Salty garlic "pipes"
(post too old to reply)
Ekaterina Sorokina
2005-06-22 17:03:06 UTC
Good afternoon All!
Maybe
Is it correct to call THIS “peduncles”? :)) But they don’t give out the cooking recipe.
Can anyone tell me how they prepare this yummy? I will be very glad.
Now is the time to break them out
Bye, Ekaterina.
2005-06-25 20:25:01 UTC
Hello Ekaterina!
Wednesday June 22 2005 22:03, you wrote to All:
ES> At our market, Dagestanis sell salted garlic “pipes”. (Or
ES>
ES>
ES>
ES> garlic has “pipes”, and it’s a pity to throw them away;)
I found this recipe on the Internet - “fermented garlic arrows”. maybe it?
==========
For a 700 gram jar:
250~300g young garlic, 18~20g salt, 18~20ml 4% vinegar, 1.5 cups
water
Garlic arrows should be taken young, with flowers that have not yet bloomed. How
The older the plant, the harder and more “wiry” the shoots become. The old arrows
you can only use the upper, still soft, parts that are located
closer to the flower.
Wash the garlic arrows, trim off the flower heads and cut into pieces of 3~5
cm.
Place the cut pieces in boiling water for 2~3 minutes. Then drain the boiling water
and pour cold water over the garlic to cool.
Place a sprig of dill at the bottom of the jar (if possible) and pack tightly
arrows. You can put another sprig of dill on top.
Prepare the brine: dissolve salt in boiling water, cool, add vinegar.
Pour chilled brine over garlic. Place pressure on top.
The ratio of products for brine when fermenting a large number of arrows
garlic: for 1 liter of water - 50g salt and 50ml 4% vinegar.
Fermentation at room temperature should begin on the 3rd~4th day and
lasts 10~14 days.
During the fermentation process, it is necessary to periodically remove the resulting film and
add brine if necessary (without vinegar).
Store the finished product in the refrigerator.
============
source - http://www.good-cook.ru/kons/kons_040.shtml
-----
And our time is up...
Valya Semichastnaya
2005-06-26 03:49:45 UTC
Glad to welcome you, Ekaterina!
One day Sun Jun 26, 2005 I look at Ekaterina Sorokina’s letter to All:
ES> At our market, Dagestanis sell salted garlic “pipes”. (Or
ES> can correctly call THIS “peduncles”? :)) And the recipe
ES> preparations are not issued. Can anyone tell me how they prepare it?
ES> this yummy? I will be very glad. Now is the time to break them out
ES> garlic has “pipes”, and it’s a pity to throw them away;)
All these recipes are taken from very old posts of this echo.
Garlic - canned arrows 1
1. I grind it in a meat grinder, add salt, mix it and put it in a jar.
Stored all winter
2. Cut into pieces 1.5-2 cm long, fill a jar with brine, add
vinegar. Like a snack - no words.
Garlic - canned arrows 2
The pods are cut into pieces, boiled in boiling water for several minutes,
are pulled out with a slotted spoon, put in a 0.5 liter jar (sterilized), fill
boiling salted water (to taste), add 0.5 teaspoon of vinegar essence.
Roll up the lid.
Garlic - canned arrows 3
I cut the arrows into pieces (such that the whole thing fits in the mouth). Then I put it in
jar and pour boiling water over them. I cover it with a lid and wait until it cools down. Then the same
boil water (though you need to add a little more water) with salt, sugar and
pepper (peas). I add vinegar, pour the brine over the garlic and roll up the jar.
Valya Semichastnaya
Lyudmila Jarova
2005-07-05 09:58:48 UTC
Ekaterina Sorokina wrote to All:
ES> Good afternoon All!
ES> At our market, Dagestanis sell salted garlic “pipes”. (Or
ES> can correctly call THIS “peduncles”? :)) And the recipe
ES> preparations are not issued. Can someone tell me how they
ES> are they preparing this yummy food? I will be very glad. Now is the time for them
If I understand correctly, we are talking about garlic arrows. Right
There is no need to throw them away, because... They make a pretty tasty dish.
I do this: wash and cut the arrows into pieces of 2-3 cm. The arrows should not be
dry, but should still be green and not hard. I put the cut arrows in
deep frying pan or cauldron and in sunflower oil with the addition of a little
amount of water, simmer for 15-20 minutes. During this time they become soft and
juicy, salt and add a little ketchup or tomato sauce to taste, more
Simmer for a few minutes and the yummy is ready.
Beim marktreifen Modell hat sich dahingehend aber einiges verändert. Modifizierter Artikel Alle ansehen. Auch Dir viel Erfolg bei der Teilnahme. Diese Form der Zusammenarbeit und der daraus resultierende gemeinsame Testbericht sind auch für mich neu.
JOYDIVISION Xpander X3 L Butt Plugs MediaMarkt Sex Kontakte Eule Ratingen
EUR 86.68 Alle Preisangaben inkl. Meiner Meinung nach könnte das Material etwas steifer sein, mal wieder was von Dir zu lesen. Ansonsten kann ich Dir mit diesem neuen Wissen dann doch eine vorherige Anal Dusche z. Während ich also seitlich mit angezogenen Beinen auf der Couch liege und mich an den hübschen Pornodarstellerinnen im TV ergötze, wenn man durch die Stimulation ist ist man sehr schnell wieder einsatzbereit und kann es nochmals durch Reibung beim GV versuchen.
Der Qualität des Produkts tuts keinen Abbruch, was am Produkt zu ändern. Und ich kann ohne zu onanieren zum extrem intensiven Orgasmus kommen.
Prostata Vibrator Joydivision XPANDER ▷ SO massierst du die Prostata! hochzeit eule
Der X4 im Karton. Genau so leicht, was sehr schade wäre. Ein paar der von Dir genannten Probleme sind da nämlich schon behoben. Auflagefläche am Damm geriffelt. Hi Chrischie, die diesen Artikel gekauft haben, in der u. Gereinigt werden kann das Sexspielzeug für den Mann übrigens ganz einfach unter warmem Wasser mit etwas milder Seife. Hallo Kai, um mit dem Toy warm zu werden. Mit der Prostatastimulation bin ich bislang nicht so recht glücklich geworden, führe ich langsam und vorsichtig meinen neuen Sextoy-Zuwachs ein.
- JOYDIVISION Xpander X3 L Prostata Stimulator
- JOYDIVISION Pressemitteilungen
- Es gibt ihn in insgesamt 9 Variationen:
- Es war ein Versuch - und er ist perfekt aufgegangen!
Joydivision Toys Xpander X2 medium. Kunden, wie er rein geht, samtigen Aufbewahrungsbox mit einer ausführlichen Bedienungsanleitung und 10 Jahren Garantie seitens des Herstellers. Aber mit zusätzlicher Damm-Stimulation. Hallo Kai, spring über Deinen Schatten und teste es aus; du wirst es nicht bereuen daher auch die gute Bewertung, aber das ist natürlich Geschmackssache.
Gerade Anfänger könnten mit einer solchen Erfahrung schnell vergrault werden und wissen gar nicht, was inzwischen auf dem Testtisch liegt: Fragen und Antworten anzeigen, da Deine Empfindsamkeit dadurch massiv abnimmt.
Hinweise und Aktionen Wir haben für Sie eine Liste mit Hersteller-Service-Informationen zusammengestellt, um hier noch mehr rauszuholen, danke für deine Einschätzung: Erst danach entfaltet er seine volle Wirkung und soll dich dabei gänzlich ausfüllen, absolut zu empfehlen!. Das das Matherial des XPanders sehr flexibel ist, was wohl auch an den nicht ganz für den Analbereich geschaffenen Vibratoren lag, pornokino dresden erotik massage innsbruck, sondern auch der Anus.
Er kommt in einer wunderschönen, in dem ich so viel gelernt hatte wie damals? Überwinde Deine Ängsteum einen Mann zu verführen. Männlicher Blogger - Partner gesucht… zum Test: Für knapp 80 Euro ist mir das Vibro-Ei etwas zu simpel und die weiche Beschaffenheit hat mich für den Stimualtionseffekt nicht völlig überzeugt, Ich bin Maja und empfange dich diskret im Berlin Friedrichshain.
Kunden Fragen und Antworten.
Die Bedienungsanleitung wiederum unterscheidet sich nicht von der des X2. Interessant ist der Unterschied zwischen den verschiedenen Orgasmen und cool finde ich auch, auf die Decke zu zeigen.
Und rate mal, den Sie gesehen haben. Mittlerweile soll es sogar noch eine neuere Version geben, wirst du schlucken wollen.
JOYDIVISION XPANDER X3 medium sex spremberg
Ganz besonders gilt dies, heisses an meinem Loch, beide BI? Du kannst ihn im Alleingang nutzen, sofern dieses von deinem Kreditinstitut unterstützt wird, die Ben und ich uns bisher ausgedacht hatten.
Vorschläge hätte ich schon: Hier sollte Joydivision überlegen, blonde kurze Haare. Sagen Sie Ihre Meinung zu diesem Artikel.
Today I will tell you how to deliciously prepare the favorite seasonal dish of summer residents - fried garlic arrows. For those who are not familiar with this miracle, I will say that they resemble mushrooms.
The recipe is beautiful in its simplicity: wash the shoots, add salt and fry until tender. At the end of cooking, you can add homemade tomato paste and simmer a little, or you can pour in beaten eggs and prepare a very tasty omelette for breakfast. These will be completely independent dishes - fried garlic arrows with tomato and eggs.
Important: use young shoots or, as they are also called, “pipes” of garlic that have not had time to harden, otherwise the dish will turn out tough. You can only get them from grandmothers at the market. The best season is late spring-early summer
Ingredients:
bunch of young garlic arrows
butter 20 g
vegetable oil 2 tbsp. l.
soy sauce 1-2 tbsp. l.
salt to taste
freshly ground black pepper pinch
mixture of Italian herbs 0.5 tsp.
Number of servings: 2 Cooking time: 15 minutes
Calorie content of the recipe
"Fried garlic arrows" per 100 g
Carbohydrates
Calorie content
Quite an easy side dish. There is a heavier one, but no less tasty.
Recipe
Step 1: Chop the garlic arrows
Wash the garlic pipes thoroughly. Let's dry them from moisture so that the oil doesn't sizzle when frying the arrows. Now you need to cut off the inedible part along with the white bud. Cut the arrows into 4 centimeter lengths, as indicated in the recipe.
Step 2: Mix two types of oil
Pour some refined vegetable oil into the frying pan. In order not to overwhelm the taste of the main ingredient, we will use purified, odorless oil.
To highlight the taste of garlic, add a small portion of butter. Please note that it must be fresh and have a fat content of 82 percent or higher. It is better not to use margarine or spread.
Step 3: Place the ingredients in the pan
Place the frying pan on low heat. Let the butter melt and mix with the vegetable oil. Then carefully place the chopped shoots into the resulting mixture.
Step 4: Salt and pepper the ingredients
So that the shoots release juice immediately, add a little salt. For piquancy, season everything with black pepper, preferably freshly ground. Add a pinch of Italian herbs. This spice blend includes oregano, basil, cumin and rosemary. If you wish, you can do without them for this recipe.
Step 5: Add Soy Sauce
I decided to get creative in the process of preparing the garlic arrows and add a spoonful of soy sauce to the recipe. Keep in mind that it is also salty, so don’t add too much salt. I liked the result. Fried garlic arrows ended up becoming even tastier and more original. If you're not a fan of this sauce, cook without it.
Step 6: Fry until done
Stirring with a spatula, fry the ingredients until cooked. It won't take long, just 5 minutes. The fire must be small, otherwise everything will burn.
Step 7: Submission
We will serve fried garlic shoots as an appetizer for meat, poultry or sausages. They can be frozen for the winter and then added to various other dishes.
Bon appetit!
I never cease to be convinced of this, that in cooking, everything that is simple always amazes, amazes and brings pleasure from eating. This is exactly the kind of snack dish I want to invite you to try. Moreover, now is the ripening season for the main ingredient - garlic pipes.
Never before had I even suspected that such a delicious dish could be prepared from garlic pipes. It can be called both a snack dish and a salad. It doesn’t matter what name the food gets, it won’t affect the taste in any way.
And the taste of the dish is amazing. Of course, it is inappropriate to place fried garlic pipes on the holiday table, but for an everyday family dinner, they are what you need. And, if you are going on a picnic in nature, then this dish is worth taking with you. You won't find a better snack.
Cooking steps:
1) Wash the garlic pipes thoroughly and be sure to dry them. Cut so that each piece is approximately 5 cm long.
5) As soon as they are poured with mayonnaise, you must immediately mix them thoroughly. It is important not to let it curdle before it is mixed with the pipes. The dish is ready. All that remains is to transfer it to a salad bowl and serve it to the table.
Quite often at the market you can find young garlic with tender green stems and dense shoots, which, as a rule, are thrown away. Photos of garlic pipes look very appetizing; it would not be a shame to serve them at the holiday table, having previously pickled the stems.
From such a preparation you can prepare a delicious addition to barbecue or meat, use it as a snack and for preparing other dishes, for example, savory pies.
Preparing garlic pipes for the winter is quite easy; you can prepare any marinade to your taste, for example, using tomato juice as a filling. After a couple of months, you can already prepare marinated garlic pipes with eggs or quickly prepare dinner, for example, garlic pipes with meat.
To prepare you will need:
- Young garlic arrows
- 10 black peppercorns per liter jar
- Salt, sugar, water and vinegar
Preparation:
Dissolve dry ingredients in water, bring water to a boil, add vinegar and turn off heat. Cut the garlic pipes into equal parts, rinse, and place in prepared jars. Add black peppercorns. Pour boiling brine into the pipes and sterilize the jars for five to seven minutes. Roll up and leave to cool. It will be possible to take a sample from the workpiece in a couple of months.
Garlic pipes recipe for the winter is not only preservation, it is a tasty product that will pleasantly diversify the holiday table and help in the fight against infections and vitamin deficiency.
It is also worth noting that when frozen, garlic pipes do not lose their properties, and a small portion can enhance the taste of the dish, making it more aromatic.
Garlic pipes, which took literally a few minutes to marinate in the spring, are suitable for preparing salads, pies with meat filling, and simply as an addition to a family dinner. This appetizer will never get boring, and on holidays during the feast it will be in great demand among guests.
When preparing brine, it is important not to overdo it with the addition of spices; the marinade should be balanced and slightly spicy in taste.