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Secret_Ingredient
Joined: 28 Mar 2008 Posts: 9 Location: Hollywood California USA
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Posted: Fri Mar 28, 2008 5:34 pm Post subject: English language equivalents of French Culinary Terms |
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I subscribe to:
Elle (a french fashion . . . ehr-a ladies magazine)
http://cuisine.elle.fr/elle/elle-a-table
They have both RSS feeds as well a recipe quotidian.
Yet, sometimes, the Google translator is bad. Really bad. So maybe the francophones at this site would be willing to help with very short translations, say: only 1 line.
By example:
from an Elle recipe for L’omelette du père Rouquette
2 œufs (2 eggs)
1 dl de lait (3 fl. ozs. milk)
50 g de farine (2 ozs. flour)
1 oignon doux (1 Vidalia onion)
100 g de blettes (DON'T KNOW)
1 petit bouquet d’oseille (1 bunch of Sorrel)
2 cuil. à soupe de persil ciselé (2 T. of chopped? parsley)
30 g de poitrine fumée (1 oz. bacon)
1 dl d’huile d’olive (3 fl. ozs. olive oil)
6 pincées de noix muscade (3 pinches of nutmeg)
sel, poivre (sal pepper)
blettes, anyone?
See how easy this is? You share a recipe and learn French (cooking French) at the same time. _________________ Author of California Mission Cookery |
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simona

Joined: 11 Mar 2005 Posts: 696 Location: israel
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Posted: Fri Mar 28, 2008 6:00 pm Post subject: |
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Blettes = Swiss Chard , Beet "spinach"
Bon Appetit
No more war, more tartes aux blettes!! ( Yummy!!) |
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Secret_Ingredient
Joined: 28 Mar 2008 Posts: 9 Location: Hollywood California USA
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Posted: Fri Mar 28, 2008 8:41 pm Post subject: |
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simona wrote: | Blettes = Swiss Chard , Beet "spinach" Bon Appetit No more war, more tartes aux blettes!! ( Yummy!!) |
But you say nothing about my idea, mon ami, porquoi? _________________ Author of California Mission Cookery |
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simona

Joined: 11 Mar 2005 Posts: 696 Location: israel
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Posted: Fri Mar 28, 2008 10:01 pm Post subject: |
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Hi,
1. you asked for one line. I obliged
2. what idea?
( p.s. - I will be happy to be your amiE- I'm a girl )
No more war, more AMIS ( in Hollywood) !!! |
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Barbara
Joined: 13 Nov 2004 Posts: 899 Location: Gold Coast Australia
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Posted: Sat Mar 29, 2008 12:57 am Post subject: |
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I think I get Secret Ingredients idea, so here is one taken from my blog using Babel Fish.
La mangue Salsa
1 mangue a épluché et a coupé
1/4 oignon de rouge a découpé
1 poivre de banane semé et a découpé
1 piment chaud semé et a coupé finement
le jus de la poignée de citron de 1/2 de
sel et de poivre pour goûter
coupés par persil plat de feuille (je n'aime pas la coriandre)
Mélangez tous les ingrédients et laissez reposer environ une heure avant de servir avec les poissons ou le poulet
Secret Ingredient - I too love any pre 1964 pop music. _________________ Barbara |
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chochotte
Joined: 14 Jun 2006 Posts: 22
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Posted: Sat Mar 29, 2008 11:43 am Post subject: |
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So...this is the Babelfish attempt at translation? Or you would like a translation? It looks like the former to me... |
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Barbara
Joined: 13 Nov 2004 Posts: 899 Location: Gold Coast Australia
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Posted: Sat Mar 29, 2008 9:31 pm Post subject: |
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that is the babelfish translation _________________ Barbara |
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Secret_Ingredient
Joined: 28 Mar 2008 Posts: 9 Location: Hollywood California USA
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Posted: Thu Apr 03, 2008 4:31 am Post subject: |
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OK, Simona, you caught me not looking at the name of the responders to my post.
The confusion about my idea seems to lie in my not being clearer.
I meant that those who are culinarily bi-lingual might, if they are so inclined, be happy to translate only one line. More if they can find the time or are practicing Random Acts of Kindness and Senseless Acts of Beauty (as almost all cooking is).
That is to say, one poster might translate (From http://cuisine.elle.fr/elle/elle-a-table/recettes-de-cuisine/muffins-a-la-framboise-eclats-de-feve-de-cacao)
For example:
Muffins à la Framboise, Eclats de Fève de Cacao
Pour 8 muffins :
75 g de beurre doux + une noix de beurre pour les moules
40 g d'éclats de fève de cacao
50 g de sucre roux
230 g de farine
100 g de sucre
2 c.c. de levure chimique
1 c.c. de bicarbonate de soude (en pharmacie)
1/2 c.c. de sel
1 oeuf
250 ml de yaourt nature
125 g de framboises
Some bilingual person might respond to a one line question such as:
125 g de fraboises is ?
and the answer (although most of us can guess this one) is
4 ozs. of Raspberries, fresh
Simona, there are no wars in Hollywood, only drunken parties. That's the best I can tell you. OK? You can come here and see for yourself. But the next time I talk to Wolfgang, I'll remind him: "no food fights in Spago"! _________________ Author of California Mission Cookery |
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simona

Joined: 11 Mar 2005 Posts: 696 Location: israel
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Posted: Thu Apr 03, 2008 8:03 am Post subject: |
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were there ever any fights over Puck's pizzas ?
I'll certainly comeback and visit LA as my best friend lives there.
No more war , no more war movies, more Wolfgang, and Puck, and Spago and ... Brad Pitt. |
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pkirrage
Joined: 06 May 2008 Posts: 1 Location: Lyon, France
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Posted: Tue May 06, 2008 10:20 pm Post subject: Re: English language equivalents of French Culinary Terms |
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If it helps you all, I've got a nice new shiny French to English Culinary Dictionary online:
http://www.pjkhospitality.com/index.php?action=glossaire
Let me know what you think! Should help us all out with those tricky Elle recipes.
PjK |
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TheKitchenEnquirer
Joined: 10 Sep 2007 Posts: 24 Location: Melbourne, Australia
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Posted: Wed May 07, 2008 4:38 am Post subject: |
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I'm not sure what Elle is like however, I've come across recipes in French magazines I sometimes get and can't always translate and sending an email to them did the trick for me.
I ended up making my own little diary of all the words I didn't know but recently when I caught up with a friend he said there is a French Food Dictionary so I'm going to try Books for Cook, you guys have that store in America but wouldn't have a clue if it's near LA or not. |
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madameshawshank

Joined: 30 Sep 2004 Posts: 1654 Location: Penrith (where jacarandas remind me of change), New South Wales, Australia
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Posted: Sat May 10, 2008 6:31 am Post subject: |
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Secret_Ingredient, the translation site I use came up with chiseled parsley. Perhaps if one is using a block of frozen parsley ... _________________ "I've never accepted the external appearance of things as the whole truth. The world is much more elaborate than the nerves of our eye can tell us." - James Gleeson |
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