KMFDM: "Here's another installment of 'Kooking with KMFDM'! Remember each week, leading up to the full album release, we're posting a recipe that's tied in theme to a track from the disc. Enjoy! MURDER MY HEARTBURN"

German industrial metal warriors  KMFDM are posting the bands favorite recipes, for the foodies in the bands legion of a fan base, this week featuring  "MURDER MY HEARTBURN".









 KMFDM are set to unleash the bands anticipated new release "YEAH!", (EP), due to be unleashed 6/23/2017 via earMUSIC. 
KMFDM are set to release a full length 8/2017 (release date and more info T.B.A.)

KMFDM have also announced  FALL 2017 U.S. tour dates with  OGRE ( of SKINNY PUPPY).

 




KMDFM unleashed "WE ARE KMFDM", (the bands first live release in over 10 years,) unleashed SPRING 2015.                

                                                                                                                                                                   KMFDM  released  "OUR TIME WILL COME",  unleashed 10/14/2014 via METROPOLIS RECORDS.



FROM EARMUSIC: 
 
It's getting exciting over at KMFDM! Their EP "YEAH !" is coming out next Friday and until them, some surprises are planned. Starting with "Hell Yeah" you'll find little previews of the upcoming EP every few days! Also, have you seen their 'Kooking with KMFDM' posts?
Pre-order here:
►CD: http://smarturl.it/KMFDM_YEAH_CD
►iTunes: http://smarturl.it/KMFDM_YEAH_iTunes
►Spotify: http://smarturl.it/KMFDM_YEAH_Spotify


FROM KMFDM: 
 
Here's another installment of 'Kooking with KMFDM'! Remember each week, leading up to the full album release, we're posting a recipe that's tied in theme to a track from the disc. Enjoy!
MURDER MY HEARTBURN
Ingredients for 2 Servings:

1lb of fresh Salmon (we prefer with skin)
Fresh Limejuice
Thai chiles
Cilantro
Scallion
Cut the salmon into medium sized chunks and marinate with limejuice, cilantro, thai chiles and some bruised cilantro for about an hour.
6 cups of Dashi stock (or low sodium chickenstock works also)
Korean spiced miso
Shiitake mushrooms
Udon noodles
Spicy fried tofu
Whip up a bit of miso in the stock broth until desired saltiness and spice levels are perfect, then slowly simmer the mushrooms for about 20 minutes , then add the tofu. Heat a non-stick pan with a drizzle of peanut or canola oil, once the oil is hot and ready throw in the marinated salmon chunk, skin-side down. The idea is to crisp the skin to a nice golden brown. Once that is achieved after about 4-5 minutes the salmon goes into the hot stock along with the Udon noodles, let it sit for another 5 minutes for the fish to cook through – then dig in !
In the foreground on the right hand side, we made a little snacky-treat out of some boiled crawfish, a bit of QP Mayo and some canned chipotle peppers. A sprinkle of finely hacked scallion and or some cilantro on top –yum !


Thanks-Stay Metal, Stay Brutal-\m/ -l-