Do you know what Štefani roast is? This is that mincemeat roast with an egg in the middle that is incredibly easy to make and the result is glorious. Could you ask for more?
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You probably never thought of salting as something that had artistic value, let alone sexy. Salt and pepper food. There is absolutely no art to this, except that you salt the food just right. But Nusret Gökçe, a Turkish chef who takes salting very seriously, disagrees. His unique method of salting has now brought him worldwide fame. Salting is his artistic signature and it works like sprinkling magic dust on the food.
A griddle roast is suitable for Sunday lunch, for Christmas dinner or just like that. To charm your guests, prepare them a first-class griddle roast that will satisfy even the most demanding gourmets. Find out how below. Don't count on leftovers!
The holidays are approaching, and the next time you're wondering what to prepare for your guests, remember steak tartare, a meat spread that will disappear from the table before anything else.
Pasta with minced meat is certainly one of the most popular combinations, and with a few additions you can make this dish even better. The easiest baked pasta (spaghetti, pasta, etc.) is prepared when we have leftovers from lunch.
Stephanie Potakis has been a vegetarian practically her whole life. She hasn't eaten meat since the fourth grade of elementary school. Until today. After 22 years, for the first time, she surrendered to the pleasure of meat again and, among other things, sunk her teeth into a juicy steak. Her reaction when tasting meat products is incredible. Carnivores will be delighted, but vegetarians will probably curse it long and hard.
Are you wondering what it would be like if meat eaters treated vegetarians the same way they treat them? Then watch this satirical video, which is sure to stung a die-hard vegetarian. The fight between vegetarians and carnivores or rather the struggle of vegetarians against carnivores is well known to us. Vegetarians like to condemn meat eaters for what they do and try to make them feel guilty. Now the role is reversed. Laughter guaranteed! Vegetarians, a little self-irony doesn't hurt.
The narrow streets of Ljubljana smelled like the smell of smoked delicacies from Texas and Kansas. Miha and Nejc Pešeč opened the Kralj žara restaurant, the first "smoke house" in Slovenia. As the first in Slovenia, they will also offer smoked beer on tap, and it will also be possible to buy fresh vacuum-packed meat. In addition to the restaurant, there is also a "takeaway" restaurant, Kralj na natri, where they take care of the stomachs of all passers-by.
There is more and more sun, summer is fast approaching and with that comes the time for picnics and outdoor parties. We guarantee that with a simple grill called the Pit Barrel Cooker, you will "burn up" at any party and get perfectly cooked meat in less time.