tlhIngan-Hol Archive: Wed Jan 21 00:14:01 2004

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Re: DCKL translation problems: {'Im}

Lieven L. Litaer (Quvar) ([email protected]) [KLI Member] [Hol ghojwI']

Am 20.01.2004 21:43:18, schrieb Nancy Nielsen-Brown <[email protected]>:

>A few thoughts from a cook's perspective on "rendering fat". 

I am thankful for any advice!

>rendering fat [...]
>describe heating the animal product (bacon, salt pork etc) until the fat
>portion melts away from the meat. 

This is different from KGT; MO *first* gets the fat, and *then* heats it.
(as buying pure fat at the store, put it in the pot)

>This fat does not boil, but is extremely flavorful and hot. [...]
>I use 'Im to describe the heating and melting of fat from animal parts in
>order to fry, saute or otherwise prepare a dish.  Definitely not boiling.

Again, I repeat KGT p. 93:
   "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"])"

This is still confusing and ambiguous (correct me if wrong)
- the general word for "boil" is {pub}
- to refer to the boiling of fat is {'Im} 

If this both refers to "being hot liquid" (bubbles or not), Marc Okrand apparently misunderstood or 
misused the word "render."

One thing that I think could proove this, is the following sentence:
   "After it has been boiling [the FAT] for a while, the food to be fried is tossed in [...], and it stays there 
until it has soaked up as much of the tlhagh (fat) as possible. 

Or did he mean "render" and explained *that* wrong?

Quvar.

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