Zhou
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Post by Zhou on Apr 13, 2013 16:44:07 GMT
Yes yes!! Whip us some spaghetti recipes Pandev! And how to make your own spaghetti!
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AAA
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Post by AAA on Apr 13, 2013 16:56:09 GMT
If there weren't so many "technical" terms I could also follow this topic, haha... but when I'll make Carbonara I'll try to catch a photo so that foreigners are advised when they face bad imitations Bump for recipe. and yes spaghetti too! man i love this thread. if youre bragging it tell us how to do it.
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The Stalker
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Post by The Stalker on Apr 13, 2013 18:08:48 GMT
Damn, all my photos on my iPhone at too big to load. I'll edit them tomorrow and put them up. For now, just imagine picture one as a ciabatta, pic two it is loaded with thinly sliced beef (hanger steak to be precise), pic 3 smothered in cheese sauce, pic 4 with sautéed shitake mushrooms, pic 5 with sautéed piquante and jalapeño peppers, and finally with slow cooked caramlzied Spanish onion. It's a mission to make, so let me know if you actually want to go to the trouble (it really is worth it), and I'll put it up.
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Pandevmonium
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Post by Pandevmonium on Apr 13, 2013 18:29:56 GMT
It seems worth it, go on with the tutorial
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Sailas
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Post by Sailas on Apr 13, 2013 20:53:35 GMT
WARNING: Do not read this thread when hungry!
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Oblio
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Post by Oblio on Apr 13, 2013 22:50:14 GMT
Wow! Great stuff. Sadly...I don't cook. Not even grilled cheese or canned soup. I would pass along the recipes to Ms. Oblio...but...although she is a wonderful cook...happens to be a vegetarian...so probably won't be making Ostrich burgers any time soon...
Where is Chefadamo in all this anyway?
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Post by gobbo on Apr 16, 2013 12:33:08 GMT
So here is the promise vindaloo recipe, be a bit lenient toward me, it is the first recipe I translated in english. If there are any mistakes you found or questions you have: ask me^^
Pork Vindaloo
You need:
4 cloves of garlic 1 piece of fresh ginger (about 3cm) 4-6 dried chilies 6 green cardamom ½ teaspoon of black peppercorns 6 cloves 1 piece of cinnamon (5-7 cm) 200 ml white wine vinegar ½ teaspoon of curcuma ½ teaspoon of sweet paprika Salt 1 tablespoon of brown sugar 800g pork (neck or readied goulasch) 3 big Onions 2-3 green fresh chilies 2 tablespoons of groundnut oil
How you do it:
Step one: At first peel all the garlic, ginger and cardamom. Than chop the dried chilies into rough pieces. Do the cardamom seeds, the pepper, the cloves and the cinnamon into a mortar and bruise them very fine. Than out the content of the mortar, the garlic, the chili pieces and the ginger into a pot and add 100ml of vinegar. Than purée it with a hand blender until it ist very fine. Add the curcuma, the paprika, the sugar and a ½ teaspoon of salt and mix it.
Step two: Cut the pork in cubes like you would do for a goulasch and mix it up with the purée in a bowl. Make sure it is very well mixed, cover it and let it marinade for at least 12 hours.
Step three: Peel the Onions half them and cut them into fine strips. Wash the green chilies and cut them into Fine rings.
Step four: Heat the oil in a pot and roast the onions on medium heat until they are light brown. Then add the pork and the marinade and roast it for about 5 minutes under constant agitation. Add the green chili and the other half of the vinegar and about 450ml water and spice it with salt. Put the lid on the pot and let the meal simmer on low heat for 45 minutes. Then remove the lid and let it boil down in medium to great heat for about 10 or 15 minutes. The meal should be viscid.
Best to serve with rice or self-made white bred. If it is to hot for you you can mix it with some yoghurt.
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The Stalker
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Post by The Stalker on Apr 16, 2013 12:57:36 GMT
Looks awesome. And your translation was great! Just so you know, circumuman is more commonly known, at least where I am, as Turmeric, but that just be me. And groundnut oil... I'm not sure, is that olive oil, canola oil, sunflower oil? I'm definately gonna be making this, might tone the chilli's down slightly
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Post by gobbo on Apr 16, 2013 13:05:48 GMT
groundnut oil is oil won from peanuts^^ but my english-dictornary told me it is called groundnut oil instead of peanut oil^^
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The Stalker
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Post by The Stalker on Apr 16, 2013 13:41:25 GMT
Ahhh, peanut oil. Thanks
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The Stalker
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Post by The Stalker on Apr 19, 2013 12:57:44 GMT
Start with a nice Ciabatta Attachments:
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The Stalker
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Post by The Stalker on Apr 19, 2013 12:58:34 GMT
Fill with wafer sliced medium rare hanger steak Attachments:
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The Stalker
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Post by The Stalker on Apr 19, 2013 12:59:11 GMT
Smother in cheese sauce Attachments:
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The Stalker
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Post by The Stalker on Apr 19, 2013 13:00:08 GMT
sautéed shitake mushrooms Attachments:
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The Stalker
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Post by The Stalker on Apr 19, 2013 13:00:43 GMT
sautéed piquante and jalapeño peppers Attachments:
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The Stalker
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Post by The Stalker on Apr 19, 2013 13:01:42 GMT
finally slow cooked caramalized Spanish onion Voila: The perfect Philly Cheese Steak Attachments:
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Pandevmonium
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Post by Pandevmonium on Apr 19, 2013 13:41:48 GMT
It looks good but I just can't stand the cheese sauce.
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Post by Broadbone on Apr 19, 2013 13:45:04 GMT
Great recipes everyone. I love cooking (Thai, American, a little bit of everything) and will post up some recipes when I can get ahold of my photos.
Thanks for starting this thread!
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The Stalker
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Post by The Stalker on Apr 19, 2013 13:49:31 GMT
It looks good but I just can't stand the cheese sauce. Well, it is a Philly "Cheese" Steak
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Direwulven
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Post by Direwulven on Apr 19, 2013 14:31:12 GMT
I love Philly Cheese Steak. Nothing beats melted cheese on crust.
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