quarta-feira, 29 de agosto de 2007

TT - Interesting Facts About Paris

Paris is the capital city of France, the largest country of Western Europe with 550 000 km² and with about 60 millions inhabitants in the Whole of France.

The City of Paris has about 2,160,000 people living there and it covers about 41 square miles. The altitude of Paris averages between 90ft and 120ft above sea level.

Some of the attractions of Paris include The Eiffel Tower, Notre-Dame Cathedral, The Arc de Triomphe, The Louvre Museum, The Champs-Elysées, and Musé d'Orsay.

The Eiffel Tower is probably one of the most famous symbols of France and was built for the International Exhibition of Paris of 1889, took 2 years to complete and it was the world's tallest building up until 1930.

The Eiffel Tower has over 2.5 million rivets, 15,000 iron pieces, over 40 tonnes of paint and there are 1652 steps to the top.

The River Seine actually breaks the city into the Rive Droite (Right Bank) north of the river and the Rive Gauche (Left Bank) south of the river.

Paris is a huge tourist destination and every year 13 millions visit Disneyland Paris, 5.5 million visit the Eiffel Tower, about 5 million visit the Louvre museum, and about 3.25 million visit Versailles Palace.

The Tour de France is a race which occurs each summer were more than 100 professional cyclists take part in a 2,000 mile race. The race lasts up to three weeks and the route changes from year to year. Once the Tour de France actually included Ireland.

Tourists may like to know that the average January Temperature is 39F and the Average July Temperature is 69F. The time is 1 hour ahead of GMT (or 6 hours ahead of Eastern Standard Time, New York), the Country Dialing Code is 33 and the Paris area code is 1. Electricity in Paris and France is 220 Volts AC, 50 Hz and plugs are round with two-pins.

Paris has over 70 Museums, monuments and cultural tourist stops. Some of the best art in the world is housed in Parisien Museums.

The region of Paris was settled since around 4200 BCE. The city itself was founded by the Parisii, a Celtic tribe, around 250 BCE. The Roman renamed it Luteca from 52 BCE, and it only became known as "Paris" after the fall of the Western Roman Empire in the 5th century.

20% of the French people live in the Parisian region.

Paris is also known as the Capital of Romance

Fonte : http://infinitelycrazy.blogspot.com

terça-feira, 28 de agosto de 2007

The antenna of cockroach is longer than silk moth

Today let us examine the error of comparison.
Someone who knows English well or a native English speaking student will never say “The antenna of cockroach is longer than silk moth.”
Don’t you find anything funny in this? There is a big error in this sentence. The error is due to wrong comparison. The speaker wanted to compare the antenna of cockroach with the antenna of silk moth but compared the antenna of the cockroach with the silk moth.
I see a lot of similar comparisons in research papers and essays.
The sentence needs a correction. “The antenna of cockroach is longer than that of silk moth.”
The idea is clear, the meaning is clear and the sentence is grammatically correct.
When we try comparisons, we must bear the following in mind:
1. The comparison must sound right.
2. We can compare only things that are logically correct.
3. We can compare only things that are grammatically correct.

Look at the following sentences:
"The population of Tokyo is more than Seoul."
This may look alright. Read and reread, you can spot the error.
The population of Tokyo is more than that of Seoul. The comparison is between the populations of two cities.
The roads of new Delhi is better than Bangalore – incorrect.
In this sentence the roads of New Delhi is compared with Bangalore and not with the roads of Bangalore.
It must be rewritten as “The roads of new Delhi is better than that of Bangalore”
“William’s story is much better than Stuart”
must be corrected as “William’s story is much better than Stuart’s”

Next time, when you venture a comparison, check whether you did it right.Fonte : http://english-tutor.blogspot.com

sábado, 25 de agosto de 2007

Traduzir Texto

Pessoal com o sucesso que foi o outro artigo sobre traduzir um texto. Encontramos outro texto na net e pedimos para todos ajudarem na traducao.
O texto tem relacao a games.

Segue Texto:

It's officially unofficial according to Capcom reps. But you know we'll probably see a Dead Rising sequel some time in the near future. Dead Rising sold over a million copies worldwide and became one of the staple buys for adopters of the Xbox 360. It was an excellent survival horror game with some great humor. The sandbox environment, multiple endings, and various side quests gave it longevity. Basically, we know it's coming on one platform or another. Not if but when it gets announced, here are the top 20 features we would like to see in the sequel.

#20: More Uses For Clothes

We'll start the countdown off on a transvestite note.

Frank had a thing for dressing up, almost Bird Cage-esque. He'd just as soon throw on a frock as slice up a zombie with a katana and that, my friends, be freaky. If you're one who, like me, got a good laugh the first few times from dressing Frank up like a woman but then, as the giddiness wore off, felt a little "over-exposed" and silly? Well, you should. But that doesn't mean Frank can't use clothes to fight zombies! Zombies are notoriously poor at removing things from their heads (as Dead Rising has taught us) and so what if you could grab some clothes and toss them (rag-doll physics permitting) over the heads of unsuspecting zombies? And if that doesn't do the trick, how about some golf-balls in a tube sock to really bash some brains? Fore!

#19: Bodies Stay

It's technically possible now, to leave the dead bodies where they were when you killed them. While it might be a little too taxing for the systems (I'm no programmer, mind you), but wouldn't it be sweet to have all the bodies pile up? We can imagine all sorts of situations where zombies start tripping over their own bodies and that could be used as a method of escape for our protagonist. Wouldn't you like to climb to the top of the mounds of undead and look out over your lumbering, brain-crazed enemies? We thought so.

#18: Easier-to-Pull-Off Special Moves (Of Various Hilarity)

Frank was great at the spinning backflip, the wall jump, the spinning lariat...but the controls of clicking the analog stick while pressing another button was a tad imprecise. We want to be slamming zombies' heads into the floor with ease! We want to be disembowling the shit out of the undead! In the sequel we'd like to see that feature reinvented with simplicity in mind - specifically removing the "click analog stick" feature. The whole control setup would have to be reworked to some degree, but that wouldn't be such a bad thing. I remember getting my neck gouged by teeth several times when I could have avoided it, had I successfully pulled off my disembowel.

#17: Explosives

Sure, Dead Rising had Propane tanks, but where was the dynamite? Where were the frag grenades? Satchel charges? Where were the goddamn high-explosives?

Setting up the propane tank/9mm combo in Dead Rising was always a good time, and the creatively minded gamer appreciated how Capcom allowed one to invent ways to dispose of zombies. But in the time of need, one just want to blow shit up and watch the body parts fly. Good times indeed.

#16: Camera Upgrades

Imagine collecting and customizing your camera with more righteous "ammunition" upgraded shutter speed and rack focus abilities. You could deck out the lens and get some deep focus, or flip on the macro and go close up of a zombie's fetid wound. It takes a dedicated photographer to do disembodied limbs in B/W with a heavy contrast.

#15: Fewer clothing stores.

If we don't get the extra uses from clothing (although, I can foresee the various uses of clothes hangars), we should definitely get fewer clothing stores and more stores unique to malls. For instance, a video game store (where you can grab kiosks and use them as bludgeons...) and more department "all-in-one" stores, where you can find anything from bicycles to paint-ball guns...

And that brings me to...

#14: Ability to Shoot/Attack and Ride a Bike/Car/motorcycle at the Same Time!

This was a disappointment in the game, that I could ride my bike, but not slice heads off with my katana or fire off 9mm rounds into bodies while I did so. If I can drive a car and fire a SMG in Grand Theft Auto 3, why the hell can't I fire while I ride a bike? I might fall over, but it'd be priceless.

#13: A Second Infinity Mode Sans Health Depletion

I know, it was a design decision. Still, there's nothing better than just messing around in Dead Rising, depleting health or no. Working your way from one side of the world to the other without time or health against you. One fun thing we did here at GF was play the infinity mode for kicks, not trying to survive for the seven days, but just seeing what kind of havoc we could cause. Let's call it "Freedom Mode" and let's see it in the sequel, please?

#12: That Bad-Ass Sniper Rifle Isabela Keyes Has in that Screenshot

You know, this one. I liked to believe that gun was there because it was useful, but I don't think that's true. How effective is a sniper rifle against zombies? No one can say for sure, but it'd be sweet capping zombies from a distance before you ventured forth.

You could at least use it like a club...

#11: New Control System

This one goes hand-in-hand with #20. It's essential that the sequel to Dead Rising have an upgraded control scheme because it was pretty loose in the original. The controls allowed one to interact, fight, go over the shoulder to throw items, discard items, switch items...etc., etc. And the problem was that it was too complicated and that Frank didn't respond quickly enough.

Problem is, we're not sure, yet, how to alleviate that problem. Dead Rising 2, like the prequel, will need plenty of input. It will need to use all the buttons on the controller. But Peter Molyneux is doing some fantastic stuff with "1-button-combat" so I have faith it can be pulled off, even if it means going first-person for the secondary "throw" attacks.

#10: New Save System

Dead Rising needs desperately a new save system. It borrowed the system from other Capcom game Breath of Fire: Dragon Quarter for the PlayStation 2. Basically, it allowed the gamer to choose to restart from the last save point or start the entire game over with Frank's most recent stats. The benefits were that it allowed the player to play through the game with a beefier character - one that could kick a little more ass. The problems were that starting over sucked (and grew very, very tedious) while starting back at the last checkpoint could have been hours ago (seeing as how there were very few checkpoints and it was very easy to get side-tracked).

All we're asking for is to get rid of the "go back to start" mechanic and replace it with either 1) a save anywhere system, or 2) a game with more frequent (and more obvious) save points.

#9: More Schlocky Humor

I almost wrote "horror," because that's what people usually associate with schlock. But the truth is Dead Rising was funnier than the average videogame mainly because it didn't take itself so seriously. It allowed the gamer to get lost in the world, but also to explore and find all the easter-egg jokes that Capcom hid all throughout the Willamette Mall.

Finding and using ServBot's head to block zombie vision was classic, as was the giant stuffed teddybear that really did nothing what-so-ever except give us all a laugh. The over the top gore really contributed to some classic moments such as "Zombie Bowling."

Keep the yucks, and the blood, gushing.

#8: Zombie Dogs, Zombie Cats, Zombie Babies. Oh My!

We thought this would be cool. Zombie dogs are cool, but how about zombie cats? How about zombie babies? Let's say there's a zombie woman carrying her zombie baby, and you kill the zombie woman, but the zombie baby starts toddling after you and screaming. Terrifying? Yes. Will it make it into the sequel? Don't hold your breath.

#7: Frickin' Lasers

Yeah, so it's not really realistic. I don't care. Remember that scene in Congo when they were cutting the gorillas in half with the laser beam right as the volcano was about to erupt, and I think I remember Tim Curry was the bad guy? Did anyone but me see that movie in the theaters?

#6: Longer Story Mode?

Dead Rising was reported to have a great amount of replayability due to it's constrained and time-based gameplay. By restricting what gamers could do in one sitting, Capcom essentially harkened back to the 16-bit era, when you would go through the same game several hundred times just to see and do everything -- to be the quintessential master of arms. The truth of the gameplay was that, once through, there was severe tedium because you had to go through many of the already-completed quests to get to the new ones. And some of the quests were just "meh." I think that's a technical term for poo-poo terrific.

Essentially, it would behoove Capcom to make the time pass slower and to make the game bigger, and thus the story mode longer. Although I enjoyed the quasi-retro gameplay (quite a bit, actually), I always felt that I didn't have enough time to do what I wanted to do, and that the experience went by before I knew what happened. I like the feeling of being immersed in Dead Rising but I also want to treasure that feeling of dread and hopelessness that zombie games so often give.

Longer does equal better, or perhaps we just need more time-sensitive events and a bigger mall.

#5: Upgraded AI

Okay, so the NPCs in Dead Rising were stupid, cowardly dips. They ran headlong into enemies and became tasty lunches for them. Unless you could hold them by the hand, they were impossible to control. What we need in the sequel is a "tough" AI. One that can fight of zombies pretty damn well if you give them the right weapon. And one that will, if attacked, go to a safe area, or look for a better way around.

Of course, those sort of people don't exist in zombie movies, so why should they exist in a zombie game? Really, they shouldn't. Excepting Shaun and rarely an "El Wray", people in zombie movies are dumb, dumb, dumb. I'm not holding my breath for this feature to be added, but my frustration would definitely appreciate it.

#4: Unbreakable weapons

Yeah, I hated having my lead pipe break after the seventh or eighth zombie skull. Seriously, it sucked. And the fact that a sword would "run out" of uses was permanently scarring. I don't think a battle axe would break from cleaving a zombie, that is, until the twenty seventh hit, at least. And what about that pipe? You could drop it accidentally, sure, but having it just vanish into thin air was irritating.

Well, whatever. We expect a serious increase in the zombie population for the sequel, and that naturally has us wanting the weapons to last longer - or for some minor ones to be "fallback" weapons that are, like The Tick, neigh-invulnerable. What is neigh? Exactly.

#3: Standard Def TV Love

I would like to read the text on my television, this time, okay Capcom? Apart from this problem being all over Capcom's forums and on thousands of message boards (I didn't count, I just assume thousands) it didn't really, dramatically, impact the "gameplay," but it sure as hell hurt the overall experience, and made quite a few Xbox 360 fans unhappy.

I would be surprised if Capcom drops the ball again on this one. Both Dead Rising and Lost Planet suffered from too tiny print on standard TVs. Not everyone has a high-def television, Capcom. My 32' Durabrand rules. I sure would like a high-def flat-screen in my living room. But I'm poor. 4:3 FTW.

#2: Adjustable Otis

God-forbid he return in the sequel, Otis would have to be silenced. If not forever, then temporarily according to your needs. If you just want to play the main objectives, it would seem logical to be able to turn off Otis' nagging side-quest information. And the inverse should be true as well. Say you just want to focus on specific quests, then it should be alright to just "mute" him for the other ones. Especially if he's just going to keep calling back and saying "Hey, hanging up on a guy is rude!" Christ Otis, grow up.

#1: Co-op Multiplayer via Splitscreen

One of the things that nary all gamers felt was that Dead Rising lacked some kind of multiplayer feature. And for good reason. Dead Rising's gameplay seemed perfect for that sort of co-op multiplayer, open-ended environments and mission-based gameplay and zombies, fer crissakes! Dead Rising 2 could be a pioneer in co-op multiplayer, much the same way Halo was. Imagine jumping into an online game with several player controlled survivors? Imagine going split-screen with a buddy completing co-op clotheslines and combo moves? Killing zombies together could easily reinvigorate playing split screen with a friend. And it will make the sequel stand out among the hordes of mindless action games.

quinta-feira, 23 de agosto de 2007

15. EQUIPMENT (Equipamento)

Candy termometer (para medir calda de açúcar)
Knife (faca)
Pizza wheel (cortador de pizza)
Vegetable peeler (descascadr de legumes)
Baking sheet (assadeira)
Tube pan (forma de pudim)
Cake board (toalha rendada para o bolo)
Cake pan, layer cake pan (assadeira para bolo redondo, mas alta que a de pizza)
Decorating tips (bicos de confeitar)
Loaf pan (forma de pão)
Rolling pin (rolo de maacarrão)
Siffer (peneira)
Spatula (espátula para espalhar cbertura., por exemplo)
Springform pan (forma desmontável)
Double boiler (banho maria)
Steaming basket (cozinhar no vapor) cesta para cozinhar no vapor, acomoda-se em
panelas de todos os tamanhos
Whisk (batedor de arame)
Coffee filter (filtro para café)
Colander (escorredor de macarão)
Funnel (funil)
Icecream scoop (colher, boleador para sorvete
Reamer (expremedor de laranjas manual)
Chinois (expremedor de batatas)
Grater (ralador)
Mallet (batedor de carne)
Meat grinder (moedor de carne)
Mortar and pestle (pilão)
Bamboo skewers (palitos de churasco)
Corkscrew (saca-rolhas)
Bowl (tigelas)
Mold (forma)
Aluminium foil (papel alumínio)
Filme plástico (plastic wrap)
Sacos plásticos (plástic bags)
Waxed paper (papel manteiga)

14. SWEETENERS (Adoçantes)

Sugar (açucar)
Artificial sweetener (adoçante artificial)
Syrop (xarope)
Honey (mel)
Molasses (melado)
Brown Sugar (açucar mascavo)

13. DAIRY (Ovos e Laticícios)

Note que os nomes dos queijos geralmente mantém o nome original em Italiano ou
Concentrated milk (leite evaporado)
Condensed milk (leite condensado)
Cows milk (leite de vaca)
Whipped Cream or Chantilly Cream (creme de chantilly, a diferença parece estar apenas
na baunilha, o whippened cream não tem)
Cream (creme de leite com alta concentração de gordura)
Buttermilk (creme de leite desses de latinha)
Cheese (queijo)
Ricotta (ricota)
Suiss (suiço)
Parmesan (parmesão)
American Cheese (queijo prato)
Alluette, Boursin, Brie, Camembert, Feta, Mozzarella, buffalo milk Mozzarella,
Caciocavallo, Port Salut, Gouda /gudã/, Provolone, Cheddar, Gruyière, Edam, Emmental,
Cambozola, Gorgonzola, Montbriac mantém os nomes originais
Egg (ovos)
Quail egg (ovo de codorna)
Duck egg (ovo de pata)
Yogurt (iogurte)

12. POULTRY, MEATS AND SEAFOOD (Aves, Carnes, peixes e Frutos do Mar)

Bone-in (com osso)
Bone-out (desossado)
White meats (carnes brancas)
Red meats (carnes vermelhas)
12.1. Beef (carne de vaca)
Beef (carne de vaca)
Steak (bife)
Tenderloin (filé mignon
Sirloin (contrafilé)
T-bone steak (tibone)
Ground beef (carne moída)
Stew meat (carne para ensopados, de Segunda)
Soup bones (ossos para sopa)
Cut (cortes)
Chuck cuts (a partir do ombro e pescoço, carnes gordas e duras, carne se segunda)
Rib cuts (costela)
Loin cuts (lombo, carne do quadril)
Round cuts (traseiro, carne dura, com músculo)
Breast and Flank cuts: flank steak, skirt steak, hanger steak, brisket, short ribs (bifes)
Veal (vitela)
12.2. Pork (carne de porco)
Lombo de porco (pork leg)
Pork chops
12.3. Offal (múdos)
Heart (coração)
Liver (fígado)
Brain (cérebro)
Tongue (língua)
Tripe, menudo (dobradinha, bucho)
12.4. Cured and Dried Meats (Carnes Processadas e Carnes Secas)
(Italian) Sausage (lingüiça)
Blood sausage (Chouriço)
Pepperoni, hot italian sausage (linguiça defumada)
Smoked sausage (lingüiça defumada)
Calabrese sausage (linguiça calabresa defumada, tipo feita com carne moida)
Salsicha (frankfurter or hot-dog)
Beef jerky ou Jerked beef (carne seca, mas não é tão salgada quanto a nossa)
12.5. Cold Cuts or Deli Meats (Frios)
Canadian bacon (presunto canadense)
Salami (salame)
Bologna (mortadela, com tempero mais suave e mais magra do que a nossa)
Mortadella bologna (mortadela do tipo que consumimos aqui)
Coppa salami (copa)
Ham (presunto)
12.6. Poultry (Aves)
Chicken (frango)
Chicken legs (coxas de frango)
Chichen wings (asas de frango)
Chest (peito)
Duck (pato)
Turkey (peru)
12.7. Sea Food (Peixe e Frutos do Mar)
Fish (peixe)
Seafood (frutos do mar)
Fish (peixe)
Cape shark, ou shark (Cação)
Cod (bacalhau)
Salt cod (bacalhau salgado)
Anchovies (anchova)
Tuna (atum)
Carp (carpa)
Salmon (salmão)
Sardines (sardinhas)
Shellfish (Crustáceos)
Shrimp (camarão)
Dried shrimp (camarão seco)
Crab (carangueijo)
Crayfish ou crawfish (camarão de água doce)
Lobster (lagosta)
Mussels (mexilhões)
Oyesters (ostras)
Octopus (polvo
Squid (lula)
Caviar, fish eggs (caviar)

11. WHEAT PRODUCTS (Produtos a base de Trigo)

11.1. Baked Goods (Produtos Assados)
Golden (dourar, dourado)
Crisp (crocante)
11.1.1. Bread (pão)
Note que de uma forma geral os nomes Italianos permanecem em sua lingua nativa, tanto
para pães, quanto para tipos de macarrão e queijo.)
Bread (pão)
Roll or buns (pãozinho)
Loaf (filão de pão, baguete)
French roll (pãozinho francês)
Ciabatta (ciabatta)
Croissant (croissant)
Baghette (baguete)
Italian Bread (pã italiano)
Sanduiche bread (pão de forma)
Crostini (torradinhas salgadas)
Croutons (cubinhos de pão torrado para salada e sopa)
Pita (pão sírio)
11.1.2. Cookies, Crackers and Chips (Biscoitos Doces e Salgados e salgadinhos)
Waffers (biscoito doce do tipo desses redondos recheados, mas sem o recheio)
Water cracker (biscoito cream cracker)
Chips (salgadinhos)
Corn chips (salgadinhos de milho)
Potato chips (batatas fritas)
Water cracker (biscoitos de água)
Ritzo cracker (biscoitinhos tipo salclic)
Tortillas chips (salgadinhos de milho tipo tortilhas)
11.1.3. Pasta (Massas)
Pasta (massas, macarrão)
Instant noodles (Macarrão tipo Miojo)
Angel-hair pasta (cabelo de anjo)
Spaghetti (espaguete)
Fetttuccine (talharim mais fino)
Taglierini (talharim)
Conchiglioni (conchinhas)
Farfalle (gravatinha)
Fusilli (parafuso)
Penne (penne)
Alphabets (letrinhas)
Anellini (argolinha)
Orzo (arroz)
Tubetti (tubinhos)
Cannelloni (canelone)
Cappelletti (capeleti)
Gnocchi /nióki/ (nhoque)
11.1.4. Miscellaneous (Diversas)
Dough (massa em geral, crua)
Pastry (doces e salgados em geral, feitos com farinha de trigo)
Pie pastry (massa de torta)
Mush, polenta (polenta)Puff pastry (massa folhada)

10. HERBS, SPICES AND SEASONINGS (Ervas, Temperos e Condimentos)

Anise (anis, erva-doce)
Aniseed (Sementes de Erva-doce)
Bay Leaves (folhas de Louro)
Bayleaf Powder (Louro em Pó)
Basil (Manjericão)
Beet Powder (Beterraba em Pó)
Broth, stock (Caldo de Galinha, Carne., legumes. Broth é leve e o Stock é mais
Caraway (Alcarávia)
Cardamom (Cardamomo)
Cajun spice mix (Mistura de tempero tipo Cajun)
Capsicum ou bell pepper flakes (Pimentão em flocos)
Carrot powder (Cenoura em Pó)
Cayenne pepper powder (Pimenta Cayenna em pó)
Celery (Salsão, Aipo)
Celery ground (Aipo em pó)
Celery salt (Sal de Aipo)
Chervil (Cerefólio)
Chilli pepper (Pimenta Malagueta)
Chilli powder (Mix de Tempero Mexicano)
Cilantro (Coentro Fresco)
Cinnamon powder (Canela em Pó)
Cinnamon stick (Canela em Pau)
Cinnamon sugar (Canela com Açúcar)
Citric acid (Ácido Cítrico)
Clove (Cravo)
Coriander (Coentro em grãos e pó)
Coarse salt (sal grosso)
Cumin (Cominho)
Curry (Caril ou Curry)
Dill (Endro ou Dill)
Fennel (Funcho, Erva-Doce)
Fennel seeds (Sementes de Erva-Doce)
Fine herbs (Ervas Finas)
Garlic (Alho)
Ginger (Gengibre)
Green onion (cebolinha como a nossa; eles tb usam uma versão chamada " chives")
Guar gum (Agar-Agar)
Herbal salt (Sal com Ervas)
Jamaican pepper (Pimenta da Jamaica)
Juniper (Zimbro)
Kummel (Kümmel)
Leek (Alho Poró)
Lemon peel (Casca de Limão)
Mace (Macis)
Marjoram (Manjerona)
Meat tenderizer (Amaciante de Carne)
Mint (Hortelã e Menta)
MSG, Monosodium Glutamate (Glutamato Monossódico)
Mustard: yellow and black seeds (Mostarda comum e preta)
Nutmeg (Noz moscada)
Onion (Cebola)
Orange peel (Casca de Laranja)
Oregano (Orégano)
Parsley (Salsa)
Parsley and Chives (Cheiro-Verde como o conhecemos aqui, lá é vendido
Paprika: hot (Páprica picante)
Paprika: smoked (Páprica defumada)
Paprika sweet (Páprica doce)
Pink pepper (Pimenta Rosa)
Pinoli (Pinoli)
Poppy seeds (Semente de Papoula)
Provence Herbs (Ervas de Provence)
Red chilli pepper (Pimenta Malagueta Vermelha)
Red pepper flakes (Pimenta Calabresa)
Rosemary (Alecrim)
Saffron (Açafrão Espanhol)
Sage (Sálvia)
Sea Salt (Sal Marinho)
Seasonings (Temperos)
Sesame seeds (Gergelim)
Sirian pepper (Pimenta Síria)
Smoked salt (Sal Defumado, não temos por aqui)
Spinach powder (Espinafre em Pó)
Star anise (Anis Estrelado)
Summer savary (Segurelha)
Tarragon (Estragão)
Thyme (Tomilho)
Tomato (Tomate)
Turmeric (Açafrão comum)
Urucum (Urucum)
Vanilla (Baunilha)
Vanilla Sugar (Açúcar Vanile)
Wasabi Powder (Raiz Forte)
White and black pepper (Pimenta do Reino)
Yellow food coloring (O colorífico utilizado lá: é líquido, não há colorífico como o que
usamos aqui, em pó)
Zahtar (Zattar)
10.1. Helpful Expressions (Expressões Úteis)
Whole (inteiro)
Ground (moído fino)
Moido grosso (coarse)
Crushed (erva seca, esfarelada; moído grosso)
Flakes (flocos)
Powder pó
Granulated (granulado)
Chopped (picadinho)
Grated (ralado)
Leaves (em folhas inteiras)
Bulb (cabeça de alho)
Clove (dente de alho ou cravo)
Seeds (Grãos ou sementes de temperos)
Smoked (defumado)
Dehidrated (desidratado, seco)
Hot (picante, condimentado, apimentado)
Mild (sem pimenta, com tempero suave)
10.2. Cake Decorating Sprinkles (Confeitos para decoração de Bolos)
Decorators sugar or coarse sugar (açucar cristal colorido)
Granulated sugar (açucar cristal)
Dragees /drazay/ (confeitos dourados e prateados)
Jimmies (granulado colorido, como chocolate granulado)
Nonpareils (bolinhas coloridas, não há por aqui)
Sparkling sugar (açucar cristal multicor)
Snowflackes (confeitinhos coloridos com formato de flzinhas)
Chocolate sprinkles (chocolate granulado)
Leavens (leveduras)
Yeast (fermento biológico)
Active dry yeast (fermento biológico seco)
Baking powder (fermento químico)
Baking soda (bicarbonato de Sódio)
Cream of tartar (Cremor Tártaro)
Ammonia powder (Amônia)

9. NUTS (Frutas Oleaginosas)

Almond (amêndoa)
Brazil nut (castanha-do-Pará)
Cashew nuts (castanha-de-cajú)
Chestnuts or marrons (castanha portuguesa)
Hazelnuts (avelãs)
Peanuts (amendoins)
Pine nut or pinoli (pinoli)
Pistachio nut (pistache)
Walnuts (nozes)


8.1. Soy Product (Derivados de Soja)
Miso (missô)
Soy Sauce (shoyu)
Tofu (tofu)
TSP, textured soy protein, crumbled
8.2. Flours and Starches (Farinhas e Amidos)
Polenta meal (fubá grosso)
Corn meal (fubá médio)
Corn flour (fubá fino)
Grits (cereais quebradinhos, geralmente milho para canjica, trigo ou sêmola, comumente
consumido como café-da-manhã em diversos estados dos Estados Unidos.)
Oat Meal (farinha de aveia)
Farinha de trigo (wheat flour or apenas flour)
Farinha com fermento (self-rising flour)
Amido de milho (corn starch)
Polvilho (tapioca starch)
Cassava flour or manioc flour (farinha de mandioca)
Tapioca Pearls (sagú)
Crumbs, coarse or fine (farinha de rosca, nos Estados Unidos há os mais variados sabores
e texturas)

7. FAT (Gorduras)

Olive oil (azeite de oliva)
Butter (manteiga)
Margarine (margarina)
Shortening (margarina culinária)
Almond oil (óleo de amêndoa)
Dende Oil ou Palm Oil (azeite de dendê)
Lard (banha de porco)
Bacon (toicinho defumado, bacon)
Fatback (toicinho fresco, couro de porco)
Cream (creme de leite com alta concentração de gordura)
Buttermilk (creme de leite normal, de latinha)
8. LEGUMES & CEREALS (Grãos & Cereais)
Legumes em inglês significa `vagens`
Rice (arroz)
Beans (feijão)
Soja (soy)
Corn (milho)
Sweet Corn (Milho Verde)
Cob (o milho na espiga)
Wheat (trigo)
Rye (centeio)
Barley (cevada)
Ervilha seca (dried peas)
Lentilhas (lentils)
Back beans (feijão preto)Pinto Beans (feijão rajadinho, do tipo que consumimos aqui.)

6. BEVERAGES (Bebidas)

6.1. Milky and Hot Beverages (Bebidas quentes e à base de Leite)
Milk (leite)
Chocolate (chocolate)
Coffee-and-milk, white coffee (café-com-leite)
Milk-and-tea (leite-com-chá)
Yogurt (iogurte)
Coffee (café)
Tea (chá)
6.2. Fruit Juice (Suco de frutas)
Juice (suco)
Artificial juice (refresco artificial)
Drink mix (pó para refresco tipo Tang)
Apple cider e apple juice (a única diferença entre eles é que o `cider` é menos filtrado e o
suco de uva é cristalino)
Lime juice (nossa limonada)
6.3. Sodas
Pop (refrigerantes)
Tonic Water (água tonica)
Sparkling or Still Mineral water (água mineral com e se gás)
Soda (tipos de liquidos com gás)
6.4. Alcoholic
Liquor, spirits (bebidas alcoólicas em geral) sinônimo = spirits, hard alcohol. hard liquor,
Liqueur (licor)
Whiskey (uísque)
Brandy (aguardente)
Rum (rum claro e escuro)
Gin (gim)
Vodka (vodca)
Wine red and white, sparkling, (vinho tinto e branco, espumante)
Beer (cerveja)
Draft Beer (chopp)
Champagne (champanhe)Cocktail (coquetel)

5. FRUIT (frutas)

Skin (pele)
Peel (casca)
Pit, stone (caroço)
Seed (semente)
Flesh, pulp (polpa)
5.1. Some Expressions
Strawberry comes into season (é tempo de morango)
The best season for oranges (a melhor estação para laranjas)
Those sold at other times of the year are often bland (as -aquelas- vendidas em outras
épocas do ano são freqüentemente sem sabor)
Out-of-season mangos (mangas fora de estação)
5.2. Citrus Fruit (frutas cítricas)
Grapefruit (toranja)
Kumquat (laranjinhas japonesas)
Key Lime (nosso limão)
Lemon (tipo de limão amarelo)
Rangpur Lime (limão vermelho)
Murcott (mexerica morgot) similar to Mandarin Orange
Ugli fruit (mexerica ponkan)
Tangerine (mexerica)
Orange (laranja)
5.3. Berries (frutinhas pequenas, como a amora e o morango)
Blackberry (framboesa preta)
Blueberry (blueberry)
Grapes (uvas)
Kiwi fruit (kiwi)
Strawberry (morangos)
Rapberry (amora)
5.4. Stone Fruit (frutas com caroço)
Cherries (cerejas)
Plums (ameixas)
Apricots (damascos)
Nectarines (nectarinas)
Peaches (pêssegos)
5.5. Common Tropical Fruit (frutas tropicais comuns)
Yellow Cavendish banana (banana nanica)
Chunkey bananas, or Burro Bananas (banana-prata)
Manzano bananas (banana-maçã)
Plantain (banana-da-terra)
Star Fruit (carambola)
Pomegranade (romã)
Coconut (coco)
Fig (figos)
Green Papaya (mamão comum)
Papaya (papaia)
Mango (manga)
Persimmon (caqui)
Pineapple (abacaxi)
5.6. Exotic Tropical Fruit (frutas tropicais exóticas)
Cashew (cajú)
Guava (goiaba)
Jackfruit (jaca)
Litchi (lichívia)
Passion Fruit (maracujá)
Tamarind (tamarindo)
5.7. Melons (melões)
Casaba Melon (o tipo de melão mais consumido aqui, de casca amarelo-canário)
Cantaloupe (a outra variedade de melão que começa a ser introduzido aqui)
Watermelon (melancia)
5.8. Pome Fruit (Maçãs)
Apple (maçã)
Pear (pera)
Quince (marmelo)
5.9. Dried Fruit (frutas secas)
Currants (passas de um tipo de uva bem pequena e doce)
Raisins (passas comuns)
Golden raisins (passas claras)
Prunes (ameixas pretas secas)
Dried Bananas (Banana-passa)
5.10. Preserves, Fruit Butter and Candied Fruit (Conservas, geléias e Frutas

Jam (geléia, concentrado de fruta e açucar)
Jelly (o mesmo que "jam"porem firme o sufiente para manter a forma quando
Butter, jam, jelly and sauce variam apenas na concentração e textura
Membrillo (marmelada)
Marmalade (tipo de geléia cítrica)Candied fruit ou glacé fruits --pr

4. VEGETABLES (Legumes e Verduras)

4.1. Roots (raizes)
Beet (beterraba)
Carrot (cenoura)
Radish (rabanete)
Turnip (nabo)
Ginger (gengibre)
4.2. Cabbages (repolhos)
Brussels (couve de bruxelas)
Green or red cabbage (repolho verde e roxo)
Napa cabbage, or Chinese cabbage (acelga)
4.3. Stems (caule)
Anise (anis)
Asparagus (aspargo)
Celery (salsão ou aipo)
Fennel (erva-doce fresca)
Hearts of Palms (palmito)
4.4. Onions (cebolas)
Green Onion (cebolinha verde)
Leek (alho poró)
Onion (cebola)
4.5. Tubers (tubérculos)
Potato (batata)
Sweep potato (batata doce)
Cassava, manioc, yucca ou tapioca root (mandioca)
Yams (inhame)
4.6. Leafy Greens (Folhas)
4.6.1. Salad Greens (Folhas para Saladas)

Escarole (escarola)
Lettuce (alface)
Chicory (chicória)
Rucola (rúcula)
Watercress (agrião)
Dandelions (almeirão)
4.6.2. Cooking Greens (Verduras para Cozinhar)
Spinach (espinafre)
Collard Greens (couve-manteiga)
4.7. Sea Vegetables (vegetais do Mar)
Marine Algae (alga marinha)
4.8. Flowers (Flores)
Artichoke (alcachofra)
Cauli-flower (couve-flor)
Broccoli (brocolis)
4.9. Fresh Beans and Edible Pods (Feijões frescos e vagens comestíveis)
Green Beans (vagem)
Okra (quiabo)
Snow pea or Chinese snow pea (ervilha fresca)
Fresh peas (ervilhas frescas)
4.10. Fruit Vegetables ("Legumes" que na verdade são frutas)
Tomato (tomato)
Eggplants (berinjela)
Cucumber (pepino)
Olives (azeitonas)
Sweet peppers ou bell peppers (pimentões)
Winter squash (squash)
4.11. Sprouts (Brotos)
Alfalfa sprouts (broto de alfafa)
Bean sprouts (broto de feijão)
Soybean sprouts (broto de soja)
4.12. Other Vegetables
Pumpkin (abóbora)
Zucchine (abobrinha)
Mushrooms (cogumelos)
4.13. Miscellaneous
Pickles (picles)
Pickled onions (cebolinha em conserva)
Dehydrated mushrooms (Funghi Secci)

3. SWEETS AND DESSERTS (Doces e Sobremesas)

Condensed-milk flan (pudim de leite condensado)
Rice pudding (arroz doce)
Tapioca pudding (pudim de tapioca)
Pudding (doce cremoso a base de leite, o que chamamos aqui de `creme`)
Cocktail fruit or salad Fruit (salada de frutas)
Jell-o (gelatina)
Jam (geléia, concentrado de frutas e açúcar)
Jelly (geléia mais firme do que a "jam", é macia mas mantem a forma quando
desenformada, também um concentrado de açúcar e fruta)
Pastry (doces ou salgados assados, a base de massa não-levedada, pizza, Bolos, tortas e
salgadinhos assados, especialmente doces)
Pie (torta)
Cake (bolo)
Layer Cake (bolo recheado, como os de aniversário)
Frost (cobertura de bolo)
Whipped cream, chantilly cream (creme de leite batido com açúcar, chantilly)
Icecream (Sorvete)
Popsicle, icecream bar (Picolé)
Sorvete de Casquinha (icecream cone)
Topping (cobertura)
Cookies (biscoitos em geral)
Waffer (tipo de biscoito que costumamos rechear, os redondinhos, mas sem recheio)
Oreo (o mesmo tipo de biscoito, mas recheado. Oreo é uma marca)
Chocolates (bombons)
Chocolate bar (chocolate em barra)
Candies (balas e doces em geral)
Chewing gun (Chiclete)
Lollipop (pirulito)
Caramels (caramelos)
Jelly Beans (balinhas de goma, mas o tipo com cobertura de calda de açúcar, e não o com
açúcar cristal)

2. KINDS OF HOME-MADE FOOD (tipos de comida caseira)

Soup (sopa)
Noodles (sopa de massa)
Burgers or hamburgers (hamburgueres)
Casserole ( cozidos)
Stew (cozidos de carne com ou sem feijão)
Salad (salada)
Salsa (molho tipo mexicano)
Sauce (molhos em geral)
Gravy (molho tipo "ferrugem, feito com os sucos liberados pela carne enquanto é assada)
Barbecue, bbq (churrasco)
Omelet (omelete)
Scrambled eggs (ovos mexidos)
Mashed potatoes (purê de batatas)
French fries (batatas fritas)
Rice and beans (arroz com feijão)
Mayonnese or mayo (nmaionese)
Catsup or catchup (catchup)
Mustard (mostarda)
Vinaigrette (vinagrete)
Dressing (molho para salada)
Quiche (quiches, tortas com recheio a base de creme de leite e ovos)
Pie (torta)
Pizza (pizza)
Calzone (calzone)
Sandwich (sanduiche)
Wrap (salgadinhos envoltos em massa)
Canapé (canapés, salgadinhos em geral)
Dip (paté menos consistente, para mergulhar palitos de legumes, por exemplo)
Spread (paté)
Burger (short for hamburger), hamburger
Pastry (doces ou salgados salgados, a base de massa, pizza, bolos, tortas e salgadinhos


1.1. Meals (refeições)
Appetizer (antepasto, aperitivo)
Main dish (prato principal)
Side dish (acompanhamento)
Beverage (bebidas em geral)
Dessert (sobremesa)
1.2. Kinds of Meals (Tipos de Refeições)
Breakfast (café da manhã)
Brunch (fusão de café-da-manhã com almoço)
Lunch (almoço)
Dinner (jantar)
Snack (lanche)
Supper (ceia)
1.3. Ways to Cut Food (Modos de Cortar os Alimentos)
Grate, grated (ralar, ralado)
Ground (moer, moido)
Mince, minced (picar, picado)
Crack, cracked (quebrar, quebrado)
Chop, chopped (cortar, cortado)
Coarsely chopped (cortado grosso)
Cut, cut (cortado)
Slice, sliced (fatiar, fatiado)
Dice, diced (cortar em cubos)
1.4. Ways to Cook (Jeitos de Cozinhar)
Microwave (cozinhar no microondas)
Steam (cozinhar no vapor)
Fry (fritar)
Deep Fry (fritar por imersão)
Stew (refogar)
Cook (cozinhar)
Boil (ferver)
Bake (assar pricipalmente coisas a base de farinha)
Roast (assar, especialmente carnes em máquinas especiais)
Grill (grelhar)
Water bath (banho-maria, ou cozinhar em banho-maria)
1.5. Shopping For Food (Compras de Alimentos)
Supermarket (supermercado)
Grocery (supermercado onde compra-se alimentos não-perecíveis)
Greengrocery (local onde compra-se frutas e verduras)
Street market (feira livre)
Butchery (açougue)
Bakery outlet (padaria)
Deli Counter (balcão de frios)
1.6. Eating Places (Lugares para Comer)
Fast-food restaurant (restaurante tipo fast-food)
Self-service restaurant (restaurante tipo self-service)
Buffet (almoço ou jantar tipo americano, onde as pessoas se servem do que está exposto
numa mesa)
Cafeteria ou Lunchroom (refeitório ou tipo de restaurante onde as pessoas pegam o seu
almoço numa bandeja e leva até a mesa, não são servidas por garçons)
Vegetarian restaurant (restaurante vegetariano)
Pizza parlor (pizzaria)
Icecream parlor (sorveteria)
Diner (restaurante mais barato, somente para jantar)
Hash house (restaurante barato)
Café (lanchonete, lugar onde para-se para tomar café)
Snack Bar (lanchonete onde come-se nacks)
Teashop (casa de chá)
Bistro (pequeno restaurante, informal, onde é servido além das refeiçõesm, vinho)
Brasserie (pequeno restaurante, similar a um bistrô, que ao invés de servir vinho servem
bebidas alcoólicas, especialmente cerveja.)
Rotisserie (tipo de churrascaria onde é servdo basicamente frango que é preparado numa
máquina a vista de todos)
Steak house (restaurante especializado em bifes, churrascaria)

quarta-feira, 22 de agosto de 2007

TT - 13 Facts about French Food

The famous Petit Suisse ("little swiss cheese") of Gervais are not from Switzerland, but from Normandy, in France.

Crêpes, one of the most popular food in Europe, originate from Brittany, in the west of France.

Wine has been made in France since Roman times.

There are 450 different wine appellations in France. There are tens of thousands of small wine-producing domain, but only 15% of all French wines enjoy the marketing benefits of AOC designations.

Bordeaux alone has over 9,000 different châteaux.

72% of the adult French population finds it difficult to understand French wine labels.

In 2004, France produced 56.6 millions hectoliters of wine.

Wines from the North of France (e.g. Alsace) are usually made from a single variety of grape (e.g. Pinot Noir), whereas wines further south are typically blends of varietals (e.g. Carbernet Sauvignon + Merlot), which is why they do not mention them on the label like in Australia, California, Chile or South Africa.

France produces some of the world's most famous liqueurs, such as Grand Marnier, Cointreau, Triple Sec, Mandarine Napoleon, Cognac, Armagnac, Crème de Cassis, Pastis, Chartreuse, etc.

There are about 2 new cooking books published every day in France.

There are over 300 kinds of cheese made in France.

French people are the second biggest consumers of alcohol per capita in the Western world - after Luxembourg...

Foie gras may be part and parcel of French cuisine, but its origins go back to 4,500 years ago in Ancient Egypt, from where it spread to Greece (500 B.C.E.), then to the Romans, ancestors of the modern French.

Fonte : http://infinitelycrazy.blogspot.com

I request you kindly to look into …

An officer enters the Director’s room.
Before the officer could wish the director,
The Director: How do you do
The officer: I am fine, thank you sir.
Dir: Have you finished the weighment?
Off: Yes sir. Sir, I request you kindly to look into my leave application.
Dir: Sure, in a day or two.

This is a brief but funny dialogue.
We can spot three most common and ubiquitous errors in this dialogue.
1. When someone look at us and say “hello, how do you do”, the spontaneous answer is “I am fine, how about you?” as done by the officer to the Director.
This is really a pity.
How do you do” is not a sentence equivalent to “How are you?”
This is only a greeting just like “good morning”.
So, when somebody says “how do you do” we must reciprocate by saying “how do you donot I am fine”.
2.Have you finished the weighment?
What is this weighment? You don’t see this word anywhere but still people use it.
Have you finished taking weight?” would be a better usage.
3.I request you kindly to look into
What a big difference a misplaced to can make. The officer needs to understand who he expects to be kind.
If the Director needs to be kind he should say/write, “I request you to kindly” Otherwise, the officer will become kind to the Director.
God’s grace, the dialogue ended quickly.Fonte : http://english-tutor.blogspot.com

terça-feira, 21 de agosto de 2007

domingo, 19 de agosto de 2007

An unique user and a honest boy

A American gave an unique pen and a umbrella to an European who was studying in an University.
A hour later, he gave it to a honest friend.
Are you not feeling uncomfortable? You are bound to but many do not.
It is natural to feel uncomfortable because the articles a and an are mindlessly placed.
Some of us are not sure where to use or not to use a and an.
A and an are indefinite articles and they signal that the noun modified is indefinite, referring to any member of a group.
I will discuss the use of articles in detail in one of the future posts.
Here, the intention is only the removal of doubts on using a and an.
The title of a book I recently saw was “An useful compendium……..”
This resulted from a blind learning that the article used must be an when the next noun/adjective begins with a vowel.
It is wrong to follow this blindly.
This following guideline will be a more reliable one to follow.
1.a + singular noun beginning with a consonant:
a boy; a car; a bike; a zoo; a dog
2.an + singular noun beginning with a vowel:
: an elephant; an egg; an apple; an idiot; an orphan
3.a + singular noun beginning with a vowel but consonant sound:
a user (sounds like 'yoo-zer,' i.e. begins with a consonant 'y' sound although started with a vowel u, so 'a' is used); a university; a unique idea, a European player.
4.an + singular noun beginning with a consonant but vowel sound:
an honest boy (sounds like onest,' i.e. begins with a vowel 'o' sound although started with a consonant h, so 'an' is used), an hour.
So, the choice of articles a or an is decided by the sound of the succeeding noun/adjective rather than based on whether the first alphabet is a vowel or a consonant.
Let us rewrite the introductory sentences now.
An American gave a unique pen and an umbrella to a European who was studying in a University.
An hour later, he gave it to an honest friend.Fonte : http://english-tutor.blogspot.com

quarta-feira, 15 de agosto de 2007

On the eve of Independence day……

“Our office will remain closed on 15th August 2007 on the eve of Independence day”
This holiday notice appeared in the local English newspaper on 14th August 2007 prompted me to discuss it here.
It has become a style for quite a few to use ‘on the eve of’ but wrongly with a different meaning attached to it.
It looks as if ‘on the eve of’ also means ‘on account of’, but it doesn’t.
'On the eve of' is an idiomatic expression and any idiom carries a meaning.
It is dangerous to use such expression if we are not sure about the meaning.
'On the eve of' any special/specific day or event means the evening before, the night before, the day before, the period before the special day or event
Generally speaking 'the eve of' means just prior to and never refers to the special day itself.
On the eve of the conference the main speaker backed out means the speaker backed out the night before the conference.
We usually refer to New Year eve and Christmas Eve as the day/night before New Year and Christmas, respectively.
On the contrary, when eve is written alone in general it means the evening.
A summer eve can thus mean a summer evening and a pleasant eve, a pleasant evening.
Now, imagine what impression the holiday notice would have created in many a mind.Fonte : http://english-tutor.blogspot.com

TT - 13 Italians who've made it big in the world...

Rudolph Valentino (USA) : Hollywood's first sex symbol and the first "Latin Lover"
Frank Sinatra (USA) : singer and actor
Al Pacino (USA) : Hollywood actor
Robert De Niro (USA) : Hollywood actor
Leonardo DiCaprio (USA) : Hollywood actor
Madonna (USA) : singer & actress

Amadeo P. Giannini (USA) : founder in 1904 of Bank of Italy which later became Bank of America, the largest bank in the United States.
Bob Guccione (USA) : founder and former publisher of Penthouse Magazine
Leonard Riggio (USA) : owner of Barnes & Noble, the largest book retailer in the world
The Jacuzzi family. (USA) : inventors of the whirlpool bath of the same name.
Dennis Tito (USA) : the world's first space tourist
Ayrton Senna (Brazil) : formula one champion
Rubens Barrichello (Brazil) : formula 1 pilot

Fonte : http://infinitelycrazy.blogspot.com

terça-feira, 14 de agosto de 2007

Whaddaya see???

Tell me, what does this even vaguely resemble? (Actually, it is not that vague!) I love this sort of thing - I've got 2-3 more, I'll post them up at intervals. And just to make it nicer (and more so because it is the Crazy King of Clowns' WHIM), I'm going to call it the Whaddaya See Series! So now officially, this is Whaddaya See #1

__, ,
....../ `---___________----_____] = = = = = = D
.....), ---.(_(__) /
....// (..) ), ----"

Fonte : http://infinitelycrazy.blogspot.com

domingo, 12 de agosto de 2007

H for Hetch, Honour and Hour

A for apple, b for ball…..
What do we place for H in this sequence?
H for hat or h for honey?
Well, to me that sounds quite normal.
Can I teach my child h for honour (with a ho in the beginning instead of o )?
If hearing is believing I believe I can.
Why do some of us pronounce H as hetch, honour as honor instead of onour and hour as hour instead of our?
Does H contain ‘he’ in it?
English says 'No'.
H, the eighth letter in English alphabet is pronounced worldwide as āch or aitch or eitch.
But I hear a geographical twist in the pronunciation and people belonging to certain areas pronouncing it as hetch. This may probably be to pack H with a punch and show the world “this is how our H is”. Wikipedia describes the pronunciation Haitch as typical Irish and Indian.

The older folks learned it that way. It may be hard for them to abruptly change. Let the younger lots go for the global one.

Please click on the link below and hear the standard pronunciation of H.


Your comment is my inspiration. Please click on comments to leave yours.Fonte : http://english-tutor.blogspot.com

quarta-feira, 8 de agosto de 2007

TT - Interesting Facts About Germany

Germany is the most populous European country (apart from Russia), with a population of 81 million.

Germany's land area was over 50% larger during the Second Reich (1871-1918) and included most of present-day Poland and parts of Lithuania.

German people are the second biggest consumers of beer in the world (after the Irish), with an average of 119 litres per person per year (or 0.32 l per day).

The German language was once the lingua franca of central, eastern and northern Europe, and remains the language with the most native speakers in Europe.

15 million people in Germany are of non-German descent (first and second generation), i.e. 18.5% of the population. About half of them are foreign residents, not German citizens.

About a quarter of all American citizens claim at least partial German ancestry.

Germany has nearly 700 zoological gardens, wildlife parks, aquariums, bird parks, animal reserves, or safari parks, including 414 registered zoos (more than the USA) ! Berlin's Zoologischer Garten is the largest zoo in the world, both in terms of number of species (1,500) and animal population (14,000).

The world's youngest billionnaire is the German Prince Albert II von Thurn und Taxis, with net worth is estimated at around $1.9 billion (USD) as of 2006.

German athletes have won a total of 1548 Olympic medals (summer and winter combined), i.e. more than any other country in the world except the USA.

The Fairy Grottoes (Feengrotten) in Saalfeld, Thuringia, are the world's most colourful caves, according to the Guinness Book of Records.

There are some 2.5 million half-timbered houses in Germany, by far the highest number of any country worldwide.

The Germans can be credited for the invention of the clarinet, the pocket watch, the automated calculator, the light bulb, television (partly), petrol/gasoline & Diesel engines, the automobile ( as well as the engine, differential gear and other important devices), the motorcycle, the jet engine, the LCD screen and the Walkman.

There are 1,300 beer breweries in Germany, making some 5,000 kinds of beer. German people are the world's third biggest beer drinkers after the Czechs and the Irish.

Fonte : http://infinitelycrazy.blogspot.com

With reference to the subject cited above……

Many of us are adequately experienced officials. We have been working for years. We changed according to time. Nobody would have thought a few years ago that you would be today’s you.
But we have not changed a bit in the way we write. Official letters are materials of concern.
A colonial shade is seen although.
Please look at the way we write.
Respected sir,
Written by a select few to show that they are filled with respect and the respect would earn them a big fortune. 'Sir' is more than enough in an official letter.
Sub: Purchase of fertilizer -regarding
I never understood the relevance of 'regarding' in the subject ilne . We write only regarding the purchase in the text. "Purchase of fertilizer" on its own forms a decent subject.
With reference to the subject cited above………
Ninety-nine per cent is obsessed with this nauseating jargon which means nothing. We don’t write anything in the text of the letter which has no reference or relevance to the subject. We need to find a creative way to start our letter.
Kindly find enclosed herewith
Where else can we enclose?
"Please find enclosed" appears much better.

Have you not observed these tiny wonders?
Come on, please don’t turn a blind eye and a deaf ear to your surroundings.

The above views are purely personal.Fonte : http://english-tutor.blogspot.com

terça-feira, 7 de agosto de 2007

segunda-feira, 6 de agosto de 2007

I will be grateful if you would give me an early reply -What do you feel?

One of my most ardent and frequent readers, Dr. A.M Babu posted a query in the comment box. Which of the following usages is correct?
a) I will be grateful if you would give me an early reply.
b) I will be grateful if you will give me an early reply.
I am afraid, both these usages are incorrect. Let’s discuss it:
Sometimes we talk about things which are not facts, situations which are true in certain circumstances or under certain conditions. Usually these sentences contain if or a similar word. There are likely conditions, unlikely conditions, impossible conditions and general conditions.
1. Likely conditions: Things which are very likely to happen fall into this category. In this, two portions of the sentences are connected by if. While the tense of the first half is simple future the second half needs to be in present simple.
a) The doctor will see you if you come at nine
b) We will miss the bus if we don’t hurry
c) They won’t come if the weather is bad.
So, Dr. Babu’s sentence must be “I willl be grateful if you give me an early reply” since this is a likely condition.
2. Unlikely condition: Things might happen, but probably not. Here the first half of the sentence will have would and the send half, past simple.
a) She would pass if she worked harder
b) He wouldn’t be happy if he lived on his own
3. Impossible condition:
Things might not happen at all. The first half of the sentence is formed with a conditional clause and the second half with past perfect.
a) I would have told you if I had known myself.
b) We would have been there on time if we had caught the earlier bus.
4. General conditions:
Both the half with present simple tense.
a) Sara never apologizes if she is late
b) He gets angry if you argue with him
c) How long does milk keep if you don’t have a refrigerator?
(Courtesy: Blisset and Halgarten. UBSPD, London)

What do you feel about this post? Please post your comment by clicking on comments.Fonte : http://english-tutor.blogspot.com

sábado, 4 de agosto de 2007

Welcome all the dignitaries on the dais……………….

If you attended any high or low profile formal meetings or functions recently you would have heard this from the mouth of the master of ceremony (MC) or the anchor or the compere.
Be it the MC or the president or any other speakers, majority of them pronounce dais as dayaas (da as cu in cup and yaa as ca in car). It is indeed a peculiar pronunciation and difficult to show here, but I am sure the readers would recognize it fairly easily. If someone who hears the word for the first time needs to scribble it down, he may spell it either dayas or at the most dias.
I often wonder how the word dais transformed to dayaas or dias by mispronunciation.
When I pointed out this to a few speakers this is the way they responded.
The pronunciation may not be correct. But if I change, others my feel that I do not know how to pronounce it
This is because, the mispronunciation of dais as dayaas has become so infamous that it would misguide people to believe that the original pronunciation is wrong.
This is how the phonetic symbol of the dais is shown:
da·is - dā'ĭs, dī'-
The pronunciation may most closely be written as dayes.
Dais is raised a platform, as in a lecture hall, for speakers or honored guests
Please hear the correct pronunciation of dais by clicking on the link below: http://www.answers.com/topic/daisFonte : http://english-tutor.blogspot.com

sexta-feira, 3 de agosto de 2007

One of my friend or friends?

Many people with whom I converse with are in a dilemma.
Have we not heard people saying “One of my friend come to office by train”?
We have.
Is it correct to use “one of my friend come”?
Mmm, no. We may use “One of my friends comes to office by train.”
One of my friends because, the friend in question is one among many of my friends.
Comes because, one of my friends is singular.
One of the buses has got very stylish seating arrangements.
One of the rooms has more ventilation than the others.
One of those gentlemen goes straight to the café from the office.
One of you can join me for the lunch.
One of our family members is flying to the USA today.Fonte : http://english-tutor.blogspot.com

quarta-feira, 1 de agosto de 2007

Thursday Thirteen - All About Mars

1. Mars is the fourth closest planet to the Sun and the seventh largest overall.
2. Mars is sometimes referred to as the "Red Planet" because of its reddish appearance.
3. Mars' orbit is very elliptical, causing a temperature variation at the subsolar point of about 30 degrees C.
4. Mars is the planet that is considered the best candidate (besides Earth) to harbor life.
5. Mars, is also well-known for "The Face," a hill, in the nothern plains of Mars, with the appearance of an extraterrestrial face.
6. The first spacecraft to visit Mars was Mariner 4 in 1965
7. Mars (Greek: Ares) is the god of War.
8. The planet probably got this name due to its red color; Mars is sometimes referred to as the Red Planet.
9. The name of the month March derives from Mars.
10. Though Mars is much smaller than Earth, its surface area is about the same as the land surface area of Earth.
11. Mars is also filled with volcanoes. It is believed that the volcanoes located on Mars' Tharsis region may be the largest in the entire solar system. The Olympus Mons is over 375 miles (600km) across and over 16 miles (26km) high.

12. Mars, like Venus, is bright and can be spotted in the night sky with the naked eye.

13. Mars is the seventh largest planet in our solar system.

Fonte : http://infinitelycrazy.blogspot.com