thing is jako ajfohna to cook, especially if you own (or at least held) economist piskr (or so we g

the other day (before I was blown away at the five-day trip full of so-so experience in over-the best gastro nebeščino this planet, san sebastian (from which it can, dear reader, in the next medium-term period nadejaš interests & Ext-nzivnih reportov)) me karolijev Andrej and Boris žgajnarjev invited to participate in the show wave 202 this is my Muska ... because I'm kitset kitchens the kind of guy that can hardly say no if someone invite me somewhere, where they either eat, drink, going, watching foosball and / or listening to music, I of course went to (the award can listen to here), and with him the five pieces of music, one of which is - contrary to the expectations of all those who know me in the incarnation ereševskega hiphop jockey napo.lee.tanota - there was not a clean rap song ( Bring tha noize not considered because I whirled kitset kitchens version of Anthrax) ... so it seems to me also that they valovski muzični to spur me add one repersko snack, this is a bold from ox tail cooked parish with fine bread dumplings:
thing is jako ajfohna to cook, especially if you own (or at least held) economist piskr (or so we grammatically correct: a pot for cooking under pressure) - in other words, it is una Velka thing that is pushed into the this most dark as the outermost kitset kitchens kitchen cabinets ... so now we go:
for the parish: five or six segments of the beef tail (Čirka three-quarter-pound) one root of one onion two cloves of garlic, celery two laurel leaves cilantro, thyme, allspice one tomato (or three centimeters puree) olivc, salt, pepper two Deci beugen
rep for two or three hours soaked in salt water (or leave it for half an hour under running water), then cuts tightly and wipe them with potrimaj this hard fat ... in ekonompiskru warm and olivc on it from all sides toasted kitset kitchens pieces of the tail, then found on your plate, in the same fat fry but still centimeter nakockano Veget ... add crushed coriander, ground allspice, bay leaf, thyme, salt and pepper in a stew Return to tail, pour wine and half a liter respectively. enough water to keep the meat covered with her ... Pot close, wait for it creates pressure and then fire decrease to a minimum and cook for two hours ... then pick up the pieces of the tail of soup, wait about half an hour and then pick them meat - Be picajzlast and bone izbezaj as much stuff (and throw žvarovno) ... from soups take the laurel, the residue is finely milled with an immersion blender Add salt if necessary and / dopopraj / diluted ... pieces of meat back to the parish and to win, especially if you put into it yet prepared as follows knedlike: Quarter kitset kitchens pound of bread two eggs a good Deci milk thyme pepper salt a little flour - to create butter, olive oil
bread cut into small cubes and, potresenega with thyme, stir fry in olive oil ... moved it into a bowl, add milk and beaten eggs and popopraj and salted, and then all together vmešaj in a smooth, compact, uniform mixture kitset kitchens ... of this then - with a little help of a flour - sculpt dumplings orehastih dimensions that before kitset kitchens intake golden kitset kitchens / crispy fried in putru ...
It is also true:-)))
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