Re: Tenderizing meat

On Thu, 19 Dec 2024 19:22:14 +0000, Bruce wrote:

On Thu, 19 Dec 2024 19:11:04 +0000, dsi100@yahoo.com (dsi1) wrote:
>

On Thu, 19 Dec 2024 17:26:07 +0000, Dave Smith wrote:
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On 2024-12-19 11:16 a.m., dsi1 wrote:

>

I'm just not that kind of
guy. I also don't like to say "au jus" because that word has a ring of
pretentiousness. Da Hawaiians abhors putting on airs like that.

>
I agree that in many cases it is pretentious, but in some cases it is
appropriate because Jus is not the same as gravy. It is a lot thinner
than gravy.
>

I also don't ever get into "discussions" of words on rfc because words
mean different things in other countries and people should make an
effort to learn the ways of other peoples.
>

Yet you jumped in on this one.

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Did you know that Americans don't typically serve prime rib with brown
gravy? They'll serve gravy with meat except for prime rib. That's
interesting.

>
I asked RFC's artificially intelligent acquaintance:
"In the U.S., prime rib is typically served with au jus, a light
beef-based sauce made from the drippings of the roast, rather than a
thick brown gravy."
>
That confirms what dsi1 says, but what I noticed more is that the AI
makes the same idiotic grammatical mistake regarding "au jus".

In America, "au jus" is used as one word. It's considered to be two
words in French but nobody here uses the words separately. There's a lot
you don't know about America - you just don't know it. Obviously, your
AI buddy is smarter than you are. You're the one making idiotic
grammatical errors.