aram Posted January 27, 2015 Share Posted January 27, 2015 probajte, meni je ovo sa "kuvanjem" ok jer mi je prosto rezultat sigurniji. Link to comment
Amelija Posted January 27, 2015 Share Posted January 27, 2015 hoću :) (samo bez soli) Link to comment
renne Posted January 27, 2015 Share Posted January 27, 2015 btw nikada bolji kesten u Srbiji nego ove godine (mislim baš na 2015. godinu) Link to comment
Valkyrie Posted January 31, 2015 Share Posted January 31, 2015 Ljudi, već neko vreme obilazim oko odrezaka morskog psa i jako mi se to jede, ali ne znam kako se sprema pa nikako da kupim. Je li spremao neko i kakvi su utisci? Link to comment
precog Posted January 31, 2015 Share Posted January 31, 2015 Cuo sam da ukusom podseca na soma, mada izvor nije pouzdan :) Nemam informacije kako se sprema, ali pokusaj da mu napravis krevet od povrca (bijeli i crni, paprika, pomidora, cukin, krtola) lagano peces u pecnici, uglavnom ne omane. Link to comment
renne Posted January 31, 2015 Share Posted January 31, 2015 Ja ga stavim na foliju, pouljim, so, biber, malo ruzmarina, kriška pomorandže, pola čena bluka, pa dobro zatvorim foliju. Spustim u ključalu vodu na 10 minuta, i to je to. Serviraš direkt iz folije Link to comment
darling Posted February 1, 2015 Share Posted February 1, 2015 potopi snicle u mleko sat, dva vremena pre nego sto pocnes da radis sa njima. mozes ih i pohovati. Link to comment
pacey defender Posted March 27, 2015 Share Posted March 27, 2015 How Snobbery Helped Take The Spice Out Of European Cooking http://www.npr.org/blogs/thesalt/2015/03/26/394339284/how-snobbery-helped-take-the-spice-out-of-european-cooking Link to comment
Аврам Гојић Posted March 27, 2015 Share Posted March 27, 2015 Dosta indocentričan tekst, ne uzima u obzir činjenicu da, recimo, mediteranska kuhinja zavisi od snažnih, prirodnih aroma kvalitetnog povrća i svežeg bilja, i da su tu začini uglavnom gastronomski višak ili ih treba stavljati izuzetno umereno. Link to comment
Venom Posted March 27, 2015 Share Posted March 27, 2015 They concluded that what makes Indian cuisine so exquisite is its tendency to bring together lots of different ingredients with flavor molecules that don't overlap. While some have praised the new research for revealing the secret to why Indian cuisine is so delicious... Skupili se naucnici da utvrde zasto je indijska kuhinja tako izvrsna. Link to comment
yolo Posted March 27, 2015 Author Share Posted March 27, 2015 They concluded that what makes Indian cuisine so exquisite is its tendency to bring together lots of different ingredients with flavor molecules that don't overlap. While some have praised the new research for revealing the secret to why Indian cuisine is so delicious... Skupili se naucnici da utvrde zasto je indijska kuhinja tako izvrsna. hvala na citatu da se slucajno ne zajebem i kliknem Link to comment
katamaran Posted March 31, 2015 Share Posted March 31, 2015 (edited) White Bullet Habanero mi nisu uspele. Izgleda da im je trebalo više sunca.. Ja narucio po jedan rasad za sebe i za drugara. Negde kazu da su izuzetno teske za gajenje a negde da su laganica i da radjaju ko lude. Uopste mi ne lice na ostale habanjerose al kazu da je isti nivo ljutine a izgleda da je i ukus slican. Edited March 31, 2015 by katamaran Link to comment
darling Posted April 1, 2015 Share Posted April 1, 2015 anbilivabl. da sam juce umrla, ne bih znala da moze da se covek otruje od cesnjaka u ulju. ima i ovde. Link to comment
katamaran Posted April 1, 2015 Share Posted April 1, 2015 (edited) Pricali na ljuto slatko kiselim sosovima. Ja cili ulje (isto ko ovo samo + papricice) koristim samo na pici pa valjda rerna potamani eventualne bakterije. Edited April 1, 2015 by katamaran Link to comment
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