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English language equivalents of French Culinary Terms

 
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Secret_Ingredient



Joined: 28 Mar 2008
Posts: 9
Location: Hollywood California USA

PostPosted: Fri Mar 28, 2008 5:34 pm    Post subject: English language equivalents of French Culinary Terms Reply with quote

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.
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simona



Joined: 11 Mar 2005
Posts: 696
Location: israel

PostPosted: Fri Mar 28, 2008 6:00 pm    Post subject: Reply with quote

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

PostPosted: Fri Mar 28, 2008 8:41 pm    Post subject: Reply with quote

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?
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simona



Joined: 11 Mar 2005
Posts: 696
Location: israel

PostPosted: Fri Mar 28, 2008 10:01 pm    Post subject: Reply with quote

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

PostPosted: Sat Mar 29, 2008 12:57 am    Post subject: Reply with quote

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.
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Barbara
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chochotte



Joined: 14 Jun 2006
Posts: 22

PostPosted: Sat Mar 29, 2008 11:43 am    Post subject: Reply with quote

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

PostPosted: Sat Mar 29, 2008 9:31 pm    Post subject: Reply with quote

that is the babelfish translation
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Barbara
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Secret_Ingredient



Joined: 28 Mar 2008
Posts: 9
Location: Hollywood California USA

PostPosted: Thu Apr 03, 2008 4:31 am    Post subject: Reply with quote

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"!
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simona



Joined: 11 Mar 2005
Posts: 696
Location: israel

PostPosted: Thu Apr 03, 2008 8:03 am    Post subject: Reply with quote

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

PostPosted: Tue May 06, 2008 10:20 pm    Post subject: Re: English language equivalents of French Culinary Terms Reply with quote

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

PostPosted: Wed May 07, 2008 4:38 am    Post subject: Reply with quote

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

PostPosted: Sat May 10, 2008 6:31 am    Post subject: Reply with quote

Secret_Ingredient, the translation site I use came up with chiseled parsley. Perhaps if one is using a block of frozen parsley Wink ...
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