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Seraphine Felstar · **07-18-2010, 12:20 AM**

Oh wow... this so reminds me of my mithra, Reiswind's "Intercourses" storyline I did for FFXI. She made a cookbook full of food that had innuendo in the title. It was inspired by Nanny Ogg's cookbook from the Disc World novels but roleplayed out it was better then I expected! Thanks yet again to everyone who participated, even though it was years ago it was still fun. Sometimes I miss my eccentric mithra Tongue

Reiswind's Specialty Spotted Dick:
To Be Shared with a Friend!
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
Ingredients:

* 115g / 4oz raisins
* 55g / 2oz currants
* 75g /3oz dark brown sugar
* Grated zest of 1 unwaxed lemon
* 225g / 8oz self-raising flour plus extra for dusting
* 115g /4oz shredded suet
* Pinch of salt
* 55ml /2 fl oz milk

Preparation:

1. In a small bowl mix the raisins, currants, sugar and lemon rind for the filling.

2. Sift the flour into a large mixing bowl; add the suet and the salt and rub together to combine. Add a little milk and using a knife cut through the mixture, adding more milk little by little until it comes together. Finally use your hands to combine into a soft, elastic dough. Add more milk if necessary.

3. Place the dough on a lightly floured surface and roll into a rectangle approx 20cm x 30cm (8 x 12 inches).

4. Evenly spread the pudding filling mixture over the dough leaving a 1cm/ 1/2 inch border. Paint the border with a little cold water. Roll up carefully from the narrow end.

5. Soak a clean tea towel or cloth napkin in boiling water for a few minutes, squeeze to remove excess water.

6. Wrap the suet roll pudding in the napkin twisting at each end at securing with kitchen string.

7. Steam the pudding roll for 2 hours in a steamer. Alternatively, wrap the pudding suet roll in foil and bake in a hot oven (200Ã‚ÂºC/400Ã‚ÂºF/Gas 6) for 1 hour 30 mins.

8. Unwrap immediately, cut into thick slices and serve in warmed bowls with lashings of custard.

Renaise · **07-18-2010, 12:23 AM**

LMAO

Now that is full of win XD

<3'd Reiswind

Dreamer · **07-18-2010, 04:15 AM**

I'm going to have to try some these. Here's my contribution:

:bounce: Opo-Opo's Sparkling Curry: :bounce:
Serves about two to three.
Prep time: About 15 minutes.
Cook time: Around 2 hours depending on how you like it.
Total time: For me around 2 hours and 15 minutes, but this can vary and I will explain why.

Ingredients:

-Chopped stew beef.
-2 to 3 cups of chives.
-A batch of green bananas. MUST BE GREEN!!!
-1 box of golden curry instant curry mix.
-A bottle of sweet rice oil.
-A bottle of soy sauce.
-2 cups of water.
-1 or 2 table spoons of garlic salt.
-Cream or whole milk.

Preparation:

1. In a medium to large size pot, poor a little of the sweet rice oil in just enough to cover the bottom. Heat the pot on a high setting.

2. Once warm, dump all the meat you have in, and poor the sweet rice oil in again until it covers about two thirds of the meat. Stir steadily for about 5 to 7 minutes.

3. When the meat begins to change color, poor in the soy sauce just enough to turn the oil into a very light brown color. Soy sauce goes a long way, and pouring in too much can make the meat taste way too salty.

4. Keep stirring for another 8 to 10 minutes. *Note: I like my meat very rare, so you may wish to cook the beef a bit longer than me, but keep in mind that the meat will continue to cook some after applying other ingredients so you don't over cook it.

5. Once the meat is ready lower the setting to about half of what you have it on, and pour in 2 cups of water. If it begins to boil heavily, lower the setting further to just below boiling or at a very soft boil.

6. Put in the chives and and stir steadily until they have softened.

7. Once done, open the instant curry, and put the contents into the pot. Wait a bit for it to soften, then slowly stir the curry until it is equally distributed throughout the entire pot.

8. After stirring, set the setting to a simmer, and begin chopping the bananas into round slices. Once done, just dump them in and raise the temperature back to where you had it.

9. Now pour and mix in either rich cream or whole milk until the curry takes on a shimmering quality. I don't know why it does this, but it does.

10. Stir steadily and put in a tablespoon or two of garlic salt. Again like the soy sauce, garlic salt goes a long way, and too much of it can overpower the flavor of the dish.

11. Once the salt has dissolved into the curry, but the setting back down to a simmer and put the lid of the pot back on. Let it cook there for about another hour and fifteen minutes. *Note: This is how long I usually do it, however it should be mentioned that curry taste better the longer is cooked so you may wish to leave it there longer than me. I'm just impatient when it comes to food.

12. Once ready to eat, you may eat it as is or scoop it on top of sticky white rice or noodles. I like it with rice the best. It also taste good to dip French bread in.

Shamadconde · **07-18-2010, 04:37 AM**

My mouth is watering. :cheer: :cheer: :cheer:

Goliam · **07-20-2010, 01:36 PM**

So tempted to try these... Just sad to know if I tried to feed this to anyone theyd probably try to lop off my buttocks.

I may try the Curry anyway, though Laugh

Dogberry · **07-22-2010, 01:41 PM**

I'm a brewer and meadmaker who has been considering making a FFXI/FFXIV themed beer for a while. If there's a place in the book for my recipes, I'd be happy to contribute. Brewing and meadmaking is a little more specialized than stuff you'd find in a normal cookbook since it requires special equipment, but once you get it down it's just like any other recipe.

FFXI has a few alcoholic beverages mentioned. You can buy Mulsum, and Rolanberry is mentioned a lot. I don't think mead is ever mentioned, which surprises me since there are so many bees. I guess when designing a world they didn't stop much to think about boozahols.

With the prevalence of rolanberry, I've had my eye on a pyment using grape juice and honey. As for beer, I think a Galkan Porter or Ephramadian Red might be nice. I'll consider my options and see what I can work with.

Aveline · **07-22-2010, 02:02 PM**

Dogberry Wrote:I'm a brewer and meadmaker who has been considering making a FFXI/FFXIV themed beer for a while. If there's a place in the book for my recipes, I'd be happy to contribute. Brewing and meadmaking is a little more specialized than stuff you'd find in a normal cookbook since it requires special equipment, but once you get it down it's just like any other recipe.

FFXI has a few alcoholic beverages mentioned. You can buy Mulsum, and Rolanberry is mentioned a lot. I don't think mead is ever mentioned, which surprises me since there are so many bees. I guess when designing a world they didn't stop much to think about boozahols.

With the prevalence of rolanberry, I've had my eye on a pyment using grape juice and honey. As for beer, I think a Galkan Porter or Ephramadian Red might be nice. I'll consider my options and see what I can work with.

DO IT.

I've been meaning to get in to home beer making for a long time now, it seems like a lot of work but a lot of fun. ^^ Would def. try my hand at making a FFXIV-themed brew if you posted instructions.

Renaise · **07-22-2010, 03:41 PM**

Agreed, Id love to see it myself Big Grin

Dogberry · **07-22-2010, 03:48 PM**

Sweetness. I'll write up a general how-to and a couple of recipes for a cider, a mead, and a beer.

Dreamer · **07-22-2010, 04:09 PM**

Hot dog I love cider! Going to be checking back every five minutes now. :cheer:

Dogberry · **07-22-2010, 10:25 PM**

Noob's Guide to Fermentation

To use these recipes, you're going to need some equipment. The first one can be done entirely with things found in your grocery store. The second two will require some stuff you'll either have to buy from a homebrew store or improvise. There are a lot of great guides on the process readily available online, but I'll go over the essential equipment here to help avoid confusion.

The first and most important thing is a fermentation vessel. The most common vessels are made of glass, number 1 plastic bottles, or HDPE buckets. Depending on the size you can find them pretty easily. Gallon sized vessels are easy to find. Gallon wine jugs are perfect (and fun to empty). There are homebrew specialty stores that sell pretty large ones (five gallons is the standard size for most brewers), but if you've got access to empty water cooler bottles those will work. If you're using an HDPE bucket make sure it's never been used for any other purpose. Also you're going to need to drill a hole in the lid.

The second most important piece is some kind of sanitizing solution. You've got to sanitize your fermentation vessel otherwise all kinds of nasty things can grow in your brew. Oxyclean one-step cleaning solution, star-san, or even a ratio of one part bleach to ten parts hot water will do. Make sure you rinse well.

Finally, you're going to need some way to keep air from getting in while letting carbon dioxide out. The most common way is with an airlock, a device that you feel with sterile liquid (personally I use vodka. Water can become contaminated) that bubbles to let CO2 out. Failing that, you can use a balloon with a single hole punched in it.

For a good look at what this equipment looks like you can poke around at http://www.northernbrewer.com/. You'll also need some kind of tubing to move the finished product to bottles, and either a capper or corker depending on how you're bottling. I'll cover that later.

Now for the recipes.

Reinbach's Scurvy-Fighting Scapegoat
Yield: 1 gallon

This is a short mead favored by an infamous corsair. Not only is it good for keeping scurvy at bay, it's the perfect scapegoat for whatever indiscretions you've got in mind. This is a good test batch to see if the hobby is for you. It's low maintenance and you can find all of the ingredients at any given grocery store.

You'll need:

2 lbs. Clover Honey
1 2-inch cinnamon stick
2 limes
1/2 gallon Welch's Grape Juice
25 raisins
1 tsp. bread yeast (not normally reccomended, but for this recipe it's OK.)

Quarter the limes and slice the raisins. Pour some of the grape juice into your fermentation vessel, then pour and stir in the honey. Stir extremely well. Top up the rest to a gallon. The honey should displace the half gallon of juice into a full gallon, but top up with water if you need to. Add the limes, raisins, and cinnamon stick. Pitch the yeast, close up the vessel and add the airlock. Let it sit in a dark place. There should be some activity in the airlock or balloon. That's good. It means the yeast is turning the sugar into alcohol and carbon dioxide. Don't disturb it for two months. By then all of the honey should be integrated with the mead and all the fermentation should be done. You have mead ready for bottling. It's OK to drink now, but the longer you wait, the better it gets.

Jagged-Eared Apple Jack
Yield: 5 Gallons

5 gallons Apple Juice - Make sure there are no preservatives aside from absorbic acid. Otherwise this will not ferment.
2 lbs. brown sugar (light or dark)
1 packet beer yeast (I reccomend Nottingham yeast or Danstar US-05. You can buy these from a homebrew shop)

Pour a gallon and a half into your fermentation vessel. This should mean you've opened two bottles of apple juice. Pour some brown sugar into the remaining half gallon of the second bottle, cap and shake. Pour the rest into the vessel. Repeat this until the brown sugar is gone and all the apple juice is in the vessel. Pitch the yeast, cap and put the airlock on. Yep, it's that simple. Again, wait two months and you've got some cider.

Dogberry's Family Recipe
Yield: 5 gallons

10 lbs dark malt extract (dry)
2 oz Galena hops
1 packet beer yeast

The following grains (these can be bought from a homebrew store):
12oz Crystal Malt
10oz Chocolate Malt
3oz Roasted Barley
3oz Black Patent

Make sure to use at least a 3 gallon stockpot. Heat 2 gallons of water to 155 degrees and steep your grains in a cheesecloth bag for half an hour. Remove the grains and discard them. Remove the pot from heat and add malt extract. Return to heat and bring to a boil. Allow it to boil for 45 minutes and add 1 oz hops. Boil for ten more minutes before adding the second oz of hops. Boil for five more minutes. Take the pot from the heat and immediately chill in an ice bath. Keep dunking it in the ice bath until it's close to room temperature. 80-85 degrees should be good enough, but try to go a little lower. Congratulations, you now have wort! Add it to your vessel, top it up with water. Pitch yeast, cover, and add the airlock. There's going to be a ton of bubbles on this one. Make sure your vessel is larger than five gallons to keep it all in. Otherwise look into making a "blow-off tube." It's basically a large version of an airlock that can handle large amounts of foam. You can make it with tubing, a milk jug, and some water.

The fermentation should be done in about a week to 10 days. Keep it in a relatively cool area. Siphon the beer into a second fermentation vessel, this time without leaving any head space. Seal off and add the airlock. Wait a month, then bottle after adding 1 oz corn sugar to the batch (you can use table sugar in a pinch, but it will leave an aftertaste). Keep it in bottles for three weeks while it carbonates.

Again, it's one of those things that is better with age. Wait a few months and you'll be happy.

I hope that covers everything. If you have any questions I can answer them for you, but you'll probably find better guides on the internet. I learned what I did from reading "How to Brew" by John Palmer. It's more or less THE book for beginners.

Eva · **07-22-2010, 11:14 PM**

Dogberry Wrote:Jagged-Eared Apple Jack

For the name alone... you sir, are made of win, donuts, and awesome!!

I might actually give this one a try too. :cheer:

Aveline · **07-22-2010, 11:39 PM**

Same here :O Love me some apple spirits. I will let you know the results in November haha.

Dogberry · **07-23-2010, 02:11 PM**

Awesome! I'm glad you guys liked it. Apple based drinks are my all-time favorite, as well. Anyways, if I come up with anymore concoctions I'll post 'em here.

Aveline · **07-25-2010, 02:58 PM**

Found this while playing around in the dats:

[Image: creampie.jpg]

Looks like a giant eclair >_> Any guesses on what it's going to be in-game? I am going to hazard: Moogle Cream Pie. With filling that light and fluffy, it's gotta be moogle.

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