Salad and other food names

unfortunately i got german and english cookbooks and still don't know what a lot of things are when translating from one language to another. i want to make a caeser salad and the german cookbook says "Römersalat". anyone know what that is? i was just gonna buy a lollo blanco (don't know what that is called either) cause i hate "kopfsalad" (erm, head lettuce?). admittedly, in the u.s. i only ever ate iceberg lettuce

and then there's a thing about sardellen. i know they are sardines, but i heard someone arguing about that the other day that the big ones and small ones (in the can usually) aren't the same cause you don't put sardines on pizza. i said, yes you do, they said, no they're too big (okay, i was discussing this with a french person, who obviously knows better). i don't eat them, but i assumed the small ones are just baby sardines.

i know there was a discussion once on fish names, but my leo couldn't help me with "Römersalad".

I don't know about the salad but, on the fish front, AFAIK on pizza you use anchovies, not sardines.

Sardellen = anchovy
Sardine = Sardine or Pilchard

Sure it could

"Cos lettuce" or "Romaine lettuce". Admittedly, I'm not sure what these are, but then I've never studied lettuce too closely.

but in german? what are the big ones called (i had some in portugal). i think the germans just use one word. we in english, use two different ones to mean the same thing.

@STB, it didn't help me when I put in "Römersalad" (as the Germans would spell it). but yes, romaine lettuce. duh. i have eaten that one!

Bindesalat, Kochsalat, Römischer Salat, Romana-Salat oder Lattuga (Lactuca sativa var. longifolia) (Syn.: Lactuca romana) ist ein Varietät des Gartensalats. Seine kräftig grünen Blätter sind länglich, stark gewellt und haben ausgeprägte mittlere Blattrippen. Fast aufrecht stehend und bis zu 40 Zentimeter lang bilden sie einen lockeren Kopf mit einem Gewicht bis etwa 300 Gramm, der bei älteren Sorten zusammengebunden werden musste, damit die Salatherzen zart und hell blieben.

Bindesalat soll in Ägypten bereits vor 4000 Jahren bekannt gewesen sein und wurde ursprünglich nur in den Mittelmeerländern angebaut. Heute ist er in ganz Europa und Amerika bekannt.

Struktur und Geschmack des Bindesalats sind kräftiger als bei Kopf- oder Schnittsalat. Besonders die zarteren inneren Blätter werden frisch für Salate verwendet, können aber auch als Gemüse gedünstet werden. Der Geschmack der gegarten Blattrippen erinnert an Spargel.

Bindesalat ist Hauptzutat eines klassischen Salats der US-amerikanischen Küche, des Caesar Salad.

it appears to be "Romaine Lettuce"

thanks OG!

yes it's a type of lettuce (Romaine which is used in ceasar salads) not a type of salad like Ceasar Salad is.

The lettuce is as ER and OG said already. I usually get it in the supermarket as Romana Salat.
The Sardellen are anchovies. They are supposed to be pureed in a blender together with egg and garlic and something else that I don't remember to make the ceasar dressing. You won't feel the taste so don't worry too much if you don't like to eat them alone. Basically they add saltiness to the dressing.

on a side note, ut related to my caeser salad question, how long does parmesan cheese survive after being opened? i think we have one that's been in the fridge for quite a while. i should probably just get a new one.

If there are no green bits in it, it should be fine.

Parmesan is a dry cheese meant to age. Usually it should not be a problem to use it after quite some time. It only gets drier. If there are no green-looking spots or any other strange colors in it just cut off the outer surface and the grate it.

I think she means grated, pre-packed parmesan - that's what I understood by "after being opened".

hmmm, yeah, probably you are right . But in any case, as you said, if there's no green on it, it should be fine.

Hot tip: When you can't find a translation of a food word that makes sense to you, put the word into Google images and see what pops up. Usually you can tell pretty quick what they mean.

Yeh, if you have a block of cheese and it has green bits on it, just cut them off and the inside will still be fine. If you have a packet of grated cheese with green bits, probably best to throw it away.

no, sorry, it isn't grated. it's a whole block, but i've inspected it and nope, no green or weird looking parts.

The best way to store a block of parmesan in your fridge is unwrapped, half opened plastic wrapping will just help you win a school science project prize in the category "Home Grown Mould". Even if it gets a bit green around the edges you can just hack them off.