Where's the fusion? Hamburgers are from Hamburg.
I keed. The Hamburg steak was first put on a bun in the USA! Well done!
I keed. The Hamburg steak was first put on a bun in the USA! Well done!
contest BEGIN! Oktoberfused Throwdown
- Thread starter The Hot Pepper
- Start date
- Status
Nice, FD ...
PS - I'm on to your banana leaf foodie prop ... so regal.
PS - I'm on to your banana leaf foodie prop ... so regal.
Nice Frydad!!!
And now...spaetzle time...
Dough is made
Pressed directly into the tagine with the stock from the chicken
starting to float
Removed spaetzle, added cornstarch and cold water to tighten up the sauce
final entry to come soon!
Dough is made
Pressed directly into the tagine with the stock from the chicken
starting to float
Removed spaetzle, added cornstarch and cold water to tighten up the sauce
final entry to come soon!
Ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh wow.
She's digging Grant's tomb.
D executes meals 6:1 to mine in frequency week-in & week-out ... I'm happy w/ just the Tiara G awarded me.
Grant's not in there, dude ...
I think they are are above-ground, too ... yeah.
OK- she's CONSTRUCTING Grant's Tomb!!!!
You Go, Girl!
Those of us in the construciton industry gotta stick together.
pssst - i'm the one in construction =)
it's hysterical here.
Maybe you should google that shite, like you should have your recipe ohhhhhhhhhhhhhhhhhh.
Maybe you should google that shite, like you should have your recipe ohhhhhhhhhhhhhhhhhh.
google "are tombs above ground" and see the Wikipedia deception first hand ...
i agree upon deeper examination, that mausoleums are the above ground structure.
regardless, he ain't in durrrr ... imagine my surprise to learn that after a life time of people asking me that question ...
She's writing her autobiography, apparently. I can't even get her attention.
Oh yeah...
Got my beer on proper like so I could do this TD the right way.
Boiled up some onions with some beer till they caramelizeded.
Rolled out the dough and spread some mustard sauce on top.
Then spread on the onions. My place smells fantastic.
Tossed on some white brauts and some sliced fresnos. Finger lickin' hot.
Then the almighty kraut made an appearance... and I said "Dude, you look just like cheese." We laughed.
And then we had pizza... German shtyle
Got my beer on proper like so I could do this TD the right way.
Boiled up some onions with some beer till they caramelizeded.
Rolled out the dough and spread some mustard sauce on top.
Then spread on the onions. My place smells fantastic.
Tossed on some white brauts and some sliced fresnos. Finger lickin' hot.
Then the almighty kraut made an appearance... and I said "Dude, you look just like cheese." We laughed.
And then we had pizza... German shtyle
salsalady
eXtreme Business
well, maybe so...but she's constructing a TD entry that could bury your a$$.
it's all good, GM....just having some fun~2 SoFlo backyard american fusions???? Hmmmmmm somehting smells sour....or is that sauer?????
Nice looking Pizza, SumB! Couldn't find any cheese to go on there?????
I don't expect to win ... seriously. It looked like JT's baabby puked on my spaetzle!
Chicken and Spaetzle Tagine with Yellow 7 Pot and Hefeweizen Sauce
Equipment needed:
Tagine or large heavy pot with tight fitting lid.
Stand mixer or hand mixer (you could mix spaetzle dough by hand if you had to)
Spatzlepresse (you can also use a potato ricer which is similar or just put dough into a colander and press through the holes with a spatula)
Ingredients: (for chicken marinade and sauce)
2 large chicken breasts (bone in, skin on)
2 Tbsp butter
3-4 Tbsp olive oil
1 tsp cinnamon
1/2 tsp saffron
1 tsp cumin
1 tsp ginger
1 tsp paprika
1 tsp tumeric
Juice and zest of one lemon
Juice of one lime
half of a hefeweizen beer
1 c water
1-2 Tbsp cornstarch
3 cloves of garlic
1 large onion
1 yellow 7 pot pepper (in this instance this was the first one we harvested off of our plant this year!
)
For spaetzle:
1 3/4 c flour
1/2 tsp salt
2 eggs
1/2 - 3/4 c water
Directions:
Wash and pat dry chicken. Place chicken in large bowl.
Crush or finely mince garlic and add to bowl.
Add olive oil, dry spices and salt to bowl.
Give those breasts a nice, gentle massage
Set chicken aside in fridge to marinade for 30 mins to 1 hour.
While chicken and marinade are doing their thing, slice up the onion. Also cut up 7 pot pepper and set aside for later.
Melt butter in bottom of the tagine and brown onion until caramelized to your liking.
Move onions to outside of pan and brown the skin side of the chicken.
Remove chicken and set aside once it has browned.
Add any left over marinade to pan.
Add beer and water to deglaze pan.
Bring to a boil and add 7 pot pepper, lemon zest, lemon juice and lime juice.
Add chicken and reduce to simmer, cover and continue to simmer for 2 hours.
When chicken is done, remove and set aside in covered dish for a few minutes.
Bring liquid back to a full boil.
For spaetzle:
Combine flour, salt, eggs in stand mixer.
Add water bit by bit until correct consistency is achieved (dough should peel away from spatula)
Let dough rest 10 mins.
Load dough into spatzlepresse and press directly into boiling stock.
Remove spaetzle when they float (3-4 mins) and set aside.
Dissolve cornstarch in cold water and add to stock to tighten up the sauce.
Serve chicken over spaetzle with sauce.
Equipment needed:
Tagine or large heavy pot with tight fitting lid.
Stand mixer or hand mixer (you could mix spaetzle dough by hand if you had to)
Spatzlepresse (you can also use a potato ricer which is similar or just put dough into a colander and press through the holes with a spatula)
Ingredients: (for chicken marinade and sauce)
2 large chicken breasts (bone in, skin on)
2 Tbsp butter
3-4 Tbsp olive oil
1 tsp cinnamon
1/2 tsp saffron
1 tsp cumin
1 tsp ginger
1 tsp paprika
1 tsp tumeric
Juice and zest of one lemon
Juice of one lime
half of a hefeweizen beer
1 c water
1-2 Tbsp cornstarch
3 cloves of garlic
1 large onion
1 yellow 7 pot pepper (in this instance this was the first one we harvested off of our plant this year!
)For spaetzle:
1 3/4 c flour
1/2 tsp salt
2 eggs
1/2 - 3/4 c water
Directions:
Wash and pat dry chicken. Place chicken in large bowl.
Crush or finely mince garlic and add to bowl.
Add olive oil, dry spices and salt to bowl.
Give those breasts a nice, gentle massage
Set chicken aside in fridge to marinade for 30 mins to 1 hour.
While chicken and marinade are doing their thing, slice up the onion. Also cut up 7 pot pepper and set aside for later.
Melt butter in bottom of the tagine and brown onion until caramelized to your liking.
Move onions to outside of pan and brown the skin side of the chicken.
Remove chicken and set aside once it has browned.
Add any left over marinade to pan.
Add beer and water to deglaze pan.
Bring to a boil and add 7 pot pepper, lemon zest, lemon juice and lime juice.
Add chicken and reduce to simmer, cover and continue to simmer for 2 hours.
When chicken is done, remove and set aside in covered dish for a few minutes.
Bring liquid back to a full boil.
For spaetzle:
Combine flour, salt, eggs in stand mixer.
Add water bit by bit until correct consistency is achieved (dough should peel away from spatula)
Let dough rest 10 mins.
Load dough into spatzlepresse and press directly into boiling stock.
Remove spaetzle when they float (3-4 mins) and set aside.
Dissolve cornstarch in cold water and add to stock to tighten up the sauce.
Serve chicken over spaetzle with sauce.
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