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02:39 Jan 28, 2019 |
English to Spanish translations [PRO] Cooking / Culinary / recipes | |||||||
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| Selected response from: Manuel Bas y Mansilla Netherlands | ||||||
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Summary of answers provided | ||||
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3 +1 | alitas/alas rellenas. lado relleno boca abajo |
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Summary of reference entries provided | |||
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Ref. |
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stuffed flapper stuffed side facing down alitas/alas rellenas. lado relleno boca abajo Explanation: Habría que ver las instrucciones en contexto, pero yo separaría los terminos. Stuffed Flapper: alitas/alas (de pollo) rellenas stuffed side facing dow: (¿dejar?) lado relleno boca abajo |
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37 mins |
Reference: Ref. Reference information: Flappers: https://www.proz.com/kudoz/english-to-spanish/cooking-culina... Context (but see link for even more options): drums and flappers ... menú de un restaurante de inglés a español. La traducción va para la población hipana de Los Angeles. La oración dice: • All drums and all flappers can be ordered for an additional $1.00 per 10 wings Drums y flappers son las partes en que se divide el alita de pollo. Los drums son la parte más gordita, los flappers son lo que sigue, que tiene 2 huesitos. Spanish translation: Alón y blanqueta Explanation: También le dicen primer y segundo falange (el primero el más cercano al cuerpo) http://www.avicolamaria.com/especejament.php?idioma=es&esp=a... -------------------------------------------------- Note added at 1 hr (2019-01-28 04:06:05 GMT) -------------------------------------------------- Yes Jairo, I see that: There is the wing tip (also called the flapper), the middle part is the wingette (also called the flap) and then the meatiest part is called the drumette. You will make two cuts in when you cut the chicken. When you make two cuts to the one wing, you will be left with three portions. -------------------------------------------------- Note added at 1 hr (2019-01-28 04:15:25 GMT) -------------------------------------------------- Jairo, so which part exactly is the "flapper"? https://www.syracuse.com/food/index.ssf/2014/01/anatomy_of_a... (to me it looks like the middle part of the wing, also called the "wingette" which is served in restaurants as the "flapper". But now, I am totally confused. -------------------------------------------------- Note added at 1 hr (2019-01-28 04:27:08 GMT) -------------------------------------------------- Jairo. Here: https://archives.sfweekly.com/sanfrancisco/just-the-tip-whol... I grew up in a family of chicken enthusiasts, bone-cleaners the lot of us — when we're done with a piece, every edible bit of meat and skin and marrow has been methodically stripped off. My love affair with the chicken wing began at an early age. It's the perfect piece if you want a bit of everything. The drumette has meat to sink your teeth into. The middle part, known in the industry as the "flat," has more skin and fat. The tip, also known as the "flapper," brings the crunch. With the flapper, many see a piece only fit for the stock pot or the trash bin, but they'll never know the deep satisfaction of gnawing on a craggy roasted or fried wing tip — especially that nubby part that sticks out near the joint — and getting a bite of taut skin and grease-saturated cartilage. So you are right about the "wing tip" being called the flapper. However, it remains, what is sold in restaurants as the "flapper" (I venture to say that what is typically sold as a "flapper dinner" is not just the "wing tips" ... but I am not familiar at all with "flapper" as it is not a term used in my country. -------------------------------------------------- Note added at 3 hrs (2019-01-28 05:43:32 GMT) -------------------------------------------------- Jairo: Here is a picture of "bacon stuffed flapper" https://pictaram.mrunlock.pro/post/BqzSJ5wByja (so as I suspected, it is not just the wing tip used), but probably the entire wing, or at best the wingette and wing tip). The wing tip is the bony part with very little meat, so how would you stuff it? I am inclined to just use the term "alas/alitas". |
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