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German to English translations [PRO]
Cooking / Culinary / Swabian Menu | | German term or phrase: Pfeffersülze | Appears under the "Vesperkarte" section of a Swabian restaurant menu, as below:
"Pfeffersülze mit Bratkartoffeln, garniert mit Salate 7.90"
I have some idea as to what Sülze is: brawn/aspic, but am not entirely sure what the ingredients of a "Pfeffersülze" would be in particular. Are certain meats always in a Sülze and does the "Pfeffer" element simply mean that it is seasoned?
Also, I'm looking for the best possible way of making this palatable to a (mainly British) audience of international tourists. While we seem fine with terrines, pates etc. in the UK, I feel that 'brawn' doesn't have entirely the same positive connotations.
My research suggests that it would be served sliced and I am therefore tempted to use the superordinate "cold cuts"
NB - This is for a BE English translation, so please don't suggest the AE 'head cheese' (even the word has put me off lunch).
Thanks in advance for any enlightening information,
J.C. |
|   8transl8KudoZ activityQuestions: 18 (none open) ( 4 closed without grading) Answers: 12
United Kingdom
| | Local time: 23:39
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| | pork in aspic spiked with green peppercorns | Explanation:
"Pork in aspic spiked with (green) peppercorns" or "peppered pork in aspic", or perhaps "pork set in a peppered aspic "
There is no getting away from it - this is pork in aspic and guests need to know what they are getting on their plate. Imagine ordering an attractive-sounding dish and being presented with a slice of jellied pork?
I'm not a fan of aspic myself but there are a lot of people who are. I did a quick google of michelin restaurant + pork in aspic and you'd be surprised at what turns up! It seems that there is certainly nothing to be ashamed of if your restaurant is serving aspic dishes, although I would refrain from going into detail about which parts of the pig go into the jelly ;-))
http://www.tannenhof-schinken.de/kochwurst.0.html
Schwarzwälder Pfeffersülze
Eine Sülze wie hausgeschlachtet: mit Eisbeinfleisch, Halsfleisch, Fleischbrühe, Rückenschwarten Sülzenspezialität nach Schwarzwälder Hausmetzgertradition hergestellt und mit grünem Pfeffer pikant abgestimmt. Der farbige Cellodarm bringt Abwechslung in das Thekenbild.
http://www.nytimes.com/1992/10/25/travel/fare-of-the-country...
FARE OF THE COUNTRY; Along the Mosel River
you will discover that the simplest, least costly category of riesling, qualitatswein, if slightly sweet (it, too, comes trocken or halbtrocken) and sipped under an umbrella on the sun-washed porch of the Hotel Moselschild in Urzig, heightens a lunch of pork in aspic with roast potatoes.
http://www.hotel-brandstaetter.com/en-restaurant-salzburg-cu...
...by epicures and esteemed gourmet guides such as Gault Millau and Guide Michelin. ... Home-made pork in aspic with onions and oil of pumpkin seeds € 7,80
http://www.badischerwein.de/en/559.html
Asparagus recipes by Michelin-starred chefs
Graben asparagus with radish and watercress vinaigrette and Mangalitza pork in aspic
www.cranachancafe.co.uk/i/cranachan-menu-sept-09.pdf
Homemade pork liver pâté spiked with green peppercorns
http://www.lufthansa.com/hu/en/Lufthansa-Star-Chefs
From March 2010, First and Business Class passengers on Lufthansa flights to Germany from São Paulo, Buenos Aires and Mexico will be able to enjoy a selection of specialities from star chef Alfons Schuhbeck.....steak and onions with spring vegetables and celeriac and potato mash; chicken aspic with roast potatoes, and semolina pudding with strawberries and citrus fruit. |
| Selected response from:
Jeux de Mots
Germany
Local time: 00:39
| Grading comment Thanks
4 KudoZ points were awarded for this answer |
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| Discussion entries: 0 |
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Automatic update in 00:
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16 mins confidence:   peer agreement (net): +2 peppery / spicy meat jelly / cured meat in gelatine
Explanation:
peppery / spicy meat jelly / cured meat in gelatine
sources:
Meat jelly - Goods catalogue - Export.BY - Meat jelly, Quality grade: Storage life: 5 days Ingredients: Broth, meat by-products, beef, head trimmings, salt, garlic, spices Net weight: 400 – 500 g ...
export.by/en/?act=products&mode=view&id=8002 -
WikiAnswers - What is meat jelly - Food and Cooking question: What is meat jelly? Aspic - it is a clear jelly usually made of stock and gelatin. It is used to glaze or garnish or to make a ...
wiki.answers.com/Q/What_is_meat_jelly -
Aspic - Wikipedia, the free encyclopedia - Most common are meat pieces, fruits, or vegetables. Aspics are usually served on cold plates so that the gel will not melt before being eaten. A meat jelly ...
History - Aspic in popular culture - See also - References
en.wikipedia.org/wiki/Aspic -
Stiglmeier Sulze Slice (Cured Meat in Gelatin) (Frozen) - Stiglmeier Sulze Slice (Cured Meat in Gelatin) (Frozen) - A German specialty, Sulze is Cubed Pork Snouts in Spiced Gelatine with diced Pickles and Carrots.
www.germandeli.com › ... › Stiglmeier Cold Cuts -
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Note added at 20 mins (2010-08-22 13:00:54 GMT)
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suggested translation:
"Peppery / spicy meat jelly with roast potatoes, garnished with salad"
| andres-larsen
Venezuela
Local time: 18:09
Native speaker of:  English
PRO pts in category: 4
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2 hrs confidence: peer agreement (net): +4 pork in aspic spiked with green peppercorns
Explanation:
"Pork in aspic spiked with (green) peppercorns" or "peppered pork in aspic", or perhaps "pork set in a peppered aspic "
There is no getting away from it - this is pork in aspic and guests need to know what they are getting on their plate. Imagine ordering an attractive-sounding dish and being presented with a slice of jellied pork?
I'm not a fan of aspic myself but there are a lot of people who are. I did a quick google of michelin restaurant + pork in aspic and you'd be surprised at what turns up! It seems that there is certainly nothing to be ashamed of if your restaurant is serving aspic dishes, although I would refrain from going into detail about which parts of the pig go into the jelly ;-))
http://www.tannenhof-schinken.de/kochwurst.0.html
Schwarzwälder Pfeffersülze
Eine Sülze wie hausgeschlachtet: mit Eisbeinfleisch, Halsfleisch, Fleischbrühe, Rückenschwarten Sülzenspezialität nach Schwarzwälder Hausmetzgertradition hergestellt und mit grünem Pfeffer pikant abgestimmt. Der farbige Cellodarm bringt Abwechslung in das Thekenbild.
http://www.nytimes.com/1992/10/25/travel/fare-of-the-country...
FARE OF THE COUNTRY; Along the Mosel River
you will discover that the simplest, least costly category of riesling, qualitatswein, if slightly sweet (it, too, comes trocken or halbtrocken) and sipped under an umbrella on the sun-washed porch of the Hotel Moselschild in Urzig, heightens a lunch of pork in aspic with roast potatoes.
http://www.hotel-brandstaetter.com/en-restaurant-salzburg-cu...
...by epicures and esteemed gourmet guides such as Gault Millau and Guide Michelin. ... Home-made pork in aspic with onions and oil of pumpkin seeds € 7,80
http://www.badischerwein.de/en/559.html
Asparagus recipes by Michelin-starred chefs
Graben asparagus with radish and watercress vinaigrette and Mangalitza pork in aspic
www.cranachancafe.co.uk/i/cranachan-menu-sept-09.pdf
Homemade pork liver pâté spiked with green peppercorns
http://www.lufthansa.com/hu/en/Lufthansa-Star-Chefs
From March 2010, First and Business Class passengers on Lufthansa flights to Germany from São Paulo, Buenos Aires and Mexico will be able to enjoy a selection of specialities from star chef Alfons Schuhbeck.....steak and onions with spring vegetables and celeriac and potato mash; chicken aspic with roast potatoes, and semolina pudding with strawberries and citrus fruit.
| Jeux de Mots
Germany
Local time: 00:39
Specializes in field
Native speaker of:  English
PRO pts in category: 44
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| | | Notes to answerer
Asker: Ideal. This is exactly the type of thing I was looking for - getting away from using just "aspic" (without specifying something in particular in it), "meat jelly" (ughh!) or "brawn", which sounds distinctly medieval in UK English. I completely agree with not having to specify exactly what's in it - I'm a big fan of haggis and several Chinese Dim Sum dishes that are best introduced without an exhaustive list of ingredients.
Asker: I think "Pork in Aspic spiked with Peppercorns" and "Peppered Pork in Aspic" manage to successfully describe the product in a classy way without shying away from what it actually is.
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