Ah, you made cevapcici, just some onions and kaymak in a lepinja and you’re in heaven
Any pictures right after cooking before chewing and pooping 💩?
That is the shitpost content we need! 🤣
The correct way to do this is by making them into meatballs and make a meatball sub.
My dog made a few of those this morning.
They came out all right at the end.
Paraphrasing: what is a hot dog but meat in an intestant. When you consume a hot dog, you do not eat the hot dog, you become the hot dog.
I was on a cruise once. Upper deck mini-buffet had a plate of piped black bean croquettes.
They were lumpy like the beef here, and because they were piped, one side of the ends was pinched off.
The head chef for the boat was making his rounds. We were laughing at the presentation. He smiled at us probably thinking what are these assholes laughing at, he looked down, frowed, what za fuk were zey thinking putting shit out like this. Within a few minutes the pan disappeared and the next day that buffet was quite pretty.
I thought this was referring to mici
It took me a while to understand the joke
This really looks like shit.
Well it’s good to know they came out as expected
7-11 Cheeseburger Bite. Hamburger in the shape of a hot dog, with nacho cheese injected into the middle. Put it on a hot dog bun, and top it with their free chili and nacho cheese. Most 7-11s don’t carry them any more, so when I find one that does, I immediately buy two and them shotgun them in my car in the parking lot.
Also, some dude said that in the northeast US they call them “hamdogs”.
Turd burgler!
Those are just čevapi.
Arise balkan gang!
Arise balkan gang!
Czechs and Slovaks too. Or at least the meat is the same shape. Usually served with potatoes, raw onion and mustard.
Raw onions are criminally underrated
Pickled are even more!
I don’t think I’ve ever tried proper pickled onions. Do you have a favorite recipe? Would love to try them!
- Take onions.
- Pickle them.
Since I’ve never pickled anything, a reference to a good recipe would be great!
Not quite pickled, but raw onions in vinegar with sumak are great (let em sit for like an hour)
Interesting, I’ve never heard of Sumak!
Seems I can get it as a ground spice. How much do I roughly put into how much vinegar? Just let it sit cold, or heat it up?
A very basic version taught by my grandma:
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Slice 1 large red onion in half moon shape
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Place in a glass container and add enough lime juice to cover it. If lime is unavailable, lemon or white wine vinegar also work.
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Add a pinch of salt and oregano.
No heat is needed. Let it sit for at least an hour on room temperature or in the fridge if the weather is too hot.
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They evolved. Just like they would inside your body.
…in Brazil those are sold in skewers, people call them kafta. And yes, if you don’t take care while shaping them, they’ll look, well… not really appetising.
