I only knew pudding, but vla is somewhat more liquid. Let’s consider all your neighbour countries stole the recipe from the netherlands, like the stroopwaffle. 
Dank je wel! (Just throwing in some random dutch i remembered from last vacation there.) 
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Vla is Custard, maybe then you’ll recognize it.
Fall is coming, and it is bringing ambient temperatures of 60 to 65 degrees F, perfect for cold smoking cheese. I like Havarti and Pepper Jack. @joekamprad this pic is for you. 
Havarti on the left, Pepper Jack on the right after smoking for 80 minutes (20 minutes per side).
Imagine this in a Homer Simpson voice: Mmmmmmmmmm cheese.
Pudge
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After you have that awesome looking smoked cheese…(The scratch n sniff monitor driver must be broke)…
Thin slice the those delicious looking suckers and then add to the top of…
Eds Simple Big Ass Meatloaf 9-4-13
1 Packet of Lipton Recipe Secrets - Savory Herb with Garlic
or
1 Packet of Lipton Recipe Secrets - Soup & Dip Mix, Onion Mushroom
4 pounds lean ground beef
15 or so saltine crackers, crushed
1/2 green bell pepper, diced
1/2 onion, finely chopped
2 large eggs, beaten senseless
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
1/2 cup ketchup
Preparation
1) Preheat oven to 350°.
Combine ingredients in a big ass bowl until mixed.
Place mixture in a lightly greased big ass baking dish,
and shape mixture into a loaf.
2) Bake at 350° for 2 hours. Remove from oven, and drain.
Top with ketchup and bake 15 more minutes or until a meat
thermometer inserted into thickest portion registers 160°.
Remove from oven, let stand 20 minutes.
I used a 4" deep half size hotel pan to mix it and
cook it.
Remove from baking dish before slicing if your picky,
or don't, idc :P
Eds Fried Leftover Meatloaf
egg wash, flour coating, fry in skillet, top with ketchup.
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1 call your local burger shop
2. order a double big mac menu + strawerry milkshake
3 call a taxi to pick it up and bring it to you
4 ENJOY
for variation you can switch out no2 with pizza - sushi - or whatever you prefer.
This way you never have to leave your computer for something trivial as eating 
For desert: one ice cold beer with 2 xanax
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Not my recipes, but dishes I enjoy most.
Paella . This can leads to a war between different regions and recipes, Spaniards are taking their paella very seriously.
Second dish is salpicon de mariscos. very simple recipe, very tasty.
For desert, my favourite is figs with Modena balsamic vinegar sauce. Yes, crazy as it may sounds, this is a gourmet and delicious dessert.
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Salpicon de mariscos is also my favourite!! That dessert looks great though, do you happen to have the recipe?
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We have a Cuban restaurant near us. It is run run by a family who immigrated from Cuba, so I think it is quite authentic. My favorite dish is chicken or pork Paella, which ever they are serving that day. Looks like your picture above, except spicy marinated chicken/pork instead of sea food. Good stuff!
I’m guessing that long ago either the Spanish or Portuguese explorers brought the recipe with them. There are also countries in South America such as Brazil who have variations of Paella.
Pudge
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I want to know which one of you can teach me how to make bread!
I even made my own yeast, in Brazil there is a recipe called “liter yeast” - “fermento de litro”. Bread doesn’t grow, and i can only say the bread is “eatable” 
I tried 2 measures of flour to 1 of yeast (liquid)… well, any tips?
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This might be the US version of fermento de litro.
Sourdough starter
San Francisco, California, USA is famous for the sourdough bread baked in their local bakeries.
Pudge
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P.S.
My paternal grand mother who lived to be 106 years old, always said, “The whiter your bread, the sooner you’re dead.” She only ate pumpernickel or very dark Rye bread. Worked for her I guess.
Pudge
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Here is a posh, modern variation of that recipe. Nevertheless, the result is amazing. Just ignore the chef and all halo of mystery and fame around him and just follow the recipe.
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My bread recipe.
500gr. flour (you can use whole grain or organic)
1 tps salt
50 gr fresh yeast
4 tps sugar - brown if you can find
500 ml water
50 ml oil - olive oil if possible.
Start you oven at 150 C.
In a deep bowl put the yeast and the sugar. Stir and mix. Add just some lukewarm water, careful not hot, barely warm.This favours the yeast reaction with sugar.
The mix will became an viscous paste, add just a pinch of flour and cover it. Put the bowl in the vecinity of the oven and let it sit. Check after 20" and see if the volume has doubled.
Now in a large deep bowl put the flour, salt and remaining sugar. Mix them. Make a hole or a crater in the flour and put there the yeast mix. Rinse the bowl with water and the remaining yeast in the same large bowl. Don’t waste it, you need that.
Now, add lukewarm water little by little and start mixing. While mixing add the olive oil, but not all of it
Reserve some for the last step.Usuallyy I don’t with a large wooden spoon, thus when the spoon can be pulled out from the mixture clean, the mixture is almost ready. Add water or flour until your mix is consistent and the spoon gets out clean.
Now , add the remaining oil and just pamper the mixture without mixing, just make it so that is not sticking to the bowl. Set a timer and cover the bowl with a thin plastic film. Put the bowl also in the vecinity of the oven.
Check the bowl after 30’ and see if the volume is increasing. When the volume has doubled, is time to make the bread forms.
Do your bread shapes, but let them rest another 15’.
Then to the baking.
From now on, just take them out when the colour is that particular shade of bread well baked.
Bon appetit!
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hello,thanks, friends, I just took 10 kg looking at this post
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That’s nothing I gained 20 kilo, if it isn’t more, by reading this thread
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It’s amazing how threads can be so dangerous!
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I just finished upgrading my grill the other day.
The previous cooking plate was a large, warped piece of metal.
It now houses a completely removable & modular inside and will make Bacon much better
I would have been done sooner, but was plagued with breakers popping, cutting things wrong and running out of welding wire, slamming the welding helmet down with a cigar in your mouth…those things that slow you down lol
The Bacon upgrade will do more at once & at a better heat control area so I can let the bacon drip on the hamburgers, eggs or whatever vegetable I deem worthy of bacon flavor 
Here is a before image of the inside using that warped plate in a winter cook session.
I present this very low quality video to illustrate the inside of the grill upgrade lol
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This is what we had for dinner tonight, and thought I should add this to my online recipes as it isn’t on there yet.
I took the advice from @joekamprad and added pictures, plus I tried using both Imperial and Metric measurements.
Pudge
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pure comfort food ! Mjiam!
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