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by **cyprusgrump** » Sat May 31, 2008 9:20 am

Light the charcoal and wait at least 30 minutes ‘till the coals are while.

Cook for two hours while enjoying wine, beer, Zivanea, etc. Salt twice.

Eat.

by **DT.** » Sat May 31, 2008 9:57 am

I suggest a CY forum Souvla cook out...(yes oracle you can bring your shitake mushrooms)

We set them up and appont a panel of souvla judges to walk around and try them.

by **cyprusgrump** » Sat May 31, 2008 10:08 am

DT. wrote:I suggest a CY forum Souvla cook out...(yes oracle you can bring your shitake mushrooms)

We set them up and appont a panel of souvla judges to walk around and try them.

Good idea!

Will there be beer too?

by **DT.** » Sat May 31, 2008 10:15 am

cyprusgrump wrote:
DT. wrote:I suggest a CY forum Souvla cook out...(yes oracle you can bring your shitake mushrooms)

We set them up and appont a panel of souvla judges to walk around and try them.

Good idea!

Will there be beer too?

i'll provide the carlsberg draught.

by **denizaksulu** » Sat May 31, 2008 10:51 am

michalis5354 wrote:Exactly cooking it slowly with patience is also a good technique that adds to the taste. if you dont have patientce then you will most likely fail to cook it properly!

Slow cooking is the best. Those that dont know patience should take their Tavli with them. The looser of each game will turn the 'spit'.

Thats how it was done.

by **halil** » Sat May 31, 2008 11:04 am

DT. wrote:I suggest a CY forum Souvla cook out...(yes oracle you can bring your shitake mushrooms)

We set them up and appont a panel of souvla judges to walk around and try them.

i will be one of the judges .... souvla meat should be lamb .... best teste...

DT , most of them can not come , they scare to show themself ... not like me or you ............

by the way on thursday i bought brand new souvla machine by help of the İceman .... i didn't try it yet .... did you get the message

by **webbo** » Sat May 31, 2008 11:06 am

cyprusgrump wrote:
michalis5354 wrote:how can you forget the salt ? Souvla with no salt is not good . Much Salt and Bay leaves gives a very good taste! lamb of course is the best!

Ahem!

CyprusGrump wrote:IMHO cooking it slowly is much more important that marinating or dousing with beer, etc.

I like to get the charcoal just right, salt the meat a few times during cooking and serve. Keep a close eye on the height of the skewers above the charcoal and the speed of the motor so it cooks perfectly.

Also, if you alternate lamb and pork on the skewer the pork takes up the taste of the lamb.

[drool]

Someone trying to steal your thunder here Grump!
:wink:

Bubbles x

by **denizaksulu** » Sat May 31, 2008 11:08 am

halil wrote:
DT. wrote:I suggest a CY forum Souvla cook out...(yes oracle you can bring your shitake mushrooms)

We set them up and appont a panel of souvla judges to walk around and try them.

i will be one of the judges .... souvla meat should be lamb .... best teste...

DT , most of them can not come , they scare to show themself ... not like me or you ............

by the way on thursday i bought brand new souvla machine by help of the İceman .... i didn't try it yet .... did you get the message

with you there Halil, will the others get a look in? :twisted:

by **webbo** » Sat May 31, 2008 11:09 am

cyprusgrump wrote:
DT. wrote:I suggest a CY forum Souvla cook out...(yes oracle you can bring your shitake mushrooms)

We set them up and appont a panel of souvla judges to walk around and try them.

Good idea!

Will there be beer too?

Your place tomorrow then Grump

I'll bring the cake, million candles and the Ouzo, lovely

Bubbles x

by **Svetlana** » Sat May 31, 2008 11:15 am

Oracle will bring the lemons and i will bring......

..............................................................ME!

PS will they stamp my passport when I enter Pissouri?

Lana

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