Text 1803, 152 rader
Skriven 2007-04-25 19:14:54 av Carol Shenkenberger (6:757/1)
   Kommentar till text 1799 av Aleksej R. Serdyukov (2:5020/1042.42)
Ärende: Re: Cooking terms are universal?
========================================
*** Quoting Aleksej R. Serdyukov from a message to Carol Shenkenberger ***

ARS> Oh, yep, recipes and packs with it say "black pepper" (chyornyi pyerye
ARS> Something makes me think there is a green kind, too. But no Internet a

There is.  I think it is a 'younger less mature' fruit of the same plant that
makes the black ones but am not sure.  I have heard of it but not seen it nor
tasted any dish made of it as far as I am aware.  Somehow the term seems to
relate to Thailand for me.  It could be that that is the only country I have
been in, where I saw it mentioned on a menu?

CS> There's a good chance you have encountered the dish 'chili' someplace
CS> even if you've never eaten it.

ARS> It was/is a popular word to use in ketchup/sauce titles, at least.

Could well be.  An unknown term until roughly 1800, it's history is a bit murky
but seems to be mostly made famous from USA/Mexico cookery of the
caballeros/herd drivers as they took the cattle to market over huge spans of
land.  'Chili' is classically made of beef (often a bit over aged as they were
travelling and no way to cure or refridgerate it), mixed with hot chile
peppers to mask that, and whatever else was handy to flavor the dish.  Dried
beans were a common additive.  Today we'd normally add some sort of tomato
sauce or paste to it but at best the early folks then would have had a few sun
dried tomato bits while on the trail.  Wild onion/garlic things would have
been added as well and they grow all over the USA.

Today, it would not suprise me at all if where you are, you'd have a tomato
sauce based item with a little chile pepper added and perhaps called 'chili'
something.

CS> Just like there's a good chance you've heard of 'peanut butter' but may
CS> never have seen it.

ARS> Probably only in English, but maybe in Russian, too. But yes, I think
ARS> I've never seen it.

It's mashed peanuts which dont grow up where you are at all.  You can probably
get peanuts, apt to be shelled only.  Peanut butter often has added sugar
which I dont like. Most brands though are not 'sweet' but nutty-peanut.  The
'butter' is because it is mashed so well, it has either no nut chuncks or very
small amounts of them.


CS> Krem from how you say it, is very well similar to the various uses of
CS> the word 'cream' which is more of a consistancy of a product and may
CS> not be a food item. Confusing eh?

ARS> Especially when it's a solid substance! That one is exceedingly sweet,
ARS> though. But that could just be how my grandmother makes it.

CS> Cream in 'english' this time refers to a milk based product.  The top
CS> layer or natural milk that comes to the top and is thicker, which may
CS> be turned into butter,

ARS> slivki ("something that has been poured off of/from something")

That might if described further be 'whipping cream'.

CS> or let go sour for 'sour cream',

ARS> smyetana

Yes, I've seen that word and it's the same though yours is slightly less thick
and a slightly sweeter taste.  I think we sour it more but it's not that far
off.


ARS> morozhenoye ("frozen"/"such that was being frozen before")

ARS> Not sure if it wasn't called some word taken directly from English lon

Few words in english/russian came across except a few latin root ones that came
to us both.  The latin influance to Russian is minimal though the people near
it were more influenced so it sorta 'spread over a bit' from there.

Dutch and english however, or english and german (more remote but you can see
it still) have a very high incidence of related words.  Western european
languages are sometimes called 'almost incestuous' and for good reason.  Latin
for farmer is agricula and in english, the science of farming is agriculture.
'Agri' is root for 'grow' with the unstated 'plant' I think.

CS>> Biscuit can be another one.  TO a USA person, its a soft fluffy
CS>> bread made of flour and shortening (fat) with a little milk.  To a
CS>> British person, its a hard cookie with sugar.  To an OZ person,
CS>> it's a hard cracker with no sugar normally at all but lots of
CS>> salt.
ARS>> Definitely not salt here. :) I think I've heard something about
ARS>> someth salty...

CS> Hehehehe.  One of the more confusing ones and very easy to trip over
CS> without realizing it.  I think I even got the type a bit wrong above.
CS> Could be I reversed OZ and England uses there.

ARS> Hm. I have had a wrong impression of what biscuit was...
ARS> Probably, each of the definitions works in Russian. :)
ARS> A salty flat round cookie is called "cracker" here. Well, that's one o
ARS> the words, at least.
ARS> Cookie(s0 - pyechenye.

Crackers are normally square in the USA but only because of mass marketing and
easier to make them that way.  As a child, my neighbor who was jewish, had
matzo crackers that werew also square and you had to break them apart.

Dont worry if you use the term biscuit other than I do.  I'm just one of many
'english language speaking places' and thats a known one we dont use the same.
If you use the term to mean a salty flat-bread thing, you'll be right with at
least 1 of the 3 main 'english' speakers (grin).  Since you can never be right
with all 3, 'pick one' and be aware there are differences.

ARS> [olive]

CS> Because the normal thought is the salty-brined ones, you will not see
CS> very many 'olive salad' mentions from USA/Canada people.  They would
CS> be too salty to make an actual salad of, though they may be 'added to
CS> a salad'.

ARS> I think I've eaten green ones recently, and they were probably a bit s
ARS> I didn't really notice that, though. Maybe that was just their own tas

You may have had a more standard Europe treatment one, vinigar and oil. We like
those too but many USA/Canada folks have not seen them nor tasted them that
way.  You have to look hard to find that and unless in a big city, wont find
it.  The brined (salt solution is brine) green olives are quite good but i've
not seem them sold in Asia anyplace.  I have not looked hard for them though
and they might be here.

ARS> SalAt: a green leafy thing (lettuce and maybe some other plants like t
ARS> OR chopped up stuff containing maybe anything possible, not necessaril
ARS> anything green.

Makes sense to what i have eaten.  I've been to Vladivostok 3 times and the
'chopped up' makes more sense there to the term 'salad'.  Had a really good
cabbage 'salad' with bits of krem and radish.  Sorry, I do not recall the name
of the dish.  It was close to what I'd call 'cabbage slaw' or 'coleslaw'.

CS> It was served with vinigar and feta cheese lumps with some raw red

ARS> Ah, the abovementioned green olives likely were in vinegar and not sal
ARS> Are those mutually-exclusive, though? ;)

Salad of a more loose termed version of the word, can be made with olives and
onions and garlic, plus often mushrooms.  Such normally uses oil and vingar
but i'd be happy to try any type presented!  Its the brined olive of the
USA/Canada (made that way elsewhere but thew one we all can get and only one
we mostly know about) is too salty to be more than a smaller portion of a
dish.

                                       xxcarol

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