tag:blogger.com,1999:blog-5426129817632679046.post3676050185059687107..comments2011-12-30T15:24:13.346+02:00vladhttp://www.blogger.com/profile/06521551508073964042noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-5426129817632679046.post-6055065857983991612011-12-30T15:24:13.346+02:002011-12-30T15:24:13.346+02:00Poate o fi intrat dintr-o eroare la spam mesajul. Mai trimite o data si am sa verific si in acel folder. Multumesc!Andreihttp://www.blogger.com/profile/10636352593363366364noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-2611281536592661482011-11-27T14:47:06.559+02:002011-11-27T14:47:06.559+02:00de ce nu pot sa intru la comentariiiAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-64968634475034523982011-11-19T00:50:32.918+02:002011-11-19T00:50:32.918+02:00IDPstockphotos - multumesc!Andrei Serbanhttp://www.blogger.com/profile/01045471205581926538noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-29238821966239114342011-11-15T18:34:40.910+02:002011-11-15T18:34:40.910+02:00Imi ploua in gura....ATAT !!!IDPstockphotoshttp://www.blogger.com/profile/13255093208812594513noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-3364880013604259402011-10-24T15:06:04.271+03:002011-10-24T15:06:04.271+03:00Multumesc!Andrei Serbanhttp://www.blogger.com/profile/01045471205581926538noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-68467850667183241602011-10-24T10:29:58.668+03:002011-10-24T10:29:58.668+03:00buna cu afumaturaPoze nunta Emahttp://www.fotografnunti.orgnoreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-47224550651263521482010-12-06T17:18:09.897+02:002010-12-06T17:18:09.897+02:00Nu am incercat inca pasare dar am sa scriu mai jos o reteta din cartea Afumaturi de Egon Binder:<br /><br />. Pulpa de curcan afumata:<br /><br />este recomandat ca inainte de introducerea in saramura sa dezosam pulpa de curcan. Saramura contine sare piper si lamaie dupa gust. Cu aceasta se freaca pulpa, apoi se introduce intr-o alta saramura care contine ceapa, patrunjel si eventual un pahar de vin rosu in care se lasa peste noapte. Apoi se afuma circa o ora la 200 de grade.<br /><br />P.S. Reteta aceasta este cu afumare fierbinte, din pacate nu cred ca pasarea poate fi afumata fara sa fie tratata termic inainte sau in timpul afumarii (afumare fierbinte)Andreihttp://www.blogger.com/profile/10636352593363366364noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-65702445370201084292010-12-06T17:02:00.542+02:002010-12-06T17:02:00.542+02:00Multumesc Gabriela, te mai astept pe blog!Andreihttp://www.blogger.com/profile/10636352593363366364noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-49109190770015308982010-11-30T21:43:56.057+02:002010-11-30T21:43:56.057+02:00buna seara, va rog imi puteti da o reteta pentru pui sau curcan afumat, cat si cum trebuie sa stea la sare sau cu ce condimente si cat timp la afumat. Noi folosim numai afumarea la rece. Multumesc!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-47924748790801811742010-11-28T16:04:15.469+02:002010-11-28T16:04:15.469+02:00te cred ca e foarte gustoasa!si mai ales ca e cu afumatura mmm....yammy,yammy!sotul meu e innebunit dupa ciorba de fasole!i-mi place foarte mult blogul tau,ai retete foarte interesante si gustoase!o zi buna!Gabrielahttp://www.blogger.com/profile/01001563649325555482noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-68099134642728999662010-11-19T10:14:42.289+02:002010-11-19T10:14:42.289+02:00Multumesc mult Laura!Andreihttp://www.blogger.com/profile/10636352593363366364noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-78724141637771486972010-11-19T10:06:31.589+02:002010-11-19T10:06:31.589+02:00Ciorbita asta e o minune. Ai un blog superb. Si eu sunt o fana a afumaturilor.:)))Laurahttp://www.blogger.com/profile/03067704470277604984noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-31123063842223384442010-11-18T17:23:52.016+02:002010-11-18T17:23:52.016+02:00Sigur ca facem!Andreihttp://www.blogger.com/profile/10636352593363366364noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-15545288702505177332010-11-16T13:22:55.460+02:002010-11-16T13:22:55.460+02:00Tare asta!<br />P.S.<br /><br />ma intrebam, nu doriti sa facem schimb de link-uri?<br /><br />Oricum ar fi, va spun multa bafta! Fara afumaturi este imposibil de trait;)povesti gustoasehttp://povestigustoase.comnoreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-50871015527172726502010-11-08T13:07:21.262+02:002010-11-08T13:07:21.262+02:00Salut, scuze pentru raspunsul intarziat...<br /><br />Pentru afumat poti folosi un butoi cu diametru de 30 cm sau mai mare. Fundul butoiului trebuie inlaturat. Sub butoi poti improviza un soclu de caramida unde vei produce fumul. Peste soclu poti pune o sita metalica iar deasupra asezi butoiul. Asezi produsele pe care doresti sa le afumi in butoi (le agati de o bara montata pe gura acestuia) iar apoi astupi gura butoilui. Pentru fum poti folosi rumegus de fag sau lemne si diverse crengute. Spor la afumat!Andreihttp://www.blogger.com/profile/10636352593363366364noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-68170785173417335512010-11-06T21:01:36.643+02:002010-11-06T21:01:36.643+02:00Ma fascineaza afumaturile<br />Si din pacate locuiesc intr-o tara unde astia habar n-au sa faca. Drept care am luat hotararea sa luam o carcasa de porc si sa o preparam. Cu retele ne descurcam, dar stam cam prost cu ideile privind constructia unei afumatori improvizate (pamant este dar dupa aia trebuie sa-l eliberam). Ne poti ajuta cu ceva sugestii - vrem sa facem un compromis, nu arta.doru34noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-54397041480051245972010-09-24T11:57:24.923+03:002010-09-24T11:57:24.923+03:00Cristi, ma bucura faptul ca-ti place acest blog si mai ales faptul ca-ti pregatesti afumaturi. O sa postez si un articol despre pregatirea carnii. Multumesc pentru sfat!AFUMATURIhttp://www.blogger.com/profile/01214210581188501899noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-77320657412182051822010-09-23T15:33:22.686+03:002010-09-23T15:33:22.686+03:00De cand am descoperit blogul asta sun fan al afumaturilor. Astept iarna sa dau foc la rumegusul deja colectat sa afum un curcan, carne de porc, cascaval si nu in ultimul rand peste. Ceea ce te rog este sa postezi ceva despre procesul de preparare a cernii inainte de afumare.<br />Cat despre ciorba de fasole... deja imi canta matele. :)Cristinoreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-61004194920015806132010-09-23T10:30:23.124+03:002010-09-23T10:30:23.124+03:00Multumesc pentru apreciere Geta!AFUMATURIhttp://www.blogger.com/profile/01214210581188501899noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-40254651577049865132010-09-23T10:28:23.817+03:002010-09-23T10:28:23.817+03:00arata super!sa mai dea frigul si execut si eu !getahttp://www.blogger.com/profile/05824441431815824596noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-61780834836681097182010-09-23T02:11:59.199+03:002010-09-23T02:11:59.199+03:00bucatar maniac: Multumesc!AFUMATURIhttp://www.blogger.com/profile/01214210581188501899noreply@blogger.comtag:blogger.com,1999:blog-5426129817632679046.post-51490025900400651232010-09-22T22:57:10.707+03:002010-09-22T22:57:10.707+03:00minunat!bucatar maniachttp://www.blogger.com/profile/09542333032834394284noreply@blogger.com