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Post by ina on Feb 7, 2006 12:48:59 GMT 2
why did i enter this topic again? I'm getting so hungry when i read those great recepts! I love meat, i could never be a vegeterian i think... I have another question in my mind and i thought this would be a good topic to ask it; What is your favourite drink?I like water, green tea, grape juice.
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Post by SkogRoar on Feb 7, 2006 14:41:26 GMT 2
good idea ehm...meine is: Water Coffe Beer (of course) Absinth and some good Whiskey
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Post by Crow on Feb 7, 2006 15:08:32 GMT 2
coffee, and uh...coffee
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Post by Heiðinn Hermaðr on Feb 7, 2006 22:04:56 GMT 2
Favorite drinks : Mead, Beer, Whiskey, "Caipirinha", Rum, Vodka, Wine, Tequila, Scotch... Am I forgetting something ? haha Edit: I forgot Absinth ! ;D
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Post by icydragon on Mar 5, 2006 12:57:41 GMT 2
hmmm
fav food: noodles hated food: peanut butter >_< fav drink: vokda and coke atm, i wanna try mead through
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Post by Kochevneg on Mar 5, 2006 19:57:10 GMT 2
Favourite food: today it`s blins, because I`m celebrating russian spring`s holiday Maslenitsa, and blins are the main dish of it. Favourite drink: coffee, green tea, coctails...
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Post by thyr on Mar 5, 2006 22:28:39 GMT 2
My favourite drinks: water, tea, beer of course, coffee, tequila, and red wine from Köszeg (rules
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Post by Humppaporo on Mar 8, 2006 9:54:06 GMT 2
Who (Kuuraparta?) has a receipe for a Karelian Pie?
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Post by frostheim on Mar 8, 2006 11:07:01 GMT 2
Who (Kuuraparta?) has a receipe for a Karelian Pie? Lets' see now; I quickly translated this from my cook book from 1989: The "exterior": - 2 dl water - 1 tea-spoonful of salt - 1½ dl wheat flour - 4 dl rye-meal or rye-flour The filling: - 5 dl water - 3 dl rice - 1 liter milk - 1½ tea-spoonful of salt (- 1 table-spoonful of butter) For the buttering (dipping part): - 2 dl hot boiling water (and milk) - 50 g butter "Make the filling from the rice porridge (the materials listed above) and let it to get cool. Mix up the water, salt and the flours and knead into a flexible dough. Form it into "a bar" and divide it into 25-30 portions. Roll the portions into a form of a ball and press them to flat cakes. Cover them with a plastic film (so they won't get dry too much for the next part). Roll the cakes flat and round pie exteriors. Use plenty of rye-flour. Pile the exteriors with edges overlapping on the table and sprinkle the flour between. Cover the pile with a plastic film to prevent drying. Spread the exteriors on the table and brush off the extra flours. Spread the filling as an even layer. Close the pies by pleating the edge on the filling. Bake in 275-300 degrees for 15 minutes. Dip the pies in a mix of water and butter and then put them into a bowl. Cover with greaseproof paper and linen (and plastic film) and let them stew as they get soft. Bid the pies warm and with butter and hard-boiled egg mixture. * The pies can also be filled with barley porridge or mashed potatoes. Enrich the flexible mash with yolk and pat of butter."
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Post by Humppaporo on Mar 8, 2006 11:36:42 GMT 2
You are the best Thanks a lot! As soon as I find where to buy Rye-flour (which is not very common here) I am going to make this.
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Post by frostheim on Mar 8, 2006 11:53:29 GMT 2
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Post by teuton on Mar 8, 2006 21:37:43 GMT 2
I discovered that I like chinese sweet-sour stuff. Some rice, flesh, sweet-sour sauce. Easy, light and incredibly tasty. I could eat tons of it.
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Post by frostwolf on Mar 16, 2006 17:19:08 GMT 2
like: pasta, chips, sausages, big slabs of meat, rice, rissot, soup, sausahe rolls, celery, apples, oranges etc
dislike: fish or bird meat, meat with tubes and stuff in, peas, tinned veg, anything off an intensive farm
my national dish is seaweed (lava bread), and bara brith (fruitcake) bara brith is nice, never eaten lava bread...
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Post by frostwolf on Mar 16, 2006 17:20:33 GMT 2
oh yeah... drinks beer, grappa, stroh, water. and lollies!
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Post by sonofwagonmakers on Mar 18, 2006 6:47:47 GMT 2
-Peljmeni (meat in dough) That looks like one of my Chinese favorites jiaozi.
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