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le saumon
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.
salmon
First preheat and oil the pan. Then, place the organic salmon on the pan. Season with salt, pepper, and chili pepper. Change sides after 2 minutes. After 2 more minutes, add fresh spinach. Place salmon and spinach on freshly sliced cucumbers. Season with black and white sesame seeds.
Optional: iced blueberry juice
 
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Bonus: for spotting the grammar/spelling mistakes in French.
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Youre assassinating it with salt, and then later with sesame seeds? 
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I believe "placer" at the start of the the second to last sentence should be "placez" in the imperative, but I'm not sure as I've never learnt written french. Also I think some of the words might be a little weird, but I'm not familiar with cooking terms. (I only spoke french through my mother when I was a kid so I've never been formally educated in it or anything and I'm pretty rusty).
Edit: You seem to have a lot of verbs in the infinitive which should be in the imperative, I don't know if that's a construction or something?
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Placer should be Placez. That's the only one I know for certain...
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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.
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On May 24 2011 05:57 Catch]22 wrote:Youre assassinating it with salt, and then later with sesame seeds?
nothing wrong with salt in my opinion, don't know about sesame seeds though (i generally dislike sesame seeds)
Salamon is great fish (I especially love it because it has no bones), we eat it every week, if I had to choose, I'd definitely go for salamon on grill than salamon on pan but I understand you can do it on pan anytime, unlike on grill. Spinachi goes great with salamon, never ate it with cucumber.
Salamon tartar is splendid.
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It is very good. I just cooked it myself.
(I invented the recipe.)
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How can you eat anything without garlic and onion on it? That's an offense to my brazilian taste.
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Garlic and onions are okay. But not for my current mood.
I'm feeling light-mooded today. No need for the strong seasonings.
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I really hate chilli in that recipe when I'm looking into it more now.
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i read the frenchfirst. TL/sc makes me appreciate french cuz its the only time I get to use it in a situation where im not being graded on it.
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 Now try this:
Concaser les graiens de poivre. Détailer 8 stéaks dans le contre-fillet et les paser dans le poivre affin de le faire adhérer sûr les deux faces.
Mettre à chaufer dans un grand poêle 1 dl d'huile et 50 g de beure. Étaler les stéaks sur une plaque et les asaisoner de sel afin sur les deux faces. Saisir les stéaks dans le poêle chaude sur les deux faces.
Ensuite, retirer les stéaks au terme de leurs cuissons. Réserver au chaud.
Dégraiser la poêle, déglacer au cognac, laisser flamber. Ajouter le vin blanc, laiser réduiser 2 minutes et mouiller au fond de veau lié. Laiser réduire 4 à 5 minutes. Retirer du feu et incorporer le beurre en petites parceles par un mouvement de rotattion du récipient. Rectifier l'asaisonement.
Disposser les stéaks dans un plat. Couvrir les steaks du sauce. Servir. Ziva, bave l'ouf ki bade é'smok 2 ta geul
I hope I didn't make too many spelling mistakes, this isin't the computer I write my French essays on (well not anymore now that I'm done with that) so it doesn't have that spellcheck, and I may have made a few factual mistakes but it's been a while ^^
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Your first sentence literally says "Preheat the first and the oil of the pan".
As for the recipe, it sounds needlessly spicy. I prefer my salmon done in the oven, with herbes de Provence as the seasoning. Easy as heck to make, ready very quickly and delicious enough to fool your guests into thinking you put a lot of effort into it.
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Not a big fan of salmon but props for the creativity since you actually invented the recipe, also concombre is a masculine word (for obvious reasons), which would make them "tranchés".
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On May 24 2011 06:40 TuthurZ wrote:
Not a big fan of salmon but props for the creativity since you actually invented the recipe, also concombre is a masculine word (for obvious reasons), which would make them "tranchés".
Cheers, it's not my most inventive recipe.
It was more like a damn-i'm-so-hungry let's make something quick kinda recipe.
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On May 24 2011 05:50 platorepublic wrote:
le saumon
En premier, préchauffez et huilez la poêle. Ensuite, placez le saumon biologique sur la poêle. Assaisonnez avec le sel, le poivre et le piment. Changez de côté après 2 minutes. 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.
Facultatif: le jus de myrtilles glacé.
Much better like this
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You missed a period at the end of blanc, ^^.
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Fixed :p , I think it was better to use the imperative tense here because your text has a structure. The infinitive would fit better in a unstructured sucession of instructions like:
-préchauffer
-placer
-assaisonner
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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...
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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.
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@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.
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I probably gonna be flamed and warned for this, but I hate South Park with a passion. It's so damn annoying.
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Canada2480 Posts
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
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On May 24 2011 07:37 swanized wrote:Show nested quote +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
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
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France1920 Posts
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"
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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?
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Nope, my bad. Don't really eat beef, sorry.
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Not bad French. Never forget that the entire language relies on grunts and hand gestures... Attempting to actually write it is a fools game.
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Yeah, I figured that much. There is a whole book on French gestures and customs.
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Sweden5554 Posts
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?
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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.
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EPT
