Like croissant, like quiche, focaccia and ciabatta

[Chris F Waigl]

Arnold Zwicky moved east with "shawrama" (I don't recall which spelling
he used):

 > ...

But you don't even have to go that far. My country of origin will do:

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To give some actual numbers I just paid: two of us spent 20 CHF on three
beers in a local bar, 230 CHF on a nice meal for two with wine, and 40
CHF for two bratwurst and three beers in a bar.
[writer from Chicago, Il]
http://www.amazon.com/Living-Working-Switzerland-Tenth-Survival/dp/190113024X
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At Westmeat's factory, the cooking is very carefully managed. Once the
bratwurst have been filled with the raw mixture, they are left for a
short time to allow the flavours to mature. They are then coddled in
barely simmering water for about 20 minutes until the internal
temperature of each sausage reaches 71C, which ensures that no bacteria
survive. The bratwurst are then vacuum-packed, which gives a
refrigerated shelf life of six weeks. Once opened, they should be eaten
within two days and stored in the refrigerator. Although it is safe to
eat them cold, the delicate flavour is enhanced when they are gently
grilled, barbecued or fried until lightly browned and hot right through.
http://www.listener.co.nz/issue/3426/columnists/5281/with_added_spice.html
====
They're eaten mostly in Bavaria and are often used to define Germany's
north- south divide -- sometimes called the "white sausage equator." But
recently a Berlin butcher's Weisswurst were voted the best in country,
shaming Bavarians beyond belief.
[I grew up _just_ south of the Weißwurstäquator.]
http://service.spiegel.de/cache/international/0,1518,412793,00.html
====
  Bratwurst is a compound German word - brat means fry, wurst means
sausage.  Bratwurst is pronounced with a short A (rhymes with "lot").  A
Madison TV station runs a promotion called "Take your brat to work
today."  They're talking about bratwurst, not children.

In Wisconsin, bratwurst are served virtually everywhere during "grilling
season" which generally runs from May through September.  They are
served at a myriad of outdoor events, as well as in nearly every
Wisconsin backyard.
http://www.bratwurstpages.com/brats.html
====
Bratwurst are cooked on a griddle (''brat'' means fried or roasted), but
most German sausages are boiled, like the classic New York street-vendor
hot dog.
[The same article has "wursts" repeatedly.]
http://query.nytimes.com/gst/fullpage.html?sec=travel&res=9D01EED61F31F93AA35755C0A9629C8B63
====

I listed the last two quotes because they repeat an oft-heard false
etymology -- or at least, only partially correct etymology. It is true
that _braten_ means "fry", but the _Brat-_ in _Bratwurst_ actually
refers to minced pork, called _Brat_ or _Brät_ regionally.

And for dessert ...


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Meringue taste like the kiss of an angel
http://www.kriyayoga.com/love_blog/post.php/467
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Each meringue have their own unique properties and as will seen, there
is really no such thing as one meringue that fits all!
[oops?]
http://www.hub-uk.com/tallyrecip02/recipe0087.htm
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Pavlova are best stored at room temperature, chilling them will cause
the sugar to sweat out of them.
http://www.hub-uk.com/tallyrecip03/recipe0146.htm
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I like the space, but the food was super bland. I was excited to have an
alternative to Squat and Gobble, but it just was not up to it. The crepe
are thinner than Squat's, which I like, but the crepe I had filled with
avocado, tomato, cheese, salsa, onions, and mushrooms somehow had no
flavor. Plus, my plate was piled with salad green, many of which were
old and rotting. If I ended up there again I would try a sweet crepe,
perhaps they are better.
[Ok, these are savory ones.]
http://sfsurvey.com/rd.asp?r=850
====

Also cites for _pita_, pl., and lots more.

Chris Waigl

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The American Dialect Society - http://www.americandialect.org