Author Topic: Lekkere receptjes voor door de week.  (Read 7063 times)

Offline Isis

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Re: Lekkere receptjes voor door de week.
« Reply #80 on: 04 May 2010, 13:29:29 »
Ik moest laatst zodanig koken dat een vriendin van mij mee kon eten. Zij heeft prikkelbare darmsyndroom, dus heel veel dingen mag ze niet (ui, paprika, champignons, boontjes, eigenlijk alles waar je ook maar een klein beetje winderig van wordt). Ik heb toen uit de Allerhande een recept geplukt en dat ietwat aangepast. Het was erg lekker :D

Kipfilet in yoghurt
250 gr Griekse yoghurt
1 rode peper
2 tl gemalen komijnzaad
1 el gembersiroop
1 uitgeperste limoen
4 el olijfolie
600 gr kipfilet, in dunne plakken
1 courgette
4 tomaten
30 gr amandelen
3 el verse dille, fijngesneden

1. Meng yoghurt, peper, komijnzaad, gembersiroop, limoensap en 3 el olie in een kom. Breng op smaak met zout. Schep de kipfilet erdoor. Laat afgedekt in de koelkast minstens 1 dag marineren.
2. Snijd de courgette in de lengte in dunne plakken. Verhit de grillpan en gril de courgetteplakken 3 min. Keer halverwege. Halveer de tomaten en bestrijk de snijvlakken met olie. Leg de tomaten met het snijvlak naar beneden in de pan en gril 3 min.
3. Neem de kip uit de yoghurtmarinade en gril de stukken in 8 min. gaar. Keer halverwege.
4. Verhit de rest van de olie in een pan en bak de amandelen al roerend 2 min. Doe de kip op een bord en bestrooi met de amandelen en de dille. Lekker met rijst.
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Offline MrDie

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Re: Lekkere receptjes voor door de week.
« Reply #81 on: 04 May 2010, 14:08:49 »
klinkt niet slecht, wat zeg ik, klinkt best lekker. Ik ga m onthouden voor een mooie zonnige dag.

Offline Cobus

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Re: Lekkere receptjes voor door de week.
« Reply #82 on: 16 June 2010, 15:28:21 »
Spaans broodje chorizo met cherrytomaatjes

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Offline Cobus

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Re: Lekkere receptjes voor door de week.
« Reply #83 on: 16 June 2010, 15:47:42 »
How to cook a really good burger
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Offline Johnny_Rook

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Re: Lekkere receptjes voor door de week.
« Reply #84 on: 16 June 2010, 18:25:15 »
Er staan erg veel burgerfilmpjes op youtube. Maar wat je niet ziet is welk vlees ze gebruiken, dat staat al klaar.
Het is vast geen gewoon gehakt of tartaar. Zelf heb ik net 2 biefstukjes uit de vriezer gehaald.


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Offline Johnny_Rook

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Re: Lekkere receptjes voor door de week.
« Reply #85 on: 16 June 2010, 18:29:13 »
Hmmm. Toch gehakt. Maar dan wel het beste. Onderstaande heb ik even gejat:


THE REGULAR HAMBURGER

The McDonald's® regular hamburger is the one that got it all started in 1948. It's as basic as can be...yet the ones they serve today don't even taste CLOSE! Make em exactly as I instruct, and you can enjoy that long-lost flavor once again.

(In the mid 80's, McDonald's® began cooking both sides of the meat at the same time, This was to cut cooking time in half. But it also forever changed the flavor of the original hamburgers---ALL of them!)
McDonalds® regular Hamburger ingredients:

1 -Pound ground chuck (80% lean) 10 -Small hamburger buns

10 -Hamburger dill slices

10 -teaspoons dried, chopped onion

McDonald's® Hamburger Seasoning

Mustard, Ketchup ....and ..... waxed paper



The Hamburger Seasoning:

4 Tablespoons salt

2 Tablespoons Accent (msg)

1 teaspoon ground black pepper

1/4 teaspoon onion powder



Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow. Makes about 3 ounces. Use on ALL McDonald's hamburgers. (unless you're allergic to msg, then just use salt and pepper.)
The Beef Patties:

Divide 1 lb of beef into 10 equal sized balls. Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick. Do this on waxed paper. Now freeze the patties for at least an hour. (this keeps them from falling apart when you grill 'em) Obviously you'll do this in advance of "burger time". It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.
The Onions:

Put the dried onions in a container, oh..like Tupperware...and add water. Water should be a few inches over the top of the onions. (better to have too much water than not enough) Cover, and refrigerate about 1/2 hour. Drain the liquid, and BAM...you have McDonald's little baby onions. Cover again and refrigerate until 'burger time".
The Pickles:

McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-tel "dial-a-slice" home vegetable slicer. ALSO....Vlasic "original" dills have that tart flavor. Make sure they're not "kosher" dills. Wal-Mart® carries Vlasic ORIGINAL dills, and you have to slice those too. (****note, these pickles are pretty small, so slice at an angle....you'll get bigger dill chips.) USE THESE PICKLES ON ALL McDONALD'S® HAMBURGERS!
The Buns:

Use the small, plain cheapo store brand hamburger buns. You know, they come 8 or 12 in a pack. Usually about 59 to 69 cents for a pack of 8. (You'll want to separate the tops, or "crowns" from the bottoms, or "heels"...as most likely they'll be connected slightly on one edge.) When it's "burger time", you'll be toasting the buns. Those instructions are coming up.

WalMart® sells a great product for regular buns---Great Value™ brand "jumbo" hamburger buns. They're almost exactly like McDonald's® buns and a little bigger than the other hamburger buns available at your supermarket.

ONE MORE THING: Before you cook these marvelous hamburgers, pre-cut 10 12"x12" sheets of waxed paper. You'll need them to wrap the burgers.
Cooking your Hamburgers!

Pre-heat your oven to warm. its lowest level, this is for later. You're going to need two electric griddles . One to grill the meat, the other to toast the buns. Pre-heat the meat griddle to 375-400°, and the bun griddle to about 350°. (this recipe has you cooking four at a time)

***note***before starting, make sure to have all of your condiments READY! (because this all happens very fast)

#1 -Toast the crowns of 4 buns (tops) Do this by laying them face down on the griddle closely together. Put a dutch oven (pot) bottom side down directly on top of the buns. (open side facing up) This is only to apply hands-free pressure to the buns so they will toast evenly. (Don't use anything TOO heavy like cast iron. You'll smash the buns.)

#2 -Lay the frozen patties on the other grill. After about 20 seconds, "sear" them by applying even pressure with the back of a metal spatula, and pushing down on the front with your free hand. (careful not to burn your fingers.) Do this only for about 2 seconds...you should hear them sizzle louder while you "sear" them. After searing them, sprinkle generously with McDonald's burger seasoning.

#3 -At this point, your buns are nearly done. They will have an even tan color when finished. Remove them, and repeat the the "bun toasting" process with the heels. (bottoms)

#4 -After about one minute since searing the patties, turn them over. Careful, don't tear the side you seared. Add another dash of Seasoning and about a teaspoon of your prepared onions. (Don't be anal and use a measuring spoon...no time...just two fingers and a thumb full.)

#5 -Now quickly dress your buns. (crown, or top side) Mustard first....five "kisses" the diameter of a pencil evenly spaced in a circle about a half inch from the edge. Then the Ketchup, (use Hunt's if you can) five squirts the size of a nickle..in the pattern found on dice. Place the pickle in the middle.

#6 -By the time you finish that, the meat will be done. (about 1 minute or 1:10 after turning) Remove the meat and tilt to the side to allow excess fat to drain off. Use your free hand to hold down the onions. Place patties onion side up on the dressed crown, top with toasted heels. (the burger will be upside-down)

#7 -Lay one finished hamburger, still upside-down, in the center of your pre-cut waxed paper. Wrap the paper around the burger tightly. It should resemble a very oblong tube with two open ends, and the burger in the middle. Then wrap the open ends underneath the bottom of the burger so it is enclosed tightly.

#8 -Place wrapped hamburger in your pre-heated oven. (remember...oven is just barely on warm) Keep 'em in there about 8-10 minutes.**** Hey! That's enough time to cook another batch. (if you do cook another batch while these are "aging properly", scrape the black stuff and burnt onions to the side before beginning.)

****PLEASE NOTE! Some ovens get too hot even on low, and this may dry out your burger. If they seem dry, next time wrap them tightly and let them sit about 5 minutes. Then ZAP 'em for 15 seconds (one at a time) in the microwave. This will complete the "Q-ing" process without over microwaving them like they do now. In fact, they almost taste better this way.
The Big Mac
BIG MAC™ Special Sauce

Ingredients:

1/4 cup KRAFT Miracle Whip

1/4 cup mayonnaise

2 Tablespoons, heaping, WISHBONE deluxe French salad dressing (the orange stuff)

1/2 Tablespoon HEINZ sweet relish

2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)

1 teaspoon sugar

1 teaspoon dried, minced onion

1 teaspoon white vinegar

1 teaspoon ketchup

1/8 teaspoon salt

Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™
Cooking your BIG MAC™

INGREDIENTS:

(this is a per sandwich recipe)

1 -regular sized sesame seed bun

1 -regular sized plain bun

2 -previously frozen regular beef patties

2 -tablespoons Big Mac sauce

2 -teaspoons reconstituted onions

1 -slice real American cheese

2 -hamburger pickle slices

1/4 Cup -shredded iceberg lettuce



COOKING:

Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)

Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels. (toasted side.) Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce.

On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top

For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows:

1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.)

2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.

3...Let sit 5-8 minutes, allowing the flavors to "meld"

4...Microwave, still wrapped, 15 seconds on high
McDONALD'S® "OLD-SCHOOL" CHEESEBURGER



Cook the burgers using the regular hamburger recipe and place one THIN slice of American cheese on the crown side before adding meat patty. Don't use Kraft singles or Velveeta. (or anything termed as "American processed cheese FOOD) Use only real American cheese. That is KEY! Please Note****Most slices of American cheese are too big for McDonald's® cheeseburgers. So take about 1/4" off two edges to make a smaller square.


McDonald's® Bacon Double-Cheeseburger



Ingredients:

2 prepared beef patties

1 prepared bun

2 American cheese slices

1 slice Oscar Mayer® Ready~Made™ bacon



Prepare the beef patties and buns as directed in the regular hamburger recipe. Dress the bun the same way.



Microwave the pre-cooked bacon for about 15-20 seconds, tear it in half, and lay the pieces side by side on the dressed crown. Follow that with one slice of cheese. Put cooked beef patty #1 on top of the cheese, add another slice of cheese and then beef patty #2. Add the toasted heel and wrap in a 12"x16" sheet of waxed paper. (see cooking regular hamburgers for wrapping directions) Let sit for 5-7 minutes, then microwave (still wrapped) for 15 seconds until hot.


Quarter Pounder® INGREDIENTS:



INGREDIENTS:



1 -Topp's 1/4 lb frozen beef patty

1 -sesame seed bun

1 -Tablespoon fresh onion...diced

mustard, ketchup

2 -HEINZ hamburger slices (pickles)

2 -slices real American cheese (optional)

McDonald's Hamburger Seasoning



BEEF PATTY ALTERNATIVE: If you can't find Topps™ 1/4 pound patties, use one pound ground chuck, divide into 4 equal pieces, and form the patties about 5" diameter and 1/4" thick. Do this on wax paper, and freeze until needed.



Cooking your Quarter Pounder™



Pre-heat an electric grill to 400 degrees. (If cooking more than one...also pre-heat an electric grill for toasting the sesame seed buns) Lay the beef frozen patty on the grill, and after about 20 seconds, "sear" it. Sear a little harder and a little longer than with regular hamburgers. You should apply heavy pressure for 6-8 seconds. Sprinkle liberally with McD's Hamburger Seasoning. (see regular burgers to make that) About 2½-3 minutes after searing, turn. Be careful not to tear the sear you just created. Add another dash Seasoning.



Lay the crown of the bun facedown on an unused, clean portion of the grill. It will toast very quickly, so move it around in a circular motion to prevent burning. After about 30 seconds the bun will be toasted enough. Remove to dress, and lay the heel facedown to the same spot on the grill. (If cooking more than one, follow the bun toasting instructions for the regular hamburger.)



DRESSING THE BUN: Put five "kisses" of mustard around the toasted crown about 1/2 inch from the edge, equally spaced. Then put five squirts of ketchup in the pattern of a five on dice and the size of a nickle on the toasted bun. (Make the center one the size of a quarter.) Add about a tablespoon of freshly chopped white onion, and the two pickle slices, evenly spaced.



If you're making a Quarter-Pounder with Cheese™, lay one slice of real American cheese on top of the condiments. Most cheese slices are slightly too big, so cut or tear off about 1/4 inch, making a slight rectangle.



By now...your meat should be done. (about 2½-3 more minutes after turning) Smash the beef patty with the spatula to "squeeze" out excess fat, then remove. Smash it again between the spatula and your free hand to additionally drain the fat. Lay it on top of your dressed crown and add the toasted heel. (If you're making a Quarter-Pounder with Cheese™, lay another slice of real American cheese on top of the patty before adding the heel. Position the corners off alignment with the other cheese slice)



Wrap it in a pre-cut 12x12 sheet of waxed paper and either microwave it for 15 seconds, or allow it to be "warmed" in your pre-heated (lowest setting) oven for 8-10 minutes. (or use the alternate "Q-ing" method) ENJOY!!!


McDonald's® Famous French Fries



Special Tools



Deep fryer

French Fry Cutter

(or patience for cutting potatoes)





Ingredients:



2 large Idaho russett potatoes

1/4 cup sugar

2 Tablespoons corn syrup

1½-2 cups hot water

6 cups Crisco® shortening

1/4 cup beef lard (or save the fat from previously cooked burgers)

salt



Preparing your french fries



Peel the potatoes. In a large mixing bowl, combine sugar, corn syrup, and hot water. Make sure the sugar is dissolved. Using a french fry slicer, cut the peeled potatoes into shoestrings. The potatoes should be 1/4" x 1/4" in thickness, and about 4" to 6" long. (You can do this with a knife, but it is alot of work)



Place the shoestringed potatoes into the bowl of sugar-water, and refrigerate. Let them soak about 30 minutes.



While they're soaking, pack the shortening into the deep fryer. Crank up the temperature to "full". The shortening has to pre-heat for a very long time. It will eventually liquify. After it has liquified and is at least 375°, drain the potatoes and dump them into the fryer. (be careful, it will be ferocious)



After 1 to 1½ minutes, remove the potatoes and place them on a paper towel lined plate. Let them cool 8 to 10 minutes in the refrigerator.



While they're cooling, add the lard or beef drippings to the hot Crisco®. Again, crank the temperature to full. Stir in the lard as it melts into the oil. It will blend in.



After the deep fryer is reheated to 375°-400°, add the potatoes and deep fry again. This time for 5-7 minutes until golden brown. Remove and place in a large bowl.



Sprinkle generously with salt, then "toss" the fries to mix the salt evenly. ( I suggest about 1 teaspoon of salt, maybe slightly more)



Serve hot, serve immediately, and enjoy! Depending upon the size of the potatoes, this recipe make about 2 medium sized fries.



Special Notes



Note¹ If you want more fries, double the recipe---but DON'T double the cooking oil. Just cook them in shifts, adding about 1/4 cup more Crisco® and 1 tablespoon lard for the second batch.



Note² If cooking for a minute or so, removing, and returning the fries to the oil seems like a pain in the ass, that's because it is. But it is an important "blanching" step required for that great taste.



Note³ For an easier clone of McDonald's french fries, you can use the frozen, pre-cut Ore-Ida® shoestring potatoes. Just cook them in the same combo of Crisco® and lard, skipping the "blanching" process. Cook them while still frozen for 6-10 minutes (depending upon the amount) until golden brown. They're good, but not nearly as accurate in taste and texture as the fresh recipe.


Filet~O-Fish®



You'll need a DEEP-FRYER for this one. (this is a per-serving recipe. Multiply everything by each serving needed.) Fish patty can also be baked per package directions.



1 Van de Camps frozen breaded whitefish patty*

1 small, regular hamburger bun

1 Tablespoon prepared tartar sauce

1/2 slice real American cheese

dash salt

1 12"x12" sheet of waxed paper (to wrap)



**use any square whitefish patty not extra crisp, like Mrs. Pauls, or even the store brand.



(as with the burgers, pre-heat your oven to warm. This is your warming "bin".)



Pre-heat you fryer to 375-400 degrees. After its ready, cook fish 3-5 minutes until done.(do NOT thaw first.) Remove and add a dash of salt.



In the old days, the bun was quick warmed using a steamer. We'll use the microwave. Microwave the bun about 10 seconds, until hot and steamy. (Do NOT toast the bun) Add about 1 Tablespoon of prepared tartar sauce to crown side of the bun. Place the cooked fish filet on top, add 1/2 slice american cheese centered on the fish, and add heel of the bun. Wrap in a 12"x12" sheet of waxed paper and warm in oven's lowest setting for 8-10 minutes. Dig into a fabulous Filet~0-Fish!



****************ONCE AGAIN****************

An alternate "Q-ing" method would be to wrap the sandwich tightly in wax paper, let sit for 5 minutes, and microwave on high for 15 seconds (while still wrapped.) In fact, you can use this method on ALL of the burger recipes on this site, with the exception of the McD.L.T. ("Q-ing" was a McDonald's term for helping the flavors to meld via mechanical means; ie heatlamp or microwave.)


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Offline Johnny_Rook

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Re: Lekkere receptjes voor door de week.
« Reply #86 on: 16 June 2010, 18:37:30 »
Wauw!!! Alweer zo'n mooie site. Errug lange laadtijd, maar bekijk de verschillende burgers eens goed!
Hier krijg je gegarandeerd honger van.
http://www.cheeseandburger.com/


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Offline dieco

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Re: Lekkere receptjes voor door de week.
« Reply #87 on: 16 June 2010, 18:40:13 »
Ben ik even blij dat ik net gegeten heb ...

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Re: Lekkere receptjes voor door de week.
« Reply #88 on: 16 June 2010, 18:42:59 »
Heb je ze gezien?


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Offline dieco

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Re: Lekkere receptjes voor door de week.
« Reply #89 on: 16 June 2010, 18:44:24 »
Ja ... maar ik krijg er nu even geen honger van.

Offline Johnny_Rook

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Re: Lekkere receptjes voor door de week.
« Reply #90 on: 16 June 2010, 18:45:53 »
Moet je morgenmiddag weer even kijken.


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Offline dieco

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Re: Lekkere receptjes voor door de week.
« Reply #91 on: 16 June 2010, 18:48:27 »
Ghehehe, ik eet om ongeveer 8, 10, 12, 3 uur en om half 6 ... resultaat: bijna nooit echt honger.

Offline Johnny_Rook

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Re: Lekkere receptjes voor door de week.
« Reply #92 on: 16 June 2010, 18:51:56 »
5 hamburgers op een dag? Wist niet dat je zo'n smulpaap was.


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Re: Lekkere receptjes voor door de week.
« Reply #93 on: 16 June 2010, 18:53:44 »
5 hamburgers op een dag? Wist niet dat je zo'n smulpaap was.

If only ...  ;D

Offline Johnny_Rook

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Re: Lekkere receptjes voor door de week.
« Reply #94 on: 16 June 2010, 18:57:28 »
Ik doe flauw. Maar op die site zitten pdf'jes met receptuur verstopt. Het zijn géén eenvoudige burgertjes.
Zo ingewikkeld hoef het thuis natuurlijk niet.


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Re: Lekkere receptjes voor door de week.
« Reply #95 on: 16 June 2010, 18:58:49 »
* dinges strooit rustig een hoeveelheid zout en peper over JR, zodat hij minder flauw wordt

Offline Cobus

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Re: Lekkere receptjes voor door de week.
« Reply #96 on: 16 June 2010, 18:59:01 »
Wauw!!! Alweer zo'n mooie site. Errug lange laadtijd, maar bekijk de verschillende burgers eens goed!
Hier krijg je gegarandeerd honger van.
http://www.cheeseandburger.com/


Volgens mij ook een fan van wisconsin, gezien alle kazen daarvandaan komen
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Offline Cobus

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Re: Lekkere receptjes voor door de week.
« Reply #97 on: 16 June 2010, 19:00:46 »
Wauw!!! Alweer zo'n mooie site. Errug lange laadtijd, maar bekijk de verschillende burgers eens goed!
Hier krijg je gegarandeerd honger van.
http://www.cheeseandburger.com/


Volgens mij ook een fan van wisconsin, gezien alle kazen daarvandaan komen


So I thought :

http://www.eatwisconsincheese.com/

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Re: Lekkere receptjes voor door de week.
« Reply #98 on: 16 June 2010, 19:00:54 »
Maar even bij de Chef at Home binnenwippen, die heeft ze ongetwijfeld allemaal in de koelkast liggen.


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Offline Johnny_Rook

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Re: Lekkere receptjes voor door de week.
« Reply #99 on: 16 June 2010, 19:03:05 »
Wisconsin "Goedda"
Quote
If you think wooden shoes are the only thing to come from Holland, think again. Gouda was first produced there more than 800 years ago. Both the age and flavor of Gouda can be determined by the color of the wax casing: red suggests mild, yellow or clear suggests aged or flavored, and black or brown suggests smoked.


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