Sujet : Re: Tenderizing meat
De : chamilton5280 (at) *nospam* invalid.com (Cindy Hamilton)
Groupes : rec.food.cookingDate : 19. Dec 2024, 23:42:07
Autres entêtes
Organisation : A noiseless patient Spider
Message-ID : <vk27fu$32bjs$2@dont-email.me>
References : 1 2 3 4 5 6 7 8 9 10 11 12
User-Agent : slrn/1.0.3 (Linux)
On 2024-12-19, Bruce <
Bruce@invalid.invalid> wrote:
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.
Too late. Language changes.
Do you say "the hoi polloi" ?
-- Cindy Hamilton
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