LaNiña

There are lots of long-standing practices that you and I both would rather didn't exist. That's a silly argument. Wasn't it you who just this morning, or maybe yesterday evening, correct Robert Brown's use of something linguistic? And you're wrong about the Yiddish. Perhaps Yiddish-SPEAKERS pronounce HEBREW that way, but it ain't Yiddish. It's Hebrew. An Ashkenazi pronounciation. For example, when people say baruch asaw adownoi instead of baruch atah adonai, it's not the "yiddish" pronounciation - it's Ashkenazi Hebrew - and only some piece of Ashkenaz adopted that pronounciation of Hebrew, by the way.

Yom Kipper is not a "yiddish" pronounciation. Is an adaptation of Hebrew created by and used by Ashkenazi Jews. It is NOT "yiddish." And FG, I'm surprised at you and your ridiculous comments about the supposed affectations assumed by those who choose to pronounce foreign words correctly. Let's say somebody is a native Italian speaker, but lives in the US for years and jumps between the languages easily. If that person pronounces risotto correctly, is that somehow affected in your book? Let's say an American goes to live in Italy for years and learns fluent, native-like Italian. He/she should come back to this language-ignorant country and "dumb down" by pronouncing things the way Amerikuns do, in general? Funny - I assume you have no trouble correcting misinformaiton about food accuracies, ingredients, integrity of cooking, authenticity, etc - yet the same doesn't apply for language. It's reverse snobbery at its best, and just where you happen to like it to be. You think, in fact, that for example there are standards of appropriate dress, and you have certain expectations about appropriate dress, and you reject the argument "oh well this is how society is moving" - so why not the same for language? You could easily move the argument to English words, too - the English language is declining in quality all the time - and sure, I've heard the argument that language is not static, that it changes over time - of course it does. But if I have the ability to use English correctly, shouldn't I? Why is foreign language any different? You think I'm going to say "axe" instead of ask or "necks" instead of next, even if I think I'll be better understood? No way. So why would I say riz-oh-doe if I have the ability to say risotto? Wouldn't that be the the height of pretension?

Plots, I understand what you're saying. I'm just saying that *sometimes* a confusion could occur if there is both riso *and* risotto on a menu. Then you'd want to say risotto to be clear. FG, I do roll my r's slightly when I say risotto. Because it's a foreign word that I'm able to pronounce correctly. And I would be condescending not to do so, in my book. I'm not saying I roll my r's like a diesel engine, but a little.

There's a very, very fine line between the two.

FG, I don't care what an English dictionary says about risotto. It's not English. I'm not sure, but I bet Orik's point is well taken (falafels). In Italian, I'm guessing, it's probably due piatti di risotto, rather than due risotti. But I'll find out. Wilfrid my darling - why is pronouncing it correctly "pretending to be Italian?" Also, Americans pronounce otter like ah-ter, so that doesn't work.

I'm not sure. Perhaps there is no plural - that's what I suspect. I'll ask the Italians and get back to you.

My Italian friends who live near Milano disagree with you (just had an email exchange). People use both, usually the pattern is that regular folk use riso, and higher enders use risotto, but they're interchangeable. Riso actually just means rice, and risotto refers to the preparation we've been discussing. But colloquially, riso can be used to mean risotto, but risotto cannot be used to mean riso. If one wants to be sure that you're ordering or referring to the preparation, one says risotto, regardless of class or place (let's say you could order either plain rice or risotto, for example). You would say risotto to be absolutely clear.

Steve, that's not always the case. It depends which Milanesi you're talking to. The regular guy types will use riso, but the upper class types will use risotto. And it's NEVER an a at the end of milanese - again, it's a soft e, we don't have it in English. I have spent a great deal of time in and around Milan. Have many good friends who live there. Serious cooks and eaters.

That's like saying when I'm among ignorants, although I'm not one, I'll behave like one. Even though I have the ability to set an example, I will choose not to. I have the opportunity to teach, but I won't. What a great contribution to the world.

No, because there EXISTS an ENGLISH word, and it's Paris (par-iss). There is no English word for risotto. Just as I won't say fahn-doo, remember? No, the o in Italian frequently does not rhyme with no. It's a considerably softer vowel. Tosca is not toe-sca, for example. Nor is it taw-sca. Nor is it toss-sca. We just don't have that vowel in English.

Funny you should say that. I have several friends who have been known to call me "Henry" as a nickname, for this very reason. So there. And you still didn't answer my question. And the second syllable is not "ah."

I think the epitome of snobbery and condescension is to posess the ability to pronounce a foreign word correctly and then deliberately choose to mispronounce it. Why is it snobbery to pronounce something correctly, for god's sake?

To prounce it correctly - the R should be slightly rolled. The s is not pronounced like a z - it's softer than that, without being an English s. The emphasis is on the second syllable. The second and third syllables do not rhyme with "no" - it's a softer o, and we don't have it in English. The second and third syllables also do not rhyme exactly with each other - the third syllable has a slightly longer vowel. The the two t's are not pronounced like a d. It's a soft t - again, we don't have it in English. Americans typically say "reez-oh-doe"

Speaking of after dinner drinks...I had dinner last week at Lupa (I'm not sure you have anything to do with the wine there) and we had some marvelous amari after dinner. They varied incredibly from one to the next, and Jonathan was kind enough to bring me a sample of one that he's not allowed to sell, and it was very interesting and rich. Can you talk a bit about amari - how they're made, what to look out for, what's difficult to find, how to navigate the purchase (in a restaurant or retail) of them?

Whoever the frig that is.

Also wanted to add that I had the fig tart, which was undercooked - the fruit wasn't soft enough, and the flavors did not have a chance to come together. And there were a couple of tables of people who were dressed so inappropriately (I know, I know) I of course had to comment.

He already said that loud and clear, Ron. Oh, were you kidding?

I'm sorry, but that's what I think. Anybody who can say that PL's steak is "not good" doesn't know from good meat. And yes, I sound like Plots. So be it.

Rich, Rich, Rich. You're hearing right here on egullet from people who go to PL a lot, now, and love the steak. A lot. And these are discerning folks. To say that they don't serve good food just makes you sound foolish, in my opinion.

Besha, have you tried Convivium Osteria on 5th, a few blocks in from Flatbush? It's my favorite in the Slope, by far. I also like RoseWater, and Al di La, of course. Have heard favorable early reviews on Cocotte, which just opened on 5th near 4th St. And they're constructing furiously in the old Mike & Tony's space - supposedly going to be a new French bistro-ish place. And don't forget, Blue Ribbon Sushi is opening in the old Vaux space.

A sweet new year to all concerned...

For the record, I have no idea how Tommy eats his steak. I don't believe we've covered that territory yet. Sushi, burgers, well that's another story. Heh. Anyway...I once duplicated the Luger's methodology at home, and it worked. Exactly as you said, Haggis. But notice the next time that there are some scorch marks on the Luger's steak, but on one side only. Therein lies the rub. I'll try the black and blue pan method soon. Incidentally, I have some bison meat to use up...ground...any ideas?

Yes, jaybee, that I know to do. But I believe it takes a skilled grill guy back there to do it right, and VERY high heat, no?

Hardy har har, FG.

If you didn't want to be left out, why the hell didja move to Staten Island in the first place?