blindrocket
Member
Mmmmm..... that looks good.
I just got done eating Wendy's.
I just got done eating Wendy's.
OnkelC said:Guten Morgen NeoGAF,
Thank you for the warm words.
So today is the day of the Bratwurst-Fest. I'll pay a visit to the butcher now and get a variety of sausages for your viewing pleasure.
Side-dishes will be "Nudelsalat" (salad of noodles, "Fleischwurst" (a kind of mortadella), mayo and pickles) and homemade bread.
One question remains, depending on the weather:
How would you prefer your sausages, NeoGAFfers? Charcoal-grilled or pan-fried?
Discuss!
OnkelC said:I am very interested, since I never tried out brewing my own stuff. A friend of mine makes his own wine from own grapes. I would appreciate the recipes, especially the finnish one, Sima, and also the cider one. Gib it to me baby!
OnkelC said:I find the lack of american recipes and pictures of them disturbing. No cooking in the US of A?
Indonesian cuisine is one of my first and best memories of the netherlands. I am a sucker for everything saté / satay, btw.Rei_Toei said:Tonight I'm gonna try something from the Indonesian-Dutch cuisine. Closer to the Indonesian cuisine then the Dutch, but it's probably not really authentic Indonesian cooking. I think I can get away with it since I'm only 1/8 Indonesian =).
Keep'em coming! Simple is best sometimes. And welcome to the world of home-style cooking on NeoGAF.Peru said:Hunger...hunger...ravenous hunger building up. Damn my dark, claustrophobic filthy student kitchen! (So if anyone's up for the simplest, yet tasty homemade recipes...)
OK lets go ad-lib, please state what ingredients you have and what cooking utensils are present!Peru said:I might add one of the few winners I know, but I was more inquiring for someone else to give golden easy-as-pc tips :b
I would guess for a thai influenced dish. Post the outcome of your efforts!Hooker said:I'm going on experiment tour today. Tuna, pasta, coconut milk are the main things, rest will be decided while the fire is burning ^^
Well not that much, but the store is just right outside my window. Basically what I've got is pasta, some vegetables, spices..your basic dairy products. Can get other basic groceries in 2 minutes:b Easy pasta dish, please..OnkelC said:OK lets go ad-lib, please state what ingredients you have and what cooking utensils are present!
OK, since you must go for shopping, you can try out the following:Peru said:Well not that much, but the store is just right outside my window. Basically what I've got is pasta, some vegetables, spices..your basic dairy products. Can get other basic groceries in 2 minutes:b Easy pasta dish, please..
catfish said:Milo is pretty much chocolate drink, but its almost undisolvable in milk, you always end up with a delicious crunchy layer on the top of your milk that you can eat with a spoon.
Zaptruder said:Damn barbarians. Use a little hot water to dissolve the Milo before pouring in the milk.
Indeed, Milo doesn't really need milk; it already has plenty of milk solids.
catfish said:That's a friendly challenge america, what you got! Somebody from the south make something don't they have "good ole home cooking" down there or something?
the sauce looks fantastic ~Rei_Toei said:
Excited like a child before christmas!Nerevar said:my girlfriend and I are making a classic American dish, "london broil" (yes, you read that, classic American "London broil" - I don't get it either). Already took pictures of the preperation, the meat is marinating now. You'll get pics after we make dinner tonight
S. L. said:the sauce looks fantastic ~
And where did you get that LiT poster? have been looking everywhere in germany... but it seems to be a US only poster...
OnkelC said:The dish for tonight is:
DUN DUN DUUUUN!
Gotcha for a moment, ha?:lol
Looking good! How about some parmesan cheese next time?Rei_Toei said:
Thank you very much. I'll try not to blush. Some asian recipes would be cool, also some of the vast variants of the mexican stuff. I am looking forward to your future submissions!ChryZ said:Oh and to OnkelC, very cool thread. Your efforts are amazing. You're like the german ambassador of GAF. Good job, keep it up! I'll try to contribute too. Something japanese, chinese, korean or mexician ... gotta think about it.
truffleshuffle83 said:thanks for posting the kinder eggs onkel. i remember those from my childhood. i actually grew up in italy but was born in wiesbaden, and visited there often because thats where my grandparents are from
Hooker said:"Thai" pasta dish for the broke student
I think my digicam broke halfway through (dropped it ) so I had to take pictures with my cell. Colours are kinda shitty, looks really not appetizing at all in the pics :/
Ingredients
*snipped this and the following pictures*
Soya-sauce, ginger sauce, coconut milk, fish sauce
canned tuna, lime, garlic
spring onions, red chilli peppers
Chopping everything up. Piece of advice, take those seeds out of the chilli's they'll knock you out cold. Take the top of, and roll them like a cigar, all should fall out. That's 2 chillis, 3 cloves of garlic, 2 spring onions and a bit of parsley I had left.
Use a wok, take it to maximum heat with a bit of either olive of peanut oil. Just before it starts to smoke chuck the garlic and chillis in. Keep on stirring otherwise it'll burn. At this point your eyes will start to water and you will sneeze a lot due to the sharpness of the spices... I sure as hell did. Cool it down by pressing half a lemon in there. Add the spring onions and parsley and turn the heat down.
add a generous amount of ginger sauce to coat the spices, soy sauce and fish sauce for seasoning. Then add half a can of coconut milk. turn the heat down some more and let it reduce it. It should be like a creamy pasta sauce, that kind of consistancy
Add the canned tuna, don't stir too much as you'll break it up. Once the tuna is warm all through, it's done.
One piece of advice, watch out with those chillis. I thouroughly cleared all my sinuses and fear tomorrow morning for my wake-up shit :S
I have a killer desert still left, but not going to make it for another 2/3 hours