Archive for the ‘Food’ Category
Pineapple. Suitable for vegetarians.
[Thanks, Nic.]
The package of chocolate arrived:
Something rather delicious arrived for me today! As you can see the customs guys took a bit of a peek into two of the boxes inside. They
didn't actually remove the foil inside the lindt packaging though.
The talk that most amused me at the UKUUG Spring 2010 conference was about libferris — a virtual file system (FS) which runs in the user address space. The talk was presented by libferris' creator, Dr. Ben Martin who travelled all the way from Australia to speak at the conference.
I had a short look at [...]
Thanks, Nic.
Quick and easy: Add tomatoes, lots of chopped spring onions and olives to a casserole, and cook those for a few minutes in a bit of olive oil, adding salt, pepper and 3-4 cloves of garlic. Simmer gently for just a few minutes.
Rince chicken breasts well, dry and slice them open along the long side, [...]
Die gut gebürstete Wildsau wird (notfalls mit Gewalt) in den Backofen eingeführt und bei einer gleichmäßigen Temperatur von zirka 800 Grad in eine handliche Form gedörrt.
Das etwas abgekühlte Tier spießt man auf eine Scheibe Ananas und Emmentaler Käse. Sau-Spießchen werden vor dem Essen als Aperitif gereicht. Man rechnet pro Gast etwa eine Sau.
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The refrigerator is full of goodies for tonight: fresh ginger, cilantro, red chillies, tips of sirloin, basil, coconut milk and cymbopogon in preparation for dinner.
As starters we'll be preparing a Tom Ka Gai soup (thanks Britta!), followed by Thai-Style Steak with Basil served on rice, and the missus is preparing a Lemon Cream in Hüppen, [...]
Gestern Abend bei JBK: Sarah Wiener bereitete Gefuellte Paprikaspalten mit Sardellen, zusammen mit Lángos, eine Ungarische Brot-Spezialitaet.
Da ist mir der Mund derart waesserig geworden, dass es das morgen Abend bei uns auch gibt. Warum erst morgen? Weil ich heute Abend ein Rinderbraten in Barolo zubereite.