Culinary Arts Show [RP]

[monsilanies]

When: The cut off date for submissions will be July 18th, and the Showcase will be held on July 20th.

Roleplay Aspect:
Setup: Held in the DSA capital, it would present an opportunity for any nation to showcase their traditional foods or common dishes. It would be in a large hall that can be set up with tables and provide space for people to sit, relax, and browse the food tables. Chefs would prepare the food on sight (or have it frozen) and offer it to guests. There would be a blanket fee to enter the hall, but not to try the dishes. Nations can sell ingredients or cookbooks if they wish.

Showcase: On the day(s) of the showcase, the dishes will be presented to all DSA members. Read “How it Will Work” for further details. However, for the purpose of rp, all the dishes would be at the showcase at the same time. Roleplay can be done in the perspective of the chefs, characters going to the showcase, or any way you wish to do so.

Basic Criteria for Submission:

- Title of the dish (example, 'Cheesy Fish')

- Picture (if submitting a picture, please ensure that there is the imgur link so it can be crossposted to NS) //OR// recipe (a recipe can be as simple as the ingredients)
The purpose of this is so that other nations can have an idea of what your dish would taste or look like.

- Designation (breakfast, lunch, dinner, snack, drink / cocktail, dessert, celebratory, etc)

- A chef to showcase the dish (all this requires is a name and can be the same for each submission)

*There is currently not a limit for number of submissions

Additives:
Description of its significance to a culture within your nation or your nation as a whole
Is the dish prepared on a special occasion?
History of the dish (who first made it, why, who was it made for?)
Are there other ways to make it / variations of the recipe?
Where in your nation it is eaten
Will certain groups within your nation not eat it?

Things to Consider:
What climates does your nation experience? (If it is cold, how do the people keep warm?)
Does your nation import most of its food?
What is the diet like for your people?
Do certain jobs or professions eat differently?
What types of vegetables and meat products are readily available?

How it Will Work:
Nations will have a period of time to submit their dishes through proboards, or DM Mon Silanies on Discord, with the above mentioned criteria. After the cut off period, they will be organized by the designation. Any added information will also be organized under a description of the dish, along with the nation it comes from. On the day of the showcase, depending on how many submissions there are, this will work one of three ways:
The foods are presented by designation in order that they would be eaten (from breakfast through to dessert). This would be if there was a low amount of submissions.
The foods would be presented by which nation they come from. This would be if there were frequently multiple submissions from singular nations.
The foods would be presented by continent by order of designation. This would be if there were many submissions from many nations.

In terms of showcasing:
- An rp post on one of the channels (with RMB cross-post),
- Nationstates factbook which will be organized into a DSA Cookbook / collection of recipes.

Again, depending on the number of submissions, the showcasing may be spread out over a day, or multiple days, at set time intervals, rather than a mass output.

[void]

Title: Salye (AKA Salyeh, Sal-Yeh, Selyeh)

Pictures:Traditional Salye Variant   Another Traditional Salye Variant

Designation: Everyday drink, served hot or cold. Condiment variations also exist. 

Recipe: Though many variants exist, all Salye is produced with S. cuvator cultures mixed into water until incorporated. Most traditional recipes incorporate salt and reindeer milk, with a few subcultures also including animal blood. The drink is typically served hot. It has a distinct flavor is strongly reminiscent of the sea with strong umami overtones, and can be overpowering to some. The creamy reindeer milk helps to balance this out, making creamier versions generally more popular with new drinkers. 

Modern variants are sometimes served lukewarm or cold, and usually have a non-insignificant dose of sweetener and flavorings added. Numerous vegan variants exist. It is not uncommon for Salye traditionalists to mock those who do not have the taste for the traditional drink. Occasionally, caffeine is added to either variant of the drink, but this is rarely an official menu item. A campaign to fight caffeine addiction (viewed as a product of capitalism and wage labor) occurred several years after the Last Strike and though it proved only mildly successful in reducing the populace’s reliance on it, artificially caffeinated Salye was far easier to do away with than inherently caffeinated drinks such as tea or coffee. 

A condiment often referred to by the same name is also produced with the same ingredients. Rather than diluting it into a drink, it’s formed into a thick paste using starch or whey as a thickener. Salt and other flavoring agents may be added. It’s usually spread on savory dishes in a fashion not dissimilar to ketchup or mustard. It has a distinct umami flavor with a notable bite of acidity. Unlike ketchup and mustard, it’s generally seen as a more “refined” condiment for a distinctive palate.

Description: Salye is a traditional Solari drink, and many variants of the drink (and its name) exist. What ties them together is the primary ingredient: S. cuvator bacterial cultures. S. cuvator is a remarkably psychrophilic species of cyanobacteria and, ecologically, a primary phototroph of the Solari tundra. It also maintains a strong presence in the alpine regions to the south. Since ancient times this species has been cultivated for medicinal and culinary purposes. 

Traditionally, these cultures are grown on stones lightly shielded from snow (but not the sun) with leather lean-tos. Once harvested, the cultures would be freeze dried for later use. In modern times, most Salye consumption is from larger scale operations capable of creating large amounts of biomass quickly. Harvested bacteria is freeze dried, formed into small blocks, and placed in bacterial packaging. (Mostly inedible; hard to digest.)

S. cuvator is roughly 70% protein, and, notably a complete protein containing all essential amino acids the human body cannot produce by itself. It is also densely packed with other nutrients, making Salye an incredibly healthy drink and condiment. Numerous legends tell of people being snowed in for months only to be found later happy and healthy, relying entirely on Salye. Because of how  healthy and easy to transport it is, Salye is a common component of military rations and also a notable favorite among the enigmatic Savitskaya Rangers.

This presentation has been brought to you by Dr. Elena Vaught, PhD in Microbiology & Food Science.

[Absovenia]

Name: Gothosmo Shspaeko (Go-to-smo Shi-spe-ko)

Designation: Uncommon Pastry, served hot, one variation.

Recipe: 3 cups flour, 1 teaspoon salt, 1 teaspoon, baking soda (Modern), 1 teaspoon baking powder (Modern), 1 tablespoon ground cinnamon, 3 eggs, 1 cup vegetable oil, 2¼ cups white sugar, 3 teaspoons vanilla extract, 2 cups grated zucchini, 1 cup chopped walnuts. After mixing the ingredients, Bake for 40 to 60 minutes.

Description: Gothosmo Shspaeko is an traditional dish, the modern version developed in 1844 while the original in 1525. It played a big roll in the famine of 1560, where livestock were dying from infections and plauges rapidly. Farmers would help supply the people by making Gothosmo Shspaeko, the only animal meat/protein needed was eggs, which were very common back then.

You can find Gothosmo Shspaeko at local bakerys, but it is uncommon due to lack of knowledge of the recipe. The bakerys you will most commonly find Gothosmo Shspaeko at is Ephesme's Bakery, Ujko Kona's Bakery and Jesme's Bakery.

This was brought to you by Lepusm Spuroa, Host of the show Eshpuwasmoe Xepkspoap and 5 star Absovenian Chef.

www.nationstates.net/nation=absovenia/detail=factbook/id=1400668

[monsilanies]

Name: Hot Maple-Chocolate

Designation: Drink

Variations: This drink can be made with peppermint (melting candy canes), or flavoured with orange

img:https://imgur.com/PPNNggN

Ingredients:
50g of 90% dark chocolate
About 250mL of 2% milk
30mL of maple syrup
1 tsp cinnamon
Whip cream and marshmallows (optional)

Directions:
-Crush the 50g of dark chocolate into a microwave-safe mug and stir in a bit of milk
-Microwave for 30 second intervals, taking the mug out and stirring in more milk each time, until chocolate is melted completely (make sure to leave space for the maple syrup)
-Once melted, stir in the maple syrup and cinnamon and microwave again for 30 seconds.
-Add whip cream and marshmallows if desired

Description:
Hot maple-chocolate is a sweet drink favoured for its smooth texture and maple flavour. Using dark chocolate reduces the sweetness and allows the maple to be the predominant flavour. The variations of flavour are not tied to specific events, but some Mon Silans will add peppermint to the drink during the week-long Peppermint Festival in Syvis.

While the drink is considered too sweet for some, it is a comfort drink, most commonly made in the cold winters. Powdered versions are often available at mental health and physical support offices / buildings. It is also served at temperature-controlled locations, such as skating rinks.

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Title: Mango-Coconut Sorbet imgur.com/nhNaojY
Designation: Dessert
Multiple variations with frozen fruits

Ingredients:
Frozen mango
Coconut milk
Maple syrup or Honey
Water

Directions:
Freeze 400mL of coconut milk into ice cubes.
Once frozen, put into a blender. Fill the rest of the blender with the fruit(s) of your choice.
Add half a cup of water and 45mL of maple syrup
Blend until soft, adding water when necessary.
Freeze any leftovers

Description:
This recipe is a common treat made in the summers. The coolness is refreshing in the heat, and the simplicity makes it a popular recipe. The climate of Mon Silanies is not suitable to grow mangoes nor coconuts; they’re imported from the Dakani. The maple syrup is added to give it a bit of sweetness, and to add a common product of Mon Sil to the fruits of another land.


Both recipes are presented by: Chef Marissa Cherry, mother of four who is always making treats for her little munchkins and loving wife.

[Absovenia]

Name: Nutho (Nu-to)


Designation Served cold, common, multiple variations

Recipe: 1 cup sweetened red bean paste, 1 cup sweet rice flour, 1 teaspoon green tea powder, 1 cup water, ¼ cup white sugar ,½ cup cornstarch, for rolling out the dough.

Description Nutho is a modern dish that people eat, invented around to 1990s, it is served cold. Many variations of the desert exist with Chocolate, Vanilla, Orange, Strawberry. You can find Nutho at local ice cream shops, it is common due to it's popularity. The Ice Cream Pallors and Shops you will most commonly find Nutho at is Smusmup Ota Tspaen, Ujko Kona's Ice Cream Pallor and Jesme's Icey Desserts.

This was brought to you by Tuxasp Pxuspck, Absovenian Dessert shop owner.


www.nationstates.net/page=dispatch/id=1404826

[liossalde]

Name: Kasharok soup



Designation: festival dish, famous during the winter, served hot, one variation located in the central area of Alinskal Mountains.

Recipe: Although the additives vary in the way of how spicy a household prefer it to be, the ingredients and execution is common within the central area of Alinskal Mountains.
The porridge is consisted of corn flour, a spoon of lemon, a teaspoon of salt and pepper, a little vinegar, two pinches of garlic, water and the oil used to fry the meatballs. They are all blended with the addition of water coming gradually. The outcome of it should look not much watery, but rather thick.
The meatballs require a mix of ground beef and minced pork, half-half in analogies, one egg, one big onion and one leek sliced and chopped, 2 toasted bread slices crushed in a dusty way, some small leaves of peppermint being chopped, a pinch of oregano, cumin, salt and pepper. Once the ingredients are blended with the parts of meat to form stable balls, they are let to "rest" for the next 10 minutes before inserted in the pan with the extra virgin olive oil (preferably a variation from Marea, to give an extra spicy note) for the next 10 minutes. The goal for the meatballs is to be prepared in the pan minimally, and not fully cooked in there.
The meatballs then are inserted into the big pot along with the porridge, and they are let there to exchange their liquids and solidify, for about half an hour in low temperature.


Description: The origins of the recipe are lost in centuries. The central tribes of Alinskal Mountains are said to light up huge fires right before the end of the year, and serve this dish as a warming up during the rite, in the participants who were dancing in circles around the big fires. The rite known as "kollida bambo" ("fire, grandma") requires the youngest member of each family to shout the words of this rite out loud, as a call for the elder women of the family to open up the huge pot and serve the dishes to the participants. In the latest days, after the formation of the Holy Commune of Liossalde, the dish has become a delicacy served in fine dining restaurants all over the country, during the cold nights of the year. It's not stretched to say that almost every cold night of the Liossaldian winter, is connected with this very dish, especially in the heart of Liossalde, Esharia.


Brought to you by Gianna Velikova, famous food blogger from Esharia and head chef of "Alinskal Dishes" restaurant chain in Holy Whitby.

[Visrava]

Name: Sturgeon soup with champagne



Designation: Dinner

Variations: Cod or salmon may be used, but this would yield a downgraded, not as rich result.

Description: Sturgeon soup is commonly eaten during autumn, and usually is not made more than once a year for its expensive ingredients. It's a tasty, soft and delicate dish that must be served only during dinner, as other food is not allowed on the table once this soup has been served, being lunch much richer in food items, serving this dish during lunch would ruin the main serving. It usually is served after Perpignon salad and followed by sächertorte as a dessert.

Ingredients:

-Cod » 1 (head and bones)

-Water » 2 Cup (32 tbs) (adjust quantity as needed)

-Bay leaf » 1 Small

-Peppercorns » 4

-Celery stalks » 2 , sliced

-Parsley root » 1 Small

-Onions » 2 Small , chopped

-Cod/Haddock » 2 Pound

-Salt » 1 Teaspoon

-Sturgeon » 1 Pound , skinned, boned, cut into 6 slices

-Dry champagne » 1 Cup (16 tbs)

-Minced scallions/Chives » 1 Teaspoon (for garnish)

-Lemon wedges » 3 , seeded (for garnish) 

Directions:

1) In a large pot add the cod fish head and bones along with the bay leaf, peppercorns, celery, parsley root and onions. Add enough water to cover the ingredients.



2) Allow the mixture to come to a boil before turning down the flame. Cook covered for about 1 hour on simmer.



3) Skim any fat from the surface. Add in the cod or haddock. Place the cover back on and cook for 1 hour on simmer. If needed, add an extra cup of water and salt.



4) Strain the fish stock into a kettle over a fine sieve lined with cheesecloth.



5) Allow the stock to come to boil. Add in the sturgeon slices. Turn down the flame to simmer and cook covered for about 20 minutes.



6) In a small saucepan, heat the champagne till lukewarm.



7) Add the lukewarm champagne into the fish and sturgeon soup just before serving.


Serving:


1) Plate a piece of the sturgeon. Pour the soup over it.



2) In a small dish, place the minced scallions, surrounded by lemon wedges. Serve this dish along with the soup.

Summary:

Difficulty: Medium
Cooking time: 145 minutes
Ready in: 145 minutes
Servings: 6 servings

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Name: Sächertorte.



Designation: Dessert

Variations: Original recipe, unknown.

Description: The Sacher tarte is a chocolate cake, dry and strong in flavour. It's always served with a cup of good coffee, but depending on the day it might be served with tea too. It's filled with apricot jam and covered in a dark chocolate glaze. It's a very traditional treat, often served during snack time, but its more known serving is during dinner after a plate of sturgeon soup with champagne. Its original recipe is secret and only trusted to the Ex Cáthedra's chefs, the Ex Cáthedra themselves and the staff of the Sacher hotel in Saint-Étienne, Visrava, but this common variation is widely known around gourmet kitchens.

Ingredients: 

For the tarte

-7 egg yolks

-150 g / 2/3 cup softened butter

-125 g / 1 cup icing sugar

-200 g / 7 oz dark chocolate

-1 packet (8 g) vanilla sugar

-7 egg whites

-125 g / 1/2 cup crystal sugar

-A pinch of salt

-150 g / 1 cup flour

-Butter and flour for the mould

-150 – 200 g / 5 - 7 oz apricot jam, for spreading

-Rum (optional)

-Whipped cream to garnish


For the glaze

-200 g / 7 oz dark chocolate coating or cooking chocolate

-250 g / 1 cup sugar

-150 - 170 ml / 2/3 cup water

Directions:

Tarte

1) Melt the chocolate slowly (ideally in a bain-marie).

2) Mix the butter with the icing sugar and vanilla sugar until creamed.

3)Gradually stir in the egg yolks. Pre-heat the oven to 180°C / 356°F.



4) Grease a cake tin with butter and sprinkle with flour.

5)Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak.

6) Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour.

7)Fill the dough into the tin and bake for around 1 hour.


8) Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).


9) If the apricot jam is too solid, heat it briefly, and stir until smooth, before flavouring with a shot of rum.

10) Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.


Glaze

1) Break the chocolate into small pieces. Heat up the water with the sugar for a few minutes.

2) Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous).

3) Add the chocolate and dissolve in the sugar solution. Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife.

4) Leave the cake to dry at room temperature.

Serving:

1) Garnish each slice with whipped cream on top and to the right side of the cake. Each slice will count with a chocolate signature, too.

2) Serve with strong, good quality coffee. 

3) If possible do not store in fridge, as the cake may sweat.

Summary:

Difficulty: High
Cooking time: 150 minutes
Ready in: 180 minutes
Servings: 6-8 slices

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Presented by chief nun Tophie Tentulia Sacramento, of the Sacramentalis family and head chef of the royal house.

[finnoestonianempire]

Name: Salmiakki (salted black licorice)

Designation: Dessert/candy

Pictures: Traditional Diamond Shape and More Unusual Shapes

Recipe:

1 cup of white sugar
1/4 cup of brown sugar
1/4 cup of salt water (kosher or sea salt works)
1/4 cup of light corn syrup
1 tablespoon of black food coloring
1/4 teaspoon of anise extract
1/4 teaspoon of ammonium chloride (salmiakki salt)
Extra ammonium chloride to dust the candies in (optional)

Directions:

Pour white and brown sugar, salt water, and corn syrup into a saucepan and set over medium heat. Stir the mixture until it boils, making sure no sugar crystals are visible. After this, stop stirring and let it cook until the mixture registers 143 degrees Celsius (or 290 degrees Fahrenheit). Remove from heat and add the anise extract, black food coloring, and salmiakki salt, stirring it in gently. With a small teaspoon, gently drop individual spoonfuls onto a lightly-greased baking sheet. If the mixture is too firm to spoon, reheat it until it is able to be spooned out, but not so hot that it is liquid. After they have spooned out, you can dust them with extra salmiakki salt if you would like. Refrigerate until chilled, and wrap each individual candy in wax paper.

This recipe is courtesy of famous Finno-Estonian confectioner, Mariia Laaksonen.

[Deleted]

Image link:https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fcdn-image.myrecipes.com%2Fsites%2Fdefault%2Ffiles%2Fstyles%2Fmedium_2x%2Fpublic%2F1500564622%2FTaco%20Rice_.jpeg%3Fitok%3DHs-kxMtV 

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How to make your own Bhexian Taco Raihi

Designation: A Contemporary Bhexian Lunch
Variations: Vegeterian or Vegan

 What do you need? 

- 1 cup uncooked rice 1
- 1/2 cups water
- 2 lettuce leaves, thinly sliced
- 1 radicchio leaf, thinly sliced
- 1 Roma tomato, seeded and cubed
- 1/4 cup grated mild cheese 
- 1 green onion, sliced
- 1/2 avocado, sliced
- 1 pound lean ground beef
- 1 teaspoon taco seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Shichimi Togarashi seasoning (optional) or chili flakes, to serve

How to prepare it.


Step 1
Rinse rice thoroughly under cold water. Add to a small pot with the 11/2 cups water. Bring to a boil, then lower heat and cover with lid. Cook until rice is tender and all water is absorbed. Meanwhile, prepare toppings and set aside.

Step 2
Add ground beef to a skillet on medium heat along with taco seasoning, salt, and black pepper. Stir frequently until browned and the beef is cooked through. Add rice to a bowl, and add ground beef, vegetable toppings, and cheese. Top with Togarashi (optional) or chili flakes. Serve immediately

[Visrava]

Name: Visravi kedgeree



Designation: Breakfast

Variation: Variations with salmon and other fish exist.

Description: Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.

The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, though that is not traditional. It is served as part of a traditional Visravi breakfast, which is served as a buffet.

Ingredients:

CURRY STOCK


-4 onions, chopped

-1 bulb of garlic, peeled and chopped

-80g of ginger, peeled and chopped

-5 star anise

-15 coriander seeds

-1 cinnamon stick

-5 cardamom pods

-2 tbsp of curry powder

-3l water

-1 dash of olive oil

-flaky sea salt


SHALLOT BHAJI


-65g of gram flour

-4g of cumin seeds

-5g of chilli powder

-3g of turmeric powder

-5g of cumin powder

-8g of salt

-1/2 lemon, juiced

-2 shallots, julienned

-500ml of vegetable oil


MILK POACHED HADDOCK


-1000ml of full-fat milk

-600g of smoked haddock fillet


RISOTTO BASE


-200g of Arborio risotto rice

-1 shallot, diced

-1 black cardamom pod

-1 cinnamon stick

-1 star anise

-1 tbsp of curry powder

-100ml of white wine

-flaky sea salt

-1 dash of olive oil


GARNISH


-1/2 cucumber

-1 handful of coriander cress

-8 quail eggs

Directions:

1. Begin by preparing the curry stock. Place a pan over a low heat and add a dash of oil. Once the oil is hot, caramelise the onions, stirring at regular intervals. Add a dash of salt and continue to cook over a low heat for 30 minutes. Then, add the ginger and garlic and stir to combine.
2.Cook for a further 15 minutes, then add the spices. Stir and cook for 5 minutes, then add the water. Reduce by half over a medium heat and set aside until ready to use - you will need 1 litre of hot curry stock for the risotto.
3. Meanwhile, to prepare the bhajis, mix all of the ingredients together in a large bowl. Cover with a tea towel and leave to rest for at least 30 minutes.
4. Place a medium sized pan over a medium heat and warm the milk until it begins to steam. Turn down to a low heat, add the haddock and gently poach for 15 minutes. Remove from the milk and gently flake the fillets while still warm. Set aside at room temperature until ready to serve.
5. Bring a small pan of water to the boil and add the quail eggs. Cook for 2 minutes and 15 seconds, then refresh the eggs in ice water. Peel the eggs, slice in half and set aside until ready to plate.
6. For the risotto, place a medium sized pan over a low heat. Add a dash of olive oil and sweat the shallots until they begin to turn translucent, then add the rice, increase to a medium heat and stir for 1-2 minutes to incorporate and lightly toast. Add the wine and allow to reduce by half.
7. Add all of the spices to a small muslin bag, tie it up and add to the rice and shallots. Add enough stock to just cover the rice and continue to cook, stirring continuously. Once the stock is almost completely absorbed, add more and keep repeating this process until all of the stock is used up and the rice is just cooked but with a little bite (al dente). Remove from the heat and add the Parmesan and a squeeze of lemon juice
.
8. Peel and slice the cucumber with a sharp knife or mandolin to achieve 8.5mm thick slices the length of half a cucumber. Remove the seeds, compress in a vac pac machine on full pressure and allow to sit for 15 minutes. Remove from the vac pac bag, dice into tiny cubes and set aside in a small bowl until ready to plate.
9. Preheat the vegetable oil in a large pan to 180°C.
10. Add individual strips of the shallot bhaji mix and fry until golden brown and crispy. Set aside to drain on kitchen paper until ready to plate.


Serving:

1. To plate, divide the risotto into 4 bowls and place the sliced eggs and haddock flakes on top of the rice. Garnish with the compressed cucumber and coriander cress and finish with a pinch of salt and some cracked pepper. Serve immediately
.

Summary:

Difficulty: Medium

Cooking time: 135 minutes

Ready in: 135 minutes

Servings: 4 servings

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Name: Pan-seared foie gras



Designation: Lunch

Variation: None.

Description: Foie gras is a specialty food product made of the liver of a duck or goose. It is a popular and well-known delicacy in Visravi cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak.

Ingredients:

For the apple purée


-3 tablespoons unsalted butter (1 1/2 oz)

-3 Granny Smith apples, peeled, cored, and thinly sliced

-3/4 cup dry white wine

-3 tablespoons quince jelly or quince paste


For the pan-seared foie gras and wine sauce


-Six (4-ounce/43 g) pieces grade A foie gras, preferably Hudson Valley foie gras

-Sea salt and freshly ground black pepper

-1 cup fresh grapefruit juice

-1/2 cup late-harvest Chardonnay

-Zest from 1/2 orange, preferably organic

-1/4 teaspoon finely chopped rosemary leaves

-1 1/2 teaspoons unsalted butter


For the assembly


-6 slices (1/2-inch | 12-mm thick) brioche

-1/2 cup mâche (optional)

Directions:

Make the apple purée


1. Melt the butter in a medium sauté pan over medium heat.
2. When the butter begins to foam, add the apples, wine, and jelly.
3. Cook, stirring frequently, until the apples are tender, about 5 minutes.
4. Transfer the mixture to a blender and purée until smooth. Set aside at room temperature.



Cook the pan-seared foie gras and wine sauce


1. Place a large sauté pan over medium-high heat.
2. Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side.
3. Season to taste with salt and pepper.
4. Place 3 slices in the pan and sear until golden brown, about 2 minutes. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes.
5. Transfer to a plate and set aside to rest.
6. Wipe the pan clean and repeat with the remaining 3 slices of foie gras.

7. Pour the excess pan drippings out of the pan, leaving just a thin film in the pan and reserving 3 tablespoons of drippings to add to the reduction.
8. Deglaze the pan with the grapefruit juice over medium-high heat, scraping up any browned bits with a wooden spoon.
9. Simmer until the juice is reduced by half, about 2 minutes.
10. Add the Chardonnay, orange zest, rosemary, and the reserved pan drippings and simmer for 1 minute.
11. Add the butter, remove from the heat, and whisk until well combined.
12. Season the reduction to taste with salt and pepper.


Serving:

1. Preheat the broiler.

2. Using a 3-inch round cookie cutter, cut the brioche into rounds and place them on a baking sheet.
3. Toast the brioche rounds under the broiler until golden brown, about 1 minute per side.

4. Place the brioche toasts in the center of 6 serving plates.
5. Lay the foie gras slices on top of the brioche.
6. Spoon the apple purée around the foie gras, drizzle with the grapefruit reduction, and, if desired, scatter the mâche leaves over the top.


Summary:

Difficulty: Medium

Cooking time: 45 minutes
Ready in: 50 minutes

Servings: 6 servings

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Name: Absinthe



Designation: Liquor

Tools and ingredients:

-Absinthiana (Glass cup, absinthe spoon, water drip)
-A shot of absinthe
-1 sugar cube


Serving:

1. Pour a shot (1 oz/30 ml) of absinthe into the special glass.
2. Rest the absinthe spoon across the top of the glass and place the sugar cube on it.
3. Use the water drip to slowly add ice-cold water to the drink and dilute it to a ratio between 3:1 or 5:1.
4. Stir with spoon and drink.

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Name: Megiddean Brioche or Brioche à tête



Designation: Bread

Description: A fluffy, fragant and often sweet bread, enriched with butter and eggs. Eaten with breakfast or snack, or used to garnish dishes. 

Ingredients:

-170 g whole wheat flour

-2 medium or small size eggs, at room temperature

-65 g (4.5 tablespoons) butter, softened at room temperature

-40 ml (0.25 cup) milk

-1 teaspoon dry yeast

-1 tablespoon sugar

-2 pinches of salt
-120 g sugar(Optional)

Directions:

1. Heat milk and remove from heat when it starts steaming.

2. Blend 60 g of flour, yeast, sugar and salt in bowl. Add the hot milk and work the mix with your hand for 2 minutes until smooth.

3. Add eggs one at a time and knead well after each addition.

4. Gradually add the remaining flour and knead until the dough is soft but holds its shape when stretched, for about 2 minutes.

5. Cover with a damp towel and let rise at room temperature until doubled in size, for 2 hours.

6. Divide the butter into small pieces and scatter them over the dough. Knead again for one minute until the dough is soft and batterlike.

7. Scrape the dough into a greased bowl and cover the bowl with an oiled aluminum foil and refrigerate overnight.

8. Grease six brioche molds with butter. Turn the dough out onto a lightly floured surface. Split the dough into 7 pieces and roll them into balls. Place 6 of them in the bottom of the mould. Divide the remaining piece of dough into six small balls and place them tightly on top of larger dough pieces. Leave to raise at room temperature for 1 hour, until doubled in size.

9. Preheat the oven to 200 C/400 F. Bake for 15-20 minutes until golden brown. Place them on a cooling rack and serve warm.

Summary:

Difficulty: Easy

Cooking time: 1 hour
Ready in: 3 hours
Servings: 6 servings

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Presented by chief nun Tophie Tentulia Sacramento, of the Sacramentalis family and head chef of the royal house.

[monsilanies]

Start of the showcasing

9:00 am
Good morning nations of the Democratic Socialist Assembly! We are here in the DSA Capital today at the Opal Convention Center where the doors to the Culinary Arts Show are about to open. We have chefs / food experts from eight different nations gathered here to bring you a taste of their homes. From Iskar, we have Tophie Tentulia Sacramento of Visrava, Dr. Elena Vaught of The United Syndicates of Sol, and Mariia Laaksonen of the Finno-Estonian Empire. From Romaxia, Kai Sudonoo of Bhexia, Marissa Cherry of Mon Silanies, and Gianna Velikova of Liossalde. From Desbia, Tuxasp Pxuspck and Lepusm Spuroa of Absovenia. All are gathered in Frimunira for a truly international food showcase.

The first dishes to be showcased are befitting for the time of day: Nutho (deep fried ice cream), mango-coconut sorbet, and Salmiakki (salted black licorice). A great day starts with a little bit of sweetness.

Nutho comes from the coastal nation of Absovenia. It is being presented by Tuxasp Pxuspck, an Absovenian dessert shop owner. From the description on the table: “Nutho is a modern dish that people eat, invented around the 1990s. It is served cold. Many variations of the desert exist with chocolate, vanilla, orange, and strawberry flavours. You can find Nutho at local ice cream shops, as it is common due to its popularity. The ice cream parlors and shops you will most commonly find Nutho at are: Smusmup Ota Tspaen, Ujko Kona's Ice Cream Parlor, and Jesme's Icy Desserts.”

Mango-coconut sorbet is a vegan dessert from Mon Silanies. Marissia Cherry, mother of four, is ready to serve the “breakfast” dish. The sorbet is a common treat made in the summers. The coolness is refreshing in the heat, and the simplicity makes it a popular recipe. The climate of Mon Silanies is not suitable to grow mangoes nor coconuts; they’re imported from the Dakani. The maple syrup is added to give it a bit of sweetness, and to add a common product of Mon Sil to the fruits of another land.

Salmikakki is a candy popular in the Finno-Estonian Empire. It comes in many shapes and sizes, often in odd geometric shapes. The candy is being handed out by famous Finno-Estonian confectioner, Mariia Laaksonen, from bowls at the entrance. The bowls have the symbolic Grey Wolf. Many children are curious to try the peculiarly shaped candy, and the bowls are quickly emptying.

Those are our three dishes for now! Stay updated on all happenings at the Culinary Showcase right here. The next showing will be in ninety minutes.

Happy eating!

[monsilanies]

10:30 am
Welcome back to the Culinary Arts Show! The Opal Convention Center is filled with families, partners, and individuals who have come to have a taste of the world. At this half of the hour, we have one dish and one drink to spotlight: Gothosmo Shspaeko (zucchini bread), and Salye.

Gothosmo Shspaeko is a bread from Absovenia. Lepusm Spuroa is serving the bread alongside the Absovenian Dessert shop owner, Tuxasp Pxuspck. Gothosmo Shspaeko is a traditional dish, the modern version developed in 1844, and the original in 1525. It played a big role in the famine of 1560, when livestock were dying from infections and plagues rapidly. Farmers would help supply the people by making Gothosmo Shspaeko, because the only animal meat/protein needed was eggs, which were very common back then.

Gothosmo Shspaeko can be found at local bakeries, but it is uncommon due to lack of knowledge of the recipe. The bakeries you will most commonly find Gothosmo Shspaeko at are Ephesme's Bakery, Ujko Kona's Bakery, and Jesme's Bakery.

Dr. Elena Vaught, PhD in Microbiology & Food Science, from the United Syndicates of Sol, is here pouring and presenting Salye. Salye is a traditional Solari drink, and many variants of the drink (and its name) exist. What ties them together is the primary ingredient: S. cuvator bacterial cultures. S. cuvator is a remarkably psychrophilic species of cyanobacteria and, ecologically, a primary phototroph of the Solari tundra. It also maintains a strong presence in the alpine regions to the south. Since ancient times this species has been cultivated for medicinal and culinary purposes.

Traditionally, these cultures are grown on stones lightly shielded from snow (but not the sun) with leather lean-tos. Once harvested, the cultures would be freeze-dried for later use. In modern times, most Salye consumption is from larger scale operations capable of creating large amounts of biomass quickly. Harvested bacteria is freeze dried, formed into small blocks, and placed in bacterial packaging. (Mostly inedible; hard to digest.)

S. cuvator is roughly 70% protein, and, notably, a complete protein containing all essential amino acids the human body cannot produce by itself. It is also densely packed with other nutrients, making Salye an incredibly healthy drink and condiment. Numerous legends tell of people being snowed in for months only to be found later happy and healthy, relying entirely on Salye. Because of how healthy and easy to transport it is, Salye is a common component of military rations and also a notable favorite among the enigmatic Savitskaya Rangers.

These two dishes make a great mid-morning snack. A healthy and hearty addition to the treats of earlier this morning. Come back in 90 minutes for a highlight on the dishes served in the nation of Visrava.

Until then, happy eating!

[monsilanies]

12:00 pm
And we’re back for our third highlight of the day, and we have a special segment here. Although now would typically be lunch time, we’re bringing you a full day’s worth of food from the nation of Visrava. Chief nun Tophie Tentulia Sacramento of the Sacramentalis family, head chef of the royal house, has been cooking up a storm for the past three hours. She has six dishes to present to all of you, ranging from a full breakfast to a late-night alcoholic drink.

For breakfast: Visravi Kedgeree, (or occasionally kitcherie, kitchari, kidgeree, kedgeree, kitchiri, or khichuri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.

The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, though that is not traditional. It is served as part of a traditional Visravi breakfast, which is served as a buffet.

Once that has settled, lunch is pan-seared foie gras; a specialty food product made of the liver of a duck or goose. It is a popular and well-known delicacy in Visravi cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak.

As a mid-afternoon snack: megiddean Brioche. A fluffy, fragrant and often sweet bread, enriched with butter and eggs. Eaten with breakfast or snack, or used to garnish dishes.

When the sun is setting, and the activity of the day has hit a lull, sturgeon soup with champagne is served for dinner -- although only on a special occasion. Sturgeon soup is commonly eaten during autumn, and usually is not made more than once a year for its expensive ingredients. It's a tasty, soft and delicate dish that must be served only during dinner, as other food is not allowed on the table once this soup has been served, being lunch much richer in food items, serving this dish during lunch would ruin the main serving. It usually is served after Perpignon salad and followed by sächertorte as a dessert.

As is customary, sächertorte is served as the dessert. The Sacher torte is a chocolate cake, dry and strong in flavour. It's always served with a cup of good coffee, but depending on the day it might be served with tea too. It's filled with apricot jam and covered in a dark chocolate glaze. It's a very traditional treat, often served during snack time, but its more known serving is during dinner after a plate of sturgeon soup with champagne. Its original recipe is secret and only trusted to the Ex Cáthedra's chefs, the Ex Cáthedra themselves and the staff of the Sacher hotel in Saint-Étienne, Visrava, but this common variation is widely known around gourmet kitchens.

With full bellies, most will have retired to their beds. But for those who wish to greet the sun, a cup or three of Absinthe will have you making friends with all the stars. Absinthe is 50% alcohol, and is commonly served with a sugar cube diluted into the drink by cold water. For legal purposes, Absinthe will only be served to those who are the age of majority or older during the showcase.

With a glass of Absinthe -- and an over-filled stomach --, the highlight on Visravi dishes comes to a close. Such elegant dishes are fitting for an elegant nation. If you’d like to learn more about the gastronomy of Visrava, take a read of the overview of the importance of food here: www.nationstates.net/nation=visrava/detail=factbook/id=1279229#Food

We will return in 90 minutes with highlights on three Romaxian dishes and an interview with one of the chefs.

As always, happy eating!

[monsilanies]

1:30 pm
Good afternoon, folks! With this highlight, we are brought to three vastly different regions of Romaxia. The first is that of Liossalde, a sizable nation in North Western Romaxia with coasts on the Terlibe sea, and the Gervase Bay. From there, we travel south to the island nation of Bhexia. Kai Sudunoo, the Bhexian chef, will give an interview. Afterwards, we will cross the continent to Mon Silanies, a landlocked nation bordered by Talamia and nature-controlled land. Without further ado...

We land in Liossalde, where Kasharok Soup is being served by Gianna Velikova, famous food blogger from Esharia and head chef of "Alinskal Dishes" restaurant chain in Holy Whitby. The origins of the recipe are lost in centuries. The central tribes of Alinskal Mountains are said to light up huge fires right before the end of the year, and serve this dish as a warming up during the rite, in the participants who were dancing in circles around the big fires. The rite known as "kollida bambo" ("fire, grandma") requires the youngest member of each family to shout the words of this rite out loud, as a call for the elder women of the family to open up the huge pot and serve the dishes to the participants. In the latest days, after the formation of the Holy Commune of Liossalde, the dish has become a delicacy served in fine dining restaurants all over the country, during the cold nights of the year. It's not a stretch to say that almost every cold night of the Liossaldian winter is connected with this very dish, especially in the heart of Liossalde: Esharia.

Now, onwards to Kai Sudonoo. We are lucky to have Kai Sudonoo here to give an interview about their life as a Bhexian chef as they make some delicious-looking taco raihi.

Q: What’s it like being a chef in Bhexa?
A: Being a chef in Bhexa is like any other job like a monk, a lawyer or an AI doctor; people are happy that you are helping out and doing something for the betterment of the commonwealth!

Q: Did you always know you wanted to be a chef?
A: I always liked cooking but as a profession... I never thought of being one. When I was a little kiddo I wanted to be like sweet kuia (grandma), a master in my local temple in Arjarere or like my tupuna, a professional sportsman.

Q: How did you learn to cook?
A: My Kuia taught me how to cook when I was little tifel after I lost both of my parents in a horrendous accident. She always said that cooking is like the key to happiness and love, and that my mama always smiled with her heart when she cooked.

Q: Do you have a favourite dish?
A: My favorite food is a cream/drink made out of onion-banana-pickle. A lot of people find it weird and my partner hates it, but I like it.

Q: Have you had a chance to try any of the other dishes here today?
A: I've been through half of it and it’s been an amazing experience. I’m glad to have come here.

Q: Do you have any advice to young cooks throughout the DSA looking to become professional chefs such as yourself?
A: I’ll tell them that they should do it with all their love and passion. It's complicated when starting like any other job but at the end, it is rewarding seeing those smiles when people see their meal.

Q: Is there a taboo of Bhexian cooking, such as putting cheese on ice cream?
A: Yes there is and you won’t believe that is my favorite food. In Bhexa, it is a weird drink/cream that’s pretty local to my region, where people see it as putting cheese in your milkshake. [laughs]

Q: For our last question: who do you enjoy cooking for the most?
A: You won’t believe it but I got a small restaurant in Hauāurumil-Lvant, pretty hipster some people have told me but I hope that’s a good thing. People come there after a long day and they just want to enjoy a nice meal while relaxing. Seeing a smile on their faces after getting the meal and telling me their stories makes my heart pretty happy! They are the ones I cook for.

A big thank you to Kai Sudonoo for their time and insight.

Chugging over to Mon Silanies, home-chef Marissa Cherry is now serving hot maple chocolate. Her four kids seem to be drinking more than the guests at the show. Hot maple-chocolate is a sweet drink favoured for its smooth texture and maple flavour. Using dark chocolate reduces the sweetness and allows the maple to be the predominant flavour. The variations of flavour are not tied to specific events, but some Mon Silans will add peppermint to the drink during the week-long Peppermint Festival in Syvis.

While the drink is considered too sweet for some, it is a comfort drink, most commonly made in the cold winters. Powdered versions are often available at mental health and physical support offices / buildings. It is also served at temperature-controlled locations, such as skating rinks.

And with a warm cup of hot-maple chocolate, a couple taco raihis, and a bowl of Kasharok soup, our highlight has ended. Time may be a spook, but we will return in 90 minutes sharp for the last segment of the Culinary Art Show.

With some great dishes to sample, happy eating!

[monsilanies]

3:00 pm
This is it, cookers and eaters. We would like to… present you with one final highlight...? Yes, that is right. We have one last chef here to bring you a taste of D - am I announcing this properly? Yes, yes I am - Dakani cooking. (I don’t recall seeing this on the schedule… Perhaps there was a greater plan I was not aware of). Before we get into the show part of showcasing, Convocant and Guide Chef Shirodara-Saito has agreed to an interview. A rare opportunity to speak with a Dakani outside the NDK. Let us get right to it.

Q: Who do you enjoy cooking for the most?
A: It is a storytelling medium and those of the Convocation are storytellers first and foremost.

Q: Have you had a chance to try any of the other dishes here today?
A: Not as of yet. I have only just arrived.

Q: What’s it like being a chef in NDK?
A: Enjoyable.

Q: Did you always know you wanted to be a chef?
A: No. Neither is it all I do.

Q: How did you learn to cook? (who taught you, when, where, etc).
A: Experience traveling the world and trying to cook at least 20 of every dish I encountered. The foods of my home were easy. Their knowledge is flashed onto us from our conception.

Q: Is there a taboo of Dakani cooking? (like putting cheese on ice cream)
A: No.

Q: Do you have a favourite dish?
A: I am not able to choose.

Q: As a final question: do you have any advice to young cooks throughout the DSA looking to become professional chefs such as yourself?
A: Cuisine is a primal method of communication. If your cooking lacks your emotion, your mark, it is useless. No different from simply throwing the first thing you can find on a fire and consuming it for your fuel.

Well, thank you for your… frank answers. Now, I believe - as a figure of speech, of course, because I am in disbelief - that Shirodara-Saito has a -- an entire show? Oh, my. Right, right. Come gather around. I’d wager that this is a once in a lifetime opportunity.

Appropriate greetings, intelligence. I am Convocant and Guide Chef Shirodara-Saito. I have been tasked with selecting and preparing a sampling of dishes which I feel best represents the more popular regional dietary habits of general Dakani tastes, or what one can expect as a relatively commonly consumed dish in some regions.

It is appropriate to begin with a small history lesson, as I am aware that our mentalities are little known abroad. Dakani culture is expansive and varied and at times what appears to be an individual may be a nation in of themselves. There numerous regional and personal distinctions spread amongst wildly differentiated communes, as is analogous to much of the world. There is thus no singular conception of what our cuisine is like, where food use is even desired. However, there are some common characteristics which are a product of environmental circumstance and innate metaphysical alignments. Most characteristic of Dakani cuisine is that we do not cook with fire or heating elements at all. Rather, one suffuses their own conceptions of Darkness into the ingredients themselves in order to excite the molecules in the food and cook it that way. In this way, each and every single dish has a completely unique characteristic depending on the person who cooked it, since it would contain the mark of their emotional impression, something you will experience all throughout the digestive process. That said, charcoal grilling is a favorite pastime.

Secondly is a penchant for seafood, to be expected from various cultures with considerable coastline between them. Thirdly is a dearth of most other animal meat. Historically, hunting and meat production has always been a rarity in our cultures. Partly because there was never much of a pressing need to expend energy and effort into hunting, which did not promise return. Historical meat consumption has mostly come from instances of self defense, such as fending off the frequent wild boar attacks on villages in ancient days. It wasn’t until the advent of synthetic tissue production in the 1873 that Dakani diets began seeing an increase in meat usage. Though meat still remains a sparing culinary tool, it does find a particularly heavy demand in the popular imported snack, gyros.

This full course meal includes statistically emotional favorites from select three “cities” as they would be analogous to in much of the world. We begin south in the “city” of Kyam’ukatra Lakathi in the warm and sunny island of the same name, moving up to the “city” of Dakanakordani situated in the extremely biodiverse wetlands of the middle regions, and finally arriving to the “city” of Talibahara found nestled among fjords and expansive tundra in the north.

N’dila

N’dila is a BBQ style sandwich from Kyam’ukatra Lakathi comprised of succulent, pulled irasa mushrooms which are smoked with applewood or hickory in a charcoal grill, tossed with a tangy and smooth honey-mango BBQ sauce, and layered with cole slaw. N’dila can be served as wraps using naan bread prepared on the same grill or as sliders using two pirinata mushrooms as buns. The dietary habits of Kyam'ukatra Lakathi revolve around the use of fungus as a core element.

Cyra Nagirava

Loosely translating to “Black Tidepool”, this dish hails from Kyam’ukatra Lakathi and bares a resemblance to another dish known as “risotto”. A medley of quickly seared flavors from the sea converge with a tangy and spicy broth colored black with squid ink, which is slowly cooked with suvaya rice. As all of the flavors become well acquainted and merge, the rice releases its fragrant starches, becoming decadently soft and lightly sticky. The broth is reduced down to a thick sauce that has suffused with the flavors of the calamari, crawfish, mussels, clams, and rice, balancing the zesty and fiery broth ingredients into a harmonious yet exciting shadowy lunch. This is a serving for one physical Dakani individual but I have estimated that this would more rationally serve 12-14 other beings.

Ingredients
2 liter vegetable stock
6 tablespoon(s) extra virgin olive oil
3 onion
3 green bell pepper
7 whole celery
1 nagati saito pepper
5 clove(s) of garlic, minced
1 teaspoon granulated sugar
4 tablespoons(s) squid ink
600 g suvaya rice
240 g white wine
300 g mussels
300 g calamari, cleaned and cut in to rounds
300 g shrimps, peeled
300 g clams
4 sprig(s) rosemary, only the leaves
lemon zest, of 1 lemon
200-400 g mascarpone cheese (optional)
salt
black pepper, freshly ground
3 pulled irasa mushrooms to serve

Ikita and Narat

From Dakanakordani comes ikita and narat. Ikita is a favorite side snack to have with most food items. Ikita is the legs of the large ardaru tarantula, fried in butter, garlic, paprika, and rosemary. The crunchy exoskeleton is crisped in the frying while the tissue within is tenderized and suffused with the condiments. The tissue within puffs and becomes akin to a potato wedge in texture with a flavor reminiscent of crab. Only stratchier. Each leg is the size of a potato wedge, as well. Ikita is an oft served side with narat, the most popular street food in Dakanakordani followed by gyros, no doubt due to their similarities.

Narat is shaved grilled meat cooked with focus and attention placed on ensuring its flavors remain in balance. Narat meat is heavily seasoned with cumin, cardamom, coriander, garlic, tumeric, cinnamon, paprika, and white pepper which are added to a marinade paste consisting of extra virgin olive oil, lime juice, onion, mint, basil, and parsley. It is usually served as a wrap on naan bread with lettuce, tomatoes, red onions, and a yogurt sauce. The narat is always cooked on a rotisserie either over a bed of coals or via shadowflashing, a high intensity burst of darkness used in fast food. Both see equal use and choice depends on if someone would like a smokier, char flavor or not.

Narat is prepared two ways, the first being by hand through preparation of a marinade and the second by simply selecting the flavor profiles of a fully seasoned narat on the printer, commonly done for street food. In terms of flavor, both methods are congruent. However, manual preparation allows for more diffusion of emotion into the concept of the meal and thus is it is a common method of preparation amongst close friends, family, romantic interests, your cat, anyone with whom you may share a close emotional connection with. The flesh profile of lamb shoulder has been selected for the ghost of decadence and fancifuliness that haunts the minds of numerous cultures in regards to this creature.

Jasarati

We end with dishes from Talibahara, Jasarati. There is a bonus dish for whoever would like to try.

Jasarati is a desert native to the fjords of the Collective. It can loosely be translated to Raindrop Cake. It's a minimalist and sweet jelly desert, a clear drop of water suspended and moulded. It is made simply with water, agar, and sugar, boiled together and then chilled in a mould, usually spherical. It is a blank canvas within which anyone can place any sort of flavorings and aesthetics they'd like. The jasarati I have prepared contains black raspberry jam with vanilla frosting swirled around it. It looks like a little black hole. As per the generalization, dark honey and sweet walnut flakes have been provided to drizzle atop the jasarati.

The lightness of this desert makes it a preferred way to conclude larger meals, hence its choice. Of course, for those of you not yet satisfied…

Unokuyo S U P R E M E

A triple layered bacon cheeseburger topped with caramelized pirinata mushrooms, onions, lettuce, tomatoes, pickles, onion rings, tangy and spicy BBQ sauce, double battered fried [Shirodara-Saito stabs the heart clogging monstrosity with a large popsicle stick] on a stick.

Recommended drink pairings

We find this to be an odd working of many cultures. I cannot recommend anything other than what you enjoy drinking.

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That is, truly (as I’ve been informed by my supervisor), all we have in the way of showcasing for this year’s Culinary Arts Showcase. Thank you to all the chefs who took the time to present us with your food, and thank you to those of you who came out today and partook in the event.

Be sure to purchase your own copy of the DSA Regional Cookbook on your way out, for the low price of a :yesleik:! www.nationstates.net/page=dispatch/id=1401492

Unit next time, happy cooking my friends.