[86309] in tlhIngan-Hol
RE: 'oQqar pe'pu'bogh; naQHommey rur ghIq mIQpu'
daemon@ATHENA.MIT.EDU (Steven Boozer)
Mon Jul 27 09:16:38 2009
From: Steven Boozer <sboozer@uchicago.edu>
To: "'tlhingan-hol@kli.org'" <tlhingan-hol@kli.org>
Date: Mon, 27 Jul 2009 08:13:56 -0500
In-Reply-To: <3a6c71460907261801j5a9ec7dax2c217cae889d527f@mail.gmail.com>
Errors-to: tlhingan-hol-bounce@kli.org
Reply-to: tlhingan-hol@kli.org
Krenath <krenath@gmail.com> wrote:
>> Is <mIQ> a word for 'fry'? I can only find 'forehead (regional)' as a
>> definition for it.
naHQun:
>fry, deep-fry (v) KGT
>(pun on mIQ-donald's...)
{mIQ} appeared in KGT:
KGT 83: If heat is used as part of food preparation, the cook is most likely to {mIQ} (deep-fry) the food. This involves first acquiring {tlhagh} (animal fat) from any available source and then heating it up so that it boils (the general word for "boil" is {pub}, but the verb used specifically to refer to the boiling of fat is {'Im} [render]). After it has been boiling for a while, the food to be fried is tossed in (sometimes having been coated in some kind of paste), and it stays there until it has soaked up as much of the {tlhagh} (fat) as possible. A particularly popular dish, {tlhombuS}, requires that the cook coat a block of {tlhagh} with a mixture of {ngat} (herbed granulated cartilage) and {tIr} (grain) and then briefly immerse the block into the already boiling fat, just until the coating hardens.
KGT 94: Experienced cooks will {mIQ} (fry) the {DIghna' por} (digna leaf), though this is risky, since if the leaf is heated for too long, it will wilt.
to'waQ mIQ vutwI'
The cook deep-fries the tendon. KGT
--
Voragh
Canon Master of the Klingons
