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Post by lvl100 on Jul 4, 2010 15:17:43 GMT -5
whats with all the hostilities? You're Illyrian brothers, you have the same origins. Archers would beat shepherds with their staffs any day! At leat they keep their archers. Not sniffing paprika all day in front of Nagy Magyarorszag maps. Anyway , what kind of nick is Lezboy ?( is clear that the "d" was added by accident)
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Post by Anittas on Jul 4, 2010 15:30:09 GMT -5
Anittas I have to say you are very immature childish like. I'm merely reporting the nature of a discussion that pertains to Romania. Also, if you say immature, you don't have to say "childish like."
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Post by dezboy on Jul 4, 2010 18:41:16 GMT -5
to this lvl person.... you surely have an inferiority complex and a reading problem. You're a sad sad soul, as are most of the other romanians on this forum. I can see why no one likes you people.
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Post by lvl100 on Jul 5, 2010 3:32:50 GMT -5
Our little Lezboy troll has came out of his cave.
Do you have some new documentation about the Hungarian - Atlantis connection Lezy ?
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Post by dezboy on Jul 5, 2010 11:32:11 GMT -5
Whats wrong little man? you can't take some good natured fun? You're only displaying your level of intelligence by your childish off topic remarks...you really do have issues and complexes, you're a sad soul.
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Post by lvl100 on Jul 5, 2010 13:11:33 GMT -5
C`mon my Sumerian friend , what is with all this negativity ?
Paprika prices are up again ?
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Post by dezboy on Jul 5, 2010 15:23:46 GMT -5
Yes I do like paprika its a very inexpensive spice and Hungarian cuisine is very good, too bad you poor people in romania have a hard time affording it. Yes, sumeria is one possible origin of the Hungarian people, at least they don't deny their origins as you romanians obviously do.
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Post by lvl100 on Jul 6, 2010 7:43:32 GMT -5
Hungarian cuisine is very good You sound so constipated every time you post , so please allow me to have my doubts about the quality of Hungarian cuisine.
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Post by Catcher in the Rye on Jul 9, 2010 11:00:31 GMT -5
Gulaş doesn't look sophisticated, boil some sort of meat and add a lot of red peppers to mask the taste.
Nowadays people prefer to eat pizza and all sort of fast food garbage anyway but looking in the old cook books there are to be found a lot of interesting recipes. I've found a few dishes from Galaţi based most of them on some of the things that the city was known four: fishes and pigeons.
Like:
Pigeons as in Galaţi (Porumbei gălăţeni) (with pilaf and crayfishes)
Ingredients:
9 pigeons, 200 g rice, salt, pepper, saffron, 20 or 30 shrimps or crayfishs, 1 cup of brandy, 200 g butter, 80 g raisins, 1 cup red wine, 3/4 teaspoon flour, 1 liter soup, 1 carrot, 500 g of bones, one piece of leek.
Roast the pigeons in the oven at hot fire for 15 minutes, with salt, pepper, the carrot and and the chopped leek and a little water or soup. Remove the pigeons and in the same pan prepare a sauce (with the broken bones and the vegetables from the pan), flour, 1/2 l water, 1/4 l soup, salt, some sugar, and boil it for 30 minutes. Strain the sauce, simmer it for 25 minutes longer with the raisins, brandy, wine and the pigeons cut in half. Then make a pilaf of rice, 80 g butter, 1/2 l soup, salt, saffron and boil under lid for 25 minutes. The pilaf is placed on a plateau (in the shape of a pyramid) with the cooked crayfishes on top. Serve the pigeons separately with their sauce.
Sonds like something compared with the poor's men's gulaş. (I could never eat pigeons since i've breed them when I was a kid, and I still love pigeons)
Worth mentioning that the roller of Galaţi (Galatzer roller) is the most loved pigeon breed in Romania and one of the best roller breeds in the world if not the best.
Te Hungarians also import lots of them recently.
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Post by oszkarthehun on Jul 14, 2010 19:19:06 GMT -5
Gulyas is not hard to make but neither is Shinitzel or Spaghetti Bolagnaise but all 3 have become part of well known international cuisine that people from all around the world are familiar with and like to cook.
Gulyas became a staple dish throughout the Hapsburg empire with a Austrian version, Serb and Croat version and Polish,Slovak and Czeh version also.
As for pigeons they are eaten in Hungary also, but not really my cup of tea.
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Post by Catcher in the Rye on Jul 15, 2010 12:52:27 GMT -5
Gulaş is just a simple stew. dosboy wrote that such a primitive dish is not affordable...
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Post by Anittas on Jul 15, 2010 16:39:27 GMT -5
I used to love gulas... when I used to eat meat.
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Post by dezboy on Jul 15, 2010 19:51:31 GMT -5
I always thought of pigeons as a dirty type of bird, not really meant to be eaten, well to each is own. Goose is a very tasty bird, especially the liver...libamaj
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Post by Catcher in the Rye on Jul 16, 2010 3:50:25 GMT -5
Pigeons are much cleaner than the average bird, they only eat seeds (corn, maize, sunflower), they don't eat worms, bugs, dirt and shit like the many of the other birds. Pigeon meat is considered a delicacy but pigeon breeders, although they have to kill a lot of pigeons when they make selections, cannot eat them as they considered their pigeons as friends. The pigeons together with dogs and horses have the most special relations with humans. It seems pigeons received more medals than any other animals even more than dogs received. en.wikipedia.org/wiki/Dickin_MedalThe medal was awarded 54 times between 1943 and 1949, to 32 pigeons, 18 dogs, 3 horses and a cat, to acknowledge actions of gallantry or devotion during the Second World War.And there is the incredible Cher Ami. On October 3, 1918, Charles Whittlesey and more than 500 men were trapped in a small depression on the side of the hill behind enemy lines without food or ammunition. They were also beginning to receive friendly fire from allied troops who did not know their location. Surrounded by the Germans, many were killed and wounded in the first day and by the second day, only a little more than 200 men were still alive. Whittlesey dispatched messages by pigeon. The pigeon carrying the first message ("Many wounded. We cannot evacuate.") was shot down. A second bird was sent with the message, "Men are suffering. Can support be sent?" That pigeon also was shot down. Only one homing pigeon was left: 'Cher Ami'. He was dispatched with a note in a canister on his left leg,
We are along the road parallel to 276.4. Our own artillery is dropping a barrage directly on us. For heaven's sake, stop it!
As Cher Ami tried to fly back home, the Germans saw him rising out of the brush and opened fire and for several minutes, bullets zipped through the air all around him. The men of the Lost Battalion saw Cher Ami tragically shot down, but miraculously, he was airborne again soon. He managed to arrive back at his loft at division headquarters 25 miles to the rear in just 25 minutes, helping to save the lives of the 194 survivors. In this last mission, Cher Ami had delivered the message despite having been shot through the breast, blinded in one eye, covered in blood, and with a leg hanging only by a tendon.Amazing creatures, no doubt about this.
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Post by Anittas on Jul 16, 2010 10:31:59 GMT -5
If you think they're amazing, then don't promote recipes of them being cooked.
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Post by Catcher in the Rye on Jul 17, 2010 6:10:37 GMT -5
Pigeons are very prolific, some of them have to go. Nobody will eat a champion but those that are mixed are for cooking, not for racing, not for show or display. How about a recipe from Iaşi since that guy mentioned goose, i check the same cooking book and found some great goose dishes but i choose one from Iaşi since Anitta is from there. So: Goose cooked in the oven as in Iaşi (garnished with ducesa potatoes filled with glazed cherries and sour cherries and saute mushrooms) (for 10 persons) 1 goose of 3500 g, 1 kg "rocky" cherries, 500 g well riped sour cherries, 400 g potatoes, 2 eggs, 15 g butter, 40 g sugar, salt, 1 tablespoon of flour, 1 glass of Cotnari (a famous wine from Iaşi region), 10 g starch, 3 spoons brown souce, 1 carrot, 20 g mushrooms, goose bones. Roast the goose in the oven stewed with fat, salt, the chopped carrot, broken goose bones and a little water. When is done remove the goose and make the sauce in the pan adding the soup, brown sauce, boiling for 20 minutes, filter it and simmer for another 2-3 minutes adding the starch dissolved in wine. Boil the potatoes, take them through a sieve, mix them with 20 g butter, salt, yolk and grounded nutmeg. With this paste, use a pastry bag and make 10 baskets on the plate (made of metal), spread them with the beaten eggs and roast them at hot fire. Cut and place the goose in the middle of the plate. The baskets will be filled with the candied cherries (remove pits from cherries and sour cherries, squeeze them well and boil for 2 minutes with 2 to 3 tablespoons of steak sauce and some sugar) sotate the whole mushrooms in butter and place them on the plate between baskets. Serve sauce separately and put a little on the steak. Not sure is the best translation. I took a photo from the book with my cell phone, so you'll see the original. Sorry for the quality it doesn't have autofocus. img806.imageshack.us/img806/9335/59798206.jpg
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Post by Anittas on Jul 17, 2010 6:14:58 GMT -5
You know I'm not from Iasi--I just like the place. I'm from Botosani county.
Animals, champions or not, should not be consumed for meat or slaughtered for other profitable reasons (except for fish and shrimps).
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Post by dezboy on Jul 18, 2010 16:26:13 GMT -5
Botosani...interesting, I took it upon myself to look up this city because it doesn't sound Romanian. I thought it might be Hungarian in origin like the cities of Szucsvar and Jassvar wich aren't far away. Its named after Batu Kahn the grandson of Jenghiz Kahn, aren't there any cities founded by Romanians?
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Post by lvl100 on Jul 19, 2010 2:52:00 GMT -5
Don`t know about the pigeons, but i`m currently being away and working somewhere near the Hungarian border. Our catering company is owned by a Romanian Hungarian so the meals are always a combination of traditional of Romanian and Hungarian.
Pretty good stuff on the Hungarian side usually, but 2 days ago I had one of those WTF ! moments ( this and the cherry soup but thats another story)
What was advertised as a surprise Hungarian tradional meal turns out that was boiled pork hoof. Exactly that bare bone claws with some small traces of meat . I even coulnd watch that meal, less alone eat it.
I`m still unable to this very day to figure it , if it was simply a cultural shock or revenge for Trianon.
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Post by Anittas on Jul 19, 2010 3:51:57 GMT -5
Botosani...interesting, I took it upon myself to look up this city because it doesn't sound Romanian. I thought it might be Hungarian in origin like the cities of Szucsvar and Jassvar wich aren't far away. Its named after Batu Kahn the grandson of Jenghiz Kahn, aren't there any cities founded by Romanians? Botosani is named after a boyar named Botos. Suceava is of Hungarian origin, but Iasi presumably got its name after the Iazyges and they were not Hungarian. A part of the tribe settled in Hungary. Settlements of Romanian origin: Bucharest, Vatra Dornei, Campulung, Satu Mare and so on...
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