Displaying 181 To 210 Of 255 Comments I would appreciate if humanity would NOT attemt to settle on the Monn, Mars and beyond – for wherever we have set foot to stay before up until this day, we have managed to spoil and destroy a formerly unharmed, beautiful environment… » Posted By Mogamboguru On November 14, 2009 @ 4:24 pm FINALLY.. once again a Nation of LAWS & NOT of “men”. Amen, Peacekitten! An interesting development for you to behold may be the tiny fact, that NONE of the perpetrators of the Bush-administration travelled to Europe anymore, since they lost ther immunity from persecution after they left office January 22nd – because they know that several european courts have issued search warrants for them already for crimes against humanity, which obliges every signatory state to the UN-ICC-treaty, to arrest and deport them to the Hague, Netherlands, the minute they would set foot on their soil. (Something which goes for the political and military masterminds of the Israeli butchery assault on Gaza of November/December 2008 too, by the way.) The members of the former Bush-administration may have ignored international treaties while they broke international law, Peacekitten; but the international law doesn’t ignore the breaking of international treaties by the members of the former Bush-administration. And finally, the law will win. » Posted By Mogamboguru On November 15, 2009 @ 4:05 am I am suspicious long since, that it’s part of a Republican long-term-strategy, to have some of their members intentionally converting to Democrats like wolfs in sheeps’ clothes, so as to act as a Republican Fifth Column in the Democratic party whenever it becomes profitable for the Republicans again. » Posted By Mogamboguru On November 14, 2009 @ 4:33 pm If you don’t hinder fools from it, they always disqualify themselves over time – see Sarah Palin, who has become the laughing stock o the Republican party as of late. I feel that the influence of the Tea Baggers and the extreme right is vaning. But this can only be a warning to president Obama, to go ahead with a progressive agenda full speed: Because, if he keeps stuck in the mainstream-middleground-mess (MMM) which is considered the must-have of politics in Washington these days, it might well be, that a revamped, re-energized Republican party might be able to catch up on him. I am convinced, that the way past the quagmires in Washington as well as in the Middle East lies left of the mainstream! » Posted By Mogamboguru On November 14, 2009 @ 11:56 am Debate Night Live – Vote and Discuss! ! » Posted By Mogamboguru On November 14, 2009 @ 12:11 pm Mission accomplished! Well done, escribacat! 🙂 » Posted By Mogamboguru On November 13, 2009 @ 7:10 pm AAAAARRRRRRRGGGGHHHH! (Mogamboguru -> King Kong) » Posted By Mogamboguru On November 13, 2009 @ 6:42 pm BUGGER! The vid won’t play in Germany, due to copyright-troubles. Aaaaarrrrrrrggggghhhh! (Dr. Jekyll -> Mr. Hyde) » Posted By Mogamboguru On November 13, 2009 @ 6:41 pm Khirad – you don’t DARE to link the ducklings’ dance here, or do you…? :-)) » Posted By Mogamboguru On November 13, 2009 @ 6:30 pm WOW! Cool, KQuark! Now THAT’S what I call an intuitive content-management-system! Kudos! » Posted By Mogamboguru On November 13, 2009 @ 6:22 pm And THIS is a test:
AMARANTH – by Nightwish If my novel Eternum is ever to be made a big screen-movie, expect this song to be the leading theme. » Posted By Mogamboguru On November 13, 2009 @ 6:17 pm DANG! Must learn to embed links and videos! Here’s the link from my post: https://www.youtube.com/watch?v=U-7QSMyz5rg&feature=related » Posted By Mogamboguru On November 13, 2009 @ 6:09 pm Even this old, german whitebread was a Motown-fan from his youth. Then I somehow forgot about Motown (In the days, when headbanging was a hard and lonely job. But someone had to do it…) only to find it again through the Blues Brothers-movie and Quentin Tarantino’s Jackie Brown-movie. So, while I am a whitebread from the outside – deep inside me I am a pinch black stud… 😎 » Posted By Mogamboguru On November 13, 2009 @ 4:14 pm OMG… I so feel for you, bitohistory – although I am sure not able to feel, what you must feel in this situation. I wish you the very, very best of all possible outcomes. » Posted By Mogamboguru On November 13, 2009 @ 6:27 pm Bye, Kesmarn. See you later! » Posted By Mogamboguru On November 13, 2009 @ 4:16 pm 😎 Thank you for the roses, BDM. I do what I can. And “Bon Appetit!” to your hubby! » Posted By Mogamboguru On November 14, 2009 @ 4:26 pm Me German – me nix inglish… 😎 Hi, BigDogMom! Yes, you are right: I think, smoked bacon is the correct word. About the beef: Any beef will do. But please note the change in the recipe I have just added! This is important, to get the beef mellow. Enjoy! » Posted By Mogamboguru On November 14, 2009 @ 4:03 pm Hi, folks! God knows, I am a “metric” man – but for my american friends’ convenience, I have untertaken the bold task, to calculate everything in american measurements, so as to enable you to cook like I suggest. (Also, this gives me the ample opportunity to blame everything on a miscalculation, in case you don’t like, what I suggest). 😎 Yesterday, Nicole, I think, asked for a recipe for german Rouladen (filled beef-rolls). Okay, here it comes. It is a very straightforward recipe, which is easy to cook. So we try this out first, before we go deeper into the secrets of german cooking. Okay? So here we go – “Rheinische Rouladen” (aka: “Rhenanian Roulades”): For four Roulades, you need: Four large swats of beef: 10 inches long, 4 inches wide, 1/5th to 1/4th inch thick Four stripes of smoked bacon Two pickles, approx. 4 inches long Dijon mustard (hot) salt, pepper frying fat strong sewing yearn The preparation: Lay the swats of beef flat on a plate, salt and pepper only the upper side lightly. Take the mustard and grease the whole upper side, like you would grease a toast with peanut-butter. Put a slice of smoked bacon on the small edge of each swat of beef, cut pickles in half longitudinally and put each half on the bacon on each Roulade. Now wrap up the swats of beef tightly with the bacon and the half pickle in the center and, after that, tie the roll up tightly with the sewing yearn (Some knowledge of BDSM is a plus here, but no must-have…) :-)) Melt frying fat in a heavy iron pan and fry the Rouladen from all sides over hight heat, until they are brown. (Attention – Alteration! I made a mistake here!) Then pour a mug full of water in the pan, put a lid on it and put it in the oven for about 90 minutes at 150 degrees centigrade (I’m sorry – but before degrees Fahrenheit I quit… 😉 ) When the Rouladen are done, take them out of the pan, unwrap the yearn carefully, so as not to destroy the Rouladen, put the Rouladen on a plate and put the plate back in the oven at 110 degrees centigrade, to keep them warm. Add a mug of beef stock to the pan, boil and reduce it by half. Then add one eating spoon full of mustard to the sauce and stir, until the mustard is dissolved. When this is done, salt and pepper the sauce after your liking and then thicken it with starch: Add one eating spoon full of starch to a half full cup of cold water, dissolve it by stirring and then pour it bit by bit into the pan andboil the sauce until it thickens. (CAUTION: Starch has great thickening-power. Use only spoon by spoon, until the sauce is as thick as you like it, so as not to jelly up the sauce!) That was it: The sauce and the Rouladen are ready. The Rouladen are to be served either with boiled potatoes, with dumplings or with Spatzle and are served together with either red cabbage or Brussels sprouts (Do you know, how to prepare these? If not, ask: I’ll gladly tell you, how to do it!). A glass of dark beer or red wine fit this meal perfectly. Enjoy! » Posted By Mogamboguru On November 14, 2009 @ 11:45 am Nobody needs to be worried to ever ask me anything, FeloniousMonk. I am full of answers to the brim. All you need to do, is piercing holes into me and the answers will start squirting out of me like fountains… (Smartass me!) 😎 » Posted By Mogamboguru On November 13, 2009 @ 1:35 pm HAHAHAHAHA! Hell, yeah! Growing your own weed, man! 😉 BTW: I have never tried to smoke Lovage. Perhaps… 😎 » Posted By Mogamboguru On November 13, 2009 @ 1:29 pm It’s a herbaceous spice with long, soft, green stems and very soft, deeply frayed, dark green leafs. It grows in big bushes, sometimes tall as a man. It’s perennial: Once you plant it in the garden, it will grow forever. You only need to cut the stems down to the hump in the fall. In spring, it will grow again all by itself. The leafs are used as herbs. You can pick the leafs easily by hand. They leave a very intensive, harmonic, spicy smell at your fingers, when you rub it, and taste the same, when eaten. Lovage leafs can be eaten raw – like, on a slice of bread with curd cheese, for example – but are mainly used to spice up soups – any soup, at that, because loveage is a great, natural amplifyer for taste and flavour of soups – only, that it’s own taste and flavour evaporates from hot soup very quickly. So the lovage-leafs have to picked out (they may get bitter when heated up again) – but you can still eat the picked leaves – and have to be replaced with fresh lovage from your garden again – which will grow in your garden in abundance, anyway. But beware dryied lovage: It’s not worth the dough. Almost all taste and flavour of it evaporates during the drying process. All you get for your money is flavourless, bitter, grey-green tea… » Posted By Mogamboguru On November 13, 2009 @ 12:57 pm Kesmarn, I forgot: Use fresh Lovage for the chicken soup, too. A good hand full will do. Add a few minutes before it’s ready. Once you’ve tried it, you’ll know, why I recommend lovage for chicken soup. » Posted By Mogamboguru On November 13, 2009 @ 12:10 pm Good choice! I use sea salt for cooking exclusively. Rock salt (?) is only good for melting snow… » Posted By Mogamboguru On November 13, 2009 @ 12:04 pm You can buy Bouquet Garni in well-assorted grocery-stores. It’s kind of several – mostly southern french – spices – bound together. A Bouquet Garni adds it’s taste to the soup, but will be removed from the soup after a short cooking time, prior to serving. It’s a great way of adding taste to a soup, while avoiding to cook the herbs too long – because, if you cook the herbs too long, they may become bitter. » Posted By Mogamboguru On November 13, 2009 @ 11:10 am I profess in an exercise I call “Mental Cooking”: While shopping at the groceries, I stroll through the aisles and watch the foodstuff pass by. But, sometimes, something special catches my eye: A piece of meat, a veggie, fish or something – anything. So I take this specific foodstuff and put in my cart. But then, in my imagination, I start cooking this specific foodstuff – and, while doing so, I continue to go past the shelves and fetch every ingredient I need to cook it while I am imagining to cook it, until I feel, that the meal is complete – and, in 99 percent of the times, together with the mental cooking, the shopping for cooking this meal is done simultaneously, too. This is a “Yummy in Advance!” – experience, I can only highly recommend to everyone. Try it out. It’s great! And it works very well on farmers’ markets, too. » Posted By Mogamboguru On November 13, 2009 @ 11:04 am Salt and spice up chicken soup as little as possible. Let the chicken and the veggies take care of the taste. Letting chicken soup steep overnight before serving, also improves taste substancially. But if that should not be enough, try to add two chunks of beef-bone to your chicken soup while cooking. Remove the bones before serving the soup. You will be amazed by the difference the beef-bone will make. » Posted By Mogamboguru On November 13, 2009 @ 10:48 am LOL! Too true… 🙂 » Posted By Mogamboguru On November 13, 2009 @ 9:50 am And dry, white wine: Chardonnay, please? » Posted By Mogamboguru On November 13, 2009 @ 9:48 am One tip: If you should ever kook beef for soup, take off the surplus, cold, consolidated fat swimming on top, after the soup has cooled in the fridge – BTW: This makes for a virtually fat-free soup! – and store the fat in the fridge – THE LONGER THE BETTER. And here’s why: Once I forgot a cup full of beef-fat in the fridge for over 6 months. It had quite an “Haut Gout” when I finally retrieved it. But being a curious person, i tried it out for cooking, anyway. In fact, it smelled AWFULL (almost like decay) while cold – but once the cooking was finished, the taste of the duck I fried in the beef-fat was nothing short of phenomenal! And one may use this beef-fat for any other cooking-purpose in the kitchen, too. I anticipate especially beans to profit MASSIVELY from the intense, beefy taste of this fat. » Posted By Mogamboguru On November 13, 2009 @ 9:42 am My dad makes marvellous Rouladen, and I have his recipe and will gladly share it with you, Nicole. There may be some specifics, your mother may have made differently than my dad does. But I sure will share my Rouladen-recipe with you. It’s easy as pie, I swear. Get pen and paper ready for tomorrow night! 🙂 » Posted By Mogamboguru On November 13, 2009 @ 9:30 amComments Posted By Mogamboguru
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