Comment from freddy
this person Klavdiya Yaschenko showed me a passport and a student visa for canada.total scam
to top ^Comment from joe
she tried the same with me and ask for money
to top ^Comment from Brian Berry
This person tried the same thing with me. Gave a different name Anna Danilova but also showed a copy of her passport
to top ^Comment from Special Operations Executive
It's what you call Reverse Discrimination & Politically Correct.If you speak out about it then you're labeled racist.Your real problems lay with the Bureaucracy & & left wing feminists.Whenever a Labour Government is in power it completely f**ks a country.
to top ^Comment from the big one
SOE! My God you are so right; Enoch has turned in his grave so many times......The illegals here get caught very slowly if at all; when caught get social housing £360 per head and are allowed to stay until our f**king stupid legal system milks enough money out of the Immigration Dept defending them, after which they are given the ok to stay. Fortunatly for some you dont have to be a scammer - just come to the UK and you get all for f**k all.
to top ^Comment from Special Operations Executive
You could get to Oz if you had specific skills,NO,not as a stud,say as a Doctor,Engineer etc or Business Migrant,we can't let just any Riff-Raff come in,as you well know as you ply your streets.Enoch Powell warned of your current situation 30 years ago & it sure came home to bite the do-gooders in their collective arses.The illegals in this country get caught fairly quickly & put in detention centres before being deported.The writing is sure on the wall.The best of British luck to ye!
to top ^Comment from the big one
SOE - I agree with you about the opportunities - Blair & Brown have brought this country to its knees - the place is full of foreigners (mainly the east europeans...poles czechs, lithuanians, romanians all the dregs from that part of the world) that is not forgetting from the ex colonies and all the Songat illegals. Had an opportunity to join you 12yrs ago but the kids were the wrong age - now its too late, they will not have me, and now I'm suffering with the remaining few English speaking white Brits left.... PS and the weather is REAL shite
to top ^Comment from Special Operations Executive
BO I was actually born in London,but the ol' man saw better opportunities in Australia & it doesn't rain everyday!Yeah the American Football is a bit wimpy with all that padding they wear.Don't particularly like rugby,all brawn no brains.Much prefer soccer & Australian Rules Football.Besides the state I live in was the only one not settled with "Prisoner of Mother England" aka Pommies!
to top ^Comment from the big one
SOE...being a decendant of ours & not necessarily from the best "stock" you can be forgiven. At least your boys can play a bit or rugby and not that "american football" stuff.........hehe
to top ^Comment from Special Operations Executive
Hey BO,I'm not a Yank!I'm from the land down under & it just so happens I've got a wonderful sense of humour- just ask me I'll tell you!Did you also notice that I also spell according to the Queens' English?Besides,I did the Jamie Oliver drivel,I doubt if he's been heard of in the States.
Told you I had a warped & twisted sense of humour!
to top ^Comment from the big one
SOE - the trouble is you Yanks have no sence of humour; its occasionly good to lighten up between the serious shit.......
to top ^Comment from Roamer
Hey guys, after reading some of those comments it kinda reminds me of the "one who shall remain nameless", with the exception of the asterisks......He never used them....
to top ^Comment from Special Operations Executive
Dameon,it must be 2 Pommy "pwicks" who've got nothing better to do than slam each other rather than contributing relevant information to get rid of scammers.If there is a moderator o this site,then I'd like to know why recipes etc are allowed to stay on?I wish people would get mores serious & sling off at the scammers,not each other.
to top ^Comment from Dameon
Is there a reason I just wasted 2 minutes of my life reading this stupidity?
to top ^Comment from Gordon Ramsey
A good substitute for f**king nigerean goat meat is a f**king big pile of f**king dried elephant shit searved with f**king fu-fu. And for you, you f**king little Essex gum f**king twister - go and learn how to f**king cook first.
to top ^Comment from klavdiya
Now, now Gordy, lets behave ourselves. Everyone knows that you can't cook traditional dishes. And as far as my recipe for African Goat Stew, well you would probably never go back to America. Here is my goat stew recipe.AFRICAN GOAT STEW
Africa, West: Nigerian
This recipe is important to my family because it makes us feel closer to our culture, even though we are all American born. At our church there are a couple of Nigerians and we were invited o go to a party at their house. There we tasted this delicious stew and we automatically fell in love with it. And the family graciously gave us the recipe. My family, usually, prepares it when we all just want to sit down to something warm and nice, no special occasion really.
Ingredients
• 1 1/2 lb of goat (best when market fresh)
• 2 large onions
• 2 carrots
• 1 clove of garlic
• 3 tbs of butter
• 1/2 bay leaf
• 1/8 tsp of cloves
• 1/8 of ginger
• 1 dash of cayenne
• salt and white pepper
• 1 tb freshly squeezed lemon juice (may use vinegar as substitute)
• 2 cups of beef stock
• 1 tb of peanut butter
• 2 tbs of flour
Preparation
Peel and dice the onions, and slice the carrots.
Finely dice the meat and crush the grarlic.
Heat up the peanut butter to medium heat and saute the meat and vegetables for a few minutes ( till onions are translucent).
Then add tomato puree, spices, lemon juice, and the stock.
Bring to a boil, reduce heat, cover and let it simmer until meat is tender to your liking.
After that, mix peanut butter and flour and stir it into the stew.
Let the stew simmer for a few more minutes and check for seasoning.
to top ^Comment from Jamie Oliver
And thath rethipes you thiwy pwick!
to top ^Comment from Jamie Oliver
No you F*cking w*nker I'm firtht!!I'm tho dithappointed in your f*cking awful language you f*cking c*nt!Get off my webthite!!Go cook Nigerian goat & hump a camel.Your nothing but a f*cking foul mouthed pwick!
to top ^Comment from Gordon Ramsey
F**k me, I f**king thought I was the only f**king one to do recipies on the f***ing web...Yes
to top ^Comment from Forrest
Do you have a recipe for stewed goat as well?
to top ^Comment from klavdiya
Borsh is one of the dishes most misunderstood by Americans. On this side of the Atlantic, it is known as a flavorless pink liquid that comes in a jar. I am not sure how this diluted beet juice started being sold as borsh. Where is the beef stock, the potatoes, the cabbage, the carrots, the onions, the garlic, and the tomatoes? Where is the taste?
Now the spelling... The most reasonable way to transliterate "Борщ" is "Borsh." What are all those extra consonants doing in the English version is a mystery to me. Maybe they are trying to compensate for something.
My regular cooking is mostly Mediterranean. But the chilly fall air has been giving me craving for a pot of good Russian soup. When I told my Mom that I made Borsh, she was surprised. "With all your sophisticated cuisine you have a craving for Borsh?!" After I spent 2 days making my fabulous Borsh, I was shocked that someone would think it's not sophisticated. "Who are you calling unsophisticated? Just because you can do it with your eyes closed, doesn't mean it's not a complex dish. Bouillabaisse is a piece of cake compared to Borsh!" Ok, so maybe I was getting carried away there, but a good Borsh has layers after layers of flavor and it does take longer to cook than Bouillabaisse.
Making Borsh is not hard. It's not like testing fish or steak for doneness and catching a perfect split second when it's just right. The most important cooking skill you have to have is patience. Borsh is super slow food and you can't rush it. Before I give you a recipe, let me explain the basic principle of Russian hot soups. First you need to make a stock, chill it and degrease it. Since a big pot of stock takes a while to chill, you do this a day in advance. Can you use store bought beef stock? Sure you can. But if you want the real thing, you have to make it yourself. Besides if you use store bought stock, you won't get nice tender pieces of beef in your borsh.
When your stock is made and degreased, you return it back to the heat and start adding vegetables. Potatoes and carrots go in first since they cook the longest, cabbage goes in next. There is a little controversy over when to add the beets. Traditionally, whole beets go in first (before the potatoes and carrots), they are then removed, shredded and returned to the soup. A trick I learned from my Mom, whose Borsh is the best I've ever had, is to wrap beets tightly in foil and bake in the oven until tender. Then shred them and add to the soup towards the end.
The final and most important touch, without which no Russian soup is complete is the carrot-onion flavoring. This is Russian mirepoix that appears in almost all savory hot dishes -- diced onions and shredded carrots cooked slowly in fat. For most dishes a mix of Sunflower seed oil and butter is used to cook them, but for Borsh nothing beats bacon fat. You finish this mixture with a can of tomatoes, tomato paste, and a ton of garlic. Then stir it into your soup and phew -- you are done!
It's very important to season your Borsh very generously. This is not the time for a little timid salt shaker. You have a ton of liquid here, so you'll need a ton of salt (if you want it to taste good). If you are making borsh for the first time, pour yourself a little bowl and start adding salt a pinch at a time. Taste the soup after each pinch and don't stop until the soup tastes "salty." Now remember what it tasted like right before that last pinch that tipped it over the edge. That was "perfect seasoning." Now try it with the whole pot, but stop at the "perfect seasoning" stage instead of going all the way to "salty." You'll need to add spoonfuls rather than pinches since a pot is large, but switch from tablespoons to teaspoons when you get towards the end.
Borsh (with fewer letters and more flavor)
Serves 10
For Stock:
3 large marrow bones
1 Lb beef (chuck or sirloin tips)
For Soup:
3 medium beets, trimmed and well washed, but not peeled
3 medium red skinned potatoes, peeled and cut into 1/2 inch dice
2 medium carrots, peeled, cut into quarters lengthwise, then thinly sliced
1/4 head cabbage, finely shredded
1 bay leaf
1 tsp whole black peppercorns
For Flavoring:
3 bacon strips, cut into 1/2 inch pieces
2 large yellow onions, finely diced
2 Tbsp sunflower seed (or olive) oil
3 medium carrots, shredded
1 can of crushed tomatoes, drained
1 Tbsp tomato paste
5 garlic cloves, very finely minced
For Garnish:
Sour cream
Dill and/or parsley, finely minced
Stock (prepare a day in advance):
Place beef and bones in a large stock pot and cover with 5 quarts cold water.
Cover and bring to a boil. As soon as the water boils, uncover and turn down the heat so that the liquid is simmering gently.
Simmer for 3 hours, periodically skimming the brown foamy scum from the surface with a large spoon during the first 20-30 minutes of simmering or until no more impurities rise to the top.
Chill the stock overnight. The fat will rise to the top and solidify. Remove it before making the soup.
Remove and discard the bones.
Remove the beef, cut it into rough chunks (about 1/3 inch big) and return to the stock.
Soup:
Preheat the oven to 375F. Wrap each beet tightly in aluminum foil and place on a backing dish (don't place directly in the oven as they might leek). Place the dish with beets in the oven and roast until tender. This can take anywhere from 1 1/2 to 2 1/2 hours depending on the size of your beets. After the first 1 1/2 hours, pierce your beets (right through the foil) with a knife. Beets will never feel as soft as potatoes, but when they are done, you shouldn't feel much resistance. If beets are not done, roast them longer. Then cool, rub the skin off with your hands (it should come right off), and shred on a box grater using large holes.
Once the beets are out of the oven, set the stock over on the stove top and bring to a simmer. Season to taste with salt.
Add potatoes and sliced carrots. Simmer until potatoes are tender when pierced with a knife, about 20 minutes.
Add the cabbage, bay leaf, and peppercorns. Simmer until cabbage is tender but not mushy, about 20 minutes. While the vegetables are cooking, make the flavoring.
Flavoring:
Set a large skillet over medium heat. Add the bacon and fry until the fat is rendered and the bacon is starting to turn crispy, stirring occasionally.
Add the onions and a generous pinch of salt, turn down the heat to medium-low and cook stirring occasionally until onions are tender and golden brown, about 15 minutes. If the onions are sticking, add more oil.
Add the shredded carrots and 2 Tbsp oil and continue to cook stirring occasionally until the carrots are tender and starting to brown, 15-20 minutes.
Add drained tomatoes and tomato paste and cook until the mixture thickens slightly, 5-10 minutes. Take off heat.
Stir in the garlic. Taste and correct seasoning.
Finishing the soup:
Add the shredded beets and their juices to the soup.
Add the carrot-onion flavoring to the soup.
If the soup turned out too thick, add a little water. Stir well and take off heat.
Taste and add more salt if needed.
Serving:
Pour into bowls, add a dollop of sour cream and a sprinkling of dill/parsley.
Serve with good crusty bread rubbed with garlic and toasted. To make the toasts, cut a garlic clove in half, dunk in salt and rub all over the bread's crust. Then toast in a hot skillet on both sides with a couple of teaspoons of melted butter until golden and crispy.
Instruct your guests to mix the sour cream in thoroughly with the soup. It looks pretty as a little snow pile on top of a steaming soup, but is not meant to be eaten that way. The reason we don't add sour cream into the pot is that it will curdle when the soup is reheated.
Warn your guests about whole black peppercorns. I find it to be a nice spicy surprise when I bite into one, but not everyone agrees with me.
As any soup or stew, Borsh reheats beautifully and keeps well in the fridge for up to 5 days
to top ^ 