The swedish chef(aka. who the fuck is kyosho? ) cooking corner..

Quote:

Originally posted by VicVega

agreed, kyosho is a pro

means not that you shouldnt try the others stuff too..

so true trust.



and kyosho seriously needs a new avatar...

Quote:

Originally posted by trustno.1

[reply=DevilHair[DK]]
now im hungry again dude

too late, all gone...but, tomorrow i make




[/reply]

Once more im hungry dude

thanks trust and vic, good thing trust made this thread!!!!

If I only would have time to give my own recepies, like in the old days

Why dont u ?

dudes darn good meals, i love cooking too and since i had some time of i've cooking a bit more old and time robbing dishes

last night i made my self a snack i learned from my russian ex gf, pelmeni , its a kind of big ravioli's from russia, its very time consuming since i had to make the dough from scratch.

here is the recipe in short

1 1/2 cups flour
2 eggs
1/2 cup warm water
1 1/2 tsp. salt
500 grams of minced beef
2 medium onions, finely chopped
3 lobs of garlic
1/2 tsp. black pepper

mix the flour eggs water and one ts salt and kneed it to a elastic dough if its to sticky ad more flour, let the dough rest for half an hour ( preferably outside the fridge with a cloth over it, )

chop the unions very very small pieces and chop the garlic in even smaller pieces, mix it together with the pepper and the minced beef

if the dough is sttled you roll it into rolls of +/_ 3cm thick and cut the rolls into disks of 1 cm thick roll the disks flat and take a teaspoon of meatfilling put it in the middle fold em closed and press the dough togehter with a fork,

put on a kettle of water and when it boils you put the pelmeni's in the are ready when the keep floating, you can eat em boiled, but you can bake em to, ( only after being boiled )

serve em with sourcream, butter, salt, or even with thai sweet chili sauce

Priejatneva apjetieta!

alright, this is always a burner: micro´s asian pan

you will need:

sesame or peanut oil
a chicken breast (or tofu for vegetarians)
4 carrots
2 green peppers
couple mushrooms
a cauliflower
a handful of soybeans
soy sauce
some spice (as you like it, i prefer salt, pepper, curry, "chinese-spice"
a chili pepper
noodles or rice

cut it all into pieces or stripes (thin) and put it in a pan with the hot oil (it should cover the whole bottom). you should start with the chicken (about 4 minutes), then add the carrots after a few minutes, then the green peppers and the chili pepper, a few minutes later the mushrooms and the soy beans and spice it all up. let it boil on middle heat until the mushrooms are shrinked. meanwhile, boil the cauliflower (shortly, keep it crunchy) and the noodles /rice separatly and add it. you can also serve the noodles separatly. then drown it all in soy sauce and bring it to boil again for about two minutes - voila!
goes well with a coke...

nice one micro softie!

i'll kick in the recipe for ossabuco as my dad learned it to me when i was 10 y/o

ok you take 4 or more veal shanks? ( its a piece of the leg sawn across ) well i'll post a pic,
1 cup of flour
1 can of polpabella canned tomatoes

a couple of carrots
2 red unions
1 lemon
50 cl of sweet italian wine ( german rheinwine is also ok )
parsley
basilicum
75 grams of butter,
a leaf of laurel,
4 lumps of garlic ( if ur not into garlic 2 will suffice )

first you rub em ( the veal) with flour and pepper ( preferably white pepper )
and cut the outer skin of the shank with a scissor about 1 cm ( this will keep it nice in shape because the outside tends to shrink )
you take a big frying pan and melt the butter, quickly bake the veal sealed, than lower the flame ad the chopped union ( big chunks ) the carrots in lumps and let it simmer for a few minutes,
add the polpabella juice and chunks ( diced )
chop the parsely in fine bits and juice the lemon, take the lemon peel and rasp it until you have about two table spoons of peel ( the yellow stuff is what you want )
the garlic is to be crushed and thrown in the broth ( for garlic lovers just mince it )
the parsley, lemon peel, laurel leaf and basilicum you put in a cloth or tea dumpler and hang it in the pan
and put in half of the wine and let it simmer on a very low fire with the lit on , after a while check on it and if its needed add the rest of the wine, let the sauce become a bit thick after about 60 mins its ok to eat, but best is 90mins,

serve with risotto, fresh ciabata, butter and fresh parsley

Lecker Lecker!

i like to experiment sometimes, so heres one that went over really well

(i dont have measurements, because i just eyeball it, but add things according to your tastes)

asian bbq steak, marinated with garlic and lime

a steak or two, the thicker the better
regular bbq sauce
low sodium soy sauce (it gan get really salty with the regular stuff)
4-6 cloves of garlic, depending on size and your tastes
2 limes
ginger (root or powder is both ok)
black pepper (the smaller the grind, the better)
big ziplock bag

wash limes, cut them in half, squeeze the juice into ziplock bag, and then throw the rest of the limes in the bag as well. coarsely chop garlic and ginger and throw it in the bag. add bbq sauce, soy sauce and a decent amount of pepper (to your taste). add steak(s), close bag and try to remove excess air, and place in fridge for a couple hours, turning every 30 minutes or so

cook steak however, and enjoy

i try it