11:02 Nov 1, 2013 |
German to English translations [PRO] Cooking / Culinary / Swiss gastronomy | |||||||
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Summary of answers provided | ||||
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3 | (home-made) meat platter |
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3 | Fresh farmhouse sausage platter |
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Discussion entries: 7 | |
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(home-made) meat platter Explanation: On a menu we'd call this **Schlachtplatte**. It has all the meats and sausages of the freshly slaughtered animal. (Southern Gemany.) However, I'll admit that meat platter sounds a bit generic. But @ Birgit in discussion - there is usually a line of explanation. -------------------------------------------------- Note added at 17 mins (2013-11-01 11:19:44 GMT) -------------------------------------------------- Sorry: Forgot to add this: http://www.stockfood.com.au/PreviewPage.asp?image=11005628 http://www.stockfood.com.au/PreviewPage.asp?image=00079799 Reference: http://www.chefkoch.de/rezepte/2303751367500025/Schwaebische... Reference: http://www.chefkoch.de/rezepte/2303751367500025/Schwaebische... |
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Fresh farmhouse sausage platter Explanation: I would stick to Metzgete, add the target term in brackets and describe the contents/ingredients. Black pudding, liver sausage, boiled belly pork, pig's cheek, etc. BTW: In Lower Saxony, we call it "Schlachteplatte" (with an "e" in the middle). |
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