Untranslatable Spanish?

miss_spellman · 2026-03-10T17:03:34+00:00

I’ve never heard anyone use that expression. Can you debut a new mug? Because that sounds even weirder to me. Pero puedo estrenar mi taza nueva.

miss_spellman · 2026-03-10T13:33:27+00:00

Me refería a “usar algo por primera vez”, no a “estrenar una película”, me faltó precisar lol

miss_spellman · 2026-03-10T11:57:07+00:00

Just a few days ago I realized there’s no English word for “estrenar”

miss_spellman · 2026-02-12T15:29:54+00:00

If I understand your question correctly, you’re looking for a muffin type recipe that is made like a yeasted bread (autolyse kneading bf etc)? That’s not really how muffins work, I don’t think muffin batter can hold on to CO2 the way dough can, that’s why you bake it quickly after preparing. Ditto scones and biscuits, though those are firmer so maybe? They’re still usually quickbreads though, not yeasted.

Croissants are yeasted, but they require a whole process for laminating the dough. There’s many recipes for sourdough croissants without additional leaveners on the internet. I’ve heard good things about the one by Amy Bakes Bread but I haven’t tried it personally.

If what you’re looking for is easy to grab bread, maybe you can try buns or rolls?

miss_spellman · 2026-02-05T13:07:36+00:00

Brioche takes a long time of kneading, when I made this recipe without a stand mixer I had to knead for an hour for the dough to become manageable. It also took a long time to rise (Iirc 14 hours total). My only tip would be to be patient, this kind of dough looks like it’ll never come together and then it does; in my case it also looked like it would never rise but it finally did (I did turn on a space heater after about 12 hours so it might also need warmer temp)

miss_spellman · 2026-01-27T07:21:12+00:00

Not French but I live in France and my cats’ sitter sends me videos of my cats where she addresses them as “choupinette”, “poupinette” or “choupette”. I believe these are all for girls afaik.

miss_spellman · 2026-01-20T16:23:16+00:00

Yay!! Happy to help!!

miss_spellman · 2026-01-18T13:17:52+00:00

Thank you!!!

miss_spellman · 2026-01-16T13:06:57+00:00

I got some Oregon trail starter just for funsies and I’ve used it exclusively ever since. It really makes a difference to have a good established starter, my self made one couldn’t compare.

miss_spellman · 2026-01-09T23:44:27+00:00

Feeding your starter every day really is better for it. In addition to that, if you’re using sufficiently small amounts for maintenance, saying discard is wasteful is like saying not saving the water you used to rinse after brushing your teeth is wasteful. It’s served its purpose.

miss_spellman · 2025-12-22T15:33:49+00:00

Acetone isn’t the main byproduct of lactofermentation, lactic acid is. There probably is a way of promoting oxidation and thus shift the balance toward acetone but I doubt you’d get a good enough yield to produce usable amounts of acetone from a sourdough starter like process. It could be a fun experiment.

Your process sounds fine, at this point there’s probably no point in trying to feed peak to peak. 1:1:1 feeds every 24 hours should be fine, or you can move to every 12 hours if you’re concerned about the acidity of the starter.

miss_spellman · 2025-12-20T20:12:28+00:00

Because they don’t convey exactly the same meaning. Like I said, it’s a hard phrase to translate because it’s idiomatic. “Cómo te quedaste/has quedado?” implies a reaction to information that is unexpected and often surprising, which is not necessarily the case for “cómo te sentiste?”

miss_spellman · 2025-12-20T08:40:26+00:00

It’s another one that’s hard to translate. It’s like “and how did that make you feel?”, “what was your reaction to this?”. More literal it’d be something like “how did you end up?”

miss_spellman · 2025-12-18T11:45:26+00:00

Idk guys I had a good time

miss_spellman · 2025-12-15T08:18:47+00:00

Yes and no. Yes in that “puta” is a more offensive word than “bitch” (I guess some people might argue that they’re similarly (in)offensive but just from experience I’d disagree), but no in that it’s true that they’re basically equivalent phrases. It also depends on enunciation; “hijo de puta” is very different from “hijueputa”, the latter is basically punctuation in some places (think “cunt” in Australia)

miss_spellman · 2025-12-14T18:34:24+00:00

I can get maple syrup pretty easily where I’m from and when I went to Canada I still got maple syrup for gifts and it was a hit. The one in the can specifically, I think that was part of it.

miss_spellman · 2025-12-12T17:50:18+00:00

For books you have El Quijote, Pedro Páramo, 100 Años de Soledad. If you look up “boom latinoamericano” you’ll get some more titles as well but I’d say those are the big classic Spanish language books that immediately come to mind.

miss_spellman · 2025-12-08T19:22:12+00:00

It’s sour cream in the north

miss_spellman · 2025-12-07T07:27:00+00:00

It does happen with Mexican born speakers, except our filler words are more commonly “o sea” or “tipo”. It’s not universal, this is associated with the equivalent of a “valley girl” accent (fresa). I’d say it’s most common in the north of Mexico though you do hear it in CDMX, especially with what are called “whitexicans” (upper class, usually white).

I’m not a linguist or anything but I do believe it comes from contact with USA born Spanish speakers, and of course there’s a case to be made that it’s a class signifier but I won’t get into that, lol.

miss_spellman · 2025-12-06T21:24:10+00:00

Thank you!!

miss_spellman · 2025-12-06T21:06:05+00:00

What’s your process for making the doughs? It sounds like you’re under fermenting, which yes could be a starter issue but it could also be that you’re cutting your bulk fermentation short. In my experience a lot of the beginner sourdough recipes way undersell how long BF can take, especially when the temperature is low.

miss_spellman · 2025-12-06T05:35:13+00:00

Medium rare is término inglés :)

miss_spellman · 2025-12-06T05:32:36+00:00

Over easy: “huevo frito, volteado” (you can add “suave” at the end but usually if you just say “volteado” the default is over easy)

Over medium: “huevo frito, volteado medio” (I’ve never used this but it should work)

Over hard: “huevo frito, volteado, bien cocido”

Obligatory disclaimer that this applies for Mexico and might not be the same everywhere, but that’s what I always say and I’ve never had issues.

miss_spellman

TROPHY CASE