Cojeamos del mismo pie (o pata)

Cojeamos del mismo pie (o pata)
 

This means that we both have the same problems. Right? When would "pie" be used vs. "pata"? Comments on this modismo?

Pata is actually the word for hoof or paw, but the Chileans, at least, use it the same as pie.

Gracias! You are familiar with this saying, then?

I actually am not :whistling:

And you're welcome!

It looks like both can be used interchangeably in this dicho, but that isn't always the case. For example, meter la pata and meter el pie don't have the same meaning.

¡ojo!
cojear del mismo pie
cojear de la misma pata

Yes, it means "we have the same defect" or "problem". "Pata" is widely used in América in informal speech meaning leg or foot: "no metas la pata", "se rompió la pata", "¿te pisaron la pata?"

I have heard both: cojear del mismo pie/ cojear de la misma pata.
It reminds me of the English: the pot calling the kettle black.

It´s the same idea even if they are used differently.
Los dos cojean de la misma pata (the similarity is accepted or at least acknowledged)
You are the pot calling the kettle black ( you are criticizing somebody who is or acts like you).

"You are the pot calling the kettle black" here is "El burro dijo ¡qué orejas largas!"

Cool! I had never heard that before.:D

In Mexico we can say "el comal le dijo a la olla", and a similar one to Alec's: "El burro hablando de orejas (largas)".

As my Spanish slowly improves, I am enjoying these culturalisms more and more. :)

¿Comal? ¿ Es un tipo de puchero?

Un comal es una plancha para cocinar.

Aquí hay tres, el de las cebollas es el más común, de metal y sin mango. El de las tres tortillas tiene mango y es de metal. El tercero es de barro horneado (arcilla), y se prefiere para cocer tortillas de maíz.
http://www.mexconnect.com/photos/587...jpg?1230684082

The puchero food here on my island is known as Caldo de res.

I don't know exactly if that word is mentioned in your country.

Bye.

How do you use a griddle without a handle? I've never seen such a thing... How do you get the leverage you need to push things around on top of the heat?

@Lou Ann: Your hands are all you need. ;)
Many "comales" are big enough as to have a place of their own, but they don't need to be moved. We generally don't use them to cook meat or things that can get sticky (we usually prefer pans for that... or those with handles). Those onions, for example, can be easily removed with some slotted spoon, and tortillas are handled with bare hands. :)

http://www.apartmenttherapy.com/uima...5-13-Comal.jpg

Thanks. I'll take your answer at face value, although I still have trouble imagining it. You don't ever fry something in a griddle without moving it around a bit. And if you move something around a griddle, you have to steady it with your hand. Without a handle you'd burn yourself. So this means that you would never move anything around this kind of griddle? I'd have to see it in action to really "get" it....

Well, Lou Ann, there are three different kinds of "comales" in the first picture, one with a handle. If there is need to use one, we do. :)

Right - that's the part I CAN imagine. I simply can't imagine cooking something that does not need to be pushed around the griddle while cooking. :D

Just going through this thread, I recalled the "dicho" "La sartén le dijo al cazo: apártate que me tiznas"...