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Point totals
Asked
Open questions
Answered
Asked | Open questions | Answered
Points Date Pair Term / Answer given Level Status Gloss
- Mar 9 '07 fra>eng cuire le sucre au petit boulet grand cassé cook the sugar syrup until the soft-ball stage pro closed ok
- Feb 3 '07 fra>eng gateau de voyage coffee cake, tea cake pro just_closed no
- Jan 12 '07 eng>eng Mexican Diners electric tortilla makers pro closed no
- Jun 29 '06 fra>eng chinés picked up/collected- usually at 2nd hand flea markets/garage sales pro closed ok
- Apr 20 '06 fra>eng produits feuilletés stuffed pastries pro closed ok
- Mar 24 '06 fra>eng et leur cortège and accompaniment pro closed ok
2 Mar 17 '06 eng>fra badly imitated as bologna or baloney I think you can omit it pro closed ok
- Mar 17 '06 fra>eng Bac plonge plat soaking container/basin for plates pro closed no
- Mar 17 '06 eng>fra an aged-old master craft la tradition artisanale/dans la tradition des maîtres pro closed ok
- Mar 7 '06 fra>eng pogne more info pro closed ok
- Mar 6 '06 fra>eng marquer give it /create grill marks pro closed ok
- Feb 23 '06 fra>eng une pointe de couteau de a dash of pro closed no
- Feb 21 '06 fra>eng Pique/pic de thon mi cuit au sésame very rare, triangular tuna pieces (with sesame) pro closed ok
- Feb 16 '06 pol>eng gastronom gastronome pro closed ok
4 Feb 10 '06 fra>eng Tailler en biais, en biais on a slant pro closed no
- Feb 6 '06 fra>eng montez en crépine wrap the crepine upwards pro closed no
- Jan 24 '06 fra>eng faisselle fresh white French cheese, drained pro closed no
- Jan 19 '06 fra>eng 1 sachet de sucre vanillé 1 3/4 teaspoon vanilla sugar pro closed ok
4 Nov 29 '05 fra>eng engendrer les plus nobles associations let our traditional culinary know-how/expertise create the most noble pairings pro closed ok
- Nov 29 '05 fra>eng Partageons le charme de la haute gastronomie transalpine "Italian Alpine" or gastronomy in the Italian Alps pro closed no
- Nov 20 '05 fra>eng dans le but d'équilibrer le goût à l'année with the goal of producing a continuous/reliable flavor over the years/from year to year pro closed ok
- Nov 8 '05 eng>fra landing ledge English only pro just_closed no
- Oct 19 '05 eng>eng home fries (American English) homemade pro closed no
4 Oct 14 '05 eng>fra sponge roll "genoise roulée" pro closed ok
- Oct 8 '05 eng>fra sultanas (mais voir aussi mes 2 autres questions) FYI pro closed no
- Sep 28 '05 eng>fra Pear Chip tranche de poire, trempée en sirop de sucre et cuit au four pro closed ok
4 Aug 29 '05 fra>eng crème fleurette portée à ébullition liquid whipping cream brought to the boiling point pro closed ok
- Jul 23 '05 eng>fra grill pan plat (sous la grille) pro closed ok
4 Jul 14 '05 eng>fra almond butter crunch Croquants aux amandes pro closed no
- Jun 21 '05 fra>eng effeuillé cod rolled in swiss chard leaves pro closed ok
- Jun 16 '05 fra>eng menus soirée Dinner menus for overnight groups and half board guests (demi-pension) pro closed ok
- Jun 3 '05 fra>eng preparation maison except for the "homemade" product line pro closed ok
- May 26 '05 fra>eng la classe Palace classy joint/ high-class palace pro closed ok
- May 26 '05 fra>eng dans un mélange tout à la fois souple et savant, technique et glamour. maneuvers between/ is an elegant mix of sophistication, variation, expertise and enchantment pro closed ok
- Apr 9 '05 eng>fra fry scoop panier à friteuse ou une spatule trouée pro closed ok
- Mar 30 '05 fra>eng ce menu est disponible à l’assiette individual portions are available pro closed ok
- Mar 30 '05 fra>eng échalotes compotées stewed shallots pro closed ok
4 Mar 17 '05 eng>eng do I need an article? it depends pro closed no
- Feb 27 '05 eng>fra Pam/Spam viandes mélangées hachées en boîte (considered disgusting) pro closed no
- Feb 26 '05 fra>eng serpentin craquant crispy churros with vanilla ice pro closed ok
- Feb 17 '05 fra>eng tendance blackcurrant pro closed ok
- Jan 13 '05 fra>eng autour close to/ around bowls of water pro closed ok
- Jan 9 '05 eng>fra Broccoli forest book title? pro closed no
4 Jan 6 '05 fra>eng maître de table Restaurant or hotel manager or proprietor who does not himself direct the culinary operations of the pro closed ok
4 Jan 1 '05 fra>eng levure similar to rib steak (see list of cuts) pro closed no
- Dec 22 '04 fra>eng monter au ruban beat eggs & sugar until batter forms a ribbon pro closed ok
4 Dec 22 '04 fra>eng chablon stencil/template/mold pro closed no
4 Dec 1 '04 fra>eng equetter remove stems pro closed ok
- Nov 1 '04 fra>eng Copeaux et coulis ivoire served with chocolate decorations and cream/sauce pro closed ok
- Nov 1 '04 fra>eng Chablis servi en cuillère « Zakuski » appetizers pro closed no
Asked | Open questions | Answered