Text 21501, 74 rader
Skriven 2009-03-01 08:47:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: LEGAL NAMING  90301
===========================
 -=> Quoting Dave Drum to Michael Loo <=-

 ML> Oh, if you're spending this much energy promoting your
 ML> own fiction instead of someone else's, THAT I understand.
 DD> But, it's not a fiction. It's a fact. The fiction that is seemingly
 DD> causing you to grasp the mooky end of the stick is that there is only
 DD> ONE correct spelling for a word.
 
 ML> Slippery slope. That's the kind of stuff I've spent much
 ML> of my life trying to combat, the notion that language
 ML> (or, in the case of wikis) knowledge is randomly mutable.
 ML> Language does change, but hastening the change is a bad
 ML> idea.

 DD> In this it seems to me that most of America are the ones attempting to
 DD> change the spelling as found in the rest of the world.
 
 ML> Efn Y wz tu sey yuz ae stubrn olkoot, wd Y bie rong?
 
 DD> And the FACT is that chilli is spelled with 2 "L"s in more of the
 DD> world than the American single ell version.
 
 ML> Anyhow, chili is chili. Chilli is the way some people,
 ML> mostly brown ones for whom English is a third or fourth
 ML> language, refer to hot peppers.

 DD> Like the English, Australians, French, Enzeds, etc.? Chilli is not
 DD> necessarily an English word.
 
What you children seem to have forgotten is that in the Hispanic world,
chilli is pronounced differently from chili/chile, so if you ask for
chilli, pronouncing it correctly, in Mexico or the countries of its
origin you may not be understood.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mexican Lengua (Beef Tongue)
 Categories: Mexican, Beef, Offal
      Yield: 8 servings
 
      1    Beef tongue
      5    Fresh green chile peppers
      1 tb Olive oil
      1    White onion, sliced thinly
      4    Cloves garlic, minced
      4 sm Tomatoes, halved and sliced
      2    (15 ounce) cans whole kernel
           Corn, drained
           Salt to taste
 
  Wash tongue and place in a large pot of water to cover. Simmer until
  no longer pink, about 50 minutes per pound of tongue. Remove from
  water and let rest until cool enough to handle. Peel skin from tongue
  and trim gristle. Cut into 1/4 inch slices.
  
  Place whole peppers in a skillet over medium-high heat and roast,
  turning, until all sides are charred. Let cool, rub off skins. Remove
  stems and seeds.
  
  Heat olive oil in a large skillet over medium heat. Saute chile
  peppers, onion and garlic until onion is translucent. Stir in tongue
  and continue to cook until tongue is brown, 5 to 10 minutes. Stir in
  tomatoes and cook until limp, 5 minutes. Pour in corn and heat
  through, 2 to 5 minutes. Season with salt. Serve immediately.
  
  Submitted by: Helena Unzueta
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)