Zhannptica
Tina, delicious!!! But the mushrooms will be in July, and the squid catch let's prepare for them. Be patient
The recipe, by the way, is from Kamchatka !!!!!
Tricia
Quote: Zhannptica
wanted to put squid stuffed with porcini mushrooms, but did not
Why didn't you ?? !!
And in my bins there are excellent little white squids and a couple of kg! it's a hint!
Zhannptica
Angela, look, look how they twist !! Yesterday cabbage was the same
V-tina
Quote: Tricia
And then those who live around me are not interested, they only twist at the temple
Quote: Tricia
It has accumulated slightly, and therefore I am complex with periods.
Anastasia, it is they, out of laziness, twist their fingers at their temples, I have the same around, but somehow, as they say - "on the drum" who thinks what, I do it as good, healthy and convenient for my family
ang-kay
Quote: Zhannptica

Angela, look, look how they twist !! Yesterday cabbage was the same
Spread it out. I am absolutely indifferent to squid, but also interesting)
V-tina
Quote: Zhannptica
watch how they twist !! Yesterday cabbage was the same
not, of course, squid and so gobble up I'll eat, but it's too interesting about mushrooms
Zhannptica
Tina, I agree 100% !!!
V-tina
Quote: Zhannptica
delicious!!! But the mushrooms will be in July, and we'll catch the squid for them. Be patient
: crazy: no really, endure in any way, I will znachitstsa their have stuffed, rice which
Zhannptica
Lan, tomorrow I'll take a picture and post it, spinners !!!! Buy white triangles - squid !! And barrel pickles. And that's it !!!! I won't say anything else. Till tomorrow!!!!
ang-kay
Quote: Tricia
And then those who live around me are not interested, they just twist at the temple, like, they are completely impoverished, etc. "Who needs these apple skins, still dry them, do not disgrace yourself, buy apples in the store." "Tea of ​​some kind of herb, completely poor or what?" and so on. It has accumulated a little, therefore I am complex with periods ...
I think this is a personal matter for everyone. I don’t dry the skins, and the tea somehow didn’t work for us, but these are my problems. Everyone does as he pleases. I, too, no one with friends bakes as much as I do. And they don't make sausage with cheese. They don't twist at the temple, but most likely they don't understand either. I also ask, what am I doing all day, that I always have no time?
Elena_Kamch
Yeah ... they just chatted! Run to another recipe ... There are already Kamchatka squids


Added Tuesday 07 Jun 2016 10:36 AM

Quote: V-tina
I do it as well, healthy and convenient for my family
Here I am also And with our troubles, even with a healthy diet, they twist it at the temple with a doubled frequency And I don't really talk about anything anymore.Everyone chooses his own life ...
Quote: Tricia
Has accumulated slightly
So, there are many of us gathered here who are not particularly understood by those around them. But here are like-minded people!
V-tina
Quote: Elena_Kamch
twisted at the temple
my sister twisted it like that yesterday when I brought her children a tear-off pie

(I made two batches, well, I carried them to my nephews, because my sister mostly pampers them with purchased ones), says: "You have nothing to do, stand and wrap every slice", so what can we say about strangers

Elena_Kamch
Tina, and don't tell me ... Mom buys bread from me and somehow doesn't understand my hobby ... why waste SO MUCH time ?!
Tricia
Quote: Elena_Kamch
why waste SO MUCH time ?!
And I answer, what else to spend time on if not on the health of your family and on your interesting hobbies? Sitting noses on TV? We do not have this "temporary vacuum cleaner".
Elena_Kamch
Quote: Tricia
this "temporary vacuum cleaner"
And I haven't. For more than ten years already ..


Added on Tuesday 07 Jun 2016 10:56 am

And I do not enter into discussions already ... The question arises .. Why?
I do it as I see fit, and whoever wants to live so ...
KLO
Zhannptica, An interesting recipe for me, an unusual sauce. I'll bookmark it.Thank you!
Zhannptica
KLO, if you treat the acute positively, then this is for you


Added on Tuesday 07 Jun 2016 11:17 am

And for "us" he is not just ordinary, but also dear)))
Tricia

Quote: Elena_Kamch
And I do not enter into discussions already ... The question arises .. Why?
Linen, gets that to complain about life, children, lack of money, they have time for everything around! And they are not interested in real ways of saving and having an interesting pastime. I am outraged that they are trying to spend my time just as ineptly! They start to complain, interrupt, tell about my sausage, my bread, my jam. Why should I listen to their "blizzard" about shitty life ?! I say openly that it is our own fault. But now they know that it is useless to come to me to "cry". Yes, I can be aggressive if you bother me ... I'm talking about age-related changes in the brain, that you need to change your diet so as not to become dull and not turn into hemp or vegetables. That all store-bought "snacks" have really the same delicious homemade substitute! I give examples of recipes as in FSC, hamburgers, sandwiches, pizzas, lemonade, orange kvass (like forfeits), healthy tea made from Ivan tea, etc. At least somewhere, things are getting off the ground. But pseudo-friends have disappeared - they are not interested in this with me. And do not care - "it's better to be alone than with just anyone!" But there is a favorite bread maker, and all of you, my dear like-minded people !!!


Zhannptica
Anastasia,: girl-yes: very beloved))))) all kind and good !!!


Added on Tuesday 07 Jun 2016 11:29 am

And most importantly - the hostesses !!!!
Helen
And I go Kimchi !! only the sauce needs to be bought ...
Zhannptica
Helen3097, Helen, so on your health !!!!


Added on Tuesday 07 Jun 2016 12:13 pm

Express Kimchi
The leftovers from yesterday's jar were added to Kimcheejong's cakes from Elena_Kamch, for which Lenchik thank you very much
KLO
Quote: Zhannptica

KLO, if you treat the acute positively, then this is for you


Added on Tuesday 07 Jun 2016 11:17 am

And for "us" he is not just ordinary, but also dear)))
I have a very positive attitude to spicy fish, and fish with vinegar-pepper-onions (I don't know the name) - li
Zhannptica
KLO, so it changes everything !! Then pepper in your hands and forward, unknown))))
Loksa
Jeanne, but at the expense of mango-peaches, please clarify in more detail: mail1: replace sholiva pears with peaches or mangoes? this recipe can already be tried to start, in the sense of maturing. And yet, I am really interested, how great a professional is there fish sauce? Literally, please show me the bottle. Otherwise I'll get lost in the sauce department
: secret: do not allow to throw the second Pasibka, then in an hour.
Zhannptica
Oksana, I'll show you the bottle tomorrow morning, I have no strength to get up. There are many different ones in the departments where funchose and everything for sushi are sold.
For mangoes or pears, try this and that. There is nothing from one head of cabbage)) so you will quickly understand what tastes better for you
Elena_Kamch
Loksa, Oksana, ooo, in terms of sauces, I'll help you ... literally soon Well, that is, today ...
Right now I'll take pictures of mine. I have one Korean, they bought it through an interpreter in Korea, the correct one must be And the second Thai, everything is already written in Russian there


Added on Tuesday 07 Jun 2016 10:06 PM

In Korea, entih sauces ... like gutolin ... Shrimp, it turns out, can be used together (I finally did not know about its existence ... until recently)


Added Wednesday 08 Jun 2016 02:39

Loksa, Oksanafinally got around ...
I have such
Express Kimchi
The Thai team is in Russian, I took a picture specially so that it was clear from what. Solid anchovy wobchem ...

I apologize for the divorce, I have already used it ...
Express Kimchi

Zhannptica
I forgot to take a picture of the sauces, okay, in the evening, be sure))
Elena_Kamch

This is me here so ... I'm trying to tell about links ...


Photos of sauces Hde?
Elena_Kamch
Quote: Zhannptica
a couple of spoons of Merim
Zhannptica, Zhanul, I found an unfamiliar word! How can you replace it ???


Added on Monday 27 Jun 2016 00:25

Yesterday I saw a fresh young Peking (for 140 rubles, did not understand per piece or kg). And only today it dawned on me ... Well, I haven't tried this salad !!! It must be like this ... go nuts ... The recipe demanded in an impudent way, but samaa
I want to rectify the situation, but here I see an unfamiliar word! And I understand, we can, I have no life without this Merim
Zhannptica
Elena, Hi!!!
You are completely lost, you already wanted to be on the all-Union wanted list,
It's such a white, sweet liquid. Like white och sweet wine. So a couple of tablespoons of rice vinegar syrup and go !!!! Success))

Yesterday, flour spilled into fruit yeast before going to bed. Now I will run to look at the pre-enzyme, if I remember this word correctly, only now I was too lazy to go up for the tablet and thumped. Now I think it will turn out bread

Elena_Kamch
Quote: Zhannptica
You are completely lost
Yes, I only sit here not very actively on weekends ... And so, I am mulberry! As I saw Peking, I immediately rushed to your recipe!


Added Monday, 27 Jun 2016 07:44 AM

Quote: Zhannptica
Like white och sweet wine
So can we not suffer from wine?
Zhannptica
I have a problem with wine (usually there is red), but rice vinegar is always there, so I came up with it, but don't bother. Maybe the taste will suit you even without this sweetness
Elena_Kamch
Quote: Zhannptica
without this sweetness, the taste will suit
She ... well, I'm already intrigued! Can you really pour white wine? Just there. I never tried kimchi with him
Zhannptica
Pour in a glass and a snack with cabbage, and what !!! Original))
Elena_Kamch
Quote: Zhannptica
Pour cabbage into a glass and snack
This we can
There is no current of cabbage yet!


Added on Tuesday 28 Jun 2016 02:42 AM

Quote: Zhannptica
After 30-40 minutes, transfer to a jar and refrigerator
Taax, another question has matured ... And how much can you store?
If, for example, I do it in the evening, will it still be tasty in a day?
Elena_Kamch
Well, vooot ... with this Added no messages come, it seems ..
I bought a young Beijing today, do you know at what price? 300 rubles per kg!


Added Wednesday, 29 Jun 2016 12:25 pm

And add mango powder to the base ??? Help !!!
Zhannptica
Elena_Kamch, well, everything, everything, calm down !!! I'm here)))
No notification came
Just yesterday I made two liter cans. It can stand at least a week, only it will be tastier. Helen, throw there what you want))))))


Added Wednesday 29 Jun 2016 03:19 PM

And yesterday, at 64 rubles per kg of our domestic one, out of greed, I grabbed as many as three heads of cabbage and immediately pears and immediately muddied
An hour later, they were already eating, or rather, half a jar was no longer tightly packed.
Elena_Kamch
And yesterday I made a sample of half a cabbage. I will shoot it today


Added Thursday, 30 Jun 2016 06:13

Well, here's my treat. Today I tasted the recipe definitely mine! I liked it very much!

Express Kimchi


Added Thursday, 30 Jun 2016 06:19

Again a question about dried mango. How much to add, at least approximately? Half a teaspoon, a spoon?
And if I pour it, then some liquid should be added or left so thickly? I put everything in the blender together with the pears and blended.
Zhannptica
beauty !!!!!!! Moloric !!! I'm very glad that I liked it))) I only added fresh mango, so how much I poured, so much and let it be
Elena_Kamch
Can we have more? How many mangoes did you stack? I didn't taste it at all in my database
Zhannptica
Half a cabbage ..., it's not even for a tooth, but only for a sniff
So you have to put more in order to be revealed. And try not a pear with a mango, but a peach. It will accentuate its scent ...


Added Thursday, 30 Jun 2016 06:29

that's it, Lenchik, I'm sleeping ...

Elena_Kamch
Quote: Zhannptica
and peach
Nah ... well, it's very expensive! Peach on kimchi .... I, kanesh, och love kimchi, but more pErsik! I myself will eat Pear yesterday and then shared it as a brother: for myself half and her half


Added Thursday, 30 Jun 2016 06:32

And half a cabbage, because the test was carried out. My husband is now on a business trip, so, I'm getting ready for my arrival Now I will buy another head of cabbage, well, or two, and I’ll poke up again
Elena_Kamch
Zhannptica, Jeanne, I came again to torment you with questions
First, a strange story ...
We decided to buy some Pekinochki for this yummy. We come to the place where I last time bought a local one (for 300 rubles / kg). I am so How many kilograms do you have? And she gave me 600 rubles!
What can I say, I returned this roach to her and then we went in search.
As a result, we bought fresh, but Chinese for 140 rubles. And something so much turned out for me ready-made kimchuhi.
SKOKA can it be stored? She won’t get anything done in a week? Otherwise, they didn’t master it in a few tricks ... I also got a hot one. Thai fresh hot pepper caught my eye. For the first time in my life.I could not pass by and could not help but apply it right in the near future. As a result, I added a few small peppers, and the pungency even I almost fainted.
So, half the can still lives in the refrigerator and is waiting in the wings
Tricia
Lenus, I do not Jeanne... just ran by ...
Once I pushed a can of chimcha into the fridge in the far corner and forgot ... for a couple of months. And such a cool chimcha was found after a couple of months! And with sourness-leaven, and with a crunch, and with - well, just nyamische! In general, I like mature chimcha more, well fermented, and that's how it came out.
We salt Peking in this recipe, add other preservatives, so if you put it in a smaller jar, and so that the brine-marinade floats on top, it can be stored for a couple of weeks, I think, calmly! To the nearest chimcha stew.

But let's wait for the hostess, she certainly knows.
Elena_Kamch
Quote: Tricia
I'm lazy, I'm not Jeanne ...
giggled ...
Nastya, I'm always glad to see you!
Quote: Tricia
Once I pushed a can of chimcha into the fridge in the far corner and forgot ..
Is it this recipe? It’s just raw cucumbers, I somehow didn’t have anything to do with them. Therefore, I worried
Tricia
Quote: Elena_Kamch

Nastya, I'm always glad to see you! : friends: Exactly according to this recipe? It’s just raw cucumbers, I somehow didn’t have anything to do with them. Therefore, I worried
Not specifically for this, but there I also had a lot of things: lobo, radishes, and filling of tangerines + onions with feathers. Solyanka team, in general ...
The main thing is to transfer to a smaller jar / container and submerge it properly into the brine.

Well, and already planning dishes with chimcha. Do you cook soups with her? You can make kuksi with it or stew fish or meat with it. My husband is crazy about pork stewed with chimcha - and if the pig and chimcha are allowed to lie down at the marinating stage together, when the meat is soaked in brine from chimchi ... mmm !!!
Elena_Kamch
Quote: Tricia
The main thing is to transfer to a smaller jar / container and submerge it properly into the brine.
So yes, it costs
True, maybe try a soup with this

But I don’t eat meat ...

Tricia
Quote: Elena_Kamch
But I don’t eat meat ...
And husband? Also?
I made my own squid with chimcha! The flight all flies away.

Usually we do not add chimcha to soups, but to kuksi, instead of cucumber salad - so as not to cook and preserve crunchiness. Look at Lena Tim's recipe - it turns out delicious. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=380594.80
On the last pages there are my reports with photos. Instead of my zucchini, this chimcha from Jeanne is perfect. And broth, shrimps, noodles, mushrooms will set off the taste and dilute the spiciness.
Elena_Kamch
Quote: Tricia
And husband?
Almost the same ...
I'll go and study the recipe thoughtfully
Zhannptica
Elena, Nothing with her and in a month will not be, I always do the winter with cucumbers and costs three months!
And your pungency will go away after fermentation. It will ferment and become ripe and tasty !!!
I also went to study the recipe. I have a liter and a half for a week already)))

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