A post was merged into an existing topic: Diffrent Beverage/Drink Cultures from around the World
Women also like Men who know how to cook.
It comes with many advantages,a man that does not know to do anything inside a house will eventually have trouble 
.
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Norway Lobster tails. (Sjøkreps) 
Probably the best seafood I know.
Norway Lobsters are a kind of crayfish, if I understand the translations correcly.
Recipe: Cut the tails off the lobsters. Split the tails in half. Marinate them in butter, oil, lemon and spices, and put some Parsley on top. Bake in the oven at 200° C for 8 minutes. Done. Easy, right? 
Byuing these commercially is expensive!
Luckily though, I hunt deer, and venison is also a semi-exclusive meat. I traded 4 kg of venison for 5 kg of Norway Lobster. A great deal IMO, since I have more venison in the freezer than I can eat, at least before next hunting season. 
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Ohhh mate, you make my mouth watery. In germany they where known under the italian name Scampi.
My whole Family loves them. We cook them according to a receipe that we have from spain.
Peel the tails and give them in hot olive oil and cook them. The oil hasnât to boil. Spice them with garlic,a red chilli pepper, a little whitewine, salt , milled black pepper and parsley.
Serve them hot with the oil.
Enjoy 
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Did it last summer. I substituted half of the oil with butter and serve it with baguettes. Very unhealthy and very delicious
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anyone else hate these?
does anyone have a favorite cheese? my personal fav is Gouda cheese
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Fantastic! I have no access to deer meat, so I make beef jerky usually from roastbeef cut or other low-fat cuts. Tastes magnificent! Do you use a dehydrator or the dry, cold Norwegian air to dry it?
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Cool! It doesnât really matter if itâs beef or venision, the finished product only tastes like the marinade anyways. 
I dry it in the oven. I use the hot air function and set it to just 50°, and I leave the door slightly open for air circulation. I let it dry for 12 hours. The ÂŤbackdrawÂť to this method is that it fills the whole house with a strong smell of whateverâs in the marinade. I like it, but my wife thinks itâs completely awful! 
BTW, I live on an island all the way out by the sea, NW part of the country. The air out here is not very dry⌠
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I got a dehydrator on sale half a year ago. It also came with a vacuum packer. That is practical as I can do all the preparation in the basement with the windows open
Yes, the marinade is the key here: teriyaki, onion powder, garlic powder, ginger powder, worcestershire sauce, Marple sirup, chilli flakes, Tabasco, black pepper ⌠so many lovely spices
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Just a thought that came to me in light of the big red spot and said subject matter.
If I am lactose intolerant, and eat cheese especially blue - I may have an anaphylactic shock and indeed die.
However, by the red spot it would seem I am left with no choice.
Quite the paradox.
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I donât know, maybe lactose free cheese?
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Moved to the correct topic.
For the record Iâm lactose intolerant, though not at such severity.
Iâve been told lactose free cheese exists, something about it being stored longer 
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Sorry that the article below is written in german but as a summary the longer a cheese matures the less lactose it has. The lactose will change during the mature process in Milkacid.
below are chees that is free of lactose.
YAY GOUDA!!!
I love gouda
The following receipe is for hungry Generation Zero Players and @devs
Is very suitable for a company party or other celebrations
Zigeuner-Sahne-Schnitzel-Auflauf
Gipsy-Cream-Escalope-Caserole
The following Receipe is for 10 Persons â 3 half Schnitzel per Person.
The benefit is, when you have a celebration in front, you can prepare it two days before and at the day when you have your visitors at home you must only put in the oven for 1 Ÿ till 1½ Hour and then you are ready.
Ingrediens:
15 Schnitzel (Escalope) from the Pig not thicker than 10 mm
3 Glases Gipsy Sauce (Paprica Sauce with Paprica) the best from Homann. Or a sauce what is similar and available in your country
4 Paprika red and yellow
4 Cups (200 ml) sweet Cream (whipping cream lquid) (not Spray Cream!)
6 little Onions
Salt, Pepper, breadcrumbs; Margarine, Eggs
(who love to have more Sauce take one Gypsy Sauce, Paprika, Onion,
Sweet Cream more.)
Schnitzel (Escalope)
Cut the Schnitzel in half (The Schnitzel as so big as a palm of a hand)
-Sprinkle with Salt and pepper.
-Crack up the eggs, give it in a bowl and whip them lightly so that the
-Eggs white and the yolks are mixed.
-Roll the Schnitzel in it.
-Press it into the breadcrumbs (burry it in the breadcrumbs and press it a
little)
-bake it in the pan with hot Margarine it should lightly swim.
Sauce
Cut onions and paprika in fine cubes give them in a saucepan and cook
them lightly.
Mix the Gipsy Sauce and the cream cold (do not warm it!!!)
Give the onions an d the paprika to the sauce.
Preparation:
Grease the casserole dish
Give a little Sauce on the bottom of the casserole dish and spread it.
Lay the Schnitzel on it ( if possible cover the whole ground)
Spread sauce over the Schnitzel cover them lightly.
Lay the next Layer of Schnitzel on it and so on alternately.
In the end cover it with plenty of sauce.
Cover and let steep in the refrigerator for one to two days!!
(Important the best is two days)
Before eating put it in the oven and heat it at 200° C for 1 Ÿ till 1 ½ hour.
After that let rest it in the switched off oven for 15 min
Take the foil away along the rest time
(Attention!!! after 45 min to an 1 hour cover it with Aluminium foil so
that the sauce wents not to dark. )
Serve it with Baguette Bread.
If you have any Questions, donât hesitate to ask me or write a PM to me 
Below the Sauce from Homann
If it is not available in your country, look for a similar sauce from another producer or maybe you can order it in the Internet. I Think when ALDI or LIDL is in your town pherhaps they have that. MAybe in tourist spots.
ENJOY IT 
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Absolutely beautiful And if somebody should be confused about some of the ingredients my best advice is âadd more cream or butterâ
And the thing I like the most about the recipe is, that you didnât instruct us to serve the dish with accompanying rice or potatoes. This is a dish for Men 
(and tough girls too, of course 
)
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Ooooohh goood that you remind me. I have forgotte to mention. Serve it with Baguette bread.
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