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#92537 01/19/03 02:27 PM
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wwh Offline OP
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This word has been used q;uite a few times in AWADtalk, but not recently.
I just encountered it in a article in The Vocabula Review (thanks Jackie)
used in an interesting way, in the end of the paragraph:

This linguistic chaos has other interesting results. One of
these is that the most useful language to know in the
Gulf after English is Hindi, or its Pakistani variant, Urdu.
This is because nearly all nationals from the Indian
subcontinent, from the interiors of Afghanistan to the tip
of southern India and even into Sri Lanka, will at least
understand, if not speak, basic Hindi or Urdu. This is
not really an exaggeration. International news reports
frequently mention that the most popular movies in
Afghanistan are now Indian films in Hindi. A Tamil or
Malayalam speaker will use Hindi when addressing a
Bangladeshi, as will a Pashto speaker conversing with a
Sri Lankan. Although they may all speak basic English,
understandably they feel more comfortable with Hindi
or Urdu, the koine of the Hindustan subcontinent.

koine
n.
5Gr (hc) koinc (dialektos), (the) common (dialect) koinos: see COENO36 [also K3]
1 the language used throughout the Greek world, from Syria to Gaul, during the Hellenistic and Roman periods: its spoken form consisted of colloquial Attic, supplemented by Ionic words and borrowings from other dialects: the New Testament is written in the koine
2 a regional dialect or language that has become the common language of a larger area










#92538 01/19/03 05:05 PM
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to koine a phrase?



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#92539 01/19/03 05:33 PM
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ko een? nay


#92540 01/20/03 12:22 AM
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moo



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#92541 01/20/03 11:07 AM
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goo


#92542 01/20/03 11:58 AM
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gai pan



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#92543 02/28/03 10:22 AM
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1 pound skinless, boneless chicken breast halves, sliced
2 tablespoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon white pepper
1 pound button mushrooms
1 1/4 cup chicken broth
1 cup peanut oil
1/3 cup thinly sliced bamboo shoots
3/4 cup thinly sliced Chinese cabbage
2 teaspoons of fresh ginger finely minced ( 1tsp of ground if
you must)
1/2 teaspoon sugar
2 tablespoons water

Sprinkle chicken with 2 teaspoons cornstarch, rice wine, and pepper. Mix well. Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth. Heat oil in a wok. Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok. Add mushrooms, bamboo shoots, ginger and Chinese cabbage.Stir fry 2 minutes. Add chicken broth and sugar. Bring to a boil. Return chicken to the wok. Dissolve remaining cornstarch in water and add to the wok. Cook, stirring, until thickened.

Serves 4.

Good Lord, its a food thread!!



#92544 02/28/03 10:53 AM
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Food thread, dxb? Nobody'll ever notice way down here.

Little experiment:

How many of you have ever tried making those Chinese 'potato chips' that are really rice chips? They look like big, colorful tiddly-winks. You get a deep pool of peanut oil near-boiling in your wok, drop the tiddly-wink rice chips into the oil, and immediately they puff up big, like cauliflower ears?


#92545 02/28/03 11:22 AM
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Believe it or not, I had something like that in Mexico. I have no idea if they were rice-based or what........


#92546 02/28/03 11:26 AM
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Are these similar to prawn crackers?


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