Intergalactic Summit

I was about to retort you may have been using the hydroponics for other 'produce'. But you beat me to it with a serious reply.

Well, since I've mentioned it in the past:

Tsuivan!

300g Flour
200ml Water
700ml vegetables like white cabbage, green and red peppers, and carrots, cut in 5-10mm julienne
1 medium size onion, cut into half moon slices
0.6kg beef, mutton, and/or lamb. cut against the grain into 5-10mm strips. If beef, flank or skirt steak is recommended
2 cloves garlic, minced
~100ml vegetable oil


Mix flour and water to create a soft dough. Let rest for 15 min.
Separate into two pieces and roll into round sheets.
Pour some oil in the center of one sheet, spread lightly/evenly across sheet.
Place the second sheet on top of the first one, and lightly coat with oil as well.
Cut sheets in half, placing one half on top of the other with the oiled side up.
Cut in half again, and place one quarter on top of the other in the same way.
Repeat until you have a stack of a size of about 7x25cm, and about 5cm high.
Cut the noodles about 0.4cm wide—they should continue to stand as stacks.


Take a large pot and sauté half of the onions, as well as the carrots and any other vegetables that require long cooking, slightly in oil.
Add the meat and sauté as well.
Add some water as required so that nothing sticks.
Season well with garlic, salt, and black pepper.
Add the cabbage and peppers, and let it cook under a closed lid for a few minutes to reduce the volume.
Add water, until it reaches about 2/3 of the vegetables.
Let everything simmer for a few minutes.
Add the remaining onions.

Place the noodle strips carefully on top of the vegetables, so that they keep sticking together in stacks.
Close the lid! The lid must remain closed until the end, because the noodles are cooked by the steam from the boiling water below.
Keep the water boiling for about 15 min. First on medium heat for the steam to replace the remaining air in the pot, then on low heat.
At the end the water in the pot should be almost completely gone.
Open the lid. The noodle strips should have taken a slightly reddish-brown color, and are somewhat sticky at the outside.
Take a small cutting board (or something similar) to fan fresh air into the pot—the noodles turn dry at the surface, lose their stickyness, and change their color some more.
Use a fork or some chop sticks to separate the noodles from each other. They should not stick to each other anymore. Sticky noodles means that either there wasn't enough oil in between, or they haven't finished cooking yet.
Stir gently to mix ingredients.
Serve.

I don't know you well enough to make my judgement and create a nickname. But don't worry, I will be watching what you will be saying in the future.

"Lover of chaos?" Your not "a chaos fighter" like me so I don't know...

Really, from your initial description of the Tsuivan, I suspect that one of these will be sufficient as a meal to a single core family.

Looking at the recipe, I revise the opinion. This can feed TWO core families.

We can stretch this to two days meal.

I'd like to provide another retort to the rotten slander about bland Amarr food. Today is a day of celebration for our new Heirs and of mourning the loss to us of the ones that have gone to their holy reward. Naturally, there are specific dishes for this. Most of them are deliberately ambiguous--some are strongly flavored and delicious but small in scale, to wake the stomach and leave it aware of its emptiness. Some fill the stomach but not the senses. It's improper to eat both types in one meal; where I'm from, it's considered most proper to begin the day with the former, mediate in the course of the day on the discomfort that's a pale shadow of Shathol'Syn, and eat generously of the latter in the evening.

For breakfast: Honeyfat dumpling. One.

Skin: wheat flour, water, egg, pinch of salt.
Filling: sheep, goat, or ghei fat, spiced provocatively to taste and formed into a ball around a spoonful of honey.

Wrap in dumpling skin and fry in hot oil until crisp; the honey center should blend partially but retain a warm runny core just at the center of the softened fat. You will want to eat a lot of them. You get one.


For dinner: Ikh (old word for "nothing"). Starchy roots of whatever sort, boiled until soft and mashed to a uniform texture. No salt. If you have dug up the roots yourself while feeling miserable about having one dumpling and no lunch and doing your job all day and THEN having to go to all the extra trouble of finding somewhere to get a stupid root out of the stupid ground when you could just go to a grocery or have one delivered, so much the better. It's a reminder that doing what's right isn't always pleasant or easy. It's most purely observant to make ikh for someone else as a selflessness, and to receive yours from someone else in trust that you'll get enough to fill you. Some people make their ikh delicious and give it away and that's generous but it is still NOT THE POINT.

It's not a pleasant day for eating, really. But you get to eat the rest of the honeyfat dumplings the day after, when they're even better. :D Looking forward to that is a good reminder of what awaits the righteous. And now I'm wishing I hadn't made this post because my dumpling was six hours ago and I'm probably going to starve to death before dinner.


EDIT: i was right, i have starved to death and am dead

this is the worrrrrrrst

your majesty please live a very very long time so i never have to do this again

Well, I'll add in my recipe for Cornthyr bread, the traditional food served at every family get together in the Loglur clan. I emphasize that this is my recipe because my parents, siblings, and everyone else in the family would probably say that I'm not doing it in the 'traditional way.'

Then again, they're not trying to make this stuff with the ingredients that you would find in an all-night convince place in some station in the middle nowhere in the middle of the night...so they can stick it.

This is as close to the recipe that my dad uses (his cornthyr is the best), but it never comes out like his does. Anyhoo, here it is:

2 1/2 teaspoons dried cornthyr yeast (either vacuum dried or natural sun-dried)
2 tablespoons sosora bee honey (substitute sugar or general nectar product)
4 ½ to 5 cups flour any kind, more for dusting and rolling
2 teaspoons salt
1 teaspoon silken curd
3 tablespoons mountain goat milk
2 tablespoons pukkar flower paste
2 teaspoons eysturian allspice
1 large strik bird egg, lightly beaten
3 tablespoons clarified warra cattle butter

1. Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, silken curd, goat milk, beaten egg, and 1 teaspoon salt to yeast mixture; stir with a spoon until smooth. Turn dough out onto a lightly floured surface; knead 3 minutes. Shape dough into a ball; invert bowl over the dough, and let stand for 15 minutes. Uncover; knead dough 3 minutes. Lightly coat with 1 tablespoon of butter and let stand for 30 minutes.

2. Combine sosara honey, pukkar paste, allspice, and warra butter in a bowl and stir until honey and paste mixture is pliable.

3. Carefully (maybe) flatten the dough into a 6 1/2-inch circle. Spoon 2 tablespoons paste mixture in center of dough. Fold sides of dough over filling. Fold one short side under dough. Fold other short side over dough. Gently press square of dough to seal.

4. If using the oven, place a bread stone on the bottom rack and heat oven to 450 degrees. If using an infrared grill, set it up for direct grilling and heat to medium-high. Cook for 5 minutes until crisp and golden. Immediately after removing the bread from the oven, spoon another teaspoon of the paste mixture on top and let it set in for 3 minutes tops. Serve immediately with your choice of tea or coffee or whatever.

Now, what is wrong with killing babies?!

Please don't doubt that I feel a very sincere care for both of you, Diana and Arrendis, but if this even vaguely becomes a thread pertaining to eating babies I'll need to self-destruct my pod in penance for having participated in it. I hope we can all not.

I'd like to talk about custard doblets instead. There's a stall in the Hall of Dead Emperors at Emperor Family Station that, as far as I can tell, just deep-fries blobs of cream pudding and curds of various sorts. I've never had anything so good, and never had them anywhere else? Are they FROM somewhere?

I really shouldn't expect a minmatar to have ability to look further down than a single reply, even if it is placed on the same page. That probably should be a lesson to me to not drop words like that harshly so tribal-minded peoples could speak like that to Caldari Officers.

Special for our tribal friends who failed in following a line of conversation, I am bringing what actually has caused my question.

So if tribals had a bit more gray matter in their heads they really should have directed this reply to Mr. Rova, and not me. Since I myself was surprised at him bringing it here.


On the other hand, we could notice a disturbing phenomenon, since it is Arrendis who have first mentioned food together with killing babies. Such sort of behavior is intrinsic only to Sani Sabik cult followers, known as Blood Raiders.

I am not really interested in looking what's behind Arrendis sheets, nor I want to know what's there. But Arrendis should know two things.
First, that Blood Raiders are a well known pirates.
And second, that punishment for piracy in the State is DEATH.

And yes. Have a nice jam.