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Re: Chicken liver

Dix Love,

Kanji 力 : power

• 力 (ちから chikara) power
• 協力 (きょうりょく kyouryoku) cooperation
• 努力 (どりょく doryoku) effort
• 魅力 (みりょく miryoku) attraction
• 能力 (のうりょく nouryoku) ability
• 視力 (しりょく shiryoku) eyesight
• 力士 (りきし rikishi) sumo wrestler

Slang Japanese words for Twitter

• 呟く (tsubuyaku) to tweet
• *呟く's original meaning is 'to mumble'
• リムる (rimuru) to unfollow *remove
• 鍵アカ (kagi aka) locked account
• リプ (ripu) reply
• フォロバ (foroba) follow back
• スパブロ (supaburo) reporting spam and block the account

Re: Chicken liver

oh wow. that looks delicious! im starving.

Squinting Owl 

 

Read Here first.

Welcome to my Thread. Please keep in mind a couple of  things:

• This is an archive of vocabulary, phrases, verb conjugations etc only.
• Checking the threads often will help you memorize the lessons.
• The threads under this topic will remain locked. For questions or applying for a full n5 lesson, please head to the upper thread run by Angela Von Tokyo.
• Last but not least this is n4+ vocabulary. You are supposed to know already how to read hiragana, katakana and the first 250 kanji. 
• Study Smart, not Hard.

Chicken liver

Ingredients:
500g chicken liver
1 tbsp olive oil
1 tbsp lemon juice
½ tsp pepper
¼ – ½ tsp salt
Parsley, finely chopped
Garlic powder (optional)
Extra oil for 'frying'

Preparation:
We heat the oil in a grill pan or a frying pan. We add the chicken liver and we cook for about 5 minutes or until slightly 'burned' from both sides. We garnish with finely chopped parsley and/or garlic powder and we squeeze some lemon juice. We serve with fresh bread or white rice or mashed potatoes.

Itadakiumasu!

Dix Love,

Saganaki cheese

Ingredients:
120 grams cheese, gruyere or other hard cheese that can be grated, NOT cream cheese
50 grams flour
oil for the frying
1 lemon

Preparation:
In order to make this recipe, we must cut a square or oblong piece of cheese in a 2cm thickness. We need to make sure it is thick enought so that it does not melt in the skillet or the frying pan. We dip the cheese in cold water and then we pass it from flour to fully cover all sides. In a small frying pan, we put enough oil to make sure half of our saganaki is covered (NOT cover it totally like it does when we fry potatoes). The heat is strong. We fry the saganaki till it turns golden/light brownish and then we turn to the other side for an equal result. We serve with lots of lemon while it is still hot.

Itadakimasu!

Dix Love,

Re: Lentils salad

Just saw the message.  Not sure what I have to do...   Let me check and ask for sensei's help if I cannot manage things.  * am still trying to find out where the main statuses page is  *

Dix Love,

Re: Lentils salad

I've subscribed to the recipes, chef...but I get no notification 😢

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Black eyed beans salad

Ingredients:
200 grams black eyed beans
2 tomatoes, cut in small cubes
1 yellow pepper, cut in small cubes
1 red pepper, cut in cubes
1/2 bunch parsley, finely chopped
1 green onion, finely chopped
1 onion, finely chopped
Salt
Pepper
2 tablespoons balsamic vinegar or apple vinegar
3 tablespoons olive oil
kalamata olives

Preparation:
We rinse the black eyed beans and put them in a cooking pot with cold water.  We bring to boil for 5 minutes. We throw away the water of the first boil and we use fresh water to boil for 30-40 minutes approximately until they get soft but they remain whole. We drain them and we let them cool. In a bowl we put our ingredients, black eyed beans, tomatoes, peppers, parsley, onions and we toss well adding salt and pepper to taste. We add the olives, the oil and the vinegar and we toss well. We serve with fresh bread.

Itadakimasu!

Dix Love,