About that contest…

It’s still on.  I don’t think I mentioned a deadline in the first post (which also outlines the rules) but the deadline is September 15th.

The grand prize, a really nice mask from Specter Studios, came in the mail today so I’m definitely going to have to give it to someone.  So far there is one entry, and in all fairness it more of a suggestion (“You could try using this concept with veggie ingredients”).  But if I don’t get any actual recipes, I guess N’k will be the winner.

So what I’m saying is the contest is still very much anyone’s game!  Come on, people, recipes!  Here’s Riley modeling the mask.

OMG that’s scary!

If I don’t have at least two legitimate recipes entered by Friday, I’ll be modeling it next. Shirtless. You don’t want to see that.  You’ve been warned.

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Published in: on August 24, 2010 at 10:00 am  Comments (9)  
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  1. Quasimodo Pasta

    ingredients:
    1 red capsicum
    1 green capsicum
    1 large carrot
    1 zucchini
    1 large onion
    mushrooms
    1 can tomatoes
    1 jar pasta sauce
    1 kg pasta
    oil.

    Cook the pasta in boiling water, drain, and put it to one side.

    Heat the oil in a saucepan on a low heat. Chop the onion and cook it in the saucepan until it’s soft. chop the mushrooms and add them to the saucepan, putting the heat up to full. Add a small amount of water if necessary. Finely chop the carrot and add it in. Chop the capsicums and add them. Finely chop the zuchinni and add it. After a few minutes add the pasta, pasta sauce and tomatoes, and lower the heat to a simmer. Cook until the carrot and capsicum are soft.

    You can also keep the pasta seperate and serve the sauce on a bed of pasta.

    Either way, add salt to taste.

    • Sounds like it would taste pretty good. Why is it called “Quasimodo” though?

  2. Keith Hackwood (Heruka) emailed me this feculent recipe:

    Fresh Goblin Droppings (or pimped up Tibetan Momos, to you and I)

    The Dirty Dough
    Firstly – the dough. Based on feeding four people, use about 3 cups of flour (whichever kind you favour, rice flour is normal, but anything will work) and 3/4 cups of water (roughly). Mix the flour and water very well by hand and keep adding water until you make a pretty smooth ball of dough. Knead the dough until it becomes flexible, then leave it in a pot with the lid on till needed (just don’t let it dry out).
    The Faeces Filling
    These goblin leavings come from a vegetarian sect of the little greenskin buggers, and so consist mainly of vegetables – such as:-
    2 onions
    A good wodge of fresh ginger
    3 cloves of garlic
    A handful of coriander
    A good cabbage
    A hunk of tofu
    A handful of good mushrooms
    Soy sauce and/or veg stock to moisten (to taste)
    Salt/pepper
    All these need chopping up very finely and then mixing together – so get your paws in the bowl and rub away…

    Shaping the Shit…
    Once the dough and filling are both ready, place the dough on a board and use a rolling pin to roll it out quite thinly (but not so thin it tears) – then cut out some appropriate shapes (imagine a goblin colon, take your inspiration from there…) – basically add a dollop of your filling to the middle of your dough, then pinch the dough over and round to seal the filling inside, something like a sausage shape, or the good old-fashioned turd…
    As you produce your offerings, keep them on a moist cloth to stop them drying out until you’re ready to cook them.
    To cook, chuck them in a lightly oiled steamer and steam for about 10 minutes. Serve them hot (in a steaming pile, naturally), with a sauce, pickle, relish or ketchup of your choice to dip them in. You could of course add a suitably vegan food colouring to the dough to give that authentic green or yellow (or black) sheen to the goblin ordure, uhh, I mean hors d’ouevres.
    Enjoy!

  3. Because it’s nicer than it looks.

  4. Hey now, my suggestion was more than just “try this with veggie ingredients”.

    I haven’t tried making it myself yet (was saving it for this Halloween) but the post I linked had wonderful suggestions for how to make the fingernails and stuff. I know I’ll be trying some different colored lentils for both color and texture purposes.

    Ohhh, I just had an idea, what if I used purple fingerling potatoes as actual fingers for the (non)meat hand.

    • Nik,

      There are some neat ideas there. But compare your suggestion to the ones above. Those I can actually try to follow as they are written.

      You gave me homework 🙂

      The potato fingers idea is a good one … so good, in fact, my Mom actually made something like that a couple of years ago. But just severed fingers. Onion fingernails– that is a definite keeper.

      So we’re talking a hand-shaped veatloaf with fingerling potato fingers, with onion nails. That solves the problem of the fingers cooking faster than the palm, doesn’t it?

      Shall I write up your, ahem, recipe and submit it in your name? 😛

      • I found the meat hand idea around T-giving last year so it was well past Halloween, haven’t had a chance to try making it yet so I’m still making it up as I go. My intent is to make it with one of my lentil-loaf recipies (because, to be honest, they’re pretty gross looking anyhow).

        If I can find a real hand-shaped mold I’ll use that but if not I’ll have to sculpt something with the lentil recipe. The idea of cheese on it to brown & bubble up is a real winner, your rat on a stick might get that treatment by me. The idea of different colored lentils opens up whole new worlds too, green, red, brown. I may even try lining the mold (if I can find it) with one color of lentils while the base is another color.

        Sorry for giving you homework, just sharing what my project is this year 🙂

  5. Red lentils and rice also opens up possibilities of flesh & maggots. Cooked red lentils, mashed up with a potato masher, molded into something and some cooked, long-grain white rice sprinkled on after the fact for maggots. Again, no hard recipes to follow but plenty of inspiration

    I rarely use recipes, the first time I make something I’ll follow them, but after that it’s off the cuff. I’ll make notes about proportions of ingredients (need more dry ingredients, came out too wet last time) but I make substitutions all the time when I cook.

    • Ok, this will count as a recipe! These are all good ideas and in reality I only vaguely follow recipes too.


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