Dersu Uzala Posted January 31, 2008 Report post Posted January 31, 2008 (edited) Od buta ne biva snicla. No, siguran sam da cu biti ubedjivan u suprotno. U kom slucaju cu postaviti standardnu kuvarsku govedju mapu, da se zna sta je sta. Edited January 31, 2008 by Dersu Uzala Share this post Link to post Share on other sites More sharing options...
MissionVao Posted January 31, 2008 Report post Posted January 31, 2008 Možda sam blesav, ali nešto sa light testom a paučinasto iznutra, pa još od belanaca, mene neodoljivo podseća na puslice, nebitno kog je oblika. Pa i but je but, sad nebitno da li je šnicla ili kockica u gulašu. puslica nema testo i tvrda je relativno. ima samo shecer i belance. shecer umeshan u belance. ne posut preko. Share this post Link to post Share on other sites More sharing options...
Guest Brain Salad Guuuz Posted January 31, 2008 Report post Posted January 31, 2008 šnicle uglavnom idu od plećke Share this post Link to post Share on other sites More sharing options...
Hudini Posted January 31, 2008 Report post Posted January 31, 2008 Od buta ne biva snicla. Kad ja kupujem meso, biva. Share this post Link to post Share on other sites More sharing options...
blondie Posted February 1, 2008 Report post Posted February 1, 2008 to ti mesar nesto podvaljuje Share this post Link to post Share on other sites More sharing options...
Hudini Posted February 1, 2008 Report post Posted February 1, 2008 Očekujem da se sad pojavi neko od vas pametnjakovića sa linkom u kome se dokazuje da je tehnički neizvodljivo iseći but u šnicle. Share this post Link to post Share on other sites More sharing options...
Guest Brain Salad Guuuz Posted February 1, 2008 Report post Posted February 1, 2008 (edited) ja pravim šnicle i od ćurećeg belog mesa i od telećeg buta, može i svinjskog, naravno, kad otkostiš krmenadlu i to je šnicla , misim, what's the big deal? ili lovačke šnicle od srnećeg buta Edited February 1, 2008 by Brain Salad Guuuz Share this post Link to post Share on other sites More sharing options...
Zen Posted February 8, 2008 Report post Posted February 8, 2008 Jel moze neki tip za kinesku hranu.. Ono - kako nesto spremiti gajbi a da nije mnogo komplikovano i da je jestivo I jedno glupo pitanje - kada se stavlja soja sos, tokom kuvanja ili posle? Noob Share this post Link to post Share on other sites More sharing options...
Dersu Uzala Posted February 8, 2008 Report post Posted February 8, 2008 (edited) Za masu tih jela ti treba pricinac (i-zi) ili rezanci od pirinca (rice noodles). Kojih ima sijaset vrsta. Pogledaj recimo 'Mongolian Beef' ili Chinese Beef (Chicken, Shrimp) with Broccoli... Soja sos se generalno uzima pri obroku, svako umace ili sojasosi po zelji. Ja recimo najbolje obozavam Tom Yum Kai supe. Koje su juzno kineske, da ne kazem sa Tajlanda. Beef Panang isto. Bar jednom nedeljno, za rucak. Edited February 8, 2008 by Dersu Uzala Share this post Link to post Share on other sites More sharing options...
MissionVao Posted February 8, 2008 Report post Posted February 8, 2008 (edited) Jel moze neki tip za kinesku hranu.. Ono - kako nesto spremiti gajbi a da nije mnogo komplikovano i da je jestivo I jedno glupo pitanje - kada se stavlja soja sos, tokom kuvanja ili posle? Noob Zavisi sta pravis, ja sam se zezala s onim povrcem s piletinom (i/ili indijskim orasima/kikirikijem itd), tu je fora da soja sos razmutis u casi s vodom i brasnom, u kom odnosu ne secam se, ima jedan soja sos da se kupi s okacenom knjzicom s par recepata, mislim da na jednu casu vode (oko 2.5dl) ide soja sosa dok potamni voda i onda vrlo malo brasna, npr 1 vrsna mala kasika. To kad ljuljnes u vreo tiganj s skoro gotovim jelom maltene momentalno se zgusne i napravi onaj njami sos. A posle moze svako po ukusu da dodaje cist soja sos. Treba ti sargarepa, paprika, krastavac i pecurke piletina na kockice, ona se prva uprzi ako je spremas. Fackelmann vok je zakon ako ga nadjete (bilo ga je pre u Mercatoru), nije preko 1000din. Edited February 8, 2008 by Double Fire Share this post Link to post Share on other sites More sharing options...
Dersu Uzala Posted February 9, 2008 Report post Posted February 9, 2008 Wok je inace zakon, i iz raja izasao. Neverovatno napravo za kuhalo. Share this post Link to post Share on other sites More sharing options...
Zen Posted February 9, 2008 Report post Posted February 9, 2008 Zavisi sta pravis, ja sam se zezala s onim povrcem s piletinom (i/ili indijskim orasima/kikirikijem itd), tu je fora da soja sos razmutis u casi s vodom i brasnom, u kom odnosu ne secam se, ima jedan soja sos da se kupi s okacenom knjzicom s par recepata, mislim da na jednu casu vode (oko 2.5dl) ide soja sosa dok potamni voda i onda vrlo malo brasna, npr 1 vrsna mala kasika. To kad ljuljnes u vreo tiganj s skoro gotovim jelom maltene momentalno se zgusne i napravi onaj njami sos. A posle moze svako po ukusu da dodaje cist soja sos. Treba ti sargarepa, paprika, krastavac i pecurke piletina na kockice, ona se prva uprzi ako je spremas. Fackelmann vok je zakon ako ga nadjete (bilo ga je pre u Mercatoru), nije preko 1000din. To trazim!!! Hvala Share this post Link to post Share on other sites More sharing options...
delay Posted February 9, 2008 Report post Posted February 9, 2008 sojasosi Znas sta ide na ovakav zicer. Uglavnom,pomfrit.Jea.+kecapi,dobar sir,nekakva slanina/suvi vrat,heaven Share this post Link to post Share on other sites More sharing options...
Dersu Uzala Posted February 9, 2008 Report post Posted February 9, 2008 Znas sta ide na ovakav zicer. Nope. Ne znam. Do tell. Share this post Link to post Share on other sites More sharing options...
blondie Posted February 10, 2008 Report post Posted February 10, 2008 kad vidim natpis kineski restoran - jeza me uhvati.. thai manje vise.. piletina s medom, narancom i slicni peksimeti...... katastrofa.. ubola sam par dobrih stvari u Panda Express (sta cu kad volim kineski fast food ) - ali to je to.. ne volim da eksperimentisem mnogo s tim. ja sam dijete sto voli musaku soy sauce moze da se koristi u salatama i ovako nekim jelima, nevezano mnogo iskljucivo za azijsku ku`inju. Share this post Link to post Share on other sites More sharing options...
vudun Posted February 10, 2008 Report post Posted February 10, 2008 Moj specojalitet, što često znam da napravim u poslednje vreme ( u sitne sate ), od kada sam prestao sa treninzima jeste - omlet sa šampinjonima. Uh! Share this post Link to post Share on other sites More sharing options...
José Luis Chilavert Posted February 11, 2008 Report post Posted February 11, 2008 Moj specijalitet ( jedino sto znam da spremim pored virsli , ne umem cak ni kafu da skuvam ) je supa iz kesice koju sam nazvao dushmanka . Saspes kesicu pilece supe podravka u nekih 0,6 l kljucale vode , stavis ogrome kolicine bibera i soli i pustis zeludac i bubrege da pate . Ovo dize iz mrtvih . Share this post Link to post Share on other sites More sharing options...
SerbZmaj Posted February 11, 2008 Report post Posted February 11, 2008 (edited) Meni juce supa prokuvala...stavio da se ugreje i otisao na net, dok sam se ja setio... Edited February 11, 2008 by SerbZmaj Share this post Link to post Share on other sites More sharing options...
MissionVao Posted February 11, 2008 Report post Posted February 11, 2008 Kad smo kod supe, ona Kremna juha s shampinjonima je zakon samo umesto 0.75 vode stavis 0.5 vode i 0.25 mleka jao sto je to lepoooooo Share this post Link to post Share on other sites More sharing options...
Guest Brain Salad Guuuz Posted February 13, 2008 Report post Posted February 13, 2008 ja recimo pravim sos od višanja, ali ne podnosim soja sos Share this post Link to post Share on other sites More sharing options...
Triad_1 Posted February 13, 2008 Report post Posted February 13, 2008 jel ima neko dobar recept za morske plodove ili neki link na netu? inace odlicno spremam lignje na grcki nacin. sto je to dobro majku mu.... Share this post Link to post Share on other sites More sharing options...
Vitamin K Experience Posted February 13, 2008 Report post Posted February 13, 2008 Kad smo kod supe, ona Kremna juha s shampinjonima je zakon samo umesto 0.75 vode stavis 0.5 vode i 0.25 mleka jao sto je to lepoooooo Word: samo za sve te krem supe stavljati mleko, i to je to. Share this post Link to post Share on other sites More sharing options...
Hudini Posted February 14, 2008 Report post Posted February 14, 2008 Ja umesto mleka stavljam kašiku pavlake, a kad sipam u tanjir pospem i malo parmezana. Share this post Link to post Share on other sites More sharing options...
~MaX~ Posted February 14, 2008 Report post Posted February 14, 2008 Moj specojalitet, što često znam da napravim u poslednje vreme ( u sitne sate ), od kada sam prestao sa treninzima jeste - omlet sa šampinjonima. Uh! Hmmm... to deluje interesantno.. vecheras ja i moja devojka experimentishemo sa klopom u kuhinji pa ako ispadne neshto od toga sutra javljam shta smo uradili.. Share this post Link to post Share on other sites More sharing options...
Vitamin K Experience Posted February 16, 2008 Report post Posted February 16, 2008 ^^ Završio na ispiranju želuca? Share this post Link to post Share on other sites More sharing options...
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