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Re: Conquerorcookbook
Posted by: Schopenhauer ()
Date: May 10, 2009 06:08AM

You are right paars.. so therefore i will give you the recipe for a danish dish.. its called Frikadeller. Very tasty.. :)

Dinner for 4.

500 grams of minced pork.
4-5 spoons of flour.
1 egg.
1 onion.. (but you dont need it)
2-3 dl milk.
salt and pebber.
and some butter for frying.

first you mix the minced pork with the flour and egg.
Then you cut the onion in tiny pieces and add it while you slowly pour milk into it. You then add salt and pebber after your liking and you leave it all to rest in 30 min.

Then you heat up your frying pan and make sure that the butter is hot. then you use a spoon to form the pork into smalls balls which you fry till they are brown and cooked..

You can also make some potatoes and some bearnaise sauce to. and i hope you all know how to make that.. :D

Pardon my english.. not good at all the cooking phrases.. :) Hope you will enjoy the meal.. a real danish meal.. :)

and a little picture of how the Frikadeller should look like.. []

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Re: Conquerorcookbook
Posted by: Paars ()
Date: May 10, 2009 08:13AM

That looks damn tasty!

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Re: Conquerorcookbook
Posted by: acro ()
Date: May 11, 2009 03:17AM

That does look really nice, might try it. A couple of questions:

How do you know how much salt and pepper to add? I mean you can't really taste it before you cook it.

dl = 100ml?

What is bearnaise sauce?

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Re: Conquerorcookbook
Posted by: Schopenhauer ()
Date: May 11, 2009 10:14AM

Oh yeah.. forgot the salt and pepper..

1 1/2 tea spoon of salt.
1 tea spoon of pepper.

And yes, 1 dl = 100 ml.

Bearnaise sauce.. thought that was some common thing.. well i will show you a picture of it.. very tasty with potatoes these danish meat balls..


The recipe for it is:

1 shallot, finely chopped
1 tsp dried tarragon leaves
4 tbsp vermouth or dry white wine
2 tbsp white wine vinegar
175g unsalted butter
3 egg yolks, at room temperature

Another Recipe for bearnaise sauce is:

1/2 pound (2 sticks) unsalted butter
4 shallots, finely chopped
2 tablespoons fresh tarragon leaves
4 white peppercorns, crushed
1/4 cup white wine vinegar
1/3 cup dry white wine
4 large egg yolks
1/4 teaspoon salt
Pinch of cayenne

They are both very tasty so just pick the one you like the most.. :) Goes without saying.. :D

PS: Remember that you should have some ketchup with the danish meatballs.

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Re: Conquerorcookbook
Posted by: -RIPPE- ()
Date: May 11, 2009 11:59AM

alternatively you can go to a hospital near you and ask for a cup of pus with herbs...

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Re: Conquerorcookbook
Posted by: Schopenhauer ()
Date: May 11, 2009 12:19PM

Yeah you could do that too.. But since this is the Conquerorcookbook i thougt it would be best to write a recipe..

Rippes idea is for the lazy bastards..

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Re: Conquerorcookbook
Posted by: hallali ()
Date: July 01, 2010 01:50PM

Ok Ok. After answering a thousand questions from Izzlekizzle here is the recipe for the perfect German Schnitzel:

You need:

4 pork chops

They should be really lean and very thin like 5-7mm or 0,2-0,3". I buy the thicker ones in the supermarket, lay them on the table, press my hand flat on it and cut them in half slicing with a knife parallel to the tablesurface. You can also flat a pork chop with beating on it with the bottom of a small pot (or something else to flat it)


I usually make them myself out of dried Brötchen which are small breads made of wheat flour. I grate them when dry. French baguette is similar in taste, dried toast bread will do, but tastes different

1 egg

all purpose flour

salt and fresh ground pepper

oil and butter

I start with washing the pork chops with clear water and dry them with paper towels. You might not need to wash them, but they should be dry. Salt and pepper on both sides. Don´t save on the pepper.

Then prepare three plates.
Plate No.1 :Flour, evenly spread, about 4 tablespoons (Tbls).
Plate 2: In a somewhat deeper plate, scramble the egg.
Plate 3: breadcrumbs evenly spread.

Take a seasoned pork chop, press it on the flour, turn it, press again, pick it up and shake it, to shake off excess flour. Pull it through the egg to moisten it (be sure it is moist everywhere). Then put it on the breadcrumbs, turn it 2-3 times, pressing it in the crumbs so they stick well.

Put about 1/2 cup of neutral vegetable oil like canola, sunflowerseeds or corn, in a pan and add about 50g butter. Heat it on medium heat (like 6-7/10)

Butter tends to burn easily when heated to long, adding oil doesnt prevent it, but it takes much longer to burn. It is essentially for the taste so don´t do it without.

When oil/butter is hot add the breadcrumb covered pork chops. Fry on both sides till brown.

This is important: When you take them out they are really crispy. But they will become mushy soon. To prevent that, place some paper towels on a grate (table surface will do too). On them place the Schnitzel when taking it out of the pan.

Press some more paper towels on the upper surface to get off excess oil. Lay the Schnitzel on a grate not covered with papertowels to cool. They will stay crisp that way. If you want to serve them for guests you can place them on a grate in an oven to keep them warm

Side dishes: potatoes and cauliflower or aspargus covered with breadcrumbs roasted crisp in another pan with some butter on medium heat. And some kind of bechamelsauce.

When preparing the Schnitzel, I always get short of breadcrumbs first, then egg, never flour, so be sure to have enough of everything.

Edited 1 time(s). Last edit at 07/01/2010 01:51PM by hallali.

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Re: Conquerorcookbook
Posted by: hallali ()
Date: July 01, 2010 02:21PM

With the leftover aspargus and the water I cooked the aspargus in, I prepared some aspargus soup the other day. This recipe was requested too.

Aspargus cream soup

You will need:

500g of white aspargus (it is sold in bundles here, 500g is one bundle with a diameter of app. 10cm)



250 ml (1 cup) heavy whipping cream (40% fat)

granulated chicken broth (before the gourmets start crying, there is no sufficient substitute for that.)



Cut of 3 cm of the bottom of the aspargus, as it tends to be woody. Peel the aspargus and cut it into 2cm chunks. Keep the aspargus heads seperate.

Heat 750 ml (3 cups) of water, put in the peel and the bottom of the aspargus and boil for 15 min. With a skimmer fish out peel and bottom and discard it. Now cook in the same water the aspargus chunks, add heads after 10 min and cook till tender. Fish out the aspargus pieces and pour the liquid in a pincher or bowl. It will be needed for the soup.

Put a large tbsp of butter in the now empty and hopefully dry pot. Let it melt on medium to high heat (8/10). While whisking it with a whisker, add slowly one tbsp of flour. Whisk till all is blended well. Without stopping whisking fast, add slowly the aspargus broth, be careful of lumps! The liquid should be thicker now. Add Cream, 1/2 teaspoon granulated chicken broth, some lemonjuice, salt and the aspargus peaces. Let it cook for some minutes so the flour taste disappears. Ready!

The difficulty here lies in the butter-flour mix (Roux) and adding the liquid.

I think it works best when the liquid is added slowly, bit for bit. Just add some and whisk till every thing becomes a paste. Add more and more, never stopping to whisk, till it becomes a more liquid paste, add all and whisk hard to have a thickened soup without lumps.
It took some time for me to work it out, but once you know how it works, it is not so difficult at all. It helps to have everything ready, so you dont have to look for the flour while the butter is burning, or looking for the liquid while the roux is burning.

You should have in mind that the more flour you put in, the thicker your soup will become. 1 Tbsp. is only approximate.

If the soup is too thin, let it boil to reduce the liquid (but be careful of salt-content, that is why additional salt should be added when consistency is right)

If the soup is too thick add more water, cream or milk, but taste can become more watery.

The funny part was, when I served the soup, I offered some bread too and asked Izzie if he wanted some butter for the bread. He answered that he doesnt eat butter because of health reasons. So I asked him in return, if he knew, how many butter he ate that weekend. I think I spend 250 g for cooking haha.

Edited 2 time(s). Last edit at 07/01/2010 02:24PM by hallali.

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Re: Conquerorcookbook
Posted by: jojo ()
Date: July 03, 2010 10:15AM

OK i will give you all a recipe to a Canadian delicacy. its sure way to get you off by the nights end and make you praise us canadians for the secret to love food.

1 cup of butter
1 pinch of salt
1/2 cup of vodka
1 package of pasta (macaroni)
1/2 cup tomato sauce
1 tbs of sugar
about 2 joints worth of weed.
1 cup of rc cola (any cola will do)
3-4 ice cubes
1/3 bag premade perogies.
2 boxes boxes of powder cheese
4 hotdogs

in cup-A ad the vodka
in cup-B ad the cola and icecubes, place in freezer and chill for 10-15mins
-mix together salt, butter, tomato sauce, sugar and powder cheese into a large bowl.
-in large pot of water, boil the pasta, perogies and hotdogs together for 10mins. drain and chop hotdoogs to bite size parts. ad ingredients to the large bowl.

first, smoke the weed.
chug the vodka and chase it with the cola.
after that you should be in the mind set ready for the bowl of fatty death your about to consume. enjoy.

ok a bit of a explanation.
now granted, any woman with the least bit of respect for her body, her self or who shes with will walk out on you the moment you put that crap on the table, but dont worry. by the end of it, not only will you not have the heart for sex (literally, its gonna hurt pretty bad after eating both your and hers meal) but you should be drunk/stoned enough to only wanting the dirtiest demoralizing shit that only hours of online porn can offer.

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Re: Conquerorcookbook
Posted by: hallali ()
Date: July 05, 2010 03:59PM

I would at least try what you would have prepared for me as any self and others respecting woman would do.

Edited 2 time(s). Last edit at 07/05/2010 04:07PM by hallali.

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Re: Conquerorcookbook
Posted by: acro ()
Date: July 06, 2010 04:33AM

I think I'd be much more likely to want to have dinner with hallali, sorry jojo.

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Re: Conquerorcookbook
Posted by: XuuL ()
Date: July 10, 2010 11:51AM


Edited 1 time(s). Last edit at 07/10/2010 11:55AM by XuuL.

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Re: Conquerorcookbook
Posted by: DirtyHarry ()
Date: October 20, 2011 11:09PM

hallali Wrote:
> Ok enough already? But we haven´t the side dishes
> yet!
> Rotkohl (red cabbage)
> about 1kg red cabbage, finely cut in stripes
> Oil or butter or fat from the roast you are doing
> (duck, goose, pork)
> 2 apples peeled and finely cut
> 1 onion finely chopped
> 1-1 bay leaves
> some cloves
> 1-2 tablespoons vinegar
> salt
> sugar
> about 125 ml water
> Take a tablespoon of butter or 1-2 tablespoons of
> neutral oil, cook the onion till tender but not
> brown. Put in the cabbage, the apple, the spices
> and seasoning, and the water. Let it cook till
> tender and season to taste with additional salt
> sugar and vinegar.
> It should be a sweet-sour fruity mix. I like it
> with some little bite left, but you can also eat
> it really tender. Be careful with the cloves, can
> be nasty, when you bite on them, some people
> pierce them on an additional small onion to get
> them out more easy.
> Semmelknödel
> 2 onions finely chopped, roast in some butter till
> tender
> 8 old and dry german buns (Brötchen), you can
> also take french baguette, but no toast
> some lukewarm milk about 250ml with a tbl.spoon of
> melted butter
> 4 eggs
> some finely chopped parsley
> salt
> Cut the buns into 1 cm large cubes and put them
> into a bowl add the milk with the melted butter,
> the eggs, the onions, the parsley and season with
> salt. Let it stand for 5 min and knead it into a
> dough. Form some medium peach sized balls out of
> it. Bring a large pot with salted water to simmer
> (shortly below boiling) and let them cook till
> done (about 15 min). Be careful water shouldn´t
> boil, just a bubble now and then.
> So this is somewhat tricky. Don´t put too much
> liquid in the beginning into the cut buns, better
> leave some rest so you can better control the
> texture. It should become a firm dough. You can
> add 1 tblspoon flour when it is too moist. Some
> add some grind nutmeg, this is very nice. Put
> rather somewhat more salt then less into the
> dough.
> All this above is the gold standard when you
> really want to impress your beloved.
> For everyday eating you can also use ready-made
> red cabbage (for ex. Kühne Apfelrotkohl, my
> favourite, tastes almost the same) and noodles
> (for ex. Spätzle, some german noodles with eggs
> in the dough)

I totally forgot this thread. I once made this dish following Hallalis instructions, and it was wonderful. Now I know what to do on saturday :-)

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Re: Conquerorcookbook
Posted by: Master ()
Date: October 22, 2011 05:55AM

It does sound delicious, but a bit too complicated for me ... I can barely make pasta though so it is probably just me.

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Re: Conquerorcookbook
Posted by: hallali ()
Date: October 22, 2011 12:23PM

Thank you Harry! I want a picture of your next try!


It is not complicated, one just has to try it.

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Re: Conquerorcookbook
Posted by: DirtyHarry ()
Date: October 22, 2011 04:31PM


I made the semmelknoedels along with some danish meatballs (frikadeller) and it was a very good sidedish. My 2 year old son liked them very much.


Im still very glad for that pasta recipe you once gave me "Pasta a la Heinz" simple and cheap, so I will share it with the rest.

1) Follow the instructions and boil the pasta it until its ready.
2) Season with Ketchup
3) enjoy the meal.

If you are preparing the dish for a special girl, then master says that you can spice the dish up with parmesan cheese.

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