Re: OT: Worcestershire sauce

En réponse à Roger Mills :


>Well, nothing surprises one about the French :-))  OTOH you/they have pain
>(au?) chocolat-- bread and butter with choc. sprinkles.
Pain au chocolat is something else: it's a roll made of the same kind of 
pastry as croissant, but with one or two dark chocolate bars in (and put 
there before they bake it). We don't have chocolate sprinkles in France.

>   Completely unheard
>of in the US. (Oddly, chocolate sprinkles were included in "western" style
>breakfasts in Indonesia, so I suppose they got that from the Dutch.)
That's hagelslag :)) . A very Dutch thing indeed :)) .


>Oddly, again, in Indonesia I was amazed to discover two or three brands of
>PB (called of course pindakas, Du. pindakaas), and very good they were.  I
>think it is actually used in some curries.
Actually, peanut butter is a very important ingredient in Indonesian 
cooking, and was so already before the Dutch actually came there (many 
Indonesian sauces, for instance, contain peanut butter as an ingredient). I 
think peanut butter was introduced in Holland from Indonesia, not the 
opposite, which makes it logical that Indonesia would have more choice in 
it than Holland.


>Then there are the _Secret Peanut Butter Eaters_-- who pooh-pooh and disdain
>the stuff in public but.... I once had such a person for a room-mate:  it
>seemed that every time I got a midnight PB urge, the jar would be
>mysteriously empty.
I'm not like that :)) . I disdain the stuff as much in public as in private 
(and with me around, you needn't worry about your jars getting empty. They 
won't ;))) ).

Christophe Grandsire.

http://rainbow.conlang.free.fr

You need a straight mind to invent a twisted conlang.