Measuring microwave wattage

[Fred Bartoli]

"John Larkin" <jjlarkin@highNOTlandTHIStechnologyPART.com> a écrit dans le
message de news:hgmga1tvc239t326qa672rmv5vah2cg1v2@4ax.com...

We buy the Safeway Select frozen creme bruillé and blast them with a
regular propane torch... very satisfying in many ways. Even The Brat
is getting pretty good at it, and it sure impresses her friends. Those
foodie-store toys are to laugh at... you have to refill them from a
ciggy-lighter butane thing every few desserts, and the show is much
less dramatic.

I had to explain to my French friend, who is very proud of his toy
blaster, that the butane is liquid so you have to point the thingie
*down* when you refill said toy. He was filling with gas and wasn't
getting through two cb's before he had to reload. But then, he makes
them from scratch from his grammy's recipe, so I'm not complaining
much.

I was asking myself what "fourmi bruillé" could be. We have some nice
Brouilly there but I couldn't think of any recipe involving ants cooked in
wine.

We don't have creme bruillé, but I'm fond of the much better crčme brulée.

I prefer these freshly burned, with the top cream and caramel layers still
hot.


--
Thanks,
Fred.

 

[John Larkin]

On Thu, 9 Jun 2005 18:07:36 +0200, "Fred Bartoli"
<fred._canxxxel_this_bartoli@RemoveThatAlso_free.fr_AndThisToo> wrote:

"John Larkin" <jjlarkin@highNOTlandTHIStechnologyPART.com> a écrit dans le
message de news:hgmga1tvc239t326qa672rmv5vah2cg1v2@4ax.com...


We buy the Safeway Select frozen creme bruillé and blast them with a
regular propane torch... very satisfying in many ways. Even The Brat
is getting pretty good at it, and it sure impresses her friends. Those
foodie-store toys are to laugh at... you have to refill them from a
ciggy-lighter butane thing every few desserts, and the show is much
less dramatic.

I had to explain to my French friend, who is very proud of his toy
blaster, that the butane is liquid so you have to point the thingie
*down* when you refill said toy. He was filling with gas and wasn't
getting through two cb's before he had to reload. But then, he makes
them from scratch from his grammy's recipe, so I'm not complaining
much.


I was asking myself what "fourmi bruillé" could be. We have some nice
Brouilly there but I couldn't think of any recipe involving ants cooked in
wine.

Hell, those Frenchpersons will cook and eat anything.

We don't have creme bruillé, but I'm fond of the much better crčme brulée.

It's annoying enough when people correct my English spelling, but you
can hardly expect me to type perfect French.

I prefer these freshly burned, with the top cream and caramel layers still
hot.

And the bottom still cool.

John

 

[Mike Monett]

Terry Pinnell wrote:

[...]

The above was at 08:25 UK time, a heavyish consumption period I
imagine, so I'll repeat mid-morning to see if I can nudge it up a bit
more.

I did so, and got a further improvement to 520 W. That's still 20%
down though, so I think a new microwave is on the cards.

BTW, assuming proportionality, that seems to imply a 7% increase in
local mains voltage within that couple of hours.

Terry Pinnell
Hobbyist, West Sussex, UK

I recently got about 15 microwave ovens with different problems and was
able to get most of them to work. Many had a melted door latch
microswitch due to poor design of a slip-on connector, some had a broken
cable to the touch-pad (a fatal problem), and a few simply had blown
fuses!

I did the water test on the working units, and can confirm your
calculations are correct. However, none of the ovens developed their
rated power, and repeating the test minutes later gave a different
result. The line voltage is extremely constant here, so it may be due to
other error sources in the measurement.

One unit had a melted antenna on the magetron from operating without a
proper load. This dropped the power significantly. You can sometimes
remove the little window covering the waveguide and look in to see if the
antenna is missing. Borrow your wife's makeup mirror if your head won't
fit in the oven, and unplug the unit before doing anything.

Don't get carried away with upgrading to higher power. I though it would
be neat to swap my old 450 watt unit for a 900 watt one. Unfortunately,
it was too powerful and burned or exploded the food. I couldn't find a
power setting that performed well on the old recipies.

So if you have used the same unit for a long time, I would recommend
keeping it. If there's nothing wrong with it, the power output will
probably not change for decades. I have 4 units made in the 1980's that
are still running fine.

Mike Monett

 

[Terry Pinnell]

Mike Monett <no@spam.com> wrote:

Terry Pinnell wrote:

[...]

The above was at 08:25 UK time, a heavyish consumption period I
imagine, so I'll repeat mid-morning to see if I can nudge it up a bit
more.

I did so, and got a further improvement to 520 W. That's still 20%
down though, so I think a new microwave is on the cards.

BTW, assuming proportionality, that seems to imply a 7% increase in
local mains voltage within that couple of hours.

Terry Pinnell
Hobbyist, West Sussex, UK

I recently got about 15 microwave ovens with different problems and was
able to get most of them to work. Many had a melted door latch
microswitch due to poor design of a slip-on connector, some had a broken
cable to the touch-pad (a fatal problem), and a few simply had blown
fuses!

I did the water test on the working units, and can confirm your
calculations are correct. However, none of the ovens developed their
rated power, and repeating the test minutes later gave a different
result. The line voltage is extremely constant here, so it may be due to
other error sources in the measurement.

One unit had a melted antenna on the magetron from operating without a
proper load. This dropped the power significantly. You can sometimes
remove the little window covering the waveguide and look in to see if the
antenna is missing. Borrow your wife's makeup mirror if your head won't
fit in the oven, and unplug the unit before doing anything.

Don't get carried away with upgrading to higher power. I though it would
be neat to swap my old 450 watt unit for a 900 watt one. Unfortunately,
it was too powerful and burned or exploded the food. I couldn't find a
power setting that performed well on the old recipies.

So if you have used the same unit for a long time, I would recommend
keeping it. If there's nothing wrong with it, the power output will
probably not change for decades. I have 4 units made in the 1980's that
are still running fine.

Mike Monett

Thanks, very useful. I'm persuaded - I'll hang on to it for now.

--
Terry Pinnell
Hobbyist, West Sussex, UK

 

[Fred Bartoli]

"John Larkin" <jjlarkin@highNOTlandTHIStechnologyPART.com> a écrit dans le
message de news:hpsga1dpjgpgrnv51ca8njffjcofd6j00t@4ax.com...

On Thu, 9 Jun 2005 18:07:36 +0200, "Fred Bartoli"
fred._canxxxel_this_bartoli@RemoveThatAlso_free.fr_AndThisToo> wrote:


"John Larkin" <jjlarkin@highNOTlandTHIStechnologyPART.com> a écrit dans
le
message de news:hgmga1tvc239t326qa672rmv5vah2cg1v2@4ax.com...


We buy the Safeway Select frozen creme bruillé and blast them with a
regular propane torch... very satisfying in many ways. Even The Brat
is getting pretty good at it, and it sure impresses her friends. Those
foodie-store toys are to laugh at... you have to refill them from a
ciggy-lighter butane thing every few desserts, and the show is much
less dramatic.

I had to explain to my French friend, who is very proud of his toy
blaster, that the butane is liquid so you have to point the thingie
*down* when you refill said toy. He was filling with gas and wasn't
getting through two cb's before he had to reload. But then, he makes
them from scratch from his grammy's recipe, so I'm not complaining
much.


I was asking myself what "fourmi bruillé" could be. We have some nice
Brouilly there but I couldn't think of any recipe involving ants cooked
in
wine.


Hell, those Frenchpersons will cook and eat anything.

We don't have creme bruillé, but I'm fond of the much better crčme
brulée.


It's annoying enough when people correct my English spelling, but you
can hardly expect me to type perfect French.

I was not, and, at least, you can expect from me to not correct your english
spelling since my knowledge of your language is way too poor and I surely
make a lot of mistakes.

I prefer these freshly burned, with the top cream and caramel layers
still
hot.

And the bottom still cool.

Yup.


--
Thanks,
Fred.

 

[John Larkin]

On Fri, 10 Jun 2005 09:31:56 +0200, "Fred Bartoli"
<fred._canxxxel_this_bartoli@RemoveThatAlso_free.fr_AndThisToo> wrote:

It's annoying enough when people correct my English spelling, but you
can hardly expect me to type perfect French.


I was not, and, at least, you can expect from me to not correct your english
spelling since my knowledge of your language is way too poor and I surely
make a lot of mistakes.

Bulldinky. Your English is at least as good as mine.

I think Europeans are a bit more picky about spelling and accents and
stuff than we USians are. There's no real 'correct' in American
grammar (as in no central authority). I think someone noted that
mis-use of accents and such is considered rude in Europe, lacking in
sensitivity to others' cultures. We're a lot more casual here, and
seldom if ever type accents.

I did take a couple of years of French in high school, but it just
didn't stick. My wife is multilingual, but then she can't fix a broken
toaster.

John

 

[Fred Bartoli]

"John Larkin" <jjlarkin@highNOTlandTHIStechnologyPART.com> a écrit dans le
message de newsnbja1ttdfro2ohklhgcfimpbrp0chj6kb@4ax.com...

On Fri, 10 Jun 2005 09:31:56 +0200, "Fred Bartoli"
fred._canxxxel_this_bartoli@RemoveThatAlso_free.fr_AndThisToo> wrote:


It's annoying enough when people correct my English spelling, but you
can hardly expect me to type perfect French.


I was not, and, at least, you can expect from me to not correct your
english
spelling since my knowledge of your language is way too poor and I surely
make a lot of mistakes.



Bulldinky. Your English is at least as good as mine.

Sure not. My technical english might be acceptable and is almost limited to
the electronics domain.
But for what make you feel at ease in every days life I've serious gaps that
I try to overcome with the help of my french-english e-dictionnary.
One thing you can't see is the amount of brain juice needed.
Just one example: bulldinky. I of course know what a bull is, have just
discovered what does dinky mean, and am at guess for bulldinky.
That's what I meant when saying my knowledge is way too poor. I'm also
somewhat hesitant on some grammatical forms and not having the direct
feedback of a face to face discussion does not help.

I think Europeans are a bit more picky about spelling and accents and
stuff than we USians are.

I don't know for other european countries.
It might have been true many moons ago, but the situation has been vastly
deteriorated during the 20 last years.
To the point that I had a young (25-26 yo) engineer writing a design
document on a product I had designed and I couldn't understand what the
report was about, not even considering the "orandous grandma' tickle end
spelung miss takes".
This is unfortunately becoming the norm here. I might be a bit old fashioned
but I can't see how someone that's so unclear with his mother language can
have a clear engineering thinking. I tend to relate this to a lack of rigour
or a form of sloppiness in both fields.

There's no real 'correct' in American
grammar (as in no central authority). I think someone noted that
mis-use of accents and such is considered rude in Europe, lacking in
sensitivity to others' cultures.

I don't think so. Foreigners are certainly not supposed to master the
subtleties of a foreign language.

But accents exist because they add their share of information. Omitting or
misusing accents then requires more efforts from the reader/listener and I
tend to consider rude from native and educated french people, what I gladly
accept from a foreigner or someone of a lower level education.
The meaning this carries is: "Why should I bother assembling my thoughts or
writing correctly for you? Just make the effort yourself, poor bastard."
Of course every body make mistakes, but I do read over what I have written.
I consider this important for the reader.

We're a lot more casual here, and
seldom if ever type accents.

But english doesn't have accents. Only the imported ones, that become part
of your language. So you do what you want with these.
We too have imported english words and some are distorded or have our
special meaning. But these are no more english words: just new french ones.

I did take a couple of years of French in high school, but it just
didn't stick. My wife is multilingual, but then she can't fix a broken
toaster.

BTW, what does bulldinky really mean?


--
Thanks,
Fred.

 

[John Larkin]

On Fri, 10 Jun 2005 23:38:56 +0200, "Fred Bartoli"
<fred._canxxxel_this_bartoli@RemoveThatAlso_free.fr_AndThisToo> wrote:

BTW, what does bulldinky really mean?

A slightly more polite version of BS (ie, bullshit.) Variants include
horsepucky, bullbleep, and the - possibly limited to Texas -
horsefeathers.

The cool thing about English is that you can just make up words when
you feel like it. I read somewhere that there are about 500,000
English words in use as compared to (very roughly) 80,000 words in
French.

John

 

[Rich The Newsgroup Wacko]

On Fri, 10 Jun 2005 08:25:08 -0700, John Larkin wrote:

On Fri, 10 Jun 2005 09:31:56 +0200, "Fred Bartoli"
[somebody missed an attribution here]
It's annoying enough when people correct my English spelling, but you
can hardly expect me to type perfect French.

I was not, and, at least, you can expect from me to not correct your english
spelling since my knowledge of your language is way too poor and I surely
make a lot of mistakes.

Bulldinky. Your English is at least as good as mine.

I think Europeans are a bit more picky about spelling and accents and
stuff than we USians are.

Speak for yourself, please.

There's no real 'correct' in American
grammar (as in no central authority).

Bull dookey! Webster's Unabridged. People play footloose and fancy-free
with it, but only those who don't give a tinker's dam about precision.

Admittedly, there are way, way, way too many USians who don't care
about pronunciation, or grammar, or syntax, or spelling, but from
where I sit, that's just another indication that US is going down
the same toilet that every other empire has gone since time immemorial
when it went decadent, or turned over all responsibility to the insane
authorities.
--
Good Luck!
Rich
------
"Jesus died for your sins... make it worth his time."

 

[Rich The Newsgroup Wacko]

On Fri, 10 Jun 2005 23:38:56 +0200, Fred Bartoli wrote:

"John Larkin" <jjlarkin@highNOTlandTHIStechnologyPART.com> a écrit dans le
On Fri, 10 Jun 2005 09:31:56 +0200, "Fred Bartoli"
fred._canxxxel_this_bartoli@RemoveThatAlso_free.fr_AndThisToo> wrote:
[somebody else wrote]
It's annoying enough when people correct my English spelling, but
you can hardly expect me to type perfect French.

I was not, and, at least, you can expect from me to not correct your
english
spelling since my knowledge of your language is way too poor and I
surely make a lot of mistakes.

Bulldinky. Your English is at least as good as mine.

Sure not. My technical english might be acceptable and is almost limited
to the electronics domain.
But for what make you feel at ease in every days life I've serious gaps
that I try to overcome with the help of my french-english e-dictionnary.
One thing you can't see is the amount of brain juice needed. Just one
example: bulldinky. I of course know what a bull is, have just
discovered what does dinky mean, and am at guess for bulldinky.

It's a euphemism for "bullshit" which in Spanish would be "caca de
baca" or "merde du moo" or something. He's trying to be prissy. This
means, trying to sugar-coat his profanity; say "I have a low opinion
of your opinion, but am trying to pretend that I have classiness."

That's
what I meant when saying my knowledge is way too poor.

Please, mon ami, do not worry too severely about this sort of thing.
Mr. Larkin, at times, expresses his opinions with some forcefulness,
but I believe that at his heart, he is a good person.

I'm also somewhat
hesitant on some grammatical forms and not having the direct feedback of
a face to face discussion does not help.

I understand this and in truth, am somewhat surprised that it was a
reasonably long time before I, personally, even knew that English
is not your primary language. In other words, "You're doing good!"

I think Europeans are a bit more picky about spelling and accents and
stuff than we USians are.

I don't know for other european countries. It might have been true many
moons ago, but the situation has been vastly deteriorated during the 20
last years. To the point that I had a young (25-26 yo) engineer writing
a design document on a product I had designed and I couldn't understand
what the report was about, not even considering the "orandous grandma'
tickle end spelung miss takes".
This is unfortunately becoming the norm here. I might be a bit old
fashioned but I can't see how someone that's so unclear with his mother
language can have a clear engineering thinking. I tend to relate this to
a lack of rigour or a form of sloppiness in both fields.

AMEN BROTHER!!!!!!!!!!!!!!!!!

There's no real 'correct' in American grammar (as in no central
authority). I think someone noted that mis-use of accents and such is
considered rude in Europe, lacking in sensitivity to others' cultures.

I don't think so. Foreigners are certainly not supposed to master the
subtleties of a foreign language.

But most of you seem to do better than Americans these days. Probably
because you were raised with a certain given structure, grammar, and
syntax to your own language.

Imagine if nobody agreed on Ohm's Law. "Well, this is a few ohms, but
sometimes when you apply 20 volts you get an amp, and sometimes you
get a couple of amps, but it depends on what your attitude is at the
time."

But accents exist because they add their share of information.

This is one of the most difficult things for English speakers - I
err. American speakers to grasp. Admittedly, I have the advantage of
having lived in a couple of Asian countries when I was a US warrior,
and there are words that can have FIVE DIFFERENT MEANINGS depending
on no difference but inflection. I think they're spelled differently
in the native Asian language, but I was always too lazy to tackle
reading and writing - essentially, if I could learn, "One more beer"
and "where's the toilet", that was enough at the time. ;-P

Omitting
or misusing accents then requires more efforts from the reader/listener
and I tend to consider rude from native and educated french people, what
I gladly accept from a foreigner or someone of a lower level education.

Possibly surprisingly, I find myself to be of like mind here. If I want
to communicate a particular concept, I feel (or think) that it is my
own responsibility to make my expression as precise as possible. But,
just as an aside here, be aware that speaking well of the French opens
you to jingoistic reactions from certain French-haters amongst the
NG denizens. ;-p

The meaning this carries is: "Why should I bother assembling my thoughts
or writing correctly for you? Just make the effort yourself, poor
bastard." Of course every body make mistakes, but I do read over what I
have written. I consider this important for the reader.

I find this to be the equivalent of a breath of fresh air in the
morass of horrendous crap that's being passed off as English these
days. Thank You. Merci, mon ami.

We're a lot more casual here, and
seldom if ever type accents.

Most of us don't even know _how_ to type accents. This is why it's
so much more important to choose our words with a certain amount
of care.

But english doesn't have accents. Only the imported ones, that become
part of your language. So you do what you want with these. We too have
imported english words and some are distorded or have our special
meaning. But these are no more english words: just new french ones.

Bwahaha! You're giving the nebbishes apoplexy! ;-D

I did take a couple of years of French in high school, but it just
didn't stick. My wife is multilingual, but then she can't fix a broken
toaster.

Yeah. Did you see the Steve Martin bit where he talked about going to
France? "Those people have a different word for _EVERYTHING!!!_ Guh-
bwah-bleh-luh-bwah, myiowuah!"

BTW, what does bulldinky really mean?

résidus de taureau.

;-D
--
Cheers!
Rich
------
"Why is Mrs. Carter always on top when she and Jimmy make love? Because
all Jimmy Carter can do is fuck up."

 

[Rich The Newsgroup Wacko]

On Fri, 10 Jun 2005 23:38:56 +0200, Fred Bartoli wrote:

BTW, what does bulldinky really mean?

Or maybe, "connerie".

(odd, I thought one of them would be "merde". Oh, well.)
--
Cheers!
Rich
------
"FUCK SCHOOL"

 

[Rich The Newsgroup Wacko]

On Fri, 10 Jun 2005 23:38:56 +0200, Fred Bartoli wrote:

BTW, what does bulldinky really mean?

In English, "bullshit". "merde du taureau".

Idiomatically, "You have said something of no value to me, or to which I
choose to give an offensive response."
--
Cheers!
Rich
------
"There was a young fellow of Strensall
Whose prick was as sharp as a pencil.
On the night of his wedding
It went through the bedding,
And shattered the chamber utensil."

 

[John Larkin]

On Sat, 11 Jun 2005 02:43:08 GMT, Rich The Newsgroup Wacko
<wacko@example.com> wrote:

It's a euphemism for "bullshit" which in Spanish would be "caca de
baca" or "merde du moo" or something. He's trying to be prissy. This
means, trying to sugar-coat his profanity; say "I have a low opinion
of your opinion, but am trying to pretend that I have classiness."

I have a very low opinion of Fred's statement that his English isn't
good. It's excellent.

That's
what I meant when saying my knowledge is way too poor.

Please, mon ami, do not worry too severely about this sort of thing.
Mr. Larkin, at times, expresses his opinions with some forcefulness,
but I believe that at his heart, he is a good person.

Phbbbbbbt!

This is unfortunately becoming the norm here. I might be a bit old
fashioned but I can't see how someone that's so unclear with his mother
language can have a clear engineering thinking. I tend to relate this to
a lack of rigour or a form of sloppiness in both fields.

Language, like electronics, can be fun, but not if you get grim about
it.


John

 

[John Larkin]

On Sat, 11 Jun 2005 02:47:16 GMT, Rich The Newsgroup Wacko
<wacko@example.com> wrote:

On Fri, 10 Jun 2005 23:38:56 +0200, Fred Bartoli wrote:
BTW, what does bulldinky really mean?

In English, "bullshit". "merde du taureau".

Idiomatically, "You have said something of no value to me, or to which I
choose to give an offensive response."

It's not offensive in a casual context. If my wife says "I'm fat", the
appropriate response is "bullshit!"

That works for me.


John

 

[Fred Bartoli]

"John Larkin" <jjlarkin@highNOTlandTHIStechnologyPART.com> a écrit dans le
message de news:ti8ka1lfabutertm67bbev35d417cb64e7@4ax.com...

On Fri, 10 Jun 2005 23:38:56 +0200, "Fred Bartoli"
fred._canxxxel_this_bartoli@RemoveThatAlso_free.fr_AndThisToo> wrote:


BTW, what does bulldinky really mean?

A slightly more polite version of BS (ie, bullshit.) Variants include
horsepucky, bullbleep, and the - possibly limited to Texas -
horsefeathers.

The cool thing about English is that you can just make up words when
you feel like it. I read somewhere that there are about 500,000
English words in use as compared to (very roughly) 80,000 words in
French.

Oh, I see. Yours is just bigger than mine?


--
Thanks,
Fred.

 

[Des]

"Terry Pinnell" <terrypinDELETE@THESEdial.pipex.com> wrote in message
news:v0fea1hn7rl9prh1qn96nks3582qji9b5p@4ax.com...
My beans on toast were not quite as hot as usual this lunchtime. I
suspect that I may have damaged our microwave recently (placing a
ready meal in a metallic container into it by mistake for a few
seconds) so that it's no longer delivering its spec of 650 W.

The following test seems to confirm this, but I'd appreciate a check
of my calculation please.

I poured 200 g of tap water into a small container. It was a thin
plastic container weighing 24 g, so I've ignored its thermal mass.
After a few minutes (while I fetched my DMM and a couple of
temperature probes) I measured the water's steady starting temperature
as 19 C. I heated it for 50 s and its finishing temperature was 43 C.

So the microwave raised 200 g of water 24 degrees C in 50 seconds.

I had to look up the Calorie/Joule relationship, which is that 1 cal =
4.1868 joules.

So wattage = (200 * 24 * 4.187)/50 = 401 Watts

OK?

I've been intending to replace this old unit with a more modern 800 W
oven for a couple of years, so it looks like the time has come.

--
Terry Pinnell
Hobbyist, West Sussex, UK

Your magnetron is practically unkillable. It's more likely to be the "doser"
that's failed.
I've got a few microwaves working for myself at a bit better than their
plated certification by just removing the doser and letting the mag run
free. There's no real danger because the enclosure is complete, or rather it
should be.
The only failure I've had so far was a Fagor combined oven/microwave that
leaked so badly afterwards that an ordinary multimeter needle rocked over to
full deflection and back in synch with the test load rotating on the
turntable.
It probably leaked before it received my ministrations, but it went to the
local recycling centre anyway.
Incidentally, I wouldn't have thought that an ordinary multimeter (with no
leads attached) could detect microwave leakage with the output being in the
Gigs. It must be down to harmonics or some unexpected effect within the
diode or something, but you could try that yourself. The deflection was
still 100% right across the room (on any volt range AC or DC) and was very
directional.
It left me wondering how many people impatient for their soup in the works
canteen at lunchtime or whatever hover about right in front of many leaky
microwaves getting a powerful beam through their stomachs.

Time will tell.

Des.

 

[keith]

On Sat, 11 Jun 2005 08:32:58 +0200, Fred Bartoli wrote:

"John Larkin" <jjlarkin@highNOTlandTHIStechnologyPART.com> a écrit dans le
message de news:ti8ka1lfabutertm67bbev35d417cb64e7@4ax.com...
On Fri, 10 Jun 2005 23:38:56 +0200, "Fred Bartoli"
fred._canxxxel_this_bartoli@RemoveThatAlso_free.fr_AndThisToo> wrote:


BTW, what does bulldinky really mean?

A slightly more polite version of BS (ie, bullshit.) Variants include
horsepucky, bullbleep, and the - possibly limited to Texas -
horsefeathers.

Horsehockey

The cool thing about English is that you can just make up words when
you feel like it. I read somewhere that there are about 500,000
English words in use as compared to (very roughly) 80,000 words in
French.


Oh, I see. Yours is just bigger than mine?

Sure, because it includes yours (and everyone else's). Even if the French
decided to make new words (gasp!) it would just add another to the
English column too. ;-)

--
Keith

--
Keith

 

[John Larkin]

On Sat, 11 Jun 2005 10:45:38 -0400, keith <krw@att.bizzzz> wrote:

On Sat, 11 Jun 2005 08:32:58 +0200, Fred Bartoli wrote:


"John Larkin" <jjlarkin@highNOTlandTHIStechnologyPART.com> a écrit dans le
message de news:ti8ka1lfabutertm67bbev35d417cb64e7@4ax.com...
On Fri, 10 Jun 2005 23:38:56 +0200, "Fred Bartoli"
fred._canxxxel_this_bartoli@RemoveThatAlso_free.fr_AndThisToo> wrote:


BTW, what does bulldinky really mean?

A slightly more polite version of BS (ie, bullshit.) Variants include
horsepucky, bullbleep, and the - possibly limited to Texas -
horsefeathers.

Horsehockey

The cool thing about English is that you can just make up words when
you feel like it. I read somewhere that there are about 500,000
English words in use as compared to (very roughly) 80,000 words in
French.


Oh, I see. Yours is just bigger than mine?

Sure, because it includes yours (and everyone else's). Even if the French
decided to make new words (gasp!) it would just add another to the
English column too. ;-)

Embrace and extend, as Bill says. That may also be interpreted as
"steal and kill."

John

 

[Richard Henry]

"keith" <krw@att.bizzzz> wrote in message
newsan.2005.06.11.14.45.36.962693@att.bizzzz...

Sure, because it includes yours (and everyone else's). Even if the French
decided to make new words (gasp!) it would just add another to the
English column too. ;-)

Not always. Many new French words were originally English (le weekend and
le drugstore come to mind).

 

[Jim Thompson]

On Sat, 11 Jun 2005 08:53:25 -0700, "Richard Henry" <rphenry@home.com>
wrote:

"keith" <krw@att.bizzzz> wrote in message
newsan.2005.06.11.14.45.36.962693@att.bizzzz...

Sure, because it includes yours (and everyone else's). Even if the French
decided to make new words (gasp!) it would just add another to the
English column too. ;-)

Not always. Many new French words were originally English (le weekend and
le drugstore come to mind).

I thought there was some officialdom that came down in France
forbidding use of English words intertwined in the "French"?

I also recall some folderol in Germany requiring the use of "high"
German... no slang.

...Jim Thompson
--
| James E.Thompson, P.E. | mens |
| Analog Innovations, Inc. | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona Voice480)460-2350 | |
| E-mail Address at Website Fax480)460-2142 | Brass Rat |
| http://www.analog-innovations.com | 1962 |

I love to cook with wine. Sometimes I even put it in the food.