NS2 Cooking
tummy_yummy
Join Date: 2013-05-01 Member: 185073Members, Reinforced - Gold, WC 2013 - Supporter
A collection of favourite recipes harvested from the AusNS2 twitch stream:
- Clog cakes
- Onos offal
- Skulk scones
- Gorge flap fillets in bile sauce
- Fadelafel
- Lerk Lasagne
- Khammander crackling
- MAC mince
- Hydra soup (vegetarian)
- Biped broth (foreign cuisine)
- Deep fried babbler balls
- Shade lemonade
- Hive hamburgers
This should be sufficient to get the restaurant up and running although we're having trouble sourcing some of the meats.
- Clog cakes
- Onos offal
- Skulk scones
- Gorge flap fillets in bile sauce
- Fadelafel
- Lerk Lasagne
- Khammander crackling
- MAC mince
- Hydra soup (vegetarian)
- Biped broth (foreign cuisine)
- Deep fried babbler balls
- Shade lemonade
- Hive hamburgers
This should be sufficient to get the restaurant up and running although we're having trouble sourcing some of the meats.
Comments
We're still waiting for that cooking show
You made me hungry dangit
(beconed marines)
Before roasting a Gorge it is necessary to remove any excess dressing from the previous fighting day to avoid burning the meat.
Our Gorge is roasted on charcoal, on a stick, preferably at its extremity, so that it can be turned without burning.
The animal is thus harsh spitted on the stick inserted in the back part, the unwanted anal region, and exiting from the jaw.
Once spitted on the stick, the usual technique is to tie the front feet and stretch the legs.
During roasting lard is spread over it to avoid drying out of the meat, our Gorge is ready when the skin is almost ready to burst.
Despite the addition of the dressing and the lard, Gorge meat is very light and may then become hard and chewy, roasted Gorge is therefore traditionally eaten with barbeque sauce.
Obviously, roast Gorges has to be served with other things, there are various possibilities, but the most common is to serve it with boiled potatoes or rice.
Our Gorge is mostly served up, especially in the NS community, with slices of fresh cheese, some wine and good background music.
haha you'll just have to wait a bit longer -- it's a labor of love