TranceAddict Forums (www.tranceaddict.com/forums)
- Canada - Toronto & Southern Ont.
-- Cevapi eating party roll-call
Pages (25): « 1 2 [3] 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 »

quote:

Originally posted by Abercrombie When endless_summer introduced me to Cevapi last year, it was with kajmak. It tasted like tsaziki except without the cucumber and dill. When I bought a large frozen box to take home after a a cultural grocery shopping spree, it's the only close thing I could get up here in Aurora. (I know, shu-up, blasphemy, I KNOW!)

I LOVE KAJMAK!!! its soo expensive but soo tasty! my dad get's the shit in etobicoke... soooo fattening ... drool.. i want some!

quote:

Originally posted by DigiNut Please, do tell. You'd think we were talking about B�arnaise sauce or Cr�me br�l�e or Cincinatti Chili or any of those complicated dishes that chefs can never quite agree on the preparation or even the origin of. Aside from some minor variations on the amount of garlic and pepper and a few "fancy" additions like spinach or cheese, I haven't seen much dispute and certainly don't taste much of a difference. Strange how I only ever seem to hear this nonsense about the bland Eastern European specialties. I've never heard an Asian tell me that there's a well-kept "secret" to perfect Thai red curry even though there are 50 different recipes for it.

lol, im not bullshitting you. i have no idea how they make it. i just know that the original cevapi from bosnia dont have any pork meat in it. there is hundreds of variations and none of them can even come close to cevapi from zeljo on bascarsija.

same deal with leskovacka pljeskavica (burger from leskovac). all that i knowe about that one is that they use meat from the pigs neck and it has to stay in the open for x hours. and theres nothing in the world that taste that good.

quote:

Originally posted by DigiNut Haha, can't believe you'd go through all this trouble for mincemeat. There are tons of these little places around Lawrence and Vic Park. First one that comes to mind (and probably the best) is Mak. It's so easy to make it yourself, though, you just roll up some beef and/or lamb with garlic and onion and toss it on the grill...

of course you can make it yourself, and you're right it isn't hard to make..my mom makes her own cevapi all the the time but there is noo way you can compare home made cevapi to what you'd get at one of our restaurants. These ppl have years of experience in making cevapi and i'm sure they don't follow just the basic recipe you'd get off the internet lol. You're gonna tell me you can make them as good. I'd like to see that. It's like me saying my vietnamese friend's homemade Pho is as good as the one I get at one of the Vietnamese restaurants...AS IF!!! LOOL

^^ lol!! being a pho addict, god knows i've tried many times to make the pho base taste just as good as the one from my favorite restaurant but i can't. so, off to pho88 i go!

quote:

Originally posted by jsibilin whos this guy and his puppy?

Word. Who wants to be normal, really?

quote:

Originally posted by Cribby Word. Who wants to be normal, really?

I remember that puppy... so cute <3

Bring the puppy! He needs cevapi as well

quote:

Originally posted by miljan Scout in Hamilton/Stoney Creek 100 King ST W. Didn't like Royal Meats.

i've had cevapi at Scout but they're not as good as the ones at B&H restaurant in Stoney Creek..nothing beats their cevapi (their Kajmak is good too)

quote:

Originally posted by afterhrsgurl It's like me saying my vietnamese friend's homemade Pho is as good as the one I get at one of the Vietnamese restaurants...AS IF!!! LOOL

lol never knew you were a fan of pho :P But actually I prefer the taste of home made pho vs. restaurant pho cause they load it up with MSG. My mouth always gets really dry after I eat pho at a Vietnamese restaurant.

haha... no wonder i can't get my pho to taste like the restaurant one. where can i buy msg?

quote:

Originally posted by Invasionmix lol never knew you were a fan of pho :P But actually I prefer the taste of home made pho vs. restaurant pho cause they load it up with MSG. My mouth always gets really dry after I eat pho at a Vietnamese restaurant.

msg or no msg i think the restaurant one tastes better

quote:

Originally posted by Xavier Moriarty lol, im not bullshitting you. i have no idea how they make it. i just know that the original cevapi from bosnia dont have any pork meat in it. there is hundreds of variations and none of them can even come close to cevapi from zeljo on bascarsija.

Never said pork - it's beef or lamb. Ground pork is a lousy substitute in any cuisine. So yes, you're definitely right about that.

quote:

Originally posted by afterhrsgurl of course you can make it yourself, and you're right it isn't hard to make..my mom makes her own cevapi all the the time but there is noo way you can compare home made cevapi to what you'd get at one of our restaurants. These ppl have years of experience in making cevapi and i'm sure they don't follow just the basic recipe you'd get off the internet lol. You're gonna tell me you can make them as good. I'd like to see that. It's like me saying my vietnamese friend's homemade Pho is as good as the one I get at one of the Vietnamese restaurants...AS IF!!! LOOL

You can't compare Pho to Cevapi. Come on. Aside from the fact that the term "Pho" can refer to several different kinds of dishes, which in turn vary by region, the broth alone takes hours to prepare and several important ingredients are only native to Asia - so the typical internet recipe uses substitutes.

Cevapi has one origin - Bosnia - and there aren't really that many variables in the preparation. There are the condiments, I suppose; as others have pointed out, good kajmak or red pepper relish (I forget the "authentic" term) make some difference to the outcome, as does the bread, but these things are incidental. It's not the same as choosing whether or not to use fennel seeds and lime juice and oxtails in the Pho beef stock, or substituting aniseed for whole star anise. It's more like deciding whether to garnish with basil leaves in addition to the spring onions.

Incidentally, I've never been too happy with the Pho at most restaurants. Probably because they don't have hours to spend preparing it. I've tasted much better homemade Pho (not by me).

But, whatever, people probably think I'm trying to rain on their parade here and I'm not, it's great fun to go out and eat different foods, I just think people are fussing a little much over the quality.

quote:

Originally posted by DigiNut Never said pork - it's beef or lamb. Ground pork is a lousy substitute in any cuisine. So yes, you're definitely right about that. You can't compare Pho to Cevapi. Come on. Aside from the fact that the term "Pho" can refer to several different kinds of dishes, which in turn vary by region, the broth alone takes hours to prepare and several important ingredients are only native to Asia - so the typical internet recipe uses substitutes. Cevapi has one origin - Bosnia - and there aren't really that many variables in the preparation. There are the condiments, I suppose; as others have pointed out, good kajmak or red pepper relish (I forget the "authentic" term) make some difference to the outcome, as does the bread, but these things are incidental. It's not the same as choosing whether or not to use fennel seeds and lime juice and oxtails in the Pho beef stock, or substituting aniseed for whole star anise. It's more like deciding whether to garnish with basil leaves in addition to the spring onions. Incidentally, I've never been too happy with the Pho at most restaurants. Probably because they don't have hours to spend preparing it. I've tasted much better homemade Pho (not by me). But, whatever, people probably think I'm trying to rain on their parade here and I'm not, it's great fun to go out and eat different foods, I just think people are fussing a little much over the quality.

holy shit!

Are you in or not?

Hahah - ask me again when you guys decide on a time and place. It's a hell of a pain to get downtown from Thornhill.

And don't get on my case for babbling in a roll call thread - it's not a real roll call if nobody's maintaining a list.

quote:

Originally posted by afterhrsgurl msg or no msg i think the restaurant one tastes better

lol sweet if I were to take afterhrsgurl on a date it would be delicious and cheap lol $5-6 for a bowl

quote:

Originally posted by smuncky anytime after may 5th is good for me

+1 and not on May 21 (Armin).

quote:

Originally posted by tatgirl Only I have the authority to pass the torch for the TOTA End of Summer BBQ (Tm). Who knows? Maybe I'll come back and throw it myself? lol.

omfgidie plz don't tease.

quote:

Originally posted by fayraree omfgidie plz don't tease.

PLLLLLLLEEEEEEEEASSSSSEEE!! You already know Steph living on the block...I'm sure she wouldn't have a problem helping to throw the party on your old street again!!!

/hijack

Hello everybody!

Thanks for all your responses - it's good to see that people are interested and are providing input.

I apologize to everyone for not keeping this up sooner, but I was very busy for the two previous days (as I always am ) with my work (I have a damn busy demanding job), so that's why ...

Ania_xox and Smuncky suggested some dates after which we should hold this event, which are fine with me. So far, I'm thinking of holding this sometimes in the second week of May. Sounds good?

I'd also like to know if people would prefer to have the party on a weekend, or rather a weekday. As for myself, I'd much rather do this on the weekend (like a Saturday), because oftentimes, I work until past six p.m. (sometimes until seven), and by the end of the day I'm very tired, so I don't know if I would enjoy a late evening party so much... but a weekend should be good. But I don't want to make a decision solely based on my preferences, I want to see what works out best for most people...

Anyone who wants to attend, please either send me a PM or write on here... suggest good dates and times as well as your preferred location.

Thanks!

i'm also good for the weekends. anything that's not on a tues. or thurs. is good for me too.

i prefer the weekend as well. sometime in the afternoon or early evening would be great.

another note...

They must serve PIVO!

^^

Will ensure, Andy...

anytime after 6pm any day :P

quote:

Originally posted by DigiNut Cevapi has one origin - Bosnia - and there aren't really that many variables in the preparation.

Cevapi (Cevapcici) were brought to the region from Turkey (kebab) and were perfected There are 3 or 4 different variations, few of those being: Leskovacki (Serbia), Sarajevski (Bosnia) and Banjalucki (RS, Bosnia)...

quote:

Originally posted by DigiNut I just think people are fussing a little much over the quality. [/COLOR][/FONT]

and I think you're fussing a little much in this thread overall.
shit you must have a looooot of time on your hands lol

quote:

Originally posted by miljan Cevapi (Cevapcici) were brought to the region from Turkey (kebab) and were perfected There are 3 or 4 different variations, few of those being: Leskovacki (Serbia), Sarajevski (Bosnia) and Banjalucki (RS, Bosnia)...

Travnicki cevapi are the best. This is a known fact..lol

If you've never had any there, you have missed out on life...

Powered by: vBulletin
Copyright © 2000-2021, Jelsoft Enterprises Ltd.