Glossary entry (derived from question below)
German term or phrase:
Griesflammerie
English translation:
semolina flummery
Added to glossary by
Sandra Mehnert (X)
Nov 14, 2008 10:30
15 yrs ago
3 viewers *
German term
Austria
Lesley Robertson MA, Dip Trans IoLET
Creative and conscientious
Native in: English 
Works in: German to English
Griesflammerie
German to English
Marketing
Cooking / Culinary
I know this literally translates as "semolina flummery" - however, this is taken from a menu of luxury hotel restaurant (with 2 Gault Millau "Hauben") and "semolina" to my mind conjures up images of revolting school canteen dinners. I need something that sounds more exquisite - any ideas?
Proposed translations
(English)
| 4 +2 | semolina flummery |
Sandra Mehnert (X)
|
| 3 +1 | flan de semoule |
NatM
|
| 3 +1 | Semolina crème brulée |
analytical (X)
|
| 3 +1 | Semolina Blancmange |
seehand
|
| 4 | grits pudding |
vptrans
|
| 3 | panna cotta-style pudding (/Austrian affinity for the Italian/) |
Michele Johnson
|
| 3 | Old fashioned vanilla semolina pudding |
Johanna Timm, PhD
|
References
| Austrian recipe |
writeaway
|
Change log
Nov 14, 2008 10:49: Steffen Walter changed "Field" from "Other" to "Marketing" , "Field (specific)" from "Food & Drink" to "Cooking / Culinary"
Nov 19, 2008 08:12: Sandra Mehnert (X) Created KOG entry
Proposed translations
+2
39 mins
Selected
semolina flummery
semolina porridge [Am.]
semolina pudding (warm serviert)
semolina pudding (warm serviert)
Reference:
4 KudoZ points awarded for this answer.
Comment: "I did some research and did indeed find "semolina flummery" on the menu of several very good restaurants so I think the negative connotation of old fashioned school puddings is vanishing or indeed becoming fashionable again. Thanks! "
+1
13 mins
flan de semoule
In those cases I often simply use a French translation.
I think it is comprehensible for the English-speaking world but sounds much more exquisite... :-)
I think it is comprehensible for the English-speaking world but sounds much more exquisite... :-)
Peer comment(s):
| agree |
writeaway
: yes. sometimes flammerle? http://www.kochmeister.com/r/49315-orangen-griessflammerle.h...
9 mins
|
+1
16 mins
Semolina crème brulée
This comes to mind. Crème brulée is one of my favourite desserts and I can imagine that a semolina-based version could be quite delicious.
Peer comment(s):
| neutral |
NatM
: as far as I know a Grießflammeri is not "brulée"
2 mins
|
| neutral |
writeaway
: agree with NatM. in any case, your ref doesn't back the translation, just shows that creme brulee is on a menu of a San Franciso restaurant. /but not turn it into something it's not.
9 mins
|
|
As I said originally, this is what came to mind as I could not imagine that a luxury restaurant would serve a bland semolina pudding but would do something more creative with it.
|
|
| agree |
Harald Moelzer (medical-translator)
2 days 20 hrs
|
|
Thanks, Harald!
|
2 hrs
Michele Johnson
Germany
Germany
Native in English
Works in field
Germany
American engineer, Dip. Trans IOL, BDÜ
Native in: English 
Works in: German to English, English
Related KudoZ points
:
24
panna cotta-style pudding (/Austrian affinity for the Italian/)
Panna cotta is technically not correct here, because it is based on cream/milk set by gelatin only (instead of semolina):
http://en.wikipedia.org/wiki/Panna_cotta
But I've had both and they are deceptively similar in taste and appearance:
http://www.essen-und-trinken.de/uploads/thumbnails/0003/0000...
http://www.marions-kochbuch.de/rezept/2671.jpg
vs.
http://www.marions-kochbuch.de/dru-pic/0955.jpg
http://www.kochbaeren.de/Rezept/10_02.jpg
However in my experience, Austrian guests and menus have a much stronger affinity for the Italian than the French, which is why I think it's relevant. I'm willing to bet many more Austrians know what panna cotta is than flan de semoule (which is in and of itself fine IMO and certainly more technically accurate, if slightly less appealing). This is assuming your restaurant is in Austria or even S. Germany - might still be applicable depending on where it's located. In Switzerland I would tend more towards the French (despite the proximity of Italy).
http://en.wikipedia.org/wiki/Panna_cotta
But I've had both and they are deceptively similar in taste and appearance:
http://www.essen-und-trinken.de/uploads/thumbnails/0003/0000...
http://www.marions-kochbuch.de/rezept/2671.jpg
vs.
http://www.marions-kochbuch.de/dru-pic/0955.jpg
http://www.kochbaeren.de/Rezept/10_02.jpg
However in my experience, Austrian guests and menus have a much stronger affinity for the Italian than the French, which is why I think it's relevant. I'm willing to bet many more Austrians know what panna cotta is than flan de semoule (which is in and of itself fine IMO and certainly more technically accurate, if slightly less appealing). This is assuming your restaurant is in Austria or even S. Germany - might still be applicable depending on where it's located. In Switzerland I would tend more towards the French (despite the proximity of Italy).
+1
4 hrs
Semolina Blancmange
SEMOLINA BLANCMANGE.
1-1/2 oz. of semolina, 1 pint of milk, 1 oz. of loaf sugar, yolk of 1 egg, a few drops of essence of lemon. Soak semolina in 1/4 pint of the milk for 10 minutes, then stir it into the remainder of the milk, which must be boiling; add sugar, and stir over a clear fire for 20 minutes. Take off and mix in quickly the yolk of an egg beaten up with flavouring. Pour into mould previously dipped in water. Serve cold with stewed fruit or custard.
1-1/2 oz. of semolina, 1 pint of milk, 1 oz. of loaf sugar, yolk of 1 egg, a few drops of essence of lemon. Soak semolina in 1/4 pint of the milk for 10 minutes, then stir it into the remainder of the milk, which must be boiling; add sugar, and stir over a clear fire for 20 minutes. Take off and mix in quickly the yolk of an egg beaten up with flavouring. Pour into mould previously dipped in water. Serve cold with stewed fruit or custard.
10 hrs
Johanna Timm, PhD
Canada
Canada
Native in German
Canada
Friendly, fast & certified!
Native in: German (Variants: Swiss, Platt / Nieder (Low German), Austrian, Germany)
Works in: English to German, German to English, German
Related KudoZ points
:
41
Old fashioned vanilla semolina pudding
Grießflammerie being a traditional, home-cooked, dessert I would add "old fashioned" to make it more interesting (for patrons ofa luxury restaurant!)
Semolina pudding is always made with real/artificial vanilla, so I would mention this, as well.
Old fashioned vanilla semolina pudding
or
Old fashioned vanilla semolina custard
Semolina pudding is always made with real/artificial vanilla, so I would mention this, as well.
Old fashioned vanilla semolina pudding
or
Old fashioned vanilla semolina custard
10 days
grits pudding
Griesflammerie is just a simple grits pudding (Gries) made out of semolina! Flammerie kalte Süßspeise auf der Grundlage einer Bindung durch Verkleisterung stärkehaltiger Rohstoffe (Grieß, Reis, Stärkemehl und Eiern). Begriff heute wenig gebraucht, da die Industrie mit dem Begriff "Puddingpulver" (Stärkebindung) hier eine Verschiebung der Begriffe herbeigeführt hat.Flammerie kalte Süßspeise auf der Grundlage einer Bindung durch Verkleisterung stärkehaltiger Rohstoffe (Grieß, Reis, Stärkemehl und Eiern). Begriff heute wenig gebraucht, da die Industrie mit dem Begriff "Puddingpulver" (Stärkebindung) hier eine Verschiebung der Begriffe herbeigeführt hat.
Reference comments
32 mins
Reference:
Austrian recipe
Zubereitung: 1/2 Liter Milch mit der Vanillestange und der abgeriebenen Schale einer Zitrone aufkochen, anschließend abseihen. Gries eingeben und quellen lassen. Die eingeweichte Gelatine unterziehen. Das Eigelb mit Zucker cremig rühren und in die warme Griesmasse geben. In mit Öl ausgestrichene Förmchen füllen
Man kann das ganze noch mit geschlagenem Schlagobers verfeinern!!
http://www.kochmeister.com/r/29206-griesflammerie.html
Man kann das ganze noch mit geschlagenem Schlagobers verfeinern!!
http://www.kochmeister.com/r/29206-griesflammerie.html
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