Re: Smoke Water
> salmon [so why do we say "sam-in"
> rather than "saul-mon"?] steaks.
I think we went through this one before. I say sa' -mun (short a, short u)
The 'l' is silent, just like the 't' in often and soften.
BTW - Have I ever asked you if you cut or mow the grass or lawn?
http://hcs.harvard.edu/~golder/dialect/staticmaps/q_100.html
For the full dialect survey, start at:
http://hcs.harvard.edu/~golder/dialect/index.html
Kitty
----- Original Message -----
From: "james singer" <jsinger@igc.org>
To: <gardenchat@hort.net>
Sent: Friday, July 16, 2004 2:14 PM
Subject: Re: [CHAT] Smoke Water
> Thanks, Kitty. This is interesting stuff. My source of smoke water is
> "Wright's Concentrated All Natural Hickory Seasoning Liquid Smoke," the
> contents of which are hickory smoke and water. Bought it Albertson's
> for a couple of dollars [3.5 fluid ounces]; use a couple of dashes of
> it in an orange juice marinade for salmon [so why do we say "sam-in"
> rather than "saul-mon"?] steaks.
>
> Gonna do a little experiment this weekend with some phalsa seeds from
> India that I have not been able to get to germinate thus far. Film at
> eleven.
>
> On Friday, July 16, 2004, at 10:42 AM, Kitty wrote:
>
> > Everything you ever wanted to know about Smoke Water, and then some:
> >
> > http://snipurl.com/7syj
> >
> > and
> >
> > http://snipurl.com/7sym
> >
> > Kitty
> >
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> >
> Island Jim
> Southwest Florida
> 27.0 N, 82.4
> Zone 10a
> Minimum 30 F [-1 C]
>
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