#47988
11/22/2001 3:44 AM
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Hmmmm....wwh, those thicken wooden soles would have made a threatening percussive sound to the ear of a boulanger. Think about the contrast: the rhythmic wooden pounding on the earth against the muffled rhythms of the bakers kneading soft dough...
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#47989
11/22/2001 4:10 AM
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Gotcha, Sparteye. I remember when I was a kid we used to have a kithcen tool we called a spatula with a square rubber piece on the end for blending batter...something of a collectible now, I guess. And of course the fried food flippers were always called the same. How' bout batterbat for the blender and flapjacker for the flipper? Just spur of the moment nominations! 
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#47990
11/22/2001 4:39 AM
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Witman: I do like your batterbat!
And something else that reminds me of is the dasher in the icecream maker--
You know if a dasher mixes something as lovely as icecream, just imagine what great sweet concoctions a dancer might be mixing up, and a prancer, a vixen, a comet, a cupid (love potion?), a donner (a donder in "Rudolph") and a blitzen....
Oh, a blitzen would have to be something to mix moonshine, I do believe. Peach moonshine is very good...or so I hear.
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#47991
11/22/2001 5:48 AM
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dr. bill, you're quite right. The website has a typo; the book has the 1683 correct date.
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#47992
11/22/2001 6:10 AM
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a pastry that he shaped like a three-cornered hat. It had a filling of raisins or some other dried fruit. I cannot remember either the name of the pastry or the historical story associated with the baking of these little hats. Dub-dub, you're probably thinking of the hamentashen traditional served for the jewish Purim holiday. Purim, a time for heavy-duty revelry and partying, celebrates the events told in the biblical book of Esther. (By the way, is any other book of the bible named for a woman?) recipies: http://jewishappleseed.org/apple/hamnrecp.htmPurim overview: http://www.jewfaq.org/holiday9.htm
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#47993
11/22/2001 6:27 AM
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Posts: 315
enthusiast
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It is clear that you lost the first L.
But I have no tools to answer. I have almost no idea HOW you pronounce your lines - and I was wondering if there is a way different from audio files for explaining a pronounciation - if you do not know BEFORE a correspondence between the sounds in two languages.
Anyway, I suspect that I would understand your sentence pronounced as you wrote, but I would feel a strong american accent. This is because we do not pronounce "e" as a long a, but more as "e" in "pen".
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#47994
11/22/2001 11:19 AM
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Keiva: There's also the Book of Ruth...there's a lovely art song by a composer I've long forgotten based on the Book of Ruth, "Whither Thou Goest, There Will I follow."
Hamentashen sounds like the pastry I was thinking of--I'll check your links.
WW
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#47995
11/22/2001 11:24 AM
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Emanuela,
I did my best with those pronunciations and I apologize that they're still indecipherable. But I'm very happy to have the lines at least. My daughter's taking Italian in Ithaca, so I'll send the lines up to her after Thanksgiving to see whether she may be of some help.
We have pasta makers and pasta machines here. What do you call those in Italian? I'm sure you have a more mellifluous name for them than we.
Best regards,
WW
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#47996
11/23/2001 2:07 AM
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Getting back to the subject at hand, utensils:
chopsticks
garlic press
cheese slicer
cheese grater
potato peeler
shiskobob skewers
in fact, any kind of skewers
Brunswick stew paddle (looks like something that could row a boat)
Forman grill
waffle iron
salt cellar (may have mentioned that one)
Ronco Bass-O-Matic, seen on Saturday Night Live
pepper mill
mixing bowls
blender
pastry bag
melon scoop
and all other scoops (flour, sugar, et al)
sugar shaker
flour sifter
rolling pin
cutting board
candy molds, in fact, any kind of molds
butter dish
butter press
butter churn
seltzer bottle
ice tray
bundt pan
cookie sheet
pizza cutter (great for cutting French toast)
egg separator
egg poacher
butter knife
toothpick
meat tenderizer
nutcracker, various types
cookie jar
crumbcloth
tea towel
butter paddle
pastry press
pasta maker
Oh, and by the way, the mentioning of the bakers v. the Turks battle reminded my brother of a great culinary battle fought in the US Civil War: The Battle of Five Forks.
Feast regards,
DubDub
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#47997
11/23/2001 2:11 AM
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WW, I belive the book of Ruth did not make it into the bible when the offical "inclusion list" was made, but is rather part of the Apocrypha.
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#47998
11/23/2001 2:26 AM
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Keiva, this is most likely not a definitive link, but a quick search on Google produced this list of Old Testament apocrypha and pseudoapocrypha: 1 Esdras 1 Maccabees 2 Esdras (a.k.a 4 Ezra) 2 Maccabees http://wesley.nnu.edu/noncanon/apocrypha.htm...still wondering however. Best regards, DubDub
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#47999
11/23/2001 2:44 AM
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Dear Keiva and WW: here is a URL to a very readable book about Ruth. Truly a heartwarming story I had completely forgotten. I am grateful to you both. http://www.newadvent.org/cathen/13276a.htm (WW:see what Yahoo search box can do?)
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#48000
11/23/2001 2:58 AM
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Thanks for the link, wwh. Keiva, here's some more I've Googled about the apocrypha: "Apocrypha Pronounced As: pokrif [Gr.,=hidden things], term signifying a collection of early Jewish writings excluded from the canon of the Hebrew scriptures. It is not clear why the term was chosen. The Apocrypha include the following books and parts of books: First and Second Esdras; Tobit; Judith; the Additions to Esther; Wisdom of Solomon; Sirach (also called Ecclesiasticus); Baruch; the Letter of Jeremiah (in Baruch); parts of Daniel (the Prayer of Azariah and the Song of the Three Young Men; see also Bel and the Dragon and Susanna 1); First and Second Maccabees; the Prayer of Manasses (see Manasseh)." http://www.encyclopedia.com/articlesnew/00627.htmlNow what does this have to do with the culinary arts? Well, Ruth did gather all that grain... I remember having read that her mother-in-law's name meant "Bitter." On another tangent, jmh told us about the electric frother. That's a great culinary item along with a capuccino maker. Best regards, (you'd think I couldn't bear to think of anything related to cuisine after today's bellybuster...)WeightWeight
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#48001
11/23/2001 6:24 AM
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No no, it is not your fault, but mine.
About pasta: nothing melliflous, just macchine per la pasta.
But the good housewife (NOT ME) is able to make pasta by hand, very quickly indeed, and from a ball of "impasto"= flour+water is able to make a large very subtle disc, by using a long wooden cilinder=mattarello.
When I was I child it was usual to make pasta in the house, but now almost no one does, nor has this skill.
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#48002
11/23/2001 12:00 PM
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Thanks, Emanuela, for matterello, a truly lovely word I'll commit to memory.
I tried a search on Google for ["matterello" pasta] and found numerous entries. However, I found no photographs. Emanuela, if you read this thread again, what is the Italian word for photograph? I'll Google ["matterello" pasta+photograph(in Italian)]and should be able to pull up a link with a picture. The translate feature on Google helped a lot in reading many recipes in which the use of the matterello was used. Also, in just searching matterello without pasta, numerous sites about an Italian city, Matterello, came up.
Best regards,
WW
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#48003
11/23/2001 4:18 PM
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I found a picture searching for "matterello + foto".
Try http://www.marmotecnica.com/tagli.jpg
but that matterello is not the most common type. The simplest is just a wooden cylinder.
Both mattarello and matterello are used.
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#48004
11/24/2001 12:55 PM
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Emanuela,
Thanks for the photograph. What I saw appeared to be a rolling pin. I've saved the photograph to my desktop photographs. The flour with the egg pool (I think they must have been eggs) speaks of promise, good things to come, anticipation... I wonder whether there's a word that describes that image of flour with egg. It merits one.
An aside, I saw a Fellini film years and years ago that had a lot of food preparation in it. It was one of the most delicious films I've ever seen in terms of the sight of foods to be prepared. There was a scene in which a kitchen table held many peppers--it was a feast of red and green for the eyes .
Oh, and here's a thread cross-stitch, a word from Mrs. Byrne I left on tsuwm's Fuzzle thread, but is appropriate here, too:
yill-caup n. -- an ale cup or mug.
Best regards,
WW
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#48005
12/01/2001 4:48 PM
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Sorry for bringing this back up, but I thought it fitting to lick the platter clean on the thread with tsuwm's "cattilate," Jack Sprat and all that on wwwttttwwwddd,,,whud evuh....
Also, I heard a Groucho Marx joke this morning that I will now butcher:
Marx flirting (times, they have a-changed...) with a woman: "I can imagine seeing you in a kitchen bending over a hot oven......
....only I can't see the oven...."
The Platter has now been licked,
DubDub
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#48006
12/01/2001 5:14 PM
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At my table, plates were never cattilated, they were dogilated, though not by a potlicker hound.
PS: Dear tsuwm: you caught me. My only defence is to bear my troubles like a man, and blame them on a woman. I copied WW, having forgotten your valued wwftd.
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#48007
12/01/2001 6:50 PM
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catillate - if we're going to revive these old gems it seems critical to get the spelling right.
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#48008
12/01/2001 10:43 PM
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I apparently have a problem with double letters...colander, catillate. Bet I got 'em right that time, not to mention cr...crysalis???? Good grief. There's goes still another spelling bee... But I can spell hippopotamus Oh, I better put in a word to keep with the spirit of this should-be dead thread: Ice bucket. By the way, isn't there a name for those old-fashioned buckets with a handle sticking up on the side--more like an arm than a handle? And, speaking of handles, (not thread related), did you know a bail is the metal handle on a pail? In the spirit of edification, WW
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#48009
12/03/2001 3:20 PM
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Joined: Jan 2001
Posts: 1,156
old hand
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old hand
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I know I'm late additing to this but here's an Italian kitchen tool that's hard to find in North America (though not as much anymore): "passatutto" or "macina legumi". The only English reference I've found is "food mill". OK, I found a picture: http://www.applesource.com/foodmill.htmlWe use it to pass the tomatoes through; it pushes all the flesh through but leaves the seeds behind. I don't know how you would make good tomato sauce without it. Both the mezzaluna and the passatutto were fun kitchen tools to get to use (with parental supervision, at least for the mezzaluna) when we were small.
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#48010
12/03/2001 10:26 PM
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Speaking of passatutto for the tomato, whaddabout ballet? Isn't there some baletic term like: "passez pieds" below the tutu?
With mezzalunas and passatuttos (whatever the plural is), an Italian kitchen automatically sounds more interesting than one with knives and presses...
But for herbs and spices, we do have mortars and pestles. Pestle is a great word to say: pestle, pestle, pestle. I feel better already. Sorry for pestling you!
Dub
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#48011
12/04/2001 6:36 AM
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These are the Italian plurals, depending on the form of the singular
Since mezzaluna= half moon, the plural is mezzelune = half moons .
Passatutto doesn't change. Its literal meaning is Passa tutto = ( tool to) mill everything . Here passare is to mill, but the idea is that everything over the tool passes under the tool, grounded.
Anyway, to clean a passatutto is such an hard thing to do.. I hate it.
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#48012
12/11/2001 1:01 PM
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There may be some cauldron and gang terms for kitchen accoutrements of the season....
For making that Christmas plum pudding, you have to store it in a pudding bag for a month.
Also, the wassail bowl...
Any others?
WW
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