Nov 21, 2006 13:51
17 yrs ago
English term
cathie
sweet scallion
Non-PRO
English to French
Other
Cooking / Culinary
Thai Styled grilled chicken breast, marinated in fresh herbs, garlic and soy sauce. Served with a sweet scallion sauce and rice pilaf.
Proposed translations
(French)
| 2 +1 | Background info - not for points |
Kim Metzger
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| 4 | échalotes douces |
Bram Poldervaart
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| 4 | ciboule chinoise |
swisstell
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| 4 | oignon vert |
Tony M
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Proposed translations
+1
3 hrs
Kim Metzger
Mexico
Mexico
Native in English
Works in field
Mexico
Committed to Quality and Service
Native in: English (Variant: US) 
Works in: German to English
Selected
Background info - not for points
Scallion - Also known as green onion or bunching onion in the USA, spring onion in the UK and strangely enough, shallot in Australia, this aromatic plant has been cultivated in China for over 2,000 years. A scallion is an immature onion with long green stems and a small under developed white bulb at the root end, both of which are edible. Because of its crisp, sharp fresh taste and its bright green and white color, it is used extensively in Chinese cooking. The scallion has a slightly hot flavor that is milder than the common onion but stronger than chives. See also leeks.
Chinese chives - Also known as garlic chives, the Chinese chive has been cultivated in China for over 2,000 years and is used extensively in Chinese cooking. Unlike regular chives, these have flat leaves and a distinct garlicky flavor. Chinese chives can be substituted by garlic shoots OR chives (not as pungent as Chinese chives) OR flowering chives. See also chives and Yellowing Chinese chives.
http://www.chinesefood-recipes.com/glossary_of_ingredients/i...
Chinese chives - Also known as garlic chives, the Chinese chive has been cultivated in China for over 2,000 years and is used extensively in Chinese cooking. Unlike regular chives, these have flat leaves and a distinct garlicky flavor. Chinese chives can be substituted by garlic shoots OR chives (not as pungent as Chinese chives) OR flowering chives. See also chives and Yellowing Chinese chives.
http://www.chinesefood-recipes.com/glossary_of_ingredients/i...
Peer comment(s):
| agree |
Tony M
: Thanks, Kim, that's exactly how I understand it; not a whisper about shallots anywhere, please note! The flavour would be quite wrong! // Indeed, you're right! Says it all, really, doesn't it? ;-)
5 mins
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Except for the Aussies!
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4 KudoZ points awarded for this answer.
Comment: "Thank you all for your contributions."
9 mins
Bram Poldervaart
Native in French
Specializes in field
passion for my job
Native in: French , Dutch 
Works in: English to Dutch, French to Dutch, German to Dutch, and 1 more.
échalotes douces
4 grosses échalotes douces. - 2 gousses d'ail. - 8 cuillères à soupe d'huile d'arachide. - 1 branche de thym - 3 feuilles de laurier
Peer comment(s):
| disagree |
Tony M
: Not the most usual translation of 'scallion', nor again, especially likely in Thai cuisine // dangerous to use this ambiguous term, UNLESS you specifically state "Australian readers only!"; if you used European shallots, the result would be disastrous!
2 mins
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| neutral |
Kim Metzger
: It's a scallion sauce that is sweet, I think. Sauce échalotes/ciboule? http://www.france5.fr/escapades/viandes/W00390/92/
2 hrs
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Thanks
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| agree |
Marijke Mayer
: http://www.3abnaustralia.org.au/recipes/glossary.html
2 hrs
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9 mins
ciboule chinoise
which is sweet by nature, so that you can delete the specific mention of "sweet" in the description. It is a trype of "spring onion".
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Note added at 11 mins (2006-11-21 14:02:51 GMT)
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Ciboule chinoise Xotica 'Gau Choi' - Fruits - Herbes aromatiques - La ciboule chinoise a une douce saveur aillée appréciée dans les salades, les potages, ...
www.bakker.fr/Catalog/Productdetail.aspx?N=900352&productid... -
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Note added at 11 mins (2006-11-21 14:02:51 GMT)
--------------------------------------------------
Ciboule chinoise Xotica 'Gau Choi' - Fruits - Herbes aromatiques - La ciboule chinoise a une douce saveur aillée appréciée dans les salades, les potages, ...
www.bakker.fr/Catalog/Productdetail.aspx?N=900352&productid... -
Peer comment(s):
| neutral |
Tony M
: Actually, I think Kim has got a point there; in any event, your attack on him is totally unjustified! // This is NOT the right place to rake up the past and wage personal wars!
3 mins
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if the proven record is 200 disagrees, 20 neutrals and 1 agree (for alibi purposes) in 6 months, it is not an unjustified "attack" but a statement of facts (about which you do not know enough to be the judge of)
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| agree |
Sandra C.
40 mins
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grazie mille, Sandra
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| agree |
roneill
1 hr
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thank you so much
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| disagree |
Kim Metzger
: That would be garlic chives, not scallions. http://en.wikipedia.org/wiki/Garlic_chives It's a scallion sauce that is sweet. Scallions are not garlic chives.
1 hr
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your reference does NOT give you the intimate knowledge of Far Eastern fare (as I have it from having lived there for a decade). Your "input" is not only not helping the asker but does not succeed in your only purpose: trying to annoy me.
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| disagree |
Marijke Mayer
: I know one can make an excellent sweet sauce with scallions, but I'm not so sure if you can make a sauce with green onions!
2 hrs
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2 hrs
English term (edited):
scallion
oignon vert
I think Im is right, it is just a sweet sauce made using scallions.
However, these are known as spring or salad onions in the UK, a very common ingredient in Oriental cuisine, quite different from shallots (much more common in French cuisine!)
However, these are known as spring or salad onions in the UK, a very common ingredient in Oriental cuisine, quite different from shallots (much more common in French cuisine!)
Peer comment(s):
| agree |
Kim Metzger
: Sauce ciboule?
4 mins
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Thanks a lot, Kim! // Sounds like a good idea, though I can't honestly say I've ever come across it over here in France. Not what they call it in any of the Chinese/Thai restaurants I've eaten in.
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| disagree |
Marijke Mayer
: If you boil green onions, they'll turn bitter. This type of onion you refer to are chopped to sprinkle over Asian food, but are never used in a sauce.
5 mins
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Sorry, Marijke, but that's simply not true! I do a lot of Oriental cooking, and green onions ARE used in exactly this sort of way in all sorts of (lightly!) cooked dishes — who on earth said anything about 'boiling', for heaven's sake?!
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Discussion