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Zimnica i konzerviranje hrane u domaćoj radinosti


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#331 Honey Badger

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Posted 10 February 2018 - 10:08

...

 

 

Ja sam umesto daikona koristio struganu crnu rotkvu, a umesto pirincang brasna - heljdino. Chili - kineski.

I drzao sa ga u frizideru malo duze.

 

...

 

Ja sam vidio neke recepte za kimchi u koje ne ide nikakvo brasno, pa ni pirincano. Pogledacu ovaj video malo kasnije, zvuci interesantnije od ovih mojih na koje sam naletio, mada jos nisam zavrsio research. Ja imam i pirincano brasno, (stoji neotvoreno vec nekoliko godina, mozda bih trebao kupiti novo?) a ni daikon ni one njihove kupuse nije problem nabaviti, ima kod Turcina, bakalina. Juce mi je stigao paketic koreanskih chili flakes za kimchi, komotno mogu da startujem kad god.

 

Danas ovdje u blizini otvori mali farmers market i cesto imaju ovi sto prodaju razne fermentirane djakonije, za masne pare doduse, ali mozda uzmem najmanju mjeru cisto da inokuliram i ovaj moj kupus, a da imam i za kimchi kad ga pokrenem? 

 

...

 

 

Tek sad obratio paznju.

 

Valjda si mislio - 'klekinih bobica' - Juniperus?

 

attachicon.gifkleka.jpg

 

Smreka / smrcha - Abies picea - ima sisarke i 'semena sa krilcima' da se razlete dalje.

 

attachicon.gifPicea_abies_-_Köhler–s_Medizinal-Pflanzen-105.jpg

 

Za crveni kupus nista bolje od kima - caraway / fennel / cumin (Carum carvi)

 

attachicon.gifcarum carvi.jpg

 

...

 

Da, na klekine bobice sam mislio, malo sam prolupao.

 

Juniper berries su u pitanju.


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#332 Honey Badger

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Posted 10 February 2018 - 14:21

Ne kazu Englezi dzaba, buy cheap, buy twice.

 

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A dobio ovo:

 

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Na ovom je duplo vise rupa nego na ovom sa slike mada... Mozda i nece biti tako tesko zapusiti.

 

Jedino sto je danas dan samo za spavanje, rominja neka sitna kisica i uopste nije za maltretiranje vani. 


Edited by Honey Badger, 10 February 2018 - 14:25.

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#333 askeladden

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Posted 10 February 2018 - 17:14

Za kimchi ide brasno da bi dalo ugljene hidrate za mlecne bakterije.Da se brze ukiseli.
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#334 Honey Badger

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Posted 10 February 2018 - 17:17

Za kimchi ide brasno da bi dalo ugljene hidrate za mlecne bakterije.Da se brze ukiseli.

...


Edited by Honey Badger, 10 February 2018 - 17:18.

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#335 alberto.ascari

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Posted 10 February 2018 - 22:40

Ne kazu Englezi dzaba, buy cheap, buy twice.

attachicon.gifUntitled-1.jpg

A dobio ovo:

attachicon.gif27849083_10213375653098023_1872729990_n.jpg attachicon.gifsusara kanta.jpg

Na ovom je duplo vise rupa nego na ovom sa slike mada... Mozda i nece biti tako tesko zapusiti.

Jedino sto je danas dan samo za spavanje, rominja neka sitna kisica i uopste nije za maltretiranje vani.



Hahaha, nisam dovoljno bogat da kupujem jeftine stvari..
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#336 Honey Badger

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Posted 10 February 2018 - 22:48

Hahaha, nisam dovoljno bogat da kupujem jeftine stvari..

 

Taj rad. 


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#337 Honey Badger

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Posted 25 February 2018 - 17:27

Nesto me zeza telefon pa ne mogu bolju sliku da uzmem, jedva sam i ovo dobio:

 

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Vrlo ukusna pancetta, sa dosta bibera i fennel seed. 

 

 

Jos jedna slicica:

 

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Fenomenalna mala slaninica. 

 

 

 


Edited by Honey Badger, 25 February 2018 - 17:36.

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#338 Kinik

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Posted 04 March 2018 - 01:53

...

 

... jeste prava sapunjara, vaistinu!

 

Evo za tebe, jos jedna 'italijanska sapunjara' - lardo Valle d'Aosta.

 

 

Ali posto ti sve volis 'i paketu' - evo malo da uzivas

 

malo sa medom

 

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pa malo vina

 

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pa jos jedan zalogaj

 

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pa jos malo vina

 

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a onda moze i malo avanture

 

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:+1:

 

...


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#339 Honey Badger

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Posted 04 March 2018 - 14:06

Maloprije nadjoh u dnu frizidera teglu dzema od mojih papricica koji sam napravio nekad prosle godine i otvorim ga po prvi put i... Fenomenalan je. I boja i tekstura i ukus i nivo ljutine, ma sve je 10!

 

Odmah sam napravio marinadu za pileca krilca koja sam mislio veceras ali cu najvjerovatnije sutra. Neka se dobro izmariniraju.

 

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3tbs tamarind

2tsp chilli jam

1tbs nam pla

1tbs soy 

1tbs brown sugar

tsp ginger pure

3 cloves of garlic

salt and pepper

 

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1kg pilecih krilaca.


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#340 Kinik

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Posted 05 March 2018 - 00:16

...

 

... Maloprije nadjoh u dnu frizidera teglu dzema od mojih papricica koji sam napravio nekad prosle godine i otvorim ga po prvi put i... Fenomenalan je. I boja i tekstura i ukus i nivo ljutine, ma sve je 10! ...

 

>> ... 

THE BEGINNINGS

The story of Lea & Perrins® famous Worcestershire Sauce begins in the early 1800s, in the county of Worcester. Returning home from his travels in Bengal, Lord Sandys, a nobleman of the area, was eager to duplicate a recipe he'd acquired. On Lord Sandys' request, two chemists—John Lea and William Perrins—made up the first batch of the sauce.

Lea and Perrins were not impressed with their initial results. The pair found the taste unpalatable, and simply left the jars in their cellar to gather dust. A few years later, they stumbled across them and decided to taste the contents again. To their delight, the aging process had turned it into a delicious, savory sauce.

... <<

 

...


Edited by Kinik, 05 March 2018 - 00:17.

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#341 Honey Badger

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Posted 05 March 2018 - 10:50

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:)


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#342 Honey Badger

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Posted 30 March 2018 - 15:40

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Yes! :)


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#343 Kinik

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Posted 30 March 2018 - 15:50

...

 

A sto to nisi malo 'prosvetlio'?

Samo minut-dva posla.

 

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...


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#344 Honey Badger

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Posted 30 March 2018 - 16:01

...

 

A sto to nisi malo 'prosvetlio'?

Samo minut-dva posla.

 

attachicon.gifslaninica.jpg

 

...

 

 

 

U kuhinji nema mnogo prirodnog svjetla, zato sve ispadne malo mracno, a ja budem lijen da se maltretiram sa Photoshopom radi toga.

 

Ti si malo previse osvijetlio, mislim da je ovo najblize:

 

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Happy? :)


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#345 Honey Badger

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Posted 12 April 2018 - 21:06

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Sutra nosim jednom drugu neke samplove i nisam dobro odstampao kimchi, fali mi "i". Nema veze, samo je interesantnije, malo karaktera. 

 

Svidjaju mi se ove retro label trake. :)


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