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Author Topic: Presenting Vol. 1 of the Talossan Book of Cuisine!  (Read 1007 times)

Offline Lüc

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Re: Presenting Vol. 1 of the Talossan Book of Cuisine!
« Reply #30 on: April 18, 2022, 10:56:57 AM »
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.
hello ^^

Online Breneir Tzaracomprada

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Re: Presenting Vol. 1 of the Talossan Book of Cuisine!
« Reply #31 on: April 18, 2022, 11:28:25 AM »
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.


"While there are obvious Organic issues that will be unable to be addressed during this Cosa -- as evidently desired by the voters, whose will I respect..." The PdR

Offline Lüc

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Re: Presenting Vol. 1 of the Talossan Book of Cuisine!
« Reply #32 on: April 18, 2022, 12:30:33 PM »
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.
hello ^^

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Re: Presenting Vol. 1 of the Talossan Book of Cuisine!
« Reply #33 on: April 18, 2022, 12:59:11 PM »
Delicious looking Semifreddo recipe received. Volume 2 is definitely going to have more dessert recipes. Thank you, Luc!


"While there are obvious Organic issues that will be unable to be addressed during this Cosa -- as evidently desired by the voters, whose will I respect..." The PdR

Offline Lüc

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Re: Presenting Vol. 1 of the Talossan Book of Cuisine!
« Reply #34 on: April 18, 2022, 02:30:55 PM »
my pleasure! ^^
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Re: Presenting Vol. 1 of the Talossan Book of Cuisine!
« Reply #35 on: May 02, 2022, 12:04:08 PM »
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.


"While there are obvious Organic issues that will be unable to be addressed during this Cosa -- as evidently desired by the voters, whose will I respect..." The PdR

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Re: Presenting Vol. 1 of the Talossan Book of Cuisine!
« Reply #36 on: May 15, 2022, 04:24:34 PM »
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


"While there are obvious Organic issues that will be unable to be addressed during this Cosa -- as evidently desired by the voters, whose will I respect..." The PdR

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Re: Presenting Vol. 1 of the Talossan Book of Cuisine!
« Reply #37 on: June 23, 2022, 02:42:10 PM »
Public announcement that we are still accepting recipes for Vol. 2 of the Book of Cuisine. :)


"While there are obvious Organic issues that will be unable to be addressed during this Cosa -- as evidently desired by the voters, whose will I respect..." The PdR

Online Tric'hard Lenxheir

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Re: Presenting Vol. 1 of the Talossan Book of Cuisine!
« Reply #38 on: June 23, 2022, 08:02:34 PM »
I already sent you mom's spaghetti sauce, let me think and perhaps I can come up with another good one

Offline Baron Alexandreu Davinescu

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Re: Presenting Vol. 1 of the Talossan Book of Cuisine!
« Reply #39 on: June 23, 2022, 08:34:47 PM »

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!
Alexandreu Davinescu, Baron Davinescu del Vilatx Freiric del Vilatx Freiric es Guaír del Sabor Talossan

    Bitter struggles deform their participants in subtle, complicated ways. ― Zadie Smith
    Revolution is an art that I pursue rather than a goal I expect to achieve. ― Robert Heinlein


Online Breneir Tzaracomprada

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Re: Presenting Vol. 1 of the Talossan Book of Cuisine!
« Reply #40 on: June 24, 2022, 04:18:13 AM »

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


"While there are obvious Organic issues that will be unable to be addressed during this Cosa -- as evidently desired by the voters, whose will I respect..." The PdR

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Re: Presenting Vol. 1 of the Talossan Book of Cuisine!
« Reply #41 on: June 24, 2022, 04:19:08 AM »
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!


"While there are obvious Organic issues that will be unable to be addressed during this Cosa -- as evidently desired by the voters, whose will I respect..." The PdR