aram Posted January 4, 2016 Share Posted January 4, 2016 mmm, ja budem to isprobao i sa nekim grozdjem bez kostica... Link to comment
MayDay Posted January 6, 2016 Share Posted January 6, 2016 Evo ih moje mama Pavlova i bebe Pavlove. Link to comment
yolo Posted January 6, 2016 Share Posted January 6, 2016 rispekat za vino a verujem i za pavlovu/e Link to comment
Muwan Posted January 6, 2016 Share Posted January 6, 2016 Aramovi kesteni na puteru/vinu i Hazardove kuglice sa sirom i borovnicama. Sretno Badnje veče :) Link to comment
yolo Posted January 6, 2016 Share Posted January 6, 2016 (edited) ovde izgleda jedino ja ko klosar spremam badnju veceru u woku. tako mi i treba kada branim biljanu srbljanovic dok kuvam... Edited January 6, 2016 by yolo Link to comment
renne Posted January 6, 2016 Share Posted January 6, 2016 Ja i ne spremam badnju večeru. Sve snage usmerim na slavu Link to comment
Muwan Posted January 6, 2016 Share Posted January 6, 2016 I kako je ispalo? :) Realno je teška robija uvaljati ih u loptice (i još mi je kao za bedak nestalo rukavica) ali konačan rezultat je apsolutno vredeo truda. Dodao sam i malo mlevenih pistaća u smesu, oni dobro idu na belo :D Link to comment
hazard Posted January 6, 2016 Share Posted January 6, 2016 (edited) Odlicna ideja to s pistacima! Jeste smor valjati loptice, pritom ja sam to radio bez ikakvih rukavica... a kakvi su ovi kesteni, zvuce fAntAzija sto bi rekao Cvarkov Edited January 6, 2016 by hazard Link to comment
Haralampije Posted January 6, 2016 Share Posted January 6, 2016 Ako Koja vidi ovo bacice svoju jaknu u vatru! Link to comment
hazard Posted January 6, 2016 Share Posted January 6, 2016 umirem jer ga tacno zamisljam kako to izgovara Nego, da podelim kako su se ovde u Torontu reklamirale neke srpske novogodisnje zurke: pork after midnight! Link to comment
nautilus Posted January 7, 2016 Share Posted January 7, 2016 jagnjeca supa, cicvara, prasetina. Link to comment
Muwan Posted January 7, 2016 Share Posted January 7, 2016 a kakvi su ovi kesteni, zvuce fAntAzija sto bi rekao Cvarkov 10/10 samo tako. Jedino im treba skinuti opne odmah po završetku kuvanja (ljuske se ljušte odmah na početku) jer kad se kesteni ohlade opne se odmah prilepe za njih. Ukus zakiva. Link to comment
Đipalo Junuz Posted January 7, 2016 Share Posted January 7, 2016 Nema na kulinarstvu tema gde pitamo kako nešto da uradimo, ideje i tako to... Cenim da ovde pripada ovo moje pitanje: kako kuvate vino? Samo vino:voda 3:1, šećer, karanfilić i cimet? Ili prvo rastopite šećer, pa voda da se dobije šerbet, pa onda vino u to? Dajte neke savete, ideje i tako to :) Link to comment
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