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OK, I will pronounce. It is not and Americanism, conscious ... or indeed class (which is likely a more common differentiator).

For goodness sake, did I write that? It is in reality perfect, but entirely dense. Parse that!

Though I did not find it "dense," in reality it is not quite perfect:

(1) "It is not and Americanism..."
(2) an uncapitalized "ketchup" beginning a sentence.

(insert smile)
As for "ketchup" being the same as "tomato sauce," this is definitely not so in the US. The two are two separate products. One comes in a can (1) and is used as a base (along with tomato paste) for making spaghetti sauce ("pasta sauce" to some). The other comes in a bottle and is used as a condiment ("something used to enhance the flavor of food; especially : a pungent seasoning" per Merriam-Webster online).

My response to Richard's statement (that before "pasta sauce" was marketed, ketchup was used on spaghetti) was a disbelieving "WHAT??!!" (I did try ketchup on spaghetti once, before "pasta sauce" came along, just to see if it could be a reasonable time saver (making spaghetti sauce from scratch not being a quick process) but the results were yucky.)
By the way, has anyone heard the term "carbonated ketchup"? I first encountered it today. See:
http://www.halfbakery.com/idea/carbonated 20ketchup#1058461200 or
http://tinyurl.com/bbarp
(1) Or in an envelope or packet, dried. The cook adds water.

Mindful of Skitt's law, and wondering if...
Maria Conlon
I say HARass. The first time I really noticed the harASS pronunciation was in "Ooh, I've had a lot of harASSment Betty". Frank Spencer in "Some mothers do 'ave 'em". This would be in 1973-4.

I say huhRASSment. It seems to have better rhythm than the other version either as a single word or in the phrase "sexual harassment."

Maria Conlon
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Was he not one of those Norse godlets? Put his foot in an arrow or something.

Did he need a teutonus shot?

Murray, that is really bad. (I loved it.)
Maria Conlon
I learned a few years ago that the restaurant I grew up calling the "International House Of Pancakes" is now ... Biscuits And Gravy"..."IHOSEBAG" just sounds nasty.. From another newsgroup and another century comes this story of acronymous food: http://groups-beta.google.com/group/alt.folklore.urban/msg/586ed398617df527 ..r

From that site: "Domino's Pizza uses a one letter code to represent individual items. Try calling a store, and ordering a pizza with the following topping, in the following order onions, black olives, green peppers, anchovies, sausage and mushrooms. In Domino's code, that order will spell out ORGASM."
So Domino's Pizza must call "black" olives "ripe" olives. (It took me a minute or so to figure that out.)
Maria Conlon
Last month, driving down a Welsh mountainside, my wife and I simultaneously remarked "I'm feeling peckish". We rounded the next bend and, as if by magic, there was a little food cart, with "Snax" on the side. So we stopped for breakfast,

I pictured a grocery cart with an advertising placard on it when you mentioned "little food cart with 'Snax' on the side."

Has "cart" been mentioned here before as a place where one can eat? Or, does "little food cart" refer to a carton or package that was on the road?
Maria Conlon
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They will never sell anything named Mueslix as food in the U.S.A, a more unappetizing name can't be found. Plus the ad campaign made the mistake of saying it's what Euros eat saying anything is big in Europe will kill it here{remember Slim Whitman?}.

But Mueslix has been sold here in the US. I bought some a few years ago, and liked it very much.(1) It was quite expensive, though.

Mueslix has nuts in it, as I recall, and I'm no longer able to eat nuts without running the risk of further surgery. So I don't buy it. I don't even know if it's on the grocer's shelves any more. (You can order it online, though.)
Maria Conlon
Areff wrote, in part:
We know that
until the 1960s (at the earliest) it was standard practice for most Americans to serve spaghetti with either Heinz tomato ketchup (then called 'catsup' I believe) or Campbell's tomato soup.

Not in my ethnic group, state, county, city, neighborhood, block, or family.
The very idea boggles the mind.
Maria Conlon
However, knowing that Richard is never Dead Wrong (RINDW), I ... in both senses, acceptable even in the same head-space somehow.

That's the way it is in my dialect. "Tomato sauce" is tomato-based pasta sauce that isn't "meat sauce". It would have canned tomato sauce (or possibly fresh tomatoes) and tomato paste as a base.[/nq]Hence in part, as has been mentioned already, the now almost overwhelming tendency for BrEtcE users to conveniently call Rosella-type bottled tomato sauce "ketchup". The other part is that the other and traditionally more echt ketchups have become almost obsolete even in kitchens sophisticated enough to know about them: we get all sorts of stuff in and out of season, and have generally a much wider cooking repertoire than our Victorian forebears; and in any case, there are now all sorts of "stock" cubes (usually pretty foul mixtures of salt and MSG).

We don't need bottles of brown liquid in the cupboard. When I moved last year, I chucked out an extraordinary assortment of store sauces, both home-made and bought in, that I hadn't touched for years. Reading sauce, Anchovy essence, Walnut ketchup, Mushroom ketchup, Pontac ketchup, Henderson's relish, Pepper wine, and on and on: for most people, these things aren't even a memory, and little has been lost thereby.

Cue Oz food anecdote. Bloke goes into bush hotel dining room and orders the boiled mutton, since that's all there is. It arrives, in all its grey glory. "Miss, do you reckon I could have some potatoes with this?" Girl goes to kitchen door, and bellows, "Mum! There's a coot out here who thinks it's Christmas!" It wasn't just in the Australian bush and the American West that the pre-fridge diet was often almost that limited, right into my lifetime.

Cue Oz recipe. Bush Chutney: mix plum jam and Worcestershire sauce to taste.

Mike.
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That's the way it is in my dialect. "Tomato sauce" is tomato-based pasta sauce that isn't "meat sauce".

That's interesting. I'd say that for me "tomato sauce" includes tomato-based pasta sauces that include meat (which I call "meat sauce"), though I can imagine a sauce that was so meat-oriented that it lost all tomato-ness and ceased to be notionally tomato sauce.

I can see you have had a taste of or a look at my family's early attempt at chili con carne.
Could you identify the beans?
We started our pot with browned meat, and onions, and then added ketchup to taste. Then green peppers, and then beans, if the mix was too watery, or if it needed more juice. If there were paste or canned tomatoes, we used them, of course. The saving grace of it all was the liberal quantity of chili powder.
Leftovers could be extended with elbow macaroni.
Ah, the 50s!
I am not sure that spaghettis other than elbow macaroni were available in small town retail stores in the US during the 40s. Our Sicilian neighbors had some, occasionally, but they may have made their own. But the sauce? It was heaven. I think of it and my mouth waters, and then my eyes follow suit.
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