GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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12:19 Jul 29, 2020 |
Spanish to English translations [PRO] Cooking / Culinary / MENU FROM A RESTAURANT | |||||
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| Selected response from: Taña Dalglish Jamaica Local time: 01:38 | ||||
Grading comment
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Summary of answers provided | ||||
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3 +1 | Pluma Ibérico with cream cheese |
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3 | end loin (steak) |
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Summary of reference entries provided | |||
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¿Para quién escribes? |
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Pluma Ibérico with cream cheese Explanation: I think this might be something like "filet mignon”. It’s not translated but connoisseurs would know what it is. https://www.thebbqbastard.com/grilled-pluma-iberico/ |
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Pluma end loin (steak) Explanation: https://www.gourmetexception.com/details-iberian pluma-52.ht... https://www.dehesalascumbres.com/pdf/007-Catalago-CARNES-INT... Pluma Ibérica de Bellota - Pork End Loin (1.25 ... - La Tiendawww.tienda.com › products › pluma-iberica-de-bellota-... "pluma" pork loin steak from www.tienda.com The pluma is a cut from the end of the loin, and is juicier than the presa steak or the solomillo tenderloin. Pluma is fairly thin, but leaner than the 'secreto' skirt ... Rating: 4.5 - 23 reviews - US$68.95 How to Cook Iberico Pork | Marx Foods Test Kitchenwww.marxfoods.com › test-kitchen-iberico-pork Presa, Pluma & Secreto – The Uniquely Spanish Pork Cuts ... noticeable in that trio of special Spanish cuts – the End Loin (Pluma), Shoulder Eye Steak (Presa), ... Iberico Pork Pluma with Romesco Sauce - Marx Foods Blogmarxfood.com › iberico-pluma-romesco-recipe "pluma" end loin steak from marxfood.com Nov 15, 2017 - Though unknown in the US, the **end loin** is considered the best (non-ham) part of the pig in Spain, where it is known as the Pluma because it ... Iberian Pluma - Gourmet Exceptionwww.gourmetexception.com › details-iberian+pluma-52 The Iberian pluma is taken from the front part of the loin. The pluma is triangular-shaped and is characterised by its extremely lean and tender meat. The meat ... -------------------------------------------------- Note added at 44 mins (2020-07-29 13:04:10 GMT) -------------------------------------------------- https://spanishfoodprodespa.blogspot.com/2019/01/cream-chees... cream cheese Various flavours -------------------------------------------------- Note added at 4 days (2020-08-03 11:33:03 GMT) Post-grading -------------------------------------------------- Thank you. |
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Grading comment
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1 day 50 mins |
Reference: ¿Para quién escribes? Reference information: Ambas sugerencias aquí pueden ser de utilidad. La solución para la carta en cuestión yacerá más bien con su lectora: ¿qué tipo de comensal busca el cliente? ¿Prefiere un tono elegante o accesible a todos por términos básicos? ¿Quiere traer el comensal a adentrarse en la cultura española o quiere facilitarle a entender de forma inmediata lo que coma, sin pensar? A veces, más bien que una respuesta acertada, se trata de ajustar la experiencia. Habla con el cliente, a ver si tiene una visión para aplicar al texto. |
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