Sex

[Nazanin]

IQ, khit shodan che hali mide? Biya ye kam tarif kon


SharabeGhermez jan, nazare lotfetoone, khoshhalim ke shoma ham be jame ma peyvastin

[IQ]

[IQ]

aarezoo bar javaanaan eib nist eibe?

[Nazanin]

Aslan

[Rasputin]

kareh hamatun dorosteh .

[Rasputin]

hmmm,chi shode ? khejalat mikeshin inja chizi benevisin dige ?

[Nazanin]

Fekr konam har harfi boode hame zadim

[Rasputin]

Nazi jan..il y a encore beaucoup de choses seulement dont on a besoin du temps pour les dire

[Nazanin]

True

[Anonymous]

salam!! sorry maqn nafhmidam belakahre!! shoma esmetun nazanine ya farnaz??? midunid chiye??? shoma az un adamayi ahstin ke man hamsihe arezuye dusty bahashun ro dashtm!! to inja ke taghriban hich refigh fabriki nadaram!!! chon taghriban hich iruniyi nistish!! vali bayad begam ke be harki ba shoma duste hasudim mishe azizam!!! felan byeeeeeee

[Nazanin]

salam!! sorry maqn nafhmidam belakahre!! shoma esmetun nazanine ya farnaz???

Man esmam Nazanin hast. Farnaz ro faghat vase inja entekhab karde boodam vaghti register kardam, amma bad khastam ba esme khodam post konam abji

[Nazanin]

shoma az un adamayi ahstin ke man hamsihe arezuye dusty bahashun ro dashtm!! to inja ke taghriban hich refigh fabriki nadaram!!! chon taghriban hich iruniyi nistish!! vali bayad begam ke be harki ba shoma duste hasudim mishe azizam!!! felan byeeeeeee

damet garm abji, hatman az post haee ke mikonam khoshet oumade lol vali harchi bashe, nazare lotfete, sharmande mikoni.
Harki varede in forum beshe, dooste mane, vasam hich farghi nemikone ke 1 sale miyad inja, ya 1 rooze.
Feel free to participate in the discussions

[Rasputin]

Saffron the sexy Spice!

The reason saffron is the highest-priced of spices is because of the intensive hand labor required to cultivate and harvest it. It is the stigma of a small purple crocus flower; it takes about an acre of land and 75,000 flowers to yield one pound of saffron. Each flower blooms for only about one week of the year, during which the stigmas must be hand-picked and dried.

While many people do not trust the saffron that has been powdered because it may have been adulterated with a cheaper powder such as turmeric, this powdered saffron comes from one of the finest quality farms in La Mancha whose reputation is excellent. With the extremely busy lives we all tend to lead, this is certainly one short cut that can save a bit of time.
Saffron is the most expensive spice in the world (anything below 4 € per gram is suspiciously cheap; explanations range from “probably smuggled” to “probably not saffron at all”). In production countries the price is, of course, much lower (one tenth), but so is the quality. Saffron's aroma is unique and there is no substitute for it, but if unavailable, vanilla, kewra water, rose water or tonka beans are possible alternatives for saffron in sweets and cakes.
The statement Saffron is the most expensive spice in the world is without any doubt correct, looking at the price per gramm; on the other hand, saffron is also very intensive and therefore used in minute amounts: One gram of saffron goes a much longer way than the financially equivalent portion of most other spices. Half a teaspoon of saffron (which might well be a fifth of a gram) is, for example, enough for one liter of saffron pudding, provided the saffron is of reasonable quality.
There are several other plants that can give a yellow or orange colour to the food; yet none of these has the hypnotic fragrance of true saffron. You can fool the eye, but not the taste buds. See annatto for more information on culinary plant dyes.

Saffron is more important in Central Asia and Northern India, where it is used extensively for rice dishes. Northern Indian biriyanis are fragrant and aromatic rice dishes, usually with chicken or mutton, that are intensively flavoured by saffron in conjunction with Indian bay leaves, cinnamon, cloves, green cardamom, star anise and nutmeg or mace; they are frequently decorated with nut or almond pieces and dried raisins or pomegranate seeds. The combination of saffron with peppermint in biriyanis of Persian style is especially delightful. Similar rice pots, in which saffron is combined with a hint of pungency, are found in the countries surrounding the Gulf of Arabia (machboos, see rose).
Indian sweets (kheer, ras malai) are sometimes prepared with saffron; there is a sweet saffron rice dish called zarda pullao, which is prepared by Indian Muslims at the end of the fasting month and also enjoyed on other fastive occasions. Saffron even sometimes shows up in the famous Indian yoghurt drink lassi.

[Anonymous]

my god redwine!!! u described saffron in such detail it looks as if u went to do research on it!! did u??? oh well!!! anywayz.... it is great report i have to say!! very detailed!!!! rasty redwine jan shoma koja bidid???? irun ke ferk nakonam bashid doroste???? be ahr hal... khosh bashi... felan bye!!!


oh by tthe way eh chizi....... khanuma ziyadi saffron nakhorid!! akhe ziyadish nazayi miyare!!!!! felan bye!!!!

[elly khoshkele]

EDITED


ELLY KHANOOM, NEMIDOONAM FEKR KARDI TOOYE CHE FORUM-EE OUMADI, VALI INJA DIGE OUNGHADRA HAM AZAD NISTI KE HARCHI DELET KHAST BEGI.