Forum Contest: part the first

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Jane of Admin
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Forum Contest: part the first

Postby Jane of Admin » Tue May 29, 2012 10:37 pm

This is the first step of a several step culinary indulgence.

An anonymous keeper of an establishment seeks a new dish or two for the menu. This establishment keeper currently wishes to keep the establishment’s name hidden as well.

In your entry you will need to provide the name of item, description and / or ingredients ,and your character’s name and number.

You may submit either 1 or 2 entries; the closing date is Sunday June 3rd, at 12 noon EST.

All entries must be posted here and be able to be reproduced in game. That means no exotic ingredients like cloves, nutmeg, and so on. Refer to Miranda's post (point 3 in specific) for information on this. Remember that korungas and lemons only may grow in once place due to the heat generated by the volcano.
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Brisingr Blaze
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Re: Forum Contest: part the first

Postby Brisingr Blaze » Wed May 30, 2012 2:26 am

Larva Gigante in a fruit & nut bowl

A bowl of cooked giant ant larva mixed with fruits and nuts. There are a variety of nuts and dried berries here, mostly grown on farms near Cantabria. With giant ant larva collected from the Endless Desert.

1. Remove the "larva sac" (the sac of eggs that come out of the ant) and add salt to prepare the larva.
2. Deep fry a bunch of giant ant eggs together in a batter of MSG. Then fry until golden brown. Once they are battered to a golden brown add either sliced up korunga or lemon juice (korunga or lemon is optional)
3. Then add the giant ant eggs into an already prepared fruit and nut bowl.


Jellyfish Jelly

A medium sized jar of fresh jelly taken from the jellyfish off the southern coast of Valorn (can be used as a dipping sauce for the battered giant ant larva). With freshly grown berries smashed up in it.

1. Go to the southern coast of Valorn with an empty jar and get the jelly from the jellyfish.
2. Put a stopper in the top of the jar to seal in the jelly for maximum freshness, and so the jelly doesn’t spill and or pour out.
3. Gather berries, put them in a mixing bowl and smash them up into a fine jelly substance then mix with the fresh jellyfish jelly.


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Last edited by Brisingr Blaze on Wed May 30, 2012 3:07 am, edited 1 time in total.
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Ellyana Lilli
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Re: Forum Contest: part the first

Postby Ellyana Lilli » Wed May 30, 2012 2:37 am

Crabthing Wrap
Cook Crabthing meat in oil with a dash of sugar and salt.
Squirt meat with fresh lemon. Mix chunks of cooked meat together with mint, oil and creamed berries. Add cheese and serve cold wrapped in a thin bread.

Crabthing Cocktail
Poach Crabthing meat and set into a bowl with crushed ice crystals to chill the meat. Cook and mash tomatoes and mix with melted butter, hot spices and oil into a creamy dipping sauce. Garnish bowl with a lemon wedge.
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worldslayer
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Re: Forum Contest: part the first

Postby worldslayer » Wed May 30, 2012 4:05 am

Iguana Jerky

Iguana from the beach, slabs first chilled with Ice crystals, then dowsed in a bowl with rose petals from the plains, a few mugs of pirate ale more or less depended on desired taste,and various spices found in kitchens across valorn, plus a little enchanters dust, then slow cooked with glowing lava rocks.

Crow sticks

Crow from near the poultry farm, battered with a turtle shell full of mead then speared on a stick, with lemon slices and korunga fruit, when ripe, or sweet nectar when other ingredients are unavailable.

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AKA Azure
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Re: Forum Contest: part the first

Postby AKA Azure » Wed May 30, 2012 1:51 pm

My two recipes. Happily my mother left me instructions on these, else I'd not dare try them!


Coddled Termite Eggs

A fine delicacy available through trips to the Mill in Milltown. Due to the size of the Giant Termite Eggs, one egg per person is more then enough.

Ingredients: Termite eggs freshly gathered that morning.

Instructions:
Pierce the large end of the egg with a thin needle. This will aid in the cooking process and keep a flat spot from forming. It also makes peeling easier.
Put cold water in a pan and add a small bit of salt.
Put the eggs in the pan.
Bring water to a simmer
Leave the eggs in the water a half marc at most – enough to harden the outside and leave the yolk soft.
Remove the eggs and dip in cold water to stop the cooking process.
Serve in large egg cup and eat directly from shell.


Cabbage ‘n Bos

Ingredients:
Good cut of Bos
Pickling spices from pickled vegetable tray fixings
Head of cabbage – cut into wedges

Directions:
Take a brisket cut of Bos and put it in a pot of water. Add the spices used to make the pickled vegetable tray and bring to boil then reduced to a simmer. Keep it at a simmer for 5-6 marcs per pound or until it is tender. Add the wedges of cabbage and simmer for 1-2 marcs more.
Plate up and serve.
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rikm
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Re: Forum Contest: part the first

Postby rikm » Wed May 30, 2012 2:58 pm

I do not know if they would be looking for a beverage, but what is a meal without a drink to wash it down?

Recently I have been exploring Valorn for ingredients to make a couple of Drinks.

First of all:
Rose Tisane
A light pink beverage with a strong rose sroma accented with a hint of a lemon.

(Ingredients can be found in various locations of Valorn)
dried wild roses blossoms, equal amounts of white and red cut into thin strips
dried wild rose haw (some may call it rose hip)
dried lemon blossoms
dried lemon peel
honey comb pieces
fresh water to cover

The ingredients are combined in large pot and put over a fire bringing to a boil. Imediatly removed and covered. Then set out under the sunrifter to steep for a day or more. May be strained and is ready for drinking. Also it may be stored for a while in jars. Best when served cold but can be served room temperature.

Second:

N'rolav Dark a tincture
A dark, almost black and forboding drink with a bitter taste and a distinct aroma, yet strangely compelling.

(all ingredients found in N'rolav)
tree bark
dired swamp grasses
Water from N'rolav

All ingredients are placed in a barrel and allowed to ferment in a cold dark place for at least a month (the longer the better). At the start of the day the water from the barrel is emptied into a pot and brought to a roiling boil for about 6 marcs and the moved further from the fire where it is kept hot. This drink is best served hot with strong substantial foods.

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Last edited by rikm on Wed May 30, 2012 9:07 pm, edited 1 time in total.

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Auda
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Re: Forum Contest: part the first

Postby Auda » Wed May 30, 2012 7:11 pm

Kickback Goat Ribs
Grilled tender ribs served smoking hot with our secret sauce

Poached Egg
Poached Roc Egg on butter fried toast sprinkled with sea salt and herbs

From Vala Gealdor http://www.darkgrimoire.com/cshow169215.html
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[Null]
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Re: Forum Contest: part the first

Postby [Null] » Wed May 30, 2012 9:45 pm

Bear Grills

Choice cuts of bear rump selected from the finest sows, with a selection of larvae, ants legs and water spiders, all grilled over an open flame. Served on a bed of wild salad leaves. A real taste of the outdoors!


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Helena
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Re: Forum Contest: part the first

Postby Helena » Thu May 31, 2012 2:42 pm

Pickled Nutria Feet

Ingredients
6 Nutria Feet
pickling spices
salt
bitter/expired ale
water

In a large pot, place Nutria feet and enough water to cover. Boil feet 12 marcs hours or until tender; drain.
Rinse feet in hot water to remove excess fat.
Remove as many bones as you can.
Put 2 Nutria feet in each one jar.
In a separate bowl, mix salt, pickling spices and bitter ale together.
Pour pickling mixture over Nutria's feet to cover.
Seal jars and place in a cold area for at least 3 days to 1 week before eating.


Frozen Ale Cream

Ingredients
2 large mugs Ale (or Mead for those who like the sweetness of it)
2 small mugs heavy Bos cream
2 small mugs Bos milk
3/4 small mug sugar
6 egg yolks


Heat and reduce the Ale or Mead in a small pan pan to about 3/4 the original amount.

In a separate pan add cream, milk, and sugar.
Bring to a boil over medium fire. Remove from the fire.

Beat the egg yolks in a medium bowl.
Stir half of the hot cream mixture into the egg yolks, and then gradually and slowly add the egg mixture to the remaining heated cream.
Cook over medium-low fire, stirring occasionally, until the mixture thickens.
Remove from the heat and strain through finely meshed cloth into clean jars.
Cover with a thin clean silk scrap, pressing down against the surface to keep a skin from forming. Seal jard with lids.
Place in a cool cave for 12 marcs.

Remove from the cold area and add the ale/mead reduction, stirring until properly blended.
Reseal and for proper mixing, either take a ride on the canon or stir vigourously for 3 marcs.
Transfer to fresh jars and freeze in the ice cavern or another bitterly cold area until ready to serve/eat.


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Last edited by Helena on Thu May 31, 2012 8:47 pm, edited 1 time in total.

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Aronui
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Re: Forum Contest: part the first

Postby Aronui » Thu May 31, 2012 6:15 pm

Cockentria
The front half of a Rotting Headless Hen has been skillfully sewn to the rear end of a Nutria, then roasted with a rich stuffing of sourdough bread, eggs, butter, herbs, spices, nuts and Sunrifter dried berries.

Demon Mc Rib
Strange shaped meat, which may or may not be demon, served on a sourdough bun smothered with secret sauce.
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Kenji Muramota
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Re: Forum Contest: part the first

Postby Kenji Muramota » Fri Jun 01, 2012 12:55 am

Giant Crabthing Leg Soup A half rack of Giant Crabthing Legs grilled with lemon slices and herbs to a decidant flavor topping a bowl of soup flavored with seawater and a ju'

You will need a fresh giant crabthing. Upon killing immediately remove the legs and soak in water taking the body boil it for roughly two marks in seawater adding water as needed until its done picking off the meat and putting into broth. taking the crabthing legs you slightly crack the leg shell stuffing with herbs and cooking over a open flame with lemon slices until done place the cooked legs on the soup as if a garnish serving with several lemon wedges.
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Re: Forum Contest: part the first

Postby Lavender » Fri Jun 01, 2012 2:47 am

Sweet and Sour salad


fresh eatable leaves
Korunga fruit
Lemons
honey

Wash the leaves and all the fruits and pat gently dry
pull the leaves into small easy to manage pieces
peal the lemons keep some of the peel, chop the rest into chunks
peel korunga then chop into chunks as well
Slice the leftover lemon peel into thin strips

Toss the leaves and fruit chunks together gently in a bowl topping the mixture lightly with the honey and the lemon peel.

Sit back and enjoy your refreshing salad with your choice of beverage!

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Frohste
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Re: Forum Contest: part the first

Postby Frohste » Sat Jun 02, 2012 4:00 pm

Bos Liver and Wild Onions

Ingredients:
2 livers from young bromidic bos, sliced
1 large mug milk (bos milk works, but if you can get savage goat milk the taste is much better, methinks)
¼ small mug butter, divided so it’s easier to spread out in the pan for melting
2 large handfuls of wild onions (my hand size, not a large warrior’s hand size unless ye really like onions!)
2 large mugs wheat flour (this is to taste, so it won’t be exact)
Salt to taste

Directions:
1. Carefully rinse liver slices in cold water and place in bowl. Pour in just enough milk to cover the slices. Let stand while preparing onions. (Soaking the liver for a few hours is best as it helps take the bitters out!)
2. Melt 2 small chunks of butter over medium fire. Chop onions into pieces about as long as adorable bunny toenails and sauté them in the butter till soft. Remove onion pieces and melt remaining butter in pan. Season the flour with salt, and put it in a shallow dish or plate. Drain the milk off the liver slices and coat them with the flour mixture.
3. Once the butter has melted, stoke the fire up to medium high, and place the coated liver slices in the pan. Cook until nicely brown on bottom of slices. Flip them over and brown the other side. Add onion pieces, reducing fire to medium. Cook a wee bit longer to taste.
4. Enjoy!

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Pallas
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Re: Forum Contest: part the first

Postby Pallas » Sun Jun 03, 2012 2:00 pm

Pitcher Plant Pies

The 'pitchers' of this type of plant are a deadfall trap used for catching prey. They're quite deep, often roughly cylindrical in shape, and will lend themselves to holding a filling of your choice. Personally, I'd prefer minced bosmeat, but any meat or meat-free filling can be used.

First subdue a pitcher plant and remove the pitchers. Turn them inside-out, then carefully cut off what is now the outer layer (which was the inner layer when the pitcher was in the natural state on the living plant) This is the tissue that secretes liquids to kill and break down prey, so it is essential that this step be carried out properly.
Leave the pitchers to soak in a bucket of water for a few marcs, to dissolve out any remaining plant secretions.
Stuff the pitchers with your chosen filling, and cook.

Sundew Sundae

These plants possess tentacular-shaped organs which produce a sweet and sticky secretion, ideal for use as the basis of a dish for those with a sweet tooth.

Put the tentacles into an oven for a part-marc, long enough to crisp the tentacles but not so long that the secretions are destroyed, or their sweetness impaired, by the heat.
Mix the fruit from a fruit-and-nut bowl in with clotted bosmilk, and stir in a few crushed ice crystals.
Line a dish with the flowers from the sundew, then put in the crisped tentacles. Cover with the bosmilk-and-fruit mixture, and top with the nuts you still have from the fruit-and-nut bowl.

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Zanaan
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Re: Forum Contest: part the first

Postby Zanaan » Sun Jun 03, 2012 2:36 pm

Lemon Braised Chicken

1 caraffe of wine
1 pound chicken meat
1 lemon cut thin
Flour for dusting

Gently dust the chicken, then sear the chicken skin side down in a skillet. Once lightly browned remove chicken from skillet, set aside, and drain all but a few tablespoons of the fat. Continue to heat until softened, then add the wine and let boil down for about two thirds a marc. Add 4 pieces thinly cut lemon and replace the chicken on the skillet. Let cook over fire for 4 marcs until meat is tender. Serve with or without lemon slices as desired.

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Jane of Admin
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Re: Forum Contest: part the first

Postby Jane of Admin » Sun Jun 03, 2012 4:09 pm

Thank you for your entries. The next portion of the contest will begin soon.
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