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Chris Wayne Schmitt | CIG@Wayne-CIG
Intragalactic Cook-Off - Submission Thread
discussion
June 11th 2021 at 8:59 am
Intragalactic Cook-Off - Submission Thread
June 11th 2021 at 8:59 am
Please post your submission for the Alien Week 2021 Intragalactic Cook-Off as a reply to this thread.
Be sure to read the Alien Week 2021 Intragalactic Cook-Off overview before submitting.
By submitting an entry on this thread, you accept the contest rules.
This thread is only for submissions - any other content will be deleted.
Good luck, everyone!
Be sure to read the Alien Week 2021 Intragalactic Cook-Off overview before submitting.
By submitting an entry on this thread, you accept the contest rules.
This thread is only for submissions - any other content will be deleted.
Good luck, everyone!
64repliesThread has been locked
June 11th 2021 at 11:07 pm
Alien Dumplings
You will need:
500gr of baby alien
1/2 - cup of soy tea
1/2 - cup of tea with sauce shoyu
2 - cumin tablespoons
PREPARATION MODE
First fry the alien chicks lightly, then separate the head from the body.
Using a bowl, shred the bodies and mix the ingredients until smooth, salting to taste.
Cook the alien eggs for 15 minutes and then fill with the mixture made with the bodies.
Finally, place your head over the open egg and decorate the dish with parsley.
Ready, bon appétit
You will need:
500gr of baby alien
1/2 - cup of soy tea
1/2 - cup of tea with sauce shoyu
2 - cumin tablespoons
PREPARATION MODE
First fry the alien chicks lightly, then separate the head from the body.
Using a bowl, shred the bodies and mix the ingredients until smooth, salting to taste.
Cook the alien eggs for 15 minutes and then fill with the mixture made with the bodies.
Finally, place your head over the open egg and decorate the dish with parsley.
Ready, bon appétit
June 11th 2021 at 4:44 pm
Dish name: Octopus Revenge
Dish description:
"Octopus Revenge" is a notorious Vanduul dish. Vanduul love octopus. They love it's taste so much that every planet they come by, they drain it dry of octopus. Some chefs speculate the octopus may be the reason the Vanduul have invaded UEE space in the first place.
The dish creates a scenery in which the triumphant octopus is sitting proudly over the subjugated Thirtikay worms. The brutal scene is highlighted by the crimson of the infamous 麦当劳 Xi'an fermented sauce. Vanduul love a good bloodshed. The food is usually served on a black plate, to enhance it's glorious gloom.
The Vanduul like to eat their booty raw. Eating raw octopus can kill you by choking, but this is not an issue to them. Octopus Revenge is a dish best served cold, they believe. We believe otherwise...
That is why our reinterpretation of the dish will be cooked. We will also replace the Thirtikay worms as a component, with squid ink pasta. This is done because the mysterious Thirtikay worms, whose origins are unknown, are highly toxic to the human nervous system.
"Octopus Revenge" preview:
Ingredients:
- For the octopus:
- 1 baby octopus (~ 1 kg)
- 400 ml of white wine
- 4 garlic cloves, sliced
- 1 table spoon of dry oregano
- 1 onion, quartered
- Salt and pepper
- 3 bacon pieces (used in the last step)
- For the sauce:
- 1 can of tomato sauce
- 2-3 table spoons of dry olive oil
- 3 garlic cloves, pressed
- Salt
- For the squid ink pasta:
- 1/2 table spoons of hot pepper flakes
- 1 garlic clove
- 1/2 package of squid ink spaghetti
Instructions:
- Braise the octopus:
- Freeze the octopus overnight, then slowly defrost in the fridge.
- Cut the head of the octopus below the eyes and discard it's head.
- Remove the beak, by gently pulling it.
- Rinse the octopus.
- Bring a large pot of water to a boil.
- Holding the octopus with tongs, dip in the boiling water for 10 seconds, remove, then repeat the dipping 3 more times.
- Pour out the water, and return the octopus to the same pot.
- Add the white wine, onion, garlic, and oregano, season with salt and pepper. Cover and bring to a simmer.
- After 10 minutes, the octopus will have released most of its juices. Check and make sure it's almost completely submerged in liquid. If not, add more wine or water.
- Reduce heat, cook for 45-60 minutes, or until fork-tender. Half way through, flip over the octopus, to ensure it's evenly cooked.
- Make the tomato sauce:
- Heat the olive oil, in a deeper pan and once hot, add the tomato sauce and salt.
- Cook the sauce over medium heat, while stirring all the time, for about 5-7 minutes.
- Remove from heat, add the pressed garlic. Stir, taste and adjust the salt if needed.
- Make the pasta:
- Bring a pot of salted water to a rolling boil. Add your pasta, let them boil for as long as the instructions on the package say.
- Rinse under cold water and drain.
- Right before serving, heat 2 tablespoons of olive oil and add the hot pepper flakes and chopped garlic clove.
- Cook for 30 seconds, then add the pasta and toss them a few times until warmed up and flavored.
- Grill the octopus:
- Once the octopus is tender, let it cool in its liquid.
- Remove the purplish skin, by gently rubbing it off with a paper towel.
- Cut off the tentacles, if too long, cut them into smaller pieces.
- Preheat the grill.
- Chop the bacon, then fry over medium heat until cooked (5-7 min).
- Remove the bacon pieces with a slotted spoon and reserve for later. Do not throw away the fat.
- Brush the cooled off octopus with the bacon fat, season with coarse salt and pepper, add more dry oregano if desired and grill for a few minutes.
Serve the octopus over the squid ink pasta, with the bacon pieces and finish by pouring over the tomato garlic sauce.
Bon Appétit
June 15th 2021 at 10:38 pm
ta’atui e Lūng'xyi (Luk'Shi Balut)
First encountered by Humans on the planet of Tal III (Xi'An: Luk'Shi or Lūng'xyi), the origins of this fermented egg dish, and the creature whose eggs are used to make it, are unknown to the non-Xi’An. The Xi'An remain reluctant to share this information, along with the method of its preparation, and have since taken to referring to it by its Human designation of "Luk'Shi Balut" when amongst other races. This recipe is an approximation, developed by Human chefs, in order to mimic the taste and textures of the original in an effort to cater to travellers and traders who frequent Xi'An space, and who are looking for a taste of their homes away from home.
Ingredients:
5 egg shells, empty and tops removed
Fish sauce, to garnish
Jellied Broth (makes approximately 500ml)
250g white fish bones (eg. snapper or cod)
1 small leek, trimmed and cut into large chunks
30g fresh ginger, peeled and sliced
1 small garlic clove, bruised
1 small makrut (kaffir lime) leaf; or ¼ lime
10g coriander, stems and roots only
500ml water
Teal food colouring
¾ tsp unflavoured gelatin
60ml water
Steamed Squid Heads
5 squid heads
1 scallion stalk, trimmed and cut into 2cm pieces
7g fresh ginger, peeled and julienned
7g bird’s eye chili, julienned (optional)
50ml sesame oil
Pinch of salt
Pinch of black pepper
----------
First encountered by Humans on the planet of Tal III (Xi'An: Luk'Shi or Lūng'xyi), the origins of this fermented egg dish, and the creature whose eggs are used to make it, are unknown to the non-Xi’An. The Xi'An remain reluctant to share this information, along with the method of its preparation, and have since taken to referring to it by its Human designation of "Luk'Shi Balut" when amongst other races. This recipe is an approximation, developed by Human chefs, in order to mimic the taste and textures of the original in an effort to cater to travellers and traders who frequent Xi'An space, and who are looking for a taste of their homes away from home.
Ingredients:
5 egg shells, empty and tops removed
Fish sauce, to garnish
Jellied Broth (makes approximately 500ml)
250g white fish bones (eg. snapper or cod)
1 small leek, trimmed and cut into large chunks
30g fresh ginger, peeled and sliced
1 small garlic clove, bruised
1 small makrut (kaffir lime) leaf; or ¼ lime
10g coriander, stems and roots only
500ml water
Teal food colouring
¾ tsp unflavoured gelatin
60ml water
Steamed Squid Heads
5 squid heads
1 scallion stalk, trimmed and cut into 2cm pieces
7g fresh ginger, peeled and julienned
7g bird’s eye chili, julienned (optional)
50ml sesame oil
Pinch of salt
Pinch of black pepper
----------
- Prepare the fish broth for the Jellied Broth:
- Place fish bones in a saucepan with 500ml of water and bring to a boil.
- Skim off any impurities, and add leek, ginger, garlic, makrut, and coriander.
- Return to a boil, then reduce heat and simmer for 15-20 minutes.
- Strain through a fine sieve and allow to cool.
- Add teal food colouring until desired shade obtained.
- Skim off any impurities, and add leek, ginger, garlic, makrut, and coriander.
- Return to a boil, then reduce heat and simmer for 15-20 minutes.
- Strain through a fine sieve and allow to cool.
- Add teal food colouring until desired shade obtained.
- Prepare the Steamed Squid Heads:
- Mix the squid heads with sesame oil, salt, and black pepper.
- Set mixture aside for 5-10 minutes.
- Divide scallion, ginger, and optional bird’s eye chili amongst egg shells.
- Arrange marinated squid heads in individual shells.
- Steam, covered, for 5-6 minutes.
- Remove squid heads and aromatics from egg shells, leaving the resultant liquid in the shells and discarding the aromatics.
- Set mixture aside for 5-10 minutes.
- Divide scallion, ginger, and optional bird’s eye chili amongst egg shells.
- Arrange marinated squid heads in individual shells.
- Steam, covered, for 5-6 minutes.
- Remove squid heads and aromatics from egg shells, leaving the resultant liquid in the shells and discarding the aromatics.
- Heat the fish broth in a saucepan over medium-low heat and bring it to a simmer.
- Prepare the gelatin by sprinkling the powder into a small bowl with 60ml of water and letting it rest until softened.
- Add the gelatin mix to the fish broth and stir constantly until fully combined.
- Allow the mixture to cool to a manageable temperature, then spoon into individual egg shells.
- Arrange individual squid heads in individual egg shells.
- Refrigerate until fully set, approximately 2-4 hours.
- Garnish with fish sauce, if so desired. Serve.
June 11th 2021 at 4:14 pm
Xi'an Spaghetti Pomodoro Relian ala scratch wall
2 tablespoons olive oil
1/2 cup onion finely chopped
2 teaspoons garlic minced
1/4 teaspoon crushed red pepper flakes optional
28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
salt and pepper to taste
3 tablespoons butter
1/2 cup Xián parmesan skin from your Gatac Railen scratch wall
3 sprigs fresh basil plus more basil leaves for garnish.
12 ounces spaghetti or other long pasta
INSTRUCTIONS
Heat the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the sprigs of basil, then remove the sauce from the heat.
While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
Drain the pasta, reserving 1/4 cup of the pasta cooking liquid.
Discard the basil sprigs. Add the pasta to the pan with the tomato sauce, toss to coat. Place the pan of pasta over medium heat.
Add the pasta water, 1 tablespoon at a time, until pasta sauce is at your desired consistency.
Take some Xian parmesan skin from your Gatac Railens scratch wall
Stir in the butter and half of the Xián parmesan . Toss the pasta until the cheese and butter are melted.
Remove the pasta from the heat. Top with remaining Xian parmesan and fresh basil leaves, then serve immediately.
Sorry I had to freebase a little cause my Reliant with the skin wall aint in the PU yet
1/2 cup onion finely chopped
2 teaspoons garlic minced
1/4 teaspoon crushed red pepper flakes optional
28 ounce can San Marzano Whole Tomatoes pureed in a blender or food processor
salt and pepper to taste
3 tablespoons butter
1/2 cup Xián parmesan skin from your Gatac Railen scratch wall
3 sprigs fresh basil plus more basil leaves for garnish.
12 ounces spaghetti or other long pasta
INSTRUCTIONS
Heat the olive oil in a large pan over medium heat. Add the onions and cook for 4-5 minutes or until softened. Add the garlic and cook for 1 more minute.
Stir in the red pepper flakes (optional), then add the pureed tomatoes. Season with salt and pepper to taste.
Bring to a simmer and cook for 20 minutes or until sauce has just started to thicken. Stir in the sprigs of basil, then remove the sauce from the heat.
While the sauce is simmering, cook the spaghetti in a large pot of salted water according to package directions.
Drain the pasta, reserving 1/4 cup of the pasta cooking liquid.
Discard the basil sprigs. Add the pasta to the pan with the tomato sauce, toss to coat. Place the pan of pasta over medium heat.
Add the pasta water, 1 tablespoon at a time, until pasta sauce is at your desired consistency.
Take some Xian parmesan skin from your Gatac Railens scratch wall
Stir in the butter and half of the Xián parmesan . Toss the pasta until the cheese and butter are melted.
Remove the pasta from the heat. Top with remaining Xian parmesan and fresh basil leaves, then serve immediately.
Sorry I had to freebase a little cause my Reliant with the skin wall aint in the PU yet
June 13th 2021 at 3:49 pm
Candied Banu fingers, Tevarin eyes, daymar worms, Xi'an blood sauce
Recipe from the captain of the Driller:
Ingredients;
Some fingers of Banu
4 Tevarin eyes bleached in salt water
a handful of worms from Daymar
30cl of Xi'an blood
A sheet of Space Whales gelatin
A stem of Tuserac Plena
0.5l of water
Kavische Space Cactus powder
Preparation:
1.Plunge Banu's fingers in boiling water for 1 min then
remove the skin (keep it to feed the worms).
Place fingers in a cool place.
2.Whiten Tevarin's eyes in salt water and drain them
3.Clean the Daymar worms and leave them in a bowl with the skin of your fingers so that they can feed on them for a better taste.
4.Preparing the sauce:
Place a sheet of Space Whale gelatin in 0.5l of water
Add the Xi'an blood and reduce over low heat to obtain a slightly thick sauce.
Add Kavische Space Cactus powder to enhance the taste
5.Plate dressing:
Place fingers in the center
Add the worms around
Lay eyes
And then add the sauce in abundance
Have a good meal
Ingredients;
Some fingers of Banu
4 Tevarin eyes bleached in salt water
a handful of worms from Daymar
30cl of Xi'an blood
A sheet of Space Whales gelatin
A stem of Tuserac Plena
0.5l of water
Kavische Space Cactus powder
Preparation:
1.Plunge Banu's fingers in boiling water for 1 min then
remove the skin (keep it to feed the worms).
Place fingers in a cool place.
2.Whiten Tevarin's eyes in salt water and drain them
3.Clean the Daymar worms and leave them in a bowl with the skin of your fingers so that they can feed on them for a better taste.
4.Preparing the sauce:
Place a sheet of Space Whale gelatin in 0.5l of water
Add the Xi'an blood and reduce over low heat to obtain a slightly thick sauce.
Add Kavische Space Cactus powder to enhance the taste
5.Plate dressing:
Place fingers in the center
Add the worms around
Lay eyes
And then add the sauce in abundance
Have a good meal
June 11th 2021 at 6:17 pm
I made cookies for my favorite Banu race. Cookies with salt and raspberry jam. The most difficult thing was to make a sculpture on cookies made of sugar glaze. If you want to repeat at home, you will need to make two types of sugar glaze. Thick and medium. Then you cover the base. Thick start forming. Start with the highest parts and take your time. Let the layer freeze. Otherwise, it will drain to the lower parts. For color add natural dye I worked with sugar glaze for the first time. I am sure that if you have experience, you will succeed.
The recipe for the glaze:
Powdered sugar
Water (Not much)
Natural dye
Cookie recipe:
Water-150 ml.
Vegetable oil-70 ml.
Flour-270 gr.
Salt – 0, 5 tsp.
Eat with mint
The recipe for the glaze:
Powdered sugar
Water (Not much)
Natural dye
Cookie recipe:
Water-150 ml.
Vegetable oil-70 ml.
Flour-270 gr.
Salt – 0, 5 tsp.
Eat with mint
June 12th 2021 at 2:28 pm
The Tevarin Hatched
The Tevarin Hatched - common short-name is Tatch - is a traditional brunch-type meal for very special events in the Tevarin culture. Historically on the birth of a young Tevarin the family did prepare masses of Tatches to celebrate this event and to give away for their friends and others. The main ingridents are different types of special flourish grass with its origin from very tough regions of Kaleeth ||. A Tatch looks like a birds nest with many different colors. For many Tevarin that flourish grass alone is a good sign of life within that harsh environment conditions and kind of mojo for many Tevarin traditionalist.
Unluckily the existence of the flourish grass followed the same fate of the Tevarin (after terraforming their homeworld). Almost wiped out but still existing (and with limited production capacities to keep the tradition alive).
Nowadays Taches are becoming an insider tip and must-try on every exclusive party. That colorful look, crisp structure on top, soft parts in the middle and intensive taste is always an unique food experience.
You need:
"flourish grass" = as colorful spaghetti as you find and like... 500g in total.
125g normal spaghetti (white)
125g wholeweat spaghetti (brown)
125g lentils spaghetti (red)
125g spinach spaghetti (green)
200 ml vegetable broth
1 onion
600g chopped tomatos
1 big spoon paprika
1 small spoon sugar
1 small spoon majoram
1 small spoon oregano
1 hand of basil
250g mozzarella cheese
salt and pepper
olive oil
pesto
frypan
muffin-pan
60 minutes of time
Howto:
0. Sort the spaghetti according to their cooking time for optimal texture before cooking and be aware of the cooking times
1. Cook the different spaghetti al dente.. put them apart.
2. Cut the onion to small pieces and roast them light with the olive oil in the frypan
3. Add the chopped tomatos and vegetable broth to the frypan
4. Add the herbs and spices to the frypan
5. Stir up everything
6. Let them cook 15 minutes. Turn off the stove. Turn on the oven at 200 degree with air circulation.. pre-heating.
7. Take the muffin-pan and put about the half of the frypan content to the muffin-pan holes (with other big spoon)
8. Take the spaghetti and put them into the frypan and mingle them with the tomato souce
9. Take a big spoon at bottom of the frypan and fork to twirl a big portion of spaghetti around the fork and place the twirled spaghetti into a hole of the muffin-pan
10. Put a mozarella cheese slices on top of each twirled spaghetti hole
11. Add a pad of pesto on top of of each twirled spaghetti hole. (Can be done later also)
12. Let them bake around 20 minutes in the oven.
13. Keep an eye on the cheese and spaghetti. There is only a short timeframe between crisp and black.
14. Fetch each portion with a spoon out of the muffin-pan and decorate it with some left over basil
15. Enjoy your family-friendly meal. (Enough for 4 people)
The Tevarin Hatched - common short-name is Tatch - is a traditional brunch-type meal for very special events in the Tevarin culture. Historically on the birth of a young Tevarin the family did prepare masses of Tatches to celebrate this event and to give away for their friends and others. The main ingridents are different types of special flourish grass with its origin from very tough regions of Kaleeth ||. A Tatch looks like a birds nest with many different colors. For many Tevarin that flourish grass alone is a good sign of life within that harsh environment conditions and kind of mojo for many Tevarin traditionalist.
Unluckily the existence of the flourish grass followed the same fate of the Tevarin (after terraforming their homeworld). Almost wiped out but still existing (and with limited production capacities to keep the tradition alive).
Nowadays Taches are becoming an insider tip and must-try on every exclusive party. That colorful look, crisp structure on top, soft parts in the middle and intensive taste is always an unique food experience.
You need:
"flourish grass" = as colorful spaghetti as you find and like... 500g in total.
125g normal spaghetti (white)
125g wholeweat spaghetti (brown)
125g lentils spaghetti (red)
125g spinach spaghetti (green)
200 ml vegetable broth
1 onion
600g chopped tomatos
1 big spoon paprika
1 small spoon sugar
1 small spoon majoram
1 small spoon oregano
1 hand of basil
250g mozzarella cheese
salt and pepper
olive oil
pesto
frypan
muffin-pan
60 minutes of time
Howto:
0. Sort the spaghetti according to their cooking time for optimal texture before cooking and be aware of the cooking times
1. Cook the different spaghetti al dente.. put them apart.
2. Cut the onion to small pieces and roast them light with the olive oil in the frypan
3. Add the chopped tomatos and vegetable broth to the frypan
4. Add the herbs and spices to the frypan
5. Stir up everything
6. Let them cook 15 minutes. Turn off the stove. Turn on the oven at 200 degree with air circulation.. pre-heating.
7. Take the muffin-pan and put about the half of the frypan content to the muffin-pan holes (with other big spoon)
8. Take the spaghetti and put them into the frypan and mingle them with the tomato souce
9. Take a big spoon at bottom of the frypan and fork to twirl a big portion of spaghetti around the fork and place the twirled spaghetti into a hole of the muffin-pan
10. Put a mozarella cheese slices on top of each twirled spaghetti hole
11. Add a pad of pesto on top of of each twirled spaghetti hole. (Can be done later also)
12. Let them bake around 20 minutes in the oven.
13. Keep an eye on the cheese and spaghetti. There is only a short timeframe between crisp and black.
14. Fetch each portion with a spoon out of the muffin-pan and decorate it with some left over basil
15. Enjoy your family-friendly meal. (Enough for 4 people)
June 20th 2021 at 10:23 am
Dish description:
New Babbage's First Contact Celebration Cake
Every year, there's a party at Wally's in New Babbage, where citizen like you and me come toghether to celebrate the First Contact day.
Everyone brings sweets and little things that tell little stories about extraordinary contacts - like this sugar-sweet alien cake.
During a mining mission in the Aaron Halo, an asteroid with a high purity of hardanite was found and approved for mining. But when the outer shell was broken open, alien tentacles and eyes became visible.
The dismantling was stopped immediately. Apparently an unknown alien lived in the asteroid!
Since then, this extraordinary rock has attracted many researchers who want to watch and observe the alien.
Components:
- Sugar geodes
- Galaxy cake with sugar stones & friendly alien
Sugar Geodes
Ingredients:
One pack of fondant
450 g of sugar
150 g of water
Food coloring
Flavour drops
- Form fondant bowls with the help of aluminum foil
- Boil sugar with water until the sugar has dissolved
- Color the liquid with food coloring
- Let the liquid cool down a little and pour it into the bowls
- Add flavour drops
- Let the bowls rest for 24 to 48 hours
- Break open the sugar with a spoon and remove the remaining liquid
- Let the bowls dry out
- Ready to be served as sweet side dish!
Galaxy Cake
Ingredients (for the Cake):
4 eggs
200 g of sugar
1 pinch of salt
100 ml of oil
300 ml Baileys chocolate (or milk cocoa for the little ones)
300 grams of flour
1 pack of baking powder
1 pack of favourite jam
Food coloring
Ingredients (for the butter cream):
600 g marshmallow fluff
600 g soft butter
Food coloring
Ingredients (for the sugar stones):
1 pack of clear rock sugar
Food coloring
Ingredients (for the friendly alien):
1 pack of fondant
1 pair (or more) sugar eyes
Food coloring
Bake the cake:
- Beat eggs with sugar and salt until frothy
- Add the Baileys with oil while stirring slowly
- Mix flour with baking powder and fold in
- Color the dough with food coloring
- Pour tablespoon at a time into the baking pan
- Bake at 180 degrees for 40-50 minutes
Whip the cream:
- Mix the soft butter until creamy
- Stir in the marshmallow fluff and whip
- Color the buttercream
Prepare the cake:
- Cut cake in half
- Coat the floors with jam
- layer with the buttercream
- Chill the cake for 4 hours
- Brush with the buttercream in a galaxy color
Hammer the stones:
- Use a hammer to reduce the size of the candy sugar pieces
- color with food coloring
Build the alien:
- Form tentacles, body & head from fondant
- Let them dry, brush with paint
Put everything together:
- Cut a crater in the cake
- Spread with buttercream
- Insert sugar stones
- Place alien
- Decorate with sugar geodes and serve it!
I got a ton more pictures if you want
New Babbage's First Contact Celebration Cake
Every year, there's a party at Wally's in New Babbage, where citizen like you and me come toghether to celebrate the First Contact day.
Everyone brings sweets and little things that tell little stories about extraordinary contacts - like this sugar-sweet alien cake.
During a mining mission in the Aaron Halo, an asteroid with a high purity of hardanite was found and approved for mining. But when the outer shell was broken open, alien tentacles and eyes became visible.
The dismantling was stopped immediately. Apparently an unknown alien lived in the asteroid!
Since then, this extraordinary rock has attracted many researchers who want to watch and observe the alien.
Components:
- Sugar geodes
- Galaxy cake with sugar stones & friendly alien
Sugar Geodes
Ingredients:
One pack of fondant
450 g of sugar
150 g of water
Food coloring
Flavour drops
- Form fondant bowls with the help of aluminum foil
- Boil sugar with water until the sugar has dissolved
- Color the liquid with food coloring
- Let the liquid cool down a little and pour it into the bowls
- Add flavour drops
- Let the bowls rest for 24 to 48 hours
- Break open the sugar with a spoon and remove the remaining liquid
- Let the bowls dry out
- Ready to be served as sweet side dish!
Galaxy Cake
Ingredients (for the Cake):
4 eggs
200 g of sugar
1 pinch of salt
100 ml of oil
300 ml Baileys chocolate (or milk cocoa for the little ones)
300 grams of flour
1 pack of baking powder
1 pack of favourite jam
Food coloring
Ingredients (for the butter cream):
600 g marshmallow fluff
600 g soft butter
Food coloring
Ingredients (for the sugar stones):
1 pack of clear rock sugar
Food coloring
Ingredients (for the friendly alien):
1 pack of fondant
1 pair (or more) sugar eyes
Food coloring
Bake the cake:
- Beat eggs with sugar and salt until frothy
- Add the Baileys with oil while stirring slowly
- Mix flour with baking powder and fold in
- Color the dough with food coloring
- Pour tablespoon at a time into the baking pan
- Bake at 180 degrees for 40-50 minutes
Whip the cream:
- Mix the soft butter until creamy
- Stir in the marshmallow fluff and whip
- Color the buttercream
Prepare the cake:
- Cut cake in half
- Coat the floors with jam
- layer with the buttercream
- Chill the cake for 4 hours
- Brush with the buttercream in a galaxy color
Hammer the stones:
- Use a hammer to reduce the size of the candy sugar pieces
- color with food coloring
Build the alien:
- Form tentacles, body & head from fondant
- Let them dry, brush with paint
Put everything together:
- Cut a crater in the cake
- Spread with buttercream
- Insert sugar stones
- Place alien
- Decorate with sugar geodes and serve it!
I got a ton more pictures if you want
June 13th 2021 at 7:34 pm
ii’kuam.um’a X’yan
The ii’kuam.um’a X’yan (literally: Dessert of a moist Xi'an) is a favoured child dessert in the uee because of the poo-poo look-alike by real Xi'an and ultra sweet taste.
You need:
Choclate creme:
200g bittersweet choclate
100g whipping cream
Vanilla creme:
1 bag vanilla pudding powder
2 small spoons sugar
500ml milk
50g butter
Chous pastry:
2 small spoons butter
150ml water
1 small spoon sugar
100g flour
1 pinch salt
3 eggs
Integration:
white couverture
green food colorant
silver and golden sprinkles
1 h (work).. 3h (whole process with cooldowns)
Howto:
Choclate creme:
1. Take a pot and put all choclate creme ingredients into it.
2. Heat up the pot slowly and let the choclate melt
3. Stir up everything with a mixer slowly
4. Cool down the pot at least for 1h in the fridge
5. Repeat Step 3 to 4 one more time.
Vanilla creme:
1. Prepare the vanilla pudding according to the instructions printed on the vanilla pudding powder bag
2. Take about the half of the pudding and put in into a high dish and add the butter
3. Stir up everything
4. Cool down the dish in the fridge
Chous pastry:
1. Put the water, butter, salt and sugar into a pot and cook it up
2. Add flour while stiring everything until it gets chewy pastry
3. Continue stiring on middle heat and press the pastry to the bottom of the pot until a white film is visible
4. Take the pot off
5. Put the pastry into a separate dish and let it cool down for about 5 minutes
6. Heat up the oven at 200 degree and prepare the baking tray
7. Add the eggs to the dish and stir everything until it gets smooth
8. Put the dish content into a pastry bag and place dung-like piles with a distance of about 5 cm to each other on the baking tray
9. Put the baking tray into the oven for about 20..25 minute to get the pasrty golden
10. Cooldown the pastry in the air for at least 20 minutes
Integration:
1. Take the pastry bag and put in the choclate creme
2. Take half of the pastry and fill it up each with choclate creme
3. Take another pastry bag and put in the vanilla creme
4. Take the other half of the pastry and fill it up each with vanilla creme
5. Melt the couverture in a water bath
6. Add the green food colorant to the couverture and stir it
7. Enclose each pastry with the green couverture
8. Add sprinkles to the pastry as desired
9. Cool down the pastry in the air for at least 30 minutes
10. Enjoy your ii’kuam.um’a X’yan
The ii’kuam.um’a X’yan (literally: Dessert of a moist Xi'an) is a favoured child dessert in the uee because of the poo-poo look-alike by real Xi'an and ultra sweet taste.
You need:
Choclate creme:
200g bittersweet choclate
100g whipping cream
Vanilla creme:
1 bag vanilla pudding powder
2 small spoons sugar
500ml milk
50g butter
Chous pastry:
2 small spoons butter
150ml water
1 small spoon sugar
100g flour
1 pinch salt
3 eggs
Integration:
white couverture
green food colorant
silver and golden sprinkles
1 h (work).. 3h (whole process with cooldowns)
Howto:
Choclate creme:
1. Take a pot and put all choclate creme ingredients into it.
2. Heat up the pot slowly and let the choclate melt
3. Stir up everything with a mixer slowly
4. Cool down the pot at least for 1h in the fridge
5. Repeat Step 3 to 4 one more time.
Vanilla creme:
1. Prepare the vanilla pudding according to the instructions printed on the vanilla pudding powder bag
2. Take about the half of the pudding and put in into a high dish and add the butter
3. Stir up everything
4. Cool down the dish in the fridge
Chous pastry:
1. Put the water, butter, salt and sugar into a pot and cook it up
2. Add flour while stiring everything until it gets chewy pastry
3. Continue stiring on middle heat and press the pastry to the bottom of the pot until a white film is visible
4. Take the pot off
5. Put the pastry into a separate dish and let it cool down for about 5 minutes
6. Heat up the oven at 200 degree and prepare the baking tray
7. Add the eggs to the dish and stir everything until it gets smooth
8. Put the dish content into a pastry bag and place dung-like piles with a distance of about 5 cm to each other on the baking tray
9. Put the baking tray into the oven for about 20..25 minute to get the pasrty golden
10. Cooldown the pastry in the air for at least 20 minutes
Integration:
1. Take the pastry bag and put in the choclate creme
2. Take half of the pastry and fill it up each with choclate creme
3. Take another pastry bag and put in the vanilla creme
4. Take the other half of the pastry and fill it up each with vanilla creme
5. Melt the couverture in a water bath
6. Add the green food colorant to the couverture and stir it
7. Enclose each pastry with the green couverture
8. Add sprinkles to the pastry as desired
9. Cool down the pastry in the air for at least 30 minutes
10. Enjoy your ii’kuam.um’a X’yan
June 11th 2021 at 6:06 pm
Banu, Tevarin, Xi´an, Vanduul's Revenge
Since the first contact with humans, the alien races not always have encountered respected and polite human beings, some of them were blood thirsty scumbags of society. It's well know that some of them have performed atrocities that deserves an equal punishment to show repudiation. There is a human urban legend that cruelty thoughts produce a special taste on the suspect citizen brain, and some alien clans got the like of it. So, if you are performing some "not too legal" activities in alien territories, try not to be caught alive.
----------------------------------------------------------------------------------------------------------------------------------------------
Cream Cheese Frosting
1 8 oz. package cream cheese, at room temperature
2 sticks of unsalted butter, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
4 - 4.5 cups confectioner's sugar, sifted
1 drop red gel food coloring
Marshmallow Fondant
1 10.5 oz. package mini marshmallows
2 tablespoons water
1.5 lbs confectioner's sugar, sifted
1 drop red gel food coloring
Blood Syrup
1/2 cup light corn syrup
1/4 cup chocolate syrup
2-4 drops red food coloring
Directions:
First, bake the cake into two 8 or 9 inch pans according to the package directions. Allow to cool completely.
To make the frosting:
Beat together the butter and cream cheese until thoroughly mixed. Mix in the vanilla and salt. On a low speed, slowly add the powdered sugar, scraping down the bowl until the frosting comes together to your desired consistency. Add food coloring and mix until frosting is a pale pink.
To make the fondant:
Melt the marshmallows and water in 30 second intervals in the microwave, stirring in between. Once thoroughly melted, sift about half the powdered sugar into a bowl, and create a well in the middle of the mound of sugar. Dump the melted marshmallow in and stir the two together. Add more sugar and start kneading the marshmallow like bread with your hands (keep shortening or butter on hand to keep your hands well greased). Continue to add sugar and knead until the fondant reaches a soft taffy-like consistency.
Add a drop of red food coloring and knead until all of the fondant is a pale pink color.
To make the syrup:
Mix together corn syrup, chocolate syrup and red food coloring.
To make the cake:
Stack the cake layers on top of each other with cream cheese frosting, as though you were making a traditional 2 layer cake. Using a serrated knife, trim away the edges of the layers to make a more spherical cake - you can add a few of the trimmings to the top to make it more round.
Once you have a shape you're happy with, spread a thin layer of cream cheese frosting all around to create a crumb coat - this is going to be a very ugly looking layer of frosting, full of crumbs, so don't worry about making it pretty. Put the cake in the fridge for at least half an hour to set.
With the crumb coat set, frost the cake in earnest with pink frosting. Some of this may be visible through your fondant swirls, so try to make a nice, even layer. Set in the fridge while you prepare the fondant.
Measure the fondant into .5 ounce (about 1 inch wide) balls. Roll into approximately 6 inch long "ropes". Using a line down the center of the cake brain to create a right and left hemisphere, squiggle and swirl (these are technical terms) on the marshmallow ropes until the cake is entirely covered. Pop into the fridge one more time, just to make sure the fondant swirls are set into the frosting.
Spread on the blood syrup using a pastry brush, add some small flags with well known space pirates names from the Verse and get ready to gross out all your alien friends.
Since the first contact with humans, the alien races not always have encountered respected and polite human beings, some of them were blood thirsty scumbags of society. It's well know that some of them have performed atrocities that deserves an equal punishment to show repudiation. There is a human urban legend that cruelty thoughts produce a special taste on the suspect citizen brain, and some alien clans got the like of it. So, if you are performing some "not too legal" activities in alien territories, try not to be caught alive.
----------------------------------------------------------------------------------------------------------------------------------------------
Cream Cheese Frosting
1 8 oz. package cream cheese, at room temperature
2 sticks of unsalted butter, at room temperature
2 teaspoons vanilla extract
1/2 teaspoon salt
4 - 4.5 cups confectioner's sugar, sifted
1 drop red gel food coloring
Marshmallow Fondant
1 10.5 oz. package mini marshmallows
2 tablespoons water
1.5 lbs confectioner's sugar, sifted
1 drop red gel food coloring
Blood Syrup
1/2 cup light corn syrup
1/4 cup chocolate syrup
2-4 drops red food coloring
Directions:
First, bake the cake into two 8 or 9 inch pans according to the package directions. Allow to cool completely.
To make the frosting:
Beat together the butter and cream cheese until thoroughly mixed. Mix in the vanilla and salt. On a low speed, slowly add the powdered sugar, scraping down the bowl until the frosting comes together to your desired consistency. Add food coloring and mix until frosting is a pale pink.
To make the fondant:
Melt the marshmallows and water in 30 second intervals in the microwave, stirring in between. Once thoroughly melted, sift about half the powdered sugar into a bowl, and create a well in the middle of the mound of sugar. Dump the melted marshmallow in and stir the two together. Add more sugar and start kneading the marshmallow like bread with your hands (keep shortening or butter on hand to keep your hands well greased). Continue to add sugar and knead until the fondant reaches a soft taffy-like consistency.
Add a drop of red food coloring and knead until all of the fondant is a pale pink color.
To make the syrup:
Mix together corn syrup, chocolate syrup and red food coloring.
To make the cake:
Stack the cake layers on top of each other with cream cheese frosting, as though you were making a traditional 2 layer cake. Using a serrated knife, trim away the edges of the layers to make a more spherical cake - you can add a few of the trimmings to the top to make it more round.
Once you have a shape you're happy with, spread a thin layer of cream cheese frosting all around to create a crumb coat - this is going to be a very ugly looking layer of frosting, full of crumbs, so don't worry about making it pretty. Put the cake in the fridge for at least half an hour to set.
With the crumb coat set, frost the cake in earnest with pink frosting. Some of this may be visible through your fondant swirls, so try to make a nice, even layer. Set in the fridge while you prepare the fondant.
Measure the fondant into .5 ounce (about 1 inch wide) balls. Roll into approximately 6 inch long "ropes". Using a line down the center of the cake brain to create a right and left hemisphere, squiggle and swirl (these are technical terms) on the marshmallow ropes until the cake is entirely covered. Pop into the fridge one more time, just to make sure the fondant swirls are set into the frosting.
Spread on the blood syrup using a pastry brush, add some small flags with well known space pirates names from the Verse and get ready to gross out all your alien friends.
June 20th 2021 at 9:17 pm
Tevarin Peace Offering
[Triangle squid-ink chicago-style pizza]
Let me tell you about this one time
We were about half a parsec from Elysium on the edge of the great divide, when the burritos we had eaten earlier, began to take hold.
I remember my partner saying something like “I gotta go” as he deactivated the quantum drive and brought the Orange Fluffy Cat from a million kilometres per hour to a screeching halt. My partner jumped from the front pilot’s seat clutching his abdomen and screaming as he made his way to the bathroom. It made no sense why he would bring us out of quantum travel just to relieve himself of some problematic half-digested burritos.
“We can’t stop here! This is Tevarin country!” I yelled down the corridor of the Drake Caterpillar Command module. I moved forward into the pilot's seat to reactivate the quantum drive, when I looked upwards out of the cockpit to see the area above us full of what looked like huge birds. All swooping and diving around the ship.
“Holy Jesus! What are these goddamn animals!?”
At that sight, I bolted to the main storage room in a desperate moment of survival.
In typical fashion, I recently spent a majority of my hauling profits on expensive cooking ingredients. The ship's cold storage looked like a narcotics lab.
We had two bags of wheat flour
80 grams of Ergonian cuttlefish ink
Two kilograms of Jalanian maggot meat
A salt shaker half-full of sea salt,
A whole galaxy of multi-colored cheeses; mozzarella, provolone, monterey jack
Also four quarts of exotic tomatoes, a litre of olive oil, a case of Bud’s tomato sauce,
Three pounds of Terran pig bacon, and two dozen pellets of bread yeast.
I tried to get everything I could get my hands on, not that it was needed for the trip, but once you get locked in to a serious ingredient collection, the tendency is to push it as far as you can.
The only thing that really worried me was the bacon. There’s nothing in this galaxy more helpless and depraved than a man in the depths of a bacon binge. And I knew we’d get into that rotten stuff pretty soon. Probably at the next fuel station.
Outside the cockpit window, you could see the flock of birds approaching our ship. No shots fired, and making quick haste to scan us, which I assumed to board us.
“Now was the time” I thought out loud as my partner began screaming in the bathroom below as his guts turned inside-out. No point mentioning these birds I figured, the poor bastard will see them soon enough.
The only way I could rationalize any of this was by preparing a pizza for our soon-to-be alien borders. Maybe, I figured, if I could make a pizza in the 10 minutes it would take for them to cut through the hull, maybe then they would spare our lives.
Within 5 minutes they had latched-on to our hull, and began cutting into the front door to force an entrance.
Preparing the ingredients had been no problem, but starting the yeast would take hours and ideally, days. We didn’t have that sort of time. You could kickstart the yeast fermentation to seconds with pure O2, water and a bit of ether. And that’s what it took. I used some of the cuttlefish ink to make the dough as black as possible, like space. The Jalanian maggot meat would make them salivate, then again maybe that’s how they found us so quickly in the first place.
I thought it would be clever to illustrate the Elysium system on the top of the pizza: Mozzarella for the Elysium star, orange cheddar for Elysium I II and III. Some sort of english stilton looked like a terrestrial planet, so I placed a chunk of that expensive cheese at the tip of the pizza to express their homeworld Jalan. I used some sort of strange textured brown cheese to show the jumpgates, and I made it into a triangle, because aliens like triangles?
The pizza needed to cook in seconds, and the only way to do that was through the drake fusion reactor--this was the ideal way to cook a pizza in any circumstance. Just as I removed the pizza from the reactor, about six-or-so tall Tevarin's entered the engine room with their weapons drawn.
"We’re your friends" I spoke to them, "we’re not like the others"
The group of Tevarins looked at me, behind the black triangular pizza which slightly resembled their home star system. The leader of the group walked forward and admired the smell of the sour tomato sauce, and greasy Jalanian maggot meat--with a hint of Terran bacon.
I cut the leader a decent slice, as the multi-coloured cheese stretched when the piece was pulled-away. It was a glorious colour, and bled with a strange green liquid--my mercenary friends seemed impressed. Their lead took a quick bite, and silence began.
Good bacon comes on slow. The first moments are just all waiting, and then about halfway through the thought of a second bite, you begin thinking it was a ripoff. And then, ZANG! Fiendish intensity, strange glow and vibrations. And that’s when the large Tevarin blurted out some sort of soft “coo” sound.
How long can we maintain? I wondered. How long before one of us starts raving and jabbering at them? What are they thinking? This is the same lonely stretch of space that’s home to a million human and Tevarin graves. Will they make that grim connection when my partner starts screaming about birds and giant turtles coming down on the ship? If so--well, we’ll have to cut off their heads and eject them out in to space. Because it goes without saying that we can’t be turned loose. We would report them to some kind of self-entitled UEE military regiment, and we’ll be run-down like dogs.
Jesus did I just say that? Or think it? Was I talking? Did they hear me?
I glanced over at the entryway as the group of Tevarin militants had taken the pizza, and went back towards their ships. Faster than they had boarded. I watched them depart as I stepped back in to the cockpit.
My partner seemed oblivious to what had just happened as he returned from the bathroom. We steered the Orange Fluffy Cat back in to the Quantum lane, and continued with the remainder of our haul. This trip was different. It was a classic affirmation of everything right and true and decent in the intergalactic character. It was a gross, physical salute to the fantastic possibilities of life in the verse--but only to those with true grit. And we were chock full of that.
How to make:
Let me tell you about this one time
We were about half a parsec from Elysium on the edge of the great divide, when the burritos we had eaten earlier, began to take hold.
I remember my partner saying something like “I gotta go” as he deactivated the quantum drive and brought the Orange Fluffy Cat from a million kilometres per hour to a screeching halt. My partner jumped from the front pilot’s seat clutching his abdomen and screaming as he made his way to the bathroom. It made no sense why he would bring us out of quantum travel just to relieve himself of some problematic half-digested burritos.
“We can’t stop here! This is Tevarin country!” I yelled down the corridor of the Drake Caterpillar Command module. I moved forward into the pilot's seat to reactivate the quantum drive, when I looked upwards out of the cockpit to see the area above us full of what looked like huge birds. All swooping and diving around the ship.
“Holy Jesus! What are these goddamn animals!?”
At that sight, I bolted to the main storage room in a desperate moment of survival.
In typical fashion, I recently spent a majority of my hauling profits on expensive cooking ingredients. The ship's cold storage looked like a narcotics lab.
We had two bags of wheat flour
80 grams of Ergonian cuttlefish ink
Two kilograms of Jalanian maggot meat
A salt shaker half-full of sea salt,
A whole galaxy of multi-colored cheeses; mozzarella, provolone, monterey jack
Also four quarts of exotic tomatoes, a litre of olive oil, a case of Bud’s tomato sauce,
Three pounds of Terran pig bacon, and two dozen pellets of bread yeast.
I tried to get everything I could get my hands on, not that it was needed for the trip, but once you get locked in to a serious ingredient collection, the tendency is to push it as far as you can.
The only thing that really worried me was the bacon. There’s nothing in this galaxy more helpless and depraved than a man in the depths of a bacon binge. And I knew we’d get into that rotten stuff pretty soon. Probably at the next fuel station.
Outside the cockpit window, you could see the flock of birds approaching our ship. No shots fired, and making quick haste to scan us, which I assumed to board us.
“Now was the time” I thought out loud as my partner began screaming in the bathroom below as his guts turned inside-out. No point mentioning these birds I figured, the poor bastard will see them soon enough.
The only way I could rationalize any of this was by preparing a pizza for our soon-to-be alien borders. Maybe, I figured, if I could make a pizza in the 10 minutes it would take for them to cut through the hull, maybe then they would spare our lives.
Within 5 minutes they had latched-on to our hull, and began cutting into the front door to force an entrance.
Preparing the ingredients had been no problem, but starting the yeast would take hours and ideally, days. We didn’t have that sort of time. You could kickstart the yeast fermentation to seconds with pure O2, water and a bit of ether. And that’s what it took. I used some of the cuttlefish ink to make the dough as black as possible, like space. The Jalanian maggot meat would make them salivate, then again maybe that’s how they found us so quickly in the first place.
I thought it would be clever to illustrate the Elysium system on the top of the pizza: Mozzarella for the Elysium star, orange cheddar for Elysium I II and III. Some sort of english stilton looked like a terrestrial planet, so I placed a chunk of that expensive cheese at the tip of the pizza to express their homeworld Jalan. I used some sort of strange textured brown cheese to show the jumpgates, and I made it into a triangle, because aliens like triangles?
The pizza needed to cook in seconds, and the only way to do that was through the drake fusion reactor--this was the ideal way to cook a pizza in any circumstance. Just as I removed the pizza from the reactor, about six-or-so tall Tevarin's entered the engine room with their weapons drawn.
"We’re your friends" I spoke to them, "we’re not like the others"
The group of Tevarins looked at me, behind the black triangular pizza which slightly resembled their home star system. The leader of the group walked forward and admired the smell of the sour tomato sauce, and greasy Jalanian maggot meat--with a hint of Terran bacon.
I cut the leader a decent slice, as the multi-coloured cheese stretched when the piece was pulled-away. It was a glorious colour, and bled with a strange green liquid--my mercenary friends seemed impressed. Their lead took a quick bite, and silence began.
Good bacon comes on slow. The first moments are just all waiting, and then about halfway through the thought of a second bite, you begin thinking it was a ripoff. And then, ZANG! Fiendish intensity, strange glow and vibrations. And that’s when the large Tevarin blurted out some sort of soft “coo” sound.
How long can we maintain? I wondered. How long before one of us starts raving and jabbering at them? What are they thinking? This is the same lonely stretch of space that’s home to a million human and Tevarin graves. Will they make that grim connection when my partner starts screaming about birds and giant turtles coming down on the ship? If so--well, we’ll have to cut off their heads and eject them out in to space. Because it goes without saying that we can’t be turned loose. We would report them to some kind of self-entitled UEE military regiment, and we’ll be run-down like dogs.
Jesus did I just say that? Or think it? Was I talking? Did they hear me?
I glanced over at the entryway as the group of Tevarin militants had taken the pizza, and went back towards their ships. Faster than they had boarded. I watched them depart as I stepped back in to the cockpit.
My partner seemed oblivious to what had just happened as he returned from the bathroom. We steered the Orange Fluffy Cat back in to the Quantum lane, and continued with the remainder of our haul. This trip was different. It was a classic affirmation of everything right and true and decent in the intergalactic character. It was a gross, physical salute to the fantastic possibilities of life in the verse--but only to those with true grit. And we were chock full of that.
How to make:
Making pizza is a lifestyle.
Poolish (24 hours):
8g of cuttlefish ink
602g flour
602g water
6g yeast
Dough (6 hours);
8g of cuttlefish ink
=> Poolish +
524g flour
138.g water
36g salt
Cheese:
150g fresh mozzarella (dyed blue)
200g low-moisture mozzarella (dyed green)
200g Monterey Jack (dyed purple)
(Tevarin star system: FreshMozzarella/Cheddar/Porter-Cheese/BlueCheese)
Toppings:
3 weisswurst sausage sliced
80g finely sliced braised red cabbage
250g black tomatillo sauce (enough for two pizzas)
* 500g Tomatillo's
* 2g cuttlefish ink
* 2g salt
* 4g sugar (should be omitted, I have regrets)
* 20g fresh grated garlic
* 8g fresh basil
VOD can be found here:
https://www.twitch.tv/videos/1061401325?t=05h01m30s
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[Deleted]
June 20th 2021 at 10:50 pm
June 20th 2021 at 10:50 pm
June 11th 2021 at 5:50 pm
How To Serve Man ( a Banu delicious meal)
====================================
recipe
=======
The episode begins with Michael Chambers locked alone in a spartan room with a cot. A voice offers him a meal, delivered through a small aperture in the wall, which he grimly refuses.
The setting changes to several months earlier, on Earth. The Kanamits, a race of 9-foot-tall (2.7 m) aliens, land on Earth as the planet is beset by international crises. As the Secretary-General announces the landing of aliens on Earth to the worldwide public at a United Nations news conference, one of the aliens arrives and addresses the assembled delegates and journalists via telepathy. He announces that his race's motive in coming to Earth is to provide humanitarian aid by sharing their advanced technology, including an atomic generator that can provide electric power for a few dollars, a nitrate fertilizer that can end famine, and a force field that can be deployed to prevent international warfare. After answering questions, the Kanamit departs without comment and leaves a book in the Kanamit language, which leads to Michael Chambers, a US government cryptographer, being pressed into service.
Initially wary of an alien race who came "quite uninvited", international leaders begin to be persuaded of the Kanamits' benevolence when their advanced technology puts an end to hunger, energy shortages, and the arms race. Trust in the Kanamits seems to be justified when Patty, a member of the cryptography staff led by Chambers, decodes the title of the Kanamit book: To Serve Man. The Kanamits submit to interrogation and polygraph, at the request of the UN delegates. When declaring their benevolent intentions, the polygraph indicates that the Kanamit is speaking the truth.
Soon, humans are volunteering for trips to the Kanamits' home planet, which they describe as a paradise. Kanamits now have embassies in every major city on Earth. With the U.S. Armed Forces having been disbanded and world peace having been achieved, the code-breaking staff has no real work to do, but Patty is still trying to work out the meaning of the text of To Serve Man.
The day arrives for Chambers's excursion to the Kanamits' planet. Just as he mounts the spaceship's boarding stairs, Patty runs toward him in great agitation. While being held back by a Kanamit guard, Patty cries: "Mr. Chambers, don't get on that ship! The rest of the book, To Serve Man, it's... it's a cookbook!" Chambers tries to run back down the stairs, but a Kanamit blocks him, the stairs retract, and the ship lifts off.
Chambers is in the shipboard room now, and is again offered a meal. He throws it to the floor, but a Kanamit retrieves it and encourages him to eat: "We wouldn't want you to lose weight". At last Chambers, in one of the few instances of the series where a character breaks the fourth wall, says to the audience: "How about you? You still on Earth, or on the ship with me? Really doesn't make very much difference, because sooner or later, we'll all of us be on the menu... all of us." The episode closes as Chambers gives in and breaks his hunger strike.
"To Serve Man" (The Twilight Zone) is episode 89 (#24 Season 3)
====================================
recipe
=======
The episode begins with Michael Chambers locked alone in a spartan room with a cot. A voice offers him a meal, delivered through a small aperture in the wall, which he grimly refuses.
The setting changes to several months earlier, on Earth. The Kanamits, a race of 9-foot-tall (2.7 m) aliens, land on Earth as the planet is beset by international crises. As the Secretary-General announces the landing of aliens on Earth to the worldwide public at a United Nations news conference, one of the aliens arrives and addresses the assembled delegates and journalists via telepathy. He announces that his race's motive in coming to Earth is to provide humanitarian aid by sharing their advanced technology, including an atomic generator that can provide electric power for a few dollars, a nitrate fertilizer that can end famine, and a force field that can be deployed to prevent international warfare. After answering questions, the Kanamit departs without comment and leaves a book in the Kanamit language, which leads to Michael Chambers, a US government cryptographer, being pressed into service.
Initially wary of an alien race who came "quite uninvited", international leaders begin to be persuaded of the Kanamits' benevolence when their advanced technology puts an end to hunger, energy shortages, and the arms race. Trust in the Kanamits seems to be justified when Patty, a member of the cryptography staff led by Chambers, decodes the title of the Kanamit book: To Serve Man. The Kanamits submit to interrogation and polygraph, at the request of the UN delegates. When declaring their benevolent intentions, the polygraph indicates that the Kanamit is speaking the truth.
Soon, humans are volunteering for trips to the Kanamits' home planet, which they describe as a paradise. Kanamits now have embassies in every major city on Earth. With the U.S. Armed Forces having been disbanded and world peace having been achieved, the code-breaking staff has no real work to do, but Patty is still trying to work out the meaning of the text of To Serve Man.
The day arrives for Chambers's excursion to the Kanamits' planet. Just as he mounts the spaceship's boarding stairs, Patty runs toward him in great agitation. While being held back by a Kanamit guard, Patty cries: "Mr. Chambers, don't get on that ship! The rest of the book, To Serve Man, it's... it's a cookbook!" Chambers tries to run back down the stairs, but a Kanamit blocks him, the stairs retract, and the ship lifts off.
Chambers is in the shipboard room now, and is again offered a meal. He throws it to the floor, but a Kanamit retrieves it and encourages him to eat: "We wouldn't want you to lose weight". At last Chambers, in one of the few instances of the series where a character breaks the fourth wall, says to the audience: "How about you? You still on Earth, or on the ship with me? Really doesn't make very much difference, because sooner or later, we'll all of us be on the menu... all of us." The episode closes as Chambers gives in and breaks his hunger strike.
"To Serve Man" (The Twilight Zone) is episode 89 (#24 Season 3)
June 11th 2021 at 8:50 pm
Chuihā’hi (Xi'an fermented soda)
Simple. Salubrious. Six Days.
Prep Time: 15 minutes
Ferment Time: 6 days
Ingredients
3 cups (700 ml) spring water
11 tsp. (55 ml) sugar (or raw honey)
6 ounces (180 g) organic ginger root
1 Tbsp. (15 ml) vanilla extract
Instructions
Prep Time: 15 minutes
Ferment Time: 6 days
Ingredients
3 cups (700 ml) spring water
11 tsp. (55 ml) sugar (or raw honey)
6 ounces (180 g) organic ginger root
1 Tbsp. (15 ml) vanilla extract
Instructions
- In a 32 ounce (1 litre) mason jar, combine spring water with 3 teaspoons (15 ml) of sugar or honey. Stir in until the sweetener is fully dissolved.
- Dice in about 2 ounces (60 g) of the fresh organic ginger. Peanut-sized pieces or smaller are better.
- Seal the mason jar and let it sit at room temperature for a day.
- After 24 hours, let it burp (opening the lid to release the pressure from the fermentation process) and stir in 2 teaspoons (5 ml) of sugar and an additional 1 ounce (15 g) of diced ginger.
- Repeat step #4 every 24 hours until you run out of sugar and ginger. By day 3 you will see bubbles in the mixture.
- On the 6th day, skim any yeast/bacteria from the surface and strain out the diced ginger before returning the liquid to the mason jar. Mix in the vanilla extract and enjoy your invigorating chuihā’hi!
Notes:
- Xi'an prefer their Chuihā’hi straight. Many humans like to cut the taste of ginger with a complimentary and more familiar flavor: my son enjoys a splash of fresh lemon juice in his, while my daughter prefers it with bing cherry juice and a cube of white dragonfruit or a maraschino cherry as a garnish.
e ryā p.u!
June 11th 2021 at 10:54 pm
Devs Nightmare
1 lb. Bugs - Freshly caught are the best!
1 Tablespoon chili powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup tomato sauce
1/4 cup water
12 taco shells - either hard shells or small 6-inch soft flour tortillas will work
Optional Taco Toppings: shredded cheese shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.
Instructions
Add the Bugs to a large skillet over medium-high heat. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the bugs.
Stir well. Cook until the bugs are cooked through, about 6-8 minutes, stirring occasionally.
Reduce the heat to medium. Add the tomato sauce and water. Stir to combine.
Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
Warm the taco shells according to their package directions.
Fill the taco shells with 2 heaping tablespoons of taco bugs.
Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.
Why just enjoy bugs in Star Citizen when you can have them for dinner also!
June 13th 2021 at 8:36 am
Dish name: Banu ZOGI (zongzi, fried glutinous mushroom, preserved egg, spicy dried beans, red dates, walnut brain)
1.ZOGI Glutinous(zongzi):
Gliese wheat(Glutinous rice) 300g
Blind Oni Crab meat (Pork leg) 100g
Hurston mushrooms(mushrooms)50g
Thorshu Grey meat(Crab meat)30g
Banu Sesame oil(lard)50g
Gedoon condiment(Marinade)50g
Yulin oil (monosodium glutamate)5g
Bacchus leaf(cast leaves)6 leaves
2.Hurston mushroom(Fried mushroom):
Hurston mushroom (mushroom)150g
Blind Oni Crab meat (Pork leg)50g
Gedoon condiment(Marinade)15g
Gliese starch(starch)20g
Yulin oil (monosodium glutamate)5g
3.Blind Oni Crab egg(preserved egg):
preserved egg 1
Hurston quick lime(quick lime)50g
4.Thorshu Grey meat(Dried tofu):
Thorshu Grey meat(Dried tofu)50g
Gliese capsicol(Capsicol) 5g
5.Gliese maple trees dates (red dates) 2
6.Xiphopod brainstem (walnut brain)2
Directions:
1.ZOGI Glutinous(zongzi):
Wash the glutinous rice and soak it in water for 2 hours. Cut mushrooms into slices, soak shrimps in warm water, wash bamboo leaves and soak in boiling water.
Add soy sauce, spices, marinade and pork to the pot, cook until cooked, take out and cut into pieces. Put the frying pan on the fire, add the cooked lard to 50% heat, stir fry the soaked and drained glutinous rice, add the marinade, brown sugar, monosodium glutamate and cooked lard, mix well, when the glutinous rice is red yellow and five years mature, let it cool. 3. Fold two or three brown leaves side by side and fold them into a triangular funnel shape with a sharp bottom. First pour in about 25g of glutinous rice, then put in mushrooms and shrimps and stick them on the edge of the triangular leaves. Put stewed pork in the middle and cover the top with 25g of glutinous rice. Fold both ends of the brown leaves and wrap them into a solid shape with four corners. Bind the four corners and the middle waist with salty grass and tie them into a string every 15.
Pot into the dumplings, water, with the fire boil about 3 hours, remove heat can be. When eating, untie the bales and you can eat.
2.Hurston mushroom(Fried mushroom):
Heat the oil pan, add pork and stir fry until discoloration, add starch and mushroom, knead and put into the pan, stir fry soy sauce and monosodium glutamate for 5 minutes, then out of the pan.
3. Thorshu Grey meat(Dried tofu):
Duck eggs cooked, wrapped in quicklime mixed with a small amount of water wrapped into mud ball, wrapped in plastic wrap, placed 15 ~ 25 ° It can be formed after 40 days storage
4.Display tray:
Open the ZOGI leaf on the plate .Put on Hurston mushroom .Cut the Blind Oni Crab egg in half . Thorshu Grey meat .Put on the dried Gliese maple trees dates and Xiphopod brainstem .The dish is finished
With Banu's sloma is The best match!
The new type of food produced by Banu in establishing friendly relations with human beings has become a part of the integration with human culture.
1.ZOGI Glutinous(zongzi):
Gliese wheat(Glutinous rice) 300g
Blind Oni Crab meat (Pork leg) 100g
Hurston mushrooms(mushrooms)50g
Thorshu Grey meat(Crab meat)30g
Banu Sesame oil(lard)50g
Gedoon condiment(Marinade)50g
Yulin oil (monosodium glutamate)5g
Bacchus leaf(cast leaves)6 leaves
2.Hurston mushroom(Fried mushroom):
Hurston mushroom (mushroom)150g
Blind Oni Crab meat (Pork leg)50g
Gedoon condiment(Marinade)15g
Gliese starch(starch)20g
Yulin oil (monosodium glutamate)5g
3.Blind Oni Crab egg(preserved egg):
preserved egg 1
Hurston quick lime(quick lime)50g
4.Thorshu Grey meat(Dried tofu):
Thorshu Grey meat(Dried tofu)50g
Gliese capsicol(Capsicol) 5g
5.Gliese maple trees dates (red dates) 2
6.Xiphopod brainstem (walnut brain)2
Directions:
1.ZOGI Glutinous(zongzi):
Wash the glutinous rice and soak it in water for 2 hours. Cut mushrooms into slices, soak shrimps in warm water, wash bamboo leaves and soak in boiling water.
Add soy sauce, spices, marinade and pork to the pot, cook until cooked, take out and cut into pieces. Put the frying pan on the fire, add the cooked lard to 50% heat, stir fry the soaked and drained glutinous rice, add the marinade, brown sugar, monosodium glutamate and cooked lard, mix well, when the glutinous rice is red yellow and five years mature, let it cool. 3. Fold two or three brown leaves side by side and fold them into a triangular funnel shape with a sharp bottom. First pour in about 25g of glutinous rice, then put in mushrooms and shrimps and stick them on the edge of the triangular leaves. Put stewed pork in the middle and cover the top with 25g of glutinous rice. Fold both ends of the brown leaves and wrap them into a solid shape with four corners. Bind the four corners and the middle waist with salty grass and tie them into a string every 15.
Pot into the dumplings, water, with the fire boil about 3 hours, remove heat can be. When eating, untie the bales and you can eat.
2.Hurston mushroom(Fried mushroom):
Heat the oil pan, add pork and stir fry until discoloration, add starch and mushroom, knead and put into the pan, stir fry soy sauce and monosodium glutamate for 5 minutes, then out of the pan.
3. Thorshu Grey meat(Dried tofu):
Duck eggs cooked, wrapped in quicklime mixed with a small amount of water wrapped into mud ball, wrapped in plastic wrap, placed 15 ~ 25 ° It can be formed after 40 days storage
4.Display tray:
Open the ZOGI leaf on the plate .Put on Hurston mushroom .Cut the Blind Oni Crab egg in half . Thorshu Grey meat .Put on the dried Gliese maple trees dates and Xiphopod brainstem .The dish is finished
With Banu's sloma is The best match!
The new type of food produced by Banu in establishing friendly relations with human beings has become a part of the integration with human culture.
June 16th 2021 at 1:46 pm
Xi'an KRAKENOU cake " I'm Krakenou and I know it"
Ingredients for the dough:
60 gr of flour
30 gr of butter
1 sachet of vanilla sugar
For decoration:
1 tsp strawberry jam
1 tsp redcurrant jam
15 candied cherries
5 dried apricots
icing sugar
3 blueberries
1 tsp licorice powder
Fourage
Pistachio cream
Preparation:
Mix the flour, butter and vanilla sugar to form a homogeneous dough that is easy to work with.
Reserve in cling film and let stand 1 hour in the fridge.
Form the body of the Krakenu by shaping a hollow inside and shape the legs and place on a platter to bake 180 ° for 20 min.
Let cool.
Preparation of pistachio cream:
20 gr Sugar, 1 tablespoon of mascarpone and a few drops of green coloring 2 drops of pistachio extract, mix and set aside in the fridge.
Preparation of royal icing:
2 heaped tbsp of icing sugar
1 tbsp of water and mix them
Preparation of the liquorice cream
1 tbsp of liquorice powder
1 tbsp of water
Mix and set aside.
Eye decoration:
Put a drop of royal icing and in the middle a drop of licorice on each blueberry and set aside.
Egg decoration:
Apply small drops of royal icing to the candied cherries and set aside.
Apply small drops of small liquorice cream at midle royal icing
Leg decoration:
Brush the legs with blueberry jam and apply small drops of licorice to form the suction cups.
Assembly of the whole:
Fill the alien's body with pistachio cream, put the apricots on top to plant the legs
decorate with the 3 eyes and add the eggs.
And there you have your krakenou
Ingredients for the dough:
60 gr of flour
30 gr of butter
1 sachet of vanilla sugar
For decoration:
1 tsp strawberry jam
1 tsp redcurrant jam
15 candied cherries
5 dried apricots
icing sugar
3 blueberries
1 tsp licorice powder
Fourage
Pistachio cream
Preparation:
Mix the flour, butter and vanilla sugar to form a homogeneous dough that is easy to work with.
Reserve in cling film and let stand 1 hour in the fridge.
Form the body of the Krakenu by shaping a hollow inside and shape the legs and place on a platter to bake 180 ° for 20 min.
Let cool.
Preparation of pistachio cream:
20 gr Sugar, 1 tablespoon of mascarpone and a few drops of green coloring 2 drops of pistachio extract, mix and set aside in the fridge.
Preparation of royal icing:
2 heaped tbsp of icing sugar
1 tbsp of water and mix them
Preparation of the liquorice cream
1 tbsp of liquorice powder
1 tbsp of water
Mix and set aside.
Eye decoration:
Put a drop of royal icing and in the middle a drop of licorice on each blueberry and set aside.
Egg decoration:
Apply small drops of royal icing to the candied cherries and set aside.
Apply small drops of small liquorice cream at midle royal icing
Leg decoration:
Brush the legs with blueberry jam and apply small drops of licorice to form the suction cups.
Assembly of the whole:
Fill the alien's body with pistachio cream, put the apricots on top to plant the legs
decorate with the 3 eyes and add the eggs.
And there you have your krakenou
June 13th 2021 at 12:24 am
uea”chii’hua(si’ping) or "Warm Spicy Salad" - Stir Fry
Vegetables
- a large handful of "thlaolui" (otherwise 3 stalks of sliced celery)
- 1 "tyimuichui" bulb, thinly sliced (lotus root can substitute)
- 2 potatoes, thinly sliced
- 1 large carrot, thinly sliced
- 6-8 shiitake mushrooms, sliced
- 2 c rehydrated wood ear mushrooms
- 3 long pieces rehydrated tofu bean threads, sliced [the preceding 3 ingredients make excellent substitutes for common xi'an fungi]
- Blanch all vegetables in a large pot of boiling water for 2-3 minutes
- Remove vegetables immediately to an ice bath until cool, then drain and set aside
Dried spices (uillath) - the following list contains the terrestrial equivalents of various pungent xi'an leaves, bark and seeds/pods
- 3 star anise
- 2 tbl Sichuan peppercorns (pait’eng.h’e’a is even better if you can get your hands on some!)
- 1 tbl fennel seeds
- 1 black cardamom pod
- 1 cinnamon stick
- 3 bay leaves
- 1 whole nutmeg
- 1 dried orange peel
- 2 pieces dried ginger
- 1/4 c dried red chilies (xi'an chi'lilath is preferred, but use whatever is available)
- 1/3 c vegetable oil
- Heat oil in a wok or pan until warm
- Add dried spices and infuse over low heat for 20 minutes (be careful not to let them burn)
- Strain spices from oil and discard
All the rest
- 2 tbl spicy red bean sauce
- 2 tbl hot pot soup base
- 6 slices fresh ginger
- 8 cloves of garlic, sliced
- 3 shallots, sliced
- 1 cup dried chili peppers (brave souls be warned, most health insurance plans do not cover chi’li.m’a’kr.ōng substitutions)
- 3 scallions, chopped
- 2 cups torn nga.u’ii’yēl (otherwise 1/4 head cabbage, sliced)
- 1 handful of cilantro, chopped
- Heat oil in wok or pan to medium-high, then add red bean sauce, hot pot soup base, ginger, garlic and shallots. Cook for a few minutes until it starts to sizzle.
- Add dried chili peppers, scallions and cabbage, and cook for 2 minutes while stirring
- Add blanched vegetables and mix well while frying an additional 2 minutes
- Serve immediately, garnished with cilantro
As the engineers and developers of Gatac have found common ground between xi'an and human spacefaring sensibilities with the new Railen, so too have xi'an and human chefs continued to collaborate in an effort to find congruity in our species' respective culinary traditions. One dish borne of that effort is the so-called "Warm Spicy Salad".
While xi'an palates may find many of the fresh or "xyiing" ingredients less to their liking than quality aged produce, the extremely potent blend of spices infused in oil and used to fry them renders them considerably more agreeable. The relatively rapid fry also allows us humans to enjoy something cooked, while avoiding the unwanted state of kuai.x’uā’cha (or burnt) for our xi'an friends.
Chef's note: when serving human guests, it is recommended to include a side of steamed rice to temper the potent flavors of this dish. Xi'an guests will find this completely unnecessary, and generally see no appeal in this yoryā (bland) grain. It would not be an insult to offer, but you may be met with an aside glance.
June 13th 2021 at 3:25 pm
Railen Cook Out Burgers
I made some burgers based on the tidbit of information that the Xi'an diet is “rather pungent” and inspired by the joint living of humans and Xi’an on the Railen. The situation of a Railen landing somewhere with the crew combining some local fresh ingredients with their pantry items is what led my thoughts into the overall recipe.
Ingredients
Patties:
- 0.5 lb (~250 g) extra lean ground beef
- 0.5 lb (~250 g) lean ground beef (Basically a pound or half a kg total of whatever meat you can find)
- Bulb of roasted garlic
- Handful of green onion tops (optional)
- Salt & Pepper
Glaze:
- ~1 tbsp Maple Syrup (or honey, or something sweet)
- ~2 tbsp Tamari
- ~2 tsp toasted sesame oil
- ~1 tbsp fish sauce
- Salt & Pepper
Toppings:
- Blue Cheese (I had some Shropshire orange blue cheese)
- Kimchi
- Burger Buns (Brioche is what I used, but use whatever you prefer)
Sides:
- Grill worthy vegetables (I used asparagus and zucchini but yellow squash and peppers would be good to add)
- Oil (olive is what I used, but you do you)
- Salt & Pepper
- Sauerkraut
Instructions
- Roast the garlic by cutting a bulb of garlic in half, giving it a drizzle of oil, loosely covering it in foil, and putting it in an oven at about 450F until it’s browned (took me an hour in a toaster oven).
- Push all of the cloves out of the garlic into a large bowl and use a fork to mush them into a paste. Put this in the fridge to chill for 5 minutes while you prepare your veggies for grilling.
- Prep the veggies by slicing them into consistent pieces and then drizzle with oil and salt & pepper. If you want to get fancy here you can add some Garlic Plus or something else, but I prefer to keep things simple.
- Once the garlic is cooled down add the meat into the bowl as well as the green onion tops and salt & pepper. Use your hands to mix this up and turn into patties. Make the patties a bit bigger than your buns and put a dimple in the top so they grill up flat.
- Get your grill hot and throw everything on at the same time.
- Create the glaze by mixing all the ingredients in a small bowl. I used maple syrup but honey or teriyaki sauce could have been used instead (just some sweetness).
- After 5 minutes or so flip the burgers and your veg. At this point add the glaze to the burgers and any vegetables that you want to add some extra flavour to.
- If you have dry blue cheese add it to the patties after the glaze as well.
- After 5 minutes take everything off the grill and quickly toast the buns, adding more glaze to the underside of the top buns.
- Assemble the burgers by adding kimchi and some lettuce/greens.
- Serve with some extra preserved vegetables and a sour beer.
- For the less adventurous humans in the group the same patties can be used for any toppings that may be available, like marinara sauce, chevre, basil, tomatoes and some of the grilled veggies. (see second picture)
June 14th 2021 at 9:00 am
STAR SANDWICHES
Ingredients :
- 800 g of wheat flour
- 400 ml of milk
- 50 g of butter
- 3 tablespoon of honey
- 1 teaspoon of salt
- 1 tablespoon of yeast
instructions:
Cooking temperature: 392°F
Cooking time: 20 min
First put flour, salt, and yeast in to a large container.
Second put milk, butter and honey in to a glass bowl.
Next put 1 minute the glass bowl in to the microwave oven.
Then put the content of the glass bowl in the large container.
After that knead everything to get a beautiful and homogeneous sandwiches dough.
Let stand for 1 hour .
Then make some ball and put them on a plate.
So cook them at 392°F during 20 minutes.
After cooking you can tast your sandwiches with Ham , cheese and lettuce.
Enjoy your meal!
June 12th 2021 at 7:35 am
Banu “Barmoneli” bread with space whale cheese
Ingredients:
Dough:
1 Kilogram of flour
15-20 grams of dry yeast
500 ml of warm water
50 ml oil
1 tablespoon of salt
Hollow:
4 eggs
1200 grams of grated cheese
70 grams of butter
Preparation:
Add yeast and salt to warm water, add flour and knead everything with oily hands. Put the dough in a bowl, cover it with a canvas and wait until the dough rises.
When dough is ready, make 300 gram balls, roll out them, fold them from both sides and attach them carefully.
Place the grated cheese in the dough’s hollow area and place everything on a tin sheet and put it in the oven on 250 degrees. When the surface of “Barmoneli” is browning , break an egg into the middle of the dish and put it back in the oven for a while, then when you consider it cooked take it out of the oven, put a slice of butter again in the middle of the dish.
Ingredients:
Dough:
1 Kilogram of flour
15-20 grams of dry yeast
500 ml of warm water
50 ml oil
1 tablespoon of salt
Hollow:
4 eggs
1200 grams of grated cheese
70 grams of butter
Preparation:
Add yeast and salt to warm water, add flour and knead everything with oily hands. Put the dough in a bowl, cover it with a canvas and wait until the dough rises.
When dough is ready, make 300 gram balls, roll out them, fold them from both sides and attach them carefully.
Place the grated cheese in the dough’s hollow area and place everything on a tin sheet and put it in the oven on 250 degrees. When the surface of “Barmoneli” is browning , break an egg into the middle of the dish and put it back in the oven for a while, then when you consider it cooked take it out of the oven, put a slice of butter again in the middle of the dish.
June 14th 2021 at 3:44 am
ibigundo upi & wingi
For my attractive female Banu overlord. Preptime 1 hr;Cook time 45mins-1hr.
For my attractive female Banu overlord. Preptime 1 hr;Cook time 45mins-1hr.
Ingredients:
1L of plain greek yougurt
2 Octopus arms
2 lemons
60g of dill
6 cloves of garlic
1/2 cucumber grated
30g oregano
30grams S&P
1L of plain greek yougurt
2 Octopus arms
2 lemons
60g of dill
6 cloves of garlic
1/2 cucumber grated
30g oregano
30grams S&P
Hang Greek yogurt.
Boil octopus arms for 50min med to high heat.
While arms are boiling add oregano.
Boil octopus arms for 50min med to high heat.
While arms are boiling add oregano.
Half way combine these ingredients for Taziki and then continue to hang the yogurt.
Minced garlic (5 cloves)
Dill 100g
20ml of lemon juice
10g S&P
Minced garlic (5 cloves)
Dill 100g
20ml of lemon juice
10g S&P
remove arms after 50 min and use a normal spoon to remove the skin, its really quite easy.
sear with a pan and the 5 cloves of garlic, remove the cloves and mince to add to the taziki additionally. Then place in oven at 450 F for 40mins.
Greek inspired for Greekish alien species. Tastes even better if you BBQ instead of oven roasting but its still amazing. Tastes like crab or lobster so feel free to sub butter!!!
Greek inspired for Greekish alien species. Tastes even better if you BBQ instead of oven roasting but its still amazing. Tastes like crab or lobster so feel free to sub butter!!!
June 14th 2021 at 3:41 pm
kuom’pon toes on herbal bed
Filling:
700g spinach
2 shallots
1 clove of garlic
2 tablespoons of olive oil
250g ricotta
100g freshly grated pecorino cheese
Salt pepper,
Freshly grated muscat nut
Bechamel:
40g butter
40g flour
500ml milk
Salt pepper,
Freshly crushed muscat nut
Also:
50g freshly grated pecorino cheese
Lagsane plates
Butter for the mold
3 sausages
6 slices of bacon
4 slices of Emmentaler
Preparation:
Finely dice the garlic and onions and then sauté them.
Then add the spinach and cook it well until it collapses.
Now put the spinach on one side and season it.
As soon as it has cooled down a little, stir in the ricotta and pecorino cheese.
For the bechamel, melt the butter in a saucepan, sprinkle in the flour and sweat while stirring until light yellow. Deglaze with milk and bring to the boil over medium heat, stirring constantly, and simmer for 5 minutes. Then season the bechamel to taste.
Now grease the form and distribute these alternately in 3 layers of slightly overlapping lay agna, spinach filling and bechamel in the form.
Finish with a layer of Lagsangeplates.
Now sprinkle them with parmesan.
Halve the sausages and coat each with bacon at the end.
Now drape the sausages on the cheese and tie them together with the Emmentaler.
Preheat the oven to 180 ° C and then bake for 20-25 minutes.
Then let the Lagsane rest for 10 minutes as it is easier to cut and serve.
Origin:
When the Xi'an were still a very small nation, they often lived very frugally and fed on carrion because the predators didn't leave much of the animals, the Xi'an mostly used their toes, because they were too tough to eat by the predators .
They prepared the toes on a bed of herbs to pour curdled milk from a makyul over them and let them ferment until they were edible.
To remember these times, the Xi'an Cook this dish on special days. Just to remind, that there was a time when they didn't have that much, they were content with what they had and were happy with life.
Since then, the Cooking has improved significantly, so the toes are now prepared much juicier.
But as a tradition, the toes of the kuom’pon are still used
Filling:
700g spinach
2 shallots
1 clove of garlic
2 tablespoons of olive oil
250g ricotta
100g freshly grated pecorino cheese
Salt pepper,
Freshly grated muscat nut
Bechamel:
40g butter
40g flour
500ml milk
Salt pepper,
Freshly crushed muscat nut
Also:
50g freshly grated pecorino cheese
Lagsane plates
Butter for the mold
3 sausages
6 slices of bacon
4 slices of Emmentaler
Preparation:
Finely dice the garlic and onions and then sauté them.
Then add the spinach and cook it well until it collapses.
Now put the spinach on one side and season it.
As soon as it has cooled down a little, stir in the ricotta and pecorino cheese.
For the bechamel, melt the butter in a saucepan, sprinkle in the flour and sweat while stirring until light yellow. Deglaze with milk and bring to the boil over medium heat, stirring constantly, and simmer for 5 minutes. Then season the bechamel to taste.
Now grease the form and distribute these alternately in 3 layers of slightly overlapping lay agna, spinach filling and bechamel in the form.
Finish with a layer of Lagsangeplates.
Now sprinkle them with parmesan.
Halve the sausages and coat each with bacon at the end.
Now drape the sausages on the cheese and tie them together with the Emmentaler.
Preheat the oven to 180 ° C and then bake for 20-25 minutes.
Then let the Lagsane rest for 10 minutes as it is easier to cut and serve.
Origin:
When the Xi'an were still a very small nation, they often lived very frugally and fed on carrion because the predators didn't leave much of the animals, the Xi'an mostly used their toes, because they were too tough to eat by the predators .
They prepared the toes on a bed of herbs to pour curdled milk from a makyul over them and let them ferment until they were edible.
To remember these times, the Xi'an Cook this dish on special days. Just to remind, that there was a time when they didn't have that much, they were content with what they had and were happy with life.
Since then, the Cooking has improved significantly, so the toes are now prepared much juicier.
But as a tradition, the toes of the kuom’pon are still used
June 20th 2021 at 2:22 pm
BANU monster Crepe
Ingredients for the dough
60 gr of flour
30 gr of butter
1 sachet of vanilla sugar
For decoration
250 gr of dark chocolate
1 tsp redcurrant jam
5 candied cherries
20 gr icing sugar
2 crepes
Fourage
Almond cream
Preparation
Mix the flour, butter and vanilla sugar to form a homogeneous dough that is easy to work with.
Reserve in cling film and let stand 1 hour in the fridge.
Form the legs and place on a tray to bake in the oven 180 ° for 20 min.
Let cool.
used the melted chocolate to cover some legs
Preparation of the almond cream
20 gr Sugar, 1 tablespoon of mascarpone and a few drops of blue food coloring 2 drops of almond extract, mix and set aside in the fridge.
Preparation of royal icing
2 heaped tbsp of icing sugar
1 tbsp of water
Egg decoration:
Apply small drops of royal icing to the candied cherries and set aside.
Leg decoration
Brush the legs with bilberry jam and apply small drops of royal icing to form the suction cups.
Assembly of the whole
Fill the alien's body with almond cream, plant the legs
add the eggs.
and add the crepes as decoration
And there you have your Banou monster crepe
Ingredients for the dough
60 gr of flour
30 gr of butter
1 sachet of vanilla sugar
For decoration
250 gr of dark chocolate
1 tsp redcurrant jam
5 candied cherries
20 gr icing sugar
2 crepes
Fourage
Almond cream
Preparation
Mix the flour, butter and vanilla sugar to form a homogeneous dough that is easy to work with.
Reserve in cling film and let stand 1 hour in the fridge.
Form the legs and place on a tray to bake in the oven 180 ° for 20 min.
Let cool.
used the melted chocolate to cover some legs
Preparation of the almond cream
20 gr Sugar, 1 tablespoon of mascarpone and a few drops of blue food coloring 2 drops of almond extract, mix and set aside in the fridge.
Preparation of royal icing
2 heaped tbsp of icing sugar
1 tbsp of water
Egg decoration:
Apply small drops of royal icing to the candied cherries and set aside.
Leg decoration
Brush the legs with bilberry jam and apply small drops of royal icing to form the suction cups.
Assembly of the whole
Fill the alien's body with almond cream, plant the legs
add the eggs.
and add the crepes as decoration
And there you have your Banou monster crepe
June 20th 2021 at 7:18 pm
S.āoth Ta" Mu’.a’ōng so Kr'thak Chui.y’o’sui
roughly translated as: S.āoth Egg Delight with a Kr'thak Sour Blood Aperitif
A classic Xi'an dish, lovingly recreated by some of the best chefs that Terra has to offer. This delicacy was prepared using an authentic S.āoth (egg lizard) nest and garnished with imported kiil chiith iiten (Cerulean Fungus Berries). Paired with a "refreshingly" pungent Xi'an aperitif known amongst Xi'an haulers everywhere as the Kr'thak Chui.y’o’sui (Kr'thak Sour Blood Aperitif).
Chefs Note: It is unconfirmed whether the original recipe calls for genuine Kr'thak ichor. But due to the difficulty in retrieving such ingredients, we have opted to use fermented S.āoth blood in its place. I personally believe the name to be colloquial as opposed to descriptive, but this proved to be the source of quite a few heated arguments during the creation of this meal.
Ingredients:
S.āoth Egg:
egg:
32 double-stuffed oreos
4 oz (115g) softened cream cheese
1 teaspoon vanilla extract
1/4 cup (25g) powdered sugar
egg filling:
1/4 cup (60ml) sweetened condensed milk
1 drop red food coloring
shell:
1/4 cup (60ml) sweetened condensed milk
1 drop blue food coloring
1 drop blue/black mixed blue coloring
S.āoth Nest:
Olive Oil
180g Dark Chocolate
60g Rice Noodles
Edible Xi'an Sand:
16 Golden Oreos with filling removed
Kr'thak Sour Blood Aperitif:
3/4 oz Spiced Rum
3/4 oz Light Rum
1/2 oz Blue Curacao
1 1/2 Sour Mix (Homemade or Otherwise)
3 Drops Grenadine
Cerulean Fungus Berries:
Handful of Blueberries
2 Spoonfuls of Plain Yogurt
Instructions:
S.āoth Egg:
1. Take the 32 double stuffed Oreos and remove the filling from the cookies. Place the filling in one bowl and the cookies in another.
2. Grind the the filling-less Oreo cookies in a food processor until finely crumbled.
3. Fill a bowl with the ground cookie crumbles, cream cheese, powdered sugar, and vanilla extract. Mix with a hand mixer, until thoroughly mixed.
4. Using your hands, make around a dozen egg shaped balls out of the mixture.
5. Poke a hole through the top of the eggs with a chopstick (or similar implement). Make sure not to go all the way through the egg, and wiggle the chopstick to widen the holes a little bit.
6. For the filling: Mix the sweetened condensed milk and food dye. Transfer to your piping bag of choice (or a small plastic bag with the corner cut off).
7. Fill each egg with the filling and pinch the tops closed with your hands. It's recommended to not fill the eggs to the top with filling, as the filling may overflow when you try to close the egg.
8. Take the other bowl with all the Oreo creme and split that between 2 bowls for use in creating the shell. Add 2 tablespoons of condensed milk to each bowl and heat in a pan, medium-low for several minutes to achieve a playdoh like consistency. (Cool in freezer for a few minutes if it's too tacky). Alternatively, microwave on medium, 30 seconds at a time, until desired result is achieved. You should be able to roll it in your hands without it sticking everywhere.
9.Add the blue food coloring to one bowl, and the blue-black to the other. Stir and once evenly colored, let sit for 5 minutes.
10. Grab a small amount of the shell mixture from each bowl (around a teaspoon) and roll together in your hands to create a sort of marbling and then coat the eggs.
11. Sprinkle with powdered sugar and enjoy!
S.āoth Nest:
1. Brush a soup plate in oil.
2. Melt the chocolate with a double boiler
3. Break the rice noodles apart in rough shapes (try to keep them as long as possible)
4. In a bowl, mix chocolate and rice noodles
5. Transfer over to soup plate and flatten to a nest type shape. You can use a second soup plate on top to further flatten. (Make sure to oil the bottom of that as well)
6. Refrigerate until dry and solid. An offset spatula may be useful in separating the nest from the plate.
Edible Xi'an Sand:
1. Remove the filling from the 16 Golden Oreos and pulverize the the cookies.
2. Spread on display surface
Kr'thak Sour Blood Aperitif:
1. Fill cocktail shaker with ice
2. Pour all your ingredients into the shaker (with the exception of the grenadine)
3. Shake well and strain into a glass with ice
4. Carefully release the grenadine so it mostly lands on the ice (this prevents it from instantly dissipating. A drop of red food dye may be used if the ice is proving extra troublesome)
Cerulean Fungus Berries:
1. Dip the blueberries in yogurt and spread on a baking sheet
2. Freeze the dipped blueberries and enjoy as a refreshing snack
A classic Xi'an dish, lovingly recreated by some of the best chefs that Terra has to offer. This delicacy was prepared using an authentic S.āoth (egg lizard) nest and garnished with imported kiil chiith iiten (Cerulean Fungus Berries). Paired with a "refreshingly" pungent Xi'an aperitif known amongst Xi'an haulers everywhere as the Kr'thak Chui.y’o’sui (Kr'thak Sour Blood Aperitif).
Chefs Note: It is unconfirmed whether the original recipe calls for genuine Kr'thak ichor. But due to the difficulty in retrieving such ingredients, we have opted to use fermented S.āoth blood in its place. I personally believe the name to be colloquial as opposed to descriptive, but this proved to be the source of quite a few heated arguments during the creation of this meal.
Ingredients:
S.āoth Egg:
egg:
32 double-stuffed oreos
4 oz (115g) softened cream cheese
1 teaspoon vanilla extract
1/4 cup (25g) powdered sugar
egg filling:
1/4 cup (60ml) sweetened condensed milk
1 drop red food coloring
shell:
1/4 cup (60ml) sweetened condensed milk
1 drop blue food coloring
1 drop blue/black mixed blue coloring
S.āoth Nest:
Olive Oil
180g Dark Chocolate
60g Rice Noodles
Edible Xi'an Sand:
16 Golden Oreos with filling removed
Kr'thak Sour Blood Aperitif:
3/4 oz Spiced Rum
3/4 oz Light Rum
1/2 oz Blue Curacao
1 1/2 Sour Mix (Homemade or Otherwise)
3 Drops Grenadine
Cerulean Fungus Berries:
Handful of Blueberries
2 Spoonfuls of Plain Yogurt
Instructions:
S.āoth Egg:
1. Take the 32 double stuffed Oreos and remove the filling from the cookies. Place the filling in one bowl and the cookies in another.
2. Grind the the filling-less Oreo cookies in a food processor until finely crumbled.
3. Fill a bowl with the ground cookie crumbles, cream cheese, powdered sugar, and vanilla extract. Mix with a hand mixer, until thoroughly mixed.
4. Using your hands, make around a dozen egg shaped balls out of the mixture.
5. Poke a hole through the top of the eggs with a chopstick (or similar implement). Make sure not to go all the way through the egg, and wiggle the chopstick to widen the holes a little bit.
6. For the filling: Mix the sweetened condensed milk and food dye. Transfer to your piping bag of choice (or a small plastic bag with the corner cut off).
7. Fill each egg with the filling and pinch the tops closed with your hands. It's recommended to not fill the eggs to the top with filling, as the filling may overflow when you try to close the egg.
8. Take the other bowl with all the Oreo creme and split that between 2 bowls for use in creating the shell. Add 2 tablespoons of condensed milk to each bowl and heat in a pan, medium-low for several minutes to achieve a playdoh like consistency. (Cool in freezer for a few minutes if it's too tacky). Alternatively, microwave on medium, 30 seconds at a time, until desired result is achieved. You should be able to roll it in your hands without it sticking everywhere.
9.Add the blue food coloring to one bowl, and the blue-black to the other. Stir and once evenly colored, let sit for 5 minutes.
10. Grab a small amount of the shell mixture from each bowl (around a teaspoon) and roll together in your hands to create a sort of marbling and then coat the eggs.
11. Sprinkle with powdered sugar and enjoy!
S.āoth Nest:
1. Brush a soup plate in oil.
2. Melt the chocolate with a double boiler
3. Break the rice noodles apart in rough shapes (try to keep them as long as possible)
4. In a bowl, mix chocolate and rice noodles
5. Transfer over to soup plate and flatten to a nest type shape. You can use a second soup plate on top to further flatten. (Make sure to oil the bottom of that as well)
6. Refrigerate until dry and solid. An offset spatula may be useful in separating the nest from the plate.
Edible Xi'an Sand:
1. Remove the filling from the 16 Golden Oreos and pulverize the the cookies.
2. Spread on display surface
Kr'thak Sour Blood Aperitif:
1. Fill cocktail shaker with ice
2. Pour all your ingredients into the shaker (with the exception of the grenadine)
3. Shake well and strain into a glass with ice
4. Carefully release the grenadine so it mostly lands on the ice (this prevents it from instantly dissipating. A drop of red food dye may be used if the ice is proving extra troublesome)
Cerulean Fungus Berries:
1. Dip the blueberries in yogurt and spread on a baking sheet
2. Freeze the dipped blueberries and enjoy as a refreshing snack