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What we see depends on mainly what we look for. -- John Lubbock


interests / alt.usage.english / Re: CRT in math testbooks

SubjectAuthor
* CRT in math testbooksPeter T. Daniels
+* Re: CRT in math testbooksspains...@gmail.com
|`* Re: CRT in math testbooksKerr-Mudd, John
| `- Re: CRT in math testbooksQuinn C
+* Re: CRT in math testbooksPeter T. Daniels
|`- Re: CRT in math testbooksAdam Funk
+* Re: CRT in math testbooksTony Cooper
|+* Re: CRT in math testbooksPeter Moylan
||+* Re: CRT in math testbooksLewis
|||`* Re: CRT in math testbooksPeter Moylan
||| +* Re: CRT in math testbooksRichard Heathfield
||| |`- Re: CRT in math testbooksPeter T. Daniels
||| +* Re: CRT in math testbookslar3ryca
||| |`* Re: CRT in math testbooksPeter Moylan
||| | +* Re: CRT in math testbooksSilvano
||| | |+- Re: CRT in math testbooksAthel Cornish-Bowden
||| | |`* Re: CRT in math testbooksPeter Moylan
||| | | +- Re: CRT in math testbookslar3ryca
||| | | `* Re: CRT in math testbooksLewis
||| | |  `* Re: CRT in math testbooksPeter Moylan
||| | |   `- Re: CRT in math testbooksSam Plusnet
||| | `- Re: CRT in math testbooksAthel Cornish-Bowden
||| +* Re: CRT in math testbooksLewis
||| |+* Re: CRT in math testbooksPeter Moylan
||| ||`* Re: CRT in math testbooksAthel Cornish-Bowden
||| || `- Re: CRT in math testbooksLewis
||| |`* Re: CRT in math testbooksTony Cooper
||| | +* Re: CRT in math testbooksRichard Heathfield
||| | |+* Re: CRT in math testbooksStefan Ram
||| | ||`* Re: CRT in math testbooksSnidely
||| | || `- Re: CRT in math testbooksCDB
||| | |`* Re: CRT in math testbooksPeter Moylan
||| | | +- Re: CRT in math testbooksRichard Heathfield
||| | | +- Re: CRT in math testbooksTony Cooper
||| | | `* Re: CRT in math testbooksLewis
||| | |  `* Re: CRT in math testbooksTony Cooper
||| | |   `- Re: CRT in math testbooksLewis
||| | +* Re: CRT in math testbooksLewis
||| | |`* Re: CRT in math testbooksTony Cooper
||| | | `* Re: CRT in math testbooksLewis
||| | |  +* Re: CRT in math testbooksTony Cooper
||| | |  |`* Re: CRT in math testbooksLewis
||| | |  | `* Re: CRT in math testbooksTony Cooper
||| | |  |  +- Re: CRT in math testbooksCDB
||| | |  |  `* Re: CRT in math testbooksLewis
||| | |  |   `* Re: CRT in math testbooksAdam Funk
||| | |  |    `- Re: CRT in math testbooksLewis
||| | |  `* Re: CRT in math testbooksPeter T. Daniels
||| | |   `- Re: CRT in math testbooksAdam Funk
||| | `* Re: CRT in math testbooksPeter Moylan
||| |  +* Re: CRT in math testbooksTony Cooper
||| |  |`- Re: CRT in math testbooksPeter T. Daniels
||| |  `* Re: CRT in math testbooksPeter T. Daniels
||| |   +* Re: CRT in math testbooksTony Cooper
||| |   |`* Re: CRT in math testbooksPeter T. Daniels
||| |   | `* Re: CRT in math testbooksTony Cooper
||| |   |  +* Re: CRT in math testbooksSam Plusnet
||| |   |  |+* Re: CRT in math testbooksPeter T. Daniels
||| |   |  ||`- Re: CRT in math testbooksTony Cooper
||| |   |  |`- Re: CRT in math testbooksTony Cooper
||| |   |  `* Re: CRT in math testbooksSnidely
||| |   |   `* Re: CRT in math testbooksPeter Moylan
||| |   |    `* Re: CRT in math testbooksTony Cooper
||| |   |     `* Re: CRT in math testbooksRuud Harmsen
||| |   |      +* Re: CRT in math testbooksPeter Moylan
||| |   |      |`* Re: CRT in math testbooksAdam Funk
||| |   |      | +* Re: CRT in math testbooksQuinn C
||| |   |      | |`* Re: CRT in math testbooksRuud Harmsen
||| |   |      | | +- Re: CRT in math testbookslar3ryca
||| |   |      | | `- Re: CRT in math testbooksQuinn C
||| |   |      | `* Re: CRT in math testbooksPeter Moylan
||| |   |      |  `- Re: CRT in math testbooksQuinn C
||| |   |      +* Re: CRT in math testbooksJanet
||| |   |      |+* Re: CRT in math testbooksCDB
||| |   |      ||+* Re: CRT in math testbooksTony Cooper
||| |   |      |||+* Re: CRT in math testbooksRich Ulrich
||| |   |      ||||`* Re: CRT in math testbooksTony Cooper
||| |   |      |||| +* Re: CRT in math testbooksAdam Funk
||| |   |      |||| |`* Re: CRT in math testbooksKerr-Mudd, John
||| |   |      |||| | `- Re: CRT in math testbooksAdam Funk
||| |   |      |||| `* Re: CRT in math testbooksPeter Moylan
||| |   |      ||||  `* Re: CRT in math testbooksTony Cooper
||| |   |      ||||   `- Re: CRT in math testbooksRich Ulrich
||| |   |      |||`* Re: CRT in math testbooksQuinn C
||| |   |      ||| +* Re: CRT in math testbooksbil...@shaw.ca
||| |   |      ||| |`* Re: CRT in math testbooksQuinn C
||| |   |      ||| | +* Re: CRT in math testbooksCDB
||| |   |      ||| | |+* Re: CRT in math testbooksQuinn C
||| |   |      ||| | ||`- Re: CRT in math testbooksCDB
||| |   |      ||| | |`* Re: CRT in math testbooksMark Brader
||| |   |      ||| | | `* Re: CRT in math testbooksCDB
||| |   |      ||| | |  `* Re: CRT in math testbooksMark Brader
||| |   |      ||| | |   +- Re: CRT in math testbooksQuinn C
||| |   |      ||| | |   +* Re: CRT in math testbooksRuud Harmsen
||| |   |      ||| | |   |`- Re: CRT in math testbooksruudhar...@gmail.com
||| |   |      ||| | |   +* Re: CRT in math testbooksCDB
||| |   |      ||| | |   |`* Re: CRT in math testbooksMark Brader
||| |   |      ||| | |   | `- Re: CRT in math testbooksCDB
||| |   |      ||| | |   `- Re: CRT in math testbooksJ. J. Lodder
||| |   |      ||| | `- Re: CRT in math testbooksbil...@shaw.ca
||| |   |      ||| `* Re: CRT in math testbooksAdam Funk
||| |   |      ||+* Re: CRT in math testbooksRuud Harmsen
||| |   |      ||`* Re: CRT in math testbooksSam Plusnet
||| |   |      |`- Re: CRT in math testbooksRuud Harmsen
||| |   |      +* Re: CRT in math testbooksPeter T. Daniels
||| |   |      `- Re: CRT in math testbooksTony Cooper
||| |   `* Re: CRT in math testbooksPeter Moylan
||| `* Re: CRT in math testbooksKen Blake
||`* Re: CRT in math testbooksPeter T. Daniels
|+- Re: CRT in math testbooksLewis
|+* Re: CRT in math testbooksPeter T. Daniels
|`* Re: CRT in math testbooksDingbat
`* Re: CRT in math testbooksQuinn C

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Re: CRT in math testbooks

<cd24ca28-549c-478b-b43b-e347f187bf7fn@googlegroups.com>

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Subject: Re: CRT in math testbooks
From: bill...@shaw.ca (bil...@shaw.ca)
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 by: bil...@shaw.ca - Wed, 18 May 2022 07:22 UTC

On Tuesday, May 17, 2022 at 9:18:07 AM UTC-7, Ken Blake wrote:
> On Tue, 17 May 2022 09:45:10 -0400, Quinn C
> <lispa...@crommatograph.info> wrote:
>
> >* Silvano:
> >
> >> Peter Moylan hat am 17.05.2022 um 02:35 geschrieben:
> >>> On 17/05/22 02:02, Ken Blake wrote:
> >>>
> >>>> I remember seeing a fish store somewhere in China with a sign on the
> >>>> window advertising "crap." I assumed they meant "carp."
> >>>
> >>> I once went to a French restaurant in Newcastle that had "lion of lamb"
> >>> on its blackboard menu.
> >>>
> >>
> >> From an Italian restaurant in Berlin: "bistecca di Monza" and "carne di
> >> male".
> >> Literal meaning: "Steak of (à la) Monza" (Monza is famous for the
> >> Formula One Grand Prix) and "meat of evil".
> >>
> >> I come from the region of Monza, but I had never heard of a typical
> >> Monza style and the meat of evil was really puzzling.
> >
> >In a restaurant with the right theme/decoration, "meat of evil" could be
> >popular.
> >
> >> It took me a while
> >> to find the solutions. "Bistecca di manzo", i.e. beefsteak,
> >
> >So Italians call it "beefsteak of beef"?

> No. That particular restaurant in Berlin apparently did. In Italy,
> it's just called "bistecca."

"Biefstuk" in Dutch. In use in my parents' house in the 1950s. I have no idea
whether it's current Dutch usage.

bill

Re: CRT in math testbooks

<1ps5cpc.11jn28i1aouh2kN%nospam@de-ster.demon.nl>

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From: nos...@de-ster.demon.nl (J. J. Lodder)
Newsgroups: alt.usage.english
Subject: Re: CRT in math testbooks
Date: Wed, 18 May 2022 11:03:00 +0200
Organization: De Ster
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 by: J. J. Lodder - Wed, 18 May 2022 09:03 UTC

bil...@shaw.ca <billvan@shaw.ca> wrote:

> On Tuesday, May 17, 2022 at 9:18:07 AM UTC-7, Ken Blake wrote:
> > On Tue, 17 May 2022 09:45:10 -0400, Quinn C
> > <lispa...@crommatograph.info> wrote:
> >
> > >* Silvano:
> > >
> > >> Peter Moylan hat am 17.05.2022 um 02:35 geschrieben:
> > >>> On 17/05/22 02:02, Ken Blake wrote:
> > >>>
> > >>>> I remember seeing a fish store somewhere in China with a sign on the
> > >>>> window advertising "crap." I assumed they meant "carp."
> > >>>
> > >>> I once went to a French restaurant in Newcastle that had "lion of lamb"
> > >>> on its blackboard menu.
> > >>>
> > >>
> > >> From an Italian restaurant in Berlin: "bistecca di Monza" and "carne di
> > >> male".
> > >> Literal meaning: "Steak of (à la) Monza" (Monza is famous for the
> > >> Formula One Grand Prix) and "meat of evil".
> > >>
> > >> I come from the region of Monza, but I had never heard of a typical
> > >> Monza style and the meat of evil was really puzzling.
> > >
> > >In a restaurant with the right theme/decoration, "meat of evil" could be
> > >popular.
> > >
> > >> It took me a while
> > >> to find the solutions. "Bistecca di manzo", i.e. beefsteak,
> > >
> > >So Italians call it "beefsteak of beef"?
>
> > No. That particular restaurant in Berlin apparently did. In Italy,
> > it's just called "bistecca."
>
> "Biefstuk" in Dutch. In use in my parents' house in the 1950s. I have no idea
> whether it's current Dutch usage.

Certainly, why not?
From E. beafsteak, ultimately from Latin trough medieval French.
The 'stuk' part got conflated from 'steak'
with Dutch 'stuk' = 'part of', as in 'lendestuk'.

But in the meantime other imported variants
(T-Bone, Rib Eye, Entrecote, etc) have become common too.
Mostly Argentinian imports.
Guess they have some kind of trade agreement with the EU,
and that USA ones don't meet EU quality standards,

Jan

Re: CRT in math testbooks

<slrnt89lg9.dif.g.kreme@zephyrus.local>

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From: g.kr...@kreme.dont-email.me (Lewis)
Newsgroups: alt.usage.english
Subject: Re: CRT in math testbooks
Date: Wed, 18 May 2022 11:18:34 -0000 (UTC)
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 by: Lewis - Wed, 18 May 2022 11:18 UTC

In message <c63b4dcf-e950-4c06-bc8b-e13a3f302245n@googlegroups.com> Jerry Friedman <jerry_friedman@yahoo.com> wrote:
> On Monday, May 9, 2022 at 12:05:43 AM UTC-6, Lewis wrote:
>> In message <j06g7h12h3g3tvj5t...@4ax.com> Tony Cooper <tonyco...@gmail.com> wrote:
>> > "Retconning" is "retroactive continuity" and explained as when the
>> > form or content of a previously established narrative is changed.
>> Close, but not quite. A retcon is a new piece of information that
>> changes the perception or meaning of previous events, but is not
>> changing what was stated before, but more like adding to it or casting
>> it in a new light.
>>
>> "We have always been at war with Eastasia" is not a retcon, for example.
>>
>> A good and somewhat well-known example is the retcon that the person who
>> murdered Bruce Wayne's parents was actually the Joker. It didn't change
>> any of the known facts or narrative in the original story, just added
>> element that the shooter was the man who became The Joker.
>>
>> My favorite retcon, however, is Bucky Barnes, dead for 40 years and
>> considered un-retcon-able, in 2005 Marvel did just that. They did it
>> well, and it was rather brilliant.
>>
>> As far as I know the term originated among comic fans in the 1980s when
>> both DC and Marvel were making extensive changes to their characters. I
>> first encountered it on rec.arts.comics in... 1989?, but I have no idea
>> if that was its origin.
>>
>> It's only been recently that I've noticed it being used for things other
>> than comic books, mostly for TV and movies, but the term itself has been
>> applied to retcons from before retcon was a thing.

> Is Sherlock Holmes surviving at Reichenbach Falls a retcon?

Yes, but it wasn't for a century or so.

> How about the revisions to Bilbo's finding the Ring?

That one is iffy. The Hobbit was written by Bilbo, and he had reason to
conceal certain aspect of the ring because of the influence of the Ring.
The Lord of the Rings was written by several people, with much greater
care for the details and a good portion of it was written by Bilbo when
he was no longer under the Ring's influence.

In terms of the story as written down in the Hobbit and in The Lord of
the Rings from the reader I don't remember significant differences, but
it's been a long time since I read The Hobbit. But Bilbo did lie about
the Ring to Gandalf and the Dwarves.

--
"An ounce of practice is worth more than tons of preaching." -
Mohandas Gandhi

Re: CRT in math testbooks

<fb74c20q7qrt.dlg@mid.crommatograph.info>

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From: lispamat...@crommatograph.info (Quinn C)
Subject: Re: CRT in math testbooks
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 by: Quinn C - Wed, 18 May 2022 12:27 UTC

* bil...@shaw.ca:

> On Tuesday, May 17, 2022 at 9:18:07 AM UTC-7, Ken Blake wrote:
>> On Tue, 17 May 2022 09:45:10 -0400, Quinn C
>> <lispa...@crommatograph.info> wrote:
>>
>>>* Silvano:
>>>
>>>> Peter Moylan hat am 17.05.2022 um 02:35 geschrieben:
>>>>> On 17/05/22 02:02, Ken Blake wrote:
>>>>>
>>>>>> I remember seeing a fish store somewhere in China with a sign on the
>>>>>> window advertising "crap." I assumed they meant "carp."
>>>>>
>>>>> I once went to a French restaurant in Newcastle that had "lion of lamb"
>>>>> on its blackboard menu.
>>>>>
>>>>
>>>> From an Italian restaurant in Berlin: "bistecca di Monza" and "carne di
>>>> male".
>>>> Literal meaning: "Steak of (à la) Monza" (Monza is famous for the
>>>> Formula One Grand Prix) and "meat of evil".
>>>>
>>>> I come from the region of Monza, but I had never heard of a typical
>>>> Monza style and the meat of evil was really puzzling.
>>>
>>>In a restaurant with the right theme/decoration, "meat of evil" could be
>>>popular.
>>>
>>>> It took me a while
>>>> to find the solutions. "Bistecca di manzo", i.e. beefsteak,
>>>
>>>So Italians call it "beefsteak of beef"?
>
>> No. That particular restaurant in Berlin apparently did. In Italy,
>> it's just called "bistecca."
>
> "Biefstuk" in Dutch. In use in my parents' house in the 1950s. I have no idea
> whether it's current Dutch usage.

The word "Beefsteak" exists in German, too, but it wasn't naturalized
much - it's written exactly as in English, pronunciations vary a bit,
but mine is pretty close to the English one - and it always refers to
beef. In my time at least, mostly used for ground beef dishes, exactly
to emphasize that they're pure beef. Chunks of meat are usually just
called "Steak", which are beef by default, unless you add another animal
in front.

--
Quinn C
My pronouns are they/them
(or other gender-neutral ones)

Re: CRT in math testbooks

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From: Silv...@noncisonopernessuno.it (Silvano)
Newsgroups: alt.usage.english
Subject: Re: CRT in math testbooks
Date: Wed, 18 May 2022 14:36:21 +0200
Organization: Aioe.org NNTP Server
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 by: Silvano - Wed, 18 May 2022 12:36 UTC

Quinn C hat am 18.05.2022 um 14:27 geschrieben:
> Chunks of meat are usually just
> called "Steak", which are beef by default, unless you add another animal
> in front.

Similar to Italian, then. Differences:
1) We have naturalized "steak" and call it "bistecca".
2) If it's not beef, we add the name of the other animal behind, not in
front: "bistecca di tacchino". Just for you: Putensteak.

Re: CRT in math testbooks

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From: Ken...@invalid.news.com (Ken Blake)
Newsgroups: alt.usage.english
Subject: Re: CRT in math testbooks
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 by: Ken Blake - Wed, 18 May 2022 16:37 UTC

On Wed, 18 May 2022 08:27:56 -0400, Quinn C
<lispamateur@crommatograph.info> wrote:

>* bil...@shaw.ca:
>
>> On Tuesday, May 17, 2022 at 9:18:07 AM UTC-7, Ken Blake wrote:
>>> On Tue, 17 May 2022 09:45:10 -0400, Quinn C
>>> <lispa...@crommatograph.info> wrote:
>>>
>>>>* Silvano:
>>>>
>>>>> Peter Moylan hat am 17.05.2022 um 02:35 geschrieben:
>>>>>> On 17/05/22 02:02, Ken Blake wrote:
>>>>>>
>>>>>>> I remember seeing a fish store somewhere in China with a sign on the
>>>>>>> window advertising "crap." I assumed they meant "carp."
>>>>>>
>>>>>> I once went to a French restaurant in Newcastle that had "lion of lamb"
>>>>>> on its blackboard menu.
>>>>>>
>>>>>
>>>>> From an Italian restaurant in Berlin: "bistecca di Monza" and "carne di
>>>>> male".
>>>>> Literal meaning: "Steak of (à la) Monza" (Monza is famous for the
>>>>> Formula One Grand Prix) and "meat of evil".
>>>>>
>>>>> I come from the region of Monza, but I had never heard of a typical
>>>>> Monza style and the meat of evil was really puzzling.
>>>>
>>>>In a restaurant with the right theme/decoration, "meat of evil" could be
>>>>popular.
>>>>
>>>>> It took me a while
>>>>> to find the solutions. "Bistecca di manzo", i.e. beefsteak,
>>>>
>>>>So Italians call it "beefsteak of beef"?
>>
>>> No. That particular restaurant in Berlin apparently did. In Italy,
>>> it's just called "bistecca."
>>
>> "Biefstuk" in Dutch. In use in my parents' house in the 1950s. I have no idea
>> whether it's current Dutch usage.
>
>The word "Beefsteak" exists in German, too, but it wasn't naturalized
>much - it's written exactly as in English, pronunciations vary a bit,
>but mine is pretty close to the English one - and it always refers to
>beef. In my time at least, mostly used for ground beef dishes, exactly
>to emphasize that they're pure beef. Chunks of meat are usually just
>called "Steak", which are beef by default, unless you add another animal
>in front.

The other animal would have to be an herbivore. Put a carnivore in
front of a steak and it would turn around and eat it.

Re: CRT in math testbooks

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From: Ken...@invalid.news.com (Ken Blake)
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Subject: Re: CRT in math testbooks
Date: Wed, 18 May 2022 09:41:05 -0700
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 by: Ken Blake - Wed, 18 May 2022 16:41 UTC

On Wed, 18 May 2022 14:36:21 +0200, Silvano
<Silvano@noncisonopernessuno.it> wrote:

>Quinn C hat am 18.05.2022 um 14:27 geschrieben:
>> Chunks of meat are usually just
>> called "Steak", which are beef by default, unless you add another animal
>> in front.
>
>
>Similar to Italian, then. Differences:
>1) We have naturalized "steak" and call it "bistecca".
>2) If it's not beef, we add the name of the other animal behind, not in
>front: "bistecca di tacchino".

Interesting. I know the words "bistecca" and "tacchino," but I've
never seen "bistecca di tacchino." I wouldn't call any part of a
turkey a "steak."

>Just for you: Putensteak.

Or, for Russian cannibals, Putinsteak.

Re: CRT in math testbooks

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Subject: Re: CRT in math testbooks
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 by: Ken Blake - Wed, 18 May 2022 16:44 UTC

On Tue, 17 May 2022 19:11:11 -0600, lar3ryca <larry@invalid.ca> wrote:

>On 2022-05-17 18:39, Peter Moylan wrote:
>> On 17/05/22 23:31, Silvano wrote:
>>
>>>  From an Italian restaurant in Berlin: "bistecca di Monza" and "carne di
>>> male".
>>
>> Just imagine English-speaking tourists trying to figure out what "male
>> meat" is.
>
>Two Asian ladies newly arrived in New York City, stop for lunch at a hot
>dog stand, and each orders a hot dog. The first one unwraps hers, gasps,
>and says to the other one "What part of the dog did you get?"

<G>

By the way, in NYC (maybe in other parts of the US too), a hot dog is
sometimes known as a "tube steak."

Re: CRT in math testbooks

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 by: Sam Plusnet - Wed, 18 May 2022 16:47 UTC

On 18-May-22 2:14, lar3ryca wrote:
> On 2022-05-17 18:42, Sam Plusnet wrote:
>> On 17-May-22 23:11, Paul Wolff wrote:
>>
>>> My small-volume cooking ingredient measures are calibrated in ml, but
>>> I still get baffled by recipes that call for a number of "heaped
>>> teaspoonfuls". How far over the 5ml gradation should I go?
>>
>> If it's water, the meniscus should decide for you.
>>>
>>> Similarly for heaped dessertspoons (of 10ml) and tablespoons (of 15ml).
>>
>> We have a few different designs of teaspoon, and a few of those
>> plastic 5ml spoons that come with cough linctus etc.
>> The teaspoons vary quite a lot in size, but they are all smaller than
>> the 5ml spoons.
>
> linctus: new word for me.
>
> I would say 'cough syrup.
>
Mostly the same here, but they quite often say "Linctus" on the bottle.

--
Sam Plusnet

Re: CRT in math testbooks

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From: Ken...@invalid.news.com (Ken Blake)
Newsgroups: alt.usage.english
Subject: Re: CRT in math testbooks
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 by: Ken Blake - Wed, 18 May 2022 16:47 UTC

On Wed, 18 May 2022 10:35:55 +1000, Peter Moylan
<peter@pmoylan.org.invalid> wrote:

>On 18/05/22 08:11, Paul Wolff wrote:
>
>> My small-volume cooking ingredient measures are calibrated in ml, but
>> I still get baffled by recipes that call for a number of "heaped
>> teaspoonfuls". How far over the 5ml gradation should I go?
>>
>> Similarly for heaped dessertspoons (of 10ml) and tablespoons (of
>> 15ml).
>
>A heaped teaspoonful is repeatedly reliable for dry granular stuff like
>sugar or salt. It is useless for moist materials, or powdery things like
>flour.

Also for things like wine or olive oil.

By the way, in the US, it's normally called a "heaping" teaspoon, not
"heaped."

Re: CRT in math testbooks

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From: Ken...@invalid.news.com (Ken Blake)
Newsgroups: alt.usage.english
Subject: Re: CRT in math testbooks
Date: Wed, 18 May 2022 09:48:19 -0700
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 by: Ken Blake - Wed, 18 May 2022 16:48 UTC

On Wed, 18 May 2022 12:44:09 +1000, Peter Moylan
<peter@pmoylan.org.invalid> wrote:

>On 18/05/22 10:35, Peter Moylan wrote:
>> On 18/05/22 08:11, Paul Wolff wrote:
>>
>>> My small-volume cooking ingredient measures are calibrated in ml, but
>>> I still get baffled by recipes that call for a number of "heaped
>>> teaspoonfuls". How far over the 5ml gradation should I go?
>>>
>>> Similarly for heaped dessertspoons (of 10ml) and tablespoons (of
>>> 15ml).
>>
>> A heaped teaspoonful is repeatedly reliable for dry granular stuff like
>> sugar or salt. It is useless for moist materials, or powdery things like
>> flour.
>
>Sorry, I meant to write repeatably. Repeatedly is a different word.

I thought perhaps you meant "reputedly."

Re: CRT in math testbooks

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From: lispamat...@crommatograph.info (Quinn C)
Subject: Re: CRT in math testbooks
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 by: Quinn C - Wed, 18 May 2022 17:09 UTC

* Ken Blake:

> On Wed, 18 May 2022 14:36:21 +0200, Silvano
> <Silvano@noncisonopernessuno.it> wrote:
>
>>Quinn C hat am 18.05.2022 um 14:27 geschrieben:
>>> Chunks of meat are usually just
>>> called "Steak", which are beef by default, unless you add another animal
>>> in front.
>>
>>
>>Similar to Italian, then. Differences:
>>1) We have naturalized "steak" and call it "bistecca".
>>2) If it's not beef, we add the name of the other animal behind, not in
>>front: "bistecca di tacchino".
>
> Interesting. I know the words "bistecca" and "tacchino," but I've
> never seen "bistecca di tacchino." I wouldn't call any part of a
> turkey a "steak."

In German, we have "steaks" from pork, veal, deer, but also from turkey
and chicken, tuna and even celeriac.

Maybe a chicken steak should better be called "steak-fried chicken".

--
Quinn C
My pronouns are they/them
(or other gender-neutral ones)

Re: CRT in math testbooks

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From: lispamat...@crommatograph.info (Quinn C)
Subject: Re: CRT in math testbooks
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 by: Quinn C - Wed, 18 May 2022 17:20 UTC

* Silvano:

> Quinn C hat am 18.05.2022 um 14:27 geschrieben:
>> Chunks of meat are usually just
>> called "Steak", which are beef by default, unless you add another animal
>> in front.
>
> Similar to Italian, then. Differences:
> 1) We have naturalized "steak" and call it "bistecca".
> 2) If it's not beef, we add the name of the other animal behind, not in
> front: "bistecca di tacchino". Just for you: Putensteak.

Well, with the difference I was pointing out: Italian dropped the
meaning of the "beef" part.

--
Jib the boom! Poop the deck!
Rattle the hatch! Main the sail! Pepper the mints!
Anchors aweigh in the morn!
-- Muppet Show sea shanty (Ep.220)

Re: CRT in math testbooks

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From: lar...@invalid.ca (lar3ryca)
Newsgroups: alt.usage.english
Subject: Re: CRT in math testbooks
Date: Wed, 18 May 2022 12:45:12 -0600
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 by: lar3ryca - Wed, 18 May 2022 18:45 UTC

On 2022-05-18 10:44, Ken Blake wrote:
> On Tue, 17 May 2022 19:11:11 -0600, lar3ryca <larry@invalid.ca> wrote:
>
>> On 2022-05-17 18:39, Peter Moylan wrote:
>>> On 17/05/22 23:31, Silvano wrote:
>>>
>>>>  From an Italian restaurant in Berlin: "bistecca di Monza" and "carne di
>>>> male".
>>>
>>> Just imagine English-speaking tourists trying to figure out what "male
>>> meat" is.
>>
>> Two Asian ladies newly arrived in New York City, stop for lunch at a hot
>> dog stand, and each orders a hot dog. The first one unwraps hers, gasps,
>> and says to the other one "What part of the dog did you get?"
>
> <G>
>
> By the way, in NYC (maybe in other parts of the US too), a hot dog is
> sometimes known as a "tube steak."

The first time I heard (or perhaps saw) that, I thought it was pretty
funny. Prior to that, I had only heard it as a reference to a penis.

Re: CRT in math testbooks

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From: bounc...@thiswontwork.wolff.co.uk (Paul Wolff)
Newsgroups: alt.usage.english
Subject: Re: CRT in math testbooks
Date: Wed, 18 May 2022 21:20:24 +0100
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 by: Paul Wolff - Wed, 18 May 2022 20:20 UTC

On Wed, 18 May 2022, at 10:35:55, Peter Moylan posted:
>On 18/05/22 08:11, Paul Wolff wrote:
>
>> My small-volume cooking ingredient measures are calibrated in ml, but
>> I still get baffled by recipes that call for a number of "heaped
>> teaspoonfuls". How far over the 5ml gradation should I go?
>>
>> Similarly for heaped dessertspoons (of 10ml) and tablespoons (of
>> 15ml).
>
>A heaped teaspoonful is repeatedly reliable for dry granular stuff like
>sugar or salt. It is useless for moist materials, or powdery things like
>flour.
>
Sure - but the quantity in a heaped spoonful, in volume terms, will vary
according to the surface area of the spoon's brim, and to a lesser
degree according to the shape too. I just want to know what volume is
being called for so I can measure that out.
--
Paul

Re: CRT in math testbooks

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From: news2012...@gmail.com (Anders D. Nygaard)
Newsgroups: alt.usage.english
Subject: Re: CRT in math testbooks
Date: Wed, 18 May 2022 22:55:23 +0200
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 by: Anders D. Nygaard - Wed, 18 May 2022 20:55 UTC

Den 17-05-2022 kl. 02:33 skrev Peter Moylan:
> [...measures...]
> A standard teaspoon here, for medical and cooking purposes, is 5 ml. I
> think that's not very different from your standard [1].
>
> This, by the way, revealed a bug in Google's unit conversion system. I
> typed
>     5 ml in fl oz
> and got the answer
>     7.047 × 10<sup>14</sup> us fluid ounces
> This left me completely mystified, until I noticed the fine print. It
> said "5 cubic miles=".

Funny. I get "0.169070114 US fluid ounces" with that query,
also in an "incognito" window".

Can it be an Ozzie localization issue? (I take it you do not VPN
to some other, exotic place in order to mislead Google)

/Anders, Denmark

Re: CRT in math testbooks

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Subject: Re: CRT in math testbooks
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 by: lar3ryca - Wed, 18 May 2022 21:21 UTC

On 2022-05-18 14:55, Anders D. Nygaard wrote:
> Den 17-05-2022 kl. 02:33 skrev Peter Moylan:
>> [...measures...]
>> A standard teaspoon here, for medical and cooking purposes, is 5 ml. I
>> think that's not very different from your standard [1].
>>
>> This, by the way, revealed a bug in Google's unit conversion system. I
>> typed
>>      5 ml in fl oz
>> and got the answer
>>      7.047 × 10<sup>14</sup> us fluid ounces
>> This left me completely mystified, until I noticed the fine print. It
>> said "5 cubic miles=".
>
> Funny. I get "0.169070114 US fluid ounces" with that query,
> also in an "incognito" window".
>
> Can it be an Ozzie localization issue? (I take it you do not VPN
> to some other, exotic place in order to mislead Google)
>
> /Anders, Denmark

Perhaps not really a bug:

Search
5 ml in fl oz 7.047e+14 fluid ounce
"5 ml in fl oz" 0.16907 fluid ounce

And under the first box is 'cubic mile" in the first search
and milliliter in the second search.

--
Deja Moo: The feeling that you've heard this bull before.

Re: CRT in math testbooks

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From: tonycoop...@gmail.com (Tony Cooper)
Newsgroups: alt.usage.english
Subject: Re: CRT in math testbooks
Date: Wed, 18 May 2022 17:37:32 -0400
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 by: Tony Cooper - Wed, 18 May 2022 21:37 UTC

On Wed, 18 May 2022 21:20:24 +0100, Paul Wolff
<bounceme@thiswontwork.wolff.co.uk> wrote:

>On Wed, 18 May 2022, at 10:35:55, Peter Moylan posted:
>>On 18/05/22 08:11, Paul Wolff wrote:
>>
>>> My small-volume cooking ingredient measures are calibrated in ml, but
>>> I still get baffled by recipes that call for a number of "heaped
>>> teaspoonfuls". How far over the 5ml gradation should I go?
>>>
>>> Similarly for heaped dessertspoons (of 10ml) and tablespoons (of
>>> 15ml).
>>
>>A heaped teaspoonful is repeatedly reliable for dry granular stuff like
>>sugar or salt. It is useless for moist materials, or powdery things like
>>flour.
>>
>Sure - but the quantity in a heaped spoonful, in volume terms, will vary
>according to the surface area of the spoon's brim, and to a lesser
>degree according to the shape too. I just want to know what volume is
>being called for so I can measure that out.

As has been admitted, I don't cook. I did ask your question (or the
question implied in your comment above) of the cook in residence.

She gave me one of those looks that wives give husbands when husbands
ask questions that need not have been asked if the questioner had
given the question the slightest thought.

Still, she replied: "It's like anything else. Season to taste. Put
in less, then add more if you think it needs it." and then turned away
to do something more important.

That's an answer I can deal with. It's like thinning paint or adding
water to concrete mix; things I have more experience with than
cooking.

I do wonder, though, if she posted that answer here if she'd be
challenged. Is sugar a seasoning? Can you "put in less"? (I didn't
challenge her.)


--

Tony Cooper - Orlando Florida

I read and post to this group as a form of entertainment.

Re: CRT in math testbooks

<678b8019-bb45-48a3-8a93-b5c6a04adc51n@googlegroups.com>

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Subject: Re: CRT in math testbooks
From: jerry_fr...@yahoo.com (Jerry Friedman)
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 by: Jerry Friedman - Wed, 18 May 2022 21:45 UTC

On Wednesday, May 18, 2022 at 3:37:38 PM UTC-6, Tony Cooper wrote:
> On Wed, 18 May 2022 21:20:24 +0100, Paul Wolff
> <boun...@thiswontwork.wolff.co.uk> wrote:
>
> >On Wed, 18 May 2022, at 10:35:55, Peter Moylan posted:
> >>On 18/05/22 08:11, Paul Wolff wrote:
> >>
> >>> My small-volume cooking ingredient measures are calibrated in ml, but
> >>> I still get baffled by recipes that call for a number of "heaped
> >>> teaspoonfuls". How far over the 5ml gradation should I go?
> >>>
> >>> Similarly for heaped dessertspoons (of 10ml) and tablespoons (of
> >>> 15ml).
> >>
> >>A heaped teaspoonful is repeatedly reliable for dry granular stuff like
> >>sugar or salt. It is useless for moist materials, or powdery things like
> >>flour.
> >>
> >Sure - but the quantity in a heaped spoonful, in volume terms, will vary
> >according to the surface area of the spoon's brim, and to a lesser
> >degree according to the shape too. I just want to know what volume is
> >being called for so I can measure that out.

> As has been admitted, I don't cook. I did ask your question (or the
> question implied in your comment above) of the cook in residence.
>
> She gave me one of those looks that wives give husbands when husbands
> ask questions that need not have been asked if the questioner had
> given the question the slightest thought.
>
> Still, she replied: "It's like anything else. Season to taste. Put
> in less, then add more if you think it needs it." and then turned away
> to do something more important.
>
> That's an answer I can deal with. It's like thinning paint or adding
> water to concrete mix; things I have more experience with than
> cooking.
>
> I do wonder, though, if she posted that answer here if she'd be
> challenged. Is sugar a seasoning?

Pass.

> Can you "put in less"?
....

Less than the recipe calls for or than you think you'll need.

--
Jerry Friedman

Re: CRT in math testbooks

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From: pet...@pmoylan.org.invalid (Peter Moylan)
Newsgroups: alt.usage.english
Subject: Re: CRT in math testbooks
Date: Thu, 19 May 2022 08:13:28 +1000
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 by: Peter Moylan - Wed, 18 May 2022 22:13 UTC

On 19/05/22 06:55, Anders D. Nygaard wrote:
> Den 17-05-2022 kl. 02:33 skrev Peter Moylan:
>> [...measures...]
>> A standard teaspoon here, for medical and cooking purposes, is 5 ml. I
>> think that's not very different from your standard [1].
>>
>> This, by the way, revealed a bug in Google's unit conversion system. I
>> typed
>> 5 ml in fl oz
>> and got the answer
>> 7.047 × 10<sup>14</sup> us fluid ounces
>> This left me completely mystified, until I noticed the fine print. It
>> said "5 cubic miles=".
>
> Funny. I get "0.169070114 US fluid ounces" with that query,
> also in an "incognito" window".
>
> Can it be an Ozzie localization issue? (I take it you do not VPN to
> some other, exotic place in order to mislead Google)

It's true that Google has multiple servers scattered around the world,
and they don't always agree with one another.

--
Peter Moylan Newcastle, NSW http://www.pmoylan.org

Re: CRT in math testbooks

<mn.9bfa7e65d1b53b3f.127094@snitoo>

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From: snidely....@gmail.com (Snidely)
Newsgroups: alt.usage.english
Subject: Re: CRT in math testbooks
Date: Thu, 19 May 2022 16:58:15 -0700
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 by: Snidely - Thu, 19 May 2022 23:58 UTC

Lo, on the 5/18/2022, Jerry Friedman did proclaim ...
> On Wednesday, May 18, 2022 at 3:37:38 PM UTC-6, Tony Cooper wrote:
>> On Wed, 18 May 2022 21:20:24 +0100, Paul Wolff
>> <boun...@thiswontwork.wolff.co.uk> wrote:
>>
>>> On Wed, 18 May 2022, at 10:35:55, Peter Moylan posted:
>>>> On 18/05/22 08:11, Paul Wolff wrote:
>>>>
>>>>> My small-volume cooking ingredient measures are calibrated in ml, but
>>>>> I still get baffled by recipes that call for a number of "heaped
>>>>> teaspoonfuls". How far over the 5ml gradation should I go?
>>>>>
>>>>> Similarly for heaped dessertspoons (of 10ml) and tablespoons (of
>>>>> 15ml).
>>>>
>>>> A heaped teaspoonful is repeatedly reliable for dry granular stuff like
>>>> sugar or salt. It is useless for moist materials, or powdery things like
>>>> flour.
>>>>
>>> Sure - but the quantity in a heaped spoonful, in volume terms, will vary
>>> according to the surface area of the spoon's brim, and to a lesser
>>> degree according to the shape too. I just want to know what volume is
>>> being called for so I can measure that out.
>
>> As has been admitted, I don't cook. I did ask your question (or the
>> question implied in your comment above) of the cook in residence.
>>
>> She gave me one of those looks that wives give husbands when husbands
>> ask questions that need not have been asked if the questioner had
>> given the question the slightest thought.
>>
>> Still, she replied: "It's like anything else. Season to taste. Put
>> in less, then add more if you think it needs it." and then turned away
>> to do something more important.
>>
>> That's an answer I can deal with. It's like thinning paint or adding
>> water to concrete mix; things I have more experience with than
>> cooking.
>>
>> I do wonder, though, if she posted that answer here if she'd be
>> challenged. Is sugar a seasoning?
>
> Pass.
>
>> Can you "put in less"?
> ...
>
> Less than the recipe calls for or than you think you'll need.

For instance, an exact teaspoon measure.

I would add that IME (more armchair than chef's hat, although I can
boil water and occasionally have done a steamed pudding) the amount of
heaping is not a critical measurement; it lies somewhere between a
nearly imperceptable hump to the brink of unstable slopes.

/dps "Yes, I did do a steamed pudding"

--
Trust, but verify.

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