tlhIngan-Hol Archive: Mon Jul 27 06:16:09 2009

Back to archive top level

To this year's listing



[Date Prev][Date Next][Thread Prev][Thread Next]

RE: 'oQqar pe'pu'bogh; naQHommey rur ghIq mIQpu'

Steven Boozer (sboozer@uchicago.edu)



Krenath <krenath@gmail.com> wrote:
>> Is <mIQ> a word for 'fry'?  I can only find 'forehead (regional)' as a
>> definition for it.

naHQun:
>fry, deep-fry (v) KGT
>(pun on mIQ-donald's...)

{mIQ} appeared in KGT:

KGT 83:  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. A particularly popular dish, {tlhombuS}, requires that the cook coat a block of {tlhagh} with a mixture of {ngat} (herbed granulated cartilage) and {tIr} (grain) and then briefly immerse the block into the already boiling fat, just until the coating hardens.
 
KGT 94:  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. 

  to'waQ mIQ vutwI' 
  The cook deep-fries the tendon. KGT

 
--
Voragh                          
Canon Master of the Klingons






Back to archive top level