STARE_CASY: tak vona ta hlava je dost velká a v kuchyni v bytě se s ní blbě zachází.

Na druhou stranu začít razit teorii, že separát je vlastně strašně zdravej kvůli želatině a vápníků zní jako velmi výživná dřeňda. Je to vlastně jen takovej lepší vývar - protože tam je všechno, ne jen to co se vyvaří.

ZUZKAOU: jo, to jo, dokážu některé tyhle věci sehnat na objednávku na vybraných místech. Ale fakt to mizí. Kdo by si dneska udělal sám doma ovar z hlavy, k tomu mozeček... Tedy dlužno říct, že bych se do toho asi tak jen tak nepustil, ono je s tím mraky práce a naštěstí občas jedeme na zabijačku, kde si ovar užijeme, ale oni to dneska mnozí ani neznají a přišlo by jim to jako ekl (to jsem se tak jednou nachomítl k debatě, kdy jeden člověk vyprávěl, jak v Číně dostal smažené vepřové tenké střevo a divil se, jak mohou jíst něco tak hnusného - jaký byl údiv, když se dozvěděl, že jitrnice je v tenkém střevě; ON TO VŮBEC NETUŠIL!).

STARE_CASY: vepřové hlavy tuším bývají na objednávku. Tam kde si bourají maso sami.

Nabízí je třeba sasovští z přeštíku. Pokud si člověk zadje pro závoz, tak pak najde velmi zajímavé ceny.

Biopotraviny, bio maso vepřové i hovězí, bio brambory a cibule v e-shopu - Biofarma Sasov, Jihlava
http://e-shop.biofarma.cz/cz

87HIGHFLYER: a třeba v tom článku píšou:

Raymond Blanc: How to Cook Well

http://www.bbc.co.uk/programmes/b036zkh2

Raymond Blanc believes becoming a good cook is all about mastering the basic techniques. Each episode he takes a cooking technique and shows how it can be used.

Michelin-starred chef and restaurateur Raymond Blanc returns to BBC Two this summer with a new series, Raymond Blanc: How To Cook Well, that gives viewers a masterclass in basic cooking techniques.

Over six weeks, Raymond will show viewers how to master essential cooking skills, including roasting, poaching, frying, slow cooking, baking and barbeque and grilling.

Each programme will showcase five delicious dishes that are created using one of these techniques. The five dishes range from straightforward to restaurant standard.

Raymond will bring all his passion, curiosity and expertise to the series as he shows the audience what happens when you use each technique. Each dish in the series will further the viewers’ understanding of a particular technique. Raymond believes that if you master these basic skills then cooking becomes simple.

There will also be elements of surprise in each show. For instance, he shows that baking isn’t restricted to bread and cakes – it’s a technique which can apply to meat, fruit, seafood and even cheese. The dishes will be a delight, but there will be absolute clarity about the method used to create them, and each episode will inspire viewers and give them the tools they need to become better cooks.

Raymond Blanc taught himself to cook in his own professional kitchen, now he will teach us.

Raymond Blanc said: “I'm very excited to be able to pass on my knowledge and expertise to help the nation become better cooks. By mastering these basic techniques anyone can learn how to cook well.”

Tanya Shaw, Commissioning Executive for the BBC, said: “There is no-one better than Raymond to take viewers back to the basics of cooking and enthuse them with his passion for food. His culinary knowledge is extraordinary, and who better than a double Michelin-starred chef to teach viewers how to cook incredible dishes.”

Alan Brown, Creative Director at Chocolate Media, said: “Raymond’s infectious enthusiasm for food and his passion to get us cooking makes him the best teacher you could wish to have.”

Raymond Blanc: How to Cook Well is produced by Chocolate Media (part of NBC Universal International TV Production). The executive producers are Alan Brown and Charlotte Reid; the BBC executive producer is Tanya Shaw.

1/6 Raymond explains slow-cooking, a great technique that has meltingly delicious results.
2/6 Raymond looks at poaching - cooking in a hot liquid without boiling.
3/6 Raymond Blanc cooks roast beef with Yorkshire pudding and turbot on a bed of fennel.
4/6 Raymond Blanc prepares an extraordinary salt baked leg of lamb and a pistachio soufflé.
5/6 Raymond prepares pork chop on saute potatoes, stir-fried salad and Grand Marnier souffle.
6/6 Raymond barbecues chicken with celeriac remoulade and grills fruit brochettes for dessert.

http://www.uloz.to/xcHcMZW4/Raymond.Blanc.How.To.Cook.Well.S01E01.HDTV.x264-C4TV.mp4
http://www.uloz.to/xEhDwSt7/Raymond.Blanc.How.To.Cook.Well.S01E02.HDTV.x264-C4TV.mp4
http://www.uloz.to/xuwHBuPh/Raymond.Blanc.How.To.Cook.Well.S01E03.HDTV.x264-C4TV.mp4
http://www.uloz.to/x9dYTatg/Raymond.Blanc.How.To.Cook.Well.S01E04.HDTV.x264-C4TV.mp4
http://www.uloz.to/xxwiaJu2/Raymond.Blanc.How.To.Cook.Well.S01E05.HDTV.x264-C4TV.mp4
http://www.uloz.to/xLwts7SA/Raymond.Blanc.How.To.Cook.Well.S01E06.HDTV.x264-C4TV.mp4

CAPTAIN_TACUD: já bych hlavní problem separátu viděl v tom, co se pak cpe k tomu. Sorry, ale namletý kůže a zbytky masa nikomu neublížej...ta výpusť chemičky, co míchaj k tom, aby se to dalo jíst, to je to hlavní...

TOOMIX: spravne by to melo byt namlety psi usi

DELLAMORTE: to mas za to, ze si radsi nekoupis cely kure :)