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fúú, do diskusie tofu vs rádobyzemiaky sa neidem púšťa, ďakujem :)




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pandrlak
 pandrlak      05.01.2018 - 12:47:48 , level: 1, UP   NEW
Ja som narazal na to tvoje tvrdenie ... Kto nema rad "dopln si cokolvek" este neobjavil jeho jej potencial. Take tvrdenie je validne vzdy vzhladom na cokolvek.

Kto nema rad jadrovu energiu este neobjavil jej potencial.

~ What a time to be alive... ~

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krvsh
 krvsh      06.01.2018 - 18:42:26 , level: 2, UP   NEW
Ale no tak, obaja.

Tuto mate celkom dlhe pojednanie o hranolkoch z mcdonaldu, pride tam aj na nejaku fyziku a chemiu:

I'm gonna come right out and say something that I'm sure you won't all openly agree with: McDonald's french fries are great. At their best, they are everything a french fry should be: salty, crisp, light, and not greasy. Granted, you get the occasional odd franchise that lets'em sit under the heat lamp for a couple hours too long, but on the whole, I find it remarkable that the bigwigs have discovered a way to create a frozen fry that even a one armed eyeless chimp has trouble screwing up. And I know, because they've got one working the fry station at the franchise on my corner.

To be absolutely honest, I've never been able to make fries as good as theirs (shhhhh!). Sure, my thick-cut pub-style fries are super-potatoey and fantastic, and when I'm in the mood for them, my seasoned steak fries can't be beat, but for thin, super-crisp fries (I'm talking the kind that only appear in fast food restaurants and French bistros under the name frites)? I'm always better off running down to the take-out window than bothering to fry them myself at home.

Until now.

I've been literally giddy with the quality of the fries that have been coming out of my kitchen for the last two days. My wife won't hear the end of it. Even my puppy is wondering why his owner keeps exclaiming "Holy s**t that's good!" every half hour from the kitchen. I've cooked over 43 batches of fries in the last three days, and I'm happy to report that I've finally found a way to consistently reach crisp, golden Nirvana.
http://aht.seriouseats.com/2010/05/the-burger-lab-how-to-make-perfect-mcdonalds-style-french-fries.html

A tu od rovnakeho typka o tofu:

Tofu is my favorite food, which makes me an outlier. People don't like tofu. And I get it. There's a lot of bad tofu out there, and it's easy to dislike when it's soggy, mushy, or bland. But great tofu—tofu with a tender center surrounded by a well-seasoned, crisp crust—is one of the most satisfying bites of food I can think of, a food that can and should be appreciated by all serious eaters, no matter their diet.

Here's how to cook tofu so good even tofu-haters might come around. First we're going to talk about how to shop for tofu, then we'll talk about how to crisp up plain slices of tofu, and finally we'll figure out the best way to prepare tofu for stir-frying.
http://www.seriouseats.com/2014/02/vegan-experience-crispy-tofu-worth-eating-recipe.html

a teraz si budem musiet ist urobit tofu s hranolkami, dpc. dik.