Pie and Chips is awesome, but since I just buy them and cook them I didn't think posting a recipe was appropriate.
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The Recipe Thread (1 Viewer)
- Thread starter Bjerknes
- Start date
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I made fresh Belgian fries yesterday. Easy as hell, and soooo much better than the shit you get out of frozen packages.
Take one big potatoe/person (best variety is Bintje, but take what you can get).
Peel them, and cut it in sticks of approx 1x1cm.
Heat the oil (prefer animal fat to vegetable fat) to 150°C (best in a friteuse, but a deep-frying pan could also do).
Put small quantities of fries in it, until you can put a fork through them.
Get them out, heaten the oil up to 180°C.
Put the fries back in until they're nice & golden.
Pour some salt, eat with home made Mayonnaise for the best result!!
Take one big potatoe/person (best variety is Bintje, but take what you can get).
Peel them, and cut it in sticks of approx 1x1cm.
Heat the oil (prefer animal fat to vegetable fat) to 150°C (best in a friteuse, but a deep-frying pan could also do).
Put small quantities of fries in it, until you can put a fork through them.
Get them out, heaten the oil up to 180°C.
Put the fries back in until they're nice & golden.
Pour some salt, eat with home made Mayonnaise for the best result!!
I ate a stray, mangy dog for lunch. :lick:
1. Find scraggly street mutt
2. Wave slice of salami his way
3. Grab his hind legs when he comes towards you
4. Bite his neck, shake him about like a rag doll, and don't let go until he expires
5. Devour his intestines
A bloody mess, but you can't beat the freshness.
1. Find scraggly street mutt
2. Wave slice of salami his way
3. Grab his hind legs when he comes towards you
4. Bite his neck, shake him about like a rag doll, and don't let go until he expires
5. Devour his intestines
A bloody mess, but you can't beat the freshness.
I ate a stray, mangy dog for lunch. :lick:
1. Find scraggly street mutt
2. Wave slice of salami his way
3. Grab his hind legs when he comes towards you
4. Bite his neck, shake him about like a rag doll, and don't let go until he expires
5. Devour his intestines
A bloody mess, but you can't beat the freshness.
1. Find scraggly street mutt
2. Wave slice of salami his way
3. Grab his hind legs when he comes towards you
4. Bite his neck, shake him about like a rag doll, and don't let go until he expires
5. Devour his intestines
A bloody mess, but you can't beat the freshness.
Nah...we all know you're one of the better satire merchants in here!
Spaghetti Carbonara al Salmone, my personal favorite 
Boil any pasta you like. Make sure you get it al dente, and not boil it too much.
Then preparing the carbonara sauce is the interesting part. Pour some creme-fresh into a pot (the cooking kind, NOT the one you use on cakes!!), don't heat the stove just yet. Get some garlic, just a tad, mash it with some olive oil. Then get a chicken-flavored OXO / Maggi / Knorr cube, and mix a little bit of it with some hot water until it dissolves. I'm talking two tablespoons of hot water...
Remember, the key here is to not add too much of each flavor so the sauce will taste good and not too salty.
Then here's the cool part - crack one egg into a little bowl. Get a teaspoon and begin scooping the egg yolk (the yellow stuff only) and adding it to the carbonara sauce mix. Try to add at least "half" the portion of the egg yolk.
Then add pinch of black pepper, oregano, and basil (the latter is optional).
Light the stove on very low heat. You have to be patient here, because if you're the "impatient cook" who believes in "high stove efficiency" plans, then you will certainly spoil this wonderful dish.
Right...so low heat. Begin chopping up your smoked salmon, available at any supermarket. (other options include a small seafood mix of squid, shrimp, and clams, frutto di mare/fruits de mer)
Throw that into the carbonara sauce. Begin stirring. Now throw in the pasta into the mix, and keep on stirring. If you notice too little sauce and too much pasta, just add some more creme-frais (fresh cream, why do I keep saying that? lol)
Keep it warm for about 15-20 minutes, but MAKE SURE it's on low heat. If you notice bubbles (the cream boiling) then you've f*cked up the dish and it'll taste horrible.
When serving the dish, make sure to add a little olive oil (I'm Lebanese, so I pour that stuff on everything I eat
) and shred some Mozzarella or Parmesan cheese.
Buon Appetitto!!
Boil any pasta you like. Make sure you get it al dente, and not boil it too much.
Then preparing the carbonara sauce is the interesting part. Pour some creme-fresh into a pot (the cooking kind, NOT the one you use on cakes!!), don't heat the stove just yet. Get some garlic, just a tad, mash it with some olive oil. Then get a chicken-flavored OXO / Maggi / Knorr cube, and mix a little bit of it with some hot water until it dissolves. I'm talking two tablespoons of hot water...
Remember, the key here is to not add too much of each flavor so the sauce will taste good and not too salty.
Then here's the cool part - crack one egg into a little bowl. Get a teaspoon and begin scooping the egg yolk (the yellow stuff only) and adding it to the carbonara sauce mix. Try to add at least "half" the portion of the egg yolk.
Then add pinch of black pepper, oregano, and basil (the latter is optional).
Light the stove on very low heat. You have to be patient here, because if you're the "impatient cook" who believes in "high stove efficiency" plans, then you will certainly spoil this wonderful dish.
Right...so low heat. Begin chopping up your smoked salmon, available at any supermarket. (other options include a small seafood mix of squid, shrimp, and clams, frutto di mare/fruits de mer)
Throw that into the carbonara sauce. Begin stirring. Now throw in the pasta into the mix, and keep on stirring. If you notice too little sauce and too much pasta, just add some more creme-frais (fresh cream, why do I keep saying that? lol)
Keep it warm for about 15-20 minutes, but MAKE SURE it's on low heat. If you notice bubbles (the cream boiling) then you've f*cked up the dish and it'll taste horrible.
When serving the dish, make sure to add a little olive oil (I'm Lebanese, so I pour that stuff on everything I eat
) and shred some Mozzarella or Parmesan cheese.Buon Appetitto!!
Khalas, I promise will cook that for you when I come...sometime soon hopefully!! I cooked it for Kareem once, and he used an entire packet of mozarella on it, so it became all sticky and dry...needless to say it tasted like crap and totally ruined the dish. (and believe me, I love cheese, but too much of it is not ok)
Cheese with fish? How not authentic. 