parašyk kaip eisis ir fotkių gal būtų nieko pamatyt gali man i mailą atmenu kad esu kažkada kažką tarp Krymo ir Gruzijos panašiai valgęs - vestuvėse, pas kažkuriuos kalnėnus - bet tik tiek kad atmenu, nelabai rūpėjo kaip gamyba. Duobė ir tiek "Gipsas" <gipsas17@yahoo.com> wrote in message news:nqu6r5$ufe$1@trimpas.omnitel.net... > dekui..reikes isbandyt..:) > > "LB" <linasbal@ekoi.lt> wrote in message > news:nqu6d0$u6m$1@trimpas.omnitel.net... >> t's one of the oldest methods of cooking. Dig a hole in the ground, fill >> it with fire, add a large animal, cover, and cook. Most people recognize >> it as the Hawaiian Luau or more accurately Kalua Pig. While lots of >> people do this in many different ways there are a few basic steps you can >> take to make it turn out right. You can use this cooking method for large >> hogs, whole lamb, a side of beef, or virtually anything else you have >> that just isn't going to fit anywhere else. >> >> Digging the Pit: The size of the hole in the ground you need is >> determined by what you are going to cook. The pit needs to be about one >> foot larger in every direction. If you have a pig that is four by two >> feet roughly in size then you need a hole six by four feet. The hole >> should be about three feet deep. The size of the hole is going to >> determine the size of the fire and how much of everything else you are >> going to need, so you need the hole first. >> >> Lining the Pit: Most pits are lined with stones or bricks. >> >> This is done to even out and hold in the heat. Large stones, about the >> size of your head are perfect. One rule, though, is to avoid stones that >> have been in saltwater (like the ocean) in geologic time (say the past >> few million years). These stones have a tendency to crack, break, and >> sometimes downright explode. If you plan on doing this a lot lining the >> pit with bricks is a good idea. >> >> Building the Fire: You are going to need a lot of hot coals to do your >> pit cooking. Traditionally you would fill the pit with logs and burn them >> down to coals. This process can take the better part of a day. Some >> people choose charcoal but you are going to need a lot and since the fire >> isn't going to producemuch smoke to flavor the meat you can go with the >> cheapest solution. What you are going to aim for is about a foot deep of >> burning hot coals before you start the actual cooking. >> >> Wrapping the Meat: Whatever it is you choose to cook needs to first be >> flavored and then wrapped. Some people will say that if you are doing a >> large animal you should place hot rocks in the body cavity. It's up to >> you, but I haven't found it necessary. What you do need is a secure >> package to put in the fire. This means tying up the meat firmly. Some >> people use chicken wire to wrap it together. This makes a good tight >> package. In the old days, an important part of this wrapping was banana >> leaves (or other large leaves). This provided protection from the fire >> and moisture to the meat. These days' burlap bags are used to make a damp >> surface and aluminum foil is used to separate the meat from the coals. >> You use what you can get. >> >> The basic wrapping instructions are to take the seasoned and prepared >> meat. Wrap tightly in many layers of foil and then wrap that in lots of >> wet burlap. Finally, you want to wrap that in a heavy wire frame. This >> holds the whole thing together and gives you something to hold on to. >> Once you have it wrapped tightly you are ready for the fire. One tip, if >> you are doing a whole hog you need the mouth propped open to let heat >> through. This is why the apple was put in the pig's mouth. >> >> Loading the Pit: With the help of several strong people and possibly a >> few 2 x 4's you can now lower the meat into the pit. As soon as the meat >> is in the pit you need to cover it up. This keeps the burlap from burning >> by starving the fire of oxygen. The coals will remain hot for days, but >> you won't have an actual fire anymore. This can be done by covering the >> pit in dirt but then you'll have to dig it all out later. You can use a >> large sheet of metal, but what you need to do is cut off the air from >> getting into the pit. Otherwise, the burlap and then the meat will burn. >> By covering the pit you maintain a constant temperature that is perfect >> for cooking. >> >> Cooking Time: This is going to take a while. If you have a very large hog >> with loads of vegetables (yes you can add these into the pit to using the >> same method) you could be looking at the better part of two days. >> Generally, though, the cooking time is going to be around 12 hours. The >> size of the pit dictated the size of the fire and therefore, the amount >> of heat in the pit. This controls the cooking time. If you built the >> right size fire you should have about the same amount of time, no matter >> how much meat you have in the pit. Traditionally the meat goes in the >> fire at night for eating the next day. Since the meat is tightly wrapped >> it won't dry out and can tolerate a little overcooking so you have a >> large window to work with. >> >> >> >> ar pad?jo? >> >> >> >> >> >> "Ram" <oo@oo.com> wrote in message >> news:nqu1nt$q8m$1@trimpas.omnitel.net... >>> Gipsas wrote: >>> >>>> From: "Gipsas" <gipsas17@yahoo.com> >>>> Subject: Gal kam teko mesa kepti duobej? >>>> Date: Fri, 9 Sep 2016 11:00:09 +0300 >>>> Message-ID: <nqtq69$lm5$1@trimpas.omnitel.net> >>>> Lines: 24 >>>> >>>> Na, teko girdeti viena prieteli kalbant, kaip ji kazkas ypatingu budu >>>> iskeptu eriuku vaisino.. >>>> >>>> tipo iskasama duobe, isgrindziama akmenimis, ten uzkuriamas lauzas ir >>>> ilgai kurenama (kaip supratau kokia puse dienos), >>>> ikaitus akmenims, zarijos isgriebamos, sumetama mesa folijoje, >>>> bulves, morkos puode... uzdedama sakelemis, uzdedama paklode ir >>> gal kiek paprastesnis variantas ,bet ?uv? ,bulves molyje ?arijose >>> vaikyst?je-jaunyst?je kepdavome.Ve?davo:) >>> >>> >>>> uzpilama vel zememis.. >>>> ir kad neatvestu, ant virsau vel lauzas kurenamas. tipo po kokiu >>>> triju valandu atkasama ir valgoma.. >>>> >>>> Neteko niekam susidurti ir realiai matyti proceso? O gal kas koki >>>> linka apie tai inete turite? Butu idomu detaliau apie visa procesa ir >>>> suzinot ar verta pabandyt..:) >>>> >>>> >>>> --- >>>> ?is elektroninis lai?kas patikrintas d?l virusø Avast >>>> antivirusin?s programin?s ?rangos. https://www.avast.com/antivirus >>> >>> >>> >>> -- >>> >> >> > > --- > Šis elektroninis laiškas patikrintas dėl virusų Avast antivirusinės > programinės įrangos. > https://www.avast.com/antivirus >