[Ads-l] American sauce

Dan Goncharoff thegonch at GMAIL.COM
Thu Aug 31 12:35:08 EDT 2017


I have no philosophical issue with extensions of use that aid in
understanding.

I find that very different to usage that is purposefully misleading (back
to "97% fat-free").

DanG

On Thu, Aug 31, 2017 at 12:11 PM, Laurence Horn <laurence.horn at yale.edu>
wrote:

> > On Aug 31, 2017, at 10:51 AM, Dan Goncharoff <thegonch at GMAIL.COM> wrote:
> >
> > 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
>
> How do you feel about peanut butter or apple butter (NOT butter)?
>
> LH
> >
> > 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’s
> >>
> >>
> >> So Kielecki could just call their amerykanski sauce “mustard spice”.  As
> >> noted in
> >>
> >> https://www.nytimes.com/2017/08/30/business/pumpkin-spice.html
> >>
> >> the “pumpkin-flavored products" just now beginning their annual but
> >> ever-earlier entry into the market contain no actual pumpkin but rather
> >> “pumpkin spice”, i.e. “a mix of cinnamon, ginger, nutmeg and cloves”.
> >>
> >> I don’t suppose “pumpkin spice pushback” will have 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…
> >>>>
> >>>>
> >>>> Well, maybe, but
> >>>>
> >>>> "curry powder,…, black pepper, chilli pepper, ginger powder, nutmeg"
> >>>>
> >>>> aren’t normally found in mustard.  I don’t know what makes this
> American
> >>>> sauce specifically—but maybe it’s all the additional chemicals listed
> >> among
> >>>> the ingredients.
> >>>>
> >>>> I remember reading that “homard à l’américaine” (‘lobster with
> American
> >>>> sauce’), found on many traditional French menus at least a few decades
> >> ago,
> >>>> originated as a reanalysis of “à l’amoricaine” (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’ve also read that it was
> >>>> the other way around, so that “l’amoricaine” would 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
> >>
> >
> > ------------------------------------------------------------
> > 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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