Any thoughts on doing a DR recipe book for seeling through the store or at the CON?

Would be really nice to see these all put together.

My best recipe is pretty basic:

One corned beef with it's packet of spices
Several bottles of ginger ale
An oven bag

Put the corned beef with the sauce it comes with and all it's spices into the oven bag with the opening facing up.
Pour in enough ginger ale to cover the meat.
Seal and put in the oven and slow cook till the corned beef begins to fall apart.

Pretty basic. I like what that ginger ale adds though as opposed to just water.

Mists and Magic, Ocean Breezes, Deep Rivers Under the Sea, Trails Between the Stars: Where nothing is as it seems.

>>Arctuniol>>For instance, I marinated chicken the other day in chicken broth, garlic, onions, honey, hungarian paprika and all spice, tossed on the BBQ and glazed it with my BBQ sauce.

BBQ sauce, you say? Then I have a question for you.

I've made a very basic barbeque sauce, mostly for cooking brisket in a crock pot. However, while it is tasty, it's not quite what I'm looking for in a bar. I'd be interested to know what you would do to fix it. The recipe is very loose at this point.

Several cans of tomato puree
Some water
A couple of teaspoons of liquid smoke
Some garlic cloves, finely chopped
ground black pepper
a little salt
a little horseradish
a cup or two of brown sugar
a little cayenne pepper
a tablespoon or two of worstershire sauce

I pretty much mix it all in a bowl, then throw it into the crock pot with some chopped brisket (about 2.5-3 pounds) and about 1 finely chopped red onion, let it cook for 6 hours, and it makes a pretty tasty barbeque. However, the actual barbeque sauce probably wouldn't be too good on its own. It's very red and tomato-y. For just making straight sauce, what should I do? More liquid smoke? Less sugar? Should I cook it down after combining the ingredients? Before throwing it in the crock pot, it's much more red than store-bought barbeque sauce, but I'm not sure what to do to fixidate it.

Any advice would be appreciated, especially since I plan on making it this Friday for my girlfriend's mother's 60th birthday party.

~Mike/player of Gulphphunger

>>No water, not needed, use sea salt and add another tablespoon of worchestshire sauce, less sugar, way too sweet, in order to kill the over powering of tomato you only need like 2 tablespoons of brown sugar, if you are going with a sweeter flavor of BBQ sauce add honey, or pure sugar syrup instead, maybe two or three tablespoons. Definitely cook it down. You blend the flavors that way. Personally I wouldn't use liquid smoke. I don't use it in anything. Some tyme, and tarragon go good in it too, but little bits, maybe all spice. I have noticed too that cinamon in most sauces works well. I like spicey, so I always will add a bit of tapatio or crystal hot sauce, and several spoonfulls of paprika, and chili powder. You actually might think about adding in cardamom and cloves. Don't add everything I put, make little bits, but your base recipe is great. I wouldn't do the horseradish just my oppinion.

Thanks. The water is mostly so it has room to cook down over the 6 hours. The sweet works really well with brisket, but I can totally see what you're saying as far as a pure sauce goes. Thank you. I will probably still add the liquid smoke (1/2 to 1 tsp. for about 24-30 ounces of sauce), because I really do like the smokey flavor. Regarding the horseradish, it's only a very little bit for a large quantity. Very subtle. Oh, and I also use a similar amount of mustard seed. I forgot that earlier.

Thanks again for the advice, and I shall try it all (even removing the liquid smoke) in various iterations.

Cheers,

~player of Gulphphunger

Iron Chef: Dragonrealms Anyone ? Im in!


Denz

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haha! Iron Chef Dragonrealms! I'm there!


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yeah, i really think there should be ways of cooking in-game, in addition to the "cooking" that thieves do.

No, i don't think the game should require eating/drinking and such, any more than we are "required" to make little figures out of paper <origami>.

but i DO think it should teach mech.

Stirring, mixing, baking, frying - along with different types of pots and pans <of course, more stuff in shops to steal- heh> different types of foragable vegetables, ways of slaughtering edible critters - rangers would have more to carve than simply food for wolves, and other guilds might eat the critters raw - particularly barbarians.

Which would be an additional thing - warpaint could be created in addition to the paint sticks, one possibility might be critter blood...

fishing and stuff would yield fish that could be eatten raw or cooked, etc.


<<If nothing else, maybe some Magic Using guilds will now feel the joys of "You cannot steal here.", at least for a while.--Solomon>>

>>Watch out. Bobby Flay might show up and turn it into a THROWDOWN!

Heh funny you mentioned that I saw recently. We shop at the same gourmet grocery shop. And theres no such thing as a lousy cook you just need to find you niche and grow from there.


Denz

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Join Dragonrealms:The Fallen
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Customer service should never be considered an expense, It's an investment in the future

Something little.. something easy.. I fix it for breakfast at least once a week

Quartered strawberries in a small cup. Pour cold orange juice (Not alot just enough to add flavor)over them, then top with whipped cream (Homemade not storebought) that has a light amount of mint leafs blended into it.




Pomae

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Today's menu at the Casa de Mike:

Breakfast: Coffee. Burps still too reminiscent of last night's chili to eat decent breakfast. Shouldn't have eaten so late.

Lunch: chicken salad sandwich, leftover nachos

Dinner: Smorgasboard. Gonna have 40 people over at my house for a surprise birthday party, with many bringing who-knows-what. Also need to make 2 apple pies when I get off work. Mental note: do not, under any circumstances, forget the pie ingredients on the way home from work. Girl...will...flip...out.

Rest of the weekend: Cold breakfast leftovers, reheated leftovers, and leftovers casserole (with extra mustard). And a slice of apple pie.

~Mike/player of Gulphphunger

Casa del Souv is featuring Macaroni with Tomato juice at lunch; and for dinner, likely a red baron pizza


>assist request to bug Reexa for no good reason whatsoever
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******************
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hmmm.. This ones good for two days for me

Grill 3 chicken breasts (Diamonds on front and back, then cook in oven til completely done)
Slice and dice.. then chill in fridge

Put a layer of rice in a oiled pan (so no stickage), mix a can of cream of chicken soup in a seperate bowl
Put a layer of red and green peppers with a dusting of fresh minced garlic (Not to much or it ruins the taste, I usually use no more than 2 pinches).
Pour the bowl of soup over the mix and put in oven at 350 degrees for 30 minutes. After 30 minutes use a spoon to mix the rice and vegetables. Sprinkle the chicken in while mixing then cook for additional 15 minutes (Approximate Cook to your taste).. Remove from oven and sprinkle shredded cheese (I use a mixture of parmesan and pepper jack) over mixture and allow cheese to melt before serving.

Isnt fancy, but gets the job done


Pomae

Any questions and/or comments can be sent to me at Mod-Pomae@Play.net, or Senior Board Moderator Annwyl at dr-annwyl@play.net or Board Supervisor Cecco at DR-Cecco@Play.net