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In British English, the glottal stop is most familiar in the Cockney pronunciation of "butter" as "bu'er". Geordie English often uses glottal stops for t, k, and p, and has a unique form of glottalization. Additionally, there is the glottal stop as a null onset for English; in other words, it is the non-phonemic glottal stop occurring before ...
Furthermore, the intervocalic /t/ is often pronounced as a flap - for example, the t-sound in the words 'butter, letter, better' are the same as in the General American pronunciation, whereas in British English they would be usually pronounced either like the t in 'top' or the glottal stop in 'uh-oh'.
A salmon steak with beurre maître d'hôtel, served with spinach. Beurre maître d'hôtel (French pronunciation: [bœʁ mɛtʁ dotɛl]), also referred to as maître d'hôtel butter, is a type of compound butter (French: "beurre composé") of French origin, prepared with butter, parsley, lemon juice, salt and pepper.
Some baking recipes call for the salty stuff, but generally speaking, you'll want salted butter for sauteeing, cooking, and spreading on your toast. Candice Bell/istockphoto 3.
The shock factor of seeing someone eat a stick of butter and two steaks in a single serving is an undeniably powerful visual hook, and it's likely to pull in more people on social media. Read the ...
On a low flame, combine the cornstarch, milk and sugar. Mix with a whisk until mixture begins to bubble. Turn off the heat and continue to whisk until the consistency has thickened.
Butler English, also known as Bearer English or Kitchen English, is a dialect of English that first developed as an occupational dialect in the years of the Madras Presidency in India, but that has developed over time and is now associated mainly with social class rather than occupation. [1] It is still spoken in major metropolitan cities.
Smørrebrød (Danish pronunciation: [ˈsmɶɐ̯ˌpʁœðˀ]; originally smør og brød, "butter and bread" [1]), smørbrød "butter bread" (), or smörgås " [ˈsmœrˌɡoːs] butter goose" (), is a traditional open-faced sandwich [2] in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread (rugbrød, a dense, dark brown bread), topped with ...