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Monthly Archives: February 2013
Evil German Ingenuity: Bratskartoffeln with Bratsheringen
One of the culinary fruits of evil German ingenuity is definitely the popular dish commonly known as “Bratskartoffeln with Bratsheringen” – popular in some remote parts of Germany, that is! Your Revered Chef will demonstrate how to prepare this dish … Continue reading
Kimchi and how to get rid of it!
Get a Napa cabbage from your favorite retailer (it doesn’t matter whether it’s fresh this time). Shred cabbage, add salt, chili flakes, minced garlic and ginger as well as some sugar. Toss thoroughly and add some water. Fill in glass … Continue reading
How to prepare a fabulous Matelas Poché au Beurre Blanc
Buy a fresh eiderdown mattress at your favorite retailer and let air for at least three hours. Prepare a Beurre Blanc by sautéing finely chopped shallots until translucent. Put into a in a bain marie, add some white wine and let simmer … Continue reading
Your Revered Chef’s new Book is out!
Your Revered Chef has just published his new book, “The Joys of Culinary Cooking – Hidden Gems next to the Kitchen Sink”. (Braadfätt & McMillan, New York, 2013, ISBN 978-0-86680-192-9) The book was received by the public with unprecedented enthusiasm! … Continue reading
A Regal Dish: Émincé de Cochon de Mer – Revered Chef Style
Get a fresh guinea pig at your favorite retailer and roll home. Skin and slice the guinea pig. Heat some butter in a skillet and fry for about ten minutes. Add 200 cc double cream, parsley, salt, pepper and a … Continue reading
Your Savory Alternative to Cod: Fairies and Chips
Usually your favorite retailer does not have fresh fairies on stock, so you have to catch them yourselves. Put a saucer with a bit of sugared milk on your window sill and wait for fairies to gather. Quickly stun fairies … Continue reading
How to prepare delicious steamed Flotsam with Cauliflower
Get some fresh flotsam at your favorite retailer (make sure that it is not unsavory jetsam). Let flotsam float for up to 2 hours. Rip cauliflower into bite-sized chunks and mix with flotsam. Add some Aceto Balsamico and a pinch of … Continue reading
How to bake a Pizza while on the Road
Get a fresh deep-frozen Pizza at some retailer in your current neighborhood. Return to your hotel room and switch on your room’s trouser press (the Corby 7700 is especially up to the task). Set temperature to 220° C and let pre-heat … Continue reading
Preparing a Sea Lion Stew for Two
Get a fresh sea lion at your favorite retailer. Should sea lion be out of season you may replace it by a manatee. Cut the sea lion into fine slices and stew with carrots, beans and potatoes. Add salt and … Continue reading
How to Prepare Smitten Chicken the Professional Way
Although Smitten Chicken is a global staple food, it is sadly enough mostly prepared in a highly unprofessional manner! Let Your Revered Chef show you how to do it the right way. Your Revered Chef has prepared an instructional video … Continue reading
