Somewhere Else Blog Archive Little secret
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"Are you under his recipes to cook something?" The question is not should not inappropriate, and not unexpectedly, from freshly baked translator's first cookbook you would expect at least that of freshly translated recipe (or even what the original) also what to cook but somehow egg chair occurred alienation: cookbooks - as well as other books about Cooking, including biographies - I have so far always read as fiction, I was interested in the story (as well as writing style, really). What is Štorje, I wanted to know. Cookbooks, in short, I had to (more or less demanding) egg chair manuals. As well as my attitude to cooking has always been somewhat egg chair utilitarian variety. Soups, yes, most, roasts (if oven works, but do not care if you do not, those vegetarian couple of months then ended), pasta, lots of vegetables, salads. In fact, I'm the cook what to cook last time in the second half of their teenage years, when I lived alone with my father, and yes, it seems to me that even after almost thirty years, is still able to draw Ivačičevo roux. The truth about Cooking, however, clearly lies in the cupboard. So what is still available. And in my sideboard is in addition to any herb, especially the following: salt, pepper, egg chair vinegar, olive oil (yes yes, organic extra virgin, Spanish) and - ahem - "liquid food supplement".
Of course, it is not nearly legendary Maggijev Wurz, I grew up with - Bica and grandfather were in Dravogradu - but the dancing and singing organic version, mainly in the green and herbs - because it is the Kräuter-Flüssigwürze! - Completely free of MSG and these things. But anyway, however, egg chair is "liquid food supplement", which I am to be honest, a little hooked. Only in soups and salads and only home - no, I do not wear it themselves - and also good food elsewhere, in restaurants and friends, I can appreciate a nice clean and respect. But at home, the home was. All friends and acquaintances who were going to Germany, of course, egg chair immediately zagnjavim to bring it to me (unless egg chair on a plane do not just hand luggage) because it does not get in the UK. Well, this is my small (culinary) secrets. In fact, it is lucky when it costs 3.30 euro (240 g).
At the end of the holiday? Nice. As for virceja, kind or another: but does it all taste the same? Or is it just for this? Menu is increasingly like that in restaurants is always less salted things and you gotta - if - I dosoliti. On the one hand. On the other hand my vegan friends (three) all the dishes terribly egg chair salted to "have a little taste," as they say. I do not know. Bimbo says: 05/11/2009 at 12:37
Pika, your remark about the uniformity of tastes on the site, but it is not always to blame only Virc. When I'm reaching the cooking spice, to find myself again and again to grab some quite out of habit, because I just love it. Then ponders what is the right amount of "self-censorship" in the spices. This can be a devil's dilemma. :-) May bj says: 05/11/2009 at 12:39
Well, here. Accessories. My mother is an elderly lady. Which stands as her doctors intention dangerously high blood pressure, age crosses and difficulties, and it strongly advised to delete from the menu every single salt, so the salt gets into food with vurzeji, Vegeta, soup cubes, etc. Apparently the human body only needs so great
Pages About this blog and the author of Archives December 2013 October 2013 September 2013 July 2013 June 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September egg chair 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September egg chair 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008 April 2008 March 2008 February 2008 January egg chair 2008 December 2007 November 2007 October 2007 September 2007 August 2007 July 2007 June 2007 May 2007 April 2007 March 2007 February 2007 January 2007 December 2006 November 2006 October 2006 September 2006 August 2006 July 2006 June 2006 May 2006 April 2006 March 2006 Categories Bicikliranje (391) Home (23) London Things (18) Links Blogos SiOL Nearest egg chair resorts A Don's Life alcessa Centrifuge Charlie Porter Den of Geek Derelict egg chair London Diamond Geezer Gawker Hirkani If Charlie Parker Was a Gunslinger Irena siren jotaeater's farts stone in the head Kinky Tone Bread & Wine Kulkul Londonist Lust for Life Mark Simpson mgerencer Mr. Ekoas My Band's Better Than Your Band PYZINE robert79 Shit London Spitalfields Life sushi The Anti-Facebook League The Intelligentsia of Great Wen The London Review of breakfasts Velvet Coalmine
"Are you under his recipes to cook something?" The question is not should not inappropriate, and not unexpectedly, from freshly baked translator's first cookbook you would expect at least that of freshly translated recipe (or even what the original) also what to cook but somehow egg chair occurred alienation: cookbooks - as well as other books about Cooking, including biographies - I have so far always read as fiction, I was interested in the story (as well as writing style, really). What is Štorje, I wanted to know. Cookbooks, in short, I had to (more or less demanding) egg chair manuals. As well as my attitude to cooking has always been somewhat egg chair utilitarian variety. Soups, yes, most, roasts (if oven works, but do not care if you do not, those vegetarian couple of months then ended), pasta, lots of vegetables, salads. In fact, I'm the cook what to cook last time in the second half of their teenage years, when I lived alone with my father, and yes, it seems to me that even after almost thirty years, is still able to draw Ivačičevo roux. The truth about Cooking, however, clearly lies in the cupboard. So what is still available. And in my sideboard is in addition to any herb, especially the following: salt, pepper, egg chair vinegar, olive oil (yes yes, organic extra virgin, Spanish) and - ahem - "liquid food supplement".
Of course, it is not nearly legendary Maggijev Wurz, I grew up with - Bica and grandfather were in Dravogradu - but the dancing and singing organic version, mainly in the green and herbs - because it is the Kräuter-Flüssigwürze! - Completely free of MSG and these things. But anyway, however, egg chair is "liquid food supplement", which I am to be honest, a little hooked. Only in soups and salads and only home - no, I do not wear it themselves - and also good food elsewhere, in restaurants and friends, I can appreciate a nice clean and respect. But at home, the home was. All friends and acquaintances who were going to Germany, of course, egg chair immediately zagnjavim to bring it to me (unless egg chair on a plane do not just hand luggage) because it does not get in the UK. Well, this is my small (culinary) secrets. In fact, it is lucky when it costs 3.30 euro (240 g).
At the end of the holiday? Nice. As for virceja, kind or another: but does it all taste the same? Or is it just for this? Menu is increasingly like that in restaurants is always less salted things and you gotta - if - I dosoliti. On the one hand. On the other hand my vegan friends (three) all the dishes terribly egg chair salted to "have a little taste," as they say. I do not know. Bimbo says: 05/11/2009 at 12:37
Pika, your remark about the uniformity of tastes on the site, but it is not always to blame only Virc. When I'm reaching the cooking spice, to find myself again and again to grab some quite out of habit, because I just love it. Then ponders what is the right amount of "self-censorship" in the spices. This can be a devil's dilemma. :-) May bj says: 05/11/2009 at 12:39
Well, here. Accessories. My mother is an elderly lady. Which stands as her doctors intention dangerously high blood pressure, age crosses and difficulties, and it strongly advised to delete from the menu every single salt, so the salt gets into food with vurzeji, Vegeta, soup cubes, etc. Apparently the human body only needs so great
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