Work is the curse of the drinking classes.
Oscar Wilde
Sunday, September 30, 2007
Saturday, September 29, 2007
Franchi Seeds Online
Having a hard time finding the really good tomatoe seeds ? Franchi Seeds offers great seeds in their online store: tomatoes, lettuce, herbs, beans, courgettes and other vegetables.The website is a bit shitty, but their seeds aren't !
Inspirational quote of the day
They've got us surrounded again... the poor bastards!
Gen. Creighton W. Abrams
Gen. Creighton W. Abrams
Sunday, September 23, 2007
Inspirational quote of the day
Keep away from people who try to belittle your ambitions. Small people always do that, but the really great make you feel that you, too, can become great.
Mark Twain
Mark Twain
Friday, September 21, 2007
Batman Logo
Inspirational quote of the day
We couldn't all be cowboys
So some of us are clowns
Counting Crows - Goodnight Elizabeth
So some of us are clowns
Counting Crows - Goodnight Elizabeth
Mooohni Cooper
Mini Switzerland gave Italian design company Bisazza the assignment to dress the mini in cowskin, for which they used five pieces of leather. The most difficult part was making "the round shapes of the leather fit with the angles of the car."Read more
Thursday, September 20, 2007
Potatoe & Onion Ovendish
Ingredients
750 gr potatoes
1 (trappist) beer
3 red onions
butter
3 tablespoons flour
parsley
Preparation
Boil the potatoes, but not until they are completely done
Cut the onions into rings and fry them lightly in a big pan
Remove onions from the pan
Put about two tablespoons of butter in the pan
Wait until the butter turns golden, add flour, stir well and let this fry for a while
Remove from fire and add the beer
Put the pan back on the fire and mix well with a gaurd until you have a light sauce.
Add the potatoes + onion rings to the sauce and let it simmer for a while
Sprinkle with chopped parsley and serve.
750 gr potatoes
1 (trappist) beer
3 red onions
butter
3 tablespoons flour
parsley
Preparation
Boil the potatoes, but not until they are completely done
Cut the onions into rings and fry them lightly in a big pan
Remove onions from the pan
Put about two tablespoons of butter in the pan
Wait until the butter turns golden, add flour, stir well and let this fry for a while
Remove from fire and add the beer
Put the pan back on the fire and mix well with a gaurd until you have a light sauce.
Add the potatoes + onion rings to the sauce and let it simmer for a while
Sprinkle with chopped parsley and serve.
Wednesday, September 19, 2007
Quote of the day
Don't you know that de-nial is not just a river in Egypt ?
Jack Osbourne, when talking to his mother about his sisters' drug habits
Jack Osbourne, when talking to his mother about his sisters' drug habits
Mercedes C63 AMG
Mercedes Benz made a great webspecial about the C63 AMG their extremly fast, and compact, sports sedan. The revolution is here !
Tuesday, September 18, 2007
Inspirational quote of the day
Always be a first-rate version of yourself, instead of a second-rate version of somebody else.
Judy Garland
Judy Garland
Monday, September 17, 2007
Zuurkool stamppot (sauerkraut mash-pot)
This winter dish serves 4-5. 'Zuurkool' is salted and canned small stripes of white cabbage. It is preserved by the lactic acid bacteria create when canned, hence the sour taste. I usualy eat it with bacon and onion gravy, as this recipe, but it is also eaten with just fried bacon. Can't do without the sausage though !
Ingredients
1.5 kg Potatoes (preferably those who crumble when cooked)
1 kg of Zuurkool (sauerkraut)
1 cup of Milk (or water)
2 Rookworsten (smoked sausage)
some Butter
250 gr. Bacon
1 Onion
2 cups of Beef Stock
2 tablespoons Maizena
Preparation
Boil the zuurkool in one pan with as little water as possible, and the peeled and diced, potatoes in another, big, pan.
Chop up the onion and the bacon, fry it slowly in a small pan.
Add the maizena in the beef broth, mix well and add to the bacon and onion.
Slowly simmer for a few minutes.
In the last minutes of cooking the potatoes add the smoked sausage in it's platic wrap so it is heated (or use the microwave oven).
When the potatoes are soft (pinch them with a fork, when they fall apart, you're good to go), remove the water and mash them together with the sauerkraut and milk (and some butter for richer taste).
Serving
Traditional: remove the sausages from their wrap, and put it on top of the mash, serve in the pan where it was cooked.
Serve with mustard and the gravy on the side.
Eet Smakelijk !
Ingredients
1.5 kg Potatoes (preferably those who crumble when cooked)
1 kg of Zuurkool (sauerkraut)
1 cup of Milk (or water)
2 Rookworsten (smoked sausage)
some Butter
250 gr. Bacon
1 Onion
2 cups of Beef Stock
2 tablespoons Maizena
Preparation
Boil the zuurkool in one pan with as little water as possible, and the peeled and diced, potatoes in another, big, pan.
Chop up the onion and the bacon, fry it slowly in a small pan.
Add the maizena in the beef broth, mix well and add to the bacon and onion.
Slowly simmer for a few minutes.
In the last minutes of cooking the potatoes add the smoked sausage in it's platic wrap so it is heated (or use the microwave oven).
When the potatoes are soft (pinch them with a fork, when they fall apart, you're good to go), remove the water and mash them together with the sauerkraut and milk (and some butter for richer taste).
Serving
Traditional: remove the sausages from their wrap, and put it on top of the mash, serve in the pan where it was cooked.
Serve with mustard and the gravy on the side.
Eet Smakelijk !
Humble yet Nutricious: guide to dutch cooking
Dutch traditional cuisine isn't famous for its exquisite sauces or for its' superb ingredients. In fact it isn't famous at all. It is best know for it's one-pan-dishes and use of mashed potatoes in stamppot. It originates from peasants who had to work the on land all day long. This required highly nutrient meals so the, very cheap, potatoe was the logical choice. In times before the potatoe we used all sorts of turnips. Herbs and spices aren't used much simply because they don't grow so well in our climate.
The dutch kitchen is the only european kitchen with a big focus on eating vegetables. Meat has also been very important in our food culture: Rookworst (smoked sausaage), meatballs and the one of the few things we have in common with the french: we eat organs ! (although this tradition is fading).
In the coming weeks elgeffe will feature some traditional dutch recipes, under the label dutch cooking.
The dutch kitchen is the only european kitchen with a big focus on eating vegetables. Meat has also been very important in our food culture: Rookworst (smoked sausaage), meatballs and the one of the few things we have in common with the french: we eat organs ! (although this tradition is fading).
In the coming weeks elgeffe will feature some traditional dutch recipes, under the label dutch cooking.
Friday, September 14, 2007
Thursday, September 13, 2007
Wednesday, September 12, 2007
Worlds' Coolest Penthouse
situated in Manhattan, New York for only $ 70,000,000.00 dollars its yours...
Tuesday, September 11, 2007
Pasta al Salmone
This is what i think works great if you're not the best chef in the world but do like to impress your girl (don't we all ?)
Ingredients
150 gr of smoked salmon
2 eschalots
200 gram of tagliatelle (preferably black)
cream
1 clove of garlic
parmesan cheese
Preparation
Put on a pan with water and salt for the tagliatelle
Chop the eschalots really fine, crush the garlic
Slowly simmer in some butter but take care: the garlic should fry really short and definitely not get brown
Add cream when eschalots are glassy, mix and bring to the boil.
Put tagliatelle in the boiling water
Cut the smoked salmon in small strips and add to the creamy mixture, let it slowly cook for a few minutes
When the tagliatelle is 'al dente' divide over two plates and put the creamy salmon on top
Serving
Slick: get some non-grated parmesan and grate it after serving, above her plate -> can't go wrong !
Ingredients
150 gr of smoked salmon
2 eschalots
200 gram of tagliatelle (preferably black)
cream
1 clove of garlic
parmesan cheese
Preparation
Put on a pan with water and salt for the tagliatelle
Chop the eschalots really fine, crush the garlic
Slowly simmer in some butter but take care: the garlic should fry really short and definitely not get brown
Add cream when eschalots are glassy, mix and bring to the boil.
Put tagliatelle in the boiling water
Cut the smoked salmon in small strips and add to the creamy mixture, let it slowly cook for a few minutes
When the tagliatelle is 'al dente' divide over two plates and put the creamy salmon on top
Serving
Slick: get some non-grated parmesan and grate it after serving, above her plate -> can't go wrong !
Monday, September 10, 2007
Friday, September 7, 2007
Golf GTI DSG Launch control
Switch DSG transmission to Sport
Switch off ESP
Press brake and gas at the same time
Wait till the enigine revs to 2800 RPM
Release brake pedal...
Very ingenious by Volkswagen, they built this extremely cool, and dangerous, feature in their GTI, R32 (and maybe all the cars with DSG Transmission ?) but they don't talk about it in publications. In fact they don't even make a button in the car for it, it's a real hidden feature. Just wait until the viral marketing kicks in... Brilliant...
Switch off ESP
Press brake and gas at the same time
Wait till the enigine revs to 2800 RPM
Release brake pedal...
Very ingenious by Volkswagen, they built this extremely cool, and dangerous, feature in their GTI, R32 (and maybe all the cars with DSG Transmission ?) but they don't talk about it in publications. In fact they don't even make a button in the car for it, it's a real hidden feature. Just wait until the viral marketing kicks in... Brilliant...
Dunglish
Great blog about my fellow countrymen struggling with the English language.Hopefully i won't be featured...
Thursday, September 6, 2007
Touched by His Noodly Appendage
Recently i've been touched by His Noodly Appendage: I believe in the Flying Spaghetti monster a.k.a. Pastafarism. Check out the Revelations by Our Prophet Bobby Henderson: "The Pastafarian belief of heaven stresses that it contains beer volcanoes and a stripper factory."RAmen to that !
PS Official site
Wednesday, September 5, 2007
Inspirational quote of the day
"We can't solve problems by using the same kind of thinking we used when we created them."
Albert Einstein
Albert Einstein
Gorgonzola-Marzipan
An strange combination at first sight but very nice as a snack. Used this as snack for drinks before christmas-dinner last year.
Ingredients
Gorgonzola dolce (soft)
Marzipan
Red wine
Balsamic vinegar
Pepper
Preparation
Roll out the marzipan until it's about 2mm thick.
Place the gorgonzola about 2 cm thick on the edge of the marzipan.
Fold the marzipan around the gorgonzola (use plastic foil) until you've got a sausage like shape. Press to make it slightly oval.
Reduce the wine to about one third and flavour with the balsamic vinegar and some pepper.
Make 1cm slices of marzipan roll place them on a serving plate with a little dish in the middle containing the reduced red wine, this will serve as a 'dip sauce'
Ingredients
Gorgonzola dolce (soft)
Marzipan
Red wine
Balsamic vinegar
Pepper
Preparation
Roll out the marzipan until it's about 2mm thick.
Place the gorgonzola about 2 cm thick on the edge of the marzipan.
Fold the marzipan around the gorgonzola (use plastic foil) until you've got a sausage like shape. Press to make it slightly oval.
Reduce the wine to about one third and flavour with the balsamic vinegar and some pepper.
Make 1cm slices of marzipan roll place them on a serving plate with a little dish in the middle containing the reduced red wine, this will serve as a 'dip sauce'
Tuesday, September 4, 2007
Google Analytics
Very nice stuff from the 'Don't be evil' company: Google Analytics (tracking tools)I features many nice things like how much time do people spend on your site, % of New Visits etc. It's free and it looks good, so why not give it a go ?
Monday, September 3, 2007
Inspirational quote of the day
Creativity can solve almost any problem. The creative act, the defeat of habit by originality, overcomes everything.
George Lois
George Lois
Sunday, September 2, 2007
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