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Thanks mate!This guitar is playing like a dream now. Unfortunately ,there is no track of serial numbers as Stagg was changing owners frequently. I would suggest you to send pictures on this email k.mcbride@emdmusic.com and ask for details of your guitar, maybe they can help you with. Cheers Max

@@chefmilorad9974 Ok Thanks

Hi,don't understand...

I'll write it down, soon

Volim tako 😉

Making dough is a tricky. The flour must contain a minimum of 30% gluten due to its greater extensibility(type 700 in Balkan area). The rest of specifications on 100g : Energy: 1442 kJ / 340 kcal Fats: 1.34 g, of which saturated fatty acids 0.31 g Carbohydrates: 67.69 g, of which sugars <0.5 g Fiber: 4.30 g Proteins: 12.21 g Salt*: <0.01 g Find similar in your area. Then you mix it with plain, cald water: 100g of flour with approx 40% of water, bit of sunflower oil and pinch of salt. Should be the midium consistency, not to wet and not to hard. Then you devide dough on equal parts and make balls out of it. Balls must be nice, without holes and the smallest tears. Cover all with oil and let it rest on room temperature for one hour. Make them flat and let rest again for one hour. The most difficult part after is how to spread them in the air...back in the days (30 years ago) when I was working in bakery, I use to practice for a months to master it. That I cannot explain in message, sorry. Regards Milorad

I'm the one, some other guy were recording me while making "burek"

ahhh lol - appreciate the detailed instructions, I intend to give this a whirl, an absolute fave from my time in the balkans and this method is brilliant.

Dear@@chefmilorad9974 - seeing as you are kind enough to answer my questions, I hope you will indulge me one more as I'm a huge burek fan. In your experience, what is the #1 reason for dough tears when stretching? Is it 1) Not enough kneading, 2) not enough water / hydration in the dough 3) not enough oil when resting / attempting to stretch it out or 4) something else entirely? Super grateful for any further advice, thanks and regards.

Making dough is a tricky. The flour must contain a minimum of 30% gluten due to its greater extensibility(type 700 in Balkan area). The rest of specifications on 100g : Energy: 1442 kJ / 340 kcal Fats: 1.34 g, of which saturated fatty acids 0.31 g Carbohydrates: 67.69 g, of which sugars <0.5 g Fiber: 4.30 g Proteins: 12.21 g Salt*: <0.01 g Find similar in your area. Then you mix it with plain, cald water: 100g of flour with approx 40% of water, bit of sunflower oil and pinch of salt. Should be the midium consistency, not to wet and not to hard. Then you devide dough on equal parts and make balls out of it. Balls must be nice, without holes and the smallest tears. Cover all with oil and let it rest on room temperature for one hour. Make them flat and let rest again for one hour. The most difficult part after is how to spread them in the air...back in the days (30 years ago) when I was working in bakery, I use to practice for a months to master it. That I cannot explain in message, sorry.

All good, I completely understand there are some things you cannot explain in words :) - It does look like art so I'm not surprised it takes mastery. I intend to give it a good crack anyway, appreciate your response and time. Hvala lepa and best wishes.

Any cheese you like is the right one, absolutelly any ,there is no precise recipe.

Ja nisam burekdžija...hvala na komentaru

Ulje, bilo koje je ok.Ovaj spot je iz UAE(Emirati),taj burek (Srpska varijanta-ustvari je Bošnjačka sirnica ) sam radio u muslimanskoj državi sa suncokretovim uljem.

Put a vegetable oil on the top and bake it on 170°C for 30 minutes, should be crusty on the top and bottom with gold'n'brown colour.Leave it outside the owen for a 15 minutes covered with a cloth.

@@chefmilorad9974 thank you very much 👍🏻👍🏻 gonna try it

Ne znam na koju gitaru mislite, menjao sam ih dosta

@@chefmilorad9974 mislim na ovu sa ovog videa,Taylor dcsm 1993 god.

Da ,to je bila moja gitara, doneo je iz Emirata, kupljena od jednog Amera

Malo mi je bila "tvrda " za sviranje, zato sam je I menjao za neku studijsku opremu

@@chefmilorad9974 hvala na informacijama!Gitara je imama par problema sa vratom ali je na kraju sve sredjeno i sad je jako mekana i udobna za sviranja.pozdrav i hvala jos jendom!

U pravu ste, žurio sam...tog dana smo imali oko 80,000 raznih jela da spremimo...

Thanks!

Thanks Adam!!! All recorded with Android phone so quality is a shade...have my own professional gear(for audio& video production)back home that I will bring over in next 6 months. For the time being I have to concentrate on basic video recipes(home made food) as it's easier for video editing. Greetings from Germany 😊

Hello, then mix beef and pork ground meat 1/1. You have to saute cube onions on vegetable oil,add mixed meat and brown it all togather. Chill the filling before make the burek...! If you can find pork fat (cold) then use it instead of oil to pour on the pastry layers😁.Cheers!

Hi Arminka, correct measurements depends of the flour and water quantity that can be absorbed to achieve elastic pastry, all the rest is easy Next time I'm going to write down all and send it to you. Regards, Max

@@chefmilorad9974 majstore Jel moze i meni? Ja koristim zlatni puder tip 400

Hi 500g all-purpose flour (3.5 cups) 1 teaspoon of salt 300-350mls lukewarm water (1 1/4 - 1 1/2 cups) Vegetable oil

@@chefmilorad9974 hvala majstore ali prvo si rekao cold water hladna a luke warm je srednja toplina

Opušteno. Sve može samo ne sa vrućom vodom.

Any cow fresh hard cheese will do.

@@chefmilorad9974 thank You so much!!❤

Hi Luz,I have just seen your message. I'm in Germany right now. How can I help you?

@@chefmilorad9974 Shalom Milorade, is there any Burek-Bakery in Serbia where they make it in the same way, your way? I mean without pork-fat?

Hi,I'm sure there is, you have to ask in bakery who is selling burek and we have them plenty across Serbia

Hvala! Potpišite se na moj RUclips kanal,biće još video recepata uskoro 😀

Hi Take a 1 kg of white plain flour , pinch of salt, 50 ml of sunflower oil and add cold water until you get a hard consistency of dough but easy enough to roll the buns. Filling: 300 gr of hard cow cheese mixed with 100 gr of sour cream. You can use any kind of filling, it's up to your imagination. Cheers

@@chefmilorad9974 how cold is the water? From the tap or from the fridge? Is it kiseli voda or normal water? Thank you

Hi, 500g all-purpose flour (3.5 cups) 1 teaspoon of salt 300-350mls lukewarm water (1 1/4 - 1 1/2 cups) Vegetable oil

Hi Normal room water temperature

Sorry...can you make a request in English please?

What is the type of the cheese please?

Any hard cow cheese will do

Max Carton Will do when I got me a new ones, this manufacturer is on constant gear upgrade war path 😀but let me tell you, his pedals costs 50% less the the "original " .Cheers