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Now You're Speakin' My Language (or Dialect)
It might be the water, Tamara, that causes the bread to be different. I say that because I have found that out where I live. Where I grew up the bakery bread and pizza crust were very dense; the water there had a lot of minerals. Down here in Virginia that's not the case, so everything has a different consistency. There's a Philadelphia cheesesteak place that someone opened down here, and he said he has to get the hoagie rolls shipped from Philly since the water affects the rolls down here and makes them too soft. It's the same with the pizza crust.
All sorts of things.Butter in the US and UK differs because the cows are fed differently.
Michelle wrote: "It might be the water, Tamara, that causes the bread to be different. I say that because I have found that out where I live. Where I grew up the bakery bread and pizza crust were very dense; the wa..."Yeah, supposedly there's a cafe in NYC that imports water from the Vesuvius (the volcano near Naples, Italy), so that their espresso comes out correctly.
Tamara wrote: "Oh, that's cool about the surfing competitions - a long way from the main thing in France! Tahiti doesn't have large beaches, though, so I'm not sure what they'll do for spectating. I wouldn't thin..."As you probably know, Germans are not Austrian :). They don't have all the same foods, etc in common. Plus many things in Europe are very regional. I hope you find your Austrian bread sometime.
But water can make a difference! If you have a very strong tasting water that will ruin things. If a regional recipe has water with a specific taste, etc, then some recipes will only work properly with that water.
My dad used to buy German beer until one day one of his German friends asked him why he'd drink beer made from Rhine water when Canada has much cleaner water. He switched to Canadian beer after that!
PS I used filtered water to make my bread with. We don't have horrible water here like some places, but I grew up with some of the softest water in the world with a nice, clean flavour so am rather fussy. Thankfully the water isn't hard where I live now--I hate drinking hard water.
Karin wrote: "Thankfully the water isn't hard where I live now--I hate drinking hard water."In Australia, we call "hard water" ice.
Adrian wrote: "Karin wrote: "Thankfully the water isn't hard where I live now--I hate drinking hard water."In Australia, we call "hard water" ice."
Too funny! We mean water with lots of minerals in it.
This is ironic given the title of this thread.
I wasn't able to buy back bacon when I first got married. It turns out Americans call it Canadian bacon (weird, but true, even though many other anglophone countries call it back bacon. All, as far as I know.) I had no idea and would go to the deli counter and ask for back bacon.
OMG, Germans don’t make beer with water from the Rhine. They have a ton of artesian wells, and that’s where the water comes from.
Karin wrote: "I wasn't able to buy back bacon when I first got married. It turns out Americans call it Canadian bacon (weird, but true, even though many other anglophone countries call it back bacon. All, as far as I know.)"In France it's simply called bacon and lardons = diced up "streaky bacon". I couldn't find American style or slices of streaky bacon in France unless I went to an international food store.
This is back bacon:
Is that streaky bacon in France? Interesting :) In Québec this is streaky bacon and I found it called that in at least one UK online site:
in the US, that top image is Canadian bacon and in France it's baconthe second image is streaky bacon in both the UK and France when you could find it as slices (it's usually cut as lardons):
https://thebaconer.com/blogs/blog-abo...
In the US the closest thing I can find to lardons is either diced pancetta or proscuitto
one of the things I loved to get when I went to the UK for a vacation was a bacon butty: crispy fried bacon slices and bread smeared with butter (I didn't use either of the traditional sauces on it though)
in the US, that top image is Canadian bacon and in France it's bacon
In Australia, the bacon in the two pictures is joined together, and called middle bacon (a rasher of bacon).Here's a link to international bacon types. https://www.insider.com/what-bacon-lo...
Now we can discuss if they got it right.
It seems to me they got the bacon english speaking countries, Italy and France correct. I can’t say anything about Hungarian or any of the Asian types, but they got it wrong for Germany!In Germany, they slice it very thinly and eat it on bread at dinnertime. I’ve never seen it diced, unless they mean pancetta which you can by in Germany very readily.
Leonie wrote: "In Australia, the bacon in the two pictures is joined together, and called middle bacon (a rasher of bacon).Here's a link to international bacon types. https://www.insider.com/what-bacon-lo......"
Interesting that you cut them together!
Yes, back bacon in Canada is called Canadian bacon in the States which is why I had so much trouble when I was first married. Sadly, I can no longer eat pork, and I don't usually buy back bacon for my family.
I have a hard time with a few American expressions for no logical reason, whatsoever, and calling "back bacon" "Canadian bacon" is one of them. I also cringe every time I have to say eczema the local way with the emphasis on the first syllable and the second one a non-phonetic short e. Even doctors in Canada don't say it that way (or none that I ever met. Can't speak for all 10 provinces plus the 3 territories.) On the other hand, when I am talking about fruit and vegetables I have learned to say "produce" it the local way with a long o without wincing internally.
Karin wrote: "On the other hand, when I am talking about fruit and vegetables I have learned to say "produce" it the local way with a long o without wincing internally"As an American, I'd be interested to know what the alternative pronunciation would be for "produce" meaning fruits and vegetables (i.e., as a noun rather than a verb).
Margaret, maybe Karin is thinking that produce, for vegetables, is pronounced produce, to bring something forward. They are totally different pronunciations in the US.
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Does she mean the o is pronounced as in know rather than as in hot.
Phrynne wrote: "Does she mean the o is pronounced as in know rather than as in hot."Yes! In Canada that noun is PROduce but the o rhymes with, well, not exactly "hot" but close; Americans here say it with a long o like in know. Both places emphasize the first syllable for the noun. I have met people from England who do the equivalent as Canadians but with a different accent (an English woman and I chatted about it once in a grocery store).
Both places have a long o for the verb and then emphasize the second syllable.
BUT one cannot go to Youtube and really learn "the" Canadian accent because there isn't one Canadian accent! No one I grew up with says "aboot" for about, just more like the States minus all drawl whatsoever, and I never heard it anywhere I lived in Canada, either but it's possible some Canadians say it that way.
FYI to my ear, every American has some sort of drawl and/or twang, but some far more than others. Well, there are a very few exceptions close to the Canadian border in one State only (can't recall which one, and it's only one part of it) where they have virtually none.
When I lived in Ontario my family teased me because of my new accent on the phone (I'm from BC, but even there accents vary a bit for those born in the country.)
Karin wrote: "Phrynne wrote: "Does she mean the o is pronounced as in know rather than as in hot."Yes! In Canada that noun is PROduce but the o rhymes with, well, not exactly "hot" but close; Americans here say..."
I think my mom (American) said PROD-uce, but most people around here seem to say PRO-duce. She grew up in Oklahoma City, IIRC, and she had some quirks (TY-ota instead of TOY-ota) so I don’t know if it’s a regional difference.
Maybe, Daniel. I've lived in my current city for thirty years, and it still throws me off when I hear the word horse pronounced as "hoss", which rhymes with " boss". Or roof is pronounced around here almost like "rough" or "duff".
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I'm an aunt as in taunt and haunt person too. Sad to say my bigoted grandmother threatened to wash my mouth out with soap if I pronounced it like ant as an auntie, to here, was an old colored (black) woman. She was from the Tidewater Virginia area.However I switch between the two pronunciations of:
coyote (2 vs 3 syllables)
creek and crick (Montana term for a stream)
and I (I may have mentioned it in an earlier post) differ these;
root like runt
rout like out
route like boot
my double os pronounced as in duff are
root
broom
room
broom
roof
I'm not sure if these are from Maryland, Virginia or Montana
If your roof is ruff/rough, I blame the Virginia side of your family ;). Growing up we called creeks, cricks. I was from Pennsylvania, but my father's side came from Ohio. I'm not certain where the crick came from.
I don't remember running across crick until I lived in Montana though. We do say creek normally but often say crick as a joke and I think a bayou (Louisiana and Houston) might be the same as a creek
In Australia it's PROD-uce (as in hot).Aunt/Aunty is pronounced as 'are'nt/ee (silent 'r') and never as ant or haunt.
Roof would always be pronounced 'roof' as in boot.
Same Leonie! I grew up in England and pronounce all these words the same in Australia. Aunt is pronounced aren't.
A box of vegetables is prod- uce
A roof has a good oo sound as it does in boot. Mind you I knew people in England who pronounced it like a dog barking, the same sound as woof.
Now I’m woofing, roofing and booting myself and at this point I’m not sure how I pronounce any of them!
in the US there are both forms of roof (ruff and the other) and both forms of aunt (ant and taunt). Accents can really vary from one part of the country to another, so there's no real "American accent" - there's New England (wash = warsh), the South, the Appalachians, the West, Middle America (this is the most typical one) and the Southwest. US accents:
Part 1: https://www.youtube.com/watch?v=H1KP4...
Part 2; https://www.youtube.com/watch?v=IsE_8...
and another one:
https://www.washingtonpost.com/blogs/...
I was born to a father from the Mid Atlantic Region (slightly Southern) and a mother from an old Virginia family (didn't sound Southern) but grew up in Maryland, California, Montana, Germany and a few other US states, so mine is a mix. Friends used to make fun of me for saying "oh" with two syllables and I think that one came from Montana, but I'm not sure
I don't usually have much trouble with people accents in understanding them as I worked for 30 years with non native speakers (French, Brazilian, Russian, Mexican, Filipino, Chinese, etc. I could even manage to figure out most of what they were saying in French (Malaysians were the hardest to figure out here)
Since we're on pronunciations, how do you pronounce brazier (and where are you from)?I'm asking because I was listening to an audiobook (Villains in Venice, a MG historical spy/detective series) last week, and as the young detectives were in a gondola, approaching a palazzo in Venice in the year 1912, they saw "an enormous flaming brassiere", or that's what the narrator told me. I don't have the ebook so I can't check, but I'm pretty sure it was a brazier, not a brassiere, but that made me wonder if I've always pronounced brazier wrong? I say bray-ze-er or something close to that, not brassiere.
I have since then learned that US and UK pronounce brassiere differently, the audiobook used this US pronunciation: https://dictionary.cambridge.org/pron.... And yes I have of course researched the pronunciation of brazier, too, and to me it seems like both US and UK pronounce it the same as I do in my head (https://dictionary.cambridge.org/dict...) so that's why I'm confused. The audiobook in question is by a British author, I'm not sure of the narrator but I think she is also British. The characters in the book are British.
Hmm, so you say brazier like I say brassiere 😄
Anna wrote: "Hmm, so you say brazier like I say brassiere 😄"Exactly :)
If we ever need to discuss underwear while setting up camp, we'll have to make sure to clarify what needs to be set on fire!Wait, how do you say brassiere?
I am infamous for mispronouncing words I have only ever read. I thought brazier was pronounced "bray-zee -ear." Maybe it is somewhere!
Me: brazier= bray’-zee-er (3 syllables first accented)Brassiere=bruh-zeer’ (2 syllables second accented)
Anna wrote: "If we ever need to discuss underwear while setting up camp, we'll have to make sure to clarify what needs to be set on fire!Wait, how do you say brassiere?"
The same way. It's all about context.
Interesting Michelle! That might explain the audiobook.Also, since I've now tempted all of you with Enormous Flaming Brassiere, please know that I have already called dibs on that as the name of my first single/album, so don't go stealing it!
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- PRO-duce (as in veggies at the grocery store)- brassiere = bruh-ZEER
- brazier = BRAY-zher (the middle Z pronounced like the S in "casual")
- that list of "oo" words that CBR listed are all long oo for me, as in "loom"
- aunt = ant
- route I don't have a definite pronunciation for, can rhyme with either lout or boot
- I have never, and will never pronounce wash "warsh"
Midwestern with German/Swiss ancestry here. One thing that I've noticed has changed in my speech since moving out to California is fully pronouncing -ing rather than saying -in'. Know what I'm sayin'?
Anna wrote: "Interesting Michelle! That might explain the audiobook.Also, since I've now tempted all of you with Enormous Flaming Brassiere, please know that I have already called dibs on that as the name of ..."
Enormous Flaming Brassiere! LOL!!
Over the shoulder boulder holder...on FIRE!
Come to think of it, I think I am suppose to say bray-zhur (like Allison), but I’ve been lured astray by being in Europe too long. I use the long oo [u] as in boot in all those words, but it’s possible my grandmother said the short oo as in book She also said warsh, which was astonishing for an educated woman, who taught school in the 1920s.
Anna wrote: "Wait, how do you say brassiere?"“brah”
I can’t remember ever hearing anyone say the full word out loud - I’m sure I have. Hmmm, I’m also sure blanking it out tells me something about one or another of my neuroses…
SciFi and Fantasy Book Club
Books mentioned in this topic
The Language Hoax: Why the World Looks the Same in Any Language (other topics)A Clockwork Orange (other topics)
On the Road (other topics)
Villains in Venice (other topics)
Eats, Shoots & Leaves: The Zero Tolerance Approach to Punctuation (other topics)
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Tahiti's only sort of part of France. An overseas protectorate, like the Indian Ocean islands. You probably know that, though...
Yeah; I don't think I've found the same thing as that Austrian bread back here. It's both the flavour and the texture. There's a German bakery that sets up at a market here, and although I've found that only some of the 'authentic' breads they tout taste authentic (to what I remember) - maybe it's just really hard to make them here - they do have some yummy pastries, and a couple of bread types that are similar to the distinct tastes I remember.