tlhIngan-Hol Archive: Wed Aug 26 21:17:25 1998
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Re: KLBC - Ha'DIbaH pub loDHom
ja' Voragh:
>Sorry, I've been very busy this week (we're upgrading all the computers at
>work from OS/2 to Windows NT).
[This is an "upgrade"? :-P]
>And one more mention of {pub} in KGT:
>
> "If heat is used as part of food preparation, the cook is most likely
> to {mIQ} (deep-fry) the food. This involves first acquiring {tlhagh}
> (animal fat) from any available source and then heating it up so that it
> boils (the general word for boil is {pub}, but the verb used specifically
> to refer to the boiling of fat is {'Im} [render]). After it has been
> boiling for a while, the food to be fried is tossed in (sometimes having
> been coated in some kind of paste), and it stays there until it has soaked
> up as much of the {tlhagh} (fat) as possible." (KGT p.93)
>
>As for {mIQ}:
>
> "Experienced cooks will {mIQ} (fry) the {DIghna' por} (digna leaf), though
> this is risky, since if the leaf is heated for too long, it will wilt."
> (KGT p.94)
>
> to'waQ mIQ vutwI'
> The cook deep-fries the tendon. (KGT)
>
>{'Im} was not used in any examples.
>
>Hmmm... these seem to indicate that {pub}, {mIQ} and {'Im} can also be
>transitive. That is, they are things the cook does to the food.
For {mIQ} and {'Im}, I agree, but I think you're misreading {pub}. The
process of "...heating it up so that it boils..." has the cook heating,
but the food itself boiling. The phrase "...it has been boiling..." also
describes what the food does, not the cook.
-- ghunchu'wI'