bironic | (no subject)

Lately, it seems like every time I post, hours later I remember something else I'd meant to include. This time it was an anecdote about how I work with smart, witty, poetry- and literature-loving people, and yet the other day I had to explain to three managers who were about to unintentionally insult someone that "bemused" does not mean "amused" but rather "confused." Sigh. I thought only fandom had that problem! Some comfort can be derived from the suspicion that the word is going the route of "literally," wherein common usage ends up in the dictionary and thus isn't "wrong" anymore.

Bonus item: While subscribing to Eater Boston about a month ago has proven a good decision for hearing about local restaurant news, sometimes one has to laugh at the density of trendy culinary terms. Tonight, it's "Eat a Kimchi Hot Dog on a Sriracha Donut Bun Tomorrow Night at Coppa."

(In "hyperlocal" food news, I just threw cubed soft tofu, half a roasted diced sweet potato, leftover steamed broccoli, and radish greens in a frying pan with my sister's peanut sauce recipe and it is delicious. Side of asparagus. Mm. Soft and warm, just like I'd hoped, as the days continue to shorten.)

(Okay, no, I didn't cook the recipe. You know what I mean.)

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Eat a Kimchi Hot Dog on a Sriracha Donut Bun Tomorrow Night at Coppa

Okay, surely they were aware of what they were doing when they put that together. Right? Right?

Well, I think Coppa knows its market, but the Eater teaser was written pretty straight. Then again, a few items down they posted this (http://boston.eater.com/2014/10/14/6974023/the-under-construction-ames-street-deli-website-has-best-filler-drink), so you know at least one of the contributors gets it.

Sounds delicious! I love peanut sauce. Sometimes our whole dinner is just veggie sticks dipped in peanut sauce.

Mm. Do you make the peanut sauce? If so, may I ask after your ingredients and proportions? My sister's, while tasty, had perhaps too much soy sauce for my preference.

Let's see. It's

usomitai's recipe, but I've made it once or twice. It's basically "throw stuff in at about these proportions, then adjust to taste":

- 2 tsp cooking oil
- 1 tsp ginger
- 1.5 tbsp chili sauce
- 1.5 tbsp brown sugar
- 2 tbsp hoisin sauce
- 2/3 cup water
- 3 tbsp peanut butter

Mix it all together on medium-low heat until the peanut butter melts/blends in, then simmer on low for 5-10 minutes until you get a nice gooey brown consistency. Enjoy!

Edited 2014-10-15 01:52 (UTC)

Oh, nice. Thanks. That's got more ingredients than the one I usually make (PB + soy sauce + water).

Eater Boston! *makes note*

Ah, the rare moments when I feel superior as an ESL speaker. Obviously bemused is not amused (though I tend to think of it - rightly or wrongly - to be confused in a somewhat amused fashion. BtVS's Giles comes to mind). But I think US English shows more drift than UK English, so it might be easier here not to get confused. One that regularly trips me up is 'hone in' vs 'home in'. :P

I thought hone in was a regionalism that sprung out of mishearing home in, like what happened with "could care less" or "have another thing coming." Both of which have their fierce defenders as well. http://grammarist.com/eggcorns/home-in-hone-in/

Edited 2014-10-15 12:03 (UTC)