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Re: HELP: Some MENU ITEMS

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  • coilinoc
    Thank you ver much, Sarka. You certainly saved my slanina Coilin ... stuff ... is that ... Of cource ... (obrat and ... where ... roasted egg...
    Message 1 of 3 , Nov 1, 2006
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      Thank you ver much, Sarka.
      You certainly saved my slanina
      Coilin

      --- In Czechlist@yahoogroups.com, ing.Sárka Rubková <rubkova@...> wrote:
      >
      > Hi, coilin,
      >
      >
      > That ceska klasika moderne - I presume this means something like "a
      > traditional Bohemian meal prepared in a modern way" but I was
      > wondering if anyone can think of anything snappier
      >
      > Yes,
      >
      >
      > Medailonky z panenske svickove - are these pork tenderloin medallions?
      >
      > yes
      >
      > lite palacinky - not quite sure what lita is supposed to mean here
      >
      > It means that they are made of "lite testo" (batter) - semi-liquid
      stuff
      >
      > platky z kurete smazene v trojobalu stouchane brambory s opekanou
      > cibuli a kminem - I presume that "v trojobalu" means breaded and not
      > battered, and that "kmin" here means caraway seed and not cumin?
      >
      >
      > yes
      > STAROCESKE LOKSE S UZENYM MASEM - I have no idea what "lokse" is
      > supposed to mean :-( (fwiw there's a hacek over the s)
      >
      > placky z brambor, kysaneho zeli a mouky opekane na tale (does opekane
      > na tale mean something like baked on a hotplate?)
      > Lokse is old name for type of potato pancake made of boiled potatoes,
      > flour, egg and suarkraut. They are bakecn directky on hot plate. Tal
      is that
      > a thick metal plate which was use on old stoves.
      >
      >
      > PECENE VEPROVE OCASKY
      > peèené oháòky na prima obiracku (I have no idea what "prima obiracka"
      > is supposed to mean and would be very grateful for an explanation.
      > Also do Czechs really eat pigs' tails?)
      >
      > Yes, we do, the tails have the finest pork meat without any fat.
      Of cource
      > there are many bones (vertebras) which you have to carefully pick
      (obrat and
      > therefore "obiracka", the burcher usually cut a bit o pig's buttocks
      where
      > there is more meat.
      >
      > tou - fu s pecenou ryzi, svestkovou omackou a mladymi vyhonky (are
      > these mlady vyhonky bean sprouts or young bamboo shoots?)
      >
      > I wouild say sprouts
      >
      > PANGAS
      > 200g filetu na arasidovem oleji, fenyklove luzko se smetanou a bilym
      > peprem - any idea what the fillet (cooked) in peanut oil is (i.e.
      > beef, pork, etc.)
      >
      >
      > Fish
      >
      >
      > hovezi svickove s grilovanou slaninou, toustem a pecenym vejcem - any
      > idea what kind of egg this is? I've never heard of baked or
      roasted egg...
      >
      > I tžhink they mean fried egg
      >
      > Hope this will help you
      >
      > sarka
      >
      > MTIA
      > Coilin
      >
      >
      >
      >
      >
      >
      > [Non-text portions of this message have been removed]
      >
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