I just saw some Slovenian zelodec in the local Jubilee store. That means stomach--Zeludac in Croation. The stomac was used as a caseing. Most use plastic now. ----- Original Message ----- From: "ashley tiwara" <[email protected]> To: <[email protected]> Sent: Saturday, April 02, 2005 12:21 AM Subject: [CROATIA-L] umprig > I've been trying for two days to think of what Grandma called roux. It's > ' umprig. ' When you make potato - rice soup, first you start with the > browned flour, the umprig. > > Ashley > P.S. I could wish the list would stop the torture of all those > mouthwatering tastes posted to the mailing list. My mouth salivates and > there's not even a smell in the real time. Less food! please. > > P.P.S. Mom, who is 90 this year, made zeludac Easter Saturday, with her > home helper doing the lifting. Good for Mom altogether, and her Mom would > have been proud of the excellent taste. > ----- Original Message ----- > From: Jerome Buza > To: [email protected] > Sent: Friday, April 01, 2005 10:29 PM > Subject: Re: [CROATIA-L] Croatian recipe links > > > Hi Bill, Welcome back to Arizona. I look forward to meeting with you and > your wife and hearing about your trip. Today was the first time I heard > the > word "zafrig" and I started looking thru my cookbooks as my mom and > grandmother called it Aimprem, Eimprem or Einbrenne. I have a cookbook > St. > Anthony's Croatian Church in LA and found the "zafrig" sauce in there. > >

I call that Rue here. Browning the flour. ----- Original Message ----- From: Donald Marinkovich To: [email protected] Sent: Saturday, April 02, 2005 8:17 AM Subject: Re: [CROATIA-L] umprig I just saw some Slovenian zelodec in the local Jubilee store. That means stomach--Zeludac in Croation. The stomac was used as a caseing. Most use plastic now. ----- Original Message ----- From: "ashley tiwara" <[email protected]> To: <[email protected]> Sent: Saturday, April 02, 2005 12:21 AM Subject: [CROATIA-L] umprig > I've been trying for two days to think of what Grandma called roux. It's > ' umprig. ' When you make potato - rice soup, first you start with the > browned flour, the umprig. > > Ashley > P.S. I could wish the list would stop the torture of all those > mouthwatering tastes posted to the mailing list. My mouth salivates and > there's not even a smell in the real time. Less food! please. > > P.P.S. Mom, who is 90 this year, made zeludac Easter Saturday, with her > home helper doing the lifting. Good for Mom altogether, and her Mom would > have been proud of the excellent taste. > ----- Original Message ----- > From: Jerome Buza > To: [email protected] > Sent: Friday, April 01, 2005 10:29 PM > Subject: Re: [CROATIA-L] Croatian recipe links > > > Hi Bill, Welcome back to Arizona. I look forward to meeting with you and > your wife and hearing about your trip. Today was the first time I heard > the > word "zafrig" and I started looking thru my cookbooks as my mom and > grandmother called it Aimprem, Eimprem or Einbrenne. I have a cookbook > St. > Anthony's Croatian Church in LA and found the "zafrig" sauce in there. > >

Mom boils the zeludac in muslin bags, which she sews as long sacks with a three or four inch diameter. She ties off the end with string after they're stuffed and puts each in a Reynolds cooking bag. Then she boils them for 3 or 3 1/2 hours. Much easier than chasing around for stomachs. Ashley ----- Original Message ----- From: Donald Marinkovich To: [email protected] Sent: Saturday, April 02, 2005 8:17 AM Subject: Re: [CROATIA-L] umprig I just saw some Slovenian zelodec in the local Jubilee store. That means stomach--Zeludac in Croation. The stomac was used as a caseing. Most use plastic now. ----- Original Message ----- From: "ashley tiwara" <[email protected]> To: <[email protected]> Sent: Saturday, April 02, 2005 12:21 AM Subject: [CROATIA-L] umprig > I've been trying for two days to think of what Grandma called roux. It's > ' umprig. ' When you make potato - rice soup, first you start with the > browned flour, the umprig. > > Ashley > P.S. I could wish the list would stop the torture of all those > mouthwatering tastes posted to the mailing list. My mouth salivates and > there's not even a smell in the real time. Less food! please. > > P.P.S. Mom, who is 90 this year, made zeludac Easter Saturday, with her > home helper doing the lifting. Good for Mom altogether, and her Mom would > have been proud of the excellent taste. > ----- Original Message ----- > From: Jerome Buza > To: [email protected] > Sent: Friday, April 01, 2005 10:29 PM > Subject: Re: [CROATIA-L] Croatian recipe links > > > Hi Bill, Welcome back to Arizona. I look forward to meeting with you and > your wife and hearing about your trip. Today was the first time I heard > the > word "zafrig" and I started looking thru my cookbooks as my mom and > grandmother called it Aimprem, Eimprem or Einbrenne. I have a cookbook > St. > Anthony's Croatian Church in LA and found the "zafrig" sauce in there. > >