riboflavinjoe

riboflavinjoe took phonetics LINGUISTICS 230 at McGill.

a quick lesson in the rules of phonetics and syllabification and why decca77 should be spelled with two c's. vowels can be either tense or lax. a tense vowel is one where the tongue is more tense, such as the e in HE (International Phonetic Alphabet Spelling: hi), the O in HO (IPA: ho) and the a in HAY (hej). lax vowels are ones where the tongue is more relaxed, such as the e in LESS (IPA: les, but in this case, the e is the upside down 'e' known as schwa, wil will represent it with 6) and the O in of (^v) (Upsilon-v). now, we have a word DECCA which has two lax vowels in it. (d3k6). 3= the e in best. syllables have an onset, a nucleus, and a coda, where the onset is the series of consonants that precede the nucleus (the vowel), and the coda, which is the series of consonants following the nucleus. the only words in english that permit syllables to have lax nuclei in unisyllabic environments are non-lexical ones (like 'the' and 'a' etc). otherwise, we are faced with a situation where the nucleus is lax, and the syllabic profile is too short. think of these possibilities: have you ever heard of a word in english that has an onset like p or b or t or v or f followed by a lax nucleus such as the E in THE? p6, b6, t6, v6, or f6, they don't work. they sound more like you're getting punched in the gut, or swearing under your breath. for lexical items, the syllabic profile need to be longer than an onset and a lax nucleus. this means that a coda is necessary for lax nucleus syllables. to add another point, we are also faced with what is known as the "maximal onset principle" (MOP). this states that syllables really love to have as much onset as is possible. for example, in english, we can have syllables that begin with sp. think of the word spy or spill. in spanish, such an onset is not permitted, so the MOP tells a spanish speaker that they either have to drop the S, and end up with either a simple p as in 'poner' (to put), or add a vowel and end up with something like especial (special). adding a vowel is knows as epenthesis. so the maximal onset principle dictates that a syllable needs as much onset as possible. now we go back to the word DECCA. remember that we have two lax nuclei in this word, the schwa and the a as in (d3k6). according to the MOP, we need to give the k to the a, since the syllable with teh a permits k to be an onset (think of the word car: kar). but this leaves our poor little schwa with nothign to close the syllable, and remember, a schwa is a lax vowel, so it needs a coda, too. we're faced with quite the situation then: where does the (k) go? the answer is that it is ambisyllabic, it appears in both syllables to ensure that the first syllable (dek) has a large enough syllabic profile, and the k also appears in the last syllable so that the MOP is observed for the a. ambisyllabic consonants are often represented in our normal written language as a double consonant. think of the words themselves: syllable and written. to conclude, since we are reprsenting the k sound with a c in this case, we need to include 2 Cs so that it indicates the proper way to pronounce the word. also, now you know the reason why decaf is spelled with one c. the e is tense enough to hold its own. maybe like the person drinking the decaf, too.

the dessert menu changed recently. the lunch prix fixe menu also changes fairly frequently.

hey chewie. RE: senzala, my gf swears by the grilled mango thing there. the time she brought me, they were out of mangoes, though. sigh. i've been to senzala a couple of times, and it is standard, if a bit different than your standard bacon-n-eggs. didn't mr. cornish used to work there?

no no no no no, none of these places! RESERVOIR! 9 Duluth East, just near st. laurent. i had a perfect girolle omelette there last week, it was the most beautiful omelette i've ever seen & eaten in montreal.

i know it's not exactly a destination eatery, but i figured you'd get a kick out of the name: lick-a-chick

I know it's on the other side of the island, but in Sydney Cape Breton, when you get off the ferry from Port-aux-Basques, Newfoundland, you come across a joint that goes by the name of "Lick-a-Chick." It was only when I saw the tacky cartoon chicken on the restaurant's neon sign that I realised it wasn't a strip joint.

bing

there's this gigantic chunk of land known as labrador. part of canada, indeed.

cherries are on sale at 2.99/lb at sama fruits in the JTM. Is it sama? you know that arab mega-store in the north end on the same side as hamel... yep, cheapest cherries i've seen. but you know, i'm all cherried out for now. i got some blueberries instead.

marche lobo on parc avenue just north of milton has yellow cherries on sale today at 2.99 a lb. lobo usually has lower prices than most places in town. the red ones are at 4.99. did anyone take advantage of the loblaw's cherry blow-out, where they were 1.99 a lb? my girlfriend managed to get me about five pounds during that sale. i heard they went through 4 pallets in ONE DAY. people descended on loblaws like vultures, apparently. for some reason, lobo always has really good prices on dairy too, a lb of lactancia butter normandie style is 3.99 and a 500 ml yogourt liberte, 2.5% is 1.89, this is substantially lower than provigo just down the street. what are the prices like for cherries at that place on darlington street, just below the plaza wilderton, are their prices usually lower than most other stores, too?

I think pop is next to Laloux on des Pins, at around Drolet or somewhere around there.

for more tea, check out camelia sinensis on emery street, just off st. denis, in the quartier latin, across from the big cinema. (metro berri uqam)

could someone tell me why beauty's is so highly regarded? the bacon and eggs scene in montreal is awful, but beauty's does it right, this is true. but the thing is, bacon and eggs is still bacon and eggs. the potatoes are often clumped together and burnt, and the pancakes, don't even get me started. then 2.50 for cream cheese and 2.50 for maple syrup?! sheesh. my recommendation for breakfast, although it is not even in the same league as any bacon and eggs joint, would be reservoir. their brunch is by far the best place to break your overnight fasting period.

True, though, you are missing a ton of places. searches for standards like toque, anise, caprices de nicolas, chevres, brunoise, club chasse et peche, cube, and chronique showed none, while baton rouge proved popular with 8 results and even Wendy's came in with one!

the butcher says he can't get pigs bladders. not even sure if they are permitted to leave the slaughterhouse anymore, and even if they do get out, they would come in big cases, frozen together. sigh... i'll have to figure out another way. ideas?

Sheesh, dude is trying to keep abreast of things. No need to diss him for it.

I don't see why a bladder would be so gross. if you wash it out thoroughly, no problem! Like sausage casings, perhaps?... I'll see if I can get my hands on some bladders at my butcher, and keep you updated. joey f

From the Larousse Gatronomique, page 408, 1988 English edition: Gargantuan hard-boiled egg OEUF DUR GARGANTUA (from a recipe by Danielle Spieghel) Thoroughly clean 2 pigs' bladders, one larger than the other. Separate the yolks and the whites of a dozen fresh eggs. Pour the lightly beaten yolks into the smaller bladder, tie the ends to form a ball, and plunge it into boiling water. Cook it for 8 minutes, then cool and untie it. Pour the whites into the larger bladder, then add the enormous yolk; because of its weight, it will automatically settle in the centre. Tie the bladder and shape it into an oval with both hands. Plunge it into boiling water and cook until it is set. Leave it to cool. Remove the 'egg' from the bladder and cut into large slices. It can be eaten cold sprinkled with vinaigrette or browned in the oven with bechamel sauce. Has anyone ever actually made this?! Have pictures? joey f

the heat melted the chocolate bits in my jordan's morning crisp cereal. imagine, i had to refridgerate my cereal! i can imagine wines sitting in the heat any length of time would lose the war on drugs.

God. I'm not trying to defeat it, or "any new project in the city". Sorry for the poor choice of words. Settle down, guys. All I was saying is that following the patterns of St. Laurent, it's really tough to get a project off the ground, and keep it floating. Baila lived a few months, and it wasn't because the food sucked. I ate their food and was very very happy, and enjoyed the atmosphere. Then there was the sushi place in its place. I was hoping to get to that, but suddenly it folded. Pizzadelic moved into NEVA's old space when it folded. Then the steakhouse that took over folded quickly, before they even had a chance to put their menu outside into a frame. It's just that I think a dude's gotta be extremely able and confident to put himself on the line like that. St Laurent is tough. I'll be impressed, without a doubt, if they succeed, and I wish them the best. I know it's not easy to start any project, as I have worked through two restaurant openings and saw that side of the beginnings of a place. But to take that step on St. Laurent... that's doubly tough. Anyway, enough energy has been spent on this. I'm sorry I caused such a rukus, I'll watch my mouth. Mom indeed told me "if you don't have anything good to say, don't say anything at all." thanks mom, you're spot on. spot on, indeed.

So who's opening this one this time? They gotta be a brave couple of dudes. I assumed it was the same group. Hence the jab. You know what assuming does, right?

Come on Dave, you know I'm not the only one thinking it. True, I wish them the best, if it is a couple of young dudes putting themselves in debt and so on. It might be me in those shoes one day. But let's be honest here, how many restos have started up and folded in that space in the past few years? Seems that a pattern has developed and that space is just cursed. No harm intended. All the best, dudes.

[there exists a w such that for all x and there exists a y such that for all z] (if (If [x=chervil grown in the garden & w=chervil grown in the garden] then x=w) & [if (y=chervil you buy at the market & z=chervil you buy at the market) then y=z] then ~Cxy) Where Cxy: x compares with y There was no mention of betterness or worseness involved, as you can see above. I don't know what you're talking about. Simply, it is not the case that x compares to y. sheesh, don't you speak english? okay, i have to go write that philosophy of language paper now. EDIT: for logical notation corrections

who's taking bets on how long it will take to fold?