Tema: Re: Gal kam teko mesa kepti duobej?
Autorius: LB
Data: 2016-09-09 16:40:13
parašyk kaip eisis
ir fotkių gal būtų nieko pamatyt
gali man i mailą
atmenu kad esu kažkada kažką tarp Krymo ir Gruzijos panašiai valgęs - 
vestuvėse, pas kažkuriuos kalnėnus - bet tik tiek kad atmenu, nelabai rūpėjo 
kaip gamyba. Duobė ir tiek

"Gipsas" <gipsas17@yahoo.com> wrote in message 
news:nqu6r5$ufe$1@trimpas.omnitel.net...
> dekui..reikes isbandyt..:)
>
> "LB" <linasbal@ekoi.lt> wrote in message 
> news:nqu6d0$u6m$1@trimpas.omnitel.net...
>> t's one of the oldest methods of cooking. Dig a hole in the ground, fill 
>> it with fire, add a large animal, cover, and cook. Most people recognize 
>> it as the Hawaiian Luau or more accurately Kalua Pig. While lots of 
>> people do this in many different ways there are a few basic steps you can 
>> take to make it turn out right. You can use this cooking method for large 
>> hogs, whole lamb, a side of beef, or virtually anything else you have 
>> that just isn't going to fit anywhere else.
>>
>> Digging the Pit: The size of the hole in the ground you need is 
>> determined by what you are going to cook. The pit needs to be about one 
>> foot larger in every direction. If you have a pig that is four by two 
>> feet roughly in size then you need a hole six by four feet. The hole 
>> should be about three feet deep. The size of the hole is going to 
>> determine the size of the fire and how much of everything else you are 
>> going to need, so you need the hole first.
>>
>> Lining the Pit: Most pits are lined with stones or bricks.
>>
>> This is done to even out and hold in the heat. Large stones, about the 
>> size of your head are perfect. One rule, though, is to avoid stones that 
>> have been in saltwater (like the ocean) in geologic time (say the past 
>> few million years). These stones have a tendency to crack, break, and 
>> sometimes downright explode. If you plan on doing this a lot lining the 
>> pit with bricks is a good idea.
>>
>> Building the Fire: You are going to need a lot of hot coals to do your 
>> pit cooking. Traditionally you would fill the pit with logs and burn them 
>> down to coals. This process can take the better part of a day. Some 
>> people choose charcoal but you are going to need a lot and since the fire 
>> isn't going to producemuch smoke to flavor the meat you can go with the 
>> cheapest solution. What you are going to aim for is about a foot deep of 
>> burning hot coals before you start the actual cooking.
>>
>> Wrapping the Meat: Whatever it is you choose to cook needs to first be 
>> flavored and then wrapped. Some people will say that if you are doing a 
>> large animal you should place hot rocks in the body cavity. It's up to 
>> you, but I haven't found it necessary. What you do need is a secure 
>> package to put in the fire. This means tying up the meat firmly. Some 
>> people use chicken wire to wrap it together. This makes a good tight 
>> package. In the old days, an important part of this wrapping was banana 
>> leaves (or other large leaves). This provided protection from the fire 
>> and moisture to the meat. These days' burlap bags are used to make a damp 
>> surface and aluminum foil is used to separate the meat from the coals. 
>> You use what you can get.
>>
>> The basic wrapping instructions are to take the seasoned and prepared 
>> meat. Wrap tightly in many layers of foil and then wrap that in lots of 
>> wet burlap. Finally, you want to wrap that in a heavy wire frame. This 
>> holds the whole thing together and gives you something to hold on to. 
>> Once you have it wrapped tightly you are ready for the fire. One tip, if 
>> you are doing a whole hog you need the mouth propped open to let heat 
>> through. This is why the apple was put in the pig's mouth.
>>
>> Loading the Pit: With the help of several strong people and possibly a 
>> few 2 x 4's you can now lower the meat into the pit. As soon as the meat 
>> is in the pit you need to cover it up. This keeps the burlap from burning 
>> by starving the fire of oxygen. The coals will remain hot for days, but 
>> you won't have an actual fire anymore. This can be done by covering the 
>> pit in dirt but then you'll have to dig it all out later. You can use a 
>> large sheet of metal, but what you need to do is cut off the air from 
>> getting into the pit. Otherwise, the burlap and then the meat will burn. 
>> By covering the pit you maintain a constant temperature that is perfect 
>> for cooking.
>>
>> Cooking Time: This is going to take a while. If you have a very large hog 
>> with loads of vegetables (yes you can add these into the pit to using the 
>> same method) you could be looking at the better part of two days. 
>> Generally, though, the cooking time is going to be around 12 hours. The 
>> size of the pit dictated the size of the fire and therefore, the amount 
>> of heat in the pit. This controls the cooking time. If you built the 
>> right size fire you should have about the same amount of time, no matter 
>> how much meat you have in the pit. Traditionally the meat goes in the 
>> fire at night for eating the next day. Since the meat is tightly wrapped 
>> it won't dry out and can tolerate a little overcooking so you have a 
>> large window to work with.
>>
>>
>>
>> ar pad?jo?
>>
>>
>>
>>
>>
>> "Ram" <oo@oo.com> wrote in message 
>> news:nqu1nt$q8m$1@trimpas.omnitel.net...
>>> Gipsas wrote:
>>>
>>>> From: "Gipsas" <gipsas17@yahoo.com>
>>>> Subject: Gal kam teko mesa kepti duobej?
>>>> Date: Fri, 9 Sep 2016 11:00:09 +0300
>>>> Message-ID: <nqtq69$lm5$1@trimpas.omnitel.net>
>>>> Lines: 24
>>>>
>>>> Na, teko girdeti viena prieteli kalbant, kaip ji kazkas ypatingu budu
>>>> iskeptu eriuku vaisino..
>>>>
>>>> tipo iskasama duobe, isgrindziama akmenimis, ten uzkuriamas lauzas ir
>>>> ilgai kurenama (kaip supratau kokia puse dienos),
>>>> ikaitus akmenims, zarijos isgriebamos, sumetama mesa folijoje,
>>>> bulves, morkos puode... uzdedama sakelemis, uzdedama paklode ir
>>> gal kiek paprastesnis variantas ,bet ?uv? ,bulves molyje ?arijose
>>> vaikyst?je-jaunyst?je kepdavome.Ve?davo:)
>>>
>>>
>>>> uzpilama vel zememis..
>>>> ir kad neatvestu, ant virsau vel lauzas kurenamas. tipo po kokiu
>>>> triju valandu atkasama ir valgoma..
>>>>
>>>> Neteko niekam susidurti ir realiai matyti proceso? O gal kas koki
>>>> linka apie tai inete turite? Butu idomu detaliau apie visa procesa ir
>>>> suzinot ar verta pabandyt..:)
>>>>
>>>>
>>>> ---
>>>> ?is elektroninis lai?kas patikrintas d?l virusø  Avast
>>>> antivirusin?s programin?s ?rangos.  https://www.avast.com/antivirus
>>>
>>>
>>>
>>> -- 
>>>
>>
>>
>
> ---
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