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A few IT-related one in French: commit(er), merge(r), push(er)

(Funnily enough, I hadn't realized until today that those qualified even though I use them almost daily)

Zaarin wrote:

Axiem wrote:If you stick bread in a stew, it soaks up the broth. But I wouldn't think of broth as being the liquid part of a stew. If that makes any sense.

Ewwwww. There is nothing I hate more than soggy bread. >_<

I remember one of the things Robinson Crusoe taught Friday in order to civilize the (friendly, complacent, in fact even subservient) savage was to teach him "to sop bread in milk." My dad suggested that otherwise, the bread would be too hard to eat.

Zaarin wrote:

Axiem wrote:If you stick bread in a stew, it soaks up the broth. But I wouldn't think of broth as being the liquid part of a stew. If that makes any sense.

Ewwwww. There is nothing I hate more than soggy bread. >_<

It doesn't make the bread soggy? Then again, you usually use harder breads to sop up the broth, which gives them a lot more flavor.

When I asked my spouse what the liquid part of a stew was, the answer was "broth"; a couple other people I asked had the same answer.

Axiem wrote:When I asked my spouse what the liquid part of a stew was, the answer was "broth"; a couple other people I asked had the same answer.

IMD, "broth" is thin and clear or at most a little cloudy. But the liquid in stews is thicker and opaque, whether from the addition of flour or cornstarch, the inclusion of starchy ingredients like potatoes, or both.

Axiem wrote:

Zaarin wrote:

Axiem wrote:If you stick bread in a stew, it soaks up the broth. But I wouldn't think of broth as being the liquid part of a stew. If that makes any sense.

Ewwwww. There is nothing I hate more than soggy bread. >_<

It doesn't make the bread soggy? Then again, you usually use harder breads to sop up the broth, which gives them a lot more flavor.

When I asked my spouse what the liquid part of a stew was, the answer was "broth"; a couple other people I asked had the same answer.

The bread might be soggy if you let it sit there but I think the idea is you dip it and eat it right away, more or less the way you'd dip french fries in ketchup etc. French bread dipped in French onion soup is one of my favorites. My family also loves Italian bread dipped in egg-lemon soup, though i prefer to eat the two separately (i.e. the bread is just a side dish to be eaten by itself).

Pfft, there's nothing wrong with soggy bread!

linguoboy wrote:

Axiem wrote:When I asked my spouse what the liquid part of a stew was, the answer was "broth"; a couple other people I asked had the same answer.

IMD, "broth" is thin and clear or at most a little cloudy. But the liquid in stews is thicker and opaque, whether from the addition of flour or cornstarch, the inclusion of starchy ingredients like potatoes, or both.

I think I might be the same.

Soap wrote:French bread dipped in French onion soup is one of my favorites.

Wait, you have French bread dipped in the soup? I think I've only ever had French onion soup with bread (or probably croutons) already in it.

egg-lemon soup

I have never heard of this before and am having difficulty conceptualizing what it is.

https://www.google.com/search?q=avgolem ... p&tbm=isch

Egg-lemon soup is a Greek speciality, named avgolemono soup in Greek. The recipe I know is chicken broth + eggs + lemon + lots of rice, and some people put pulled pieces of the chicken itself into the soup as well. The soup is very thick, such that any leftovers placed in the fridge will turn into essentially a solid with roughly the consistency and texture of cottage cheese, but when reheated in a microwave will revert to its intended soupy consistency. My family recipe seems to differ quite a bit from the standard, but Ive never tried an egg-lemon soup I didnt like.

As for the French bread + soup, Im basically referring to this:

https://en.wikipedia.org/wiki/Au_jus / https://commons.wikimedia.org/wiki/File:French_dip.jpg

But with the dip replaced by a full-sized bowl of French onion soup, which tastes much the same as the dip (the dip may just be the broth of the soup). The soup seems to get soaked up by the puffy white inner part of the bread, while the crust remains crispy.

linguoboy wrote:But the liquid in stews is thicker and opaque, whether from the addition of flour or cornstarch, the inclusion of starchy ingredients like potatoes, or both.

I don't think this at all. Maybe darker, but for me the soup/stew line is based primarily on whether the dish is primarily liquid (then it's soup) or solid (then it's stew), with chilis being a more-or-less-subclass-of-stew.

I've had stews with light broth, and soups with dark liquid, though.


(What I find fascinating is that we're both from basically the same small city, and we had such differences in our idiolects)

Axiem wrote:

linguoboy wrote:But the liquid in stews is thicker and opaque, whether from the addition of flour or cornstarch, the inclusion of starchy ingredients like potatoes, or both.

I don't think this at all. Maybe darker, but for me the soup/stew line is based primarily on whether the dish is primarily liquid (then it's soup) or solid (then it's stew), with chilis being a more-or-less-subclass-of-stew.

Our idiolects could be influenced by the fact that my mother is a St Louis native but my father is from Maryland. He made soup that was so thick (as in crowded with ingredients--the liquid was still essentially clear broth) that we jokingly called it "stewp".

My dialect agrees with linguoboy's: stews are thick, soups are thin--with the exception of cream soups, of course.

Imralu wrote:German uses Mail in the same way as Swedish.

Also, Shitstorm means specifically an online shit storm in comments or tweets etc.

Open Air means an open-air dance party/concert. Years ago, my friends were shocked when I didn't know what they meant by "open-air". They were like "You should know this. It's an English word!" and I was like "It's an adjective!? It's like asking me if a want to go to a draußen stattfindendes ... . I now know this word.

japanese also has email > "mail"

they also use "Live" as a noun similar to your third one there - to mean a live music event. a gig or concert

half my job is teaching them not to use these ridiculous loanwords really. I imagine if I were teaching another language I'd be able to start from scratch, not with English though...

Zaarin wrote:My dialect agrees with linguoboy's: stews are thick, soups are thin--with the exception of cream soups, of course.

Same thought here.

Ars Lande wrote:A few IT-related one in French: commit(er), merge(r), push(er)

That's true, I use those as well.

We could see that as another slightly different case: words that have a second, more specialised meaning in the original language and are imported with only that meaning.

finlay wrote:japanese also has email > "mail"

they also use "Live" as a noun similar to your third one there - to mean a live music event. a gig or concert

half my job is teaching them not to use these ridiculous loanwords really. I imagine if I were teaching another language I'd be able to start from scratch, not with English though...

Yes, that sounds familiar. It seems that Japanese has lots of these from English.

Chuma wrote:You know that thing, where you import a word, but use it to mean something much more specific? (...) Is there a word for that?

"narrow borrowing"?

Some Dutch examples:
- "mail" [meɪ̯ɫ] (like Dutch "meel") < e-mail (though we use "e-mail" as well) EDIT: a "mailtje" [meɪ̯ɫcə] is an e-mail message, though "mail" or "e-mail" can be used as a noun as well.
- "curry" [ˈkʏ.ri], from "curry ketchup" [ˈkɛ.t͡ʃʏp], a specific sauce (or not, given the 2-page discussion about what's a sauce, at least in Dutch it is) that's dark red (contrasting with Dutch cognate "kerrie" [ˈkɛ.ri], which is a bright yellow sauce from Indonesia)
- "app" [ɛp], limited to phone and tablet apps from the App Store or Play Store, never something run on a PC or laptop.

There's probably dozens more, but I've been slacking too long for now anyway.


JAL