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Off topic: 翻译与美食 (Translation and Gourmet Food)
Thread poster: Chinoise

peiling  Identity Verified
Germany
Local time: 01:59
Chinese to English
+ ...
I didn't mention you at all? Feb 11, 2007

wherestip wrote:

Pei Ling Haußecker wrote:

1.偶不太喜欢人家拿我的名字来开玩笑.不过知道大书并不是特意的,所以这次当做没看到.
2. ß 不是 B.

p/s在此声明并不是生气,只是实话实说.



I hope you're not talking about me, 'cause I wasn't joking about your name at all.

I'm merely pointing out the fact that one cannot determine whether a person is male or female by the sound of one's name in Chinese, such as Pat is short for both Patrick and Patricia in English.



[Edited at 2007-02-11 19:28]


 

wherestip  Identity Verified
United States
Local time: 18:59
Chinese to English
+ ...
Pei Ling Feb 11, 2007

Pei Ling Haußecker wrote:

wherestip wrote:

Pei Ling Haußecker wrote:

1.偶不太喜欢人家拿我的名字来开玩笑.不过知道大书并不是特意的,所以这次当做没看到.
2. ß 不是 B.

p/s在此声明并不是生气,只是实话实说.



I hope you're not talking about me, 'cause I wasn't joking about your name at all.

I'm merely pointing out the fact that one cannot determine whether a person is male or female by the sound of one's name in Chinese, such as Pat is short for both Patrick and Patricia in English.



Yep, see my edit above. I apologize again.


 

pkchan  Identity Verified
United States
Local time: 19:59
Member (2006)
English to Chinese
+ ...
霈霖,我大書對不起你,請原諒我。 Feb 11, 2007

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peiling  Identity Verified
Germany
Local time: 01:59
Chinese to English
+ ...
不要这样啦 Feb 11, 2007

大家反应都是over the top的...我就知道,可是不说又不行.
大书您还不至于需要道这么多歉...


 

wherestip  Identity Verified
United States
Local time: 18:59
Chinese to English
+ ...
道歉 Feb 11, 2007

pkchan wrote:

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pk, I think that needed to be typed out word by word. Cut and paste is no good.


 

David Shen  Identity Verified
United States
Local time: 16:59
English to Chinese
+ ...
It is still like that. Feb 12, 2007

wherestip wrote:
Could it be some kind of error in your profiles? ...
Seriously... I think it's something in either one of your own profiles that got messed up, for example an errant link created by the Bay Area powwow that is still hanging around.


So what should I do Steve, to correct this bizzare situation? Is there somewhere in my Cpanel where I can go in and change some settings and it can be fixed easily? I know very little about all of these features and functions. My platinum membership is basically a donation. I mean I use very little of whatever is being provided. Maybe I'll learn all of these when I quit my job. If I have time to spare I'd rather go out running around in the hills or on the beach. I think I'll just submit a support ticket to ProZ staff and have them fix it.

Pei Ling Haußecker wrote:

两点

1.偶不太喜欢人家拿我的名字来开玩笑.不过知道大书并不是特意的,所以这次当做没看到.
2. ß 不是 B.
p/s在此声明并不是生气,只是实话实说.


我一点都不生气, 你两点生什么气啊?
看你把咱pk兄折腾得,胡言亂語,饶了他吧。

stone118 wrote:
大書大書!大妹我趕忙跑來拉你手,千萬不可再喝太多!

石大妹子, 你就让他喝吧。 有道是“冷酒伤肝,热酒伤肺” 可不喝,又伤心。 不管怎么总比伤心好啊!

pkchan wrote:
...因受了刺激,陰差陽錯,怎會無大書的份兒,你說,公理何在?飲!飲!飲!(這歌已唱過。)


pk兄, 小弟实在抱歉,刚一想上来凑凑热闹,没想到给你带来这等刺激。 你的热情洋溢和连珠妙语,足见是难得的一代情种。到了我们这把年纪,本来都只是开开玩笑而已。 不过你唱啊唱的,谁知道有哪几个真的动了情呢?

要说情歌,我最喜欢的要数雷震邦的曲子,来自民间,词曲都自然流畅,如《五朵金花》、《冰山上的来客》、 《刘三姐》、《芦笙恋歌》等。尚等着你和STEVE兄继续唱下去。 本想开一帖谈谈新中国的文艺,可自己平时并不积极参与,已出的帖子也懒得打理,作罢作罢。


[Edited at 2007-02-12 18:53]


 

pkchan  Identity Verified
United States
Local time: 19:59
Member (2006)
English to Chinese
+ ...
Be Mine! Feb 12, 2007

http://z.about.com/d/gonewengland/1/0/f/O/alwaysthere.jpg

祝大家情人節快樂!

[Edited at 2007-02-12 21:34]


 

wherestip  Identity Verified
United States
Local time: 18:59
Chinese to English
+ ...
民族文化的精华 Feb 12, 2007

David Shen wrote:

要说情歌,我最喜欢的要数雷震邦的曲子,来自民间,词曲都自然流畅,如《五朵金花》、《冰山上的来客》、 《刘三姐》、《芦笙恋歌》等。尚等着你和STEVE兄继续唱下去。 本想开一帖谈谈新中国的文艺,可自己平时并不积极参与,已出的帖子也懒得打理,作罢作罢。



David,

That seems to be the sad part. Either we as the older generation living overseas have fallen behind the times, or it is indeed true to some extent that a lot of creative talent and impressive artistic work come from the past. Ridiculous as it sounds, many of the great pieces IMO originate from the Mao era. I have yet to hear something new in the way of music that really strikes a chord and wows me for example. But very likely I'm just speaking out of total ignorance due to the lack of exposure.


作曲家雷振邦:

http://www.cctv.com/music/20040908/100708.shtml



[Edited at 2007-02-13 03:42]


 

wherestip  Identity Verified
United States
Local time: 18:59
Chinese to English
+ ...
oops Feb 12, 2007

wherestip wrote:

David Shen wrote:

要说情歌,我最喜欢的要数雷震邦的曲子,来自民间,词曲都自然流畅,如《五朵金花》、《冰山上的来客》、 《刘三姐》、《芦笙恋歌》等。尚等着你和STEVE兄继续唱下去。 本想开一帖谈谈新中国的文艺,可自己平时并不积极参与,已出的帖子也懒得打理,作罢作罢。



David,

That seems to be the sad part. Either we as the older generation living overseas have fallen behind the times, or it is indeed true to some extent that a lot of creative talent and impressive artistic work come from the past. Ridiculous as it sounds, many of the great pieces IMO originate from the Mao era. I have yet to hear something new in the way of music that really strikes a chord and wows me for example. But very likely I'm just speaking out of total ignorance due to the lack of exposure.



... I just realized this is the food thread. But anyway, it's something I truly wanted to ask about for a while.



[Edited at 2007-02-13 11:23]


 

isahuang
Local time: 19:59
English to Chinese
+ ...
讨教 Feb 13, 2007

pkchan wrote:


這就是廣東人喜歡吃的田雞。油泡田雞,加紅籮匐、西芹、姜。田雞煲仔飯加冬菇臘腸更正。不過這裡是急凍的,不用親自下手,可以吃得舒服點,當然是新鮮的好。

http://chrisleung1954.mysinablog.com/index.php?op=ViewArticle&articleId=431510

http://chrisleung1954.mysinablog.com/resserver.php?resource=481759-煲仔%





[Edited at 2007-02-04 04:43]

[Edited at 2007-02-04 04:51]

[Edited at 2007-02-04 04:53]

[Edited at 2007-02-04 04:54]


PK书,终于有时间做了一个煲仔饭,口味还可以,只是干了一点,不只是啥原因?还请陈书指点。是不是豉油倒得少了点?我只用了一小汤匙的豉油。


 

redred  Identity Verified
China
Local time: 08:59
English to Chinese
+ ...
煲仔饭 Feb 13, 2007

Tingting Huang wrote:

PK书,终于有时间做了一个煲仔饭,口味还可以,只是干了一点,不只是啥原因?还请陈书指点。是不是豉油倒得少了点?我只用了一小汤匙的豉油。


个人就餐时,不想简单将就吃面条,想吃得讲究些的时候吃煲仔饭,尤其隆冬时节,暖又暖融融。米煮得差不多干水时,下调好味沾上蒜粒姜粒的排骨/鸡肉/腊肉/其他,再下一只鸡蛋也可。文火,稍后熄火闷十几二十分,看情况下葱、芜荽,也下过了水的青菜,豉油,麻油(它发挥功不可没、香飘四溢的作用),盖上煲盖。稍等片刻吃用。不焦黑、程度适中的饭焦,在煲底被刮得“呱呱”响。


 

pkchan  Identity Verified
United States
Local time: 19:59
Member (2006)
English to Chinese
+ ...
是不是豉油倒得少了点? Feb 13, 2007

Tingting Huang wrote:

PK书,终于有时间做了一个煲仔饭,口味还可以,只是干了一点,不只是啥原因?还请陈书指点。是不是豉油倒得少了点?我只用了一小汤匙的豉油。


婷婷,這裡有答案,引述如下﹕

ks.cn.yahoo.com/question/?qid=1406122402908

比如说我们广东人爱吃的煲仔饭。煮煲仔饭要将米洗净后渗泡一段时间,直到泡透米心。煮的过程中,关键是控制火候,火太猛,煲里的水容易溢出,带走了浮在水面的油,煮出的饭就没有滑的口感。其次,肉的调味也很重要,鲜肉采购回来后要立即洗净、斩件,放味料腌制,然后长时间腌制,这样的肉才入味。

下面介绍几款煲仔饭的做法:

台山黄鳝煲仔饭:黄鳝鱼用水煮熟,鳝鱼去骨拆肉切成丝,拌上特制调料放在香米饭上,而香米饭恰恰是用煮鳝鱼的水煲熟,鱼香渗透其中,最后加点葱和芫茜,前后只需10分钟,这煲香浓美味的黄鳝饭便完成了。
好味秘笈:据介绍,米一定要挑细粒、修长、带韧性、黏性不大的台山米,吃起来米饭才粒粒分明好入口。

瑶柱菜果煲仔饭:是将去壳虾肉干洗净,瑶柱和菜果炒过后一起摆放于米饭之上煲制,过一段时间再加入不同的调料继续煲至熟即可。揭盖满屋香,肉滑嫩,米干韧,菜果爽口,干葱清香,清淡爽口。
好味秘笈:瑶柱、虾肉、新鲜菜果和秘制调料。这款煲仔饭因为加入了瑶柱,所以更有风味且更加香浓。

冬菇滑鸡煲仔饭:饭是采用上等的丝苗米和其它几种精选的米精制而成的,粒粒均匀油滑,软硬适中,配以嫩滑的本地鸡和冬菇及特制的佐料。
好味秘笈:识食之人往往会要求加一“窝蛋”。上桌前,在煲仔饭上打一只生蛋,靠着饭的热力,把蛋白灼至半生熟。蛋黄颤抖着包在蛋白里,用筷子把它戳破,加以搅拌,金黄色的液体与饭粒融为一体,甚为诱人!

豆豉排骨煲仔饭:猪软骨、西兰花,胡萝卜,甜玉米粒,姜片,葱,豆豉,白米
调味料:酱油、料酒、少许的糖。
做法:1、豆豉切碎,加入料酒,酱油,糖调成汁,加入猪软骨腌一个小时左右。
2、水烧开后把西兰花放入锅里,烫一下(別烫得太久),马上捞起,放入冷水中降温。
3、油锅热后,加入生姜,葱翻炒一会,加入腌好的猪软骨继续翻炒,然后加入腌猪骨的汁和水,转小火闷个10分钟即可。
4、把白米洗净放入砂锅,并加入一点点炒菜油搅拌均匀。加入等量的水开始烧煮。
5、边煮边用筷子搅动米饭,直到水烧得快没有了,转小火。加入烧好的猪软骨盖上锅盖,闷煮三十分钟(肉的汤汁待会儿才会用到)
6、30分钟后加入西兰花,胡萝卜,甜玉米粒再盖上锅盖小火闷煮五分钟。
7、最后把肉汁淋入砂锅中,此时再把火转成大火,约几十秒钟就可以关火了!
8、火关后,不要打开盖子,闷个10分钟,就可以开盖大吃了。

陳大書近日茶飯不思,工餘飲酒唱歌渡日,煲仔饭的味道是怎樣,已經記得不清楚了。煲仔饭太乾不要緊,就一於燒一低飯焦,加少許茶或加水來吃會很香口,我的女兒最愛吃。豉油太多會咸過頭,如是臘味飯應不會太乾,反而我會擔心太多油。用煲仔去煲饭與用電飯煲不同,水要下多一點,火不能太猛,到最後要收慢火,要做飯焦也一樣。其實,做饭與做人何嘗不是一樣呢?不要以為陳大書是在說教,從煮與食中所得出的學問及道理是不少的。婷婷,你在另線所言很有分寸,討論成熟,不錯,陳大書替你高興。告訴你多一點,除了煲仔饭外,陳大書還喜歡韓國石碗飯或叫石锅拌饭,送上來第一件事就先看看有沒有飯焦,如果沒有,就是有啤酒也無癮,啤酒除了飲之外,下在飯焦裡,味道、口感得到昇華,真是難以形容,不說了,陳黃安生快來接我下班,回家再說吧!
http://static.flickr.com/38/81882485_de4b3b7ee2_m.jpg

[Edited at 2007-02-13 22:02]


 

Red & Black  Identity Verified
Local time: 08:59
Spanish to Chinese
+ ...
同好 Feb 14, 2007

[quote]pkchan wrote:


下面介绍几款煲仔饭的做法:
................還喜歡韓國石碗飯或叫石锅拌饭,送上來第一件事就先看看有沒有飯焦,如果沒有,就是有啤酒也無癮,啤酒除了飲之外,下在飯焦裡,味道、口感得到昇華,真是難以形容,不說了,陳黃安生快來接我下班,回家再說吧!




多謝介紹煲仔饭的做法,我喜歡煲仔饭,在廣東韶關的路邊小店吃過很棒的煲仔饭. 我也愛韓國石頭拌飯,沒錯,一定要有點飯焦才過癮,簡單的料理卻帶來無上的享受,完全認同你的說法.:)


 

pkchan  Identity Verified
United States
Local time: 19:59
Member (2006)
English to Chinese
+ ...
紅紅,好心你快D註冊成會員喇! Feb 14, 2007

redred wrote:

Tingting Huang wrote:

PK书,终于有时间做了一个煲仔饭,口味还可以,只是干了一点,不只是啥原因?还请陈书指点。是不是豉油倒得少了点?我只用了一小汤匙的豉油。


个人就餐时,不想简单将就吃面条,想吃得讲究些的时候吃煲仔饭,尤其隆冬时节,暖又暖融融。米煮得差不多干水时,下调好味沾上蒜粒姜粒的排骨/鸡肉/腊肉/其他,再下一只鸡蛋也可。文火,稍后熄火闷十几二十分,看情况下葱、芜荽,也下过了水的青菜,豉油,麻油(它发挥功不可没、香飘四溢的作用),盖上煲盖。稍等片刻吃用。不焦黑、程度适中的饭焦,在煲底被刮得“呱呱”响。


你講D東東,同我陳大書所講D差不多,但是經過入一入『電冰箱』 就慢了半拍,到喉唔到肺,你一講,我立刻恢復食慾,望下個鐘,波士頓時間已經是晚上10時許,煲得來都天光了,明天有雪,食煲仔饭最好,一於讚下陳黃安生D手勢,否則無啖好食。有機會返廣州,一定要你帶我去珠光路吃,不過,現在變成掂已不知了,你一定要給我一枝盲公竹。

[Edited at 2007-02-14 03:24]


 

pkchan  Identity Verified
United States
Local time: 19:59
Member (2006)
English to Chinese
+ ...
紅與黑是小說名字嗎? Feb 14, 2007

Red & Black wrote:

多謝介紹煲仔饭的做法,我喜歡煲仔饭,在廣東韶關的路邊小店吃過很棒的煲仔饭. 我也愛韓國石頭拌飯,沒錯,一定要有點飯焦才過癮,簡單的料理卻帶來無上的享受,完全認同你的說法.:)


紅與黑
維基百科,自由的百科全書
跳转到: 导航, 搜索
《紅與黑》(Le Rouge et le Noir),是一部寫實主義小說,書名的小標題為「1830年的編年史」(Chronique de 1830),作者斯湯達爾(Stendhal),本名亨利·培爾(Henri Beyle)。

紅與黑這部小說的故事據悉是採自1828年2月29日《法院新聞》所登載一個死刑案件。在拿破崙帝國時代,紅與黑代表著「軍隊」與「教會」,是有野心的法國青年發展的兩個管道(一說是輪盤上的紅色與黑色)。

請不要以為陳大書用你的名字來開玩笑,事實上你\你們一定要多發言,讓各親戚、朋友認識下。是青年男女嗎,好唔好,像陳大書一樣,帶帽帶黑眼鏡,放張相出來,或好似紅紅與霈霖一樣,大大方方比我看過飽。

在我家不遠處,大概是不到十分鐘車程,有一家韓日餐廳,我們一進去,便知陳大書吃什麼東東,石頭飯,小號日本SAPPORO,一船壽司,壽司不是我一個人吃,是一家五口吃。石頭飯是我一個人吃,陳黃安生吃素。烏東,饅魚飯,勁辣湯麵,各有所好。看看池中的錦鯉,牆上的日本畫,週末的生活就是這樣了。『一定要有點飯焦才過癮』,好,有機會就在廣東韶關路見。

http://static.flickr.com/79/254330299_779d69aace.jpg


 
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