[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.

[Lee Kinrin]

Have you tried? Does it taste good？

[Tong Mun Kit]

Have you tried? Does it taste good？

Have you taken the food photo and intend to show us?

[Breneir Tzaracomprada]

Have you tried? Does it taste good？

Yes, Crement's recipe is delicious. If you try it please let me know if you agree.

[Breneir Tzaracomprada]

Have 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.

[Tong Mun Kit]

Have 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

[Moinul Moin]

->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:-

[Breneir Tzaracomprada]

Thank you so much @Moinul !!