Sujet : Re: Tenderizing meat
De : Bruce (at) *nospam* invalid.invalid (Bruce)
Groupes : rec.food.cookingDate : 19. Dec 2024, 21:02:21
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vk1u4m$30kls$1@dont-email.me>
References : 1 2 3 4 5 6 7 8 9 10 11
User-Agent : ForteAgent/8.00.32.1272
On Thu, 19 Dec 2024 19:51:14 +0000,
dsi100@yahoo.com (dsi1) wrote:
On Thu, 19 Dec 2024 19:22:14 +0000, Bruce wrote:
>
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.
Sorry, but "au jus" the way Americans use it, is a sign of complete
imbecility. Keep it English if anything else is too difficult.
-- Bruce<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>
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