Gamers have their own national cuisine and it's called Pizza =)

Pizza and computers? No way man.. 😁 Pizza are for movie or family dinner when junk food is on the menu.
Spaghetti and bolognaise, hotdogs, burgers and cake in between are more like it.
Chilli con carne and tacos are what I consider gaming-meals too.

Dreamer_of_the_past wrote:

Gamers have their own national cuisine and it's called Pizza =)

+1 🤣

Dreamer_of_the_past wrote:

Gamers have their own national cuisine and it's called Pizza =)

Truer words have never been said! 😎 🤣

Here's the ingredients, you figure out the steps.

When I reunite with friends to game we almost always go hotdogs and/or pizza. Can't go wrong with them, quick to prepare and eat.

I'll leave the hotdog recipe I use:

8 hotdogs
2 tomatoes, seeds removed and cut into 2-3cm cubes
1 big onion, cut into small pieces
1 bell pepper, green, seeds removed and cut into 2cm cubes
300mL tomato sauce
1 tbsp Worcestershire sauce
3 garlic cloves
1 bouillon cube
300g bacon, diced

Put the sausages on a pan and add water enough to cover them. Put on medium fire and cook the hotdogs for 10 minutes. Discard the water and put the hotdogs aside. Fry the bacon on low temp, so the oil gets out from the cubes. Fry until it gets crunchy. Discard the oil and put the bacon aside. Don't wash the pan, we will use the remaining oil to fry the garlic. Crush the garlic cloves and fry them in the bacon-oiled pan till it start to become yellow-brown. Then add the onion and let it cook for 3-5 minutes. Add the hotdogs and let them absorb the onion and garlic, frying them for 3-5 minutes. Add the tomatoes, bell pepper, Worcestershire sauce, tomato sauce, bouillon cube (crushed) and a cup of water. Put the lid on the pan and let it cook for 5-8 minutes, medium-low fire. Stir occasionally. Add the bacon and it's done. Add salt if needed and some freshly grounded pepper. As serving suggestions, I like mayonnaise, shredded Parmesan cheese, ketchup, mustard.

Mt Dew and potato chips all the way.

Would you all like this sort of food then, when having a retro evening/weekend? (I can hand out the recipie if anyone asks)
It is roasted pork-meatballs with caramelized small potatoes.

Boy that looks fantastic. I'm curious about the potatoes, though, as they don't caramelize naturally and sugar's about the last thing I'd have dared mixing my vegs with with. Hand it over now!

That looks sooooooooooo yummy

I'm not much of a cook, but I smoked a lot of fish, several hundred in fact, on mountain trips with dad.

First of all, the freshly caught fish (which has a beatiful taste uncooked!) has to be gutted and salted heavily. It won't take more sault than it should, so you just shove a good portion inside and rub a lot on the outside. The salted fish goes into a closed container under weight, some good stones on the top would suffice. It has to stay there for at least 24 hours. We threw the container into the river so that the fish would stay cool.

While the fish is salting itself, the smokehouse has to be built. We made a 1.7m high square carcass out of branches and used heavy polyethylene film for cover. Then prepare rope and metal hooks to hang the fish, get enough wood and as much pinecones as you can and you're ready to start!

First, build a small fire, wait for it to go down to embers. Meanwhile, hang the fish eye-to-eye on the hooks and put it on the smokehouse, then put the smokehouse over the embers and throw in some wood and pinecones. As long as there is smoke, yet no fire, you're fine! 72 hours later you get wood hard smoked fish that won't go bad over a long period of time!

(pic is not mine)

Lo Wang wrote:

Boy that looks fantastic. I'm curious about the potatoes, though, as they don't caramelize naturally and sugar's about the last thing I'd have dared mixing my vegs with with. Hand it over now!

Melt sugar in a pan or wok, and let it slowly get dark brown. Right up to the point that it allmost get's burned.
Take some real butter and melt that into the melted sugar.
Let the "bubbles" go away, stirring it all together. And finally add the potatoes, wich are boiled and cooled down.
(without peel of course).

Now comes the tricky part. Turn down the heat, and stirr it, untill the caramel slowly sets and make a shell of goodness.
If you want more dark shell, then just use more sugar, light coloured then add more butter in the mix.

(This is actually an old, old, old danish recepie and a tradition, served at x-mass dinner's here)

The roasted meat balls... (on danish "Frikadeller", and are a big hit amoungst Japanese people, when visiting Denmark)
Take 500gram of minced/chopped pork meat.
Add one large hand-chopped onion.
Add 2 eggs' (fresh, not pastourised)
Add a bit of milk.
Stirr it all together, making a fine paste.
Add some oat grans and some wheat-flower to make it better stick together, so balls kan be made with a table spoon.
(watch out, as too much will make the taste be like bread/meatloaf)
Remember to add black pepper and salt.

Now. Just form oval shaped ball's and roast them in butter on a pan (oil can do).
When placed on the pan, press them just slightly flatt, and place a spoonfull of fat from the pan on top of each.
Roast them two times on each side. Done when not "springy" and not pasty when pressed on.

Let me show you the dish of my people.

Five seasoning sachets... Probably gotta lots of sodium there! 😮

I'm keeping industrialized food to a minimum. Stress from my job and personal life are taking its toll on me already (blood pressure oscillations, heavy fatigue) 🙁

@brostenen: Thanks for the recipe.

Lo Wang wrote:

@brostenen: Thanks for the recipe.

No sweat.... 😁
Have more in store for you, if you like the roasted meat-balls.

Chilli. Anyone? (38% sour cream, fresh squiced limejuice and bread is missing in the picture)

Tonight I made chicken schnitzel using my mum's recipe:

Chicken breast fillets, tenderised.
Egg, lightly whisked
Chicken stuffing mix.

Coat the chicken breasts in egg, then in stuffing mix. Oil your skillet, cook on low temperature until chicken is cooked through.

Simple, but delicious.

SquallStrife wrote:

Tonight I made chicken schnitzel using my mum's recipe: […]
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Tonight I made chicken schnitzel using my mum's recipe:

Chicken breast fillets, tenderised.
Egg, lightly whisked
Chicken stuffing mix.

Coat the chicken breasts in egg, then in stuffing mix. Oil your skillet, cook on low temperature until chicken is cooked through.

Simple, but delicious.

Yeah sounds really great 😜
Vienna schnitzel is allmost the same. Veal/Calf instead of chicken and pieces of sliced lemon's on the side.
Just use bread chrumbs instead of prefabricated mix. Seasoned with nothing but Salt and black pepper.
Roast them in real butter, or olive oil.