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Kulinarska magija


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#61 ironside

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Posted 20 November 2017 - 17:30

Ne znam na koji topik da postavim ovu tuznu vijest (pa neka je ovdje):

 

France warned of Christmas foie gras shortage

 

Ako ce njima faliti, sta li ce onda tek do nas doci? :(

 

E, trebalo je na to prije misliti.

U svakom slučaju, ne dam 40 € za 45 dag (najvjerojatnije poljske) foie gras. Radije ću kupiti nekoliko dobrih artisanal pašteta i finih sireva.

I kanticu ribljih jaja, dakako.


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#62 Kinik

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Posted 20 November 2017 - 17:38

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Attached File  kofa ribljih jaja.jpg   24.8KB   1 downloads

 

 

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#63 ironside

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Posted 20 November 2017 - 17:44

Белое солнце пустыни - legenda

 

Doduše, tako jedan moj prastric nije više htio primirisati ni jastoge, ni škampe ni grancigule, nego je služavku tjerao po srdele ili škombre.


Edited by ironside, 20 November 2017 - 17:46.

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#64 alberto.ascari

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Posted 20 November 2017 - 21:18

Hmmmm, za blagdane ću biti sasvim zadovoljan s pečenim smudjom, losos carpacio i škampi u umaku od vrhnja, majoneza i belog luka.
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#65 Honey Badger

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Posted 20 November 2017 - 21:38

Hmmmm, za blagdane ću biti sasvim zadovoljan s pečenim smudjom, losos carpacio i škampi u umaku od vrhnja, majoneza i belog luka.

 

Mozes vala i u skrusenoj molitvi da ih provedes takav skroman. Da je ziv, Isus bi bio ponosan na tebe. ;)  :D

 

Ja jos nisam odlucio sta ce biti centrepiece. Mozda neki rack of veal ili beef prime rib roast. I jedno 4 brussel sprouts. 


Edited by Honey Badger, 20 November 2017 - 21:39.

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#66 alberto.ascari

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Posted 20 November 2017 - 22:19

Mozes vala i u skrusenoj molitvi da ih provedes takav skroman. Da je ziv, Isus bi bio ponosan na tebe. ;)  :D

 

Ja jos nisam odlucio sta ce biti centrepiece. Mozda neki rack of veal ili beef prime rib roast. I jedno 4 brussel sprouts. 

 

 

Ma yeb'o te Isus, nisam ja od tih što idu nedjeljom u crkvu... Nego nam je Božić društveni a nikako verski dogadjaj...

 

Da mene neko pita, ne bi bila ni jedna popina/fra/mujezin/isl. na svetu.


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#67 Kinik

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Posted 21 November 2017 - 02:43

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... ma yeb'o te Isus ...

 

 

Nemoj tako, moze on biti dobar primer.

;)

 

Citam nekog tipa na Netu, kaze - isao ulicom, nadje novcanik. Otvori, a tamo - pare.

Pa pomisli: a sta bi Isus ucinio sa njima?

Normalno, povede se njegovim primerom i odluci da ih 'pretvori u vino' / pice.

:lol+:

 

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#68 Kinik

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Posted 25 November 2017 - 11:56

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Gugletov prevod sa japanskog

 

>> ... A collection of dish VTRs that have been created as staff materials of the Japanese restaurant "Ryukei" in Tokyo Roppongi
 
There are only about 0.2 - 0.3% of eel consumption in Japan, but no eel. Now that aquaculture has become mainstream, it is a Japanese process to open a process suitable for calling it a real eel that is proud of nature's blessing.
 
The big eel first classifies into tissues such as thick skin, massive snout, fat and gelatinous matter, and troublesome small bone, and thinks about all the parts present in one fish body with its own processing and cooking method I will make it into an eel of the ideal state to draw. As a result of staring at the original image of the material, the skin is crisp and crispy finished. He expresses the strength of the muscles in the state of burning and does not drop the umami fat and does not let the small bones feel at all while leaving a gelatinous and rich texture of the gelatinous nature in the gap between the skin , We also stipulate that it is the ideal result that confining the delicious meat juice and greasy as much as necessary to all the parts.
 
It is difficult for big eels to bring them to where they can be eaten as a dish in the usual eel cooking law, theory is not useful here and it is left side by side for the moment. This is a method that faced only the big eel to the last. After washing with water, depending on the size of the eel, you can wrap it in a barrier wrap sheet and lay it in the refrigerator for several days, wait for rigidity after death, but at this time you will open all your body if you put your internal organs out Since oxidation state and dripping can not be prevented completely, it is impossible to completely prevent the oxidation state and dripping, and opening the body that was laid down is also done just before baking, so in Longing it is decided that the large eel is opened. To the surface of the skin shallow cuts are made to change the stretch ratio of the skin by heat to the ideal circumstances. It is the purpose of this process to weaken the skin's pulling force, only lightly damaging the skin, as it will drain a lot of fat from the muscle when it completely cuts its skin.
 
Bones are cut inside the muscles, but if you cut it to a large body to cut the bone like a bone, you will lose a lot of gravy and fat when baked. For the skin it is a hard feeling that can not be chewed by burning in the raw condition, so to bake the skin to crunchy, apply steam for a short time to completely gelatinize the skin once. At this time, heat is also applied to the body and it adapts to the ideal condition calculated by the heat and stretch ratio with body and skin. Consider the amount of fat you want to get out of the skin, the thickness of the leather, the size of the eel, etc. Open the incision at equally spaced intervals on the skin as much as you need. If you misread this sequence of flow, there is a possibility that the skin pulled by expansion will come off from your body.
 
Broil yourself and finish it with a brush reprocessing sauce that is mixed with grease. Be careful not to burn excessively and do not dehydrate or degrease more than necessary. We disclosed one of the handling of eels which can not be reached by the usual Edo pre-type steaming or Kansai cooking. Have you ever had a way to burn eels that are over 1 kilogram in a soft condition and not bone at all in your mouth?
 
I tried "Gari" made by slicing an immature peach here. ... <<
 
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Edited by Kinik, 25 November 2017 - 12:04.

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#69 Kinik

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Posted 27 November 2017 - 23:57

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#70 Kinik

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Posted 04 January 2018 - 19:22

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Estetika & tableware!

:hail:

 

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Edited by Kinik, 04 January 2018 - 19:24.

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#71 Kinik

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Posted 11 January 2018 - 02:55

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Edited by Kinik, 11 January 2018 - 02:56.

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#72 ironside

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Posted 13 January 2018 - 19:12

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Estetika & tableware!

:hail:

 

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No, to je čista i nepatvorena umjetnost; mogao bih cijeli život u to gledati

 

 

Ovo, pak vrijedi, kad smo kod ikre.

 

Ваше благородие, госпожа удача,
для кого ты добрая, а кому иначе.
Девять граммов в сердце
постой - не зови...
Не везет мне в смерти,
повезет в любви.


					
					
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#73 Kinik

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Posted 13 January 2018 - 21:56

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Attached File  bulat okudzava.jpg   111.97KB   0 downloads

 

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Edited by Kinik, 13 January 2018 - 22:00.

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#74 Kinik

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Posted 14 January 2018 - 23:15

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Evo jos malo umetnosti od nadnaravnog Seiji Yamamoto-a

 

 

 

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