MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 01-16-2018, 08:07 AM   #1
SmokinJohn
Babbling Farker
 
Join Date: 10-15-12
Location: Anaheim, CA
Default Translation, please / Vertaling, tevreden

So I got this AWESOME present from Phubar and GTR. It's a Roast Red Pork Marinade.

Problem is I don't speak a lick of Dutch.

Here is a recipe I found for the marinade, and the best translation I could find/piece together.


Ingrediënten:
400 gr Kotomisi Basmati
1 mandarijn
3 teentjes knoflook
1 pot (360ml) Faja Lobi Roast Red Pork Trafasie (vers bereide marinade)
1 kg varkenslappen
boter

Bereidingswijze:
STAP 1: Kotomisi Basmati volgens gebruiksaanwijzing op de verpakking bereiden.
STAP 2: Mandarijn en knoflook uitpersen en mengen met de Roast Red Pork Trafasie (marinade).
STAP 3: Marineer de varkenslappen hiermee 2-3 uur of marineer het een nacht van tevoren.
STAP 4: Leg het vlees op een ovenschaal, verdeel de overblijvende marinade erover en leg op elk stuk vlees een klontje boter.
STAP 5: Rooster het vlees 10-15 minuten op de barbecue, hetelucht- of in de elektrische oven op 200 graden gaar.

Ingredients:
400 gr Kotomisi Basmati
1 Mandarin Orange
3 cloves garlic
1 jar (360ml) Faja Lobi Roast Pork Marinade
1 kg (2 lbs) pork chops
butter

Cooking Instructions:
STEP 1: Cook Kotomisi Basmati according to instructions on the package.
STEP 2: Squeeze Mandarin, mince garlic, and mix with the Roast Red Pork Marinade in a bag.
STEP 3: Add pork. Marinate 2-3 hours or overnight.
STEP 4: Place the chops on a try. Take the remaining marinade and spread over the chops. Dot each chop with butter. Leg the flesh on a furnace scale, divides the residual marinade and leg on each piece flesh a cube butter.
STEP 5: Cook the chops 10-15 minutes on the barbecue, grill or electric oven (toaster oven??) at 200 degrees (Celsius, 392 degrees Fahrenheit technically, but most sources say 400).









How close am I?
__________________
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Thanks from:--->


Old 01-16-2018, 12:04 PM   #2
cowgirl
somebody shut me the fark up.

 
cowgirl's Avatar
 
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
Default

https://translate.google.com/transla...es&prev=search

Looks pretty close to me!
__________________
jeanie
Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :))
RIP Ash, you are missed

http://cowgirlscountry.blogspot.com/
cowgirl is offline   Reply With Quote


Thanks from:--->
Old 01-16-2018, 12:08 PM   #3
SmokinJohn
Babbling Farker
 
Join Date: 10-15-12
Location: Anaheim, CA
Default

Quote:
Originally Posted by cowgirl View Post
Costco has pork loin on sale for 2.9/lb, with a $3 discount. I think I will marinate a few of these and see what happens.
__________________
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Thanks from:--->
Old 01-16-2018, 12:46 PM   #4
gtr
somebody shut me the fark up.

 
gtr's Avatar
 
Join Date: 10-16-10
Location: Culver City, CA
Default

I usually just drop a couple pork tenderloins in that stuPh for 4-6 hours & they turn out great! Phu was saying he'd marinate belly in it for several days - it has low acidity. I'd say iPh you hit up Phu he'll have some great ideas Phor ya - the man knows of what he speaks!
__________________
50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens
Displaced East Tennesseean
Proud recipient of a Tick
Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder.
"Relax, it's only BBQ." - Bigmista, 2013
SPFP
Avatar by my son!
WTFWGALD?
gtr is offline   Reply With Quote


Thanks from:--->
Old 01-17-2018, 04:39 AM   #5
LordRiffenstein
is One Chatty Farker

 
LordRiffenstein's Avatar
 
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
Default

Are you sure you don't speak Dutch, that's pretty much spot on!!

"ovenschaal" usually refers to a ceramic or glass oven dish, not a metal tray.
LordRiffenstein is offline   Reply With Quote


Thanks from:--->
Old 01-17-2018, 10:43 AM   #6
SmokinJohn
Babbling Farker
 
Join Date: 10-15-12
Location: Anaheim, CA
Default

Quote:
Originally Posted by LordRiffenstein View Post
Are you sure you don't speak Dutch, that's pretty much spot on!!

"ovenschaal" usually refers to a ceramic or glass oven dish, not a metal tray.
I had forgotten all about Google Translate, and pieced it together.

A glass tray/dish means I have to do this in the oven or broiler. Hmmmm...
__________________
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Old 01-18-2018, 06:27 AM   #7
LordRiffenstein
is One Chatty Farker

 
LordRiffenstein's Avatar
 
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
Default

Quote:
Originally Posted by SmokinJohn View Post
I had forgotten all about Google Translate, and pieced it together.

A glass tray/dish means I have to do this in the oven or broiler. Hmmmm...
I don't see a problem using a glass tray/dish on a Q.
LordRiffenstein is offline   Reply With Quote


Old 01-18-2018, 07:40 AM   #8
SmokinJohn
Babbling Farker
 
Join Date: 10-15-12
Location: Anaheim, CA
Default

Quote:
Originally Posted by LordRiffenstein View Post
I don't see a problem using a glass tray/dish on a Q.
I never have used glass in any of my rigs, so I got scared and used the original gasser: The broiler on my gas oven.
__________________
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Old 01-18-2018, 07:48 AM   #9
SmokinJohn
Babbling Farker
 
Join Date: 10-15-12
Location: Anaheim, CA
Default

Final Product

https://www.bbq-brethren.com/forum/s...67#post3935767
__________________
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Thanks from:--->
Reply

Tags
Marinade, pork, recipe, translation, varkenslappen

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 05:08 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts