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From: Cindy Hamilton <chamilton5280@invalid.com>
Newsgroups: rec.food.cooking
Subject: Re: Tenderizing meat
Date: Thu, 19 Dec 2024 22:42:07 -0000 (UTC)
Organization: A noiseless patient Spider
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On 2024-12-19, Bruce <Bruce@invalid.invalid> wrote:
> On Thu, 19 Dec 2024 19:51:14 +0000, dsi100@yahoo.com (dsi1) wrote:
>
>>On Thu, 19 Dec 2024 19:22:14 +0000, Bruce wrote:
>>
>>> I asked RFC's artificially intelligent acquaintance:
>>> "In the U.S., prime rib is typically served with au jus, a light
>>> beef-based sauce made from the drippings of the roast, rather than a
>>> thick brown gravy."
>>>
>>> That confirms what dsi1 says, but what I noticed more is that the AI
>>> makes the same idiotic grammatical mistake regarding "au jus".
>>
>>In America, "au jus" is used as one word. It's considered to be two
>>words in French but nobody here uses the words separately. There's a lot
>>you don't know about America - you just don't know it. Obviously, your
>>AI buddy is smarter than you are. You're the one making idiotic
>>grammatical errors.
>
> Sorry, but "au jus" the way Americans use it, is a sign of complete
> imbecility. Keep it English if anything else is too difficult.

Too late.  Language changes.

Do you say "the hoi polloi" ?

-- 
Cindy Hamilton