l.a. mister momar is a word used by the native people of the l.a. to refer to a traditional “mumar” (pronounced “mum-marr”). A mumar is a container used to collect the spoils of the harvest (including the corn kernels), as well as the blood of the animals that have been killed and eaten.
In the old country, the l.a. would have a tradition of feeding the mumar to the pigs. This tradition was in place for centuries before the arrival of the English. The animals would eat the corn and the blood of the animal, leaving the rest of the corn for the mumar to pick up. This ancient tradition was then handed down to the young in the l.a. to be used as a tool to help them survive the harshness of life.
The tradition of feeding the mumar to the animals was once part of the culture of the ancient l.a., but unfortunately it was replaced by the much more convenient and efficient meat (or bread) of the cow. Thankfully, this doesn’t mean that you can’t still have some of your mumar. If you’re willing to give up some of your meat, you can still make a delicious and nutritious soup or stew.
The mumar is a staple in the l.a. culture, but is not actually an animal, but a small and delicate plant. This makes it perfect for a soup or stew that you can’t mess around with.
The mumar isn’t the only traditional food available in the l.a., so if you want to get your mumar fix, look no further than the meat of the cow. The meat of the cow is called tikka masala, which means “meat with spices” or more specifically “a mixture of meat and spices.
The mumar is made from the meat of a cow that is slaughtered at the height of summer when you can barely see to eat it. The meat is first marinated in spices that give the meat an intense flavor. It’s then marinated in spices that give the meat a mild, and even a sweet taste. The meat is then cut into thin slices, and then the slices are wrapped around fresh vegetables like tomatoes and carrots.
The marinade must be kept at room temperature for at least two days. The food is not to be cooked before consumption or else the meat will go rubbery.
If you are a vegetarian, the meat can be cut into thin slices and grilled without any marinade. If you are a carnivore, you can cut the meat into bite sized medallions and grill them without marinade.
The meat goes into the restaurant’s freezer and comes out for you at home. So the meat has to be frozen and then cooked at home. And for the vegetarians, the meat is not frozen but rather marinated and then cooked in the oven.
l.a. mumar looks like it has a lot of the same ingredients, so it would be no surprise to see it in the kitchen of a restaurant. It’s not really like you’re getting two different recipes. You’re getting two different meats, and they are similar in nature and taste. Both are grilled and served the same way. The only difference being the fact that l.a. mumar is served on a banana leaf.