GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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14:29 Mar 9, 2008 |
Polish to English translations [PRO] Food & Drink | |||||
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| Selected response from: Iwona Szymaniak Poland Local time: 21:38 | ||||
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Summary of answers provided | ||||
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2 +2 | membrane |
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3 | flesh side |
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3 | rough side (of leather) |
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Discussion entries: 12 | |
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flesh side Explanation: tak myślę Reference: http://www.sjp.pl/co/mizdra |
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rough side (of leather) Explanation: wlk słownik polsko-ang. |
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membrane Explanation: Tak mi wyszło z dociekań detektywistycznych np. » Schab z kością, bez tłuszczu do mizdry Tłumaczenie na rosyjski: Корейка свиная с костю, жир срезаи до пленки. http://www.foodservice.pl/katalog/katalog_srodek05.htm Angielski link: www.sofianait.com/enpork.html Fat trimmed to the membrane Clear the pork loin of the membrane, Fat trimmed to the membrane. -------------------------------------------------- Note added at   2 godz. (2008-03-09 16:51:05 GMT) -------------------------------------------------- www.cooks.com/rec/search/0,1-0,fried_pork_loin_chops,FF.htm... Remove any fat or tough membrane from pork loin -------------------------------------------------- Note added at   2 godz. (2008-03-09 16:53:42 GMT) -------------------------------------------------- If there's a silver membrane on the tenderloin, remove it before cooking. www.foodsubs.com/MeatPorkLoin.html A w łososiowej się tej silver membrane nie zdejmuje i stąd ten charakterystyczny połysk pewnie. Ale nawet w starym Doroszewskim tylko "garbarsko-szewska" mizdra była. -------------------------------------------------- Note added at   2 godz. (2008-03-09 16:59:22 GMT) -------------------------------------------------- O i jeszcze: Brined Pork Loin with Pomegranate Orange Brandy Glaze ... remove the "silver skin" ( a shiny, thin, white membrane that runs the length of the tenderloin). ... www.kalamazoogourmet.com/recipe06-2.php?recipe=74 W kilku miejscach się powtarza "silver skin", więc może i tak można. -------------------------------------------------- Note added at   4 godz. (2008-03-09 18:52:21 GMT) Post-grading -------------------------------------------------- :-) |
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