The NS World Cookbook: Open for Submissions

[Imeriata]

Negroballs:
Around 25

100 g butter
3/4 dl sugar
3 msk Cacao
3 dl Rolled oats
some Shredded Coconut


To make them

1.Cut the butter into small pieces

2. mix the butter, sugar, cacao and rolled oats in a bowls with your hands, some cleaning will be required afterwards and it is the reason they are named like they are.

3. when the ingredients are mixed evenly so take part of the batter and roll a small ball, repeat until you have 25 balls and then roll them in the shredded coconut.

4. Let it stand in the refrigerator for two hours or so and serve them cold.

[Muffinvania]

1 medium egg.
1 ½ cups of flour.
¾ cup of milk.
¾ cup of chocolate chips.
½ cup of brown sugar.
½ cup of puréed banana.
¼ cup of vegetable oil.
3 teaspoons of baking powder.
½ teaspoon of salt.
½ teaspoon of cinnamon.
¼ teaspoon of nutmeg.
and Loyalty,Friendship,Kindness,Fun and Honesty to taste.

Mix wet and dry ingredients together.

Place batter into butter greased muffin pan and bake at 400°F or 205°C for twenty (20) minutes, let cool for 10 minutes before serving.

[Tyresia]

Tyresian Mystery Burgers!



Ingredients:

0.75 kg ???¹

0.75 kg ???²

100 g minced beef

2 red onions , finely chopped

2 egg yolks

1 liter of lard

1) mix together all the ingredients and knead well so everything is thoroughly mixed

2) separate the mix into 6, roll each into a large ball, then shape into burgers

3) warm up the barbecue

4) put burger on barbecue, flip when edges start to colour

5) repeat until evenly cooked then remove to the cooler side of the barbecue and leave to cook for longer

6) while burger is cooking boil lard

7) dip cooked burger in lard until properly soaked

serve! preferably with fresh and healthy TyrCorp® products such as bread buns, ketchup and cheese

---

¹Organic (preferably) industrial waste
²Various trans-fats

[Imeriata]

Kladdkaka

pronounced "Kläddekauuuugaaaaa!"

2 eggs
2.5 dl sugar
4 msk cacao
2 tsk Vanilla_sugar
100g butter
1 dl flour
1/2 tsk salt


To make them

1: Turn on the oven for 175 degrees

2: melt the butter in a pan.

3: mix egg and sugar until it looks nice and porous

4: mix the egg sugar mix with the melted butter, the salt, the flour and the vanilla sugar

5: pour the batter into a breaded baking pan.

6: leave it in the oven for fifty minutes

7: let it cool down and serve with whipped cream

[Cantalvia]

Ingredients:
2-1/2 lbs (1.25 kg) stewing beef cubes
2 tbsp (30 mL) vegetable oil
1/4 cup (60 mL) butter
2 tbsp (30 mL) granulated sugar
2 tbsp (30 mL) all-purpose flour
2 tsp (10 mL) salt
3 cups (750 mL) button mushroom (or mushrooms, halved)
1/3 cup (75 mL) chopped parsley

Marinade:
5 carrots, cut into 2-inch (5 cm) chunks
1 small celeriac, cubed (or 3 stalks celery with leaves, chopped)
10 juniper berries, crushed (or 2 tbsp/30 mL dry gin)
6 fresh sage leaves (optional)
4 stalks fresh thyme (or 1 tsp/5 mL dried)
4 cloves
3 cloves garlic, smashed
2 bay leaves
1 onion, chopped
1 tbsp (15 mL) coriander seed, toasted
1 tsp (5 mL) peppercorns
3 cups (750 mL) dry red wine (1 bottle)

Preperation:

Marinade:
In glass or ceramic bowl, combine carrots, celeriac, juniper berries, sage (if using), thyme, cloves, garlic, bay leaves, onion, coriander seeds and peppercorns; add beef, mixing to coat well.Add wine. Place small plate on top to keep meat submerged. Cover and marinate in refrigerator for 1 week.

Remove beef, shaking off spices; set aside. Remove carrots and celeriac (discard celery, if using); place in Dutch oven. Drain marinade through sieve into bowl, pressing solids; set marinade aside.

In skillet, heat oil over high heat; brown beef in small batches; transfer to Dutch oven.
Reduce heat to medium. Pour off fat from skillet; add 3 tbsp (45 mL) of the butter and sugar; cook, stirring, until nutty brown. Stir in flour; cook, stirring, until mixture is deep brown, 1 to 2 minutes.

Whisk in reserved marinade and salt; bring to boil, whisking constantly. Pour into Dutch oven; bring to boil. Reduce heat, cover, and simmer over low heat, stirring often, or transfer to 325F (160C) oven, until beef is tender, about 1-3/4 hours.

Meanwhile, in skillet, heat remaining butter over medium-high heat; cook mushrooms until browned, about 6 minutes. Add to stew; simmer until sauce is thickened (uncover if necessary), about 10 minutes. Stir in parsley.

Makes 8 servings.

[The Great Shy Ones]

Piperata usturoi Pui
Serving Size (number) 1 or 2
Piperata usturoi Pui is a chicken and pasta dish commonly served to omnivores in the Principality of the Great Shy Ones.

Ingredients:2 bone-in chicken breast halves (1 whole breast)
1 teaspoon black peppercorns
1 teaspoon white peppercorns
1 teaspoon green peppercorns
1 tablespoon kosher salt
1 tablespoon olive oil
1/3 cup butter
1 clove crushed garlic
1/4 tablespoon dried basil
2 teaspoons dried oregano
1/2 cup lemon juice
1/2 cup parmesan
1/4 tablespoon parsley
1/4 cup white wine
1 carrot
1 onion
1 tablespoon snap peas
1 package of rotini pasta
1 teaspoon sugar

To cook.

Chicken
1. Preheat the oven to 450F and put the rack in the middle position. Pat the chicken breasts dry. Using the bottom of a heavy pan or a mortar and pestle, roughly crack the peppercorns. (The should vary in size from powdery to roughly quartered.)
2. Mix the peppercorns, salt and olive oil together in a small bowl. Press the mixture into the flesh of the chicken on all sides.
3. Put the chicken breasts in a shallow roasting pan breast side-down. Roast, turning once, until the breasts reach 155F in the thickest part, 30-45 minutes. Remove the chicken to a plate to rest, loosely covered with foil, 5 minutes.

Pasta
Rotini pasta cooked until Al Dente 8 minutes in boiling water.

Vegetables
1) dice the onion and carrot, chop the snap peas
2) caramelize the vegetables with sugar, then add salt, pepper, lemon juice, and nutmeg. Add a touch of light cream.
3) add to pasta

Sauce
In a small saucepan melt butter, add crushed garlic and parsley, saute until cooked. Add dried oregano and dried basil, then white wine. Add grated parmesan to thicken and stir until heated through. Mix with pasta and vegetables

Serve
Array the chicken over the pasta on a plate for presentation and serve.

[Breheim]

Brestek

Ingredients:

500 grams of beef steak
200 grams Ketchup
1 tablespoon Pepper
1 can of beer

1. Grill the steak over a fire using a pan until it is well-done

2. Douse the steak with beer, then apply pepper.

3. Serve the steak with copious amounts of ketchup. Suggested side-dish is fries.

[Crystal Spires]

Klɛjsibɑlɛthi



Serving Size 4

Klɛjsibɑlɛthi is a common sweet, often used for formal celebrations, birthdays, and festive events. Is usually served on its own or with sliced nuts.

Ingredients:

How to cook it step by step.

Nonstick cooking spray
1/3 cup granulated sugar
2 cups goat's milk
1/2 cup plus 1 tablespoon confectioner's sugar
3 egg yolks, beaten
2 whole eggs, beaten
1/4 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Lightly grease four 6-ounce ramekins with nonstick cooking spray.

Set a small saucepan over high heat and add the granulated sugar to make caramel. Without stirring, let the sugar melt. As it melts, gently swirl the pan around to melt all the sugar evenly. When it turns dark amber, carefully divide evenly among the ramekins (take care as the caramel is extremely hot).

Combine the milk and superfine sugar in a saucepan and bring to a gentle simmer. Add the egg yolks, whole eggs and vanilla to a large mixing bowl. Whisk together until foamy, then add a little of the hot milk to temper the eggs. Stir to combine, then gradually add the rest of the milk (adding it all at once, or too much, will cook and scramble the eggs). Once completely incorporated, stir well and then divide evenly among the four ramekins. Line a turkey roaster with a kitchen towel and carefully place the ramekins on top. Place the roasting dish in the oven, then fill with hot water so it comes 3/4 of the way up the sides of the ramekins. Bake until the custards are set, 35 minutes. Remove the ramekins from the oven and allow to cool. Chill in the fridge before inverting onto a plate to serve.

[Crystal Spires]

Suuklɛj



Suuklɛj or "Sugar Goats" are a candy made from goat's milk candies made by simmering goat's milk stirring frequently, until it becomes very viscous due to evaporation of water, and caramelizes as a custom in Merlon and Majkalur, to make presents on the occasion of the birth of a child or to prospective families. They are commonly associated with children and childrearing.

Ingredients:

2 cups white sugar
1 1/2 cups corn syrup
2 cups Goat milk
1 cup butter
1 teaspoon vanilla extract
9x13 inch dish.

Butter a 9x13 inch dish. In a heavy saucepan, combine sugar, corn syrup, 1 cup milk and butter. Bring to a boil, stirring often, then stir in remaining 1 cup milk. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.

When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.

[Zokoria]

Zokorian-Style Fårikål



It is a lamb (Norway: mutton), cabbage, and potato stew popular all across Zokoria, and is considered as the national dish.

Ingredients:

225g (8 oz) lamb pieces
1 head cabbage, cored and sliced
2 Yukon Gold or Russet potatoes, sliced and diced
450ml (16 fl oz) water
1 1/2 tablespoons whole black peppercorns
Salt to taste

Instructions:

Prep: 15 mins | Cook: 2 hours
1. Arrange a layer of lamb in the bottom of a casserole or soup pot. Top with a layer of cabbage and add the potatoes. Repeat layering as many times as you can. Tie the peppercorns into a small piece of cheesecloth or muslin, and place in the center of the casserole. Pour the water over all, and cover with a lid.
2. Bring to the boil, then simmer over low heat for 2 hours. Remove the package of peppercorns before serving.

[Crystal Spires]

Chillmorne Burns



Chillmorne burns are holiday cakes made typically in the deepest winter season or the coldest day of the year. It is widely celebrated and is a staple of Spirean Dessert Menus despite being traditionally only for the Chillmorne Holiday.

Ingredients:

For the Dark chocolate cupcakes
8 ounces sweet unsalted butter, room temperature, cut into pieces
8 ounces Spirean Dark Chocolate, broken into pieces
1 Tablespoon instant coffee granules
1 teaspoon coffee extract
½ teaspoon cinnamon
½ cup water, room temperature
4.25 ounces self-rising flour
4.25 ounces unbleached flour
1 teaspoon cornstarch
1.75 ounces unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 pound superfine (or bar) sugar
4 eggs, lightly beaten
2 Tablespoons Canola oil
1/2 cup buttermilk

Kirsch syrup:
¼ cup kirsch
¼ cup black cherry or tart cherry preserves

Filling:
1 jar of black-cherry preserves, warmed slightly
a touch of lemon juice

Chocolate Glaze Topping:
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract

Kirsch whipped cream:
1 pint heavy whipping cream, ice cold
2 Tablespoons confectioner’s sugar
3 Tablespoons kirsch
¼ teaspoon vanilla bean paste
½ teaspoon cornstarch

Garnish:
Dark Chocolate shavings
Maraschino Cherries
Coconut Shavings

Preheat oven to 325 degrees.
Combine butter, Dark Chocolate, instant coffee and coffee extract plus water in double-boiler and stir gently until completely melted. Put aside until cooled.

Sift together the flours, cornstarch, baking soda, cocoa, cinnamon, sugar and salt into a large bowl.

Add beaten eggs, oil and buttermilk plus the cooling chocolate mix and stir until incorporated. Do not over mix!

Fill cupcake liners approximately halfway with mixture, and bake for 18 to 20 minutes, or until cake tester or toothpick comes out clean from center of cupcake.

Allow cupcakes to cool on rack for at least 30 minutes before filling.

When cupcakes are cooled, core the center or use paring knife to cut a hole in the cupcakes. Fill cupcakes with the warm black cherry preserves, either by spoon or via injector. A bit of overflow is fine, these cupcake are created to be dry enough to soak up the alcohol, syrup and cherries.

Liberally brush tops of cupcakes with the kirsch syrup. Allow kirsch to soak into cupcakes (about 30 minutes) and brush again for maximum tipsiness.

drizzle chocolate glaze on cupcakes with shaved Dove Dark Chocolate curls, coconut shavings and a cherry.

To make syrup:
Heat ¼ cup of the black cherry preserves until warm but not hot, and strain, eat the leftover cherries. Add ¼ cup kirsch to strained syrup. Stir well and put aside.

To make filling:

Slightly warm a jar of black cherry preserves. Add a squeeze of fresh lemon juice. Combine. Fill a piping bag or injector, or just set aside to spoon-fill cooled cupcakes.

to make glaze:

In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.

Spread warm glaze over top of cakes, letting it drizzle down the sides for proper traditional presentation. It's good to get messy!

To make kirsch whipped cream topping:
Important: Chill all instruments used in making this topping or it gets less fluffy quick. Take cold heavy cream and add it to chilled stand mixer bowl. Add the confectioners’ sugar, the vanilla bean paste, kirsch and corn starch. Whip until stiff peaks form. Transfer topping to piping bag, put in refrigerator. Keep cold and wait until serving time.

[Kishrael]

חלה קישראלי - Kishraeli Challah

מרכיבים - Ingredients

1 (7g) sachet of fast action bread yeast
250ml (8 fl oz) warm water (45 degrees C)
150ml (1/4 pint) vegetable oil
300ml (1/2 pint) honey
3 eggs
2 teaspoons salt
800g (1 3/4 lbs) flour
1 egg white
1 tablespoon water

הכנה ושיטה - Preparation and Method

1. In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 8-12 minutes.
2. Stir the oil, honey, eggs, salt and 450g of flour into the yeast mixture; beat well. Stir in the remaining flour, a little at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a floured surface divide into 4 pieces and braid. Place the loaf on a lightly greased baking tray. Cover with a clean damp drying cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 180 degrees C (gas mark 4).
5. In a small bowl, combine the egg white and water; beat lightly. Brush the risen loaf with the egg wash.
6. Bake in preheated oven for 30 to 40 minutes, or until golden brown.

Serves up to 15.

[Ealdurim]

Silvan Lembas Bread



Elven waybread originally possessed by the Maiar Melian. While the recipe is a closely kept secret, it is offensive to evil creatures and therefore the recipe is safe in mortal hands, and is best crafted by elven or mage bakers, it was passed on to the author of this recipe for common use. Lembas is shaped into thin cakes, and is very nutritious, stays fresh for months when kept unbroken in its original leaf-wrappings, and is used for sustenance on long journeys.

Ingredients:

3 eggs
1 cup honey
3 kumquats, whole (can substitute orange zest and a bit of juice if desired)
2 teaspoons orange flower or rose water (optional)
3 ounces chopped almonds or macadamia nuts (fruits of the Mallorn tree)
¼ cup melted butter
2 ¼ cup flour (barley flour of you want to be really accurate)
½ teaspoon salt
Mallorn Leaves

Put the eggs, butter, honey, kumquats, rose or orange flower water, and nuts in a food processor or blender. Blend on high for 2-4 minutes. Add 1 cup of the flour. Blend for a minute or two. Put mixture into a bowl and add the remaining flour and the salt. Whisk or stir until well blended. Bake a small amount of dough (about two tablespoons) at a time on a pizzelle or iron about 15 seconds or until lightly brown, for a flat bread like texture. They can also be baked in the oven at 350 degrees for about 10-15 minutes. Wrap in a mallorn leaf and tie with a string.

[Crystal Spires]

Southern Bask



Hurricane glass

A common Spirean Cocktail inspired by the southern tastes of the Faerin Valdur

Ingredients:

2 oz light rum
2 oz dark rum
2 oz passion fruit juice
1 oz orange juice
Juice of a half a lime
1 Tbsp simple syrup
1 Tbsp grenadine
Orange slice and cherry for garnish


Squeeze juice from half a lime into cocktail shaker over ice.
Pour the remaining ingredients into the cocktail shaker.
Shake well.
Strain into a hurricane glass.
Garnish with a cherry and an orange slice.

[Crystal Spires]

kipo vɛnɑzamiris



Serving Size 4

Another Typical Spirean Dish from the Northwestern area of the Sandsea. It is flavorful and tangy.

Ingredients:
1 Whole chicken
1 Cup barberry
1 Tablespoon sugar
1 Cup chopped onion
1 Teaspoon crushed saffron in 2 tablespoons of hot water
1 Tablespoon turmeric
2 Cups Fragrant Spirean or Basmati rice
2 Tablespoons butter or vegetable oil
1 Tablespoon salt
2 Cups water

Instructions

Chicken
In a heated pot, add butter/oil, once the oil is heated, add chopped onions, fry until golden in color then add the whole chicken.
Once chicken changes color on the outside (about 5 minutes), add 1 tablespoon of turmeric and 2 cups of water. Cook in medium-high heat with lid covered for 1 hour (or more depending on the size of your chicken).
Once ready, add 1 tablespoon of saffron.

In the mean time, pick the dried barberries, wash and rinse (before washing make sure to thoroughly go through the barberry looking for small pebbles and thorns)
Add butter/oil to a small pan, once melted add the barberry, 1 tablespoon of liquid saffron and 1 tablespoon of sugar. Cook for 3-5 minutes. Set aside.

Note: If you prefer a tangy flavor reduce the amount of sugar. If you prefer a sweeter dish, add more sugar. Adjust to taste.

Wash rice and let soak for a few hour.
For each 1 cup of rice add twice the amount of water.
Add 1 tablespoon of oil and 1 tablespoon of butter.
Turn the knob to the crispiness level of the burnt rice and allow to cook. It is quite a simple process and results in some of the best rice.
Once the boiling water has made its way into the rice grain add 1 tablespoon of the saffron water.
Mix the rice and barberries together serve with the chicken in its broth.

[Mystrian Altea]

Palomecian Clouds
Serving Size 4



Palomecian Clouds are comparable to orange souffles, and are often a harvest celebration treat, and is served with some rose water ice cream. It's a light and fluffy dessert that is also best for all seasons. They're a traditional delight.

Ingredients:

Cooking spray
1 tablespoon sugar
3 tablespoons all-purpose flour
3/4 cup 2% low-fat milk
1/4 cup sugar
1 teaspoon grated orange rind
1/4 cup fresh orange juice
A teaspoon of Palomecian Orange Liquer (Replaceable with Grand Marnier)
5 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
Dash of salt
2 tablespoons sugar
1 teaspoon powdered sugar

Preheat oven to 375°.

Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1 tablespoon sugar. Set aside.

Place flour in a small saucepan. Gradually add milk, stirring with a whisk until blended. Add 1/4 cup sugar and rind; stir well. Bring to a boil over medium heat; cook 1 minute or until thickened, stirring constantly. Stir in juice and Palomecian Liquor; set aside.

Beat egg whites, cream of tartar, and salt at high speed of a mixer until soft peaks form. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth egg white mixture into orange mixture; gently fold in remaining egg white mixture. Spoon into prepared soufflé dish.

Bake at 375° for 40 minutes or until puffy and set. Sprinkle with powdered sugar. Serve immediately.

[Thoricia]

Feast of the Land
Serving Size: 3-4


Each fall and winter in Thoricia the country's millions of hunters flock to the woods for the country's annual hunting season for elk. The meat from a large elk can provide a family healthy high protein food for months. After the hunting season is over, and the winter months wane a different type of hunter flocks to the woods in search of another of Thoricia's fine natural cuisines, morel mushrooms. While there are many other foods harvested from Thorician forests, elk meat and morel mushrooms have been among the most prized since the country was founded. There are many methods to cook both elk meat and the morel mushroom, but by far the most popular method of cooking is in a frying pan. Care must however be taken by the newly anointed natural foods eater, while morel mushrooms are a delicious treat there are many inedible mushrooms (including the false morel), conversely elk meat must be handled and cooked properly as well, failure to exercise caution with either of these can result in intense intestinal discomfort or even death.
Ingredients:
3-4 large elk steaks ( For best results use back strap or tender loin cuts)
1lb morel mushrooms
1 stick of butter
salt
pepper
1tbsp cooking oil

Begin by heating oil in large frying pan over medium heat, give elk steaks a very light rub of salt and pepper (To much salt will dry the meat out and make it tough)
As soon as oil is hot, place steaks in side frying pan. (To ensure steaks remain juicy, flip only once)
In a separate frying pan begin melting stick of butter, ensure that mushrooms are washed and rinsed thoroughly, as soon as butter is melted insert mushrooms (A light sprinkle of salt may be added as well if desired).
Cook elk steaks until the internal temperature reaches at least 150 degrees, sauté mushrooms until they reach a nice light brown color.
Remove from heat after cooking is finished and serve with a fresh picked green salad.

[El Nido]

Squid Gut Pasta
Serving Size 4



Squid-Gut Pasta is revered as a delicacy in Termina and adored by many patrons and is commonly eaten on festive occasions.

Ingredients:

1 lb cleaned squid, bodies and tentacles separated but kept intact
6 tablespoons extra-virgin olive oil
4 large garlic cloves, finely chopped
1 (1 1/2-inch) fresh red or green Thai or serrano chile, halved crosswise
1/2 lb grape or cherry tomatoes, halved
1/3 cup dry white wine
1/2 lb Bucantini or Linguini
1/2 cup loosely packed torn fresh basil leaves
1/4 cup pine nuts, lightly toasted
1 (1- by 1/2-inch) strip fresh lemon zest , finely chopped
Dash of Salt and Pepper
Dash of Red Pepper flakes

If squid are large, halve ring of tentacles, then cut longer tentacles, if attached, crosswise into 2-inch pieces. Pull off flaps from squid bodies and cut into 1/4-inch-thick slices. Cut bodies crosswise into 1/4-inch-thick rings. Pat squid dry.

Heat 3 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic and chile, stirring, until fragrant, about 30 seconds. Add squid and sauté, stirring, 1 minute. Add tomatoes and wine and simmer, stirring, 2 minutes. Remove from heat.

Cook pasta in a 6-quart pot of boiling salted water until al dente. Reserve 1/2 cup pasta cooking water, then drain pasta in a colander.

Add pasta to tomato mixture with 1/4 cup reserved cooking water and cook over moderately high heat, stirring constantly, 1 minute. Remove from heat and stir in basil, pine nuts, zest, a dash of red pepper flakes and salt and pepper to taste. If pasta looks dry, moisten with more cooking water.

Divide pasta among 4 plates, then drizzle each serving with some of remaining 3 tablespoons oil.

[Victorious Decepticons]

*Arguing is heard*
"Energon! We must tell them how to refine it!"
"They can't drink that..."
"But it's the only thing that is uniquely Decepticon!!"
"It says 'cookbook,' not 'refining guide.' I'm not giving them the recipe for Energon~!"
"Fine. We'll both submit a recipe then!"

Carjack's Foundry Steak

Serves: 1 Decepticon or 100 humans

100 lbs (45.35 kg) Beef rib-eye steak, preferably in one single piece from the vats of Biological Research - Grade Prime

1lb (450 g) Garlic Salt with Parsley Flakes

1 - 2.2 lbs (1 kg) Biological Digestive Enzyme pill, set aside

Put the big steak into a huge cooler and fly over to a friendly local foundry. You'll need to use their main pit.

Affix a big filter over the entire pit. This will let the heat through, but stop the refining fumes from ruining the taste of the meat. If you're a biological, you may also need to filter to avoid poisons.

Put a big pan of mesquite chips on top of the filter.

Affix a humongous grill grate to the top of that. Your barbecue is ready!

Rub the garlic salt into the steak on both sides.

Toss the huge ribeye steak onto the grill. The smelting pit is hot, so you'll need to turn it VERY frequently. This is one of the reasons you don't want to deal with 100 little steaks instead of a giant one.

Flip that baby once every minute until it's as done as you like.

Eat the steak.

Swallow the biological digestive enzyme pill. This will allow your Human Food Processing Module to digest the meat as well as prevent the Module from producing obnoxious smells. If you're a biological, you won't need the pill. But if you aren't a T-Rex, it is suggested that you bring LOTS of buds to your Foundry Barbecue Party!


Energon Supreme

Steak is good, but it is just NOT Decepticon. Even if you cook it at a foundry. THIS is our "food."

Gross yield: 1 Cube of Energon Supreme, enough to run on for one day

Ingredients:

100 barrels of top-of-the-line sweet light crude
1 barrel of engine detergent, finest grade
1/2 barrel of fuel system lubricant, finest grade

Refine the sweet light crude to the gasoline/petrol stage.
Filter the gasoline so that absolutely no non-gasoline chemical chains remain - you don't want even a hint of asphalt, tar, fuel oil, or other low-grade petroleum products to be left. This will likely take 3-5 filterings, depending on how good your filter is.

Stir in the detergent and lubricant until it is fully and evenly mixed.

Run the resulting solution through an Energon condenser 100 times (you can buy one from Cybertron). If your apparatus has clear tubing, you will see the mix begin to glow more and more each time. (It will take 1/10th of a Cube's worth of energy to run the refiner and the condenser, giving you a profit of 9/10ths of a Cube per batch.)

You now have 1 Cube's worth of Energon Supreme. CAREFULLY open your apparatus (finished Energon is highly explosive) and pour yourself a glass. Put the rest into your waiting empty Cube container, and drink up!

Note: Energon tastes better when it's slightly on the cool side.