I think it depends a lot on how you say ‘aunts’
I don’t think any Australians pronounce it like “ant”.
I do
The correct Australian way to say ‘Aunt’ is how you would refer to Aunty Jack.
https://en.wikipedia.org/wiki/The_Aunty_Jack_Show
Although I am sure that a lot of the right-wing neo-regressive nut jobs that have popped up in Australia over the last few years would love to refer to her as “anti-Jack” because of the transgender nature of the show.
Yeah we need to resolve that first. Aunts are cool and take you to a theme park on summer break, whereas aunts don’t let you sit on the good furniture and the only candy they have are those lozenges with the wrapper that looks like a strawberry
As a General American speaker, all three of those are the same vowel for me, but I don’t think that’s true in a lot of the world (and also not in at least part of the US).
For me it’s “AHnt” for Aunt, “frANce” for France, and “pANts” for pants.
France rhymes with pants.
🎵There’s a place in France where the naked ladies dance
There’s a hole in the wall where the men can see it all 🎵
Aunts. We’re just a lot more posh over here in Adelaide.
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“Churchy sounding” to the rest of the country.
You also pronounce the popular plastic building toy as “Laygo” so that nullifies any authority you may claim about correct pronunciation.
Yeah, tbh I was kinda hoping you weren’t going to bring that one up.
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How you says words ain’t important.
What matters if you says parma and potato cake or if you’re wrong.
Parma or parmi is irrelevant because it’s a trash food for people with no taste.
Potato cake sounds more like an alternative name for potato bake than it does for potato scallop.
Ain’t nothing wrong with comfort food.
Not everything needs to be a bougie deconstructed h2o dish.
The problem isn’t that it’s low class (most of the best food is, IMO). The problem is that it tastes terrible.
I’ve never been at a restaurant with someone who ordered the parmi and not heard them complain that it’s “too dry”. No, that’s just what parmi is like. It has to be smothered in sauce to even be edible.
So make it at home. For me the chicken is merely a vessel to carry the sauce and crispy cheese.
@Marsupial @Zagorath
Sounds to me like you just haven’t had a good one?If not, I’d strongly recommend trying the highest-rated parmas here: https://parma.com.au/
Because the truth is that there’s a world of difference between a great Parma and a mediocre one.
A good quality schnitzel should need no topping. If it’s dry, that’s half the problem right there. And yes, such schnitzels do exist — just ask the Germans and the Austrians.
Ideally, the pub or restaurant menu should offer a pasta with Napoli sauce or margherita pizza. Why? Because the sauce should be flavourful enough to stand on its own.
Now, take that schnitty that stands on its own, add a quality Napoli that carries a dish on its own, with a premium ham and cheese, and you end up with something that’s greater than the sum of its parts.
I’m impressed there’s a whole site dedicated to this . I’ll have to try one of these out!
The only incorrect implementation of Australian-style Chicken Parmigiana is one where the chicken is not schnitzel. https://en.wikipedia.org/wiki/Schnitzel
Since every Pub and Restaurant serves some sort of Parmigiana (even the Vegan ones -Eggplant and Vegan Cheese) are acceptable substitutes), it is a good way to determine if the food is any good. Of course since Eggplant and Vegan Cheese always tastes terrible, Vegan Restaurants and Pubs are proof to this rule.
If you order a Parma at a dodgy pub and it is terrible, you can be happy that you didn’t order anything more complicated.
A whole, un-tenderised chicken breast, covered in a spattering of breadcrumbs, a slice of Devon, pizza sauce and some tasty cheese is not a Parmigiana, even though it is often served as one.
That said, the best tasting Parma I have ever had was at a local industrial estate café. It was a deep-fried schnitzel with a slice of sandwich leg-ham, left-over Bolognese (with the meaty bits and onion strained out) and shredded pizza-blend, on a bed of takeaway-shop chips and a salad consisting of fist-fulls of random vegetables from the salad bar.
Blasphemy.
Maaaate, think about what you’re saying before you insult an entire country.
Not if you call it “Lightly Panko crumbed oven baked Delatite Chicken Breast with smoked ham, Napoli sauce & Mozzerella cheese with your choice of two sides.”
Sorry for the quality of the photo, it was taken in a “lightly fried beer and flour battered, thinly sliced potato”
Potato Scallop refers to either a Potato Scallopine or Hassalback Potatoes. https://en.wikipedia.org/wiki/Scaloppine https://en.wikipedia.org/wiki/Hasselback_potatoes
It has nothing to with a deep-fried, battered slice of root vegetable, sprinkled with offensive amounts of chicken salt.
If you say “France” or “dance” in a way that rhymes with “aunts”, you will open yourself up to merciless ribbing, with people affecting a posh English “oh I say old chap” accent every time you’re around. Far better to play up the Aussie drawl (and if in doubt, shorten a few words by replacing the last vowel with “-o”) to leave no doubt that you’re a true-blue dinky-di Aussie whose ancestors were transported for stealing a loaf of bread rather than someone who’d rather be wearing a top hat and sipping a Pimm’s.
This is the best summary I could come up with:
Across Australia, linguists are revolutionising the understanding of how Aussies’ voices differ from one another, fuelling new insights into what was once thought to be a monolithic accent.
In a 2023 research paper, Debbie Loakes and other linguists at the University of Melbourne found the Victorian habit of pronouncing “el” and “al” the same way (eg “celery” becomes “salary”) was dying out among young people in the state’s north, but persisting in the south.
Dr Loakes says linguists used to think younger Australians were trending away from the broad and cultivated accents toward a more general voice, but that recent work suggests the changes are more complicated.
ABC listeners may be familiar with the archetypal cadence and tone of Australia’s national broadcaster, which certainly falls into the cultivated accent camp.
However, listening to archival recordings makes it clear that the “ABC accent” is far milder today than it was just a few decades ago, and many presenters actively reject it.
Despite recognising that people perceive varieties of Australian English differently, linguists have shied away from classifying them as separate accents.
The original article contains 806 words, the summary contains 180 words. Saved 78%. I’m a bot and I’m open source!
‘Franky’
It’s pronounced ’Franky’.
Isn’t it?
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Nah it’s a TZ at the end. Like ants.
It’s not a true rhyme with either of them.
@Zagorath by the way you say graph, I’ll know where you’re *not* from. I love Alan Kohler but every time he says graph, I flinch
Personally I say graph with [ɑː], but there’s something about the way Kohler says it that sounds more palatable than the American /æ/. I’m not really sure what it is.
I 100% thought the thumbnail was two people arguing over Poo! or Peww! and was really confused… it’s pool, so that’s alright then.
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@Zagorath shrimp on the barbie
