New recipes

Chicken poop

Chicken poop


Saute the onion with oil and grease in an enameled oven and fry two portions in a bowl.

Wash the rooster well, sprinkle with chores, then put the celery in the oven and cover with water.

In a vailing, rub the crumb well with the flour. When the rooster is ready, take it out on a plate. To stab the boob in the lab and to spin so that it doesn't catch the bottom. When to thicken the hăbărașu, to put the salt, ptiperiu, poprica, petrinjelu and cocoșu, back in the lab.

Amu is ready. Put in a bowl and top with a sprig of parsley.

I hope we got along! :))

Have fun!


Diagnosis of digitalis eczema and ring

You will need to consult your doctor for a diagnosis of any condition.

It is best to have digital eczema diagnosed by a dermatologist. A dermatologist or even your primary care physician can help you determine a treatment plan and rule out other conditions.

Numerical eczema is diagnosed by physical examination. Usually, a doctor can make a diagnosis by looking at the skin. Nodular eczema is most prominent in these areas of the body:

If you have open wounds in any of the rashes, your doctor may take a sample to see if you have an infection. This is especially important if your symptoms look like a ring.

A sample can help determine if you have an eczema staph infection or if it is a worm-related fungal infection.

Red, circular rashes on the skin are an indication of the worm, but your doctor may also test a sample to confirm. They will look for signs of a fungal infection. If the fungal test is negative, then you have no answer.


Top three French dishes. Networks you will never give up

The recipes for French cuisine are sophisticated, delicate, full of flavor and, wherever you eat them, they remind you of the chic restaurants in Paris or Bordeaux. Whether you are planning to go on a holiday in France, or you have visited the beautiful country and you feel melancholy, we offer you three recipes for French food, dishes that we guarantee will be to everyone's liking.

French fries in the oven

Ingredients: 100 ml cream 100 g cheese 100 g butter 6 eggs 300 g Telemea sheep cheese 1 kg red potatoes

Wash the potatoes and bring to a boil in salted water, cover with a lid. After boiling, remove from the water and allow to cool. Peel a squash, grate it and slice it in half.

Grate the sheep's cheese on a small grater and mix with 3 raw eggs. The other three eggs boil well. Grease the pan with butter on the entire surface and put the first layer of slices. Over the first layer add the mashed potatoes and cheese mixed with eggs.

Add the boiled eggs. Cover with another layer of slices, grated cheese and cream and put in the oven.

Serve hot, either plain or with a steak.

Blue chicken cord in the oven

2 pieces of chicken breast (about 200g each) 4 slices of cheese 4-6 slices of ham (about 80 g) 1 egg 2 tablespoons breadcrumbs (or well-crumbled dry bread, to be more crispy) + oil / melted butter

Mix the breadcrumbs / dry bread crumbled with a little oil / melted butter in a bowl. Spread on the bottom of a tray and fry in the hot oven for 3 minutes. Remove immediately and place in a bowl.

Cut each chicken breast crosswise, fold each slice of cheese once and put 2 slices in each chicken. The same is done with the slices of ham. It is caught with toothpicks and seasoned with salt and pepper.

Beat the egg with the flour. Give the chicken pieces through the egg mixture and then through the breadcrumbs. Place on a tray and lightly sprinkle with oil / melted butter. Bake for 25-30 minutes or until golden on the outside and well penetrated. Leave to cool for 5 minutes before serving. They can be served with a salad.

Pui Marengo

8 pieces of chicken 2 tablespoons olive oil 2 tablespoons butter 2 tablespoons tomato paste 2-3 diced tomatoes 200-250 g mushrooms 170 ml dry white wine 50 g flour 1 chopped onion 2 cloves crushed garlic salt, thyme and pepper to taste parsley (optional) for serving

Heat the oil and butter in a non-stick pan. Meanwhile, season the chicken pieces, add them to the flour and brown them. When they are done on all sides, remove the chicken and add the onion and garlic to the pan. Stir and let it cook over low heat for 5 minutes.

Add the white wine over and combine with the resulting sauce (be it hardened on the pan). Add the tomatoes, tomato paste, thyme and chicken pieces. Cover everything and simmer for 30 minutes.

Add the mushrooms, mix gently and leave for another 15 minutes. Add the parsley before removing everything from the heat.

You can serve the chicken with rice, flavored baked potatoes or some duchess potatoes.


How to make sake. Simple recipe that you can make at home

Sake is a Japanese rice drink that can be prepared at home, without too much effort and without too much expense, as follows:

Ingredients (for about 4 liters):

  • 1.5 kg white rice with round grain
    • 567 g koji (rice infested with aspergillus spores)
    • 1 g of dry yeast
    • 4 liters of distilled or filtered water

Preparation method:
Wash the rice in a strainer, under a stream of cold water, rinsing it well until the water on it is clear.

Put the rice in a bowl, cover it with 5-8 cm of cold water and let it soak for about 90 minutes.

Put the rice in a metal strainer, inside a pot, filled with 1.25 cm of water. Cover the pot and steam the rice for about 60 minutes.

Meanwhile, sterilize the utensils by inserting the fermentation bucket, its lid, graduated cup, airtight lid and still into the hot water for 10 minutes, then drying them thoroughly with a clean kitchen towel.

Mix the ingredients (steamed rice, koji, yeast and water) in the fermentation bucket.

Seal the bucket with plastic wrap and place the lid on top.

Insert the still in the special space in the fermentation bucket.

Leave the mixture to ferment for 1-2 weeks. It will start fermenting immediately, but must be left to ferment for 14 days, before moving on to the next stage.

Taste the sake, with the help of a polish, after straining it.

Strain the sake into a sterilized 4-liter jar.

Seal the jar with a tight-fitting lid.

Let the sake ferment again for a few weeks, placing the jar in a dry place at a temperature of about 13 degrees Celsius.


Method of preparation

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl of milk for 30 '. Chop the onion, garlic


Ingredients Enchiladas with chicken

leftovers of cooked chicken

2 pieces chicken breast (approx. 400 gr)
1 small onion
2 cloves of garlic
salt pepper

Tomato sauce

1 can without tomatoes without skin (400 gr)
3 medium tomatoes well cooked
1 onion
2 cloves garlic
salt pepper
1 tablespoon spicy Mexican condiment
chili powder (optional)
CHEESE

3 small sticks (or 6 tortilla sheets)

Preparation Enchiladas with chicken

  1. If you don't have ready-cooked chicken, chop the onion and minced garlic, and cut the chicken breasts into large slices. Put them all fried in a tablespoon of oil, seasoning only with salt and pepper. When the chicken is brown on both sides, take it out of the pan and cut it into thin strips. Discard the remaining onion and garlic.
  2. Sauce: chop the onion and minced garlic and cook until soft. Add the finely chopped tomatoes and the canned ones crushed with a fork. Leave it on the fire for 5 minutes, it should not drop too much. Season with salt, pepper and 1 tablespoon of Mexican mixture. If you want faster you can add chili powder, half a teaspoon, until it is to your taste.
  3. I split the glues in 2 to get thinner sheets, easy to roll
  4. I passed each stick through the pan with sauce, so that they are well covered on both sides with sauce. I put chicken on one end and rolled. I placed the rolls neatly in a heat-resistant tray and then I poured the rest of the sauce.
    * If you want the sauce to be finer, you can mix it in a blender or pass it through a sieve and then pour it over the rolls.
  5. I grated cheese on top and put it in the oven for 10 minutes at 200C, until the cheese melts a little.

2. Heat the onion and garlic

6. Put the chicken on the sticks and roll

8. Pour the sauce over the rolls


What happens if you share without a blessing! Be very careful! The shocking case of the young woman whose mouth froze:

What happens to you if you share without blessing! Be very careful! The shocking case of the young woman whose mouth froze:

Once, a young woman confessed, but the state of sin in which she was made the clergyman stop her from Holy Communion.

That is why he got angry under the impulse of pride and selfishness, ran to the bishop, being his relative and protested. The bishop said to him:

-Come on Sunday to the church where I will serve and share. The young woman left, but when she arrived before the Holy Grail, she had a terrible vomit and eliminated a black liquid. Of course he did not share, especially since he had a stomach ache, but stayed for the following Sunday. He fasted and came. Arriving in front of the Holy Grail again, his mouth was stiff. He made several efforts, but to no avail. He started moaning, his eyes rolled over and he walked away. He remembered the clergyman and went to him. He said to her:

-You will share when I have established, no less days and you will see the divine grace.

She waited, shared when the clergyman told her, and peace spread over her soul. (Father Stefanos Anagnostopoulos, "Explaining the Divine Liturgy")
***

Prayers before Communion with the Divine Sacraments

Glory to You, our God, glory to You.

Heavenly King, Comforter, Spirit of truth, Who are everywhere and fulfill them all, Treasurer of goodness and giver of life, come and dwell in us, and cleanse us from all defilement and save, O Good, our souls.

Holy God, Holy Strong, Holy Immortal, have mercy on us (three times).

Glory be to the Father and to the Son and to the Holy Spirit and now and forever and ever. Amen.

Holy Trinity, have mercy on us. God, cleanse our sins. Lord, forgive our iniquities. Holy, search and heal our infirmities, for Your name's sake.

God have mercy (three times), Glory & # 8230, and now & # 8230

Our Father which art in heaven, Hallowed be thy name. Thy kingdom come. Thy will be done in earth, as it is in heaven. Give us this day our daily bread, and forgive us our trespasses as we forgive those who trespass against us. And lead us not into temptation, but deliver us from evil. For the prayers of our Holy Fathers, Lord Jesus Christ, Son of God, have mercy on us. Amen

God, have mercy (12 times), Come and worship & # 8230 (three times), then Psalm 50, And immediately:

The Canon of Holy Communion

This canon is part of the Ordinance of Holy Communion.

Irmos: Come, peoples, let us sing
Verse: A pure heart builds up in me, O God, and a righteous spirit renews in me.

May the bread of eternal life be to me Your holy Body, Merciful Lord, and precious Your Blood, and healing to the pains of many kinds.

Verse: Do not reject me from Your face and do not take Your Holy Spirit from me.

Entitle me, Lord, to me, the unworthy, to eat Your most pure Body and to drink Your most precious Blood, with faith and love.

Being defiled with unworthy things, I, the scoundrel, am not worthy to share with Your most pure Body and with your divine Blood, Christ, but make me worthy of it.

And now & # 8230, of the Mother of God:

Divine Bride, you who are good and blessed, who have sprouted the unleavened Spike for the salvation of the world, make me worthy, by eating Him, to be saved.

Irmos: On the stone of faith strengthening me & # 8230

Give me, Christ, drops of tears, that will cleanse the impurity of my heart, so that, being cleansed, in a pure mind, with faith and fear, I may come, Master, to share Your Gifts.

To the forgiveness of sins be to me Your Most Pure Body and Your divine Blood, and to the fellowship with the Holy Spirit, and to eternal life, Lover of men, and to the removal of pains and troubles.

Lord, grant me to share without condemnation with Thy pure Body and with Thy precious Blood, and to glorify Thy goodness.

And now & # 8230, of the Mother of God:

Most pure, you who are the table of the Bread of Life, who came down from above, for mercy, and gave new life to the world, now entitle me, the unworthy, to taste it with fear and to be alive.

God, have mercy (three times).

May fire and light be to me the reception of the Most Pure and life-giving Thy Sacraments, Savior, burning the tares of sin and enlightening me everywhere, to the true word of God that I will not give to the deception of the holy enemy, nor will I give you deceitful kiss , but as a harlot falleth before thee, and as a thief stoneth me; I cry unto thee, remember me, O Lord, when thou comest into thy kingdom.

Irmos: You came from Virgo & # 8230

Incarnating You, Most Merciful, You wanted to give yourself to the slaughter, like a lamb, for our sins. For this I pray to You to cleanse my sins as well.

Heal the wounds of my soul, Lord, and sanctify me all and make me worthy, Lord, to be a partaker of Your divinity Who to the secret I, the villain.

Let us all stand in fear and trembling, keeping our hearts up and crying out to the Savior: Strengthen us and make us wise, Merciful Lord, in Your fear.

And now & # 8230, of the Mother of God:

Have mercy on Me, the One you carried in your womb, mistress, and guard me, your servant, undefiled and blameless, that, receiving within me the spiritual Pearl, I may be sanctified.

Irmos: The Giver of Light & # 8230

As you said before, Christ, be now with your humble servant and spend in me, as you promised, that, behold, I eat Your divine Body and drink Your Blood.

Words of God and God, may the coals of Your Body be to me, to the dark, to enlightenment, and Your Blood to the purification of my defiled soul.

Having a defiled soul and unclean lips, I do not dare to draw near to You, Christ, and receive Your Body, but make me worthy of it.

And now & # 8230, of the Mother of God:

Mary, Mother of God, who is the precious abode of good fragrance, with your prayers make me a chosen vessel to share with the Holy Sacraments of your Son.

Irmos: Into the depths of sin & # 8230

Mind and soul, heart and body, sanctify them to me, Savior, and entitle me without condemnation, Lord, to draw me closer to Your frightening Mysteries.

That, alienating me from my passions, I may have the addition of Your grace and the strengthening of life, by sharing with Your Holy Mysteries, Christ.

With fear and trembling let us all approach the divine Mysteries of Christ and receive His true and holy Body and His true, holy and precious Blood.

And now & # 8230, of the Mother of God:

God, the Word of the Holy God, sanctify me now completely, the one who comes to Your divine Mysteries, for the prayers of Your Holy Mother.

Then: God, have mercy (three times), Glory & # 8230, And now & # 8230

Kontakion:
Decoration: The ones above & # 8230

Do not overlook me, Christ, who receives the Bread, that is, Your Body, and Your divine Blood, and I share with Your Most Pure and frightening Mysteries, Master not to be to me, you bastard, to condemnation, but to eternal life and without death.

Irmos: The face of the golden one & # 8230

May the communion of Your immortal Mysteries, Christ, be to me now a source of goodness, light, life, impatience and solace to the addition and multiplication of Your divine goodness, to glorify You, the One who alone is good.

Deliver me from passions, from enemies, from needs and from all trouble, on me, the one who now approaches me with earthquake, love and shyness, Lover of men, of Your immortal and divine Mysteries, and I sing to You : You are well spoken of, Lord, the God of our fathers.

My wicked souls, passionate souls, be frightened to see the glorified Mysteries, tears weeping, sighing and beating in your chest, cry and say: Lord, cleanse me, you fornicator.

And now & # 8230, of the Mother of God:

What you gave birth to the Savior Christ above the mind, given by God, to you, the pure one, I now pray to you, your unclean servant: everything about the defilement of body and soul.

Irmos: The One in the Fire Oven & # 8230

To Your heavenly, fearful and Holy Sacraments, Christ, and Your Divine and Mysterious Supper, and me, the despairing one, now a partaker to be worthy, God, my Savior.

Running to Your mercy, Good One, with fear I cry out to You: Spend in me, Savior, and I in You, as you said that behold, daring to Your mercy, I eat Your Body and drink Your Blood.

We bless the Father and the Son and the Holy Spirit, the Lord.

I tremble, receiving the fire, not to burn like wax and grass. Oh, frightening Mystery! Oh, mercy of God! How I, being tiny, share with the divine Body and Blood and make myself without corruption!

And now & # 8230, of the Mother of God:

Truly, Mother of God, the divine Bread of Life was baked in your womb, guarding your innocent womb unharmed. For this we praise you as our nourisher, forever and ever.

Irmos: Son of the Father of the Beginning & # 8230

The Lord is good, taste and see that for a long time, for us, as we are doing Himself, and once offering Himself to His Father as a sacrifice, He is always slaughtered, sanctifying those who share with Him.

To sanctify myself with my soul and body, Lord, to enlighten me, to save me, to be Your place through the sharing of the Holy Sacraments, having You dwelling in me, together with the Father and the Spirit, the Good Worker, Very kind.

May fire and light be to me your precious Body and Blood, my Savior, burning the matter of sin and burning the thorns of passions and enlightening me too, the one who worships Your Divinity.

And now & # 8230, of the Mother of God:

God became incarnate from your pure bleeding. For this, the whole nation praises you, mistress, and the multitude of angels glorifies you, because through you they saw the One who rules all, taking on a human being.


Ingredients Baked Chicken with Lemon and Mustard:

  • 1 chicken of 1.5-2 kg.
  • 2 salads (or 1 small onion)
  • 2 cloves of garlic
  • 2 teaspoons Original Maille Dijon mustard
  • 1 tablespoon Maille mustard tip of l & # 8217Ancienne (with whole grains)
  • 1 lemon (grated juice and peel)
  • 5-6 sprigs of fresh thyme
  • 2 tablespoons oil
  • 2 teaspoons of honey
  • 1/2 tablespoon cornstarch or white flour
  • salt and pepper

Preparation of Baked Chicken with Lemon and Mustard:

1. The cleaned and battered chicken is placed on the shredder with the chest down. With a special scissors, cut the side of the column, starting from the tart, making a cut up to the neck.

2. Repeat the cut on the opposite side, completely detaching the back with the neck and the case. The back will be used for a soup. The backless chicken carcass (butterflied chicken) is turned upside down and pressed vigorously with the palms, flattening as well as possible.

3. Prepare the marinade: the salads (or onions) are cleaned and finely chopped, the garlic is crushed, the thyme leaves are detached from the stem and they are also chopped, the lemon peel is grated. Put them all in a bowl, add 1 teaspoon of salt and 1/2 teaspoon of pepper, 2 teaspoons of Maille Dijon Original Mustard, lemon juice and 1 teaspoon of oil. Stir until the salt is completely dissolved and add 150-200 ml. of water (until obtaining 300-350 ml of marinade).

4. Place the chicken in a deep pan and pour over the marinade. Cover with cling film and marinate for at least 3 hours (preferably overnight in the refrigerator) turning it a few times from side to side.

5. After the chicken has marinated, drain the marinade well and collect it in a saucepan. The chicken is tossed with absorbent kitchen towels.

6. Turn on the oven and set it to 200 degrees Celsius.

7. In a large pan, heat 1 tablespoon of oil and place the chicken with the skin down. Brown the chicken until it takes on color (5-6 minutes), then place it in a tray suitable for the oven with the skin facing up, adding 1 glass of water to the pan.

8. Meanwhile, put the pan with the marinade on the fire and boil until it drops more than half, reaching the consistency of a pasta. Add to this paste 2 teaspoons of honey and 1 tablespoon of Maille a l '# # 1717Ancienne mustard and mix well, this being the icing with which the chicken will be icing.

9. After 15 minutes, remove the tray with the chicken from the oven (be careful not to burn yourself) and apply with a 1/2 brush from the glaze. If the water in the tray has evaporated, add a little more.

After another 10 minutes in the oven, add the rest of the icing and bake the chicken until it is well browned and an instant reading thermometer inserted in the thickest part of the leg, without touching the bone, indicates a temperature of 74-75 degrees Celsius. Obviously, if you do not have a thermometer, there are other signs that indicate that a chicken is well fried, mainly the appearance and the fact that if it is pricked with a fork it releases only clear juices, without a trace of blood. Keep in mind that a flattened chicken will cook much faster than a whole one, I would say a maximum of 45, let's be 50 minutes, for a large chicken. It also depends, of course, on the oven.

When the chicken is ready, take it out of the tray and wrap it lightly with aluminum foil, letting it rest for 10 minutes before serving.

During this time, prepare the sauce: the tray in which the chicken was fried is placed on the stove and the starch (or flour) dissolved in 3 tablespoons of cold water is added. It is completed with 300 ml. of cold water and, stirring constantly, bring to a boil. Insist on the bottom of the tray, to detach all the caught pieces, which have concentrated maximum taste. After a few boils, the sauce is passed through a strainer in a saucepan. Put it back on the fire and boil until it reaches the desired consistency. You can add 1 tablespoon of sour cream or 1 cube of butter to the sauce, I confess that I didn't add anything and it seemed so simple, it didn't even need salt and pepper.

Portion the tasty and juicy chicken (I indicated 4 servings, but in my opinion you can saturate even six mouths, of course, with a moderate appetite) and serve with your favorite garnish and sauce. As a garnish, I prepared a puree of celery and potatoes.


Cornel Udrea: Onisîm & # 8211 Ioi, me, Avrig, hard times have come this time! & # 8217 Today! & # 8230

Onisîm & # 8211 & # 8220Ioi, me, Avrig, hard times have come this time! I can tell you, you've been a fool to your father since you fell on the ball! I don't tell other smarter fools the steps, that una-doo makes folklore from what people say, they give it by word of mouth.
Today to Valentaizda, don't laugh, boules, or what rare teeth she has, because you see her brown bugs! American Valentine's Day, exported to us, that we are like sponges, like absorbent bud paper, says to me, Avrig!

And I told her that I hadn't given her any gifts, that I was a backward pig, that she had been harmed at home, that my place was next to Bodri's and my father's list when he was seized by the trembling of existence, with the undeniable end. the same: & # 8220Tuloaie, the mother of orphaned angels, Pulherie Zavaidoc, I had no luck, you ate my youth, you defiled my values, ioi, porculeeee, ioi! & # 8221

I have a very clever weapon with which I suppress his wrinkled cholesterol: I speak neologisms. He gets rid of them, thinks he's cursing and making a mutt around the corner, well, mute as much as his size allows! & # 8220Shut up, do, non-figurative composition of the devil on the individual! & # 8221

That's what I did and I had fun in the morning, before I ate colgheit with papara. I thought I was cutting it in half physically, at right angles, but I found my trouble. Do you know what this shame of the trophic chain with the hands on the hips of a summo fighter told me? You don't even think with your hair & # 8217 from your nose, that it's sticky to you, how tender and reed-cane at the sick Arvocata!

& # 8220May, derisive mannequin from the window with compulsive impotence, when he fucks a slingshot of his forearm, be happy if you escape more beautifully than Mitică Dragomir against the background of Victor Ciorbea! I march to the vault, to the mole, and until you bring me a suitable present, you have nothing to share even on the opposite side of the street! & # 8221

No, amu & # 8217 ask him too, dear to the swallow's nest: What present God can I take to him, to satisfy his longing? If you stutter again, I swear & # 8230 yes, me, that 's the idea! You put on a big red bow, you put on sunglasses, you have long and dirty hair, only white socks still stick to your unstitched boots! Don't wash! Let go of the natural smell of a stupid man! Yes, yes, that's a gift! And you go under the door, in the bedroom, and when you see her scattering on the bed, you go out the door, you open your hands, you turn around to see your little beans, yes, me, that's exactly what you do, and you shout , as if you were past the squirting cow: & # 8220Surprise! & # 8221 I have to sleep tonight in the guest room of the City Hall & # 8230


A cookbook written differently

For more than six years I have been collaborating with the specialists from the County Museum of History and Art from Zalău, with the idea of ​​saving, as much as possible, from my grandparents' recipes.

S & icircntem & icircn full research of the gastronomic potential of the Sălaj county. Among other things, we set out to complete this research by writing a book and compiling a gastronomic map of the county. We believe that we have enough material and an extraordinary diversity of recipes, by periods, by villages, by areas, by ethnicities. We decided to & bdquoperiem & ldquo the county from south to north and to enter & icircn all villages and hamlets, without exception. We searched our roads for the oldest inhabitants, who were still in power and had a good memory. We were especially interested in the interwar period, a period in which our informants were children. Today we have recordings and photos with 54 women and men, aged between 55 and 103. In some cases we also have video recordings. It is an impressive volume of information, dozens of hours of recordings, hundreds of photos, many recipes, most unknown, discovered after decades. We have special information about the endowment of kitchens, about tools and, very importantly, about ingredients and technologies, techniques for their preparation. We managed to research about 35-40% of the villages in the county and continue this research.

I have studied and continue to study the press and the writings of the time. We have a collection of old books, & icircn that we discover not only references to popular food, recipes and household tips, but also writings and research on healthy eating, the influences of ethnicities & icircn cuisine, comments from foreigners who have gone through Rom & acircnia.

S & icircnt passionate about popular food. I started to study very carefully the traditional cuisine from the Almaş Valley area, at the beginning, and later I extended my research in Transylvania, focusing on the specifics of each ethnic group, the beneficial influence of these different traditions, both on human behavior and of habits and & icircn especially of the kitchen. I have a fairly large collection of old cookbooks, some very old, notebooks and recipes written by me. During my time in the villages I visited, entering the old houses, I was impressed by the fact that those I spoke to still use the old language, specific to the area, names of ingredients and tools that no one uses anymore. I know my grandparents' language very well. I've been used to it since I was a child, and I always use this way of talking in the conversations with the villagers. Cînd transcriu înregistrările de pe teren nu pot apela la ajutorul celor mai tineri, deoarece lor le vine foarte greu să scrie ceea ce aud. Încerc variantele cele mai bune prin care să redau cît mai aproape de original aceste convorbiri. Așa mi-a venit ideea să pregătesc, pentru început, o sută de rețete scrise exact în graiul bunicii. Pregătesc, astfel, o altă carte, cum probabil nu s-a mai scris. Cartea va fi bogat ilustrată, astfel încît chiar și cei care înțeleg mai greu limbajul să poată deduce rețeta. Aceste rețete nu se mai fac, din păcate. Eu le-am reconstituit și am respectat exact ingredientele, instrumentarul folosit și tehnologia de preparare. Bineînțeles, cartea va avea și un &bdquodicționar&ldquo ce va cuprinde &bdquotraducerea&ldquo tuturor termenilor folosiți în vorbirea țăranilor din zonă.

Redau mai jos o rețetă dintre cele pregătite pentru viitoarea carte. Enjoy your reading!

Bujunială, bujuleică

&bdquo&ndash Amu că ii tăie și tu porcu&rsquo, ni vez și cearcă să faci on fel die carnie afumată cum nime&rsquo nu mai face amu. Uomu ista a mneu, Hilimon, iera iel meșter la tăiticele, Doamnie cum le știea el face pă tăitie, da cînd iera die tăiet porcu&rsquo, nu iera mnisarăș ca iel! O fo&rsquo vinită on pretin di-a lui di pă la Păușa, di pă la Pustă&hellip di pă acolo di pă oareundie, cum zîc, o fo&rsquo vinită la moară la Hida. Vinieu mulț la moară atuncie, cu căruțăle vinieu, di pă la Hodin, di cătă Jibou, stătieu tri, patru zîle la rînd la măcinat. Ierau multie bucatie die măcinat atunci, amu nime&rsquo nu mai samînă nimnică, ști franțu di ce, că pămînt au mai mult, n-o avut ii die cînd mama lor i-o făcut atîta pămînt! Amu-ș bat joc die pămînt&hellip

Și uomu ista die care-ț spui și iel iera mnisarăș, cînd trăbuiea&hellip și io spus la Hilimonu mnieu cum face iel bujuniala iasta, bag sama că numa&rsquo p-acolo să făciea, nici n-am auzît din alt loc. Da, zîciea iel, că pă o uliță din sat di la ii îi zîce în alt fel, bujuleică. Da tăt ala lucru i. Cînd împărțăști porcu&rsquo pui detilindi on iepure.

&ndash Dărabu cela di pă pîntece cu clisa mai subțîre și cărnița așe în straturi&hellip

&ndash E!, Așe! Iepurele, că așe-i zîcem noi, că dacă diesfăcieam porcu&rsquo pă spatie tătă clisa rămîniea întinsă pă masă cît iera ie die mare. Acole, pă mnijlocu ii, rămînieu cioantiele ale di la coșu tieptuli, stătieu așe arădicatie drept în sus ca uretile di la iepure, di-aceie-i zîcem iepure! Da lăsam numa&rsquo iepurele di p-o parte. Întinz iepurele pă masă, tai di cătă iel clisa și soru&rsquo, să rămîie mai multă carnie. Pui păstă ie sare, thiperi, cimbru, unii pun și poprică, io nu. Și o freci binie și cu o jumătatie die finjie die ai zdrobdit binie. Tăt așe faci și cu o pecie, o&rsquo cu on peștie, doi.

&ndash Gata, asta știu, că mi-ai mai spus! Peștele-i mușchiulețul.

&ndash Dară că! Pă jumătatie din iepure pui pecia, la mnijloc, ori peștile, ce pui. Pă lîngă carnia aiasta pui cărnațu încorligat roată, roată. Cărnaț proaspăt, nu afumat! Împături iepurele, acoperi carnia și cărnațu cu ceielaltă jumătatie die iepure, împături iepurele în duoauă, îl faci așe ca o bucsă, ca on bodilarăș. C-on ac bun, mai mare, în care ai pus o ață mai grosuță, tie pui și coși bucsa asta roată, roată, strîns, odată-ncolo ș-odată-ncoace. Die duoauă ori o coși. Leji bujuniala asta cu ață mai groasă ca pă on poc ce-l duci la poștă, da-i lași on lănțug să-l poț prindie pă rudă, la fum. Naintie di-a mere la fum pui bujuniala la morătaorea cu sare din postava în care ai pus peciile, peștii și coroaiu&rsquo. Stă acolo tri-patru zîle, o speli, o zvînț ș api o poț duce la fum. Numa&rsquo fum rece, faci focu detilindi, di-o lăture die afumătoare. Așe fumu ajunje rece pă cărnuri. Amu că o-ai adus acasă, ori o hierz așe întreagă, ori o lași în pod, o&rsquo undie o lași la aer, la răcoare și cînd vrei tai din ie cîtie on dărab din care poț face o topală. Albă o&rsquo roșie, cum îț placie. Da asta ț-oi spunie die altăoară cum s-o faci. Cînd o tai numa-i vide ce faină-i pă di-nlontru, ce coloare faină are, rozosină, vez și carnia și cărnațu și, pă dinafară, iepurele, on ptic mai afumat!

Numa&rsquo să nu uit! Die o hierz, o hierz înt-o oală mai mare și o baji numa&rsquo în apa care o clocotit. Pui în apă și thiperi boabe, coriandru și tri frunză die bombir. Cînd iar începe a hierbe faci focu încet ș-o lași așe să hiarbă încetuț. Cînd ii gata o lași în apă să să răcorească ș-api o pui la scurs, acățată pă rudă. Așe că n am uitat?

Doamnie Dă binie! Sănătatie!&ldquo

(fragment din cartea în curs
de apariție Bucătăria socăcițelor*)

* Socăcița este cea mai vestită bucătăreasă dintr-un sat. Este cea care cunoaște foarte bine rețetele, știe să organizeze mese mari pentru nunți, botezuri, pomeni. Cunoștințele ei sînt dobîndite din familie, mama și bunica ei au fost și ele socăcițe. Socăcița este un adevărat &bdquomanager&ldquo, se organizează perfect, știe să-și facă echipa, pentru mesele mari știe să facă necesarul materiilor prime, alege, în timp, continuatoarea meseriei de care se ocupă în mod special. De multe ori socăcița nu știa carte. Făcea totul &bdquodin minte&ldquo, cum mi-a spus, odată, una dintre cele cu care am discutat.

Rețetele mele sînt adunate în zeci de ani de la aceste socăcițe, inclusiv de la mama mea, &bdquomama Jeni&ldquo și de la bunica, &bdquoFlorica li Hilimon&ldquo din Hida. Am și o colecție de rețete scrise în caiete special întocmite. Cel mai vechi caiet de rețete, scris cu pana, este din anul 1877.

Mircea Grozaeste un explorator al tra­di­țiilor culinare, în căutarea filonului vechi și autentic ce definește bucătăria țărănească și stilul de viață rural.


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