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Post by Igordragonian on Jan 1, 2024 11:30:36 GMT -8
Looks intresting! Cant wait tk see what up with that!
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Post by Daos on Jan 4, 2024 19:03:55 GMT -8
Tonight, I made the first of the Feywild recipes from my new D&D cookbook: Elven Flatbread! "Elven Flatbread is much more of a delight than its unassuming name suggests. A mosaic of colors and flavors, the thinly sliced vegetables, edible flora, and wild herbs are so elegantly placed atop this chewy focaccia that you almost want to admire it more than eat it. A cornucopia of garden-fresh components frequently make starring appearances--from onions, bell peppers, chives, and cherry tomatoes to sunflowers, elderflowers, squash blossoms, and sprigs of basil. Almost nothing is off-limits when it comes to topping; the only (unspoken) rule is to keep it vibrant and arrange them artfully. Despite elven flatbread being a 'simple' bread recipe, Feywild eladrin pride themselves on flare and personal presentation. During harvest holidays, each flatbread is presented as a long and ornate loaf that serves as both a centerpiece and a meal starter for dipping in sharp, fragrant olive oils." I'm no artist. The picture in the book was way prettier. But despite that, it came out pretty tasty. I used shallots, carrot, bell pepper and parsley. I was worried I wouldn't have enough, but it was more than enough. I even had a little shallot left over. I'll figure something out to do with that. The bread is crispy and salty/oily, in just the right amounts. Not a feast, per se, but a nice snack.
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Post by Daos on Jan 7, 2024 17:35:32 GMT -8
We're heading back to the Yawning Portal with the 8th Flavors of the Multiverse recipe.
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Post by Igordragonian on Jan 9, 2024 12:09:47 GMT -8
The Elven flatbread actually looks great!
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Post by Daos on Jan 11, 2024 17:24:36 GMT -8
Tonight, I made the second of the Yawning Portal recipes from my new D&D cookbook: Talyth! "The palm-sized sandwich known as talyth is a beloved appetizer on many a menu, from Waterdeep and the rustic watering holes of Luskan to the cloistered refectories of Candlekeep and eateries as far east as the Sea of Fallen Stars where, it is said, the dish originated. Although countless variations exist, talyth commonly comprises meats (typically sliced sausage), cheese, spices, and herbs nestled between two large crackers, all lightly baked to adhere the layers. While the baking process seals in flavor, it also ensures its portability, making talyth a common travel snack along the major Faerûnian trade routes. Although frozen talyth can easily be reheated on an open campfire, freshly made talyth affords a more eclectic and adventurous array of savory ingredients, including diced egg, oysters, snails, and even spiced worms." Another appetizer. I guess it makes sense since this is all supposed to be tavern food from the Yawning Portal. In any case, these were easy enough to make, although my knives are so dull by this point it was hard to chop up the pieces thin enough. So the final product is not terribly attractive. Fortunately, it still tastes pretty good. It's a bit spicy; just the right amount of kick to it, between the sausage and the tiny amount of cayenne pepper used in the crackers. But yeah, at its core, it's just a homemade cracker with a piece of sausage on it, baked together. Fun fact, talyth first appeared in Ed Greenwood Presents Elminster's Forgotten Realms (2012). It also appeared in a 2015 PC game called Sword Coast Legends.
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Post by Daos on Jan 14, 2024 17:46:25 GMT -8
Returning to the Rock of Bral for the 9th Flavors of the Multiverse recipe.
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Post by Daos on Jan 18, 2024 20:11:50 GMT -8
Tonight, I made the second of the Rock of Bral recipes from my new D&D cookbook: Tavern Noodles! "While the flavorful plate simply known as tavern noodles is a common dish throughout the multiverse, the version on offer in the various watering holes across the Rock of Bral is truly otherworldly. The noodles themselves are rumored to be the mouth tentacles of the catfish found in the deepest depths of Lake Bral. The truth of this is impossible to ascertain. What's less obscure is how delicious this dish is, especially when drenched in a light sauce made with rosemary, garlic, onion and white wine, as they do at the Man-O-War restaurant in the Rock of Bral's High City. Whether by magic or mischief, these noodles are sure to satisfy even the most space-weary explorers." This was a sort of pasta; noodles mixed with egg, onion and spices. It sort of tasted like buttered noodles, although ironically there was no butter used at all in making them. I used way less onion than I was supposed to, so maybe that might have affected the taste. But it was still pretty good, if a bit dry. I think it would be better with some extra meat added; maybe shredded chicken or something? But still not bad on its own.
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Post by Igordragonian on Jan 22, 2024 8:09:53 GMT -8
As usual. It looks good. I almost can smell it and I droll.
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Post by Daos on Jan 25, 2024 18:24:04 GMT -8
Tonight, I made the second of the Solamnia recipes from my new D&D cookbook: Cloaks! "Ideal as a filling comfort food, cloaks are finger snacks made form whipped potatoes, eggs, butter, and fresh spices. They get their name from their shape; as they bake, puffing into luxurious, golden-brown coverings, which look like warm winter cloaks. While some taverns pan-sear Cloaks in oil to give them a crispy, crunchy exterior, most establishments bake them and the dish is often thought to be best right out of the oven, soft and piping hot inside. On a cold day, a few Cloaks will warm you right up. In Kalaman they squeeze a bit of lemon juice on top to give it a little zing, and in springtime, it's not unusual to find a few edible flowers draped over them. Cloaks make a perfect side for fish or poultry, but eat enough of them,and you may end up skipping the main course entirely." This one made me a bit nervous, because there is no picture for it, nor could I find any reference pictures anywhere online of what they are supposed to look like. Most of the recipes in this book are just normal ones that are given fantasy-seque sounding names, but I've no idea what these are supposed to be called in the real world. They're basically mashed potatoes, squeezed out in a tube that wraps around into a sort of swirl, then baked. They are quite good, actually. The pinch of cayenne pepper and nutmeg give them a tiny bit of a kick. They'd probably make just really good mashed potatoes if you didn't feel like going all the way through the recipe. Also, and I have no idea if this was my fault or not, as I had no reference pics, but they don't much look like cloaks to me. They look more like little white poos.
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Post by Igordragonian on Jan 26, 2024 5:27:18 GMT -8
As usual it add a color to a setting and it sound and looks good!
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Post by Daos on Feb 1, 2024 16:08:07 GMT -8
Tonight, I made the second of the Realmspace recipes from my new D&D cookbook: Green Dragon Blackbread Muffins! "Blackbread is a palm-sized circular loaf of pumpernickel that demands to be served warm and topped with sweet butter. A base of stone-ground cornmeal, dark rye flour, and a dash of unsweetened cocoa bolster the dark colors and texture. Buttermilk, molasses and dark brown sugar round out this versatile bread with an almost honeyed nuance, which dips nicely in surplus gravy. You aren't doing it right unless a sizable slab of salted yak butter or the like is slathered on top to melt into its deep, dark nooks. A fancier version, usually served as a meal in itself, has currants or dried fruits rolled in, providing an even chewier and heartier experience. Blackbread is often sold in loaves by the bunch, but they are equally delectable in a portable muffin form, as they are served at the Green Dragon Inn in the Free City of Greyhawk. Blackbread's versatility makes it a great day starter reheated in a skillet with--you guessed it--additional butter glistening atop. A notable version of this exists in loaf form in Saltmarsh and its nautical outskirts. In truth, whether eaten from a loaf or as a muffin, it's a classic and frugal dark bread that finds its way into many a larder." I've never actually made muffins before, so this was a fun new experience for me. This was a very simple recipe. Probably the fastest and easiest I've done from these books in a long time. When the muffins came out, they were smaller than I expected and I worried I had screwed them up somehow. But they are quite tasty. It says you should smear them with butter first, but I rather enjoy them without. The raisins within give them a nice sweetness and chewiness. I could definitely see myself making these again some day.
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Post by Daos on Feb 3, 2024 20:12:40 GMT -8
Not a Heroes' Feast, but I did want to share this: After sitting in my freezer for two months, I finally made a pasta with that salmon leftovers from when I made lox, as per Matt4's advice. It's...alright. Better if I smother it in Parmesan. I'm not sure, but it's definitely missing something. But it's edible and it'll last me a couple more nights, so there's that.
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Post by Igordragonian on Feb 4, 2024 16:34:19 GMT -8
The blackbeard muffin sound good, but all that butter make my veins harden with horror.
Umm. Well, Salmon make everything at least ok. It really difficult to go wrong with salmon
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Matt4
Paragon
Posts: 3,540
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Post by Matt4 on Feb 5, 2024 13:16:12 GMT -8
I'm sorry you didn't like it that much! It does look a bit "slimey" (lol idk if that's the right word), maybe you needed to brown the cooking cream a bit more?
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Post by Daos on Feb 5, 2024 19:15:33 GMT -8
Yeah, the noodles were a little chewier than I expected. I might have overcooked them. Or undercooked them? Not sure.
But oh, well, it's all gone now. It lasted me three days, so it did its job, as far as I'm concerned.
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