Displaying items by tag: chef

The Gastromancer’s Guild - Wario Ware

HOPKINS COUNTY, KY (10/2/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.

I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).

I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.


The Gastromancer’s Guild

Greetings, Gastromancers. This week’s set of spells comes directly from suggestion of another Gastromancer.  I’ve discussed Wario Land before but it is not the only series of games that he stars in, he also has a series of games called Wario Ware. Wario Ware is a game made up of hundreds of other games, very small games that only last around 5 to 10 seconds. So this week’s spells will consist of small, simple, and quick meals so you can get more done at a faster pace.

Want to know what I’m talking about? Here is a clip:
http://www.youtube.com/watch?v=5FYXeru0y6w

As always, you can get in touch with me to offer up comments, requests, criticisms, and anything else at  This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 36 – Wario Ware

Pepper Steak (Apprentice)

1 boneless strip steak
cracked black peppercorns
1.5 oz. clarified butter
1 fl. oz. cognac
2 fl. oz. heavy cream
2 oz. whole butter

Season the steak with salt and the peppercorns. Sauté steaks in clarified butter for 2 to 3 minutes per side. Remove the pan from the heat, pour cognac over the steaks, and return to heat and flambé. Remove the steaks from the pan. Add the cream and boil for 2 minutes, toss in the whole butter, and pour the sauce over the steak


Turkey Scaloppini with Capers and Lemon (Apprentice)

1 turkey breast, pounded thin
salt and white pepper to taste
flour for dredging
1 fl. oz.  butter
2 fl. oz. white wine
1 oz. fresh lemon juice
1 tbsp. capers

Season the pounded turkey liberally and dredge in flour. Sauté the turkey in the butter until golden brown, remove and keep warm. Deglaze the pan with the wine; add the lemon juice and capers. Return the turkey to the pan and cover with sauce and reheat. Serve with the sauce.


Togarishi Yams (Apprentice)

1 lb. of yams
2 oz. whole butter
1 cup heavy cream
1 tsp. togarishi
½ tsp. of salt
ground black pepper to taste

Simmer the yams in salted water until tender. Drain well. Place the yams, butter, cream, and togarishi in the bowl of a mixer with a paddle. Mix on low until you reach the desired consistency. Adjust seasoning as needed.


Tiers of Difficulty

Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.

Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.

Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.

Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.

Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.

Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp

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The Gastromancer’s Guild - Super Smash Bros.

HOPKINS COUNTY, KY (8/28/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.

I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).

I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.


The Gastromancer’s Guild

When I get together with friends one of my favorite things to do is break out the N64, Gamecube, or Wii and play some four-player matches of Super Smash Bros. It’s a fantastic competitive video game where each player chooses an iconic Nintendo character and battles it out. During this fighting, where you try to knock each other off the screen, your saving grace is often getting your hands on some food items. So this week, Gastromancers, let’s draw some inspiration from these items and weave some tasty spells.

Here is a little example of the inspiration: http://www.youtube.com/watch?v=7FO83eZdWks

Questions? Comments? Suggestions? Let me know at This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 31 – Super Smash Bros.

Maxim Tomato (Apprentice)

1 large tomato
2 tsp. granulated sugar
1 oz. melted whole butter
1 tbsp. chopped parsley

Core and halve the tomato. Sprinkle the sugar on top of each half, place on a broiler platter and broil until tender. Drizzle with butter and garnish with parsley.


Super Mushroom (Apprentice)

1 lb. portabella mushroom caps
3 tbsp. olive oil
1 tsp. chopped garlic
salt and pepper to taste
1 tsp. fresh thyme

Wipe the mushroom caps clean with a damp towel. Scrape out the gills from the underside of the mushroom caps. Combine the oil and garlic and brush the mixture on the mushroom caps. Season the mushroom with salt, pepper, and thyme. Grill or broil the mushrooms until tender, approximately 8 minutes, depending on the size of the caps.


Super Spicy Curry (Alchemist)

4 birdseye chiles
1 tsp. coriander seeds
½ tsp. fennel seed
½ tsp. cumin seed
½ tsp. black peppercorns
½ red bell pepper, stemmed, seeded, cut into large pieces
2 tbsp. fresh ginger, minced
2 tbsp. fresh lime juice
½ small white onion, peeled
1 tsp. minced garlic
½ tsp. salt
1 tbsp. canola oil
2 chicken breasts cut into ½ inch strips
¾ pound of shrimp, peeled and deveined
1 red bell pepper, seeded and cut into thin strips
3 tbsp. Thai red curry pasta
¼ cup snow peas, trimmed
1 tbsp. fresh ginger root, minced
1 tsp. minced garlic
1 cup coconut milk
3 tbsp. fresh lime juice
½ cup bean sprouts
½ cup cilantro, coarsely chopped

Combine chiles, coriander, fennel, cumin, and black peppercorns in a sauté pan. Stir constantly over medium-high heat until aroma is apparent about 1-2 minutes. Remove toasted spices to a plate to stop the toasting process and to cool slightly. Blend in a spice grinder or a mortar and pestle. In a food processor, combine the red pepper, ginger, lime juice, onion, garlic, and salt. Add the toasted spices and blend well until completely pureed, about 1-2 minutes. Periodically use a rubber spatula to scrape down the sides of the processor bowl. Heat half of the oil in a wok and sauté pan over high heat until it smokes. Season the chicken pieces with salt and pepper. Add chicken to the pan and cook until lightly golden on all sides, about 3 minutes. Transfer to a warm plate. Heat the remaining oil over high heat until it smokes. Add shrimp and red peppers. Stir-fry until it is slightly orange tinged on the edges and begins to appear opaque, about 2 minutes. Add curry paste, snow peas, ginger, and garlic. Continue to cook for about 1 minutes while stirring constantly to fully incorporate the chili paste into the other ingredients. Add coconut milk to stir-fry mixture. Bring to a simmer. Add browned chicken. Continue to summer until the sauce is slightly thickened, the peas are tender and the chicken is heated through, about 2 minutes. Remove pan from heat. Stir in lime juice. Season to taste with salt and pepper. Serve in small bowls, garnish with bean sprouts and cilantro.


Tiers of Difficulty

Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.

Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.

Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.

Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.

Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.

Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp

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The Gastromancer’s Guild - Castlevania: Symphony of the Night

HOPKINS COUNTY, KY (8/22/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.

I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).

I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.


The Gastromancer’s Guild

To continue on my current trend of video games, I spent time looking into my game collection to see what was out there with a plethora of food items to choose from and I happened upon the ideal game. A title in my collection that I have a long standing love for is Castlevania: Symphony of the Night. It is widely regarding as the best of the series and has over 44 different foods that can be used. So this week, Gastromancers, we’ll sample of few of those items and weave some unique spells based on those items.

Here is a reference from those might be unfamiliar with this game: http://www.youtube.com/watch?v=9gEGIT9anJ0

Comments? Questions? Requests? Email me at  This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 30 – Castlevania: Symphony of the Night Foods

Pot Roast (Mage)

3 fl. oz. vegetable oil
6 lb. beef brisket
3 lb. thinly sliced onions
2 tbsp. minced garlic
1 qt. brown veal stock
4 oz. tomato sauce
1 tsp. brown sugar
1 tsp. paprika
2 tsp. dry mustard
8 fl. oz. lemon juice
8 oz. ketchup
8 fl. oz. red wine vinegar
2 fl. oz. worcestershire sauce
Salt and Pepper to taste

Heat the oil in a large skillet. Add the beef and brown generously. Remove and reserve the brisket. Add the onions and garlic to the pan and sauté. Add the stock and tomato sauce to the pan. Return the brisket to the pan, cover tightly, and bring to a boil. Braise at 325 degrees for 1 ½ hours basting or turning the brisket often. Combine the remaining ingredients and add to the pan. Continue cooking and basting the brisket until tender, around 1 hour. Add additional stick or water as needed during braising. Remove the brisket, degrease the sauce, and adjust its consistency and seasonings. Do not strain the sauce. Slice the brisket against the grain and serve with the sauce


Chicken Curry (Journeyman)

8 oz. small diced onions
2 tsp. crushed garlic
1 fl. oz. clarified butter
1 roasting chicken, cut into 8 pieces
1 tsp. salt
3 green chiles, cut lengthwise
1 fl. oz. lemon juice
wet masala

wet masala:
2 oz. fresh fine diced ginger
1.5 tsp. ground turmeric
1.5 tsp. ground coriander seeds
1 tsp. ground cumin seeds
1 tsp. cayenne pepper
½ tsp. ground fenugreek
20 fl. oz. coconut milk

Stir-fry the onions and garlic in the butter until the onions are golden brown. To make the wet masala, mix the ginger, turmeric, coriander, cumin, cayenne pepper, and fenugreek, add enough of the coconut milk to form a paste. Add the wet masala to the onions and stir-fry for 8 minutes. Add the chicken pieces and cook, turning them frequently for 6 to 8 minutes. Add the remaining coconut milk, salt and chiles. Bring to a boil, cover and reduce to a simmer. Cook until the chicken is done. Approximately 45 minutes. Just before service, stir in the lemon juice and adjust the seasonings. Serve with rice.


Shrimp and Avocado Omelet (Mage, perfecting the technique can be difficult)

3 oz. shrimp, peeled, deveined, cut into pieces
1 tbsp. sliced green onions
2 tbsp. clarified butter
3 eggs
salt and pepper to taste
¼ avocado, peeled and diced
2 tsp. fresh chopped cilantro

Sauté the shrimp and onion in half of the butter until the shrimp is firm and the onions are translucent, approximately 2 minutes. Remove from the heat and set aside. Heat an omelet pan and add the remaining butter. Whisk the eggs as they cook. Stop when they begin to set, lift the edges as the omelet cooks to allow raw eggs to run underneath. When the eggs are nearly set, add the shrimp filling, avocado and cilantro. Fold in the front of the eggs over and roll the omelet onto a plate.


Tiers of Difficulty

Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.

Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.

Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.

Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.

Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.

Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp

Read more...

The Gastromancer’s Guild - Teenage Mutant Ninja Turtles: Turtles in Time

HOPKINS COUNTY, KY (8/14/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.

I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).

I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.


The Gastromancer’s Guild

Two iconic things from my childhood go hand in hand, Teenage Mutant Ninja Turtles and pizza. I say childhood, but truth be told I still thoroughly enjoy both. The Teenage Mutant Ninja Turtles have many video games but my favorite is probably the SNES class – Turtles in Time. This week, Gastromancers, we’ll delve into the Turtles favorite and iconic food, pizza.

Not sure what game I’m talking about? Here is a clip: http://www.youtube.com/watch?v=M1IYwrvtnkM

Comments? Questions? Requests? Email me at  This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 29 – Teenage Mutant Ninja Turtles: Turtles in Time

Pizza Dough (Apprentice) (Makes 1 Large Pizza Crust)

1 tbsp. active dry yeast
2 fl. oz. warm water
14 oz. bread flour
6 fl. oz. cool water
1 tsp. salt
2 tbsp. olive oil
1 tbsp. honey

Stir the yeast into the warm water to dissolve. Add the flour. Stir the remaining ingredients into the flour mixture. Knead with a dough hook or by hand until smooth and elastic, approximately 5 minutes. Place the dough in a lightly greased bowl and cover. Allow the dough to ferment in a warm place for 30 minutes. Punch down the dough and divide into portions. The dough may be wrapped and refrigerated for up to 2 days. On a lightly floured surface, roll the dough into very thin and top as desired. Bake at 400 degrees until crisp and golden brown, approximately 8 to 12 minutes.


Margherita Pizza (Apprentice)

1 pound roma tomatoes, cut into wedges
10 oz. mozzarella cheese, sliced
1 tbsp. fresh basil leaves, chopped
¼ extra virgin olive oil
pizza dough from previous recipe

Brush the pizza dough with olive oil. Cover with tomatoes. Sprinkle the tomatoes with the basil. Cover with mozzarella cheese. Bake as desired.


Eggplant and Sun Dried Tomato Pizza (Journeyman)

2 eggplants
2 fl. oz. extra virgin olive oil
2 tsp. garlic, chopped
salt and pepper to taste
pizza dough from previous recipe
5 sun-dried tomatoes, packed in oil
4 oz. grated provolone
2 oz. grated mozzarella
½ oz. grated parmesan
12 fresh basil leaves, chiffonade

Slice the eggplants into ½ inch slices. Toss the eggplants with 1 fl. oz. of olive oil and the garlic, season with salt, and pepper. Place the eggplants slices on a baking sheet and roast at 375 degrees until soft in the center, approximately 15 to 20 minutes. Cool and slice into strips. Preheat the oven to 500 degrees. Roll out the dough and place on a lightly oiled pizza pan or well-floured wooden peel, brush with remaining olive oil. Lay the eggplants and tomatoes on top. Toss the provolone and mozzarella together and sprinkle on the pizza. Bake the pizza until the crust is golden and crisp. Approximately 8 to 12 minutes. Remove from the over and sprinkle with parmesan and basil.
 

Tiers of Difficulty

Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.

Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.

Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.

Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.

Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.

Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp

Read more...

The Gastromancer’s Guild - Burger Time

HOPKINS COUNTY, KY (7/31/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.

I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).

I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.


The Gastromancer’s Guild

What is a common food most people in America grew up on that also has a video game about its construction? The burger and its video game, Burger Time, are the only examples I can think of where the two worlds cross. I recently had the displeasure of trying to play through Burger Time (it’s so extraordinarily difficult that it can drive you mad) and I would rather partake in the burger. So this week Gastromancers, let’s bust out some spells about one of America’s favorite foods.

Never heard of Burger Time? Here’s a video: http://www.youtube.com/watch?v=JVTssi7FLd0

As always, sent any questions, comments or requests to me at This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 28 – Burger Time Foods

Grilled Red Snapper Burger with Mango Ketchup (4 sandwiches) (Journeyman)

1 lb. fresh red snapper fillets
3 egg whites
1 ½ tsp. kosher salt
¼ tsp. cayenne pepper
1 tbsp. Thai fish sauce
2 tbsp. chopped green onions
1 tsp. fresh chopped dill
1 oz. fresh bread crumbs
2 tbsp. olive oil
1 loaf of French bread, quartered
1 oz. fresh spinach
4 tbsp. mango ketchup

mango ketchup recipe:
5 medium mangoes
3 tbsp. vinegar
1 tbsp. fresh chopped ginger
1 dash of ground cinnamon
1 tsp. kosher salt
4 oz. granulated sugar
4 fl. oz. white wine
½ tsp. ground allspice
½ tsp. cayenne pepper
1 whole clove

For Ketchup – peel and put the mangoes. Puree the pulp in a food processor. Add all remaining ingredients and pulse together. In a heavy saucepan, cook the mixture over low heat for 1 hour until well reduced and thickened. Allow to cool. Strain and chill for 24 hours.

For Burger – Chop the red snapper by hand or with a food processor. Place the chopped snapper in a stainless steel bowl. Add the egg whites, salt, cayenne pepper, fish sauce, green onions, and dill. Mix well. Add enough bread crumbs to bind all the ingredients together. Form into four burgers ½ inch thick. Chill in refrigerator for 30 minutes. Heat a grill or broiler until very hot. Drizzle a little oil over the burgers just before cooking and place over heat for 1 ½ minutes on each side. Serve immediately on the French bread with spinach and mango ketchup.


California Burger – (1 sandwich) (Apprentice)

4-6 oz. ground beef
salt and pepper to taste
1 whole wheat bun of your choice
2 oz. guacamole
1 oz. alfalfa sprouts
2 slices of ripe tomato
1 thin slice of red onion

Form the ground beef into a patty. Season the patty with salt and pepper. Broil or grill patty to desired doneness, turning once. While the patty is cooking, toast the bread if desired. Remove the patty from the heat source. Apply the guacamole, alfalfa sprouts, tomato, and onion. Construct the burger.


Lamb Burgers with Mint (6 burgers) (Apprentice)

1 lb. 12 oz. ground lamb
2 oz. bread crumbs
1 beaten egg
3 oz. minced onion
2 crushed garlic gloves
3 tbsp. fresh chopped mint
salt and pepper to taste
6 buns of your choice

Place the lamb in a bowl and mix in the bread crumbs, egg, onion, garlic, and mint. Add salt and pepper to taste and mix well. Form the mixture into six patties. Grill or broil the patties until browned on both sides. Construct with desired toppings into a burger.


Tiers of Difficulty

Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.

Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.

Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.

Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.

Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.

Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp

Read more...

The Gastromancer’s Guild - Wario Land

HOPKINS COUNTY, KY (7/24/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.

I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).

I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.


The Gastromancer’s Guild

So most everyone is a fan of Mario, Gastromancers, but what about his rival? Bowser might be Mario’s primary enemy but his real rival (who has plenty of his own games) is Wario. Wario is depicted as an evil, greedy, and treacherous version of Mario who smells terrible. Why does Wario smell the way he does? He eats an incredible amount of garlic – his favorite food. This week, Gastromancers, we will see spells all about Wario’s most favorite food.

Never played a Wario game? Here is a little sample: http://www.youtube.com/watch?v=VZcrTHFN9ew

As always, send any questions, comments or recommendations to This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 27 – Wario Land

Chicken ala Wario (40 gloves of garlic!) (Journeyman)

1 chicken cut into (at least 2 lbs. and 8 oz.) cut into 8 pieces
26 fl. oz. white wine
flour as needed for dredging
salt and pepper to taste
2 tbsp. olive oil
40 cloves of garlic, unpeeled
4 sprigs of fresh thyme
1 sprig of fresh rosemary
8 French bread croutons
fresh parsley, chopped, as needed for garnish

Marinate the chicken pieces in the wine for 1 to 2 hours in a refrigerator. Remove and pat dry. Dredge the chicken in flour and season lightly with salt and pepper. Sauté the chicken in the oil. Remove the chicken from the pan and sauté the garlic until it begins to brown. Place the chicken on the top of the garlic in a single layer. Add the wine marinade and herbs and cover. Braise in a 325 degree oven until tender, around 45 minutes. Remove the chicken and the garlic from the pan and reserve. Remove and discard the herbs. Place the pan on the stove top and reduce the sauce until slightly thick. Season with salt and pepper. Serve two pieces of chicken and several of the garlic cloves resting on two French bread croutons. Top with a portion of the sauce and garnish with chopped parsley.


Oven Roasted Garlic (Apprentice)

9 whole heads of garlic
3 fl. oz. olive oil
salt and pepper to taste

Cut the top half from each head of garlic and discard. Place the garlic, cut side up, in a half-size hotel pan. Brush the garlic with olive oil, then season generously with salt and pepper. Cover the pan and bake it at 300 degrees until the garlic softens, roughly 1 hour. Remove the cover and continue baking until any moisture has evaporated and the garlic develops a deep golden color, approximately 15 minutes. Serve garlic heads whole or squeeze out the softened pulp to use in sauces and purees.


Garlic Timbales (Journeyman)

10 garlic cloves, peeled
3 fl. oz. milk
8 fl. oz. heavy cream
2 eggs
1 tsp. dried thyme
salt and pepper to taste

Butter eight small ramekins or timbales. Place the garlic in a small saucepan, add enough water to cover and bring to a boil. Drain. Repeat this blanching procedure two more times. Place the garlic in a blender with the milk and blend. Add the cream, eggs and thyme; blend until smooth. Season with salt and pepper. Divide the custard amount the timbales and place in a water bath. Bake for 30 to 45 minutes at 325 degrees.
Run a paring knife around the rim and unmold onto the serving plate.


Tiers of Difficulty

Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.

Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.

Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.

Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.

Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.

Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp

Read more...

The Gastromancer’s Guild - PACMAN

HOPKINS COUNTY, KY (7/19/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.

I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).

I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.


The Gastromancer’s Guild

Let’s cut straight to the event, Gastromancers. Pac-Man. After Super Mario Bros., I would say that Pac-Man is one of the most commonly played games for people who play video games and for those who don’t. While you’re running from or toward ghosts trying to eat every little pellet on the board, you can also get other foods for bonus items. This week we’ll weave some spells from those bonus foods that Pac-Man would much prefer to be eating.

Here’s a little clip to get your mind going: http://www.youtube.com/watch?v=uswzriFIf_k

As always, you can reach me with questions, comments or recommendations at This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 26 – Pac-Man Bonus Foods

Chilled Cherry Soup (Apprentice)

2 ½ lbs. pitted cherries
1 qt. apple juice
3 oz. honey
½ oz. cornstarch
lemon Juice to taste
4 fl. oz. dry champagne or sparkling wine
crème fraiche (as needed for garnish)
toasted sliced almonds (as needed for garnish)

sachet:
1 cinnamon stick
2 whole cloves

Combine the cherries, apple juice, sachet, and honey. Bring to a simmer and cook for 30 minutes. Remove the sachet. Dilute the cornstarch with a small amount of cold apple juice. Add it to the soup for thickening. Simmer for 10 minutes to cook out the starchy flavor. Puree the soup in a food processor or blender and strain if desired. Chill thoroughly. At service, adjust the seasoning with lemon juice, stir in chilled champagne or sparkling wine and serve garnished with crème fraiche and toasted almonds.


Fresh Strawberry Pie (Apprentice)


12 oz. granulated sugar
4 fl. oz. water
1 ¼ oz. cornstarch
6 fl. oz. cold water
¼ tsp. salt
2 tbsp. lemon juice
red food coloring as needed
1 qt. fresh strawberries, rinsed and sliced in half
1 flaky dough pie shell, baked
whipped cream as needed

Bring the sugar and tepid water to a boil. Dissolve the cornstarch in the cold water and add to the boiled liquid. Cook over low heat until clear, around 5 minutes. Stir in the salt, lemon juice, and enough red food coloring to produce a bright red color. Pour this glaze over the strawberries and toss gently to coat them. Spoon the filling into the prepared pie shells. Chill thoroughly and top with whipped cream for service.


Orange French Toast (Apprentice)


4 fl. oz. whole milk
8 fl. oz. orange juice
5 beaten eggs
2 fl. oz. heavy cream
3 oz. granulated sugar
1 tsp. vanilla extract
18 slices of French or Italian bread sliced to 1 ½ inches thick
unsalted butter as needed
orange slices as needed
powdered sugar as needed

Whisk together the milk, orange juice, eggs, cream, sugar, and vanilla extract. Place the slices of bread in the egg mixture and let soak for 15 minutes, turning them over after the first minute or so. Arrange the sliced bread on a baking sheet, pouring the remaining egg mixture not absorbed over the sliced bread. Cover and refrigerate for 4 hours or overnight. Cook the slices of French toast in a lightly buttered, preheated sauté pan or griddle set at 350 degrees until well browned. Turn the slices and cook on the second side until done. Arrange the slices on each plate, garnish with orange slices and dust with powdered sugar.


Tiers of Difficulty

Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.

Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.

Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.

Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.

Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.

Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp

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The Gastromancer’s Guild - The Legend of Zelda

HOPKINS COUNTY, KY (7/10/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.

I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).

I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.


The Gastromancer’s Guild

Let’s continue on with spells based on classic games, Gastomancers. A classic series I haven’t touched yet is The Legend of Zelda. Food items aren’t plentiful but they are there, so I’ll be crafting some spells for you based on those items and the Hylian culture. I hope you enjoy them.

Here a clip of some Legend of Zelda gameplay for those wanting a touch of nostalgia:
https://www.youtube.com/watch?v=c4bvZZa5Mtg

Have a game you’d like me to craft some spells for? Email me at  This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 25 – The Legend of Zelda

Lon Lon Milk Cake (Apprentice) (Based on The Legend of Zelda: Ocarina of Time)

For the cake:
9 eggs, separated
1 cup sugar
1 tablespoon vanilla extract
2 cups cake flour
½ tsp. of salt

For the sauce:
1 14oz can sweetened condensed milk
1 12oz can evaporated milk
1 cup whole milk
1 tablespoon vanilla extract

For the topping:
2 cups heavy whipping cream
1/4 cup confectioners’ sugar

Preheat oven to 360 degrees. Butter a 9 x 13 inch pan. Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes until they hold soft peaks. Stir in the sugar and continue beating until they hold hard or stiff peaks. Transfer the egg white mixture into a large mixing bowl. Now pour the egg yolks into a bowl and mix on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy. Stir in the vanilla and continue beating for another minute. Pour the egg yolk mixture onto the egg white mixture and, with a spatula, fold them into a single batter. Do so gently, trying not to lose much volume from the mixture. When fully combined, fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed. Pour the batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned and feel fluffy if you touch it. Remove it from the oven and let it cool. Once it cools down, turn it onto a platter. Cover the top with an upside down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Use a fork and poke holes all over the cake so that it will better absorb the vanilla sauce. In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake. In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds up stiff peaks, about 1 to 2 minutes. Spread the whipped cream all over the cake.


Fado’s Goat Cheese and Potato Custard (Journeyman) (Based on The Legend of Zelda: Twilight Princess)

1 oz. whole butter
3 peeled, medium dice, russet potatoes
salt and pepper to taste
6 eggs
4 fl. oz. milk
ground nutmeg to taste
4 oz. of fresh soft goat cheese
2 tbsp. of fresh sliced chives

Melt the butter and toss the diced potatoes in the butter. Spread the potatoes on a sheet pan, season with salt and white pepper and roast at 375 degrees until tender, approximately 25 minutes. Whisk together the eggs and milk. Season the mixture with salt, white pepper and a little nutmeg. Crumble the goat cheese over the potatoes and sprinkle with the chives. Divide the potato mixture among eight buttered, 4 fl. oz. soufflé dishes. Divide the custard among the dishes. Bake the custards at 300 degrees until set, around 40 minutes.


Yeto’s Stew (Mage) (Based on The Legend of Zelda: Twilight Princess)

4 lbs. of lamb shoulder
3 pt. chicken stock
1 lb. chopped onion
8 oz. sliced leeks
1 lb., 8 oz. of peeled and large diced potatoes
20 carrot sticks
20 turnip sticks
20 potato sticks
20 peeled pearl onions
1 tbsp. fresh chopped parsley

sachet:
1 bay leaf
½ tsp. dried thyme
½ tsp. crushed peppercorns
10 parsley stems
4 crushed garlic cloves

Combine the lamb, stock, sachet, leeks, and diced potatoes. Season with salt and white pepper. Bring to a simmer and skim the surface. Simmer the stew on the stove top or cover and cook in the over at 350 degrees until the lamb is tender. Approximately 1 hour. Degrease the stew, remove and discard the sachet. Remove the pieces of diced potato and puree them in a food mill or ricer. Use the potato puree to thicken the stew to the desired consistency. Simmer for 10 minutes to blend the flavors. Cook the vegetable sticks and pearl onions separately. At service, heat the sticks and add as a garnish. Garnish each bowl with chopped parsley and serve.


Tiers of Difficulty

Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.

Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.

Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.

Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.

Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.

Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp

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The Gastromancer’s Guild - Donkey Kong Country

HOPKINS COUNTY, KY (7/3/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.

I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).

I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.


The Gastromancer’s Guild

Gastromancers! How do you feel about bananas? I hope positively. I’ve been playing quite a bit of Donkey Kong Country on my Super Nintendo this week and it has inspired me to bring you three spells based off what Donkey Kong is after in all those games, his banana horde.

If you don’t recall or haven’t seen Donkey Kong Country, here it is: http://www.youtube.com/watch?v=AwN_Dpsdnuw

Questions? Comments? Food from a game you’d like to see? Email me at This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 24 – Donkey Kong Country Foods

Banana Fritters (Journeyman)

6 eggs, separated into yolks and whites
1 qt. milk
1 lb. flour
1 tbsp. baking powder
1 tsp. salt
2 oz. granulated sugar
2 tbsp. finely grated orange zest
4 fl. oz. orange juice
4 large bananas, peeled and diced
powdered sugar as needed

Combine the egg yolks, milk, and orange juice. Stir together the flour, baking powder, milk, sugar, and orange zest. Add the dry ingredients to the milk and egg mixture, whisk until smooth. Allow the batter to rest for 1 hour. Stir bananas into the batter. Just before the fritters are to be cooked, whip the egg whites to soft peaks and fold into the batter. Scoop the fritters into deep fat at 350 degrees, allow them to float then turn them to brown on each side, approximately 5 minutes total. Dust with powdered sugar and serve hot


Bananas Foster (Apprentice)

2 oz. whole butter
8 oz. brown sugar
½ tsp. ground cinnamon
2 fl. oz. banana liqueur
4 bananas cut into quarters
2 fl. oz. white rum
4 scoops of vanilla ice cream

Combine the butter, sugar, and cinnamon in a sauté pan. Cook over low heat, stirring until the sugar dissolves. Stir in the banana liqueur then place the bananas in the pan. When the bananas soften and begin to brown, carefully add the rum. Continue to cook until the rum is hot then tip the pan slightly to ignite the rum. When the flames subside lift the bananas out of the pan and place four pieces over each portion of ice cream. Spoon the warm sauce over the ice cream and serve immediately.


Banana Cream Pie (Mage) (Makes 3 pies)

1 lb. granulated sugar
2 qt. milk
8 egg yolks
4 whole eggs
4 oz. flour
3 oz. cornstarch
4 oz. unsalted butter
1 fl. oz. vanilla extract
3 flaky pie dough shells, baked (you can buy them or make your own, making pie dough can be hard to get right)
meringue as needed
12 oz. sliced bananas

In a heavy saucepan dissolve 8 oz. of the sugar in the milk and bring to a boil. Meanwhile, whisk the egg yolks and eggs together in a large bowl. Sift the flour, cornstarch, and remaining sugar onto the eggs. Whisk until smooth. Temper the egg mixture with half of the hot milk. Stir the warmed egg mixture back into the remaining milk and return to a boil, stirring constantly. Stirring constantly and vigorously, allow the cream to boil until thick, approximately 30 seconds. Remove from the heat and stir in the butter and vanilla extract. Stir until the butter is melted and completely incorporated. Pour the cream into the pie shells, alternating with layers of sliced banana. The pies can be topped with meringue while the filling is still warm. The meringue is then lightly browned in a 425 degree oven. Chill the pies for service.


Tiers of Difficulty

Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.

Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.

Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.

Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.

Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.

Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp

Read more...

The Gastromancer’s Guild - Duck Hunt

HOPKINS COUNTY, KY (6/26/13) - First off, I’m a geek, and I’m a foodie, that was born and raised in Paducah, KY.

I’ve had an affinity for video games ever since the first time a controller graced my hands when I was six. My love for cooking took hold the moment I held a knife, and I started my career in food at 14. I’ve spent serious time playing every make and model of video game out there, while working every position in various area kitchens. At 21, I enrolled at Louisville Kentucky’s Sullivan University College of Culinary Arts and graduated with my degree two years later. From there, I spent the next three years in kitchens around the Washington, DC area. I’ve now returned to Western Kentucky and am completing another degree at Murray State University in Nutrition and Exercise Science. In my spare time, I co-host a video game podcast called TADPOG (Tyler and Dave Play Old Games).

I’ve had a strong desire to share my love of food and its preparation with others, and am honored that the good people at Sugg Street Post are giving me an opportunity to blend all of my passions together. I now have a place to present them to the public in the form of The Gastromancer’s Guild.


The Gastromancer’s Guild

Greetings, Gastromancers, I thought it was about time we visited some video games related spells again. When I talk to people that are not what you would call traditional gamers they usually all have at least a handful of memories relating to games. I would say that I hear about two games most often, Mario Bros and Duck Hunt. We’ve done Mario Bros already so let’s go the other route – Duck Hunt. Don’t worry; these spells are all about ducks and not the dog that everyone wanted to shoot.

Here is a video to jog your memory: click here

Questions? Comments? Requests? Email me at This email address is being protected from spambots. You need JavaScript enabled to view it. .

WEEK 23 – Duck Hunt

Kolanta Duck Salad (Mage) (Serves 6)

4 oz. ground turmeric
1 tbsp. black pepper
1 tbsp. kosher salt
1 tbsp. ground cumin
6 boneless, skin on duck breasts
1 lb. roasted cashews
7 Thai chilies
1 pt. tomato juice
3 lb. slivered tomatoes
4 oz. sliced green onions
salt and pepper to taste
3 oz. pea shoots
3 oz. English sprout mix

Stir together the turmeric, pepper, salt, and cumin. Score the skin of duck breasts and rub the breasts generously with the spice mix. Place on a parchment-lined sheet pan and refrigerate for a minimum of 3 hours. Combine the cashews, chilies, and tomato juice. Let stand for 5 minutes to allow the flavors to blend. Grill the duck breasts to medium rare over low heat rendering as much fat from the skin side as possible. Remove from the grill and store in a warm place. Combine the tomatoes and green onions in a stainless steel bowl. Add the cashew-and-tomato juice mixture and season with salt and pepper. Toss and allow to marinate for 5 minutes. Drain off the liquid and reserve. Place the tomato salad mixture on plates. Slice duck breasts on the bias and fan on the top of the salad. Add the pea shoots and sprouts to the plates and drizzle with 1 tablespoon of the reserved marinate liquid.


Warm Duck Breast Salad with Asian Spices and Hazelnut Vinaigrette (Journeyman) (Serves 4)


2 whole boneless duck breasts
Marinate:
1 tsp. minced garlic
2 tbsp. minced green onion
2 tsp. oyster sauce
1 tsp. light soy sauce
1 tsp. rice wine or dry sherry
1 tsp. sugar
½ tsp. five-spice powder
Hazelnut Vinaigrette:
1 tbsp. minced garlic
3 fl. oz. hazelnut oil
3 fl. oz.  walnut or light olive oil
1 tsp. minced chives
2 tbsp. balsamic vinegar
1 tsp. light soy sauce
¼ tsp. sugar
4-6 oz. mixed baby greens
2 oz. toasted, skinned and chopped coarse hazelnuts

Trim the excess fat from the duck breasts and separate the breasts into halves. Combine the marinade ingredients. Thoroughly coat the duck with the marinade and marinate for at least 2 hours. Combine the hazelnut vinaigrette ingredients at least 2 hours before service so that the flavors develop. Wipe the marinade from the breasts and sauté them skin side down first in a dry sauté pan until medium rare. Approximately 2 ½ minutes per side. Do not overcook. Arrange a mixture of baby greens on four plates. Slice the breasts on the diagonal and arrange on the plates with the greens. Drizzle the hazelnut vinaigrette over the greens, sprinkle with hazelnuts and serve.


Duck Confit (Mage) (Serves 4)


4 lbs. duck, cut into 4 pieces
2 tbsp. kosher salt
1 tsp. cracked black pepper
4 crumbled bay leaves
6 sprigs fresh thyme
6 crushed garlic gloves
2 lbs. melted duck or goose fat

Rub the duck with the salt. Place it skin side down in a roasting pan just large enough to hold the pieces in one layer; season with the pepper, bay leaves, thyme, and garlic. Cover and refrigerate overnight. Dry the duck with clean paper towels. Place it, skin side up, in a clean roasting pan, just large enough to hold the pieces in one layer. Bake the duck at 325 degrees until brown, approximately 15 to 20 minutes, add enough melted duck or goose fat to cover the pieces completely. Cover the pan and cook in a 300 degree oven until the duck is very tender, approximately 2 hours. Remove the duck from the fat and place in a deep hotel pan. Ladle enough of the cooking fat over the pieces to cover them completely. Be careful not to add any of the cooking juices. Cover the pan and refrigerate for 2 days to allow the flavors to mellow. To serve, remove the duck from the fat and scrape off the excess fat. Bake at 350 degrees until the skin is crisp and the meat is hot, approximately 30 minutes.


Tiers of Difficulty

Apprentice – At this level, very few ingredients and basic preparation are used. Recipes of this level are often components of other dishes.

Journeyman – This is where applications of heat and knife-work may start, but the steps are still few in number.

Mage – A fairly competent level of work is required as a Mage. Recipes of this level require a fair amount of skill, use teachings from the previous tiers, and increase in complexity while adding more techniques.

Alchemist – At this level, very complex single dishes are created that require several applications of numerous techniques, as well as multiple ingredients.

Gastromancer – This is the highest degree of difficulty. This may take the level of the Alchemist, but will be multiplied into several dishes.

Sugg Street Post
Written by Tyler Holland
Photo by Jeff Harp

Read more...
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