AH cookbook!

[Tanc49]

The preparation is the same as its French counterpart because of the fact that it was introduced by Italian monks to the Tocharian royal court in the early to middle 17th century. The only difference is that Tocharian macaroons were always made from hazelnut and almond, and dipped in a syrup made from citrus fruits grown in the courtyard of the Tocharian Royal Palace in Kuchan.

That actually sounds absolutely delicious. I might steal the idea. Macarouns dipped in a lime/lemoncurd with a hint of hazelnut would taste great. I wonder if hazelnut would work as well as almond, making macarouns is ultra tricky and requires perfectly dosed ingredients.

I shall try when I have an oven, I need to remember this

 

[Lalli]

1. Search tamarau buffalo and milk that.
2. Go alcohol store and buy most expensive and finest Filipine wine what you can find.
3. Shake carefully 1/10 milk and 9/10 wine.
4. Let drink be on peace while on room's temperature. Ensure that there not be very hot or cold.
5. Serve drink on fine party.

Roasted moa chest

 

[Kaiphranos]

ROAST BREAST OF MOA

1 16-24 lb moa breast, fresh or thawed
2 tsp ground sweet pepper
2 tsp ground black pepper
1 Tbsp sea salt
4 Tbsp cooking oil
Juice of and zest of two citronas
2 Tbsp fresh sage leaves
2 cloves garlic

Preheat oven to 400°¥. Place breast in roasting pan and score. Form remaining ingredients into paste and rub onto meat. Roast for 3 hours or until thermometer in thickest part reaches 190°¥. Remove from oven and allow to rest before carving.

Next: Nouilles Cipanais

 

[Morty Vicar]

Next: Nouilles Cipanais

Egg noodles wok-fried with shrimps, squid, mussels, garlic, onion, chilli, mustard seeds, peppers, pak choi, mushrooms, arrowroot and soy sauce. Developed by French cooks in Asia in the late 1700's, this quickly became a favourite among the Paris nobility. It was rumoured that Marie Antoinette sparked the French Revolution when she was told that the poor had no bread, and she remarked cooly "then let them eat Cipanais!"

Doigts Anglais

 

[ArKhan]

Kentucky Fried Bald Eagle.

 

[Jonathan]

Doigts Anglais

La Doigts Anglais (The English Finger)

Made famous after the Victorious Napoleonic invasion of Britain, this wine soaked pudding was designed in the shape of the index and middle fingers, referencing the insulting salute made to the French by English bowman during the Battle of Agincourt.
Emperor Napoleon was said to have sent this pudding to King George IV with the harshly anti-British, Peace Treaty and marriage proposal of Prince Napoleon and Princess Charlotte of Wales.

Kentucky Fried Bald Eagle.

 

[Kaiphranos]

Kentucky Fried Bald Eagle.

There are several conflicting stories about the origin of this Louisville speciality, but all agree that it was pioneered by soldiers stationed at nearby Fort Clark. The key ingredient is a "Bald Eagle Chocolate Bar", which is battered and fried. The original "Bald Eagle" was produced exclusively for use in Army rations, but when they ceased production in 1995, the trademark was bought up by Hershey's, largely banking on the popularity (and notoriety) of the fried version. These days, the dessert appears at fairs around the state, as well as several Louisville restaurants.

Next: Boston-style pitsa

 

[Isfendil]

Next: Boston-style pitsa

A New World Jewish take on the popular Italian dish, normally spelt pizza. Pitsa, however, is made with several alterations- for one, the dough is made with olives baked in, and the pizza is layered- in between two layers of cheese are slices of brisket- and the surface is topped with smoked salmon, cream cheese, and various savoury vegetables/tubers.

Next: La paella de los Bien Moriscos.

 

[ramones1986]

La paella de los Bien Moriscos.

Originally brought by the unconverted Mozarabic-speaking Moriscos from Valencia who fled to Morocco and became part of the Moroccan royal cuisine, it was reintroduced in Valencian region in the mid-20th century due to immigration from the former Spanish protectorate, especially a large percentage of them were direct descendants of Moriscos. The only difference it have from the typical Valencian paella was the abundance of fishes and spices in the dish, most notably bell peppers (usually green) and chili.

Samaritan Hummus

 

[ArKhan]

There are several conflicting stories about the origin of this Louisville speciality, but all agree that it was pioneered by soldiers stationed at nearby Fort Clark. The key ingredient is a "Bald Eagle Chocolate Bar", which is battered and fried. The original "Bald Eagle" was produced exclusively for use in Army rations, but when they ceased production in 1995, the trademark was bought up by Hershey's, largely banking on the popularity (and notoriety) of the fried version. These days, the dessert appears at fairs around the state, as well as several Louisville restaurants.

Next: Boston-style pitsa

How very anticlimactic.

 

[Kaiphranos]

Samaritan Hummus

Not to be confused with the cold purée of the same name popularized by Judean exiles, this Samaritan dish is more of a thick stew that includes spinach, onions, and toasted nuts as well as chickpeas. It is usually served with yogurt and flatbread.

Empire Cake

How very anticlimactic.

Given their role in the food chain, I would expect actual bald eagles to taste terrible...

 

[Isfendil]

Empire Cake

"Bright, shining examples of our glorious imperial unity in every bite."
Empire Cake is an example of the cultural insanity espoused by the second British Imperial republic- a luxury desert, made by taking oversized slices of various of various cakes from all throughout the British Empire, chopping them up into pieces, shuffling them into a larger cube shape, baking them together in a lightly sweetened taffy, and then reapplying the specific garnishes. It's flavour is incredibly subjective, with many despising it as a strange and bizarre attempt at propaganda, while others enjoy the unusual combination of tastes. Another strange comment of Empire cake is that the recipe calls for Amhara cake pieces as well, even though Ethiopia was never invaded or conquered by the republic.

Up Next: Shirini-e-Somnath

 

[Lalli]

Not to be confused with the cold purée of the same name popularized by Judean exiles, this Samaritan dish is more of a thick stew that includes spinach, onions, and toasted nuts as well as chickpeas. It is usually served with yogurt and flatbread.

Empire Cake



Given their role in the food chain, I would expect actual bald eagles to taste terrible...

Probably. There is reasons why carnivores not be very popular food among humans and rarely even among other animals.

These taste quiet terrible and these usually contain much dangerous parasites and probably not very healthy anyway.

 

[Goldstein]

Shirini-e-Somnath

Not actually related to Somnath, but considered a national dessert in the Persian Federation; a restaurateur from Kandahar took the idea from a trip to the Maratha Republic, adapting Marathi customs and ingredients to Persian sensibilities.

Ingedients: Yoghurt, cardamom, vanilla flavor, dry fruits, pink pepper, pistacchio, honey, maida flour, ghee, vegetable oil.

Make a dough with the maida flour and the ghee, roll it until you get a thin film that you will cut in round shapes. Mix in a bowl the yoghurt with the dry fruits, cardamom, vanilla flavor, and part of the ground pink pepper and the gound pistacchio. Drop two tablespoons of the mix in the center of the dough circles, and close them in a round shape, turning around sligthly the reminding dough and shaping it in a floral motive. Deep-fry them in vegetable oil until golden brown. When they're done, brush them in honey, sprinkle them with the remaining pistacchio and pepper and let them dry. Just try not to eat too many.

Metropolitan Salad

 

[Morty Vicar]

Metropolitan Salad

The reputation of this dish exceeds it's popularity, as it has become a popular slang term for a group sexual act of such shocking depravity it's mere description is likely to shock in even mildly civil company.

The actual salad itself is rather banal by comparison. Take several bananas, plums, melons, tomatoes and cherries, chop them up, throw in some feta cheese and drizzle with olive oil and a generous sprinkle of salt.

In spite of, or perhaps because of this unfortunate association, the salad has undergone somewhat of a revival, mainly with visitors to it's native region of Soho, New York. However several prominent restaurants and hotels, no doubt fed up with the giggles of infantile diners, refer to the dish as the 'Soho salad'.

Next: Chien de Chine

 

[camo1994]

Chien de Chine

Tender chunks of Chien are marinated twice, and wrapped in thick bacon before being grilled until crispy on the outside. A Chien version of Filet Mignon. This is a heavenly use of the best part of a canine. For the BBQ sauce, I prefer hickory flavored."

Ingredients

2 pounds canine backstrap, cut into 2-inch chunks
1 quart apple cider
1 1/2 pounds thick sliced bacon
2 (12 ounce) bottles barbecue sauce, your choice

Directions

Place chunks of Chien into a shallow baking dish, and pour enough apple cider in to cover them. Cover, and refrigerate for 2 hours. Remove, and pat dry. Discard apple cider, and return Chien to the dish. Pour barbeque sauce over the chunks, cover, and refrigerate for 2 to 3 more hours.

Preheat an outdoor grill for high heat. Charcoal is best, but if you must, use gas. Remove meat from the refrigerator, and let stand for 30 minutes, or until no longer chilled. Wrap each chunk of Chien in a slice of bacon, and secure with toothpicks.

Brush the grill grate with olive oil when hot, and place Chien pieces on the grill so they are not touching. The bacon will kick up some flames, so be ready. Grill, turning occasionally, until the bacon becomes slightly burnt, 15 to 20 minutes. The slower, the better. Dig in, and prepare to want more!

Ameglian Major Cow Burgers w/ a Frozen Pan Galactic Garglerita