Stari Kotač pljeskavica 😁

Kada idemo vani jest, bilo sa svojima ili prijateljima, uvijek je izbor roštilj. Iz vrlo jednostavnog razloga - svu drugu restoransku hranu ne šmekam i smatram da sam mogu jednako dobro ili bolje sve napraviti. Bez pretjerivanja. Porcije su također problem, na većini mjesta su taman za pročačkat zube. Isto tako, doma nemam uvjete za radit roštilj pa i s te strane roštilj je prvi izbor.

Da se vratim na roštilj. S obzirom da uvijek jedem roštilj vani, logično da sam probao jako puno roštilja po gradu i mogu samo reći da me TPK nikada nije razočarao, posebno Kostina pljeskavica. Mljac.

Stari kotač je institucija, na Prečkom sam jeo par puta i roštilj je uvijek bio izvrstan. U međuvremenu sam se preselio na drugi kraj grada i Prečko mi više nije usput, tako da sam zadnji put bio u Medulićevoj i ostao prilično razočaran. To više nije old school roštilj nego fensi mjesto sa prilično visokim cijenama i nižom kvalitetom roštilja nego što ga pamtim od originalnog Kotača.

Kako god, u Zagrebu se može pojesti jako dobar roštilj na više mjesta.

https://en.wikipedia.org/wiki/Faroese_cuisine

Traditionally the main source of meat was the domestic sheep, the most common farm animal in the Faroe Islands. Sheep were also used for their wool. The most popular treat is skerpikjøt, well-aged, wind-dried mutton. The drying shed, known as a hjallur, is a standard feature in many Faroese homes, particularly in the small towns and villages. Other traditional foods are ræst kjøt (semi-dried mutton) and ræstur fiskur, matured fish.

Fish dishes in the Faroe Islands are caught in the waters of the North Atlantic Ocean. Fresh fish is eaten year-round. Islanders eat mostly haddock, plaice, halibut, herring, and shrimp.

Another Faroese specialty is tvøst og spik, pilot whale meat, and blubber. The meat and the blubber can be preserved and prepared in different ways. Often it is cut into long thin slices, which are called likkja (grindalikkja) in singular form, and likkjur (grindalikkjur) in plural, both hung up to dry. These are often served as part of the so-called kalt borð (cold table), a platter (similar to a Greek meze or antipasti in Italy) served with a variety of cold Faroese and various foreign-influenced foods. The Faroese dishes can consist of pilot whale meat and blubber, dried fish, and dried lamb meat (skerpikjøt). The kalda borðið (another term for ‘cold table’) is used for festive occasions. Pilot whale meat can also be boiled or, less traditionally, fried or served as steaks. There are also two ways of salting the whale meat, with dry salt or in salted briny water (saltlakað grind). Boiled potatoes are normally eaten together with the whale meat and the blubber, but this tradition is rather recent, as potatoes were not common in the Faroe Islands before sometime in the early to mid-19th century.[5] For several decades, the pilot whale population of the North Atlantic Ocean have accumulated toxins in their tissues due to pollution, with both Faroese and foreign scientists researching the levels of heavy metals, among other elements, in the whales and their potential effect on human health. The Department of Occupational Medicine and Public Health, with Dr. Pál Weihe and international scientists like (P. Grandjean), has conducted research for several years on the effect of mercury and polychlorinated biphenyl contamination of the pilot whales. Research, since 1977 in the Faroe Islands, has led to recommendations of abstaining from the consumption of pilot whale and blubber.[6] Some years ago his advice was that Faroese people should not eat whale meat more than once a month at the most. He later changed his recommendations and, together with Høgni Debes Joensen, chief medical officer of the Faroes, said that he would not recommend whale meat or blubber for human consumption at all. However, the Faroese government has not forbidden the whale drives. The Heilsufrøðiliga Starvsstovan or "Faroese Food and Veterinary Agency" consulted foreign scientists and issued a new recommendation in 2011. They say that people can eat whale meat and blubber once a month at the most. At the same time they reported that the kidneys and the liver of the whale are so contaminated with mercury, PCB, and dioxin that they are not recommended for human consumption at all. They also recommend that women who wish to become pregnant should refrain from eating blubber, and that women who are pregnant or about to become pregnant should not eat whale meat either.[7]

The oldest brewery in the Faroes is called Föroya Bjór. It has produced beer since 1888, with exports mainly to Iceland and Denmark. It was originally located in Klaksvík, and still is. The beer brewery Okkara was established in 2010, located in Velbastaður. Hard alcohol like snaps was not allowed to be produced in the Faroe Islands until 2011, hence the Faroese aquavit, Aqua Vita, and other kind of alcoholic beverages like Eldvatn and Havið, made by the Faroese company DISM, were produced abroad. But in May 2011 the Faroese government made a new law which allowed Faroese breweries and distilleries to brew strong beer and make spirits.[8][9]

Jasno da mislim na standardnu restoransku ponudu. Ne utvaram si da mogu pripremiti Beef Wellington bolje od vrhunskog šefa.

Ova fensi jela il ne znam šta, tu se ne bi ni pokušavao nadmetat

Al pošto baš pratim tu gastronomiju i sve, XY puta sam vidio vrhunskog kuhara (ima i Gordon Ramsey svojih failova, ima ih po jubitu) da radi smeće jelo, samo oni to nahvale na kraju uvijek ko da jedeš ne znam šta, al ako si ti to radio X puta - preko videa, golim okom vidiš da ne valja il da je to teški prosjek.

Roštilj sam radio milijun puta, ne bi se na puno njih kladio kontra sebe što se tiče slavonskih jela, na skoro nikog - nema di nisam jeo X puta: fiš, smuđa na sve načine, čobanac, gulaš - sve radim bolje ne kazem da je restoransko loše (ma da zna bit), al moje je bolje.

Prvo ugl. imam bolje namirnice, evo danas radimo čobanac jedno 7-8 kg mesa - sve prvoklasno iz najboljih izvora, divljač svježa tu si već u prednosti jer 99% restorana uzme lošije meso (but) za kuhat i lošije kvalitete generalno (vjerojatno najjeftinije iz metroa).

Baš sam mislio kad malo djeca porastu, krenut ić po čobanijadama i fišijadama te testirat svoju hranu ma da je iovako probala tona ljudi.

Splićane sam raspametio X puta sa smuđem i čobancem.

kao i svaka hrana, McDonalds nije loš ako se konzumira s mjerom

ako ideš tamo 10x mjesečno, onda je to jako loše

inače kao jedna od 10 alternativa može proći. Ide se i u kineski i na sushi i kod Indijca (❤️) i na češku i kuha se doma i ide se na roštilje i sve je super, kada je s mjerom. Po meni nema nekog razloga brisat fast-food iz ponude. Ćevapi su isto fast-food, prave se od svega i svačega, pa na forumu nema nikog tko bi rekao ništa protiv njih i kulinarski su simbol cijelog poteza od južnog predgradja Beča do Kabula 😁

kad ti se na tacni pojavi Triple Whopper iz Burger Kinga, to je za respekt. Prava mjera za alfa-muškarca

nekad davno sam radio u firmi gdje smo s često autom išli po zemlji posjećivati poslovne partnere i radovao sam se tomu samo zbog toga jer bi u 8 ujutro uvijek svratili u neki Drive-In na autocesti na tost i bijelu kavu

specijalni toster sam kupio, samo da kod kuće bar približno reproduciram tu senzaciju   

Pripremam svaki Božič, uopče nije teško, samo treba imat dobre sastojke i vrijeme, sad nemrem uspoređivat s Ramsey-em, s obzirom na to kako nikad nisam jeo u njegovom restoranu ali nisam imao loših ocjena do sada 😀