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Thread: The Travian Cookbook

  1. #1
    Artisan Kerzi's Avatar
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    Default The Travian Cookbook

    I have been browsing through a few lounges, and I notice that food is mentioned over, and over, and over again. In addition, my skype chats also frequently refer to foods that people are eating, or making, or want to make. Requests for recipes invariably follow, only to be lost to the passage of time as skype scrolls along each day.

    So...

    I thought that we could have a place where we post the recipes to the foods we love to make, to eat, to serve to loved ones. A collection made by all of us, in one place. I just posted a mention of blueberry lemon scones, so I'll start. I hope others post here to inspire me and others to make yummy things


    Blueberry-Lemon-White Chocolate Scones

    3 C Flour
    1/2 C Sugar
    1 TBSP Baking Powder
    1/2 TSP Salt

    3/4 C Cold Unsalted Butter, Cubed

    3/4 C milk
    1 Egg, beaten
    1 1/2 TSP Finely Grated Lemon Zest

    1 1/2 C Blueberries (fresh or frozen - wild are better)
    1 PKG Baker's White Chocolate, chopped into bite size pieces

    2 TBSP milk
    2 TBSP sugar

    1) Preheat oven to 375*.

    2) Stir flour, sugar, baking powder and salt in a bowl.

    3) Cut the butter into the flour mixture using two knives or a pastry cutter until the mixture is pea-shaped

    4) Add the milk, egg and lemon peel. Stir with a fork until mixture forms a dough. DO NOT overmix.

    5) Gently stir in blueberries and chocolate. To prevent the dough turning purple/blue, freeze fresh blueberries before adding.

    6) Divide dough in half. Lightly flour your work surface. Pat each half into a round (aim for 9 inch diameter, 1 inch thick). Cut each round into 8 pieces, like a pizza. Place each piece onto an ungreased cookie sheet (or a parchment paper covered sheet). Brush tops with the 2 TBSPs of milk. Sprinkle with the 2 TBSPs of sugar.

    7) Bake 20 minutes or until golden brown. If not yet golden, bake for 5 minutes more. Serve warm or at room temperature.
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  2. #2

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    Nope. Not today Satan.
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  3. #3
    Consul The Blazin1's Avatar
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    Sap, just because you can't cook doesn't mean the rest of us won't enjoy the thread, good call Kerzi
    Quote Originally Posted by Baron D'Holbach View Post
    You should quote yourself. It's like liking your Facebook status or high-fiving yourself in the mirror.

    It's what I would do if I didn't have to keep mine exactly how it is for madsquirrels and erazer.

  4. #4

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    I can't in this military afforded kitchen.

    Though, what's cool is that the microwave doubles as a convection oven.
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    Consul The Burninator's Avatar
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    I'm a really bad / 10 cook, Kerzi, but there is ONE recipe I make that I really like. [Veggie burgers]

    2015-11-30 23.09.53.jpg

    I use 3 regular eggs in place of the flax eggs (since I'm not vegan), slice myself some cheese (melt it onto the burger), then onion, tomato, lettuce, sri racha ketchup, and they're pretty excellent / 10.

    Which is good because store bought veggie burgers are horribad.
    Last edited by The Burninator; 05-08-2017 at 11:01 PM.

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    Swiss Farm Bread

    This is the bread my mother grew up on, baked her entire life and infected us kids with.

    In a large bowl:
    5 lbs unbleached all purpose flour
    3 tbl spoon salt

    mix the salt and flour together, make a well in the middle of the bowl.
    3 tbl spoon dry activated yeast in the middle of the well
    add about three cups of warm water, mixing up the yeast and a bit of the flour.

    you now should have flour along the perimeter of the bowl with the well filled with yeast and water.
    wait about 15 minutes until the yeast begins to bloom/foam

    have a pitcher of warm water next to the bowl...you will need it.

    Start kneading the dough with one hand, incorporating the flour, add warm water as needed, when you are done you should have a fairy sticky dough, not runny, but also not pulling away from the sides. Cover the dough and let it rise to double the size.

    when dough has risen
    preheat oven to 425 F, butter 2 or 3 bread pans, put the dough into the pans and pop the pans into the oven for 1.5 hrs.

    This will get you lovely crusty bread.

    next time I bake....tomorrow I will try to take pictures to show you the stages.
    Note:Any posts made by this poster should always be construed in the most innocent angelic way possible. The poster is not responsible for where your depraved minds go, if you have a depraved mind.

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    Consul The Blazin1's Avatar
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    Chocolate chip cookies.

    1 tube of chocolate chip cookie dough from the refrigerated section of the store. Follow directions on wrapper.
    Quote Originally Posted by Baron D'Holbach View Post
    You should quote yourself. It's like liking your Facebook status or high-fiving yourself in the mirror.

    It's what I would do if I didn't have to keep mine exactly how it is for madsquirrels and erazer.

  8. #8

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    Quote Originally Posted by Flossie Schmumpus View Post
    Swiss Farm Bread

    This is the bread my mother grew up on, baked her entire life and infected us kids with.

    In a large bowl:
    5 lbs unbleached all purpose flour
    3 tbl spoon salt

    mix the salt and flour together, make a well in the middle of the bowl.
    3 tbl spoon dry activated yeast in the middle of the well
    add about three cups of warm water, mixing up the yeast and a bit of the flour.

    you now should have flour along the perimeter of the bowl with the well filled with yeast and water.
    wait about 15 minutes until the yeast begins to bloom/foam

    have a pitcher of warm water next to the bowl...you will need it.

    Start kneading the dough with one hand, incorporating the flour, add warm water as needed, when you are done you should have a fairy sticky dough, not runny, but also not pulling away from the sides. Cover the dough and let it rise to double the size.

    when dough has risen
    preheat oven to 425 F, butter 2 or 3 bread pans, put the dough into the pans and pop the pans into the oven for 1.5 hrs.

    This will get you lovely crusty bread.

    next time I bake....tomorrow I will try to take pictures to show you the stages.
    I wanna try this now. But maybe a third the recipe.

    I guess the bread lasts 3 days?
    Quote Originally Posted by Mod Dark Tower View Post
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    Quote Originally Posted by The Blazin1 View Post
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  9. #9

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    Quote Originally Posted by Flossie Schmumpus View Post
    Swiss Farm Bread

    This is the bread my mother grew up on, baked her entire life and infected us kids with.

    In a large bowl:
    5 lbs unbleached all purpose flour
    3 tbl spoon salt

    mix the salt and flour together, make a well in the middle of the bowl.
    3 tbl spoon dry activated yeast in the middle of the well
    add about three cups of warm water, mixing up the yeast and a bit of the flour.

    you now should have flour along the perimeter of the bowl with the well filled with yeast and water.
    wait about 15 minutes until the yeast begins to bloom/foam

    have a pitcher of warm water next to the bowl...you will need it.

    Start kneading the dough with one hand, incorporating the flour, add warm water as needed, when you are done you should have a fairy sticky dough, not runny, but also not pulling away from the sides. Cover the dough and let it rise to double the size.

    when dough has risen
    preheat oven to 425 F, butter 2 or 3 bread pans, put the dough into the pans and pop the pans into the oven for 1.5 hrs.

    This will get you lovely crusty bread.

    next time I bake....tomorrow I will try to take pictures to show you the stages.
    I'm letting it rise now
    Quote Originally Posted by Mod Dark Tower View Post
    *Sigh*, I'm such an idiot.
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  10. #10

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    Left it a little sticky.

    A third of Flossie's recipe is 5 cups AP flour, 1 tbsp of yeast and 1 tbsp of salt, and 1 cup warm water, plus more.

    Still an hour left.
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  11. #11

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    Came out really well.

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  12. #12
    Consul The Blazin1's Avatar
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    But how did it taste?
    Quote Originally Posted by Baron D'Holbach View Post
    You should quote yourself. It's like liking your Facebook status or high-fiving yourself in the mirror.

    It's what I would do if I didn't have to keep mine exactly how it is for madsquirrels and erazer.

  13. #13

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    It's good, moist. Very crunchy crust
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    Ooh. Once I've moved in to my new pad I'll have to give it a go.

    Quote Originally Posted by Jonothan Crane
    Patients suffering delusional episodes often focus their paranoia on an external tormentor. Usually one conforming to Jungian archetypes. In this case, a scarecrow.

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    It is a very forgiving recipe.
    Note:Any posts made by this poster should always be construed in the most innocent angelic way possible. The poster is not responsible for where your depraved minds go, if you have a depraved mind.

    Our Lady of Croppers ~Semper DOS~ ~Viva Toons~ || This area intentionally left blank. || The two most common elements in the universe are hydrogen and stupidity ~ Harlan Ellison

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    Last edited by Sapient; 06-02-2017 at 03:14 AM.
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  17. #17
    Consul The Blazin1's Avatar
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    You chopped onions and peppers.. well done I guess.
    Quote Originally Posted by Baron D'Holbach View Post
    You should quote yourself. It's like liking your Facebook status or high-fiving yourself in the mirror.

    It's what I would do if I didn't have to keep mine exactly how it is for madsquirrels and erazer.

  18. #18

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    Here's a recipe for Hodge-podge, a creamy vegetable soup commonly made in the summer months in Nova Scotia. To be at its best, the veggies should be fresh out of your (or soneone else's) garden.


    Ingredients

    1 cup green beans, ends trimmed (may be added whole or cut into pieces)
    1 cup yellow beans, ends trimmed (may be added whole or cut into pieces)
    1 cup fresh peas, shelled
    10 baby carrots (cut into whatever size appeals to you)
    4 potatoes, cut into chunks

    Optional: anything else that's fresh from your garden

    1/2 cup butter
    1/2 cup heavy cream
    1/2 cup whole milk

    Directions

    Place vegetables (but not the potatoes) and milk to a medium-sized pot. Season with salt and pepper and then bring to a boil.
    After it reaches a boil, reduce the heat to a low simmer, checking often.
    Add the potatoes, butter and cream. Simmer for about 45 minutes or until the potatoes are cooked through.
    Taste and then season with more salt and pepper, if desired.

    Garnish if desired with parsley, chopped regular or green onions, or any other fresh herb that you prefer.
    Last edited by Meherrin; 06-02-2017 at 02:18 AM.
    And now I'll tell you what's against us, an art that's lived for centuries. Go through the years and you will find what's blackened all of history. Against us is the law with its immensity of strength and power - against us is the law! Police know how to make a man a guilty or an innocent. Against us is the power of police! The shameless lies that men have told will ever more be paid in gold - against us is the power of the gold! Against us is racial hatred and the simple fact that we are poor.
    - The Ballad of Sacco and Vanzetti, Joan Baez

  19. #19

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    Quote Originally Posted by The Blazin1 View Post
    You chopped onions and peppers.. well done I guess.
    My friend back home has been bugging me to make corned beef hash and send him pics with directions (you'd think it's obvious). So I finally did it. I was gonna post it, then I saw that most of my pics had prescription labels in the frame, with all my info. So meh.

    Here's the finished product. Oh, I forgot the eggs too.



    I normally smash the potatoes after sauteeing them, but they absorb a lot more butter and are way fattier.
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    Quote Originally Posted by Meherrin View Post
    Here's a recipe for Hodge-podge, a creamy vegetable soup commonly made in the summer months in Nova Scotia. To be at its best, the veggies should be fresh out of your (or soneone else's) garden.


    Ingredients

    1 cup green beans, ends trimmed (may be added whole or cut into pieces)
    1 cup yellow beans, ends trimmed (may be added whole or cut into pieces)
    1 cup fresh peas, shelled
    10 baby carrots (cut into whatever size appeals to you)
    4 potatoes, cut into chunks

    Optional: anything else that's fresh from your garden

    1/2 cup butter
    1/2 cup heavy cream
    1/2 cup whole milk

    Directions

    Place vegetables (but not the potatoes) and milk to a medium-sized pot. Season with salt and pepper and then bring to a boil.
    After it reaches a boil, reduce the heat to a low simmer, checking often.
    Add the potatoes, butter and cream. Simmer for about 45 minutes or until the potatoes are cooked through.
    Taste and then season with more salt and pepper, if desired.

    Garnish if desired with parsley, chopped regular or green onions, or any other fresh herb that you prefer.
    You forgot to add meat.
    Quote Originally Posted by Baron D'Holbach View Post
    You should quote yourself. It's like liking your Facebook status or high-fiving yourself in the mirror.

    It's what I would do if I didn't have to keep mine exactly how it is for madsquirrels and erazer.

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    Quote Originally Posted by The Blazin1 View Post
    You forgot to add meat.
    The classic recipe doesn't have meat. I do sometimes add bacon when I make it. I also sometimes add bacon to corn chowder.
    And now I'll tell you what's against us, an art that's lived for centuries. Go through the years and you will find what's blackened all of history. Against us is the law with its immensity of strength and power - against us is the law! Police know how to make a man a guilty or an innocent. Against us is the power of police! The shameless lies that men have told will ever more be paid in gold - against us is the power of the gold! Against us is racial hatred and the simple fact that we are poor.
    - The Ballad of Sacco and Vanzetti, Joan Baez

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    Consul The Burninator's Avatar
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    =,(

    Better w/o meat.

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    Quote Originally Posted by The Burninator View Post
    =,(

    Better w/o meat.
    And you can make it that way, happy in the knowledge that you are not only enjoying a healthy vegetarian dish, but are following the classic traditional recipe.
    And now I'll tell you what's against us, an art that's lived for centuries. Go through the years and you will find what's blackened all of history. Against us is the law with its immensity of strength and power - against us is the law! Police know how to make a man a guilty or an innocent. Against us is the power of police! The shameless lies that men have told will ever more be paid in gold - against us is the power of the gold! Against us is racial hatred and the simple fact that we are poor.
    - The Ballad of Sacco and Vanzetti, Joan Baez

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    Philosopher н-υ-п-т-ε-я's Avatar
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    Quote Originally Posted by The Burninator View Post
    =,(

    Better w/o meat.
    You can grow lab meat, which is highly expensive!
    Quote Originally Posted by Avicenna
    That whose existence is necessary must necessarily be one essence.
    Quote Originally Posted by Rumi
    What you are seeking is also seeking you.

  25. #25

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    Quote Originally Posted by н-υ-п-т-ε-я View Post
    You can grow lab meat, which is highly expensive!
    It's actually not that expensive anymore. It's down to $36/lb

    EDIT: And $36/lb was in 2015. Now it could be even cheaper.

    It just doesn't taste good until they learn how to grow beef fat cultures the same way they do the beef.

    The interesting thing is that the price per pound of 73/27 would be the same price as 93/7 if made this way.
    Last edited by Sapient; 06-02-2017 at 07:07 PM.
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  26. #26

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    Memphis meats has come out with lab grown chicken and duck.

    Chicken is still about $9,000/ lb.

    https://www.google.com/amp/s/www.eat...-memphis-meats
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  27. #27
    Consul The Burninator's Avatar
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    I can't wait for animal-less ribs. I miss a good rack of ribs so much... blegh.

  28. #28

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    Quote Originally Posted by The Burninator View Post
    I can't wait for animal-less ribs. I miss a good rack of ribs so much... blegh.
    It's not really animal-less. It's just deathless. And would you be against using real pork ribs bones?
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    Quote Originally Posted by The Burninator View Post
    I can't wait for animal-less ribs. I miss a good rack of ribs so much... blegh.
    wait they also grow bones in the lab? So you are willing to pay for the inedible lab grown bone?
    Quote Originally Posted by Avicenna
    That whose existence is necessary must necessarily be one essence.
    Quote Originally Posted by Rumi
    What you are seeking is also seeking you.

  30. #30

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    Quote Originally Posted by н-υ-п-т-ε-я View Post
    wait they also grow bones in the lab? So you are willing to pay for the inedible lab grown bone?
    Bones can't be grown with stem cultures, so they would probably use porcelain or something. Far easier than using high compression with calcium to form bone.
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  31. #31

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    Another recipe that can be made meatless or with meat: my partner's hot and sour soup recipe.

    Start with the broth:

    Caveat: You should be aware that my partner developed this to satisfy my taste, which tends to be for considerable heat. You may want to start with smaller amounts of spice and work up to your preferred level, unless you are a five-alarm chili sort of person.

    Normally ​made ​in ​batches ​of ​4 ​liters, ​but ​here's ​the ​quantities ​for ​1 ​liter

    1 ​litre ​unsalted ​chicken ​or vegetable broth ​(or ​salt-free ​bouillon ​from ​cubes). ​If ​using ​cubes, ​use ​an ​extra ​cube ​above ​what ​the ​box ​calls ​for ​per ​litre ​of ​water.

    125 ​ml ​red ​wine ​vinegar
    15 ​ml ​soy ​sauce
    10 ​ml ​pureed ​garlic
    15 ​ml ​chili ​powder
    15 ​ml ​ground ​black ​pepper
    2.5 ​ml ​chili ​oil
    2.5 ​ml ​sesame ​oil

    Add ​everything ​except ​the ​vinegar ​to ​the ​broth, ​bring ​to ​a ​boil. ​Stir ​a ​bit ​and ​turn ​down ​to ​a ​simmer. ​After ​a ​few ​minutes, ​stir ​in ​the ​vinegar, ​turn ​off ​the ​heat, ​and ​allow ​to ​cool.

    Once ​you ​can ​do ​so ​without ​burning ​yourself, ​strain ​the ​broth ​though ​a ​coffee ​filter ​to ​remove ​the ​gritty ​bits ​of ​all ​those ​spices ​-- ​use ​a ​reusable ​filter ​so ​you ​can ​agitate ​the ​liquid ​that ​will ​stubbornly ​sit ​in ​the ​filter ​and ​refuse ​to ​strain ​through.

    Once you have the broth, you can do almost anything you want to make your own version of hot and sour soup.

    Soup ingredients can include thinly sliced cloud ear or wood ear mushrooms, slivers of ginger root, bamboo shoots, cubes of tofu or shredded cooked chicken or pork, snow peas, thinly sliced carrots, slivers of water chestnut, chopped green onions, lily buds, shredded bok choi, or any combination of these. Or you can add other veggies as you choose.

    To make soup, heat up the broth, select your ingredients, slice, shred or chop as appropriate, and sauté (in a wok if you have one, in a regular pan if you don't) and add to the broth, simmer for 10 minutes to infuse the flavours and serve.
    Last edited by Meherrin; 06-03-2017 at 06:40 AM.
    And now I'll tell you what's against us, an art that's lived for centuries. Go through the years and you will find what's blackened all of history. Against us is the law with its immensity of strength and power - against us is the law! Police know how to make a man a guilty or an innocent. Against us is the power of police! The shameless lies that men have told will ever more be paid in gold - against us is the power of the gold! Against us is racial hatred and the simple fact that we are poor.
    - The Ballad of Sacco and Vanzetti, Joan Baez

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    Consul The Burninator's Avatar
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    Quote Originally Posted by Sapient View Post
    It's not really animal-less. It's just deathless. And would you be against using real pork ribs bones?
    I need it to be such that nothing in it requires a dead or tortured animal to produce. So I would be against pig bones for them.

    I was hoping maybe they'd be able to get a 3D printed version of ribs sometime in the next decade, too, cause that sounds like it could work in theory.

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    Quote Originally Posted by The Burninator View Post
    I need it to be such that nothing in it requires a dead or tortured animal to produce. So I would be against pig bones for them.
    Dairy and eggs do the same.

    If you know how they impregnate cows (to produce milk), the poor ox how they get its seamen! the poor ox get raped by a machine to produce!

    Got milk?
    Quote Originally Posted by Avicenna
    That whose existence is necessary must necessarily be one essence.
    Quote Originally Posted by Rumi
    What you are seeking is also seeking you.

  34. #34
    Consul The Burninator's Avatar
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    I do not use milk, and I only use organic, free range eggs, and very rarely. Over the last year I have used 14 eggs (only had to buy another dozen recently and only used 2 from it so far.)

    So to answer your question, yes, I know how they get milk, and I think it's awful, so I abstain from the process. Eggs on the other hand I think can be done ethically and are ok when consumed that way in moderation.

  35. #35
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    Quote Originally Posted by The Burninator View Post
    I do not use milk, and I only use organic, free range eggs, and very rarely. Over the last year I have used 14 eggs (only had to buy another dozen recently and only used 2 from it so far.)

    So to answer your question, yes, I know how they get milk, and I think it's awful, so I abstain from the process. Eggs on the other hand I think can be done ethically and are ok when consumed that way in moderation.
    So would it be ethically acceptable for you to eat an animal that just died naturally without disease and was treated ethically?
    Quote Originally Posted by Avicenna
    That whose existence is necessary must necessarily be one essence.
    Quote Originally Posted by Rumi
    What you are seeking is also seeking you.

  36. #36

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    Sapient's made from scratch pancakes.

    1/2 cup + 1/8 cup flour
    1/8 cup sugar
    1/8 cup veg oil
    1 egg
    1/2 tsp baking powder
    1/2 tsp baking soda
    Splash of vanilla
    1/2 cup of milk.

    I think I got it all. Mix dry, then add in wet. Cook over medium low heat. Butter pan. You can also mix in a tbsp of melted butter to the batter to make it extra rich.
    Quote Originally Posted by Mod Dark Tower View Post
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  37. #37

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    Quote Originally Posted by Mod Dark Tower View Post
    *Sigh*, I'm such an idiot.
    Quote Originally Posted by The Blazin1 View Post
    I'm not very bright.

  38. #38
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    Quote Originally Posted by Sapient View Post
    Sapient's made from scratch pancakes.

    You make russian food propaganda
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    What you are seeking is also seeking you.

  39. #39

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    Lol, aren't Russian blinis basically like French crepes?
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    *Sigh*, I'm such an idiot.
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  40. #40
    Philosopher н-υ-п-т-ε-я's Avatar
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    Quote Originally Posted by Sapient View Post
    Lol, aren't Russian blinis basically like French crepes?
    Don't know, didn't try them at same time?

    but which is the original?
    Quote Originally Posted by Avicenna
    That whose existence is necessary must necessarily be one essence.
    Quote Originally Posted by Rumi
    What you are seeking is also seeking you.

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