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#7842 - 10/13/00 08:44 PM Food for thought  
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belMarduk Offline
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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 10:27 PM Re: Food for thought  
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Max Quordlepleen Offline
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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 11:13 PM Re: Food for thought  
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FishonaBike Offline
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FishonaBike  Offline
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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 03:48 PM Re: Food for thought  
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TEd Remington Offline
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>Pet de sœur translated into English is Nun’s fart

Yeah, one particular German wine DOEs give me gas too.



TEd
#7846 - 10/17/00 03:19 PM Re: Food for thought  
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RhubarbCommando Offline
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Yes, TEd, I had the same trouble last time I drank it - but I just blue it away.


#7847 - 10/23/00 07:40 AM Re: Food for thought  
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jmh Offline
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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.
http://www.altesa.net/cocinecuador/postre/gitano.htm






#7848 - 10/23/00 03:00 PM Re: Food for thought  
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FishonaBike Offline
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Sussex, England
brazo gitano

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 05:03 AM Re: Food for thought  
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Bingley Offline
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I don't think I've ever been called a shiver of pimenton before.

Bingley


Bingley
#7850 - 10/24/00 05:59 AM Re: Food for thought  
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jmh Offline
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>Recipe translation

I love the translation! Amazing that such a strange concoction could taste so good!


#7851 - 10/24/00 04:28 PM Re: Food for thought  
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FishonaBike Offline
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FishonaBike  Offline
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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.





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