|About Us | What's New | Search | Site Map | Contact Us|
You are not logged in. [Log In] Wordsmith.org » Forums » General Topics » Wordplay and fun » Food for thought Register User Forum List Calendar Active Topics Search FAQ
#7842 - 10/13/00 04:44 PM Food for thought
In Québec we have this cute little confection called un pet de sœur. It is a light flaky pastry roll layered with a buttered brown sugar sauce. VVVVery popular since Québecers have an extremely deep sweet tooth.
Pet de sœur translated into English is Nun’s fart. Not so cute anymore. Seeing as we have members from all over the world, is there any food in your country that suffers from being translated.
#7843 - 10/13/00 06:27 PM Re: Food for thought
is there any food in your country that suffers from being translated.
Near where I live (about 5 kilometres away) is a very popular food source, the Tutaekuri river. It is used by a lot people fishing for food, despite the fact that "tutaekuri" means, literally, "dogshit" - does that count?
#7844 - 10/15/00 07:13 PM Re: Food for thought
Loc: Sussex, England
I think "nun's fart" is very cute, personally!
I'd find asking for a nun's fart a lot less embarrassing, and probably far more amusing, than ordering some newly-invented cocktails.
#7845 - 10/16/00 11:48 AM Re: Food for thought
Loc: Marion NC
>Pet de sœur translated into English is Nun’s fart
Yeah, one particular German wine DOEs give me gas too._________________________
#7846 - 10/17/00 11:19 AM Re: Food for thought
Yes, TEd, I had the same trouble last time I drank it - but I just blue it away.
#7847 - 10/23/00 03:40 AM Re: Food for thought
I always thought that the lady in blue should be locked in a Black Tower with a bottle of Mateus Rose and the key should be thrown away.
I always like the Spanish dessert "brazo gitano" but didn't like to think too hard about the translation.
#7848 - 10/23/00 11:00 AM Re: Food for thought
Loc: Sussex, England
Why does it give you gyp? Looks 'armless enough to me.
Just translated the recipe from Spanish to English (service provided by Altavista):
To beat the clear ones on the verge of sigh, to add the sugar and with surrounding movement, to add to the flour and the salt; to place in a tray previously lubricated and with encerado paper, hornee 15 minutes to 350ºF. is stripped on a cloth and it is coiled so that it takes form.
To mix all the ingredients of the filling and to drain on the arm, to return to coil, to place on a tray, to cut the ends and to cover with the cheese cream softened with the mayonnaise. To decorate to the pleasure: you shiver of pimentón, gherkins or olives, etc.
Almost as good as Aenigma!
#7849 - 10/24/00 01:03 AM Re: Food for thought
I don't think I've ever been called a shiver of pimenton before.
#7850 - 10/24/00 01:59 AM Re: Food for thought
I love the translation! Amazing that such a strange concoction could taste so good!
#7851 - 10/24/00 12:28 PM Re: Food for thought
Loc: Sussex, England
such a strange concoction
My hispanophiliac (?) friend tells me "David Essex's mike holder" is identical to what we know as a (jam/jelly) Swiss Roll.
But surely you couldn't bung in a bit of Bingley, errr, shiver of pimenton with that?
I think my friend is (uncharacteristically) mistaken.
Forum Stats 8947 Members
Max Online: 3341 @ 12/09/11 02:15 PM
Newest Members michor, Daksh1, geoffhargreaves, Guadalupe, may2point0
8947 Registered Users
Who's Online 0 registered (), 42 Guests and 4 Spiders online. Key: Admin, Global Mod, Mod
Top Posters (30 Days)
wofahulicodoc 64 LukeJavan8 53 may2point0 19 Tromboniator 3 jheem 1 May 1 geoffhargreaves 1
wwh 13858 Faldage 13803 Jackie 11613 tsuwm 10538 LukeJavan8 8433 Buffalo Shrdlu 7210 wofahulicodoc 6790 AnnaStrophic 6511 Wordwind 6296 of troy 5400
Board Rules · Mark all read Contact Us · Wordsmith.org · Top
Disclaimer: Wordsmith.org is not responsible for views expressed on this site. Use of this forum is at your own risk and liability - you agree to hold Wordsmith.org and its associates harmless as a condition of using it.
Home | Today's Word | Yesterday's Word | Subscribe | FAQ | Archives | Search | Feedback
Wordsmith Talk | Wordsmith Chat
© 1994-2016 Wordsmith