Oct 3, 2009 12:14
14 yrs ago
3 viewers *
French term

crissant

French to English Science General / Conversation / Greetings / Letters comparison of melon varieties
This refers to the texture of the fruit. This is the client's explanation:

comme la sensation de toucher/bruit que peuvent faire certains haricots verts par ex, lorsque vous les mâchez.

A certain amount of gnashing of teeth on my part.

Any (useable) suggestions most welcome. Thanks!

Discussion

Alain Pommet (asker) Oct 4, 2009:
Texture? Sorry for not getting back to you all earlier - and thanks for your suggestions. I suppose what was puzzling me was that this is supposed to describe 'texture'. I provisionally used 'squeaky' myself -so it's quite reassuring that others concur,provided of course there is no problem in transposing sound into texture. Crunchy (croquant) is also used distinctly. emiledgar mentions raw beans -but I think the client probably means cooked ones.

Proposed translations

+5
21 mins
Selected

squeaky

Assuming they are talking about what I'm thinking of, and what I call "squeaky beans".

Similar to the squeal of tyres, le crissement de pneus, under hard cornering. You get it mostly in fast-food outlets.



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Note added at 26 mins (2009-10-03 12:40:45 GMT)
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CRISSER Produire un crissement : Les freins crissent. Les feuilles mortes crissent dans l'allée du petit jardin. crissement Bruit produit par l'écrasement de certaines matières ; bruit aigu d'un corps qui grince : Vous entendez les cris des porteurs, les sifflets, les crissements des autres trains
[Larousse Lexis]

So squeaking, squealing, possibly whining, but crunching for leaves!

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Note added at 29 mins (2009-10-03 12:44:17 GMT)
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I'm serious about those squeaky beans by the way.

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Note added at 34 mins (2009-10-03 12:48:30 GMT)
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Steven calls them "SQUEAKY BEANS" because they're cooked so that they are still crisp and squeak when you eat them. With additions like garlic, spicy sauce, ...
nookandpantry.blogspot.com/.../green-beans-sauteed-with-soy-sauce.html

Green beans (American English) or French beans (British English) also called SQUEAKY BEANS are the UNRIPE fruits of any kind of bean, including the yardlong ...
www.reference.com/browse/wiki/Green_bean

Green beans are also called French beans, SQUEAKY beans, SNAP beans, and string beans. The name applies to unripe versions of the hyacinth, winged, ...
www.iqio.org/how-to-cook-green-beans
[and why not crackle and pop, while we're at it?]

Squeaky beans IMO are gross!!! Soft is the way to go! I noticed that apart from my family, ... Fuzzy skin is in the same category as SQUEAKY BEANS. ...
www.ibdof.com/viewtopic.php?p=1859995

My daughter always called them "SQUEAKY BEANS." When you bite them they squeak! NO KIDDING!!!!!! 4 pints (change servings and units) ...
www.recipezaar.com/Sweet-Dilly-Beans-and-Carrots-120257

Otherwise "crunchy".
Peer comment(s):

agree Carol Gullidge : brings back memories of chalk on blackboards
30 mins
agree Jean-Louis S.
52 mins
agree Evans (X) : I'd call it a squeaky sound when you eat beans al dente; eating halloumi cheese has the same effect
2 hrs
agree André Vanasse (X)
14 hrs
agree Sheila Wilson : certainly called squeaky in my family
1 day 2 hrs
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4 KudoZ points awarded for this answer. Comment: "I'll remember to look out for this the next time I'm munching a melon. Thanks to you and everyone."
+1
4 mins

crunchy?

Just a thought
Peer comment(s):

agree Dr Lofthouse : because he doesnt appear to express it as an unpleasant sensation (as in desert fox's answer)
1 hr
Something went wrong...
8 mins

rasping, irritating, grating (squeak?)

crissant
adj. crissant
adj. rasping, irritating, grating



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23 mins

snap and crunch

crissant is normally used for the rustle of paper or the crunch of a tire on snow, for instance, but I've never seen it used for fruit. But, if the client suggests the sound and touch of raw green beans, then it's "the snap and crunch of..."
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3 hrs

crackly

my suggestion because of the combination "toucher/bruit"

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Note added at 3 hrs (2009-10-03 15:15:25 GMT)
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maybe even crackling......
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