CE AM GATIT IN ULTIMA VREME

[Vizitator]

asta e un biban de mare? 

e o pula .........

[m a v e r i c k]

e o pula .........

... de mare? 

[Vizitator]

... de mare? 

......mai mare

[m a v e r i c k]

Cand ai pescar si bucatar la comanda...

Sper ca dupa ce ai facut poza ai dus comanda oamenilor...

[Vizitator]

Sper ca dupa ce ai facut poza ai dus comanda oamenilor...

asta m-a uns la pipota

[m a v e r i c k]

......mai mare

 

Asta stiu, orice pula e mai mare decat a lui miskin, da' eu intreb ca sa identific exact specia.

De peste zic. 

[Vizitator]

Asta stiu, orice pula e mai mare decat a lui miskin, da' eu intreb ca sa identific exact specia.

De peste zic. 

e platica de la Sarulesti ......... da-l in sange

[raffaello]

E dedicaţia de ieri...umbli cu ea în buzunar? )

 

PLM ! Am ramas fara puncte ! 

[justlove]

 https://scontent-fra3-1.xx.fbcdn.net/hphotos-xtf1/v/t34.0-12/12571403_1089448534428141_73705621_n.jpg?oh=82e0588018cbd1a10744e0fa5399c28c&oe=56A17006

[jili bombardieru]

e alea de la miskin dan ciorba?

[Vizitator]

 https://scontent-fra3-1.xx.fbcdn.net/hphotos-xtf1/v/t34.0-12/12571403_1089448534428141_73705621_n.jpg?oh=82e0588018cbd1a10744e0fa5399c28c&oe=56A17006

gata......... m-a luat foamea

[justlove]

https://scontent.fomr1-1.fna.fbcdn.net/hphotos-xpl1/v/t34.0-12/12583676_1089452041094457_1754423272_n.jpg?oh=32884f1491ad60af0eba9ce5ca147608&oe=56A063FCsa pregatesti bucataria si BUCATARU pt cand vin la buc  

[Vizitator]

are cineva idee de mancarea asta ? sau poate cineva sa ma ajute sa imi spuna unde o gasesc sa o gust pana o voi prepara eu.? 

 

Potjiekos

 

Background:

"Potjiekos" is a traditional Afrikaner dish hailing from South Africa. It originated with the Voortrekkers in the 1800's and is still widely prepared and enjoyed in South Africa today. It is a simple dish, easy to prepare, with few 'rules'  but hundreds of variants. When done properly a "potjie" needs little to no supervision and practically prepares itself. It thus allows you time to enjoy the company of your friends and family while preparing the meal. "Potjiekos", translated would mean 'Little Pot' (potjie) 'Food' (kos) and although it resembles a stew it is not a stew and is not prepared like a stew.

Pronounced:
In the International Phonetic Alphabet (IPA) "potjiekos" is pronounced poiki:koshowever for those of us who do not know IPA here is a layman's pronunciation explanation. Its P for pig followed by KOI without the K, then KEY then K then TOSS without the T so all together it should be POI-KEY-KOSS, "potjiekos".  

The Structure:
When "Potjiekos" is prepared it is referred to as building the "potjie" in Afrikaans. The dish is normally prepared in layers and never stirred once the lid is put on. The first layer is normally that of meat. The meat can be sea food, poultry, pork, game, red meat, anything really. Next would normally be the vegetables, then the starch and lastly the sauce would be added. Ingredients that need to cook longer are very often placed closer to the bottom of the "potjie". Sticking to the meat, vegetables, starch tradition works very well if you have enough liquid in the "potjie" and cook it for 2 -3 hours. Everything should then be wonderfully soft, tender and juicy. The difference between a "potjie" and a stew is that a "potjie" is never stirred during the cooking process! Once you have built your "potjie" and put on the lid, you will not lift it again unless it is to serve up the dish. In rare cases, and usually only when you suspect something has gone wrong, will you lift the lid and peer into the "potjie". In such cases it normally is because the "potjie" is running dry and more liquid needs to be added. This is then poured down the sides on the inside of the "potjie" and never in the middle.

The Science and Procedure:
Cooking oil is heated in a pot, usually of cast iron, until very hot. Meat and normally onions as well is then browned by searing it in the oil. This locks in the juiciness of the meat. The meat is not cooked until down, just seared and browned. Vegetables are then packed in layers on top of the meat spreading each kind evenly throughout the dish. It is 'sealed' with a starch traditionally potatoes cut in slices but it can be pasta, rice or anything else. This traps the steam around the vegetables and actually steam cooks them. "Potjiekos" is cooked slowly over a moderate heat source. Traditionally this would be outdoors over coals but today can be done anywhere over any heat source. The dish is slow cooked and the way it is built creates a small pressure cooker effect because the cast iron lids are heavy. The steam build up insides has to become substantial before it starts to leak past the lid.

The Art:   
Champion "potjiekos" cooks prepare their dish in layers, meat at the bottom, then vegetables and then the starch. They then put the lid on and do not lift again until the dish is done. Cooks would listen to the slight bubbling and simmering of the "potjie" by hold a ear close to the lid. This is called listening to the "potjie" talk. The cook listens and then control the heat at the bottom of the "potjie". While holding an ear close to the side of the lid, (be careful not to let escaping steam burn you) the cook should hear a slight bubbling with a bubble every second or two. A rapidly boiling "potjie" is a recipe for disaster. What you should hear is a slight bubble as if the food is simmering. You should never hear something boiling or rapidly bubbling as "potjiekos" is prepared slowly over moderate heat. Adjust the heat source until you hear the desired sound. Remember that it takes a few minutes, sometimes up to 10, before the "potjie" will respond to heat adjustment.

Fun Fact: This entire demonstration, photos and videos, was captured with my Samsung Galaxy S cellphone.

Utensils:
A heat source. (Traditionally a fire prepared outside on the ground. Once coals have formed the fire is split in two. A few coals are for the "potjie" the other is kept going in case more coals are needed later. Nowadays gas is often used as I have in this demonstration.)
A "potjie". (Traditionally it would be a three legged cast iron pot but frequently is flat bottomed. The cast iron is needed because you need a heavy lid to create a slight pressure cooker effect inside the pot but you could actually use a normal pot as well. )  
A spoon

 

I used the following in this "potjie"

50 ml cooking oil
250g carrots
250g cauliflower
500g beef, diced
450 - 550 ml of sauce (I bought an off the self packet because I was too lazy to capture that as well)

 Wash everything thoroughly with soap and water before you start cooking,including your hands , as you probably will be handling some of the food. Normal hygiene rules apply when working with food so stick to them.
 
Today's "potjie" is not 'traditional' in the sense that we will not be using an open fire, outside on the ground neither will we be using traditional ingredients like game meat ("wildsvleis" in Afrikaans) . We will however be using the traditional method with ingredients that should be readily available anywhere in the world.  

[justlove]

corect !  https://scontent-fra3-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/12508704_1735692646661947_4272303014303511845_n.jpg?oh=283c66bc83d592250bd78506b849bec2&oe=573D6030

[miskininthebigmango]

))))

 

Io cred ca voi va anuntati unul pe altul,ca prea raspundeti unul dupa altul.....Ori iar ati baut "pe forum"?

 

Ma duc mâine sa vad ce mese au la Vertigo Bar....

 

))))))

[the godfather]

are cineva idee de mancarea asta ? sau poate cineva sa ma ajute sa imi spuna unde o gasesc sa o gust pana o voi prepara eu.? 

 

 

Potjiekos

 

Background:[/size]

"Potjiekos" is a traditional Afrikaner dish hailing from South Africa. It originated with the Voortrekkers in the 1800's and is still widely prepared and enjoyed in South Africa today. It is a simple dish, easy to prepare, with few 'rules'  but hundreds of variants. When done properly a "potjie" needs little to no supervision and practically prepares itself. It thus allows you time to enjoy the company of your friends and family while preparing the meal. "Potjiekos", translated would mean 'Little Pot' (potjie) 'Food' (kos) and although it resembles a stew it is not a stew and is not prepared like a stew.[/size]Pronounced:[/size]In the International Phonetic Alphabet ([/size]IPA) "potjiekos" is pronounced [/size]poiki:kos[/size]however for those of us who do not know [/size]IPA here is a layman's pronunciation explanation. Its[/size] P for pig followed by K[/size]OI without the K, then[/size] KEY then[/size] K then T[/size]OSS without the T so all together it should be[/size] POI-KEY-KOSS, "potjiekos".  [/size]The Structure:[/size]When "Potjiekos" is prepared it is referred to as building the "potjie" in Afrikaans. The dish is normally prepared in layers and never stirred once the lid is put on. The first layer is normally that of meat. The meat can be sea food, poultry, pork, game, red meat, anything really. Next would normally be the vegetables, then the starch and lastly the sauce would be added. Ingredients that need to cook longer are very often placed closer to the bottom of the "potjie". Sticking to the meat, vegetables, starch tradition works very well if you have enough liquid in the "potjie" and cook it for 2 -3 hours. Everything should then be wonderfully soft, tender and juicy. The difference between a "potjie" and a stew is that a "potjie" is never stirred during the cooking process! Once you have built your "potjie" and put on the lid, you will not lift it again unless it is to serve up the dish. In rare cases, and usually only when you suspect something has gone wrong, will you lift the lid and peer into the "potjie". In such cases it normally is because the "potjie" is running dry and more liquid needs to be added. This is then poured down the sides on the inside of the "potjie" and never in the middle.[/size]The Science and Procedure:[/size]Cooking oil is heated in a pot, usually of cast iron, until very hot. Meat and normally onions as well is then browned by searing it in the oil. This locks in the juiciness of the meat. The meat is not cooked until down, just seared and browned. Vegetables are then packed in layers on top of the meat spreading each kind evenly throughout the dish. It is 'sealed' with a starch traditionally potatoes cut in slices but it can be pasta, rice or anything else. This traps the steam around the vegetables and actually steam cooks them. "Potjiekos" is cooked slowly over a moderate heat source. Traditionally this would be outdoors over coals but today can be done anywhere over any heat source. The dish is slow cooked and the way it is built creates a small pressure cooker effect because the cast iron lids are heavy. The steam build up insides has to become substantial before it starts to leak past the lid.[/size]The Art:[/size]   [/size]Champion "potjiekos" cooks prepare their dish in layers, meat at the bottom, then vegetables and then the starch. They then put the lid on and do not lift again until the dish is done. Cooks would listen to the slight bubbling and simmering of the "potjie" by hold a ear close to the lid. This is called listening to the "potjie" talk. The cook listens and then control the heat at the bottom of the "potjie". While holding an ear close to the side of the lid, (be careful not to let escaping steam burn you) the cook should hear a slight bubbling with a bubble every second or two. A rapidly boiling "potjie" is a recipe for disaster. What you should hear is a slight bubble as if the food is simmering. You should never hear something boiling or rapidly bubbling as "potjiekos" is prepared slowly over moderate heat. Adjust the heat source until you hear the desired sound. Remember that it takes a few minutes, sometimes up to 10, before the "potjie" will respond to heat adjustment.[/size]Fun Fact:[/size] [/size]This entire demonstration, photos and videos, was captured with my Samsung Galaxy S cellphone.Utensils:[/size]A heat source. [/size](Traditionally a fire prepared outside on the ground. Once coals have formed the fire is split in two. A few coals are for the "potjie" the other is kept going in case more coals are needed later. Nowadays gas is often used as I have in this demonstration.)A "potjie". [/size](Traditionally it would be a three legged cast iron pot but frequently is flat bottomed. The cast iron is needed because you need a heavy lid to create a slight pressure cooker effect inside the pot but you could actually use a normal pot as well. )  [/size]A spoon[/size]

 

I used the following in this "potjie"[/size]

50 ml cooking oil[/size]250g carrots[/size]250g cauliflower[/size]500g beef, diced[/size]450 - 550 ml of sauce [/size](I bought an off the self packet because I was too lazy to capture that as well) Wash everything thoroughly with soap and water before you start cooking,[/size]including your hands , as you probably will be handling some of the food. Normal hygiene rules apply when working with food so stick to them.[/size] [/size]Today's "potjie" is not[/size] 'traditional' in the sense that we will not be using an open fire, outside on the ground neither will we be using traditional ingredients like game meat [/size]("wildsvleis" in Afrikaans) . We will however be using the traditional method with ingredients that should be readily available anywhere in the world.  [/size]

Nebunule salamul nu-ți mai place?!?!...))

[the godfather]

are cineva idee de mancarea asta ? sau poate cineva sa ma ajute sa imi spuna unde o gasesc sa o gust pana o voi prepara eu.? 

 

 

Potjiekos

 

Background:[/size]

"Potjiekos" is a traditional Afrikaner dish hailing from South Africa. It originated with the Voortrekkers in the 1800's and is still widely prepared and enjoyed in South Africa today. It is a simple dish, easy to prepare, with few 'rules'  but hundreds of variants. When done properly a "potjie" needs little to no supervision and practically prepares itself. It thus allows you time to enjoy the company of your friends and family while preparing the meal. "Potjiekos", translated would mean 'Little Pot' (potjie) 'Food' (kos) and although it resembles a stew it is not a stew and is not prepared like a stew.[/size]Pronounced:[/size]In the International Phonetic Alphabet ([/size]IPA) "potjiekos" is pronounced [/size]poiki:kos[/size]however for those of us who do not know [/size]IPA here is a layman's pronunciation explanation. Its[/size] P for pig followed by K[/size]OI without the K, then[/size] KEY then[/size] K then T[/size]OSS without the T so all together it should be[/size] POI-KEY-KOSS, "potjiekos".  [/size]The Structure:[/size]When "Potjiekos" is prepared it is referred to as building the "potjie" in Afrikaans. The dish is normally prepared in layers and never stirred once the lid is put on. The first layer is normally that of meat. The meat can be sea food, poultry, pork, game, red meat, anything really. Next would normally be the vegetables, then the starch and lastly the sauce would be added. Ingredients that need to cook longer are very often placed closer to the bottom of the "potjie". Sticking to the meat, vegetables, starch tradition works very well if you have enough liquid in the "potjie" and cook it for 2 -3 hours. Everything should then be wonderfully soft, tender and juicy. The difference between a "potjie" and a stew is that a "potjie" is never stirred during the cooking process! Once you have built your "potjie" and put on the lid, you will not lift it again unless it is to serve up the dish. In rare cases, and usually only when you suspect something has gone wrong, will you lift the lid and peer into the "potjie". In such cases it normally is because the "potjie" is running dry and more liquid needs to be added. This is then poured down the sides on the inside of the "potjie" and never in the middle.[/size]The Science and Procedure:[/size]Cooking oil is heated in a pot, usually of cast iron, until very hot. Meat and normally onions as well is then browned by searing it in the oil. This locks in the juiciness of the meat. The meat is not cooked until down, just seared and browned. Vegetables are then packed in layers on top of the meat spreading each kind evenly throughout the dish. It is 'sealed' with a starch traditionally potatoes cut in slices but it can be pasta, rice or anything else. This traps the steam around the vegetables and actually steam cooks them. "Potjiekos" is cooked slowly over a moderate heat source. Traditionally this would be outdoors over coals but today can be done anywhere over any heat source. The dish is slow cooked and the way it is built creates a small pressure cooker effect because the cast iron lids are heavy. The steam build up insides has to become substantial before it starts to leak past the lid.[/size]The Art:[/size]   [/size]Champion "potjiekos" cooks prepare their dish in layers, meat at the bottom, then vegetables and then the starch. They then put the lid on and do not lift again until the dish is done. Cooks would listen to the slight bubbling and simmering of the "potjie" by hold a ear close to the lid. This is called listening to the "potjie" talk. The cook listens and then control the heat at the bottom of the "potjie". While holding an ear close to the side of the lid, (be careful not to let escaping steam burn you) the cook should hear a slight bubbling with a bubble every second or two. A rapidly boiling "potjie" is a recipe for disaster. What you should hear is a slight bubble as if the food is simmering. You should never hear something boiling or rapidly bubbling as "potjiekos" is prepared slowly over moderate heat. Adjust the heat source until you hear the desired sound. Remember that it takes a few minutes, sometimes up to 10, before the "potjie" will respond to heat adjustment.[/size]Fun Fact:[/size] [/size]This entire demonstration, photos and videos, was captured with my Samsung Galaxy S cellphone.Utensils:[/size]A heat source. [/size](Traditionally a fire prepared outside on the ground. Once coals have formed the fire is split in two. A few coals are for the "potjie" the other is kept going in case more coals are needed later. Nowadays gas is often used as I have in this demonstration.)A "potjie". [/size](Traditionally it would be a three legged cast iron pot but frequently is flat bottomed. The cast iron is needed because you need a heavy lid to create a slight pressure cooker effect inside the pot but you could actually use a normal pot as well. )  [/size]A spoon[/size]

 

I used the following in this "potjie"[/size]

50 ml cooking oil[/size]250g carrots[/size]250g cauliflower[/size]500g beef, diced[/size]450 - 550 ml of sauce [/size](I bought an off the self packet because I was too lazy to capture that as well) Wash everything thoroughly with soap and water before you start cooking,[/size]including your hands , as you probably will be handling some of the food. Normal hygiene rules apply when working with food so stick to them.[/size] [/size]Today's "potjie" is not[/size] 'traditional' in the sense that we will not be using an open fire, outside on the ground neither will we be using traditional ingredients like game meat [/size]("wildsvleis" in Afrikaans) . We will however be using the traditional method with ingredients that should be readily available anywhere in the world.  [/size]

Nebunule salamul nu-ți mai place?!?!...))

[daddario]

corect !  https://scontent-fra3-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/12508704_1735692646661947_4272303014303511845_n.jpg?oh=283c66bc83d592250bd78506b849bec2&oe=573D6030

Cat e o partida de facut sarmale?

[justlove]

Cat e o partida de facut sarmale?

mancarea si bautura la mine  e gratis

[daddario]

mancarea si bautura la mine  e gratis

Hai ca p'asta nu o mai "crez"

[jili bombardieru]

ca la suceava. bei, mananci si futi dågeaba

[daddario]

ca la suceava. bei, mananci si futi dågeaba

Viitorul suna bine!

[daddario]

Justlove, si-n afara de "sarmai" ce mai stii?

[jili bombardieru]

fåcåletze

[justlove]

Justlove, si-n afara de "sarmai" ce mai stii?

multe, defapt de toate stiu face