Quote from: Breneir Tzaracomprada on October 14, 2025, 01:57:49 PMVolume 4 of the Talossan Book of Cuisine is now available!
I will be issuing the call for submissions to Volume 5 later this year. I hope we can get some interesting recipes for this next edition.
As mentioned earlier this year, I am planning to soon open submissions to Volume 5 of the Talossan Book of Cuisine.
@Mximo Malt You submitted an oatmeal recipe some time ago (https://wittenberg.talossa.com/index.php?topic=4453.0#quickreply_anchor) so I wanted to re-confirm your wish to include it.
Also, our friendly visitor
@varoneglan enquired on submitting to the Book of Cuisine. You are still welcome to do so!
Quote from: Breneir Tzaracomprada on July 23, 2026, 11:32:03 AMQuote from: Breneir Tzaracomprada on October 14, 2025, 01:57:49 PMVolume 4 of the Talossan Book of Cuisine is now available!
I will be issuing the call for submissions to Volume 5 later this year. I hope we can get some interesting recipes for this next edition.
As mentioned earlier this year, I am planning to soon open submissions to Volume 5 of the Talossan Book of Cuisine.
@Mximo Malt You submitted an oatmeal recipe some time ago (https://wittenberg.talossa.com/index.php?topic=4453.0#quickreply_anchor) so I wanted to re-confirm your wish to include it.
Also, our friendly visitor @varoneglan enquired on submitting to the Book of Cuisine. You are still welcome to do so!
Yes, please do.
Quote from: Mximo Malt on July 24, 2026, 08:25:30 PMQuote from: Breneir Tzaracomprada on July 23, 2026, 11:32:03 AMQuote from: Breneir Tzaracomprada on October 14, 2025, 01:57:49 PMVolume 4 of the Talossan Book of Cuisine is now available!
I will be issuing the call for submissions to Volume 5 later this year. I hope we can get some interesting recipes for this next edition.
As mentioned earlier this year, I am planning to soon open submissions to Volume 5 of the Talossan Book of Cuisine.
@Mximo Malt You submitted an oatmeal recipe some time ago (https://wittenberg.talossa.com/index.php?topic=4453.0#quickreply_anchor) so I wanted to re-confirm your wish to include it.
Also, our friendly visitor @varoneglan enquired on submitting to the Book of Cuisine. You are still welcome to do so!
Yes, please do.
Thanks Mximo
A reminder to all Talossans who like to mix it up in the kitchen. Your favorite original and non-original recipes are welcome.
The Talossan Book of Cuisine through its four volumes has grown to be a premier compendium of deliciousness. Your contributions would be welcome.
Two more submissions have come in over the last few days. More are welcome. I'll be adding some as well as requesting one from Claude.
I am also trying to get Crement to allow me use of his recipe for okonamiyaki. It's either that or butter mochi. If I am lucky perhaps both.
Still accepting recipes for Volume 5 of the Talossan Book of Cuisine. Our last edition featured Cambodian recipes from a new Talossan so I wanted to reach out to newer Talossans now:
@Marïă Caçeir @Lorenz Friedkin-Annen @Lee Kinrin @Moinul Moin @Tong Mun Kit
Quote from: Breneir Tzaracomprada on September 20, 2026, 09:38:13 AMStill accepting recipes for Volume 5 of the Talossan Book of Cuisine. Our last edition featured Cambodian recipes from a new Talossan so I wanted to reach out to newer Talossans now:
@Marïă Caçeir @Lorenz Friedkin-Annen @Lee Kinrin @Moinul Moin @Tong Mun Kit
@Marïă Caçeir @Lorenz Friedkin-Annen @Lee Kinrin @Moinul Moin @Tong Mun Kit Permission granted for the okonamiyaki recipe. This is the recipe I use:
Ingredients
1/2 medium green cabbage (about 1 pound)
2 medium carrots (about 6 ounces total)
4 medium scallions
1/2 cup water
1 tablespoon hondashi
2 large eggs
1 1/2 teaspoons kosher salt
1 cup all-purpose flour
2 tablespoons toasted sesame oil
Instructions
Prepare the following ingredients, adding each to the same large bowl as you complete it: Cut 1/2 medium cabbage in half and cut out the core. Very thinly slice the cabbage until you have about 4 packed cups. Peel 2 medium carrots and grate on the large holes of a box grater (1 1/2 cups). Thinly slice 4 medium scallions, then reserve 2 tablespoons of the dark green parts for garnish and add the remaining scallions to the cabbage mixture. Toss to combine.
Place 1/2 cup water and 1 tablespoon hondashi in a liquid measuring cup or medium bowl and whisk to combine. Add 2 large eggs and 1 1/2 teaspoons kosher salt, and whisk to combine. Pour over the cabbage mixture and toss to combine.
While stirring constantly, slowly sprinkle in 1 cup all-purpose flour and toss until all the flour is absorbed and the cabbage mixture is evenly coated. Set aside to rest for 5 minutes. Meanwhile, heat a medium nonstick skillet over medium heat.
Add 2 tablespoons toasted sesame oil to the pan and swirl the pan to coat. Using tongs, add the cabbage mixture to the pan and scrape in any residual batter, then spread into an even layer. Cover and cook until deep golden-brown on the bottom, 8 to 10 minutes (check by using a spatula to lift up and look under a section).
Shake the skillet to loosen the pancake. Uncover and slide the pancake onto a large plate browned-side down. Carefully invert the skillet over the plate. Using oven mitts, place one hand under the plate and the other hand on the bottom of the skillet, then flip both together in one motion to return the pancake to the skillet. Continue to cook over medium heat until the second side is deep golden-brown and the vegetables in the center are cooked through, 6 to 8 minutes more.
Have you tried? Does it taste good？
Quote from: Lee Kinrin on September 20, 2026, 09:46:01 PMHave you tried? Does it taste good？
Have you taken the food photo and intend to show us?
Quote from: Lee Kinrin on September 20, 2026, 09:46:01 PMHave you tried? Does it taste good？
Yes, Crement's recipe is delicious. If you try it please let me know if you agree.
Quote from: Tong Mun Kit on September 21, 2026, 06:15:50 AMQuote from: Lee Kinrin on September 20, 2026, 09:46:01 PMHave you tried? Does it taste good？
Have you taken the food photo and intend to show us?
@Tong Mun Kit Check out
Post No. 5 for a picture of Crement's okonamiyaki in the Talossan Instafood thread I created here: https://wittenberg.talossa.com/index.php?topic=3623.0
It's fantastic and not too difficult to make.
Quote from: Breneir Tzaracomprada on September 21, 2026, 02:18:34 PMQuote from: Tong Mun Kit on September 21, 2026, 06:15:50 AMQuote from: Lee Kinrin on September 20, 2026, 09:46:01 PMHave you tried? Does it taste good？
Have you taken the food photo and intend to show us?
@Tong Mun Kit Check out Post No. 5 for a picture of Crement's okonamiyaki in the Talossan Instafood thread I created here: https://wittenberg.talossa.com/index.php?topic=3623.0
It's fantastic and not too difficult to make.
HAHA.. I saw my favourite pizza
->Bangladeshi Chicken Biryani
Chicken Biryani is one of my favorite dishes from Bangladesh. It is something you will often find at family gatherings, weddings, celebrations, or simply when people want to make a special meal at home(In Bangladesh and India). There are many different ways to make biryani, but this is a simple Bangladeshi-style version that I enjoy.
->[Ingredients]
1.For the chicken:
* 1.5 kg chicken, cut into medium-sized pieces
* 200 g plain yogurt
* 2 tablespoons ginger paste
* 2 tablespoons garlic paste
* 1 teaspoon turmeric powder
* 1.5 teaspoons red chili powder
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1 teaspoon garam masala
* Salt(1 or 2 spoon)
* 2 tablespoons lemon juice
* 3 tablespoons cooking oil
2.For the rice:
* 500 g basmati(thick & Long rice)
* 2–3 potatoes, peeled and cut in half
* 2 bay leaves
* 4 cardamom pods
* 4 cloves
* 1 small cinnamon stick
* 1 teaspoon cumin seeds
* Salt
* Water for boiling
3.For the biryani:
* 3 large onions, thinly sliced
* Oil for frying
* 500ml warm milk(cow)
* A little saffron or saffron-colored food essence
* 2 tablespoons kewra water (Pandanus odorifer)
* 2 tablespoons Rose water
* 3–4 green chilies
* 2 tablespoons ghee(Clarified butter)
* Fresh coriander and mint
-->How to make it(Learnt from my mother)
First, I marinate the chicken with the yogurt, ginger, garlic, turmeric, chili powder, cumin, coriander, garam masala(mixed spices), salt, lemon juice, and a little oil. I usually leave it for at least an hour.
Next, I slice the onions very thinly and fry them until they become golden and crispy. These fried onions are called "beresta", and they add a lot of flavor to the biryani. I also lightly fry the potatoes and keep them aside.
I then fry the marinated chicken in a large pot over high heat. Once the chicken is partly fried and the oil starts coming out of the mixture, I add the fried potatoes.
While the chicken is cooking, I prepare the rice. I boil the rice with salt, bay leaves, cardamom, cloves, cinnamon, and cumin seeds. I don't cook the rice completely at this stage. It should be about 70% cooked, because it will finish cooking later with the chicken.
Now comes my favorite part: putting everything together. I place a layer of rice over the chicken, then add some fried onions, green chilies, coriander, and mint. I add another layer of rice and repeat the process.
Finally, I mix a little saffron with warm milk and pour it over the rice. I add the kewra water, rose water, and ghee, then cover the pot tightly.
The biryani is cooked on very low heat for around 20–25 minutes. This slow cooking allows the rice to absorb the flavors from the chicken and spices.
When it is ready, I gently mix the rice from the bottom upwards so that the grains stay intact.
It is best served hot, and I usually enjoy it with some salad or raita.
And there is one thing I personally like to do after eating biryani: I drink Coke! It gives me a wonderful, refreshing feeling after a hearty plate of biryani.
For me, Chicken Biryani is more than just a meal it is one of those dishes that reminds me of home and special occasions in Bangladesh. The view:-
(https://i.imgur.com/4MGXWfj.jpeg)
Thank you so much @Moinul !!
Quote from: Moinul Moin on September 22, 2026, 01:59:13 PM->Bangladeshi Chicken Biryani
Chicken Biryani is one of my favorite dishes from Bangladesh. It is something you will often find at family gatherings, weddings, celebrations, or simply when people want to make a special meal at home(In Bangladesh and India). There are many different ways to make biryani, but this is a simple Bangladeshi-style version that I enjoy.
->[Ingredients]
1.For the chicken:
* 1.5 kg chicken, cut into medium-sized pieces
* 200 g plain yogurt
* 2 tablespoons ginger paste
* 2 tablespoons garlic paste
* 1 teaspoon turmeric powder
* 1.5 teaspoons red chili powder
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1 teaspoon garam masala
* Salt(1 or 2 spoon)
* 2 tablespoons lemon juice
* 3 tablespoons cooking oil
2.For the rice:
* 500 g basmati(thick & Long rice)
* 2–3 potatoes, peeled and cut in half
* 2 bay leaves
* 4 cardamom pods
* 4 cloves
* 1 small cinnamon stick
* 1 teaspoon cumin seeds
* Salt
* Water for boiling
3.For the biryani:
* 3 large onions, thinly sliced
* Oil for frying
* 500ml warm milk(cow)
* A little saffron or saffron-colored food essence
* 2 tablespoons kewra water (Pandanus odorifer)
* 2 tablespoons Rose water
* 3–4 green chilies
* 2 tablespoons ghee(Clarified butter)
* Fresh coriander and mint
-->How to make it(Learnt from my mother)
First, I marinate the chicken with the yogurt, ginger, garlic, turmeric, chili powder, cumin, coriander, garam masala(mixed spices), salt, lemon juice, and a little oil. I usually leave it for at least an hour.
Next, I slice the onions very thinly and fry them until they become golden and crispy. These fried onions are called "beresta", and they add a lot of flavor to the biryani. I also lightly fry the potatoes and keep them aside.
I then fry the marinated chicken in a large pot over high heat. Once the chicken is partly fried and the oil starts coming out of the mixture, I add the fried potatoes.
While the chicken is cooking, I prepare the rice. I boil the rice with salt, bay leaves, cardamom, cloves, cinnamon, and cumin seeds. I don't cook the rice completely at this stage. It should be about 70% cooked, because it will finish cooking later with the chicken.
Now comes my favorite part: putting everything together. I place a layer of rice over the chicken, then add some fried onions, green chilies, coriander, and mint. I add another layer of rice and repeat the process.
Finally, I mix a little saffron with warm milk and pour it over the rice. I add the kewra water, rose water, and ghee, then cover the pot tightly.
The biryani is cooked on very low heat for around 20–25 minutes. This slow cooking allows the rice to absorb the flavors from the chicken and spices.
When it is ready, I gently mix the rice from the bottom upwards so that the grains stay intact.
It is best served hot, and I usually enjoy it with some salad or raita.
And there is one thing I personally like to do after eating biryani: I drink Coke! It gives me a wonderful, refreshing feeling after a hearty plate of biryani.
For me, Chicken Biryani is more than just a meal it is one of those dishes that reminds me of home and special occasions in Bangladesh. The view:-
(https://i.imgur.com/4MGXWfj.jpeg)
I am definitely stealing this recipe. Thanks for sharing!
Quote from: Françal I. Lux on September 22, 2026, 07:39:01 PMQuote from: Moinul Moin on September 22, 2026, 01:59:13 PM->Bangladeshi Chicken Biryani
Chicken Biryani is one of my favorite dishes from Bangladesh. It is something you will often find at family gatherings, weddings, celebrations, or simply when people want to make a special meal at home(In Bangladesh and India). There are many different ways to make biryani, but this is a simple Bangladeshi-style version that I enjoy.
->[Ingredients]
1.For the chicken:
* 1.5 kg chicken, cut into medium-sized pieces
* 200 g plain yogurt
* 2 tablespoons ginger paste
* 2 tablespoons garlic paste
* 1 teaspoon turmeric powder
* 1.5 teaspoons red chili powder
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1 teaspoon garam masala
* Salt(1 or 2 spoon)
* 2 tablespoons lemon juice
* 3 tablespoons cooking oil
2.For the rice:
* 500 g basmati(thick & Long rice)
* 2–3 potatoes, peeled and cut in half
* 2 bay leaves
* 4 cardamom pods
* 4 cloves
* 1 small cinnamon stick
* 1 teaspoon cumin seeds
* Salt
* Water for boiling
3.For the biryani:
* 3 large onions, thinly sliced
* Oil for frying
* 500ml warm milk(cow)
* A little saffron or saffron-colored food essence
* 2 tablespoons kewra water (Pandanus odorifer)
* 2 tablespoons Rose water
* 3–4 green chilies
* 2 tablespoons ghee(Clarified butter)
* Fresh coriander and mint
-->How to make it(Learnt from my mother)
First, I marinate the chicken with the yogurt, ginger, garlic, turmeric, chili powder, cumin, coriander, garam masala(mixed spices), salt, lemon juice, and a little oil. I usually leave it for at least an hour.
Next, I slice the onions very thinly and fry them until they become golden and crispy. These fried onions are called "beresta", and they add a lot of flavor to the biryani. I also lightly fry the potatoes and keep them aside.
I then fry the marinated chicken in a large pot over high heat. Once the chicken is partly fried and the oil starts coming out of the mixture, I add the fried potatoes.
While the chicken is cooking, I prepare the rice. I boil the rice with salt, bay leaves, cardamom, cloves, cinnamon, and cumin seeds. I don't cook the rice completely at this stage. It should be about 70% cooked, because it will finish cooking later with the chicken.
Now comes my favorite part: putting everything together. I place a layer of rice over the chicken, then add some fried onions, green chilies, coriander, and mint. I add another layer of rice and repeat the process.
Finally, I mix a little saffron with warm milk and pour it over the rice. I add the kewra water, rose water, and ghee, then cover the pot tightly.
The biryani is cooked on very low heat for around 20–25 minutes. This slow cooking allows the rice to absorb the flavors from the chicken and spices.
When it is ready, I gently mix the rice from the bottom upwards so that the grains stay intact.
It is best served hot, and I usually enjoy it with some salad or raita.
And there is one thing I personally like to do after eating biryani: I drink Coke! It gives me a wonderful, refreshing feeling after a hearty plate of biryani.
For me, Chicken Biryani is more than just a meal it is one of those dishes that reminds me of home and special occasions in Bangladesh. The view:-
(https://i.imgur.com/4MGXWfj.jpeg)
I am definitely stealing this recipe. Thanks for sharing!
Haha!I hope you will enjoy it! Let me know how it turns out when you make it.
@Moinul Moin would it be possible to use your Chicken Biryani photo as the cover for this edition? I had planned on using Crement's okonomiyaki photo but the Biryani looks tasty.
Quote from: Breneir Tzaracomprada on September 23, 2026, 03:34:49 AM@Moinul Moin would it be possible to use your Chicken Biryani photo as the cover for this edition? I had planned on using Crement's okonomiyaki photo but the Biryani looks tasty.
Yes, You can use it!(It's my pleasure)
Quote from: Moinul Moin on September 23, 2026, 04:18:58 AMQuote from: Breneir Tzaracomprada on September 23, 2026, 03:34:49 AM@Moinul Moin would it be possible to use your Chicken Biryani photo as the cover for this edition? I had planned on using Crement's okonomiyaki photo but the Biryani looks tasty.
Yes, You can use it!(It's my pleasure)
Thanks
Confirming receipt of your recipe submission
@Liz Quiehui Thanks so much!
With the increase in submissions we are now looking at a December-January publication window.
More submissions are always welcome.
Getting excited over here.
Per tradition, here is a peek at the TBoC Volume 5 cover page.
(https://i.ibb.co/XZsPqn4k/Talossan-Book-of-Cuisine-Vol-5-Cover.jpg) (https://ibb.co/xSjbNns8)
Quote from: Breneir Tzaracomprada on September 24, 2026, 08:24:49 PMGetting excited over here.
Per tradition, here is a peek at the TBoC Volume 5 cover page.
(https://i.ibb.co/XZsPqn4k/Talossan-Book-of-Cuisine-Vol-5-Cover.jpg) (https://ibb.co/xSjbNns8)
That's looking really wonderful!
Dear Sir and Fellow Citizens,
As the weekend approaches, I would like to wish you all a very pleasant, restful, and rejuvenating time ahead. May these days bring peace, comfort, and renewed energy to everyone in our community.
Best regards,
Liz Quiehui
Quote from: Liz Quiehui on September 25, 2026, 02:07:46 AMDear Sir and Fellow Citizens,
As the weekend approaches, I would like to wish you all a very pleasant, restful, and rejuvenating time ahead. May these days bring peace, comfort, and renewed energy to everyone in our community.
Best regards,
Liz Quiehui
Thank you Liz, I send the same wishes to you as well.
A huge thanks to all who have submitted recipes! As we enter the final weeks before publication I'd like to announce that the submission period for recipes will end on October 15th. Please be sure to get in your tasty tales before then.
Confirming receipt of a recipe submission from the esteemed cjovani himself Sir
@Iason Taiwos !! Just a few more days left for submissions folks!
Don't forget about this :)
I hope this continues. I had great fun formalizing my two recipes for the last book.
-Txec R
Tomorrow is the submission deadline for Volume 5 of the Book of Cuisine. Hoping to publish next month. Please send in your delicious recipes.