Comments on: Konoba “Stare Užance” Premantura: Be creative, but with moderation! http://manjada.org/2009/07/konoba-stare-uzance-be-creative-but.html Go Gourmet in Istria! Mon, 14 May 2012 23:01:11 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Restaurant “Alla Beccaccia” Pula: A must for any devoted carnivore and wild game meat lovers http://manjada.org/2009/07/konoba-stare-uzance-be-creative-but.html/comment-page-1#comment-474 Restaurant “Alla Beccaccia” Pula: A must for any devoted carnivore and wild game meat lovers Wed, 10 Feb 2010 16:29:10 +0000 http://manjada.org/uncategorized/konoba-stare-uzance-be-creative-but-with-moderation-2/#comment-474 [...] is a fact that restaurant in Pula and surroundings serve very good fish and seafood (see here and here) but the meat is usually mediocre, prepared neither according to some old tradition or in [...] [...] is a fact that restaurant in Pula and surroundings serve very good fish and seafood (see here and here) but the meat is usually mediocre, prepared neither according to some old tradition or in [...]

]]> By: Dr. Gogo http://manjada.org/2009/07/konoba-stare-uzance-be-creative-but.html/comment-page-1#comment-53 Dr. Gogo Tue, 14 Jul 2009 14:36:08 +0000 http://manjada.org/uncategorized/konoba-stare-uzance-be-creative-but-with-moderation-2/#comment-53 You got it all right. The broth should slightly boil so that the risotto is not cooled down. You must be there all the time, 15-20 min, and mix it so that it does not stick to the pan.<br /><br />Clem, I heard about your miracolous recipe to make jam/marmelade in just 30 min. I desperately need it to make a plum jam, we have tens of kg of plums this year. You made it from figs, didn't you? You got it all right. The broth should slightly boil so that the risotto is not cooled down. You must be there all the time, 15-20 min, and mix it so that it does not stick to the pan.

Clem, I heard about your miracolous recipe to make jam/marmelade in just 30 min. I desperately need it to make a plum jam, we have tens of kg of plums this year. You made it from figs, didn't you?

]]> By: Clem http://manjada.org/2009/07/konoba-stare-uzance-be-creative-but.html/comment-page-1#comment-52 Clem Tue, 14 Jul 2009 13:29:19 +0000 http://manjada.org/uncategorized/konoba-stare-uzance-be-creative-but-with-moderation-2/#comment-52 Ok Ok I'm taking the advice of the pros for my next risotto: fry the rice (check, I always do that), broth warm enough (is slightly boiling ok?), do not leave the rice unattended (I guess that means I will have to stop reading Goran's blog while cooking...) Ok Ok I'm taking the advice of the pros for my next risotto: fry the rice (check, I always do that), broth warm enough (is slightly boiling ok?), do not leave the rice unattended (I guess that means I will have to stop reading Goran's blog while cooking…)

]]> By: Cesare http://manjada.org/2009/07/konoba-stare-uzance-be-creative-but.html/comment-page-1#comment-51 Cesare Tue, 14 Jul 2009 11:38:22 +0000 http://manjada.org/uncategorized/konoba-stare-uzance-be-creative-but-with-moderation-2/#comment-51 definitely, scampi+parmigiano is a coupling that needs some care. For 1 Kg of scampi I usually don't use more than one or two spoons of parmesan. <br />The raw/limp rice means that it was not properly cared while cooking; either the broth was not warm enough or the rice was left unattended for some time. definitely, scampi+parmigiano is a coupling that needs some care. For 1 Kg of scampi I usually don't use more than one or two spoons of parmesan.
The raw/limp rice means that it was not properly cared while cooking; either the broth was not warm enough or the rice was left unattended for some time.

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