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RE: [Czechlist] Re: Help: zivanska jehla

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  • Jirka Bolech
    ... Sounds fine to my ear... Jirka Bolech
    Message 1 of 9 , May 2 3:39 AM
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      > "flame-grilled meat skewer"

      Sounds fine to my ear...

      Jirka Bolech
    • James Kirchner
      ... Do they grill just the skewer, or is there something on it? :-) Jamie
      Message 2 of 9 , May 2 3:50 AM
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        On May 2, 2006, at 6:31 AM, coilinoc wrote:

        > So if I said something like "flame-grilled meat skewer" I'd hopefully
        > cover all bases?

        Do they grill just the skewer, or is there something on it? :-)

        Jamie
      • Jirka Bolech
        ... Hopefully the meat... Jirka Bolech
        Message 3 of 9 , May 2 4:04 AM
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          >> "flame-grilled meat skewer"

          > Do they grill just the skewer, or is there something on it? :-)

          Hopefully the meat...

          Jirka Bolech
        • sarka@saga.cz
          hi, coilin, not sure about the etymology zivanska (¾iváò - pøí¾ivník, zbojník, lupiè, hence - possibly - the idea of an outlaw grilling the meat
          Message 4 of 9 , May 2 4:10 AM
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            hi, coilin,

            not sure about the etymology "zivanska" (živáň - příživník, zbojník, lupič,
            hence - possibly - the idea of an outlaw grilling the meat skewered on
            sword :-) but it seems to refer primarily to the fact that the meat is 1)
            mostly skewered (obviously always in case of "jehla", not always in case of
            "zivanska pecene") 2) grilled (open fire, hot ashes, grill... )

            bon apetit ;-)
            sarka

            > Hi there,
            > I'm VERY sorry about the monotony of these queries... I don't know what
            > is happening this spring, but I am just utterly swamped with menus and
            > just when I think I have a handle on Czech chefs and their imagination
            > something comes along to knock the wind out of my sails.
            >
            > A "zivanska jehla" seems to be some sort of mixed-meat skewer, but I
            > would be grateful to any Czech NSers who could give me a bit more
            > information so that I could come up with an appetising English
            > translation...
            >
            > MTIA
            > Coilin
          • sarka@mrazek.cz
            hi, coilin, not sure about the etymology zivanska (¾iváò - pøí¾ivník, zbojník, lupiè, hence - possibly - the idea of an outlaw grilling the meat
            Message 5 of 9 , May 2 4:11 AM
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              hi, coilin,

              not sure about the etymology "zivanska" (živáň - příživník, zbojník, lupič,
              hence - possibly - the idea of an outlaw grilling the meat skewered on
              sword :-) but it seems to refer primarily to the fact that the meat is 1)
              mostly skewered (obviously always in case of "jehla", not always in case of
              "zivanska pecene") 2) grilled (open fire, hot ashes, grill... )

              bon apetit ;-)
              sarka

              > Hi there,
              > I'm VERY sorry about the monotony of these queries... I don't know what
              > is happening this spring, but I am just utterly swamped with menus and
              > just when I think I have a handle on Czech chefs and their imagination
              > something comes along to knock the wind out of my sails.
              >
              > A "zivanska jehla" seems to be some sort of mixed-meat skewer, but I
              > would be grateful to any Czech NSers who could give me a bit more
              > information so that I could come up with an appetising English
              > translation...
              >
              > MTIA
              > Coilin
            • ing.Sárka Rubková
              Zivanska (obvykle) pecene je okorenene maso hovezi, veprove a (nekdy) skopove, cibule a klobasa (vurty), nakrajene na kousky (cibule na kolecka) a napichnute
              Message 6 of 9 , May 2 6:26 AM
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                Zivanska (obvykle) pecene je okorenene maso hovezi, veprove a (nekdy)
                skopove, cibule a klobasa (vurty), nakrajene na kousky (cibule na kolecka) a
                napichnute stridave na jehlu a pecena na ohni (drevenem uhli), pri peceni se
                poleva pivem nebo vinem

                Sarka

                > -----Original Message-----
                > From: Czechlist@yahoogroups.com
                > [mailto:Czechlist@yahoogroups.com]On Behalf Of coilinoc
                > Sent: Tuesday, May 02, 2006 12:54 AM
                > To: Czechlist@yahoogroups.com
                > Subject: [Czechlist] Help: zivanska jehla
                >
                >
                > Hi there,
                > I'm VERY sorry about the monotony of these queries... I don't know what
                > is happening this spring, but I am just utterly swamped with menus and
                > just when I think I have a handle on Czech chefs and their imagination
                > something comes along to knock the wind out of my sails.
                >
                > A "zivanska jehla" seems to be some sort of mixed-meat skewer, but I
                > would be grateful to any Czech NSers who could give me a bit more
                > information so that I could come up with an appetising English
                > translation...
                >
                > MTIA
                > Coilin
                >
                >
                >
                >
                >
                >
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