Uibheacha Friochta and other ‘egg’ terms in Irish

Posted on 30. Aug, 2014 by in Irish Language

(le Róislín)

Last blog we talked about “ispíní” and other breakfast foods, including some brief references to “uibheacha friochta,” “uibheacha scrofa,” “uibheacha scallta,” and “uibheacha bogbhruite.”

Let’s take a look at a few more terms referring to eggs, ways to cook them, types of eggs, and maybe a seanfhocal or two.  Can you think of any proverbs about eggs?

So here are some egg words and phrases to match up.  The word bank has the English term, and the list has the Irish terms.  And, since I find it hard to resist, don’t be surprised if you see a few American diner lingo terms describing eggs.  Actually, I’d love to cover the lingo from “Abbot and Costello” to “Zeppelins in a Fog,” but even I have to draw the line somewhere.  “Abbot and Costello” agus “zeppelins in a fog” mar bhia? a deir tú.  Tá na haistriúchán go gnáthBhéarla (agus go Gaeilge, le haghaidh an chraic) thíos.

Banc Focal: a) omelette, b) Adam and Eve on a raft, c) boiled egg, d) ovipositor, e) hard-boiled egg, f) goose egg, g) Indian egg-eating snake, h) bad egg, bad bird, i) eggnog (OR egg-flip), j) chopped egg, k) Adam and Eve on a raft and wreck ‘em!

1. ubh chruabhruite

2. uibheagán

3. Ádhamh agus Éabha ar rafta

4. ubh ghé [uv yay, this "slender gh" being pronounced like a "y"]

5. ubh bheirithe

6. ubhlonnaitheoir

7. Ádhamh agus Éabha ar rafta agus “scrios” iad!

8. Drochubh, drochéan.

9. bleathach uibhe

10. nathair ubhiteach Indiach [NAH-hirzh UV-ITCH-ukh IN-djee-ukh]

11. ubh mhionghearrtha [uv VIN-YAR-huh, silent m, silent g, and silent t]

And a few final bits of food for thought, none of which I’ve found in use online: ubh Bheinidict? ubh fú ghiung? uibheacha teobhlaiste? *ubhdhraíocht? OK, I patterned that last one on “marbhdhraíocht” (necromancy) but have to admit I haven’t seen the word in a natural context.    None of which I’ve found online, so far, ar a laghad.  “Lachtveigeatóir” and “veigeatóir uibheacha” do have a slight presence online, but so far, I haven’t seen “*ubhlachtveigeatóir” or “*lacht-veigeatóir uibheacha.”

And I haven’t found “shirred” eggs anywhere, although I suppose “bácáilte” would do.  “Ramekin,” however, is quite straightforward — “raimicín.”  And on that James Beard-y, Wolfgang Puck-y, Nero Wolfe-y, Wodehouse-y note, slán go fóill – Róisín

Agus na freagraí:

1e. ubh chruabhruite, hard-boiled egg

2a. uibheagán, omelette

3b. Ádhamh agus Éabha ar rafta, Adam and Eve on a raft (dhá ubh scallta ar thósta, two poached eggs on toast)

4f. ubh ghé, a goose egg

5c. ubh bheirithe, a boiled egg, but note that “hard-” and “soft-” boiled usually use “bruite,” not “beirithe”

6d. ubhlonnaitheoir, ovipositor

7k. Ádhamh agus Éabha ar rafta agus “scrios” iad!, Adam and Eve on a boat and wreck ‘em (dhá ubh scrofa ar thósta, two scrambled eggs on toast)

8h. Drochubh, drochéan.  Bad egg, bad bird.

9i. bleathach uibhe, eggnog (OR egg-flip)

10g. nathair ubhiteach Indiach, Indian egg-eating snake (as opposed to the “nathair ubhiteach Amasónach”!)

11j. ubh mhionghearrtha, chopped egg

Agus na téarmaí “diner lingo”:

Abbot and Costello (“Ab agus Mac Coisteala!”), pónairí bácáilte agus brocairí teo

Zeppelins in a fog (Seiplíní i gceo), ispíní agus brúitín, sausages and mashed potatoes

Speaking of ‘ispíní” and other breakfast foods in Irish

Posted on 25. Aug, 2014 by in Irish Language

(le Róislín)

Bricfeasta Éireannach (http://commons.wikimedia.org/wiki/File:Irish_breakfast.jpg#mediaviewer/File:Irish_breakfast.jpg)

Bricfeasta Éireannach (http://commons.wikimedia.org/wiki/File:Irish_breakfast.jpg#mediaviewer/File:Irish_breakfast.jpg)

I’ll take “an tsiosarnachandan t-ispín,” please.  Trying to “have” my “císte” and eat it too, I guess.  So, yes, although most of the time I try to have breakfast foods like iógart, múslaí, torthaí, and leite (le coirce “cruach-ghearrtha is fearr!), I have to admit I’m reasonably fond of the bricfeasta traidisiúnta.  Here are the typical elements of the typical bricfeasta friochta:

uibheacha: de ghnáth bíonn siad “friochta,” ach amanna is féidir iad a fháil “scallta” nó “bogbhruite” nó “scrofa” má iarrann tú mar sin iad.  Cén dóigh is fearr leat iad?

bagún: fairly self-explanatory, although it’s quite different in “uigeacht” from the bacon strips sold in the U.S.

ispíní: sausages.  Remember, we briefly compared putóga to ispíní in the last blog?

putóg dhubh agus putóg bhán: as we well know by now.  I probably should have mentioned that this is generally served cut in round slices.  It’s the uncut or whole “putóg,” before slicing, that’s really “ispínchruthach” [ISH-peen-KHRUH-hukh].  Hmm, “ispínchruthach?”  The “cruth” [kruh, silent t] part means “shape,” so this word is patterned in the same way as t-chruthach, u-chruthach, v-chruthach, réaltchruthach, and ubhchruthach [UV-KHRUH-hukh].  An chuid sin “-chruthach” — what a great way to make compound words!  We could even postulate ” *crwthchruthach,” to be a bit hybrid-ish about it (since there’s no Irish word for “crwth,” fad m’eolais, although “cruit” is related.  And it would be reasonably useful, wouldn’t it, in contrast to “fidilchruthach“?  For example, if we were discussing the history and construction of stringed instruments.  But yes, I digress, when I really want to digest (“díleá” i nGaeilge).

trátaí friochta, although I would rather have “trátaí amha,” and can usually get them that way if I ask

muisiriúin fhriochta (lenition / séimhiú because “muisiriúin” ends in a slender consonant)

Sometimes there is also “arán friochta,” which I usually decline, since there’s almost always plenty of “tósta” as well as “arán donn” (neam!).

Many Americans are also surprised to find “pónairí bácáilte” as part of the “bricfeasta,” and it seems to me that that’s somewhat more typical i Sasana as opposed to in Éirinn.  But perhaps some readers could weigh in on that matter.

And, now, before we end this blog, and I run “go dtí an chistin” (or “an chisteanach,” más fearr leat), agus ocras an domhain orm, what was all that about “sizzling” at the beginning of the blog?  Simply an extension of Elmer Wheeler’s now classic adage, presented here in Irish, probably for the first time:

Ná díol an stéig — díol an tsiosarnach!

He apparently first wrote it as two direct commands (an modh ordaitheach, for móidíní na gramadaí!): Don’t sell the steak — sell the sizzle!

And actually there’s an interesting twist to all that, one that Wheeler himself couldn’t have predicted (fad m’eolais).  “Stéig” has several meanings in Irish, with “steak” probably being the one most frequently encountered these days.  But it also means … “intestine.”  Not only does that suggest a different message altogether, but it also overlaps with the second major meaning of “putóg.”  Remember the slisíní de phutóga dubha agus de phutóga bána, iad ag siosarnach sa fhriochtán agus ag glioscarnach ar an bpláta, iad te, blasta, agus dea-bhlasta, más beagán gréisceach atá siad leis?  Well, “putóg” also means “intestine,” not surprising when we consider the origins of sausage casing.   So now you know why sweet puddings, like chocolate or Swiss apple, aren’t called “putóga.”  Bhuel, tá sé in am dom an blag seo a chur ina chásáil féin agus slán (agus “Bíodh goile maith agat”) a rá go dtí an chéad uair eile. – Róislín

PS: Cén Ghaeilge atá ar “pinhead”?  Meas tú?  And why am I even asking?  Ní ag caint faoi aingil atá mé.  How does “pinhead” relate to this blog?  Comhghairdeas don chéad duine a scríobhanns isteach leis an míniúchán.  Agus b’fhéidir “whiff” ionadach de na ispíní atá á bhfriochadh i bhfriochtán mo shamhlaíochta. Mo léan, níl fíorispíní sa teach — fós!

The Parameters of ‘Pudding’ (Putóg et al.)

Posted on 21. Aug, 2014 by in Irish Language

(le Róislín)

So I thought I had the parameters of pudding pretty well parsed (putóg, maróg, milseog, all potentially in contrast to “custard,” a word borrowed as is from English), when I chanced upon yet another bit of “pudding” vocabulary.  I’ll leave it for a bit of cliff-hanger at the end of this blog.

Where to begin?

I think the Irish language learner is most likely to encounter “putóg” first, since it’s often part of the typical Irish B & B breakfast.  Yes (do dhaoine ó Mheiriceá Thuaidh atá fiosrach faoi “pudding” mar chuid den bhricfeasta), pudding for breakfast.  There are two types of puddings served at breakfast, black pudding (putóg dhubh) and white pudding (putóg bhán).  And no, they have nothing to do with “seacláid” and “fanaile.”   Both are more or less like sausage, although sausages, as such, are “ispíní.”  “Black pudding” can also be described as “blood sausage,” although the term “blood sausage” is not generally used in the UK or Ireland for the native product.  The main ingredients of “white pudding” (putóg bhán) are pork scraps, suet, bread, and oatmeal, fitted into a sausage casing.  Both are usually fried and served with the “bricfeasta traidisiúnta.”

Next, I think the typical learner would encounter the word “milseog” (pudding as “dessert” in general, not used in American English; as for Canadian — níl a fhios agam, Ceanadach ar bith anseo?).  I seem to recall learning words like “uachtar reoite,” “pióg,” and “císte” before actually learning the general word for these kinds of sweet foods.   Most Americans would simply translate “milseog” as “dessert,” not “pudding.”  But in various Irish textbooks (as well as in real life, we hope), we see menus in Irish, with “milseoga” as a category, sometimes translated as “pudding.”  Most of the desserts I recall seeing are not actual “puddings” as such; more likely they are cístí, pióga, toirtíní, or uachtar reoite.

American learners of Irish should always keep in mind that you may be offered soft-boiled eggs (uibheacha bogbhruite) for your “tea” and “cake” for your “pudding.”  Ní hionann an Béarla ar gach taobh den “lochán”!

In general, I think kids tend to learn the specific items before starting to learn generic or umbrella terms.  So it seems natural for adults to also learn some of the specific items before learning the general term.    Hmm, ábhar smaointe ansin, is dócha.

I see virtually no use of the word “milseog” to indicate particular flavors or types of sweet puddings, so I think we can safely leave it as “dessert” (or “pudding” in the UK/Irish English sense).

Third in my list is “maróg,” usually used for sweet puddings and typically described with different styles.  Here are some of the typical flavors or types:

maróg aráin agus ime

maróg shamhraidh

maróg anlann taifí

maróg ríse

maróg Nollag (note the use of the genitive case of “Nollaig,” marked by the letter “i” being removed)

maróg rísíní

maróg bhiabhóige — what a fun word to say: MAHR-ohg VEE-uh-WOH-ig-yuh!

maróg gheire — dunno about this one, I always thought suet was more for birds.  How to pronounce it, regardless?  “YERzh-uh,” with  the “g” completely silent.

maróg úll na hEilvéise — hmmm, are the “apples” Swiss or is the pudding recipe “Swiss”?  And for that matter, are “Swiss rolls” any more Swiss than “danishes” are Danish?

And then, to top it all off, there’s “scoth na maróg” (the queen of puddings), using not the ordinary word for queen (banríon) but “scoth,” an intriguing word whose meanings include “flower” and “blossom” on the physical side and “pick,” “choice,” or the “best of ,” on the more figurative side.  A “scothscéil” is a top-notch story. ”  But a “scothchapall” is a medium-sized horse.  Ah, well, is iontach an teanga í!

Even this distinction of maróg vs. putóg seems to have come about relatively recently (which could be one or two hundred years ago), because the earliest versions of “maróg,” sometimes spelled “maróc” indicate a sausage, not a sweet dish.  And it can be a savoury dish, such as “maróg stéige agus duáin.”

Again, Americans might want to note that it’s only relatively recently that I’ve seen many references to “maróg sheacláide” in Irish, and so far none for “líomóid,” “imreog” (hint: based on the word “im,” butter) or “piostáis.”  Let alone “fluffernutter.”  Speaking of “fluffernutter,” I couldn’t resist passing on the fact that the “Pudding Shots” Facebook page has a recipe for “fluffernutter pudding” made with “vodca” (I bet you figured that out what that Irish word means).  Itear reoite iad –is é sin a rá ní óltar iad.  I’m a bit puzzled because the “oideas” (recipe) specifies “peanut butter vodka” and “marshmallow vodka,” agus níl a fhios agam cé na cineálacha vodca iad sin ar chor ar bith.  Tusa?  Ar aon chaoi, má tá suim agat ann, seo an nasc: https://www.facebook.com/puddingshot/info.

And anyway, back to more typical puddings, there’s also “Yorkshire pudding,” which seems to be “maróg” (.i. maróg Yorkshire) wherever I see it, even though it’s quite different from a sweet dessert.  As you probably know, it’s more pastry-like, resembling an American “popover,” and is typically served with roast beef.  “Yorkshire” stays the same in Irish, although there is an Irish word for “shire” (sír) and we do have “Eabhrac,” at least historically for the city of York (Eboracum and all that!).   So we have Yorkshire Theas, Yorkshire Thiar, and Yorkshire Thuaidh, as well as “gleanntáin Yorkshire” agus “brocairí Yorkshire.”   “Yorkshire-fog” though, isn’t actually named after Yorkshire in Irish, it’s called “féar an chinn bháin” (white-headed grass), akin to one of the alternate names of this plant, “tufted grass.”

And our final “pudding ” word, so we can put paid to this topics, is < drum roll > … inreachtán ‘Sea,  inreachtán.   It’s a sausage-type pudding and so far the only literary reference I see to it is in Aislinge Meic Con Glinne, in Middle Irish.  But somehow the word has made it into modern dictionaries (20th-century ones, at least), so presumably it has some relevance for our times.

Oh, and there’s also an inedible pudding out there, too, a nautical term (nautical terminology being a wonder unto itself).  That’s a protective padding made of ropes and used to prevent scraping against other vessels of jetties.  In Irish it’s “adhartán,” which also means cushion.  Hmm, perhaps calling it “pudding” is a variation of “padding”?

And then there are some pudding-like desserts that we don’t have time to discuss here: custard, traidhfil chustaird, crème brulée, and custard caramail, not to mention getting into “mousse,” which can be “mús” in Irish or remain in the original French, “mousse.”  Or desserts like “spíonánach,” “gruthrach,” and “crannachan,” the last being more Scottish than Irish, but of the same tradition.  Bhuel, tá an blag seo ag cur ocrais orm.  This blog is, dare I say it, pudding hunger on me, so I guess I’ll have to stop for now.  As for the “proof,” sin ábhar blag eileSGF – Róislín