13 more posts in this thread. [Missing image file: reisfleisch.jpg]
European /ck/ thread
Show us your local dishes.
Gonna start with the two new recipes I promised the last time.
As always with the austrian cuisine, meaty.
500-600g pork (go for the shoulder)
2 big onions
2 tbsp. paprika (sweet)
1 tbsp. paprika (hot) (this is optional)
1 tsp. caraway
1 tbsp. majoram
2 cloves of garlic
300g rice (take what you like, long grain is the standard)
Cut the pork into cubes, not too small, let's say 3x3cm.
Dice the onions and roast them in oil for a bit.
Add the the meat and roast it too.
Reduce the heat and add the paprika, stir it and let it roast too for a bit.
Add the stock until everything is covered and add the majoram, caraway and garlic while you are at it.
Let it simmer on low heat.
Now, either you let it simmer for about 40-45 minutes and cook the rice separately.
Or you are the same lazy fuck as I am and just add the uncooked rice after about 30 minutes of simmering - one dish less to clean.
Serve with some chopped chives (or basil) and freshly grated parmesan.
You can add some vegetables if you'd like - I like it with some carrot and bell pepper, either prepared separately or cooked with the meat.
As you see, it's pretty much the same as a goulash, but doesn't take as long, pork instead of beef in the original and not as much onions - but we use the starch in the rice, and the rice itself to bind everything nicely together.
As always use herbs and spices as much as you like. I always use alot more majoram, just fucking love it.
34 more posts in this thread. [Missing image file: 21, yippie..jpg]
Its my 21st birthday, and I'm going to take an experimental drug, smoke weed, and drink vodka. While doing this, I am going to bake a seven layer cake, with each layer being a different color of the rainbow.
I have a few key questions.
1. What is the best way to make a very dense cake that can be cut without losing its shape, and doesn't crumble much.
2. Can such a cake also be chalk white?
3. Should I go with traditional creaming, or just throw in 3x the eggs and 1/2 the baking powder?
4. Homemade buttercream, or homemade cream cheese frosting?
0 more posts in this thread. [Missing image file: spiedini.jpg]
I don't usually follow recipes unless I'm baking, but this is a great one for chicken spiedini. I made it again last night and it was delicious, so I thought I would share with you guys. Although it doesn't say to do so, remember to slap the fuck out of that chicken with a meat mallet
1 pound thin sliced boneless, skinless chicken breasts
2/3 cup dry bread crumbs
1/3 cup grated parmesan cheese
1 tablespoon chopped fresh Italian parsley
2 teaspoons grated lemon peel
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons butter or margarine, melted
On waxed paper, combine bread crumbs, cheese, parsley, lemon peel and garlic. In shallow dish, combine olive oil and melted butter. Dip chicken into butter mixture; coat with crumb mixture. Tightly roll up and secure with wooden picks, if needed. Cut into 1-inch thick pieces; thread onto metal skewer. Remove wooden picks. Repeat with remaining chicken. Grill or broil as directed below.
Makes 4 servings
TO GRILL Place skewers on lightly greased grid over medium-hot coals. Cover and grill for 5 minutes per side or until chicken is cooked through.
TO BROIL Place skewers on greased broiler pan and broil about 4 inches from heat source for 4 to 5 minutes per side.