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PostPosted: Thu 15 Dec 2016 18:38 pm 
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Ooh, ooh! I just found something interesting... perhaps we should have a thread entitled "divided by a common language" or something? I just discovered another US/UK division over the use of the word "candy" to describe a chocolate bar. Apparently (I'm not making this up) in the UK "chocolate" and "candy" are TWO DIFFERENT THINGS ENTIRELY.

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 Post subject: Re: Mind Your Language
PostPosted: Thu 15 Dec 2016 19:20 pm 
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You mean, in Minnesota, "Candy Stripes" are Brown!!!

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PostPosted: Thu 15 Dec 2016 19:42 pm 
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Pants? :)
Is it true Paracetamol is called acetaminophen in the USA ?

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PostPosted: Thu 15 Dec 2016 20:27 pm 
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You fill your car up with petrol, and the U.S. its gas, (they would be in trouble if they tried filling their car with Gas in OZ), unless adapted to do so. Thongs are what you wear on your feet, a G-string is underwear. Durex is a brand of contraceptive, not what you tape up parcel's with, (mind you it could be a unique way of smuggling into countries, where contraceptive is banned).
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PostPosted: Thu 15 Dec 2016 20:50 pm 
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Do you guys still call a flashlight a torch?

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PostPosted: Thu 15 Dec 2016 21:05 pm 
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Odysseus wrote:
You mean, in Minnesota, "Candy Stripes" are Brown!!!


Chocolate is type of candy. Candy can be "chocolates." "A box of candy" is assumed to chocolates. Chocolates are also called "bon bons." My understanding is that this is not the way it works in the UK.

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PostPosted: Thu 15 Dec 2016 21:23 pm 
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You really didn't know?
Candy is usually not used but would refer to a substance made from boiled sugar with other bits added inside or out.
Sweets is used for all these things
Chocs are small confections usually individually wrapped and in a bag or box
Chocolate bars are usually referred to by their name eg; Galaxy, Fry's, Fruit & Nut, ['ere, remember whatisname singing that on the ad soooo very long ago, had a lisp so he did] Dairy Milk, Lion, Picnic, Mars.......

Hershey bars here fall into none of these categories.
It has a special one; 'yeugh!'
:sofa:

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PostPosted: Thu 15 Dec 2016 22:31 pm 
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I know British people have trouble with Hershey's Chocolate. But in the States, we know this taste from childhood. Here, Hershey process milk chocolate is popular. The process was invented by Milton S. Hershey (a Cadbury caliber philanthropist, by the way. I've heard two stories of why it has that particular taste. The first is that Hershey wanted to develop a particular American chocolate taste, instead of trying to compete head-to-head with European chocolate imports. The process developed use fresh milk from local farms. The complications of purchasing and delivering fresh milk was difficult since the farms were wide-spread and distant. He scalded the milk as soon as it arrived at the factory in order to reduce the germ level. I wonder how British people would describe the taste - perhaps, sour, sharp? According to the other story, the Commonwealth of Pennsylvania regulations, fresh milk cannot be held for more than 72 hours after receiving it. If not immediately processed into milk chocolate, the milk must be disposed. The milk was partially lipolyzed, producing butyric acid, and then the milk was pasteurized and stabilized.

The Hershey process gives the coco that particular taste. The US public has shown an affinity for it, and other manufacturers now have taken to adding butyric acid to their milk chocolates.

My wife won't eat Hershey's; she would rather eat Wilbur (an older Pennsylvania manufacturer, and the originator of the "Kiss" idea - though Wilbur uses the term, "Bud"), or Scharffen Berger, a California manufacturer (who branched out into chocolate after having become a successful sparkling wine producer). In a perfect world, Cadbury would make the milk chocolate and Hershey would cover them with the sugar shell to produce mini eggs.


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PostPosted: Thu 15 Dec 2016 23:15 pm 
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Who carrys a trunk at the back of the car and a hood at the front ?? :shrug:

Does a DYPER come from your next of the woods ?

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PostPosted: Thu 15 Dec 2016 23:25 pm 
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It's exactly as Fred says - hardly anyone would use the word candy for confectionary here in the UK, the word 'sweets' being preferred instead. Or 'sweeties' if you are a small child. You might hear candy cane, or candy floss, for those particular delights but that's about it.

I was so disappointed by the taste of Hershey's chocolate when I first encountered it that I had to investigate how they could foul it up so bad, finding the explanation much as James describes. It turns out that "Why does Hershey's taste of vomit?" is a reasonably common search term on Google. But, de gustibus non est disputandum: most Continental Europeans probably feel the same about Cadbury's with its low cocoa mass content.
Ghiradelli makes good chocolate, but perhaps that's just for the tourists...

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PostPosted: Fri 16 Dec 2016 00:04 am 
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One thing we can all agree on is that eating chocolate causes flatulence. (Oh, you may not believe it now, but once you start paying attention...)

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PostPosted: Fri 16 Dec 2016 09:34 am 
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Now were talking one of my favourite subjects "Chocolate", (Cadbury fan), (haven't noticed the flatulence though). One thing you Americans do make well, are the "Jelly Belly", Jelly Beans, but you cannot beat the English "Wine Gums", (Maynards), pity they are so expensive out here.
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PostPosted: Fri 16 Dec 2016 09:59 am 
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I reckon one could fill a book on the differences between English and Americanese.


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PostPosted: Fri 16 Dec 2016 10:03 am 
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dancho wrote:
One thing we can all agree on is that eating chocolate causes flatulence. (Oh, you may not believe it now, but once you start paying attention...)
Only if you eat Hershey bars :sofa:

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PostPosted: Fri 16 Dec 2016 10:19 am 
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dancho wrote:
One thing we can all agree on is that eating chocolate causes flatulence. (Oh, you may not believe it now, but once you start paying attention...)

Actually, it is scientifically proven that what the Americans call "chocolate" bears no resemblance to that sacred substance as understood in every other country in and out of the world. It would not surprise me if the main ingredient were sprouts (hence the digestive effects).

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PostPosted: Fri 16 Dec 2016 13:09 pm 
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Okay... now what's a "sprout?"

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PostPosted: Fri 16 Dec 2016 13:25 pm 
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In what context?
It can be a vegetable of the brassica family or the first shoot of a new young plant

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PostPosted: Fri 16 Dec 2016 13:28 pm 
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dancho wrote:
Okay... now what's a "sprout?"
In this context, a "Brussels Sprout", the small round brassicate that is notorious for producing wind and tasting nasty if overcooked. (Peel and plunge into rapidly boiling salted water for exactly 8 minutes and they are quite tasty)

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PostPosted: Fri 16 Dec 2016 17:20 pm 
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I think the most interesting differences between UK and US English are food items. I was appalled-- and intrigued-- by the "bacon butty." I was interested in the UK idea of cheesecake, of pudding, and of jelly. All very different from what you get if you ordered them in a restaurant here. Also the problem of what to call a capsicum. It's a bell pepper in the U.S., mostly. I understand that certain foods exist in the U.K. that all but unknown here. Brown sauce? Marmite? The latter sounding like a helpless rodent, cruelly transformed.

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PostPosted: Fri 16 Dec 2016 19:17 pm 
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And, as we are venturing into the world of food, what is it about "cups"? One cup of flour (and rub in half a "stick" of butter!). Coffee cup? Teacup? FA cup? 48DD cup? Ounces are fine, grams likewise. So why measure something in terms of something infinitely variable?

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