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#62 ·
An andalusian Dog

In 1928/1929 Salvador Dali and Luis Buñuel made a very disturbing
film with "things people dont want to see"- heavy impact pictures...

This is the most horrible movie I´ve ever seen!. Some 25 years ago I watched
until the "cut", then turned off TV!...

Seem to me people making "art" have to step across lines in a logical
manner when they start to try to "shake" their audience.

Or as in that untitled way to generate waves of "excitement"
(which are actually waves of care, due to our nature to always make the
attempt to protect what "we care about"....)

An Andalusian Dog

An Andalusian Dog (French: Un Chien Andalou) is a 1929 French silent short
fantasy film by Spanish director Luis Buñuel and artist Salvadore Dali.


http://www.viki.com/videos/218650v-an-andalusian-dog


Both actors committed suicide; Pierre Batcheff 1932 in Paris and Simone Mareuil 1954 in Perigueux.


Had to post this in case you didnt´t know that 84 year old "movie"


Take care, good friends!

Be
 
#63 ·
Brazilviking said:
Ok, right! Where is your recipe? Are you in or out of the hijacking team?:D
Click to expand...
Oh, sorry, I forgot the receipe too, so here we go. We need:

360 g whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons honey
375 ml beer

Heat the oven to 190 C. Mix the flour, the baking powder and the salt, then add the honey and the beer. Put everything in an oiled baking pan.
Bake it for 30-40 minutes (until the bread crust is light brown). Take it out oft he oven and increase the temperature to 220 C.
Put the bread on a baking sheet and butter the crust and the sides. Then bake it again for 5 to 10 minutes.

Enjoy!
 
#64 ·
Dear Sir,

I am certainly not a moderator of anything, anywhere.

Nor would I choose to be, I were offered such a position.

Given I suffer from an injury in the service of my country, from a very serious frontal lobe brain injury; which if you choose to Google the effects of such an injury, really does give me the excuse of, poor impulse control, lack of judgement, and personality disorders.

However, I choose not to use such excuse for my behavior; but rather stand up like a real man should, and accept responsibility.

Respectfully Allan Leigh
 
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#67 ·
My recipe is always very simple,
1) buy the wine in the shop
2) open the bottle
3) leave it for 30 minutes to take "air"
4) put 2 elegant glases over the table
5) light the candles
6) dim the lights
7) start the romantic music
8) invite your lady to the table
9) chin chin
from 10 onwards depends on your skills LOL !
Cheers
Arturo
 
#68 · (Edited)
Fish and Chips with Beer Batter




Ingredients:


  • 2 oz/55g all purpose - plain flour
  • 2 oz/55g corn starch / cornflour
  • Sea salt and pepper
  • 1 tsp baking powder
  • 1/3 cup/75ml dark beer
  • 1/3 cup/75ml sparkling water
  • 1 lb/450g white fish fillet preferably sustainable cod, pollock or haddock
  • ¼ gallon/1 litre vegetable oil or other frying oil
Preparation:


  • In a large roomy bowl mix together the all but 2 tbsp of the flour, cornstarch and baking powder. Season lightly with a tiny pinch of salt and pepper.
  • Using a fork, and whisking continuously, add the beer and the water to the flour mixture and continue mixing until you have a thick, smooth batter. Place the batter in the fridge and rest for between 30 minutes and an hour.
  • Meanwhile, lay the halved fish fillets on a sheet of kitchen paper and pat dry. Season very lightly with a little salt.
  • In a deep, thick bottomed saucepan, chip pan or electric fryer (if you have one), heat the oil until sizzling hot (test by dropping a ¼ tsp of the batter into the oil, it should sizzle and crisp up immediately).
  • Place the 2 tbsp of flour reserved from the batter mix into a shallow bowl. Toss each fish fillet in the flour, shake off any excess, dip into the batter then carefully lower each fillet into the hot oil. Fry for approx 8 minutes or until the batter is crisp and golden, turning the fillets from time to time with a large slotted spoon.
  • Using the same slotted spoon, once cooked remove the fillets from the hot oil, drain on kitchen paper and serve hot with chips (fries).


To be truly authentic put too much salt and vinegar on it serve in two day old newspaper and poke forlornly at it with a wooden pronged thing that prolongs your hunger because you can't pick your food up.
 
#70 · (Edited)
Making Ov

Making ov(en) "Souls"- "Seelen" which were made in South-Germany where I grew up:

"Allerseelen folgt auf das Hochfest Allerheiligen am 1. November."- catholic feast..

After All-Saints-Day? there´s the All-Souls-Day, for which the are baked:

Zutaten für 10 Portionen 10 Portions

1000 g Mehl (Type 1050)___Flour /(Type 1050 is "heavy", cont. the most Husk) "Ruchmehl" in Switzerland
30 g Hefe______________Yeast
20 g Salz______________Salt (plus "raw", big grains salt for the pouring)
600 ml Wasser___________Water

Kümmel____Caraway


Zubereitung:

Hefe im Wasser auflösen.__Solve Yeast in Water, make dough, kneat gently let it rest for 60 min!
Mit allen Zutaten einen weichen Teig bereiten, gut kneten und 45-60 Minuten ruhen lassen.

kneat once more

Lass den Teig über Nacht im Kühlschrank, dann entfalten sich die Aromen besser,
und die Krume wird auch saftiger, so machens wir Oberschwäbischen Bäcker.

Leave dough in fridge over night for aromes

Während dieser Ruhezeit wird der Teig 2 mal mit nassen Händen durchgeknetet.
Nach dem letzten Durchkneten nochmals gut aufgehen lassen.

kneat again before baking, oven to 240°C

Backofen auf 240° vorheizen

Die gesamte Teigmenge zu einem ca. 15 cm mal 30 cm breiten Strang formen.
Mit einem Messer oder Teigschaber 3-5 cm breite Teigstücke abschneiden,
auf ca. 20–30 cm Länge ziehen und mit der Schnittfläche nach oben auf ein
gefettetes oder mit Backpapier belegtes Blech setzen, zugedeckt noch mal gehen lassen,
Teigstücke mit Wasser bestreichen und mit groben Salz und Kümmel bestreuen.
Eine Schale Wasser in den Backofen stellen, dann das Blech einschieben

Take dough, make one piece of 15 x 30 cm, cut in stripes (rd 8 of 15cm length, 5cm dia)
lengthen stripes to 30 cm, put on fatened oven tray, cutting edge facing up.
cover with a towel, let it rest for 10 to 15 mins. then apply water with a soft brush, por on
raw salt and caraway

Backzeit: ca. 20-25 Minuten bei 240° Baking time 20 to 25 mins

Ich backe sie bei 250° ca. 9 Minuten und dann runterschalten auf 180°-190°
noch mal ca. 9 Minuten auf der unteren Schubleiste.

or: 250°C, then reduce Temp for the last 15 min. to 180 to 190°C


found the pic here: http://blog.rezkonv.de/2011/10/30/seelen-nach-einem-rezept-von-hannes-weber/


This is the best bread I know, feel free to enjoy!

Be
 

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Discussion starter · #71 ·
I usually just take lots of meat, any kind will do. Cut it into pieces if it is not ground beef anyway. Then I add lots of beans and cook the whole thing until the meat is tender. Salt and pepper of course.

Tastes great, but it does lead to... ahem... increased body air production.

:)
 
#72 ·
To those that saw this in "poor taste", I humbly disagree and signed up just because of this. I have been watching these videos from day one and while I do not know Joerg personally, he doesn't seem to be the type to want to offend anyone. In fact, I'd love to come have a beer and see his creativity in person.

Joerg, I love what you did. You may have lost a couple viewers at the price of gaining 100 more. My friends and I have all been keeping a close eye out to make sure you were ok and also to make a few bucks on bets :)

You've also gained the attention of many other "backyard engineers".

I wish nothing but the best for you and your endeavor here. God bless!
 
Discussion starter · #74 ·
Thanks for the kind words! Made my day.

MomentaryLapseOfReason said:
You may have lost a couple viewers at the price of gaining 100 more.
Click to expand...
My statistics say that I have gained about 7,000 subscribers in total due to this video - those that I have lost have already been deducted...

Seems I DID entertain people, after all - no need to throw my slingshot into the audience :)
 
#75 ·
more power to Joerg. it was a good trick if ppl were not observant, anyone complaining needs to lighten up and get with the reality, accept it and move on, you got tricked! like previous posters noted, there were many many many clues, if you missed them that is the only thing to be ashamed of here, your own gullibility.
 
#76 ·
Hey Wiggle,

you´re right BUT: When we become too emotional, logical rules go out the window..

we then act according to some several thousand year old programs..


But you´re right: we got to move on (as alway in the realm of the living :) )

only zombies may rest (rotting) for a while ;)

Greetings,

Be
 
#80 ·
Thistle said:
Be, THAT's it! That is exactly how they look. Some of them are completely bright red all through the fruit. I love em. They are smaller, but more tart than our naval oranges.

Thanks for the pic. :)
Click to expand...
We have tons of oranges around here, lemons, Tangerines, Mixiricas....
But not this one.
Have you ever seen a Mixirica? A weird orange thet you can remove the bark with the fingers and just eat it? no sugar needed.
 
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