Let's Cook! Space Limpets
After seeing zarla's post about making fish muffins I had to try it out. The things ended up looking not much unlike so many limpets fired out of the back of a VUX Intruder.
After entertaining a short thesis about xenoform cuisine on Redux worlds I realized that I needed in on this fishy action.
Savoury muffins are a gamble in the least. You need to balance out the flavours so nothing is exceptionally overpowering. After reading the recipe I was a bit wary. Either this would be turn out to be inoffensive of utterly horrible. Hoping for the latter I set forth in the style of my SA friends.
Let's Cook! Smoked Salmon & Cracked Pepper Muffins
I was missing a lemon zester but I had pretty much everything else. I figured I could try to get the lemon zest with a rasp. Boy was I wrong.
As my guinea pig brother would be the surprise taste-tester of this experiment I decided to cover up the smell of the salmon with a bit of bacon. I figured I would serve the eggs and bacon with the muffin on the side as a brunch-style dish. This was made extra hip as it was about 6:00 PM when I started. Breakfast for dinner!
IT'S BUTTER TIME!
Why so much butter Jones? It only says three tablespoons Jones.
Shut it there are a million uses for butter I'll do what I like.
I've turned on the bacon to cook and given the pan a good thick coat of PAM. Even with ALL DER BUTTER I'm not convinced these won't stick a little to the pan. I have a bad history with shiny pans. Black coated pans are the winner of my baking supply beauty pageant any day.
They dry ingredients are mixed up and the big bowl is ready for the wet ingredients. So let's move on, shall we?
Extracting the zest from a lemon is a tearful event at best. I was seriously considering going the lemon pepper route instead a la zarla so I wouldn't have to bother with this. This kludge of a solution. That is to say I cut off strips of lemon peel with a very sharp knife. There's really too much pith that comes from this technique but the rasp simply couldn't scrape off anything.
Another shot of butter, this time greeting us in its relaxed melted form.
Then I chopped the shit out of that rind it until it was in bitty pieces that wouldn't make for distastefully hard chunks after cooking.
I noticed the recipe called for the eggs to be lightly pre-beaten before blending. I chose to roll with it but to be honest unless you're making something fussy like creme supreme you do not have to pre-beat like this. I suspect whomever wrote out this recipe had very strong baking habits. I'M ON TO YOU, RECIPE PERSON!
All ready to blend the milk, eggs, and der butter. Look at how old my handmixer is! It's older than you. But you know what? It still works beautifully.
whrrrrrr WWHHHHRRRRGHGHGHGLGLGLGLGLGHGHGHG RRRRRRRRR RRRRR splp splp
See? Like a charm.
A job nicely done. The pepper is being added in and I'm making use of the hand mixer to further break up the bits of salmon after adding them to the wet mixture.
Holy Batman villain angle! Tonight we stand on the precipice of a meeting of wet and dry. We're through the looking glass here, people.
I had to fold in the flour mixture quickly. The baking powder started working the second it hit the liquid.
The folded mixture looked and felt a lot like well blended mashed potatoes. Well that is if you're colourblind and can imagine the little pink bits are actually bits of potato peel instead.
Use your imaginations folks I can't be the only one that sees it.
The muffins as they look in the pan before popping it in the stove. But wait!
Jones you cheating bastard!
That's right, there was a purpose to all that butter. I brushed the tops of the muffins with a healthy applique of butter. It helps promote browning and usually makes the texture of the tops come out nicer. Usually I follow a recipe exactly for a challenge like this but what can I say I'm a rebel watch me go.
In the oven they go!
My test subject exhibits a negative reaction as I announce the start of the cooking cycle. This facial expression is commonly referred to as "The Sturgeon" and can be seen regularly displayed by other members of the nerd genus (for example, the AVGN). This is a defensive mechanism as the subject girds themselves for the potential follow-up ingestion of healthy nutrient-rich beer.
Hunams cannot subsist on tasty nodules alone so I start preparing eggs in the bacon grease while the muffins bake.
At 22 minutes the muffins are looking... Well not much like limpets. How am I supposed to slow down my target with something so light and fluffy?
The first plate of eggs & bacon is done a bit ahead of time of the muffins. I decide to serve it up to my bro in advance just in case these really are a massive, massive mistake.
The subject is intent on enjoying the non-poisonous leg of the experiment.
And they're done!
A muffin on removal from the pan. It may be difficult to determine from the photos but the muffin didn't rise much at all during baking. It expanded out a little but other than that it kept the overall shape and height from the initial dough.
"What is it?"
You never know she could have put fish eggs or something in there.
And the verdict?
...
...
...
"It's good!"
The subject notes that the muffins have an interesting combination of flavours and that the salmon is pleasantly subtle rather than overpowering. A success!
And to be fair the chef tries some. The results: I'm not dead otherwise how would I be posting this?
My earrings are a sweater and pants your comments are invalid.
Eyyyyyyyyyyyyyyyyy. In conclusion I managed to Fonzie this recipe in to working. The subtle taste of salmon works well when coupled with brunch items. It also tastes very good when spread with blueberry jam. You wouldn't think it would but it does.
Somehow.
Chemistry is a strange thing.
I mean how would baking even work on a Redux world the atmosphere is mostly methane and ammonia it would expand at different rates and have a much different specific heat capacity.
In Closing
You gotta have guts to make something like this.
Post Scriptum
Astronaut Juice
1 oz Beefeater Orange Gin
1 oz Cointreau
Fill to the brim with cold Tang
Enjoy!
Best drank with out-of-this-world dishes because you never know if you're going to need it.
-Fin
After entertaining a short thesis about xenoform cuisine on Redux worlds I realized that I needed in on this fishy action.
Savoury muffins are a gamble in the least. You need to balance out the flavours so nothing is exceptionally overpowering. After reading the recipe I was a bit wary. Either this would be turn out to be inoffensive of utterly horrible. Hoping for the latter I set forth in the style of my SA friends.
Let's Cook! Smoked Salmon & Cracked Pepper Muffins
I was missing a lemon zester but I had pretty much everything else. I figured I could try to get the lemon zest with a rasp. Boy was I wrong.
As my guinea pig brother would be the surprise taste-tester of this experiment I decided to cover up the smell of the salmon with a bit of bacon. I figured I would serve the eggs and bacon with the muffin on the side as a brunch-style dish. This was made extra hip as it was about 6:00 PM when I started. Breakfast for dinner!
IT'S BUTTER TIME!
Why so much butter Jones? It only says three tablespoons Jones.
Shut it there are a million uses for butter I'll do what I like.
I've turned on the bacon to cook and given the pan a good thick coat of PAM. Even with ALL DER BUTTER I'm not convinced these won't stick a little to the pan. I have a bad history with shiny pans. Black coated pans are the winner of my baking supply beauty pageant any day.
They dry ingredients are mixed up and the big bowl is ready for the wet ingredients. So let's move on, shall we?
Extracting the zest from a lemon is a tearful event at best. I was seriously considering going the lemon pepper route instead a la zarla so I wouldn't have to bother with this. This kludge of a solution. That is to say I cut off strips of lemon peel with a very sharp knife. There's really too much pith that comes from this technique but the rasp simply couldn't scrape off anything.
Another shot of butter, this time greeting us in its relaxed melted form.
Then I chopped the shit out of that rind it until it was in bitty pieces that wouldn't make for distastefully hard chunks after cooking.
I noticed the recipe called for the eggs to be lightly pre-beaten before blending. I chose to roll with it but to be honest unless you're making something fussy like creme supreme you do not have to pre-beat like this. I suspect whomever wrote out this recipe had very strong baking habits. I'M ON TO YOU, RECIPE PERSON!
All ready to blend the milk, eggs, and der butter. Look at how old my handmixer is! It's older than you. But you know what? It still works beautifully.
whrrrrrr WWHHHHRRRRGHGHGHGLGLGLGLGLGHGHGHG RRRRRRRRR RRRRR splp splp
See? Like a charm.
A job nicely done. The pepper is being added in and I'm making use of the hand mixer to further break up the bits of salmon after adding them to the wet mixture.
Holy Batman villain angle! Tonight we stand on the precipice of a meeting of wet and dry. We're through the looking glass here, people.
I had to fold in the flour mixture quickly. The baking powder started working the second it hit the liquid.
The folded mixture looked and felt a lot like well blended mashed potatoes. Well that is if you're colourblind and can imagine the little pink bits are actually bits of potato peel instead.
Use your imaginations folks I can't be the only one that sees it.
The muffins as they look in the pan before popping it in the stove. But wait!
Jones you cheating bastard!
That's right, there was a purpose to all that butter. I brushed the tops of the muffins with a healthy applique of butter. It helps promote browning and usually makes the texture of the tops come out nicer. Usually I follow a recipe exactly for a challenge like this but what can I say I'm a rebel watch me go.
In the oven they go!
My test subject exhibits a negative reaction as I announce the start of the cooking cycle. This facial expression is commonly referred to as "The Sturgeon" and can be seen regularly displayed by other members of the nerd genus (for example, the AVGN). This is a defensive mechanism as the subject girds themselves for the potential follow-up ingestion of healthy nutrient-rich beer.
Hunams cannot subsist on tasty nodules alone so I start preparing eggs in the bacon grease while the muffins bake.
At 22 minutes the muffins are looking... Well not much like limpets. How am I supposed to slow down my target with something so light and fluffy?
The first plate of eggs & bacon is done a bit ahead of time of the muffins. I decide to serve it up to my bro in advance just in case these really are a massive, massive mistake.
The subject is intent on enjoying the non-poisonous leg of the experiment.
And they're done!
A muffin on removal from the pan. It may be difficult to determine from the photos but the muffin didn't rise much at all during baking. It expanded out a little but other than that it kept the overall shape and height from the initial dough.
"What is it?"
You never know she could have put fish eggs or something in there.
And the verdict?
...
...
...
"It's good!"
The subject notes that the muffins have an interesting combination of flavours and that the salmon is pleasantly subtle rather than overpowering. A success!
And to be fair the chef tries some. The results: I'm not dead otherwise how would I be posting this?
My earrings are a sweater and pants your comments are invalid.
Eyyyyyyyyyyyyyyyyy. In conclusion I managed to Fonzie this recipe in to working. The subtle taste of salmon works well when coupled with brunch items. It also tastes very good when spread with blueberry jam. You wouldn't think it would but it does.
Somehow.
Chemistry is a strange thing.
I mean how would baking even work on a Redux world the atmosphere is mostly methane and ammonia it would expand at different rates and have a much different specific heat capacity.
In Closing
You gotta have guts to make something like this.
Post Scriptum
Astronaut Juice
1 oz Beefeater Orange Gin
1 oz Cointreau
Fill to the brim with cold Tang
Enjoy!
Best drank with out-of-this-world dishes because you never know if you're going to need it.
-Fin