From: owner-ammf-digest@smoe.org (alt.music.moxy-fruvous digest) To: ammf-digest@smoe.org Subject: alt.music.moxy-fruvous digest V14 #3744 Reply-To: ammf@fruvous.com Sender: owner-ammf-digest@smoe.org Errors-To: owner-ammf-digest@smoe.org Precedence: bulk alt.music.moxy-fruvous digest Sunday, March 15 2020 Volume 14 : Number 3744 Today's Subjects: ----------------- Beauty Latin Girls Ready To Mingle ["Live-Show-Latin" <**LiveShowLatin**@] ---------------------------------------------------------------------- Date: Sun, 15 Mar 2020 03:42:47 -0400 From: "Live-Show-Latin" <**LiveShowLatin**@easybeach.bid> Subject: Beauty Latin Girls Ready To Mingle Beauty Latin Girls Ready To Mingle http://easybeach.bid/GxkUA28uyCG1EOPDgtC-te3peX3I68yNlpReJ65Ogdo81VG1 http://easybeach.bid/SU4LGygc6KS9CzazipFZO3EyLP9qG9NR1Mb3RHwn0s-RNI7w In Hungary the main meal (lunch) usually includes some kind of pickles (savanyC:sC!g), but pickles are also commonly consumed at other times of the day. The most commonly consumed pickles are sauerkraut (savanyC: kC!poszta), pickled cucumbers and peppers, and csalamC!dC), but tomatoes, carrots, beetroot, baby corn, onions, garlic, certain squashes and melons, and a few fruits like plums and apples are used to make pickles too. Stuffed pickles are specialties usually made of peppers or melons pickled after being stuffed with a cabbage filling. Pickled plum stuffed with garlic is a unique Hungarian type of pickle just like csalamC!dC) and leavened cucumber (kovC!szos uborka). CsalamC!dC) is a type of mixed pickle made of cabbage, cucumber, paprika, onion, carrot, tomatoes, and bay leaf mixed up with vinegar as the fermenting agent. Leavened cucumber, unlike other types of pickled cucumbers that are around all year long, is rather a seasonal pickle produced in the summer. Cucumbers, spices, herbs, and slices of bread are put in a glass jar with salt water and kept in direct sunlight for a few days. The yeast from the bread, along with other pickling agents and spices fermented under the hot sun, give the cucumbers a unique flavor, texture, and slight carbonation. Its juice can be used instead of carbonated water to make a special type of spritzer ('CjhC!zy frC6ccs'). It is common for Hungarian households to produce their own pickles. Different regions or towns have their special recipes unique to them. Among them all the VecsC)si sauerkraut (VecsC)si savanyC: kC!poszta) is the most famous. Jonjoli Georgian pickled flowers of bladdernut Pickled tomatoes are common in CIS Romanian pickles (mur?turi) are made out of beetroot, cucumbers, green tomatoes (gogonele), carrots, cabbage, garlic, sauerkraut (bell peppers stuffed with cabbage), bell peppers, melons, mushrooms, turnips, celery and cauliflower. Meat, like pork, can also be preserved in salt and lard. Polish, Czech and Slovak traditional pickles are cucumbers, sauerkraut, peppers, beetroot, tomatoes, but other pickled fruits and vegetables, including plums, pumpkins and mushrooms are also common. North Caucasian, Russian, Ukrainian and Belarusian pickled items include beets, mushrooms, tomatoes, sauerkraut, cucumbers, ramsons, garlic, eggplant (which is typically stuffed with julienned carrots), custard squash, and watermelon. Garden produce is commonly pickled using salt, dill, blackcurrant leaves, bay leaves and garlic and is stored in a cool, dark place. The leftover brine (called rassol (??????) in Russian) has a number of culinary uses in these countries, especially for cooking traditional soups, such as shchi, rassolnik, and solyanka. Rassol, especially cucumber or sauerkraut rassol, is also a favorite traditional remedy against morning hangover ------------------------------ End of alt.music.moxy-fruvous digest V14 #3744 **********************************************