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Posts by ChrisBelgium

Thanks for the tip! I think I need to look that Maharaja up. I love mild curry powder, which doesn't mean it isn't spicy, it's just more elaborated. On that eggwash; use about 1 teaspoon on one egg, that's more than enough.
Roquefort bleu cheese seems to be the result of the eager of a young French guy to do what the French think they do best, and, it's not cooking, think "amour toujours". He left his bread and pedestrian cheese in a cave and forgot all about it... as I already mentioned above. After a while the bread grew mold and that went into the cheese, et voilà, Roquefort was born.   The flourless chocolate tarte is another dumb but lucky invention.
Curry "worstenbroodje" - Curry sausage roll   It's not a Berliner currywurst, but it tasted fantastic of curry too. Made this yesterday with minced 50/50 pork/beef and added only a few ingredients; an egg and a hand of breadcrumbs to keep it all together nicely and a seasoning of s&p, dried dill and mild Madras curry powder. Then roll in puff pastry and bake @ 210°C (400°F I presume) for 30 minutes.   I'll share a little secret with you. A long time ago I helped in a...
 We are one of the few countries in the world where people still consume raw pork minced meat! I've seen and done it quite often in the past. A crispy roll with raw minced meat was very common. In those days, there was an artisan butchery in nearly every street and people judged the butcher's quality by the quality of his minced pork meat! I'm not eating it anymore since many decades but a lot of people still do with some mustard or piccalilly on top.
Thanks guys. Didn't know you are a coq au vin specialist (amongst many other things), chefbuba.
Millefeuille, Opera, Miserable.
Thanks @Fablesable and please yes, do make it, it's a such a delicious French classic.
Great video, ordo, and hellooooo, what a mountain of harissa!!! I buy a 70 gram tube at a time and it lasts for nearly a year, if not more...  
@butzy I'm a Belgian and as you know better than anyone else over here, we simply love to be creative with -read stretch- the culinary rules... and many others like taxes etc.. Although there's hardly anything to stretch in this contribution as long as people agree that you can put anything in your own meatloaf.   Posted this a good week ago in the dinner thread; 50% meat, minced and 50% veggies, also minced. Meat mince courtesy of my butcher, veggie mince of my own...
Karima Ammar, Mario Biondi and Burt Bacharach - Come In Ogni Ora Listen to Karima in Italian... stunning voice! She's part Italian and North African.  
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