431 replies to this topic

[KiyokoHasami]

I feel stuffed looking at everyone's photos. @_@

[shirotea]

!!Himari's Rune Strawberry Cake!! Entry!!!!!!!

 

...

HAPPY BAKING!!

I had to slant my head to the left to see your photos.

Looks pretty good!

[Luxalion]

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To make one serving, you'll need:

+ 2 tablespoons of softened butter

+ 1/3 cup of all-purpose flour

+ 1/8 of an egg (lol)

+ 1/8 of a teaspoon of baking powder

+ 3 tablespoons of white sugar

+ chocolate icing

optional:

+ 1/8 teaspoon of vanilla extract

Spoiler

1. Preheat the oven to 375°F or 190°C.

2. In a bowl, mix the baking powder and flour.

3. In another bowl, cream the butter and the sugar until it's smooth. Mix in the egg (and vanilla).

3. Gradually add your flour and baking powder mixture into the butter mixture as you mix.

Mix it until it looks like this [note: you might need to use your hands, like me]:

4. Shape the cookies on baking sheets that are not greased (the butter in the cookies are enough), one into a man and two square cookies.

5. Put them in the oven for 8-10 minutes.

Keep a close eye on them, they turn golden brown pretty fast.

6. Take the cookies out of the oven, and don't fret if they don't look exactly like the picture in the game! Let them cool on the baking sheets for a few minutes before placing them on cooling racks to prevent breakage.

7. Ice the square cookies with the chocolate icing like so:

8. Enjoy! These cookies go well with a glass of milk.

Edit:

Oda, please give the Creative Contraption Hat to Xyliar in Renewal! :>

Edited by Luxalion, 01 July 2014 - 05:12 PM.

[XIII_Eraser]

Here's my entry I tried to make Fried Sweet Potatoes.

1) Gather the ingredients; Brown sugar, Butter and Sweet Potato

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2) Peel the sweet potatoes.

3) Boil the sweet potato.

4) Chop the sweet potato into chunks.

5) Melt the butter in a pan.

6) Add brown sugar with the butter in the pan.

7) Place the chunks of sweet potatoes in the pan.

8) That's it now you have fried sweet potatoes

 

P.S. Sorry if the images look kind of weird as I took them with my phone and didn't realize that I was taking them vertically.

 

Oda please give the hat to xvxkratosxvx in renewal server thank you.

Edited by XIII_Eraser, 01 July 2014 - 06:21 PM.

[Dokey]

Welcome everyone! It's time for another installment of 

 

 

I'll be exploring two food items from the popular game Ragnarok Online and recreating them using real life ingredients. At this time I'd like to introduce today's special guest host

 

 

Dolor of Thanatos! Because who knows more about RO foods than a RO monster? :3

 

For dinner (and my contest entry) we will be making Incredibly Spicy Curry, a spicy curry with a spice known to have the flavor of patience. Fortunately, the taste is balanced with pumpkin. RO ingredients: 1 Aloevera, 1 Spicy Sauce, 10 Meat, 10 Hinalle Leaflet, 10 Jack o' Pumpkin, 10 carrot. IRL ingredients: 1 small pumpkin (pumpkins are out of season right now and all of the ones I found looked awful, so I used canned pumpkin instead), 1/4 cup tightly packed of dark brown sugar, 1 tablespoon of olive oil (not pictured), 1 large yellow onion, 2 large russet potatoes, 2-3 carrots, 1 can of coconut milk, 1/2 lb shredded turkey breast (not pictured), AT LEAST 1 1/2 cups of chicken broth, 1 teaspoon of salt (not pictured), 3 heaping tablespoons of curry paste (or more if you like!), Thai basil and dried chili peppers for garnish. We also made some jasmine rice as a side. Ingredients: 2 cups rice, 3 cups(ish) of cold water (not pictured), and 1 teaspoon of salt (not pictured).

 

Spoiler

 

1.) Preheat oven to 350 degrees. Cover a cookie sheet with some aluminum foil. Empty the can of pumpkin onto the foil and spread it out a little bit. Sprinkle the brown sugar over the pumpkin, trying to break up any big clumps of sugar. It's not going to look very glamorous. It's ok. Throw it in the oven for 15 or so minutes until it's nice and steamy hot.

 

2.) While the pumpkin is cooking, peel the potatoes and chop your veggies. 

 

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3.) Pour the olive oil in a nice, big nonstick pot and turn the heat to high. When the oil is hot, add your carrots to the pot. Cook for 5 minutes, stirring occasionally. Add your onion to the pot. Cook for 3 minutes, stirring occasionally. Add your potatoes and cook for 5 minutes, stirring occasionally. 

 

4.) In another pot, start boiling the water for your rice. Add the salt.

 

5.) Your pumpkin should be done now! In a mixing bowl, stir together the pumpkin, coconut milk, salt, curry paste, and half a cup of the chicken broth. When the mixture is homogeneous, add it to the pot with the veggies and stir well, ensuring that nothing is stuck to the bottom of the pot. Reduce heat to medium-high and cover. After about 6-7 minutes, add another cup of chicken broth and the shredded turkey, stirring well. My curry ended up very thick. If you like it saucier, add more chicken broth.

 

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6.) Add the rice to the pot of boiling water and stir. When it comes back to a boil, cover it and reduce the heat to low. Cook for 15 minutes until water is absorbed. At this point your curry should be done cooking as well. Garnish with fresh Thai basil and dried chili peppers. And with that, dinner is done!

 

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This is how everything looked when I served it to my family:

 

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Dolor of Thanatos mentioned that I might want to make a refreshing beverage to pair with our spicy curry. Together we created Siroma Iced Tea, a fantastic combination of transparent ice and tea. RO ingredients: 1 Melange Pot, 3 Ice Piece, 2 Ice Crystal, 1 Comodo Tropical Fruit. IRL ingredients: filtered water (for special ice cubes), 1 bag of Tazo Iced Citrus Bliss tea, 32oz (4 cups) of boiling water, 32oz (4 cups) of cold water, 1 can of sliced peaches in syrup, mango flavoring syrup, and mint for garnish.

 

Spoiler

 

1.) Boil the filtered water. Pour it into a clean container and loosely cover it. When it cools down some, boil it again. Pour it back into the clean container and loosely cover it again until it's cool enough to pour into your ice cube tray. Put the tray on the top shelf inside your freezer and let it freeze overnight. This should give you nice, crystal clear ice cubes!

 

2.) Boil more water for the tea. Pour the boiling water over the tea bag in a pitcher and let it steep for 5 minutes. Remove the tea bag and add the cold water. Let the tea chill in your fridge overnight.

 

3.) Pop open the can of peaches and add them to the pitcher of tea and stir.

 

4.) When serving, fill a glass with the ice and pour the tea on top. Add two pumps of mango flavoring syrup and stir well. Garnish with a peach slice and a sprig of mint!

 

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Thanks everyone for joining us today! We had a blast making some tasty RO foods~

 

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Dolor said he'd give everything two thumbs up.... if he had thumbs.

 

 

The money shots:

 

 

(Sorry for the enormous photos. Edited some spelling flubs.)

 

 

Classic Server -- Pinkie Pie

ty <3

Edited by Dokey, 01 July 2014 - 10:28 PM.

[XStorm]

I'm really bad at cooking, but this looked like fun so I wanted to try.

 

I wanted to make "Rainbow Cake" (I planned on making peach cake but someone beat me to it!) - but I found myself with only a microwave and no way to steam a rice cake sooo... I made a sticky rainbow ricecake~ It's sort of the same but RO inspired? I tried! But here it is, my really butchered version of Rainbow Cake

 

The ingredients are

1 cup of sweet rice flour

1ts salt

1 tbs sugar

3/4 cup of water

 

Each layer is half of the above. I would mix this then divide it into 2 bowls before adding color/flavor

 

And to flavor  

1 Lemon

1 Lime

2 tbs Cocoa

vanilla essence (or vanilla pod if you feel fancy~)

Strawberry or cherry juice

 

Spoiler

 

Mix the 1 cup of sweet rice flour

1ts salt

1 tbs sugar

3/4 cup of water

in one bowl, then divide into 2. Add color as necessary and flavoring.

Yellow : Juice of half a lemon

Brown : Cocoa powder to taste (replace a spoonfull of the rice powder with cocoa powder)

Green : Juice of a Lime

White : Vanilla essence

pink/red : Cherry/strawberry juice

 

Spoiler

 

Cover and microwave for 2 minutes

 

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Remove and stir through, then microwave for another minute. WARNING HOT!

 

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Tip the dough out and roll it out until flat, keep some aside for something fun later~

 

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Do this for each layer

 

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pile them up in order!

 

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Cut it up!

and behold sticky rainbow cakes!

 

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Remember the pieces I said to keep aside? 

 

Pink, green and yellow~ 

 

I used them to make poring icecream mochi! Just a fun side project

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It didn't come out as well as I hoped, but it was fun 

Edited by XStorm, 30 June 2014 - 07:14 AM.

[Rory]

I'm surprised how many entries this has gotten.Lots of impressive cakes! The rainbow cakes are pretty. Your well baked cookies look just like picture Lux And the bones make that stew look awesome~

[KyeLi]

Q~~Q This is my take on a Jam Pancake... It looks a little bit burnt.... And definitely not tasty.

 

Flour: 75g

Baking powder: 0.5 tablespoon

Caster sugar: 1 tablespoon

Milk: 130ml

Egg : 1

Butter: 1 tablespoon (melted)

Spoiler

 

Sift the flour, baking powder and sugar. Whisk the egg + milk together then with the butter. Mix them in with the flour mixture.

^ egg+milk+butter

 

^ everything mixed

 

If you're batter isn't smooth, just keep whisking it until it's smooth. If it's too thick, add more milk.

 

After you're satisfied with it, heat a frying pan and fry them!

(Remember to use low heat, because it might get burnt like mine did )

 

 

This is how mine turned out... Icky, I know.

^That's just jam on the top of it. I know it looks terrible. I was hoping it'll turn out a whole lot better but oh well.. -___-

 

Server: Chaos

Character: maromi333

Edited by KyeLi, 01 July 2014 - 06:38 PM.

[Campitor]

This may take awhile...

 

[Oda]

Sorry, for the longer posts I had to pop some spoiler tags on to keep my browser from dying. Some very excellent work from you guys. 

[melliechan]

Never-mind.

Edited by melliechan, 30 June 2014 - 11:45 AM.

[rodezja]

 

- Must look like the right click image

- Step by step photos to prove you made it

- Must be made specifically for the event - no old photos

 

 

 

http://leetkitchen.c...asshopper-legs/

 

Date on your blog says March 5?

[Oda]

Amatsu Style Chile Shrimp Gratin

 

 

The recipe is based on one by the great chef Jacques Pepin. I have done some modifications to reflect an "East meets West" flavor and presentation. 

 

Serves 3-4

 

Ingredients: 

Spoiler

1 1/4 lb. shrimp, peeled, tail removed

4 tsp fresh minced garlic

1/2 cup green onion minced

1 cup of Bunashimeji mushrooms (check your local Asian/Japanese market) the regular recipe calls for button mushrooms

1/2 tsp. kosher salt

freshly ground black pepper, to taste

4 tbs. unsalted butter, melted

1/4 cup good quality sake

1 1/2 tbs. canola oil

3/4 cup panko (Japanese bread crumbs)

1/2 cup grated parmesan

 

1 small carrot, peeled and diced

1/4 medium white onion, diced

1 stalk celery, diced

INSTRUCTIONS 

Spoiler

Step 1: Heat oven to 425F and grease a 4 cup shallow gratin or casserole dish. 

Step 2: Chop and quickly sweat the onion, carrot and celery. 

Step 3: Set three of the uncooked shrimp aside. Transfer the veggies into the casserole pan and add the remaining shrimp mushrooms, green onions, slat, pepper, melted butter and sake. Mix thoroughly and make sure that the shrimp is spread throughout the pan. 

Step 4: Combine canola oil, parmesan cheese and panko bread crumbs with a little pepper and salt and mix thoroughly. Gently pour this crumb topping onto the top of your shrimp mixture and place the three shrimp you set aside on top as artistically as possible. 

Step 5: Place in the oven and bake for 10-15 minutes, there should be liquid bubbling up and the crumb topping will be browned. 

Step 6: I prepared some nishime (Japanese vegetable stew) from a frozen vegetable package, soy sauce, chicken stock, mirin sweet cooking wine and sugar. To give them a more European flair, after cooking them to get the broth flavor infused, I sauteed them in a pan, spooning in a little of the sauce until it reduced into a slight gravy. 

Step 7: Serve with the nishime vegetables and put a little bit of sriracha hot sauce on top of the gratin when serving. 

 

[KiyokoHasami]

Weren't we sposed to put some kind of tag with our names in the photos so people can't just rip off internet pictures? O_o

 

Doing mine now! :3

Edited by KiyokoHasami, 30 June 2014 - 11:17 AM.

[melliechan]

Date on your blog says March 5?

 

Well, my entries are null and void. Got too excited.

[Dokey]

(May be void, but I'm still glad you posted them. I snooped around a little bit and I'm going to try to make that cola cake. Holy cow it looks delicious +_______+)

[Oda]

Never-mind.

Even if you can't enter them, it's clear that your page would be right up the alley of the people posting in this thread! 

[ShinobiEX3]

This may take awhile...

 

Spoiler

 

 

Oda I take your Strawberry and Raise you This

 

 

Edited by ShinobiEX3, 30 June 2014 - 02:13 PM.

[glitterintheair]

Rainbow (Rice) Cake
 
A colorful rice cake that is used as a party food in the far East.
Gives Atk +10 and Matk +10 for 1 minute.
 

Spoiler

 
 
Ingredients:
Rice flour (a 2 pound package), sugar, water, mugwort powder (or greentea powder) for green, purple sweetpotato powder for purple
 
*I made this rainbow rice cake with 3 layers and used mugwort powder for green and purple sweetpotato powder for purple, and the original 
rice flour for white layer, but you can add more layers and use cocoa powder for brown, strawberry powder (nesquick) for pink, and 
squash powder for yellow layer as well.  
 
Cooking utensils:
Steamer, sifter, cotton fabric or paper coffee filters
 
Directions:
 
1. Put rice flour into a large bowl. 
2. Sift the rice flour. (before sifting, add 2 TBSP of water and then sift them)
3. Divide sifted rice flour equally into 3 different bowls.
4. Add 1 coloring (colored powder) and 2TBSP of sugar for each bowl.
5. For each rice flour bowl, mix well.
6. Put cotton fabric or paper coffee filter at the bottome of the steamer and put cake pan in the center.
(As I don't have the cake pan, I just poured rice flour in the steamer without a cake pan.)
7. Pour each colored rice flour one by one. (At this point, you can flat on the top with any hard paper for each layer, but
again I just used my hand to flat the top )
8. Steam it for 30 minutes.
 
Done! 
you can decorate with anything, such as raisins or dried fruit, on the top of the rainbow rice cake, but this is optional as well.
I used dried mango and korean dates for a flower shaped decoration.
 

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Server: Renewal

Character Name: G r e n a d e

Edited by glitterintheair, 02 July 2014 - 02:29 PM.

[Tribe]

google drive will work!

Mels starting to cook something new now~

[Tkwan]

I think you should extend the contest out to 12am server time, and then just stop accepting entries that are timed past 12am.

 

 

Just have people post when its 12am server so its known that no posts after that are accepted.

 

Gives the latecomers on the west coast some time to finish.

[Tribe]

June 30 is june 30 imo!

Cake is in the oven as we type!

[KiyokoHasami]

 

Please forgive my crappy phone quality!

 

Spoiler

 

*Ingredients*

 

 

*Udon Noodles*

 

Makes 4 servings

4 teaspoons salt
8 ounces (1 cup) warm water
2 1/2 cups unbleached bread flour
1 1/4 cups unbleached all-purpose flour
bread flour, for dusting (in step 6)

 

1. Add the salt to the warm water and stir until it has dissolved.  Put the bread flour and all-purpose flour in a large bowl, and whisk the flours together.

 

 

 

2. Pour the salty water into the bowl with the flour.  Using your hands, mix the flour and water together lightly until the mixture is crumbly.  Pull the dough up from the bottom of the bowl and press down, and repeat until the flour and water are well combined and a rough ball is formed.

 

 

3. Take the dough out of the bowl and knead it forcefully on a board for 5-10 minutes until the dough has smoothed out and a lumpy ball is formed.

 

 

4. Transfer the dough to a large plastic ziploc bag, and then wrap the bag in a thick towel.  Put it on the floor and walk on it with flat feet (not just the heel).  Turn as you walk, so that all the dough gets flattened.  When the dough feels flat, remove the dough from the bag and roll it out.  Then fold it up, put it back into the bag and repeat the process. The should become more and more smooth with each repeat.  Repeat 3 or 4 times.  On the last repeat, leave the dough in the bag, wrapped in the towel, and let it rest for 3 to 4 hours.

 

I had fun with this part! *stomp stomp*

 

 

 

 

5. When the dough is done resting, take it out of the bag, reshape it into a ball, then return it to the bag and walk on it one last time.  Try to spread the dough with your feet, turning around 360 degrees.

6. Dust your work surface with a bit of bread flour, then place the flattened dough on top and roll it out, working from the middle out.  Rotate the dough 45 degrees and repeat until the dough is about 1/8-inch thick, and approximately a rectangle measuring about 1 foot wide by at least 1 1/2 feet long.*

 

 

7. Dust the top of the dough with bread flour and then fold it into thirds.  Using a long sharp knife, cut the dough into 1/4-inch to 1/8-inch thick ribbons.  If the dough gets very sticky, dust it again with bread flour.  Dust the noodles with bread flour before moving them from the work surface.

 

 

8. Cook the noodles: Fill a large pot with water and bring to a rapid boil.  Lightly shake any excess flour from the noodles and add them to the boiling water.  Using cooking chopsticks, or a wooden spoon, stir the noodles to prevent them from sticking to each other.  Cook the noodles for 6 — 7 minutes, or until they are translucent and firm without a hard core. They look weird but are really tasty.

 

 

Drain the noodles in a sieve and rinse under cold running water so they cool rapidly.

9. Once the noodles are cool enough to handle, separate them with your hands and rinse them again in cold water to make sure that all of the starch is removed.

 

I then stuck them into the fridge for about 10-15 minutes while I prepared the sauce.

 

 

*Thai Peanut Sauce*

 

One 13.5-ounce can of full-fat, unsweetened coconut milk

 

2 ounces (approximately ¼ cup) of Thai red (mom’s preference and mine too) or Massaman curry paste (milder but flavorful)

 

¾ cup unsweetened (natural) creamy peanut butter (Do not use regular peanut butter or anything with added emulsifiers. It must be the type of natural peanut butter that comes with natural peanut oil on top and no sugar added. I often use Smucker's.)

 

½ tablespoon salt

 

¾ cup sugar

 

2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)

 

½ cup water

 

*Instructions*

1. Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
2. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
3. Take the pot off the heat, let the sauce cool down to room temperature then chill for 5-10 minutes in the fridge. Mix well and serve over chilled noodles. Can also be served hot.

 

*Finished Product*

 

Add the sauce to the noodles, top with a hard boiled egg add a little bit of garnish and voile!~ You have yourself a real tasty noodle dish. Enjoy! I know I'm going to!~

 

 

Recipes I took from here: http://www.lafujimam...ou-might-think/

 

And here: http://shesimmers.co...ce-my-moms.html

 

Ceinchase you're a goddess btw~

 

Kiyoko Hasami

Renewal

 

I'm kind of shocked that the DragonBreath c.ocktail didn't win. xD

 

 

Edited by KiyokoHasami, 01 July 2014 - 05:01 PM.

[VModSushi]

Oda I take your Strawberry and Raise you This

 

Spoiler

 

That isn't Oda...

[Draciolus]

That isn't Oda...

 

Off topic...but your signature is epic. Probably one of the best characters to have graced that series. <3