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L O W L A N D S - L - 03 April 2011 - Volume 02<br>
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<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">From: <span class="gd"><span style="color:#00681C">Roger Thijs, Euro-Support, Inc.</span></span><span class="gi"> </span><span class="go"><<a href="mailto:roger.thijs@euro-support.be">roger.thijs@euro-support.be</a>></span><br>
Subject: <span class="gi">LL-L Delectables Re: LL-L "Language use"
2011.04.02 (04) [EN]</span><br>
<br>
<em>> From: <span style="color:#00681C">Roger
Thijs, Euro-Support, Inc.</span> <<a href="mailto:roger.thijs@euro-support.be" target="_blank">roger.thijs@euro-support.be</a>></em><i><br>
<em>> Subject: LL-L Language use</em></i></p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"><em>> The US Commercial
department had a separated area for assisting foreign visitors. I knew the
system from 2 years ago and I used it every day again for a free breakfast
(large buns of heavy tight bread with a slight cinnamon taste and covered with
some white molten sugar, (they call this "Danish" !!), with a cup of
coffee.).</em></p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"><em>> From: R. F. Hahn
<</em><a href="mailto:sassisch@yahoo.com" target="_blank"><em><span style="color: windowtext; text-decoration: none;">sassisch@yahoo.com</span></em></a><em>></em></p>
<p style="margin: 0in 0in 0.0001pt; font-family: arial,helvetica,sans-serif;"><em>>
Subject: Language use</em></p>
<p style="margin: 0in 0in 0.0001pt; font-family: arial,helvetica,sans-serif;"><em>>
The food you describe sounds like what we call “cinnamon role.” A “Danish
(pastry)” is what in Northern German is called Kopenhagener, in Austrian German
Golatschen, in Danish and Norwegian wienerbrød, in Swedish wienerbröd, and in
Finnish viineri. Thus it’s “Copenhagen
pastry,” “Danish pastry” or “Viennese bread,” depending on whom you ask.
American “Danish” in this sense can be pluralized to “Danishes” (“danish” –
“danishes”).</em></p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">Hi Ron,</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">I agree with your
description, for as far as it corresponds to the pictures at URL:</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"><a href="http://en.wikipedia.org/wiki/Danish_pastry" target="_blank">http://en.wikipedia.org/wiki/Danish_pastry</a></p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">In Belgian French we call
them "viennoiseries", in Belgian Dutch often
"koffiekoeken".</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">They generally do
not contain cinnamon over here though, or very little. They generally have
a paste structure with large open cells, or sometimes puff pastry,
so they look hollow and lite, though they give a feeling of a swollen
belly through their high butter content.</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">Strong cinnamon taste makes
us rather think on Swedish "käkor". </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">As for the US government
"Dänish" we got offered: It were large buns of just very tight bread
(uncompressible), made with little or no yeast I guess, size 3" high,
inedible when there was not the molten sugar on top. Those sizes makes us
Europeans unconfortable since we are not trained in handling stuff of that
size. I guess one needs some training for learning to get one's jaws
sufficiently open for biting in those goodies.</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">But anyhow, I may not
complaint for breakfasts I got for free.</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">And btw what does one eat
for breakfast?</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">At the hotels one often has
"the buffet", often only one formula: it is the buffet or nothing,
with basically a combination of:</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">- bacon, sausage + scrambled
eggs + hashed potatos, or pancakes, or hot rice cookies</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">- cereals, or Kellogg
sugared stuff + milk + extra sugar</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">- muffins or similar
(incidentally also donuts)</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">- bread, butter, marmelade</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">- fruit.</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">It may be expensive when one
pays 15-20 USD + tip flat rate for the buffet, when one eats just one muffin
with a cup of coffee.</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">I hate bacon and eggs with
pancakes or rice cookies.</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">Most hotels in the US have a
little shop though, with some dry cakes, cola, eventually also stuffed
sandwiches.</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">However this may also be
expensive. So my first act upon arrival in the States is shopping in a
Wallgreens, Happy Harry's or CVS Pharmacy. Often I do best buys though in very
small local shops.</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">For me the best breakfasts
are served in the UK, in
small hotels in the Midlands with (my
favorite):</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">- one or two eggs, sunshine
up (not scrambled, the white a little brownied below)</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">- crispy bacon</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">- two slices of fried onion</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">- two slices of fried
tomato, well peppered</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">- some fried mushroom slices</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">- some slices of slightly
toasted bread.</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">Continental breakfasts in
Europe often have a choice of sliced cold meats and thinny sliced cheeses with
a variety of breads (buns and thinny sliced bread), with butter, marmelade
etc., this in small hotels with 5 to 10 guests. In lager hotels this selection
is extended with things from above to form a complete buffet
eventually.</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">In Scandinavia
clearly one has the smörgasboard, with an extended selection, with typical for
me: including fish dishes, Swedish crispy bread, Scandinavian Ost (cheese) etc.</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">Regards,</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">Roger</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">----------</p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal"> </p>
<p style="font-family: arial,helvetica,sans-serif;" class="MsoNormal">From: Hannelore Hinz <<a href="mailto:hannehinz@t-online.de" target="_blank">hannehinz@t-online.de</a><br>
Subject: LL-L "Language use" 2011.04.02 (04) [EN]<br>
<br>
Hallo, all' Lowlanners,<br>
<br>
Ron schreew: (Utsnitt) <span style="color:#3366FF">... in Northern German
is called <i>Kopenhagener</i></span>...<br>
<br>
As ick dit läsen deh, wüür mi dat Münning wätern (das Wasser lief mir im
Munde zusammen).<br>
<br>
Ick kann man blotsen dat Rezept anbeiden, versäukt' dat mal. <br>
<br>
<i>Lickertähn magst ok gräun Seip?</i> Dat is 'n ollen Snack.<br>
<br>
<a href="http://www.nordicfeeling.de/Rezepte/Daenemark" target="_blank">http://www.nordicfeeling.de/Rezepte/Daenemark</a><br>
<br>
Kiek up de drütte Sied: Grundrezept für dänischer <b>wienerbrødsdej für
Kopenhagener Gebäck</b><br>
<br>
Dat lohnt sick. Man kann ok de <b><i>Kopenhagener</i></b> hier köpen.<br>
<br>
Ein Plattdüütsch Wuurd för Kopenhagener weit ick nich so recht, oewer wi
snacken dit Wuurd<br>
"Koppenhaagener" (Koppenhågener)<br>
<br>
Bi den'n Bäcker: "Gäben'S mi man noch 'n fief Koppenhaagener mit...
de smecken so gaud..."<br>
<br>
Best' Gräuten.<br>
<br>
Hanne</p>
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