What is maganet - and other things
curdt
In episode 6 Junior promises Livia "maganet" coffee ... What is maganet?
And he smells like a french "putan'" - What is a putan
Is "canoli" some sort sausage - i.e. penis?
Junior says to Livia "You're out to crash his caglioni" - what does caglioni
mean?
Carmela says to Tony "It's like you skeeve me" - I've tried to look up
"skeeve" but no luck
Any help will be appreciated
Mette Curdt - cu...@get2net.dk
Sbensong
Cannoli is a ricotta cheese-filled pastry in a fried tube or cone.
Isn't "skiv" a knife? Didn't know the deriviation was Italian--thought it was a
gang term.
That leaves "caglioni" and "maganet."
Paulie Walnuts
he is referring to a "Coffee Machine" - here "maganet" is machine. I don't know the proper spelling,
And he smells like a french "putan'" - What is a putan
Don't recall this, and don't know the context it was said in. I would either guess "Putan" refers to "Whore", "Slut" -
but if its "French" Putan, could be refering to "Poutine" which are french fries with a gravy sauce.
Is "canoli" some sort sausage - i.e. penis?
No, its an Italian pastry.
Junior says to Livia "You're out to crash his caglioni" - what does caglioni
mean?
He means "You're out to bust his balls",
Carmela says to Tony "It's like you skeeve me" - I've tried to look up
"skeeve" but no luck
Skeeve is like , you disgust me / disgrace / an unatractive person - sometimes used as "Skeevosa" or "Skeevu"
Bennet K. Langlotz
>Carmela says to Tony "It's like you skeeve me" - I've tried to look up
>"skeeve" but no luck
Skeeve is a shortened word for "skifuza" (sp?) which means to sicken
or disgust.
"You skeeve me" means "you disgust me", "you make me wanna puke" etc.
--
Bennet K. Langlotz
ne...@langlotz.com
tomfool
>
> Can anybody help the danish subtitler?
> Is "canoli" some sort sausage - i.e. penis?
After laughing at the thought of my Danish cousins imitating Paulie
Walnuts, I thought I'd be presumptuous and repost Mikey's great cannoli
recipe.
<< Please, please, continue with the foodfest! >>
I am, already! How about some cannoli?
CANNOLI SICILIANA
DOUGH:
1 1/4 c All-purpose flour -- sifted
5 tb Marsala -- (or use any other fortified wine)
1 tb Superfine sugar
Pinch of Salt
12 Metal cannoli tubes (cannoli forms may be made from 1-inch aluminum
tubing
cut in 5-inch lengths if commercial forms are not found)
Fat for deep frying
FILLING:
2 c Ricotta cheese (as fresh as possible)
1/2 c Superfine sugar
1/4 c Candied fruit -- citron, orange peel, etc., finely diced
1/4 c Pistachio nuts -- coarsely chopped
1/4 c Semi-sweet chocolate -- cut in fine dice (optional)
1 t Vanilla extract OR Orange flower water -optional
Sift the flour and salt into a bowl, make a well in the center, and
add the
wine and sugar. Work the flour into the center until you have a rather
firm
dough, something like noodle dough. If the dough is too crumbly add more
wine,
but do not let it become sticky. Place dough on a lightly floured pastry
cloth
or board and knead it and pound it vigorously for about 15 minutes. It
should
be perfectly smooth by then. Form it into a ball, wrap in a clean,
slightly
dampened cloth, and let it rest for 2 hours. When it has rested, roll
it out
on the pastry cloth or board until very thin (no more than 1/16 inch).
Cut it
into 5-inch squares and roll it around the metal tubes as follows: take
a
square and place it before you diamond fashion; one of the points toward
you.
Place the tube vertically across the middle of the diamond, each end at
a point
of the dough. Fold the sides over the tube, moistening the overlap with
a
little water and pressing together. When all the squares have been thus
rolled, place them, a few at a time, into deep fat preheated to 375
degrees F.
Remove them when they are golden brown (tongs are best for this, as the
rolls
are fragile) and let them drain on absorbent paper. When they are cool,
slip
off the tubes, and fill with the ricotta filling.
Press the ricotta through a fine sieve into a bowl. Beat it until it
is
creamy and smooth. Beat in the rest of the ingredients with a large
fork.
Fill a pastry bag fitted with a large plain tube (or merely use the
nozzle,
without a tube) and pipe the filling into the cooled shells. Makes 12
cannoli.
BTW, it's best to put the filling into the tubes right before they're
going to
be eaten, so they don't get soggy.
Mikey D.
William Lynch
>
(snip)
> >Carmela says to Tony "It's like you skeeve me"
To "Skeeve" someone is usually screwing him (not a sexual reference);
but coming from Carm it's a nice double entendre.
Bill Lynch
Stu Gotz
> > >Carmela says to Tony "It's like you skeeve me"
No if something makes you "fa schifo", it means you are scared that it
can make you sick. In Ita-Am slang, one says to another "I will use the fork
you used, I don't skeeve you". It either means to make ill or to fear
illness. My friends mother who speaks mostly Italian was given a speeding
ticket on her daughters graduation. Unmoved by her plea for leniency, she
told the officer " Tu mi fai schifo" ( You make me sick). Luckily the
officer was a medigan.
Dave D.
--
Dimmi con chi vai, ed io ti diro' chi sei!
Don Teodoro
>Cannoli is a ricotta cheese-filled pastry in a fried tube or
cone.
filled with a sweet, thick and dense custard like filling
>Isn't "skiv" a knife? Didn't know the deriviation was Italian--
thought it was a
>gang term.
That's a shiv, it's a make-shift knive used in prisons.
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MGerber739
Craig Zacker
Gatto.
"Paulie! Won't see him no more."
>After laughing at the thought of my Danish cousins imitating Paulie
>Walnuts, I thought I'd be presumptuous and repost Mikey's great cannoli
>recipe.
>
><< Please, please, continue with the foodfest! >>
>
>I am, already! How about some cannoli?
>
Blondie lz
>From: William Lynch
>Dwight wrote:
>>
>(snip)
>
>> >Carmela says to Tony "It's like you skeeve me"
>
>To "Skeeve" someone is usually screwing him (not a sexual reference);
>but coming from Carm it's a nice double entendre.
>
>Bill Lynch
>
>
No skeeve is a slang word for disgust or disgusting.....
Gcannavo
cane or reed.
TULIP
Gcannavo
samll machine therefore espresso coffee probably because it requires
anelaborate machine. The characters on the show speak a kind of anglicized,
bastardized neapolitan. Non Italians here have picked up on some of the
Neapolitan expressions and given themtheir own mispronunciation.
The result is a fritto misto that bears little if any resemblance to Italian or
the Neapoitan dialect. It's what my mother would have called incafonato speech
- - the speech of cafoni (crude low brows) or the speech of villani (peasants).
Dr.Cusimano comes from neither of these backgrounds
He represents the Italian American at his best.
TULIP
Blondie lz
>rom: "Paulie Walnuts" pau...@itshbo.com
>In episode 6 Junior promises Livia "maganet" coffee ... What is maganet?
Actually it is a two part coffee pot. Black coffee is put in one part, then
pour boiling water on top, it eventually drips to the bottom of the pot.
Demetase , espresso..
Paul Hinrichs
<snipped - thanks for re-posting Mikey's canoli recipe!>
The really good news these days is that Italian mortadella will be
available in the US again shortly. The recipe is nearly 800 years old
and the US, in its ultimate wisdom, decided in 1979 that it was
"unsafe" - probably because the pork was not cooked to the temperature
required to kill trichina (that's a guess, I've seen no details). Hogs
pick up this parasite when allowed to feed in the wild (most Italian
hogs are more coddled than that) and the cysts are normally killed by
a long term curing process. Another case where "science" (ie,
pseudoscience being employed by a patriarchal government bureaucracy)
ignored the logic of ancient craft - but I start to rant.
zapper
No skeeve is a slang word for disgust or disgusting.....
--
"Your never alone with a schizophrenic..."
Unknown
www.ulster.net/~zap/zapper.html
zapper
Well, not really custard like...
The good ones have candied fruit in them (yummy!)
And the best ones are from Louis Alba's on 70'th street in
Brooklyn !!!
(geeze, its been years, I hope they are still there.)
Oh..btw..believe it or not "Grand union" supermarkets
(with a bakery dept) actually make a very edible
cannoli.
Where I live, we have a very fancy German bakery that makes
a totally disgusting (they skeev me!) cannoli.
totally inedible. A good bakery keeps the shells and filling
separate until the last minute.
my two cents.
zapper (born in Brooklyn)
>>>SNIP<<<
>Cannoli is a ricotta cheese-filled pastry in a fried tube or
cone.
I don't know where you get canolli's but a cannoli is usually
filled with a sweet, thick and dense custard like filling
--
Stu Gotz
> Dr.Cusimano comes from neither of these backgrounds
> He represents the Italian American at his best.
He is a dick and I will take T. over him any day of the week. Cousemano
is a medigan and I am starting to believe that you are a trollo. :-)
Tunautra
distortions in language in this newsgroup,
is American. If so when did being an American become suc a reprehensible
thing? If not, please enlighten.
As for your preference for being Tony over a Cusimano (Note spelling), well
what can I say? We are all entitled to our own self-belittlement.
Tunautra
tomfool
Tunautra wrote:
>...
> As for your preference for being Tony over a Cusimano (Note spelling), well
> what can I say? We are all entitled to our own self-belittlement.
Such as Jean Cusamano referring to a collection of Murano as "all that
gumba glass"?
Chris
BRDOGS
some sort sausage
Seeing that noone has answered this, I will : )
A "putan" is a SPITTOON, something used many,many years ago,to spit
"stuff" into.
So with the reference to a French Whore, I am sure you can figure it
out,huh?
Paulette~
A dogs life is too short...
Their only fault,really...
Karen
AHHHHHH
Karen
http://www.geocities.com/Area51/Neptune/5305/KarenI.html
zapper <XX...@ulster.net> wrote in message
news:s9o2a2...@corp.supernews.com...
Stu Gotz
> What, if I may ask is a medigan>
You obviously do not follow "The Sopranos"
The closest I can come to, given all the
> distortions in language in this newsgroup,
> is American.
Close. A medigan is an ugly American or a strayed Italo-American who
throws his heritage away.
> As for your preference for being Tony over a Cusimano (Note spelling),
well
> what can I say? We are all entitled to our own self-belittlement.
Oh boy! Now I'm really mad.
T. Ardito
Tony
"curdt" <cu...@post.tele.dk> wrote in message
news:ZfCm4.250$qK4...@news.get2net.dk...
Can anybody help the danish subtitler?
In episode 6 Junior promises Livia "maganet" coffee ... What is maganet?
And he smells like a french "putan'" - What is a putan - Butan or putan is
a slut or a whore
Is "canoli" some sort sausage - i.e. penis? - canoli is a long sort of cream
cheese filled pastry
Junior says to Livia "You're out to crash his caglioni" - what does caglioni
mean? It is a man's balls - so was out to bust Tony's balls!
Carmela says to Tony "It's like you skeeve me" - I've tried to look up
"skeeve" but no luck --- Skeeve means to lothe or disgust someone.
Hoodoo
Hinrichs) wrote:
>The really good news these days is that Italian mortadella will be
>available in the US again shortly. The recipe is nearly 800 years old
>and the US, in its ultimate wisdom, decided in 1979 that it was
>"unsafe"
No wonder the mortadella I've tasted within the past several decades
has never had the exquisite flavor of this item that I recall from my
youth.
--
Please remove obvious pest deterrent in email
address for personal replies.
There are more love songs than anything else.
If songs could make you do something we'd all
love one another. - Frank Zappa
Paul Hinrichs
>On Sat, 05 Feb 2000 09:18:39 GMT, paul...@mindspring.com (Paul
>Hinrichs) wrote:
>>The really good news these days is that Italian mortadella will be
>>available in the US again shortly. The recipe is nearly 800 years old
>>and the US, in its ultimate wisdom, decided in 1979 that it was
>>"unsafe"
>No wonder the mortadella I've tasted within the past several decades
>has never had the exquisite flavor of this item that I recall from my
>youth.
Alas, the concession made was to cook it - to a temperature of 140º F.
Properly cured (or certified) pork doesn't have to be cooked, not even
by USDA standards. German landjager is another sausage that has
problems with US standards. While it's beef, it uses pork trimmings
for the fat and is not cooked at all. Neither is the best pepperoni,
but the casing is small enough that the USDA allows it (air drying
kills the trichina as effectively as heat). Anyway, if you want the
"real" mortadella, you'll still have to go to Italy - the original
recipe is as closely guarded as the one for Coca-Cola and it is NOT
cooked to 140º.
Senzamat
what heritage are you talking about? the only heritage I see in the Sopranos is
criminality - the mafia kind. I'd rather be anything than the ItAmer the
Sopranos are.
The people on this newsgroup use the word WOP blithely and most can't even
spell a few Italian words correctly. Where's the heritage? Whatever we had left
of ItAmer heritage was thrown away long ago and substituted for it was the
mafia the movies gave us and all the people fawning over the program
participate in the final destruction of that heritage. I was watching Fantasia
at Imax the other day and Itsak Perlman, the violinist appeared. There was a
guy next to me with his little boy. The man turned to him and said, "That's
Itsak Perlman, Howy, the greatest violinst in the world and he's Jewish. Don't
ever forget that." I don't think I have to explain the relevance of that little
observation. Just picture yourself sitting next to someone during a mafia
picture. See those criminals, Junior, they's the greatest cirminals in the
world and they'r ItAm, don't ever forget that."
tomfool
Senzamat wrote:
>
> A medigani an ugly American ,an ItalAmer who has thrown his heritage away? Just
> what heritage are you talking about? the only heritage I see in the Sopranos is
> criminality - the mafia kind. I'd rather be anything than the ItAmer the
> Sopranos are.
> The people on this newsgroup use the word WOP blithely and most can't even
> spell a few Italian words correctly. Where's the heritage? Whatever we had left
> of ItAmer heritage was thrown away long ago and substituted for it was the
> mafia the movies gave us and all the people fawning over the program
> participate in the final destruction of that heritage.
>...
Poor yewww.
Hoodoo
I don't remember an exact time frame, but, mortadella of my youth
(early 1960's and certainly the 50's but I don't recall much of them)
was very tasty whereas the stuff I find now is more like common bland
bologna. I grew up in Milwaukee, Wisconsin which has/had a lot of
great Germanic sausagemakers. I would think the quality sausages and
cold-cuts were just part of that city's "craftsmen" and quality
mortadella was part of it, even though it is of Italian heritage.
Paul Hinrichs
>I don't remember an exact time frame, but, mortadella of my youth
>(early 1960's and certainly the 50's but I don't recall much of them)
>was very tasty whereas the stuff I find now is more like common bland
>bologna. I grew up in Milwaukee, Wisconsin which has/had a lot of
>great Germanic sausagemakers. I would think the quality sausages and
>cold-cuts were just part of that city's "craftsmen" and quality
>mortadella was part of it, even though it is of Italian heritage.
Although I'm German, I concede that the greatest sausages were
developed in Italy. These recipes, or variations of them, spread
throughout Europe. Quality now - oh dear, consider the humble "hot
dog" (frankfurter). There are still a couple of quality brands out
there but most of the really good stuff was eliminated in the early
days of overwrought cancer research. The nitrites used in curing were
found to cause cancer in lab rats - when consumed in quantities
comparable to humans ingesting 200-400 pounds of sausage per day.
You'd burst before you got the Big C....
Hoodoo
Hinrichs) wrote:
> consider the humble "hot
>dog" (frankfurter). There are still a couple of quality brands out
>there but most of the really good stuff was eliminated in the early
>days of overwrought cancer research. The nitrites used in curing were
>found to cause cancer in lab rats - when consumed in quantities
>comparable to humans ingesting 200-400 pounds of sausage per day.
>You'd burst before you got the Big C....
And what a way that would be to go out. Sounds about like the "More
buckets" segment of whatever Monty Python movie. <grin>
I cannot eat cheap hot dogs any more. They just turn me way off.
Although, I think the allowable percentages of sawdust, rat droppings,
and other less than pleasant ingredients improve the flavor of them.
Bill Lynch
>
(snip)
>
> > consider the humble "hot
> >dog" (frankfurter). There are still a couple of quality brands out
> >there but most of the really good stuff was eliminated in the early
> >days of overwrought cancer research. The nitrites used in curing were
> >found to cause cancer in lab rats - when consumed in quantities
> >comparable to humans ingesting 200-400 pounds of sausage per day.
> >You'd burst before you got the Big C....
>
> And what a way that would be to go out. Sounds about like the "More
> buckets" segment of whatever Monty Python movie. <grin>
>
> I cannot eat cheap hot dogs any more. They just turn me way off.
> Although, I think the allowable percentages of sawdust, rat droppings,
> and other less than pleasant ingredients improve the flavor of them.
My former boss insisted that hot dogs didn't tase good unless they were
cooked in the dirty water the hot dog carts around NYC use (they
probbaly change it once a year, whether it needs it or not).
Bill L
