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Post by soniclight on May 1, 2008 21:48:10 GMT -5
Would the tortilla work for colder climates? My experience is that tortillas get pretty fragile in colder weather (living in AZ and all, I get a lot of tortilla experience ;D ) I mean, we could obviously make the wraps for warm climates, but we'd need to think of additional items for some of the colder climate ages (Eder Delin in the winter for instance or the frosty slopes of Er'cana).
Just a thought.
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Post by Printehr on May 3, 2008 12:09:43 GMT -5
Well, I'm not sure the filling would be Gahreesen-themed back in the day before the fall... its likely that the original Guild of Caterers would have provided them with food straight from D'ni... which is not to say that they wouldn't have had Age-themed food wraps, but the ones the Maintainers ate were likely "standard", and the same no matter what Age they were in. But for this incarnation of the Guild, I say go for it! We could make a different wrap for each of the released Ages. I was looking at Gahreesen screenshots, and I was thinking something more tropical- salmon or some other fish could be in the filling, but what other rainforest foodstuffs would go well with that? And while we know the D'ni imported grain, we've got no evidence for corn... so if we want to be "authentic", we should make sure to use whole wheat tortillas and not maize ones. OH, and I almost forgot- bought the ingredients for the Chor Bakh and am getting ready to bake in a day or three... I'll let you know how it turns out, with pictures. ;D (And let's move the wrap discussion to its own thread, ok? )
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Post by soniclight on May 3, 2008 16:01:11 GMT -5
(And let's move the wrap discussion to its own thread, ok? ) I was just about to suggest it
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Post by soniclight on May 23, 2008 16:42:52 GMT -5
Hey Printehr, how's the Chor Bakh recipe coming along? I remember you mentioned you were trying it out soon.
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Post by wisnij on May 28, 2008 14:26:14 GMT -5
A while back a fan posted a homemade recipe here. While I've yet to try making it myself yet, I think with a little bit of tweaking it could be perfect. The main thing I want to fix is the roll itself- that recipe calls for Pillsbury crescent rolls. The perfectionist in me wants to adapt this for homemade dough. Below are a few recipes for homemade dinner rolls... any thoughts? Well, that fan is me and I just thought I'd toss a few random numbers into the mix here. Not coming up with a recipe for the dough was mostly due to laziness on my part, combined with the small size of my apartment's kitchen making working with dough awkward. When I first set out to scratch together a recipe I pictured the finished rolls being a little chewy. I've never had real Chinese bao, but I have had nikuman in Japan and the dough they use is more fluffy than I was thinking. The inside of a fresh-baked baguette might be a decent target to shoot for, although maybe not as crusty on the outside as those get. As for the filling I still haven't gotten the texture quite right, although I like the combination of mint and cinnamon for flavoring. In any case, I'm certainly willing to test out suggestions. In general I was trying (to some extent, at least) to think about what D'ni cuisine might be like as a whole. My knowledge of the history in lore is sketchy, but it stands to reason that traditional recipes might depend strongly on ingredients that could be obtained while living underground, even if most agriculture is in practice done in dedicated farming Ages. I imagine a lot of mushrooms, root vegetables, and animals that don't need too much open space to live.
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Post by soniclight on May 28, 2008 20:57:48 GMT -5
Welcome to the forum! Sorry, it's a little dead right now, so I'll be the unofficial welcome wagon. I hear you about the small kitchen space, dealing with that for a while now (moving into a house next week with a sizeable kitchen, so yay). It seems to me that, based on your baguette description, that we would need to use a run of the mill bread dough, but I can't figure out how to make the inside less solid than a standard loaf of bread. It's been a number of years since I last worked with bread, and even then they were very solid inside. As for the fillings, well, if you check out these posts guildofcaterers.proboards60.com/index.cgi?board=dni&action=display&thread=15 and guildofcaterers.proboards60.com/index.cgi?board=dni&action=display&thread=16you'll see about where we are with regards to available ingredients that are found in the Ages available and the substitutes we've come up with. There is also a letter being drafted to the D'ni Zoological Society to compile a more specific list of ingredients.... Now if only I could track down the admins.....
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Post by Printehr on May 31, 2008 0:47:03 GMT -5
I'm not dead yet, soniclight... Shorah, wisnij! It is a pleasure to welcome you to the Guild. ;D I can attest to bao's chewiness. They're fluffy because their steam-baked, however, and when oven baked they are still light, but not nearly as much as they would be when steamed. Here's a picture of the interior of a baked bao, so you can see what I'm talking about: Is this near what you were thinking?
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Post by wisnij on Jun 5, 2008 14:23:27 GMT -5
Hm, that does look pretty tasty. The texture still appears a bit on the fluffy cake-like side, but without bao to sample personally I can't say for sure.
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Post by soniclight on Jun 9, 2008 18:28:26 GMT -5
I'm going to have to start baking mine now instead of steaming them, mmm.
Sorry about the lack of being around, just moved into a house last week and have been dealing with that since Monday. On the plus we have a huge kitchen with a gas stove now. YAY!
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Post by jfcwilson on Jun 16, 2008 13:10:56 GMT -5
This is my first post. Shorah. Last night I made a sort of Chor baka. I mixed up some french bread dough and let it rise for 3 hours in the form of small rolls, and then punched them down and flattened them, placed a mixture of veggi sausage(I'm a vegetarian), bulger, peas, and okra in the middle, and wraped them up and let them rise an hour, then baked them for 25 minutes.
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Post by soniclight on Jun 17, 2008 14:27:42 GMT -5
Shorah! Welcome to the board!
Good timing with the French Bread dough. How was the texture on the inside? Was it chewy or flaky? That's the general idea right now; to create a roll that's not as chewy as the bao (pictured above), but flaky instead.
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Post by jfcwilson on Jun 18, 2008 15:15:56 GMT -5
It's kind of flaky, when warm, but tough when cold. I don't have it just right- I think I need a higher gluten flour, and maybe a steam pan on the bottom oven rack. Also need to roll the dough out further, it's too thick.
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Post by wisnij on Aug 7, 2008 23:25:13 GMT -5
I made it again tonight, this time trying both my original rolled style and a flatter bun style (click to embiggen): This time I added some onion chopped in the food processor and wrung out, as well as about a 1/4 cup of breadcrumbs. The texture was a lot better because the breadcrumbs absorbed some of the juices from the meat, so the filling was moister and the dough didn't get soggy. I might try shallots next time to give it a different taste.
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Post by soniclight on Sept 14, 2008 18:27:55 GMT -5
What meat did you use for this batch? It looks pretty tasty! (Sorry for the rather late response )
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