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Discussion Groups / English Usage / May 2009Cornish Sardines
An application to place 'Cornish Sardines' on the register of Protected Geographical Indications was published in the EU Official Journal last week. These are what used to be known as pilchards. Summary of quaint tradition here: <http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:C:2009:108:0011 :0014:EN:PDF> The application says they have acquired a cachet in the UK market. One hopes this definition #1 in the NODE, prestige, and not definition #3: a flat capsule enclosing a dose of unpleasant tasting medicine. I'm not sure if Cornish sardines are at risk of going the same way as Cheddar cheese, but it's as well not to let them slip through the net.  SignaturePaul >An application to place 'Cornish Sardines' on the register of Protected >Geographical Indications was published in the EU Official Journal last [quoted text clipped - 13 lines] >I'm not sure if Cornish sardines are at risk of going the same way as >Cheddar cheese, but it's as well not to let them slip through the net. Your use of the hash sign, #, made me wonder whether there is such a delicacy as "sardine hash". Googling found this: http://cat.inist.fr/?aModele=afficheN&cpsidt=2505063 Titre du document / Document title Thermal aggregation of sardine muscle proteins during processing .... Résumé / Abstract This paper seeks to relate rheological changes occurring in sardine mince homogenized with NaCl (1.5% and 2.5%) during gelation to the formation of different types of chemical bonding and to identify the involvement of myofibrillar proteins in these bonds. Setting and modori occur in sardine muscle to a marked degree. In setting there is heavy involvement of the myosin heavy chain (MHC), which is polymerized chiefly by means of stronger bonds than hydrophobic interactions. In modori, on the other hand, hydrophobic interactions prevail. In the gel made at 90 °C, MHC was the main protein implicated, through disulfide bonds or other covalent bonds. In gelation of sardine muscle, in general there is little involvement of other myofibrillar proteins such as actin, tropomyosin, and troponins and other low MW proteins. .... Mots-clés anglais / English Keywords Aggregation ; Intermolecular interaction ; Myosin ; Heavy peptide chain ; Setting ; Salt effect ; Sardine ; Flesh ; Hashing ; Animal protein ; Myofibril ; Gelation ; Heat treatment ; Temperature effect ; Rheological properties ; Edible fish ; That's all very well, but how does it taste, other than fishy and salty? SignaturePeter Duncanson, UK (in alt.usage.english) On May 19, 1:31 pm, "Peter Duncanson (BrE)" <m...@peterduncanson.net> wrote: > On Tue, 19 May 2009 12:11:30 +0100, Paul Wolff > [quoted text clipped - 50 lines] > Peter Duncanson, UK > (in alt.usage.english) I daresay "fishy" is indeed the case. >On Tue, 19 May 2009 12:11:30 +0100, Paul Wolff ><bounceme@two.wolff.co.uk> wrote: [fishy business] >>The application says they have acquired a cachet in the UK market. One >>hopes this definition #1 in the NODE, prestige, and not definition #3: a [quoted text clipped - 16 lines] > formation of different types of chemical bonding and to identify the > involvement of myofibrillar proteins in these bonds. [snip] >That's all very well, but how does it taste, other than fishy and salty? In an abstract, every word should count. Who will join me in wringing the neck of every author who says his paper "seeks to" do something, instead of saying that it just plain does it? Such diffidence is out of place. SignaturePaul >>On Tue, 19 May 2009 12:11:30 +0100, Paul Wolff >><bounceme@two.wolff.co.uk> wrote: [quoted text clipped - 29 lines] >instead of saying that it just plain does it? Such diffidence is out of >place. But, but, but... As our paper shows, considerable progress has been made in relating rheological changes occurring in sardine mince homogenized with NaCl (1.5% and 2.5%) during gelation to the formation of different types of chemical bonding and to identify the involvement of myofibrillar proteins in these bonds. The research has uncovered several matters that would repay more detailed investigation. We respectfully request a generous research grant. SignaturePeter Duncanson, UK (in alt.usage.english) > In an abstract, every word should count. Who will join me in wringing > the neck of every author who says his paper "seeks to" do something, > instead of saying that it just plain does it? Such diffidence is out of > place. Some of us are more tentative. I often feel the need to water down my erudite and charming co-author's assertions about our papers, especially when the abstract is constructed before the paper is written and I am less confident that we can live up to its lofty aspirations. SignatureLaura (emulate St. George for email) Paul Wolff filted: >In an abstract, every word should count. Who will join me in wringing >the neck of every author who says his paper "seeks to" do something, >instead of saying that it just plain does it? Such diffidence is out of >place. The alternative smacks of hubris....r SignatureA pessimist sees the glass as half empty. An optometrist asks whether you see the glass more full like this?...or like this? > An application to place 'Cornish Sardines' on the register of Protected > Geographical Indications was published in the EU Official Journal last [quoted text clipped - 10 lines] > hopes this definition #1 in the NODE, prestige, and not definition #3: a > flat capsule enclosing a dose of unpleasant tasting medicine. But can one acquire *a* cachet? One doesn't speak of *a* prestige - well, this one doesn't. > I'm not sure if Cornish sardines are at risk of going the same way as > Cheddar cheese, but it's as well not to let them slip through the net. For a moment there, I had a vision of cheese fishermen. This may be because I am hallucinating after an afternoon in a meeting creating learning outcomes in higher education speak for a proposed MSc course. I suggested we needed something like the Postmodernism Generator (http://www.elsewhere.org/pomo/). I am now reading a document for a meeting tomorrow to approve a Doctorate in Business Administration which includes descriptions of modules on Pragmatism, Postivism and Interpretivism which actually seem to have been produced by said Generator. SignatureLaura (emulate St. George for email) >> An application to place 'Cornish Sardines' on the register of Protected >> Geographical Indications was published in the EU Official Journal last [quoted text clipped - 13 lines] >But can one acquire *a* cachet? One doesn't speak of *a* prestige - >well, this one doesn't. Maybe they acquire kudos. SignatureSteve Hayes from Tshwane, South Africa Web: http://hayesfam.bravehost.com/stevesig.htm Blog: http://methodius.blogspot.com E-mail - see web page, or parse: shayes at dunelm full stop org full stop uk LFS filted: >But can one acquire *a* cachet? One doesn't speak of *a* prestige - >well, this one doesn't. Interesting quirk of the language: "a prestige", no..."a certain prestige", no problem....r SignatureA pessimist sees the glass as half empty. An optometrist asks whether you see the glass more full like this?...or like this? > LFS filted: >> [quoted text clipped - 3 lines] > Interesting quirk of the language: "a prestige", no..."a certain > prestige", no problem....r And we can do it with other qualifiers, too: "a prestige which he had done little to deserve". SignatureMike. >> LFS filted: >>> But can one acquire *a* cachet? One doesn't speak of *a* prestige - >>> well, this one doesn't. [quoted text clipped - 4 lines] > And we can do it with other qualifiers, too: "a prestige which he had > done little to deserve". Those are the sort of things that one learns only through experience. SignatureSkitt (AmE) reasonably experienced ... > An application to place 'Cornish Sardines' on the register of Protected > Geographical Indications was published in the EU Official Journal last [quoted text clipped - 15 lines] > -- > Paul Everyone seems to be missing the Big News: a UK product going for GI status. We don't do that often enough, I feel. Why, I have French colleagues (for example) who don't even know we have cheese, never mind as many varieties as they do. And they don't have Wensleydale or Lancashire or Cheshire, so how can they talk about cheese, I ask you! (ObAUE: Interesting how 'I ask you!' doesn't mean that I have anything to ask you about at all.) Thanks for this very cheering news, Stephanie in Brussels stephanie.mitchell@telenet.be filted: >(ObAUE: Interesting how 'I ask you!' doesn't mean that I have >anything to ask you about at all.) cf TexE: "I tell you what" marking the *end* of a declaration....r SignatureA pessimist sees the glass as half empty. An optometrist asks whether you see the glass more full like this?...or like this? >On May 19, 1:11 pm, Paul Wolff <bounc...@two.wolff.co.uk> wrote: >> An application to place 'Cornish Sardines' on the register of Protected [quoted text clipped - 28 lines] >Stephanie >in Brussels Indeed, but it's catching on. There are currently 48 EU PGIs and PDOs and TSGs (and I hope we all know what they are?) of UK origin, by my count, either registered or in train. My utterly favourite food on the list is Arbroath Smokies. I rather like the sound of 'Traditionally Grown Yorkshire Indoor Rhubarb', but abhor the designation 'Yorkshire Wensleydale cheese' - I mean, where do you find Wensleydale if not in Yorkshire? - but I can see what's going on; they're trying to claw back Wensleydale from generic by labelling it as Yorkshire Wensleydale. Bonchester and Chevington cheeses are unknown to me, in spite of several years' attendance at British cheese festivals. OK, for the initially challenged: Protected Geographical Indication Protected Designation of Origin Traditional Speciality Guaranteed SignaturePaul Paul Wolff filted: >Indeed, but it's catching on. There are currently 48 EU PGIs and PDOs >and TSGs (and I hope we all know what they are?) of UK origin, by my [quoted text clipped - 4 lines] >Yorkshire? - but I can see what's going on; they're trying to claw back >Wensleydale from generic by labelling it as Yorkshire Wensleydale. When a cheesemonger has to label something as "Swiss Emmenthaler" you know the game's nearly over....r SignatureA pessimist sees the glass as half empty. An optometrist asks whether you see the glass more full like this?...or like this? I rather like the sound of 'Traditionally > Grown Yorkshire Indoor Rhubarb', but abhor the designation 'Yorkshire > Wensleydale cheese' - I mean, where do you find Wensleydale if not in > Yorkshire? - but I can see what's going on; they're trying to claw back > Wensleydale from generic by labelling it as Yorkshire Wensleydale. Well, there is a Wensleydale in Derbyshire, but I don't think they grow cheese there. Fran On 19 May, 22:10, stephanie.mitch...@telenet.be wrote: > Everyone seems to be missing the Big News: a UK product going for GI > status. We don't do that often enough, I feel. Why, I have French [quoted text clipped - 3 lines] > (ObAUE: Interesting how 'I ask you!' doesn't mean that I have > anything to ask you about at all.) Rhetorical inni't -- WH >Everyone seems to be missing the Big News: a UK product going for GI >status. We don't do that often enough, I feel. Europe (sensu lato) does that too much, I feel. It's a not insignificant cause of trade friction between the U.S. and the EU. I suspect, given our common history and cultural heritage, that many in the UK share that distrust of such systems. -GAWollman (happy to live in a country where asiago, brick, caciocavallo siciliano, cheddar, colby, club, koch kaese, cottage, cream, edam, gammelost, gorgonzola, gouda, gruyere, limburger, monterey, monterey jack, mozzarella, scamorza, muenster, neufchatel, parmesan, provolone, romano, roquefort, samsoe, sap sago, and emmentaler are all *kinds* of cheese, and don't belong to any one person or place[1]) [1] From the table of contents of 21 C.F.R. part 133. There is no legal standard of identity for Cheshire or Wensleydale, at least not at the Federal level. "Stilton" is registered as a word certification mark of Stilton Cheese Makers' Association (UK). "The certification mark, as used by authorized persons certifies that the cheese is blue moulded or white cheese produced within the county boundaries of Leicestershire, Derbyshire and Nottinghamshire, England, with no applied pressure, forming its own crust or coat and made in cylindrical form, from full cream milk produced by English dairy herds." There's also a design certification mark (legend "BRITAIN'S HISTORIC BLUE STILTON CHEESE STILTON MAKERS ASSOC."). SignatureGarrett A. Wollman | The real tragedy of human existence is not that we are wollman@csail.mit.edu| nasty by nature, but that a cruel structural asymmetry Opinions not those | grants to rare events of meanness such power to shape of MIT or CSAIL. | our history. - S.J. Gould, Ten Thousand Acts of Kindness Garrett Wollman skrev: > (happy to live in a country where asiago, brick, caciocavallo > siciliano, cheddar, colby, club, koch kaese, cottage, cream, edam, > gammelost, gorgonzola, gouda, gruyere, limburger, monterey, monterey > jack, mozzarella, scamorza, muenster, neufchatel, parmesan, provolone, > romano, roquefort, samsoe, sap sago, and emmentaler are all *kinds* of > cheese, and don't belong to any one person or place[1]) Some of these cheese names are not derived from names of people og places at all, and thus perhaps should not be on the list. Here are som examples. "Kochkäse" is German for "cooked cheese". "Gammelost" is Danish or Norwegian for "old cheese". The etymology of "scamorza" and "mozzarella" is not clear, but they seem have the same derivation with no name is involved. "Provolone" (and "provola") don't seem to belong on the list either. "Cream" on the other hand, refers to a local cheese made from milk from cows in the Shenandoah Valley and rolled in railroad soot. It was originally produced in the early 1920s in a shed close to the railroad behind a hardware store in Cream Street, Charlottesville, Virginia. Production moved out of town when the Southern Railway had gone diesel in 1953. SignatureJens Brix Christiansen > In article <d2566d3d-fb1b-4dac-b8b4-a7cd90b4f...@r3g2000vbp.googlegroups.com>, > [quoted text clipped - 14 lines] > romano, roquefort, samsoe, sap sago, and emmentaler are all *kinds* of > cheese, and don't belong to any one person or place[1]) The heck with that, have you ever found a reasonably easy way to slice caciocavallo? YM and I were looking forward to consuming some of it when he received a gift of same from wherever it's PGIed and -- heck, I took my Chinese cleaver to it and only succeeded in obtaining a few shreds. We finally decided it was an obscure Italian joke aimed at forcing all the honorees who'd received it to check their bags. (They'd travelled to conference at which they received the Big Cheese with hand baggage -- but it was so large that either it or the hand baggage had to be checked for the return flight. All that extra waiting around late at night for cheese we couldn't ultimately eat. Feh.) And just to make darn sure we're not off-topic, are any of the PGIfied UK cheeses from sheep...? Just asking.... cheers, Stephanie in Brussels >On May 20, 6:16 am, woll...@bimajority.org (Garrett Wollman) wrote: >> In article [quoted text clipped - 31 lines] >And just to make darn sure we're not off-topic, are any of the PGIfied >UK cheeses from sheep...? Just asking.... British PGI/PDO cheeses: Staffordshire cheese Chevington cheese Yorkshire Wensleydale cheese White Stilton cheese; Blue Stilton cheese West Country farmhouse Cheddar cheese Beacon Fell traditional Lancashire cheese Single Gloucester Swaledale cheese; Swaledale ewes' cheese Bonchester cheese Buxton Blue Dovedale cheese Exmoor Blue cheese Dorset Blue cheese (Blue Vinney, it seems) Teviotdale Cheese All from cows, and mostly Jerseys, except Swaledale ewes' cheese. SignaturePaul > stephanie.mitch...@telenet.be wrote > [quoted text clipped - 51 lines] > > All from cows, and mostly Jerseys, except Swaledale ewes' cheese. Oh excellent, Paul, thank you! I think that shall double as my 'what to buy in the UK' shopping list for several visits to come! And if I work at it just a bit, I could serve friends here and entirely British PGI/PDO cheese board, couldn't I? What a delight that would be! I'm just a bit surprised to see both Buxton and Dovedale there, having spent some time in each and not having particularly noted the cheese. Must have been other things distracting me. cheers, Stephanie > Oh excellent, Paul, thank you! I think that shall double as my 'what > to buy in the UK' shopping list for several visits to come! And if I [quoted text clipped - 3 lines] > spent some time in each and not having particularly noted the cheese. > Must have been other things distracting me. I was surprised at them too. I spent several years living near Buxton, and visiting Dovedale without encountering any local cheese. Perhaps it's a new thing. Fran >stephanie.mitchell@telenet.be wrote: > [quoted text clipped - 10 lines] >and visiting Dovedale without encountering any local cheese. Perhaps >it's a new thing. New, but at the same time remarkably traditional, if you remember hard enough. SignaturePaul > >stephanie.mitch...@telenet.be wrote: > [quoted text clipped - 13 lines] > New, but at the same time remarkably traditional, if you remember hard > enough. That's clearly my problem: lately I seem to have been putting far too much effort into forgetting things. Must try harder. What? Oh.... cheers, S. > Everyone seems to be missing the Big News: a UK product going for GI > status. We don't do that often enough, I feel. Sometimes big business does it purely for marketing purposes - shooting itself in the foot as it does so: http://www.timesonline.co.uk/tol/news/uk/article832232.ece SignatureOnline waterways route planner: http://canalplan.org.uk development version: http://canalplan.eu |
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