Katz's deli world

Brain teaser

noreply@blogger.com (Dirk Katz) — Thu, 22 Sep 2011 11:51:00 +0000

The Second World War wouldn’t have lasted as long, without the money the so called neutral Swiss and even the Rothschild’s pumped in to the German economy.
In doing so, helped to finance the endlÖsung.

I ask of you to think back to all man made disasters and think cynically, who benefitted.

We pay our leaders huge wages and wonder why they don’t have any affiliation with common men.
Does parliament really comes from the French Parlez and Mentir with means speaking and lying.

Politicians have since day and age tried to influence our thought processes and are still doing so today.
Fear mongering, religion, terrorism and nationalism are some of the tools they use to keep you compliant.

To what end?

Cynically, to make money.

WTC owned by Silverstein Properties, whom where paid $4.55 billion from the insurance compagny, 40 year old buildings, ready for deconstruction, with a lot of asbestos in them.
They didn’t fall over when is ’93 a 1500 pound bom went of at the foundation, but a incredible sturdy construction made to hold up 110 floors, falls down when a plane hits the 77th floor.
Should the top have fallen of or would have collapsed, but the whole tower?
WTC 7 was never hit ?

The Iraq war wan’t for the nucleur bombs they had, they didn’t, it was for the potential oil, estemated te be between a 100 and 200 million barrels.

What’s out there in Afghanistan?

The 2008 monetary crisis was a 10 second computer qluitch on the new york stock echange.

Who controls and benefits?
Who owns the banks?

I challenge you to use your own brain and don’t just believe what they tell you.

Christianity against the all mighty dollar.

noreply@blogger.com (Dirk Katz) — Mon, 19 Sep 2011 12:26:00 +0000

Moral decay.

The Queen of the Netherlands told us to be sober and have solidarity, this in reverence to monetary crises.
She just had a 10% money increase in 2009, witch made het income € 5000000. - that without paying tax.
If you go to court here, her photo hangs there, as the shiny example. (funny)
At the same time the Dutch prime minister called for a top income, for all top government employees, approximately € 200000.- .

Not much later he took a job paying him €750000.- and there seems to be a trend that prime ministers and top ministers after there term, get jobs earning them huge sums.
Our Queen should be our moral guide, not likely being raised by her father ( see last article), instead through her sister hides a lot of money via the channel islands.
She and a lot of world leaders meet in secret, once a year, at the Bilderberg conference,
where they probably don’t play pinocle.

This shouldn’t just concern the Dutch, but the latest presidents of the US, went to the Billderberg conference, democrats and republicans alike, Kennedy’s, Bush family, Clinton, Rumsfeld, Cheney and even Obama.
Even the French president Sarkozy, Prince Charles, and the German prime minister Merkel.
There is probably being decided what’s going to happen to the world. Policies are made and nobody gets insight what’s been done.
What a democracy ????

Cheney in a interview on YouTube said, that he consider the torture in the Abu Ghraip as, no problem, with the expression, you got to break an egg to make an omelette, justifying everything.
There never was proof of nuclear material in Iraq, fabricated

It’s all about oil.
To what length will these moral leaders go, and what other lies have they been telling you.
WTC 7 was never hit by a plane.

These are the people that should be our moral beacons.
What a sorry state we are in.

royal opportunist

noreply@blogger.com (Dirk Katz) — Wed, 14 Sep 2011 10:33:00 +0000

Nazi, SS’r, thief, philanderer and all out opportunist.

It’s incredible, the short memory most people and politicians have!
Bernhard prince of the Netherlands has always been a scheming opportunist, his arm dealings, well known is for instance the Lockheed affair and many other relations he had with companies that gave him money, the stealing of paintings, witch he used to fund the many bastard children he spawned.

Even now on Remembrance Day for the war politicians wear a white carnation. In the Second World War the white carnation was used as recognition for people out uniform in the SS, and when Dutch traitors in the Rauter SS went to east front, they got a white carnation.

He was one of the founders of the Bilderberg group, witch to this day and age still meet in secret with members as: obviously the queen of the Netherlands, prince Charles, the Bush family, Rothschild’s, Rockefellers and more influential people in the world and the financial crises is just a means to bring down social acquirement's.

Don’t for a moment think it stops there, even now the Dutch queen, trough her sister, is hiding away her money via the Channel Islands. Her son, the king to be, bought a piece of real-a-state in Argentina 50 miles outside of Bariloche where the Zorreguieta’s used to live, a well known nazi hangout, where the brother of Bernard used to have a lot ground. Bernhard was well known in Argentina, for his dealings there and it’s been said met Jorge Zorreguieta, a minister of agriculture there. To many coincidences!!!, and still most politicians want the Royals to stay?????

Incomprehensible.
Make the Netherlands a republic, so we can get rid of these folks.

Hasj cake recipe

noreply@blogger.com (Dirk Katz) — Tue, 12 Jul 2011 12:11:00 +0000

Directions:

Put the butter in the microwave for about 20 seconds until it's a fat paste. Mix the hasjs with 4/5th of the butter. (heat up the hasjs with a lighter and crumble it in the butter). With the rest of the butter your fatten the baking form so you can get the cake out easy when it's done.

Now mix the butter (and hasjs), flour, eggs and milk and sugar (and the possible extra ingredient). Keep on mixing it for a few minutes until it's nice and smooth. If it's to dry: at a little milk. Is it to much of a liquid: ad a little flour.

Put the cake in the oven for about 25 minutes.
Check how it looks before opening the oven. If it's big and brown (I think you can imagine how a cake looks like) open the oven and take the cake out.

Leave it outside the oven for about 30 minutes to cool down before getting it out of it's form.

Enjoy your meal.

Ingredients:

200 gr. of baking flour
200 CL. of milk
2 eggs
180 grams of sugar
180 grams of butter
a hot oven (200 degrees c)
a baking form
8 grams of good (light) hasjs. (I prefer using Polm or Zero)

Something to mix is always a nice touch. To give it the cake a fresh taste: put 1 apple (sliced) in the cake. You can mix cacao (chocolate), a banana, vanilla (no ice cream!!),... nearly anything in it.

Spring Tempura

noreply@blogger.com (Dirk Katz) — Fri, 08 Jul 2011 09:06:00 +0000

Directions
1.Make the batter: Stir egg, yolk, and ice water together in a large bowl. Add the flour and stir using a fork until just combined. Batter should have the consistency of heavy cream and will have many lumps. Do not overmix.
2.Fry the vegetables: Heat oil in a 4-quart Dutch oven fitted with a deep-fat thermometer over medium-high heat to 375 degrees F. Place a baking pan, fitted with a wire rack, in oven and preheat oven to 300 degrees F.
3.Dip the vegetables into the batter, one at a time, wipe excess batter off against the side of the bowl, and place into the hot oil.
4.Repeat, adding as many dipped vegetables as comfortably fit in the pan, and fry until batter is crisp and pale golden and vegetables are tender -- 2 to 4 minutes, depending on the size and thickness of the vegetables.
5.Remove using a slotted spoon, drain on a wire rack, and transfer to the prepared baking pan to keep warm. Repeat with remaining vegetables. Serve immediately with Spicy Lime Dipping Sauce.

Ingredients

1 large egg
1 (large) egg yolk
1 1/2 cup(s) ice water
2 cup(s) self-rising cake flour
3 cup(s) canola oil, for frying
3 pound(s) assorted vegetables, such as asparagus, sugar snap peas, yellow wax beans, green string beans, baby carrots, shiitake mushrooms, or shiso leaves
Spicy Lime Dipping Sauce

Chilean Empanadas - Empanadas de Pino

noreply@blogger.com (Dirk Katz) — Wed, 06 Jul 2011 09:34:00 +0000

In Chile, the most traditional empanada filling is called "pino". Pino is a seasoned mixture of ground beef, onions, raisins, black olives, and hard boiled eggs. The empananda dough is quick and easy to make, and can be made ahead and stored in the refrigerator. The pino tastes best if made the day before and allowed to rest overnight before filling the empanandas.

Preparation:

1.Prepare empanada dough and chill.

2.Cook the onions and garlic in the vegetable oil and butter until softened. Add the ground beef, cumin, chile powder, paprika, beef bouillon, and salt and pepper to taste.

3.Cook the beef, stirring and crumbling the meat, until browned. Add the flour and continue to cook for 5 or 10 minutes more.

4.Remove the meat mixture and let cool. The beef mixture will keep up to 2 days in the refrigerator.

5.Shape the empanadas: Separate the dough into golf ball size pieces, and roll into smooth balls. Let rest for 5 minutes. On a floured surface, roll each ball of dough into a 6 inch diameter circle, about 1/4 inch thick. Add 1 tablespoon of the beef filling, a few raisins and some chopped olives, and a slice of hard boiled egg to the middle of the circle.

6.Brush the edges with water and fold the pastry in half over the filling, to make a semi-circle.

7.Seal the edges by pressing down with your fingers. Brush the sealed edge lightly with water, then turn the edge toward the middle and press with your fingers to seal.

8.Mix the egg yolk with 2 tablespoons milk, and brush the empanadas with the mixture.

9.Bake at 350 for 25-30 minutes, or until golden brown.

Ingredients:
•Empanada dough (see recipe link below)
•3 large onions, chopped
•1 pound ground beef
•2 teaspoons cumin
•1 teaspoon chile powder
•1 tablespoon paprika
•1 beef bouillon cube, dissolved in 1/4 cup hot water
•2 tablespoons flour
•1/2 cup raisins
•1/2 cup chopped olives
•2 hard boiled eggs, sliced
•1 egg yolk
•2 tablespoons milk

Colchester Oysters En Brioche Recipe

noreply@blogger.com (Dirk Katz) — Tue, 05 Jul 2011 09:53:00 +0000

1. Cut the butter into 2.5 cm (1 inch) cubes and put in a small heatproof bowl. Microwave, uncovered, on HIGH for 20 seconds or until it melts. Stir in the lemon rind and juice.
2. Using a grapefruit knife, cut out the centre of the brioche and remove. Discard the crumbs from the underside of each lid and reserve the lids. This should give 4 hollow brioche 'baskets' with lids and a space inside for the filling.
3. Brush the outsides and insides of each brioche and lid with the lemon butter (reserving about 5 ml [1 level tsp] for the spinach).
4. Open the oysters and free them from their shells.
5. Put the spinach on a heatproof plate and cover with cling film. Microwave on HIGH for 1 minute. Chop the hot spinach quickly, adding the reserved lemon butter, then quickly divide the mixture between the 4 brioches.
6. On each bed of spinach place 1 oyster and its juice. Grind black pepper generously over all. Replace the lids and arrange, evenly spaced, around a heatproof serving plate. Microwave on HIGH for 2 minutes. Remove the lids and sprinkle 3 drops (no more) of Pernod over each oyster.

Ingredients 50 g (2 oz) butter
Finely shredded rind of 1 lemon
30 ml (2 tbsp) lemon juice
4 small (single serving) firm brioches
4 live Colchester or Whitstable oysters
75 g (3 oz) fresh spinach, roughly torn and washed
Freshly ground black pepper
2.5 ml (½ tsp) Pernod

Indonesian Sate's

noreply@blogger.com (Dirk Katz) — Mon, 04 Jul 2011 09:39:00 +0000

This is a fabulous treat for summer barbecue's with a fresh salad and French bread or even a quick supper with Indonesian fried rice.
Ingredients:
For the Sate's:
500 gr. of Beef, Pork or Chicken
For the marinade:
1 Onion
2 Garlic clove
30 ml Kecap Manis
1 teaspoon Coriander powder
1 teaspoon Cummin powder
1 stalk Lemon Grass (crushed)
1 teaspoon Sambal Ulek
30 ml water
Preparation:
Dice the meat in to 2 cm square cubes and put onto bamboo skewers (about 4 per stick).
Combine all the marinade ingredients, except the lemon grass, into a food processor and make into a smooth paste. Poor this over the prepared sate's, add the lemon grass, and leave to marinade for at least 2 hours.
Cook the sate's on the barbecue or under the grill for 5 -10 min. until done and serve with Sate dip or hot Peanut Sauce.

Peanut (Katjang) sauce.
This sauce is a very good accompaniment with sate's, Indonesian fried rice. Why not serve it at your next barbecue party.
Ingredients:
1 onion
1 teaspoon of trassie or 1 tablespoon of thai fish sauce
2 cloves of garlic

3 tablespoons Peanut butter

30 gr Dark Brown Sugar

20 ml Kecap Manis

1 teaspoon Coriander

½ teaspoon Cumin

1 stalk Lemon grass (crushed)

1 tablespoon Lemon juice

1 tablespoon groundnut oil

1 teaspoon Sambal Ulek

Coconut Milk or Water

Preparation:
Finely dice a small onion. Put the oil in a small saucepan and soften the onion, add all other ingredients except coconut milk/water.
Slowly heat on low flame adding liquid as required to make it into a smooth sauce.
Remove Lemongrass before serving.

Dutch Brown Bean Soup "Bruine bonen soep"

noreply@blogger.com (Dirk Katz) — Fri, 01 Jul 2011 08:06:00 +0000

A Dutch dietary staple, brown bean soup, or bruine bonen soep is nutritious, filling and a cinch to make. A great mid-week meal for the whole family, it goes great with buttered brown bread.

Preparation:

In a large soup pot, fry the bacon in the butter. Add the shallots, carrot, leek and the ground paprika. Mix well. Now add the beans, tomato puree, stock and bay leaves.
Bring the soup to the boil and then turn down the heat to simmer for 15 minutes. Remove the bay leaves. Season to taste with salt, pepper and ketjap manis (or Worcester sauce) and then blitz the soup half smooth, using a stick blender or food processor. The soup should still have texture and not be completely smooth. Add the celery leaves right before serving.

Ingredients:

5 oz. smoked bacon, cubed (145 g)
1 tbsp butter
5 shallots, chopped
1 large carrot, diced
1 large leek, sliced in rings
1 tbsp ground paprika
3 lb. canned brown beans or pinto beans, drained and rinsed (1.3 kg)
12 oz. tomato puree (375 ml)
3 cups beef stock (500 ml)
2 bay leaves (fresh or dried)
Salt, pepper and ketjap manis or Worcester sauce, to taste
1/2 cup chopped celery leaves
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

If you feel discriminated? here is the recipe for "White" bean soup

Dutch Stamppot With smoked sausage

noreply@blogger.com (Dirk Katz) — Thu, 30 Jun 2011 14:43:00 +0000

1 Prepare the vegetables: Peel and roughly chop the potato, Butternut squash (pumpkin), sweet potato/yam, carrots, parsnips and turnip. Peel and finely chop the onion. Wash any grit from the leek and cabbage, then slice both fairly finely.

2 Place the chopped vegetables in a large stock pot, and add water to barely cover. Place over heat, cover, bring to the boil, then reduce heat and simmer until vegetables are tender, around 20 minutes.
3 Meanwhile, cook the rookworst as per the instructions on the wrap, or saute the chorizo, or other spicy saudage you choose, in a little oil. Slice, then keep warm.
4 Drain the vegetables well, then mash - but not too smoothly - some lumps are good ;-) Season with salt and pepper to taste. Add the butter, and mix through (use less than 1/2 cup if you prefer). If desired, stir through the chopped parsley.
5 Serve the stamppot topped with the sliced sausage, and if you are really decadent, with an extra knob of butter!

Ingredients:
2 lbs potatoes (900g)
1 lb butternut squash (500g) or 1 lb buttercup squash (500g)
1/2 lb sweet potatoes (250g) or 1/2 lb yam (250g)
3 large carrots
2 large parsnips
1 large turnip
1 large leek
1 onion
1 lb savoy cabbage (or use green cabbage, kale, Swiss Chard, silverbeet or collards)
1/2 cup butter (or less to taste)
salt and pepper
1/2 cup chopped fresh parsley leaves (optional)
1 1/2 lbs dutch sausage, such as Rookworst (or other spicy sausage such as Spanish Chorizo)

How old folks get screwed in the Netherlands

noreply@blogger.com (Dirk Katz) — Mon, 27 Jun 2011 10:11:00 +0000

It’s well known that, the elderly are prey for thieves.
Obvious was the stealing of jewellery and money in the special care facility’s, homes for the elderly and hospitals.

Now the robbers found another method, they put you inquarters that have no kitchens, so you can’t prepare a meal and charge $12.60 for badly prepared one.

These meals are prepared in huge kitchens, they buy in bulk so they can get cheap prices and a lot of the time they buy the second rate goods.

Soup from a packet is added and an ordinary custard.
In the local supermarket you can find a good quality meal for $5.60 witch you only need to put in a microwave.

We take good care of you, as long as we can steal your money.http://www.telegraaf.nl/binnenland/10167040/__Alleenstaande_ouder_de_dupe__.html?p=24,2
That is the state of care in the Netherlands.

Some traditional Jewish Recipes

noreply@blogger.com (Dirk Katz) — Sat, 25 Jun 2011 07:44:00 +0000

Here on this video's you can see some traditional Jewish recipes, have fun preparing them and bon apetit eating them!

Katz's delicatessen, the best place for food in the world

noreply@blogger.com (Dirk Katz) — Fri, 24 Jun 2011 19:19:00 +0000

Katz's delicatessen, the best place for food in the world.