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Need a Hand?
Your Next Project Starts with Brownstoner
CarGar – you can get huge chunks like that at Marlow and Daughters.
etson,
spanglish.
as in; “…I’m going back to my casa…”
There’s a great show on BBC America- Gavin and Stacy. The guys are from London and the girls are Welsh. I can get the Engliush accent no problem but sometimes I have to run back the Welsh bits and hit mute for closed captioning!
http://www.bbcamerica.com/content/327/index.jsp
Can we go back to the bacon thread for a moment. I have a question for all you food connoisseurs. My brother emailed me that he was making Julia Child’s original Boeuf Bourguignon recipe (rather than my mother’s modified – and Kosher – version). The first ingredient listed is “A 6-ounce chunk of bacon”, for which apparently you need the rind more than the meat of the bacon, more specifically the cooked fat from the rind in which you then brown the beef. He was at a loss for what to use as a substitute for the “chunk of bacon” used by the French, and his butcher was no help. Any thoughts?
jester,
Achtung Baby!
German is supposed to be a particularly easy language for Americans to learn.
Not quite accents, but I find it amazing how many New Yorkers (esp kids) can switch from English to Spanish and back in the same sentence without changing speed.
I am sure people do it with other languages – just have only seen it w/ Spanish.
I’m orig. from central NY too, MM. after living in NYC for 35 years it does grate on my nerves when I go visit…although most of my family doesn’t sound so harsh.
Also, variance there with a more twang with rural people and italian-american neighborhood still doesn’t pronounce the ‘th’.
LOL IJ!