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:
>>....Seville oranges are the best - I made some a couple of weeks back.
>>it needn't be oranges - any citrus fruit may be used; pineapples, lemons &
>>limes are commonly used & the fruits are often mixed.
>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.
A mind which thinks at its own expense
will always interfere with language.
[J.G. Hamann 1760]