What makes food 'savory' or 'hearty'? (PODCAST E41)

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[@Randomness662]

I love that these podcasts are 10% answer 90% tangent Adam explains the most random things I didn’t ask for so well and so interestingly

[@alantremonti1381]

Here's me, nodding along, considering the implications of the uses of brains in my cooking. :I

[@luisbrandolb]

Adam is the vsauce of food and i love it

[@sadsongs7731]

They are also getting like, 20% snarkier every time and I'm not appreciating it.

[@powerlifting1012]

@@sadsongs7731 interesting note I'm gonna keep that in mind as I watch this pod

[@TheWunder]

@@sadsongs7731 stop crying

[@maiti21]

Interesting that the temperature of the food wasn't mentioned in the podcast or in the comments as far as I can see - I can't think of a cold food that I would describe as hearty , and in fact I think the food being hot and so warming the soul /literally warming your insides is part of the heartiness

[@bombelz]

Maybe its different culturally, but for me a cold Pizza is still a hearty dish

[@fwemp]

The heartiest cold dish I could think of is North Korean naengmyeon, which is a cold buckwheat noodle soup with daikon radish, Asian pear, hard-boiled eggs, and kimchi.

[@23RO]

I've always believed Hearty meant complete long lasting satisfaction and comfort from taste to nutrional value leaving you not wanting additional side items for fullfillment. In other words, taste so good it gives comfort with addition of nutrition and sticks to your ribs.

[@SensibleMinded]

Adam, Im an architect and I know you were joking about “dancing about architecture.” But now I have an urge to do an interpretive dance about my design for my next presentation. I think I’ll resist that urge though

[@crazygreek6341]

Do it, it will be rad as Adam thinks the kids say

[@matthew74115]

In case you were wondering, this is the quote that Adam was referencing: en.wikipedia.org/wiki/Writing_about_music_is_like_dancing_about_architecture

[@justsomeperson5110]

You know, it's funny, but I had a similar reaction. My first thought of was an architect doing an interpretive dance to describe a Roman buttress. I don't think it would help anyone, but I kinda want to see it all the same. Like the Ministry of Silly Walks, some things just should exist, even if they help no one. LOL

[@estherpettigrew3042]

Please share a video if you ever do dance about architecture! LOL

[@yolandagonzalez2705]

It's amazing that you can make something both entertaining and informative enough that I watch entire hours about word definitions. It's high praise. The only other person who could keep my attention while speaking about something that I had no interest in prior to their talking about the subject was the late great Carl Sagan. So, well done.

[@apayauq]

Hearty means that you will gain all of your hearts back, plus one or more additional hearts. Hearty durains are one of the best sources of hearty meals. They can be found on the plateau under one of the towers in the rainforest region.

[@JetstreamGW]

"They have so much umami in Japan..." Red bean ice cream is one of the best flavors possible.

[@coreysayre1376]

Regarding hearty; While I can't come up with a food I would describe as hearty that is not nutritious, I can think of many meals that are highly nutritious but I wouldn't qualify as hearty. IMO heartiness is better used to describe meals that are highly satiating--food that sticks with you until the next meal without the need for snacking.

[@jaykoerner]

Edit got to his proper definition, I agree with Adam on this one... I would say hearty is lots of carbs,a good portion of protein and some fat, not sweet and generally hot, basically quick to process stores of calories in an actual meal form factor, I would count fried Chickenand mash potatoes as hearty as a example of non-nutritious hearty meals

[@TheSquigy]

Up in Illinois where I grew up substantial was used quite often to refer to a food or meal that is filling such that you won't need to eat until the next prescribed meal time

[@JohnHausser]

Hey Adam Suggestions for future videos: -Angry traditionalist Italians who are always upset about “non authentic” Italian recipes -Truffle flavoured food Cheers from San Diego California

[@girlnextdoorgrooming]

I live in Texas and can make the same case for Hispanics getting offended that foods, "not authentic" exists. They are REALLY obnoxious about it here. People will ask for "good Tex Mex" and, after a few places are suggested the pretentious posters dog pile with the war cry, "AuThEnTic!.!.!." Inevitably, the posers quote some elder relative's opinion and/or tradition. As if flavor were not the prerequisite for a recommendation nor did it ever matter.

[@dirk-janvw6387]

me as a Dutch person wondering the entire episode: wait, there is a difference between hearty and savory? in Dutch, both translate to the same word: hartig (probably same origin as hearty)

[@MySonBand]

Hahah, that's true. Though, I do feel subconsciously (?) two meanings to "hartig". Certainly the distinction between hearty and savory, I do kind of feel there. Certainly when describing snert as hartig, I mean it very much in a different way than when I describe a bag of chips as such :)

[@krokovay.marcell]

Herzhaft!

[@holmiumh]

It's a very linguistic specific topic for sure, in East Asia where I grew up words like hearty or savory sounds like the polite way of saying "I don't like it". It's like saying someone having "interesting" personality.

[@kaiwilliams141]

For non recipe videos, the etymology ones are my favorite. Keep up the amazing work Adam

[@chris12321246801]

Here in the UK I've definitely heard of desserts being hearty. It would usually apply to something big and dense. So something like a fruitcake or a Christmas pudding would be a hearty dessert.

[@macvirii]

Oh, it's the Ragusea pod... What a Monday treat!

[@adamorth5335]

“That’s just the Star Trek talking” could describe the majority of my conversations

[@tylerrose4416]

Atomic shrimp fans will love the deep dive into “pudding”

[@exploshaun]

Thai person here. Can confirm that many Thai food contains sugar as ingredient, usually palm sugar. And when it comes to table condiments, instead of salt and pepper, we have dried chili, chili in vinegar, fish sauce, and white sugar. Also, cold drinks they sell at street stalls such as milk tea, black coffee, and pink milk, contains high amounts of sugar.

[@AustinHansen]

“Liberate the Glutamate” sounds like a great album title lol

[@SylvanSwirls]

I remember the Pyrex-blurring episode, and I recall the multitude of comments about it being much more of the "lmao" variety than the "omfg" variety. I don't think it was commented on because it was infuriating, but simply that blurring the label only drew more attention to it. A classic case of making something more noticeable by trying to conceal it.

[@jasonreed7522]

Its like telling someone "Whatever you do don't imagine a purple elephant riding a unicycle!" Obviously thats the first thing they will think of now.

[@kindlin]

@@jasonreed7522 Don't notice your breathing. Your breathing is just perfectly fine right now.

[@kindlin]

I also saw the episode and my eyes immediately noticed this weird blurred out text, as it was right in the shot all over the place. It is a cooking channel. I scroll to the comments and literally everyone was commenting on this annoying or odd blurring, when we could all tell it said Pyrex and all it did was make us more aware of it.

[@Deveyus]

Regarding the codes, as you put it, and language at large, while it is evolving, we must also agree on meaning to communicate. Your argument suggests that we should be so flexible that we would need to renegotiate a method of communication.

[@morgan0]

loved the bit about beans being the perfect food, hearty all on their own. one of many reasons i think people should eat more beans

[@Ddonaldson9]

Hey Adam, I came to understand savory to mean that it had a strong herbal component ie thyme, rosemary, etc. My counter examples to your definition would be savory biscuits (american biscuits, not british) which don't strike me as umami at all. And then something like teriyaki beef which I don't think of as savory at all, but definitely have umami. Just curious to hear/read your thoughts.

[@labrador_dali]

wrt "begging the question" @ 26:20 You bring up a good point that both usages make sense, and the signaling role of making the distinction. Personally, I just think the phrase sucks and I act as if it doesn't exist in my vocabulary lol Both that it would just cause needless confusion or raised pendantic hackles in the casual usage, and that it's not a very clear or apt description the fallacy it's meant to convey. I'll just say "assuming what you're trying to prove" if I mean that, and "invites the question" if I mean that.

[@Craxin01]

I always took hearty to mean filling. A thin soup versus a hearty soup, the thin soup doesn't fill you up while the hearty soup would.

[@GoodVolition]

Candied, maple, and chocolate-covered bacon is delightful.

[@Octal_Covers]

"Talking about food is like dancing about architecture" That is honestly a really good way of putting it

[@treasey8655]

That MeUndie ad transition was so smooth it made me slip on the floor and break my neck. Expect a subpoena in the coming weeks, I demand personal injury compensation!

[@ellienikolova9072]

This pod just went language nerdy, love it even more now!

[@Ben111000111]

Some of my own scattered thoughts on what constitutes a “hearty” meal. A hearty meal is somewhat wet, served significantly warmer than body temperature, and mellow in taste. Moisture is important as it both adds bulk and holds a lot of heat. It’s -not- rarely a broth, it’s rarely a dry roast. It is definitely winter food, something you eat for the warmth you feel as it passes through your chest (coincidentally* as it passes by your heart). Some other commentators have referred to the “stick-to-your-ribs” feeling which I think is much the same thing, a key part of heartiness is a pleasant and satisfying physical sensation in your core *I think not

[@Ninon__]

I would react similarly if given bacon ice-cream. I recommend everyone try freezing bananas and blending them for all future ice-cream needs, it’s better.

[@PippetWhippet]

I’m not sure if the pudding thing really is next weeks episode, I hope so - if not, I was raised (in Cornwall - which is a little bit different to the rest of the uk) to understand it was a description of how the dish should be, kind of pillowy and puffy, but not airy. I guess it would be as if a country put the word “crunchy” on some crunchy foods, probably to distinguish it from non crunchy variants, and countries that shared its language couldn’t understand what dish a “Crunchy” is, as they only use it to describe crisps (chips) but now just call chips “Crunchys”. Yorkshire Pudding isn’t “a” pudding, it’s a batter made to cook to have the texture we call pudding. Summer pudding isn’t a pudding, you make it so stuffed with soft fruit and squidgy bread that it is pudding, if you are mean with the fruit or don’t squish the bread enough it isnt pudding so it isn’t pudding. It would be summer stodge, or summer bread. Likewise with black pudding, which is a sausage, forget the slices how it’s served, the whole sausage should be so stuffed that it takes the texture we call pudding, generously stuffed, fat, like a pillow with too many feathers in, but just like the pillow, not dense compared to similar sized things - a regular sausage for example is way too dense to be pudding. I’ll stop there, I’m probably going to learn that I’m completely wrong and can’t wait to hear what you’ve learnt about it!!

[@mintcake2668]

First season, then heart. This is quickly becoming my favorite linguistic podcast.

[@OneTrueNobody]

What makes food hearty is the use of Hearty Radish, Hearty Truffles, or Hearty Durians as part of the dish, so that they max out your health whenever you stuff them in Link's gob.

[@ChadWSmith]

"Liberate the Glutatemate" is a great slogan for some sort of food protest.

[@Iconoclasher]

I was always under the impression the term "hearty" indicated the heart being the target organ after consuming, as in the great classic American breakfast of eggs, bacon, ham, biscuits and sausage gravy and a stack of pancakes. 🍳🥓🥞

[@CoolAsFreya]

"Hearty" is often used to describe a good strong flavourful cup of coffee, a bigger cup of coffee is also more likely to be called hearty than a smaller one. You will however never have a "hearty cup of tea", which suggests the savouriness of coffee might play a part.

[@sephirothjc]

'Beans are the perfect food' 100% agree.

[@Hatsuzuki808]

25:35 Probably because desserts are treated like luxuries, so they're "decadent", as opposed to blue collar food that's "hearty".

[@dipteradentata]

As a northern resident of the US, this is the first time I've ever questioned my use of the word "substantial" in reference to food. My father's side of the family does it far more - "you can't just eat garbage, you have to have a substantial meal for dinner" and similar phrases, with "substantial" always referring to whether it was 1: filling enough and 2: contained balanced nutrition, usually assumed to mean a meat/starch/veg combination. His side of the family are also primarily poor working Midwesterners, but old relatives liberal use "y'all" and other Southern-tied phrases make me wonder if I've neglected to learn about some other branches to that side of the tree, hah

[@Zora3y]

I always thought hearty comes describing hot stew and soups that are cooked at old fashioned hearth, as opposed to roasted food that were roasted over open fire or cooked over small fires like tea. But then it became word for stew and soups cooked in modern way.

[@graceface418]

While some people attribute their migraines to MSG, there has been no significant evidence shown to link the two. MSG is unable to cross the blood brain barrier, so consuming it is unlikely to have any effect on the brain. However, if you feel like you're sensitive to it, by all means avoid it

[@mediamom27]

Another REM lover! Thanks for the reference. Love your videos!

[@commonomics]

That’s funny bc I’m American and use substantial to refer to food, love to hear the differences in peoples’ vocab

[@SnowDemonAkuma]

One theory about why we call blood sausage "black pudding" here in the UK is that "pudding" is ultimately derived from the Latin word "botellus", meaning "sausage". As for why we call so many other things "pudding"... beats me!

[@exploshaun]

Im impressed how much Adam can talk about using only one question. Kinda like a less scripted Vsauce video.

[@purplealice]

"Hearty" indicates that the food is heavy and filling, and leaves those who eat it feeling full and satisfied. "Savory" refers specificially to the "umami" flavor, and it makes things taste better. Umami is a big meaty, possibly also salty and highly seasoned.

[@wizardcat7654]

Its gotten to the point where Ive watched your channel for enough years I forgot what the oil chicken pointing finger means lol Had this thought rewatching some past videos. Great cooking tips. And I like how you get into the science of stuff.

[@DariatheDaring]

Vinegar leg is on the right Vinegar leg is on the right Vinegar leg is on the right

[@nunya___]

That LMNT sounds good. After burning off fat I hate that sport drinks add sugar when all I wanted is the electrolytes and hydration (and a shower). - Thanks Adam :)

[@TimLesher]

Another decidedly-non-hipster dessert with a lot of savory flavor would be mincemeat pie, although it's not nearly as common as it was in the 1900s. We had it at Thanksgiving and Christmas through the 1980s and 90s.

[@lethaleefox6017]

Agree with the mincemeat pie being hearty/savory dish, the taste is remembered for decades by me...

[@notimportant7682]

I can definitely think of a savory desert, don't remember the name but its a pandan cake topped with a salty cheese, very upsetting if you expect the shredded cheese to be coconut but otherwise a delightful combination of flavors. I think its an asian pacific thing.

[@Maxaldojo]

Hey now... Candied bacon is one of my favorite recipes from my mother-in-law... Candied bacon with maple syrup is The Bomb!

[@alan2here]

I would have thought "hearty" meant heavy, dense, and savoury (not sweet), think about a pie, surrounded by dense pastry, full of meat and potatoes, full of thick almost black gravy.

[@nienke7713]

MSG is a bit like low-/no-calorie sweetner, as both trick your brain into thinking you're getting food with a bunch of a particular nutrient (proteins or sugars respectively) that isn't actually present, and both of them are also quite addicitve. Even sugar itself might to some extent have this property, because in nature we'd find sugar mostly in fruits which also provide us with fibres and vitamins, but refined sugar doesn't. At some point I decided I wanted to consune less sugar, and I made the conscious choice not to replace it with other sweetners either, in order to not stay addicted to sweetness nor trick my brain into thinking I am consuming sugar (and the vitamins and fibres it expects along with it). I do have vetsin (msg/glutamate salt/savoury salt/umami salt) in my pantry, as well as other savoury/umami ingredients such as soy sauce, but I only tend to add them to meals which are already rich in protein but not necesarily rich in savoury/umami taste (because the proteins in it haven't been fermented or otherwise treated to release glutamate)

[@amytg777]

I think it’s hilarious how slowly adam talks and how many pauses he has in the podcast. the rhythm is so much different. I pause a lot in my speech; I wonder if this is how I sound.

[@DomenicHorner]

Man your podcast is so informative and the tangents you go on are always super interesting.

[@tvh300]

I'm enjoying the digressions as much or more than the main topic. Thanks for this!

[@CoteMoretz]

Well I’ve never heard of this Johnny Harris you speak of but as soon as you said the name I thought of one of my favorite BBQ sauces that I was introduced to in childhood. It goes by the same name, Johnny Harris, and is a vinegar based sauce that is thicker and spicier than a Carolina style vinegar based BBQ sauce and originates from a restaurant that used to be in Savannah, Georgia.

[@rustyrobots426]

I had ramen a few weeks ago at an amazing place in Manchester UK. That's probably about the most watery meal I'd eat, other than soup, but I distinctly remember finding and calling it "hearty". It was, though, one of the most savoury dishes I think I've ever eaten.

[@mrjava66]

Funnily enough, modern physics contemplates emergent behavior like phonons. I.e., vibrational energy. In that sense, phonons do diffuse, and DO travel from the hot substance into to cooler one. So, as a physical substance, no. But as energy that can be modeled with virtual particles, like phonons, yes, caloric does flow from hot things into cold things. 13:00

[@Exiled_Rouge]

First off, great podcast. Second, that Meundies ad transition. LMFAO!

[@notnilc2107]

ok I did not expect that quick tangent on "begs the question".

[@thesalty162]

I use the "brain tricking" of MSG in a different way. When I'm trying to calorie deficit, I add MSG & salt to microwavable bags of veggies and can eat them all day no problem. The taste tricks me into thinking i'm eating a junk food or a savory piece of meat but it is just green beans or broccoli.

[@MisterM2402]

Scotch eggs you can buy at a supermarket are in the region of 250kcal which is on par with something like a Snickers bar. Not unreasonable for an average-sized person to call that a "snack".

[@idratherbeatthebeach4752]

Hearty= filling, A hearty meal never leaves you hungry .

[@appa609]

Cake isn't hearty because historically, normal people couldn't subsist on cake. A normal person's experience eating cake was a little piece as a special treat on holidays. Normal people didn't associate cake with fullness. Filet Mignon is also not hearty for basically the same reason. It's not about sweet or savoury. baked sweet potatoes are hearty. Pumpkin pie is hearty. Heartiness has a socioeconic dimension to it. Hearty food is the stuff soldiers and miners and builders eat. It's simple and cheap and honest about its intentions. Anything too fancy or high class is usually disqualified.

[@pegm5937]

Begging the question - THANK YOU!! From someone who jisy loves reading philosophy.

[@spreddable]

scotch eggs are in fact generally agreed to be snacks in the UK. I suppose we use smaller eggs?

[@kevinclark6681]

The line about energon cubes amused me.

[@DracoOmnia]

Ermergerd, the pudding thing, this has been a profound mystery to me FOREVER.

[@francesmarie2131]

Are you referencing our multifarious puddings, from Black/White, Yorkshire, Suet, Pease, to Queen Of, Cabinet, Christmas, Self-Saucing, Steamed, and Sussex Pond? And the lone French immigrant of Blancmange, which was the original American pudding?( Which I would like to try.) The UK - a 'World of Puddings'.

[@DracoOmnia]

@@francesmarie2131 precisely. Granted I won't pretend I know what half of those things are, but the ones I do know, in no way, resemble "pudding" in the sense that we use it. Granted, I don't even like our puddings, I make Yorkshire "pudding" occasionally which is infinitely more than I make American pudding (because 0 x infinity=0) but still, it's never made sense to me

[@jokeassasin7733]

You can get Bacon Brittle in Lancaster PA. It’s amazing.

[@kingpotato3475]

i think hearty comes from the food hearth, the communal fire in a home, signifying home

[@benjamintang8131]

6:03 as an "eat everything Asian," I will describe the taste of brain (pork) as super umami and creamy soft tofu.

[@christaverduren690]

"Hearty" desserts = "Decadent desserts"

[@PockASqueeno]

I’ve always thought this about “savory.” Personally I’ve always wondered why we even use the word “umami” when we already have the English equivalent “savory.” Using a Japanese-coined term has always seemed a bit weird and even slightly pretentious to me. The five taste buds we have are sweet, sour, bitter, salty, and savory.

[@fionnbracken]

Ireland had a similar rule to the UK with the sale of alcohol alongside a substantial meal. However the Irish govt clearly define a substantial meal as one that costs €9 or more. This just lead to cheap bar food becoming more expensive so that the €9 limit could be hit.

[@justsomeperson5110]

Adam, normally I love you stuff, including your podcasts. But you were just freaking all over the board without answering the questions this time. I don't know what's up, but I just couldn't get into you this podcast. Hearty: Satiating. Filling. The instinct that you need food is overly satisfied because the hearty food more than triggered your stomach feeling full. Typically achieved by thickening any sauce or broth, usually with with carbs. Can also be achieved with just too many carbs added to a lot of protein such as steak and potato. It's a feeling, a feeling triggered by reversal of the hunger instinct. You are full. You are over full. Not with water, but with substance. Stick to your ribs. Hearty. Savory: Protein-rich is the dominant indicator. Not overly sweet. Not overly sour. Not overly salty. Not overly fatty. Not overly carbohydrate. But certainly can have notes of these, so long as the overwhelmingly dominant flavor/indicator is protein-rich. See how quick and easy that was? It's fine if you want to go on tangents, but please at least get to the point first and then wander. Sorry, but this podcast was painful. It's not your usual fare. Not sure what's up. I'm still a fan. I hope everything is okay and that this wasn't indicating something awful has distracted you. Love you!

[@brettmajeske3525]

"Nobody elected a group to control the meanings of words." Well not in English. French has the Académie Française, founded by Cardinal Richelieu, the antagonist of the Three Musketeers, that establishes when new words can enter the language and what constitutes proper grammar. It continues to exist even today, and not only France, but several other countries (including Canada) officially recognizes its preeminent authority.

[@lattyware]

My personal linguistic pedantry complaints: When people say "literally" about something figurative, they are most commonly *exaggerating*, a perfectly normal thing to do which is not some kind of failure of language. When people say "chomping at the bit", it's perfectly reasonable. Yes, the original phrase was "champing at the bit", but chomp is a much more common word that makes complete sense in context. It's a perfectly reasonable new phrase evolved from the old, in no way wrong. I will admit my own distaste for "I could care less" though, it isn't a thing here in the UK, and when Americans say it, it *really* grates.

[@alan2here]

Hard salted (not very sweet) kick-in-the-tongue strength liquorish sweets :) Sometimes with aniseed.

[@yourguysheppy]

Idea for the 100th episode, or maybe sooner: A livestreamed podcast with some kind of call-in segment. Although you would definitely need someone vetting people because a live environment does attract trouble, such is the way of the internet for better and worse.

[@diablominero]

I'd guess we evolved to taste protein using glutamate because reusing the glutamate receptor from nerves is easier than designing a new amino acid receptor from scratch. And nerves presumably use a nonessential amino acid for signaling because it means they aren't competing with the rest of the body for a scarce essential nutrient.

[@enemyv]

Funny, I figured it was evolved from “hearthy”, like a meal cooked over a hearth, like a stew or soup, the kind of foods we thing of as hearty.

[@ody1212]

! Pedantry Brigade ! ~~from whence~~ --> whence (= "from where")

[@afik1200]

About the caloric theorem, it is not only that matter and energy are one and the same, heat energy transfers by the exchange of particles from one object to another, today we call those photons tho.

[@special_kay7261]

"Which [...] is the Japanese words for 'delicious' and 'taste' smashed together in a [...] whimsical cutesy Japanese sort of way" So basically he invented the word 'tastilicious' but in Japanese. You know what, I'm good with just saying 'umami', thanks.

[@mortuos557]

2:55 sadly trench warfare seems to be all the rage again...

[@KAZVorpal]

More importantly, explain the difference between "Hardy" and "Hearty"

[@KidPrarchord95]

My family, at least, uses the word "substantial" quite frequently in reference to food. We eat a lot of cheap crap, so when we've eaten nothing but said cheap crap all day we'll reference any "real meal" (or, at least more filling meal) that we're going to eat as something substantial.

[@Xeno1798]

I was not prepared for Energon Cube I'm crying right now

[@Hikesoup]

I am so happy you talked about begs the question, that phrase always hurts my brain when it’s said incorrectly.

[@PokhrajRoy.]

I would like to see Adam Collabing with Uncle Roger talking about MSG.

[@rooseveltrdPR]

As someone who gets migraines from MSG and other savory things, oh man, the worst one I ever got was from a Miso Ranch dressing I had made for a salad. That was just when I was starting to piece together what my triggers were. There's so many delicious foods that I have to avoid. It's the worst.

[@leonardomartins6380]

In Brazil, this dualism that you described is literally translated to "sweet" vs "salty" foods. Hence, it is very hard to me to agree with your definition of "savory".. At least, it doesn't seems very "mutually exclusive and collectively exhaustive", as you can easily name foods that aren't sweets, but are not rich in umami either: pasta, potatoes, rice etc (carbs in general are easy exemples). Maybe it doesn't need to be such a precise definition, and maybe is a concept that as a non-native speaker, I won't ever fully grasp. But I'm curious to what term you would use to describe those foods that I mentioned.

[@jasonreed7522]

In response to the "begs the question" tangent. I think it is both. On one hand, English by definition is a descriptive language meaning the dictionary follows after whatever words and meanings society gives those words. This is in contrast to French which is a prescriptive language where a government organization litterally decrees what words exist and what their meanings are in an effort to preserve the "Frenchness" of the French language. On the other hand, having codes with exact meanings with increadible nuance can be invaluable for communication. Using my own field of electrical engineering we have 2 univeral constants: ε_o aka the permittivity of free space μ_o aka the permiability of free space If you need to reread those to figure out what changed you aren't alone, they are almost the same constant except the former refers to electric field related equations and the latter refers to magnetic field related equations. (The formulas for these 2 different fields look almost identical at times and these constants swap places with eachother in these instances. But they are unique enough to show up together in the extra fun formulas that tie magnetic and electric fields/phenomenon together.)

[@okkomp]

I feel like eating a hearty Fish Ragu for some reason.. Mmmmm Ragu.... sea..

[@harlequingnoll5]

I'd say hearty/substantial is stuff more likely to make you feel full,

[@markstott6689]

It depends on on the era. WW1 the Germans were known as "The Huns." Jerries/Jerry's was more prevalent in WW2.

[@Spilled_Pizza]

I skipped through Adams MeUndies ad a bit, and accidentally made the audio say “underwear shouldn’t-be-good- thank you meundies”

[@maxschmidt9461]

in german nutritous (nahrhaft) and hearthy(herzhaft) actually still means almost the same thing

[@superlogoyoyo2429]

lmao, every time you talk about some intimate topic I can't help but laugh a little 18:20