[TBoC] Submissions Call for Vol. 5 of the Talossan Book of Cuisine

[Breneir Tzaracomprada]

Volume 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 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!

[Mximo Malt]

Volume 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 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.

[Breneir Tzaracomprada]

Volume 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 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

[Breneir Tzaracomprada]

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.

[Breneir Tzaracomprada]

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.

[Breneir Tzaracomprada]

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.

[Breneir Tzaracomprada]

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

[Crement Itravilatx]

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

@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.