LinuxBBQ

wow! This tastes much much better than it should.
I made a variant of that last night. very simple to do, and very easy to eat.

Yummy.

Mmmmm mmmm. Dinner time!

Damn it. That looks too delicious. I think I am hungry but it is already bedtime for me.

And the final product .... It was really tastey. Kids enjoyed it too.

perfect. bedtime or not, a steak is always high priority :)

^ What is bedtime? I would easily leave my bed for this :)

Did it not myself but it was great.

German cuisine at its best, Franconia.
We went out to get some German quality food.

Hausmannskost! how I miss it...

Now this is mine. I took my mom's recipe. It is a typical Serbian side dish.
Roasted paprika with a *ton* of garlic.

As promised, the chorizos for Wux.

I guess you can buy whole chorizos in the supermarket. We can in Germany. You could buy some Campofrío chorizos and just put them on the grill. They come in sweet and hot variants directly from Spain.

I was googling, did not find anything in British.

Damn, I really have no real life pics.

It is specially made for the BBQ. Looks like red sausages because of the paprika. Not the salami type.

It looks like this:

https://img.rewe-static.de/1921054/2131 ... 60px:260px

http://www.campofrio.de/bilder/sortimen ... BQ_hot.png

In Spain we normally go to the butcher and buy high quality meat without any additives they might add to the industrial products.

DEBRECENI! :D

oh yeah, we can get chorizo; http://www.waitrose.com/shop/Browse/Gro ... mi/Chorizo
had the "Marcos sarta de chorizo Ibérico" before, very nice, so you just put the thing on the grill?

^ Great and yes, just put it on the grill. Make some holes on the surface or some cuts. It will lose a lot of fat.
It is ready when the skin becomes darker and slightly crispy, very slight, you do not want to burn it.

Serve it with allioli. Best allioli is home made.

I would have to look up the exact amount of the ingredients. The web is your friend here.
But at least you need olive oil, an egg, salt and a ton of garlic. The traditional recipe is without eggs, makes it less mayonnaise. The process of mixing it together is just like you would make mayonnaise. I am not that good at it because that is what my better half always does.

excellent thanks Ivan, sounds good, will do next time we drag the bbq out :)
Number one daughter likes making pavlovas so we often have a bunch of egg yolks to make mayo out of.

maybe I'm an amateur, but I simply roasted chorizo in a pan, later added some smooth parsley, stired three times, and ate it as is, with roasted garlic bread. :shame:

don't let a hungarian near sausagez...

hot chorizo and garlic bread, whatever the method sounds tasty :)

Bacon, sounds good to me. I even fry it sometimes. But when it is grilled it has less fat. My stomach likes it more.

You can also take the classic chorizo, the salami type. The one that is not too dry and prepare it in the pan or deep-fry it after you cut it into pieces. It is then more of a side dish.

^ so no Chorizo in Paella then ?
http://www.bbc.co.uk/news/world-europe-37555389

machinebacon wrote:Hausmannskost! how I miss it...

To drag this back up
So, unlike the (much appreciated) proliferation of 'chinese' restaurants in the UK (and everywhere I've been to) can you get 'foreign' cuisine in chinaland?
Apart from a McDonalds... When I was in Spain and South France met some Aussies all they seemed to be interested in was testing out the fucking Mcdonalds.
So while they had a hamburgesa, I went and had some lomo and pimentos - which still remember. bit like ivans paprika dish, but with pork marinated in it.
was a bit like this: http://nevadabasque.com/lomo-steak-with-whatever/
more like this: http://lacocinadevero.com/lomo-de-cerdo-con-pimientos/