Eggcorn Forum

Discussions about eggcorns and related topics

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Chris -- 2015-05-30

#1 2017-04-08 15:19:14

DavidTuggy
Eggcornista
From: Mexico
Registered: 2007-10-11
Posts: 2038
Website

andante < al dente

The pasta was just perfectly cooked, not too hard, not too soft, just kind of andante.

(This was contributed by one of my most prolific sources. She is a wonder!)

Andante is kind of midway between largo and presto, so it fits, synaesthetically or something.


*If the human mind were simple enough for us to understand,
we would be too simple-minded to understand it* .

(Possible Corollary: it is, and we are .)

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#2 2017-04-12 13:21:06

kem
Eggcornista
From: Victoria, BC
Registered: 2007-08-28
Posts: 2521

Re: andante < al dente

I wonder if this is an eggcorn in Italian.


Hatching new language, one eggcorn at a time.

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#3 2017-08-10 22:33:29

DavidTuggy
Eggcornista
From: Mexico
Registered: 2007-10-11
Posts: 2038
Website

Re: andante < al dente

Andante is kind of midway between largo and presto

Actually, now that I think of it, I probably meant al dente is kind of midway between (fusilli) lunghi and pesto.

Last edited by DavidTuggy (2017-08-10 22:36:53)


*If the human mind were simple enough for us to understand,
we would be too simple-minded to understand it* .

(Possible Corollary: it is, and we are .)

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#4 2017-08-14 20:00:00

yanogator
Eggcornista
From: Ohio
Registered: 2007-06-07
Posts: 128

Re: andante < al dente

kem wrote:

I wonder if this is an eggcorn in Italian.

I don’t think so. “Al dente” means “to the tooth”, and “andante” means “walking”, so I don’t think Italian speakers would make this mistake.


“I always wanted to be somebody. I should have been more specific.” – Lily Tomlin

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