Anybody around who speaks German?
Ten percent of nothing is -- let me do the math here -- nothing into nothing, carry the --
Jayne ,'Serenity'
Natter 52: Playing with a full deck?
Off-topic discussion. Wanna talk about corsets, duct tape, or physics? This is the place. Detailed discussion of any current-season TV must be whitefonted.
Hil R. - Jun 05, 2007 4:40:06 am PDT #1064 of 10001
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
Fred Pete - Jun 05, 2007 4:49:29 am PDT #1065 of 10001
Ann, that's a ferret.
I took a year of German in high school, about 30 years ago. So I might be able to figure out something that's really, really simple.
Ginger - Jun 05, 2007 4:52:47 am PDT #1066 of 10001
"It didn't taste good. It tasted soooo horrible. It tasted like....a vodka martini." - Matilda
I had a couple of years of German in college, which pretty much means that I can order beer.
Hil R. - Jun 05, 2007 4:56:17 am PDT #1067 of 10001
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
OK. I'm trying to translate a handwritten cookbook that belonged to my grandmother. Her family owned a restaurant in Germany before the war. So in addition to trying to translate a language I don't really speak (I can fake my way through it a little, but not much), there's old-fashioned handwriting, and old-fashioned ingredients (I'm pretty sure this is from when she was a teenager, and she was born 1909.)
Anyway. I've got a recipe starting (as far as I can tell):
1/2 # mehlgenebt
1 Ei mit wenig Wasser verfuiels indire mitte der mehlen geben
I've got that as 1/2 pound something-flour, 1 egg with a little water something flour something.
1/4 # butterflocken
160 g zucker
auf der Rand der doehles geben
1/4 pound butterflakes (huh?), 160 grams sugar, on the edge of something?
Any guesses as to what the "something"s or question marks could be? I'm not positive I'm deciphering all the handwriting correctly, either, so a few letters could be off, which is making dictionaries somewhat unhelpful.
DavidS - Jun 05, 2007 4:56:53 am PDT #1068 of 10001
"Look, son, if it's good enough for Shirley Bassey, it's good enough for you."
Anybody around who speaks German?
Check with Fiona in Unamerican.
Aims - Jun 05, 2007 5:09:49 am PDT #1069 of 10001
Shit's all sorts of different now.
Rescuing an endangered turtle. No, seriously.
It wasn't an endangered turtle, just a regular ole box turtle, but I resued one from being mushed in the road yesterday!! He hissed at me.
JenP - Jun 05, 2007 5:10:55 am PDT #1070 of 10001
That's how they say, "Thanks, lady!"
Hil R. - Jun 05, 2007 5:12:09 am PDT #1071 of 10001
Sometimes I think I might just move up to Vermont, open a bookstore or a vegan restaurant. Adam Schlesinger, z''l
OK, another question, for people who know about cooking: I've got a recipe for what seems to be a sort of cake -- it's a sweet yeast bread dough, rolled out, then toppped with a bunch of things, rolled up, and baked. I can identify most of the toppings: melted butter, sugar, sultanas, lemon zest, cocoa. The last thing, though, is "korinther," which the dictionary is giving me as "corinthian." Any guesses? My best guess right now is "coriander," but that doesn't seem like it really goes on a cake.
I looked up a few English recipes for this cake, and they all seem to have cinnamon, but cinnamon is "zimt," which is definitely not what this word is.
Aims - Jun 05, 2007 5:16:13 am PDT #1072 of 10001
Shit's all sorts of different now.
That's how they say, "Thanks, lady!"
Oh! Cause to me it sounded like, "Gerrof me!" Glad someone I know speaks turtle. Hee hee hee.
Toddson - Jun 05, 2007 5:16:14 am PDT #1073 of 10001
Friends don't let friends read "Atlas Shrugged"
Hil, cinnamon? my German is VERY rusty and never involved much in the way of cooking, but in context ....