Principia Discordia > Discordian Recipes

PD Recipe Thread

<< < (5/6) > >>

Sepia:
Acid works quite wonderfully in controlling the coagulation of eggs and speaking of eggs:

Sabayon, Zabaglione, I learned it from a frenchie so it's sabayon for me. You need:


6 egg yolks (dont make it with supermarket brand eggs unless they add some colouring to them because it looks like vomit if you make it with them and you shouldn't really buy those eggs anyhow because they will fucking kill you)
1/2 Lemon (2/3ish of a salted if you have one, it makes it more nuanced but take whatever you have)
about 150g sugar
Seeds of half a vanilla pod
A good splash of some dry (brut) sparkling, leftover champagne, a cremant or what have you but remember that the sensation you feel will halfways carry over to the sabayon. The alcohol won't be cooked out and while the fat smoothes it out, if you get the cheapest of cavas, it will taste cheap and nothing else in this recipe costs much and you'll be able to drink most of the sparkling yourself and you've earned some nice bubbles, ok?

Optional:
Zest of Orange Lime Lemon Caramelized white chocolate
Coffee beans
Tonka beans

Those are tried and tested, tonka and coffee beans don't really work if you're doing it the smart way with a kenwood, kitchenaid or whatever.

Add all ingredients to a bowl or what have you with a thick base, put bowl over bain marie and whip. If you're doing it manually you might be looking at closer to 45 minutes, which was where I was at when I started doing it. If you're whipping by hand, just whip the fuck out of it and when you think you're done to do it for ten more minutes before you take it out of the bowl and whip it hard and fast until cold. With a machine, just stir it to let it heat evenly, transfer to whipper, whip till you can touch the base without retracting your finger in pain (on highest speed possible), transfer back to bain marie, repeat.

You shouldn't exceed 80 CELSIUS most of the time, 84 pasteurizes the eggs if you have it there for a minute, which is nice if you intend to keep it for another day (the tiramisus we've made at work with this has to be eaten within 1-2 days before they start collapsing and bleeding, still fucking good but not sexy)

Eat it as is or with something else, it being a sauce you can make with almost any flavour it works with everything. This is the hollandaise of the sweet world.

Prelate Diogenes Shandor:

--- Quote from: East Coast Hustle on August 31, 2010, 04:03:01 am ---recipes ONLY please.

--- End quote ---

Do cocktail recipes count?

Mix one part MD 20/20 Orange Jubilee Wine, and one part Pineapple juice. Stir and enjoy.

The Good Reverend Roger:

--- Quote from: Prelate Diogenes Shandor on September 07, 2012, 10:07:08 pm ---
--- Quote from: East Coast Hustle on August 31, 2010, 04:03:01 am ---recipes ONLY please.

--- End quote ---

Do cocktail recipes count?

Mix one part MD 20/20 Orange Jubilee Wine, and one part Pineapple juice. Stir and enjoy.

--- End quote ---

Go away.

Roko's Modern Basilisk:
Enki's weird spicy cinnimon-bacon mac&cheese

Ingredients:
* two tablespoons of butter
* two tablespoons of flour
* two cups of milk
* three or four cups of elbow macaroni
* a tablespoon of coarse-ground black pepper
* a tablespoon of fine-ground black pepper
* a tablespoon of garlic powder
* a tablespoon of fine-ground cinnimon
* a tablespoon of fine-ground nutmeg
* a tablespoon of minced dried onion (you can get bottles of this stuff)
* three strips of bacon
* about 1.5 of these things of extra-sharp cheddar cheese:

Chop the cheese into one-inch cubes. Cook the bacon, and break into small chunks.

Melt the butter in a large saucepan. When melted, add in the flour and mix well. Let this mixture cook for about two minutes, then whisk in the milk. The longer you take to whisk in the milk, the thicker the sauce will be (and if you are patient you can get something that looks like peanut butter after the milk is all whisked in). Stir until thick, then add the cinnamon, pepper, nutmeg, garlic powder, onions, and bacon. Add the cheese, and stir until melted and well-mixed. Add the cooked macaroni, and serve.

Makes a shitload of servings, and re-heats well in the microwave

N E T:

--- Quote from: Phosphatidylserine on December 18, 2012, 07:19:37 pm ---Enki's weird spicy cinnimon-bacon mac&cheese

Ingredients:
* two tablespoons of butter
* two tablespoons of flour
* two cups of milk
* three or four cups of elbow macaroni
* a tablespoon of coarse-ground black pepper
* a tablespoon of fine-ground black pepper
* a tablespoon of garlic powder
* a tablespoon of fine-ground cinnimon
* a tablespoon of fine-ground nutmeg
* a tablespoon of minced dried onion (you can get bottles of this stuff)
* three strips of bacon
* about 1.5 of these things of extra-sharp cheddar cheese:

Chop the cheese into one-inch cubes. Cook the bacon, and break into small chunks.

Melt the butter in a large saucepan. When melted, add in the flour and mix well. Let this mixture cook for about two minutes, then whisk in the milk. The longer you take to whisk in the milk, the thicker the sauce will be (and if you are patient you can get something that looks like peanut butter after the milk is all whisked in). Stir until thick, then add the cinnamon, pepper, nutmeg, garlic powder, onions, and bacon. Add the cheese, and stir until melted and well-mixed. Add the cooked macaroni, and serve.

Makes a shitload of servings, and re-heats well in the microwave

--- End quote ---

Put down the cinnamon and nutmeg and back away from the mac and cheese.

Navigation

[0] Message Index

[#] Next page

[*] Previous page

Go to full version