Monday, December 28, 2020

Comerse el Mundo: México (ONLY in Spanish for now)

Otro episodio "delicioso" de Comerse el Mundo y esta vez ¡en México! 

Me encantó y ahora me dan incluso más ganas de visitarla algún día. Mi parte favorita fue ver cómo se preparaba el mole, que me dejó completamente sorprendida con la cantidad de ingredientes y especias que lleva.

La serie ya tiene subtítulos en español (¡bravo por el canal RTVE!) aunque no en inglés (ya está en la lista para su traducción futura).

Ver otros episodios de "Comerse el Mundo"

Sunday, December 27, 2020

Comerse el Mundo: Colombia (ONLY in Spanish for now)

Una de las cosas que más amo hacer para el blog es surfear en la web en busca de videos. Siempre ando explorando y buscando films y videos gastronómicos que hablen de los diversos sabores que representan los diferentes países, pueblos y culturas del mundo. Este fin de semana conseguí esta serie maravillosa de rtve en donde el chef Peña viaja por el mundo mostrándonos los deliciosos platillos y sabores que descubre y explora en los diferentes países y ciudades que visita. 

Este es el primer episodio donde el chef comienza su viaje gastronómico por el mundo. En su primera parada, el chef visita Colombia, al sur del continente americano. Colombia comparte muchos ingredientes y sabores típicos con otros países de la región (como Venezuela, por lo que muchos ingredientes me son familiares y me trae recuerdos hermosos), pero también platillos y sabores muy únicos producto de su historia y geografía. ¡Que lo disfrutes!

La serie ya tiene subtítulos en español (¡bravo por el canal RTVE!) aunque no en inglés (ya está en la lista para su traducción futura).


Friday, December 25, 2020

NATIVE DISH / PLATILLO NATIVO: Georgian Khachapuri Bread / El pan Khachapuri de Georgia


(If you feel inspired by the video, check this Kachapuri recipe in 196 flavors)
(Si el video te ha inspirado, mira la receta de Kachapuri en 196 flavors)

Description (from original video): "Nearly 20 years ago, filmmaker, journalist, and native of the Georgian capital of Tbilisi, Katie Orjonikizde-Casey, came to Brooklyn's Brighton Beach to continue her reporting career and inform Americans about the happenings in her native country. While here, she learned English, earned a film degree from Brooklyn College, and produced several award-winning films that pay homage to the traditions and experiences of Georgian-Americans. Her latest drama short, "Georgian Bread" chronicles a conflicted Georgian bakery owner from Brighton Beach struggling with the decision of holding onto his roots or opening a more lucrative Sushi restaurant instead.

Filmmaker friends who worked with Katie on "Georgian Bread" only had more questions about the star of the movie, Khachapuri, a buttery cheese bread she grew up eating. To entertain them, she began to bake this beloved staple during her house parties and wrap parties. Katie takes us to a café in Bay Ridge that faithfully continues this culinary tradition in the form of Acharuli Khachapuri--a boat-shaped cheese bread that allows the eater to mix raw eggs with hot cheese and butter inside the face of the bread."

Descripción: Hace ya casi 20 años, la cineasta, periodista y nativa de la capital georgiana de Tbilisi, Katie Orjonikizde-Casey, llegó a Brighton Beach en Brooklyn para continuar su carrera como periodista e informar a los estadounidenses sobre los acontecimientos en su país natal. Durante este tiempo, aprendió inglés, obtuvo un título en cine del Brooklyn College y produjo varias películas premiadas que rinden homenaje a las tradiciones y experiencias de los georgianos-estadounidenses. Su último cortometraje dramático, “El pan georgiano", narra la historia de un propietario de panadería georgiana en Brighton Beach que lucha con la decisión de aferrarse a sus raíces o abrir un restaurante de sushi más lucrativo.

Los amigos cineastas que trabajaron con Katie en “El pan georgiano” tenían preguntas sobre la estrella de la película, Khachapuri, un pan de queso con mantequilla que ella creció comiendo. Para entretenerlos, comenzó a hornear este pan durante las fiestas en su casa y en las fiestas de despedida. Katie nos lleva a un café en Bay Ridge que continúa fielmente esta tradición culinaria en forma de Acharuli Khachapuri, un pan de queso en forma de bote que permite al comensal mezclar huevos crudos con queso caliente y mantequilla dentro del pan.



Tuesday, December 22, 2020

Hallacas venezolanas / Venezuelan Hallacas (corn dough stuffed with a meat filling and wrapped in plantain leaves)

English Translation

Ingredients for 50 hallacas 

MEAT

  • 2.5 kilograms of pork (~5.5 pounds)

HEN

  • 2 hens of 2 kilograms each (~4.5 pounds each)

GUISO (filling for the hallacas)

Step 1

  • 1 cup of oil
  • 6 cups of onions
  • 4 cups of leek (the white part)
  • 2 cups of green onions (green and white parts)
  • ½ cup of garlic cloves
  • ½ cup of capers 

Step 2

  • 4 cups of diced red bell peppers
  • 4 ½ cups of diced tomatoes
  • 5 sweet peppers, finely chopped
  • 1 tsp of hot pepper, finely chopped
  • 250 grams (~1/2 pound) of pickled vegetables
  • 2 cups of marsala
  • ¾ cups of balsamic vinegar
  • 125 cc (~4 oz) of Worcestershire sauce 
  • 250 grams (~1/2 pound) of “papelón” (unprocessed brown sugar made from sugar cane juice. Also known as "piloncillo", "chancaca", "raspadura", or "panela")  
  • 1 and ½ tbsp of paprika
  • 1 tbsp of freshly ground black pepper
  • 3.5 tbsp of salt
  • 2 cups of chicken or hen broth
  • ¾ cups of mustard

DOUGH

Step 1

  • 2.5 kilograms (~5.5 pound) of bacon slab diced
  • 1 and ½ cups of water
  • 2 tsp of salt

Step 2

  • 1 and ½ cups of annatto seeds

Step 3

  • 1750 grams (~3.85 pound) of pre-cooked cornmeal
  • ~3 and ½ tsp of salt
  • Chicken or hen broth
  • 2 and ½ cups of pork fat

TOPPINGS

  • 1 kilogram (~2.25 pound) of grilled bell peppers
  • 75 grams (~0.16 pound) of peeled whole almonds
  • 500 grams (~1 pound) of onions sliced in very thin wheels and soaked in water
  • 125 grams (~0.27 pound) of small capers soaked in water to remove salt
  • 375 grams (~0.82 pound) of pitted green olives through water
  • 250 grams (1/2 pound) of black raisins

For each hallaca:

  • 2 thin slices of grilled bell peppers
  • 2 almonds
  • 2 onion wheels
  • 8 small capers
  • 2 olives
  • 6 raisins


Sunday, November 29, 2020

Pan de jamón venezolano / Traditional Venezuelan Ham Bread

English Translation

INGREDIENTS:

DOUGH:

  • 500 grams of wheat flour (reserve 250 grams of flour in case the dough is still wet)
  • 125 grams of liquid milk (warm)
  • 75 grams of egg
  • 1 tablespoon of yeast (activated in 50 grams of water)
  • 100 grams of sugar
  • 5 grams of salt
  • 75 grams of "papelón" (unprocessed brown sugar made from sugar cane juice, usually sold like a solid piece shaped like a brick, a disc, or a cone. Also known as "piloncillo", "chancaca", "raspadura", or "panela".) Here's a nice article that explains the process.
  • 100 grams of butter
  • Lard for the tray

FILLING:

  • 300 grams of smoked ham (in my case I used turkey ham, but you can also use any type of pork ham substitute)
  • 3 slices of bacon (turkey bacon is also an option if you don't eat pork but I wouldn't suggest not using it as some of that fat and smokiness add a delicious flavor to the bread)
  • 30 grams of raisins macerated in rum or red wine (pomegranate juice is a good non-alcoholic option)
  • 38 grams of olives stuffed with pepper (cut into wheels) 




Saturday, November 21, 2020

Empanadas de pisillo de pescado con guasacaca de ajo / Empanadas of "pisillo" (shredded fish and sofrito) and garlic "guasacaca" (Venezuelan avocado sauce)

English Translation

Ingredients for 10 empanadas

DOUGH

  • Pre-cooked cornmeal, 2 cups
  • Water, 2 and ½ cups
  • Salt, 1 teaspoon
  • Oil (to fry the empanadas), ½ liter

SOFRITO

  • Oil, ½ cup
  • Annatto seeds, 1 tablespoon
  • Finely chopped cilantro roots and stems, ¼ cup
  • Finely chopped garlic, 2 cloves
  • Finely diced onion, 1 small one
  • Finely diced red bell pepper, ½ cup
  • Tomato paste, 2 tablespoon
  • Boiled fish fillet, 250 grams
  • Salt, 2 teaspoon

AVOCADO SAUCE

  • Finely chopped garlic, 1 clove
  • Cilantro leaves, ½ cup
  • Salt, 1 teaspoon
  • Mayonnaise, ½ cup
  • Milk, ½ cup
  • Avocado, 1 small one

And here's my fish pisillo that I used to make the empanadas and bollos pelones, another traditional Venezuelan dish made out of pre-cooked cornmeal.

Y aquí está mi pisillo de pescado que usé para hacer las empanadas y unos bollos pelones, otro plato típico venezolano hecho con harina de maíz precocida.
 

Friday, November 13, 2020

Saturday, October 31, 2020

BACCHANAL PEPPER SAUCE: A One of a Kind, Hot Sauce Elixir / Un elixir de salsa picante, única en su tipo


When I finished the subtitles for this TEDxTalk, I knew that I wanted to subtitle Liza's videos. I went to her website Food. Curated. and I found myself binge-watching one video after another. Here's one of her videos with English subtitles. 

Visit Sonya's company website if you want to learn more about her pepper sauce.


(Chile = Ají = Pimiento)

Cuando terminé de subtitular esta charla de TEDx, sabía que quería subtitular los videos de Liza. Fui a su página web Food. Curated. y me pasé todo el día viendo sus videos, uno tras otro. He aqui uno de los primero videos con subtítulos en español.

Visita la página web de la compañía de Sonya si quieres conocer más sobre su salsa de chiles.


FOODWAYS (S2 - E10): The NYC Ramen Rebel That's Leading America's Noodle Soup Coup / Un rebelde del ramen en la ciudad de Nueva York


Description (from the original video): "Ivan Orkin's journey from Long Island to Japan is a journey of self-discovery, and not just because the chef finally found a way to enjoy soup. Jessica Sanchez caught up with NYC's ramen rebel to find out how legends continue to craft an identity long after they've reached star status."

Descripción: La trayectoria de Ivan Orkin desde Long Islan a Japón no es solo porque este chef consiguió una forma de disfrutar las sopas sino que es una travesía de autodescubrimiento. Jessica Sánchez conversa con este rebelde del ramen en la ciudad de Nueva York para entence cómo esta leyenda continúa manteniendo su identidad incluso después de alcanzar el estrellato en la cocina.


Tuesday, October 27, 2020

First Stop On The 7: Episode 1 / La primera parada del tren 7: Episodio 1

Watch other episodes with subtitles / Ver otros episodios con subtítulos
 


Saturday, October 24, 2020

Queso de mano venezolano / Venezuelan "Queso de mano"



Queso telita venezolano / Venezuelan "Queso Telita"



Queso guayanés venezolano / Venezuelan "Queso Guayanés"



Queso llanero venezolano / Venezuelan "Queso Llanero"



Queso palmita venezolano / Venezuelan "Queso Palmita"



Queso mozzarella venezolano / Venezuelan Mozzarella Cheese



Nata y suero venezolanos / Venezuelan "Nata (spreadable cream) and Cheese Whey"



Tabla de quesos venezolanos / Venezuelan Cheese Board



Sunday, August 23, 2020

The History of Translation

I grew up reading a lot of the classic authors: Shakespeare, Jules Verne, Allan Poe, Khalil Gibran, Dostoevsky, Tolstoy, Charles Dickens, Tolkien, Mark Twain, the Brontë sisters, and many, many others. I wouldn't have enjoyed their books if they were not translated into Spanish, the language that opened up the doors for me to the fascinating world of the written word. It was much later that I came to the realization that I was reading a translation of the original books, but that never prevented me from enjoying and being transported by these stories the first time I read them.

This article gives a great walk through history about the role of Translation and why it's a Work of Art. It might not feel like it when we're translating a manual of instructions, an app, an infomercial, a menu, an ingredient list, or a product catalog. But that doesn't take away from all the creativity that the translator has to put to preserve the core storyline, idea, or message that the original creator tried to convey with their production, being a book, a film, a short video, a marketing slogan, a news article, or a website. 

Translation might seem today, more than ever, to be serving a more practical purpose because it's an exciting time for international expansion and globalization for companies and organizations, and localization is serving the purpose of allowing products to reach out to new markets. But for those of us who still translate out of love (with all my respects for those who make a living from different roles in the localization industry -- it's also my daytime job, by the way), I still believe that TRANSLATION is an ART.

That's why I created my blog "Eating With My Five Senses", where I publish subtitles for videos that I really enjoyed watching or have learned something valuable from it, so that I can help to make them accessible to many, many more people around the world. This volunteer project is something really out of my personal love for translation and the romantic belief that Translation is an Art.

(*) There's a small typo on the Infographic that came from the source. It should be "The Philosophy of Plato".