Feijoada

Feijoada (Brazilian Black Beans and Rice)

Everybody always says that you can eat whatever you want as long as You'do it in moderation. We say screw moderation! Moderation spawns temptation. Think about it: If you eat one itty bitty piece of chocolate, what happens? YOU WANT MORE CHOCOLATE! On the other hand, if you make a whole meal out of it and stuff yourself�

1 pound of black beans

1 pound of smoked sausage

1 pound of carne seca or 1/2 pound of bacon

4 pork shoulder bones and ears

2 small onions

2 garlic cloves

2 large bay leaves

2 cups of beef stock olive oil salt and fresh pepper very hot pepper sauce
Wash beans well and then leave themsoaking in

1 liter of water overnight.

On the next day, cook the beans and water on lowheat for about an hour with the beef stock.
While the beans are cooking, cut the meatsinto bite size chunks, put them all in a pan,cover them with water and boil them forabout ten minutes.

Chop the onions and the garlic finely and mixin random herbs and spices (a spice mix forsalads would work well here).

Heat threespoons of oil in a frying pan and fry the onionmixture until it caramelizes. Add a ladle fullof beans (which at this point should be soft)and mash it together with the fried onionmixture. Put the bay leaves into this mushand let it fry for a few minutes. Poureverything back into the beans.

Put the strained meats into the beans andadd a cup of water. Stir.
Add salt and hot pepper sauce to taste.

Serves 5 over rice. Can and should beserved with peeled oranges and boiled,salted and shredded collard greens. Todrink, prefer beer or caipirinha.

Notes: While the beans are cooking, stirthem occasionally because if they burn onthe bottom, the whole dish will becontaminated. Also, do not add salt to thebeans until the meats have been in it for awhile as these will tend to release their saltinto the water. The Feijoada will be readywhen the liquid is thick and flavorful.

Schweinshaxen

Roasted Pork Knuckles(Schweinshaxen)

One of the most popular dishes in Bavaria, this recipe is best suited for a weekend dinner with the family, since it requires a lot of preparation time.It also requires a trip to the butcher since a specific cut of meat is needed that typically cannot be found in your local supermarket. Attention to detail is necessary, as well as a hearty admiration for all things pork.

You should aim for about 6-8 pounds total weight . Consider as well that most butcher shops will need to "custom-cut" this for you, so plan ahead.

For about 4 persons:
· 1 front pig leg, bone-in, skin and fat still attached (IMPORTANT), 6 - 8 pounds total weight
· salt, fresh ground pepper
· Bay Leafs, whole peppercorns, 3- 5 twigs of Thyme, a few juniper berries
· 1 cup apple cider or malt vinegar
· 1 1/2 cups dark beer
· 1 small onion, chopped
· 1 stalk celery, chopped
· 1 medium carrot, chopped
· 2 cloves garlic, chopped
· 1 bottle cold beer of your choice

Fill a large pot with water and add the vinegar, 1 TBL salt, peppercorns, juniper berries, thyme and a few bay leafs and bring to a boil. Put in the pork knuckle and simmer until soft, approximate. 3 - 5 hours depending on weight.

Remove out of the brine and dry. With a sharp knife, score the skin and the fat, but be careful not to cut all the way through into the meat. Season liberally with salt pepper and some thyme and make sure to rub the seasoning well into the scores.

Heat a large roasting pan on your stovetop and sear the knuckle in a little oil, skin side down until the skin is nicely browned.

Preheat your oven to 200 degrees and roast the knuckle until the skin is crispy and internal temperature of the meat is 160 degrees. Brush with the dark beer every few minutes. Turn up the heat to 350F for the last 15 - 20 minutes and make sure the skin gets nice and crispy

Remove from the heat, cover with foil and let the meat rest while preparing the sauce:

On your stovetop add the onion, carrot and celery into the roasting pan and cook on medium heat until slightly brown.

Add the garlic and cook until fragrant, about one minute.

Deglaze the roasting pan with the rest of the dark beer and strain the sauce into a sauce pot. Season with salt and pepper and taste. If the flavor is too intense, add some water. It should be clear and not too thick. Don't thicken the sauce with roux or starch, this would be a mortal sin in Bavaria.

Sate domba afrika

Sate domba Africa sejarah :

gw sih dengernya dr temen gw yg tinggal ga jauh dr nih tempat.jadi ceritnya tuh dolo si engko yg jualan ini makanan punya temen dr africa, nah si temen ini bagi2 cerita ttg makanan dia dari daerah asalnya (Africa).katanya mereka dsana makan domba pake pisang (pengganti nasi), ini bukan makanan pokok mereka tp hanya sekedar cemilan.Dan bedanya domba dengan kambing ini, daging domba lebih LOW dia punya Kholesterolnya, so yg punya penyakit dar-ting tp tetep pgn mkn kambing yha cuman ini pilihannya.lokasi :setau gw sate domba Africa ada 3 tmpt :





1. Hayam Wuruk,Tepatnya sederetan sama Gajah Mada Plaza, ga jauh dr Gado2 Cemara dan spanduk dagangannya ada lampu mirip ambulance gitu, gampang dicari.Buka (17.00-malem)


2. Pangeran JayakartaLupa lokasi tepatnya dimana, cumin bukanya dr siang sampe sore (12.00 – 17.00)BM’ers sekalian tinggal tentuin sendiri enaknya mau mkn dimana yha sesuai jamnya.


3. KaretSederetan sama mall Ambassador, tp sebelum showroom motor Yamaha.Bukanya dr siang sampe malam, nah dsini tempat yg sering gw datengin, coz deket dr tempat kerja gw hhehehe..Cara penyajian :Jadi gini loh , walaupun judulnya sate domba tapi cara makannya bukan dengan tusukan sate. Melainkan dr daging domba yg digeprek / dipotong2 trus dihidangkan dengan bawang Bombay.Ada yg khas dr penyajian masakan ini, jadi tuh domba setelah diproses pemanggangan, dimasukin ke panci kecil beserta bawang bombaynya trus diaduk dengan cara di lemparkan ke udara hingga terdengar suara “prekkk…prekkkkk…” (suara alumunium digeprek.red)

4. Seberang museum Textile jln KS Tubun

Lokasinya cukup unik.. karena ga keliatan dari jalanan...Lokasinya di samping museum tekstil yg ada di jalan Tanah Abang...Setelah lewatin museum tekstil.. ada suatu komplek rumah dengan lapangan parkir yang luas.. Langsung masuk aja ke tempat parkir itu.. restorannya terbuka dan ada di sebelah kiri dalam komplek tersebut.ada tempat permanen yg lumayan terbuka, karena ga ada tembok luar nya.. terus ada pembakaran nya dan ada poster Osama Bin Laden di tembok yg punya orang Afrika.. dari Mali kalo ga salah...Kambing nya di bakar, terus dipotong2... di campur sama bawang bombay mentah..disajikan dipiring besar dalam keadaan hangat + nasi putih ... cara makannya yg paling nikmat tuh kalo makan pake tangan..Sambalnya ada di botol.. macam sambal lampung tapi yg ada biji nya.. terus dicampur sama mustard dan kecap manis.. semua dalam botol terpisah... jadi musti ngeramu sendiri.. tergantung selera dehkambingnya empuk banget.. dicocol sama campuran sambel tadi rasanya langsung nyesss.. empuk, ada rasa2 pedas, manis dan asam(mustard).. wah pokoknya mantap..hehehe.. musti cobain deh... makanan kambing paling unik yg pernah gw makan.patokan arahnya.. kalo lu menghadap museum tekstil.. lokasinya ada di sebelah kanan. Ga ada petunjuknya kalo disana ada restoran.. jadi musti tanya2 orang sana kalo nyasar.yg minusnya disini adalah banyak lalat nya... maklum tempatnya terbuka..emang sih dikasih lilin di meja.. cuma tetep aja musti ati2 jgn sampe disamperin lalat..ga recommended buat yg perutnya sensitif/ga cocok sama makanan jalanan. Bisa2 langsung illfill begitu liat lalatnyaga recommended juga buat dibungkus.. dulu pernah beli di bungkus.. sampe rumah jadi alot.. sedih deh..

Cara makan :

Disini bebas milih mau mkn pake nasi atau pake pisang.Kalau lagi laper bgt tentunya pake nasi yha, tp kl buat cemilan yha tentunya pake pisang aja juga cukup.Trus dia punya sambal rasanya EUNAKK BGT!!, maknyus sampe ke kepala berasa kesemutan.Dia punya sambel kita sendiri yg ngeracik, jadi racikannya ada 3 jenis : sambal, mayonnaise, dan kecap. Ketiga jenis itu kita gabungin sendiri ke piring kecil jadi deh rasanya pedes, manis, asin (dr mayonnaise). Tinggal dicocol sm dombanya deh.just FYI : enak juga dicocol pake kerupuk putih.Harga :Per porsi sate dombanya Rp. 35.000,- (lihat pic)Pisang goreng Rp. 10.000,-Ada juga soup domba (ga pernah makan) dan sate jeroan (ga pernah mkn juga)

Babi Guling Ibu Oka

Go travelling up country anywhere in Bali and sometime or another you will come across a roadside stall cooking Babi Guling, the delicious odours you can smell a mile away. There are some great restaurants also that serve up the Balinese delicacy and one is Ibu Oka’s Warung Babi Guling

Squeezed in between Ubud’s central banjar and Jl. Suweta’s upmarket shops and restaurants stands the legendary Ibu Oka’s Warung Babi Guling. The food stall has stood here for the past 20 years, serving up what many say is some of the best roast suckling pig on Bali. Search any Bali tourist Internet site and there is a good chance you’ll read rave reviews on Ibu Oka’s warung, at least according to a group from Shanghai sitting at a nearby table.

The benches glutted with people from around the world along with local Balinese, filling the warung to overflowing. And they are all digging in to Ibu Oka’s classic Balinese tucker: melt-in-the-mouth suckling pig that was spit-roasted for five hours before being carted on foot from Ibu Oka’s home kitchen and served hot and fresh to the waiting hordes.

Discovering just what makes Ibu Oka’s suckling pig so good demands a visit to that kitchen, and while a trip to her family compound just around the corner may be one short step in distance, its a 100 years in time.

And therein lies Ibu Oka’s secret: Her suckling pig is prepared and cooked as it has been for decades and, as the saying goes, “practice makes perfect”. Stacks of timber line the walls of the compound, cubic meters of the wood delivered daily to heat fires that will cook up to 10 suckling pigs a day.

Half a dozen live pigs are housed at the back of the compound, snuffling, eating, sleeping and generally enjoying life before the pre-dawn kill that will have them cleaned, gutted, stuffed and spitted by 4 a.m., ready for the warung’s 11 a.m. opening.Roast suckling pig doesn’t get fresher than this.

Prior to spit roasting, the pigs are packed full of Balinese herbs and spices, such as shallots, garlic, chili, ginger, galangal, turmeric and bay leaves, then roasted over an open fire for at least five hours. This is five hours of hot, heavy work for the cooks who rotate, non-stop, the wooden spit by hand, regularly dousing the flames with water to maintain the perfect cooking temperature.

Getting the temperature right is an art that has been handed down from generation to generation, the suckling pigs slowly developing that warm golden sheen that makes for the best crackling, the inner meat cooking slowly until it is utterly succulent.
Ibu Oka learned this art — along with the business — from her parents-in-law 25 years ago. She adds that her in-laws had been preparing babi guling for 33 years before she took on the business.

“The family has been making babi guling for almost 60 years. Two generations of us. Originally, the business started at the market. I ran it there for the first five years after my parents-in-law died, and then moved the warung to Jl. Suweta 20 years ago,” she said of the business that now involves her whole family.

As well as satisfying the appetites of her warung customers, orders for the famous babi guling come from far and wide, with hotels along Bali’s main tourist strips in Legian, Kuta and Seminyak ordering up big for special events, said Ibu Oka.
“We sometimes get orders from the big hotels. On those occasions we will prepare around 10 suckling pigs. It’s a lot of work,” she said. “Then we do many weddings where people order the babi guling and all the side dishes such as the vegetables and the blood sausages.”

She added that the warung on Jl. Suweta required four suckling pigs each morning to satisfy the hungry customers that come in droves.
Within minutes after it opens its doors, the restaurant is full to overflowing. Every table refills as soon as the early bird diners lick their lips is satisfaction before heading back to work, shopping or wandering Ubud’s central market.

Tasting the legend that is Ibu Oka’s babi guling will cost you around Rp 20,000, which includes roast suckling pig and the crackling, blood sausages, Balinese vegetables and rice. A small price to pay for this simple and delicious pleasure.

Warung Babi Guling is open from 11 a.m. to 5 p.m. daily. Phone: (0361) 976345

Made's Warung - Bali

The well-established Made's Warung offers a wide choice of local and international dishes. In a beautiful atmosphere of antique furniture and decor of Dutch/Indonesian origin, you can dine on local favorites such as nasi campur and gado gado or other delicious choices. The menu also includes Japanese sashimi, Made's own version of Thai Tom Yam soup, pasta, seafood and steak. Accompany your meal with an imported wine or arak, a local rice-wine. Cakes, desserts and good coffee are also available. Corkage is at IDR10,000. Average cost per person: IDR40,000. Visit also http://www.madeswarung.com/

Investment banker

Investment Banker

A new teacher was getting to know the kids by asking them their name and what their father did for a living.

The first little girl said: "My name is Mary and my Daddy is a postman."

The next child, a little boy said: "I'm Andy and my Dad is a mechanic."

And so it went until one little boy said: "My name is Johnny and my father is a striptease artist in a gay club."

The teacher gasped and quickly changed the subject. Later, in the school yard, the teacher approached Little Johnny privately and asked if it was really true that his dad danced nude in a gay bar.

Little Johnny blushed and said, "No, he's really a Business Development Director at Lehman Brothers, but I'm just too embarrassed to tell anyone.

Gates Rules

Gates' Rules




Bill Gates recently gave a speech at a High School
about 11 things they did not and will not learn in school

. He talks about how feel-good, politically correct teachings created a generation of kids with no concept of reality and how this concept set them up for failure in the real world..


Rule 1

: Life is not fair - get used to it!

Rule 2
: The world won't care about your self-esteem. The world will expect you to accomplish something BEFORE you feel good about yourself.

Rule 3
: You will NOT make $60,000 a year right out of high school. You won't be a vice-president with a car phone until you earn both.

Rule 4
: If you think your teacher is tough, wait till you get a boss.

Rule 5
: Flipping burgers is not beneath your dignity. Your Grandparents had a different word for burger flipping: they called it opportunity.

Rule 6
: If you mess up, it's not your parents' fault, so don't whine about your mistakes, learn from them.

Rule 7
: Before you were born, your parents weren't as boring as they are now. They got that way from paying your bills, cleaning your clothes and listening to you talk about how cool you thought you were. So before you save the rain forest from the parasites of your parent's generation, try delousing the closet in your own room.

Rule 8
: Your school may have done away with winners and losers, but life HAS NOT. In some schools, they have abolished failing grades and they'll give you as MANY TIMES as you want to get the right answer.. This doesn't bear the slightest resemblance to ANYTHING in real life.

Rule 9
: Life is not divided into semesters. You don't get summers off and very few employers are interested in helping you FIND YOURSELF. Do that on your own time.

Rule 10
: Television is NOT real life. In real life people actually have to leave the coffee shop and go to jobs.

Rule 11
: Be nice to nerds. Chances are you'll end up working for one..