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Meat Appreciation Thread (pg. 4)
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| idoru |
I'm a huge fan of cured meats. I'll take Prosciutto or hot Sopressata over a slab of the world's finest steak any day. Mmmmmmmm. |
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| Ania_xox |
smoked turkey
this is orgasm |
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| Ania_xox |
also - a slovenian meat called cevapi
me :crazy: |
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| woscar |
| quote: | Originally posted by floyd741
as in arrachera? |
No, as in entraņa. :p
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| Cpt.Cocaine |
| quote: | Originally posted by Ania_xox
also - a slovenian meat called cevapi
me :crazy: |
that looks good |
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| Ania_xox |
| quote: | Originally posted by Cpt.Cocaine
that looks good |
I see what you did there and you're ing right it's ing good |
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| djhaziel |
| could anyone describe the taste of meat by itself :p |
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| Gauss |
| quote: | Originally posted by Ania_xox
also - a slovenian meat called cevapi
me :crazy: |
Lol, that's not Slovenian, it's Bosnian. Slovenians suck too much to have such a cool dish. |
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| Lews |
:crazy:
:p |
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| Fledz |
You can't link Chevapi to a particular country, mainly because most of the countries where they are traditionally from are descendants of the same people. So do we contribute them to Croats, Serbs, Bosnians, Slovenians or someone else? Simple answer, we don't.
I once heard a person insist with all his heart that a goulash was originally from his country. The idiot was too blind to see that almost every single country in Europe and even the Middle East have their own variations. |
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