I am of the meat in the world. First, I guide the various technologies (gas barbecues, charcoal barbecues, Mongolian, sauces, recipes) and will inform on how the Greek. We Greeks like good food, I would start with the meat. Whatever the technology, and the recipe for the sauce, the meat comes from a producer who feeds the animals in the traditional way gustoè great. Period.
There is no equivalent of a person físicarosen beef, pork or light. The taste is magic! If you go on holiday in Greece, are visible in the morning or afternoon, the old, with two or three cows or goats. These animals are used in the tavern. Meat I talking about. If we speak of the whole archipelago, where the goats were drinking water and eating wild weeds is a matter of better qualitàdi meat is almost presalted.
If you can taste in Crete, you remember my words. If you are a bezoek to the north of Greece local beef. You can eat well, you can not see foreigners.
Therefore, in Athens and see the best. One of the best barbecue in Athens Tavern is TELIS Evripidou str.
TELIS is the master of pork chops. This is his specialty. If commandez a dish, you'll have four or five pieces of chips. E "open and very economical. This is a fast food kind of pork. This is a must for vIsituto Athens and taste. Another the flavor should Thision Thanasis souvlaki kebab. Lamp mix of minced meat of coal. You can eat a plate of four of them, with grilled tomatoes, or you can enjoy a tradizionaleitionnelle in pita bread. Any way to cooperate difficilemer one. If you want to apply hot documents.
We have to eat in Athens souvlaki is LEIBADIA in kANIGOS square. Here you can change the traditional pork souvlaki with all people eat the bread. It is for the whole day, so each time you directly from coal.
Greece around us as barbecue charcoal. The apparenteReil chosen shall be demonstrated by the production of our saveurORIT fav. Our premarinated meat with olive oil, salt, pepper, origanon. Networking adds a bit of olive oil salt origanon for mixing salty smell, that this wonderful aromatic flavor to the meat.
The fire must be strong, but not so strong as to cause incendioder meat. We have a bottle of vinegar,in the event of termination. We ajOuton of fresh lemon just before eating.. Do not remove the fat first notretra barbecue meat, because we like the taste of smoked meat.
A place for the famous barbecue souvlaki is the bridge of Corinth. This is the bridge the Peloponnese. Do not miss the bridge and miss the taste of souvlaki. Thousands of people per day to taste local products.
Maria
There is no equivalent of a person físicarosen beef, pork or light. The taste is magic! If you go on holiday in Greece, are visible in the morning or afternoon, the old, with two or three cows or goats. These animals are used in the tavern. Meat I talking about. If we speak of the whole archipelago, where the goats were drinking water and eating wild weeds is a matter of better qualitàdi meat is almost presalted.
If you can taste in Crete, you remember my words. If you are a bezoek to the north of Greece local beef. You can eat well, you can not see foreigners.
Therefore, in Athens and see the best. One of the best barbecue in Athens Tavern is TELIS Evripidou str.
TELIS is the master of pork chops. This is his specialty. If commandez a dish, you'll have four or five pieces of chips. E "open and very economical. This is a fast food kind of pork. This is a must for vIsituto Athens and taste. Another the flavor should Thision Thanasis souvlaki kebab. Lamp mix of minced meat of coal. You can eat a plate of four of them, with grilled tomatoes, or you can enjoy a tradizionaleitionnelle in pita bread. Any way to cooperate difficilemer one. If you want to apply hot documents.
We have to eat in Athens souvlaki is LEIBADIA in kANIGOS square. Here you can change the traditional pork souvlaki with all people eat the bread. It is for the whole day, so each time you directly from coal.
Greece around us as barbecue charcoal. The apparenteReil chosen shall be demonstrated by the production of our saveurORIT fav. Our premarinated meat with olive oil, salt, pepper, origanon. Networking adds a bit of olive oil salt origanon for mixing salty smell, that this wonderful aromatic flavor to the meat.
The fire must be strong, but not so strong as to cause incendioder meat. We have a bottle of vinegar,in the event of termination. We ajOuton of fresh lemon just before eating.. Do not remove the fat first notretra barbecue meat, because we like the taste of smoked meat.
A place for the famous barbecue souvlaki is the bridge of Corinth. This is the bridge the Peloponnese. Do not miss the bridge and miss the taste of souvlaki. Thousands of people per day to taste local products.
Maria
0 ความคิดเห็น:
แสดงความคิดเห็น