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 casi 20 años que 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, Katie 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 el plato protagonista de la película, el Khachapuri, un pan de queso con mantequilla que Katie creció comiendo. Para entretenerlos, Katie comenzó a hornear este pan durante las fiestas en su casa y en las fiestas de despedida. En este video ella 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.
 

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 Island a Japón no es solo porque este chef consiguió una forma de disfrutar las sopas sino que es una travesía de descubrimiento personal. Jessica Sánchez conversa con este rebelde del ramen en la ciudad de Nueva York para entender cómo esta leyenda continúa manteniendo su identidad incluso después de alcanzar el estrellato en la cocina.

All credits for this video go to Zagat.

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".

Tuesday, August 4, 2020

Where Locals Really Eat in Brooklyn's Crown Heights / Adonde los neoyorquinos van a comer en el Crown Heights de Brooklyn (Nueva York)


Description (from original video): "The Brooklyn, New York neighborhood of Crown Heights is known for the vibrant amalgamation of cultures represented, especially up and down Nostrand Avenue, the spine of the area that is dotted with a myriad of restaurants and shops. In this collaboration with the Museum of Food and Drink, Eater looks into the culinary makeup of the neighborhood, spanning everything from cou-cou and flying fish from Barbados to Trinidadian doubles."

Descripción: Crown Heights, un barrio de Brooklyn en la ciudad de Nueva York, es famoso por la vibrante amalgama de culturas que representa, sobre todo en Nostrand Avenue, su centro, que cuenta con una gran variedad de tiendas y restaurantes. En esta colaboración con el Museo de los alimentos y las bebidas, Eater investiga la gastronomía que identifica al barrio, como el "cou-cou" y el pez volador de Barbados y los "doubles" de Trinidad.

Sunday, July 26, 2020

Cheung Fung (Rice Noodle Rolls) Recipe / Receta de "cheung fung" (rollos de fideos de arroz)

(Original video and recipe in English and Chinese)
(English and Chinese subtitles are part of the original video)

Ingredients:

200g rice flour
20g potato starch 
1/4 teaspoon of salt
2 teaspoon of oil
550ml water
3 scallions
30g dried shrimps

For the sweet soy sauce:
4 tablespoon of soy sauce
3 tablespoon of boiled water
1 tablespoon of sugar

For the other sauces:
Hoisin sauce
Peanut butter or sesame sauce
Toasted sesame
Chili sauce
Tomato ketchup
Sesame oil

Ingredientes:

200g harina de arroz
20g harina de papa
1/4 cucharadita de sal
2 cucharaditas de aceite
550ml de agua
3 cebollines (cebolletas)
30g de camarones (gambas) secos

Para la salsa de soya endulzada:
4 cucharadas de salsa de soya
3 cucharadas de agua hervida
1 cucharada de azúcar

Para las otras salsas:
Salsa hoisin
Mantequilla de maní (cacahuate) o salsa de ajonjolí
Ajonjolí tostado
Salsa picante
Kétchup
Aceite de ajonjolí

Friday, July 24, 2020

Food As A Religion / La comida como religión (By Adam Melonas , TEDxCambridge)


"When did the way we feel about food become an extremist religion? Adam Melonas explores the divide between healthy food and junk food. He aims to pave the way towards a world where we can make decisions based on a simple question: What flavor do I want?."

"¿Desde cuándo la forma en que opinamos sobre la comida se ha convertido en una convicción extrema? Adam Melonas explora las diferencias entre la comida saludable y la comida chatarra. Su objetivo es abrir camino hacia un mundo donde podemos tomar decisiones basadas en una simple pregunta: ¿Qué sabor deseo?".

(English) Subtitler / (Inglés) Subtitulador: Tanya Cushman
(English) Reviewer / (Inglés) Revisor: Peter van de Ven
(English) Approver / (Inglés) Aprobador: Peter van de Ven

(Spanish) Translator / (Español) Traductor: Valentina Benzo
(Spanish) Reviewer / (Español) Revisor: Luisa García
(Spanish) Approver / (Español) Aprobador: Jenny Lam-Chowdhury

Wednesday, July 22, 2020

Is there a slave in your food? / ¿Hay un esclavo en tu comida? (By Jules Ku-Lea, TEDxStanleyPark)


"Worldwide, 27 million people are trapped in slavery. Slavery lurks inside our refrigerators and pantries. Almost every product we consume has a hidden dark history. Jules was mortified when she learned that some of her favorite foods were built on the backs of slaves. Now, she is spreading awareness to reduce this barbaric act."

"Alrededor del mundo, 27 millones de personas son víctimas de la esclavitud. La esclavitud está presente en nuestras heladeras y despensas. Casi todos los productos que consumimos tienen una historia oscura que no conocemos. Jules se sintió horrorizada cuando descubrió que algunas de sus comidas favoritas provienen de trabajo esclavo. Ahora quiere que otros lo sepan para terminar con este acto barbárico".

(English) Subtitler / (Inglés) Subtitulador: Sarah El_Gayyar
(English) Reviewer / (Inglés) Revisor: Queenie Lee
(English) Approver / (Inglés) Aprobador: Peter van de Ven

(Spanish) Translator / (Español) Traductor: Marisa Cores
(Spanish) Reviewer / (Español) Revisor: Margot Espinoza
(Spanish) Approver / (Español) Aprobador: Jenny Lam-Chowdhury