Text 21587, 139 rader
Skriven 2009-03-06 10:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: unred sauce 325
=======================
 -=> Glen Jamieson said to Dave Drum <=-

 GJ> What you children seem to have forgotten is that in the Hispanic
 GJ> world, chilli is pronounced differently from chili/chile, so if you ask
 GJ> for chilli, pronouncing it correctly, in Mexico or the countries of its
 GJ> origin you may not be understood.

Of course. The Spanish don't have much "chilli" at
all. They have chile, sometimes, and chili. Don't
you imagine for a moment that I'd think otherwise.
Anyhow, the International Chili Society (ICS) and
the Chili Appreciation Society International (CASI)
both seem to know how to spell things properly.

The only mass evidence I can pull up for the usage of
chili/chilli in other languages is the hated Wikipedia:

Methodology. I looked up chili and chilli as main
entries in all the substantial Wikipedias, i.e., ones
with at least 10000 entries written in the language.

English:
chilli redirects to a disambiguation page entitled chili

French
chili; nothing called chilli

Spanish
chili; nothing called chilli. The article for chili says
 El chili con carne o simplemente llamado chili
 (proveniente de la palabra Chili en Nahuatl) es una
 comida tradicionalmente estadounidense ... , que
 erroneamente es incluida a la gastronomia de Mexico.
 Se considera un plato de lo que se denomina cocina Tex-Mex.

 Chili con carne, or simply chili (originating from the
 word Chili in Nahuatl) is a traditional US food ....
 which is mistakenly attributed to Mexican gastronomy.
 It is considered a dish of what is called Tex-Mex cuisine.

I admit that later in the article, the addition of beans is
countenanced in chili con carne, so that's points against
its accuracy.

The Spanish Capsicum article says
 El genero Capsicum comprende varias especies de plantas, 
 emparentadas con el tomate, oriundas del Continente Americano; 
 cuyo fruto - llamado en diversos paises aji, chile o chili, 
 pimiento, guindilla, morron, peperonchino siendo muy conocido
 en Italia como peperoncino es decir "pimientillo" - se 
 consume en diferentes preparaciones y se emplea como base para
 colorantes en alimentos y cosmeticos.

 Genus Capsicum comprises various plant species, related to the
 tomato, originating in the Americas, whose fruit - called in
 numerous countries chile, chili, pimiento, guindilla, morron,
 peperonchino [sic] in Italy, the sense of peperoncino being a
 diminutive as "pimientillo" would be - is eaten in different
 dishes and is used for coloring in foods and cosmetics.

Portuguese
chili; nothing called chilli

Finnish
chili; nothing called chilli

Dutch
no chili, but "chili con carne"; nothing called chilli

Swedish
chili redirects to "chilipeppar"; nothing for chilli

Norwegian (standard)
both chili and chilli redirect to "chilipepper"
(Nynorsk, not one of the main languages, has none of the above) 

Italian 
neither chili nor chilli, but there are entries such as "salsa chili"
but none like "salsa chilli"

Polish
chili and chilli redirect to "papryka chili"

Russian 
chilli yields a page saying "did you mean "chili" - but there's
no article for chili

Danish, Chinese, Hungarian, Bahasa Indonesia, Esperanto, Catalan, 
Slovenian, Turkish, Ukrainian, Volapuk have neither.

Czech redirects both to "chilli papricka" and is the only one of
the major Wikis that has a main entry called chilli anything.
I hope that no vandal bothers the articles in the others.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Llantan (Salsa Arequipena)
 Categories: Chileheads, Chiles, Salsa, Cheese
      Yield: 1 servings

    200 g  Fresh yellow chile
     30 g  Garlic without skin
      1 lg Onion
      3    Leaves of Huacatay
     20 g  Grated Parmesan cheese
      4 sl Bread
           Salt to taste

  Cut the chiles in half, seed them and put them in a vessel in a hot
  oven together with the garlic and the onion cut up into strips. Leave
  in the oven until browned and cooked. Put the bread to soak in a
  little water; the slices should be a centimeter and a half in
  thickness; when well soaked, drain off the water.

  When the food in the oven is well cooked, take it out and grind in a
  mincing-machine with the huacatay; lastly grind the bread so that it
  attracts all the chile. Afterwards put everything in a liquefier and
  operate it at a slow speed, later adding salt to taste and the
  cheese. When everything is well mixed and like a smooth paste, the
  sauce is ready.

  This sauce is typical of Arequipa and is served with boiled potatoes
  or yuccas, meat, fish, or any boiled dish. It is also put on
  the.table like chili pepper.

  FROM: Comidas criollas peruanas (Peruvian Creole Food Cookbook).
  These are the translations in the cookbook (it is in Spanish &
  English)

  From: S. N. Janin

  Format by Dave Drum - 04 December 98
  FROM: Chileheads Mailing List

MMMMM

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