*Note: As of 1 July 2017, all the below have broken images courtesy of being burned by Photobucket. You can find my new Project and Journal page here.
ADVENTURE JOURNALS
My little library of "books" regarding my in-game experiences and adventures.
The date beside each is when it was last updated. :)
Nameless (Creative Writing Experiment) [16 June 2017]
Skyrim's Adventure Journal [9 Jun 2017]
Tales at the Bonfire [28 Apr 2017]
Photo Story Folder [10 May 2016]
The Darklands of Arkania [25 Apr 2016]
Odd Jobs of Neverwinter [18 Mar 2016]
Sunset Six [5 Nov 2015]
Sojourn at Entropia [6 Jul 2015]
Ambitious Dynasty [29 Apr 2015]
The End-Times [23 Feb 2015]
Tales of the Blight [19 Nov 2014]
Revista de la Presidenta [17 Oct 2014]
A Touch of Wizardry [16 Jun 2014]
Sacred: Journey Journal [29 May 2014]
Diary of a Marked One [10 May 2014]
Dead Island Diary [26 Feb 2014]
Explorer of Tyria [20 Oct 2013]
XCOM: Defenders of the Earth [28 Jul 2013]
CREATIVE WORKS
Here is a repository for some of
and my (and my guild mates) creative works online. Really should work on
putting more of my stuff out there.
MMO Design Folder
NBI 2015 - Poetry Slam Compilation
The Forge of Winter (Neverwinter Online Foundry creations)
The Golem City (video preview and book by Timothy Andrews)
NBI 2014 - Artists of May
NBI 2014 - Poetry Slam Entry
Ode to Mabinogi [Pic Heavy]
NBI 2013 - Poetry Slam
Wizardry Online: Cartography Project
Recipes to Disaster
Ferghus Commercial (youtube)
Dragonarm Chronicles Chapter 1 (flash)
Tribute to Equilibrium (flash)
Omega Guardian Project (by DL)
Dragonarm Chapter 1 (Neverwinter Nights Module by DL)
Random posts tagged with "Art"
Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts
Thursday, 14 February 2013
Tuesday, 30 October 2012
Famile Recipe: Hamburgers
Part of my Recipes to Disaster journal.
Been a while since I attempted to cook anything, what with all that computer gaming and all. This time around it's good old hamburgers - a variation on them anyway! :D
Ingredients:
500g ground beef
4 slices of white bread
Milk
Egg
Salt & Pepper
Soy Sauce
Tomato paste
1 onion (minced)
Directions:
1. Remove edges of the bread. Cut remainder into small squares (eg. Cube the bread :P)
Joe's note: I ended up smashing the remaining bread with a fork in step 2 anyway so don't worry about shape. Just make sure they are small. :P
2. Put a little bit of milk in a small desert bowl. Put bread cubes into it. There should be enough milk to soak the bread, but not enough that there is extra milk leftover in the bowl when the
bread is removed.
Jim’s note: This step (bread & milk) makes a massive difference in the taste of the final hamburger – and is the actual ‘secret’ to why mom’s hamburger’s taste fantastic. Don’t skip it.
3. In a mixing bowl:
a. mix ground beef with minced onion and the milk-soaked bread
b. Salt & Pepper (tancha)
c. break in an egg
d. Add 3 cooking tablespoons of tomato paste or ketsup
e. Add 1 cooking tablespoon of soy sauce
Jim’s note: mix this really well – takes 10-15mins of manual mixing with a fork.
Joe's note: I mixed mine for 10 minutes. Failed to read the "with a fork" bit though. Just got in with both (clean) hands and massaged it all together!
4. Form the hamburger patties from the mixture. You should be able to get 12 big hamburgers (or various combinations of smaller ones)
a. Use a knife to ensure hamburger is packed by lightly tapping lengthwise and crosswise on the patty.
Joe's note: A dull table knife will suffice. Also use it to make them "burger" shape and fix up frayed edges.
Jim’s note: You can freeze the patties at this point for serving another day.
5. Cook the hamburgers:
a. Heat up a little bit of oil in a skillet.
b. Put the patties in the skillet and cook 5-7 minutes to each side.
Jim’s note: will depend on how strong your fire is. Again tancha.
6. Serve. Joe's Note: I like these With ketchup, rice and canned pork & beans! :P
Joe's Result: 10 out of 10 (compared to mom's)! Om nom nom! Not bad for a novice! Helps that this was way simpler than the last thing I tried to cook.
Been a while since I attempted to cook anything, what with all that computer gaming and all. This time around it's good old hamburgers - a variation on them anyway! :D
Ingredients:
500g ground beef
4 slices of white bread
Milk
Egg
Salt & Pepper
Soy Sauce
Tomato paste
1 onion (minced)
Directions:
1. Remove edges of the bread. Cut remainder into small squares (eg. Cube the bread :P)
Joe's note: I ended up smashing the remaining bread with a fork in step 2 anyway so don't worry about shape. Just make sure they are small. :P
2. Put a little bit of milk in a small desert bowl. Put bread cubes into it. There should be enough milk to soak the bread, but not enough that there is extra milk leftover in the bowl when the
bread is removed.
Jim’s note: This step (bread & milk) makes a massive difference in the taste of the final hamburger – and is the actual ‘secret’ to why mom’s hamburger’s taste fantastic. Don’t skip it.
3. In a mixing bowl:
a. mix ground beef with minced onion and the milk-soaked bread
b. Salt & Pepper (tancha)
c. break in an egg
d. Add 3 cooking tablespoons of tomato paste or ketsup
e. Add 1 cooking tablespoon of soy sauce
Jim’s note: mix this really well – takes 10-15mins of manual mixing with a fork.
Joe's note: I mixed mine for 10 minutes. Failed to read the "with a fork" bit though. Just got in with both (clean) hands and massaged it all together!
4. Form the hamburger patties from the mixture. You should be able to get 12 big hamburgers (or various combinations of smaller ones)
a. Use a knife to ensure hamburger is packed by lightly tapping lengthwise and crosswise on the patty.
Joe's note: A dull table knife will suffice. Also use it to make them "burger" shape and fix up frayed edges.
Jim’s note: You can freeze the patties at this point for serving another day.
5. Cook the hamburgers:
a. Heat up a little bit of oil in a skillet.
b. Put the patties in the skillet and cook 5-7 minutes to each side.
Jim’s note: will depend on how strong your fire is. Again tancha.
6. Serve. Joe's Note: I like these With ketchup, rice and canned pork & beans! :P
Joe's Result: 10 out of 10 (compared to mom's)! Om nom nom! Not bad for a novice! Helps that this was way simpler than the last thing I tried to cook.
Wednesday, 15 August 2012
Basic Bread Crumbs
Part of my Recipes to Disaster journal.
Just thought I'd put this up here because I was totally surprised my wife didn't know how to make them and wanted to go buy a packet! What? My mom taught me this ages ago, and all you require is a large plastic bowl and some sandwich bread.
Why a large plastic bowl? To catch all the crumbs - this can be kinda messy especially if you're not used to it. Plastic, so it's light and you can keep in on your lap while watching TV!
Why sandwich bread? It's cheap and usually readily available. Don't waste your nicer breads by turning them into crumbs.
Step 1: Wash your hands. Soap & water.
Step 2: Get a slice of bread and tear it into a size that will fit within your hands, palms flat together and fingers straight - like you're praying.
Step 3: Now pretend that bit of bread is soap and "wash your hands" vigorously. Let crumbs fall into the bowl.
Step 4: Repeat Step 3 until you have enough crumbs. Any pieces that you deem to be too large, just pick up and atomize as before.
There you go. Piece of cake... erm... crumbs.
Just thought I'd put this up here because I was totally surprised my wife didn't know how to make them and wanted to go buy a packet! What? My mom taught me this ages ago, and all you require is a large plastic bowl and some sandwich bread.
Why a large plastic bowl? To catch all the crumbs - this can be kinda messy especially if you're not used to it. Plastic, so it's light and you can keep in on your lap while watching TV!
Why sandwich bread? It's cheap and usually readily available. Don't waste your nicer breads by turning them into crumbs.
Step 1: Wash your hands. Soap & water.
Step 2: Get a slice of bread and tear it into a size that will fit within your hands, palms flat together and fingers straight - like you're praying.
Step 3: Now pretend that bit of bread is soap and "wash your hands" vigorously. Let crumbs fall into the bowl.
Step 4: Repeat Step 3 until you have enough crumbs. Any pieces that you deem to be too large, just pick up and atomize as before.
There you go. Piece of cake... erm... crumbs.
Recipes to Disaster
Since I'm keeping a journal of everything else, I though I may as well keep track my culinary attempts just for laughs and so that you can try out the stuff I'm making since I know they're good... when skilled people make them! For novice me however, it mainly comes down to luck! :P
Basic Bread Crumbs
Family Recipe: Almondigas (aka Albondigas)
Family Recipe: Hamburgers
Basic Bread Crumbs
Family Recipe: Almondigas (aka Albondigas)
Family Recipe: Hamburgers
Tuesday, 14 August 2012
Family Recipe: Almondigas
Part of my Recipes to Disaster journal.
Ok, mainly for Dunbi from the RealityRavings site. This is an old-ish recipe that needs updating, but it's what I followed for my first attempt and what my brother still uses! A variation of it can also be found on my cousin's old blog. The result should NOT be a soup! :P
Edit: Apparently it's also called Albondigas, despite me calling it Almondigas this whole time! My childhood was a lie!!!
Ingredients:
2/3 kg of minced pork
½ an onion, minced
2 eggs
Flour
Boiling water
1 & ½ tbsp salt (confirmed this is too much, mom uses 1.5 teaspoons - but I used tablespoons so there!)
pepper
3 cooking tablespoons of Tomato paste (erm, that means heaping)
oil
Directions:
Part One - Make the Balls
1. Put flour into a bowl and set it aside, you'll be using it later in step #5. Also get an empty plate ready.
2. Put ground pork in a mixing bowl (not with the flour).
3. Crack open the eggs and add them to the pork. Also add the salt and a few shakes of pepper.
Joe's Note: If you are like me, you may need to remove eggshells at this point :P
4. Time to get your hands -very- messy! You washed them first right? Good, get in there and massage the pork so that the egg mixes in fully.
5. Once the meat is mixed with the eggs take a tablespoon of it and put it in the flour bowl.
6. Gently roll it in the flour once then pick it up and in the palm of one hand roll it about like a dice until it becomes round.
Joe's Note: You do NOT want to roll it between both hands or compress it in anyway! If you do it will make the balls tough to chew and not nice later.
7. When you are happy with it, put the flour-ball onto the plate and repeat Step 5-7 until all that pork is used up.
Part Two - Brown them Balls (*snicker*)
1. Prepare a strainer with a paper towel on top.
2. Heat oil in a skillet or pan. The less oil you use, the faster the balls will brown.
3. Brown the balls and remove from skillet - put them on that strainer.
Joe's Note: You are NOT cooking the balls at this point, just making them retain their shape! Infact, it's better if they are just a little colored. Should only take a minute or two before you take them out.
Jim’s Note: You can freeze them at this point (to serve at some future date by waiting till they cool down, putting into a container and putting into freezer)
Part Three - Making the Sauce
1. Heat oil in a caserola, re-use/transfer the oil from the previous step if you can. This adds flavour!
Joe's Note: Caserola = Caserole = cooking pot? :P
2. Saute the onions till translucent and add tomato paste
3. Mix in the balls.
4. Add enough boiling water to cover the balls.
Jim’s Note: this is a tancha – small caserola = cover balls; larger one = not completely covered. Remember this will become the “sauce”. Too much water will make it soup! :P
Joe's Translation: Less is more when it comes to sauce! Don't try cover all of them with water (because I use big cooking pots)!
5. Boil until balls become tender.
6. Add a pinch of salt to the sauce at this point, so that it has some flavour on its own!
Jim’s Note: Need to mix constantly (but gently) with a cooking ladle or the bottom ones will begin to stick to the caserola
Jim's Note 2: They will start to disintegrate – that’s when you pull them out. Should look like “almondigas” at this point.
7. Serve
Mom's Advice: The longer you let that sauce reduce, the thicker and tastier it will become. Ofcourse the trade-off is you have to be there stirring the thing the whole time.
Joe's Result out of 10 (with mom's being a 10): 6 or 7.
I put too much water and made one ball to compact. Also, didn't wait for disintegration because I was getting hungry. :P
What I like eating with it:
Rice! Mom usually partners white beans with it too, but I'm ok with just plain rice.
And no, I don't know how to cook rice - that's why I have a rice cooker. ^_^
Ok, mainly for Dunbi from the RealityRavings site. This is an old-ish recipe that needs updating, but it's what I followed for my first attempt and what my brother still uses! A variation of it can also be found on my cousin's old blog. The result should NOT be a soup! :P
Edit: Apparently it's also called Albondigas, despite me calling it Almondigas this whole time! My childhood was a lie!!!
Ingredients:
2/3 kg of minced pork
½ an onion, minced
2 eggs
Flour
Boiling water
1 & ½ tbsp salt (confirmed this is too much, mom uses 1.5 teaspoons - but I used tablespoons so there!)
pepper
3 cooking tablespoons of Tomato paste (erm, that means heaping)
oil
Directions:
Part One - Make the Balls
1. Put flour into a bowl and set it aside, you'll be using it later in step #5. Also get an empty plate ready.
2. Put ground pork in a mixing bowl (not with the flour).
3. Crack open the eggs and add them to the pork. Also add the salt and a few shakes of pepper.
Joe's Note: If you are like me, you may need to remove eggshells at this point :P
4. Time to get your hands -very- messy! You washed them first right? Good, get in there and massage the pork so that the egg mixes in fully.
5. Once the meat is mixed with the eggs take a tablespoon of it and put it in the flour bowl.
6. Gently roll it in the flour once then pick it up and in the palm of one hand roll it about like a dice until it becomes round.
Joe's Note: You do NOT want to roll it between both hands or compress it in anyway! If you do it will make the balls tough to chew and not nice later.
7. When you are happy with it, put the flour-ball onto the plate and repeat Step 5-7 until all that pork is used up.
Part Two - Brown them Balls (*snicker*)
1. Prepare a strainer with a paper towel on top.
2. Heat oil in a skillet or pan. The less oil you use, the faster the balls will brown.
3. Brown the balls and remove from skillet - put them on that strainer.
Joe's Note: You are NOT cooking the balls at this point, just making them retain their shape! Infact, it's better if they are just a little colored. Should only take a minute or two before you take them out.
Jim’s Note: You can freeze them at this point (to serve at some future date by waiting till they cool down, putting into a container and putting into freezer)
Part Three - Making the Sauce
1. Heat oil in a caserola, re-use/transfer the oil from the previous step if you can. This adds flavour!
Joe's Note: Caserola = Caserole = cooking pot? :P
2. Saute the onions till translucent and add tomato paste
3. Mix in the balls.
4. Add enough boiling water to cover the balls.
Jim’s Note: this is a tancha – small caserola = cover balls; larger one = not completely covered. Remember this will become the “sauce”. Too much water will make it soup! :P
Joe's Translation: Less is more when it comes to sauce! Don't try cover all of them with water (because I use big cooking pots)!
5. Boil until balls become tender.
6. Add a pinch of salt to the sauce at this point, so that it has some flavour on its own!
Jim’s Note: Need to mix constantly (but gently) with a cooking ladle or the bottom ones will begin to stick to the caserola
Jim's Note 2: They will start to disintegrate – that’s when you pull them out. Should look like “almondigas” at this point.
7. Serve
Mom's Advice: The longer you let that sauce reduce, the thicker and tastier it will become. Ofcourse the trade-off is you have to be there stirring the thing the whole time.
Joe's Result out of 10 (with mom's being a 10): 6 or 7.
I put too much water and made one ball to compact. Also, didn't wait for disintegration because I was getting hungry. :P
What I like eating with it:
Rice! Mom usually partners white beans with it too, but I'm ok with just plain rice.
And no, I don't know how to cook rice - that's why I have a rice cooker. ^_^
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