What Does Gambling Means In French
Pascal's wager is an argument in philosophy presented by the seventeenth-century French philosopher, theologian, mathematician and physicist, Blaise Pascal (1623–1662). It posits that humans bet with their lives that God either exists or does not. Juggler-ga says Ian Fleming's book 'Casino Royale' had its title changed to 'You Asked For It' in the US, because American readers might not have understood what 'Royale' meant. Another reason might have been because the US publishers thought it was bad French, since 'Casino' is masculine, and 'Royale' feminine.
- Roulette, (from French: “small wheel”), gambling game in which players bet on which red or black numbered compartment of a revolving wheel a small ball (spun in the opposite direction) will come to rest within. Bets are placed on a table marked to correspond with the compartments of the wheel.
- Definition of gambling in the Definitions.net dictionary. Meaning of gambling. Information and translations of gambling in the most comprehensive dictionary definitions resource on the web.
- Gamble definition: 1. To do something that involves risks that might result in loss of money or failure, hoping to get.
Gambling
Gambling is the wagering of money or something of material value on an event with an uncertain outcome with the primary intent of winning additional money and/or material goods. Gambling thus requires three elements be present: consideration, chance and prize. Typically, the outcome of the wager is evident within a short period.The term gaming in this context typically refers to instances in which the activity has been specifically permitted by law. The two words are not mutually exclusive; i.e., a “gaming” company offers “gambling” activities to the public and may be regulated by one of many gaming control boards, for example, the Nevada Gaming Control Board. However, this distinction is not universally observed in the English-speaking world. For instance, in the UK, the regulator of gambling activities is called the Gambling Commission. Also, the word gaming is frequently used to describe activities that do not involve wagering, especially online.Gambling is also a major international commercial activity, with the legal gambling market totaling an estimated $335 billion in 2009. In other forms, gambling can be conducted with materials which have a value, but are not real money. For example, players of marbles games might wager marbles, and likewise games of Pogs or Magic: The Gathering can be played with the collectible game pieces as stakes, resulting in a meta-game regarding the value of a player's collection of pieces.
What Does Gambling Means In French Google Translate
Dedicated reader Frank W. was kind enough to send me his favorite recipe for French dressing, a “Catalina-style” French to share with readers. You might like this spicier version of French dressing over the stuff you usually find at salad bars or in bottles.
This being CulinaryLore, however, I couldn’t resist exploring this whole ‘French Dressing’ thing. If you’ve ever had the bright-orange to red and sickly sweet French dressing that comes out of the typical bottle, you may wonder why in the world it could be associated with the French. And, what is Catalina French dressing?
Real French Dressing
True French dressing is a vinaigrette, made with three parts oil to one part vinegar. The vinegar is usually red or white wine vinegar and the oil is olive oil. For the most common combination, dijon mustard, salt, minced shallots, and a bit of garlic can be added. This is, in reality, the classic vinaigrette we all know and the one used most often. It explains why chefs rarely refer to ‘French dressing.’ Instead, they refer to a vinaigrette to avoid confusion with bottled French dressings. If they do use the word French, they will tend to say ‘French vinaigrette.”
In fact, when French dressing appears on a restaurant menu, you should ask before assuming it is a vinaigrette.
These classic vinaigrettes were introduced to Americans sometime in the 1880’s. Up until that time, Americans were most familiar with creamy English style dressings.
Bottled French Dressing
So, how did this classic French dressing become a creamy sweet ketchup-flavored concoction? Well, the bright red sugary-sweet and slightly spicy French dressing that we find in bottles has nothing to do with the classic vinaigrette, except that it contains vinegar.
Bottled salad dressings began to appear on the American market during the early 1900’s. The first such product labeled French dressing appears to have been Milani’s 1890 French Dressing. This dressing is still available and the current manufacturer claims it was introduced in 1938 but historical references seem to indicate that it existed at least as early as 1925. The ‘1890’ was intended to show the antiquity of the recipe.
In 1925, Kraft, previously just a cheese company, began to introduce salad dressing products after purchasing several regional mayonnaise companies. They also bought the Milani Company, which led to the introduction of Kraft’s French dressing. It contained vinegar, sure, but also sugar, tomato, paprika, and other spices. Today, both products contain similar ingredients but Kraft’s product is conspicuously missing one crucial ingredient in any “French” dressing: Oil. Here are the ingredients:
Water, Corn Syrup, Vinegar, Sugar, Tomato Puree (Water, Tomato Paste), Modified Food Starch, Salt, contains less than 2% of Xanthan Gum, Garlic Juice, Paprika, Mustard Flour, Propylene Glycol Alginate, Artificial Color, Yellow 6, Vitamin E Acetate, Potassium Sorbate and Calcium Disodium EDTA (to protect …
Milani brand, however, contains soybean oil as its first ingredient:
Soybean Oil, Water, Vinegar, Tomato Paste, Dextrose, Salt, Paprika, Xanthan Gum. Citric Acid, Propylene Glycol Alginate, Natural Flavor, Apocarotenal And Beta Carotene (Color), Calcium Disodium Edta (Maintain Freshness).
Like other researchers before me, I have been unable to determine if Milani’s French dressing always contained tomato paste or whether it was ever a simple vinaigrette. I have also been unable to determine just when tomato paste or tomato puree became an essential part of a “French dressing” in America, although I suspect it was indeed the bottled products, co-opting a French heritage, which caused this association.
This has not stopped many from assuming that American French dressing is a French vinaigrette with ketchup added. This may be supposing a stronger connection to a French heritage than actually existed.
As to Catalina, it is French dressing’s spiced up cousin. While the name may be intended to call up visions of sun-drenched Catalina Islands, or, for all I know, Catalina, Arizona, a trademark search revealed that, in regards to dressing, “Catalina” was trademarked by Kraft Foods in 1962, so we can assume that this dressing was an invention of Kraft and derived from the bottle, just as American French dressing did. Although there are many recipes for Catalina dressing on the web, these are all copycats of the original bottled product.
Regardless of their murky past, French and Catalina dressings have their following. This recipe from Frank includes cayenne powder.
Frank W’s Catalina Style French Dressing
Ingredients
1/2 cup ketchup
1/2 cup white sugar
1/2 cup cider vinegar (white vinegar is NOT an acceptable substitute!)
1 cup canola oil
2 tablespoons very finely chopped onion OR 1 tbs dried, minced onion and 1 tsp onion powder
1 teaspoon garlic salt
2 teaspoons cayenne pepper
Instructions
What Does Gambling Means In French Language
In an appropriately sized bowl, combine all of the ingredients and mix thoroughly. Chill in the refrigerator before serving.
Makes 2 1/2 cups (20 oz.)
Resources
1. “History of Salad Dressings.” The Association For Dressings & Sauces. The Association For Dressings & Sauces, 30 Mar. 2016. Web. 29 July 2017. <https://www.dressings-sauces.org/history-salad-dressings>.
2. Hertzmann, Peter. “Soupe Onctueuse D’avocat (creamy Avocado Soup).” Amuse-bouche, Intermèdes Et Mignardises. N.p., n.d. Web. 29 July 2017. <http://www.hertzmann.com/articles/2015/aim/index.php?id=01245>.
3. Sackett, Lou, Wayne Gisslen, and Jaclyn Pestka. Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation. Hoboken, NJ: John Wiley & Sons, 2011.
4. Smith, Andrew F. Food and Drink in American History: A “full Course” Encyclopedia. Santa Barbara, CA: ABC-CLIO, 2013.
5. Allen, Gary, and Ken Albala. The Business of Food: Encyclopedia of the Food and Drink Industries. Westport, CT: Greenwood, 2007.