ARCHIVED FORUM -- March 2012 to February 2022READ ONLY FORUM
This is the second Archived Forum which was active between 1st March 2012 and 23rd February 2022
vikinger: Jeff: Eccentrica Gallumbits feels discriminated against... Three breasts acceptable. One *** not. If no asterisks appear in this post my theory is balls. Graham
Jeff: Eccentrica Gallumbits feels discriminated against...
Eccentrica Gallumbits feels discriminated against...
Three breasts acceptable. One *** not. If no asterisks appear in this post my theory is balls.
Graham
Great, our nanny filter has schizophrenia, either that or sexual phobias.
Jeff
I'm afraid I'm recovering from the BeoVirus.
More traditional Danish Xmas cooking, Klejner (google that )
Formed to perfection
cook in oil 180-190 C
Finished of course with music from my multiroom system Beolit 505
Collecting Vintage B&O is not a hobby, its a lifestyle.
Søren,
Your Klejner looks amazing. I just had breakfast and you managed to make me HUNGRY again! Good grief they look soooooooooo good!
Beogram 4000, Beogram 4002, Beogram 4004, Beogram 8000, Beogram 8002, Beogram 1602. Beogram 4500 CD player, B&O CDX player, Beocord 4500, Beocord 5000 T4716, Beocord 5000 T4716, Beocord 5000 T4716, Beocord 8004, Beocord 9000, Beomaster 1000, Beomaster 1600, Beomaster 2400.2, Beomaster 2400.2, Beomaster 4400, Beomaster 4500, Beolab 5000, Beomaster 5000, BeoCenter 9000. BeoSound Century, S-45.2, S-45.2, S-75, S-75, M-75, M-100, MC 120.2 speakers; B&O Illuminated Sign (with crown & red logo). B&O grey & black Illuminated Sign, B&O black Plexiglas dealer sign, B&O ash tray, B&O (Orrefors) dealer award vase, B&O Beotime Clock. Navy blue B&O baseball cap, B&O T-shirt X2, B&O black ball point pen, B&O Retail Management Binder
So you should tryk to taste klejner,it is one of my favorite.
Henrik
square4: Jeff So you should tryk to taste klejner,it is one of my favorite. Henrik
Its one of those where you just cant stop eating after you started
Hi Henrik,
Just what I need something ELSE that I can’t stop eating. After full Canadian and American Thanksgivings I am beginning to resemble the Hindenburg.
Oh good grief, I am caving, OK Søren, how do you make the shapes?
I could always Google and find a generic recipe, but if it is not too much trouble, I’d love to have yours.
Here is a good recipe http://nordicfoodliving.com/danish-fried-twists-klejner/
My recipe is same except:
I use finely grated lemon peel from a whole lemon
I add 1 tsp cardamom
I add 3 tbs rum or cognac
When the dough is done I place it in the fridge for at least 2 hours
1 hour before I start rolling out the dough I place a baking pan with a lot of ice cubes on the table where I want to work.
This will keep the dough cool and easier to work with
I part the dough in 2 pieces and make 1 part at a time, between the 2 parts I cool down the table for 15-20 min.
When 1 part is cut and twisted I place them on a baking plate in the fridge and take them out when ready to cook them
I roll out the dough to 3 mm thickness not 5 mm as in the recipe
Instead of the sophisticated dough cutter I use a pizza cutter wheel
Have fun
Thank you kind sir, I will try this and I am sure it will be fun. Yet perhaps even more FUN to eat them….
I just have to share this one if you are grumpy this will get you going https://www.facebook.com/PaoloNutini/videos/126657074868/
Oh Søren,
You sly devil. What the heck is that?
The band has the appearance of a European group, but the music and the accent is Louisiana, or thereabouts.
I close my eyes and can picture a very young Louie Armstrong in the forties.
Yep, I’m grumpy today. My doctor has me doing lower back exercises and I gotta tell you, it has NEVER hurt this bad!
Then I see this and the guy’s accent is driving me nuts as I can’t quite place it. Southern US, that’s for sure with a Black influence.
So what is this? And where is the band based?
OK, back for another set of torture….. I mean proper exercise. Grumpy!
From Wiki
Paolo Giovanni Nutini (born Paul Giovanni Nutini on 9 January 1987[1]) is a Scottish singer, songwriter and musician from Paisley. Nutini's debut album, These Streets (2006), peaked at number three on the UK Albums Chart. Its follow-up, Sunny Side Up (2009), debuted at number one on the UK Albums Chart. Both albums have been certified quintuple platinum by the British Phonographic Industry.[2]
After 5 years, Nutini released his third studio album, Caustic Love, in April 2014. The album received extremely positive reviews from music critics. Caustic Love debuted at number one on the UK Album Charts and was certified platinum by the BPI in June 2014.[2]
In late July 2014, he was referred to by the BBC as "arguably Scotland's biggest musician right now".[3]
Thanks Søren,
I found where the lad played his music, but nothing on him. With your info I found him on YouTube and find his style most unusual. He is clearly striving for something not normally found in Scotland.
My brother-in-law just married Scottish lass and now wears kilts (for special occasions, like his wedding) and is taking bagpipe lessons. (I’ll bet the neighbors love that!)
In any case, I very much doubt my brother-in-law would fit in very well on stage with Scotland’s current top selling musician.
However, this grumpy old man enjoyed his singing….. well the one you offered anyway.
Last night I was just in the mood for Challah bread, something you will never find here on Vancouver Island, so found what looked like a good recipe on-line and these are the result.
If anyone is interested, I am sure I can find it again, but in the mean time a picture IS worth a thousand words, and believe me, this bread tasted as good as it looks.
Piaf: Last night I was just in the mood for Challah bread, something you will never find here on Vancouver Island, so found what looked like a good recipe on-line and these are the result. If anyone is interested, I am sure I can find it again, but in the mean time a picture IS worth a thousand words, and believe me, this bread tasted as good as it looks. Jeff
Fresh baked bread is always a gourmet treat, I bake danish Franskbrød frequently, show me yours (recipe) and I will show you mine
Søren Mexico:Fresh baked bread is always a gourmet treat, I bake danish Franskbrød frequently, show me yours (recipe) and I will show you mine
Directions
1. Place the water, egg yolks, salt oil, flour, sugar and yeast in the bread machine pan, according to the manufacturer's directions.
2. Process the ingredients in the dough cycle.
3. Remove immediately when the machine beeps.
4. Preheat the oven to 350 degrees.
5. Divide the dough in half.
6. Divide each piece into three sections.
7. Roll each section into a long strand.
8. Braid the three strands, pinching the top and bottom ends together.
9. Place on a parchment-lined or lightly greased baking sheet.
10. Repeat with the remaining dough, making the second challah.
11. Let the challot rise, covered, for 30 minutes.
12. Brush the challot with the beaten egg.
13. Sprinkle with the sesame seeds, poppy seeds, or a combination of both.
14. Bake for 30 minutes.
15. Cool on a wire rack.
Ingredients Nutrition
Servings12
Nearly forgot it, sorry Jeff
Ingredients
400 gr. wheat flour
0,5 dl tap water
2.5 dl whole milk
12 gr. dry yest or 25 gr fresh
25 gr butter
1 tsp salt
1 tsp sugar
1 tsp cardamom
Mix all the dry ingredients in the mixer bowl, heat 0.5 dl water and 25 gr. butter in the micro until the butter is melted, ad it to the cold milk and stir it a little, with the dough hook mix it all well in the mixer some 5 min. (if by hand find someone that like kneading dough) If the dough slips of the bowl cleanly its OK, if not, ad a little flour until the dough keeps the bowl clean. Place the dough, sprikled with flour in a bowl, cover with a wet rag or plastic, leave to raise to double size (45 min.). remove from bowl and flatten the dough (press out the air) form to a bread, place on a baking plate (I use a silicone baking mat instead of greasing the plate), cover the bread and leave for 15-20 min. With a sharp knife cut the top diagonally 2-3 cm apart. Now paint top and sides with a whipped egg, or coffee or milk. Bake in the oven at 200°C for 40-45 min.
As you see I didnt cut this one properly, but it was on of my first ones
Søren Mexico:Nearly forgot it, sorry Jeff
Hi Søren,
No worries….. I forgot too. But I am glad you remembered.
I will give your recipe a try, the bread sure looks GOOD to me!
Thanks.
Ultimate Mushroom Soup
1 can Campbell’s Wild Mushroom Soup
½ can Sour Cream
¼ can Milk
¼ can white wine
3 Strips of Bacon (cooked) and chopped
½ can frozen (or fresh, even better) Niblets Corn
¼ can Olive Juice
1 Tbspn diced Jalapeños
2 Tabspns Parmesan Cheese
Top with Chives, shredded aged Cheddar Cheese and Black Pepper
Heat and enjoy.
Tonight i will make Black Pepper Beef Jus for my steak. Can't wait.
Is the Franskbrød really heavy? I never got any recipe from my mormor, so I will try this.
I was thinking i would like to get in to German bread baking, and this recipe sounds nice
Aussie Michael: Tonight i will make Black Pepper Beef Jus for my steak. Can't wait.
Sounds fantastic!
Oddly enough, just had pepper steak for my 28th anniversary at The Keg. That means we ate out, I didn't actually make this, but your jus reminded me of the occasion.
Enjoy.
Peter:Jeff's mushroom soup is fantastic! Thank you!
Thanks Peter,
I am really glad you liked it!
However you did it RIGHT with all fresh ingredients, which is what I will do too the next time I make this soup….. and there will be a next time.
Glad also that you got your Beosystem 3300 working again.
Lastly, your photos are superb. I especially liked seeing the ingredients as well as the finished product. The photo of the soup looked exactly like mine….. made me hungry just seeing it again.
Season's classic: mushroom pie. Funnel chanterelles and bacon were born to be eaten together.
--mika
Yum! Good work!
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Last night I finally got around to making Søren’s fantastic Chicken Stroganoff and it is amazing! The recipe is here on this forum, but if anyone has trouble in locating it, I can re-post it easily enough.
Søren, thank you for providing the highlight of my day!
Way back in this thread, one of the Jeffs mentioned the Anova sous vide cooker. I checked it out back then, but forgot about it. Anyway, as They now knew I was interested, my Facebook feed was spammed with a sales ad, and I finally ordered one at the discount price.
It was delivered last Friday, and it is brilliant! My first try was a piece of salmon which turned out unbelievably tasty. Next time though, I'll remove the skin beforehand and sear it separately just for the looks - my pan sear didn't turn out that great cosmetically, and the product as it comes out of the bag is best consumed in dim candlelight.
The next effort was chicken br3ast with rosemary. Another thing very difficult to master on a frying pan, and it turned out absolutely great. Slightly overdone as I didn't believe the recipe, and upped the temp by a couple of degrees (one bad chicken mishap in the past...).
Tonight, I finally tried beef. Amazing. Wonderfully even result throughout, although once again, I'll do it at slightly a lower temp in the future. Featuring funnel chanterelles again, in the sauce this time.
I think I'm the Jeff that recommended the Anova! Very glad you're enjoying it! I love mine, wait till you try lamb chops in it, it's so hard to get the center of a thick lamb chop medium rare and not overcook most of the rest, they are so small in diameter, but with this it's easy to do it perfectly. I haven't tried salmon yet, I tend to sear salmon and finish it in the oven, shooting for a lower temp internally than most people seem to go to, but it makes it tender. I'll have to try it in the sous vide and see how it turns out.
In a couple of days I'm cooking birthday dinner for my sister-in-law, getting some very thick steaks, filet, and going to sous vide them, then make a blue cheese sauce (melt blue cheese in heavy cream, what's not to like?).
Keep on Cooking!!!
The "other" Jeff is Big time impressed with the results of the cooker. That meal looks like what you'd expect in a AAAAA-Star restaurant, and I am serious. Beautiful job.
Thank you, Jeffs
I bathed the salmon for one hour in 50°C. Added a dash of olive oil and salt beforehand. It ended up quite moist and flaky. If I had fried it on a pan I would've liked it a bit more done, but this was fine as there obviously weren't any semi-raw parts anywhere. I'm using ziploc bags instead of vacuum sealing and it was a bit difficult to get it out in one piece even with the skin still on.
Next I'd like to try some not-so-good cuts of moose I have in the freezer. Earlier I've used them in casseroles with a long time to stew.
That's a problem with some meats, even steaks. The cooking process makes them so fall apart tender it takes real care to get even a steak out of the bag without tearing it or having it come apart. Fish is especially bad as it's flaky anyway when cooked. I did a big T-bone in it and when I carefully took it out the filet side fell off the bone. I've done inexpensive sirloin for an hour longer than you might otherwise, say 3-4 instead of 2, and it became very tender, so it's a good way to use cheaper cuts of meat. Also, it's a good way to season things by putting fresh herbs in the bag with the meat, I did a steak with fresh rosemary sprigs in the bag and it flavored things nicely.
I tend to cook my salmon to an internal of 125 deg or even 120 if there's going to be carryover. F of course. Too many people overcook fish. There's a restaurant in town here where I live, tiny place in an old barn for yard and golf equipment, a shack actually, where the chef produces the most amazing fish. The man knows how to treat a fish, never overcooked, wide variety of different kinds. Always one or two steaks on the changing menu, but 6 or more different fishes, along with other seafood like crabcakes, shrimp, scallops. I lived most of my life in Florida, never got decent seafood there for some odd reason, but I come up this far away from the ocean and find the best seafood place ever. Go figure.
Wasn't this type of approach (Anova sous vide) captured in the movie "BURNT" where the main character, a chef, describes the innovation to the main female character and his protégée, the Sous Chef, as "cooking with a c0nd0m" ?
BeoNut since '75
elephant: Wasn't this type of approach (Anova sous vide) captured in the movie "BURNT" where the main character, a chef, describes the innovation to the main female character and his protégée, the Sous Chef, as "cooking with a c0nd0m" ?
Now that's funny right there! Haven't seen the movie though. Pretty apt description, wrap it, then put it in something warm and wet. Ha!
Today I started doing some Christmas baking
I am making Boiled Pineapple Rum Cake - it really is a winner, and it uses fresh / tinned pineapple.
I made it last year and thought I would get on to it again. It's a lighter coloured fruit cake and its really moist and only takes 2 hours to bake once you have prepared the fruit mixture.
I was going to make the celebration Fruit cake however it required too much stuffing around and the BPRC (which is too light on the rum for my liking) uses a 1kg bag of dried fruit of which I used our Aussie sunbeam brand - so nice and easy.
I took Darius in the kitchen and thought what they should have done is created a detachable base for the BS1 - like a modern kettle. So that when you want to take the BS1 (in my case Darius) around with me its easier than picking it up, holding it upside down and wrangling with the cord.
Will post some pictures when its done.
That sounds delicious Aussie Michael! You should post the recipe. It's almost time for me to make Saturnalia cake again, Saturnalia was the week long Roman festival to Saturn that lasted until what we would call Christmas. Slaves and masters swapped places, all manner of festivities and reversal of social order occurred, but a slave better not be too cavalier in their role of "master" because as the song says, there's got to be a morning after! Saturnalia cake makes wonderful toast too. It's kind of similar to a lot of Italian bread/cake things that have spices, nuts, and dried fruit in them.
I am not particularly fond of fruitcake, except for the ones I made using Alton Brown's "Free Range Fruitcake" recipe, those are amazing. High calorie, a one inch thick slice has almost 500 calories! Google that if you want an outstanding, and very boozy, fruitcake!
Ditto, I detest fruitcake, but I would love to see this recipe and Jeff, a replay of Alton Brown's would be welcome. Very welcome indeed.
Having nothing to do with fine cooking, I am anxiously awaiting my new "for parts" Beogram 1600. It went from Las Vegas, Nevada to Erlangen, Kentucky, then to Mississauga, Ontario, across Canada to Richmond, British Columbia, keep in mind it took 10 days doing this nut-case useless circle, and now after the ferry ride from Richmond to Victoria, spend 2 days in Victoria at the post office over the weekend.
eBay, you gotta find a MUCH better system!
In any case, by tomorrow night I should know if this is the 1600 I had hoped for, or just another miss-step.
Whatever the end result cooking suggestions are MORE than welcome at this time of season. If the 1600 is savable, let’s cook to celebrate! If not, let’s cooks up a storm to make up for it. Either way, we eat well.
Mahalo,
Jeff, here's the fruitcake link:
http://www.foodnetwork.com/recipes/alton-brown/free-range-fruitcake-recipe.html
I think the fact he uses real, normal dried fruit and eschews those radioactively colored overly candied things found in most commercial fruitcake has a lot to do with the fact I like it. Plus, it's nuts and fruit and booze and a more tender kind of batter/cake than most.
I need to look up my recipe for Saturnalia cake, it takes fruits and nuts too but also has anise in it. It's a real traditional recipe, as in "take some flour and mix enough water into it to make a dough" kind of instruction. Should have added "all while saying a prayer to Saturn and remembering to sacrifice a goat to him" in the instructions. I've cooked from a few Roman recipes before, always interesting trying to interpret them. And everything has garum in it.
Hi Jeff,
That recipe sounds fantastic, something even my father-in-law might like. I’ve got the time; now all I need is the courage to attempt making that recipe.
After reading the instructions carefully, I am reminded of the great W. C. Fields, “Squeeze the cake and save the juice.”
Thank you kindly for the link!
Tomorrow I will cook a nearly classic Danish Xmas dinner for 8 women, (my wife´s friends) I will try to remember to take pics step by step and later post with recipes