How Do You Pronounce 'LaCroix'?

LaCroix
LaCroix

For decades, Perrier was the sparkling water of choice for beverage enthusiasts. More recently, an upstart named LaCroix has captured the attention of millennials who don’t much care for Perrier’s elitist stature. Sold in aluminum cans rather than glass bottles and featuring festive, Florida-tinged designs (the parent company, National Beverage, is based in Fort Lauderdale), LaCroix has managed to become a market leader in bubbly water. National Beverage claims it’s the number one brand.

While consumers may enjoy the taste, requesting a LaCroix can be slightly problematic if you don’t know how to pronounce the name. Like the acai berry and quinoa before it, the name can be troublesome to the tongue.

The company instructs that the proper pronunciation is “Lah-croy,” rhyming with “enjoy.”

The name comes from the fact that LaCroix was originally developed in Wisconsin back in 1981. The “La” is for the city of La Crosse, and “Croix” from the St. Croix River.

Uttering “La-crux” might get you some judgmental stares among the bubbly water elite. Affecting a French accent and coughing out “la-kwah” might get you pardoned from the table. Stick with “lah croy." If you need a mnemonic device, you can tell yourself it rhymes with “enjoy.” Or you could just order tap water.

Idioms: One or Two?

What’s the Difference Between Soup and Stew?

Tatiana Volgutova/iStock via Getty Images
Tatiana Volgutova/iStock via Getty Images

Whenever there’s even the slightest chill in the air, it's not hard to find yourself daydreaming about tucking into a big bowl of hearty soup or stew. And though either will certainly warm (and fill) you up, they’re not exactly the same.

Soup and stew are both liquid-based dishes that can contain any number of ingredients, including vegetables, meat, fish, starchy foods, and more; in fact, they can actually contain the exact same ingredients. So what sets your trademark beef stew with potatoes, carrots, and peas apart from your best friend’s trademark beef soup with potatoes, carrots and peas? Mainly, the amount of liquid required to make it.

According to The Kitchn, you usually submerge your soup ingredients completely in water or stock, while stews are just barely covered in liquid. Since you use less liquid for stew, it thickens during the cooking process, giving it a gravy-like consistency and making the solid ingredients the focus of the dish. Some recipes even call for flour or a roux (a mixture of fat and flour) to make the stew even thicker. And because stews aren’t as watery as soups, it’s more common to see them served over noodles, rice, or another grain.

The cooking process itself often differs between soups and stews, too: Some soups can be made in as little as 20 minutes, but stews always require more time to, well, stew. This explains why some stew recipes suggest using a slow cooker, while many soups are just made in an uncovered pot on the stove. It might also explain why stew ingredients are often cut larger than those in soups—because they have more time to cook.

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