BMW AUTO FORUM: "Arta culinara" Ce si cum gatesc pasionatii BMW - BMW AUTO FORUM

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"Arta culinara" Ce si cum gatesc pasionatii BMW Ori suntem buni la toate...ori nu mai suntem...buni :)

#41 User is offline   dy2 Icon

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Posted 08 April 2012 - 06:02 PM

Sa incepem ca si Sax, cu o lasagna facuta in casa (nu lucrez la restaurant gen...):

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#42 User is offline   dy2 Icon

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Posted 08 April 2012 - 08:49 PM

Vad ca nu mai posteaza nimeni pe aici, hai sa provoc putin bucatarii, poate apar si alte poze...
Incepem cu ceva mai old asa....

Pui la cuptor cu piure si rosii...

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Spaghete cu bacon si rosii...

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Paste cu fructe de mare...

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Va urma...

This post has been edited by dy2: 08 April 2012 - 08:51 PM


#43 User is offline   DanS Icon

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Posted 08 April 2012 - 09:01 PM

esti tare...fructele de mare chiar arata super...

#44 User is offline   dy2 Icon

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Posted 08 April 2012 - 09:22 PM

Continuam cu pizza, diverse forme si arome,toate home made...

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Va urma...

#45 User is offline   DanS Icon

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Posted 08 April 2012 - 09:38 PM

Raspunsul meu este DA

Pe bune acum...numai hobby sau lucrezi in domeniu...Mi se pare incredibil

#46 User is offline   Viper05 Icon

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Posted 09 April 2012 - 01:30 AM

dy o singura obiectie as avea.

daca pui sosul pe paste nu e la fel de bun decat daca ai pune pastele peste sos, si sa le amesteci in oala de sos.eu asa fac, defapt si pastele le scot cu un minut mai repede si munutul ala le fieb in oala cu sos.mi se par mult mai gustoase asa decat daca as pune sosul peste paste

in rest no comment, arata bine

cum faci aluatul de pizza? eu am furat o reteta simpla de aluat de la j.oliver , 1 cana faina, 1/2 cana apa, o lingura de ulei de masline, putina sare

#47 User is offline   dy2 Icon

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Posted 09 April 2012 - 09:59 AM

Viper, sosul se amesteca in farfurie cu pastele, gustul va fi acelasi, compozitia este identica.
Sa nu fierbi pastele prea mult, trebuie sa respecti exact cat scrie pe ambalaj, altfel risti sa iasa ciorba cand pui sosul.(sosul patrunde bine in paste).
Sa-ti spun si de ce: eu fac sos mult, cca. 1-3 kg si il tin in frigider dupa ce mananc pastele.
Sosul, il fierb la foc mic aproximativ 1.5-2 ore, adica este destul de migalos sa faci zilnic.
Daca as face asa cum zici tu, tot ce ramane, trebuie sa dau la caini dupa ce servesc masa.
Asadar, fac sos mult, fierb paste in functie de cate persoane sunt la masa, cu ajutorul portonerului.
Ce ramane, se pune la rece pentru a-2a zi, cand fierb alte paste sau spaghete sau tortelini.
Cand suntem la masa peste 6 persoane, pun sosul impreuna cu pastele asa cum ai scris mai sus, altfel nu.
Gandeste-te ca la noi se mananca pastele cum se mananca la voi painea...
Unii vor sos mai mult, altii vor sos mai putin.


Despre aluatul de pizza am scris si dincolo.
Ideea de baza este urmatoarea: Faina, apa, drojdie, ulei, sare.(putin zahar, cateodata).
Gramajul este in functie de tava pe care o folosesti, dar din experienta iti spun ca nu are cum sa-ti iasa aluat din 1 cana de faina si jumatate de apa.
Eu fac asa la o tava de 60x60 cm: 400 grame faina, 180 ml apa calduta, 1 plic drojdie, 2-4 linguri de ulei masline(sau floarea soarelui).
In timp ce intind aluatul, mai presar faina pentru a nu se prinde de maini.



Uite si o portie cu tortelinii in care este sosul impreunat cu pasta direct din oala, am facut 2-sau 3 portii in acea zi:

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This post has been edited by dy2: 09 April 2012 - 10:01 AM


#48 User is offline   dy2 Icon

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Posted 09 April 2012 - 02:14 PM

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Cam atat cu pastele spaghetele...
Va urma...

#49 User is offline   sax Icon

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Posted 10 April 2012 - 12:57 PM

Dy2 cred ca petrece prea mult timp in casa :lol:/>

Eu cand nu lucrez nu gatesc nimic acasa... :D/>

Incepem cu un peset prapadit care l-am pus in meniul zilei de weekendul trecut !

In spanioala se numeste Rodaballo si traducerea in engleza gasita de mie e Turbot .

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Contiunam cu ceva mai ciudat de anul trecut ...am avut o masa mai speciala ..

Capete de miel la cuptor :D/>


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This post has been edited by sax: 10 April 2012 - 12:58 PM


#50 User is offline   sax Icon

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Posted 10 April 2012 - 01:09 PM

ceva poze mai vechi cand lucram in alt local !

Lamb chops , sirloin steak , filet steak cu diferite garnituri si sosuri ( red wine , blue cheese )

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#51 User is offline   sax Icon

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Posted 10 April 2012 - 01:21 PM

Poze recente :

O prajitura foarte simpla de biscuiti si crema de cacao , o sa fac o poza cu ea taiata ..am uitat

Primul peste taiat in "rotocoale" e Hake ( engleza) sau Merluza ( spaniola) cred ca e merlucius in Romaneste .. :lol:/>

Al 2 lea e Mero ( spaniola) habar n-am cum e in engleza.. Cartoful cu sos o sa-l tot vedeti in pozlele mele :lol:/> il fac des dar mai schimb sosul cateodata .

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#52 User is offline   dy2 Icon

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Posted 10 April 2012 - 01:32 PM

sax, am biroul la 3 metrii de dormitor, clar ca am timp destul... :D/>
Uite ceva mai vechi, 19 insi la masa abia am dat gata purcelul de lapte...

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Ce-i drept, prefer mai mult mancarea la gratar, decat facuta in casa... cateva exemple....

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Va urma si ceva preparat prin casa... :D/>

This post has been edited by dy2: 10 April 2012 - 01:33 PM


#53 User is offline   dy2 Icon

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Posted 10 April 2012 - 07:07 PM

Acum am terminat de mancat spaghete cu salsicia si rosii...

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#54 User is offline   Christian Icon

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Posted 10 April 2012 - 07:27 PM

@dy2 : auzisem că folia de aluminiu poate avea efecte nocive când e folosită la grătar, şti ceva de asta?

#55 User is offline   dy2 Icon

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Posted 10 April 2012 - 07:35 PM

Sincer, nu stiu detalii tehnice, dar stiu ca iasa bune ciupercile cu branza, invelite in staniol.
Acum ca m-ai facut curios, o sa caut informatii, oricum folia de aluminiu este folosita des la gratar sau cuptor.

Le. A trecut gripa aviara, acum au inceput cu aluminiu... nici berea la doza nu este buna...


Aluminiu

This post has been edited by dy2: 10 April 2012 - 07:41 PM


#56 User is offline   sax Icon

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Posted 10 April 2012 - 07:41 PM

Eu folosesc kilometri de aluminiu pentru cuptor :unsure:/>

#57 User is offline   Christian Icon

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Posted 10 April 2012 - 07:41 PM

Eu o folosesc la grătar atunci când fac cartofi copţi... Nu mai ştiu unde am auzit chestia asta, parcă se referea în cazul peştelui învelit în staniol cu sare.

#58 User is offline   dy2 Icon

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Posted 10 April 2012 - 07:51 PM

Am pus link mai sus, scrie clar acolo: NU mai beti bere la doza... se aude sax? doar la halba... ups, si aia se tine in butoi de aluminiu...

Folia o folosesc la ciuperci si rar la carnati pe gratar.

#59 User is offline   sax Icon

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Posted 10 April 2012 - 07:59 PM

View Postdy2, on 10 April 2012 - 07:51 PM, said:

Am pus link mai sus, scrie clar acolo: NU mai beti bere la doza... se aude sax? doar la halba... ups, si aia se tine in butoi de aluminiu...

Folia o folosesc la ciuperci si rar la carnati pe gratar.


Sa fac ceva pe ei :lol:/> eu beau ca-mi place la doza :lol:/>
Butoaiele la halba mai nou sunt dintr-un plastic/pvc dur ..o sa fac o poza la ce aveam noi pe aici , dar nu toate marcile ..

#60 User is offline   dy2 Icon

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Posted 10 April 2012 - 08:07 PM

Pai asa si eu sa fac ceva pe ei, mananc ciupercile cu branza in staniol la gratar mereu... iar berea o beau din doze si din peturi la o betie mai mare... :D/>

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