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Trailer: The Search for General Tso

Trailer: The Search for General Tso


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“The Search for General Tso is as much about food as it is a tale of the American immigrant experience”

Director Ian Cheney travels the world to find out more about the international man of a culinary mystery.

In theaters and Video-on-Demand on January 2, The Search for General Tso will explore the “culinary mystery” behind the namesake of the most ubiquitous staple of Chinese-American food.

“This mouthwateringly entertaining film travels the globe to unravel a captivating culinary mystery,” promises the documentary’s synopsis.

“General Tso's chicken is a staple of Chinese-American cooking, and a ubiquitous presence on restaurant menus across the country. But just who was General Tso? And how did his chicken become emblematic of an entire national cuisine?”

Director Ian Cheney travels from Shanghai to New York to the American Midwest (and beyond) to do some culinary detective work and find out who and what General Tso was to the Chinese in America.

Even now, the General remains a mystery, with a raging debate about how to pronounce his name, how to spell it, and whether he even liked chicken (“nobody knows”).

Watch the trailer below, and check out the “finger-lickin’ good documentary” when it comes out on January 2, 2015.

The Search for General Tso - Trailer from Wicked Delicate Films on Vimeo.


BEST General Tso’s Chicken

Perfectly crispy coated chicken is tossed in a deliciously sweet and spicy sauce and served with steamed rice. Ready in less than 30 minutes and better than the takeout version, for spicy food lovers General Tso’s Chicken is totally irresistible!

General Tso’s Chicken has been one of America’s most popular Chinese takeout dishes for decades. You’ll find it on practically every Chinese menu in every Chinese restaurant in the U.S.

Its origin goes back to the 1950’s in Taiwan where it was first created by a Hunan chef named Peng Chang-Kuei. He developed this dish in his restaurant and named it after a 19th Hunanese general. While the original dish of the 50’s shares some similarities to today’s version (bold, hot, spicy, heavy, salty), the version we know today that is sold as a popular takeout dish is largely a Chinese-American invention. And a delicious one at that!

Bite-sized pieces of tender chicken are dipped in a coating and fried until perfectly crispy, then tossed in a deliciously sweet and spicy sauce. Steamed broccoli is a popular accompaniment in many takeout places and of course a bed of fragrant steamed rice. For spicy food lovers, General Tso’s Chicken is practically irresistible!

So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your favorite takeout version, it’ll be hot and ready in less than 30 minutes!

Combine the sauce ingredients in another bowl until the sugar and cornstarch are dissolved and set aside until later.

Place the chicken in a medium-sized mixing bowl. In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.

Combine the coating ingredients in a medium-sized bowl.

Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch mixture, evenly coating the pieces and shaking off the excess.

Heat the oil in the deep fryer to 375 degrees F.

Working in batches, deep fry the chicken until the chicken is cooked through, golden brown and crispy, about 3-4 minutes.

Place the chicken on paper towels to drain.

Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened, a minute or two.

Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.

Serve immediately with steamed rice and broccoli (traditional in many takeout places).


BEST General Tso’s Chicken

Perfectly crispy coated chicken is tossed in a deliciously sweet and spicy sauce and served with steamed rice. Ready in less than 30 minutes and better than the takeout version, for spicy food lovers General Tso’s Chicken is totally irresistible!

General Tso’s Chicken has been one of America’s most popular Chinese takeout dishes for decades. You’ll find it on practically every Chinese menu in every Chinese restaurant in the U.S.

Its origin goes back to the 1950’s in Taiwan where it was first created by a Hunan chef named Peng Chang-Kuei. He developed this dish in his restaurant and named it after a 19th Hunanese general. While the original dish of the 50’s shares some similarities to today’s version (bold, hot, spicy, heavy, salty), the version we know today that is sold as a popular takeout dish is largely a Chinese-American invention. And a delicious one at that!

Bite-sized pieces of tender chicken are dipped in a coating and fried until perfectly crispy, then tossed in a deliciously sweet and spicy sauce. Steamed broccoli is a popular accompaniment in many takeout places and of course a bed of fragrant steamed rice. For spicy food lovers, General Tso’s Chicken is practically irresistible!

So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your favorite takeout version, it’ll be hot and ready in less than 30 minutes!

Combine the sauce ingredients in another bowl until the sugar and cornstarch are dissolved and set aside until later.

Place the chicken in a medium-sized mixing bowl. In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.

Combine the coating ingredients in a medium-sized bowl.

Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch mixture, evenly coating the pieces and shaking off the excess.

Heat the oil in the deep fryer to 375 degrees F.

Working in batches, deep fry the chicken until the chicken is cooked through, golden brown and crispy, about 3-4 minutes.

Place the chicken on paper towels to drain.

Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened, a minute or two.

Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.

Serve immediately with steamed rice and broccoli (traditional in many takeout places).


BEST General Tso’s Chicken

Perfectly crispy coated chicken is tossed in a deliciously sweet and spicy sauce and served with steamed rice. Ready in less than 30 minutes and better than the takeout version, for spicy food lovers General Tso’s Chicken is totally irresistible!

General Tso’s Chicken has been one of America’s most popular Chinese takeout dishes for decades. You’ll find it on practically every Chinese menu in every Chinese restaurant in the U.S.

Its origin goes back to the 1950’s in Taiwan where it was first created by a Hunan chef named Peng Chang-Kuei. He developed this dish in his restaurant and named it after a 19th Hunanese general. While the original dish of the 50’s shares some similarities to today’s version (bold, hot, spicy, heavy, salty), the version we know today that is sold as a popular takeout dish is largely a Chinese-American invention. And a delicious one at that!

Bite-sized pieces of tender chicken are dipped in a coating and fried until perfectly crispy, then tossed in a deliciously sweet and spicy sauce. Steamed broccoli is a popular accompaniment in many takeout places and of course a bed of fragrant steamed rice. For spicy food lovers, General Tso’s Chicken is practically irresistible!

So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your favorite takeout version, it’ll be hot and ready in less than 30 minutes!

Combine the sauce ingredients in another bowl until the sugar and cornstarch are dissolved and set aside until later.

Place the chicken in a medium-sized mixing bowl. In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.

Combine the coating ingredients in a medium-sized bowl.

Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch mixture, evenly coating the pieces and shaking off the excess.

Heat the oil in the deep fryer to 375 degrees F.

Working in batches, deep fry the chicken until the chicken is cooked through, golden brown and crispy, about 3-4 minutes.

Place the chicken on paper towels to drain.

Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened, a minute or two.

Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.

Serve immediately with steamed rice and broccoli (traditional in many takeout places).


BEST General Tso’s Chicken

Perfectly crispy coated chicken is tossed in a deliciously sweet and spicy sauce and served with steamed rice. Ready in less than 30 minutes and better than the takeout version, for spicy food lovers General Tso’s Chicken is totally irresistible!

General Tso’s Chicken has been one of America’s most popular Chinese takeout dishes for decades. You’ll find it on practically every Chinese menu in every Chinese restaurant in the U.S.

Its origin goes back to the 1950’s in Taiwan where it was first created by a Hunan chef named Peng Chang-Kuei. He developed this dish in his restaurant and named it after a 19th Hunanese general. While the original dish of the 50’s shares some similarities to today’s version (bold, hot, spicy, heavy, salty), the version we know today that is sold as a popular takeout dish is largely a Chinese-American invention. And a delicious one at that!

Bite-sized pieces of tender chicken are dipped in a coating and fried until perfectly crispy, then tossed in a deliciously sweet and spicy sauce. Steamed broccoli is a popular accompaniment in many takeout places and of course a bed of fragrant steamed rice. For spicy food lovers, General Tso’s Chicken is practically irresistible!

So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your favorite takeout version, it’ll be hot and ready in less than 30 minutes!

Combine the sauce ingredients in another bowl until the sugar and cornstarch are dissolved and set aside until later.

Place the chicken in a medium-sized mixing bowl. In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.

Combine the coating ingredients in a medium-sized bowl.

Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch mixture, evenly coating the pieces and shaking off the excess.

Heat the oil in the deep fryer to 375 degrees F.

Working in batches, deep fry the chicken until the chicken is cooked through, golden brown and crispy, about 3-4 minutes.

Place the chicken on paper towels to drain.

Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened, a minute or two.

Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.

Serve immediately with steamed rice and broccoli (traditional in many takeout places).


BEST General Tso’s Chicken

Perfectly crispy coated chicken is tossed in a deliciously sweet and spicy sauce and served with steamed rice. Ready in less than 30 minutes and better than the takeout version, for spicy food lovers General Tso’s Chicken is totally irresistible!

General Tso’s Chicken has been one of America’s most popular Chinese takeout dishes for decades. You’ll find it on practically every Chinese menu in every Chinese restaurant in the U.S.

Its origin goes back to the 1950’s in Taiwan where it was first created by a Hunan chef named Peng Chang-Kuei. He developed this dish in his restaurant and named it after a 19th Hunanese general. While the original dish of the 50’s shares some similarities to today’s version (bold, hot, spicy, heavy, salty), the version we know today that is sold as a popular takeout dish is largely a Chinese-American invention. And a delicious one at that!

Bite-sized pieces of tender chicken are dipped in a coating and fried until perfectly crispy, then tossed in a deliciously sweet and spicy sauce. Steamed broccoli is a popular accompaniment in many takeout places and of course a bed of fragrant steamed rice. For spicy food lovers, General Tso’s Chicken is practically irresistible!

So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your favorite takeout version, it’ll be hot and ready in less than 30 minutes!

Combine the sauce ingredients in another bowl until the sugar and cornstarch are dissolved and set aside until later.

Place the chicken in a medium-sized mixing bowl. In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.

Combine the coating ingredients in a medium-sized bowl.

Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch mixture, evenly coating the pieces and shaking off the excess.

Heat the oil in the deep fryer to 375 degrees F.

Working in batches, deep fry the chicken until the chicken is cooked through, golden brown and crispy, about 3-4 minutes.

Place the chicken on paper towels to drain.

Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened, a minute or two.

Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.

Serve immediately with steamed rice and broccoli (traditional in many takeout places).


BEST General Tso’s Chicken

Perfectly crispy coated chicken is tossed in a deliciously sweet and spicy sauce and served with steamed rice. Ready in less than 30 minutes and better than the takeout version, for spicy food lovers General Tso’s Chicken is totally irresistible!

General Tso’s Chicken has been one of America’s most popular Chinese takeout dishes for decades. You’ll find it on practically every Chinese menu in every Chinese restaurant in the U.S.

Its origin goes back to the 1950’s in Taiwan where it was first created by a Hunan chef named Peng Chang-Kuei. He developed this dish in his restaurant and named it after a 19th Hunanese general. While the original dish of the 50’s shares some similarities to today’s version (bold, hot, spicy, heavy, salty), the version we know today that is sold as a popular takeout dish is largely a Chinese-American invention. And a delicious one at that!

Bite-sized pieces of tender chicken are dipped in a coating and fried until perfectly crispy, then tossed in a deliciously sweet and spicy sauce. Steamed broccoli is a popular accompaniment in many takeout places and of course a bed of fragrant steamed rice. For spicy food lovers, General Tso’s Chicken is practically irresistible!

So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your favorite takeout version, it’ll be hot and ready in less than 30 minutes!

Combine the sauce ingredients in another bowl until the sugar and cornstarch are dissolved and set aside until later.

Place the chicken in a medium-sized mixing bowl. In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.

Combine the coating ingredients in a medium-sized bowl.

Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch mixture, evenly coating the pieces and shaking off the excess.

Heat the oil in the deep fryer to 375 degrees F.

Working in batches, deep fry the chicken until the chicken is cooked through, golden brown and crispy, about 3-4 minutes.

Place the chicken on paper towels to drain.

Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened, a minute or two.

Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.

Serve immediately with steamed rice and broccoli (traditional in many takeout places).


BEST General Tso’s Chicken

Perfectly crispy coated chicken is tossed in a deliciously sweet and spicy sauce and served with steamed rice. Ready in less than 30 minutes and better than the takeout version, for spicy food lovers General Tso’s Chicken is totally irresistible!

General Tso’s Chicken has been one of America’s most popular Chinese takeout dishes for decades. You’ll find it on practically every Chinese menu in every Chinese restaurant in the U.S.

Its origin goes back to the 1950’s in Taiwan where it was first created by a Hunan chef named Peng Chang-Kuei. He developed this dish in his restaurant and named it after a 19th Hunanese general. While the original dish of the 50’s shares some similarities to today’s version (bold, hot, spicy, heavy, salty), the version we know today that is sold as a popular takeout dish is largely a Chinese-American invention. And a delicious one at that!

Bite-sized pieces of tender chicken are dipped in a coating and fried until perfectly crispy, then tossed in a deliciously sweet and spicy sauce. Steamed broccoli is a popular accompaniment in many takeout places and of course a bed of fragrant steamed rice. For spicy food lovers, General Tso’s Chicken is practically irresistible!

So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your favorite takeout version, it’ll be hot and ready in less than 30 minutes!

Combine the sauce ingredients in another bowl until the sugar and cornstarch are dissolved and set aside until later.

Place the chicken in a medium-sized mixing bowl. In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.

Combine the coating ingredients in a medium-sized bowl.

Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch mixture, evenly coating the pieces and shaking off the excess.

Heat the oil in the deep fryer to 375 degrees F.

Working in batches, deep fry the chicken until the chicken is cooked through, golden brown and crispy, about 3-4 minutes.

Place the chicken on paper towels to drain.

Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened, a minute or two.

Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.

Serve immediately with steamed rice and broccoli (traditional in many takeout places).


BEST General Tso’s Chicken

Perfectly crispy coated chicken is tossed in a deliciously sweet and spicy sauce and served with steamed rice. Ready in less than 30 minutes and better than the takeout version, for spicy food lovers General Tso’s Chicken is totally irresistible!

General Tso’s Chicken has been one of America’s most popular Chinese takeout dishes for decades. You’ll find it on practically every Chinese menu in every Chinese restaurant in the U.S.

Its origin goes back to the 1950’s in Taiwan where it was first created by a Hunan chef named Peng Chang-Kuei. He developed this dish in his restaurant and named it after a 19th Hunanese general. While the original dish of the 50’s shares some similarities to today’s version (bold, hot, spicy, heavy, salty), the version we know today that is sold as a popular takeout dish is largely a Chinese-American invention. And a delicious one at that!

Bite-sized pieces of tender chicken are dipped in a coating and fried until perfectly crispy, then tossed in a deliciously sweet and spicy sauce. Steamed broccoli is a popular accompaniment in many takeout places and of course a bed of fragrant steamed rice. For spicy food lovers, General Tso’s Chicken is practically irresistible!

So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your favorite takeout version, it’ll be hot and ready in less than 30 minutes!

Combine the sauce ingredients in another bowl until the sugar and cornstarch are dissolved and set aside until later.

Place the chicken in a medium-sized mixing bowl. In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.

Combine the coating ingredients in a medium-sized bowl.

Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch mixture, evenly coating the pieces and shaking off the excess.

Heat the oil in the deep fryer to 375 degrees F.

Working in batches, deep fry the chicken until the chicken is cooked through, golden brown and crispy, about 3-4 minutes.

Place the chicken on paper towels to drain.

Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened, a minute or two.

Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.

Serve immediately with steamed rice and broccoli (traditional in many takeout places).


BEST General Tso’s Chicken

Perfectly crispy coated chicken is tossed in a deliciously sweet and spicy sauce and served with steamed rice. Ready in less than 30 minutes and better than the takeout version, for spicy food lovers General Tso’s Chicken is totally irresistible!

General Tso’s Chicken has been one of America’s most popular Chinese takeout dishes for decades. You’ll find it on practically every Chinese menu in every Chinese restaurant in the U.S.

Its origin goes back to the 1950’s in Taiwan where it was first created by a Hunan chef named Peng Chang-Kuei. He developed this dish in his restaurant and named it after a 19th Hunanese general. While the original dish of the 50’s shares some similarities to today’s version (bold, hot, spicy, heavy, salty), the version we know today that is sold as a popular takeout dish is largely a Chinese-American invention. And a delicious one at that!

Bite-sized pieces of tender chicken are dipped in a coating and fried until perfectly crispy, then tossed in a deliciously sweet and spicy sauce. Steamed broccoli is a popular accompaniment in many takeout places and of course a bed of fragrant steamed rice. For spicy food lovers, General Tso’s Chicken is practically irresistible!

So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your favorite takeout version, it’ll be hot and ready in less than 30 minutes!

Combine the sauce ingredients in another bowl until the sugar and cornstarch are dissolved and set aside until later.

Place the chicken in a medium-sized mixing bowl. In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.

Combine the coating ingredients in a medium-sized bowl.

Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch mixture, evenly coating the pieces and shaking off the excess.

Heat the oil in the deep fryer to 375 degrees F.

Working in batches, deep fry the chicken until the chicken is cooked through, golden brown and crispy, about 3-4 minutes.

Place the chicken on paper towels to drain.

Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened, a minute or two.

Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.

Serve immediately with steamed rice and broccoli (traditional in many takeout places).


BEST General Tso’s Chicken

Perfectly crispy coated chicken is tossed in a deliciously sweet and spicy sauce and served with steamed rice. Ready in less than 30 minutes and better than the takeout version, for spicy food lovers General Tso’s Chicken is totally irresistible!

General Tso’s Chicken has been one of America’s most popular Chinese takeout dishes for decades. You’ll find it on practically every Chinese menu in every Chinese restaurant in the U.S.

Its origin goes back to the 1950’s in Taiwan where it was first created by a Hunan chef named Peng Chang-Kuei. He developed this dish in his restaurant and named it after a 19th Hunanese general. While the original dish of the 50’s shares some similarities to today’s version (bold, hot, spicy, heavy, salty), the version we know today that is sold as a popular takeout dish is largely a Chinese-American invention. And a delicious one at that!

Bite-sized pieces of tender chicken are dipped in a coating and fried until perfectly crispy, then tossed in a deliciously sweet and spicy sauce. Steamed broccoli is a popular accompaniment in many takeout places and of course a bed of fragrant steamed rice. For spicy food lovers, General Tso’s Chicken is practically irresistible!

So the next time you’re craving General Tso’s chicken, skip the takeout joint. Not only will this rival your favorite takeout version, it’ll be hot and ready in less than 30 minutes!

Combine the sauce ingredients in another bowl until the sugar and cornstarch are dissolved and set aside until later.

Place the chicken in a medium-sized mixing bowl. In a small bowl, whisk the marinade ingredients together and then pour over the cubed chicken. Stir to thoroughly coat and set aside.

Combine the coating ingredients in a medium-sized bowl.

Pick up the chicken pieces and shake off the excess marinade, then dredge the pieces in the cornstarch mixture, evenly coating the pieces and shaking off the excess.

Heat the oil in the deep fryer to 375 degrees F.

Working in batches, deep fry the chicken until the chicken is cooked through, golden brown and crispy, about 3-4 minutes.

Place the chicken on paper towels to drain.

Heat the tablespoon of oil in a wok or large heavy frying pan over medium-high heat. Fry the garlic, ginger and red chilies for about 30 seconds until fragrant. Add the sauce and simmer until thickened, a minute or two.

Add the fried chicken and stir to thoroughly coat. Simmer for a minute until the chicken has absorbed the sauce but is still crispy. Stir in the green onions.

Serve immediately with steamed rice and broccoli (traditional in many takeout places).


Watch the video: The Search for General Tso - Official Trailer I HD I IFC Films


Comments:

  1. Rabbani

    have responded Quickly :)

  2. Shakagis

    Certainly. So happens. Let's discuss this question.

  3. Meyer

    Thanks! Useful ... .. (-___________-)



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