Roast with eggplant

pleasant things early in the morning read

It's already a day in the yard !!!! He cooks goodies all night, then he falls asleep. As my grandmother used to say to me as a child: "Lena, get up, the suitors have installed all the gates .. have you already"

[I almost choked with saliva]

I almost choked with saliva

[VipVovan]

VipVovan, test eggplant, and most importantly in the topic !!!
+1

Flax, how delicious! I just choked with saliva at work and ran to dinner. Tell me, where do you buy cottonseed oil? We don't, and I missed him.

Lenka! : a-kiss: Stunned! Straight ray of summer in cloudy weather
And how delicious! I can imagine what flavors, there is a line of people who want to try it ..
Lucky Timon and his wife

Tell me, where do you buy cottonseed oil? We don't, and I missed him.

I'm not Lena, I bought at Magnet

[Lenk]

Well? You haven't eaten everything yet?
Lenk leave a little to try, or to smell ..
I'm for a looooooo

I'm not Lena, I bought at Magnet

Lyudmila, thank you! I'll go into our magnet and take a look. Who is the manufacturer?

Lenka! Yummy

Who is the manufacturer?

Manufactured by: PC Tastes of Health LLC for Dial-Export LLC. Production address: Moscow region, Stupinsky district with. Tatarinovo. So it is written for the bottle. I don't know what cottonseed oil should be. This is my first. Refined, but thickened like olive in the refrigerator

Lena! So tasty!!! How beautiful!!!

Oh! TO HER! Everything is eaten! They didn’t leave anything for me
So much beauty and deliciousness! There are four pages of eaters!
They sit ... they wave with spoons ... they dare to clean everything and lick the plates

Can you imagine how it all smells ?!

It’s clear! Smells amazing!
Lenka! You know how to whet your appetite!
Well, I like everything, everything!

I like to cut it in thick circles:

And here not in circles, but in washers

Thank you friend! What are you clever !!!
One snag, the weight of your eggplants, huh?

Oh, thank you, dear, for such a praise!
Lud, well, for the life of me, I forgot to weigh.
How to explain ... well, there are small eggplants - a little more cucumbers; there are medium ones, there are large ones, and there are straight huge ones.
So, mine are average, that is, their size is about the following: length - 15-16 cm, thickness - 6 centimeters.
And vashcheta, there are never too many eggplants in a zhakopchik, honestly. Even if you take two huge eggplants and tamp them into the cauldron with your foot (because it won't work any other way), it will still be very tasty. The main thing is not to digest them. In any case - five minutes, and turn off the fire, let them stand, rest and steam up. Will be in!

you are a man of your word. I said I will, and I did.

Just don't tell Lerelke about this. I promised her mashkichiri six months.

I would never have guessed meat from beef ribs to cook like that, I thought that it would not turn out soft.

You know, they bring wonderful Belarusian beef to our store. They take the carcass and cut it themselves, leaving just huge pieces of meat on the ribs, which, if not cut off, will simply fall off the bones during cooking. So, I cut off this meat and put it in bags, and there is still a decent amount of meat on the ribs themselves, and then they go either for soups, or I just bake them in the oven. Skusnaaa!
And the cut meat goes for pilaf, roast and all that. And by the way, you're right, this meat will be really tough if it is not properly stewed in advance, but then ... it is so grateful - tender, juicy, slightly with fat, mmm ... moderate!

I'll go on the weekend to see how much we have eggplants

Anh, in Dixie - one hundred and twenty rubles each.

Anh, in our Dixie - one hundred and twenty rubles

This is godly! Let's see how much we have.

yes, first you need to find a Boeing wing, then sell this wing

First you need to buy, than shoot down ...

Figase, how the people want eggplant!

maybe I shouldn't have exchanged roast for pilaf ???

And I anticipated thee! And you moaned - hachuplofhachuplof!
Really, what did that swimmer turn out to be like?
Lan, next time you have a hotburn!

It's already a day in the yard !!!!

It's your day. And for me - when I woke up, then morning!

Tell me, where do you buy cottonseed oil? We don't, and I missed him.

Natus, I order in Platypus. Like Luda, I have Dial Export, refined.

here are your dumba netuti

Lenus, well, no dumba, well, no need! If the meat is fat, then the dumba pus is resting.

You tell me .. Are you and Timon eating two kilos of potatoes at a time, or is this roast behaving just fine for tomorrow, warmed up?

Marish, I just calmly cook so much, because the roast and the next day is sooo delicious. We didn't boil anything, so when warmed up, everything will remain intact and tasty. We love roast very much, so we cook it for several days at once.
True, here it is still better to have more sauce, otherwise in the cold the roast becomes very thick and you have to literally pick it out of the cauldron, but you want to eat!
And my cauldron is like this:

🔗
But they are much cheaper, I just got Ozone first.

Here, for example: 🔗

Lucky Timon and his wife

Oh, don't tell me, friend ... I really envy him.

sincere kazanchik Pryamycha balls overpowered me with a huge spoon to be near

Well, I like everything, everything!

Thank you, my halosha!

And here not in circles, but in washers

Eggs do not teach chicken! Or have you forgotten who I have been recently?
Nukas, donu, march to the table! In the meantime, Daddy Timon and I will dance for you:



Chuuch, and you join!

Uraaaa! They called me to the table !!! Now I will be well fed and satisfied!
So they've hidden a portion for me! Not everything was distributed!

we will dance for you

BiiiiiiS !!!! I'm with you!
This is how it should be after every breakfast Lunch Dinner

Lenkaaaa, you have a glass board, like mine ... and my cauldron is the same as yours ... oh, how ... I made such a delicious pilaf ... now I'll have to make a hot pot ... straight I feel that I will not regret it !.

Ir, and your video does not open? Chalk grit that he doesn't see.

I watched the video and lit it with you!

Now I will have to bungle the hot-spot ... I really feel that I will not regret it !.

Kanesh, you will not regret it, I give a tooth!
Well, since there is a cauldron, so finally - it's a sin for him to stand without a hot pot.

I watched the video and lit it with you!

Urrrrah! It means that someone does it!

Lena, you have a luminous cauldron, right ???

Yeah, Lud, he is.

LLEEEEEEEEEEEEEEEEEEN NNNNNNAAAAAAAAAAA, and when did you get to Tarantino ??? Stupid question, huh ??? !!!

We've just been there. Here, we returned and immediately to you.

Kanesh, Lenk, with a waist like yours in the video, you can

medium, that is, their size is something like this: length - 15-16 cm, thickness - 6 centimeters.

and huge cracking!

Gyyyyy!
That's why I love the different photoshops there, so why you can draw a waist there for yourself!

[Evgeniya]

Kanesh, Lenk, with a waist like yours in the video, you can
Quote: Elena Tim from Today at 15:52
medium, that is, their size is something like this: length - 15-16 cm, thickness - 6 centimeters.
and huge cracking

Evgeniya, cool pun ...

uraaaaaa !!!! and I danced a sutra early with you!
Great charge, now you can eat!

Good morning, Lud!
Let's go eat a hot pot for breakfast!

The cauldron is gorgeous .. Khachunemagu.
And the coating will not peel off, otherwise I once bought a gosyatnick at the dawn of "nesting", and so on the lid (it still serves as a grill pan) the coating is whole, and in the gosper it just torn off in rags and gave it to the mother-in-law, she now chickens her potatoes cooks ... in my dear gosyatnitsa abydna
Maybe cast iron look?
Looked at them such an assortment happens to have a regular bottom and a wok? I need the same tunic in the tunic, otherwise the roast will not come out the same

You know, Marin, the coating there is simple, and you can't count on its durability. But here it is necessary to take into account the frequency of use of this cauldron. Because if you cook in it, say, once or twice a month, then it will last for years. I use it both in the tail and in the mane, I cook constantly. I'm not afraid to fry meat on sharp bones in it, I sneeze whether it gets scratched or not, because the convenience of cooking in a cauldron with a non-stick coating is simply incommensurate with cooking in cauldrons, to which everything sticks. Yes, and it costs so inexpensively, I mean, not ozone prices, of course (my mother, for example, bought it for 1500 and is not going to regret it either, grit, I'd rather buy a new one in a year or two than steam with an ordinary cauldron ). And I finally can, even in the dishwasher, so it's clear that the bottom has already been scratched a little. But this has not yet affected the non-stick properties in any way. Lightweight, easy to wash even by hand, everything bounces off of it by itself.
And I immediately refused cast iron, it cannot be washed in the PMM, but manually turned it back and forth, and there is a certain need to care for it.
So, here ... such things ...
And, yes, the bottom inside him is almost round, Vokian, and outside there is a flat bottom, and he stands quietly himself, without a tagan.

FS .. I sent a request about the Universe ... Kazan, aluminum, with a coating and a bottom WOK ... Like Lenka. I'm waiting for the universe to slip me the store where he stands and is sad without me my saucepan

And how I like this cauldron! Its coverage is very good. I may not use it as often as you Len, but not infrequently. I even want to buy a frying pan for myself Kukmarovskaya

and here they do not conduct a joint venture Kukmar chtoli?

and here they do not conduct a joint venture Kukmar chtoli?

I bought my cauldron in our city, in a small shop. Look, maybe you have

I even want to buy a frying pan for myself Kukmarovskaya

Yeah, Lud, I also wanted to buy such a frying pan for myself, but I needed a very large one, 32 cm, and Kukmara does not produce such.
I had to take an expensive one. Otherwise, I would love to shop at Kukmara. Oh, and how I like their three-liter saucepan, it's just awesome thing. Directly the best I have ever had for cooking rice and other cereals.

a three-liter saucepan, it's just awesome thing.

Coated too?

Yeah, the one that's tall, not like a stewpan. Bliiin, she's so cute, I just adore her, and the glass lid is very convenient too. By the way, this saucepan was bought together with the cauldron, but it is used about once a week, and it is washed only by hand (I regret it), and so, it is really like new. Not a single scratch!

What a riot of colors Lenul! You just can't take your eyes off! And the aroma pierces the nose straight! Excellent recipe, presentation .. Well, read mono instead of fiction! Thanks for the recipe!

Thank you, Irishk!
Get a bigger plate!

🔗
What yummy! From one photo in a hungry swoon from a chair you will eat! Is there anything else left? So many people came running! Thanks for the little thing, Yelenchik!

Aaaaaaaaa! What a beauty!
Svetik, thanks! It remains, it remains! More in bulk, join!

Yeah. You can endure .... Brewed porridge roast, teased with a cauldron and sits rejoicing, and here I run, choose an aluminum coated or cast iron, with a glass lid or a regular one .. Aaaaa save
When it's already that weekend, I'll run to feel it live, the modet will get out so quickly, otherwise the universe gave money for the cauldron ... Wait for food that can be cooked ONLY in such a cauldron

[Cast iron cauldron carePreparing the cauldron for use]

Here zhezh, eh! Restless.
On, read it, and think, do you need it?

"Cast iron cauldron care
Preparing the cauldron for use

The new factory cauldron will be slightly oiled with machine oil. So it is necessary to thoroughly anneal the new cauldron, thereby preparing it for the first and subsequent uses. Ignite the brand new cauldron in the fresh air until the burning smell disappears. Then pour into the cauldron half a liter - a liter of cheap refined vegetable oil and heat very strongly. Now stir the oil with a ladle or scoop and grease the side walls with it. It is even better to tilt the cauldron on its side and slowly rotate it in such a position that the hot oil flows around all the walls. Only with large cauldrons, such a rotation will be difficult. Also, be careful not to burn yourself. This oil treatment takes about 5 minutes. After processing the cauldron with oil, let it cool, and pour out the oil. This procedure is advised by the manufacturers of cauldrons and prescribed in the instructions. We will consider it mandatory. This creates a thick layer of oil on the inner surface of the cauldron.
Now I will tell you what the instructions do not say, but what does not hurt to do. Warm the cauldron well again, warm it up so much. And grease the inner walls of the cauldron with a thin layer of oil using a cloth. We continue to heat, the oil on the walls will smoke, and the oil film will darken. Soon unstable oily substances will burn out, fuming will stop. Let's assume that the oil layer is ready. You can continue to heat the cauldron and make 2-3 more similar thin oil layers. In such a cauldron, food will never burn or stick to the bottom.
During cooking in a cauldron, in some cases, the oil layer will grow (cooking pilaf, frying meat, frying chebureks in oil, other recipes related to cooking in oil), and in some cases it will collapse (stewing meat in acidic environments - tomatoes or wine). When the oil layer is depleted, simply repeat the procedure to build up a thin oil layer from time to time.
During operation, after each cooking, it is necessary to remove food residues from the cauldron, rinse it with warm water without detergents. If, nevertheless, the food is badly burnt and you cannot do without detergents, perform the operation to build up the oil layer again. After the cauldron is washed, it is recommended to pour about a liter of water into it and boil it so that the smallest fatty particles of food lag behind the walls. Then drain the water, wait for the complete evaporation of the water and wipe the cauldron with a rag greased with vegetable oil. Remember, if moisture remains, the cauldron may become rusty.
If the cast-iron cauldron has not been used for a long time, then rust can also appear on it. In this case, the cauldron must be ignited again and again wiped with a rag with vegetable oil.
If you begin to notice that food has begun to burn in your cauldron (from improper use of the cauldron), you need to take the following measures: heat the cauldron over the fire, add 1 kg of salt, and stir periodically for about an hour until the salt turns brown. Then pour the salt, cool the cauldron, and again ignite the oil in it. "

[Elena Tim]

Elena Tim,
Len, tell me honestly - how many eaters did you cook? I blew up yesterday and did it in my Staff. 2 kg of potato did not fit - a little more than a kg, probably. It turned out to be a huge pan - now we can't overeat)))
Flax, I just tried it last night - I won’t eat enough at one in the morning, it turned out very tasty, honestly! Thank you very much for the roast))

[Lena]

Lena, is it possible in the staff too? oh i will then do on the weekend
and then I don't have a cauldron)))) apparently so far .....