RH>dictionary I have here is pretty spotty when it comes to culinary
RH>terms.
 SB> My dictionary is very many-sided :-) I use the "Pons".
I use whatever happens to be handy.:-)  I have a big Larousse for French, but 
nothing bigger than a good tourist dictionary for German alas.
RH>Oh, the good ones?  In the US, the only gherkins usually available
RH>are the sweet kind.  I hate them.:-)
 SB> Sweet gherkins? Never heard of that. Do you mean mustard gherkins?
It could be the same thing; we often pickle things with mustard seed included 
in the spices.  These have a lot of sugar added to the vinegar mixture 
they're packed in.  Why anyone would do that to a perfectly good cucumber 
I'll never know.:)  These are usually less than 6cm long too, if that makes 
any difference.
 SB> In my English lessons I was never tought about the words for food (just  
 SB> easy things like meat, bread, juice, jam), so the most 
 SB> times I have to use  
 SB> the dictionary. But I've tried to translate this 
 SB> recipes, too, when I saw  
 SB> that you are almost ready :-)
Almost.:-)  I do better in French than in German, but sometimes that's more 
hinderence than help.  Some words are almost identical, and it's the almost 
that trips me every time.:)
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