tag:blogger.com,1999:blog-33324152760663910932024-03-13T14:24:04.893-07:00come on babe; eat it rich!this is a blog about my foodshow "come on baby; eat it rich!"
you can find it on "youTube"
i will show you a easy fun way to cook several dishes.
with my italien "APE" i travel around switzerland; go on and check my channel!
YOU FIND ALL THE ORIGINAL VIDOS ON THIS LINK:<br>
http://www.youtube.com/user/eatitrichEat_it_richhttp://www.blogger.com/profile/01502191077917662128noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-3332415276066391093.post-74730949272855993502010-06-28T02:24:00.000-07:002010-06-28T05:31:14.542-07:00FIFA Pasta-250g Pasta any kind<br />-2 Sausage (Bratwürste)<br />-3tbs fennel seeds<br />-1 dry chilli<br />-1 glass wine<br />-sprinkel of a lemon<br />-parmesan cheese<br /><br />find the video here: http://www.youtube.com/user/eatitrich<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyIVMKUXOP-DXgvbO0SzWij7Z-SxRlPAEsbRBfCmsMl4DB4dv0bK0yLZbyTR56j_qibJUH6vZdsDa7xAjv3UA' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Eat_it_richhttp://www.blogger.com/profile/01502191077917662128noreply@blogger.com0tag:blogger.com,1999:blog-3332415276066391093.post-61849269039029509932010-06-28T02:18:00.000-07:002010-06-28T02:24:10.170-07:00Alle videos sind auf youtube!Auf meinem Kanal auf youtube findest du alle Videos!<br /><br /><a href="http://www.youtube.com/user/eatitrich"></a><br /><br />http://www.youtube.com/user/eatitrich<br /><br />am besten grad den Kanal abonnieren! <br /><br />en gutäEat_it_richhttp://www.blogger.com/profile/01502191077917662128noreply@blogger.com0tag:blogger.com,1999:blog-3332415276066391093.post-85451082004789976042010-05-18T05:56:00.000-07:002010-05-18T06:04:22.297-07:00gambas al ajillo-Scampi or Tiger Prawns<br />-Garlic a lot!<br />-Fresh or dryed hot Chilis<br />-1 Bottle Sauvignon Blanc (half of a glass for the gambas, rest for you!)<br />-Salt<br /><br />if you like, put some koreander green, or parsleyEat_it_richhttp://www.blogger.com/profile/01502191077917662128noreply@blogger.com0tag:blogger.com,1999:blog-3332415276066391093.post-28629119091252668612010-03-29T13:01:00.000-07:002010-03-29T22:20:45.227-07:00Backyard Motocycle Burgerif you hungry, after a ride with your motorcycle..<br />you must try this burger..yeah..<br /><br />4 big guys need:<br /><br />800g minced beef (80/20) not tooooo lean.<br /><br />2 hand full of white bread, cut the crust of. soak in water or milk.<br />1 tbs coriander seeds<br />2 dried chilly<br />1/2 tbs fennel seeds <br />1 tsp salt<br />fresh mit leafes<br />fresh italien parsley<br />fresh ginger<br /> otional but never wrong:<br />-a shoot of worcestershire sauce<br /><br />for the topping:<br />-lettuce<br />-tomatos<br /><br />for the mayonaise:<br /><br />-2 fresh bio eggs ( no older then 1 week!)<br />-sunflower oil<br />-salt<br />-garlic<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyR2MBPCCMarNNOtu6alNoHjfYMjs25nRoRN-vCjxZ5eQFYLvKWboy4cq2RT1Yn5mSet5fAzPXNRlrj8haI5w' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Eat_it_richhttp://www.blogger.com/profile/01502191077917662128noreply@blogger.com0tag:blogger.com,1999:blog-3332415276066391093.post-48149088700440847762010-03-29T04:27:00.000-07:002010-03-29T14:28:52.098-07:00Backyard Motocycle Bunspring is coming..<br /><br />the ultimate bun:<br /><br />900gr wheat flour (typ 405)<br /><br />14 gr (2 pk) dry yeast<br /><br />2 tablespoon sugar<br /><br />1.5 teespoon salt<br /><br />1 big egg<br /><br />70 gr. butter <br /><br />50g milkpowder<br /><br />-sesam, egg, milk<br /><br /><object width="520" height="270"><param name="movie" value="http://www.youtube.com/v/dDjzulfbHBM&hl=de_DE&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/dDjzulfbHBM&hl=de_DE&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="520" height="270"></embed></object>Eat_it_richhttp://www.blogger.com/profile/01502191077917662128noreply@blogger.com0tag:blogger.com,1999:blog-3332415276066391093.post-53116245175300208952010-03-01T11:57:00.000-08:002010-03-29T13:50:49.244-07:00Bouillabaissehere the recipee for the famous french fish soup:<br /><br />the shopping list:<br />1-2 celery<br />1/2 fennel<br />3-springonion<br />9 vine-ripe tomatoes<br />3-garlic cloves<br /> fresh thyme<br /> saffron<br /> fish stock<br /> nolly prat<br /> pastis, or simular anis liquor<br /> creme fraich<br /><br />500g of fresh todays sea fish:<br />-red mullet<br />-monkfish<br />..at least 5 different saltwater fish.<br /><br />-500g mussles (use only the open ones after cooking!! all closed mussles after cooking must go in the waste..<br />-4 big scampi<br /><br /><object width="640" height="385"><param name="movie" value="http://www.youtube.com/v/h-xS5TJku1Y&hl=de_DE&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/h-xS5TJku1Y&hl=de_DE&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="640" height="385"></embed></object>Eat_it_richhttp://www.blogger.com/profile/01502191077917662128noreply@blogger.com0tag:blogger.com,1999:blog-3332415276066391093.post-41663212961651532152010-02-03T05:30:00.000-08:002010-02-16T00:38:53.392-08:00"älplermakronen mit öpfelmus"if you work out side, and its cold, and you know the big hunger ist coming..you must once try this typical swiss mountain food <br />pot. "älplermakronen"<br />its great..but warning: this dish has a lot of calories, so be aware!<br /><br />4 noses:<br /><br />300gr pasta<br />one big potato<br />4 onions<br />2dl milk<br />2dl cream<br />2dl boullion<br />100g butter<br />300 gr cheese (sprinz/ parmesan)<br />nutmeg<br />salt<br />peper<br />peel of orange<br /><br /><br />the "apfelmues" aplepuree<br /><br />6 aples<br />1 glas of white wine<br /> ingwer <br />1 cloves<br />1 dried chili<br />cinnamon<br /><br /><br /><br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dyUU9Fd0i4oy88uAzvqVisdKdVHzEGo1EeuHh6U9HTuxTEcAYUdTHJ7nKGnp8kYtiz-Que7nvWh5WD66hsbcQ' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Eat_it_richhttp://www.blogger.com/profile/01502191077917662128noreply@blogger.com0tag:blogger.com,1999:blog-3332415276066391093.post-17557608079809503882010-01-25T05:50:00.000-08:002010-02-03T05:18:09.627-08:00"ZÜRIGSCHNÄTZLETS"say "chuchichäschtli"..<br />this means "kitschen-closet" if you can pronounce this word, you are a real swiss..<br />its much less difficult to cook a "zuri- gschnätzlets"<br /><br />4 persons:<br /><br />600g veal filet<br />1 onion<br />2dl of white wine, or i "take nolly prat" (vermouth)<br />parsley<br />peel of lemon <br />1dl cream<br />1dl whipped cream<br />1-2tsp of flour<br />3 tsp butter<br />salt<br />peper<br /><br />optional:<br />1/3 vanilla bean<br />1/3 cinnamon<br /><br />the rösti (hashbrowns)<br /><br />5 big potatos typ B (waxy)<br />2-3 spoons ghee / clarified butter<br />nutmeg<br />salt<br />pepper<br /><br />cook them potatos the evening before this is VERRY important!<br /><br />cook the potatos for 10-15 min.<br />when they cool enough, peel em. <br />grate them, salt and pepper and nutmeg. fry them in a pan, with 2-3 spoons ghee / clarified butter each side 15 min until golden and crisp.<br /><br />the zürigschnätzlets is verry easy to fix;<br /><br />fry the meat with big heat. <br />put the meat aside.<br /><br />chop the onions, fry them in the same pan until glassy. <br />pour the wine/vermouth and the clear soup, let cook for a cuple minutes.<br />add the flour, try with the finger if enough salt.<br /><br />put the meat back in the pan, add cream, and some yellow of a lemon.<br />chop parsley and add the whipped cream before serving..<br />en guetä.<br /><br /><object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/bo4MEojvFNg&hl=de_DE&fs=1&"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/bo4MEojvFNg&hl=de_DE&fs=1&" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Eat_it_richhttp://www.blogger.com/profile/01502191077917662128noreply@blogger.com0tag:blogger.com,1999:blog-3332415276066391093.post-35047474588752926922010-01-11T02:46:00.000-08:002010-02-03T05:19:06.451-08:00LEGENDARY: SWISS CHEESE FONDUEso to make a real swiss cheese fondues you must have the following indegrents:<br />the fondue is called Moitié Moitié, that means half half( half Friburger Vacherin, half Greyerzer) <br />thre are many different possibilitis of make a cheese mix<br />only one thing you must <span style="font-weight:bold;">avoid</span> in any case:<br /><span style="font-weight:bold;">NO</span> EMMENTALER-CHEESE!!!!<br />this chees makes a fondue sweet and chewy and spoils it all!<br />so if this is clear we can start..<br /><br />4-persones:<br /><br />800g of chese mix (Friburger Vacherin, half Greyerzer) or a mix of your choise!<br />1kg bread cut in squares like on the movie shown!<br />4 garlic cloves. or more? or less? up to you!<br />1dl of kirsch<br />3dl white wine (not sweet, look for a dry quality)<br />mix 2 tablespoons of meizena (corn starch) with the kirsch. First kirsch than the starch!<br />nutmeg; half of a nut grated <br />black pepper freshly ground.<br /><br />optional: one small peeled onion in one peace.<br />Tipp: a tad of whipped cream, just before serving, helps to give it a light appearance! <br />**cut a green apple in pieces and dip it in the fondue! nice taste!**<br /><br /><br /><br /><br /><br /><br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dzrYFa9dOl1pyHn6okKY70CkTQbrJnDvEe0CBng32mpUDrwNe9n0W5mFNslC1YeLWD3nAikbslZ3gw4Y8j8hA' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Eat_it_richhttp://www.blogger.com/profile/01502191077917662128noreply@blogger.com0tag:blogger.com,1999:blog-3332415276066391093.post-33617893215949526132010-01-05T04:41:00.000-08:002010-02-04T03:03:55.044-08:00"Glühwein!"this recipe is for my first adventure with the ape..it was so damned cold this evening (-11 degrees) <br />i had to work without gloves! my fingers sored like hell..but we had great fun!!<br />check the move we did!<br /><br />http://www.youtube.com/watch?v=uTVpf3bMhnE<br /><br />here the exact recipe:<br />for aprox 1 litre:<br /><br />1 bottle of moderate expencive redwine (we spoil it anyway..)<br />1 dl of aperol<br />3 dl orange jus (fresh pressed) or if you to lazy get it in the store..<br />50-100gramm brown sugar (just as much you like)<br />1 orcanic grow orange<br />2 tablespoon koreander-seeds<br />5 green cardamon<br />2 cinnamon stick<br />2 dried red hot chillis<br />1 star-anise<br />2-5 cloves (nelken)<br /><br />all in a pot and heat it to a boil! <br />right after this, reduce heat, simmer for 45-60 minutes.<br /><br />right after poor in a thermos, and take it out ..drink in cold weather..best if your fingers freeze! or take a sledge out of the basement, and go outdoor with your friends..enjoy the hot glühwein..get drunk..yeah..<br /><br /><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwcX0HXQsgmcmNyvPRAeVNaAdHh9UCjuHqNE2vcxYYpZVNAD7KCyG_O_ohGA-BfwnpCqObb5ONCtMR0VbznQA' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Eat_it_richhttp://www.blogger.com/profile/01502191077917662128noreply@blogger.com0