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Beef with Asian flavors

Beef with Asian flavors


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We prepare the ingredients for the marinade.

Put in a bowl the crushed garlic, sugar, ginger powder, soy sauce, sesame oil and onion.

Mix and add the beef, cut into pieces of equal size.

Set aside for at least 15 minutes, then fry on the grill or in a pan.

The pieces of meat should not be piled up, and the pan or grill should be hot.

Serve with plain white rice.


TASTES.

I had a not very tender beef. What to do with her, as we wait for guests?

It goes in the oven, but only with sauce, otherwise it dries and gets even harder.

First, I marinated it (this makes it very tender). I cut the meat into slices as thin as possible, along the muscle fiber.

To make it thinner, I didn't beat it with a sledgehammer, I put the meat on the mincer and I beat it with the knife blade, long and wide, on both sides.

I sprinkled each slice of pepper and greased them with oil - but the salt will be added later, otherwise it will remove all the juice from the meat. & # 160

In a bowl I made marinade from a chopped onion, 2 sliced ​​garlic cloves, a few crushed coriander seeds, a few basil leaves, half a teaspoon of honey dissolved in a glass of white wine, a sprig of thyme .

In this mixture I put the slices of meat, I mixed them in the sauce and I covered the bowl with foil, then I put it in the fridge. It is good to stay at least 2-3 hours. & # 160

Note: If we do not have wine, we use a cup of water in which we added a teaspoon of honey and 2 tablespoons of vinegar.

After a few hours, take the meat out of the bowl, wipe it with a paper towel.

In a large frying pan (do not have to put the slices of meat on top) pour oil, let it heat up and quickly sauté the slices of meat over high heat, first on one side and then on the other - but only enough to coagulate. the surface of the meat (ie to become white) by this process, the juices remain in the meat.

Pour all the contents of the pan - meat and juice - into a baking tray. I also poured the marinade juice. As I read somewhere, I put a stainless steel fork in the tray - one of the heavier ones (that's how the meat is made better), because I was afraid it would come out too hard. & # 160

Cover with foil and put in the hot oven, over low heat, to simmer. & # 160

On the stove, at hand, we prepare a kettle with hot water, to add a little, in the pan.

After about an hour, check the steak. We take it out, salt it, turn it over, add hot water - about a cup, and what else we want, to form the sauce - but not too many vegetables. I put a small mashed tomato (I wanted it not to be steak in tomato juice, that's why I still do it, but in my own juice) and a half of a very finely chopped donut.

& # 160From now on, the steak will stay in the oven, still under the foil, for another hour. After this interval, remove the foil and let the sauce drop as long as necessary.

& # 160After these 2 hours, the fork enters the meat very easily, more and more to crumble.

It can be seen that it is very, very tender, otherwise, leave it & # 160 on the fire. & # 160


Surprise: when I ate it, it was more tender than many chicken steaks (made on the fly) & # 160and the taste - absolutely wonderful. It melted in your mouth.


Beef with Asian flavors - Recipes

I don't have much to say today. So I leave you with a recipe with Asian flavors.

Oh, there is more to be said: I eat it as it is, but it can be served with boiled rice or even pasta.

Ingredient:
- 1 small onion (I used leeks), cut into rounds
- 1 carrot, cut into slices
- 1 bell pepper, cut into strips
- 1 broccoli head, broken into small bunches
- 1 piece of ginger, finely chopped
- 3-4 cloves of garlic, finely chopped
- 250 g of beef, cut into thin slices
- 3 lg soy sauce
- 2 lg cornstarch
- 1 lg rice vinegar
- 1 lg sos hoisin
- 1 lb molasses (or sugar)
- 2 lg of water
- salt pepper
- oil

Steps:
1. Prepare the marinade by mixing 1 lg of soy sauce with cornstarch and a little oil. Then put the beef, cut into thin strips, to marinate. Marinating the meat should take at least 30 minutes, ideally 8 hours.
2. Put a little oil in a larger wok or pan and sauté the garlic for a maximum of 1 minute, then add the vegetables (less broccoli) and cook until slightly softened, about 5-7 minutes. Remove to a plate and clean the wok with a napkin.
3. At the same time we can prepare broccoli - either we cook the classic vegetable or steam it. I put it in the wok after removing the vegetables, with a little water and boiling it under the lid for a few minutes. Only the wok was cleaned well on this occasion: D.
4. Then fry the meat in a little oil for about 5 minutes.
5. Meanwhile, make the sauce, mixing the soy sauce with the rice vinegar, hoisin sauce, molasses and water.
6. Put the sauce over the beef when it is almost done and let it thicken a little on the fire (2-3 min).
7. Put the rest of the vegetables back in the pan, mix well and turn off the heat.

Verdict:
It looks like it needs a little more garlic (that's how I remember this dish) but otherwise it turned out great!


Meat and steaks

Pain is a burden! This goes without saying, but we must not minimize the consequences of any pain, chronic or acute. The most commonly used treatments in Western culture are pills and antibiotics. However, in recent years, there has been a trend towards a return to traditional remedies, natural remedies and alternative medicine practices specific to Eastern Eastern culture.

Given that there is not (yet) an ideal medical practice, 100% safe and universally valid, most likely, the truth is in the middle of the two cultures. One such product that has appeared on the market relatively recently, but has been used for thousands of years is CBD oil cream.

For starters, what is CBD?

If the term "CBD" is foreign to you, it is useful to know that this is an abbreviation for cannabidiol, a natural extract from the cannabis plant. And no, this substance has no hallucinogenic effects, because it does not contain THC (tetrahydrocannabinol), the substance that places cannabis use outside the law. Therefore, in Romania, any product containing cannabidiol is perfectly legal.

What is CBD cream used for?

When you apply creams or ointments on the skin, they can have benefits both for the surface of the skin and for the layers under the dermis. Most CBD oil creams work on both levels. The human body has an endocannabinoid system that normalizes appetite, mood, pain and pleasure.

Cannabinoid substances, such as CBD, activate the endocannabinoid system through skin receptors, muscle tissue, and nerve endings. This explains why most CBD creams are used to relieve chronic pain, inflammation and itching.

How to use cannabidiol cream?

Usually, the use of such creams with CBD oil is extremely simple. For local treatment, you need to identify the source of the pain or discomfort and just apply the cream. The process is similar to using a moisturizer.

Depending on the amount of CBD oil in the composition of the cream, you will be able to get faster or slower effects. It is advisable to start using this type of cream with a lower concentration and, over time, you can increase the percentage of cannabidiol. Watch out! If you have allergic problems, read the list of ingredients carefully and consult your doctor before using the cream.

The benefits of CBD cream

The main effects of using products that are applied directly to the skin and contain cannabidiol are to reduce the sensation of pain, reduce inflammation and improve skin health. For example, two common conditions in which the use of a CBD cream is recommended are arthritis and psoriasis. Moreover, although the application of the cream is local, the effects are felt throughout the body. You will feel more relaxed, calmer and less stressed!

The advantages of using a cream based on CBD oil are numerous and are very quickly noticeable. To be sure of the quality of the product of your choice, consult the varied offer from CBDLife. Choose the product that best suits your needs. Get rid of pain and discomfort in a simple and natural way. Do not hesitate, try!


Cheap wines for hard times

We select these products independently - if you buy from one of our links, we can earn a commission.

In recent weeks, every wine publication I know is debating how the wine industry will manage through the global financial and economic crisis we all face. Who will be the winners and who will be defeated? What about wine consumers? Will we all stop drinking wine?

No, one point everyone agrees on is that even in times of recession, people don't stop drinking. Rather, they adapt their drinking habits. The good news is that there are still great budget wines available for every budget and every taste. You just have to know where to look. Here are some tips and some favorites.

There is already evidence that American consumers go to restaurants more often and order less expensive bottles. Instead of going out, more people choose to have a glass of wine at home with their friends and family. In some ways, wine could be likened to lipstick, an affordable luxury - one that consumers do not give up easily, even in times of recession.

In recent years, most of the growth in the US wine market has been in the category of 15-20 USD. We all made transactions - we drank less, but better. The key word for marketing was "premiumization". Marketers encouraged consumers to switch from the "fighting variety", under the category of USD 7, to USD 10 and more. And it worked. As wine became more and more an integral part of our lives, we drank more often and better.

Now, the "premiumization" is traded for "value" wines, because more and more of us are looking back at 10 USD. Fortunately today, there are many interesting and excellent wines in this price category, as producers, wholesalers and traders adapt their production strategies and prices to retain customers.

So what is a skilled consumer who enjoys wine, has a low budget for wine, but does not want to sacrifice quality to do? My recommendation is to explore newer and lesser known regions and grape varieties. Well-known and praised regions such as California, Bordeaux, Burgundy, Tuscany and Champagne all have a prize. Although the value certainly exists in these regions, it can be harder to find.

I am actively looking for wines from the newer regions of Spain, the lesser known areas of Italy, Argentina, South Africa and Portugal. This could also be an opportunity to give this Bag-in-Box a shot, if you haven't already. It is much easier to experiment at lower prices. Searching in and from various stores in my search, I was very satisfied with what I see and, more importantly, with what I taste.

Click on progressive supermarkets, but based on the value of E-Trader Joe, Stew Leonard or Costco. And, take care of Amazon.com, which will soon be selling wine across the country.

And if you live in New York, where supermarkets can't sell wine, a lot of interesting wine shops have sprung up in the last five years, many specializing in wines under $ 20. See below the list of stores that continue to impress me, both by their progressive choice and by their passionate prices.

Prosecco Brut, Scu Dò NV, DOC Prosecco, $ 8.99 - Even if the times are difficult, there are still ways to celebrate in style, without breaking the bank. This youthful and fruity Prosecco is just the thing to greet your daily festivities.

2006 Ajello Majus, Grillo Catarratto, IGT Sicilia, $ 12 - A mixture of native Sicilian Sicilian varieties Grillo and Catarratto. Pale gold, with aromas and aromas of clementines and tropical fruits. Refreshment with bright, balanced acidity.

2007 Charmy, IGT, Vineyards of the Dolomites, $ 13 - From Alto Adige, in the Italian Alps, this wine is a blend of Gewurztraminer, Sauvignon Blanc and Chardonnay. Dressed, it is wonderful and invigorating, with lingering aromas and aromas of apricot, ruby ​​grapefruit, Asian pears and honeysuckle.

2006 Berger Grüner Veltliner, Kremstel (1L bottle) $ 12.49 - High value Austrian white wine. Expressive, with aromas of lemon, greed and apples. Notes of white pepper, freshly peeled peas and a pleasant savory character. Excellent aperitif wine or, try it with pasta, vegetables and salads.

2005 Antoniou Santorini, Santorini, Greece, $ 11.99 - An easy-drinking wine made from a blend of Greek grapes, Assyrtiko, Aidani and Athiri. Cleansing, invigorating citrus notes with interesting fennel and balsamic notes.

2005 Ameillaud, D for use Vaucluse DVD, $ 9.99 "South of the Rhone Valley." Based on Syrah and Grenache and packed with red and black berries, spices, chocolate, skin and smoke. Great with stews and slow fried meat.

2007 Savia Viva Blanco “Classic”, Penedes, Spain, USD 7.99 - A white wine still obtained from the traditional grapes of Cava, Macabeo, Xarel lo and Parellada. Light, clean aromas, fresh delicious golden apple fruit, yellow plums and white flowers.

2007 Montepulciano beingbruzzo, Lillà, 7.99 USD - Italian jewel bursting with tasty cherries, blackberries, black olives and dried herbs, with hints of sun-dried tomatoes. A robust wine during the week that you can enjoy with friends and family around a hearty bowl of pasta with Puttanesca sauce.

2007 Santa Sara, J.P. Vinhos, vin regional Alentejo, Portugal, $ 8.99 - Modern, fruity style. Aromas and ripe aromas of black and red plums, wild strawberries and blackberries. Tough tannins and notes of smoke and spices.

2004 Campo Viejo Spanish Red, Reserva, DOC Rioja 10 USD - Classic Rioja wine based on Tempranillo. Packed with ripe, ripe berries from the forest, with hints of spice, anise and peel. Smooth ripe tannins and a wonderful length. Excellent value and widely available throughout the country. Sea with grilled or fried red meat and hard ripe cheeses.

What are you drinking?
I would love to hear about several wine discoveries you are currently enjoying, but they are easy on the wallet.

Twenty-one years ago, in a conference room far, far, far away - well, in San Francisco - Robin Davis sat down with the team at Book Chronicles to brainstorm what would become The Star Wars Cookbook Cookies: Wookie Cookies and Other Galactic Recipes. The biggest challenge of this mission? Writing a cookbook in six weeks, without a single mistake, would satisfy even the most ardent Star Wars fans and be a test of time.

There was a time in high school, when every time I ate a bowl of ice cream, my family would crack a little. When I tried to become really muscular, like many hardened teenage boys, I read in a fitness magazine that a perfect post-combination workout was a protein shake, accompanied by a tablespoon of vanilla ice cream, a drop of olive oil. olives and a dash of sea salt. The mixture was supposed to make you eat less ice cream, while still getting a lot of protein after training.

If you think bananas are good just for slicing over some cereal or you've added a smoothie for a thickener, then you're wrong, friends. So very wrong. Bananas are made for dessert, as in pudding and cream pies! As if to prove this point further, I just heard about the Blue Java banana, which is this beautiful-looking banana that grows especially in Asia, Australia and Hawaii.

Easter is one of those occasions that requires a decadent meal. Devilish creamy eggs. Sweet and salty baked ham. And for dessert, a carrot cake suitable for spring. Easter, at best, should take into account food, not stress. But I know from experience that vacations like this rarely go that way.

The burrito blankets are the same as last week - as literally, it's only been two weeks since I told you about how you can wrap yourself in a huge burrito blanket and cram yourself in like rice and beans. But this week, there is a new way to caress your carbs: people report that there is now a pillow of bread. You can find rooted baguette-shaped carbs on the Amazon naturally, and they come in a variety of sizes for all your heads on bread needs.

If you're like me, the first thing you do when you wake up in the morning is make a huge pot of coffee. Personally, I have what is my first cup (among many) to a science. Here's my order: I first put a tablespoon of sugar in the cup, after baking my soil with a pinch of salt, of course (thanks Alton). Then I poured some of that blessed beer and steamed it into the cup almost to the top, leaving room for the last part: the cream.

Dear Marge, my friends and family think I'm a control person because I don't want them in my kitchen when I work. He even teases me and completely ignores the fact that I don't want everyone to stand in my little kitchen while I try to cook for dinner. I find it very fun and I have to focus on what needs to be done to get everything right and on the table, while it is still hot.

Dear readers, you may not realize it, but Apartment Therapy Media is a kind of weird and weird corner of the internet. We started going back to the good old days of the old blog, when you could just scroll through your thoughts, ideas, and create a page, throw in a bad photo or two, and then open this empty blank box at the bottom called Comments to see what people will say return. Over the years, as we added more writers with more perspectives, more readers came for the trip.

Yesterday, Christina Tosi posted a letter she sent to her employees at Milk Bar explaining the decision to change the name of their plate from "Crack Pie" to "Milk Bar Pie". decision that came a long time for supporters of inclusion and caring in the food writing community and one that seemed creepy, but ultimately one that matters.

With the growing popularity of grain-free diets such as the keto diet, the Paleo diet and the Bulletproof diet, bread is becoming more and more an enemy of people's daily menus. I can't relate exactly (I bought three loaves of bread from Trader Joe last week), but sometimes I understand the urge to reduce the amount of sugar or carbohydrates in your diet that some breads have a lot of.

Like many things for 30 years, I have gathered my right part of memories about brothers, cousins ​​and best friends who exchange vows with their best friends. I sometimes remember, through tears, the love and commitment that two people shared that day. Strangely, I don't remember any situation in the mostly American tradition of the two newlyweds eating cake. (This is probably because I usually ask someone what the flavor of the cake is and if I'm allowed to open my Tupperware right now.

The arrival of spring always brings an influx of eggs. Eggs are an essential part of the Easter meal - often cooked for Ashkenazi meals or served sliced ​​(or baked) at Sephardic ones. And at Easter, in addition to the popular painted eggs for egg hunting, a recent survey sponsored by McCormick & Company found that 61 percent of people serve their devilish eggs for the holiday meal.

Kitchn's Delicious Links column highlights recipes we're excited about from bloggers we love. Watch each week as we post our favorites. The first time I saw the phrase "hot pepper chicken", I assumed it was a wrong impression. Surely someone wanted to write "pizza", I thought. But it's not a mistake. Chicken with pepper is not a pizza it is really just a way to describe a chicken breast covered with pizza toppings.

Amy Poehler's character, Parks & Rec, Leslie Knope, is the best friend in the world, so it almost makes sense that Poehler's directorial debut would be about friendship. Of course, it's also about a girl's journey, a lot of wine and some good food scenes. Okay, that's at least judging by the trailer, which came out yesterday to tease us.


What is matured beef?

Maturation involves keeping the meat for a long time, a few weeks or even months, under conditions of controlled temperature, humidity and ventilation. Maturation is the controlled "aging" of meat to ensure tender meat after cooking. Maturation of meat differs depending on the temperature at which it is matured: 10-13 days at 0 ° C, 4-5 days at 10 ° C or 30-40 hours at 20 ° C. During this period, the meat becomes tenderer due to the partial enzymatic decomposition of the muscle fibers.

Unlike meat beef immature, the mature one is tenderer, juicier and, obviously, more fragrant. It should be specified that no flavors or salts are used for the maturation process.


Culinary journey. 3 Asian recipes that make your mouth water. Record preparation time

Although the dishes seem sophisticated, many of them can be made quite easily and we are sure that everyone will like them.

Here are 3 Asian dishes that you can cook in 15 minutes.

Supa Wonton

Ingredients: 550g minced pork, ½ teaspoon ground ginger, ½ teaspoon black pepper, 1.2 l chicken soup, 230g water, 2 tablespoons soy sauce, 230g fresh mushrooms, 6 green onions, chopped, 1 packet of dough wonton, cut into long strips / 1 packet of rice noodles

Brown the pork in a pot for 3-5 minutes and drain the excess liquid. With the heat on medium, put all the other ingredients in the pot, except the wonton dough or noodles.

After the soup has reached boiling point, add the wonton dough, leaving the pot on the fire for another 8-10 minutes.

Sesame rice noodles

Ingredients: 500 g of rice noodles / spaghetti, 230 g of peanut butter, 6 green onions, finely chopped, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, 3 cloves garlic, 1 ½ teaspoons white vinegar, 2 tablespoons oil sesame, ¼ teaspoon crushed red pepper, ½ red pepper, cut into strips

Boil the pasta and strain it. In a large bowl, mix the other ingredients, over which you can add the pasta, making sure that the sauce covers them completely, then put them in the fridge for an hour.

This dish can also be served hot, but the taste of sesame and peanuts is stronger if it is cold.

Beef Kung Pao

INGREDIENTS: 100 g teriyaki sauce, 2 tablespoons cornstarch, 1 teaspoon ground red pepper, ½ teaspoon chopped ginger, 1 kg beef, cut into thin strips, 1 tablespoon vegetable oil, 80 g salted peanuts, 4 green onions, finely chopped

In a large bowl, mix the teriyaki sauce with the cornstarch, red pepper and ginger. Add the sliced ​​beef, mix and let the composition marinate for about 10 minutes.

Heat the oil in a pan over high heat, then add the beef steak. Stir often for 5 minutes. After that, turn off the heat and add chopped green onions and peanuts. You can serve Kung Pao beef with rice or noodles.


The perfect combination of meat and spices for burgers

A juicy burger has its secrets. You will get a tasty one if you know what meats to use and what flavors are suitable. We sell all your tips for the next burgers to be perfect.

A good burger starts with the right meat. That is, pieces of freshly chopped beef, in the perfect proportion of meat and meat. It is said that the best burgers contain a mixture of 80% meat and 20% fat. Less fat will lead to dry and slightly juicy burgers, and more will be lost in the heat of the grill or will make it too difficult to digest.

A good burger does not need expensive meat or specialties. The secret lies in choosing the cheapest pieces of meat to grind on the spot, at home. Do not buy minced meat, because it will not always contain what is written on the label.

The best choices must form the perfect combination we talked about earlier: fat and meat. Buy pieces of muscle or beef breast which have a lower fat content, but have taste and texture. To these he adds pieces of antricot and meat from the ribs which have a high fat content, but lack juiciness.

The best combination that results in the perfect mixture of minced meat includes part antricot and part muscles. If the option seems too expensive, replace the beef breast muscle. The burgers will have the perfect texture and will remain compact on the grill.

In addition to the right meat, add flavors that complement it perfectly. Minced beef matches basil, chili powder, curry, garlic, ginger, marjoram, oregano and thyme.

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Freshness is our mission

With us you will always find fresh and quality meat, whether it is beef, pork or poultry. All of the best quality. We place great emphasis on animal husbandry and long-term partnerships with farmers.

Every piece of meat in our shop windows is a real delicacy: fresh, quality and, last but not least, at a convenient price. With over 50 different products and 120 products in the sausage category, we offer you the perfect choice for your daily shopping and for the moments when you want to impress with delicious dishes.


Beef stew and warm salad of red cabbage and quince

Today I will present you a recipe for beef stew and hot salad.

I dared to abuse the flavors, and I was not mistaken when I felt like a spicy beef stew, cooked slowly under the lid, over low heat, served with a warm sweet-sour salad of red cabbage and quince and fresh bread. It's a dish I like to make especially in the winter, on weekends, when, after putting the food in the oven, I can enjoy a tea with a book in my hand, nestled under the blanket and wrapped in some combinations of flavors. incredible, waiting for lunch to be ready.

Ingredients spicy beef stew

· 350 g of roots (2 carrots, 1 parsnip and 1/2 small celery)

· 250 g white potatoes (3 medium potatoes)

· 250 g red onions (2 medium onions)

· 5 g of garlic (3 cloves of garlic)

· 150 ml quality dry red wine

· 150 ml beef or vegetable soup, plus 50 ml to add along the way

· 1/2 teaspoon of the following spices: whole fennel seeds, chili flakes, ginger powder, grated nutmeg

· 1 cinnamon stick, 1 anise star

· Salt and ground black pepper

· 1 sprig of fresh rosemary.

Ingredients warm salad of red cabbage and quince

· 600-700 g red cabbage (one medium head)

· 2-3 tablespoons of balsamic vinegar

· 2-3 cloves, 10-12 lightly crushed juniper berries, 1/2 teaspoon lightly crushed fennel seeds

· 1 sprig of fresh rosemary.

Preparation of spicy beef stew

A cast iron pot or a double-bottomed saucepan are best suited for this slow-cooking stew, inspired by the beef bourguignon recipe. First, I prepared the meat and vegetables. I melted some cubes of frozen soup, concentrated with vegetables - a simple homemade ingredient, which I use as a substitute for water and as a base for various dishes, which enriches the taste of the plate. I cut the vegetables into rounds, respectively 2 cm cubes, and the meat washed and tamponed with a clean kitchen towel, in 2-3 cm pieces. I powdered the meat cubes with flour. I heated the oil and two thirds of the amount of butter on the stove over low heat. After tossing the fennel seeds (lightly crushed with a nut to release the oil) and stirring them for a few seconds, I added the cinnamon stick and the anise star. This stage is very important so that the flavors that will enter the meat can be released. After a few more seconds, I added the meat, which I browned for 10 minutes, then the vegetables (except for the potatoes) for a few minutes, until they hardened slightly.

Finally, I mixed the rest of the ingredients in the pot, put the remaining butter on top and placed the pot with the lid on top at the bottom of the preheated oven at 160 degrees Celsius (the small step in the gas ovens). Halfway through, I checked if it had dropped and added the extra 50 ml of prepared soup. 3 hours were enough for the flavors to turn the stew into a wonderful lunch, which is just as tasty the next day.

Salad preparation warm red cabbage and quince

Half an hour before the stew was ready, I prepared a thick-bottomed saucepan. I heated the lightly crushed fennel seeds in it for a few seconds, then added the butter, finely chopped red cabbage, 1 cm diced quince, balsamic vinegar, rosemary sprigs and the rest of the spices.

I put the lid on and simmered everything over low heat for half an hour, stirring occasionally to keep the cabbage and quince from sticking.

After the stew was ready, I broke a few pieces of fresh bread and put a cube of butter over the warm salad - a comfort food ideal to be prepared and enjoyed on the cold weekends.


Video: Noodles με μοσχάρι. Σταύρος Βαρθαλίτης feat. John


Comments:

  1. Link

    analogs are there?

  2. Kazijas

    Sometimes there are objects and worse

  3. Fenrijar

    It is remarkable, this rather valuable message

  4. Taregan

    You can always find compromises and come to a common solution. If you don't like something, try something else.

  5. Newman

    I can't join the discussion right now - very busy. Osvobozhus - necessarily their observations.



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