Oh! How kind of you...
denizaksulu wrote:Get Real! wrote:
Oh! How kind of you...
No problem. Milti will supply the slicing utensil.
zan wrote:denizaksulu wrote:Get Real! wrote:
Oh! How kind of you...
No problem. Milti will supply the slicing utensil.
So you got a taste for the pork huh!!!!
denizaksulu wrote:zan wrote:denizaksulu wrote:Get Real! wrote:
Oh! How kind of you...
No problem. Milti will supply the slicing utensil.
So you got a taste for the pork huh!!!!
The first time in a sheftali kebab.
I dont eat the fresh meat. out of choice and taste, nothing to do with religious observance.
zan wrote:denizaksulu wrote:zan wrote:denizaksulu wrote:Get Real! wrote:
Oh! How kind of you...
No problem. Milti will supply the slicing utensil.
So you got a taste for the pork huh!!!!
The first time in a sheftali kebab.
I dont eat the fresh meat. out of choice and taste, nothing to do with religious observance.
I doubt even GR would claim it was fresh!!!!
Kikapu wrote:
Halil, that looks absolutely delicious.!
Could you write down the cooking instructions please, like what temperatures and how long. Usually such cooking as above requires high temperature first for a while then lowered for the long slow cooking. Also, did you add any water into the pot or not, or are the juices purely from the lamb meat.
Kikapu wrote:Halil,
I just bought a very large clay oven cooking "pan" and want to make the above dish today, so can you please give me the instructions on how you cooked the above.
Thanks.
Tim Drayton wrote:Kikapu wrote:Halil,
I just bought a very large clay oven cooking "pan" and want to make the above dish today, so can you please give me the instructions on how you cooked the above.
Thanks.
Long time no see. Where have you been, if that is not an indiscreet question?
Users browsing this forum: No registered users and 1 guest