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RE: [Czechlist] Help: zivanska jehla

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  • ing.Sárka Rubková
    Zivanska (obvykle) pecene je okorenene maso hovezi, veprove a (nekdy) skopove, cibule a klobasa (vurty), nakrajene na kousky (cibule na kolecka) a napichnute
    Message 1 of 9 , May 2, 2006
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      Zivanska (obvykle) pecene je okorenene maso hovezi, veprove a (nekdy)
      skopove, cibule a klobasa (vurty), nakrajene na kousky (cibule na kolecka) a
      napichnute stridave na jehlu a pecena na ohni (drevenem uhli), pri peceni se
      poleva pivem nebo vinem

      Sarka

      > -----Original Message-----
      > From: Czechlist@yahoogroups.com
      > [mailto:Czechlist@yahoogroups.com]On Behalf Of coilinoc
      > Sent: Tuesday, May 02, 2006 12:54 AM
      > To: Czechlist@yahoogroups.com
      > Subject: [Czechlist] Help: zivanska jehla
      >
      >
      > Hi there,
      > I'm VERY sorry about the monotony of these queries... I don't know what
      > is happening this spring, but I am just utterly swamped with menus and
      > just when I think I have a handle on Czech chefs and their imagination
      > something comes along to knock the wind out of my sails.
      >
      > A "zivanska jehla" seems to be some sort of mixed-meat skewer, but I
      > would be grateful to any Czech NSers who could give me a bit more
      > information so that I could come up with an appetising English
      > translation...
      >
      > MTIA
      > Coilin
      >
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      >
      > Yahoo! Groups Links
      >
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