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Here’s my comfort food, chilli nachos! Anyway let’s end this this ##vote IA
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Feb 5, 2021 19:57
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| # ? Apr 28, 2024 15:03 |
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Votecount for Day 4 Idle Amalgam (3): Scientastic, CapitalistPig, ObamaAkbar. Not Voting (2): Hal Insandenza, Idle AmalgamWith 5 alive, it's 3 votes to execute. The current deadline is February 06th, 2021 at 10 p.m. EST -- that's in about 1 day, 7 hours.
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Feb 5, 2021 20:04
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Idle Amalgam Town-Aligned Apple Pie has been executed D4. The game day ended super early, so I'm only keeping the spice deadline open until 10PM EST tonight instead of tomorrow. Any spices purchased after 10PM will not be available for use until D5. The thread stays open at night, both cooking and game related chat is acceptable.
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Feb 5, 2021 20:06
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Idle Amalgam's Apple Pie Ingredients Pie Crust 2 cups all-purpose or unbleached flower (if self-rising omit salt) 1 Teaspoon Salt 2/3 cup + 2 Tablespoons of shortening 4 to 5 tablespoons of cold water Apple Pie Filling 1/3 to 2/3 cup sugar 1/4 cup all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Pinch of salt 8 cups thinly sliced peeled apples* 2 tablespoons of vegetable margarine (or butter) *Apple Theory lol – The recipe calls for tart apples, but I like sweet-tart or even a mix of specifically tart and sweet apples. I often will do like 2-3 granny smith and 2-3 fuji apples, but you should pick the apple that speaks to you. Maybe taste it and see how sweet it is first and use your best judgment. *Second Crust Alternative – Cut your second crust into strips and make you an easy lattice pie if you want to look fancy, but I almost never do this, maybe I’ll do it this time. Instructions
Idle Amalgam's Apple Pie is worth 25 points.
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Feb 5, 2021 20:10
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Oh for gently caress’s sake
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Feb 5, 2021 20:32
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OK, well I believe OA is town, because I know he visited IA last night, and no-one else. So he 100% didn’t kill GGN.
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Feb 5, 2021 20:35
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I’m really glad that I was paranoid and didn’t just assume I was right about IA, I have a mega spice blend to use tonight
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Feb 5, 2021 20:41
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Last panna cotta tonight! Finally found some mixed berry compote. Think I might make these a regular thing, really enjoyed them
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Feb 5, 2021 22:47
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I also have a ridiculous spice mix that I will be using tonight
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Feb 5, 2021 22:48
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I’m pretty sure it’s CPig, hopefully he won’t target me for the NK, because I think I can prove it
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Feb 5, 2021 23:37
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Scientastic posted:I’m pretty sure it’s CPig, hopefully he won’t target me for the NK, because I think I can prove it lmao this is ridiculous. What kind of possible loving gambit could I have been running there? How would it have benefitted me to make this post CapitalistPig posted:Okay so let's clear up some stuff. Directly after one member of the scum team had been killed. Because you weren't sure who had killed merk until I cleared up the masked group. My post combined with yours and obamas actions directly led to a second scum team member dying. Use your loving brain you pinecone. I'm pretty sure it isn't you or Obama based on this interaction. It has to be hal.
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Feb 6, 2021 00:12
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I already had suspicions of Hal before all this sandwolf business so I agree it’s probably him, if it’s you or sci then honestly gg
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Feb 6, 2021 00:33
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ObamaAkbar. posted:I already had suspicions of Hal before all this sandwolf business so I agree it’s probably him, if it’s you or sci then honestly gg Hmmmm
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Feb 6, 2021 00:59
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ObamaAkbar. posted:I already had suspicions of Hal before all this sandwolf business so I agree it’s probably him, if it’s you or sci then honestly gg Yeah, this is why I think it’s CPig. The reason he’s been “cleared” is because it’s too audacious to imagine he would claim masonry with his two scumbuddies. I am a risk-averse scum player, I hate gambits and I hate people who try them. It’s both a boon and a flaw. I have seen people recently trying to run much less risky gambits than this, and I’ve always been the sad lonely voice that throws cold water on the idea. I can see it with a CPig, Sand and Bif scum team. I’m drunk, I guess don’t listen to me, whatever, but if I’m alive in the morning I’ll know, if I’m not, I guess I’ll gift my tomorrow chilli points to OA. And my tomorrow quesadilla points to OA.
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Feb 6, 2021 01:10
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Scientastic posted:Yeah, this is why I think it’s CPig. The reason he’s been “cleared” is because it’s too audacious to imagine he would claim masonry with his two scumbuddies. I get it, I just don't understand why you'd just jump to a wild gambit from me before just going with the Occam's razor answer of Hal being scum.
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Feb 6, 2021 01:13
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CapitalistPig posted:I get it, I just don't understand why you'd just jump to a wild gambit from me before just going with the Occam's razor answer of Hal being scum. Perhaps because sci can see the purity in my cooking and my heart
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Feb 6, 2021 01:58
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Hal Insandenza posted:Perhaps because sci can see the purity in my cooking and my heart I think it might be this
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Feb 6, 2021 02:43
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Scientastic posted:I think it might be this Cool, if town loses because one player thinks they can "see the purity" in another one's cooking and heart during mylo that will be fun.
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Feb 6, 2021 02:46
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CapitalistPig posted:Cool, if town loses because one player thinks they can "see the purity" in another one's cooking and heart during mylo that will be fun. I’m enjoying cooking things too
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Feb 6, 2021 02:55
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As I have done throughout this game, I intend to to look at the results, flips, claims and most importantly posts to decide who I think is scum. And using the fact I am the best cook by a mile to claim moral superiority regardless
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Feb 6, 2021 02:58
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Made risotto! For some reason it never occurred to me that risotto was something I could possibly cook. Like it took on a level similar to like, hardcore Japanese ramen where you have to make a big vat beforehand, slow cooked for 24 hours or something. I don't know where this perception came from. Anyways I was quite excited when I saw the '25 minutes' in merk's 25 minute risotto. Laid out the ingredients here - rice, onion, mushrooms, wine, and cheese. Not pictured: chicken, butter, salt.  Took a page from Sci's book and fried up the mushrooms with some butter, set them aside to mix in later.  Put in a fresh dump of butter, then fried up the onions. Put in garlic later.  Then, rice and the first batch of wine + stock, which I had simmering for a while!  Did the constant stirring and ladling for a while, then added the parmesan and mushrooms in the final stretch.  The final result, plated with some baked chicken and dried parsley! It was really good, less intimidating than I thought! 
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Feb 6, 2021 05:19
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I'm not much of a pie guy or much of a baker in general but I figured I would honor my fallen comrade with an pie I started with some granny smiths, a couple of cosmic crisps, and then I threw in a pear for good measure  I made my daughter do the crust dough, unfortunately it ended up a bit too dry and despite all my efforts I couldn't roll it out very thin without it falling to pieces. I attempted to do a lattice and it sorta worked? The dough just wasn't quite right.   It ended up so-so, the crust was most definitely a bit too thick and the pie was pretty unwieldy.   Not the greatest looking thing but in the end it tasted alright!
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Feb 6, 2021 07:53
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I was pretty disconsolate today, first IA turned out to be town, then my pie didn't really hit the spot how I meant it to, so I needed to get some comfort. And nothing says comfort to me like a big old beef roast (not really true but I sorta had a hankering) I kept it pretty simple, whipped up my patented Ras el HALnout dry rub to coat it with (brown sugar, allspice, paprika, cayenne pepper, garlic, oregano, turmeric, ginger, mace and cumin) after giving it a good coat of avocado oil.  Once that was done, I seared it all around and tossed it in a low oven for a few hours.  After it got just above medium-rare I let it sit while I whipped up a saffron cream sauce and sliced off a few pieces and finished with some parsley.   I'd like to say this comforted me, but the sauce broke just before it finished and basically it didn't work out that well, but the meat was surprisingly tender for a pretty low quality cut (bottom round).
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Feb 6, 2021 08:04
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ObamaAkbar. posted:Think I might make these a regular thing, really enjoyed them
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Feb 6, 2021 08:08
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I couldn't be bothered to make quesadillas too for Sandwolf's recipe, but guacamole (or salsa, or anything else involving corn chips or dipping) is a big comfort food for me. So I just made that and called it a day. Ingredients: 2 ripe avocados juice of 1 lime a bit of diced onion and some chopped up cherry tomatoes cause I always get these for Minifauxnen's lunch but then have a bunch left over. Plus salt to taste of course, then mix it all up. I didn't add any chili or other stuff cause I wanted to see if if would taste ok without it. Minifauxnen is still pretty sensitive to spicy food, and I hadn't made guacamole completely from scratch for a long time. (I usually use these Rick Bayless mixes my mom sends me. They're awesome, they have tomatillos in there.) No further pictures cause it was consumed immediately.
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Feb 6, 2021 09:30
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Obama Akbar TOWN-Aligned Stuffed mushroom and halloumi pittas has died N4. Hal Insandenza SCUM-Aligned Crab Cakes Benedict has killed himself N4. The game has ended in a TOWN-victory. Thanks for playing everyone, I'll put up all the living player's recipes shortly.
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Feb 6, 2021 16:54
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Hal Insandenza's Crabcakes Benedict with Mango Sauce (serves 6) Ingredients: Crabcakes: 1 egg 1/4 cup mayonnaise 1 tbsp parsley 2 tsp dijon mustard 2 tsp worcestershire sauce 1 tsp Old Bay (or more!! yum!!) 1 tsp lemon juice 1/8 tsp salt 1 pound lump crab meat (fresher the better) 2/3 cup saltines, crushed Mango Cream Sauce: 2 tbsp butter 1 tbsp flour 1/2 cup heavy cream 1/2 mango, diced 1/4 cup red bell pepper, diced 1 tbsp cilantro (unless you have the soap gene) Salt and Pepper Benedict: 6 eggs 6 crabcakes that you just made 4.5 oz of corn tortilla chips, crushed olive oil 3 english muffins 2 tsp butter Crabcake recipe:
Mango Cream recipe:
Crabcakes Benedict Recipe:
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Feb 6, 2021 16:54
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Obama Akbar's Stuffed mushroom and halloumi pittas Ingredients
Method Step 1 Heat 1 tbsp olive oil in a non-stick frying pan over a medium heat. Add the mushrooms with a good pinch of salt and cook, stirring for a few minutes. Add the garlic and cook until tender. Turn up the heat and boil off any moisture. Keep warm. Step 2 Heat 1 tbsp of olive oil in a separate pan and fry the halloumi until golden (I personally like to add a bit more oil and shallow fry them). Warm the pittas under a grill, about 1 and half minutes each side. Step 3 Split each pitta and spread with humous, then stuff with the mushrooms, halloumi, peppers and some rocket. Add the chilli sauce if you like. Goes well with homemade chips(fries), a salad or my personal favourite more fried halloumi! Serves 4.
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Feb 6, 2021 16:54
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Capitalist Pig's Yogurt Marinated Pork Kabobs with Labneh cheese, cucumbers, and tomatoes. So, step one. A full day before you are going to want to prepare the Labneh and get the pork marinated so here is the steps for that. Part 1 Mise en place  Ingredients Plain , whole milk yogurt you can use Greek yogurt for this but it will turn out thicker. A pork roast (or whatever your preferred protein is, this will work with pretty much anything) Salt, pepper, crushed red pepper, turmeric, ground cardamom, sumac, ground coriander, cinnamon.  Cut the protein into kabobable chunks.  mix the chunks well in a bowl with about 3/4 cups of the yogurt or so and all the seasoning to your taste. I don't really measure here I just let my instincts guide me.  Next get some cheesecloth (or a clean hand towel, or strong paper towels, really anything like that) and set up a strainer in a bowl in a setup like this.  Mix the remaining yogurt with a couple teaspoons of salt and combine it really well. Dump it into the aforementioned cheesecloth/strainer/bowl contraption and tie the cheesecloth or whatever up. (I like to tie it to a wooden spoon for easier grabbing the next day) Then cover the meat with plastic wrap and take both it and the cheesecloth yogurt and park them in your fridge undisturbed for roughly 24 hours. Then when you're ready to cook the next day get it out again , do this roughly 30ish minutes before you are ready to cook.  Dump the what is now labneh into a receptacle for storage and save or discard the whey in the bowl under the strainer based on your needs. Also remove the meat chunks and uncover them in preparation for the next step.  Mise en place for the next step: Flaky kosher salt, pepper, white pepper, lemon juice  Mix a couple tablespoons of lemon juice, some black and white pepper (a few pinches of each to your taste), and a few healthy pinches of the salt and mix it into the cheese well. Park it back in the fridge.  Pour the meat chunks into a strainer and put it over a bowl similar to the cheesecloth contraption from yesterday and squirt some lemon juice on it, a healthy amount and mix it up, then park it out in your kitchen somewhere for about 30 minutes so some of the yogurt drains off and the meat gets to room temp. After you let it park get ready for step 3, A.K.A the part where we actually cook something.  Mise en place part 3: Lemon juice, pepper, salt, sumac, cherry tomatoes, onion (I prefer red for this since it's a raw application), cucumber, skewers, dried cilantro, and of course your pork chunks.  Skewer the things pictured here (tomatoes and pork chunks) and sprinkle liberal amounts of the seasonings listed above and some more lemon juice on the meat.  Take your tomato skewers and place them in a glass baking dish, drizzle with olive oil and lemon juice and sprinkle with salt and pepper.  Place a rack over the baking dish and place the meat skewers over the tomatoes. This is going to drip delicious flavor over the tomatoes whilst they cook. Put your oven at 400F(204C) and place the skewers in it after it preheats.  While you're waiting for it to preheat dice some cucumber and red onion to your taste and drizzle with lemon juice and sprinkle with salt and sumac. Set it in your fridge for now while the stuff cooks. You'll want to cook it four around 30-40 minutes or so and flip the top meat skewers over about halfway through. Alternately, this comes out much better if grilled on a flame grill but I don't currently have access to a grill so this way works fine.  Once it's out of the oven prep your plate by dolloping some labneh on there and getting yourself some lavash or pita and add some of the veg to the plate. Thene njoy that poo poo!
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Feb 6, 2021 16:54
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Scientastic's Cod chili verde Tortillas:  240g masa harina 250-350ml water 2 tsp salt 1 tbsp olive oil I combined the masa and salt in a large bowl, made a well and added the water and oil, stirring into dough This was rested for 30m, kneaded again and formed into small balls, which were again rested for 30m Using the tortilla press which we found in the garden when we moved in, I formed these balls into tortillas, and fired in a pan over medium heat for 45s a side These were allowed to cool, and warmed up later in the day ready to serve Cucumber salsa:  Spring onions, finely chopped Cucumber, peeled and deseeded, finely diced Yellow tomatoes, deseeded, finely diced 1 green jalapeno, deseeded, finely diced Garlic, minced Coriander, finely chopped Juice of 1 lime I mixed the ingredients together and chilled until needed Salsa verde:  1 large onion, peeled and diced 3 cloves of garlic, minced Cumin Oregano 4 fresh Santa Fe Grande chilies 4 fresh jalapeños 700g tinned tomatillos Bunch fresh coriander, coarsely chopped Once again, necessity overrode plans: I couldn’t find fresh tomatillos from a source I trusted in the UK, so I had to resort to tinned. I have been assured by a Mexican friend of mine that these are fine, but it did somehow feel like cheating. Anyway… I roasted the chillies and tomatillos in the oven, and did the thing with the bowl again to loosen the skins  Meanwhile, I sweated an onion and some garlic in a large pan, and cooked until translucent The peeled chillies and tomatillos were blended with the coriander, stalks and all  This was then added to the pan, and simmered for a further 25m, allowed to cool and refrigerated until the next day Bring the salsa verde to a simmer, then add the cod loins, poaching them for 10m until flaky  To serve, I plated a warm tortilla, topped with some of the fish and chili verde, and scattered a bit of salsa over the top.  
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Feb 6, 2021 16:55
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Not sure if I caused that? Lmao
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Feb 6, 2021 16:56
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That was a great game, so much fun
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Feb 6, 2021 17:36
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I was hoping making myself BP would stop that but no such luck. I figured sci must have hid behind me. Good game! Fun!
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Feb 6, 2021 17:40
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Actually it was me that hid behind you, sci hid behind CPig and CPig hid behind me so it was like a big chain leading back to you
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Feb 6, 2021 17:43
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Yeah that was a great game grandi, ended up cooking way more than I expected
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Feb 6, 2021 17:44
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Those kebabs look great CPig
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Feb 6, 2021 17:50
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Fun game to spectate. Good job town
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Feb 6, 2021 17:59
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b-minus1 posted:Fun game to spectate. Good job town agreed, very fun to read and the food looks awesome! I really want to try the mango crabcake benedict and risotto especially, and those kebobs look amazing I was extremely surprised to read that anyone makes alfredo with a roux, I have never heard of that
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Feb 6, 2021 18:03
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Good game and congrats town! I had a ton of fun spectating and cooking in this game, the whole points-gifting system got me pretty involved! It was really cool trying out all these different recipes and breaking out of the mold of what I usually cook, it really livened up my meals. Plus it was lots of fun seeing other people's takes on recipes and all the crazy spice mixes people made. Thanks for running the game Grandi!
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Feb 6, 2021 18:22
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| # ? Apr 28, 2024 15:03 |
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hurray! Go town!
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Feb 6, 2021 18:45
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