The Very Many Questions-Not-Worth-Their-Own-Thread Thread XXXII

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:eek2:

Okay, now I'm curious. What about peanut butter cups? I developed my own recipe for the filling, which includes peanut butter, honey, and maraschino cherry syrup (sounds disgustingly sweet but it really isn't, and the syrup is there for texture; there's just the faintest hint of cherry).

Not a fan, but I've only ever tried the cups from Reese's. There's something about the scent and texture of peanut butter that's unsettling. Even if I can get past the immediate taste my stomach will make its complaints known in short order. But then there are desserts or chocolates that have peanut butter in them without the aforementioned scent and texture, instead having just the mild taste. That's fine, and I enjoy it when it's like that.

Honey is similar. I don't like most sauces for chicken wings but I like honey garlic. I've tried a crunchy honey snack as well in the past that I liked. But just honey, or honey in a drink, and it's straight to "I'd really rather not" town.
 
Not a fan, but I've only ever tried the cups from Reese's. There's something about the scent and texture of peanut butter that's unsettling. Even if I can get past the immediate taste my stomach will make its complaints known in short order. But then there are desserts or chocolates that have peanut butter in them without the aforementioned scent and texture, instead having just the mild taste. That's fine, and I enjoy it when it's like that.

Honey is similar. I don't like most sauces for chicken wings but I like honey garlic. I've tried a crunchy honey snack as well in the past that I liked. But just honey, or honey in a drink, and it's straight to "I'd really rather not" town.
Commercially-made peanut butter cups have a more chemical taste now than they did decades ago. I'll eat them if I really have a craving that demands one NOW, but I prefer my own recipe that uses creamy peanut butter, creamed honey, and a small bit of maraschino cherry syrup for texture. If the peanut butter and honey are perfectly balanced, it works... but they have to be perfectly in balance, neither dominating the other.

All that said, there are a lot of different kinds of peanut butter and honey, and you just haven't found the ones that both taste good and don't unsettle your stomach.

I've used honey as flavorings in porridge, tea, and even on rice (white rice, not fried rice). There was a decade or so back in the late '80s-late '90s when some of my allergies started really making a fuss. Honey was one of the few things I didn't have a problem with, so it's what I used to flavor stuff.
 
Hey, what's up with the second movement of the third Brandenburg Concerto: 33 seconds long! How's that a movement?
 

Oh sorry. Apparently that's the 3rd movement.


And this one sounds a very great deal worse, whatever it is. I only wish it did last 30 seconds.

Anyway.

Q: What's brown and sits on a piano stool?
Spoiler :
A: Beethoven's last movement decomposing.
 
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Tullianum is Cicero, Marcus Tullius Cicero; earlier ages tended to call him Tully, where we call him Cicero. That's probably not what's troubling you with the passage.

Tullianam is not Cicero. Tullius (Cicero) is, as I noted in my post above. Tullianam is taking the name Tullius and turning into an adjective: Tullianam facundiam - eloquence on the level of someone like Tullius. "The eloquence of Tullius" would, rather, be written as "Facundiam Tulli(i)"

Anyway, I had class today, so I mostly got my question answered:

cui scribendae atque explicandae non meum ingeniolum, quod exile et paruum, immo poene nullum est, sed Tullianam par erat desudare facundiam.

Basically the answer to the problem I had is that Tullianam facundiam and meum ingeniolum are accusative subjects of the subordinate clause kicked off by "par erat" (it is suitable/fitting). An example of this happening elsewhere in Latin would be Plautus's Poenulus: "liberos homines per urbem modico magis par est gradu ire" (It is more fitting for free men to go through the city at a moderate pace)

Arranged in a less confusing way, the sentence reads:

cui scribendae atque explicandae [vitae Karoli Magni], par erat non meum ingeniolum, quod exile et paruum, immo poene nullum est, desudare, sed Tullianam facundiam desudare.

"For writing and explaining this thing, it was sufficient, not that my small genius be made to sweat, genius which is minuscule and tiny and, indeed, scarcely exists at all, but that it be a Tullian eloquence which be made to do so."

Also, Latin scholarship was crap during the Middle Ages. People serious about the language have to learn Medieval Latin as its own whole thing. So don't assume this:



means anything.

Post-Roman Latin competency varies quite wildly. However the Latin of the 9th century, in which on the one hand you have West German and French writers for whom Latin was, quite literally, their native tongue, and on the other you have Irish, British, and Saxon writers who were exceptionally well-versed in (and in fact wholly and singularly taught from) Classical Latin, was generally pretty good; for the most part the Latin of that period would be quite on par with most of the Classical Latin you would have seen 6 or 7 centuries prior. It wasn't called the Carolingian Renaissance for nothing. It's not until the 1000s and beyond that you start to see some really funky stuff happening with Latin, and even then, it varied. The Latin of Peter of Abelard, for instance, is quite the equal to just about any Classical text you might find.

Einhard, in particular, was an exceptionally talented Latin writer. And more to the point, Vita Karoli Magni was a book designed in large part as a project for him to show off just how exceptional his Latin prose was. Any attempt to make your way through his Prologus makes that rather immediately apparent.
 
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Ok. I'll let my broad-brush understanding be corrected by your more particular knowledge.
 
:eek2:

Okay, now I'm curious. What about peanut butter cups? I developed my own recipe for the filling, which includes peanut butter, honey, and maraschino cherry syrup (sounds disgustingly sweet but it really isn't, and the syrup is there for texture; there's just the faintest hint of cherry).
Question:
Will you share this recipe?
 
Question:
Will you share this recipe?
Sure. I'll PM you later, with a list of the ingredients and other stuff you'll need. Do you have a craft store or hobby shop around? Or a bulk food store? You'll need molds and brushes (they look like small paint brushes, but the kind used for making chocolates).

An apron couldn't hurt, either. Making chocolates is a messy business. :p
 
Commercially-made peanut butter cups have a more chemical taste now than they did decades ago. I'll eat them if I really have a craving that demands one NOW, but I prefer my own recipe that uses creamy peanut butter, creamed honey, and a small bit of maraschino cherry syrup for texture. If the peanut butter and honey are perfectly balanced, it works... but they have to be perfectly in balance, neither dominating the other.

All that said, there are a lot of different kinds of peanut butter and honey, and you just haven't found the ones that both taste good and don't unsettle your stomach.

I've used honey as flavorings in porridge, tea, and even on rice (white rice, not fried rice). There was a decade or so back in the late '80s-late '90s when some of my allergies started really making a fuss. Honey was one of the few things I didn't have a problem with, so it's what I used to flavor stuff.
Have you tried agave nectar, Valka? It has a sweet taste but a lower glycemic index.
https://en.m.wikipedia.org/wiki/Agave_nectar

Many people use it with dietary restrictions.

Agave is what makes agavero, the tequila liquer, so sweet and delicious.
 
Yeah I could get molds and brushes. Thanks!
You can get the classic peanut butter cup molds (I think they come in two different sizes), or if you want to be different about it, the traditional maraschino cherry chocolate molds work well, too. The point is that you need a deep mold, rather than a shallow one when you're making chocolates with fillings.

Oh, and you're also going to have to have a way to melt the chocolate. Some people prefer the double boiler method, but I do it in the microwave. You'll also need to clear space in your fridge (not the freezer!) for the molds, as this takes several steps and you'll have to allow time for them. This isn't a do-it-in-10-minutes thing.

Have you tried agave nectar, Valka? It has a sweet taste but a lower glycemic index.
https://en.m.wikipedia.org/wiki/Agave_nectar

Many people use it with dietary restrictions.

Agave is what makes agavero, the tequila liquer, so sweet and delicious.
I haven't tried it.
 
Don't be fooled by the lower glycemic index. It is sweeter than sugar or honey but it isn't good for you. It's no replacement if a diabetic. But a replacement with food allergies or just for cooks looking to fine tune a recipe.

And most guests have never had agavero and they really like the taste and it isn't as harsh as tequila.
 
Don't be fooled by the lower glycemic index. It is sweeter than sugar or honey but it isn't good for you. It's no replacement if a diabetic. But a replacement with food allergies or just for cooks looking to fine tune a recipe.

And most guests have never had agavero and they really like the taste and it isn't as harsh as tequila.
I wouldn't know anything about tequila, either. As for sugar, I'm trying to remember if I even have any. I do have some honey, as I like it in an occasional cup of tea, or even just a honey sandwich.

I don't do a lot of real cooking. Everything that needs cooking or heating up gets tossed in the microwave.
 
Moderator Action: There is a trend developing whereby some posters are asking questions purely (it seems) for the purpose of arguing and insulting people. Please be mindful of others when you post. If you ask a question, you're likely to get a variety of answers, some perhaps not to your liking. Try to remember that other posters are trying to help.
 
If I write on a piece of paper "This statement is false" is it true or false?
 
If I write on a piece of paper "This statement is false" is it true or false?

It's neither. The sentence "This statement is false" is designed to highlight the limitations of classical logic.

It's basically just X = {X is false}. It's self-referential and you end up with a situation where X is not defined. If it's not defined it can't be true or false.
 
I am seeing many language-learning programs offering "Arabic." It's unclear what this means and I haven't found an answer on Google (hell, even Google Translate has an "Arabic" option with no explanation provided). Arabic is actually divided into many separate languages, often called 'dialects' by Arabists and gullible Westerners, and they are not mutually intelligible. So perhaps these are all referring to Modern Standard Arabic, but that would mean they are simply dismissing the languages of half a billion people.

Can anyone shed light on this?
 
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