Translated recipes

[Johnny_L.A]

You see something that looks tasty, but the recipe is in another language. Google Translate to the rescue!

This one is from Danish.

CHOPPED BEEF AND SPIDER IN THE OVEN

RECIPE WITH MINCED BEEF AND CABBAGE COOKED IN THE OVEN WITH GOOD SPICES. A RIGHT FOR BOTH CHILDREN AND ADULTS.

For chopped beef and beef bowl, you must use for four people:

250 grams of cracked carrots
250 grams finely sliced ​​casserole
Dried nutmeg
400 grams of minced beef with 10 percent fat
1 red onions
4 cloves of garlic
A quarter teaspoon of cayenne pepper (beware of cayenne pepper as it is strong)
Half a teaspoon of chopped cumin
2 teaspoonful peppers
2 teaspoon dried oregano
1 tan of fresh parsley
2 decilitre calf fund (or chicken stock)
Salt and freshly squeezed pepper

How to make minced beef with a spider in the oven:

Carrots are ripped off and the cabbage is cut and chopped fine.

Heat a little oil on a very hot forehead and sauté carrots and spider bowl for three minutes. Make it two (maybe three) laps and put it in a refractory dish. Tear some nutmeg over.

Bring some more oil on the forehead and thoroughly brown the chopped beef.

Chop the red onion and garlic nicely, and simmer.

Cake the cayenne pepper, cumin, peppers and oregano and cook for a few minutes.

Pour it into the dish and add also coarsely ground parsley, a little spicy salt and freshly ground pepper.

Turn it all round so it mixes and pour the veal on.

Place the dish in a preheated oven at 190 degrees hot air, and raise for about 40 minutes. Turn it around sometimes, so the cabbage does not get too dark / caramelist.

Server fadet with a delicious tomato salad .

[Johnny_L.A]

Ah, well. I thought it was funny. Especially the cayenne pepper warning.

[pulykamell]

I have no idea why Google translate is coming up with that translation for “spidskål.” First it translates it as “spider.” The second time it translates it as “casserole”? WTF? Obviously, it must be trying to do some kind of contextual guessing, but “spidskål” is quite plainly just a type of pointed cabbage, as an image search will show. Even just using Google translate on just the word itself comes up with “cabbage.” It doesn’t even look like the words for “spider” and “casserole” in Danish are anything remotely similar to “spidskål.”

Just weird. While I know machine translation is a bit hairy and still perhaps relatively young, surely, Google must be able to do better than this.

[Johnny_L.A]

@pulykamell

“spidskål” is quite plainly just a type of pointed cabbage, as an image search will show.

That’s what I did. I assumed it was ‘cabbage’, because that’s what the recipe is about, and googling the word and looking at pictures confirmed it.
Has anyone else translated a recipe with amusing results? I’d love to see them!

[John_Mace]

I wonder if it was thrown off by the spelling of kål as kaal.

Do you have a link to the original recipe so we can see it?

[pulykamell]

@John_Mace

I wonder if it was thrown off by the spelling of kål as kaal.

Do you have a link to the original recipe so we can see it?

Look at the top right. You should have a little bar that says “View:Translation | Original”. It’s spelled as “spidskål” in the original (which is where I got it from, since I know not of Danish.)

[StarvingButStrong]

I want to know how much a “tan” of parsley is.

[Plumpudding]

In the upper right corner, “View -” with a choice between translation and original.

Some of the mistakes makes sense, such as “forehead” and the cayenne thing. In danish they do say “stærk” for hot, in norwegian “sterk”, which also means strong. The spider/casserole thing, that’s just weird.

[Plumpudding]

“tan” is supposed to be a tuft of parsley.

[Johnny_L.A]

@Plumpudding

and the cayenne thing. In danish they do say “stærk” for hot, in norwegian “sterk”, which also means strong.

Having taken a lot of German in high school and college, the ‘strong’ for ‘hot’ thing went past me. What I find amusing is that the recipe has (almost) a pound of meat, and a half-pound each of carrots and cabbage, and they’re warning about only ¼ tsp. of cayenne pepper being too hot.

It reminds me of a stand-up bit about SPAM[sup]®[/sup]. ‘You know what SPAM’s name means? "Spiced Ham’. But remember, these are Minnesota spices: Sugar and salt. “Hey, Ole, can I put some black pepper in this?” “Well, OK, but don’t go crazy, now!”’

[pulykamell]

Here’s a translated recipe for Hungarian goulash(soup). Now, it actually does a reasonable job, considering how different Hungarian is from English, but the first item on the list of ingredients is … unusual:

Ingredients:
40 dkg beetle or whale
1 medium head onion
1 green pepper
1 tomato
2 tablespoons oil
1 teaspoon sweet red pepper
25 dkg of carrots and turnips mixed
30 dkg of potatoes
1-2 chopped ground cumin seeds

It’s a bit disturbing that, otherwise, those ingredients are pretty much right. (Except the “cumin seeds” should be caraway. Interestingly, in the body of the recipe, it gets it correct and refers to it as “caraway.”)

If you’re wondering, the “beetle or whale” should be “beef shin or shank” (the name of the cuts is my approximation; butchering and cuts vary around the world, but basically we’re looking at two hindquarter cuts from the leg and just above it.)

I have no idea where “beetle or whale” comes from, though, as they are not similar to at least the basic Hungarian words I know for those two things (and looking through my dictionaries, I can’t find any similarity between any translations for those words and the beefs cuts.)

[Johnny_L.A]

Here’s another one from the Danish page.

EASY AND QUICK RECIPE FOR HOMEMADE ALLROUND BARBECUE MARINADE, PERFECT FOR SPARERIBS, BACON AND BACON.

Homemade allround barbecue marinade is easy to make yourself, and here is a very good recipe for the homemade BBQ marinade.

The marinade contains quite a few ingredients, including Heinz tomatochup and brown farin.

The recipe provides ample marinade for meat for four people.

Ingredients for homemade all-round barbecue marinade:

4 tablespoons olive oil
1 tablespoon Kikkoman soy sauce
3 tablespoon Heinz tomato chop
1 tablespoon brown daffodil
1 teaspoon of onion powder
1 half teaspoonful of chilli powder

How to make homemade allround barbecue marinade:

The process is quite simple, because all ingredients are placed in a bowl and thoroughly stirred together.

You must touch as long as the marinade becomes blank so the brown darling is completely stirred in the oil.

Then just brush the meat with the finished marinade.

Always remember that barbecue marinade contains sugars in the form of, for example, brown dolphin, and therefore it easily burns.

So when brushing the meat with marinade, do not expose the meat to excessively high and direct heat as it burns so easily.

The homemade allround barbecue marinade can easily last up to a week in the fridge if you do not spend it all the same day.

And of course you can add more chili if you want a more crazy marinade.

You can also get finely chopped garlic in, it also tastes pretty good.

Then take the recipe as a good basic recipe, which you can easily vary with your own ingredients.

Note: A small tip is to spice the meat with a little dried thyme or rosemary after it has been brushed. It gives an even better taste.

…

Bacon and bacon? You can never have too much bacon!

It looks like a good basic sauce, though I use a dry rub and put sauce on at the end. I’d try this recipe, but I don’t know where to get those darling brown daffodils, and brown dolphin is impossible to get here. Sounds like a crazy marinade! I want t touch it…
.

[Plumpudding]

@Johnny_L.A

Having taken a lot of German in high school and college, the ‘strong’ for ‘hot’ thing went past me. What I find amusing is that the recipe has (almost) a pound of meat, and a half-pound each of carrots and cabbage, and they’re warning about only ¼ tsp. of cayenne pepper being too hot.

It reminds me of a stand-up bit about SPAM[sup]®[/sup]. ‘You know what SPAM’s name means? "Spiced Ham’. But remember, these are Minnesota spices: Sugar and salt. “Hey, Ole, can I put some black pepper in this?” “Well, OK, but don’t go crazy, now!”’

Hah, never underestimate the sensitivity of the Scandinavian palate.

[John_Mace]

@pulykamell

Look at the top right. You should have a little bar that says “View:Translation | Original”. It’s spelled as “spidskål” in the original (which is where I got it from, since I know not of Danish.)

If you look at the Google bar in the link it says:

Hakket oksekød og spidskål i ovn - Madens Verden

[pulykamell]

@John_Mace

If you look at the Google bar in the link it says:

Hakket oksekød og spidskål i ovn - Madens Verden

Yes, I saw that. I don’t see how it’s relevant to what you quoted. You asked how to find the original version of the article. I showed you how, and what the original spelling was. (And, regardless, “spidskaal” also translates as “cabbage” in Google translate.)

[John_Mace]

@pulykamell

Yes, I saw that. I don’t see how it’s relevant to what you quoted. You asked how to find the original version of the article. I showed you how, and what the original spelling was. (And, regardless, “spidskaal” also translates as “cabbage” in Google translate.)

You seemed to be disputing the very first thing I posted in this thread. Maybe you weren’t, but it looked that way to me, so I showed you why I posted it. That’s all.

[pulykamell]

@John_Mace

You seemed to be disputing the very first thing I posted in this thread. Maybe you weren’t, but it looked that way to me, so I showed you why I posted it. That’s all.

I’m honestly confused, as I was just answering how to view the original recipe. I don’t even see what can be construed as me disputing anything. At any rate, if I somehow gave that impression, that’s not what was meant at all.

[Plumpudding]

@John_Mace

You seemed to be disputing the very first thing I posted in this thread. Maybe you weren’t, but it looked that way to me, so I showed you why I posted it. That’s all.

Regardless, it’s normal to replace “å” with “aa” or “a” in urls. Also look at “koed”, where “oe” replaces “ø” in “kød”.

Look here: Blå hasselbackpoteter med rødbet- og rosépeppersalt - MatPrat - MatPrat “blå” becomes “bla”, “rødbet” becomes “rodbet”.

[bibliophage]

Not a full recipe, but I thought of this thread when I came across a description on the Norwegian Wikipedia of a kind of pancake called møsbrømlefse. Running it through Google Translate I discovered that

In life you have what is called “mosaic” or “sleeplessness” in dialect. The mashroom consists mainly of water, melted brown cheese and sugar and evenly ground with flour to a half-inch sauce. The moped is lubricated coolly on the floor. In addition, have some butter, sugar and cream on the mashroom while the leaf is cooked on a roof. Leaf is cooked when the mash is hot and the butter is melted. When you have a living on a plate, it is folded into a crescent and the ears folded toward the center of the living so that it resembles an envelope. Mösbrömlefse is served with ice-cold milk. Some add syrup with the sauce. The taste is quite powerful.

That’s surprising. I would have expected the taste of cold-lubricated mopeds to be underpowered.