Salsa ingredients:
– 5 tomato
– 2 dl tomato purée
– onion
– lemon
– hot tabasco
– sugar
– salt
– roman cumin

 The salsa was a little tricky. We cut the tomatoes little and put them in boiling water for 15 seconds. We peeled and sliced them. When it was was done we started to cook the tomatoes, the purée, the grated onions. We added some salt, sugar, cumin and some lemon juice and hot tabasco. We cooked it for about 30 minutes. When it was ready with a help of a hand blender we reached the required consistency.

Meatballs ingredients:
– 1,7 kg minced pork
– fresh basil
– rosemary
– 1 egg
– 4 spoons bread crumbs
– salt
– pepper
– fresh parsely
– garlic
– butter for frying

 The Kjøttboller was very easy to make. We mixed the meat with the spices in a big bowl and rolled mini balls from it. In a frying pan when the butter melted we fried them for 10 minutes.

Potato fozelek ingredients:
– about 6 potatoes
– salt
– bay
– lard
– flour
– sour cream
 We cook the peeled and sliced potatoes for about 10 minutes with the bay leaf and salt. Don’t use too much water, its enough if its just cover a potato. While it was cooking we started to heat 3 spoon lard. When it melted we added 2 spoon of flour and mixed it smooth. We added it to the water and mixed it continuously to smooth.. When it was done we added 3 spoon of sour cream and was ready.

Ingredients for 5
1 kg beef eye of round, tenderloin or sirloin
0,5 kg champignon
1 large onion
1 spoon butter
beef stock
2 dl thickened cream
soy sauce or worcestershire sauce
olive oil
cracked pepper

Preparation
We cut the mushrooms than the beef into strips 2 cm x 4 cm. The onion was halved then cut into fine cubes. We heated the butter over medium fire and fried the mushrooms until it cooked through. We could check it easily, when it was ready it leaked juices. It took approximately 7 minutes. We put it into a pot, than aside.

In the same pan we melted the butter and browned the beef over medium fire for about 10 minutes. We added the cut onions, some salt and freshly cracked pepper. The meat started to leak juices, we cooked it for about 10 more minutes than we added 1 tablespoon of worcester. The original recipes use soy sauce, but it can be replaced with worchestershire, and we prefer that better. So we added only one spoon of sauce, and tasted it. Thanks to this sauce the gravy got wonderful brown color.

Over low-medium fire we cooked it for 1 hour. The evaporated water was replaced with beef stock. We used beef stock cubes to make it. When the meat was soft enough we added mushrooms (and its juices), the thickened cream and a lot of cracked pepper. We tasted it several times to make sure we won’t spice it too much. We added one more spoon of worcester sauce also to make the gravy darker.
In our opinion the best side dish is brown bread and pickles, but rice can also be a great choice.

Sabaton
As former (and prospective) members of the Eastern Block we had a very difficult time to offer the best music to this dish. Sabaton proved to be the best choice. They are from Sweden, formed in 1999. Them songs, lyrics themes are about World War, battles and more war. The last full length album, called Heroes was released last year.
There is much more to say about them. Metal lovers know them, and most of them like them, and if you know them probably you know this album. If not, let us show you our favourite track from this album: Soldier of 3 Armies.

[See image gallery at meatkult.com]

Ingredients for 6

1,3 kg pork chop
0,5 kg smoked fat bacon
4 onions
4 tomatoes
2 paprikas
5 cloves of garlic
some lard
4 eggs
0,4 kg flour
sour cream
1,5 dl dry red wine
parsley
ground caraway seeds
ground paprika
salt
pepper

Preparations
Like all the time, we sliced the pork chop into mouthful stripes, then the smoked bacon. The onions have been chopped as well. We spiced the meat with salt, ground pepper and ground caraway seeds and left for 20 minutes. The tomatoes were tricky a little bit, we cut them little, put them in boiling water for 15 seconds (while it’s skins spins up little), then we peeled them and cut them into small cubes.

Cooking
We put the fat bacon slices into a big skillet on medium fire. When the bacon started to get brown colour we put in the chopped onions. After about 5 minutes we out in the meet and spiced it gently. The chopped paprikas, tomatoes and garlics were added to the stew also. After about half an hour we added the red wine to it and cooked on low – medium fire for about 80 minutes.

After 80 minutes cooking the vegetables should have been became gravy and the pork chop should be ready. It was time to put in the sour cream and 2 spoons of ground paprika. Fortunately we did not need it this time, but if the gravy not thick enough you can add some flour to it.

Hungarian Nokedli Dumplings (side dish)
This dish is a kind of soft egg noodle, found in the cuisines of Central Europe. It is made of flour, eggs and some water. We put the flour, the eggs and 4 spoons of water in a bowl, added some salt and a bunch of chopped parsley. Usually we use tea spoon to scrape the noodles into boiling water, but this time we used a device to this purpose. So we scraped the dumplings into boiling salted water where they were cooked until they rose to the surface (it took 2 minutes). When the noodles had became firm, they were are skimmed and put aside.

Mygrain
This epic food needed epic music. Mygrain is our favourite Finnish melodic death metal band. In our opinion them greatest album was the Signs of Existence (2008). On this album all the tracks have everything we like. Scream and clean singing just in the best balance, great lyrics, heavy riffs, melodic keys, powerful drums. The album’s atmosphere is great from the beginning till the end.
The best gift for 2015 would be a brand new studio album, let’s hope they will hear our wishes.

Gallery to Transylvanian pork stew:

Ingredients for 6:
- 1,3 kg beef
– 25 dkg mushroom
– 25 dkg bacon
– bottle of dry red wine
– 2 onion
– 10 dkg mini red onions
– 1 leek
– 3 carrots
– 6 cloves garlic
– parsley
– thyme
– 2 bay leaves
– 1 kg potato for side dish

Preparation:

First thing had to be done was the preparation of the bowl. It has to be filled with cold water for at least half hour before usage. It is prevent the bowl from cracking and also provides a lot of steam to the food, makes it unique.

When it was done we cut one onion, half of the leek, in small pieces. Than we added the garlic, the bay leaf half of the parsley, the thyme and the bottle of red wine to it. We cooked it on low fire for 30 minutes, took care to not let it boil too heavily. When it was ready we had to filter it. Only the liquid (the wine substance) was used in the future.

Beef

In this meat ragu the beef needs to be fried before putting it into the oven. We cut the beef flank to mouthful cubes and we put it on medium fire for 10 minutes. Few rotations were necessary, and we tried to avoid to let the lovely meat cubes touch each other.

Putting everything together

when both the meat and the broth were ready we emptied the baking clay bowl. It was time to chop the bacon, mushrooms, carrots, the other half of the leek, and the garlic and the mini red onions. We put the previous ingredients in the bottom of the bowl, salted it and we grinded some pepper on it. The beef followed it up and than the filtered wine reduction. We covered it with baking paper, put the cover on it and it was ready to bake.

Baking

The baking took little more than 3 hours (we payed attention to put the bowl in a cold oven and gradually raised the heat otherwise it could crack). No other liquid adding was necessary during the baking, because the vegetables leak some juice and the clay pot provided some steam. The first check on it was at 2 hours after the start, it was a great opportunity to check the taste,  correct it with some more salt and the chewiness of the beef. When more than 3 hours left, we checked on it again, and it was ready to serve.

We served it with cooked potatoes (cooked with caraway seed). Some parsley left, we chopped it and put on a top of the ragu. The result was really impressive, tasty beef ragu. We get used to the taste of the pörkölt (we are going to show that too once), so it was a little unusual. The wine, the beef with the carrots and mushrooms, cooked all together provided a delectable taste.

Altough disbanding a great band usually a really sad thing, sometimes the fans get back something precious. Hungarian doom metal legend, Mood’s break-up was a great loss for the doom/stoner scene, but fortunately these talented guys didn’t disappear.

After the band split up in 2001, the members formed two bands, with similar music directions as Mood: Stereochrist (started as Supernatural) with a more direct stoner style, and Wall Of Sleep, which is somewhat closer to traditional doom metal. Stereochrist has three studio albums, Wall Of Sleep just released their fifth lp, called No Quarter Given. You can give them a chance, right here:

In 2009, three members of the original Mood line up started to play altogether again, as Magma Rise. After two albums, it seems this was a good idea. Here is an old Mood hit from Magma Rise’s first album, with Kyle Thomas (Trouble, Alabama Thunderpussy, etc) behind the mic: