Recipes - Revision history

Admin at 03:57, 2 July 2024

2024-07-02T03:57:00Z

← Older revision		Revision as of 20:57, 1 July 2024
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	* Caspia flavor: Fresh cilantro/coriander, lime, and finely minced bell pepper		* Caspia flavor: Fresh cilantro/coriander, lime, and finely minced bell pepper
	* Gold City flavor: Smoked paprika, garlic, and plenty of turmeric; Garnish with gold leaf		* Gold City flavor: Smoked paprika, garlic, and plenty of turmeric; Garnish with gold leaf

			===Luigi's Cucco Spaghetti===

			in development!

Admin: how to cook plain rice is apparently divisive so i'm removing this section rather than invite snarkiness

2024-02-13T04:20:37Z

how to cook plain rice is apparently divisive so i'm removing this section rather than invite snarkiness

← Older revision		Revision as of 21:20, 12 February 2024
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	Serve with whole-wheat bread, sausages, and dark beer!		Serve with whole-wheat bread, sausages, and dark beer!

	~~===Rice===~~

	~~follow package directions.~~

	~~failing that: measure a quantity of rice. measure exactly (or a little less than) twice that much water. add to a pot which is not too big (this takes practice)~~

	~~turn burner to high. wait for pot to boil, then turn down to low. put lid on pot and wait 20 minutes~~

	~~====Non Ghost Person Steamed Rice====~~

	~~Wash the rice to remove free starch. This is also to remove weevils. It's not required for certain uses, but it's the normal first step.~~

	~~Stick your finger vertically in the pot.~~

	~~Fill with rice up to the highest point of your fingernail.~~

	~~Fill with water up to your first knuckle.~~

	~~For a larger batch, fill rice up to the first knuckle and fill water to the second.~~

	~~Either way, remove the finger from the pot. You don't want to cook that. At least not that way.~~

	~~Cover the pot and put it over medium heat.~~

	~~Stop when the steam slows or you smell a shift. Hopefully your nose catches the scent of cooked rice and not just char.~~

	~~If you need to cook it more after you check it, add a shot of water.~~

	=== Worms and Dirt ===		=== Worms and Dirt ===

Kaze: /* Rice */

2023-10-27T08:25:17Z

Rice

← Older revision		Revision as of 01:25, 27 October 2023
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	turn burner to high. wait for pot to boil, then turn down to low. put lid on pot and wait 20 minutes		turn burner to high. wait for pot to boil, then turn down to low. put lid on pot and wait 20 minutes

			====Non Ghost Person Steamed Rice====

			Wash the rice to remove free starch. This is also to remove weevils. It's not required for certain uses, but it's the normal first step.

			Stick your finger vertically in the pot.

			Fill with rice up to the highest point of your fingernail.

			Fill with water up to your first knuckle.

			For a larger batch, fill rice up to the first knuckle and fill water to the second.

			Either way, remove the finger from the pot. You don't want to cook that. At least not that way.

			Cover the pot and put it over medium heat.

			Stop when the steam slows or you smell a shift. Hopefully your nose catches the scent of cooked rice and not just char.

			If you need to cook it more after you check it, add a shot of water.

	=== Worms and Dirt ===		=== Worms and Dirt ===

Kaze: /* Magical Flying Salmon Cakes */

2023-10-27T08:04:12Z

Magical Flying Salmon Cakes

← Older revision		Revision as of 01:04, 27 October 2023
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	* Lasacul flavor: Swap the salmon for a 15oz can of chub mackerel, then use finely minced white onion and a tiny pinch of nutmeg		* Lasacul flavor: Swap the salmon for a 15oz can of chub mackerel, then use finely minced white onion and a tiny pinch of nutmeg
	* Caspia flavor: Fresh cilantro/coriander, lime, and finely minced bell pepper		* Caspia flavor: Fresh cilantro/coriander, lime, and finely minced bell pepper
	* Gold City flavor: Smoked paprika, garlic, and plenty of turmeric		* Gold City flavor: Smoked paprika, garlic, and plenty of turmeric; Garnish with gold leaf

Admin: /* Magical Flying Salmon Cakes */

2023-10-26T06:07:17Z

Magical Flying Salmon Cakes

← Older revision		Revision as of 23:07, 25 October 2023
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	Heat up some oil in a frying pan to medium heat. Shallow-fry the cakes in two or three batches, for a few minutes on either side until golden brown. Place on a paper towel to drain off excess oil.		Heat up some oil in a frying pan to medium heat. Shallow-fry the cakes in two or three batches, for a few minutes on either side until golden brown. Place on a paper towel to drain off excess oil.

	* Truce flavor: ~~Parsley~~, lemon zest, and capers		* Truce flavor: Tarragon, lemon zest, and capers
	* Viorar flavor: Chopped green onion, thyme, and cayenne		* Viorar flavor: Chopped green onion, thyme, and cayenne
	* Rogueport flavor: Parsley, dill, and ground black pepper		* Rogueport flavor: Parsley, dill, and ground black pepper
	* Lasacul flavor: Swap the salmon for a can of chub mackerel, then use finely minced white onion and a tiny pinch of nutmeg		* Lasacul flavor: Swap the salmon for a 15oz can of chub mackerel, then use finely minced white onion and a tiny pinch of nutmeg
			* Caspia flavor: Fresh cilantro/coriander, lime, and finely minced bell pepper
			* Gold City flavor: Smoked paprika, garlic, and plenty of turmeric

Admin: /* Magical Flying Salmon Cakes */

2023-10-24T22:06:43Z

Magical Flying Salmon Cakes

← Older revision		Revision as of 15:06, 24 October 2023
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	Heat up some oil in a frying pan to medium heat. Shallow-fry the cakes in two or three batches, for a few minutes on either side until golden brown. Place on a paper towel to drain off excess oil.		Heat up some oil in a frying pan to medium heat. Shallow-fry the cakes in two or three batches, for a few minutes on either side until golden brown. Place on a paper towel to drain off excess oil.

	Truce flavor: Parsley, lemon zest, and capers		* Truce flavor: Parsley, lemon zest, and capers
	Viorar flavor: Chopped green onion, thyme, and cayenne		* Viorar flavor: Chopped green onion, thyme, and cayenne
	Rogueport flavor: Parsley, dill, and ground black pepper		* Rogueport flavor: Parsley, dill, and ground black pepper
	Lasacul flavor: Swap the salmon for a can of chub mackerel, then use finely minced white onion and a tiny pinch of nutmeg		* Lasacul flavor: Swap the salmon for a can of chub mackerel, then use finely minced white onion and a tiny pinch of nutmeg

Admin: /* Magical Flying Salmon Cakes */

2023-10-24T21:56:16Z

Magical Flying Salmon Cakes

← Older revision		Revision as of 14:56, 24 October 2023
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	* 14.75oz can of salmon		* 14.75oz can of salmon
	* 1/2c panko breadcrumbs		* 1/2c panko breadcrumbs (regular breadcrumbs work fine too)
	* one chicken egg		* one chicken egg
	* herbs and spices (see below)		* herbs and spices (see below)

Admin at 21:54, 24 October 2023

2023-10-24T21:54:38Z

← Older revision		Revision as of 14:54, 24 October 2023
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	Pour the guar solution into the still-hot agar solution, stirring to combine. Pour into desired molds such as ice cube trays or baking pan. Let cool to solidify.		Pour the guar solution into the still-hot agar solution, stirring to combine. Pour into desired molds such as ice cube trays or baking pan. Let cool to solidify.

			=== Magical Flying Salmon Cakes ===

			* 14.75oz can of salmon
			* 1/2c panko breadcrumbs
			* one chicken egg
			* herbs and spices (see below)
			* plenty of oil
			* frying pan
			* canned fish doesn't usually need any additional salt

			Open the can of salmon and drain it. Dump the fish into a large-ish bowl and mash it up a bit with a fork. The skin and bones will be very soft and easy to mash up, but can be picked out if you are squeamish.

			Mix in the egg, then mix in the breadcrumbs and seasonings. Use your hands to form the mixture into about six to eight patties.

			Heat up some oil in a frying pan to medium heat. Shallow-fry the cakes in two or three batches, for a few minutes on either side until golden brown. Place on a paper towel to drain off excess oil.

			Truce flavor: Parsley, lemon zest, and capers
			Viorar flavor: Chopped green onion, thyme, and cayenne
			Rogueport flavor: Parsley, dill, and ground black pepper
			Lasacul flavor: Swap the salmon for a can of chub mackerel, then use finely minced white onion and a tiny pinch of nutmeg

Admin: /* Fudge */

2014-06-17T21:18:30Z

Fudge

← Older revision		Revision as of 14:18, 17 June 2014
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	Invert the pan over wax paper, and the fudge should fall out. Use a pizza cutter or sharp knife to first score, and then cut, the fudge into chunks of desired size. If you want to keep your fudge soft, seal it away from air and freeze for long-term storage. If you want firmer fudge, such as if you are shipping it, let the chunks dry out for several days in a cool, dry place.		Invert the pan over wax paper, and the fudge should fall out. Use a pizza cutter or sharp knife to first score, and then cut, the fudge into chunks of desired size. If you want to keep your fudge soft, seal it away from air and freeze for long-term storage. If you want firmer fudge, such as if you are shipping it, let the chunks dry out for several days in a cool, dry place.

	Good luck!		Good luck!

Admin: /* Fudge */

2014-06-17T21:18:18Z

Fudge

← Older revision		Revision as of 14:18, 17 June 2014
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	Once the candy reaches 185 degrees, remove the thermometer, dump in the butter and vanilla, and begin stirring briskly. You must never stop stirring. Expect to stir anywhere from 3 to 15 minutes, and, if necessary, switch your arms or ask a friend to help. Watch the surface of the candy diligently, and as soon as it reaches a matte texture, immediately pour it out into the 9x13" pan. Do not scrape down the sides of the pot. Move the pan to a cool, dry place and let the fudge set for at least two hours but not more than a day.		Once the candy reaches 185 degrees, remove the thermometer, dump in the butter and vanilla, and begin stirring briskly. You must never stop stirring. Expect to stir anywhere from 3 to 15 minutes, and, if necessary, switch your arms or ask a friend to help. Watch the surface of the candy diligently, and as soon as it reaches a matte texture, immediately pour it out into the 9x13" pan. Do not scrape down the sides of the pot. Move the pan to a cool, dry place and let the fudge set for at least two hours but not more than a day.

	Invert the pan over wax paper, and the fudge should fall out. Use a pizza cutter or sharp knife to first score, and then cut, the fudge into chunks of desired size. If you want to keep your fudge soft, seal it away from air and freeze for long-term storage. If you want firmer fudge, such as if you are shipping it, let the chunks dry out for several days ~~on the countertop~~.		Invert the pan over wax paper, and the fudge should fall out. Use a pizza cutter or sharp knife to first score, and then cut, the fudge into chunks of desired size. If you want to keep your fudge soft, seal it away from air and freeze for long-term storage. If you want firmer fudge, such as if you are shipping it, let the chunks dry out for several days in a cool, dry place.

	Good luck!		Good luck!