JURIX

Light recipes just the way I like them. Especially diet-friendly.
Beer Goulash Ingredients for 2
500 g of stew meat
1 white onion
1 tablespoon of sweet paprika
1 spicy chili pepper
350 g of well-ripened tomatoes
1 tablespoon of vinegar
lemon zest
dark beer (1 bottle of 66 cl)
olive oil
salt
sage, rosemary, bay leaf
1 clove of garlic
Preparation
Heat the oil, add the garlic clove and the finely chopped onion, and add the herbs tied up in a bundle (so you can easily remove them from the pot once cooking is complete). When the garlic and onion are golden, add the meat and brown it well. Now add the tomatoes previously cut into very small cubes, one tablespoon of vinegar, a few strips of lemon zest (only the yellow part), the tablespoon of sweet paprika, and a piece of spicy chili pepper to your liking. Let it cook for about ten minutes, then start pouring in the beer. Adjust with salt. Let it cook for at least 3 or 4 hours. Before serving, remove the garlic, the herb bundle, and... if you can find it, the piece of spicy chili pepper!!!

Common recipes known to everyone.
BENGAN BARTHA (which is kind of like an eggplant puree)
One eggplant
One onion (two eggplants, two onions, etc...)
Madras Hot Curry (and so far…)
Mathy + Panch Paren (I’ll be watching you. Good luck)
Chili
Turmeric
Ghee (better known as clarified butter)
Cream
Salt, pepper (to taste. But how much?...)
You take an eggplant and wrap it in aluminum foil.
You cook it either in the oven or directly over the fire (cooking over the fire takes less time but makes the house smell, so each to their own).
In the meantime, slice an onion super thin,
When the eggplant is cooked, soft, and releasing its slightly bitter liquid, peel it and mash it with a fork. Heat a bit of clarified butter in a pan (not too much, I suggest…) and in that, sauté the onion, add the eggplant and all the spices.
The cooking time is 'according to feeling' since the ingredients are already cooked.
Just leave them there, just long enough to let the flavors mingle.
Mix in a bit of cream and add a little turmeric for color.
Serve with strictly pilaf basmati rice.

@FLANGEMASTER: awesome! I was stunned for an hour in front of that link.

Bea!

Goodbye BRUSKO! I hope you’ll come back, maybe one day. Goodbye to all your fakes and especially to the unmatched and acrobatic ROCKANTOLOGYA!

@ BARTLE: I am De-honored...

@PANAPP: it seems to me that the DeRango is calculated by summing the total De-Amati minus the square of the De-Odiati. Then you multiply CDB (Costande DeBaseriana) by the average of the votes from the homepage reviews. If, while doing all this, additional reviews are added, you have to start over. Once you have obtained the number in question, which for convenience we will call Z2dbYY, you need to contact the Editors and have them shoot a random number between 1 and ABBASTANZA, and after you've done the integral of this last number, you subtract it from the negative of Z2dbYY. And that's it. Actually, no, sometimes you have to add 1 or subtract it, depending on daylight saving time.

If only you knew how outraged I am... it just seems to me that you've gone through your teenage years and these childish things like prank calls should be behind you as well. Well... everyone grows up at their own pace anyway. Goodnight.

Ezekiel in 10 years, I would like you to reread the comments you left on this page. "You have a dry pussy," "Shut up faggot," "fuck off," "whores." I don't want to stir up controversy, but I think you would feel a bit of shame.

Ezekiel in 10 years, I would like you to reread the comments you left on this page. "You have a dry pussy," "Shut up faggot," "fuck off," "whores." I don't want to stir up controversy, but I think you would feel a bit of shame.