Boris,
There are some interesting things on their site, are they a reliable
website to order from? In the past you have spoken highly of Bulgarian
wines; any recommendations.
Charlie
On Thu, Oct 27, 2011 at 11:20 AM, Willie Wonka <alienspecimen@xxxxxxxxx>wrote:
> I dont know about the ex-RAAF guy, but just listening to you and Ken sends
> me into convulsions, Dave...:)
>
> I do like food on the spicy side, but also have a low threshold of pain.
> So, whatever is spicy in my book you might not even feel as such.
>
> I do agree that hot peppers should be added early in the process, but have
> to tell ya that you are waaaay off on the improvement part...:) Fresh chili
> would ruin pretty much half of the Bulgarian cuisine, especially the dishes
> that call for yogurt.
>
> There is also a fantastic spice, the Bulgarian equivalent of curry, meaning
> that it is a mix of spices that absolutely cannot be improved and anything
> else added to dishes cooked with it, would ruin it.
>
> Here:
>
>
> http://findbgfood.com/onlinestore/index.php?main_page=product_info&cPath=9&products_id=124
>
> I have a package from another manufacturer and it says that it contains
> salt, paprika, savory (summer), fenugreek, coriander, curcuma and thyme.
> Interestingly, its official name can refer to a lot of things, but usually
> peeps know what you are asking for. The name of it is roughly translated as
> "colorful or multicolored salt"
>
> I first encountered it at the age of three and a half when my mother
> finally took custody of me. First thing was to take me to the Etar
> Architectural-Ethnographic Complex near Gabrovo (google it...). The bakery
> sells all kinds of warm bread fresh from the oven and there was a shaker at
> the window with that spice. You can see that it made great impression on
> me....:)
>
> I mostly use it on pork and lamb or in the olive oil bread dip. Once in a
> while, I would make my grammas signature dish-oven roasted chicken in a bag
> which calls for butter that one places in strategic places, including under
> the skin and between muscles. The entire chicken is then pretty much
> wallowed in this spice, I dont know of a better recipe for chicken...:)
> Same for hard boiled eggs.
>
> I have come to terms that would never be able to withstand the pain caused
> by various hot sauces available. I dont know what I am missing and rather
> keep it that way...:)
>
> Boris
>
> .............................
>
>
> I find there isn't much food in the world that can't be improved by the
> liberal addition of fresh chili or a good chili sauce. all the subtlety
> of the flavours that are otherwise completely hidden seem to blossom on
> the taste buds with even hint. My local Indian place does a killer
> traditional pommy curry (Chicken Tikka Masala) to absolute perfection -
> revved up quite a bit for me, of course.... It takes a while to get the
> point across at a new place that I want it hot- not hot for local
> taste, or even hot for the testis balancers, but *HOT*...
>
> As for pizza, it has to be fresh or at least a sauce/sambal. Dried
> chili, which is how everybody seems to do it, just ruins it for me.
> Dried chili definitely has it's place - but it needs to go in the mix
> VERY early in the cooking.
>
> I'm not interested in comparing testes with anybody, I just like it
> HOT! And I'm just a baby compared to an ex-RAAF guy I used to work
> with :)
>
> davidt
>
> --
> _________________________________________________________________
> Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
> Archives: http://lists.thomasclausen.net/mailman/private/olympus/
> Themed Olympus Photo Exhibition: http://www.tope.nl/
>
>
--
_________________________________________________________________
Options: http://lists.thomasclausen.net/mailman/listinfo/olympus
Archives: http://lists.thomasclausen.net/mailman/private/olympus/
Themed Olympus Photo Exhibition: http://www.tope.nl/
|