Keltin
New member
Franken-Pantry I was a success!
http://www.netcookingtalk.com/forums/showthread.php?t=16456
It’s after midnight CST (so it is Sunday now), and no one is here, so this is like a Christmas present to those that wake and find it.
Let’s move on to Franken-Pantry II.
The first order of business is to stock the Pantry with 10 ingredients. So each person should post an ingredient that goes into the Pantry. Once there are 10 ingredients, the Pantry is full, and cooking can commence.
The Rules
1. Salt, Pepper, Water, and Oil are staples and considered stove-top items and are always available and need not be suggested. You are free to use those 4 items no matter what is in the Pantry.
2. You can post multiple times, but not in a row. If you post an ingredient, you have to wait till someone else posts another ingredient before you can post again.
3. You can post items that were posted in previous Franken-Pantries.
4. Derivatives of an item can not be used, but can be made for use. For example, if wine is listed, you can’t just use “wine vinegar”. If cream is listed, you can’t just use butter, but you can MAKE butter or vinegar if you like.
5. Once 10 items have been posted, the Pantry will be locked and recipes can be made using as many or as few of the items from the 10 in the Pantry. But, other than the 4 staples (Salt, Pepper, Water, & Oil), you can ONLY use items in the Pantry. So if flour isn't listed, then you can't use it. Same goes for spices, if Cumin or Thyme aren’t listed, then you can't use them.
6. This mysterious Pantry has a walk-in cooler, so perishables like beef, chicken, crab, fish, milk, eggs, cream, butter, etc, can be posted.
7. Entries can be “open” or “restricted”. If you post “openly” such as beef, pork, chicken, fish, shellfish, etc, all cuts are assumed available. Open entries are something of an Iron Chef category, so if multiple versions of an item exist, they will be in the Pantry. Alternatively, you CAN post restrictively such as “crab” or “steak”, but the Pantry would be more accessible if you instead posted openly such as “crustacean” or “beef” - something to think about and it’s ultimately up to you.
8. Each “open” Pantry entry is something of a category unto itself. For example, if onion is posted, then any onion will be available: red, yellow, Vidalia, Spanish, pearl, shallot, scallion, etc. Imagine the pantry as an Iron Chef type room. In the spot where potatoes (open entry) are stored, all potatoes are there, Idaho, Russet, Red, Fingerling, Dried Potato Flakes, etc. But NOT sweet potatoes as that is a different animal (in a savory sense).
9, If you mean for an item to be restrictive, then please make note of that such as “Idaho Potato (restricted)” or “Chuck Roast (restricted)”. In doing that, the entry is limited to only Idaho Potatoes and no other kind of potato, and only Chuck Roast will be available, but no other cut of beef. If you don’t specifically list “restricted” in your entry, then the entry will be assumed open if multiple variations are available.
10. Since we also have the Cook’s Challenge going on, feel free to suggest the item used in the challenge if you so desire. This would allow you to kill two birds with one stone.
11. There's really no time limit for cooking from a Franken-Pantry. If you get around to making something, then post what you did. A month from now, someone may bump into this thread and want to cook from this pantry, so go ahead.
12. Cooking method is entirely up to you. Grill it, bake it, steam it, boil it, microwave it, serve it raw, etc.
13. Each Franken-Pantry is a stand alone Pantry. You can revisit any previous thread and cook something in THAT Pantry, but you can not bring items from one Pantry to another.
14. It's just for fun! That is the reason each open entry includes all variations of the entry such as “potato” means all potatoes, and “beef” means all cuts of beef. While Franken-Pantry is restrictive to 10 ingredients, it still strives to be approachable while also challenging you to put your thinking cap on.
So, start posting the ingredients you want or need in this Franken-Pantry. Remember, spices (other than salt and pepper) have to be posted in order to be used, so think of posting spices as well. I’ll start off.
Franken-Pantry II
1. Bouillon Powder
2.
3.
4.
5.
6.
7.
8.
9.
10.
http://www.netcookingtalk.com/forums/showthread.php?t=16456
It’s after midnight CST (so it is Sunday now), and no one is here, so this is like a Christmas present to those that wake and find it.
Let’s move on to Franken-Pantry II.
The first order of business is to stock the Pantry with 10 ingredients. So each person should post an ingredient that goes into the Pantry. Once there are 10 ingredients, the Pantry is full, and cooking can commence.
The Rules
1. Salt, Pepper, Water, and Oil are staples and considered stove-top items and are always available and need not be suggested. You are free to use those 4 items no matter what is in the Pantry.
2. You can post multiple times, but not in a row. If you post an ingredient, you have to wait till someone else posts another ingredient before you can post again.
3. You can post items that were posted in previous Franken-Pantries.
4. Derivatives of an item can not be used, but can be made for use. For example, if wine is listed, you can’t just use “wine vinegar”. If cream is listed, you can’t just use butter, but you can MAKE butter or vinegar if you like.
5. Once 10 items have been posted, the Pantry will be locked and recipes can be made using as many or as few of the items from the 10 in the Pantry. But, other than the 4 staples (Salt, Pepper, Water, & Oil), you can ONLY use items in the Pantry. So if flour isn't listed, then you can't use it. Same goes for spices, if Cumin or Thyme aren’t listed, then you can't use them.
6. This mysterious Pantry has a walk-in cooler, so perishables like beef, chicken, crab, fish, milk, eggs, cream, butter, etc, can be posted.
7. Entries can be “open” or “restricted”. If you post “openly” such as beef, pork, chicken, fish, shellfish, etc, all cuts are assumed available. Open entries are something of an Iron Chef category, so if multiple versions of an item exist, they will be in the Pantry. Alternatively, you CAN post restrictively such as “crab” or “steak”, but the Pantry would be more accessible if you instead posted openly such as “crustacean” or “beef” - something to think about and it’s ultimately up to you.
8. Each “open” Pantry entry is something of a category unto itself. For example, if onion is posted, then any onion will be available: red, yellow, Vidalia, Spanish, pearl, shallot, scallion, etc. Imagine the pantry as an Iron Chef type room. In the spot where potatoes (open entry) are stored, all potatoes are there, Idaho, Russet, Red, Fingerling, Dried Potato Flakes, etc. But NOT sweet potatoes as that is a different animal (in a savory sense).
9, If you mean for an item to be restrictive, then please make note of that such as “Idaho Potato (restricted)” or “Chuck Roast (restricted)”. In doing that, the entry is limited to only Idaho Potatoes and no other kind of potato, and only Chuck Roast will be available, but no other cut of beef. If you don’t specifically list “restricted” in your entry, then the entry will be assumed open if multiple variations are available.
10. Since we also have the Cook’s Challenge going on, feel free to suggest the item used in the challenge if you so desire. This would allow you to kill two birds with one stone.
11. There's really no time limit for cooking from a Franken-Pantry. If you get around to making something, then post what you did. A month from now, someone may bump into this thread and want to cook from this pantry, so go ahead.
12. Cooking method is entirely up to you. Grill it, bake it, steam it, boil it, microwave it, serve it raw, etc.
13. Each Franken-Pantry is a stand alone Pantry. You can revisit any previous thread and cook something in THAT Pantry, but you can not bring items from one Pantry to another.
14. It's just for fun! That is the reason each open entry includes all variations of the entry such as “potato” means all potatoes, and “beef” means all cuts of beef. While Franken-Pantry is restrictive to 10 ingredients, it still strives to be approachable while also challenging you to put your thinking cap on.
So, start posting the ingredients you want or need in this Franken-Pantry. Remember, spices (other than salt and pepper) have to be posted in order to be used, so think of posting spices as well. I’ll start off.
Franken-Pantry II
1. Bouillon Powder
2.
3.
4.
5.
6.
7.
8.
9.
10.
The crust would be great for someone who couldn't have gluten as long as you don't like a crispy crust. The sauce definitely needed some italian seasoning.