It made a lot more sense in French

Foods to make in praise of our Blessed FSM, pasta based and otherwise.

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It made a lot more sense in French

Postby FloridaJudy on Sat Oct 21, 2006 3:33 am

This illustrates the perils of automatic translation programs, but it still looks like a pretty good recipe - and suitable for vegans, too. If you want the original, go to http://jcizzo.com/article.php3?id_article=63



The aubergine tian

For 6 people

- Ingredients:

4 Aubergines, 2 zucchinis, 4 beautiful tomatos, 3 onions, 1 clove of garlic, thyme, marjoram, olive oil, salt and pepper.

- Preparation:

Wash aubergines, zucchinis, and tomatos. Cut them out of discs of 1/2 centimetre thickness. Peel onions émincez them.

Dissolve onions in a frying pan, with olive oil. Rub a dish going to the furnace with the clove of garlic peeled.

Paper the bottom with molten onions. Align on the onion bed your aubergine discs, by alternating aubergines, tomatos and zucchinis. Strew with thyme and marjoram. Sprinkle with olive oil.

To cook with the furnace has 180° with semi-cooking, withdraws the dish of the furnace, slightly crushes vegetables with the back of a fork so that they spit their juice and sprinkles the top.
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Re: It made a lot more sense in French

Postby SC-Pastafarian on Sat Oct 21, 2006 1:54 pm

This is too funny. "Paper the bottom"
I'm sure most people can understand what they're supposed to do. Emincez means mince, but that's fairly obvious.

My cousin is from Belgium. He came to visit and while we were at a pizza place he wanted to tell us something was spicey. He pulled out his trusty dictionary and informed us that his pizza was prickly.

Oh, and 180 C is about 350 F.
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