M-Proney...aimed at you: Champagne servied in Bordeaux Glasss vs Flute

"Nils Gustaf Lindgren" skrev i melding news:2VW5d.104403$ snipped-for-privacy@newsc.telia.net...

Probably easier to remember if I say your spelling would have been pronounced "perrieräs" instead of "perriär" (probably understandable to Scandinavians only, and maybe Michael P :-), so the right writing is 'perrières'. Funny thing is that 'perrieres' without diacritics seems to be widely used and gives the correct pronounciation too... :-) Anders

Sounds like a take-off on my wife's New Orleans' Red Beans & Rice - though without the rice! Next time you are in the US, try and find Blue Runner Red Beans, which are canned (wife uses them along with dry Red Beans, soaked) and they are worth the effort. You may have to travel to the Deep South, but that should pay dividends regarding the local cuisine(s) that one will experience.

Hunt

Diacritics may be ommited when CAPITAL spelling is used. (The are not wrong, however, so PRÓNAY would be correct.)

M.

Salut/Hi Richard Neidich,

le/on Tue, 28 Sep 2004 18:42:08 GMT, tu disais/you said:-

Yup, It's just a technically valid address that I put up as a spam trap. That's why my sig says

"mailbox full to avoid spam. try me at website"

It arrived fine and I've answered it. But WHAT an amazing coincidence.

Just to say that our guests (french) almost fell into the soup, they liked it so much. It was amusing to see their faces when they discovered that it was an American soup. (mischievous grin).

Do you want to tell people what the coincidence is and the easy way of getting the main ingredients? I'd be happy to.

Actually, in French they are wrong. In France at least. Not so in Quebec, where they are always used on capitals.

Mike with an accent-challenged keyboard

Does anyone know an easy way to do accents on Forte Agent? I manage on Word (but not on Excel!).

Mike Tommasi, Six Fours, France email link

Salut/Hi Hunt,

le/on 29 Sep 2004 01:07:07 GMT, tu disais/you said:-

The combination of pulses, often red (or black) beans, and rice - originally brown rice - is very ancient. Risi e bisi in Italy, Moros y Cristianos in Cuba, to name but two. In India, dhall and rice is staple food for millions.

Would her recipe be something like this?

@@@@@ Now You're Cooking! Export Format

Red Beans And Rice, Family Recipe, New Orleans

cajun

Rinse and sort beans. Cover with water in large pot and cook over low fire, covered, for one hour. Brown onions, ham, and sausage in oil and add to beans. Continue cooking beans mixture for two hours on low to medium heat, partially covered, stirring often. Add garlic powder, salt, and pepper, cook for another hour, or until beans are tender. Add water as necessary. If a creamer sauce is desired, mash

From: Jim Himanga

From the recipe collection of Fred Towner From : Gail Shipp

Yield: 8 servings

canned (wife uses them along with dry Red Beans, soaked) and

We'll look out for them, thanks for the tip.

regarding the local cuisine(s)

About 6 years ago, we did a trip down the "East Coast", I put the area in quotes, because we went as far inland as the Niagara falls, Greeneville Tennessee, and even into Houston Texas. We spent a good week in Baton Rouge, and adored the area. On our way (from Florida to NOLA) we even had a meal at Lamberts "Home of the throwed roll" in coastal Alabama, and had the best okra I've ever eaten, as an accompaniment to some chicken fried steak there. Sadly, with the spate of hurricanes, it seems unlikely that it has survived.

I can't get to grips with "dirty rice", but we loved the various gumbos, Etouffes, jambalayas etc that we had there.

No, they are *not*. I know many people believe them being wrong - and practically nobody would use them -, but they are definitely not wrong.

M.

Depends, my kids get corrected for using them, so I assumed it was wrong.

However, there is a recent text affirmongthe opposite :

En français, l'accent a pleine valeur orthographique. Son absence ralentit la lecture et fait hésiter sur la prononciation, sur le sens même de nombreux mots. Aussi convient-il de s'opposer à la tendance qui, sous prétexte de modernisme, en fait par économie de composition, prône la suppression des accents sur les majuscules. On veillera à utiliser systématiquement les capitales accentuées, y compris la préposition À.

Mike

Mike Tommasi, Six Fours, France email link

] On 29 Sep 2004 10:36:33 GMT, Michael Pronay wrote: ] ] >Mike Tommasi wrote: ] >

] >>>Diacritics may be ommited when CAPITAL spelling is used. (The ] >>>are not wrong, however, so PRÓNAY would be correct.) ] >

] >> Actually, in French they are wrong. In France at least. ] >

] >No, they are *not*. I know many people believe them being wrong - ] >and practically nobody would use them -, but they are definitely ] >not wrong. ] ] Depends, my kids get corrected for using them, so I assumed it was ] wrong. ]

Mine too. And I've been told that according to the academie, it is wrong. But that was a long time ago, the rules might have changed, as they often do.

You're text below strikes me as a style guideline rather than a hard and fast rule. Could the Imprimerie Nationale disagree with the Academie Francaise?!! :)

-E

P.S. Package recieved, my thanks. :)

] However, there is a recent text affirmongthe opposite : ] ] « Extrait du "Lexique des règles typographiques en usage à ] l'Imprimerie nationale" , page 12, ISBN 2-11-081075-0, édition de 1994 ] : ] ] En français, l'accent a pleine valeur orthographique. Son absence ] ralentit la lecture et fait hésiter sur la prononciation, sur le sens ] même de nombreux mots. Aussi convient-il de s'opposer à la tendance ] qui, sous prétexte de modernisme, en fait par économie de composition, ] prône la suppression des accents sur les majuscules. On veillera à ] utiliser systématiquement les capitales accentuées, y compris la ] préposition À. ] ] ] Mike ] ] Mike Tommasi, Six Fours, France ] email link

I guess this is an urban legend even teachers believe.

Most certainly not.

M.

Mike :

Add a French keyboard

(Control panel>keyboard>language>etc in my W95- challenged computer)

and all you have to do is Alt/shift when you want to use it. It takes a little getting used to since it's AZERTY instead of QWERTY, but it saves a lot of Alt number time-wasting.

DMM

Thanks, but I already do that. Ctl-' e gives me an e-accent aigu, etc. I have become pretty good at this.

But that ONLY works for Word. Microsoft is such UTTER CRAP that even within Office the system does not work, not for Excel, not for Access, NOTHING.

And of course these shortcuts do not work for Forte' Agent...

Mike

Mike Tommasi, Six Fours, France email link

Try the little freeware program AllChars at

With it running in the background, such shortcuts work in all programs.

May I once again drive your attention to

That little piece of software works on all programs. It consists of hittin the [Ctrl] key and two others (no need to hold anything) which together gives the special character.

A few:

Ctl+c+, = ç (C cédille) Ctl+c+o = © (copyright) Ctl+t+m = ™ (trademark) Ctl+r+m = ® (registered) Ctl+s+s = ß (Eszet = scharfes S) Ctl+^s+ = š (s with hacek) Ctl+?+? = ¿ (Upside down question mark) Ctl+n+~ = ñ (n with a wave on top) Ctl+n+- = – (n-dash) Ctl+m+- = — (m-dash)

And it's free!

M.

Wow, thanks Ken, I'll try it...

Mike

Mike Tommasi, Six Fours, France email link

Whaaa, ça marche, je suis étonné ! Installs in one second.

Merçi. Grüß Gott.

Mike Tommasi, Six Fours, France email link

You're welcome, Mike.

It wörks. Thanks for a good pointer.

Mike Tommasi, Six Fours, France email link

Ian,

With the exception of the addition of the Blue Runner Red Beans, it is almost dead-on. I'm glad to see that the chef added the "smoked sausages," as they impart so very much flavor to the beans, and are often omitted, usually for more ham.

Well, it looks like you made it to some of my old "stompin' grounds." Glad you enjoyed the food. There's a great deal of spirit in it - though I have to admit that the wine-climate does leave something to be desired, even in NOLA. OTOH, tall cool drinks with plenty of "spirits" of their own, do seem to always be in fashion.

The "dirty rice," dishes I've tasted have usually left me wanting too. However, I've had some very good ones, usually in small mom-n-pop shanties, far from the Interstate Hwy. Having grown up with the NOLA (and its environs) food, and being fortunately married to an accomplished cook, I tend to be very descriminating when it comes to NO/Creole/Cajun food.

As for the "throwed rolls," I think I ate at a Lambert's in either Arkansas, or Missouri. I found that one to be unexceptional, and a bit heavy on the " lingo." Reading the menu was a bit of a chore, and I grew up reading Eudora Welty! Next time I'm in AL, I'll have to try the original.

Now, if I can only get my wife to find time to do some red beans and rice, and one of her famous gumbos... maybe next week.

Thanks for the recipies and glad you knew what I was talking about.

Hunt

PS so I don't stray too far into the food aspect and forget the wines: a US OR PN is great with wife's gumbo, as is a nice QBmP Riesling. With the spices, the fruity whites do a wonderful job of marrying with the flavors. I probably ought to try a CA Central Coast PN with the next batch to see how the fruit aspect of the PN does.