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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-16-2018, 08:07 AM | #1 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Translation, please / Vertaling, tevreden
So I got this AWESOME present from Phubar and GTR. It's a Roast Red Pork Marinade.
Problem is I don't speak a lick of Dutch. Here is a recipe I found for the marinade, and the best translation I could find/piece together. Ingrediënten: 400 gr Kotomisi Basmati 1 mandarijn 3 teentjes knoflook 1 pot (360ml) Faja Lobi Roast Red Pork Trafasie (vers bereide marinade) 1 kg varkenslappen boter Bereidingswijze: STAP 1: Kotomisi Basmati volgens gebruiksaanwijzing op de verpakking bereiden. STAP 2: Mandarijn en knoflook uitpersen en mengen met de Roast Red Pork Trafasie (marinade). STAP 3: Marineer de varkenslappen hiermee 2-3 uur of marineer het een nacht van tevoren. STAP 4: Leg het vlees op een ovenschaal, verdeel de overblijvende marinade erover en leg op elk stuk vlees een klontje boter. STAP 5: Rooster het vlees 10-15 minuten op de barbecue, hetelucht- of in de elektrische oven op 200 graden gaar. Ingredients: 400 gr Kotomisi Basmati 1 Mandarin Orange 3 cloves garlic 1 jar (360ml) Faja Lobi Roast Pork Marinade 1 kg (2 lbs) pork chops butter Cooking Instructions: STEP 1: Cook Kotomisi Basmati according to instructions on the package. STEP 2: Squeeze Mandarin, mince garlic, and mix with the Roast Red Pork Marinade in a bag. STEP 3: Add pork. Marinate 2-3 hours or overnight. STEP 4: Place the chops on a try. Take the remaining marinade and spread over the chops. Dot each chop with butter. Leg the flesh on a furnace scale, divides the residual marinade and leg on each piece flesh a cube butter. STEP 5: Cook the chops 10-15 minutes on the barbecue, grill or electric oven (toaster oven??) at 200 degrees (Celsius, 392 degrees Fahrenheit technically, but most sources say 400). How close am I?
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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01-16-2018, 12:04 PM | #2 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-16-2018, 12:08 PM | #3 | |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Quote:
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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01-16-2018, 12:46 PM | #4 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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I usually just drop a couple pork tenderloins in that stuPh for 4-6 hours & they turn out great! Phu was saying he'd marinate belly in it for several days - it has low acidity. I'd say iPh you hit up Phu he'll have some great ideas Phor ya - the man knows of what he speaks!
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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01-17-2018, 04:39 AM | #5 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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Are you sure you don't speak Dutch, that's pretty much spot on!!
"ovenschaal" usually refers to a ceramic or glass oven dish, not a metal tray. |
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01-17-2018, 10:43 AM | #6 | |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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Quote:
A glass tray/dish means I have to do this in the oven or broiler. Hmmmm...
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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01-18-2018, 06:27 AM | #7 |
is Blowin Smoke!
Join Date: 06-27-17
Location: Langdorp, Belgium
Name/Nickname : Yoeri
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01-18-2018, 07:40 AM | #8 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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I never have used glass in any of my rigs, so I got scared and used the original gasser: The broiler on my gas oven.
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Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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01-18-2018, 07:48 AM | #9 |
Babbling Farker
Join Date: 10-15-12
Location: Anaheim, CA
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__________________
Double Barrel Drum Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, Smokey Joe - Certified Moink Baller |
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Tags |
Marinade, pork, recipe, translation, varkenslappen |
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