[Sca-cooks] Sca-cooks Digest, Vol 18, Issue 11
tgrcat2001 at yahoo.com
Mon Oct 8 07:07:51 PDT 2007
didnt see it till Monday morning - Im on digest.
let me address your assumptions. Ranveig already did
a good job on commenting on the actual text.
1.. Rucken = saddle. In the case of a salmon, this
will likely be
the area behind the head and before the body tapers or
it will be the
of the fish (minus head and tail) containing the body
cavity. As you
tell, I don't have a precise definition for
Salmenrucken, just a best
I suspect they didnt have diagrams, I would agree, the
meaty part of the salmon.
2.. Muskatblu:eh. As written the word doesn't make
it as Muskatblute or mace. The same word could
muscat flower or young muskat grape. I think mace is
I would translate as mace.
3.. Trucknen. I am reading this a trocken, meaning
to dry, parch,
believe this is probably a colloquial usage.
trocken, to dry - I think in this usage you let the
spiced fish airdry as you do the other steps, though
yes, things without sauce are served trocken or dry.
4.. Vorgemelte. I could find no literal translation
of this word. I
translating it as "blend" because I think it may be
related to the
"schmelzen," "to melt." Schmelzen seems to imply high
melting, so it is not a precise match. A Middle German
Vor - previously
meldet - anounced, stated
so in this case it means use the spices previously
5.. Ha:eutlein. Literally "little skin."
6.. Magstu. At first, I thought this might be
"machts du," but after
consideration of the other machen in the sentence, I
think that the
actually "mo:gen," "to want, wish, or desire."
correct again, magst du - if you like or as you like.
(ps all those nice characters like szts come out at ?
in the digest version, so the long section cut and
pasted it is not legible as anything useful, but
thanks for the thought.)
Fussy? Opinionated? Impossible to please? Perfect. Join Yahoo!'s user panel and lay it on us. http://surveylink.yahoo.com/gmrs/yahoo_panel_invite.asp?a=7
More information about the Sca-cooks