Jul 27, 2005 15:00
18 yrs ago
English term
hicknin' gravy really
English to Russian
Art/Literary
Poetry & Literature
Times when the curfew laws were enforced with the long horse whip; ***** times when thicknin' gravy really ****** made with milk was served as a celebration; times of violence when threatening men with guns at the door were in deadly anger met.
Что это за похлебка у них такая была?!
Что это за похлебка у них такая была?!
Proposed translations
(Russian)
| 3 +1 | молочная подливка |
Dmitry Kozlov
|
| 3 +1 | густой соус, приготовленный на настоящем молоке |
Andrew Vdovin
|
| 4 | (обычно мясная) подливка, приготовленная на настоящем молоке |
Anneta Vysotskaya
|
Proposed translations
+1
55 mins
Dmitry Kozlov
Native in Russian
Crescat scientia, vita excolatur
Native in: Russian 
Works in: English to Russian, Russian to English, Turkish to Russian
Related KudoZ points
:
15
Selected
молочная подливка
"И, наконец, молочная подливка (milk gravy) -- соус, приготовленный на основе сока (gravy), образовавшегося при жарке или тушении мяса, в который добавляют молоко и небольшое количество муки. Иногда такую довольно бесхитростную подливку американцы называют "деревенской" -- country gravy."
http://lib.ru/DETEKTIWY/STAUT/kulinarnyj_detektiw.txt
Что касается thicknin`, пусть американцы подскажут, имеется ли в виду "густая" или "сытная". Похоже, это относительно устоявшийся оборот. Поэтому я бы воспользовался опытом коллег, и вообще опустил это слово. Сказал бы "...когда молочная (деревенская) подливка, и в самом деле приготовленная на молоке, подавалась к столу по праздникам..."
Судя по рецептам Milk Gravy, туда ведь можно и воду с мукой замешать :)
http://lib.ru/DETEKTIWY/STAUT/kulinarnyj_detektiw.txt
Что касается thicknin`, пусть американцы подскажут, имеется ли в виду "густая" или "сытная". Похоже, это относительно устоявшийся оборот. Поэтому я бы воспользовался опытом коллег, и вообще опустил это слово. Сказал бы "...когда молочная (деревенская) подливка, и в самом деле приготовленная на молоке, подавалась к столу по праздникам..."
Судя по рецептам Milk Gravy, туда ведь можно и воду с мукой замешать :)
Peer comment(s):
| agree |
David Copeland
: Густая. The emphasis here is really on the fact that gravy made with milk which makes the gravy thicker and more fattening.
1 hr
|
|
Thank you, David.
|
4 KudoZ points awarded for this answer.
+1
10 mins
Andrew Vdovin
Native in Russian
Specializes in field
DELVING into DETAIL
Native in: Russian
Works in: English to Russian, Russian, Russian to English, and 2 more.
Related KudoZ points
:
90
густой соус, приготовленный на настоящем молоке
...времена, когда подаваемый к столу густой соус, приготовленный на настоящем молоке, считался роскошью...
--------------------------------------------------
Note added at 12 mins (2005-07-27 15:13:08 GMT)
--------------------------------------------------
Скорее, не густой, а \"густоватый\" (или \"довольно-таки густой\").
--------------------------------------------------
Note added at 12 mins (2005-07-27 15:13:08 GMT)
--------------------------------------------------
Скорее, не густой, а \"густоватый\" (или \"довольно-таки густой\").
7 hrs
Anneta Vysotskaya
Native in Russian
Whatever you do, do it with all heart
Native in: Russian 
Works in: English to Russian, Russian to English
Related KudoZ points
:
11
(обычно мясная) подливка, приготовленная на настоящем молоке
Gravy
From Wikipedia, the free encyclopedia.
Gravy is a thickened sauce, usually made from a base of the juices and extractives that run from meat during cooking.
There are two basic types of meat gravy: thickened and unthickened. The unthickened gravy, in the case of red meats, is often referred to as "au jus". This is simply a cooked mixture of meat juices.
Thickened gravies are usually made starting with a roux (a mixture of fat and flour, corn starch, or arrowroot). The liquids from the cooked meat are added gradually, while continually stirring the mixture, to ensure that it mixes properly and the thickener doesn't clump. Alternatively, the thickening agent can be added to the meat juices which are then cooked, causing the gravy to thicken.
Some gravies contain milk or cream as well as meat or vegetable juices. Sometimes finely-cut pieces of meat are added back into the gravy.
A popular American dish is mashed potatoes and gravy. Gravy is also commonly eaten with meat, American style biscuits, Yorkshire pudding, and stuffing. In the UK chips and gravy is seen as a popular northern dish.
Today, completely vegetable-based gravies, suitable for vegetarians and vegans, are also made.
Some Italian Americans use the term "gravy" to refer to pasta sauce (usually tomato sauce). In many cases they do not use the word "sauce" at all when talking about what is typically referred to as "pasta sauce," using the term "gravy" exclusively.
From Wikipedia, the free encyclopedia.
Gravy is a thickened sauce, usually made from a base of the juices and extractives that run from meat during cooking.
There are two basic types of meat gravy: thickened and unthickened. The unthickened gravy, in the case of red meats, is often referred to as "au jus". This is simply a cooked mixture of meat juices.
Thickened gravies are usually made starting with a roux (a mixture of fat and flour, corn starch, or arrowroot). The liquids from the cooked meat are added gradually, while continually stirring the mixture, to ensure that it mixes properly and the thickener doesn't clump. Alternatively, the thickening agent can be added to the meat juices which are then cooked, causing the gravy to thicken.
Some gravies contain milk or cream as well as meat or vegetable juices. Sometimes finely-cut pieces of meat are added back into the gravy.
A popular American dish is mashed potatoes and gravy. Gravy is also commonly eaten with meat, American style biscuits, Yorkshire pudding, and stuffing. In the UK chips and gravy is seen as a popular northern dish.
Today, completely vegetable-based gravies, suitable for vegetarians and vegans, are also made.
Some Italian Americans use the term "gravy" to refer to pasta sauce (usually tomato sauce). In many cases they do not use the word "sauce" at all when talking about what is typically referred to as "pasta sauce," using the term "gravy" exclusively.
Discussion