katamaran Posted October 17, 2015 Share Posted October 17, 2015 Nadjoh :) ipak nije bio na nebuloznom mestu nego medju italijanskim specijalitetima. Link to comment
aram Posted October 17, 2015 Share Posted October 17, 2015 izvinte me, a sta mu to dodje DVD kuvar? Link to comment
katamaran Posted October 17, 2015 Share Posted October 17, 2015 (edited) Mnogo dobra kolekcija recepata. Ubodes dvd i pustis recept koji te zanima http://www.hranaivino.tv/SR/dvd/dvd.html Nazalost stali posle 28 diskova. edit: 29 Supe i corbe nisu ni stavili na sajt kad su batalili posao. edit 2: u spojleru kako to konkretno izgleda. Na 02:55:37 su ove amatriciana sto sam trazio https://www.youtube.com/watch?v=VbbJ2fhkwFI Edited October 17, 2015 by katamaran Link to comment
aram Posted October 17, 2015 Share Posted October 17, 2015 ok, kapiram da mozda ovo i nije lose, al ima i previse nepotrebnih sastojaka da bi se zvalo Amatriciana. Pecena paprika, beli luk, origano, persun, ... sve to ne postoji u receptu. http://youtu.be/PhpEKbnBnA8 a ja mu dodjem ozbiljan ljubitelj onoga "less is more" u kuhinji, narocito italijanskoj :) Link to comment
katamaran Posted October 17, 2015 Share Posted October 17, 2015 Da sam hteo pravu Amatricianu lako bih je izguglao na netu. Hteo sam bas ovu jer je provereno vrhunska pasta. Link to comment
renne Posted October 17, 2015 Share Posted October 17, 2015 strog si arame -_- Strog, ali pravedan Link to comment
aram Posted October 17, 2015 Share Posted October 17, 2015 Strog, ali pravedan +1 -_- i nadasve skroman Link to comment
banatjanin Posted October 17, 2015 Share Posted October 17, 2015 (edited) paradajiz Mislio sam da si prvi put slučajno omašila Edited October 17, 2015 by banatjanin Link to comment
aram Posted October 17, 2015 Share Posted October 17, 2015 ma ajvi to namerno :) @katamaran rekoh, verujem ja da je to ukusno, al nemoj mi ga zvati amatricana. to je, jebi ga, ko da prebrancem zoves nesto sto pravis sa kukuruzom secercem umesto pasulja. naravno, nije zamerka tebi nego autorima tog dvd kuvara. Link to comment
adam Posted October 18, 2015 Share Posted October 18, 2015 imam pitanje... dobio pola kila mladog pasulja. saren, velik kao tetovac, mek kao dusa. probao jedan nekuvan, cisto da vidim, struktura otprilike kao nekuvani grasak. nisam ga nikad kuvao pa se pitam kako? nekako mi se cini da bi trebao biti svez, sa dosta povrca, paradajza, stagaznam, a opet, stavio bih i nekog mesa mozda... pitam se ima li ko iskustava/ideju. e, da - da li se baca prva voda? Link to comment
renne Posted October 18, 2015 Share Posted October 18, 2015 Ja ne bacam vodu. Stavim junetinu sitno seckanu, šargarepu, paradajz, papriku i krčkam Link to comment
ivy Posted October 18, 2015 Share Posted October 18, 2015 a mozes ga i na salatu nc-piletina pohovana u susamu i grasak+kukuruz u ostatku jucerasnjeg lonca(ostalo tecnosti/supe,praziluka,sargarepe i uukuuusaaa) Link to comment
adam Posted October 18, 2015 Share Posted October 18, 2015 Ja ne bacam vodu. Stavim junetinu sitno seckanu, šargarepu, paradajz, papriku i krčkam fala, tako sam nesto i ja mislio al rekoh da pitam, nisam nikad pravio. ivy - fala i tebi al greota mi da pravim salatu, sta ga znam... Link to comment
ivy Posted October 19, 2015 Share Posted October 19, 2015 (edited) gulas mesani i gomboce ambiciozno Edited October 19, 2015 by ivy Link to comment
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