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Post by manijak on Jan 2, 2009 21:19:50 GMT -5
^ I wasnt joking. Sorry didnt know sarma farts offended you lol Are you really that daft? You should have some common sense to not post disgusting stuff in a FOOD thread. I've warned you a few times now. I'd suggest you stop with your stupidity. And I'd suggest you start using some common sense. I know you are a Serb, and you don't have much of that quality, but I'd suggest you start getting some. You spend a good amount of time here and it be a shame if something happened to you and you couldn't. I won't suggest what could happen to you. but if you keep with the idiotic comments. you won't be posting here for very long and you'll wish it was because of a ban.
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Post by SKORIC on Jan 2, 2009 22:59:13 GMT -5
boo hoo? Get over yourself your threats bore me. p.s. You've never warned my about anything. mwa cheer up huni
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Trazi Vise
Amicus
Today's "church" has NOTHING to do with religion.
Posts: 3,126
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Post by Trazi Vise on Jan 3, 2009 0:55:45 GMT -5
It's cute when men get bitchy lol...
Ok manijak, any other different things you'd like to try? Have you tried some African foods before?
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Post by markosijekira on Jan 3, 2009 1:33:28 GMT -5
I just ate a kilo of Lo Mein, I think I'm going to die!!!
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Trazi Vise
Amicus
Today's "church" has NOTHING to do with religion.
Posts: 3,126
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Post by Trazi Vise on Jan 3, 2009 3:22:16 GMT -5
^lol
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Post by manijak on Jan 3, 2009 7:46:40 GMT -5
It's cute when men get b***hy lol... Ok manijak, any other different things you'd like to try? Have you tried some African foods before? i once went to an african restaurant but i only had this spaghetti lol..and frankly, i could make it better. i don't think that was authentic african food haha what kind of things do they make?
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Post by manijak on Jan 3, 2009 7:58:49 GMT -5
speaking of lo mein..what kind of noodles are used for that?
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Post by vanilo on Jan 3, 2009 11:54:33 GMT -5
Manijak, That first recipe you posted with the rice...can you really make it? . I mean, I'm Middle Eastern and have seen my mum cook it a million times and I still can't do it right . Also, the Iranians would use "tirishk" (cranberries) instead of raisins...but the cranberries give an entirely different flavour because they're more sour than sweet...but I personally like it with both ;D.
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Trazi Vise
Amicus
Today's "church" has NOTHING to do with religion.
Posts: 3,126
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Post by Trazi Vise on Jan 3, 2009 12:03:19 GMT -5
It depends on which part of Africa we are talking about, the food varies, but they love meaty sauces and things like that, but I prefer the vegetarian options, though try the goat if you havn't before. They must simmer it in onions, paprika, and other spices. Not bad. I found this for the lo mein, the use a thinner egg noddle for that. www.sbs.com.au/food/recipe/417/Wonton_and_egg_(lomein)_noodles
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Post by manijak on Jan 3, 2009 15:57:09 GMT -5
yeah, all the time. Did you read carefully to see if you miss something? You should use lamb (incase you use something else) because on the outside lamb has nice fat..which makes better sauce. And water is very important to use as well. you want the oils to come out of the spices but you don't want to burn it all out.
The water is something many people forget and then everything dries out.
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Post by rusebg on Jan 3, 2009 17:13:21 GMT -5
Excuse me?! Can I get a better explanation before I state this makes no sense whatsoever.
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Post by manijak on Jan 3, 2009 17:35:29 GMT -5
How can it be any more clear?
you are going to be putting it on for one hour to let it simmer, you can't do that on high heat.
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Post by rusebg on Jan 3, 2009 17:43:22 GMT -5
Spices give flavour, not oils, and you put them under slow fire for the aromas to mix, it is as simple as that. That is actually the essence of the traditional Bulgarian ciusine.
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Post by manijak on Jan 3, 2009 17:50:38 GMT -5
Spices give flavour, not oils, and you put them under slow fire for the aromas to mix, it is as simple as that. That is actually the essence of the traditional Bulgarian ciusine. That is what I said. low heat over time. You can't cook it at high heat for one hour, like it is asked. So i thought that was obvious. Water helps in that. It lets it simmer without burning.
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Post by vanilo on Jan 4, 2009 5:37:05 GMT -5
Manijak, It's the density of water I'm always getting wrong whenever I cook rice. I always seem to put too much water in it...
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Trazi Vise
Amicus
Today's "church" has NOTHING to do with religion.
Posts: 3,126
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Post by Trazi Vise on Jan 4, 2009 6:30:50 GMT -5
lol @ Ruse, he meant the oils from the spices hahahaha :-) In any case oil has flavour also, there are many types, like seasame and peanut oils. bwt we're not talking about boring Bulgarian food :-)
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Post by rusebg on Jan 4, 2009 11:54:23 GMT -5
Excuse me, Illyria but what exactly do you know about Bulgarian food in order to clasify it as boring? And would you tell me what do you mean by exciting food?
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Post by SKORIC on Jan 4, 2009 12:23:37 GMT -5
id rather eat bulgarian food then "seasame seed peanuts" or whatever lol
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Post by rusebg on Jan 4, 2009 13:11:44 GMT -5
It is almost the same as Serbian, Skoric. But obviously here we have fans of stinky spices that kill the taste of anything they accompany, be it meat or vegetables. It just doesn't matter.
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Post by sweetnugs on Jan 4, 2009 14:54:07 GMT -5
I can cook semi decently. I make badass steaks and pasta. Been thinking about diving into the sweet world more and bust out some pies & cakes.
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