Please see 5he description I have, as the ratio of the salt, differs every week. But the first several days, you don’t add salt, as you need to get rid of the bitterness, then the ratio is described per week 1, week 2 etc, You will have a delicious olives
I am thinking you started with 8 kilos if olives and used 100g of salt with each kilo a you say on 2nd week of brining you use 800g of salt then halve it to 400g on third week of brining. Back to my original question...did you start with 8 kilos of olives? Simple yes or no answer please...
Thank you very much, I love this belgium dressing with potato, fried, baked and with chicken.. it’s delicious. The other sauce you mentioned, I don’t know it.. what’s it made off?
Looks great! Going to try these plant-based as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs. Thank you for sharing
Looks great! Going to try these plant-based as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs. Thanks for posting
Please take care of yourself and health Also try to make this and drink it everyday ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-JMmyFIQlU1g.htmlsi=Dqy_NKaEhyxyqikf
Your comments are so beautiful to my heart, I love and appreciate so much people like you and me, where cooking needs to be healthy, simple and easy. Try to do my many healthy recipe and let me know how you like them... Tell anyone about me, who care for health and healthy eating
This recipe has nothing to do with Thanasis kebap. I eat Thanasis Kebap for 40 years. There is no Thyme,Paprika or bell pepper, just salt,pepper, a bit of onion and a bit of garlic, in such way that you dont understand them at your bite. Its obvious to anyone eat Thanasis kebap because the kebap are not red and there are no red bits of pepper when you cut it. He also adds beef fat together with the lamp and beef meat,thats why they are juicy even after 30minutes . If you make them without adding extra fat after 10min they become like silicone.
thank you for the comments, the ingredients i have are in such a small amounts... they hardly made a dent in flavor.. Furthermore the ingredients are as such, as close as possible to the recipe, and I ALSO have been eating it for ages.. ofcourse the more fat, the juicier.. this is no secret, yet we need to cook healthy and delicious together. thank you
@@petercatini I make Kebaps for more than 20 years. I tried many recipies from many countries, many combinations of meat, many differ dosage of fat, many ingrediences. The closest to Thanasis was 30% Beef , 30% pork, 20% lamp and 20% lamp + Beef fat. First you seperate tha meat and the fat and then you weight 30% clean beef 30% clean lamp. per 1kilo of meat: 2 medium onions 2 gloves of garlic 1/4 tablespoon of coriander 1/4 tablespoon of allspice(we call it bahari) 1/4 tablespoon of foenum graecum(we call it Moschositaro or Tsimeni) 2 slices of toast bread sunk in 50ml milk Salt and Pepper.
Thanks you so much dearest🥰 I am only interested to share with people my healthy recipes and way of living. I don’t waste my time spreading my knowledge… rather believe that, whose ever is a knowledge seeker… will search for the truth. Thank you for your kindness
تسلم الايادي انا جربت هذا النوع من الخبز على طريقه الشيف يعقوب ولكن ما ظبط ابدا طلع الخبز الفوكاشيا قاسي جدا مع العلم خمرتو يوم ونص اليوم بدي جرب طريقتك بالخبزوبالتوفيق الدائم شيف بيتر شكرا جزيلا ❤️❤️❤️❤️
انشاء الله دوما بالصحة و العافية، انا وصفاتي اساسها الغذاء الصحي و الطعم الرائع. بتمنالك نهار سعيد عزيزتي اهم شي تخلي العجينة تتفاعل و تساوي فقاعات و ما تعجنيها كتير...