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RE: [Czechlist] HELP!!! Any butchers out there?

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  • ing.Sárka Rubková
    To vis Honzo, ty prelozene kucharky se nezaprou Sarka
    Message 1 of 6 , Mar 3, 2005
      To vis Honzo, ty prelozene kucharky se nezaprou

      Sarka

      > -----Original Message-----
      > From: Jan Culka [mailto:culka@...]
      > Sent: Thursday, March 03, 2005 7:37 AM
      > To: Czechlist@yahoogroups.com
      > Subject: Re: [Czechlist] HELP!!! Any butchers out there?
      >
      >
      >
      > Excellent Sarka, I thought you were an architect?
      > Honza
      >
      >
      > ----- Original Message -----
      > From: "ing.Sárka Rubková" <rubkova@...>
      > To: <Czechlist@yahoogroups.com>
      > Sent: Thursday, March 03, 2005 7:08 AM
      > Subject: RE: [Czechlist] HELP!!! Any butchers out there?
      >
      >
      > >
      > > Hi Coilin,
      > > the expressions I propose are from a dictionary of meat and meat
      > products -
      > > no guarantee
      > > > Hovezi predni - Beef forequarter?
      > > yes
      > >
      > > > Hovezi hrudi - beef brisket?
      > > yes
      > >
      > > > Hovezi predni bez kosti - klizka - Boneless beef forequarter -
      > > > knuckle??
      > > yes
      > > >
      > > > do misky klademe svalovinou nahoru a stocime - what exactly do they
      > > > mean by "kladat svalovinou nahoru" (Muscle-side up???)
      > > yes (Note: not kládat but klást
      > > >
      > > > opracovani bez tukoveho kryti - na blanu ???!!
      > > non-fat dressing - to the theca ?
      > > >
      > > > kolmy rez - square cut???
      > > yes
      > > >
      > > > Nepouzivat konce rostene, nizsi rostenou vyuzit do RB (does anyone
      > > > know what the abbreviation is and what is a "nizsi rostena" (lower
      > > > short loin??)
      > > "nizsi rostena" - strip loin (RB - could it be roastbeef??)
      > > >
      > > > Falesny biftek???
      > > It is usually a loin specially treated and fried in the same way as real
      > > tenderloin steak
      > >
      > > >
      > > > Pouzit velkou i loupanou plec,ulozit okostici nahoru (any idea what
      > > > exactly a loupan plec is, also not sure what they mean by "okostici
      > > > nahoru" bone-side up?)
      > > loupaná plec - no idea what is loupaná; okostice = peristeum
      > >
      > > >
      > > > vrchni a spodni sal???
      > > topside and silverside
      > >
      > > > èista svalovina??
      > > pure muscle ???
      > > >
      > > > v misce vzdy platky z jednoho kusu h. kyty a stejne barvy poskladane
      > > > sindelovite ??? (what the hell does sindelovite mean?)
      > > like shingles - the first fillet lays flat, the next one lays
      > aprtially on
      > > the first and partially of the pan and so on
      > >
      > > >
      > > > Mozno pouzit i h. pupek + rourova kost,h.hrudi + rourova kost (any
      > > > ideas on rourova kost and hovezi pupek? I've found a few hits
      > > > for "pipe bone" and "beef navel" respectively, but they both sound a
      > > > bit odd to me...)
      > > beef navel - yes rourová kost - no idea
      > >
      > > >
      > > > Veprovy lalok ???
      > > pork jowl
      > >
      > > >
      > > > Veprovy bok bez kosti s kuzi - 6 spaliku (would I be right in
      > > > assumeing that a "spalik" would just be a "chunk")
      > > I think that spalík is bigger than a chunk
      > >
      > > > Veprova panenska svièkova (pork tenderloin?)
      > > yes
      > >
      > > >
      > > > Veprovy jazyk bez podjazyèi (any idea on podjazyci? apart
      > > > from "sublingualis" :-)))
      > > no idea
      > >
      > > >
      > > > Veprove sadlo hrbetni bez kuze (Pork fat from the back of the pig
      > > > without skin?)
      > > pork dorsal fat
      > > >
      > > > Bez prechodu krkovice do peèene - totally stumped by this
      > > without the part which connects a butt and a loin
      > >
      > > >
      > > > ukladame rezem nahoru - pouze stredy krkovice - could someone
      > > > explain to me what they mean by rezem nahoru?? ("cut-side up???)
      > > yes
      > >
      > > >
      > > > Veprove koleno zadni (pork knuckle - hindquarter? not sure of the
      > > > significance of zadni here)
      > > yes
      > >
      > > > predkyti - loin end?
      > > thick flank
      > >
      > > >
      > > > Pr. plec rozrizneme podelne na tretiny (does Pr. stand for "predni"?)
      > > > spièka je stoèena pod panenku
      > > I would say so
      > >
      > > >
      > > > sadlo rezeme na ètverce velikosti misky a klademe 1 ks do misky dle
      > > > tlousky. U nizsiho sadla davat vice kusu (for "nizsi sadlo" do
      > > > they mean smaller or "flatter" lumps of fat?)
      > > flatter
      > >
      > > >
      > > > mlete maso mix =70% VVBK + 30%HPV - any idea on these abbreviations?
      > > veprove vyrez bez kosti + hovezi predni vyrez
      > >
      > > God bless you
      > >
      > > Sarka
      >
      >
      >
      > Czechlist resources:
      > http://www.bohemica.com/czechtranslation
      >
      > Obcasnik:
      > http://zehrovak.bloguje.cz
      >
      >
      >
      > Yahoo! Groups Links
      >
      >
      >
      >
      >
      >
      >
      >
    • Jan Culka
      To vypadalo spis na prelozene ucebnice anatomie, chacha! H. ... From: ing.Sárka Rubková To: Sent: Thursday,
      Message 2 of 6 , Mar 3, 2005
        To vypadalo spis na prelozene ucebnice anatomie, chacha!
        H.


        ----- Original Message -----
        From: "ing.Sárka Rubková" <rubkova@...>
        To: <Czechlist@yahoogroups.com>
        Sent: Thursday, March 03, 2005 12:07 PM
        Subject: RE: [Czechlist] HELP!!! Any butchers out there?


        >
        > To vis Honzo, ty prelozene kucharky se nezaprou
        >
        > Sarka
      • ing.Sárka Rubková
        Ale jdi, vetsina terminu je z reznicke praxe Sarka
        Message 3 of 6 , Mar 3, 2005
          Ale jdi, vetsina terminu je z reznicke praxe

          Sarka

          > -----Original Message-----
          > From: Jan Culka [mailto:culka@...]
          > Sent: Thursday, March 03, 2005 12:13 PM
          > To: Czechlist@yahoogroups.com
          > Subject: Re: [Czechlist] HELP!!! Any butchers out there?
          >
          >
          >
          > To vypadalo spis na prelozene ucebnice anatomie, chacha!
          > H.
          >
          >
          > ----- Original Message -----
          > From: "ing.Sárka Rubková" <rubkova@...>
          > To: <Czechlist@yahoogroups.com>
          > Sent: Thursday, March 03, 2005 12:07 PM
          > Subject: RE: [Czechlist] HELP!!! Any butchers out there?
          >
          >
          > >
          > > To vis Honzo, ty prelozene kucharky se nezaprou
          > >
          > > Sarka
          >
          >
          >
          > Czechlist resources:
          > http://www.bohemica.com/czechtranslation
          >
          > Obcasnik:
          > http://zehrovak.bloguje.cz
          >
          >
          >
          > Yahoo! Groups Links
          >
          >
          >
          >
          >
          >
          >
          >
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