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Soda

de sudanglo, 2015-novembro-27

Mesaĝoj: 34

Lingvo: English

erinja (Montri la profilon) 2015-decembro-02 13:27:12

Sparking wine is indisputably ŝaŭmvino, however, and sweet fizzy drinks also form a foam head when you pour them, if the head is your concern. Root beer in particular, but any sweet fuzzy drink does it.

Interestingly, fizzy water doesn't form a head, must have something to do with the sugars.

Vestitor (Montri la profilon) 2015-decembro-02 15:51:30

In Wells's dictionary Soda Water is given as sodakvo or sifonakvo.

He also gives refreŝigaĵejo for 'soda fountain'.

Vestitor (Montri la profilon) 2015-decembro-02 15:57:56

erinja:
Interestingly, fizzy water doesn't form a head, must have something to do with the sugars.
It is the (hydrophilic) proteins that coat the bubbles and prevent them sticking together to rejoin the liquid. I remember us doing this experiment in school! We used cola.

erinja (Montri la profilon) 2015-decembro-02 16:56:58

Vestitor:
erinja:
Interestingly, fizzy water doesn't form a head, must have something to do with the sugars.
It is the (hydrophilic) proteins that coat the bubbles and prevent them sticking together to rejoin the liquid. I remember us doing this experiment in school! We used cola.
Interesting! I expect it is different for different sugars. Most sweet fizzy drinks in the US are made with corn syrup, but when Passover rolls around in the spring, the major manufacturers (Coke, Pepsi, and a few smaller Jewish companies) release Passover versions of their drinks, made with cane sugar instead of corn syrup. I've always felt the cane sugar versions fizzed way more, and formed a much bigger head, when poured into a glass than the corn syrup versions.

Vestitor (Montri la profilon) 2015-decembro-02 17:29:03

Oh, I meant 'hydrophobic' proteins. I think... I should have listened more at school.

lagtendisto (Montri la profilon) 2015-decembro-04 18:15:13

robbkvasnak:How about 'bobelaĵo' or 'bobelakvo'?
The containing soda let water bubble: 'bobelakvo'. Quite understandable for me what Blubbawasser means. Somewhat vulgar, netherless should be understandable and shorter, too: 'ruktakvo'. More decent form of 'rukti' could be 'eruptakvo' (acid regurgitation).

In my opinion main reason of soda is to give some tap water some flavour. Maybe this way soda could be described in E-o, too. That's why: 'flavoured water' = 'gustita akvo'? Anyway, this could signify 'tea', too.

lagtendisto (Montri la profilon) 2015-decembro-04 18:58:17

erinja:A top and bottom crust with a fruit filling - clearly a "torto" in my opinion. A sweet baked bready thing risen with chemical leavening versus yeast and perhaps with a sweet sugar paste on top - clearly a "kuko" in my opinion. But many/most continental Europeans will tell you the opposite.
For me reference type of some 'torto' is 'Schwarzwälder Kirschtorte. Like reference type of 'kuko' I would see 'Streuselkuchen'. Mostly 'torto' its filling has more height than that one of 'kuko'.

'Torto' is type of made inside 'Konditorei' (sukeraĵejo, tortbakejo); 'kuko' is type of made inside 'Bäckerei' (bakejo). Nowadays both is sold in one product category, mostly named 'Backwaren' (bakvaroj) in der 'Backwaren-Abteilung' (bakvarejo) of some supermarket or bakery (just around the corner).

By profession there seems to exist separation inter confectioner of 'torto' and baker of 'kuko'.

erinja (Montri la profilon) 2015-decembro-04 19:51:08

I am not sure about the foods you mentioned and what I would call them, because I don't really know them. To me, the difference doesn't relate to height. To me, the "kuko" and "torto" have very different characteristics. One is bready, one is not bready.

To me, this one is a torto, and this one is a kuko (and this one is also a kuko).

Vestitor (Montri la profilon) 2015-decembro-04 20:55:48

Mmm...I recall being told recently in this forum that I had to think in the language at hand rather than trying to foist ideas from one to the other... anyway.

Being an Englishman I think a tart is made from pastry and has no top on it, apart from perhaps a lattice, or it's a pie.

Now, I once saw so-called pumpkin pie in Georgia USA with no pastry top on it, so to me it was a tart.

In the Netherlands where I live, the word 'taart' is used to describe a pie (fruit filled), a tart and all kinds of cheesecakes and other cakes other than basic cake, which is referred to as "cake" - on loan from English. Cake used to be called 'koek' ages ago, but you don't hear it as much.
Personally I find there is a poor distinction between tarts, pies and cakes in Dutch and some of the languages related to it.

lagtendisto (Montri la profilon) 2015-decembro-04 21:31:20

erinja:One is bready, one is not bready.
To me, 'torto' means lots of cream inside (like inside of this). Maybe main characteristic of torto is to have more than one layer of filling? (basic layer excluded in numbering)

erinja:To me, this one is a torto, ...
Okay. Thats different to me. It seems to follow Italian idea of 'torta'. See it.wikipedia.org.

erinja: ... and this one is a kuko (and this one is also a kuko).
Same to me even if I prefer more senkovrilita fruktkuko.

I don't know exactly what it makes different to some pizza. Probably Italians never would put such much fillings on it. But there also exists legomkuko.

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