traditionally, it is accompanied by small firm potatoes, gherkins, prickled onions, dried meat, such as prosciutto and bacons, sliced peppers, tomato, onion, mushrooms, pears, and dusted with paprika and fresh-ground black pepper. para di ka maumay, masarap with sliced pine apple. ahihi. It is normally accompanied by a white wine or tea, but don't drink coke or sprite. ikaw din baka sumabog stomach mo. jowks. raclette is also a dish indigenous to parts of switzerland, wallonia and france. the raclette cheese round is heated, either in front of a fire or by a special machine, then scraped onto diners' plates; the term raclette derives from the french racler, meaning "to scrape".
en guete!
No comments:
Post a Comment