Glossary entry (derived from question below)
French term or phrase:
haricots Tarbais (lingots)
English translation:
whole Tarbes (or Tarbais) beans
Added to glossary by
NancyLynn
Oct 29, 2008 22:59
15 yrs ago
7 viewers *
French term
lingot
French to English
Marketing
Food & Drink
ingredients
Haricots Tarbais (lingots), manchons de canard, gras de canard, etc.... in a ready-made dish (heat and serve)
Proposed translations
(English)
3 +4 | Tarbes beans | Carol Gullidge |
4 | "lingot" | Lionel_M (X) |
4 -1 | lingot beans / Tarbais beans | Frederique Taylor |
4 -2 | bar; ingot | Susan Gastaldi |
References
refs. | Rachel Fell |
Proposed translations
+4
5 mins
Selected
Tarbes beans
These crop up on EN sites. However, I don't know that there is an English nickname, and you definitely can't call them "slugs", so I'd leave it at that - omitting the familiar name.
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Note added at 12 hrs (2008-10-30 11:24:49 GMT)
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In view of Lionel's explanation of "lingot", Tony's suggestion (Discussion entry 5) "'whole Tarbes haricot beans" sounds eminently sensible.
Or "Tarbais", since you've already decided on that
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Note added at 12 hrs (2008-10-30 11:24:49 GMT)
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In view of Lionel's explanation of "lingot", Tony's suggestion (Discussion entry 5) "'whole Tarbes haricot beans" sounds eminently sensible.
Or "Tarbais", since you've already decided on that
Peer comment(s):
agree |
Jean-Louis S.
: 'Tarbais beans' though, and skip 'lingot'
7 mins
|
thanks jlsr ! I hadn't thought of using Tarbais!
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agree |
Tony M
: You might say 'Tarbes haricot beans', since that is closest to what they resemble.
14 mins
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thanks Tony! a good idea to be more explicit for the EN audience!
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agree |
Rachel Fell
: Hm - Tarbes white kidney beans http://www.amazon.com/White-Kidney-Beans-Haricots-Lingots/dp... (think haricot beans are slightly diff. but will check if have time!)
42 mins
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thanks Rachel! Yuor site confirms this, although I've always used "haricot beans" in the past
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neutral |
Lionel_M (X)
: OK
1 hr
|
agree |
Miranda Joubioux (X)
: Tarbes haricot beans IMO
12 hrs
|
Thanks Miranda! Also, sorry for the duplicate message, there seems to be a new glitch in the system, causing the message to be posted before you hit the button
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4 KudoZ points awarded for this answer.
Comment: "Thanks to all. I now see it refers to whole beans, not pureed, sliced or otherwise altered."
5 mins
"lingot"
IMO it is impossible to translate this "typical" french expression
Peer comment(s):
neutral |
Tony M
: "impossible" it may be, but it would at least be helpful to the reader to give them some idea what to expect. / I agree, but some kind of explanation is more helpful in certain cases. FR people I know seem to have a pretty clear idea what 'pouding' is!
16 mins
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Come on Tony ! many things cannot be translated! Tell me how you would translate "pudding" in French ?
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-1
8 mins
lingot beans / Tarbais beans
.
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Note added at 9 hrs (2008-10-30 08:18:05 GMT)
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http://www.poortman.com/products/51
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Note added at 9 hrs (2008-10-30 08:18:05 GMT)
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http://www.poortman.com/products/51
Peer comment(s):
disagree |
Lionel_M (X)
: Sorry but "lingot beans" does not mean anything. Tarbais beans yes, but there's no relation with "lingot"
1 hr
|
-2
11 hrs
bar; ingot
Not having any myself, of course, I have heard of gold ingots and gold bars.
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Note added at 13 hrs (2008-10-30 12:05:49 GMT)
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You are absolutely right - I didn't read the context. Please ignore my imbecilic offering.
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Note added at 13 hrs (2008-10-30 12:05:49 GMT)
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You are absolutely right - I didn't read the context. Please ignore my imbecilic offering.
Peer comment(s):
disagree |
Tony M
: But exactly how is that related to the culinary context of this question?
56 mins
|
disagree |
Irene Chalmers Preire
: Wrong context for that translation - these are beans
1 hr
|
Reference comments
54 mins
Reference:
refs.
http://www.purcellmountainfarms.com/Tarbais Beans.htm
Like 200 years ago, the Tarbais is still harvested by hand, one pod at a time, only when it is at peak ripeness: a labor-intensive process, to be sure, but the only way to guarantee a truly exceptional product.
.. All the hard work has paid off: the "Label Rouge" was granted to the Tarbais in 1996, the first time the coveted recognition was awarded to a bean. It also benefits from an IGP (Indication Géographique Protégée), which specifies the exact area where it can be cultivated, essentially on the Adour plain of the Hautes-Pyrénées department. ..
http://www.frenchselections.com/deco/tarbais.hts
http://www.haricot-tarbais.com/eng/index.html
The amuse-bouche was a little tarbe bean soup with a twizzle of lemon confit, gentle, pale, easy. Snails were poached in Chablis, the little rascals, and sealed in a raviolo under a red wine jus that was by no means acerbic, and the attendant poached garlic held no horrors for even the feyest vampire. The scallops were beautiful animals (though not what a Georgian would call an animal) and were neither challengingly wet inside nor scarily seared outside, with their tiny onion soubise, and a crunch of very clever (but not too clever) chicory tarte tatin. I was beginning to feel like eating again. Which was just as well because a smooth tower of pink foie gras came to the plate with a friend: a little spatchcocked
half of grilled quail that was almost rugged in the context.
http://www.timesonline.co.uk/tol/comment/columnists/giles_co...
Like 200 years ago, the Tarbais is still harvested by hand, one pod at a time, only when it is at peak ripeness: a labor-intensive process, to be sure, but the only way to guarantee a truly exceptional product.
.. All the hard work has paid off: the "Label Rouge" was granted to the Tarbais in 1996, the first time the coveted recognition was awarded to a bean. It also benefits from an IGP (Indication Géographique Protégée), which specifies the exact area where it can be cultivated, essentially on the Adour plain of the Hautes-Pyrénées department. ..
http://www.frenchselections.com/deco/tarbais.hts
http://www.haricot-tarbais.com/eng/index.html
The amuse-bouche was a little tarbe bean soup with a twizzle of lemon confit, gentle, pale, easy. Snails were poached in Chablis, the little rascals, and sealed in a raviolo under a red wine jus that was by no means acerbic, and the attendant poached garlic held no horrors for even the feyest vampire. The scallops were beautiful animals (though not what a Georgian would call an animal) and were neither challengingly wet inside nor scarily seared outside, with their tiny onion soubise, and a crunch of very clever (but not too clever) chicory tarte tatin. I was beginning to feel like eating again. Which was just as well because a smooth tower of pink foie gras came to the plate with a friend: a little spatchcocked
half of grilled quail that was almost rugged in the context.
http://www.timesonline.co.uk/tol/comment/columnists/giles_co...
Peer comments on this reference comment:
agree |
Lionel_M (X)
: Very interesting ! but does not establish any relation between "lingot" and "tarbes bean". By the way, Tarbes is not even correctly written ! And "pink" foie gras is an ignorant translation of "fresh foie gras"//Do you translate "smoked salmon" as "pink"
44 mins
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I think he's referring to the colour\No, but I might describe it as such, as the writer above has done about the foie gras
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Discussion
All I was trying to suggest is that, for most purposes (i.e. a simple list of the ingredients in a product), we really don't need to know that these beans were lovingly hand-picked from one particular plant on the north-west side of Farmer Gilles's south field... it is more useful to the consumer to have a general idea of the type of product involved — in this case, a certain kind of 'haricot bean', which certain writers seem to associate with a type of 'coco bean' (though I realize that there are of course fine distinctions between them); and of course, for the sake of completeness, one ought to say that they are from Tarbes, yes.
I found your comments about 'lingots' most helpful; I have always wondered why the term was used in this way, since it clearly doesn't refer to the variety of bean, but suddenly all is clear with your explanation. 'whole Tarbes haricot beans', then?
Lingots simply means that they are not reduced to “purée” (not mashed). But there’s no link between Tarbes and Lingot.
We should start a long discussion about AOC (appellations d’origines contrôlées) and try to “understand” why some regions wants to appropriate some kind of products. Basically to sell them “less” cheap…
Lingot is also a standard format for conditioning; usually aluminum containers with a small (surface limited) “etiquette” in order to render the product more “home made” (artisanal).
I think one of the troubles is that most of these beans seem to have the same scientific name, making it a little difficult to make a clear distinction between them all.
I do feel quite strongly, however, that one really OUGHT to call them 'Tarbes' beans — they are beans from Tarbes (or rather, the Tarbes region), and 'Tarbais' is only the adjective from that. However many sites you find it on (and I didn't find all THAT many), it is just an understandable error, perpetuated by people unfamiliar with the term. The problem is, if one now perpetuates it too, one runs the risk of making it appear as if the ignorance of the term is one's own.