(单词翻译:单击)
Either way, they shouldn't be confused with hors d'oeuvres, which aren't necessarily complementary and can be shared between guests.
无论怎么说，它们都与开胃冷盘（hors d'oeuvres）不一样，两者不一定是互补的，可以在客人之间分享。
The term hors d'oeuvre is French for "outside of work," as in outside the work of the main meal, either figuratively or in terms of the literal, physical placement on the edge of the table, depending on the source you consult.
开胃冷盘这个词在法语中是“工作之外”的意思，比如在主菜之外，无论是比喻意义上来看，还是从字面上来看，开胃冷盘都放置在桌子边缘，怎么理解取决于你问的是谁。
It's not a reference to when you see your colleagues outside of work at the company holiday party and eat too many mini-quiches.
不是指你在公司工作之外的节日聚会上看到同事，又吃了太多的迷你蛋卷。
And, well, you know how that story ends.
好吧，你知道故事的结局。
If you want to develop some impressive knife skills, learn to brunoise.
如果你想练就一些令人印象深刻的刀功，那就学着切细丁（brunoise）吧。
The standard brunoise cut in France gives you vegetables cubes that are just one-eighth of an inch in size, while a fine brunoise produces pieces twice as small on each side.
在法国，标准的蔬菜细丁只有八分之一英寸大小，而优秀的蔬菜细丁每条边只有标准细丁的一半。
The name for this technique comes from Brunoy, a commune located 12 miles from the center of Paris.
这种切菜技术的名称取自布吕努瓦，一个距离巴黎市中心12英里的行政区。
The chefs of Brunoy popularized the method for dicing veggies as finely as possible, and the name stuck.
布吕努瓦的厨师们推广了这种把蔬菜切得尽可能细的方法，这个名字也流传了下来。
Speaking of chopped vegetables, mirepoix is a mixture of sauteed carrots, onions, and celery used as the foundation for many French dishes.
说到切碎的蔬菜，炒胡萝卜、洋葱和芹菜的混合物调味蔬菜（mirepoix）是许多法国菜肴的基础。
The name likely comes from the 18th century French aristocrat Duke Charles-Pierre-Gaston Francois de Levis, duc de Levis-Mirepoix, who I sincerely hope his friends referred to as simply Chuck.
这个名字可能来自18世纪的法国贵族查尔斯-皮埃尔-加斯顿·弗朗索瓦·德·莱维斯公爵，我真诚地希望他的朋友们就简单管他叫查克。
It's believed that the duke's chef de cuisine named a flavor base after him, though what that base originally consisted of is unclear.
据信，公爵的厨师长以他的名字命名了一个调味香料，虽然我们不清楚这个调味香料最初是由什么组成的。
Fortunately for future generations of chefs, he didn't use Mirepoix's full title when naming the recipe.
对于后世的厨师来说，幸运的是，厨师长在命名食谱时没有用公爵的全名。
The Holy Trinity is the mirepoix of creole and cajun cuisine.
Holy Trinity是克里奥尔和卡津菜肴中使用的调味蔬菜。
Instead of carrots, it uses bell peppers, along with onions and celery, as the base for various recipes.
它里面没有胡萝卜，而是使用了甜椒、洋葱和芹菜。
It originated with the Acadians who emigrated to Louisiana in the 18th century.
它是18世纪移民到路易斯安那州的阿卡迪亚人带来的。
Carrots didn't grow in the region's swampy soil, but bell peppers flourished.
该地区的沼泽土壤不适宜胡萝卜生长，但适合种甜椒。
With one simple ingredient swap, the Holy Trinity, and the flavor profile of a new cuisine, was born.
简单地改变一下配料，Holy Trinity就诞生了，一种新菜肴的风味就诞生了。
The biblical name, meanwhile, is a reflection of Cajun country's Catholic roots, though it may date back only to the late 1970s.
同时，这个与《圣经》相关的名字反映了卡津人国家的天主教传统，尽管这个传统可能只能追溯到20世纪70年代末。
Tandoori chicken is named after the cylindrical, charcoal-fired clay oven it's cooked in.
印度唐多里（Tandoori）烤鸡是以粘土制作的圆柱形碳炉命名的。
It's also one of the oldest dishes on this list.
它也是今天讲到的历史最古老的菜肴之一。
In modern-day Pakistan, archaeologists unearthed 5000-year-old clay vessels similar to tandoors along with charred chicken bones.
在今天的巴基斯坦，考古学家出土了5000年前的类似于筒状泥炉（tandoors）的陶器以及烧焦的鸡骨。
This may technically be the scraps of an early chicken tandoori dinner, but it will take thousands of years before the dish became what people know today.
从技术上讲，这可能是一顿原始的唐多里烤鸡晚餐的残渣，但这道菜经历了数千年才变成如今人们所熟知的样子。
The details are somewhat disputed, but the most popular story goes that in the 1930s, a restaurant called Moti Mahal opened up in Peshawar, modern day Pakistan.
虽然具体细节存在争议，但最广为流传的说法是，20世纪30年代，一家名为Moti Mahal的餐厅在如今巴基斯坦的白沙瓦开业。
After the Partition of India, a new version of the restaurant opened up in India, bringing the dish to widespread popularity.
在印度分治之后，一家全新的餐厅在印度开张，唐多里烤鸡受到了热烈的欢迎。
In the early 1960s, First Lady Jackie Kennedy was served tandoori chicken on a flight from Rome to New Delhi, and today you can order tandoori chicken in restaurants across the world.
20世纪60年代初，美国第一夫人杰奎琳·肯尼迪在从罗马飞往新德里的航班上吃到了唐多里烤鸡，而如今，你可以在世界各地的餐厅点到唐多里烤鸡。
The success of the dish spurred many variations, including chicken tikka masala.
这道菜的成功引发了许多菜肴的革新，包括印度烤鸡咖喱。
God I'm hungry.
天哪，我饿了。
If there's a great culinary term I left off this list, leave it in the comments below.
如果有我没有提到的很棒的烹饪术语，那就在评论区告诉我们吧。
Until next time, thanks for watching.
谢谢收看，我们下次见。
