Oct 5, 2010 09:29
13 yrs ago
2 viewers *
español term
Cazuelita templada de hojaldre rellena de hongos, setas y foie con aroma de ques
español al inglés
Otros
Cocina / Gastronomía
Hola,
el término completo es
"Cazuelita templada de hojaldre rellena de hongos, setas y foie con aroma de queso"
Muchas gracias por su ayuda, comenzaría diciendo
"Lukewarm puff pastry caserolle with..."???
Gracias, un saludo
el término completo es
"Cazuelita templada de hojaldre rellena de hongos, setas y foie con aroma de queso"
Muchas gracias por su ayuda, comenzaría diciendo
"Lukewarm puff pastry caserolle with..."???
Gracias, un saludo
Proposed translations
(inglés)
Proposed translations
+3
23 minutos
Kate Major Patience
España
España
Native in inglés
Works in field
España
Analytical and creative (DipTrans, MA)
Native in: inglés 
Works in: español al inglés, gallego al inglés, inglés
Related KudoZ points
:
202
Selected
Warm puff pastry pot filled with mixed mushroooms, foie and aroma of cheese
or "cheese aroma" but I'm not sure that hits the mark.
"aroma" is a pretentious way of saying "a touch of" really, often referring to an infusion such as truffle infused oil, for example. But it is used like this, "aroma of" - it's not just a literal translation! I would used "mixed mushrooms" unless you can find out exactly which varieties are used. If you do find out, then do use those varieties in English. "Puff pastry pot" I think will get round the fact that this is a casserole dish but it is filled with a pastry crust not a stew.
If you can find out more information on what this looks like, then you could also have a think about using something like "puff pastry case", "vol au vent" (also a puff pastry case) and so on, but you may have to lose the "cazuelita" bit in that case in order to not end up with something clumsy like "vol au vent in a ceramic dish" or risk saying something incorrect/too specific if you cannot get any further info.
In summary, I would play it safe with something like the answer above. Hope that helps.
Note: Definitely do not use the word lukewarm in any translation on a menu - I cannot think of an occasion where it would sound OK.
--------------------------------------------------
Note added at 28 mins (2010-10-05 09:57:56 GMT)
--------------------------------------------------
Millefeuille, as suggested by Isamar, will also work for "puff pastry pot", although it might also suggest a stack rather than a vol au vent or pot-shaped kind of affair. It's a good term!
--------------------------------------------------
Note added at 57 mins (2010-10-05 10:27:27 GMT)
--------------------------------------------------
See note below on agree regarding "wild" mushrooms.
--------------------------------------------------
Note added at 1 hr (2010-10-05 11:13:25 GMT)
--------------------------------------------------
Oliver points out that "Foie gras" is the full term. I assume you know that, and happen to like "foie" on its own, especially in modern-sounding dishes, though you can use either, as you wish. See also Oliver's comments on these answers.
"aroma" is a pretentious way of saying "a touch of" really, often referring to an infusion such as truffle infused oil, for example. But it is used like this, "aroma of" - it's not just a literal translation! I would used "mixed mushrooms" unless you can find out exactly which varieties are used. If you do find out, then do use those varieties in English. "Puff pastry pot" I think will get round the fact that this is a casserole dish but it is filled with a pastry crust not a stew.
If you can find out more information on what this looks like, then you could also have a think about using something like "puff pastry case", "vol au vent" (also a puff pastry case) and so on, but you may have to lose the "cazuelita" bit in that case in order to not end up with something clumsy like "vol au vent in a ceramic dish" or risk saying something incorrect/too specific if you cannot get any further info.
In summary, I would play it safe with something like the answer above. Hope that helps.
Note: Definitely do not use the word lukewarm in any translation on a menu - I cannot think of an occasion where it would sound OK.
--------------------------------------------------
Note added at 28 mins (2010-10-05 09:57:56 GMT)
--------------------------------------------------
Millefeuille, as suggested by Isamar, will also work for "puff pastry pot", although it might also suggest a stack rather than a vol au vent or pot-shaped kind of affair. It's a good term!
--------------------------------------------------
Note added at 57 mins (2010-10-05 10:27:27 GMT)
--------------------------------------------------
See note below on agree regarding "wild" mushrooms.
--------------------------------------------------
Note added at 1 hr (2010-10-05 11:13:25 GMT)
--------------------------------------------------
Oliver points out that "Foie gras" is the full term. I assume you know that, and happen to like "foie" on its own, especially in modern-sounding dishes, though you can use either, as you wish. See also Oliver's comments on these answers.
Peer comment(s):
| agree |
William Pairman
: works well, maybe "wild mushrooms" to distinguish them from standard button mushrooms - Warm puff pastry pot with wild mushroooms, foie and aroma of cheese
18 minutos
|
|
Thanks Will. Yes, I thought of commenting that if the asker knows or can find out if these are wild, and indeed they are, then they should definitely include that in the translation - we all love wild mushrooms!
|
|
| neutral |
Andrew Bramhall
: you can't just leave 'foie' like that in English.//Right, thanks.Next time I visit my friends farm, I''ll try to remember that it's goose liver pâtés that hiss in a gaggle when you approach them, unless you're carrying food , not the geese themselves.
1 hora
|
|
Yes you can, and top chefs often do. I am well-versed in foie terminology... Oliver, these forums are not for bitching at people, 'scuse my French. Try to be more constructive. I take your point, and "foie gras" is the full term, but usage says otherwise.
|
|
| neutral |
Angel Blanco (X)
: Sorry Oliver, I am just so dumb that I can't understand that "foie", when talking about food, is "foie-gras". Purism is sometimes very sad...
1 hora
|
|
can I count that as that an agree then Angel? ;) ;)
|
|
| agree |
Noni Gilbert Riley
: With a v small caveat about the cheese - I like Angel's suggestion of hint.
2 horas
|
|
So do I - I think "hint" is very nice. Thanks for your ever-helpful input, Noni! :)
|
|
| agree |
Rick Larg
: And until just now I had always thought that the pies my mother used to make were just pies, not "pot pies"! You live and learn. By the way, 'foie' is obviously right.
10 horas
|
|
Well, if we could be sure it was simply a pie, then I'd be up for putting "pie" - I'm all for simplicity. I bet it is a pie, but oh how clients love to talk it up. Though there's also the traditional US pot pie..Thanks for the agree, support and input. :)
|
4 KudoZ points awarded for this answer.
Comment: "Gracias!"
17 minutos
Warm puff-pastry/millefeuille filled with a medley of mushrooms, foie gras and a scent of cheese
Casserole sounds too big here as it seems like an individual portion. You could put "little dish of...." but it makes it very long! Is the pastry just on top I wonder?
Peer comment(s):
| neutral |
Andrew Bramhall
: The puff pastry is likely to be only a top cover. But -a scent of cheese??
1 hora
|
|
Thanks Oliver! I'd have thought it was only on top too. I agree, scent or aroma of cheese in English doesn't sound very appetising and I love cheese! "Hint" is much better. I think you could leave foie gras in French though
|
18 minutos
Warm pastry casserole filled with mushrooms and cheese-flavored foie.
Sin tener un contexto, creo que "warm" es probablemente más acertado que "lukewarm"; "lukewarm" no es tan llamativo como "warm" en lo que a cocina se refiere.
Hongos y setas, a no ser que sepamos cuáles son especificamente, pueden ir bajo la categoría de "mushrooms".
La palabra "aroma" en este caso creo que tiene más que ver con el sabor que con el olor, de ahí mi elección de "cheese-flavored".
Por último, la palabra "foie" será comprendida en inglés por cualquier amante de la cocina.
Hongos y setas, a no ser que sepamos cuáles son especificamente, pueden ir bajo la categoría de "mushrooms".
La palabra "aroma" en este caso creo que tiene más que ver con el sabor que con el olor, de ahí mi elección de "cheese-flavored".
Por último, la palabra "foie" será comprendida en inglés por cualquier amante de la cocina.
Peer comment(s):
| neutral |
Andrew Bramhall
: What does cheese flavoured goose taste like ?//No, foie means goose, the bird- you need to put gras in or pâté to distinguish them in English !!
1 hora
|
|
You mean "cheese flavoured goose liver", right? It would probably taste very similar to a duck's.
|
|
| neutral |
Carol Gullidge
: sorry, but "cheese-flavoured" foie" sounds most unappetising (and sacrilege!!) :(
3 horas
|
+2
1 hora
Andrew Bramhall
Reino Unido
Reino Unido
Native in inglés
Reino Unido
Flair and accuracy tailored to your text
Native in: inglés 
Works in: español al inglés, alemán al inglés
Related KudoZ points
:
16
A hot puff pastry covered pie with a medley of fungi , goose liver pâté and a hint of cheese
This is how to put it all in English. 'Cazuelita templada' means literally 'hotpot' but that implies something else- a particular type of English dish containing meat and covered with potatoes. Hongos and setas are fungi, implying ceps, chanterels, and other exotic mushrooms, as well as 'setas'.All bound together with goose liver pâté and a hint of cheese. Sounds delicious!
--------------------------------------------------
Note added at 1 hr (2010-10-05 11:07:18 GMT)
--------------------------------------------------
Or a 'medley of wild mushrooms' if this includes 'open cup' or 'field mushrooms', and totally excludes the commercially produced 'closed cup' ones.
--------------------------------------------------
Note added at 2 hrs (2010-10-05 12:00:40 GMT)
--------------------------------------------------
Medley Of Wild Mushrooms Recipe | Food | Channel4.com
A mushroom mixture bringing together the best fungi available. Browse thousands of tasty recipes on 4food from Channel 4.
www.channel4.com/.../chefs/hugh-fearnley-whittingstall/medl... · Cached pageBuy Dried Mushroom Medley Online Next Day Delivery | Glenlyon Gourmet
All of our favourite wild mushrooms, dried for your convenience. Perfect for sauces, soups and pasta. The intense earthy flavours are wonderful in all sorts of dishes. Soak in warm ...
www.glenlyongourmet.co.uk/Dried-Mushroom-Medley-p/llms002.h... · Cached pageMikuni Wild Harvest Inc - Wild & Exotic Fresh Mushroom Medley
Mikuni Wild Harvest is a company committed to the exploration of nature's greatest bounty... food.
mikuni.myshopify.com/products/wild-exotic-fresh-mushroom-medley · Cached page
--------------------------------------------------
Note added at 1 hr (2010-10-05 11:07:18 GMT)
--------------------------------------------------
Or a 'medley of wild mushrooms' if this includes 'open cup' or 'field mushrooms', and totally excludes the commercially produced 'closed cup' ones.
--------------------------------------------------
Note added at 2 hrs (2010-10-05 12:00:40 GMT)
--------------------------------------------------
Medley Of Wild Mushrooms Recipe | Food | Channel4.com
A mushroom mixture bringing together the best fungi available. Browse thousands of tasty recipes on 4food from Channel 4.
www.channel4.com/.../chefs/hugh-fearnley-whittingstall/medl... · Cached pageBuy Dried Mushroom Medley Online Next Day Delivery | Glenlyon Gourmet
All of our favourite wild mushrooms, dried for your convenience. Perfect for sauces, soups and pasta. The intense earthy flavours are wonderful in all sorts of dishes. Soak in warm ...
www.glenlyongourmet.co.uk/Dried-Mushroom-Medley-p/llms002.h... · Cached pageMikuni Wild Harvest Inc - Wild & Exotic Fresh Mushroom Medley
Mikuni Wild Harvest is a company committed to the exploration of nature's greatest bounty... food.
mikuni.myshopify.com/products/wild-exotic-fresh-mushroom-medley · Cached page
Peer comment(s):
| neutral |
Kate Major Patience
: Given your previous purist stance, you should use the correct term for this specific pâté - foie gras is NOT the same as other types, and goose liver does not sound appetizing. While I would perhaps use funghi on an Italian menu, it doesn't work here.
22 minutos
|
|
Pâté de foie gras is goose liver pâté in English, foie gras is also acceptable, but not 'foie' alone which is the actual goose itself
|
|
| agree |
Angel Blanco (X)
: When you say "medley of fungi" I visualize foot infection. On the other hand, pâté and foie are not the same thing, and if you can't leave "foie" like that why would you leave "pâté"
26 minutos
|
|
Thanks- see above comment.
|
|
| agree |
Isamar
: Yes, though I'd say warm instead of hot. I prefer "medley of wild mushrooms" I know fungi is correct but not sure it sounds as appetising!
26 minutos
|
|
Yes, 'medley of wild mushrooms' is probably the most common way it appears on menus here, at any rate
|
Discussion
As opposed to dull old "champiñones" :o)