Text 21442, 112 rader
Skriven 2009-03-02 08:38:00 av Dave Drum (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: Naming
==================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> Not in this context. It would be hard to deny that the
 ML> dish as cooked as chili is American in origin, most likely
 ML> Texan. And why not spell the dish in the way accepted in
 ML> the region where it came about.
 DD> There is a reasonable amount of evidence that points to chilli being
 DD> of Central American origins, migrated to islands in the Carribean,
 DD> thence to the coast of North America in the swampy areas now known as
 DD> Louisiana and Tejas.

 ML> Bubba, where you gets you info? Innernet, summa like dat?

 ML> Cumin, onions, garlic, beef, chiles. Texas. All the Illinois
 ML> Bleurghovich chauvinism in the world isn't going to change that.

Who peed in your Wheaties??? (former) Governor Goblowabitch has/had nothing to
do with it. And cumin isn't in the early Tejano recipes. Nor in the
proto-chilli recipe I have seen. Beef and chilies.

 DD> Here is the accepted spellings of the Chileheads Mailing List *
 DD> (admittedly not the AP or NYT Style-book)

 ML> In fact, it's a bunch of middle-class amateurs whose last
 ML> brush with scholarship probably was when their junior-high
 ML> English teacher whupped them with the flat of a ruler.

In fact your assumption is as full of crap as a Thanksgiving turkey.

 DD> chilli (chili) for the meat, red chilies and spices stew that has
 DD> become known as a "bowl of red"

 ML> Chili.

Fiddle-dee-dee

 DD> chile verde for the dish of meat, green chilies and spices dish
 DD> popular in the American Southwest (but, spreading fast).

 ML> Linguistically, either chile verde or chili verde would make sense.

Fiddle-dee-dee

 DD> chile for the seed pods of the capsicum, bacatum, frutescens, or
 DD> chinense plants.

 ML> At last, sense, more or less. But this should read, I think
 ML> "Capsicum annuum, baccatum, frutescens, or chinense plants,"
 ML> though properly, this last should be sinense, which it is in
 ML> some old texts, though chinense has become accepted through
 ML> use, there not having been a vigilant me fighting for truth
 ML> during the period when Habbies were popularized.

 DD> chilies is the accepted plural of chile.

 ML> How can that be. Where does that extraneous i come in? Same
 ML> place your extraneous l does, I suppose.

Linguistic logic. Fiddle-dee-dee

 DD> chile powder consists of pure ground chile pods with no additives
 DD> other than anti-caking agents

 ML> Yes.

 DD> chilli (chili) powder refers to the spice/herb/mineral blend used to
 DD> flavour a pot of chilli (chili).

 ML> Chili.

 ML> Heh:

Boy, I hope you manage to get you leg over something soon. You are developing a
sour outlook on life.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Nougat Of Yolk
 Categories: Latino, Candy, Dairy, Nuts
      Yield: 1 servings
 
    250 g  Sugar,
    250 g  Clear honey,
    250 g  Almonds,
    250 g  Hazelnuts,
      5    Whites of egg of egg,
           Cinnamon in powder.
 
  Scald the almonds, peel them and toast in the oven.
  
  Toast the hazelnuts in a ladle and to peel them with the help of a
  cloth. grind in a mortar. Beat the whites of egg on the verge of snow
  and to mix the almonds and hazelnuts with surrounding movements.
  
  In a ladle, boil the honey and the sugar and to add the mixture of the
  whites of egg moving constant during 10 minutes.
  
  Separate of the fire and to refill molds that have been lined before
  with wafers.
  
  Stop to cool, remove of the mold and to dust with cinnamon in powder
  before serving.
  
  Preparation Time:  00:30

  Uncle Dirty Dave's Archives
 
MMMMM

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