Bnh bo(appetizer)


Gi sa(salad)


Bn riu(entree)


Rau cu(dessert)

Link: https://www.sylestia.com/forums/?thread=23232&page=14#133 Author: Nightbane Time Posted: 3/12/2015 at 9:27 AM **the RNG is rolling....*** "With FOUR pet species you have to make a TRADITIONAL/CULTURAL BRITISH 4-course meal."

So... British, yeah? *thinks it over* So many dishes I can choose from here... Well, let's try :)

~~~Appetizer: Sausage Rolls~~~



~~~Cheesy Ploughman's Salad~~~



~~~Main Course: Stuffed Lamb Leg~~~



You can't imagine anything more traditional for British desserts than ~~~Hot chocolate sponge Pudding~~~

Just a reminder bump :3

Mine is complete.

Link: https://www.sylestia.com/forums/?thread=23232&page=13#130 Author: Nightbane Time Posted: 3/12/2015 at 9:25 AM **the RNG is rolling....*** "With THREE pet species you have to make a TRADITIONAL/CULTURAL KOREAN 4-course meal."

Appetizer----------------------------------------------Ssambap
Ssam refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling. Ssambap is ssam which includes rice.


Salad----------------------------------------------Pa Kimchi
Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as spicy and sour. Pa kimchi is made with green onions.


Entree----------------------------------------------Kongguksu
Kongguksu is a seasonal Korean noodle dish served in a cold soy milk broth. It comprises noodles made with wheat flour and soup made from ground soybeans.


Dessert----------------------------------------------Tteok
Tteok is a class of Korean rice cakes made with glutinous rice flour, by steaming. Some common ingredients for many kinds of tteok are mung bean, red bean, and sweet red bean paste, Korean mugwort, jujube and other dried fruits, sesame seeds and oil, sugar, and pine nuts.


_{Descriptions from Wikipedia}

Entropy's Blue Food Buffet

Appetizer

Prosciutto wrapped pears with Blue Cheese

An easy, quick, light appetizer that can be served before a variety of foods.





Salad

Berry Blue Salad

A fresh, tangy sweet salad made of blueberries, greens, blue cheese, nuts, and dressing.






Entree

Purple Potato Pizza with Caramelized Onions and Rosemary

A tasty, unique pizza that's entirely vegetarian.





Dessert

Blueberry-Lemon Crumb Bars

A sweet treat with a lemony zing. (I feel this one was especially self explanatory, sorry.)





Since I did an original meal I wanted original foods, so none of these are really traditional dishes. Thus, they don't really have a set "description" I can give. But I'll write a little blurb based on the recipes I read. :)

"With ONE pet species you have to make a ORIGINAL 4-course meal."
Ethiopian Meal

Appitizer
Buticha Roll : Garbanzo bean paste inside




Salad
Azifa : Green lentil salad


Entree

Fifir Enjera: tomato salad on enjera (the spongy bread)



Dessert
Destaya

Cherry's Cooking Class

"With TWO pest you have to make an TRADITIONAL/CULTURAL CHINESE 4-course meal."

"Listen up! Today, we are going to be learning how to cook my favorite category of dishes-Chinese food!"



Appetiser: (honey barbecue pork)
This. This is amazing. It is beautiful, delicious, sweet, savory, mouthwatering, and perfect. It's made from wrapping meat with sugar, soy sauce, honey, sometimes some liquor, and other ingredients in aluminum foil, before baking it all. Though other methods besides baking can be used, baking is the most common way to make honey barbecued pork. The outside layer then becomes pretty orange in color (it's the most flavorful part), along with getting crispier. The inside is tender and juicy (while still being fully cooked) if done well.



G1: Blue Pangan
G2: Blue Pangan
G3: Monarch Butterfly
M1: Spiked Armor
M2: Mystic Wings
M3: Dual Horns

The orange color of the blue pangan and monarch butterfly represent the flavorful outside layer of the meat, while the body and horns show the tender and juicy insides. Green spiked armor shows the coriander used to spruce up the look, and the mystic wings' feathers help show the texture of the meat.


Salad: (cold tossed rice noodles? which is totally a salad according to my mother)
Most cold dishes can be considered as salads-there is seaweed, cucumber, etc. This is a cold dish that is found at many restaurants all of the ones that I've been to have had some form of this. I'm not as fond of this dish as my mother and father are, but I suppose we all have to learn at least one dish to please our parents, am I right?
Two of the reference pictures here are spicy-one is almost drowned in a spicy soup/sauce, while the other is dusted with a chili powder.



G1: Leopard
G2: Blue Pangan
G3: Floral Henna
M1: Autumn Dragoon Armor
M2: None
M3: Quad Horns

While I wasn't able to find a color that was perfect for the noodle color, I think that the pepper and spring onion colors worked out really nicely. The green of the leopard is supposed to show the spring onion, just as the red blue pangan is the pepper powder. The maroon colored floral henna shows the spicy sauce in the second picture, while the purple quad horns and autumn dragoon armor show the purple cabbage.

Entree: (Peking duck!)
This is an AMAZING dish-not only is it beautiful visually, it tastes magnificent as well! The delicious, crispy duck skin is succulent without being overly oily or nauseating, and the juicy meat is perfectly cooked to create a balance. This is one of the most famous of Chinese dishes-you can find it in most restaurants, and there have probably been poems and songs written specifically to sing its praises (or if there isn't, I'll write one myself). You can eat Peking duck either by itself as just the meat, or you can wrap it in a small crepe-like pancake thing with cucumbers and a sweet sauce for a great tasting wrap. Today we will be learning how to create the wrap.



G1: Swoosh
G2: Glowing Sea
G3: Faded Glow
M1: Leaf Petal Wings
M2: Flowered Vines
M3: Swirling Snow

The large wings of the Nephini are used to show the wrap that is used, while the darkest brown in the faded glow and snowflakes show the sweet sauce that is used to complement the savoury meat (don't know what it's called in English, sorry! XD ). The slightly orange of glowing sea shows the crispy skin of the duck, while the lighter orange/brown of the neph's body represents the meat. The green of swoosh demonstrates the cucumbers used in the wrap, while the brown of the flowered vines serves as another representation of the sauce (seriously, when you use a lot, it tastes so good...at least to me. And unless you want to be kicked out of the kitchen, the chef is always right).

Dessert: (Mooncake)
This is a very well known Chinese dessert/sweet thing-but it can also contain a savoury filling in place of the usual red bean paste, or...er...other sweet fillings usually present (not quite sure how to translate...)! A lot of the time, there will be a (cooked) dried? egg yolk in the middle of the cake. In addition, dried fruits and nuts can also be present-sort of like a fruitcake (which is just about the only variation that I'm not fond of). This is, as with the others, one of my favorite things to eat (besides the fruitcake version): though I only really eat it once or twice a year.

[For your viewing and tasting pleasure...we will present FOUR mooncakes! If only one is allowed, the first/largest one is my entry.]

G1: Deinonychus
G2: Deinonychus
G3: Floral Henna
M1: Life Line Armor
M2: Petal Wings
M3: Ornate Crest

The floral henna shows the ornate design on the top of the mooncake, and the yellow life line armor represents both the egg yolk that is in so many mooncakes, as well as the pale yellow/gray color of my favorite filling (kind of like the one shown). The brown ornate crest, back deinonychus, and outside of the petal wings demonstrate the top edges of the mooncake. The more orange deinonychus shows the orange-y color of the mooncake.


Images from: Bing [it's because google is blocked in china :( so I can't use it...]
Most of the information: wikipedia, yahoo answers

"Well, this has certainly been fun! If you're still interested, let us know! Once again, if these recipes are liked, we may be able to have another class. :) See you next time!"