The Gastromancer’s Guild - Yoshi's Island

HOPKINS COUNTY, KY (9/4/13) - 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

I’ve mentioned Mario a few times in previous posts, Gastromancers, but I haven’t mentioned much about a character that has become vital to the Mario world – Yoshi. Yoshi has had a few games of his own but my absolute favorite is the class Yoshi’s Island for the Super Nintendo. I’ll get to play it and again and talk about it on my podcast, TADPOG, but for now let’s take some of the food from the game and weave it into spells for us to practice.

Not sure what I’m talking about? Here is a clip for you: http://www.youtube.com/watch?v=607wDfYk27Q

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

WEEK 32 – Yoshi's Island

Watermelon Curry (Journeyman)

¼ large watermelon
1 ½ tsp. red chile powder
pinch of turmeric powder
½ tsp. coriander powder
1 tsp. garlic powder
salt
2 tbsp. vegetable oil
¼ tsp. cumin seeds
2-3 tsp. lime or lemon leaves
sugar to taste (optional)

Cut up the watermelon and remove the seeds. Peel off the skin and chop the flesh into 1 ½ inch cubes. Take 1 cup of the chopped watermelon, blend, and make juice. To the juice, add the chile powder, turmeric, coriander powders, garlic puree, and salt, to taste. Heat the oil in a wok and add the cumin seeds and within 20 seconds add the juice. Lower the heat and simmer for 5 minutes or so, so that the spices cook completely and the liquid is reduced by a third. If using the sugar, add it now, then add the lime or lemon juice and cook for 1 minute. Add the chopped watermelon and cook over a low heat for 3-4 minutes, gently tossing until all pieces are covered in the spice mixture.


Tomato and Egg Drop Soup (Journeyman)

4 kaffir lime leaves
4 galangal slices
2 tbsp. vegetable oil
4 shallots, thinly sliced
1 tsp. sugar
5 large ripe tomatoes, cured, seeded and cut into wedges
5 cups chicken broth
¼ tsp. salt
1 tbsp. fish sauce
5 eggs, lightly beaten
1 scallion, thinly sliced
1 tbsp. coriander
freshly ground black pepper to taste

Heat the oil in a large saucepan over medium heat. Add the shallots and sauté until fragrant. Add the sugar and tomatoes and cook for 5 minutes or until the tomatoes are very soft. Add the chicken broth and bring to a boil over high heat. Stir in the lime leaves, galangal, salt, and fish sauce. Reduce the heat, cover the pan, and let simmer for 30 minutes. Remove and discard the lime leaves and galangal. Bring the soup back to a boil. While it is at a rolling boil, pour in the eggs in a thin slow stream and stir gently for 30 minutes. Add the scallion and coriander. Top with black pepper and serve.


Eggs in Purgatory (Apprentice)

1 garlic clove
2 tbsp. olive oil
2 cups canned tomato puree
4 fresh basil leaves, torn into pieces
salt and pepper to taste
8 large eggs
1 tbsp. freshly grated parmigiano-reggiano or pecorino romano

In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes or until lightly golden. Add the tomato, basil, salt, and pepper to taste. Bring to a simmer and cook for 15 minutes or until the sauce is thickened. Discard the garlic. Break an egg into a small cup. With a spoon, make a well in the tomato sauce and slide the egg into the sauce. Do this with all the eggs. Continue to cook. Sprinkle with the cheese. Cover and cook until eggs are done to your personal taste. Season with salt and pepper. 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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