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Spanish food glossary

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Offline steveT

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« Reply #20 on: April 29, 2008, 20:49 PM »
Dear Tp

Going back to vetas these are the streaks of fat then  ...... but only in iberico as far I understand do you get those white dots in the meat which are salt you say. In the lower quality stuff you don't get the white dots though and they are salted in the same concentrations or is this not the case?

steveT

Offline Bob M

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« Reply #21 on: October 26, 2009, 09:00 AM »
Just seen this.  Interesting and useful link.  Thanks.

Offline Bob M

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« Reply #22 on: February 22, 2010, 11:36 AM »
Hi Nick.  I know it would be a lot of work, but would it be a good idea to put this in English to Spanish as well as the existing Spanish to English?  (Or is that somewhere else and I've missed it?)

Offline nick

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« Reply #23 on: February 23, 2010, 10:59 AM »
Ho Bob,

That was the original idea...when I get round to it. Not all the entries would work though. You wouldn't tp reverse translate butifarra catalana, arroz negra or gazpacho. So it would be much shorter.

If you fancy lending me hand...

« Last Edit: February 23, 2010, 11:37 AM by nick »
Nick
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