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Re: [Czechlist] kucharske vyrazy

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  • Eva Horejsii
    Sarko, diky moc. Jiz jsem to vcera odevzdala s pocitem, ze jsme vsichni udelali, co bylo v nasich silach a jak jiz tu nekdo psal, podle techto specifikaci se
    Message 1 of 41 , Jan 19, 2013
      Sarko, diky moc. Jiz jsem to vcera odevzdala s pocitem, ze jsme vsichni udelali, co bylo v nasich silach a jak jiz tu nekdo psal, podle techto specifikaci se asi nikdo ridit nebude, bude pouzivat kucharku.
      Ale moc dekuji za podporu a spolupraci.

      Zdravi

      Eva

      -----Original Message-----
      From: czechlist-bounces@... [mailto:czechlist-bounces@...] On Behalf Of "Sarka Rubkova"
      Sent: Saturday, January 19, 2013 10:59 AM
      To: czechlist@...
      Subject: Re: [Czechlist]kucharske vyrazy

      Ahoj,

      Casto, bohuzel, prekladam z cinske ci korejske anglictiny a tak uz dobre vim, ze jejich anglictinu je treba velmi aproximovat. Filo Pastry bude urcite listove testo, protoze to bylo to prvni, na co prekladatel prisel.
      Creamed cake bude trene testo, a pak bych postuipovala podle teplot v ceskych kucharkach. Neco z toho bude kyprene testo, neco kynute, neco cukrovi a neco drobne pecivo. Jak uz jsem rikala, postupovala bych podle teplot a tomu prizpusobovala terminy. Tohle prece neni preklad jako takovy, ale spise lokalizace nebo, jak se tomu krasne rika transcreation.



      sarka



      From: Czechlist@yahoogroups.com [mailto:Czechlist@yahoogroups.com] On Behalf Of jenuwefa
      Sent: Friday, January 18, 2013 10:40 PM
      To: Czechlist@yahoogroups.com
      Subject: [Czechlist] Re: kucharske vyrazy





      Hi Eva,

      Unfortunately, as you realized, the main problem is that you were given a bad translation from Chinese to English, and now when you're trying to make sense of it into Czech, it just reveals how bad the first translation was - this is not a criticism of YOUR translation! It just goes to show that it's always best to translate from the source text whenever possible. Thankfully this isn't a manual for a nuclear reactor :-)))

      Have a great weekend,
      Jennifer

      P.S. for whatever it's worth because I can't leave it alone...IN MY OPINION:

      * CREAMED CAKE is fine - I'd just never heard that specific term before :) ;
      * CAKE is probably supposed to be QUICK BREAD (made with baking powder) - banana bread is an example;
      * RAISED BREAD (made with yeast or with sourdough) is missing from the list entirely;
      * FILO PASTRY isn't LISTOVE TESTO (the English should be different here, not the Czech - should be PUFF PASTRY); and
      * BRAIDED COOKIE in English probably isn't right either, this is where I thought they meant YEAST BREAD (maybe the RAISED BREAD?)....

      --- In Czechlist@yahoogroups.com <mailto:Czechlist%40yahoogroups.com> , Eva Horejsii wrote:
      >
      > Dear Jennifer, thank you very much for your interest in my problem.
      > Firstly, I translate from English.
      > creamed cake - i found in internet - creamed cake is - the butter and
      sugar are "creamed" together, then the eggs are added. Then flour and milk without yeast, without baking powder. - trene testo
      > pastry - sladke pecivo
      > filo pastry - liskove testo
      > Biscuit - susenky
      > Cookie - cajove pecivo
      > Cake - kolace maybe small, great, with yeast or with baking powder
      > Braided cookie - maybe pletene kynute testo?
      >
      > This is my last version (with help of many people (:-)), please, if
      > you
      can it confirm or make notice, I will be grateful.
      >
      > note: I know, that the people cook or bake with cookbook, but this
      > terms
      are part of manual and I must it also translate.
      > Thanks
      >
      > Eva Horejsi
      >
      >
      >
      > -----Original Message-----
      > From: czechlist-bounces@... [mailto:czechlist-bounces@...] On Behalf
      > Of
      jenuwefa
      > Sent: Wednesday, January 16, 2013 7:06 AM
      > To: czechlist@...
      > Subject: [Czechlist] Re: kucharske vyrazy
      >
      > Hi Eve,
      >
      > I would still change filo pastry to puff pastry (if you're translating
      > it
      as listkove testo)...
      >
      > I don't understand the difference between creamed cake and cake - for
      > me
      they are the same.
      >
      > And pletene pecivo isn't right either - if you're using that term for
      vanocky, then I would use "yeast doughs".
      >
      > Sorry to be a pain, just want to make sure it says what it's supposed
      > to
      (and I still don't know if you're translating into English or Czech or both!
      :)
      >
      > (On the other hand, I think that most people using an oven who are not
      familiar with baking won't be using this as a guide anyway, they'll be using a recipe from a cookbook, so I wouldn't get too hung up on it.)
      >
      > Regards,
      > Jennifer
      >





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    • Liz
      Jamie, You remind me of someone I know who reads what they wish to read and ignores all the rest :) Have a nice Sunday Liz
      Message 41 of 41 , Jan 20, 2013
        Jamie,

        You remind me of someone I know who reads what they wish to read and ignores all the rest :)

        Have a nice Sunday

        Liz

        --- In Czechlist@yahoogroups.com, James Kirchner wrote:
        >
        > Your Google results may be queered by your location, because I get pages and pages of links to real websites that provide recipes for what are called (and are) braided cookies. Some of them are ethnic recipes and some are not. (I don't consider an Italian recipe to be "foreign".)
        >
        > Bing gives me more and more results every few minutes. The first time, it gave me about 160 links, the second time 2,700 links, and the third time 3,600 links. I don't see how you can use it as a control. It's like Linguee.de, which can't find a term at all one day, and once you've searched for it once serves up scores of hits for it the next day.
        >
        > Yahoo consistently gives me about 2,700 hits.
        >
        > Since when are Greek cookies "obscure"? In any reasonably large American city, there are all kinds of Greek, Italian and Middle Eastern baked goods, and practically every European cuisine includes some kind of braided cookie. I see them all the time. You're reminding me of the lady from a small town way up north who told me, "My son likes Mexican food and all that way-out stuff."
        >
        > Jamie
        >
        > On Jan 19, 2013, at 8:07 PM, Liz wrote:
        >
        > >
        > >
        > > --- In Czechlist@yahoogroups.com, James Kirchner wrote:
        > >>
        > >> Liz, there is nothing strange about the term "braided cookie". There are scores of different kinds of them, and they are referred to as such. Google has over 3 million hits for the term, and it is commonly used.
        > >>
        > >
        > > Three million is clearly a bad result from Google ... Google does that sometimes. (I am getting 3,550 hits on Google, but the top results link to pages where the term is "not found" ( http://www.epicurious.com/tools/searchresults?search=braided+cookie ) or not a cookie http://www.kluklucollection.com/wedge-ballerina-braided-cookie--136 ). Sometimes it's good to control with a check in Bing (61 results).
        > >
        > > Really - IMHO a reference to cooking times for some obscure Greek (or Turkish or Armenian or ...) cookie is nonsense --> for a list like this <---. Moreover, the baking temps and times they gave for such cookie are wrong.
        > >
        > > - Liz
        > >
        > > _______________________________________________
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        > > Czechlist@...
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        >
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