Raspaljivanje roštilja sa DJI Phantom
Upotreba novih tehnologija za brzo raspaljivanje roštilja.
Summer in Slovenia - Bikes, Sea and Čevapčiči | Foreigners Speak Slovene
We all love summer and these are my moments from summer in Slovenia! /Petra
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Music:
C-Funk - Funkorama by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
Source:
Artist:
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We are Anika (from Poland) and Petra (from Slovakia) and we both live in Slovenia! We are running this YouTube Channel to tell you more about Slovenian life, food and language from our foreign perspective.
Watch our previous videos:
► 10 Slovene False Friends:
► Slovene Slovak Polish False Friends [Part 2]:
► What Slovenians used to say? Stari Slovenski pregovori
► 20 phrases Slovenes use the most:
MORE ABOUT US:
Anika's channel:
Anika's instagram:
Petra's blog:
Petra's Insta:
#WoodTalks: Ljubljana i kritički osvrt na ćevabdžinicu Sarajevo '84
MUZIKA
JPB – High
Dizaro- Mermaid
Joakim Karud- Milky Way
ŽAR MOJSTER 15 ŽARIJADA V IHANU, 8 7 2017
Serb Santa in Minneapolis Brought me Cevapi
Serbs are everywhere! Booked a random apartment in downtown Minneapolis, Minnesota... come to find out, the owner, a Serb from Croatia, knows me from Youtube! Srdjan and Trish cooked me some delicious Serb food and delivered it to my door! I also had two other Serbs message me for a beer! One studies in Mankato and the other lives/ works here! Small world, but a better world with Serbs in it.
Kako naredimo domače (kranjske) klobase. Sausage manufacturing process.
How To Make Sausages. Home Sausage Making Steps
Domača (kranjska) klobasa je slovenska narodna mesna jed.
Domača klobasa mora vsebovati vsaj 75 - 80 % svinjskega mesa I in II. kategorije in največ 20 % slanine. Dovoljeni dodatki so do 5 % vode, sol, česen in poper
Postopek izdelave prave domače klobase(pečenice), ki je primerna za dimljenje in sušenje kot kranjska klobasa oziroma klasična slovenska domača klobasa. Že leta jih izdeluje Franci Avbelj iz Moravč.
Domaća (Kranjska) kobasica je slovensko nacionalno mesno jelo.
Domaća kobasica mora sadržavati najmanje 75-80% svinjskog mesa I i II klase i najviše 20% slanine. Dopušteni aditivi su do 5% vode, soli, češnjaka i papra.
Domestic (Carniolan) sausage is a Slovenian national meat dish.
The home-made sausage must contain at least 75-80% of pigmeat I and II. categories and not more than 20% of bacon. Permitted additives are up to 5% water, salt, garlic and pepper.
Home-made sausage.
Dolac i Rubelj gril
Rubelj Grill osnovan je 1978. godine, tada još kao obrt, s glavnim ciljem pružanja vrhunske ugostiteljske usluge, bazirane na jelima s roštilja.
Sofra Bosnian Grill Food Experience | Cevapi | Burek | Sirnica
Sofra Bosnian Grill Food Experience in Boise Idaho. Come join Lazy Maniac and Hey Arnel on this crazy food adventure. We are at Sofra Bosnian Grill located at 3665 E Overland rd Meridian ID 83642.
More exciting videos coming soon, please check out my instagram account :
Lazy Maniac Instagram ➡
Also don't forget to say hi to Hey Arnel :
rad žongliram! (Male sive celice od blizu)
En dan v zraku! Vedno žongliram s časom in obveznostmi, tokrat pa sem med tem metal tudi žogice. Snemali smo Male sive celice, kar je vedno zabavno ... V studiu RTV Slovenija si rad pomagam z žogicami, ker hitro dvignejo razpoloženje in ustvarijo lepo vzdušje :)
ŽONGLIRANJE JE ZAKON!
Če še ne znate, se lahko naučite tule:
Na kanal se lahko naročite s klikom na to povezavo:
Tole je moja Youtube video oprema:
Male sive celice:
Žogice, če se vam jih ne da izdelat doma:
Sicer me najdete tudi na
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Facebooku:
lp, nik škrlec
Eating Food at Inat Kuca in Sarajevo, Bosnia
Have you heard of stuffed onions? What about a restaurant called Inat Kuca? Inat is a funny term that means spite. There is a really funny story about how the restaurant here in Sarajevo came up with this name. The former owners refused to sell out to the Austro Hungarians who were going to build a massive government building on the spot his home was. The guy told them that he'd agree to leave if they moved his house across the street, brick by brick, and they did. The food is good, the service was slow, but they were nice enough and the atmosphere was great. If you are in Sarajevo, try it out.
Is Bosnian Cevapi Worth Trying? Pa DA!!!
Everyone has always told me about Bosnian grilled meats. They say it's some of the best stuff in the world and i'm going to have to agree. I asked a couple ladies where the best cevapi was in Old Town and they pointed me to a little shop. It goes really well with the Sarajevsko pivo too!
Roštiljnica Kod Brke - Prijedor
Roštiljnica Kod Brke - Prijedor
THE BUREK DILEMMA! | Sarajevo, BiH
INSTAGRAM: martin_kajtazi
Filip's Instagram: fmartinovic
Luka's Instagram: l_juric
Marko's Facebook: /marko.tomaa
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Sarahayvo aka Sarajevo, Bboys, Burek | Day 8 | BLISTERING BALKANS
sara yay vo, thanks young force crew
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intro song: howie lee - golden snake dance
06/09/2015
TO JE TO #10 - SO PRIORITETE POMEMBNE?
Danes z vami: Daša Veličkovič
Opis: Smo skupina ljudi pod skupnim imenom TO JE TO. Resnično verjamemo, da ima vsak posameznik znanje, izkušnje, vrednost, ki jo mora predati naprej. Naš cilj je skozi naše zgodbe in znanje, ki ga imamo pomagati vsem ljudem, ki nas spremljajo, da začne prav vsak izmed vas, ki to gleda, verjeti vase in v svoj potencial. To je to.
Roadtrip to Sarajevo - Bosnian Food
Gasilska veselica Podkoren pečenje čevapčičev
posneto:4. 8. 2018
PRVI FESTIVALA ĆEVAPA 26 08 2017
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Hrustljavčki (pozor! noro hrustljav piščanec!) - tretja epizoda
HRUSTLJAVČKI
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-*1 (polnozrnata) bageta ali star kruh (Rezine sušimo v pečici na 100 stopinjah - dokler niso čisto trde - zmeljemo v multipraktiku in voila!)
-fileji piščančjih prsi (velikost, oblika in količina po izbiri - približno 500g)
-sol in česen v prahu
-skodelica moke
-1-2 razžvrkljani jajci
-1/2 dl mleka
-1 sveže zmleta ali sesekljana rdeča paprika
-drobtine*
-(kokosovo) olje
Hrustljavčki se bodo pekli različno dolgo glede na velikost in debelino filejev piščanca. Bodite kreativni! Možnosti je ogromno...
-Zrezki pribl. 50 min
-Fingersi - palčke pribl. 30-40 min
-Nuggetsi - kroketki pribl. 30-40 min
na 200 stopinjah
in tako dalje....
ZLATO PRAVILO:
Enkrat vmes jih nujno obrnite (da se zapečejo na obeh straneh). Če imate dva pladnja (ali več ;) ) imejte vključen ventilator v pečici. Kako vem, da so pečeni?
Zarežemo v najdebelejši del v enega od zrezkov in če je meso lepo belo in naša kuhinja omamno diši - lahko vse posedemo za mizo in se lotimo hrustljavčkov!
Hrustljavčki so božanski:
-s pečenim krompirjem
-s praženo zelenjavo
-na solati
-z malo popečenega kruha
-v sendviču (s kremnim sirom, papriko in listom solate)
-narezani na palčke (JA, lahko jih jemo tudi samostojno - vsaj jaz jih... :))
*zdravo *vir beljakovin
Z ljubeznijo,
Neža in ekipa SvežeIzKuhne
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Bodi prvi(a), ki izve, kaj novega se dogaja v kuhni!
Ste že videli tole čudovito ekipo? Mladi filmski ustvarjalci na kvadrat!