Asked | Open questions | Answered Points Date Pair Term / Answer given Level Status Gloss - Apr 8 '10 fra>eng haricots tarbais (white) haricot beans pro closed ok - Mar 31 '08 fra>eng tome tome cheese pro closed ok - Feb 27 '08 fra>eng qui veut who could resist? pro closed no - Feb 22 '08 fra>eng dîner découverte exquisite four-course dinner menu pro closed ok - Jan 28 '08 fra>eng leche fritte drip pan easy closed ok - Mar 18 '07 fra>eng la feuille blending spatula pro closed ok - Mar 8 '07 fra>eng Aerobatteur air whipper pro just_closed no - Feb 13 '07 fra>eng piment en poudre paprika pro closed ok - Jan 23 '07 fra>eng palet fancy biscuits pro closed ok - Jan 17 '07 fra>eng des petits pains au sarrasin buckwheat cakes easy closed no 3 Oct 15 '06 fra>eng béatilles de volailles confites pious odds and ends / beatilles, filling (for vol-au-vent) easy closed no 4 Oct 13 '06 fra>eng nos cultures tabbouleh featuring locally grown ingredients easy closed no - Oct 12 '06 fra>eng superposition (de poivrons confits et légumes) stacked with easy closed ok 3 Oct 12 '06 fra>eng La rose des sables aux biscuits roses de Reims check out easy closed no 2 Sep 29 '06 fra>eng cassolette small ovenproof dish pro closed no - Sep 22 '06 fra>eng tombée de poireaux leek tombé pro closed ok 4 Sep 22 '06 fra>eng trancher en biseau cut the filet at a slant easy closed ok - Aug 2 '06 fra>eng bien lisser le mélange smooth the mixture easy closed ok - Aug 2 '06 fra>eng lever l’arête doucement vers l’arrière à l’aide d’un couteau pull the bone back slowly using a knife easy closed ok - Jul 4 '06 fra>eng filet de cuisson baking (roasting?) rack pro closed ok - Jun 30 '06 fra>eng copeaux de Culatello twists pro closed ok - Jan 27 '06 fra>eng La bonne manière always in good taste (but I'd leave it in French) easy closed no 4 Jan 26 '06 fra>eng citrouille vs. potiron pumpkin / winter squash pro closed ok 4 Jan 24 '06 fra>eng faisselle curd cheese pro closed no - Nov 29 '05 fra>eng Partageons le charme de la haute gastronomie transalpine come experience the wonderful haute cuisine of the Alps pro closed no - Nov 29 '05 fra>eng entretenir la flamme de la Saveur keeping the flame of savory cuisine aglow pro closed no 4 Oct 13 '05 fra>eng pupiton poupeton pro closed no - Mar 16 '05 fra>eng pommes des champs field potatoes easy closed ok - Mar 16 '05 fra>eng terrine gourmande gourmet terrine easy closed no - Nov 16 '04 fra>eng plaque a snacker multi-snack grill pro closed ok - Oct 19 '04 fra>eng Chèvre Caillé curdles goat cheese pro closed ok - Aug 23 '04 fra>eng chiboust chiboust pro closed ok - Nov 5 '02 fra>eng foie gras foie gras (goose liver) easy closed no Asked | Open questions | Answered