LL-L "Etymology" 2008.04.05 (03) [D/E]

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L O W L A N D S - L  - 05 April 2008 - Volume 03
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From: Karl-Heinz Lorenz <karl-heinz.lorenz at gmx.net>
Subject: LL-L "Etymology" 2008.04.03 (01) [E]

Moin Jonny, you wrote und schriebst:

.... So the German translation could be 'kross gebratene Schweinerei' (=
'crispy piggishness')-  ...

'Kross' is typical Northern-German, I suppose also LS/LG, used in 'High'-
and especially 'Upper'-Germany only recently, probably imported through
these momentarily so popular 'Koch-Shows'. The (High-)German standard is
'knusprig'. The Southern-German/Austrian word is rösch/resch (rarely used
today). Cf. also Dutch 'bros/brosse' (syn. krokant, knappend, knapperig).
Altogether onomatopoetic words, methinks.

LG
Karl-Heinz

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From: wim <wkv at home.nl>
Subject: LL-L "Etymology" 2008.04.04 (01) [E]

From wim verdoold

wkv at home.nl

Zwolle netherlands

Hi,

Lak?   That has to do what it looks like?  (Gelijken,  het lijkt nergens op?
In Dutch).

It looks like nothing and it tasts like nothing?

wim
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From: R. F. Hahn <sassisch at yahoo.com>
 Subject: Etymology

Karl-Heinz is absolutely right about German *kross* 'crispy'. It is still a
typically Northern word that is only beginning to be understood in the
South. Years ago it was not understood by Southerners when I used it.
Indeed, Low Saxon of Germany has *kross* and *krosch*, depending on the
dialect.

There are two Low Saxon nouns* lak* (*Lack*):

   1. lacquer, varnish
   2. lack, omission, fault, defect, blemish

Kumpelmenten,
Reinhard/Ron
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