Recipe Posting

So, what's for dinner?

Should we open up this section to all recipes, not just those that are pagan-related?

Poll ended at Wed Apr 28, 2004 5:08 pm

Keep it Pagan
1
9%
Open it Up
8
73%
More Chocolate!
2
18%
 
Total votes: 11

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Draconia
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Post by Draconia » Fri Apr 16, 2004 1:47 pm

My mistake Lib.
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Merry Meet, Merry Part, and Merry Meet again and may the god's perserve the craft

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davisherm
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Post by davisherm » Fri Apr 16, 2004 2:06 pm

I can see both sides here. On one hand, having both pagan and non-pagan recipes in one forum saves space, while it would take a bit of conscious effort, on the part of the user.



On the other hand, having two separate recipes sections would make for less confusion, and we wouldn't have people adding pickled bat wings to their casserole
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Wbdsgnr1
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Post by Wbdsgnr1 » Fri Apr 16, 2004 3:25 pm

"we wouldn't have people adding pickeled bat wings to their casserole."


*lol* Thats hilarious! heehee :lol: :lol:



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runewulf
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Post by runewulf » Fri Apr 16, 2004 3:41 pm

Nope, no bat wings.... more like frosted eye of newt, the breakfast of champions, heh heh
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Post by Wbdsgnr1 » Tue Jul 27, 2004 12:37 am

I just bought myself a recipe box and 300 3" x 5" cards. I have 5 recipes from my mom and some out of magazines and such, and then tonight my friend Lori and I exchanged some, I got 3 from her.



I came here to write down some more (especially pagan recipes, and even more so, the recipes for Sabbats) and found that this section has been pruned.





Can you guys posts some stuff for me? Thanks!





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PaganSolitaire
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Post by PaganSolitaire » Thu Oct 14, 2004 4:42 pm


Can we start posting recipes on here! i have quite a few I know people would enjoy, they are a mix of typical home cooking with invigorating herbs and such.
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vel sanctum facit

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Post by FyreGarnet » Fri Oct 15, 2004 10:03 am

I say go ahead. Create a new topic and put in the heading whether it is food or magical. That way if the mods ever decide really what to do, they can move it to the right place by reading the heading.

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Post by Librarian » Fri Oct 15, 2004 3:11 pm

Go for it. :-D

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Post by Wbdsgnr1 » Fri Oct 15, 2004 6:28 pm

oh yes yes yes please do!!!!!!!!!!!! :)


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Post by Maelroth » Tue Oct 19, 2004 11:29 am

Well, now, let me see......
Hmmm, might be able to help with recipes.
Depending on what you're looking for, most of mine aren't pagan(got them from my instructors) but I might be able to give you a hand for other types of stuff.
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Post by Vetle » Sat Mar 12, 2005 2:33 pm

I have a document on my computer that has various recipes for different Sabbats but it's 22 pages long so I can't exactly spill all the text onto here. I could possibly make several topics, one for each Sabbat. Anyone have any other ideas?
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Post by Rain ForestMoon » Sat Mar 12, 2005 8:59 pm

Blessings,

I have to say that In my view - seeing that pagans are such a diverse lot - there can be definition be no such thing as a pagan recipe.

If a pagan prepares it and if a pagan eats it, does that make it a pagan recipe?

Consider this: the culinary experience of a european pagan of 2000 years ago, compared with a recent day australian aboriginal pagan, compared with a peruvian inca of 500 years ago... they bear no resemblance to each other, but ..........it was all just food for them.

Unless you are talking about "sacred" foods.... but that would hardly go under the heading 'so, what's for dinner'.

So, in my view there is no such thing as pagan food (in the way that there is, say jewish food - because Moses said they are not allowed to eat this and that and the other thing, and they are not allowed to eat this with that, and that with this, and are not allowed to cook this in a pan that has been used to cook that........
So, was Moses a prophet, a chef, a health inspector, a control freak, or what? (Sorry, but I have the habit of digressing, especially after 3 dry martinis before lunch and a bottle of Shiraz with lunch).

Anyway, I have a very keen interest in food and in health (even though my idea of healthy food may not always correspond with the current dominant view of what to eat and why), so I would be interested in contributing if we could something going......

You will have to excuse me, I'm just about to have coffee (as in real coffee, not the imposter known as instant coffee) with a glass of home-distilled galliano..... (I kid you not, one of my sons does that sort of thing, even though it is not strictly legal - not even in the wilds of Australia).

Blessings
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davisherm
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Post by davisherm » Sun Mar 13, 2005 4:28 am

Rain ForestMoon, I like the way you think. To the ancient pagans, food was just food.

Some day, 500 years from now or so, every third waxing of the moon the Blessed will celebrate the rite of Davish.

First they must garb themselves appropriately in a yoked hood, known in these times as a ‘Hoodie’.

Then, will they invite the closest members of their circle to join in the sacred rite, for Davish is not to be celebrated alone.

Together, the Blessed will collect the proper materials needed for the rite.

They will need:

1 Cast Iron Pan (at least 14 inches) - well seasoned
1 Pan lid
1 Overlarge Iron Cook Pot
1 Colander
1 Cheese Grater
1 Sharp Knife and Cutting Board
Measuring Cups and Spoons
1 Large and 2 Small Mixing Bowls
1 Wooden Stirring Spoon
1 Spatula - use metal, not plastic

2 Lbs of 90% lean ground beef
A full box of Elbow Macaronis - roughly 8-12 cups
Milk - Just have a lot on hand, you'll need it later
1 Lb brick mild cheddar cheese - grated
1/2 Lb brick Mozzarella cheese - grated
1/2 Lb brick Habanera Pepper Jack cheese - grated
1 large Vidalia Onion
1 Garlic Clove

Cajun Spice - At least 3 Tsp
Black Pepper - 1 tsp
Cayenne Pepper - 2 tsp
Chile Powder - 1Tsp
Oregano - 2 pinches

Directions for this Rite:

You will need at least two people for the first half of the rite. But no more than three. Too many witches spoil the spell.

Prepare the onion, by mincing and chopping. I find I get the best results with a combination of the two. Place the big hunks in one mixing bowl and the minced in the other.

Next, the garlic. Peal it first. Then mince it up nicely. Mix the minced garlic with the minced onion.

Now, take the garlic and onion and toss it into your well seasoned cast iron pan on a low heat. In a few minutes it should start to simmer and smoke and smell really good.

At this point, you add the ground beef to the pan. Be sure to stir it up a bit and mix the onioiny-garlicy goodness thoroughly. Turn the head up to medium.

Once the seething mixture begins to brown, start adding your spices. I know I gave measurements, but I season to color, texture, and taste. The Cajun spice should coat the top of the beef with a friendly orange glow. Upon adding the other spices, the color should approach a dark brownish black and have a fairly grainy texture. Once the meat is browned, taste it. It should be a bit of ambrosia.

Once this is settled, add in the big chunks of onion and drop the heat down to low and cover the pan.

Now, take your gigantic pot and fill it with water and set it to boil.

While you’re waiting for the water to boil, start grating your cheeses into the large mixing bowl. Once all three bricks have been grated, mix them well.

Your water should be boiling. Stir in the elbows.

Double check the taste of the beef. Hot spices get hotter the longer you cook them, so you might be surprised.

Check your elbows. I hate al-dente, but if that’s what you like, fine. Once they’re done, strain them in the colander and dump them back in the pot.

Stir in 1 Cup of milk. (I use 1%)

Now, using the wooden spoon, stir in roughly 1/3 of the grated cheese. Keep stirring until the macaroni is evenly coated with melted cheese.

Then, stir in about half the spiced beef, grease and all. Be sure it’s evenly mixed.

Once this is done, repeat the last two steps until you run out of cheese and beef. The end result should be a sticky, goopy mass of cholesterol laden goodness.


The first half of the rite is over. All members of the Circle are invited to participate in the second half. Serve with milk. Lots of it. This should feed the assembled circle while they participate in the ritual viewing of such classics as Blade Runner, Escape From Stalag 17, Batman, The Postman, Star Trek: First Contact, National Lampoon’s Van Wilder, Robin Hood Prince of Thieves (not that terrible special edition version, the theatrical release), The Professional, Snatch, Dark City, Excalibur, Jurassic Park, Die Hard, and Mallrats.


Then, having eaten of the sacred meal, they will invoke the gods, praying that they'll make it through the night without intestinal difficulties.

This will be a great trial for some. Not all are found worthy in the eyes of the gods. And those who are not, will be cursed with a foul stench and plagued with stomach pains. This will pass however, as the gods are fair-minded, but be warned – this rite is not for the weak of heart… or stomach

Blessed Be.
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Librarian
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Post by Librarian » Sun Mar 13, 2005 8:15 pm

Vetle wrote:I have a document on my computer that has various recipes for different Sabbats but it's 22 pages long so I can't exactly spill all the text onto here. I could possibly make several topics, one for each Sabbat. Anyone have any other ideas?
How many recipes are we taliking about? I'd consider posting them in the main site as permanent pages.

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Vetle
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Post by Vetle » Sun Mar 13, 2005 8:33 pm

Librarian wrote:How many recipes are we taliking about? I'd consider posting them in the main site as permanent pages.
I counted 100 just now. I might have missed one or tow but I'm sure 100 is quite enough to warrant it as something not to be spilled onto a forum topic. The problem is that I don't know who the original author was and it doesn't say on the document so there might be a problem there. What do you think?
"I just hope angels in the forest
Saw me praying in my own soul
Death is unfair - That's real pain
Remoun you...Am I almost dead?
I miss my hope; My will to live
My last farewell forever, all alone"

-Anita Auglend

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