Erratum Deli Blitz 00012



It's a good thing that I can handle rejection, the people of Vitaya rejected my application quite rightfully. It was no surprice, after trying out my creation they could never choose me.


The original recipe was quite simple and made good sense. The countless variations on the classic bacon and eggs I ate so far none were never bad. Thus pork and eggs should have been a winner.


But my alterations of the recipe made it by far the most disgusting dish I had in years and comes right after the coffee cake I baked when I was 11.


Nevertheless one always learns from his mistakes:

• Lesson 1: Don't submit a prototype to a jury before you test it.


• Lesson 2: Your favourite flavours mixed, like Geuze and Ginger, do not necessarily result in something better.


• Lesson 3: If cake taste good when dipped in coffee it doesn't mean that you can use grounded coffee beans as a flour substitute.

Quote of the week 00029

'No matter how old you get, if you can keep the desire to be creative, you're keeping the man-child alive.'

John Cassavetes

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Funny side up 00029

Park Rock

Brought you by a Sammy.

Art Colony 00013

Germanic Forbidden Fruits

Brought you by the Art Connection.

Deli Blitz 00012


Pork & Ginger pudding


Once I inscribed my girlfriend in one of those singing shows and now it's my turn. Fortunately not to sing, but her favourite channel is doing a cooking competition. The theme is pork and to be a candidate one should send in a pork recipe. For the moment I'm into ancient cooking and thought this recipe is quite interesting.


What you need

• Butter


• 250gr Pork meat


• Salt & Pepper


• A small bottle of Geuze Lambik (37.5cl) or another classic ale


• A cup of white breadcrumbs


• 2 tablespoons of greated ginger


• 3 egg yolks

• Melt a lump of butter in a frying pan, season the pork meat with salt and pepper and fry the meat for 4 minutes on a high fire.


• Take the golden brown pork out of the pan and poor some geuze into the pan to loosen up the flavours and take the pan of the fire.


• Cut the meat into small pieces and put the chopped meat back into the pan together with the rest of the bottle of geuze. Bring this mixture to the boil and let it simmer on for 10 minutes.


• Mix the breadcrumbs, ginger and egg yolks well into the brew and season to taste with salt and pepper.


• Kill the fire and continue stirring until you have a thick mixture.


• Serve it in a bowl with some grounded pepper as decoration, fresh bread and a pint of geuze.