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Food for thought

Food for thought

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Published by hang19
this is not mine.
credit to original writer.
this is not mine.
credit to original writer.

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Published by: hang19 on Jun 19, 2008
Copyright:Attribution Non-commercial

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06/14/2009

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RecipesStoriesCooksFunMonkeysHot DogsSchnitzelsSalmonLiegeMaastrichtEi-UienprutPizzaRouladenSpätzleLiquidOnkelRei
Jacobi
 
It all started in August2006, when OnkelC had the ingenious idea of starting a thread about cooking. Manyposters from all around the world participated, and soon there was a mass of interestinginternational recipes. It was later that autumn when I had an idea of creating a book version of the thread by simply copying and pasting all of it’s content, without any censoring. Originally therewere 300 pages planned, but due to high printing costs of such a large book, it unfortunately hadto be canceled. After realization set in that the book could not be completed, I pondered what to dofor a few months. Was there anything else that could possibly be done, instead? Then, I had an idea
that was actually nished: This magazine! Only the original recipes and stories will be published in
this magazine, none of the comments or discussions, which the book would have contained, will beincluded. It is our sincere hope that this magazine will not only be a fun, lighthearted read, but that
you may nd some of these recipes and knowledge useful in your future cooking adventures.
The download version already got more than 120 download, thank you all.
Enjoy! Jacobi
Cook and Editor : Heavy Liquid
Editorial
 ______________________________________ 
2Liege and Maastricht
 ___________________________ 
3Käsespätzle
 _________________________________ 
4,5Pizza
 _______________________________________ 
6,7Wiener Schnitzel
 _____________________________ 
8,9Poached wild Coho salmon filet
 ___________ 
10,11Ei-uienprut Deluxe
 _______________________ 
12,13Rindsrouladen
 ___________________________ 
14,15Pfannkuchen
 _____________________________ 
16,17Hot Dogs
 ________________________________ 
18,19
Cook : Rei ToeiChef : OnkelCChief editor and Cook : Jacobi
 
The Wife and I went on a little round trip to Liege in Belgium and the Dutch city of Maastricht today toshed off some of the working routine. Since Belgium is known to cuisine savvy people around the worldas the inventor of everything deep fried, I went for the best looking “frituur” (stores where they sell freshdeep fried goodness in a vast variety of styles) and shopped some for some stuff for your viewing plea-sure (and the belly to grow).
After a little stroll, a ne looking frituur was found.(From top to bottom: Belgian fries (Frites), a cheese croquette (Croquette fromage), a beef croquette
(“Viand Elle”) and an “Alsatian” (Alsacienne) with bacon cubes between the (I think) mixed pork and beef balls. The whole thing goes great with mayonnaise, which is in the little round jar. The drink is an “Oran-
gina”, a delicious tasting hybrid of orange juice with pulp and a zzy, citrus-y lemonade.
 Let’s talk Liege and Maastricht
The Netherlands is famous for their hot chocolate, so I had to have one for taste.

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