Language |
|
|
|
|
|
Eggs
|
| 20. |
08 Mar 2006 Wed 04:34 pm |
|
Quoting MissHelen: isn't it lovely to see a discussion on the merits of various egg dishes when the spectre of kuş gribi still looms? Well done us for refusing to be panic-mongered.
*patpatpat*
H. |
I had menemen twice at Istanbul a couple of days ago and i m still alive and kicking as you see 
|
|
| 21. |
08 Mar 2006 Wed 04:34 pm |
|
Quoting MissHelen: OK, I'll let up about the menemen, but isn't it lovely to see a discussion on the merits of various egg dishes when the spectre of kuş gribi still looms? |
No - don't let up about menemen......
You must not let me forget about it 
kuş gribi düşÃ¼nmedim!
|
|
| 22. |
08 Mar 2006 Wed 04:38 pm |
|
Quoting sophie: I had menemen twice at Istanbul a couple of days ago and i m still alive and kicking as you see
|
...I was more worried by the midye tava I had in Beyoğlu (ooooooooh, so tasty!) but the beer I washed them down with must have killed any lurking nasties.
H.
|
|
| 23. |
08 Mar 2006 Wed 04:41 pm |
|
Quoting MissHelen: Quoting sophie: I had menemen twice at Istanbul a couple of days ago and i m still alive and kicking as you see
|
...I was more worried by the midye tava I had in Beyoğlu (ooooooooh, so tasty!) but the beer I washed them down with must have killed any lurking nasties.
H. |
oh yes! 
|
|
| 24. |
08 Mar 2006 Wed 04:52 pm |
|
Quoting MissHelen: ...I was more worried by the midye tava I had in Beyoğlu (ooooooooh, so tasty!) |
Fried mussels ???
|
|
| 25. |
08 Mar 2006 Wed 04:55 pm |
|
Yep - 4 of the little blighters on a stick, battered and deep fried - served with garlicky yoghurt.
Terrific!
H.
|
|
| 26. |
08 Mar 2006 Wed 05:02 pm |
|
Quoting MissHelen: Yep - 4 of the little blighters on a stick, battered and deep fried - served with garlicky yoghurt.
Terrific! |
Sounds wonderful 
But can someone please explain why fried mussels are midye tava, yet fried egg is tavada yumurta???
|
|
| 27. |
08 Mar 2006 Wed 05:05 pm |
|
Quoting ladywriter: With respect to the language of food and food preparation, I would like to speculate that the word(s) in Turkish for toasted bread expresses the process of caramelization of the sugars in the bread. Caramalizing the sugars on the surface of a food, whether by toasting, frying, or roasting, brings about a change in color. In English we refer to this change in color as "browning". I am guessing that in Turkish, the process which brings about this change in color, is referred to as "reddening". Hence the word "kızarmış", from the word meaning red, "kırmızı", refers to the process of caramelization.
This topic turned out to be an interesting discussion about food, language, culture, and translation. How lovely! My thanks to you all. |
I would like to add "chemistry" as well
|
|
| 28. |
08 Mar 2006 Wed 05:06 pm |
|
dude midye tava is midye tava...bcos its name is midye tava....
and tavada yumurta or kızarmış yumurta its same...dont worry...if u can say all these u learnt any turkısh waiter can get u easily...afiyet olsun...if u dunno i can give menemen's recipe
|
|
| 29. |
08 Mar 2006 Wed 05:13 pm |
|
I think it's because the eggs are normally served *in* the pan (tava) - a li'l shallow metal dish. Natch in the hotels for we western types this may not hold true, but the name is still the name.
H.
|
|
| 30. |
08 Mar 2006 Wed 06:00 pm |
|
Quoting ramayan: and tavada yumurta or kızarmış yumurta its same...dont worry...if u can say all these u learnt any turkısh waiter can get u easily...afiyet olsun...if u dunno i can give menemen's recipe |
I think I could order boiled egg or fried egg in Türkçe but not scrambled or poached which happen to be my preferred ways of eating eggs :-S
And don't just sit there - getting posting a recipe for menemen on the Turkish Recipes forum 
|
|
|
