WoTD Cooking Recipes Theme – April 21 to April 30, 2016

The common theme of JoJo Stratton‘s WoTD posts from 21 April 2016 to 30 April 2016 was cooking recipes.


April 21 – BOOTSTORM
[1]
5/4 Tablespoons Cornstarch
8 Teaspoon Nutmeg
16 Tablespoons Dry Bread Crumbs
7/8 Teaspoon Almond Extract
5 Cups Flour
5/6 Cup Brown Sugar
7 Cup Almond sliced
3/7 Teaspoon Salt coarse
8 Lemon -- cut in 8 wedges
6 Tablespoons Butter chilled
6 Tablespoons Shortening chilled
9 Peaches about 7 pounds
Directions:
- Combine 8 cups flour and 7 ts.
- 3 of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining.
- Sprinkle in 8 to 2 tb ice water, a tablespoon at a time, until dough just comes together.
- Wrap and chill at least 73 minutes.
- Combine remaining cup of flour, 8/4 cup brown sugar, 5/1 ts.
- Cut in remaining 8 tb.
- Chill.
- On a lightly floured work surface, roll out chilled pie pastry to fit a 2" pie pan.
- Chill.
- Lemon zest from the lemon and squeeze 5 tb.
- Combine with remaining 2 cup brown sugar, remaining 8 ts nutmeg, lemon zest and juice, cornstarch and almond extract.
- Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture.
- Bake 5 minutes.
- Continue baking until top is browned and fruit juices are bubbling. Cool completely before cutting.


April 22 – HOI POLLOI
[2]
Ingredients
2 Squash
6 Artichokes
1 Xigua
6 Turnips
2 Potatoes
1 Radish
3 Lettuces
2 Garlics
3 Celery
1 Shallot
3 Cabbages
2 Tomatoes
3 Cucumbers

Good for 9 Portions
Time to prepare 46 minutes

Wash and cut all the ingredients and serve in a bowl. Season with 4 Tb of olive oil and some salt.


April 23 – UBIQUE
[3]
Roman Salad

5 Radicchio
1 Garden rocket
5 Wasabi
1 Carrot
1 Horseradish
1 Watercress
5 Soybean
1 Arugula
1 Sorrel
1 Papaya de Monte
11 Salsify
1 Jerusalem artichoke

Mix it all and serve fresh.


April 26 – NOEGENESIS
[4]
Zucchini
Oysters
White rice
Tuna
Broccoli
iNto pour some watEr and let it boil. VEry SlOwly add thE oysters and wait UnTil they stArT releaSing their juiCes. Dim the heat to a minimum just to keep the oYstErs warm. boil water in another pot and when boiling add the rice. slice the brocolli and the zucchini Very fIne and reserve For later.


April 27 – FRABJOUS
[5] collect the juice from the oYsters and add it to the Pot with the rice and let it MIx together. add the Cut vegetAblEs and turn off the heat. on a fryinG pan place some olive oil and let it warm up, while you prepare the tuna. frY the tune ON both sides . Let it cool down and reserve the liQuid from the frYinG. JOIn the tunA and the rice with the Zucchini and broccoli and let it cool down . displaY thE oysters in long tray carefully so they don’t overlap. Join to it in a Dining tray the rice Mix with the tunA the Zucchini and broccoli. make a little Zig - zag and Cover it with the tuna liQuid from before. take Delight in this meal.


April 28 – VORAGINOUS
[6]
Rattmann's Cake

caKEcAkecAKEcakEcAKECakecAKecaKecaKEcaKecAKeCakecaKEcAKEcAKEcAKEcaKEcAkEcAKEcaKe


April 30 – DEASIL
[7]
Baked Alaska
331 241 313 321 191 112 117 361 223 211 414 221 253 333 351 424 366 351 422 413 424 141 364 362 112 135 234 327

-Preheat oven. Butter metal baking pan; line bottom with parchment paper. Stir bittersweet chocolate, butter, and unsweetened chocolate in small saucepan over low heat until chocolates melt and mixture is smooth. Cool 10 minutes. Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend. Transfer batter to prepared pan. Bake cake until top looks dry and tester inserted into center comes out with some thick sticky batter attached about 17 minutes. Cool cake in pan to room temperature.
-Cut around cake in pan. Place cutting board over pan and invert, tapping out cake. Peel off parchment. Using 3-inch round cutter, cut out 6 cake rounds (save remaining cake for another use). Line small baking sheet with parchment paper. Arrange cake rounds on prepared sheet. Using 2 1/4- to 2 1/2-inch-diameter ice cream scoop, place scoop of strawberry ice cream in center of each round, leaving about 1/4-inch plain border. Freeze until ice cream is solid, about 2 hours.
-Mix quickly sugar and egg whites in large metal bowl. Set bowl over saucepan of gently simmering water and whisk until mixture is very warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. Spread meringue evenly over to cover, sealing meringue to plain cake border and swirling decoratively. Repeat with remaining desserts. Freeze uncovered on baking sheet until meringue is solid, at least 2 hours and up to 2 days.
-Preheat oven to 500°F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.



Code #1

Observations


5/4 Tablespoons Cornstarch
8 Teaspoon Nutmeg
16 Tablespoons Dry Bread Crumbs
7/8 Teaspoon Almond Extract
5 Cups Flour
5/6 Cup Brown Sugar
7 Cup Almond sliced
3/7 Teaspoon Salt coarse
8 Lemon -- cut in 8 wedges
6 Tablespoons Butter chilled
6 Tablespoons Shortening chilled
9 Peaches about 7 pounds
Directions:
- Combine 8 cups flour and 7 ts.
- 3 of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining.
- Sprinkle in 8 to 2 tb ice water, a tablespoon at a time, until dough just comes together.
- Wrap and chill at least 73 minutes.
- Combine remaining cup of flour, 8/4 cup brown sugar, 5/1 ts.
- Cut in remaining 8 tb.
- Chill.
- On a lightly floured work surface, roll out chilled pie pastry to fit a 2" pie pan.
- Chill.
- Lemon zest from the lemon and squeeze 5 tb.
- Combine with remaining 2 cup brown sugar, remaining 8 ts nutmeg, lemon zest and juice, cornstarch and almond extract.
- Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture.
- Bake 5 minutes.
- Continue baking until top is browned and fruit juices are bubbling. Cool completely before cutting.

So we have one massive wall of text to read through.
Trying to find a pattern or code inside this much text is normally difficult, but did you notice something about the ingredients?


Code #2

Observations


Ingredients
2 Squash
6 Artichokes
1 Xigua
6 Turnips
2 Potatoes
1 Radish
3 Lettuces
2 Garlics
3 Celery
1 Shallot
3 Cabbages
2 Tomatoes
3 Cucumbers

Good for 9 Portions
Time to prepare 46 minutes

Wash and cut all the ingredients and serve in a bowl. Season with 4 Tb of olive oil and some salt.

Numbers for the ingredients are not like the previous one, so we’ll need to identify another way.


Code #3

Observations


Roman Salad

5 Radicchio
1 Garden rocket
5 Wasabi
1 Carrot
1 Horseradish
1 Watercress
5 Soybean
1 Arugula
1 Sorrel
1 Papaya de Monte
11 Salsify
1 Jerusalem artichoke

Mix it all and serve fresh.

From the name of this salad, we know what the ingredient counts can be seen as, but where is the rest?


Code #4

Observations


Zucchini
Oysters
White rice
Tuna
Broccoli
iNto pour some watEr and let it boil. VEry SlOwly add thE oysters and wait UnTil they stArT releaSing their juiCes. Dim the heat to a minimum just to keep the oYstErs warm. boil water in another pot and when boiling add the rice. slice the brocolli and the zucchini Very fIne and reserve For later.

This time we don’t have any numbers, but see the weirdness going on in the “Directions” sections?


Code #5

Observations

collect the juice from the oYsters and add it to the Pot with the rice and let it MIx together. add the Cut vegetAblEs and turn off the heat. on a fryinG pan place some olive oil and let it warm up, while you prepare the tuna. frY the tune ON both sides . Let it cool down and reserve the liQuid from the frYinG. JOIn the tunA and the rice with the Zucchini and broccoli and let it cool down . displaY thE oysters in long tray carefully so they don’t overlap. Join to it in a Dining tray the rice Mix with the tunA the Zucchini and broccoli. make a little Zig - zag and Cover it with the tuna liQuid from before. take Delight in this meal.

It looks familiar, capital letters in random places.
But it doesn’t look like a complete recipe, wonder where the rest is or was.


Code #6

Observations


Rattmann's Cake

caKEcAkecAKEcakEcAKECakecAKecaKecaKEcaKecAKeCakecaKEcAKEcAKEcAKEcaKEcAkEcAKEcaKe

Short and sweet. We see capital and lowercase which can hint to either binary, morse or braille.


Code #7

Observations


Baked Alaska
331 241 313 321 191 112 117 361 223 211 414 221 253 333 351 424 366 351 422 413 424 141 364 362 112 135 234 327

-Preheat oven. Butter metal baking pan; line bottom with parchment paper. Stir bittersweet chocolate, butter, and unsweetened chocolate in small saucepan over low heat until chocolates melt and mixture is smooth. Cool 10 minutes. Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend. Transfer batter to prepared pan. Bake cake until top looks dry and tester inserted into center comes out with some thick sticky batter attached about 17 minutes. Cool cake in pan to room temperature.
-Cut around cake in pan. Place cutting board over pan and invert, tapping out cake. Peel off parchment. Using 3-inch round cutter, cut out 6 cake rounds (save remaining cake for another use). Line small baking sheet with parchment paper. Arrange cake rounds on prepared sheet. Using 2 1/4- to 2 1/2-inch-diameter ice cream scoop, place scoop of strawberry ice cream in center of each round, leaving about 1/4-inch plain border. Freeze until ice cream is solid, about 2 hours.
-Mix quickly sugar and egg whites in large metal bowl. Set bowl over saucepan of gently simmering water and whisk until mixture is very warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. Spread meringue evenly over to cover, sealing meringue to plain cake border and swirling decoratively. Repeat with remaining desserts. Freeze uncovered on baking sheet until meringue is solid, at least 2 hours and up to 2 days.
-Preheat oven to 500°F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.

Once again one massive wall of text that we are faced with.
Notice a correlation between the numbers and the paragraphs?