Den allmänna snacktråden, 2005 del 1

[Pluffo]

På tal om öl... vad gillar ni denna magen?

Jag blir fan rädd 🙁

[Neko]

kanske ska ta av mina glasögon?

[Pluffo]

kanske ska ta av mina glasögon?

Nä....förlåt Neko.

[Pluffo]

Eller sån(a) där!

Jodå. Jag gillar oxå öl.

Jag tycker inte om öl.

[Pluffo]

Yes, Jag leder!

Pluffo 140

Grahn 139

Mohahaha

[Pluffo]

I LIKE BUKKAKE

Jag med.

Men jag gillar inte dig.

[Pluffo]

Musikquiz med vilken artist du vill.

Klick

[Cloudsurfer]

BWAHAHAHAHAHAHA Detta måste vara en top-10 bild!

EDIT: På tal om inget

Redigerat 3 maj 2005 av DjHex

[Neko]

Idag är jag glad 🙁

[ChrioN]

Idag är jag glad 🙁

Varför?

hehe...

[ChrioN]

Hoppas nästa nummer av Stu to the dio blir bra...

[Neko]

För att saker och ting rullar på så jäkla bra. Detaljer någon gång senare...

[ChrioN]

wuuuzaaap

[Neko]

[musik (oregistrerad)]

Hej!

Är denna tråd fäst vid en spole av trä?

:musik

[Shadows]

nothing

wassup with you?

[laslo]

Hej!

Är denna tråd en fest vid en spole av trä?

[android]

Ojoj...

[ChrioN]

Ojoj...

Det kan man lungt säga. Jag har en sån sjuk träningsverk i mina bröstmuskler....uj. härligt när det tar 😆

[ChrioN]

Company Flow är tunga som bly. Någon som håller med?

[MarcusRombo (oregistrerad)]

jag vill leda

[MarcusRombo (oregistrerad)]

Jag kommer besegra alla!

[MarcusRombo (oregistrerad)]

Company Flow är tunga som bly. Någon som håller med?

Tror inte de :S

[MarcusRombo (oregistrerad)]

Jag är på väg upp!

[MarcusRombo (oregistrerad)]

Alf's Tumblin' Bolognese

Ingredients for 4 persons or 2 big ones

500g minced beef

1 onion

1 red onion

5-8 mushrooms

3 pepper (different colors)

10-15 cocktail tomatos

1 can crushed tomatos

250g light sour cream

3-5 tbs. mustard

Tabasco

Thyme

Salt & Pepper

Fry the mixed vegetables and the minced beef easy in a pan. Then add the crushed tomatoes, sour cream, mustard and the spices. Serve with your best pasta and your fav wine. Happy dinner.

[MarcusRombo (oregistrerad)]

Dimitri from Paris to Tokyo Spaghetti

Ingredients for 4 persons

500g Nº5 spaghetti (Barilla or DeCecco)

4 tablespoon not too fragrant olive oil

2 tablespoon Japanese or Korean sesame oil (not the other asian variety as it tastes very different)

6 or more cloves garlic (Oil and garlic proportions can be modified to taste, keeping the olive to sesame oil ratio)

Pinch of good thin rocksalt (fleur de sel, salt flower is best)

1 green shiso leave or a pinch of flat parsley

Peel the garlic, and slice it thickly as evenly as possible (2 mm slices ideally)

in large pan or skillet. Heat the olive oil, and fry garlic at slow heat turning occasionally

until light golden on both sides (do not overcook as it will taste bitter).

Take cooked slices out of pan, and reserve, turn heat off and add sesame oil, reserve.

Cook pasta al dente in salted water.

Add 2 teaspoons of pasta's water to pan, turn heat again, add cooked garlic,

and drained pasta, add a pinch or rocksalt, and a handful of chopped parsley or better,

the chopped green shiso leave if you can find some (In japanese food stores sometimes...).

Delicately blend in order not to squash the cooked garlic slices, serve immediatly.

Voila, bon appetit!

/Dimitri .

[MarcusRombo (oregistrerad)]

Markus Enochson's Blackened Salmon

Ingredients for two persons

2 decent sized salmon filets, approx 4 cm in width.

Ginger

Teriaky sause

Sesam oil

Garlic

Coconut milk (One can)

Red curry paste

1 red pepper

1 yellow pepper

1 green leek

Jasmine rice

Step 1 - Prepare the marinade for the salmon

Pour a generous amount of teriaky sause in an owen ok plate. Press two cloves of garlic into this. Trim the ginger and either chop or grind into the marinade. Add a few drops of sesame oil.

If the salmon filet still has skin on one side cut it away. If you are a skilled chef this wont be a problem but if u r unsecure ask your local fish monger and you'll get it done, quicker and safer. When the fish is free from skin and any occasional bone, insert into marinade and cover it by turning it or using a spoon to get some of it on top.

Put the owen on 225 degrees Celsius and when heated insert fish and marinade. It should cook for approximately 10-12 minutes. U have to check it since the fish cooking time varies with the size of the filet.

Step 2 - Start cooking rice

Follow instructions on package.

Step 3 - The red curry sauce Chop the peppers and green leek in even sized pices. Not too big and not to small. Start heating the coconut milk. It should not boil, just simmer. Take about 1.5 teaspoon of curry paste and insert it into the coconut milk. Stir to mix. If u like it hot, add some more. When about 2 min remains of the salmon to be done, insert vegetables into the red curry coconut milk sause and soften. Still not boiling, just simmer. If u have done this right everything should be ready at the same time now.

Good luck.

I recommend serving this with an asian beer or full bodied red wine.

[MarcusRombo (oregistrerad)]

Rainer Trüby's filet of veal

Ingredients (2 persons)

500g of veal filet in one piece from a butcher that you trust

A handful of fresh sage and rosemary

1 clove of garlic

2-3 spoons of extra virgin olive oil

Sea salt and pepper

For the Taboule:

2 cups of Couscous

2 cups of chicken or vegetable broth (alt. water with salt)

Half a cucumber

4 sundrenched tomatoes from your italian provider

1 small red onion

Juice of half a lime

A handful of parsley

1 spoon of butter

Sea salt and pepper

3 spoons of extra virgin olive oil

(take your best one out of the cupboard!)

Heat up the 2 cups of chicken or vegggie broth (or water) until it comes to the boil. Put it away from the heat and stir in the cous cous gently. Add the butter and leave the pot covered for appr. 5 minutes. Stir the couscous with a fork until it becomes fluffy. Let it chill down. Peel and dice the tomatoes, the cucumber and the onion. Add the lime juice, the thinly cut parsley and the diced vegetables. Flavor with the olive oil and some sea salt and pepper and stir and mix it.

The meat:

Heat up the olive oil in a pan. Deepfry the veal filet in one piece approximately 3 minutes on one side.Add the whole garlic clove now and deepfry the other side for 3 minutes as well. Now, add some sea salt and pepper and put it in the pre-heated oven at a temperature of approximately 200° celsius. Pour the remaining olive oil from the pan over the meat and add the sage and rosemary. After 10 minutes of oven-bathing your meat should have a perfect texture. Cut it in 2-3 pieces per person with your sharpest "chef" knife and serve it with the herbs on a pre-warmed plate. Add the cold taboule alongside and enjoy!

The sommelier´s choice for this dish is:

A full-bodied white wine such as a “Grauburgunder Spätlese trocken” from the region of Baden, South Germany. If that one is difficult to track down then you should look out for a big aged Burgundy white in the Premier or Grand Cru league (France). A Tokay Pinot Gris from Alsace (France) which is dry could match as well or even any full-bodied European Chardonnay with a slight hint of oak. Prost!

[MarcusRombo (oregistrerad)]

Rasmus Faber's (never felt so) Fly Pasta

Ingredients for 2 persons who like each other.

A handful of crayfish (tails)

1 leek (tops)

5-10 mushrooms (depending on size)

A cup of sour cream

A cup of white wine (a good one)

Fresh basil

1-2 cloves of garlic

A ridiculously small amount of saffron

Salt, pepper, olive oil

Fresh pasta

Start boiling the water. Fry the mushrooms and the leek with olive oil in a hot pan for 2 min. Add sour cream, white wine and garlic. Mash the saffron in your hand before you add it. Boil for no more than 2 min so that the ingredients remain crisp. Put the fresh pasta in the boiling water. Add the crayfish to the sauce and finnaly some chopped fresh basil, salt and pepper. Taste. If the saffron doesn't give enough colour, add some gurkmeja. Rinse the pasta in cold water for a sec. Serve right away with your best white wine.

[MarcusRombo (oregistrerad)]

Tim White's South African 'Braai'

Instructions:

Due to our sunny climate in summer we live an outdoor

life so having Braai's is a big week-end form of entertainment.

Have some friends around, make a Braai, have a swim and

watch the rugby on TV.

Food for Braai:

Meat

1.Standard part of every braai is 'Boerewors' which is a sausage

about half a meter long and a inch thick consisting of minced beef,

a bit of fat and various spices.

2.Lamb chops...either Loin or Leg chops marinated in a Lemon and

Herb or Barbecue sauce.

3.Sosaties (Kebabs) pieces of chicken or beef on a wooden skewer with

pieces of vegetables and fruit in between.

4.The guys always like a big piece of meat which is usually a thick

piece of Rump steak.

PAP

You only get PAP in South Africa and more than likely South African

food shops in other country's. It is the staple diet of 99% of African people

PAP is ground maize. Boil water, add PAP little by little stirring continuously

until thickish. Turn heat down to low temp of about 3-4 and cook for about

15 minutes. PAP is eaten with a tomato sauce made as follows. chop 1 big onion,

fry in little oil in pan until golden brown..add little garlic, add 4 chopped and

pealed tomatoes and fry together for 15 minutes...add salt or white pepper (optional).

Take a serving of PAP on your plate and add tomato sauce on top of PAP.

African's always have PAP with every Braai but the whitey's usually have

the normal salads...

Good luck!

Tim (House Afrika Records)