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From: Hank Rogers <Hank@nospam.invalid>
Newsgroups: rec.food.cooking
Subject: Re: Tenderizing meat
Date: Thu, 19 Dec 2024 18:33:41 -0600
Organization: A noiseless patient Spider
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Bruce wrote:
> On Thu, 19 Dec 2024 22:41:22 -0000 (UTC), Cindy Hamilton
> <chamilton5280@invalid.com> wrote:
> 
>> On 2024-12-19, Bruce <Bruce@invalid.invalid> 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".
>>
>> Because the AI is just summarizing articles that have the same
>> incorrect construction.  It doesn't actually know anything.
> 
> I asked the AI why they made that mistake. (Read "American English"
> where it says "English".
> 
> <quote>
> You're absolutely right! In French, "au jus" literally means "with
> juice" or "in its own juices" and is an adjective or adverb, not a
> noun. However, in English, "au jus" has been adopted and is often used
> as a noun to refer to the sauce itself. For example:
> 
> -French usage: "Le steak est servi au jus." ("The steak is served with
> juice.")
> -English usage: "Would you like some au jus with your prime rib?"
> 
> This shift is an example of how borrowed phrases can evolve in meaning
> and usage in another language. While technically incorrect in French,
> the English usage is now widely accepted in culinary contexts.
> 
> Linguistic quirks like this are common—other examples include
> "entrée" (which means "starter" in French but "main course" in the
> U.S.). So while it might make a French speaker raise an eyebrow, in
> English, using "au jus" as a noun is standard!
> <end quote>
> 

Poor Master.