?

Log in

No account? Create an account
Karl Ruprecht Kroenen
Everything goes to hell...
...anyway!
Vegan Black Metal Chef Episode 1 Pad Thai  
1st-Jul-2011 12:25 pm


My favorite Chef!!!

This is not a joke.
It is a real recipe of Vegan Pad Thai and a damn good black metal song.
I am laughing and admiring!!!
This is brilliant!
14 minutes ..... Enjoy and ...
Sing along

"Cut the Tofu! Turn the Plate ..."

 



Around the 13th minute and on you can see the amazing oven!!! (plus the song gets really good)
Best looking Kitchen!!!

 
Karl Ruprecht Kroenen III
Comments 
1st-Jul-2011 11:21 pm (UTC) - Christopher's Comfort Food Recipe
Not to be out done by a vegan recipe for Pad Thai, this is an american 'comfort' food...delicious, easy to make, and perfect for a quickie gathering and to use up veggies that need to be cooked. This is one of my most popular recipe's.xoxo love Christopher and Lily

Chicken and Dumplings (REPOST!!!!)

Chicken:

1 (2 1/2-pound) chicken, cut into 8 pieces
5 ribs celery, chopped
2 large onions, chopped
6 large carrots diced
2 bay leaves
2 chicken bouillon cubes
2 teaspoons of salt
2 teaspoons pepper
2 teaspoons garlic powder or minced garlic
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
(personally I like to use both cans of soup, one of each)

Dumplings:

2 cups all-purpose flour
1 teaspoon salt
Ice water

To start the chicken: Place the chicken, celery, carrots, onion, bay leaves, bouillon, salt, pepper, and garlic (powder or minced) in a large pot. Add 4 quarts of water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, about 6 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Kissyfur's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

xoxo just like I am in your kitchen :) xoxo


Wanderer
3rd-Jul-2011 01:35 am (UTC) - Re: Christopher's Comfort Food Recipe
Mmmmm yuuum! American comfort food sounds so good! Like an old friend you´re always happy to see :d
Thank you sugar. I'll try to make it!!!
kissessssssssssssssssssssss :D

p.s. I still owe you am e-mail
1st-Jul-2011 11:23 pm (UTC) - sorry about the double post!
The computer posted it while I was editing the recipe for ya! It is a delicious meal, and if you want to add more dumplings to it, you can always make extra and cook them in chicken broth before adding them to the finished meal. Serve with your fave beer and enjoy!!! xoxoxo
Wanderer
3rd-Jul-2011 01:40 am (UTC) - Re: sorry about the double post!
P.P.S. Although I'd rather have YOU in my kitchen to look at you cooking it :D
xxx
This page was loaded Nov 23rd 2017, 1:29 am GMT.