Presenting Vol. 1 of the Talossan Book of Cuisine!

[Lüc]

I finally checked out Vol.1 and it's amazing! I'll definitely try to make at least one of the simpler recipes.

I kind of want to volunteer a recipe or two for Vol.2 but I'm not sure I have anything special to offer. There's two easy dishes I like making at uni (vegetable rice with soy sauce, and frittata di zucchine) but again they're not particularly original. I might stick to desserts and do semifreddo and tiramisu.

[Breneir Tzaracomprada]

I finally checked out Vol.1 and it's amazing! I'll definitely try to make at least one of the simpler recipes.

I kind of want to volunteer a recipe or two for Vol.2 but I'm not sure I have anything special to offer. There's two easy dishes I like making at uni (vegetable rice with soy sauce, and frittata di zucchine) but again they're not particularly original. I might stick to desserts and do semifreddo and tiramisu.

So glad you like Vol. 1. Please send your recipes, Luc. It would be great to share your favorite fixings with other Talossans.

[Lüc]

I finally checked out Vol.1 and it's amazing! I'll definitely try to make at least one of the simpler recipes.

I kind of want to volunteer a recipe or two for Vol.2 but I'm not sure I have anything special to offer. There's two easy dishes I like making at uni (vegetable rice with soy sauce, and frittata di zucchine) but again they're not particularly original. I might stick to desserts and do semifreddo and tiramisu.

So glad you like Vol. 1. Please send your recipes, Luc. It would be great to share your favorite fixings with other Talossans.

I'll work on that then! Semifreddo has already been shared around so I wrote a recipe already, I'll review it and send it over with pics. Others will follow later.

[Breneir Tzaracomprada]

Delicious looking Semifreddo recipe received. Volume 2 is definitely going to have more dessert recipes. Thank you, Luc!

[Lüc]

my pleasure! ^^

[Breneir Tzaracomprada]

Just a quick reminder we are accepting recipes for Volume 2 of the Talossan Book of Cuisine.
If you have a family or favorite recipe to share just send it over.
Remember it does not have to be an original but please let us know the recipe writer so we can give full attribution.

PM me on here or by email copebh@gmail.com

Fora Talossa is also looking for Talossan cooks interested in doing a short video segment making a favorite recipe of theirs.

[Breneir Tzaracomprada]

Just a quick reminder we are accepting recipes for Volume 2 of the Talossan Book of Cuisine.
If you have a family or favorite recipe to share just send it over.
Remember it does not have to be an original but please let us know the recipe writer so we can give full attribution.

PM me on here or by email copebh@gmail.com

Fora Talossa is also looking for Talossan cooks interested in doing a short video segment making a favorite recipe of theirs.

A fortnightly reminder for Talossan epicureans

[Breneir Tzaracomprada]

Public announcement that we are still accepting recipes for Vol. 2 of the Book of Cuisine.

[Tric'hard Lenxheir]

I already sent you mom's spaghetti sauce, let me think and perhaps I can come up with another good one

[Baron Alexandreu Davinescu]

Subak Kimchi (수박 김치)
Ingredients

• Four cups of watermelon rind
• Half-cup of kosher salt
• Six tablespoons red pepper powder
• Three tablespoons toasted sesame seed oil
• Two tablespoons toasted sesame seeds
• Two large garlic scapes, thinly sliced, or two cloves of garlic, minced, as preferred or available

Directions

• What do you do when you finish with your watermelon?  You eat the rind!  Four cups of watermelon rind is typically something like the rind of between 1/4 and 1/5 of a medium watermelon.  To prepare, first trim off any red flesh that you still see, and then use a knife or vegetable peeler to remove the waxy green outside.  You should be left with curved strips of white rind.  Slice these into very thin strips with a sharp knife or a mandolin.
• Add your thin strips of rind to a large bowl, and then use your hand to stir them around while covering them in the salt.  You want each strip to get a liberal coating of salt.  If you need more salt, go nuts with it.  Don't worry -- most of that's going to be washed away!  Set this mixture aside.
• In another large bowl, mix together all of the other ingredients.  You want to end up with a thick paste.  Add more or less sesame oil, as necessary to achieve this.
• Once fifteen minutes have elapsed, begin squeezing out the watermelon rind.  It should already be sweating its juices, but you want to squeeze it tightly and wring out the rest of the liquid.  You can do this by the handful or use a cheesecloth, but don't use a mechanical press, since you want to keep the strips physically intact.  This process eliminates most of the salt, as it is carried away by the juice.  Try to wring out as much juice as you can, transferring the completed strips over to the bowl with your prepared sauce.  Discard the juice.
• Thoroughly mix, making sure to coat each strip in sauce.  If you have disposable gloves, you might want to wear them at this point.
• You're done!  While your subak kimchi is ready immediately, it will continue to ferment and become more delicious over the next few days.  Store in the fridge in a tightly sealed container.
• One common way to serve subak kimchi is putting a small pile on the side of a bowl of sticky rice, topped with a sunny-side egg.  If you're feeling masochistic, have a glass of soju (소주) with it!

[Breneir Tzaracomprada]

Subak Kimchi (수박 김치)
Ingredients

• Four cups of watermelon rind
• Half-cup of kosher salt
• Six tablespoons red pepper powder
• Three tablespoons toasted sesame seed oil
• Two tablespoons toasted sesame seeds
• Two large garlic scapes, thinly sliced, or two cloves of garlic, minced, as preferred or available

Directions

• What do you do when you finish with your watermelon?  You eat the rind!  Four cups of watermelon rind is typically something like the rind of between 1/4 and 1/5 of a medium watermelon.  To prepare, first trim off any red flesh that you still see, and then use a knife or vegetable peeler to remove the waxy green outside.  You should be left with curved strips of white rind.  Slice these into very thin strips with a sharp knife or a mandolin.
• Add your thin strips of rind to a large bowl, and then use your hand to stir them around while covering them in the salt.  You want each strip to get a liberal coating of salt.  If you need more salt, go nuts with it.  Don't worry -- most of that's going to be washed away!  Set this mixture aside.
• In another large bowl, mix together all of the other ingredients.  You want to end up with a thick paste.  Add more or less sesame oil, as necessary to achieve this.
• Once fifteen minutes have elapsed, begin squeezing out the watermelon rind.  It should already be sweating its juices, but you want to squeeze it tightly and wring out the rest of the liquid.  You can do this by the handful or use a cheesecloth, but don't use a mechanical press, since you want to keep the strips physically intact.  This process eliminates most of the salt, as it is carried away by the juice.  Try to wring out as much juice as you can, transferring the completed strips over to the bowl with your prepared sauce.  Discard the juice.
• Thoroughly mix, making sure to coat each strip in sauce.  If you have disposable gloves, you might want to wear them at this point.
• You're done!  While your subak kimchi is ready immediately, it will continue to ferment and become more delicious over the next few days.  Store in the fridge in a tightly sealed container.
• One common way to serve subak kimchi is putting a small pile on the side of a bowl of sticky rice, topped with a sunny-side egg.  If you're feeling masochistic, have a glass of soju (소주) with it!

Another excellent recipe! Thanks Baron

[Breneir Tzaracomprada]

I already sent you mom's spaghetti sauce, let me think and perhaps I can come up with another good one

Thanks Tric'hard. I still need to fix your earlier recipe for the Dreamy Chicken!