#你不知道的美國大小事 #hardnut
Food Idioms 💬 美國生活用語之其他食物:Nut
上班昏昏欲睡嗎?來嗑點健康的堅果吧~
1⃣ sb. is a nut
2⃣ work for peanuts
3⃣ from soup to nuts
4⃣ in a nutshell
5⃣ sb./sth. is a hard nut
--
Other than fruit, what else makes a healthy snack? Nuts! While there may not be as many nut-related idioms (unless you include those related to a certain part of the male anatomy, but we won’t go there), there are still enough to tide you over till the next meal.
除了水果,還有什麼健康的零嘴?堅果!雖然與堅果相關的美國用語不是很多(除非你想討論十八禁的用語,但我們可是清新健康的英語學習頻道),不過已經足以讓你撐到晩餐時間囉!
Let’s start with the word nut itself. Aside from being a tasty snack, 1⃣ a nut can be a strange or crazy person: Just ignore that guy—he’s a nut. A nut can also be an enthusiast: Tom is a tennis nut—he plays every day. Or add an “s” and you have an adjective meaning “crazy”: You’d have to be nuts to go skydiving!
我們先來談談nut這個字。它除了很好吃,nut還可以指「瘋子或怪人」,如: Just ignore that guy—he’s a nut.(不要理那個人──他是個瘋子)。nut也可以指「對某事相當狂熱者」,如:Tom is a tennis nut.(湯姆是個網球愛好者。)也就是說他天天打網球。在nut後面加個s就變成形容詞用法,指「瘋狂的」,如:You’d have to be nuts to go skydiving!(你一定是瘋了才去跳傘!)
Technically, peanuts aren’t nuts (they’re actually legumes), which may be why they’re so cheap. So cheap, in fact, 2⃣ that “peanuts” can mean “a very small amount of money”: Students often have to work for peanuts.
嚴格來說,花生雖然有nut幾個字,但並非堅果類(其實是莢豆的一種)。所以其實花生很便宜,因為太便宜了,所以peanuts可以指「非常便宜,花不了幾毛錢」,如:Students often have to work for peanuts.(學生常為了幾斗米折腰。)
At one time, a formal dinner started with soup and ended with port and nuts, so 3⃣ “from soup to nuts” came to mean “leaving nothing out, from beginning to end”: That store sells everything from soup to nuts.
以前的正餐是以湯品開始,以波特酒與堅果為結尾,所以from soup to nuts後來有「任何東西都有;從頭到尾」的意思。如:That store sells everything from soup to nuts.(那間商店的商品包羅萬象。)
If you’re a tree, what’s inside a nutshell—a nut—is both small and important. For this reason, 4⃣ “in a nutshell” has come to mean “in sum, in brief”: It’s a long story, but in a nutshell, I got fired. Another thing about nutshells is that they’re hard, which makes a nut tough to crack. 5⃣ If a person, problem or situation is “a tough/hard nut to crack,” it means they’re difficult to deal with or understand: I’ve known Bob for a year, but he’s a tough nut to crack.
如果你是一棵樹,堅果外殼裡面會有什麼──既小但又很重要的堅果。因此in a nutshell延伸為「簡單來說,一言以蔽之」。如:It’s a long story, but in a nutshell, I got fired.(說來話長。不過一句話,我被炒魷魚了。)另外,堅果殼太硬,常要花很大力氣才撬得開,所以我們如果說某人事物是a tough/hard nut to crack,就是說他們「很難搞,或很難捉摸」。如:I’ve known Bob for a year, but he’s a tough nut to crack.(我認識鮑伯一年了,不過他真的很謎。)
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🔔 按下「搶先看」,每週五【美國大小事】,由 Judd 編審分享最即時美國新鮮事!想知道更多美國文化,請看 👉 http://bit.ly/EZTalk嚴選
同時也有1部Youtube影片,追蹤數超過14萬的網紅旭文日本語學院,也在其Youtube影片中提到,第十一回N4語彙練習,同樣精選30個常用N4語彙, 讓您自然記憶正確的發音,也能夠從例句學習使用的方式! 一起來聽聽看吧! 7:55此處英語翻譯誤植,應為"It's not crowded at this time of the day." 您想更明白影片中的語彙如何使用嗎? 想進一步練習日文聽...
「at the end of the day用法」的推薦目錄:
- 關於at the end of the day用法 在 EZ Talk Facebook 的精選貼文
- 關於at the end of the day用法 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文
- 關於at the end of the day用法 在 水晶的英文課 Crystalmimi Teaches English Facebook 的最佳貼文
- 關於at the end of the day用法 在 旭文日本語學院 Youtube 的精選貼文
- 關於at the end of the day用法 在 常春藤英語- 「at the end of the day」除了當字面上的意思「在 ... 的評價
- 關於at the end of the day用法 在 最後at the end, in the end 的差異與用法 ... - YouTube 的評價
at the end of the day用法 在 Ying C. 一匙甜點舀巴黎 Facebook 的最讚貼文
[Paris pastry / 巴黎甜點] Nicolas Paciello 主廚(Fouquet’s)的聖誕節蛋糕創作 / Yule log 2019 of Nicolas Paciello for Fouquet’s (for English, please click “see more”)
前兩天應邀參加 Hôtel Barrière Le Fouquet's Paris 的下午茶體驗,今年九月剛剛離開 Hotel Prince de Galles 加入 Fouquet’s 的甜點主廚 Nicolas Paciello 向我們介紹他過去兩個月幾乎沒日沒夜辛勤工作的成果—— Retaurant Le Joy 的全新下午茶套餐以及今年的聖誕節蛋糕。
1899 年由 Louis Fouquet 創立的 Restaurant Fouquet's Paris 位於巴黎香榭麗謝與喬治五世大道交口,原本是一個酒館、餐廳。採用創始人 Fouquet 的家族姓氏,後面再加上「’s」的英美式用法,賦予它不少時髦意味。今年適逢 120 周年慶的 Fouquet’s 在巴黎是非常知名且歷史悠久的餐廳,每年被譽為「法國奧斯卡」的凱薩獎頒獎典禮餐會都是在這裡舉行,1990 年,Fouquet’s 餐廳也被列為法國歷史遺跡。1998 年,法國賭場與酒店集團 Barrier 買下 Fouquet’s 餐廳與旁邊六棟建築物、創立 Hôtel Barrier Le Fouquet’s Paris,從此 Fouquet’s 變成為一個包含豪華旅館與餐廳、酒吧的品牌,能和周遭林立的豪華酒店如 Four Seasons Hotel George V、Prince de Galles 等比肩。今年三月,位於路口的 Fouquet’s 餐廳因為黃背心運動被大肆破壞,不得不關門整修,直到七月十四日法國國慶日才重新開幕。旅館內的其他餐廳、酒吧如 Le Joy、Le Marta Paris 等也一併經過重新整修。
從隔壁 Prince de Galles 飯店轉職過來的甜點主廚 Nicolas Paciello 為 Fouquet’s 的 Le Joy 餐廳設計了「two courses」的下午茶套餐(48€ /人,含一杯熱飲,另有含一杯香檳的版本€58 / 人):第一道是包含三明治等鹹點與 scones、cookies(美式餅乾果然很紅吧!)、法式小點心 petit fours 的三層架,第二道則是三樣主廚精選甜點的迷你版,包含開心果閃電泡芙、檸檬塔、巴黎・布列斯特泡芙。
當天 Nicolas Paciello 主廚並為我們介紹了他今年的力作——「La Bûche de Noël de Louis Bouquet」(Louis Fouquet 的聖誕節蛋糕)。他與歷史學家Marion Godfroy-Tayart de Borms 合作設計,參考了 120 年前的流行風格和 Louis Fouquet 本人的喜好,是一款外觀看來非常神秘的蛋糕。放在巧克力雕塑製成的展示高台上的蛋糕,是由濕潤的烘烤杏仁海綿蛋糕(biscuit moelleux à l’amande torréfiée)加上黑巧克力慕斯(mousse de chocolat intense)與糖漬香檸檬(confit de bergamote)組成,隱藏在一層薄薄的杏仁膏之下,鮮紅色的外觀呼應 Fouquet’s 的招牌遮雨檐。我之前也提過,法國現在也在流行減糖,許多甜點都早已顛覆以前法式甜點給人的甜膩印象。而這個蛋糕大概是我過去數年來在法國吃過「最不甜」的蛋糕,主廚 Nicolas 也是刻意如此設計,突出香檸檬的酸味、並用杏仁的香氣和圓潤去中和,讓人在豐盛的聖誕大餐後,仍然能毫無負擔地享用、成為完美的結尾。不過,如果是在平時下午茶品嚐,酸度卻有些過於強烈了。
接下來請大家點開照片一一欣賞主廚的作品,更多當天的影音請參考我的 Instagram 精選動態「Fouquet’s」:https://tinyurl.com/w7kvq2w
🔖 延伸閱讀:
2019 年巴黎聖誕節蛋糕精選:https://tinyurl.com/y6pq87rz
認識更多法國甜點主廚與意見領袖:https://tinyurl.com/y49mhpl3
你不可不知的法式甜點關鍵詞:https://tinyurl.com/y5c99dd8
*****
I got invited to Hôtel Barrière Le Fouquet’s Paris earlier this week for tasting their tea time at Restaurant Le Joy and the yule log creation. Nicolas Paciello, head pastry chef (former head pastry chef at Hôtel Prince de Galles) of the hotel who just arrived two months ago gave us a warm welcome.
Situated on the intersection of Avenue des Champs-Élyées and Avenue George V, the brasserie-restaurant Fouquet’s was founded by Louis Fouquet in 1899. Louis Fouquet named the restaurant after his family name but added the “’s” to give it a trendy style. Celebrating its 120 anniversaire this year, Fouquet’s is a legendary restaurant in Paris. It holds the gala dinner for Cézar Awards, the French equivalent of Academy awards, each year and was frequented by many celebrities. The main room of Fouquet’s was listed as an "Inventaire des Monuments Historiques” (French historical monument) in 1990. In 1998, Group Barrière, a French casino and luxury hotel group, bought the restaurant and further acquired 6 buildings around it to create Hôtel Barrière Le Fouquet Paris. Fouquet’s has since then become a brand that includes a luxury hotel, symbolic restaurants and bars. Fouquet’s was severely damaged during the Gillet Jaune movement this march and was thus closed for renovation for several months. It re-opened in July on the Bastille Day this year and the restaurants and bars in the hotel also underwent a make-over.
Fouquet’s new head pastry chef Nicolas Paciello created a new tea time menu for Restaurant Le Joy that is composed of two courses: served on a 3-tiered stand, a sweet and savoury selection including scones, cookies, finger sandwiches, and petit fours comes first, followed by 3 chef’s signature pastries in mini form: pistachio éclairs, lemon tart, and Paris-Brest.
The chef also presented us his Christmas cake creation in tribute to the founder of Fouquet's, “La Bûche de Noël de Louis Fouquet”. In collaboration with the historian Marion Godfroy-Tayart de Borms, this yule log pays great attention to the fashion back to 120 years ago as well as the preference of Louis Fouquet himself. This mysterious-looking cake sits on a high stand made of chocolate and is covered by a thin layer of almond paste, whose vivid color clearly refers to the brasserie’s distinctive red awnings on Charmps-Élysées. The cake itself is made of a moist roasted almond sponge cake, a dark chocolate mousse as well as a bergamot confit. Now that a “less-sugar” trend seems to sweep the French pastry industry, many pastries and desserts here in Paris are much less sweet and filling compared to before. With a rather strong acidity of the bergamot orange rounded by almonds biscuit and chocolate cream, the cake is probably the least sweet cake I’ve ever tasted in recent years. The chef Nicolas has made it on purpose so that it’s light enough to be enjoyed at the end of a Christmas feast. However, if you taste it during tea time in normal days, you might find yourself crave more sweetness.
Click on the photos and have a closer look to the divine pastries and wonderful work of the chef. More videos and experiences in live could be found in my featured stories “Fouquet’s” on Instagram: https://tinyurl.com/w7kvq2w
🔖 You might also be interested:
2019 Paris Christmas cakes: https://tinyurl.com/y6pq87rz
Getting to know more French pastry chefs and influencers: https://tinyurl.com/y49mhpl3
French pastry keywords that you have to know: https://tinyurl.com/y5c99dd8
#yingspastryguide #fouquets #nicolaspaciello #bûchedenoël2019 #buchedenoel2019 #yingc
at the end of the day用法 在 水晶的英文課 Crystalmimi Teaches English Facebook 的最佳貼文
各位同學好,我是水晶老師
今天是
第7天/30天挑戰
今天很忙
⬇️
DAY 7
(Mr. & Mrs. Smith史密斯任務)
“In the end, you start thinking about the beginning.”
總是在故事結束時
才想起開始
文字方塊:
In the end: 最後,終於,結果
💧比較:
at the end of ...
end:一端
at the end of the street
街頭的另一端
at the end of the day
一天結束時
thinking about:
想到關於…
比較:
thinking of:
想到人或物本體
文法摘要:
💧開始的用法
begin / start to do sth
begin / start doing sth.
兩種用法皆通
不過要談到長期或是慣性時使用ing
💧比較:
Start:強調啟動的概念
begin指順理成章的開始
at the end of the day用法 在 旭文日本語學院 Youtube 的精選貼文
第十一回N4語彙練習,同樣精選30個常用N4語彙,
讓您自然記憶正確的發音,也能夠從例句學習使用的方式!
一起來聽聽看吧!
7:55此處英語翻譯誤植,應為"It's not crowded at this time of the day."
您想更明白影片中的語彙如何使用嗎?
想進一步練習日文聽力嗎?
「N4 初中級單字 日文版講解」同步於學習平台熱賣中!
✔日文講解,中文字幕
✔生動說明,加深印象
課程由此去➜➜➜https://academy.shuwoon.com.tw/bookshelf/serial/139
Study Cube線上教學平台➜➜➜https://academy.shuwoon.com.tw/bookshelf
旭文日本語學院官網➜➜➜https://www.shuwoon.com.tw/
#N4 #JLPT N4 #Listening #聽力 #發音
0:00 Start
0:18住所
0:33週末
0:51修理
1:11出席
1:29出張
1:44出発
2:02趣味
2:16準備
2:29紹介
2:43小学生
3:01正月
3:18小学校
3:34招待
3:53醤油
4:10ジョギング
4:28ショッピング
4:49知らせる
5:06調べる
5:25新幹線
5:40神社
5:52申請
6:08スイッチ
6:25水道
6:47数学
7:03スーツ
7:19スープ
7:35過ぎる
7:52空く
8:08スケート
8:23すごい
8:41 End
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「at the end of the day」除了當字面上的意思「在一天的最後」之外,也是老外常說的口頭禪。當事情都說完,所有因素都考量進去後,要做個總結時, ... ... <看更多>