COLD Wendy

Geen idee of Dit is hem, en hij bloggerde hier.

Thanks @mieuw

Introduction of handmade vegetable musical instruments

Cabbage slide flute-Lightly Row

Broccoli ocarina – Mary Had A Little Lamb

Ostrich Egg Ocarina : March of bee

Radish Slide Whistle-Silent Night

Apple Ocarina-London Bridｇe is Falling Down

Welsh Onion Flute – The Cuckoo

Carrot Pan-flute – Waltz of wind

Pumpkin ocarina concert -Mary Had a Little Lamb

See all 31 musical master pieces here

Omdat Vinnie toch onze superheld is!

1 blikje MAIS (midsized, niet mini maar ook niet groot)
1 (zeer fijn) versnipperde ui
2 tenen knoflook uit de weekbladpers
1 tl ketoembar (korianderpoeder)
1 tl bloem (sure… eerder een stuk of 3)
4 takjes SELDERIJ
2 el sambal manis
1 el ketjap (manis)
1 ei (of 2)
(een scheut water)
olie (bij voorkeur zonnebloemolie)

Bereidingswijze:

Doe de maïs met het vocht in een schaal. Voeg ui, knoflook, sambal,
ketjap en ketoembar bij de maïs. Roer er vervolgens het losgeklopte ei
door en voeg de bloem toe. (Giet er ook wat water bij) Was de selderij
en hak de blaadjes fijn. Roer deze eveneens door de maïs. Bak van dit
deeg in hete olie koekjes, die aan beide kanten bruin moeten worden.

You’re sure to have really weird cookies, it’s easier to just make one big one and slice it!

What? You don’t know pom? Pom is one of the ten things Ape misses most of Holland. But you’re right, it’s not a real Dutch food. It’s the Surinamese quintessential food for celebration. More refined than roti, pom has a real history of it’s own – probably introduced in the former Dutch colony by the Jews who came settling there centuries ago and then adapted by the different population groups to the available staple. Potatoes didn’t grow on the plantations, so instead, pomtajer was used. Because there is so much to tell about this single recipe, there is now an exhibition about the culinary history and a little booklet is available too with unusual recipes, a map with public pom providers in Amsterdam and people telling about their personal memories and experiences regarding pom.
Everyone has his or her favorite provider (most often their own mother) and tastes differ widely. One pom is more sour, other think it should be sweet. It goes with rice or you get it served on a puntje. He wants it moist, she wants it stevig. But almost everybody loves this ovenstew made of pom tajer (taro), tomatoes, lemon, loads of spices and herbs and chicken, meat, bakkeljauw or peas.

Wanna try? Come by tomorrow @ ImagineIC after 13.00 hours

Website: www.heartattackgrill.com

Step 1
You will need:

* 1 litre light rum
* 700 ml stroh rum
* 700 ml banana liqueur
* juice of half a lemon
* 14 ripe bananas
* 1 cup of sugar
* 1 hammer
* 1 tea cloth
* 1 electric blender
* 1 medium size bucket
* 14 straws

Step 2
Prepare your cocktail
Take some ice cubes, wrap them in the tea cloth and crush them using the hammer.
Put one half of the ice into the jug of the blender and the rest in the bucket
Add the light rum and banana liqueur while drinking the stroh rum.
Take the bananas and peel away the skin (make sure you reserve one banana to use for decoration later).
Next,cut the bananas in half and add them to the jug.
Follow this with the sugar.
Put jug on blender, secure the lid and blend at a medium speed for 14 minutes.

Step 3
Present your cocktail
Pour the drink into the bucket, decorate with a banana, add the straws and serve!

Brood, happy doper.

For the first second time a political party for the animals is on the ballot. I’m not really an animal lover therefore I won’t vote for the animal party. But I thought such a political party in a democratic parliament that’s pretty unique.

So let’s get used to voting on animal issues. I’ve made a small poll based on two (fishy) video’s.
 
 
 
 
 
 
 
 

Vote please:

1 – Leave those animals in peace
2 – Yeah, let them have it
3 – Other

A few weeks ago I left one of these ’superior’ pans on the stove for just a few hours (yes I was it totally vergeten yes) and guess what. It was completely verziekt, just a piece of scrap metal with some severely burnt plastic on the inside. Since I have been anoyed for years by people nagging: “Now put away that knife buddy. You know donders well you can’t use that in an anti-stick pan!” I decided to go to (oh the horror) a cooking store. The experience was actualy quite plesant to my surprise but I won’t bore you with the details. An hour later I came home the proud pwner of an old fashioned steel pan (no BS Teflon at all).

The first thing that I liked was that even though it’s made by a gerenomeerd french company it still only costs €17,-. It is after all a simple piece of plate steel with a handle riveted to the side. Before you use it for the first time you have to burn some sunflower oil in it for twenty minutes and when I say burn I realy mean it. After that’s done the pan has a natural anti-stick layer that gets better every time you burn food in it. Contrary to a Teflon® coated pan you can put this pan on a stove on full blast for as long as you want. Furthermore you can use anything you want in there including knives, forks, powerdrills and kettingzagen. The only ‘problem’ with this natural anti-stick layer is that you can’t use detergent on it or it will wash off, or to put in other words less dishes :]. Simply wipe the pan clean after you’re done with some paper and put on some sunflower oil to prevent rusting and make it shine my precious.

But now the ham question: does it bloody work? Well also in this department I was pleasanly surprised. Though the guy in the cooking store warned me that proteine rich food does have the tendency to stick to this kind of pan een beetje I realy have no problems cooking in it what so ever. I’ve been using it for a few weeks and I’ve had zero plakproblemen up untill now. Yes yes I hear you thinking: “I bet he hasn’t baked any meat in it” and thats very true, but I did however bake greek halloumi cheese which sticks even worse than meat and even that was no problem providing you powder it with flower and use plenty of oil. So without further ado I present to you the proof of all proofs: IPM’s egg baking vlog:

In the background you may recognise a nice egg baking tune my sincere appypollogies for the shitty quality though.

Demonic Tots and Deeply Disturbing Cuisine

Tomato!