Asked | Open questions | Answered Points Date Pair Term / Answer given Level Status Gloss 4 Dec 11 '08 esl>eng chips de morena crispy moray (eel) pro closed ok 4 Oct 23 '08 esl>eng legumbres harinas pulse flours pro closed no - Oct 22 '08 esl>eng hecho al momento au moment pro closed ok 4 Sep 24 '08 esl>eng veteado marble/d/ing pro closed no - May 21 '08 esl>eng compango compango pro closed ok 4 May 21 '08 esl>eng desmigado shredded pro closed ok 4 Apr 23 '08 esl>eng templado de vainill (warm?) crème moulée pro closed no 4 Apr 23 '08 esl>eng en altura deep-sea monkfish pro closed no - Apr 23 '08 esl>eng germinado (de aspárrago) asparagus seedlings pro closed no - Nov 20 '07 esl>eng Berza vs Col vs Lombarda A bit of contextual information pro closed ok - Oct 30 '07 esl>eng granizado limoncello (lemonchelo) sorbet pro closed ok 4 Oct 26 '07 esl>eng regiones vitivinícolas de calidad excepcional en España when speaking of the Spanish wine-making regions par-excellence pro closed ok 4 Oct 18 '07 esl>eng bastones de pescado fish fingers pro closed ok - Oct 10 '07 esl>eng un foco de atracción a focal point pro closed ok - Oct 10 '07 esl>eng donde hoy es una celebridad gastronómica y mediática a culinary and media celebrity (but re-write/organise) pro closed ok 4 Oct 10 '07 esl>eng podrán iniciarse en el estudio can get to know pro closed ok - Oct 10 '07 esl>eng que se obtiene cerca del restaurante locally available pro closed ok 4 Oct 10 '07 esl>eng imagen y prestigio que han ido generando the name/profile and prestige [that Italian wines] have gradually earned [themselves] pro closed ok - Oct 2 '07 esl>eng Un club de vinos “con solera” old sherry pro closed ok - Sep 26 '07 esl>eng han contado con el apoyo de la crítica especializada have been acclaimed by the specialist press/media/critics etc pro closed ok 3 Sep 19 '07 esl>eng un chivo malagueño con mojo de tomate Tender Malaga-style goat with/in tomato sauce pro closed ok - Sep 19 '07 esl>eng Durante dos noches, cuatro parejas de cocineros andaluces elaboraron sus creacio in front of/before an attentive aduience pro closed ok - Jan 16 '07 esl>eng bricks salados savoury bureks/briks (or any other of the names suggested below) pro just_closed no - Jan 16 '07 esl>eng núcleo centre/center pro closed ok - Nov 13 '05 esl>eng parmentina potato parmentier (including the hierba luisa sauce bit) pro closed ok - Nov 10 '05 esl>eng Langosta sudada al estilo cascais Cascais style steamed lobster (or the other way round) pro closed ok 4 Nov 10 '05 esl>eng 2 langostas o 4 bogavantes: see comments the difference in Spain (spiny vs common) pro closed ok - Nov 9 '05 esl>eng sofrito (tomato) base sauce pro closed ok 4 Nov 4 '05 esl>eng filetón de retinto veal or beef steak pro closed no 4 Sep 19 '05 esl>eng tacos y palitos diced meat / meat strips pro closed ok 4 Sep 19 '05 esl>eng placas (meat) slabs pro closed ok 4 Sep 19 '05 esl>eng hilos y mallas string and (other) mesh (bags) pro closed ok 4 Sep 19 '05 esl>eng fundas y tripas gut and (other) casings pro closed ok - Sep 13 '05 esl>eng buñuelos de viento Does it really need translating? pro closed ok - Jun 30 '05 esl>eng elaborados processed foods pro closed ok 4 Jun 27 '05 esl>eng Bomba (potato) bomba pro closed ok 4 Jun 8 '05 esl>eng almendras fileteadas sliced almonds pro closed ok 4 May 12 '05 esl>eng pimientos del piquillo Piquillo pepper / pimiento del Piquillo pro closed ok 4 Apr 27 '05 esl>eng minutas sixty-second (veal) steak/ one minute (veal) medallion pro closed ok 4 Mar 18 '05 esl>eng canaillas winkles pro closed ok - Oct 9 '04 esl>eng crocante crackling, croquant pro closed ok - Aug 8 '04 esl>eng a la plancha hot-plate pro closed ok - Aug 8 '04 esl>eng kokotchas kokotxas pro closed ok - Aug 5 '03 esl>eng presa ibérica look under "presa de cerdo ibérico" easy closed no 4 Aug 5 '03 esl>eng bandeja serrano de chacina tray of cured cold cuts easy closed no - Jul 29 '03 esl>eng ventresca tuna loin filets pro closed ok - Jun 23 '03 esl>eng huevo hilado huevo hilado (an egg-yolk sweet) / sweet egg yolk threads pro closed ok Asked | Open questions | Answered