Re: Tenderizing meat

On Thu, 19 Dec 2024 22:42:07 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:

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" ?

Not many people know (ancient) Greek, but it doesn't take a genius to
know that 'au jus' isn't a noun.

--
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>