Glossary entry

French term or phrase:

ça cogite sec

English translation:

put a lot of thought into

Added to glossary by Sarah Bessioud
Apr 28, 2010 09:43
14 yrs ago
French term

ça cogite sec

French to English Other Idioms / Maxims / Sayings
Hello,

This is a section from a travel guide about a creperie:

Alors autant vous dire que derrière le bilig **ça cogite sec** pour envoyer des galettes moelleuses, garnies de saucisse aux choux, de truite fumée....

Many thanks in advance.
Change log

Apr 30, 2010 19:48: Sarah Bessioud Created KOG entry

Discussion

Bourth (X) Apr 28, 2010:
moelleux bis MOELLEUX 1. Doux et d'une mollesse agréable au toucher ... 2. Agréable à goûter, à entendre, à voir, etc., à cause de sa douceur et de son velouté : un chocolat moelleux, parfumé [syn. ONCTUEUX] ... Les femmes sans âme n'ont rien de moelleux dans leurs gestes.
[Larousse Lexis]
Bourth (X) Apr 28, 2010:
Moelleux I kind of get the impression that here it comes with the meaning "warm, soft and inviting", like a comfy chair, a well-sprung mattress, or a generous woman; hence "tasty".
Travelin Ann Apr 28, 2010:
@Bourth Sounds like a more than fair exchange.
Bourth (X) Apr 28, 2010:
@TravelinAnn If you're passin' you're always welcome to stop over (esp. now the house is warm and additional bathrooms might be happenin' soon), but if I'm providin' accommodation, you can take me out to dinner!
Travelin Ann Apr 28, 2010:
@Bourth So, we're invited to stay and go out to dine?
Seriously, you're making me hungry, and it is barely past breakfast here!
Bourth (X) Apr 28, 2010:
And now a word from our sponsors: http://www.creperie-lepidor.com/
Bourth (X) Apr 28, 2010:
Presumably the brain-racking is to do with coming up with 'stunning' fillings like saucisse aux choux, de truite fumée instead of the usual ham egg and cheese, or even walnuts and roquefort ... Meaning this guy didn't just start doing crêpes because he didn't have any better ideas, but rather because he' seriously into food (and wishes to make crêpes a "more serious" food too). There's a crêperie nearby that is marvellous, with things like sauce de raclette inside.
Georgia Ford (asker) Apr 28, 2010:
Here's the previous paragraph:
Entre XXX, et XXX, faites donc la pause crêperie ! Cela tombe bien, il y en a une, la crêperie toute de lambris vêtue et tenue par XXX, cuisinier de métier.
Emma Paulay Apr 28, 2010:
Sec v moelleux The reason I asked for a bit more context is because I'm wondering whether the author purposely used "sec" to contrast with "moelleux" and whether there's another similar play on words in the text.
Franck Le Gac (X) Apr 28, 2010:
a term not adapted to the context "Cogiter" would seem more appropriate for tasks or work performed for the first time, and/or where thinking about how to do it best would be needed… Not so much in the case of a repetitive job such as making crepes, where it seems that it would be more about attention, concentration, carefulness… as Hermeneutica's submission already indicates. The quotation reads very much like it comes from a certain trend in contemporary travel guides, in which establishing a complicity with the reader (through 'funny' expressions such as "ça cogite sec") comes before providing hard-and-fast information on places. Tough job: translating that in English as well, or opting for a more neutral translation…
Emma Paulay Apr 28, 2010:
Preceding sentence? Could we have the preceding sentence please? It might tell us more about how/why the person making the crêpes is thinking so hard.

Proposed translations

+2
2 hrs
Selected

put a lot of thought into

I think 'to put a lot of thought into' is fine for describing dishes on a menu, including the imaginative fillings that are served in these crêpes. I would probably reword slightly, something along the lines of:

...a lot of thought has gone into their crêpes, which are filled with...
or
...(they) have put a lot of thought into their crêpes, filling them with...

http://imbibe.com/article/deep-heat-treatment
The St James restaurant might not have the services of a top sommelier, but the Michelin-starred southern Indian restaurant has put a lot of thought into its wine list

http://www.westcoastcafes.com.au/SienasMtLawley.htm
As part of their efforts to stray away from the expectations of an Italian restaurant, Leone and his team have put a lot of thought into creating a new, vibrant menu.

http://www.amazon.com/Olive-Trees-Honey-Vegetarian-Communiti...
You can tell that Gil has put a lot of thought into every single recipe, he puts some variations after every recipe, as well as the history behind it.
Peer comment(s):

agree Sandra Mouton
1 day 7 hrs
Thank you Sandra
agree Lorna Coing
1 day 22 hrs
Thank you Lorna
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Thanks to everyone for your help with this one : )"
+1
7 mins

a lot of concentration and imagination go into ...

because of the unusual ingredients and the hard work it must be to process such variety?
Peer comment(s):

agree B D Finch : Does seem a bit OTT, on the other hand, most creperies are pretty unimaginative.
14 mins
Something went wrong...
17 mins

there is a lot of brain-racking

there is a lot of brain-racking

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Note added at 57 mins (2010-04-28 10:41:13 GMT)
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i.e. working on new recipes I suppose...
Something went wrong...
5 hrs

creative thinking

......
Something went wrong...
10 hrs

plenty of hard thought goes into

I think "sec" and "moelleux" are supposed to be contrasting here, so "hard" works well with the "soft/warm/moreish" idea of moelleux as explained by Bourth.
Something went wrong...
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