Contibute to PS

[Pheonix]

Well this thread is for all those who wanted to help out with PlaneShift and see a their contribution in game.......

The Settings department is asking for you to post the recipe for your favorite foods. Feel free to post multiple recipes.

Thank you,
 in advance

[Snodgrass]

At least I consider it a food group.  

Elf Nectar (formerly Axe and Pevy Mead)

10 pounds unrefined honey
3 pounds light barley
5 ounces fresh ginger root
6 inch cinammon stick
champagne yeast
5 gallons spring water - if tap water is not okay
yeast nutrient if you don\'t want to use barley malt
1 ounce cascade hop - I like it, some people don\'t

In a 3 gallon stainless steel pot, bring 2 gallons of water to a boil.  Take off the heat and add honey, malt and hops.  You will want to put the hops in a cheese cloth bag or you will have a big mess.  Bring back to a boil while stirring gently.  Let boil slowly for 35 minutes.  While boiling crush cinammon sticks, slice ginger root thin and put in a cheese cloth bag.  After the 45 minutes place the second bag in the must (boiling pot) for 10 more minutes.  Take the pot, cover it, and let it cool.  Sterilize the fermentation vessel and everything that will touch the mead.  VERY IMPORTANT.  Put in fermentation vessel.  Fill it with cold water to 5 gallons, then pitch the yeast in it.  It\'s reasonably important to make sure the must is no warmer than 65 degrees, certainly no higher than 75 degrees F.  Rack after 7-10 days, then again after a month.  Let sit in the cellar for a year.  Good stuff!  

Some hints:

1.  Don\'t let the fermentation trap dry out.  
2.  You can bottle it after a couple of months.
3.  If you drink it when it\'s too fresh you wonder why you ever made it = wait the year.
4.  If you really want to make this stuff go to a home brew supply store.  It has everything you will need.
5.  See http://www.gotmead.com and http://www.beertown.org . These sites will tell you how to do it.

[Pheonix]

Ok  food or drink recipes

[Snodgrass]

Crust:  (makes about 5 crusts. I freeze what I don\'t use.
Ingredients:
    5 cups of flour        5 sticks of butter 1-1/4 lb.
    1 egg
    water
 
Procedure:
    1-Cut butter into the flour. (Use a pastry cutter.  The long way is to \"sizer it in\" with two knives.)  You are finished when the largest lumps are pea sized.
    2-Slightly scramble the egg in a measuring cup and add water until you have one cup of the mixture.  Mix a little. It doesn\'t have to be smooth.
    3-Pour the egg-water solution into the flour-butter mixture and gently toss the flour over the liquid.  Push larger lumps aside while you toss
the rest until the mixture is all moist.  When you toss, make sure you scoop the dry flour from the bottom.
    4-To roll out the dough you need space, a spatula and a rolling pin.  Put a handful of flour on the clean counter.  (IF the counter isn\'t clean before you roll out the dough, it will be after you do.)  Take a ball of dough, squeeze gently and roll in your hands until it coheres together fairly well and roll it out on a floured.  When the dough seems to adhere to the surface, slide the spatula under it, flip it over on itself and flour under it.  Then unfold it and keep rolling until it will cover your pie pan.  You be the judge of the right thickness.  
        You can half this recipe for a double crust pie with pie crust munches, or freeze the rolled out, unused pie crust, covered with aluminum foil and a double layer of wax paper between the crusts.
 
        Apple Pie
Ingredients:
    Apples to fill pie, cored, peeled (don\'t be too fussy about this) and sliced
    3/4 to 1 cup of sugar depending on the size of the pie. A 10 inch deep dish gets the 1 cup.  Also take into account the sweetness of the
apples.
    1/2 to 1 tsp. of cinnamon
    1/8 to 1/2 tsp. of any of these spices NOT ALL OF THEM  Allspice, nutmeg, cloves, cardamom(interesting but not traditional), ginger, etc.
 
Procedure:
    1-Mix sugar and spices
    2-As you layer the apples on the bottom crust, sprinkle the sugar mixture on.
    3-Before you put the top crust on, dampen the crust around the rim of the pie pan.
    4-After the top crust is on, pinch the two crusts together then flatten the rim with a floured fork to seal.
    5-Cut slits in the middle of the top crust
    6-Bake on a larger cookie sheet so that if it runs over (and the good ones always do) the oven stays clean
    7-The oven should be around 375 degrees Fahrenheit.  Bake until the whole kitchen smells good and the crust is a light golden brown. -3/4 to 1-1/2 hours
 

[Kiern]

I think all you need is beer and cheese...lots and lots of beer and cheese, thats what makes a game

[Link]

The Link Superman Drink

1 cup of Cheese
1 cup of Chocolate
1 cup of Water or Beer
 
Mix all ingredients together and drink.

[ParaSite]

EASY \"APPLE PIE\"

Ingredients:
6-8 lg. apples, cut up
2 tbsp. sugar
2 tsp. cinnamon
1 stick melted butter
1 slightly beaten egg
1 1/2 c. flour
1 c. sugar
1 tsp. vanilla

Put cut up apples in 9-inch pie plate. Mix 2 tablespoons sugar and cinnamon and sprinkle over apples. Mix remaining ingredients by hand and spread evenly over apples. Bake at 350 degrees for 50-60 minutes.
 

[Aruneko]

Back on topic now...

Cram

3 cups Milk
8 cups Flour
8 tbsp Shortening
6 tsp Brown Sugar
3 tsp Salt


Mix the ingredients. Roll on a floured board to ? inch thickness. Cut into 3 inch squares. Poke holes in each square (three rows of three). Lightly grease a baking pan. Bake in a 400 degree oven for 45 minutes, or until golden brown. Let cool and you\'ll have enough rations for a short journey.

It is biscutish, keeps good indefinitely, is supposed to be sustaining, and is certainly not entertaining, being in fact very uninteresting except as a chewing exercise.

[Fiere]

This recipe was recently given to me by a friend and I have yet to try it out but sure sounds good!

Cheesy Beef Stew

-4 cups of water

-Chop up steaks (some kind with some fat tomake them tender)
cut into chunks 1 inch by 1 inch  and let it simmer for an hour

-2 to 4 T of butter (according how much you like butter)

-seasoned salt(to seson the meat)

-pepper (to season the meat)

-garlic(to season the meat)

-Add taters (one huge potato (or 2 medium ones) for 45

-Add one can of mixed vegy drain when tender

-Add 2 cups of broth  

-Add 2 cup milk

-Add 1 box Hamburger helper (the real kind) Soo for PS 1 cup of noodles or so

-Simmer for 30 minutes and whalaaa!

Edit note:proper measurements obtained!

this cant be cut in half or it wont be right  


1hour ahead of time lay out the meat sprinkle with salt pepper and
garlic to taste.  take the saucer(unless you have a meat beater hehe) and
turn it on its side and \"beat\" the meat till it almost looks kinda
smashed hehe. you can cut it up and let it set in a covered bowl in a cool
place for about 45 minutes to marinate.  start your water to boil,slice
potatoes, and other stuff while that is  going on.  put the meat on
simmer for about 30 to 45 minutes,then add potatoes. let simmer for 30 to
45 minutes then drain out broth into a boul keeping 2 cups of it.add
the rest of the ingredients and set simmer till noodles are tender.
sprinkle with favorites cheeses and serve.

[Tornado]

Ambrosia Of The Gods:

1 wind elemental essence
2 teaspoons phoenix blood
1 leaf from a world tree
2 cups holy water.

mix all together and heat for about 30 mins, continue to stir until mixture goes slightly creamy. Pour into a bowl and drink fast, the result will be an increase of strength endurance and agility.

Warning:
the phoenix blood implemented to lessen the effects of the essence, if too much blood or essence is used then the subject may become evil.

[Severed Hope]

This is a kind of... soup. Or something.  No one but the dwarves *really* know.

Its green and thick, but also runny... it can eaten or drank.

known ingredients have included, but do not seem to be limited to:

Beer.
Beer.
Ale.
Beer.
Eggs.
Chicken. Any Part of the Chicken.  8o Yes, even *that* part.
Horse.
Troll. Any part. Yes. Even that part.
Eyeball of Ogre.
Green Food Coloring.

--

No one knows what they use to get the strange syrup consistancy though.

[Jessyn]

Pemmican

1) 2 lbs dried horse/megasaur/cow/dragon meat(not quite as dried as jerky, and NOT SALTED)
2) 1 handful huckleberries
3) 1 handful blackberries
4) 2 handfuls young shoots of grass
5) 3 cups water

break up dried meat, and place it in bowl with other ingredients, mix thoroughly, then take handfuls out, pound them into strips, and sun dry.  High energy, low size field rations, that taste a LOT better than hard tack.

Jessyn