Re: Tenderizing meat

On Tue, 17 Dec 2024 14:34:36 +0000, Dave Smith wrote:

On 2024-12-17 7:13 a.m., Janet wrote:

In article <877b5da77a62f79c4d3637d2d052a1d1
@www.novabbs.org>, dsi100@yahoo.com says...

>
You won't be seeing any pudding with your roast beef in Hawaii. You will
get a small bowl of au jus on the side, though.

>
     But what's in that small bowl?
>
    What do Hawaians think "au jus" means?

>
It is not just Hawaians who misuse "au jus". Many Americans use that
term for the jus itself. A lot of people acquire the cooking knowledge
from TV cooking show hosts like Guy Fieri who talk about it as if "au
jus" is a noun, like "pass me some more of that delicious au jus"
instead of asking them to pass the jus, or pass the gravy, and in many
cases the "jus" is basically gravy, not jus.

What's the problem? Americans know what au jus is. It's yoose guys that
are confused. This is America - we don't speak like Canadians, or the
Brits, or the Aussies. As we all know, it is yoose peoples that are
totally confused with words.
Your words don't cause me any confusion - I know exactly what you're
talking about when you say "biscuits, chips, flat, lift, fanny, bonnet,
yorkies, crisps, or any number of words that you guys insist on using.
They're all wrong - well, except for "yorkies" of course.
Please continue to whine that you can't understand what we're talking
about. When you do that you proudly proclaim that you don't know how
language works. Stupid people always like to showcase their ignorance
every chance they get.