This may fall within the area of culture but I had an idea some time ago to compile favorite original and non-original recipes of Talossans around the world for a Talossan Book of Cuisine. I would envision as it develops we might even take videos of Talossans making a recipe for when our tv/radio system is revitalized.
I have actually received one recipe already from
@Iason Taiwos for Berberitos. Would others be prepared to participate in this? I would need at least 50-75 recipes. And some help with art and pictures for the cover and throughout the book.
The final product could be available on our Talossan website and Amazon. Would there be greater interest in this?
Breneir
Please send your Talossan Book of Cuisine recipes to
copebh@gmail.comCURRENT VOLUNTEER CONTRIBUTORS:Iason Taiwos
Breneir Tzaracomprada
Baron Alexandreu Davinescu
Xhorxh Pol Briga
Tric'hard Lenxheir
Ian Plätschisch
We actually had some recipes published in my newspaper, over the years. I can dig them up and contact their original authors if you want?
Quote from: Baron Alexandreu Davinescu on February 12, 2022, 03:50:30 PM
We actually had some recipes published in my newspaper, over the years. I can dig them up and contact their original authors if you want?
That would be awesome, thank you. Please send them to copebh@gmail.com
This is an excellent start.
I'll dig around and see if I can find them. There were only three, I think, but it should get you started. I don't remember who did them, except that I do remember that Epic was one of the authors.
I would be happy to contribute an appetizer, a soup, and an entree to the endeavor. I will hunt them down.
Quote from: xpb on February 12, 2022, 06:35:59 PM
I would be happy to contribute an appetizer, a soup, and an entree to the endeavor. I will hunt them down.
Thank you so much
@xpb
I have a recipe I can contribute. It is something I made up myself.
Quote from: Tric'hard Lenxheir on February 13, 2022, 01:50:03 PM
I have a recipe I can contribute. It is something I made up myself.
Perfect! Please send it to
copebh@gmail.comIf you have made it before and have any pictures of the dish that would be great too.
Quote from: Breneir Tzaracomprada on February 13, 2022, 02:11:13 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 01:50:03 PM
I have a recipe I can contribute. It is something I made up myself.
Perfect! Please send it to copebh@gmail.com
If you have made it before and have any pictures of the dish that would be great too.
Sorry I don't have any pictures and I will have to talk to the wife to get the amount of each ingredient. So it will be a few days before I send it.
I think I could hook you up with some sandwiches
Quote from: Tric'hard Lenxheir on February 13, 2022, 03:28:22 PM
Quote from: Breneir Tzaracomprada on February 13, 2022, 02:11:13 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 01:50:03 PM
I have a recipe I can contribute. It is something I made up myself.
Perfect! Please send it to copebh@gmail.com
If you have made it before and have any pictures of the dish that would be great too.
Sorry I don't have any pictures and I will have to talk to the wife to get the amount of each ingredient. So it will be a few days before I send it.
No problem. Thanks for contributing what you can.
Quote from: Ian Plätschisch on February 13, 2022, 04:23:04 PM
I think I could hook you up with some sandwiches
Awesome, please send the sandwich recipes on over.
Quote from: Ian Plätschisch on February 13, 2022, 04:23:04 PM
I think I could hook you up with some sandwiches
Don't steal my recipes I assigned you! Those are instant classics.
Folks, please don't be shy with your favorite recipes. They do not have to be original but could also be someone else's recipe that you and your family really enjoy.
None of the people who submitted recipes are active right now, so it might take a while, but I have reached out to them to ask for permission to submit them to you on their behalf.
Quote from: Baron Alexandreu Davinescu on February 15, 2022, 06:22:34 PM
None of the people who submitted recipes are active right now, so it might take a while, but I have reached out to them to ask for permission to submit them to you on their behalf.
Thank you very much
Quote from: Breneir Tzaracomprada on February 13, 2022, 04:42:32 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 03:28:22 PM
Quote from: Breneir Tzaracomprada on February 13, 2022, 02:11:13 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 01:50:03 PM
I have a recipe I can contribute. It is something I made up myself.
Perfect! Please send it to copebh@gmail.com
If you have made it before and have any pictures of the dish that would be great too.
Sorry I don't have any pictures and I will have to talk to the wife to get the amount of each ingredient. So it will be a few days before I send it.
No problem. Thanks for contributing what you can.
Not going to be able to submit. I know the basic ingredients but not the amount of each ingredient. Sorry.
Quote from: Tric'hard Lenxheir on February 15, 2022, 06:44:33 PM
Quote from: Breneir Tzaracomprada on February 13, 2022, 04:42:32 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 03:28:22 PM
Quote from: Breneir Tzaracomprada on February 13, 2022, 02:11:13 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 01:50:03 PM
I have a recipe I can contribute. It is something I made up myself.
Perfect! Please send it to copebh@gmail.com
If you have made it before and have any pictures of the dish that would be great too.
Sorry I don't have any pictures and I will have to talk to the wife to get the amount of each ingredient. So it will be a few days before I send it.
No problem. Thanks for contributing what you can.
Not going to be able to submit. I know the basic ingredients but not the amount of each ingredient. Sorry.
Understood. Remember it does not need to be an original recipe. If you have a personal and/or family favorite recipe please contribute it with the source and we will be sure to give it attribution.
Quote from: Ian Plätschisch on February 13, 2022, 04:23:04 PM
I think I could hook you up with some sandwiches
Humongous thanks to
@Ian Plätschisch. Just received your recipes along with pictures. These are some very interesting sandwiches.
So...I think there are so far about ten recipes.
Mr. Secretary
@Dr. Txec Róibeard dal Nordselvă, Esq., O.SPM, SMM I wanted to ask for your advice. Would it be appropriate for the Chancery to assist with spreading the word for private initiatives such as these? Maybe as a part of the monthly government gazette for the purposes of informing non-Witt users?
I am making personal and earnest efforts to initiate non-Government based projects but am disappointed by the response here on Witt. Is it OK to email citizens who do not frequent Witt to spread the word on these projects?
Quote from: Breneir Tzaracomprada on February 17, 2022, 02:27:40 PM
So...I think there are so far about ten recipes.
Mr. Secretary @Dr. Txec Róibeard dal Nordselvă, Esq., O.SPM, SMM I wanted to ask for your advice. Would it be appropriate for the Chancery to assist with spreading the word for private initiatives such as these? Maybe as a part of the monthly government gazette for the purposes of informing non-Witt users?
I am making personal and earnest efforts to initiate non-Government based projects but am disappointed by the response here on Witt. Is it OK to email citizens who do not frequent Witt to spread the word on these projects?
There are certain types of emails the Chancery can send: election information, ballots, party communications (limited amount under El Lex), and L'Chronica.
If the initiative is in L'Chronica, it can go out. Check with Miestra as I believe she has taken over publication and see if she will include it in her monthly digest.
Quote from: Breneir Tzaracomprada on February 15, 2022, 06:46:14 PM
Quote from: Tric'hard Lenxheir on February 15, 2022, 06:44:33 PM
Quote from: Breneir Tzaracomprada on February 13, 2022, 04:42:32 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 03:28:22 PM
Quote from: Breneir Tzaracomprada on February 13, 2022, 02:11:13 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 01:50:03 PM
I have a recipe I can contribute. It is something I made up myself.
Perfect! Please send it to copebh@gmail.com
If you have made it before and have any pictures of the dish that would be great too.
Sorry I don't have any pictures and I will have to talk to the wife to get the amount of each ingredient. So it will be a few days before I send it.
No problem. Thanks for contributing what you can.
Not going to be able to submit. I know the basic ingredients but not the amount of each ingredient. Sorry.
Understood. Remember it does not need to be an original recipe. If you have a personal and/or family favorite recipe please contribute it with the source and we will be sure to give it attribution.
Talked to the wife, got the ingredients and instructions and will email it to you directly.
Quote from: Tric'hard Lenxheir on February 17, 2022, 05:22:09 PM
Quote from: Breneir Tzaracomprada on February 15, 2022, 06:46:14 PM
Quote from: Tric'hard Lenxheir on February 15, 2022, 06:44:33 PM
Quote from: Breneir Tzaracomprada on February 13, 2022, 04:42:32 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 03:28:22 PM
Quote from: Breneir Tzaracomprada on February 13, 2022, 02:11:13 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 01:50:03 PM
I have a recipe I can contribute. It is something I made up myself.
Awesome! Just received and filed it. Your recipe and one of Ian's sandwiches might actually turn into videos.
Perfect! Please send it to copebh@gmail.com
If you have made it before and have any pictures of the dish that would be great too.
Sorry I don't have any pictures and I will have to talk to the wife to get the amount of each ingredient. So it will be a few days before I send it.
No problem. Thanks for contributing what you can.
Not going to be able to submit. I know the basic ingredients but not the amount of each ingredient. Sorry.
Understood. Remember it does not need to be an original recipe. If you have a personal and/or family favorite recipe please contribute it with the source and we will be sure to give it attribution.
Talked to the wife, got the ingredients and instructions and will email it to you directly.
Awesome! Just received and filed it. Your recipe and one of Ian's sandwiches might actually turn into videos.
Thank you to
@Iason Taiwos for sending over two more delicious recipes.
Quote from: Tric'hard Lenxheir on February 17, 2022, 05:22:09 PM
Quote from: Breneir Tzaracomprada on February 15, 2022, 06:46:14 PM
Quote from: Tric'hard Lenxheir on February 15, 2022, 06:44:33 PM
Quote from: Breneir Tzaracomprada on February 13, 2022, 04:42:32 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 03:28:22 PM
Quote from: Breneir Tzaracomprada on February 13, 2022, 02:11:13 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 01:50:03 PM
I have a recipe I can contribute. It is something I made up myself.
Perfect! Please send it to copebh@gmail.com
If you have made it before and have any pictures of the dish that would be great too.
Sorry I don't have any pictures and I will have to talk to the wife to get the amount of each ingredient. So it will be a few days before I send it.
No problem. Thanks for contributing what you can.
Not going to be able to submit. I know the basic ingredients but not the amount of each ingredient. Sorry.
Understood. Remember it does not need to be an original recipe. If you have a personal and/or family favorite recipe please contribute it with the source and we will be sure to give it attribution.
Talked to the wife, got the ingredients and instructions and will email it to you directly.
I don't have any pictures but my wife thinks she may have one on her computer. Unfortunately she has been out of town for months due to her mothers illness and her computer is at home so I can't send a picture...sorry.
Quote from: Tric'hard Lenxheir on February 18, 2022, 01:51:08 PM
Quote from: Tric'hard Lenxheir on February 17, 2022, 05:22:09 PM
Quote from: Breneir Tzaracomprada on February 15, 2022, 06:46:14 PM
Quote from: Tric'hard Lenxheir on February 15, 2022, 06:44:33 PM
Quote from: Breneir Tzaracomprada on February 13, 2022, 04:42:32 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 03:28:22 PM
Quote from: Breneir Tzaracomprada on February 13, 2022, 02:11:13 PM
Quote from: Tric'hard Lenxheir on February 13, 2022, 01:50:03 PM
I have a recipe I can contribute. It is something I made up myself.
Perfect! Please send it to copebh@gmail.com
If you have made it before and have any pictures of the dish that would be great too.
Sorry I don't have any pictures and I will have to talk to the wife to get the amount of each ingredient. So it will be a few days before I send it.
No problem. Thanks for contributing what you can.
Not going to be able to submit. I know the basic ingredients but not the amount of each ingredient. Sorry.
Understood. Remember it does not need to be an original recipe. If you have a personal and/or family favorite recipe please contribute it with the source and we will be sure to give it attribution.
Talked to the wife, got the ingredients and instructions and will email it to you directly.
I don't have any pictures but my wife thinks she may have one on her computer. Unfortunately she has been out of town for months due to her mothers illness and her computer is at home so I can't send a picture...sorry.
I am sorry to hear of your mother in-law's illness and that it has necessitated your wife's absence for so long. No problem on the pictures. We will get a few pictures which will be enough.
Just bumping as a reminder I am still looking for more recipes. And thank you to all who have so far contributed.
I think I have enough for a small version but would welcome additional contributors.
Let me ask my wife if she has any recipes she might like to contribute. I still haven't heard back from any of the people who contributed to the newspaper, unfortunately. Epics was really good, I'll send him another message.
I am determined to help in some way!
Quote from: Baron Alexandreu Davinescu on February 22, 2022, 04:50:08 PM
I am determined to help in some way!
Thank you very much Baron Alexandreu
I am bumping this by noting I just contributed a recipe for a Snack Cake with Vanilla Brown Butter Sauce.
Just sent a query to
@King John in the hopes he will be able to contribute
For those still interested in the Book of Cuisine. I am including a recipe for something called Double Dog Deviled Eggs.
You will have to read the recipe book to see what exactly is on these eggs though...
Quote from: Breneir Tzaracomprada on March 03, 2022, 02:13:19 PM
For those still interested in the Book of Cuisine. I am including a recipe for something called Double Dog Deviled Eggs.
You will have to read the recipe book to see what exactly is on these eggs though...
My current diet -- and my pining for deviled eggs that results -- are most intrigued... :-\
So will the recipes all be put somewhere for people to see at some point?
Quote from: Tric'hard Lenxheir on March 04, 2022, 06:39:13 PM
So will the recipes all be put somewhere for people to see at some point?
Indeed, I am hoping to have it completed within the next few weeks.
I have submitted by PM and email:
Brigabobs (hors d'oeuvre)
Sorry about my tardy response
Thank you Sir Briga. As of yesterday I started composing the book. I have to say this has been fun and I am excited to share the finished product.
Here is a sneaky peek at the current cover of
Volume One of the Talossan Book of Cuisine. It features a picture of authentic Cjovani food courtesy of the instagram page, cjovanifood, by
@Iason Taiwos Please check it out and be ready for the release next month!
This might have to wait for volume two, but I finally harassed my wife into providing a recipe.
Crispy Tofu and Bok Choy
Ingredients
-Extra firm tofu
-A large head of bok choy
-Glutinous rice
-Korean gochujjang
-Toasted sesame seeds
-Sesame oil
-Soy sauce
-Sugar
-Cornstarch
-Rice wine vinegar
Directions
1. Start the rice in your rice cooker. 1 cup per person. If you don't have a rice cooker, use the directions on the bag of rice.
2. Preheat oven to 400 F / 204 C / 477 K.
3. Remove the tofu from the package and pat it gently but firmly dry with a clean towel. You want to remove as much moisture as possible, since this improves the texture.
4. Cube the tofu into half-inch cubes. Pat them dry again if they seem very wet. Put into a bowl and add a half-cup of soy sauce and a half-cup of sesame oil. Let sit and marinate for five minutes, stirring around halfway through to make sure everything gets coated.
5. Put the tofu on a baking sheet in a single layer, spread out evenly. If you have a silpat, use it to save yourself cleanup. Sprinkle with a fine dusting of cornstarch. Don't worry if you can't see any visible cornstarch after it sticks and absorbs moisture.
6. Chuck the tofu in the oven once it's hot. Let it bake for 20 to 30 minutes, flipping once halfway through. Longer will make the tofu chewy, which some people like.
7. Drink a beer.
8. After you turn the tofu, wash the bok choy, chop it coarsely, and throw it in a skillet on a high heat. If you have cast iron, use it. Stir it frequently, but not continually, so that the bok choy gets some good browned bits. It will take about five minutes or six minutes. Keep going if you don't like it crunchy at all.
9. Make the sauce by adding two or three tablespoons of gochujjang, a tablespoon of sugar, a splash of rice wine-vinegar, a handful of toasted sesame seeds, and a splash of sesame oil into a small bowl. Mix it all together and add warm water until it's at a consistency you like (for me, not much). You can make this ahead of time if you don't want to feel rushed. This sauce has a slight spice to it, but it's mostly sweet.
10. The rice, tofu, and bok choy should be ready pretty much at the same time. Put the sauce in a small bowl or personal ramekins, and serve everything else in separate small piles on the plate. The sharply contrasting colors will be pleasant to see, and the whole dish is fun to eat for everyone. If you or your guests aren't that good with chopsticks, it is recommended to prepare the rice ahead of time and roll it into small balls to make it easier to handle; if you dip your hands in cold water after each one, the rice won't stick to you.
11. Eat.
Quote from: Baron Alexandreu Davinescu on March 07, 2022, 10:38:56 PM
This might have to wait for volume two, but I finally harassed my wife into providing a recipe.
Crispy Tofu and Bok Choy
Ingredients
-Extra firm tofu
-A large head of bok choy
-Glutinous rice
-Korean gochujjang
-Toasted sesame seeds
-Sesame oil
-Soy sauce
-Sugar
-Cornstarch
-Rice wine vinegar
Directions
1. Start the rice in your rice cooker. 1 cup per person. If you don't have a rice cooker, use the directions on the bag of rice.
2. Preheat oven to 400 F / 204 C / 477 K.
3. Remove the tofu from the package and pat it gently but firmly dry with a clean towel. You want to remove as much moisture as possible, since this improves the texture.
4. Cube the tofu into half-inch cubes. Pat them dry again if they seem very wet. Put into a bowl and add a half-cup of soy sauce and a half-cup of sesame oil. Let sit and marinate for five minutes, stirring around halfway through to make sure everything gets coated.
5. Put the tofu on a baking sheet in a single layer, spread out evenly. If you have a silpat, use it to save yourself cleanup. Sprinkle with a fine dusting of cornstarch. Don't worry if you can't see any visible cornstarch after it sticks and absorbs moisture.
6. Chuck the tofu in the oven once it's hot. Let it bake for 20 to 30 minutes, flipping once halfway through. Longer will make the tofu chewy, which some people like.
7. Drink a beer.
8. After you turn the tofu, wash the bok choy, chop it coarsely, and throw it in a skillet on a high heat. If you have cast iron, use it. Stir it frequently, but not continually, so that the bok choy gets some good browned bits. It will take about five minutes or six minutes. Keep going if you don't like it crunchy at all.
9. Make the sauce by adding two or three tablespoons of gochujjang, a tablespoon of sugar, a splash of rice wine-vinegar, a handful of toasted sesame seeds, and a splash of sesame oil into a small bowl. Mix it all together and add warm water until it's at a consistency you like (for me, not much). You can make this ahead of time if you don't want to feel rushed. This sauce has a slight spice to it, but it's mostly sweet.
10. The rice, tofu, and bok choy should be ready pretty much at the same time. Put the sauce in a small bowl or personal ramekins, and serve everything else in separate small piles on the plate. The sharply contrasting colors will be pleasant to see, and the whole dish is fun to eat for everyone. If you or your guests aren't that good with chopsticks, it is recommended to prepare the rice ahead of time and roll it into small balls to make it easier to handle; if you dip your hands in cold water after each one, the rice won't stick to you.
11. Eat.
Would've been helpful if I had seen this
before doing my grocery shopping for the week, because I am liking what I'm seeing. Can't believe it took me 20-some years to try bok choy...all that time, wasted.
Quote from: Mic'haglh Autófil on March 07, 2022, 10:49:09 PM
Would've been helpful if I had seen this before doing my grocery shopping for the week, because I am liking what I'm seeing. Can't believe it took me 20-some years to try bok choy...all that time, wasted.
If you try it, let me know if you like it!
Quote from: Baron Alexandreu Davinescu on March 07, 2022, 10:38:56 PM
This might have to wait for volume two, but I finally harassed my wife into providing a recipe.
Crispy Tofu and Bok Choy
Ingredients
-Extra firm tofu
-A large head of bok choy
-Glutinous rice
-Korean gochujjang
-Toasted sesame seeds
-Sesame oil
-Soy sauce
-Sugar
-Cornstarch
-Rice wine vinegar
Directions
1. Start the rice in your rice cooker. 1 cup per person. If you don't have a rice cooker, use the directions on the bag of rice.
2. Preheat oven to 400 F / 204 C / 477 K.
3. Remove the tofu from the package and pat it gently but firmly dry with a clean towel. You want to remove as much moisture as possible, since this improves the texture.
4. Cube the tofu into half-inch cubes. Pat them dry again if they seem very wet. Put into a bowl and add a half-cup of soy sauce and a half-cup of sesame oil. Let sit and marinate for five minutes, stirring around halfway through to make sure everything gets coated.
5. Put the tofu on a baking sheet in a single layer, spread out evenly. If you have a silpat, use it to save yourself cleanup. Sprinkle with a fine dusting of cornstarch. Don't worry if you can't see any visible cornstarch after it sticks and absorbs moisture.
6. Chuck the tofu in the oven once it's hot. Let it bake for 20 to 30 minutes, flipping once halfway through. Longer will make the tofu chewy, which some people like.
7. Drink a beer.
8. After you turn the tofu, wash the bok choy, chop it coarsely, and throw it in a skillet on a high heat. If you have cast iron, use it. Stir it frequently, but not continually, so that the bok choy gets some good browned bits. It will take about five minutes or six minutes. Keep going if you don't like it crunchy at all.
9. Make the sauce by adding two or three tablespoons of gochujjang, a tablespoon of sugar, a splash of rice wine-vinegar, a handful of toasted sesame seeds, and a splash of sesame oil into a small bowl. Mix it all together and add warm water until it's at a consistency you like (for me, not much). You can make this ahead of time if you don't want to feel rushed. This sauce has a slight spice to it, but it's mostly sweet.
10. The rice, tofu, and bok choy should be ready pretty much at the same time. Put the sauce in a small bowl or personal ramekins, and serve everything else in separate small piles on the plate. The sharply contrasting colors will be pleasant to see, and the whole dish is fun to eat for everyone. If you or your guests aren't that good with chopsticks, it is recommended to prepare the rice ahead of time and roll it into small balls to make it easier to handle; if you dip your hands in cold water after each one, the rice won't stick to you.
11. Eat.
This deliciousness is definitely going in Volume One. Also, Step 11 is my favorite.
After some work today I expect the book to be finished soon. I am hopeful to get it out sometime within the next 7-10 days instead of April. I hope you all will like it.
Volume 1 of the Book of Cuisine is soooooo close to being finished. Tremendously excited.
Would a picture of my submission be helpful?
Quote from: Baron Alexandreu Davinescu on March 16, 2022, 07:54:27 AM
Would a picture of my submission be helpful?
Absolutely, send it over. The finishing touches are ongoing.
Can baking be added?
Quote from: Breneir Tzaracomprada on March 19, 2022, 02:49:52 AM
Quote from: Caleb Frenibuerg on March 19, 2022, 02:09:37 AM
Can baking be added?
Of course. What recipe do you have?
Coconut marshmallows.
My grandmother makes them but not sure how, will have to ask her for the recipe.
Quote from: Caleb Frenibuerg on March 19, 2022, 10:11:53 PM
Quote from: Breneir Tzaracomprada on March 19, 2022, 02:49:52 AM
Quote from: Caleb Frenibuerg on March 19, 2022, 02:09:37 AM
Can baking be added?
Of course. What recipe do you have?
Coconut marshmallows.
My grandmother makes them but not sure how, will have to ask her for the recipe.
Splendid. Caleb, looks like you are providing us with the first recipe for Volume 2!
Since we already have one recipe for Volume 2 I want to encourage others interested in participating to send their recipes to copebh@gmail.com.
Though it will be some time before the next edition.