Theiling Online    Sitemap    Conlang Mailing List HQ   

Re: USAGE: Jelly & jamm (was: CHAT: "have a nice day")

From:Raymond Brown <ray.brown@...>
Date:Monday, March 13, 2000, 18:21
At 12:10 am -0800 13/3/00, Barry Garcia wrote:
>CONLANG@LISTSERV.BROWN.EDU writes: >>....Seville oranges are the best - I made some a couple of weeks back. >>But >>it needn't be oranges - any citrus fruit may be used; pineapples, lemons & >>limes are commonly used & the fruits are often mixed. >> >>Ray. > >I dont usually like marmalade because of the bitterness of the rind. I've >had marmalades made with just the orange pulp. I might try to make a >pineapple marmalade one sometimes :).
Gosh - did I really write 'pineapples'? <Blush> I must have been suffering severely from matutinal hypocaffeination. For 'pineapple' read: 'grapefruit' :) I can't imagine shredded skins of pineapples being very palatable, however much cooking you give them; though I guess diced pineapple might be included with the citrus fruit & peel. ----------------------------------------------------------- At 10:58 am -0500 13/3/00, John Cowan wrote:
>Raymond Brown wrote:
>> As one puts the culinary arts above conlanging as a hobby, I concur >> entirely with Irina's description. > >This is also clearly (:-)) what is called "jelly" here in NorthAm. >So "jelly" is polysemous in Britain, and the "jello" sense is unknown >over here. (The brand name is actually "JELL-O", but "jello" has become >the generic for flavored gelatin.)
I guess the 'real' jellies are more readily available commercially in NorthAm. Apart from the jellies such as mint, red currant, cranberry to use as condiments with various meats & bramble (blackberry) jelly, I think you'd have to search quite a bit to find others. Unless one makes other jellies at home, the only jellies one is likely to find here is, alas, jello. You do well IMHO to have a different noun for the latter; it is so inferior to the real thing.
>> >My take on the jelly vs jam controversy is jellies are clear without bits >> >of fruit while jams had bits of fruit in them (except marmalade which has >> >orange rind) >>
> >Ginger chunks either with or without citrus are also used, at least here.
...and here. I must get a recipe for it. The original marmelade was made from quinces, in fact, and the name is derived from the Portuguese for 'quince', namely: marmelo. The main thing is that one uses the whole fruit, peel/rind/skin as well the pulp. Ray. ========================================= A mind which thinks at its own expense will always interfere with language. [J.G. Hamann 1760] =========================================