Re: About the name Rasputin...

Michael Kuettner <miksbg@xxxxxxxx> wrote in message news:ercnch$bnu$1@xxxxxxxxxxxxxxxxxxxxxxxxxxxx
"Paul J Kriha" <paul.nospam.kriha@xxxxxxxxxxxxxxx> schrieb im Newsbeitrag
news:45d94cfc@xxxxxxxxxxxxxxx
Michael Kuettner <miksbg@xxxxxxxx> wrote in message
news:er96ra$q2e$1@xxxxxxxxxxxxxxxxxxxxxxxxxxxx
<snip>
Bärlauch? How could it taste like Bärlauch?.....Oh drats, I am sorry!
That's my fault. I completely misled you! It wasn't a garlick soup
(Knoblauchsuppe) at all, it was a tripe soup!!!
What's that in German? Kauldanensuppe?
But the menu just said Böhmischesuppe(sp?).
I specifically ordered it to find out what it was made of.

The dish is also called "Kuttelflecksuppe".
Just the white Kutteln are used for it.

<snip>
Yes.
August 6th. , 1848.
Radetzky wrote about the situation in Lombardia, but being an Austrian,
he also mentioned the c.o.a. (see below).

But of course! He was a brilliant commander in chief and yet
he never lost the sight of other important things in life.
The South Bohemians (like me) are especially proud of him. :-)

Well, we all are. It was seldom enough that Austrian armies had
competent commanders ...
"Bellum gerunt allii, Tu felix Austria ..."

nube. :-)

I guess it was often more profitable for Austria to marry than
to wage a war.

I am still thinking about the 6.VIII.1848.
How brilliant it is to know the exact date of such cultural/
technological transfer and the name of the person in charge. :-)
I presume the Radetzky's dispatch would still exist and be
kept in the Heeresgeschichtliches Museum in Vienna.

The original dish was "costoletta alla milanese", not piccata. Sorry,
my memory failed here.

Right. I presume a real piccata would be cooked in the lemon juice.

Depends.
There are also "Spaghetti piccata milanese".
That's pork cuts turned in flour, then in a mixture of egg and parmesan.
Then they are fried. They are served with spaghetti turned in a plain tomato
sugo and with little bacon cubes fries crispy together with chopped parsley.

It's interesting how good calques are all these names:
It. costolleta, Ge. Schnitzel, En. cutlet, Cz. rízek

No, the Costoletta would be the Kotelett.
Kotelett is always with bones (pork chops), while Schnitzel is always
without bones.

Yes. You're right, of course.
The same in Czech. It is "kotleta" (obviously borrowed from Ge),
while only the boneless "offcut" would be "r^ízek", from Cz "r^ezat"
(to cut).

Btw, the Italian "Gnocchi" is calqued from "Nockerl".

Calqued? Really? The Czech "noky" was borrowed "Nockerl". :-)
How old is "Nockerl", my German dictionary issued in 1905
doesn't mention it.


Although panierte Schnitzel are much older, the Wienerschnitzel was that
late.

<snip PIEFL>
Err, no. That would be secondary sources ! We'll need to find
the original scratchings ;-)

What a perfectionist!

We take our Gummiadler (Brathendl) very serious ;-)

Gummiadler? Is that what you call the baked chook
(Brathendl) when it comes out of the oven a bit on
the chewy side?

No. It's a nick-name for roasted or grilled chicken (Brathendl).
The baked version (Backhendl) is breaded and fried (the pieces,
of course).

BTW, das Hendl is a specifically Austrian expression, isn't it?

Yes, Hendl or Hendi.
Also Paradeiser, Erdapfel, Obers, etc. are Austrian expressions.

Potatoes have two names in Cz, "brambory" and "zemáky".
"Brambory", since the first potatoes probably arrived from
Branibor / Brandenburg.
"Zemáky" ("zem" = Erde) is a calque, but the apple is missing,
so it's only a half-calque :-)

Slovak has "paradajky", but Czech went for a calque "rajc^ata".
"Ráj" (paradise) is AFAIK old Slavic word, all the way from PIE.

Obers? IIRC, that's not whipped like "Schlage".
In Cz I'd call it "smetana" like in "Bedr^ich Smetana". :-)

Here we are: Die verkaufte Braut von Friedrich Obers. :-))


The interesting thing about borrowings in "kitchen language" is that they
happen faster and change their spelling faster than other words.
But the meaning of the words changes slowly, if at all.
(IMO, of course).

I guess the semantic contents of the "kitchen language" is
controlled by a relatively small group of chefs and cooks
who tend to be more conservative then ordinary hoi polloi
who munch on their creations. (Equally just in IMO).

Paul JK

Cheers,

Michael Kuettner


.

Relevant Pages

  • Re: Why are my posts
    ... for a 10/6d Jetex 50 - less than half the price of a piston motor. ... (in German, and I forget the German word) ... British Broadcasting Company was formed in 1922 by an Anglo-American ...
    (uk.people.support.depression)
  • Re: Why are my posts
    ... You could go into a sweet shop and get change from 1d, mind you. ... That kind of German ... Count von Stauffenburg was too badly handicapped by his war wounds to ...
    (uk.people.support.depression)
  • Baah, baah bad French
    ... Then there is plenty of anecdotal evidence from German & French unit ... Poles to deploy behind the Vistula, to which their Polish counterparts ...
    (soc.history.war.world-war-ii)
  • Re: I told you so.
    ... in on the stock market boom of the 1990's <snip> ... It's typical German arrogance, ... First by not shearing technology, ... thousands on car repair and maintenance, ...
    (rec.autos.makers.chrysler)
  • Patterns Of Force (Schablonen Der Gewalt) (was: Neue Voyager Folgen - fuer mich)
    ... Force, der in Deutschland lange verboten war. ... German station that aired TOS, as large segments of the episode ... Austrian state-owned TV, on the other ... Southernmost Germany in range ...
    (de.rec.sf.startrek.misc)