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How To make Kadin Budu (Ladies' Thighs' Croquettes)
750 g Finely ground lean lamb
-OR- finely ground lean beef 1 c Boiled rice
1 md Onion; finely chopped
1/2 c Crumbled beyaz peynir
-(feta cheese) 1/4 c Finely chopped parsley
1 ts Finely chopped dill
Salt Freshly ground black pepper 2 lg Eggs
Plain flour; for coating Oil; for shallow frying Cooking time: about 20-25 minutes in all Combine meat, boiled rice, onion and cheese, then pass through meat grinder using fine screen. Add herbs, salt and pepper to taste and 1 lightly beaten egg. Mix by hand to a smooth paste. Take a generous tablespoon of the mixture and form into an elongated egg shape, wider at one end than the other, or into simpler torpedo shape. Moisten hand with water to facilitate handling. Place kadin budu into baking dish side by side as they are finished. Beat remaining egg well and pour over kadin budu, then turn them over in a dish to coat them evenly with a film of egg. Place about 1/2 cup flour in a plate and roll budu in flour, one at a time, placing them into a frying pan of heated oil as they are coated. Use one hand for rolling them in the flour, keep other hand dry for moving them to the pan. Fry over high heat until golden brown, turning them frequently with tongs so that they keep their shape. Drain on paper towels and serve hot with vegetable or salad accompaniment.
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Wyvern Milking Trap & Hatching Wyvern Eggs | LIVESTREAM | ARK: Valguero #9
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Time Stamps
0:00:00 Setting Up Wyvern Trap
0:18:50 Trapping Wyverns For Milk
0:32:57 Hatching Ice Wyvern Egg
0:43:35 Moth Taming
1:02:50 Flying New Ice Wyvern
1:09:00 Stealing Fire Wyvern Eggs
1:30:50 Fire Wyvern Attack At Base
2:03:10 Leveling New 175 Fire Wyvern
#ARK #ARKSurvival #ARKValguero #SurviveTheARK #ARKSurvivalEvolved
Welcome to ARK Survival Evolved: Valguero. On our adventures on this DLC map we have a new unique dino to locate and tame, the Deinonychus as well as a new huge underwater cavern to explore all before taking on The Manticore, The Dragon & The Megapithecus!
Bringing chicken and apples to the first woman who takes a sheep from her
Undoubtedly, it is an interesting story and maybe a little humorous! Your story shows the complexity and interestingness of rural and family life, which can sometimes cause laughter and joy. This experience can be attractive to others and cause them to be surprised and laugh.
Hence, you can use the following hashtags to share this interesting experience:
1. #village_life
2. #unusual_purchase
3. #humorous_experience
4. #buy_with_strange_delivery
5. Funny incidents
6. #funny_shopping_story
7. #unexpected_experience
Using these hashtags, you can share your funny and interesting story with others and probably hear similar stories from others. I hope that this experience can be a source of joy and laughter for everyone!
Sausage Making: A Day at Japan's Butcher with 110 Years of History!
We had the opportunity to film the process of making five types of sausages using locally sourced ingredients at a town butcher shop in Yokosuka with a history of over 110 years. Captions are available in multiple languages, so please turn on captions on YouTube and enjoy!
Yokosuka Matsuzakaya (ヨコスカ松坂屋)
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Online Shop:
BUTCHER'S TABLE Yokosuka MatsuzakayaGoogle Maps:
Charcoal Grilled Meat Tiger
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0:00 Intro
0:50 Exterior of the shop, scenes of meat and steak sales inside the shop, customer interview
4:53 Cleaning the pork thigh for making sausages, preparing the meat and fat
9:45 Soaking the prepared pork thigh meat and fat in brine solution, preparing equipment and seasonings
12:17 Making the filling for plain sausages
17:23 Making the filling for coarsely ground meat sausages
20:23 Making the filling for summer orange sausages
22:31 Making the filling for green sausages
25:48 Making the filling for chorizo sausages
28:15 Two days later, stuffing the plain sausages into casings, explaining casings, chips, and roast ham
33:29 Putting the plain sausages into the smoker
36:19 Stuffing the ground sausages into casings, adding chips to the smoker and starting the smoking process
39:47 Stuffing the summer orange sausages into casings
40:52 Finished plain sausages, smoking the coarsely ground meat sausages, hanging the roast ham
43:52 Stuffing the green sausages into casings
45:54 Stuffing the chorizo sausages into casings, preparing roast beef
49:22 Finished coarsely ground meat sausages, smoking the summer orange sausages and chorizo sausages together, cleaning, cooking the sausage filling in a frying pan
52:10 Packing the sausages into bags, finished summer orange sausages and chorizo sausages, boiling the green sausages in the equipment
55:51 Interview with the owner of Yokosuka Matsuzakaya
59:56 End card
#sausage #chorizo #yokosuka
Chapter 23 - Babbitt by Sinclair Lewis
Chapter 23. Classic Literature VideoBook with synchronized text, interactive transcript, and closed captions in multiple languages. Audio courtesy of Librivox. Read by Mike Vendetti.
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Best Food Compilation | Tasty Food Compilation | Awesome Food Compilation | Food Compilation #93
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Poland - Christmas in Poland | Christmas preparations | Schnuffinski Privat
Hello dear people and Merry Christmas,
today there are some private shots of my site and show you how the preparations for Christmas looked like with me
Interview with Tassilo :
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In my channel I would like to bring you closer to the wonderful Poland. I want to show you the differences between life in Poland and Germany and cultural differences and places.
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