Cyprus-Forum.com

[karma]

What are you lot smoking???????????????? This thread is inane crap!

we dont need to smoke anything, only breathing greek&turkish air
now wld u mind giving me some lotto numbers?? we ll share the millions, promise

[LENA]

What are you lot smoking???????????????? This thread is inane crap!

we dont need to smoke anything, only breathing greek&turkish air
now wld u mind giving me some lotto numbers?? we ll share the millions, promise

LOL Karma... agree with you!!!
Have a nice day!!
I wish to all of you to have a wonderful day!!!

[webbo]

What are you lot smoking???????????????? This thread is inane crap!

we dont need to smoke anything, only breathing greek&turkish air
now wld u mind giving me some lotto numbers?? we ll share the millions, promise

I'm breathing the same air but it just isnt working for me!! Tell me the secret and I'll think about giving you some lotto numbers!

[karma]

What are you lot smoking???????????????? This thread is inane crap!

we dont need to smoke anything, only breathing greek&turkish air
now wld u mind giving me some lotto numbers?? we ll share the millions, promise

LOL Karma... agree with you!!!
Have a nice day!!
I wish to all of you to have a wonderful day!!!

thx, wish u all a wonderfull day full garlics n prawns and less greeks & turks

[karma]

What are you lot smoking???????????????? This thread is inane crap!

we dont need to smoke anything, only breathing greek&turkish air
now wld u mind giving me some lotto numbers?? we ll share the millions, promise

I'm breathing the same air but it just isnt working for me!! Tell me the secret and I'll think about giving you some lotto numbers!

well,, the secret is never listen to the news but only reggae..never stop drinking red wine..dont move anywhere else, just stay in the region, soon or later the climate will change u too, dont take life tht serious and never plan anything coz u dunno if u ll be alive tomorrow.. leave everything to the winds..u will receive ur karma
now, can I get ur lucky numbers??

[LENA]

thx, wish u all a wonderfull day full garlics n prawns and less greeks & turks

Karma that is not a wish for me its a curse...most of my friends here are Greeks and Turks... very few of them are from UK, Italy, Cyprus, Russia, Japan etc

[karma]

then u r in a trouble

[LENA]

then u r in a trouble

no I am just happy...remember what you said about the air!!!!

[Kikapu]

I think Steak Tartare is a bloody marvelous meal , when properly uncooked.

I know the French like their meat "rare" or as I call it " on the hoof", but then again, most TC's and Turks, over cook their meat.

Years ago, I invited my brother, his wife (Turk) and my niece ( London born) to the States, and took them to a Country & Western Restaurant inn LA. I ordered my steak "medium", my brother "medium well", and my sister in law and niece "well done". In the States, you will normally get what you asked for, so when the food arrived, it all looked great to me.

Did you know, we had to send the 2 "well done" steaks back to the kitchen, not once but twice more, to literally"over kill" what was a nice piece of meat.

You should have seen the expression, on the waitress's face.

[devil]

Strangely enough from this thread, the first time I ate steak tartare, which I love, it was a Turkish friend (a real Turk, not a Cypriot pretending to be a Turk) who served it to me. However, if I have a cooked steak, I always ask for it blue. Unfortunately, this is an impossibility in Cypriot restaurants, as "rare" means a leather shoe sole cooked black throughout. Even my wife, who likes her beef well done, finds that most Cypriot cooks spoil good beef. We have one of these electric grills that do both sides at the same time. With a 2 cm thick steak, I cook my wife's just 4½ minutes and mine 1 minute on max heat.

Lamb, I like rosé, just slightly pink in the middle (except for kleftiko or tavvas, of course). In particular, lamb's kidneys is one of my favourites. I split them across and remove the core and cut them into 1½ cm pieces. Fry them in extra-virgin oil at 165°C (not too hot or the outside becomes leathery) for about 3 min/side, sprinkle with salt, freshly ground black pepper and dried herbes de Provence and pour the contents of the pan (including the oil) over a couple of slices of toast and you have a lunch-time snack fit for a king. You can do the same with lamb's liver (the sikoti, not all the parts of the pluck), as well, or mix liver and kidneys. (Not so good with ox or pig's kidneys/liver but OK if you can get calf's kidneys/liver, which are very fine).

Pork has to be cooked so that it is just brown in the middle, but no more, otherwise it becomes too tough. A large filetaki takes 12½ minutes and a small one 10 minutes on the two-sided grill, after marinating in extra-virgin oil and herbs.