Re: Tenderizing meat

On Thu, 19 Dec 2024 22:41:22 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:
 

On 2024-12-19, Bruce <Bruce@invalid.invalid> 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".

>
Because the AI is just summarizing articles that have the same
incorrect construction.  It doesn't actually know anything.

 I asked the AI why they made that mistake. (Read "American English"
where it says "English".
 <quote>
You're absolutely right! In French, "au jus" literally means "with
juice" or "in its own juices" and is an adjective or adverb, not a
noun. However, in English, "au jus" has been adopted and is often used
as a noun to refer to the sauce itself. For example:
 -French usage: "Le steak est servi au jus." ("The steak is served with
juice.")
-English usage: "Would you like some au jus with your prime rib?"
 This shift is an example of how borrowed phrases can evolve in meaning
and usage in another language. While technically incorrect in French,
the English usage is now widely accepted in culinary contexts.
 Linguistic quirks like this are common—other examples include
"entrée" (which means "starter" in French but "main course" in the
U.S.). So while it might make a French speaker raise an eyebrow, in
English, using "au jus" as a noun is standard!
<end quote>