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freuler
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Post subject: The Mad Chef  Posted: 08 Jan 2010, 15:22 |
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| Gebirgsjäger |
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Joined: 11 Dec 2009, 18:40
Posts: 137
Location: New Jersey
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I took Louisana Hot Sauce, red curry. garlic, lemongrass and teryaki and mixed it into a semi paste. Then I dip chicken strips in it and dredge in Panko ( Japanese bread crumbs) then put in my wok with peanut and sesame oil.
I call it East Meets West Spicy Fried Chinken. Yea Chinken LOL
My GF will not be happy with that name....
I figured Id precook dinner so I can enjoy day 1 of new map . Of course I have Bier, lots of
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dennisb
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Post subject: Posted: 08 Jan 2010, 23:23 |
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Joined: 25 May 2008, 22:12
Posts: 1048
Location: Netherlands / US
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ewalk
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Post subject: Posted: 12 Jan 2010, 15:08 |
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Joined: 29 Nov 2006, 17:10
Posts: 666
Location: Groningen NL
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leanderj
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Post subject: Posted: 13 Jan 2010, 07:30 |
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Joined: 21 Apr 2008, 23:26
Posts: 1201
Location: Leerdam
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great... LAMPIEEEEE!!! we need a new section on the forum... something likes.. Whats for dinner? so all these cooking maniaks can put up recipes there..
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I'm not old, i'm a classic!
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Lampie
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Post subject: Posted: 13 Jan 2010, 09:39 |
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Joined: 28 Oct 2006, 16:38
Posts: 2175
Location: Alphen City, Netherlands
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Eardy da di birda di ...hop hop hop hop...... (The Muppet Chef)
I will do that Leander!
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SES
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Post subject: Posted: 13 Jan 2010, 18:18 |
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Joined: 24 Oct 2007, 18:59
Posts: 1188
Location: Arlanda City
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aaa so you can link to bakkenmetbaard on youtub 
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Ich Bin Ein Ausländer
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ewalk
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Post subject: Posted: 13 Jan 2010, 21:17 |
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Joined: 29 Nov 2006, 17:10
Posts: 666
Location: Groningen NL
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lol bakken met baard?
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SES
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Post subject: Posted: 13 Jan 2010, 22:53 |
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| 1st Jager |
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Joined: 24 Oct 2007, 18:59
Posts: 1188
Location: Arlanda City
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Ich Bin Ein Ausländer
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Ach
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Post subject: Posted: 16 Jan 2010, 13:27 |
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| Gebirgsjäger |
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Joined: 09 May 2007, 10:55
Posts: 75
Location: Athens Greece
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I'm gonna share with u a traditional recipe of Greece. It's an Easter meal called KOKORETSI! Sometimes you can find it in Greek restaurants, but I doubt that you can find it in your countrys.
This recipe calls for the liver, spleen, heart, glands of a lamp, and the thin fatty membrane that comes from the lamp intestines.
Wash all the above realy well, the intestines have to be washed inside and turned inside out and washed again.
Cut all the above (except intestines) to a shape of a chestnut. Feed them one by one through a skewer.
When the skewer is full, wrap the fatty membrane around everything. Then you start dressing everything with the intestines, wrapping carefully around skewer, covering EVERYTHING.
This now needs a good amount of salt and pepper all over. Stand the skewer upright for a while for any juices to drop.
Place it on a BBQ. It will take 2-3 hours with constant low heat.
When ready, slide the KOKORETSI off skewer, cun into portions and season again with salt and pepper.
BON APPETIT!!!!!
Just to help u, here is a video!
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Lampie
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Post subject: Re: The Mad Chef Posted: 12 Apr 2011, 15:54 |
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Joined: 28 Oct 2006, 16:38
Posts: 2175
Location: Alphen City, Netherlands
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Id like to opt, that a plain hotdog (knakworstje) on a white bun, with mayonaise and curry is also a snack that will get you through the toughest bunker defenses!
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