plato what about my contribution?

Plus Capsize Im debating if you even need the "En premier", because alhough you start the next scentence with "Ensuite" you then jump right into the anaphore with "Assaisonnez avec ... . Changez de ... Après 2 ... Placez " etc.

Consistency, what's the style? Bullet points, flowing scentences and a paragraph, becase you start with the first and end with the second...

platorepublic

United Kingdom344 Posts

May 23 2011 22:27 GMT

#22

bITt.mAN, you completely killed my simple recipe.

No butter, no wine please. Not in this light recipe. This recipe is for after a casual walk in the sunshine.

Marou

Germany1371 Posts

May 23 2011 22:31 GMT

#23

Guyz you forgot the CREME FRAICHE.
+ Show Spoiler +

Capsize

227 Posts

May 23 2011 22:33 GMT

#24

@bITt.mAN Indeed, the text lack of consistency. You should either add continuous linking words properly used or completely change the text into an enunciation of instructions

Tout d'abord, préchauffer et huiler la poêle.

Ensuite, placer le saumon biologique sur la poêle et assaisonner avec le sel, le poivre et le piment. Après 2 minutes, changer la poêle de côté. Attender 2 minutes de plus et ajouter les épinards frais.

Enfin en dernier lieu, placer le saumon et les épinards sur les concombres fraîchement tranchés et assaisonner avec les graines de sésame noir et blanc.

Facultatif: le jus de myrtilles glacé.

platorepublic

United Kingdom344 Posts

May 23 2011 22:33 GMT

#25

I probably gonna be flamed and warned for this, but I hate South Park with a passion. It's so damn annoying.

swanized

Canada2480 Posts

May 23 2011 22:37 GMT

#26

On May 24 2011 06:15 Groslouser wrote:
It can be both. You just have to chose one of them and stick with it the whole text.

In a cooking recipe you can have infinitive form (like a blueprint) or imperative (the text "speaks" to you), just don't mix them.

Sounds tasty.

this is correct

I rarely see imperative in recipes though

Capsize

227 Posts

May 23 2011 22:58 GMT

#27

On May 24 2011 07:37 swanized wrote:

Show nested quote +

this is correct

I rarely see imperative in recipes though

Mhh, I think that imperative fit better when you're giving orders and infinitive when you want to state something. I should probably fix it to using only infinitive

HaN-

France1920 Posts

May 23 2011 23:10 GMT

#28

Préchauffer le premier et l'huile de la poêle. Ensuite, placez le saumon biologique à la surface. Assaisonner avec le sel, le poivre et le piment. Changer de côté après 2 minutes. Après 2 minutes de plus, ajouter les épinards frais. Placer le saumon et les épinards sur les concombres fraîchement tranchées. Assaisonnez avec les graines de sésame noir et blanc

Facultatif: le jus de bleuet glacé.

Commencez par préchauffer et huiler la poêle, puis placez-y le saumon biologique.
Assaisonnez avec sel, poivre et piment.
Changez de côté au bout de 2 minutes, et après 2 minutes de plus, ajoutez les épinards frais.
Placez le saumon et les épinards sur les concombres fraîchement tranchés.
Assaisonnez avec les graines de sésame noir et blanc.

Idée d'accompagnement: Jus de myrtille glacé.

Mistakes:
"Préchauffer le premier"
"les concombres fraîchement tranchées"

bITt.mAN

Switzerland3700 Posts

May 24 2011 00:03 GMT

#29

Well go figure it's different, is a completely different recipie, for Steak au Poivre, an absolute classic and easy French dish ^^

You did realise that right?

platorepublic

United Kingdom344 Posts

May 24 2011 00:10 GMT

#30

Nope, my bad. Don't really eat beef, sorry.

Lexpar

1813 Posts

May 24 2011 00:20 GMT

#31

Not bad French. Never forget that the entire language relies on grunts and hand gestures... Attempting to actually write it is a fools game.

platorepublic

United Kingdom344 Posts

May 24 2011 00:22 GMT

#32

Yeah, I figured that much. There is a whole book on French gestures and customs.

salle

Sweden5554 Posts

May 24 2011 07:41 GMT

#33

Too many unknowns for this to be called a recipe, IMHO.
What temperature should one preheat the pan to?
What cut of the salmon is it, is it fillet or a whole salmon or cutlet or what?
If a cut what thickness should it be?
With or without skin?
Why does it matter if it's organic salmon or not, does it have properties relevant to cooking that non-organic salmon doesn't have?
What kind of pepper, white, black, rose?
What type of chilli do you add, fresh, dried, whole, chopped up, grounded?
Is it whole spinach leafs or chopped spinach, is it frozen or fresh?
For how long do you keep the spinach in the pan?
What amount of spinach and salmon makes a good serving?

platorepublic

United Kingdom344 Posts

May 24 2011 07:48 GMT

#34

Temperature? I haven't checked, but I assume you know how to cook salmon to your taste.
Cutlet.
Without skin.
Organic, because I so happened to get organic. It doesn't matter too much.
Black pepper.
Japanese chili pepper.
Fresh spinach leaves.
Keep the spinach at the last moments of cooking the salmon.
Depends on the amount of people; for one, salmon cutlet would be about the same volume as your hand, and spinach is always good for you, so as much as you want.