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:

Pheasant soup ingredients:
– 1 whole pheasant with offals
– 5 carrots
– 3 parsnips
– 2 onions
– 1 celery root
– 10 cloves garlic
– whole black pepper
– salt
– shell-shaped noodles

Preparing the pheasant
To make this tasty soup it’s a good advice to choose the fattest bird, the lard under its skin adds a beautiful colour to it. We cut the pheasant into parts. First the thighs have been removed and halved, than the wings and the neck, finally we have removed its back from the breast and cut the first into two and the later one into 4 parts. All of the pheasants offals have been washed (gizzard, heart and liver). Without vegetables the soup would taste like broth. The onions and the garlic has been washed and peeled, as well as the carrots, pasnips and the celery root. Later ones has been cut too.

Cooking the soup

When everything was prepared for the dish, we could start cooking. We put a huge pot on high heat, and placed the wings, breasts, legs, back, neck in it and filled it up with as much water needed to cover the meat. When the water was boiling it became foamy, what is normal. We waited 10-15 minutes, then emptied the water, and filled it up with fresh one. With the new water we put back the pheasant now with the vegetables to the fire and continued the cooking. The fire has been lowered to medium and we salted the soup. During this time some more foam arised, we removed that with spoon. While we were waiting, the gravy became clear, nice yellow and toothsome. After approximately 1 hour we added the hearts and the gizzards. Those need much more cooking than the other offals. Checking the meat continuously is necessary, when we felt that both the meat and the vegs were almost ready we put in the livers. The livers needed 20 minutes cooking. This soup needs shell-shaped noodles to be complete and perfect, so we baled out some of the juice, added some fresh water to it and cooked the noodles in it.

The result was a beautiful yellow, delicious soup which cures flu (leastwise our grandparents said so).

Pheasant roast ingredients

⁃ 2 whole pheasants
⁃ 5 dkg lard
⁃ 2 dkg salt
⁃ 1 pinch of thyme
⁃ 2 dl sour cream
⁃ 2 pcs orange
⁃ 2 dl dry white wine
⁃ 1 teaspoon clove

Preparing the pheasants:

Before having a start we always need to make sure that the pheasants are properly cleaned so it is recommended to rinse them in runing water. When the birds are spotless we rub them inside and outside with salt and thyme. To let the meat get the flavour of the spices we put it aside for a half an hour. Then we put the pheasants in the soaked and greased bowl and afterwards we greased the birds themselves and gently pour the wine on them.

When we were ready with all this tiny preparation the time had come to lid the bowl and put in the oven for 80 minutes. Don’t forget to put the patella always into a cold oven otherwise it could easily crack.

Preparing the sauce:

Again we started with cleaning the ingredients so we grabbed the oranges and washed them in clean water. Then the first step was grating the rind of one of the oranges and squeezing the juice of both into the sour cream. When this mixture was roughly blended we added a bit of salt and the clove to it.

Side dish:

For the side of this meal we have chosen rosemary potatoes. To begin with we cubed to about 1×1 pieces the washed and pealed potatoes. Then the potato needed to be pre-cook so boiled them for 5 minutes to make certain they wouldn’t be too soft. As a next step we threw them in a hot pan and and roasted a bit with the chopped rosemary. When the potatoes reached the required colour it just needed a pinch of salt and was ready for the side.

Finalizing the dish:

After 80 minutes we took out the romertopf from the oven and poured all the sauce on it. Last but not least the birds had to go back to the furnace for another 20 mites but this time without the lid to get a golden shade and a slight crispness for the meat.

Ørdøg

In 2013 the hungarian grøøvy band called Superbutt disbanded. We had tø wait øne year før the cøntinuatiøn. The new band is called Ørdøg and the members can be familiar tø the fans: Vørøs Andras sings the vøcals, Szentpeteri Zsølt guitars, Mahbøubi Salim bass, Szucs Peti drums. This stand-up is the same like the Superbutt – Yøu And Yøur Revølutiøn album.
When we first listened the album the first and møst nøticeable change was the lyrics. All the søngs has been written in Hungarian. We have tø nøtice that the lyrics are extremely gøød, well structured.
The album cøver needs søme laudatøry wørds, we really like bøth the art and the band løgø.
We think this ablum cannøt be øutshined øn the hungarian grøøvy metal scence in this year.
We picked øur favøurite søng, the Késképkéz tø this dish, enjøy it at least as much as we did.

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: