robocall@lemmy.world to Lemmy Shitpost@lemmy.world · 12 hours agoturned them into their final form!lemmy.worldimagemessage-square68fedilinkarrow-up1528arrow-down18
arrow-up1520arrow-down1imageturned them into their final form!lemmy.worldrobocall@lemmy.world to Lemmy Shitpost@lemmy.world · 12 hours agomessage-square68fedilink
minus-squareCronyAkatsuki@lemmy.cronyakatsuki.xyzlinkfedilinkarrow-up73·8 hours agoThose are just čevapi. Arise balkan gang!
minus-squareu/lukmly013 💾 (lemmy.sdf.org)@lemmy.sdf.orglinkfedilinkEnglisharrow-up14·7 hours ago Arise balkan gang! Czechs and Slovaks too. Or at least the meat is the same shape. Usually served with potatoes, raw onion and mustard.
minus-squareFooBarrington@lemmy.worldlinkfedilinkarrow-up14arrow-down3·7 hours agoRaw onions are criminally underrated
minus-squareFooBarrington@lemmy.worldlinkfedilinkarrow-up2·6 hours agoI don’t think I’ve ever tried proper pickled onions. Do you have a favorite recipe? Would love to try them!
minus-squareFierySpectre@lemmy.worldlinkfedilinkarrow-up1·53 minutes agoNot quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour)
minus-squareFooBarrington@lemmy.worldlinkfedilinkarrow-up1·35 minutes agoInteresting, I’ve never heard of Sumak! Seems I can get it as a ground spice. How much do I roughly put into how much vinegar? Just let it sit cold, or heat it up?
minus-squareFooBarrington@lemmy.worldlinkfedilinkarrow-up1·37 minutes agoSince I’ve never pickled anything, a reference to a good recipe would be great!
Those are just čevapi.
Arise balkan gang!
Czechs and Slovaks too. Or at least the meat is the same shape. Usually served with potatoes, raw onion and mustard.
Raw onions are criminally underrated
Pickled are even more!
I don’t think I’ve ever tried proper pickled onions. Do you have a favorite recipe? Would love to try them!
Not quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour)
Interesting, I’ve never heard of Sumak!
Seems I can get it as a ground spice. How much do I roughly put into how much vinegar? Just let it sit cold, or heat it up?
Since I’ve never pickled anything, a reference to a good recipe would be great!