[Ads-l] American sauce

[Peter Reitan]

I've never seen those as "opposite".  Pumpkin spice is in fact the spice mix commonly used for pumpkin pie, and 97% fat-free is clearly not 100% fat-free.
________________________________
From: Dan Goncharoff<mailto:thegonch at GMAIL.COM>
Sent: ‎8/‎31/‎2017 7:52
To: ADS-L at LISTSERV.UGA.EDU<mailto:ADS-L at LISTSERV.UGA.EDU>
Subject: Re: American sauce

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Sender:       American Dialect Society <ADS-L at LISTSERV.UGA.EDU>
Poster:       Dan Goncharoff <thegonch at GMAIL.COM>
Subject:      Re: American sauce
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I confess to hating phrases that are the opposite of what they seem to
mean, like "97% fat-free" (NOT fat-free) or "pumpkin spice" (NOT pumpkin).

DanG

On Thu, Aug 31, 2017 at 10:47 AM, Laurence Horn <laurence.horn at yale.edu>
wrote:

> > On Aug 31, 2017, at 9:07 AM, Dan Goncharoff <thegonch at GMAIL.COM> wrote:
> >
> > All the ingredients you list are found in "spicy brown" mustard, like
> > Gulden=E2=80=99s
>
>
> So Kielecki could just call their amerykanski sauce =E2=80=9Cmustard spic=
e=E2=80=9D.  As
> noted in
>
> https://www.nytimes.com/2017/08/30/business/pumpkin-spice.html
>
> the =E2=80=9Cpumpkin-flavored products" just now beginning their annual b=
ut
> ever-earlier entry into the market contain no actual pumpkin but rather
> =E2=80=9Cpumpkin spice=E2=80=9D, i.e. =E2=80=9Ca mix of cinnamon, ginger,=
 nutmeg and cloves=E2=80=9D.
>
> I don=E2=80=99t suppose =E2=80=9Cpumpkin spice pushback=E2=80=9D will hav=
e much support in the
> WOTY competition.
>
> LH
>
> > On Aug 30, 2017 10:12 PM, "Laurence Horn" <laurence.horn at yale.edu>
> wrote:
> >
> >>> On Aug 30, 2017, at 9:01 PM, Dan Goncharoff <thegonch at GMAIL.COM>
> wrote:
> >>>
> >>> https://www.wspspolem.com.pl/en/products/kielecki-sauce/
> >> kielecki-american-sauce/
> >>>
> >>> Looks like mustard without the mustard seed=E2=80=A6
> >>
> >>
> >> Well, maybe, but
> >>
> >> "curry powder,=E2=80=A6, black pepper, chilli pepper, ginger powder, n=
utmeg"
> >>
> >> aren=E2=80=99t normally found in mustard.  I don=E2=80=99t know what m=
akes this American
> >> sauce specifically=E2=80=94but maybe it=E2=80=99s all the additional c=
hemicals listed
> among
> >> the ingredients.
> >>
> >> I remember reading that =E2=80=9Chomard =C3=A0 l=E2=80=99am=C3=A9ricai=
ne=E2=80=9D (=E2=80=98lobster with American
> >> sauce=E2=80=99), found on many traditional French menus at least a few=
 decades
> ago,
> >> originated as a reanalysis of =E2=80=9C=C3=A0 l=E2=80=99amoricaine=E2=
=80=9D (Breton-style), as in the
> >> recipe at http://www.nytimes.com/2012/05/09/dining/lobster-a-
> >> larmoricaine-recipe.html. On the other hand I=E2=80=99ve also read tha=
t it was
> >> the other way around, so that =E2=80=9Cl=E2=80=99amoricaine=E2=80=9D w=
ould be playing the role
> of
> >> the Welsh rarebit in an etymythological entertainment.  In any case, I
> >> suppose we should take Kielecki at their word and accept that the
> >> curry-pepper-chili-ginger-nutmeg sauce is indeed as amerykanski as you
> >> can get.
> >>
> >>
> >> LH
> >> ------------------------------------------------------------
> >> The American Dialect Society - http://www.americandialect.org
> >>
> >
> > ------------------------------------------------------------
> > The American Dialect Society - http://www.americandialect.org
>
> ------------------------------------------------------------
> The American Dialect Society - http://www.americandialect.org
>

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