English as well. What part of the continent
do you come from?
>"Tossing your cookies" means vomiting. "Hurl" by itself is another word
>that can mean vomiting, but I've actually never heard a reference to
>"hurling your cookies."
I'd be very careful what you say when around people that use these terms.
--
Matthew Montchalin
Martin Hilvers suggested:
|> or a train ? or a magic carpet ?
|> (The Doors; ...come with me little girl, for a magic carpet ride.)
Ahem, that's Steppenwolf, not The Doors.
Mary Cassidy wrote:
|Actually, 'ride' *does* have another meaning, which is probably the one
|the Doors I had in mind :-)
--
John Woodgate
inimitably wrote:
> Speaking of buffalo, how about those North American restaurants that
>serve "buffalo wings", which are actually from chickens!
Gerry Busch
wrote:
><371dfa0a...@news.netcom.ca>, Gerry Busch <ger...@netcom.ca>
>inimitably wrote:
>> Speaking of buffalo, how about those North American restaurants that
>>serve "buffalo wings", which are actually from chickens!
>I've often wondered about how that term arose.
I found this definition in Microsoft Encarta:
>Fried chicken wings served with hot sauce and blue cheese dressing.
>
>[After Buffalo, where they were first served.]
Let's be thankful, then, that the wings are actually from chickens, and that
buffalo don't fly! ;-)
Oh, and here's a misnomer for you: What most people call "buffalo" are
actually American bison, not buffalo in the true sense of the word, which
comes from Latin and Greek. The buffalo is actually an Old World mammal
(e.g. the Asian water buffalo).
Gerry
Harlan Messinger
><371dfa0a...@news.netcom.ca>, Gerry Busch <ger...@netcom.ca>
>inimitably wrote:
>> Speaking of buffalo, how about those North American restaurants that
>>serve "buffalo wings", which are actually from chickens!
>I've often wondered about how that term arose.
From Buffalo, New York.
Matthew Montchalin
>>> Speaking of buffalo, how about those North American restaurants that
>>>serve "buffalo wings", which are actually from chickens!
>>I've often wondered about how that term arose.
Harlan Messinger wrote:
>From Buffalo, New York.
Buffalo Strips, Chips, Wings, and Burritos are generally understood to be
synonymous with 'barbecue' flavored strips, chips, wings, and burritos.
--
Matthew Montchalin
>>Vomiting? Hurling cookies, maybe, but as written above, we are treading
>>perilously close to a vulgar idiom used for masturb#####.
Tim Kynerd wrote:
>Nope -- as a native speaker of US English, I agree with Gerry. "Tossing
>your cookies" means vomiting. "Hurl" by itself is another word that can
>mean vomiting, but I've actually never heard a reference to "hurling your
>cookies."
Having very different meanings are:
doing cookies (automotive term)
having cookies (sexual term)
tossing one's cookies (also)
hurling cookies (vomiting)
chucking cookies (vomiting)
tickling (her) cookies
&c.
-But please, leave these terms in the gutter where they belong.
--
Mary Cassidy
And you forgot all those irritating websites that won't let you in unless you
accept cookies.
Personally, I never do.
Mary Cassidy
(remove "nospam" to reply)
My cat has nine lives, but my frog croaks daily!
Tim Kynerd
>
>In a previous article, tksw...@newsguy.com (Tim Kynerd) says:
>Gerry Busch wrote:
>>>>> In North America, if someone "tosses his cookies", he's vomiting.
>
>One wrote:
>>>perilously close to a vulgar idiom used for masturb#####.
>
>Tim Kynerd wrote:
>>Nope -- as a native speaker of US English, I agree with Gerry.
>
>do you come from?
Mississippi. I also lived for four years in Washington, DC, where people
drink more (or perhaps more openly) than they do in Mississippi...and thus
talked about this subject more often ;-). In both places, "toss your
cookies" was the phrase I always heard used.
I am aware that the word "toss" can have reference to masturbation in some
contexts, but I associate this usage with non-US varieties of English
(mainly British).
-snip-
Toby OCM
<371939b5....@news.erols.com>...
> ger...@netcom.ca (Gerry Busch) wrote:
>
> >For those of you who are interested in carpentry, there's also a
mysterious
> >tool called a "biscuit joiner".
>
> A biscuit, in this sense, is a thin, elliptical, lightweight wood chip
> that is used to join two pieces of wood.
i.e. a piece of wood that resembles what the British call a biscuit. I
suppose American carpenters should really call it a cookie joint.
mvg
Toby
Matthew Montchalin
>>Fried chicken wings served with hot sauce and blue cheese dressing.
[Blue cheese dressing??? (Well, okay.... hm..)]
>>[After Buffalo, where they were first served.]
Gerry Busch wrote:
>Let's be thankful, then, that the wings are actually from chickens, and that
>buffalo don't fly! ;-)
Isn't there a comic book publisher that uses that as a trade name, 'Winged
Buffalo Comics'? Either that, or maybe it is a record company?
--
Tim Kynerd
>
>>>Vomiting? Hurling cookies, maybe, but as written above, we are treading
>>>perilously close to a vulgar idiom used for masturb#####.
>
>Tim Kynerd wrote:
>>your cookies" means vomiting. "Hurl" by itself is another word that can
>>mean vomiting, but I've actually never heard a reference to "hurling your
>>cookies."
>
>Having very different meanings are:
>
> doing cookies (automotive term)
> having cookies (sexual term)
> tossing one's cookies (also)
> hurling cookies (vomiting)
> chucking cookies (vomiting)
> tickling (her) cookies
> &c.
>
>-But please, leave these terms in the gutter where they belong.
sexual sense. (Not to imply that the use of the phrase in reference to
vomiting should be lifted from the gutter....)
Daniel Cooper
Matthew Montchalin wrote in message <7fe9o0$14o$1...@news2.OregonVOS.net>...
I don't know about Buffalo strips, chips and burritos (never heard of them),
but Buffalo wings are not "barbecue" flavor. They are fried wings with a
dipping sauce made of butter, hot sauce (Frank's Louisiana Hot Sauce will
work) and a little vinegar. "Barbecue" flavor has some form of sugar in it.
Dan
Daniel Cooper
"cookie" terms (tossing) and not while in the gutter.
Dan
Matthew Montchalin wrote in message <7fea9h$1bi$1...@news2.OregonVOS.net>...
>
>>>Vomiting? Hurling cookies, maybe, but as written above, we are treading
>>>perilously close to a vulgar idiom used for masturb#####.
>
>Tim Kynerd wrote:
>>Nope -- as a native speaker of US English, I agree with Gerry. "Tossing
>>your cookies" means vomiting. "Hurl" by itself is another word that can
>>mean vomiting, but I've actually never heard a reference to "hurling your
>>cookies."
>
>Having very different meanings are:
>
> doing cookies (automotive term)
> having cookies (sexual term)
> tossing one's cookies (also)
> hurling cookies (vomiting)
> chucking cookies (vomiting)
> tickling (her) cookies
> &c.
>
>-But please, leave these terms in the gutter where they belong.
>
>--
>
Daniel Cooper
Matthew Montchalin wrote in message <7fepc7$61s$1...@news2.OregonVOS.net>...
>
>>>Fried chicken wings served with hot sauce and blue cheese dressing.
>
>[Blue cheese dressing??? (Well, okay.... hm..)]
>
The blue cheese dressing is for dipping celery on the side.
Dan
Radiologische Gemeinschaftspraxis
> ... and then there are the so-called "prairie oysters" - don't even ask what
> they are!
I will _not_ ask for the organ(s) involved (that I remember) but I
forgot the animal they are taken from...
Alexander
Mary Cassidy
And how about a side order of tossed salad, with Dutch almond cakes and
cookies for dessert?
It looks like we need a new group here: sci.lang.translation.recipes :-)
Mary Cassidy
(remove "nospam" to reply)
Do Cheshire cats drink evaporated milk?
Martin Hilvers
>
> Martin Hilvers suggested:
> |> (The Doors; ...come with me little girl, for a magic carpet ride.)
> ^^^^^^^^^^^^^^^^^
> Ahem, that's Steppenwolf, not The Doors.
Yes, you are right, it was Steppenwolf.
>
> Mary Cassidy wrote:
> |Actually, 'ride' *does* have another meaning, which is probably the one
> |the Doors I had in mind :-)
Honest, I never thought of that...
John Woodgate
where the slip is inserted from one side and right through the thickness
of the pieces to be joined.
Mary Cassidy
> > ... and then there are the so-called "prairie oysters" - don't even ask what
> > they are!
Radiologische Gemeinschaftspraxis (Alexander) commented:
> I will _not_ ask for the organ(s) involved (that I remember) but I
> forgot the animal they are taken from...
I'm intrigued, Alexander - I always though it was a hangover cure consisting
largely of raw egg and vinegar. May we know more?
Mary Cassidy
Remove ("nospam" to reply)
I poured spot remover on my dog - now he's gone!
Gerry Busch
Gemeinschaftspraxis) wrote:
>Gerry Busch wrote:
>
>> ... and then there are the so-called "prairie oysters" - don't even ask what
>> they are!
>
>I will _not_ ask for the organ(s) involved (that I remember) but I
>forgot the animal they are taken from...
A calf (more than likely a buffalo before the white man arrived here), and
the name Prairie Oyster is also used by a well-known rock group, by the way.
What I didn't know until a few minutes ago is that Microsoft Encarta also
gives a second definition: "Prairie oyster: Slang. A drink made from a
whole raw egg yolk, Worcestershire sauce, hot sauce, salt, and pepper that
is taken as a palliative for a hangover or as a cure for hiccups."
I once gave a recipe of my own invention the fanciful name "Kitsilano
oysters" - there are no animal products in them, and one of their main
ingredients is almond paste (no relation to the infamous confection in that
other ongoing thread).
Gerry
VernonH
writes:
> > ... and then there are the so-called "prairie oysters" - don't even ask
>what
>> > they are!
>
>Radiologische Gemeinschaftspraxis (Alexander) commented:
>
>> I will _not_ ask for the organ(s) involved (that I remember) but I
>> forgot the animal they are taken from...
>
>I'm intrigued, Alexander - I always though it was a hangover cure consisting
>largely of raw egg and vinegar. May we know more?
>
************
Back in Ohio we call them "mountain oysters" but here in South Texas I hear
them called "bull fries". They are tasty.
Vern
Vernon C. Hammond,O.D.
McAllen, TX 78501
Gerry Busch
>> Oh, and here's a misnomer for you: What most people call "buffalo" are
>[...]
>
>Along with the misspelling of the town's name. Its called that way
>because of the river that flows nearby. The local french-speakers called
>it "Beaux flots" (pretty waters, I guess). The locals adopted the name
>without realising what it meant and began spelling it "Buffalo". In
>Quebec, we pronounce Buffalo, NY, "bufflo" (keeping the "a" silent).
>
>Pierre
This is what I found in Encarta:
"Although the site was explored by the French, it was not settled until
1780, when Native Americans of the Seneca tribe established a village. The
settlement became known as Buffalo Creek, named after a nearby stream. The
origin of the stream's name may be a corruption of beau fleuve, French for
'beautiful river'."
There are some interesting theories about the name of my town, too: Moose
Jaw, in Saskatchewan. The name was supposed to have originated with the
aboriginal peoples of the area. Some say the shape of the winding Moose Jaw
river reminded the native Indians of a moose's jaw. Cute, but there are no
mountains here from which to view the river's overall outline, and the
Indians had no aircraft back when the name came about, nor did the first
white settlers in 1882.
Another theory is that the name comes from the Cree word "mooseegaw"; I'm
not sure of the spelling or pronunciation, but it was supposed to mean "warm
breezes". That seems a bit closer to the truth, since Moose Jaw's winter
weather is often milder than elsewhere in the province. In fact, the "warm
breezes" theory makes the other one seem like a lot of hot air. ;-)
Gerry
Pierre Renault
> >>serve "buffalo wings", which are actually from chickens!
> >[After Buffalo, where they were first served.]
Bettina Price
Since you know seem to know something about the etymology of Canadian
placenames, how about telling me what this on in British Columbia means:
Spuzzum (uninc.). I drove through there once and I always wondered... ;-)
(and I also pronounced it "spasm" by mistake the first time I saw it).
Greetings,
Bettina
Bettina Price
VernonH wrote in message <19990419190040...@ngol06.aol.com>...
>Back in Ohio we call them "mountain oysters" but here in South Texas I hear
>them called "bull fries". They are tasty.
>
No - must.... resist.... question..... argh...
Bettina Price
Pierre Renault wrote in message <7fgp6g$gep$2...@neon.Mlink.NET>...
This is starting to remind me of the sentence a linguist by the name of Anne
Senghas once came up with:
Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo.
It is actually a meaningful sentence.
Greetings
Bettina (a.k.a. Buffy, the Vocabulary-slayer)
Georges-Louis KOCHER
I suppose you know the etymology of ALTONA. A propos curious names of
places, here are some names of southern France villages:
VOLX (doesn't sound very french)
LES BONS ENFANTS (= The good children)
Regards,
Georges-Louis KOCHER
----------------------------------------------------------------------------
---------------------------------------
Quand la barbarie se drape dans le manteau de l'hypocrisie, alors elle
devient civilisation.
----------------------------------------------------------------------------
---------------------------------------
Matthew Montchalin
In a previous article, bettina...@pappnase.demon.co.uk ("Bettina Price") says:
>Since you know seem to know something about the etymology of Canadian
>placenames, how about telling me what this on in British Columbia means:
I think that would be one of the Salish languages, or the pidgin thereof,
Chinook.
>Spuzzum (uninc.). I drove through there once and I always wondered... ;-)
>(and I also pronounced it "spasm" by mistake the first time I saw it).
I subscribed to a great Chinook mailer (mailing list: it delivered
hundreds of messages into my emailbox) for at least four or five months...
If I run across their email address, I'll pass it on. Nearly all the
languages in the Pacific Northwest are somehow connected with Salish (or
at least they are open enough to discuss all the possibilities).
Placenames are their specialty. :)
--
Georges-Louis KOCHER
Where can I purchase "mountain oysters"? I'm fond of seafood.
Cordialement/Regards,
Georges-Louis KOCHER
----------------------------------------------------------------------------
---------------------------------------
Quand la barbarie se drape dans le manteau de l'hypocrisie, alors elle
devient civilisation.
----------------------------------------------------------------------------
---------------------------------------
Bettina Price wrote in message
<924595928.718.2....@news.demon.co.uk>...
Toby OCM
> where the slip is inserted from one side and right through the thickness
> of the pieces to be joined.
I may be wrong - carpentry not being my strong point, as my shelves will
testify - but an insertion from one side doesn't sound like a biscuit
joint.
In a biscuit joint, you cut a slot in the faces which you want to join, and
insert the biscuit - liberally coated in glue - into the slot, and then
push the faces together. It is therefore an internal join, with nothing on
the outside. It would be used - for example - to join two pieces of
kitchen worktop together.
Oh goodness, do you have 'worktop' in the US, or have I set off yet another
round of transatlantic confusion ;-)
mvg
Toby
Bettina Price
Georges-Louis KOCHER wrote in message <7fhjko$5bs$2...@news3.isdnet.net>...
>Hi,
>
>Where can I purchase "mountain oysters"? I'm fond of seafood.
>
this time ;-).
Bettina
Mary Cassidy
> This is starting to remind me of the sentence a linguist by the name of Anne
> Senghas once came up with:
>
> Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo.
>
> It is actually a meaningful sentence.
OK, Bettina, put me out of my misery!
(I'll come back to you later about bringing up children bilingually;
right now I have to translate some junk about aluminium. Who was it who
said they could do bla-bla in their sleep? I wish I could! Italian hot
air's the worst sort, though. :-) )
Mary
(remove "nospam" to reply)
I used to be indecisive, but now I'm not so sure...
Wolfgang Jörissen
Groetjes uit Utrecht
Wolfgang
Matthew Montchalin
In a previous article, to...@yahoo.com ("Toby OCM") says:
>I may be wrong - carpentry not being my strong point, as my shelves will
>testify - but an insertion from one side doesn't sound like a biscuit
>joint.
Isn't that a rabbit joint?
>In a biscuit joint, you cut a slot in the faces which you want to join, and
>insert the biscuit - liberally coated in glue - into the slot, and then
>push the faces together.
Aha! I've never tried that out before... Thx for the idea!
>It is therefore an internal join, with nothing on the outside. It would
>be used - for example - to join two pieces of kitchen worktop together.
>
>Oh goodness, do you have 'worktop' in the US, or have I set off yet another
>round of transatlantic confusion ;-)
Um, we use the word 'workdesk' and 'workbench' --- phrases appropriated by
Windows, I think.
--
Toby OCM
<7fi5be$5uc$1...@news2.OregonVOS.net>...
>
> Aha! I've never tried that out before... Thx for the idea!
The only problem is that you need a biscuit jointer to make the slots.
> >Oh goodness, do you have 'worktop' in the US, or have I set off yet
another
> >round of transatlantic confusion ;-)
>
> Um, we use the word 'workdesk' and 'workbench' --- phrases appropriated
by
> Windows, I think.
Here we go - confusion again. A workbench in UK English is something you
might use for carpentry. A 'worktop' is the continuous surface in a
kitchen - the one you dump the shopping on, chop vegetables on, and into
which the sink is fitted. Also called - amazingly enough - the work
surface.
mvg
toby
Daniel Cooper
Toby OCM wrote in message <01be8b42$e2c7cd40$083870c2@vivamus>...
>A 'worktop' is the continuous surface in a
>kitchen - the one you dump the shopping on, chop vegetables on, and into
>which the sink is fitted. Also called - amazingly enough - the work
>surface.
>
In the U.S., we generally call this the 'counter' or 'countertop'. Not too
different.
Dan
Gerry Busch
>Oh goodness, do you have 'worktop' in the US, or have I set off yet another
>round of transatlantic confusion ;-)
We have "countertop" - what's your term for the "kitchen counter" itself?
(Here we go again, folks!)
;-)
Gerry
Gerry Busch
wrote:
>In a previous article, bettina...@pappnase.demon.co.uk ("Bettina Price") says:
>>Since you know seem to know something about the etymology of Canadian
>>placenames, how about telling me what this on in British Columbia means:
>
>I think that would be one of the Salish languages, or the pidgin thereof,
>Chinook.
I must have missed the beginning of this thread, so I don't know if this was
mentioned: There is also a kind of weather condition here which is known as
a Chinook. It's a sudden warm air current that comes down from the Rocky
Mountains in winter and can actually raise temperatures from -30 Celsius up
to spring-like temperatures. People from Calgary, Alberta are quite
familiar with the effect; all the snow melts, and they walk around in
shirtsleeves.
We often get the tail end of a Chinook here in Saskatchewan. Now I can't
help wondering if that's similar to the European "Föhn" or "foehn".
>>Spuzzum (uninc.). I drove through there once and I always wondered... ;-)
>>(and I also pronounced it "spasm" by mistake the first time I saw it).
Don't blink as you approach Spuzzum, or you'll miss it! ;-}
Gerry
Jill Lundquist
Toby OCM <to...@yahoo.com> wrote:
>Matthew Montchalin <mmon...@OregonVOS.net> wrote in article
><7fi5be$5uc$1...@news2.OregonVOS.net>...
>>
>> Aha! I've never tried that out before... Thx for the idea!
>
>The only problem is that you need a biscuit jointer to make the slots.
>
>another
>> >round of transatlantic confusion ;-)
>>
>by
>> Windows, I think.
>
>Here we go - confusion again. A workbench in UK English is something you
>kitchen - the one you dump the shopping on, chop vegetables on, and into
>which the sink is fitted. Also called - amazingly enough - the work
>surface.
I've never heard any of these words used for the surface in a
kitchen. For that, I've heard "counter," "kitchen counter",
"countertop,", and occasionally "Formica," but the latter is a brand
name. I've lived in the US states of Michigan and Colorado.
'Workbench' to me is something one would use for carpentry, or perhaps
metalworking or the like. 'Worktop' is not in my vocabulary, though
it's pretty obvious at least roughly what it means.
For what it's worth,
--
Jill Lundquist ji...@cs.colorado.edu
"El mundo era tan reciente, que muchas cosas carecían de nombre,
y para mencionarlas había que señalarlas con el dedo." -García Márquez
Toby OCM
<371cb204...@news.netcom.ca>...
another
> >round of transatlantic confusion ;-)
>
>
> (Here we go again, folks!)
>
> ;-)
>
> Gerry
>
As I feel myself sinking deeper into the quagmire, I will say that I
suspect that the 'kitchen counter' is probably also what we call the
worktop. That would be the slab of plastic-covered hardboard - or solid
yew, slate, etc. if you're very rich - which sits on top of the kitchen
cabinets.
I don't believe I'm trying to describe pieces of kitchen furniture! I must
get out more;-)
mvg
Toby
Gerry Busch
wrote:
>For that, I've heard "counter," "kitchen counter",
>"countertop,", and occasionally "Formica," but the latter is a brand
>name. I've lived in the US states of Michigan and Colorado.
Just to complicate matters (if you care to), when I immigrated here to
Canada from the U.S. 31 years ago I had to unlearn "Formica" and adopt
"Arborite" instead, despite the fact that the actual trademarked material
en"countered" in the kitchen is often Formica. 8-/
(I still haven't learned to say "serviettes" instead of "napkins", though.)
Gerry
Gerry Busch
>I don't believe I'm trying to describe pieces of kitchen furniture! I must
>get out more;-)
I keep trying to do that in between translation projects, but our weather is
terrible, lately.
Gerry
Harlan Messinger
Matthew Montchalin wrote in message <7fi5be$5uc$1...@news2.OregonVOS.net>...
>
>In a previous article, to...@yahoo.com ("Toby OCM") says:
>>I may be wrong - carpentry not being my strong point, as my shelves will
>>testify - but an insertion from one side doesn't sound like a biscuit
>>joint.
>
>Isn't that a rabbit joint?
There's no inserted piece in a rabbit. Not that you can't also insert dowels
or whatever, but that's not the rabbit part of the joint.
>
>>In a biscuit joint, you cut a slot in the faces which you want to join,
and
>>insert the biscuit - liberally coated in glue - into the slot, and then
>>push the faces together.
>
>Aha! I've never tried that out before... Thx for the idea!
>
>>It is therefore an internal join, with nothing on the outside. It would
>>be used - for example - to join two pieces of kitchen worktop together.
>>
>>Oh goodness, do you have 'worktop' in the US, or have I set off yet
another
>>round of transatlantic confusion ;-)
>
>Um, we use the word 'workdesk' and 'workbench' --- phrases appropriated by
>Windows, I think.
>--
UK "worktop" = US "counter" in kitchen nomenclature.
Toby OCM
I have noticed a strange correlation between the tediousness of the
translation project and the amount of time I spend hanging around this
newsgroup. When your days are filled with the dredging industry, even
kitchen furniture can seem like an appealing intellectual challenge!
mvg
Toby
Mary Cassidy
> There is also a kind of weather condition here which is known as
> a Chinook. It's a sudden warm air current that comes down from the Rocky
> Mountains in winter and can actually raise temperatures from -30 Celsius up
> to spring-like temperatures. People from Calgary, Alberta are quite
> familiar with the effect; all the snow melts, and they walk around in
> shirtsleeves.
>
> We often get the tail end of a Chinook here in Saskatchewan. Now I can't
> help wondering if that's similar to the European "Föhn" or "foehn".
Yes, I live in Piedmont, Italy, just below the Pre-Alps, and we get the foehn too (the
Italian word for hairdryer, "fon", derives from foehn, by the way!).
As you say it's a hot wind that blows down from the mountains, and people here say it
brings sickness; negative isotopes or something, IIRC.
Still, I like it; it's about the only wind we ever get here, which is one of the few
things I occasionally miss about England (that and the sense of humour - Italians don't
have one :-) ).
Mary
(remove "nospam" to reply)
I used to be conceited, but now I'm absolutely perfect.
John Woodgate
inimitably wrote:
>We often get the tail end of a Chinook here in Saskatchewan. Now I can't
>help wondering if that's similar to the European "Föhn" or "foehn".
Yes. These warm winds are a feature of mountain systems. There is also
one in North Africa, associated with the Atlas Mountains, whose name I
have forgotten.
There are also cold winds, one being the 'Mistral' in the Rhone valley,
and there is the 'Helm Wind' in norther England.
--
Regards, John Woodgate, OOO - Own Opinions Only.
Phone +44 (0)1268 747839 Fax +44 (0)1268 777124.
Did you hear about the hungry genetic engineer who made a pig of himself?
John Woodgate
The town in north Germany?
>A propos curious names of
>places, here are some names of southern France villages:
>VOLX (doesn't sound very french)
More like one of those earlier languages of the south that it is alleged
no-one speaks these days.
>LES BONS ENFANTS (= The good children)
>
Doesn't beat Pratt's Bottom, a village in Kent, England!
John Woodgate
inimitably wrote:
>I may be wrong - carpentry not being my strong point, as my shelves will
>testify - but an insertion from one side doesn't sound like a biscuit
>joint.
Nor is precise reading, it seems. I said 'secret slip joint', by
contrast with an ordinary 'slip joint', where you CAN see the slip, and
by analogy with 'secret dowel/mortice/dovetail joints'.
>
>In a biscuit joint, you cut a slot in the faces which you want to join, and
>insert the biscuit - liberally coated in glue - into the slot, and then
>push the faces together. It is therefore an internal join, with nothing on
>the outside.
Yes, exactly.
Bettina Price
Mary Cassidy wrote in message <371C7995...@gvo.it>...
>Bettina Price wrote:
>
>> This is starting to remind me of the sentence a linguist by the name of
Anne
>> Senghas once came up with:
>>
>> Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo.
>>
>> It is actually a meaningful sentence.
>
>OK, Bettina, put me out of my misery!
I quote from Steven Pinker's book "The Language Instinct":
"American bison are called buffalo. A kind of bison that comes from Buffalo,
New York, could be called a Buffalo buffalo. Recall that there is a verb to
buffalo that means "to overwhelm, to intimidate." Imagine that New York
State bison intimidate one another: (The) Buffalo buffalo (that) Buffalo
buffalo (often) buffalo (in turn) buffalo (other) Buffalo buffalo."
>(I'll come back to you later about bringing up children bilingually;
>right now I have to translate some junk about aluminium. Who was it who
>said they could do bla-bla in their sleep?
*blush* That was me.
Greetings,
Bettina
--
Bettina Cornelia Price
bet...@pappnase.demon.co.uk
Technical translations Eng > Ger, tourist brochures only when desperate
Company motto: I can do waffle in my sleep
Bettina Price
Georges-Louis KOCHER wrote in message <7fhdh9$t1u$1...@news2.isdnet.net>...
>Dear Bettina,
>
>I suppose you know the etymology of ALTONA.
No, I don't, actually. I do know that it used to be Danish at one point
(there is still an underground station called Eppendorfer Baum where the
borderpost used to be), but that's it.
So, pleeease tell me...
Bettina Price
Gerry Busch wrote in message <371eb473...@news.netcom.ca>...
>
>Don't blink as you approach Spuzzum, or you'll miss it! ;-}
Yep, that's the one. Driving around in Canada definitely is great fun. They
have my favourite road sign there; you see it when leaving Yellowknife,
capital of the Northern Territories, and it reads: "Edmonton - 1024 km"
You could fit the whole of Germany in between there, with room to rattle
around...
Matthew Montchalin
>> >Oh goodness, do you have 'worktop' in the US, or have I set off yet
>> >another round of transatlantic confusion ;-)
Matthew Montchalin wondered:
>> Um, we use the word 'workdesk' and 'workbench' --- phrases appropriated
>> by Windows, I think.
Toby OCM wrote:
>Here we go - confusion again. A workbench in UK English is something you
>might use for carpentry.
Same here.
>A 'worktop' is the continuous surface in a kitchen - the one you dump the
>shopping on, chop vegetables on, and into which the sink is fitted. Also
>called - amazingly enough - the work surface.
Oh, okay. Over here, we call it countertop, but if it is in your kitchen,
you are *still* supposed to use a 'chopping block' because cutting
directly on the countertop will ruin it. A chopping block is like a 2x4
or 2x6 or 2x8, but about a foot long. I used to get yelled at if I cut
the vegetables directly on the countertop. :)
--
Toby OCM
> <01be8b25$9d68e260$fc3570c2@vivamus>, Toby OCM <to...@yahoo.com>
> inimitably wrote:
> >I may be wrong - carpentry not being my strong point, as my shelves will
> >testify - but an insertion from one side doesn't sound like a biscuit
> >joint.
>
> Nor is precise reading, it seems.
Saucer of milk for one?
Quote:
John Woodgate <j...@jmwa.demon.co.uk> wrote in article
> But I think we call it a 'secret slip joint': a plain slip joint is
> where the slip is inserted from one side and right through the thickness
> of the pieces to be joined.
As I said, carpentry is not my strong point, and "right through the
thickness of the pieces to be joined" suggested that it went in one side
and came out the other. Obviously I misunderstood.
mvg
Toby
Toby OCM
Or Six Mile Bottom in Cambridgeshire (the result of too much time spent in
front of the computer, perhaps?)
mvg
Toby
Gerry Busch
wrote:
>As you say it's a hot wind that blows down from the mountains, and people here say it
>brings sickness; negative isotopes or something, IIRC.
There's an account of that in a short story by Hermann Hesse entitled "Der
Zyklon", in which he ascribes all sorts of effects to the foehn: It caused
restlessness among the fish in the river, foiling his angling attempts, and
it also caused a strong smell to emanate from the town sewer. The foehn was
followed by a massive cyclone, and just before it hit his Black Forest town
he was overcome by giddiness and nausea.
>Still, I like it; it's about the only wind we ever get here, which is one of the few
>things I occasionally miss about England
You want wind? Try the Canadian prairies - it never stops!
>(that and the sense of humour - Italians don't
>have one :-) ).
They probably do, but it's just different - I wouldn't know, however,
because I don't understand Italian, nor are there any Italians in my
vicinity. A professor who came from East Germany once told our class the
same thing about his own people, yet he had a great sense of humor. He was
having trouble lighting up a cigarette while lecturing one day, and a
student pointed out to him that he was trying to light the filter end. The
professor replied, "That's OK, I'm trying to quit, anyway."
Gerry
--
"Wer verallgemeinert, lügt, im allgemeinen."
("He who generalizes lies, generally.")
Gerry Busch
Or Foggy Bottom, near the Potomac River in Washington, D.C.
Gerry Busch
<bettina...@pappnase.demon.co.uk> wrote:
>You could fit the whole of Germany in between there, with room to rattle
>around...
Have a look at the size of Saskatchewan on a world map: Our area is roughly
652,000 square km, and we're only a province. Germany's area comes to
approx. 356,000 square km. Now consider our population: 968,313 people -
Germany has over 81 million.
Towns here are far apart, and a lot of them have less than 100 inhabitants;
the largest city has less than 163,000. In fact, I once spent a year in a
rural Sask. village with a population of 60 (including dogs and cats). Most
of us live in major centres, or at least have to drive there for supplies.
Needless to say, you can't buy a low-mileage used car in this province!
Gerry
John Woodgate
>> <01be8b25$9d68e260$fc3570c2@vivamus>, Toby OCM <to...@yahoo.com>
>> inimitably wrote:
>> >I may be wrong - carpentry not being my strong point, as my shelves will
>> >testify - but an insertion from one side doesn't sound like a biscuit
>> >joint.
>>
>> Nor is precise reading, it seems.
>
>Saucer of milk for one?
>
>
>Quote:
>> where the slip is inserted from one side and right through the thickness
>> of the pieces to be joined.
>
>As I said, carpentry is not my strong point, and "right through the
>thickness of the pieces to be joined" suggested that it went in one side
>and came out the other. Obviously I misunderstood.
This is wot i rote:
>
But I think we call it a 'secret slip joint': a plain slip joint is
^^^^^^^^^^^^^^^^
where the slip is inserted from one side and right through the thickness
of the pieces to be joined.
Does that help?
Georges-Louis KOCHER
Simum ? Sirocco ?
--
Cordialement/Regards,
Georges-Louis KOCHER
Philosophe politiquement incorrect
----------------------------------------------------------------------------
---------------------------------------
Quand la barbarie se drape dans le manteau de l'hypocrisie, alors elle
devient civilisation.
Les plus belles leçons de morale sont toujours données par les p...
----------------------------------------------------------------------------
---------------------------------------
John Woodgate wrote in message ...
><371eb473...@news.netcom.ca>, Gerry Busch <ger...@netcom.ca>
>inimitably wrote:
>>We often get the tail end of a Chinook here in Saskatchewan. Now I can't
>>help wondering if that's similar to the European "Föhn" or "foehn".
>
>Yes. These warm winds are a feature of mountain systems. There is also
>one in North Africa, associated with the Atlas Mountains, whose name I
>have forgotten.
>
>There are also cold winds, one being the 'Mistral' in the Rhone valley,
>and there is the 'Helm Wind' in norther England.
Georges-Louis KOCHER
Your desires are orders, Madam.
A long time ago, the inhabitants of Hamburg wanted to create a new town but
they didn't know where. So they took a blind boy and walked out of Hamburg
following him, because they had decided that they would create the town
where the blind would fall for the first time. However, the boy fell not
very far away from Hamburg. And all the people complained:
Al to na ! (All zu nahe)
--
Cordialement/Regards,
Georges-Louis KOCHER
Philosophe politiquement incorrect
----------------------------------------------------------------------------
---------------------------------------
Quand la barbarie se drape dans le manteau de l'hypocrisie, alors elle
devient civilisation.
----------------------------------------------------------------------------
---------------------------------------
Bettina Price wrote in message
<924642171.1418.1...@news.demon.co.uk>...
>
>Georges-Louis KOCHER wrote in message <7fhdh9$t1u$1...@news2.isdnet.net>...
>>Dear Bettina,
>>
>>I suppose you know the etymology of ALTONA.
>
>No, I don't, actually. I do know that it used to be Danish at one point
>(there is still an underground station called Eppendorfer Baum where the
>borderpost used to be), but that's it.
>So, pleeease tell me...
>
Bettina Price
Gerry Busch wrote in message <3726fd88...@news.netcom.ca>...
>On 20 Apr 1999 22:19:12 +0100, "Toby OCM" <to...@yahoo.com> wrote:
>
>>John Woodgate <j...@jmwa.demon.co.uk> wrote in article
>>
>>Or Six Mile Bottom in Cambridgeshire (the result of too much time spent in
>>front of the computer, perhaps?)
>
>Or Foggy Bottom, near the Potomac River in Washington, D.C.
Yes, but what about Catbrain, north of Bristol?
Bettina Price
Gerry Busch wrote in message <3720f4b4...@news.netcom.ca>...
>
>They probably do, but it's just different - I wouldn't know, however,
>because I don't understand Italian, nor are there any Italians in my
>vicinity. A professor who came from East Germany once told our class the
>same thing about his own people, yet he had a great sense of humor. He was
>having trouble lighting up a cigarette while lecturing one day, and a
>student pointed out to him that he was trying to light the filter end. The
>professor replied, "That's OK, I'm trying to quit, anyway."
>
saves you having to laugh at bad jokes. (I actually once looked someone in
the eye, grinned evilly and said, "I don't have to laugh, I am German" ;-)).
I still think that this whole myth about Germans not having a sense of
humour has a lot to do with the German eagerness to learn and use foreign
languages, and the British lack thereof.The problem is that most Germans
never get good enough to get jokes straight away or translate theirs (I am
still sometimes completely stumped trying to explain to my husband why I was
nearly giving myself a hernia laughing over a particular joke in German.
Example: A friend of mine instead of saying Zwoelffingerdarm, said
Zwoelfdingerfarm, whereupon another friend shot back that that sounded like
the title of a Russ Meyer movie. I couldn't stop laughing for about half an
hour, but by the time the quip had been picked apart for my husband he just
about managed a smile), and the British in general (present company
excepted) tend to know so little foreign languages that they never realize
that jokes don't translate well. I can also attest to the fact that when you
are not so good at a language but trying to communicate anyhow, you tend to
concentrate too much on literal meaning and completely miss the funny bits.
Anyhow, please don't take this as a rant. I have always wondered how this
particular stereotype has come into existence (I have even wondered if it
was true, and what it was that I was doing all the time when I thought I was
laughing ;-)).
Greetings,
Bettina
Bettina Price
Gerry Busch wrote in message <3724fb89...@news.netcom.ca>...
>
>Have a look at the size of Saskatchewan on a world map: Our area is
roughly
>652,000 square km, and we're only a province. Germany's area comes to
>approx. 356,000 square km. Now consider our population: 968,313 people -
>Germany has over 81 million.
>
>Towns here are far apart, and a lot of them have less than 100 inhabitants;
>the largest city has less than 163,000. In fact, I once spent a year in a
>rural Sask. village with a population of 60 (including dogs and cats).
Most
>of us live in major centres, or at least have to drive there for supplies.
>Needless to say, you can't buy a low-mileage used car in this province!
Oh, I know. The Northern Territories are the size of Europe, and at the last
count the number of inhabitants was about 40k. I think the road into
Yellowknife must be the longest close on earth; it just ends there - if you
want to go anywhere else, you have to go by waterplane (and jolly good fun
that is, too).
I have been to Alberta (the Grande Prairie area) but not to Saskatchewan. It
sure sounds.......................spacious :->
Greetings,
Bettina
Toby OCM
Bettina Price <bettina...@pappnase.demon.co.uk> wrote in article
> Yes, but what about Catbrain, north of Bristol?
Strangely, when they built the shopping mall there, it suddenly became
known as Cribbs Causeway. Presumably they felt that 'Catbrain Shopping
Centre' didn't have the right ring to it.
BTW, Bristol also has the interestingly-named Fishponds, and the
vision-engendering Totterdown. We like our silly names round these parts.
The most appealing name, however, is in Somerset: a little village called
Rhyme Intrinsica. The lovely thing is, it looks just like you would expect
it to look as well.
mvg
Toby
Mary Cassidy
> The most appealing name, however, is in Somerset: a little village called
> Rhyme Intrinsica. The lovely thing is, it looks just like you would expect
> it to look as well.
Ashby de la Zouche, in my neck of the woods (Leicestershire - try and pronounce
that, all you Yanks out there :-) ) sounds quite romantic too, but you should
see it!
We also have Husband's Bosworth, Willoughby Waterless and lots of other
intriguing names. Another of my favourites is Mytholmroyd, in W. Yorkshire;
even the British can't pronounce that one right as a rule.
Mary
(remove "nospam" to reply)
Did Richard Coeur de Lion receive the world's first heart transplant?
Bettina Price
Toby OCM wrote in message <01be8bd6$67ee8660$d83870c2@vivamus>...
>
>Bettina Price <bettina...@pappnase.demon.co.uk> wrote in article
>>
>> Yes, but what about Catbrain, north of Bristol?
>
>Strangely, when they built the shopping mall there, it suddenly became
>known as Cribbs Causeway. Presumably they felt that 'Catbrain Shopping
>Centre' didn't have the right ring to it.
I never knew that :-)
>BTW, Bristol also has the interestingly-named Fishponds, and the
>vision-engendering Totterdown. We like our silly names round these parts.
>
>The most appealing name, however, is in Somerset: a little village called
>Rhyme Intrinsica. The lovely thing is, it looks just like you would expect
>it to look as well.
I have always wondered what the men were like in Studley, which is just up
the road from Chippenham. Limpley Stoke is another particular favourite. I
used to amuse myself for hours looking at local maps (I am definitely
getting old and weird).
Douglas Adams based two whole books (The Meaning of Liff and The Deeper
Meaning of Liff) on weird placenames - he uses them as new words for things
that should have a name but don't, as in:
Jawcraig (n.)
(Medical) A massive facial spasm which is brought on by being told a really
astounding piece of news. A mysterious attack of jawcraig affected 40,000
sheep in Wales in 1952.
Duntish (adj.)
Mentally incapacitated by a severe hangover.
Bettina
--
Bettina Cornelia Price
bet...@pappnase.demon.co.uk
Technical translations Eng > Ger, tourist brochures only when desperate
Company motto: I can do waffle in my sleep
Examp
John Woodgate
<glko...@worldnet.fr> inimitably wrote:
>A long time ago, the inhabitants of Hamburg wanted to create a new town but
>they didn't know where. So they took a blind boy and walked out of Hamburg
>following him, because they had decided that they would create the town
>where the blind would fall for the first time. However, the boy fell not
>very far away from Hamburg. And all the people complained:
>Al to na ! (All zu nahe)
I can't really be surprised that the boy fell down. The beautiful
country around Altona is mostly at about 60 degrees to the horizontal. I
visited the former Graetz factory there, on my first very brief visit to
Germany (when there were DM 16 to the pound!). There is (or was) a new
factory, connected to the old one by a covered walkway, which runs from
about the seventh floor of the building higher on the hill, to the
*ground floor* of the adjacent, but lower, building.
John Woodgate
<glko...@worldnet.fr> inimitably wrote:
>Simum ? Sirocco ?
Simum, yes, although I have seen it spelled 'simoon'. That is the
wholly African one. Sirocco occurs in Italy, although it originates in
N. Africa. Both are hot, dry winds.
Daniel Cooper
subject however. I would like to mention the Santa Ana, the hot dry wind
that blows through Los Angeles. Don't know it from experience, but from the
wonderful Raymond Chandler story "Red Wind".
Dan
John Woodgate wrote in message ...