Cyprus-Forum.com

[halil]

2-3 months old lamb .
just use salt and black papper .....

from time to time brush the lamps with olive oil .

it takes 2-3 hours to cook . while you cook ..... have your mezes and play your music .....

[iceman]

2-3 months old lamb .
just use salt and black papper .....

from time to time brush the lamps with olive oil .

it takes 2-3 hours to cook . while you cook ..... have your mezes and play your music .....

Halil
have you christened your new mangal?

[RichardB]

And thats just for Halil!!

The other guests must bring their own

Good evening my friend hope to see you in the summer

2-3 months old lamb .
just use salt and black papper .....

from time to time brush the lamps with olive oil .

it takes 2-3 hours to cook . while you cook ..... have your mezes and play your music .....

[halil]

And thats just for Halil!!

The other guests must bring their own

Good evening my friend hope to see you in the summer

2-3 months old lamb .
just use salt and black papper .....

from time to time brush the lamps with olive oil .

it takes 2-3 hours to cook . while you cook ..... have your mezes and play your music .....

Richard looking forward for it .

İceman not yet . may be tomorrow night . i heard kids were planning .

[denizaksulu]

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






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


PS will they stamp my passport when I enter Pissouri?

Lana

Please noooooooooooooooooooo.....WAIT FOR MEEEE

Deniz .... when are you due over? The suspense is killing me!

In that case I will keep you in suspense.


Kafenes will keep you informed I am sure

[denizaksulu]

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

Halil, I am afraid you have just disqualified yourself. You cannot deprive our GCs of pork.

[webbo]

Didnt realise you were an old un bubbles

Then again everyone on the forums a young un to me

Anyway book a date for July in Polis at Os lets eat be merry and drink the town dry

Hey! Just because some of my jokes are old does not make me an 'old un' you naughty boy you


Bubbles x

[Nikitas]

Anyone here ever tried to cook with the souvla opposite the fire as opposed to over the fire? There are advantages, as the juices dripping down into a pan and used to baste the meat.

The reason I ask is because I am fiddling with a design for such a setup and wondered about people's experiences. The idea came to me when I saw that the best hamburger in the world is cooked in a Connecticut restaurant using such a sideways fire method. In Crete too they roast lamb this way, the meat facing the fire and not over it and they call it Antikrysto, meaning opposing.

With the fire cooking the meat opposite that leaves the top to be exploited for other things, like grilling vegetables, mushrooms, halloumi etc. And the other side of it for another souvla, and the list of avantages goes on. Anyone stealing my idea will be severely punished with a hot souvla.

[Nikitas]

An addendum to the above for mechanically minded people, it sounds pretty much like the dry sump system used in Porsche engines when you think about it, so it must be good! Perhaps I should call my grill the 911?

[halil]

Anyone here ever tried to cook with the souvla opposite the fire as opposed to over the fire? There are advantages, as the juices dripping down into a pan and used to baste the meat.

The reason I ask is because I am fiddling with a design for such a setup and wondered about people's experiences. The idea came to me when I saw that the best hamburger in the world is cooked in a Connecticut restaurant using such a sideways fire method. In Crete too they roast lamb this way, the meat facing the fire and not over it and they call it Antikrysto, meaning opposing.

With the fire cooking the meat opposite that leaves the top to be exploited for other things, like grilling vegetables, mushrooms, halloumi etc. And the other side of it for another souvla, and the list of avantages goes on. Anyone stealing my idea will be severely punished with a hot souvla.

here it is . it is called Kuzu Çevirme Restaurants .....