ZMZ Cookbook: Fine Recipes

Pint of bitter?
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Re: ZMZ Cookbook: Fine Recipes

Postby Fanta » Wed May 08, 2019 12:50 am

Goulash brand Goulash

Prague Style Czech Hovězí guláš

Ready in about 2 hours

Battle Order

- 8qt Stock pot
-Cutting Board
-Chef's Knife & Skills


- 3lbs Beef Chuck Roast
- 2 Yellow Onions
- 4 medium-large Garlic Cloves
- Oil (Sunflower is best)
- Tomato Paste
- Water
- Beef stock paste (something like knorr stock pot, or concentrate packets)
- Hot Paprika (Hungarian style, not the sweet/smokey stuff)
- Salt & Pepper
- Sugar
- Carraway Seeds
- Marjoram
- Bread Crumbs


- Cut beef into 2x2" cubes or so, slightly larger than bite sized
- Mince onions finely
- Mine garlic finely
- Measure out:
2 teaspoons caraway seeds ( i like 2 heaping spoons )
3 teaspoons granulated sugar
3 teaspoons Hungarian paprika
3 ounces (85 g) tomato paste
1⁄4 cup (60 ml) oil
1 1⁄2 tablespoons salt + 1 1/2 tablespoon Pepper (you can add more later)
2 teaspoons marjoram (put to side)
1 cup bread crumbs ( put to side )


1. Get your stock pot nice and hot for cooking your finely chopped onions

2. Add oil, then cook the onions down about 2/3rd of the way

3. Add your minced garlic and finish the onions until deep golden brown

4. Push onions and garlic to side, add in beef - try and get the fatty pieces first so they render

5. When you have some color on the beef, turn down the heat to low and add:
- Tomato paste
- Paprika, sugar, caraway seeds, salt/pepper,

6. Spread your spicy tomato mixture through the onions and beef, coating everything.

7. Add 8 cups of water

8. Raise the heat, and bring to a boil.

9. Add in your stock if you have it

10. Lower flame a bit, so you maintain a low-med boil - leaving the pot cracked open

11. Cook for 1hr 30min

12. Test the meat, it should be tender. If so proceed to step 13.

13. Add your marjoram, then gradually whisk in breadcrumbs to thicken the stew.

14. Let this cook for another 10-15min or so, as you stir every 30s-1min so the marjoram & breadcrumbs doesn't burn.

15. Turn off heat and let it cool a little bit.

16. Serve with crusty bread or dumplings, and Bohemian Pilsner.

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Re: ZMZ Cookbook: Fine Recipes

Postby satilisu » Wed May 08, 2019 1:02 am


Battre order:
-Shitty wok
-2 wooden spoon

-Rice, many
-Goya, many
-Tofu, firm, one
-Spam/corned beef/lunchmeat, one can
-Egg, three or four
-Rice wine, aji-mirin, ponzu or soy sauce (ponzu better)

Scheme of maneuver:
1. Put oil in wok, not too much, or you become fat like american
2. Put goya in wok
3. Heat wok until goya soft
4. Beat egg like son who get C, put into wok
5. Put meat into wok, break apart until small, mix
6. Put tofu into wok, mix
7. Put rice into wok a little at a time
8. Mix everything
9. Add rice wine, aji-mirin, and ponzu, mix
10. Eat

A full wok makes about 8-9 servings. Goya is extremely bitter and an acquired taste but if you don't eat it you will disappoint your mother. Taste should be savory above all. Best served warm.

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Re: ZMZ Cookbook: Fine Recipes

Postby Fanta » Wed May 08, 2019 1:12 am

Pizza Dough

Battle Order:
- Large bowl
- Measuring cup
- Scale
- bread flour
- yeast
- salt
- olive oil
- clean, large working surface
- bakers half sheet and cling film

- Fill measuring cup with 325ml of warmish water, add yeast. Stir and let froth.
- Pour 500g of flour into a bowl
- Add about 1 generous teaspoon of salt
- Add a glug of olive oil to the yeasty water
- Insert mixture into flour bowl
-Use a spoon to get it into a shaggy mixture
- Flour your hands and start kneading the dough in the bowl; when it combines pour it out onto a floured work surface
- Knead the dough around until it firms up, use flour to prevent sticking
- When supple, divide into 4 equal portions
- Put portions onto floured half sheet, wrap up with plastic wrap
- Store in fridge for 24hr

Pizza Sauce

Battle Order
- 2qt sauce pan
- chef knife
- cutting board

- 700g Passata (glass jar of strained tomatoes; you can just as easily use a 28oz can of san marzanos if you want chunky sauce vs smooth)
- Fresh basil
- 4 garlic cloves
- Olive oil
- Dried Oregano
- Onion Powder
- Tomato Paste
- Salt + Pepper
- Sugar


Finely mince 4 cloves of garlic
Measure out:
1/4 oil
2 tsp oregano
1 tsp onion powder
1 good squeeze tomato paste
1 tsp sugar
1 tsp salt
equal amount of black pepper
a few shakes of dried red pepper flakes
6-8 leaves of basil, finely chopped. (roll it up like a cigar and cut cross sections)

1. Make sauce pan hot, insert lubricant, insert garlics
2. When garlic is make browner, turn off heat
3. Add tomatoes
4. Add paste
5. Add spices
6. Simmer for 40min
7. Take off heat and let cool to room temp
8. Place in container and store in fridge, best used cold
9. Can be frozen and used again

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Re: ZMZ Cookbook: Fine Recipes

Postby Wolo » Wed May 08, 2019 1:25 am

A cocktail that had its genesis during ZMZ Edinburgh.
The correct order MUST be followed for a Mexican winter to be considered genuine. The order outlined delights the senses, and elevates this drink to something more than a mere novelty.

Battle Order
Whisky Glass
1 Long Handled Stirring Spoon
1 Bottle Opener
1 Linen Napkin

1 Bottle of Smirnoff Ice, refridgerated
1 Bottle of Cholula Hot Sauce, Imported via Texan Courier
1 Perfectly Spherical Ice Orb


1. In front of the gathered audience, awaiting a sensory experience like no other, present the items listed in Battle Order, along side the smirnoff ice and cholula.

2. Place the ice orb in the whisky glass.

3. Open the Cholula and upend it carefully over the ice orb within the glass. With your free hand, slap the the bottom of the bottle 4-5 times in a deliberate and measured manner, as one might strike a bongo drum.

4. Using the stirring spoon, stir the orb to ensure it is evenly coated with cholula.

5. Using the bottle opener, open the Smirnoff Ice. Take a moment to enoy the sweet aroma and gentle fizz. Fold the linen cloth over your left forearm.

6. Resting the neck of the smirnoff ice bottle over the linen cloth, gently pour the smirnoff ice over the orb.

7. Finally, stir the drink clockwise until the ingredients are combined.

8. Serve to the audience members, before their anticipation becomes to much to bear.

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Re: ZMZ Cookbook: Fine Recipes

Postby Preston » Thu May 09, 2019 5:27 am

Carbonara a la Preston

Battle Order:
Large saucepan (4qts)
Measuring cups/measuring spoons
Medium to large skillet
Pasta server
Wooden stirring spoon
Small bowl

16oz standard spaghetti
1 stick butter, unsalted (MUST be real butter, not margarine)
1 cup whole milk or heavy cream (I use whole milk)
2 tablespoons red wine vinegar
1/4 to 1/3 pound cured pork product (pancetta ideal)
2 eggs, medium
Parmesan or Romano cheese to taste
Cracked pepper to taste


1. Beat eggs in small bowl and set aside

2. Chop pancetta until pieces are nickel to quarter sized; saute on medium-high heat in skillet until fatty portions just begin to turn clear

3. While 2. is ongoing, fill saucepan with water, add a dash of salt and set to high heat until it comes to a rolling boil.

4. When pancetta's fatty portions begin to turn clear, add milk and butter, reducing heat to medium and stirring.

5. At the exact moment the stick of butter finishes melting, add red wine vinegar and stir vigorously, reducing heat to simmer. Continue to stir until sauce reduces to about half its starting volume.

6. Boil pasta until al dente, strain and add directly to skillet with sauce mixture, stirring thoroughly. Add beaten eggs from earlier and continue to stir; the ambient heat will cook them in a couple minutes.

7. Grate desired amount of cheese and distribute as liberally as Bernie Sanders looting all of tyre's chattels

Makes 4-6 servings.

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Re: ZMZ Cookbook: Fine Recipes

Postby Wolo » Thu May 09, 2019 12:45 pm

All Day Stock
A diverse stock with a great range of uses. If cooked long enough, it will concentrate into an extremely flavourful liquid that forms into gelatin blocks when cooled. These gelatin blocks can be refridgerated or frozen until needed, and diluted in boiling water. Serves as a basis for rich soups, gravies, stews and pilaf rice dishes.

Battle Order:
Extra Thicc Stock Pot of at least 2 litres, stainless steel or enamel
Knife + Chopping board
Metal stirring spoon
Seive and/or length of cloth (Cheese cloth, a tea towel or cut up beedsheets are suitable)

1 roasted chicken carcass (An approximate quantity of roasted chicken wings/thighs can be used as long as they have bones)
Pig Parts - SEE NOTE
2 large onions,
2 sticks of celery
1 large carrot
4-6 large cloves of garlic
Neutral vinegar (Distilled, rice etc.)

This is the most important choice for the stock.
You require parts with 1.A lot of connective tissue to produce gelatin for body 2. A lot of fat for richness. These parts can be smoked or unsmoked to alter the flavour. For connective tissue, pig ears, trotters and ribs are particularly suitable. Fatty parts like belly, unsliced bacon etc. are good. For the best of both worlds a ham hough can be used. If CURED meats are use, extra steps must be taken due to the high salt content. Any large cuts of cured meat such as ham hough and ribs must be placed in cold water, brought to a boil and cooked vigorously for 10 minutes. This water must then be discarded. Otherwise, the stock will be EXTREMELY salty.


1. In the stock pot over a medium-high heat, melt the lard. While you wait, chop the onion, celery and carrot into large peices and peel the garlic which can be left whole. When the lard is ready, throw your prepared veg into the pot and fry until VERY brown and a crust is formed on the bottom of the pot.

2. Using the neutral vinegar, deglaze the pot. Scrape the bottom with your metal stirring spoon until clean.

3. Add your chicken carcass and chosen pig parts to the pot. Fill with cold water until all ingredients are covered and bring to a boil. If using cured or smoked products, take care to skim the "scum" which forms on the top which is typically caused by these preservation techniques.

4. When boiling, reduce to a low simmer. As the name implies, this stock can be left to simmer all day. As a general rule, the longer the better.

5. Check your stock throughout the day for consistency, flavour, salinity etc. When you are satisfied with it, strain the stock into a suitable container. Here, the remaining solids in the stock can be put into a cheese cloth so any remaining liquid can be squeezed out.
Can be used immediately in other dishes. Otherwise, allow to cool and store.

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Re: ZMZ Cookbook: Fine Recipes

Postby Wolo » Thu May 09, 2019 3:05 pm

Smokie Spread - A Preparation of Smoked Haddock Served on Garlic Toast
A rich meal which also pairs excellently with new potatoes and seasonal vegetables. Once cooled, makes for an excellent toast-topper for tomorrow's lunch.

Battle Order
Your largest frying pan
1 medium frying pan
1 medium sauce pot
Knife, bread knife and chopping board.
1 wooden spoon
1 whisk

1-2 Whole smoked haddock, I use Arbroath smokies but any traditionally prepared hot-smoked haddock will do.
A good amount of crusty bread
Whole milk
Double Cream
Plain Flour
Plenty of Unsalted Butter and then Some
4-6 Cloves of Garlic
Fresh or Dried Parsley
Dijon Mustard
Worchestershire Sauce
Salt + Pepper to taste


1. If present and desired, remove head from smoked haddock. Place the haddock into your largest frying pan and half cover with whole milk. Bring the milk to a simmer and re-heat the haddock thoroughly. Do not allow to boil and flip the haddock occasionally.

2. While your haddock reheats, peel your garlic and dice it finely. If using fresh parsley, do the same. Cut your bread into thick slices.

3. When reheated, remove your haddock. Reserve the milk it was cooked in. Remove the skin and any bones present from the haddock and flake the flesh into large chunks. Put the chunks to the side.

4. In your medium pan, melt a good amount of butter over a medium heat until it froths. To this add enough flour to make a loose roux and whisk until combined. If too thick, add more butter. Cook the roux for about 2 minutes.

5. Slowly add the milk your haddock was cooked in, little by little. When the roux begins to bind, add more. Repeat this until you've ran out of milk. Now add a splash of cream if you like. Whisk in a little bit of dijon mustard, a glug of Worchestershire sauce and plenty of black pepper.

6. Add your flaked haddock and allow to form into a thick-ish, spreadable consistency. If it gets too thick, add more milk. If needed, add some salt.

7. Meanwhile, melt plenty of butter in your medium frying pan over a medium heat. Once ready, add your garlic and gently fry until nearly golden brown. Add your parsley, just enough for a bit of colour. Place your slices of bread directly into the butter and toast it on both sides to your liking.

8. Spread the haddock generously onto the garlic toast and serve.

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Re: ZMZ Cookbook: Fine Recipes

Postby Wolo » Wed May 29, 2019 5:52 pm

Big Beans
Spicy Beans, cheap store cupboard recipe that scales up easily. This recipe will make about 4 portions.

Battle Order
Large Pot
Wooden Spoon
Chopping Board

Lots of beans. If tinned, about 2 tins will do. Pinto, cannelini and borlotti work well.
Lots of butter or coconut oil
1 tin of chopped tomatoes
Some tomato paste
About 1 heaped tablespoon of Garlic-Ginger paste (large tubs of these can be bought cheaply in Asian shops, alternatively just dice plenty of garlic and ginger finely)
3-4 green chilies, chopped finely
1-2 onions, diced
WHOLE SPICE MIX - 4 cloves, 1 stick of cinnamon, tablespoon of cumin seeds and 5 cardamom pods
About 1-2 tablespoons of garam masala/curry powder
Some cayenne powder
Salt to taste

Optional - tinned coconut milk OR plain yogurt A few tablespoons will do, add carefully and slowly over a low simmer so they don't separate.

1. Melt a generous amount of butter in your pot over a medium heat, when ready add your whole spice mix and fry for about a minute until fragrant. Add diced onions and fry until translucent.

2. Add garlic-ginger paste and green chilies, fry for a couple of minutes. Now add your garam masala and cayenne powder and mix well. Continue to fry for a minute or so.

3. Add chopped tomatoes, fill the can empty can about halfway with water and add to pot. Once brought up to temperature, bring down to a low simmer. Add tomato paste and salt. Now would be the time to add the the coconut milk or yogurt.

4. Rinse the beans well in the colander and add to the pot. Simmer until thickened and serve with rice or flatbread.

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Re: ZMZ Cookbook: Fine Recipes

Postby North Point » Fri Jul 05, 2019 7:39 pm

Mark 1 Mod.1 Colo Sandwich

Battle order
- Toaster
- Pepper grinder
- Salt grinder

- Whole wheat, rye, or seed bread (recommend "Dave's Killer Bread" brand)
- Whole peppercorns
- Himalayan pink salt
- Spinach (whole leaves, raw)
- Deli turkey (as fresh as possible)
- Pepperjack cheese (or your preference)
- Hummus (pick a type made without canola oil)
- Hot sauce (optional - recommend "Yellowbird" brand habanero)

1. Toast two slices of bread until just crispy. Wash the spinach.

2. Apply (at minimum) one (1) slice of cheese.

3. Apply (at minimum) two (2) slices of turkey, preferably bunched together for better texture.

4. Liberally apply hummus to one slice of bread.

5. Dot hummus with hot sauce (optional, to taste).

6. Apply freshly cracked pepper and ground himalayan pink salt to the turkey.

7. Add spinach leaves in a layer atop the hummus.

8. Stack together, cut in half if desired, and serve warm.

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Re: ZMZ Cookbook: Fine Recipes

Postby satilisu » Sun Jul 14, 2019 10:11 pm

Imperial Japanese Navy Curry (it's really normal curry)
Good hearty recipe to serve hungry boys who need all their strength for the sake of peace in the Orient.

Battle Order
1 pot OR slow cooker
1 frying pan (not required in slow cooker method)
1 cutting board

4 large potatoes
4 carrots
1 onion
1 8.4oz box of roux (8 "blocks"), S&B Golden Curry "Hot"
1lb meat of choice. Beef, chicken, and pork work best. Avoid seafood.

1. Peel and dice potatoes, place in pot.
2. Peel and slice carrots into thin medallions, place in pot.
3. Peel and cut onion into thin strips (1/16 circumference). Place onions in pan.
4. Dice meat.
5. Sautee onions in pan until light brown. Place onions in pot.
6. Add water to pot until the water level is just below the top of the vegetables. DO NOT OVERWATER--better to have a too thick curry than a too thin one. Bring pot to boil.
7. Cook meat on frying pan while waiting for the pot to boil.
8. When the pot boils bring down to a simmer. Remove any beigeish "foam" you see.
9. Add meat to the pot. If there is collected grease in the pan take care that the grease does not get into the pot.
10. Add roux to the pot. Stir periodically.
11. The curry is ready to serve when the roux is completely dissolved and the sauce is a uniform thick texture similar to queso or clam chowder.
12. Enjoy over rice or bread.

Alternate Method: Slow Cooker
3. Peel and cut onion into thin strips. Add to pot.
4. Add water: water level should be "somewhat" lower.
5. Add meat.
6. Add roux.
7. Slow cook for 10 hours, stir periodically.
8. Enjoy over rice or bread.

Recipe is good for about 8 servings and easily multiplied--a tall pasta pot can accommodate a double serving. If too spicy, man up or add honey. If too mild, add hot sauce, but not too much. Best the day after cooking. Little flavor or texture lost in the microwave.

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