Food !!

[ken]

Wow. And NECROMANCER Ken, there, sez I ate ghoulishly...
Man, you must have a stainless steel stomach...

I see that old Buddy Can I have an image similar to the Chaos Sorcerer, (El_Flesh), please drathe

[drathe]

Eventually. It all depends on the number of posts, as can be seen here: memberlist.php?mode=&sk=d&sd=d#memberlist

[ken]

Eventually. It all depends on the number of posts, as can be seen here: memberlist.php?mode=&sk=d&sd=d#memberlist

Hmmm, not too sure about that blue romper suit of the next step up, looks a bit like Superman. (Only Kidding)

[drathe]

There's still a few more before that one.

[ken]

Here is the Potion one needs for Quest planning, it's the Real Deal, I kid you not

the real deal.jpg

[ken]

Puck is scheduled to come this Saturday, we are taking him to a Soiree in the evening, so eating at Mid-day. On the Menu, Sausage & Succatash . A novel event for us all. We have a basic Succatash recipe, any hidden ingredients from you Country Boys

[el_flesh]

Well, Kenmancer, that beer you show above makes me think of Beernut's recipe that he made the FIRST TIME off the cuff (i.e. his spontaneous guesstimate of ingredients and how it would work) last night.
Normally we just buy a jar of Tostitos brand cheese sauce for Tortilla chips:

But BEERNUT wanted to make a NATURAL sauce.

BEERNUT'S NATURAL LOVE SAUCE:
1 bottle of dark beer; he used Rickard's Red - boil it



At boiling add:
Cheese of your choice: we went with a block of orange Old Cheddar - nice and sharp.
1 block of cream cheese - we used Philadelphia
Shallots to taste
Jalapeno to taste; he put in just one

melt all of the cheese together and it is done with just a little simmering more - however you must constantly stir it up, otherwise it will go black on the bottom of the pan.

When we tried this dip, we could not believe it. I cannot go back to Tostitos CRAP (that I thought was tasty even though obviously unhealthy) any more! To me this is the kind of cheese sauce you would get in a top, expensive restaurant, while the Tostitos sauce you would get in a movie theater or at a Pub. We all raved at it and not just because we want Beernut to make us more. It was excellent on his GRILLED hamburgers, too...


BEERNUT'S GRILLED ORGAZMOBURGERS:

add to equal parts ground beef, veal and porc:
FRESH Cilantro, Oregano, Chili powder, Garlic powder
Italian bread crumbs
FRESH grated Parmesian
1 egg to make it bind

It's literally a restaurant at HQ time.

[ken]

Sounds a really nice dip there Flesh. Felicitations to the Chef

[ken]

Just been watching a video on Spanish food I taped last night. Check out this fantastic stew
Fabada Asturiana (Basque Stew)

Ingredients (serves 4)

1 kg dried white beans
300g pork shoulder
100g piece of Iberian ham or Serrano ham
2 chorizo sausages, 6 in long
2 morcillas ( black puddings) 6 in long
Half an onion
1 carrot
A few strands of saffron
Sprigs of flatleaf parsley to garnish

Soak the beans overnight in plenty of cold water. In another bowl, soak the pork shoulder and ham overnight.
Drain the beans and tip into a large saucepan. Cover with fresh cold water. Bring to the boil, then simmer over a low heat for about 1 hour, skimming off any residue that rises to the surface.
After this time, add the rest of the ingredients and cover with more cold water. Bring back to the boil and simmer over a low heat for 2 hours, or until the meat is cooked throughout. Stir gently from time to time, taking care to keep the beans whole.
Remove the meat, sausages, black puddings and vegetables from the pan, cut them into small pieces to produce a mixture known as compango, and set aside. Ladle some beans and sauce into deep bowls. Then add a selection of the compango. Garnish with sprigs of flatleaf parsley if desired.

In the program, the chef bunged all the ingredients in together, exept for some Saffron and pepper & salt, added at the last few minutes of cooking. Do Not Stir the stew, as it will break up the beans & black pudding. Just give the pan a gentle shake now & then. This is definitely on the menu.

[joec]

El Flesh, I'm totally making a version of Beernut's Natural Love sauce at my next gaming session.... whenever that is.

As for his grilled burgers, those sound good. I've been taking a chicken artichoke sausage and soaking them in Italian dressing and a bit of rum for 6-8 hours, then I grill those up. Pretty damn tasty. For a side, I usually will take a can of black beans and a can of corn, add assorted seasonings and a splash of olive oil, wrap it all up in aluminum foil, and toss it on the grill for about twenty minutes before adding the sausage (or whatever meats I'm grilling). Once the meat's done, I take that off the grill and then the bean/corn mixture.

Good eats.