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Post by swordmaiden on Dec 26, 2005 0:36:25 GMT 2
Well, if you use Wodka it's not caipirinha... it's Caipiroska. Caipirinha is done with Cachaça, a Brasillian hard liquor. Emphasis on "hard". I actually prefer caipirinha to caipiroska, but many people here in portugal go for the wodka version. caipirinha is good stuff
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Post by teuton on Dec 26, 2005 0:50:30 GMT 2
Bärenjäger! Honeyvodka! Great! I can drink liters of it!
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Post by SkogRoar on Dec 26, 2005 1:28:52 GMT 2
My only recepie is the good-old GLASS OF BEER. open the bottle, or can, spill the liquid into a glass, and presto!
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Post by taran on Dec 26, 2005 11:13:32 GMT 2
tried some traditional food in helsinki recently-caribou with potatos and some kind of wild berries-stunning.
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Post by teuton on Dec 26, 2005 17:27:41 GMT 2
I do not know, but my mom prepared some delicious goose with sauces and so on...I cannot wait to eat it...still half an hour until potatoes are ready...
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Post by Heiðinn Hermaðr on Jan 10, 2006 1:19:53 GMT 2
Well, if you use Wodka it's not caipirinha... it's Caipiroska. Caipirinha is done with Cachaça, a Brasillian hard liquor. Emphasis on "hard". I actually prefer caipirinha to caipiroska, but many people here in portugal go for the wodka version. Indeed !! 'Caipirinha" is much better than "Caipiroska" but I like both
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Post by Heiðinn Hermaðr on Jan 10, 2006 1:46:01 GMT 2
Caipirinha is done with Cachaça, a Brasillian hard liquor. Emphasis on "hard". Actually "Cachaça" is a spirit distilled from sugar cane, like rum, but the way it is done is a bit different A "Brazilian Rum"
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Post by CrazyMary on Jan 10, 2006 1:58:57 GMT 2
I had pavlova (meringue with cream, strawberries and passionfruit) last night. So light and soooo yummy! Only problem was, my slice was too small.
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Post by Crow on Jan 10, 2006 10:16:24 GMT 2
Asian food, washed away with a cold beer. Irish coffee to finish of a meal. After that, sit back and relax with a whisky and sigar, and enjoy the evening (outside if possible).
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MoonDancer
Clansman
"Voices are calling from somewhere below"
Posts: 384
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Post by MoonDancer on Jan 16, 2006 0:45:42 GMT 2
My favourites: Italian pasta and pizza, most of the Hungarian traditional dishes, some home-made Chinese and Indian food, and Acadian cuisine (unfortunately I lost my recipe book)
I hate: intestines, snails, shells, and other "fruit of the sea"
And here's one of my fave recipes: Gulyásleves (Goulash soup) is one of our traditonal dishes and it’s quite easy to make it. It has a long cooking time, and this means that after you have put the pot onto the cooker, you have plenty of time to do what you want. And: I usually cook it for two days, so I have another extra day to do what I really want.
Ingredients (4-6 persons): 500-600 g potatoes, diced 300-500 g pork or beef (leg or scapula), cut into 1,5 cm cubes 150-200 g vegetable (carrots, parsley root) an onion a very small pcs of celeriac or a bunch of celery a green pepper and a tomato some oil or fat spices: red paprika (powdered- same as red pepper, but for the right colour you should use the original Hungarian red paprika from Szeged or Kalocsa) salt, pepper, caraway seeds about 2-3 l water
Finely chop a large onion and lightly fry in 2 tablespoons of fat. Sprinkle with 2 teaspoon of red paprika, add the meat cut into cubes, add salt, pepper, a green pepper and a tomato and some water (just a very little). When the meat becomes white you can add water and start simmering. Taste as often as possible and occasionally, when the meat is getting tender, add the sliced vegetables, the diced potatoes, and the caraway seeds. Simmer until tender. It takes about 2 hours, though you should add vegetables about 1 hour later than the meat and potatoes about 30 min. later than vegetables.
Since Goulash soup was originally the food of Hungarian shepherds it is usually eaten as a main course, garnished with sliced bread. And you also can cook it outdoors, above an open fire in a huge kettle. This way it gets a special flavour that comes from the smoke and the open air. Obviously when you cook it outside, it's not worth cooking in a small quantity since it's much more fun to arrange a party around the soup. Moreover, if you like wines, you can add a glass of dry red wine to the soup, right after you put the meat in.
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Post by swiatowit on Jan 16, 2006 14:42:17 GMT 2
My favourite is russian national food as - Blini (russian pankakes) with sour-cream or melted butter I love it, too. But It's realy lovely with mushroom sauce- it's Vilnius' version. - Bigos- Polish traditional dish of cole, mushrooms, sausage, meat, dry pear. When it is cooked by 3 or 4 days- it tastes lovely. - citrus - sausage with onion. Hate: Some soups rice cakes
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Post by swordmaiden on Jan 16, 2006 23:47:43 GMT 2
My favourites: Italian pasta and pizza, most of the Hungarian traditional dishes, some home-made Chinese and Indian food, and Acadian cuisine (unfortunately I lost my recipe book) I hate: intestines, snails, shells, and other "fruit of the sea" And here's one of my fave recipes: Gulyásleves (Goulash soup) is one of our traditonal dishes and it’s quite easy to make it. It has a long cooking time, and this means that after you have put the pot onto the cooker, you have plenty of time to do what you want. And: I usually cook it for two days, so I have another extra day to do what I really want. Ingredients (4-6 persons): 500-600 g potatoes, diced 300-500 g pork or beef (leg or scapula), cut into 1,5 cm cubes 150-200 g vegetable (carrots, parsley root) an onion a very small pcs of celeriac or a bunch of celery a green pepper and a tomato some oil or fat spices: red paprika (powdered- same as red pepper, but for the right colour you should use the original Hungarian red paprika from Szeged or Kalocsa) salt, pepper, caraway seeds about 2-3 l water Finely chop a large onion and lightly fry in 2 tablespoons of fat. Sprinkle with 2 teaspoon of red paprika, add the meat cut into cubes, add salt, pepper, a green pepper and a tomato and some water (just a very little). When the meat becomes white you can add water and start simmering. Taste as often as possible and occasionally, when the meat is getting tender, add the sliced vegetables, the diced potatoes, and the caraway seeds. Simmer until tender. It takes about 2 hours, though you should add vegetables about 1 hour later than the meat and potatoes about 30 min. later than vegetables. Since Goulash soup was originally the food of Hungarian shepherds it is usually eaten as a main course, garnished with sliced bread. And you also can cook it outdoors, above an open fire in a huge kettle. This way it gets a special flavour that comes from the smoke and the open air. Obviously when you cook it outside, it's not worth cooking in a small quantity since it's much more fun to arrange a party around the soup. Moreover, if you like wines, you can add a glass of dry red wine to the soup, right after you put the meat in. hmm...i never tried it with caraway seeds..thanks eeiww intestines are icky...but so are mushrooms!
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Post by taran on Jan 30, 2006 19:33:58 GMT 2
pine needle tea-try it sometime. recipe is quite easy,even for the cullinary unskilled:get some pine needles put in cup and add boiling water...
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MoonDancer
Clansman
"Voices are calling from somewhere below"
Posts: 384
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Post by MoonDancer on Jan 30, 2006 22:41:23 GMT 2
pine needle tea-try it sometime. recipe is quite easy,even for the cullinary unskilled:get some pine needles put in cup and add boiling water... What kind of pine needle do you need or this tea? We've got a few type of pines in our backyard. And how much do you need for a cup of tea?
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Post by taran on Jan 30, 2006 23:45:08 GMT 2
heres one recipe from the net: This vitamin-C-rich beverage is most palatable when needles from white-pine trees are used. You can make it at any time of the year. Simply cut a twig from a tree, strip off the needles, and place a handful into a pot. Cover the needles with cold water, bring to a boil, and simmer for 20 minutes. Strain tea, sweeten to taste with honey, and enjoy. although any pine needles will do,it's just a matter of personal preference.experiment,it's nice stuff.
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