Re: Słodko kwaśny son chili - chiński

Path: news-archive.icm.edu.pl!newsfeed.gazeta.pl!fu-berlin.de!uni-berlin.de!not-for-m
ail
From: Waldemar Krzok <w...@c...de>
Newsgroups: pl.rec.kuchnia
Subject: Re: Słodko kwaśny son chili - chiński
Date: Wed, 22 Feb 2006 12:21:00 +0100
Organization: Freie Universitaet Berlin
Lines: 30
Message-ID: <4...@u...de>
References: <dtep1l$iej$1@news.onet.pl> <p...@s...waw.pl>
<dth74q$1l6$1@news.onet.pl> <dthgcq$1g6$1@news.onet.pl>
Mime-Version: 1.0
Content-Type: text/plain; charset=ISO-8859-2; format=flowed
Content-Transfer-Encoding: 8bit
X-Trace: news.uni-berlin.de zAw0e6IHZH+MiN0ZR6nuwQtnH4rKlMPPrIJ/ifIgrL3gJlHjUGipv4
User-Agent: Thunderbird 1.5 (Windows/20051201)
In-Reply-To: <dthgcq$1g6$1@news.onet.pl>
Xref: news-archive.icm.edu.pl pl.rec.kuchnia:260972
Ukryj nagłówki

Topino wrote:

>> I co, jednak nikt nie zna? :( ....

zna. Np. pan gugiel wyciepł coś takiego:

1 peck tomatoes

2 C. vinegar

2 C. ground onions

2 C. ground green peppers

2 C. sugar

2 t. cinnamon

1 t. cloves

1 t. cayenne

2 T. salt

Put all ingredients in a large pot. Bring to a boil, turn heat down to
medium. Cook until it thickens.

Makes about 7 pints.