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Thread: Male tajne velikih majstora

  1. #226
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    Quote Originally Posted by starwalker View Post
    Moram da zavolim i taj famozni sutlijaš. Ima li još neki, ljepši, naziv? Dešava mi se da imam odbojnost prema jelima 'neatraktivnog prizvuka'.



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  3. #227
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    A nema tu jako ništa...barem moja majka a sad i ja, kuvamo oriz u vareniku, desetak minuta, ja ubacim svega 4 kašike secera na litar mlijeka i to je to moja djeca malo čokolade narendaju gore, ili neku tečnu čokoladu ili u prahu Još ako je čokolada za kuvanje onda je super ukus
    Sovršenstvo tvorenija, tainstvene sile bože,
    ništa ljepše, nit’ je kada, niti od nje stvorit može!

  4. #228
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    Quote Originally Posted by zvoncica View Post
    A nema tu jako ništa...barem moja majka a sad i ja, kuvamo oriz u vareniku, desetak minuta, ja ubacim svega 4 kašike secera na litar mlijeka i to je to moja djeca malo čokolade narendaju gore, ili neku tečnu čokoladu ili u prahu Još ako je čokolada za kuvanje onda je super ukus
    Mora da se mijesha svo vrijeme na tihoj vatri i onda tachno znat tj. osjetit kad je gotov,pa sipat,ja volim ohladjen a na pola litra mlijeka stavim max kashiku i po shecera...malr tajne velikih ...:mrgreen::-D
    ...

  5. #229
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    Quote Originally Posted by starwalker View Post
    Moram da zavolim i taj famozni sutlijaš. Ima li još neki, ljepši, naziv? Dešava mi se da imam odbojnost prema jelima 'neatraktivnog prizvuka'.



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    Kao što reče montenegrina, mi bokelji ga zovemo "oriz u mlijeko"

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  6. #230
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    Starwalker, sad si me razočarao, ti iz Novoga pitaš kako se drugačije zove sutlijaš

    Nećete mi zamjeriti ako vam baš zbog naziva ispričam jednu anegdotu, ako već nisam haha.

    Ja u KBC, devedesete, ide večera i ona žena vozi na kolica i pita u našu sobu ko hoće sutlijaš. Ja sam prvi put čula taj naziv, mene to podsjetilo kao nešto kačamak ili neko teško jelo sa sirom koji ne voli, te ja odmah odbih. Prolazi ona zatim pored mog kreveta sa onim zdjelicama oriza u mlijeko, zamirisa, jaoooo. Ja reko pa oću i ja oriz, zašto niste pitali za to. Kaže pa pitala sam, to ti je sutlijaš hehe. Te ja prvi put pojedem sutlijaš

    Ja ga kao Zvončica obožavam vrućeg, ono dok se skroz ne stisne, pa onaj cimet sa tim, uh.

  7. #231
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    Hladan sa cimetom...

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  8. #232
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    Nikad nijesam voljela sutlijaš.
    Ako ne postoji razlog da se pije, to nije razlog da se ne pije...

  9. #233
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    Quote Originally Posted by BiTrAtE View Post
    Sve je dobro dok ne čujem suKlijaš, ima ih i tako da ga zovu, rang - sumljaš.

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    Quote Originally Posted by montenegrina View Post
    Starwalker, sad si me razočarao, ti iz Novoga pitaš kako se drugačije zove sutlijaš

    Mislio sam na konkretan i kompaktan naziv, ekvivalent terminu sutlijaš.
    The more things change, the more they stay the same.

  11. #235
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    turski slatkiš brate...nema...čak i u Sulejmanu ga tako zovu Osim, što reče biTrate, suKlijaš ahahhahaha baš grdno
    Sovršenstvo tvorenija, tainstvene sile bože,
    ništa ljepše, nit’ je kada, niti od nje stvorit može!

  12. #236
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    Ima, orizumlijeko. Evo ga kompaktan haha.

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  14. #237
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    Preporuke za neki slow cooker (krčko)?

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    Ja nešto ne vidim razliku između krčka i ekspres lonca
    Mislim po ukusima, ne po funkcionalnosti.
    Sarma je sarma u šta god da se kuva

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    Quote Originally Posted by montenegrina View Post
    Ima, orizumlijeko. Evo ga kompaktan haha.
    orizuvareniku sa, ja ka mala zvala taj specijalitet

    A što se tiče nečega za sporo kuvanje u krčku....ja bih prvo nasjeckala glavicu crnoga luka, pa onda na dno krčka malko ulja, dodala ispran u vreloj vodi i isjeckan kisjeli kupus, pa pola onoga luka sjecanoga po kupusu pa na to staviti pancete rezane na krupnije komade, malo rebara lijepih dimljenih isto manje komade, pa malo kobasice, pa opet red kupusa i drugu polovinu luka po njemu, pa onda list lovora, bibera (po meni malo više) pa malo persuna, malo bosioka, malo paprike tucane (može i ljute i slatke) zalijes sa malo ulja po meni nekoliko kašika (meso ti je masno) (tečnost po meni ne treba jer kupus kad izvadiš iz vode vazda ima dosta tečnosti na kupusu) i krčkaš što duže to bolje....prijatno mada mislim da ti treba neki krčko aparat ali nije na odmet i recept
    Sovršenstvo tvorenija, tainstvene sile bože,
    ništa ljepše, nit’ je kada, niti od nje stvorit može!

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  18. #240
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    Hahhahhaa, aparat, aparat, pa onda cemo recepte.

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    Quote Originally Posted by montenegrina View Post
    Ima, orizumlijeko. Evo ga kompaktan haha.
    Rižin puding

    Quote Originally Posted by zvoncica View Post
    A što se tiče nečega za sporo kuvanje u krčku....
    Krčko?

    Last edited by starwalker; 02-02-20 at 19:01.
    The more things change, the more they stay the same.

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    Nije lako biti bogat i slavan, toliko je luksuznih gastro punuda.. da je prava patnja izabrati što perverzniju



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  23. #243
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    Vidim da je krcko bas popularan . Sestra sve u njega sprema a ja ne znam jesam li ga jednom upalio . Recimo za takva spora kuvanja upotrevljavam zemljane posude . Bilo na tihoj vatri u rerni ili na ploci . E sad da nebi unistio ploci a i da bi uopste indukciona radila stavim metalni pleh a na njega zemljanu posudu .

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    Tigrovo filozofija





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    Po CDM standardima, sve ovo je malo i za doručak...

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    U NK je ovo 30 centi

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    Quote Originally Posted by AL no1 View Post
    Mora da se mijesha svo vrijeme na tihoj vatri i onda tachno znat tj. osjetit kad je gotov,pa sipat,ja volim ohladjen a na pola litra mlijeka stavim max kashiku i po shecera...malr tajne velikih ...:mrgreen::-D
    A da li neko od vas natoća grožđice sa malo ruma, pa onda i njih stavi i mlijeko da se kuvaju?

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  33. #249
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    Ne,to onda nije sutlijash!
    ...

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