To Do! One: Post a recipe you like or like to make! -or- Two: Post a recipe that your character likes or knows ICly, for the lols. -or- Three: Post a recipe outright ICly, also for the lols.
Notes! → Multiple comments, multiple recipes = YES! → Credit can go to you or to a character--as always, for the lols
Yes, really: a gamewide cookbook, made by players, for players, for eating. Simple as that! We had this meme ages ago--like, seriously, it was back on LJ (and if you want to see the original, just look right here) and, well, Plurk conversations happened and now it's back!
This is more of a project than a meme, so consider it on-going. I will do my best to keep the table updated (so check back for a bigger list!)
Also, I really hate HTML sometimes...
Delicious things! Bring them forth for us all!
N.B.: These categories are sort of "default" categories. They will be edited as necessary and we can always add more for something that's not got a heading yet!
Not gonna tell you why I posted this shhhhh~ Except, you know, canon~
To make frumente. Tak clene whete & braye yt wel in a morter tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. Tak good broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym yelkys of eyren rawe & saffroun & cast þerto; salt it; lat it nauyt boyle after þe eyren ben cast þerinne. Messe it forth with venesoun or with fat motoun fresch. --Curye on Inglish, 14th Century
Ingredients:
6 cups chicken or beef broth 1/2 cup Hulled Wheat (these are also called wheatberries and they are tasty) Some water 1 1/2 cup milk 1 egg yolk, beaten pinch saffron (I know it's expensive, but it's tasty and you only need a tiny amount) pinch salt butter, honey, and/or maple syrup to taste
→ Add the six cups of chicken broth to the wheatberries. If you are using bullion, add six cups of water and one tablespoon chicken base to the wheatberries. In any event, bring it all to a boil. Turn down the heat and simmer for an hour, stirring occasionally, until the wheat berries start to burst open and get soft. This might be done the night before because it'll take a while.
→ Then add 1 1/4 cups of your milk and the pinch of saffron and cook, on medium heat, to allow wheatberries to absorb milk, stirring frequently.
→ When milk is almost absorbed, add an egg yolk beaten with 1/4 cup milk. Slowly add the egg mixture to the wheatberries, stirring constantly and continue to cook until it is set like a soft pudding.
→ Serve with butter and honey or maple syrup as a side to meat or eggs.
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poly_crack2013-12-12 09:37 am
no subject
To make frumente. Tak clene whete & braye yt wel in a morter tyl þe holes gon of; seþe it til it breste in water. Nym it vp & lat it cole. Tak good broþ & swete mylk of kyn or of almand & tempere it þerwith. Nym yelkys of eyren rawe & saffroun & cast þerto; salt it; lat it nauyt boyle after þe eyren ben cast þerinne. Messe it forth with venesoun or with fat motoun fresch. --Curye on Inglish, 14th Century
Ingredients:
6 cups chicken or beef broth
1/2 cup Hulled Wheat (these are also called wheatberries and they are tasty)
Some water
1 1/2 cup milk
1 egg yolk, beaten
pinch saffron (I know it's expensive, but it's tasty and you only need a tiny amount)
pinch salt
butter, honey, and/or maple syrup to taste
→ Add the six cups of chicken broth to the wheatberries. If you are using bullion, add six cups of water and one tablespoon chicken base to the wheatberries. In any event, bring it all to a boil. Turn down the heat and simmer for an hour, stirring occasionally, until the wheat berries start to burst open and get soft. This might be done the night before because it'll take a while.
→ Then add 1 1/4 cups of your milk and the pinch of saffron and cook, on medium heat, to allow wheatberries to absorb milk, stirring frequently.
→ When milk is almost absorbed, add an egg yolk beaten with 1/4 cup milk. Slowly add the egg mixture to the wheatberries, stirring constantly and continue to cook until it is set like a soft pudding.
→ Serve with butter and honey or maple syrup as a side to meat or eggs.