/ck/ - Food & Cooking

>>6945590
don't forget the ragok sauce

>>6945615
>ragok sauce

What are you, some sort of Bajoran degenerate? Yamok sauce is the choice for superior beings.

you can't get real Gagh on Earth

>>6945590

let me guess:

a recipe for hard boiled eggs is called "Q Eggs" or "Darmok, His Yolks Solid"

>>6945590
Neelix was a pedophile and no one on voyager liked him or his shitty food.

>>6945653

Tell me that isn't a chop.

>>6945590
I've never been able to find the actual ingredients many of those recipes call for. Shame because they look good.

>>6945663
of course it is, those humongous ear lobes can't be real.

>>6945653
>darmok, his yolks solid

>>6945663
Hasn't seen the 4 movies where she's topless

>>6945663
>>6945663
>>6945737
>>6945756

>>6945653
>"Darmok, His Yolks Solid"

>>6945653
Were her tits really that glorious

>>6945636
>>6945681
>yfw earth is a flyover planet

>>6945634
>Disgusting Cardassian sauce on true warrior Klingon food

Ha'DIbaH

The only thing anyone should be trying to make is Hasperat and it's horseradish mixed with sauerkraut, spinach, tzatziki and roasted lamb and pork.

>>6945590

If Klingon food is too strong for you, perhaps we could get one of the females to... breast-feed you.

or you can just have the pie

>>6945653

>Darmok, his yolks solid

anyone made anything from this?

>>6945900
Do ypu have the one where shes doing yoga with dr. crusher?
Or just more in general?

what's the recipe for romulan ale?

>commander tell me about your sexual organs

>>6947346
Step one booze
Step two different booze
Step three drink it

>>6945590
Post recipes pl0x

>>6945900
Fapfapfapfapfapfapfapfap

>>6945590
Any red alert chili in there?

>>6947305
Clearly Coolio did

>>6945900
brehs..

>>6945590

Please tell me there's a recipe for Seven of Nine's Tasty Muffins!

>>6945590
>Anyone made anything from this?

I made 4 of the recipes so far (nothing special, but yea brother just the same):

Beam Me Up Scotty Eggs
Wesley's Wieners
Holodeck Hobo Stew
Jefferies' Tube Steaks

There's also an older one from the first series.
http://en.memory-alpha.wikia.com/wiki/Official_Star_Trek_Cooking_Manual

I have it downloaded from some site, gonna post recipes from it when I get home.

>>6948745
>Wesley's Wieners
>Jefferies' Tube Steaks

Alright. What recipe do you want first?

1/?
>ONE THE CREW OF THE U.S.S. VOYAGER

>Ensign Harry Kim
Garret Wang’s Chicken and Sun-Dried Tomatoes
Ensign Kim’s Rice Noodles in Milk
Moo-Goo Ngow
Mead
Terran Pasta with Clam Sauce
Vulcan Mocha Ice Cream

>Commander Chakotay
Robert Beltran’s Chicken or Turkey Mole
Angla’bosque
Maquis Breakfast Bars
Talaxian Mushroom Soup

>Lieutenant Tom Paris
Robert Duncan McNeill’s Mother-In-Law Kugel
Pilot’s Quick Pizza
Gyronian Meat Loaf à la Paris
Andoran Oatmeal Cookies

>Lieutenant B’Elanna Torres
Roxann Dawson’s Klingon Green Beans and Walnuts
Gagh
Heart of Targ
Rokeg Blood Pie à la Neelix

>Seven of Nine
Jeri Ryan’s “Seven of Nine Steamed Chadre Kab
Jeri Ryan’s Wild Mushroom Soup
Borg Tricorder Pie
Chadre Kab à la Neelix or Seven of Nine’s Steamed Vegetables

>The Doctor
Picardo’s Penne
Hrothgar’s Leg of Elk

>Kes
Jennifer’s Good-Karma Lemon Lentil Soup
Jennifer Lien’s Potato Salad
Ocampan Potato Salad
Hatana
Varmeliate Fiber or Talaxian Turnip Stew
Jimbalian Fudge Cake

>Mr. Tuvok
Tim Russ’s “Tuvok’s Quick Red Sauce Primavera”
Tim’s Special Scrambled Eggs
Plomeek Soup à la Neelix

>Captain Janeway
Kate Mulgrew’s Pork Tenderloin
Strawberries and Cream
Talsa Root Soup
Welsh Rarebit
Asparagus with Hollandaise Sauce
Darvot Fritters

>Alan Sims on Voyager Food Props
Blood Pies
Dried Fish or Other Sea Animals
Using Wrapping Paper for Special FX
Heart of Targ
Gagh
Beverages
Finger Vegetables
Plomeek Soup
Alfarian Hair Pasta
Jimbalian Fudge Cake
Klingon Meat
Garnishes

>TWO THE CREW OF THE U.S.S. ENTERPRISE

>Captain James T. Kirk
Captain Kirk’s Plomeek Soup
Leonard Nimoy’s “Kasha Varnishkas à la Vulcan”
Gala Apple Pie
Vulcan Apple Pastry
Quadrotriticale Bread
James Doohan’s “Scotty’s Lemon Chicken”
Haggis
Haggis Lite
Cup-a-Haggis
Dr. McCoy’s Tennessee Smoke Baked Beans

>Finagle’s Folly
Cherry-Lime Finagle’s Folly
Lemonade-Orange Finagle’s Folly
Fruit-Juice Finagle’s Folly
McCoy’s Mint Julep
Tranya
Antarian Glow Water

2/?
>THREE THE CREW OF THE U.S.S. ENTERPRISE-D

>Captain Jean-Luc Picard
Captain Picard’s Breakfast Croissant
Brioche
Petrokian Sausage and Klingon Blood Sausage
Coltayin Roots with Terrellian Spices
Alien Insects
Peach Cobbler

>Afternoon Tea with Captain Picard
"Earl Grey, Hot"
Watercress and Other Tea Sandwiches
Madeleines
Picard’s and Troi’s Earl Grey Chocolate Cake
The Picard Cocktail
The Picard
Ro Laren
Foraiga
Hasperat
Ginger Tea

>Commander William T. Riker
Jonathan Frakes’s “Riker’s Barbeque Marinade”
Bregit Lung
Pipius Claw
Gagh, Cardassian Style with Yamok Sauce
Parthas à la Yuta
Bizarre Garnishes
Owon Eggs
Spiny Lobe-Fish

>Worf
Helena Rozhenko’s Rokeg Blood Pie
Michael Dorn and Klingon Food
Klingon Bloodwine
Prune Juice Cocktail
Vermicula

>Dr. Beverly Crusher
Dr. Crusher’s Cure-all for Insomnia
Dr. Pulaski’s Chicken Soup for the Enterprise Soul
Ten Forward
Balso Tonic

>Commander Deanna Troi
Marina Sirtis’s Eggplant Casserole
Chocolate Cake with Raspberries
Oskoid

>Data
Cat Food #219, Subroutine |DataSpot\Nancy|
Samarian Sunset
Cellular Peptide Cake with Mint Frosting
Deanna Troi Peptide Cake

>Geordi La Forge
Dwight Schultz’s “Lieutenant Barclay’s Crab-Stuffed Salmon”
Pasta al Fiorella
Fungilli

>Chief Miles O’Brien
Potatoes O’Brien
Plankton Loaf

>FOUR LIFE ON DEEP SPACE 9

>Commander Benjamin Sisko
Ratamba Stew
Mushroom-and-Pepper Ratamba Stew
Chili-Pepper Ratamba Stew
Eggplant Ratamba Stew
Pasta Boudin
Chicken à la Sisko
Chiraltan Tea
Greenbread
Sisko’s Shrimp Creole with Mandalay Sauce
Jambalaya
Sautéed Beets
Endive Salad
Gumbo
Bread-Pudding Soufflé
Uttaberry Crepes

>Jadzia Dax
Azna
Andorian Tuber Root
Raktajino
Icoberry Juice Cocktail
Moba Fruit
Cirtrus Blend

>Major Kira Nerys
Matopin Rock Fungi
Tuwaly Pie
Delvin Fluff Pastries
Jumja Tea
Alvinian Melons

3/¿ apparently there's a line limit as well as a character limit

>Dr. Julian Bashir
Alexander Siddig’s “Bashir’s Spam-and-Beans Bolognese”
Tarkalian Tea

>Odo
Rene Auberjonois’s “Odo’s Baked Tomato Bruscheta”

>Chief Miles O’Brien
Fricandeau Stew
Eggs and Bacon and Corned Beef Hash
Chee’lash
Senarian Egg Broth
Q’parol

>Quark
Armin Shimerman’s “Poulet Ferengé from Quark’s”
Millipede Juice
Purée of Beetle
Slug Liver
Wentlian Condor Snake
Tube Grubs
Alterian Chowder
Vulcan Mollusks
Jumbo Romulan Mollusks
Palamarian Sea Urchin
Icoberry Torte
Ferengi Spore Pie
Augergine Stew
Kohlanese Stew
Vak Clover Soup
Yigrish Cream Pie
Pyrellian Ginger Tea
Lokar Beans and Gramillan Sand Peas

>Alan Sims On How to Recreate Quark’s Bar
Aldebaran Whiskey
Andorian Ale
Alvanian Brandy
Black Hole
Brestanti Ale
Calaman Sherry
Fanalian Toddy
Gallia Nectar
Gamzian Wine
Kana
Karvino Juice
Klingon Bloodwine
Maporian Ale
Maraltian Seev-ale
Rekarri Starburst
Romulan Ale
Saurian Brandy
Stardrifter
Synthehol
Takarian Mead
Tamarian Frost
Trixian Bubble Juice
Yridian Brandy

>The Klingon Deli
Michael Westmore’s Marzonion Buds in Krasie Juice
Klingon Skull Stew with Tripe
Klingon Organ Stew
El Bouche: Klingon Throat Stew
Racht
Zilm’kach
Yridian Brandy

>Alan Sims on Klingon Food
>Rom
Pancakes

>Gul Dukat
Tojal in Yamok Sauce
Zabo
Sem’hal Stew
Hot Fish Juice
Red Leaf Tea

>Jake Sisko
Jumja
Oatmeal
I’danian Spice Pudding

>Garak
Delavian Chocolates

>Joe Longo on Deep Space Nine Food Props

4/4
>FIVE LIFE ON VOYAGER

Top Ten Reasons the Crew Hates Neelix’s Cooking
Artilotian Loosedine
Deep-Fried Blue Tashmanian Spiders
Throck
Sweetened-and-Pickled Wild, Fantasia Beans
Goorizian Fish Stew
Fried Mochana Shoots
Jimbalian Seven-World Omelette
Komar Cookies
Laurellian Rice Pudding
Mehaxian Sod
Mokra Couscous
Pan-Braised Nako Cutlets
Raktajino Cake
Traggle Nectar
Yallitian Crystal Salad
Ton Tep Borg Recipes
The Elixir of Life
Sprid Wings
Alfarian Hair Pasta
Mool
Ethan Phillips—My Talaxian Chili Stew

>SIX THE LOST RECIPES OF TALAX

Roast Thill
Iced Neth
Wild-Hawk Marrow Patties
Clementine Shade Brisket
Spider Apple Pudding
Etten
The Lost Crustacean
Uncle Zisky’s Mandelbrot
Wild Griggen
Gaborsti Stew

Prepare for disappointment.

>Romulan Ale
This cobalt blue drink that you have to serve in a tall schooner glass is either a straightforward Gatorade Cool Blue Raspberry, which has a luminous quality to it, or a Powerade Mountain Blast, which is a deeper blue. Either way, the drink is served, Romulan style, in a tall spiral glass or schooner glass, and is meant to be sipped, not downed in a single slug like the Klingon ales. You can also serve it in a very tall champagne glass, and mix a few teaspoons of Martinelli sparkling cider or club soda which allows the sparkling effervescent bubbles to rise to the surface

>>6949500
>Jennifer Lien’s Potato Salad


DO NOT WANT

>>6949552
>Prepare for disappointment
>sports drink and Martinelli's

I WAS NOT PREPARED

>>6949556
>Jennifer Lien’s Potato Salad
My character, Kes, grew potatoes in her garden, but I also enjoy them in real life. My favorite is a red potato salad/egg salad combination that’s light on mayonnaise but spiced with dill pickles and mustard. It’s fresh and tastes like summer.


3 pounds red potatoes, boiled with their skins on and cubed
8 medium or large hard-boiled eggs
4 stalks celery, thinly sliced
1 large Bermuda onion, diced
2 dill pickles, as fresh as they come, chopped
1 cucumber, cubed
1 cup mayonnaise or light mayonnaise
1 ½ tablespoons Dijon or Polish mustard
¼ cup pickle juice
¼ teaspoon dried dill
paprika to taste

In a small bowl, mix mayonnaise, mustard, pickle juice, dill, and four diced boiled eggs. Refrigerate for 2 hours. In a separate bowl, combine cubed potatoes, two chopped eggs, thinly sliced celery, diced onion, chopped pickle, and cubed cucumber. Pour mayonnaise mixture over potato combination and toss well. Slice the remaining eggs and arrange the slices across the top. Sprinkle with paprika to taste and for color, and serve. Serves six.

>>6949546
>Spider Apple Pudding
Sounds spoopy

>Spider Apple Pudding
Unless you’ve grown up on Talax and were taken care of by a loving mother who served you spider apple pudding whenever you caught the Gorolian flu, how could you know that the Talaxian blue spider tastes just like two-day-old bread? Of course you have to have a lot of spiders, but once you get past the crunchiness of the legs, the lower stomach is surprisingly dough-like, especially when mashed and buttered and mixed with tart apples. I wouldn’t recommend this on Earth, but, remembering the comforting taste of warm spider apple pudding with a little gnu cream on top, I feel I must share this with you. Replace the Talaxian blue spider with stale bread and make sure you use a tangy green apple like a Granny Smith, lots of cinnamon, and just a hint of vanilla extract and you’re in business.

1 loaf stale white bread or (even better) day-old challah
8 ounces unsweetened applesauce
2 small green apples, peeled, cored, and sliced thin
½ cup (1 stick) butter
3 eggs
½ cup granulated white sugar
1 quart whole or skim milk
1 teaspoon light brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt

Slice apples and cover with water in a medium-sized saucepan; bring to a boil, cover, and reduce heat to simmer. Allow to stew for about 30 minutes. While the apples are cooking, beat the eggs slightly in a small mixing bowl and add granulated sugar, salt, milk, and vanilla. Now slice your stale bread into one-quarter inch slices and butter them. Arrange them in a deep dish and pour the egg mixture over them. Let stand for 30 minutes, by which time your apples should be tender and ready for the pudding. Now preheat oven to 275 degrees. Spread the apple mixture around the bottom of a lightly greased baking dish and top with the bread filling. Now arrange your cooked apple slices on top of the pudding and sprinkle with brown sugar and cinnamon. Bake for 30 minutes at 275, and serve topped with either vanilla ice cream or sweet cream. Serves 8-10.

>>6949546
>Yallitian Crystal Salad

Is this as pretty as it sounds?

>>6949563
I think it's just what the prop department uses..

>>6949605
Yallitian Crystal Salad
This dish is a popular summer salad, made with hearts of ice ferns, which grow on the plains of the purple glaciers of Yallitos, the coldest planet in the entire Delta Quadrant. It is, in fact, so cold there that the politicians have their hands in their own pockets. The Yallitians are a strange species, with up to three feet of fat under their skin. They harvest the ice ferns during their summer, when they can venture outside their hosts. (Yes, they live for the rest of the time inside the bellies of giant Koko whales!) It was in the summer that I visited Yallitos and tasted this scrumptious salad. In addition to the ice fern, the dish includes Kolian cold peppers, hail berries, Myrigian snow salami, neptunematoes, and a dressing made from Perjuta vinegar and Bolpian otter oil.
The crystal salad equivalent I recommend is a very healthy dish based on a very ancient herb, dandelion leaves, those little monsters that take over gardens and drive home owners nuts. They wouldn’t want to dump toxins all over their garden if they knew that what they were killing was the basis for tea, tonic, desserts, and a salad. Of course we Talaxians know all about that because we’re people of the forest, in a manner of speaking. This dandelion salad is made from the leaves of the plant, bell peppers, green onions, salt, vinegar, and oil. You can add other vegetables if you like, so experiment. But here’s the basic recipe:

>>6949616
1 pound fresh-picked dandelion leaves, washed and chopped (but never use any dandelions from a lawn that has been treated in any manner or has been fertilized or sprayed with any chemicals)
1 cup chopped green onions (scallions)
1 cup chopped red bell peppers
¼ cup red wine vinegar
⅛ cup olive oil
coarse-ground salt to taste
black pepper to taste

Wash the vegetables thoroughly and make sure they’re dry before serving. Arrange vegetables on individual plates or a serving dish. Combine vinegar and oil and any spices you desire, such as garlic, in a separate cruet, shake, and drizzle over salad. Serves four to six.

1/2
>Alan Sims on How to Re-create Quark’s Bar
We tried to make Quark’s into more than just a bar; it was a tavern just like you’d find in your old neighborhood, where people came to party and be together. But Quark’s is more than just a neighborhood hangout; we wanted it also to be like a happening every night, with gambling, drinking, dabo girls, and holosuites. It’s Miss Kitty’s “Long Branch” in Dodge, a saloon in an old-time Western where cowboys, traders, and drifters, as well as the local male population, could find a cold glass of Andorian ale, a wheel of chance, and more than one hostess, in this case of some unknown species, willing to take their money in exchange for a bit of companionship and a friendly touch.
To make drinks like the ones in Quark’s, you’d use watered-down cola syrup, either Coke syrup or some other kind of cola syrup, to make the dark brandies. For the cognac, you’d lighten up the syrup with more water; for the brandies you’d keep it dark or nut-colored. For things like Saurian brandy or Andorian ale, if you don’t use fruit juice, you can use either cola syrup or lime soda syrup thinned out with as much water as you need to make it pour as if it’s real brandy or liquor. So you have to experiment both with color and with how it pours, the actual texture of the drink.

2/2
I have also become really intrigued with the look of some of the new Gatorade flavors such as Riptide Rush, Glacier Freeze, Blue Raspberry, and the translucent white fruit drink Alpine Snow. Because translucent white, for example, isn’t clear, but a light milky color, it allows you to shine various colors through it so as to get a refraction through the lens. When you dress the beverage even more by putting it in a glass, mug, or fluted cup with lots of different angles, you can play with the refraction by changing the angle of focus of the light source and even the colored gels over the lens. So by angle and color of lighting, most of which you can do at home with all kinds of party lights and Christmas lights, you can get a drink with a rainbow of colors.
Glacier Freeze also gives me the opportunity to play with color and reflection because the drink is a very light blue, just enough to look otherworldly, but not enough to create its own presence on the set. Because it’s muted, I can use it in a variety of settings. It’s also noncarbonated, so I can add sparkling water, ginger ale, or any carbonated drink—including Dr. Brown’s Cel-Ray—to change the color and activity inside the glass.
Some of Quark’s drinks are legendary. Here are ways we captured their look and essence for the show. By combining presentation and design and even some imaginative lighting, you can do these same things in your own home even if you don’t want to use alcohol.

So yeah, everything from Quark's is non-alcoholic. Kinda disappointing, but still kinda neat that the guy is sharing his secrets.

So, any more requests or should I just throw the whole thing up on Mega?

>>6951107
How about both? I'd like to read the whole book, but I'm in a big hurry to get the recipe for Klingon Organ Stew.

Compressed to a 7zip archive and uploading to mega now. It's got pretty much every version you'd want in there.

>>6951119
Klingon Organ Stew
1/2

How best to serve your enemies, especially to your friends? The Klingons have a unique tradition called organ stew. This wild-game hunter’s stew is another complicated dish that will be sure to please at your Klingon parties. It is not for your vegetarian friends, who should have been invited to your Vulcan party, you know, the one where you serve plomeek soup and lots of green leafy things and everyone sits around claiming the other person is illogical.
Unless you personally know the creature who’s being consumed, you have to appreciate that Klingon organ stew is the ultimate in galactic recycling. You eat everything: heart, liver, ears, tongue, stomach, tail, and, if you want, the intestines also. The only thing you don’t eat is the skin, but you can make something out of it if you know how to tan and stitch a hide. I’ve been told that Klingon blue suede moccasins are among the finest in the galaxy, prized possessions handed down through the generations. So if you’re going to make organ stew anywhere else but planet Earth, make it out of the innards of an animal whose hide you can use for clothing, shoes, braces, your laptop attaché case, anything. This is something the Hirogen might look into someday if they ever get tired of simply hanging their trophies from the walls and ceilings.

2/3
My version is a pork stew, and the trick to preparing this dish so that it’s edible for humans, or for anyone else this side of the Caretaker’s space station, is to cook the toughest organs first until they’re nice and soft. Then cook the tender organs, like the liver and heart, separately. After cooking, you purée the tender organs to make a thick stock for the stew of the ears, tongue, and stomach. The tail meat is very strong, and we use it as flavoring. Any bones you want to use, scrape and wash thoroughly, boil separately, then add at the end as presentation and decoration. The intense meat flavor of this dish is mitigated by the hefty pasilla chili pepper and the 2 or 3 large juicy tomatoes. If you want to prepare this with an American southwestern flavor, add green chilies to the stew. If you want a strong Central American flavor, add more garlic and ground pumpkin seeds.

3/3

½ pound pork liver
½ pound pork heart
½ pound pig’s ears
½ pound pork meat such as a roast
½ pound pork tongue
½ pound pork stomach
½ pound pigtails
2 tablespoons olive oil
2 large tomatoes, chopped
1 whole pasilla (chili pepper), seeded and chopped
1 medium onion, chopped
6 tortillas, lightly toasted
4 ounces ground pumpkin seeds
1 teaspoon powdered garlic
1 teaspoon thyme
salt and pepper to taste
Begin by cleaning the ears, stomach, and tail thoroughly, scraping off all the veins, waste, and blood. Cover them with water. Then boil them for at least 2 to 3 hours or until they have become tender, skimming continually to remove scum and crud from the surface of the water. After they’ve cooked, discard the water and dry the organs. Next purée ½ the liver with the olive oil and cook in a saucepan with the dry organs until lightly browned. Remove from heat and save. Now place the remaining liver, heart, and tongue, cover with water, and cook for about 1 hour. Drain the water. While your soft organs are cooking, in a saucepan add the seasonings, vegetables, and tomatoes and just enough water to cover, and simmer for about 1 hour. When your liver and soft organs and vegetable sauce are done, combine them with the hard organs. Add a few teaspoons of water, if necessary, to thin the sauce, and simmer for about 1 hour. Make sure that the flavors have blended and that all of the organs are tender. Correct the seasoning with additional salt and pepper and even some Tabasco, according to your own taste. This can serve 6 hearty Klingons who like to dip their tortillas or even wrap the tortillas around the stew. Serves six.

>>6947343

https://mega.nz/#!tJxXybLC!Tyn3nQs0I8_1muDv6FuKMmbqFGaxCIL6_3OnDgvxRUo
PDF, azw3, epub, mobi, and plain text.

Star Trek cuisine jumped the shark with "slug-o-cola". It's something George Lucas could've come up with.

>>6951352
He has his own soda? Oh nooooooooooo

>>6945653
>"Darmok, His Yolks Solid"

I don't get it

you know, started watching Enterprise. its honestly not that bad, lot better then voyager. Characters aren't memorable like the other STs but I don't get why its either hated on or never talked about .

that intro song is realyl garbage though, what is this gospel shit?

>>6951352
>jumped the shark
jumped the Quark

>>6952195
>better then voyager

gr8 b8
would punch/10

At least we can all agree that DS9 is the best.

>>6952750
Maybe if you're an action babby pleb with shit for taste.

DS9 objectively has the worst cast of any Star Trek series despite it's two redeemable characters.

Leonard Nimoy’s “Kasha Varnishkas à la Vulcan”

Really? God what could you possibly do to this dish to make it edible?

>>6953913

*no! no!

Cat Food No. 219, with a side of Kasha Varnishkas

>>6952219
what

anything is better than voyager

>>6952174

Then stfu, it was a funny yolk.

>>6953913
bad goy detected

>>6953913

>Leonard Nimoy’s “Kasha Varnishkas à la Vulcan”
>This is my favorite dish. The recipe was handed down by my mother, who brought it from her village in the Ukraine, which is a small town in Western Vulcan.

1 cup kasha (whole-wheat or buckwheat groats)
1 egg or egg white only as a substitute
2 cups beef or vegetable bouillon broth or boiled water
1 16-ounce package bow-tie pasta
½ medium onion, finely chopped
1 tablespoon vegetable oil
1 pinch of salt or garlic salt

Heat water or bouillon mixture to rolling boil, then keep on low heat at a slow boil. Sauté onion in oil until just transparent and set aside. Separate egg white from yolk. Stir kasha and egg white into a medium-sized bowl then pour mixture into a heavy saucepan, stirring constantly until the particles separate. Add the bouillon broth or boiling water and salt to taste. Stir the mixture, cover tightly, and reduce heat to simmer for 10 minutes. Cook the bow ties in boiling water until soft, drain and set aside. After the liquid has all been absorbed, mix the kasha with the cooked pasta and sautéed onions and serve. This dish is particularly delicious when served with pot roast gravy. If you want to stay traditionally Vulcan vegetarian, you can make a brown mushroom gravy and use that instead. Serves four.

>>6953917
>Cat Food #219, Subroutine | DataSpot\Nancy |
>On Voyager I’d have prepared this for my cat, if I had one, using leftover hearts of targ and Helena Rozhenko’s rokeg blood pie. On Earth, you have to settle for leftover bregit lung and other beef organs.

1 pound liver, kidneys, hearts, haggis, or other organs
2 cups bran
2 cups old-fashioned oatmeal or rolled oats
¼ cup canola or other cooking oil

Preheat oven to 250 degrees. Cover meat with cold water and bring to boil in a large saucepan. Immediately lower heat and simmer for 30 minutes. Remove meat from water and let cool. Retain the water because you’ll use it later. When the meat is cooled, chop it into small kibble-sized pieces and grind it up in your food processor or blender. Keep processing until it is completely ground. Now mix the ground meat, bran, oil, and oatmeal together, adding the retained cooking water to soften them.mixture. You’ll be making a thick, coarse dough that you’ll hand-knead until it is just malleable enough to work with.
Now re-form the dough into tiny kibbles or even biscuit-shaped pieces just bite-sized enough for your cat. The beautiful part about this recipe is that you can shape the food for your own pet. Tiny cat, make the pieces as small as rice grains—tedious, but rewarding; larger cat, size the pieces accordingly. Arrange them on a flat, slightly oiled, baking sheet, and bake at 250 degrees for 3 full hours. However, if you have a microwave, you’re in luck. Arrange the cat-food pieces on a microwavable tray and zap them on high for about 10 minutes, and voila, you’ve warped time.
After the baking time is completed, turn your conventional oven off but don’t remove the cat food. Let it sit in the oven for another couple of hours; then air-dry for an additional 24 hours. If you’re using a microwave, nuke them on low for another 3 minutes, then let them sit out in the air for a day. These things last over a month, and your cat will love them

>>6951303
Thank you, I appreciate this.

>>6947305

>>6953996

Thank you.

I honestly think I'd enjoy this more than Kasha Varnishkas.

>>6953993

Wait. . .pot roast gravy? That might make it edible.

>>6953980

b-but I like tam tam crackers!

>>6949520
>Afternoon Tea with Captain Picard
yes plz

>>6948566
Nope, just blue waffles a 'la borg queen

>>6954102
Which recipe, or do you just want then all?

>AFTERNOON TEA WITH CAPTAIN PICARD
What is teatime on the Enterprise? Don’t call it high tea in front of Captain Picard because “high tea” is a workingman’s supper served after six in the evening that always has a hearty meat dish, such as a Cornish pastie (similar to a South American empanada, but because these goodies are British, they have neither the interest nor the flavor of an empanada), a shepherd’s pie (which is a really great concoction of meat and potatoes with ketchup on top), or something meatily similar. Why do they call it “high,” as if all the British think they’re better than you? The “high” actually refers either to the high-backed chairs common in Yorkshire, where the tradition began, or to the fact that it is served at a regular “high” dining table, versus the “low” buffet tables for afternoon tea. Afternoon tea, which is what we’re talking about, is served anytime between two and five in the afternoon and is sometimes referred to as “low tea” because—you guessed it—it’s served at a low buffet table.
None of this is actually relevant to how tea is served in the Captain’s ready room on the Enterprise—or on Voyager, for that matter, where Captain Janeway has recently been expressing a private interest in reviving the tradition—because all the tables are low, relatively speaking.

>“Earl Grey, Hot”
So who was this guy Earl Grey and how did he and Captain Picard get to know each other? That’s what I wanted to find out after reading the replicator logs and seeing that all Picard seemed to drink at breakfast, before bedtime, and at just about every crisis was a cup of this guy’s tea. Never one to sit still for a mystery, I investigated what relationship might have existed between Earl Grey and the captain. Guess what? The two of them lived almost six hundred Earth years apart and Earl Grey had nothing whatsoever to do with Starfleet. He was actually Charles, the second Earl Grey, prime minister of a country called England from 1830 to 1834.
It seems that one of the earl’s envoys saved the life of an important Chinese mandarin, who rewarded the earl by sending him a delightful tea flavored by the ancient Canton orange. By the time it was marketed in England, Earl Grey tea, as it came to be known, was made with a combination of black teas from India and China, usually Keemun and Assam, flavored with the oil of the bergamot orange, a Mediterranean pear-shaped orange. The use of bergamot and the widespread marketing of this tea began when the earl, addicted to the tea, asked the venerable house of Twinings to re-create some for him. It did, using the bergamot instead of the Canton orange, and thus was history made. Today, you can find Earl Grey tea not only from Twinings but from a variety of tea victuallers because Twinings neglected to patent the formula it used to re-create the tea the earl so loved. This tea became the favorite of Captain Picard, who liked it straight and hot, and I’ve used it to create a number of recipes I think you’ll like.

>Watercress and Other Tea Sandwiches
When it’s time for afternoon tea, it’s also time for those delightful little tidbits that accompany tea, such as sandwiches, canapés, and cakes. Typically, for what the British call “low tea,” Captain Picard might put out a tray of replicated scones or crumpets with clotted cream (also called Devonshire cream and available at many supermarkets) and preserves, tea sandwiches, and petit fours or other finger-sized desserts, such as mini truffles, bite-sized cookies, brownies, napoleons, and heavenly chocolate-dipped strawberries. The point of all these foods is that they should be literally finger foods—no sloppy dressings to spoil the tea gown or splatter the hat—and have a variety of textures, have some color from either the garnishes or the foods themselves, and be served on fine china.
At teatime, Captain Picard likes his tea sandwiches, most of which have sweet, or unsalted, butter on both pieces of the bread to keep the innards moist. This is unnecessary if you’re using a chicken salad or other filling made with a dressing or mayonnaise. Watercress is surprisingly spicy and interesting and is the basis for the watercress sandwich, known far and wide as a teatime food. Captain Janeway grew up on watercress sandwiches, she never tires of telling me, as if just by repeating it I’ll get the hint. I get it. It’s just that when Kes disappeared, I had to figure out how to grow watercress in her airponics garden. You can make a wonderful watercress sandwich by mixing 1 cup of loosely packed watercress, stems removed, with 8 ounces of cream cheese. Blend them together and you’ll get a pretty green mixture that is divine as a filling by itself. A Bajoran watercress hasperat uses the same filling layered between a rolled up tortilla.
Here are some possible fillings for sandwiches:

• Chicken almond salad, which you prepare with 2 tablespoon mayonnaise, ¼ cup chopped blanched almonds, 1 cup chopped cooked chicken breast, salt and pepper and paprika to taste.
• Very fresh, very ripe tomatoes, particularly Romas or even plum tomatoes, thinly sliced, salted, with lightly buttered bread.
• “English” or hothouse cucumbers that have been peeled, sliced thinly, and left to rest for about fifteen minutes with a heavy plate on them to drain excess moisture, which will keep them crisp on thinly sliced bread, this time with either mayonnaise or butter.
• Again on buttered bread, smoked salmon with or without some capers.
• Egg salad, gruyère, and sliced mango, or other combos of cheese and raisin bread, date bread or currant bread. Sandwiches must be filled before the crusts are cut off. For visual interest, if for no other reason, they can be cut into triangles, squares, or rectangles. For an added twist, use one slice of brown bread and one of white. Also, you can dip the edges of sandwiches in chopped dill, parsley, or similar herbs. This is not only pretty but adds a little “oomph.” If you’re like me and have all the time in the world to roam around the galley of a starship, you can also wrap your low-tea sandwiches with the green parts of scallions that have been blanched in boiling water for about 20 to 30 seconds, then cooled and dried. Simply wrap the sandwich like a package, no bow necessary. They’re edible, but most people, especially the utilitarian Vulcans I have to deal with, cut them off like a bunch of spoilsports. Edible flowers, particularly nasturtiums, are great; they’re peppery, so they’d be good with egg salad. They can be used in the sandwich itself or as a garnish.

>Madeleines
These little delights—sweet, tiny cakes that you can carry with you to your workstation, whether in engineering or your Dilbert-like cubicle in the bowels of some heartless human corporation on Earth—are not especially easy to make, but they’re so much fun it’s worth it. Also, if you like your Earl Grey tea hot, like Captain Picard, you’ll find that madeleines are the perfect accompaniment. Picard has an affinity for them because they’re the most celebrated edible tidbit in all of French literature. That’s why they’re a favorite of his.
Before you begin, you’ll need to get a tray of happy little madeleine molds. These are metal trays into which you will pour your batter, and you can get them at any department store, kitchen supply store, gift shop, or even a supermarket. You will need one tray with a dozen molds. The ingredients are the following:

2 eggs
½ cup sifted all-purpose flour
¼ cup (½ stick) butter, melted
¼ cup sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
½ teaspoon grated orange peel
⅛ teaspoon salt

Begin by buttering and flouring your madeleine molds and preheating your oven to 325 degrees. Next melt the butter and, while it’s cooling, sift together the flour and the salt; set that mixture aside. Blend the eggs, sugar, lemon juice, and orange peel into a smooth mixture and fold the flour and salt combination through it. Stir. Next, add the cooled butter and stir until it becomes a smoothly flowing batter. Pour the batter into your molds about ⅔ full and bake for about 25 minutes or until you see them turn a light brown. Do not overcook. You can test for doneness by pressing the center of the cake in the mold down, and if it springs back, it’s done. After cooking, let your madeleines cool before removing them from the molds.
These little orangey cakes go very well with Earl Grey tea and make perfect afternoon tea snacks as well as desserts for lunchboxes and late-night snacks. Bake up a whole bunch and refrigerate them. Or freeze them—they’ll defrost by the time you reach the office—and nuke them 20–30 seconds on “high” in the microwave at work.

>>6954153
That stupid story about Earl Grey saving the life of a Chinese peasant from drowning or whatever is complete bullshit. Earl Grey never set foot in China. The name just comes from the fact that some chink diplomat gave it to him as a gift and he really liked it

>>6954186
You expect Neelix of all people to realize that?

>Picard’s and Troi’s Earl Grey Chocolate Cake
If you’ve developed a taste for the lightly spicy Earl Grey and you like chocolate cake under any conditions, as Commander Troi certainly does, then you can have your cake and drink it, too, with this recipe for dessert and tea at the same time. It’s great by itself and, of course, is a perfect snack to accompany your Earl Grey tea.

¾ cup (1½ sticks) butter, softened
¾ cup sugar
3 large eggs
2 tablespoons Earl Grey tea (infused)
¾ cup sifted, self-rising cake flour
grated rind from 2 oranges

Preheat oven to 350 degrees and grease and line a large loaf pan. Cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and beat in thoroughly. Add the grated rind, flour, and tea, and fold in with a wooden spoon. Turn the batter into the pan and smooth the top. Bake for 30 to 40 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and let cool. When cool, score the top lightly in preparation for the icing.
To prepare the icing, you’ll need the following ingredients:

juice from 2 oranges
½ cup sugar
2 ounces semisweet chocolate

Gently heat the orange juice and sugar together in a saucepan until the sugar has dissolved. Bring to a boil and boil 1 to 2 minutes. Pour over the cake. When it has soaked in, then you can remove the cake from the tin. In a small saucepan, melt the chocolate and pour over the top. You can make patterns with a fork. (A ½ teaspoon of infused Earl Grey tea can be added to the chocolate for an added punch.)

>The Picard Cocktail
I don’t know whether you’ll find this cocktail at Quark’s or even whether Guinan served it up in Ten-Forward, but it’s something you can make at home for the adults. This is a tea drink with a liqueur base that you can serve as a cocktail or an after-dinner drink.

8 ounces fresh spring water
1 ounce of Grand Marnier liqueur
1 teaspoon Earl Grey tea leaves

Heat the water to nearly boiling, and pour over the tea, steeping for about 3 minutes. Pour into a cup, straining out the leaves. Slowly pour in the Grand Marnier. Place on a sterling silver platter and serve at once. If your guests should prefer Cointreau, that, too, would be acceptable. But what if you want to serve a nonalcoholic version of this?

>The Picard
A nonalcoholic alternative to the Picard Cocktail is something simply called “The Picard,” which you can make with orange juice, water, and Earl Grey tea. This is actually a spicy version of iced tea for any time of year, especially summers on Earth.

½ cup fresh-squeezed orange juice
8 ounces fresh spring water
1 teaspoon Earl Grey tea leaves
ice cubes
mint or orange slices

Heat the water to nearly boiling and pour over the tea, steeping for about 3 minutes. Strain off the leaves. Cool the tea in the refrigerator for about 20 minutes. To serve, pour the tea into a tall tumbler, add the orange juice and a few ice cubes. Stir and serve immediately with mint or orange slices.

>neelix spin-off when?

They promised us a pilot like 5 years ago...

>>6953888
Cool story bro.

>>6945590
Sounds like a joke meal name from a Mad Magazine parody.

>>6949520
>Raktajino

So I'm guessing it's just a strong coffee or dirty chai tea?

>>6956044

raktajino is just a Bulletproof Coffee

>>6956044
>Raktajino
You can enjoy your Andorian tuber root as a side dish or as a dessert. Either way, don’t forget the raktajino, the hefty, robust Klingon coffee that everybody loves on Deep Space 9 and that Tom Paris would kill for on Voyager. Raktajino is not some wimpy coffee you buy in a can; it’s real java, aged java you can make even more robust and vigorous by mixing with dark French roast or Italian espresso beans that you grind yourself. Vary the proportions of dark roast to java for taste and strength. You can prepare it in your drip coffeemaker or, for a jolt of raktajino power right through your bionic neural network, in your French plunger coffee carafe. You can also do something really crazy and look for a vacuum coffeemaker. Some of them are still around, especially at secondhand stores, flea markets, and swap meets. Follow the package directions for grinding your coffee really fine and for preparing the brew. Vacuum coffee is interesting because it captures the real essence of the coffee. But it’s easy to ruin, and once the seals between the top and bottom vacuum bulbs wear out, the coffeemaker no longer has the pressure to force the flavor out of the grind. So don’t be afraid to experiment with different blends—java, mocha java, a dark French or Italian roast—and with different coffeemakers.

>>6956087

Thank-you for posting that.

>vaccuum coffeemaker

Fictional in-universe device or are they just talking about an Aeropress?

>>6945590
Neelix is the Jar Jar Blinks of the Star Trek Universe. Voyager was fucking awful, and filled with vapid, shallow, useless shit characters

>>6945590
>make Gagh
it's literally a pile of nightcrawlers on a plate

>>6956443
It's actually a real thing.
https://en.wikipedia.org/wiki/Vacuum_coffee_maker

>>6954111

Shaka, his stomach emptied.

>>6945590
>Anyone made anything from this?

Made just a few:

Troi Creme Pie - tasty but felt pain somewhere in the universe after eating

Wesley's Nut Bars - just what you'd expect

Spock Ham and Cheese - tasted like Vulcanized rubber

Janeway's Rice Pudding - should be called "Janeway's nice pudding"!

More later, I'm cooking for the kids this weekend and will make among others, Yeoman Janice's Dirty Sanchez Cookies (I always let the kids smear the chocolate frosting mustaches on the cookies themselves)

>>6954035
Is nobody else surprised that Coolio's cookbook is nearly 200 pages long?

>>6956860
Shit. Laughing real hard at that reference. Love it.

>>6947305

Tried the lime chuck. Not bad for pleb tier steak. Beats the bony bbq my family focuses on

>>6956890
>troi cream pie

Kek. I'd make creampies with her if you know what I MEAN

:^)

>>6957878

>>>/bed/

>>6958110
Good job, you figured out what he meant.

>>6956087
that is some autistic pasta

>>6959481
You expected anything else from this book?

>>6956890
>Yeoman Janice's Dirty Sanchez Cookies

My Mom always made these for the day I had to bring a treat to school

>>6956890

>Troi Creme Pie
>Wesley's Nut Bars
>Yeoman Janice's Dirty Sanchez Cookies (I always let the kids smear the chocolate frosting mustaches on the cookies themselves)

Trolling detected.

Though I have no idea if those recipes are actually in the cookbook (and the cookbook author would therefore be trolling the general public by relieving them of their money and replacing it with a bawdy fanfic being passed off as a cookbook).

>>6960568
>bawdy
9/10 for using this word in a sentence.

What season are Wesley's Nut Clusters from?

Is there consent?

>>6956890
>Spock Ham and Cheese - tasted like Vulcanized rubber