i overheard something about the pseudo elections from the tv in the kitchen and i thought i'd double check it. it said something about 80 out of the 130 some thousand votes came from settlers, and the rest from turkish cypriots.. is that so?
flat out pathetic if its true... if not, anyone know/heard the correct numbers?
who voted for Erogly?
who voted for Erogly?
by souroul » Tue Apr 21, 2009 6:35 pm
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by paliometoxo » Tue Apr 21, 2009 6:38 pm
so can people int he south vote in the north like the south lets north vote in south? or is it like always we give to the north and they spit back and demand more
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by Viewpoint » Tue Apr 21, 2009 9:16 pm
paliometoxo wrote:so can people int he south vote in the north like the south lets north vote in south? or is it like always we give to the north and they spit back and demand more
Do you have TRNC citizenship? if not you cant vote.
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by paliometoxo » Tue Apr 21, 2009 9:54 pm
i see... as usuall we give to the tcs and they spit in our face...
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by The Cypriot » Tue Apr 21, 2009 10:18 pm
Viewpoint wrote:paliometoxo wrote:i see... as usuall we give to the tcs and they spit in our face...
You claim to respresent all Cypriots we dont...big difference.
No. You (what's left of you) can only represent Turkish military interests.
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by Raymanoff » Tue Apr 21, 2009 10:19 pm
Beef Bourguignon Recipe
Ingredients
* 6 oz bacon
* 2 to 3 Tbsp olive oil
* 4 lbs trimmed beef chuck, cut into 2-inch cubes
* Salt and freshly ground pepper
* 2 cups sliced onions
* 1 cup sliced carrots
* 1 bottle of red wine (such as a zinfandel or Chianti)
* 2 cups beef stock or canned beef broth
* 1 cup chopped tomatoes, fresh or canned
* 1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together wrapped and tied in cheesecloth)
* Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter
* 24 pearl onions
* Chicken stock
* Butter
* 1 1/2 pounds of button or cremini mushrooms, quartered
Method
1 Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.
2 In a large frying pan, sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan. Cut the bacon into 1-inch pieces and add to the pan.
3 Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender, about 1 to 2 hours.
4 While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.
5 Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through.
6 When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.
Serve with rice, bread, or potatoes (unless you are doing the low-carb version!).
Serves 6 to 8.
Ingredients
* 6 oz bacon
* 2 to 3 Tbsp olive oil
* 4 lbs trimmed beef chuck, cut into 2-inch cubes
* Salt and freshly ground pepper
* 2 cups sliced onions
* 1 cup sliced carrots
* 1 bottle of red wine (such as a zinfandel or Chianti)
* 2 cups beef stock or canned beef broth
* 1 cup chopped tomatoes, fresh or canned
* 1 medium herb bouquet (tie 8 parsley sprigs, 1 large bay leaf, 1 tsp dried thyme, 2 whole cloves or allspice berries, and 3 large cloves of smashed garlic together wrapped and tied in cheesecloth)
* Beurre manié: 3 Tbsp flour blended to a paste with 2 Tbsp butter
* 24 pearl onions
* Chicken stock
* Butter
* 1 1/2 pounds of button or cremini mushrooms, quartered
Method
1 Blanch the bacon to remove its smoky taste. Drop bacon slices into 2 quarts of cold water, bring to a boil, and simmer 6 to 8 minutes. Drain, rinse in cold water, and dry on paper towels.
2 In a large frying pan, sauté the blanched bacon to brown slightly in a little oil; set them aside and add later to simmer with the beef, using the rendered fat in browning. Brown the chunks of beef on all sides in the bacon fat and olive oil, season with salt and pepper, and put them into a heavy-bottomed Dutch oven or covered casserole pan. Cut the bacon into 1-inch pieces and add to the pan.
3 Remove all but a little fat from the frying pan, add the sliced vegetables and brown them, and add to the meat. Deglaze the pan with wine, pouring it into the casserole along with enough stock to almost cover the meat. Stir in the tomatoes and add the herb bouquet. Bring to a simmer, cover, and simmer slowly on the lowest heat possible, either on the stove or in a preheated 325°F oven, until the meat is tender, about 1 to 2 hours.
4 While the stew is cooking, prepare the onions. Blanch the onions in boiling water for 1 minute. Drain and rinse in cold water to stop the cooking. Slice the end tips off of the onions, peel the onions and score the root end with 1/4 inch cuts. Sauté onions in a single layer in a tablespoon or two of butter until lightly browned. Add chicken stock or water half way up the sides of the onions. Add a teaspoon of sugar, and season with salt and pepper. Cover and simmer slowly for 25 minutes or until tender. The onions should absorb most of the water. If there is water remaining after cooking, drain the excess. Set aside.
5 Prepare the mushrooms a few minutes before serving the stew. Sauté quartered mushrooms in a few tablespoons of butter and olive oil until browned and cooked through.
6 When the stew meat has cooked sufficiently, remove all solids from the sauce (except the beef) by draining through a colander set over a saucepan. Return the beef to the casserole. Press juices out of the residue into the cooking liquid, then remove any visible fat and boil down the liquid to 3 cups. Off heat, whisk in the beurre manié, then simmer for 2 minutes as the sauce thickens lightly. Correct seasoning and pour over the meat, folding in the onions and mushrooms. To serve, bring to a simmer, basting meat and vegetables with the sauce for several minutes until hot throughout.
Serve with rice, bread, or potatoes (unless you are doing the low-carb version!).
Serves 6 to 8.
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by Viewpoint » Tue Apr 21, 2009 10:37 pm
The Cypriot wrote:Viewpoint wrote:paliometoxo wrote:i see... as usuall we give to the tcs and they spit in our face...
You claim to respresent all Cypriots we dont...big difference.
No. You (what's left of you) can only represent Turkish military interests.
Of course cause they coincide with ours.
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Viewpoint - Leading Contributor
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- Location: Nicosia/Lefkosa
by Kibrisci » Tue Apr 21, 2009 10:40 pm
Well as far as I know a lot of TCs also voted for Eroglu, and according to the way my mum sees things they did so because of the CTP and their disasterous policies since coming to power...
Not only did they make life harder for TCs, they also infuriated the Turks...so there you go...
Not only did they make life harder for TCs, they also infuriated the Turks...so there you go...
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