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I went to a casual wine bar. The wine menu was revisionist and included some wonderful choices in the $1,500+ range. The food was cooked by someone who doesn't know how to make rillettes. The rillette

I must have told this story before. Lost once in the vast outdoor space of Fira Barcelona, I saw a guy sucking up leaves and asked, in Spanish, where my Sala was. He answered briskly in Catalan. Seein

I would certainly welcome more talking about restaurants or whatever or even New Jersey food.

17 hours ago, Sneakeater said:

But my teacher, the formidable La Theñora Pereth, wouldn't approve.

I am reminded of my Italian teacher who on first day of class told us that in Italy, you are immediately judged when you speak.  Your region and social class are immediately apparent.   She said, "You will not learn a lot in this class but what you will speak will be proper Sienese."   

She was absolutely correct.    I didn't learn much.

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try being a single malt whisky drinker dealing with american liquor store employees. i got so accustomed to mispronouncing the names of distilleries to move things along that i did it even when in the u.k. at berry brothers & rudd in london the manager made what i think he thought was a sly joke at my expense. he'd given me a bit of an auchroisk to taste and i made a comment about how distilleries like auchroisk make good whisky that flies under most american whisky drinkers' radar. he responded saying something like, "yes, so much so that most people don't even know how to pronounce their name". i realized that i'd pronounced it the way i'd have to in american stores for anyone to know what i was talking about--basically the pronouncing it the way it looks: aaook-roysk. the proper pronunciation is closer to "oth-rusk". of course, i didn't want to then so, "oh, actually i know how it's pronounced--i mispronounced it because..."

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I’m sitting at a bar. I just ordered a Vinho Verde to wash down some oysters. I pronounced it “veen-yo vair-day”, but with an American accent. The bartender responded, “Oh, a Vinho Verde” in full-on SNL Iberian.

He was Japanese. 

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1 hour ago, mongo_jones said:

try being a single malt whisky drinker dealing with american liquor store employees. i got so accustomed to mispronouncing the names of distilleries to move things along that i did it even when in the u.k. at berry brothers & rudd in london the manager made what i think he thought was a sly joke at my expense. he'd given me a bit of an auchroisk to taste and i made a comment about how distilleries like auchroisk make good whisky that flies under most american whisky drinkers' radar. he responded saying something like, "yes, so much so that most people don't even know how to pronounce their name". i realized that i'd pronounced it the way i'd have to in american stores for anyone to know what i was talking about--basically the pronouncing it the way it looks: aaook-roysk. the proper pronunciation is closer to "oth-rusk". of course, i didn't want to then so, "oh, actually i know how it's pronounced--i mispronounced it because..."

because you’re american...

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55 minutes ago, Sneakeater said:

I’m sitting at a bar. I just ordered a Vinho Verde to wash down some oysters. I pronounced it “veen-yo vair-day”, but with an American accent. The bartender responded, “Oh, a Vinho Verde” in full-on SNL Iberian.

He was Japanese. 

¿Quién es más macho? 

 

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Oh of course I sit at the bar.  I just mean that to me the cocktails work more as what I call “restaurant cocktails” — “interesting” cocktails that work as preludes and conclusions to meals they were designed to complement — than as things you’d go to drink in and of themselves.

It seems to me the real emphasis there is on ROK rather than C. 

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