KMFDM: "Now here's a little something different for you! You may not be aware that Lucia and the Käpt'n LOVE to cook, and know many of you do as well. Every Saturday leading up to the release of HELL YEAH, Lucia and the Käpt'n will be sharing a different recipe corresponding to one of the tracks from the release! "

German industrial metal warriors  KMFDM are posting the bands favorite recipes, for the foodies in  the bands legion of a fan base with some "ultra heavy meat". 









 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 KMFDM:
Now here's a little something different for you! You may not be aware that Lucia and the Käpt'n LOVE to cook, and know many of you do as well. Every Saturday leading up to the release of HELL YEAH, Lucia and the Käpt'n will be sharing a different recipe corresponding to one of the tracks from the release! We are calling it 'Kooking with KMFDM'! We sincerely hope you enjoy, and PLEASE share any photos if you decide to make your own Ultra-Heavy Eats! ;)
KMFDM HELL YEAH HOT POT
Ingredients for 2 servings:

- 200 grams (1/2 pound) each of thinly sliced beef, lamb & pork meat (add or substitute shrimp, squid & scallops)
- Udon noodles or any other type of noodles
- Shiitake mushrooms
- 2-3 Scallions, white & green parts coarsely chopped
- Bunch of large leafy spinach or bok-choy
- Pan-fried tofu
For the broth(s):
If you use a hot pot dish with a divider you can use two different broths, a spicier one and a milder one to cook the ingredients in.
We used a packaged Sichuan spicy hot pot broth for the spicy half of the cooking dish and added a bunch of shredded scallion and some ginger to it.
For the milder broth we used a canned low-sodium chicken broth that we simmered for about an hour with the following spices added to it:
- Ginger
- Garlic
- Black- and green cardamom pods, crushed
- Stick of cinnamon
- Fennel seeds
- Coriander seeds
- Black peppercorns
- Star anise
For the dipping sauce:
- Fermented soybean paste
- Satay sauce
- Oyster sauce
- A little bit of cold water
- Shredded scallion
- Coarsely chopped thai or jalapeño or serrano chiles
Preparation:
Get all ingredients cleaned, chopped and assembled.
Make the dipping sauce by adding equal parts of the fermented soy bean paste and Satay (peanut sauce, you may substitute peanut butter softened with a bit of mil or water. Add a good dash of oyster sauce and dilute with water so you end with a thick dipping sauce.
Put the broths in a hot pot dish on a butane table-top burner stove and let heat up.
Use chopsticks to dip the meats, noodles and vegetables into the hot broth to cook.
Recommended beverage:
KMFDM HELL YEAH Martini
(Bombay Sapphire, Jalapeño-stuffed olives and olive brine of the same and a few gently crushed chilis)
Enjoy !
KMFDM


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