Shejidan Shejidan Green Sauce PizzaPosted: 10:56 PM - Jan 07, 2007BansuEsteemed Nadiin, I humbly present the topic I had the most fun with on the old board for archiving, I hope I am doing so correctly and in the right place. -Bansu******** AsichoSenior Bujavid SecurityPosts: 606(7/30/06 1:13 am)Shejidan (green-sauce) pizza There has been some discussion here and elsewhere about what the closest equivalent in our universe to the "green sauce" used on pizza in Invader would be. So I thought I would start a thread to discuss ideas, recipes, and reactions to various versions of Shejidan pizza. Invader describes the pizza (p. 237-239, DAW paperback):wrote:    The servants brought the tray in and set out a very large flat bread, with an amazing array of foods atop, all appropriate, all seasonal. But on a green vegetable sauce.    [...]     "We hadn't the red sauce," cook said. "We're told it will come, but the plane was delayed by weather."    [...]     They had tomatos and potatoes, peppers, onions and herbs on Mospheira they didn't allow to cross the strait uncooked, for fear of seeds and starts and the mainland ecology, although atevi who'd tried tomatos found something in tomatos and potatoes and peppers they relished, and there was a seasonal trade; but the ubiquitous green sauce, peppery and sour, went well with the bread and atevi foods piled atop so thickly a single slice was gluttony--and there was plenty of that among the staff."What does the dish celebrate?" a servant wanted to know, and the paidhi rapidly searched his mental files and said, shamelessly, "Success in hard work." This is the pizza Nepenti, my sister Rose, and I made for 'Penti's family: The sauce was chili verde, and the toppings included ham, turkey, several kinds of cheese, peppers (green, red, and orange), fresh mushrooms, and black olives. We sort of put whatever we had in the fridge on it, so I'm sure many other kabiu toppings could be divised. It was very good, though the chile verde made it quite spicy. (Probably not very spicy for atevi, though.) So, what other ideas do we have for "green sauce", and what would *you* put on it for toppings? (Pictures welcome, too, of course!) "For me the purest and truest art in the world is science fiction."--CJ Cherryh, Visible Light------------------------------------------------------------- barleysmamaBujavid SecurityPosts: 487(7/30/06 2:50 am) What's the name of that green sauce used on mexican style foods if you don't get the red sauce? Maybe they pureed up lots of veggies to make a sauce! Things like spinich, lettuce, onions ect if pureed make a sauce (yuck!). :x- Me- I loooovvveee cheeses- all kinds of cheese but LOTS of cheese!! And pepperoni- which probably isn't kabiu- oops.------------------------------------------------------------------- Roseblade Aurelius KCirMachimi WriterPosts: 150(7/30/06 9:49 am) I've always thought of the green sauce as something like the traditional pesto sauce, but with atevi herbs instead of human herbs and a bit thicker (I think parsley and basil figure largely in pesto, but I can't recall at the moment). It would make sense that the pesto would have a different taste for atevi. There's a summer pizza a friend of my mom's made that I think the atevi would find very kabiu--it used summer veggies, and instead of the tomato sauce, it was a cool, creamy sauce that had ranch dressing and a few other things in it. It was served cold, not hot. Roseblade A. Beware the RoseScent will draw you, Beauty entrace you, and you will smileEven as the thorns embrace you.------------------------------------------------------------ Theta9Veteran Bujavid SecurityPosts: 1784(7/30/06 11:48 am)wrote:    I've always thought of the green sauce as something like the traditional pesto sauce, but with atevi herbs instead of human herbs and a bit thicker (I think parsley and basil figure largely in pesto, but I can't recall at the moment). It would make sense that the pesto would have a different taste for atevi.If the green sauce is "peppery" then one might make a pesto sauce using arugala (which is said to have a peppery taste) instead of (or in addition to) basil. stePH Nanami Kiryuu says:"I've got a fever, and the prescription is more cowbell!"----------------------------------------------------------- XheraltLongscan OperatorPosts: 537(7/30/06 12:48 pm) barleysmama, what you thinking of is what she used....salsa verde...which means, literally, "green sauce". Asicho, if you made your own green sauce, starting from fresh tomatillos, you could regulate the spice content more. Aren't there some tomatoes that don't turn red? Or are the epynomous "Fried Green Tomateos" actually unripe? Never watched that movie... But I also think Theta's hit on a good idea. Even if pesto-sauce pizza suggests decadant West Coast health-nut style to a Midwestern boy like me. The kind of pizza with artichoke hearts, broccoli, fancy-schmancy imported Italian cheeses, and no meat! Which is not a bad thing, per se, just very different from (this) common man's experiences. I've actually had that sort , in a "california-style" pizza parlor in Colorado Springs. *Maximum* of three toppings allowed. The perfect pizza has five, two meats, three veggies, even if not the classic (pepperoni, sausage, onion, green pepper, black olive). When I can, I go with chicken, gyro meat, spinach, onion, and kalamata olive.  I'm incorrigable. Don't incorrige me. ------------------------------------------------------------------------ Felicitous Sk8erIce Queen AssassinPosts: 1535(7/30/06 1:49 pm) Pizza: my fave food. THE perfect food! Pizza reviews:I never, ever get tired of pepperoni, sausage, mushroom. BRING IT ON! Canadian Bacon, or bacon -- yes! The pesto-sauce pizza (with chunks of smoked chicken) is OK...not great. Once was basically enough, for me. Extremely good: Thai, with peanut sauce, sprouts, and who-knows-what else. "I don't use the English language. I wield it" -- CJC--------------------------------------------------------------- Felicitous Sk8erIce Queen AssassinPosts: 1536(7/30/06 2:03 pm) I just recalled that while climbing Mt. Rainier (14,411 ft / 4382 m) ~10 years ago, Someone packed up a freeze-dried pizza mix. For a birthday surprise he made me a pizza at 10,000 feet / 3048 m! It didn't taste too bad either, considering what freeze-dried food can taste like.  Our pizza was the envy of high camp. Edited to place link to Mt. Rainier, my fave mountain:Mt. Rainier "I don't use the English language. I wield it" -- CJC-------------------------------------------------------------------- Theta9Veteran Bujavid SecurityPosts: 1786(7/30/06 2:05 pm)wrote:gyro meat,It's a rotisserie meatloaf. Made with lamb. Rotisserie lamb-loaf. stePH Nanami Kiryuu says:"I've got a fever, and the prescription is more cowbell!"--------------------------------------------------------------- Neco the NightwraithArch DruidessPosts: 3917(8/2/06 12:48 am) Actually...gyro meat has been known to be goat as well. Which iI enjoy telling my friends at the fair as they dig in. But I also thought about tomatillos when I thought green sauce.------------------------------------------------------------- BansuAtevi CitizenPosts: 16(8/5/06 12:01 pm) ...Oh Goodie! I must first say how delighted I am to find OTHER people thinking about this. (He smiled contentedly at the rain falling over nighttime Shejidan as the shuttle brought him home...) I have on several occassions considered trying to make the Atevi green sauce pizza at home but have not had the courage- now I promise that I will, and then post the results! All other musings aside I will only have access to foods available on the earth of the humans. So, it seems to me the way to go about this is to use ingredients and combinations of ingredients that are not commonly associated with a classic pizza (see Note below) but in some way existing in a parrallel to those ingredients- hopefully this will result in a pizza that has an elusive extraterrestrial quality but still retains a basic 'pizza-ness' despite its unusual composition. The crust: The book describes this as a "very large flat bread"... I am going to use Indian nan bread for this- it's flat but it has a nice chewy texture that should lend itself well to a pizza. The cheese: I am pretty sure the Atevi don't have cheese based on their non-pastoral culture, and I think I remember Bren mentioning this at some point in the books. I am going to go out on a limb here and suggest using a mixture of Japanese 'ikura', salmon eggs and egg yolks- quail or duck instead of chicken. Atevi relish eggs and I'll bet they are kabiu most of the year. I think this will capture some of the qualities of cheese without actually being cheese... The sauce: Ah, the very heart of the matter. I have spent long hours contemplating how to go about replicating this... As much as I love tomatillos and mexican verde sauces I feel they are still too closely related to the tomatoes that are unavailable on the continent.... The goal for me is to be tomatoey and green without using a tomato! Here is what I am going to try- First I'm going to puree pitted green olives (no pimentos!). Then I will blend in avocado and a tablespoon of limejuice. My hope is that the sourness of the olives and lime will work together with the creamy and slightly meaty taste of the the avocado to produce something that is reminiscent of a tomato but isn't one... and that is green, which is not easy.... The spices: The ingredients of my little jar of 'Italian Herb Mix' include oregano, basil, thyme and marjoram- your mileage may vary depending on what brand you bought. I also associate fennel seed with pizza because of its strong presence in real Italian sausage. I am instead going to substitute rosemary, mint leaf and sage as the green herbs. I'll then add some caraway seed to stand in for the fennel, it has a nice smoky taste that I think will work. The toppings: It is tempting to simply go nuts here but I am going to try to stick to the logic I have established. Having lived in Japan I have been subjected to a "pizza" that featured corn, the pink ginger you get with sushi, seaweed, and 'katsuo' a kind of dried shaved mackeral... it was edible, but it was NOT pizza!!!! Therefore I'll try to think of things that somehow provide a parrallel taste to traditional pizza ingredients... Any kind of processed meat is not going to be kabiu, so if I use meat or fish it needs to be fresh, and preferrably game... hard to get in many places I know, and pretty much impossible here; so,I'm going to go with thinly sliced beef tongue and salmon for my 2 meats. As for the vegetables- zucchinni, garbanzo beans and bamboo shoots. Zucchini stands in for sliced tomato, garbanzos for black olives and bamboo shoots for mushrooms... (starts to doubt his sanity but bravely presses on) Well, there it is- give me a couple of weeks to pull this off and I will report back with the results- if you try this at home in the meantime you do so entirely at your own risk!Gastronomically (and astronomically) yours, Bansu PS: All this needs now are extra anchovies!!! College students, heed my advice- learn to love the anchovy and moochers will never bum pizza from you again! PPS: Best serverd with alcoholic beverages! Note: My definition of a classic pizza is a nice golden crust (a little crispy/a little chewy), mozerella cheese with a dash of parmesan, a rich tomato sauce spiced with oregano, black olives, mushrooms, pepperoni, real italian sausage spiced with fennel (not the mothballs modern chains use), and onions- 2 meats and 3 vegetables!------------------------------------------------------------------------ hrhspenceChair of Hani StudiesPosts: 2546(8/5/06 12:50 pm) Wow, Bansu, you have certainly gone native on this one! I am very curious to hear how it tastes. chanurhani language page----------------------------------------------------------------- Neco the NightwraithArch DruidessPosts: 3951(8/5/06 2:41 pm) You and me, Bansu, we should start a parlor called "ET Pizza"! :lol: I always thought they did have cheese, though, because they have cheese pie, and in Explorer the Dowager and her men were 'delighting in salty highland cheese on toast'.----------------------------------------------------------- Roseblade Aurelius KCirMachimi WriterPosts: 162(8/5/06 3:45 pm) Xh-ji: Fried green tomatoes are indeed unripe tomatoes covered in cornmeal and fried in peanut oil. They're wonderful, even if it sounds a bit strange. Season lightly with salt and pepper. Eat while still warm. Bansu-ji: You are now renamed Gunga-din. I must know the results of this gastronomic experiment and await with bated non-anchovy breath. However, they do have cheese, though I believe it is from those animals which are useful for domestic tasks and therefore not eaten. As a sidenote, I cannot easily see anyone milking a mecheita, so it has to be some other animal. Maybe a form of domesticated patchikiin? Used especially in households with small children to ensure strong little younguns and a new mother that can actually get something done around the house before the child is on "real food"? A household with only one child and a milk-producing creature may not be able to consume all of the milk produced in one day, especially if the "cow" is atevi-scale and milked at least 2ce daily (morning and night). Oh, and Bren is fed milk (COLD!...which ended up being served over ice) in Foreigner after the infamous tea episode. Perhaps cheese is not very common, and can be used for trade since it is not the most common food (or tribute, which would explain why the aijiin would have cheese available to them but others wouldn't), but the animal that produces it is not to become dinner? Hmmm...must start experimenting and see if Mom and I can come up with a suitable atevi pizza (she's better with strange and different combinations than I am). Perhaps when deer are in season. Venison is game. Or buffalo...though that comes pre-packaged, it's not kept as a herd animal like cattle. Well, not that I know of. I still consider buffalo a protected species. Cornish game hen might work, too. A strong cheese, not mozzerella or cheddar (boring!). Seasonal veggies. Eggplant chunks, maybe. I will also experiment over the next month or so and report the findings. Given my lack of skill with computers, please forgive the lack of pictures. Will try to describe finished product to the best of my ability...with brevity in mind.  Roseblade A. P.S. We really need that atevi chef icon now...and pardon to those who gave me directions, but I'm still trying to figure out what in the #*#&^ you're talking about! Beware the RoseScent will draw you, Beauty entrace you, and you will smileEven as the thorns embrace you.--------------------------------------------------------------------------- Neco the NightwraithArch DruidessPosts: 3954(8/5/06 4:11 pm) Cheese pie sounds awful common to me.------------------------------------------------------------------------- Roseblade Aurelius KCirMachimi WriterPosts: 165(8/5/06 5:36 pm) To Bren, maybe, and to the circles in which he travels, but is it common to everyone else? Would the fisherman and his daughter that helped them in Destroyer have cheese pie available daily, or only on special occasions? They're not from a prosperous village, but from a village that's doing about average, even under Murini. Besides, it could be a little bit of cheese in a creamy-firm filling. Enough cheese for flavour seems to be an excuse to call something "Cheese *insert food here*", even if the actual amount of cheese is miniscule. That never has been very clear, though, has it? Roseblade A. Beware the RoseScent will draw you, Beauty entrace you, and you will smileEven as the thorns embrace you.------------------------------------------------------------------ Neco the NightwraithArch DruidessPosts: 3955(8/5/06 11:49 pm) Atevi have taken to cream cheese, a Mospheiran concept.------------------------------------------------------------ NepentiProfessor of RagiPosts: 1220(8/6/06 11:52 am) The buffalo meat available in stores is raised on bison ranches. I have seen a number of these ranches in Colorado, Wyoming, and Nebraska. The bison spend nearly all their lives on native pasture, and little (if any) time in a feedlot, making them a more ecologically sustainable meat than ordinary American beef cattle. (And this on pasture too dry to use for other agricultural purposes.) Some ranchers are trying out "beefalo" crossbreeds.----------------------------------------------------------------- griffinmoonBujavid SecurityPosts: 384(8/7/06 1:59 pm) Nand'Nepenti:Indeed, buffalo meat is in stores over the past 6 yrs or so. Rediculously priced but totes no antibiotics/hormones/etc. The hamburg I've had of it is very tasty & tender: no overcooking for this item! New York state & Pennsylvania have a number of buffalo & beefalo farms, have had them for 20 yrs that I can think of. There are also Elk farms/ranches in both states where you can buy the meat. Have had the elk places for a number of years, 6-8 that I can think of meyself.----------------------------------------------------------- BansuAtevi CitizenPosts: 17(8/11/06 10:00 am) "Gunga-din"! Thank you Nand' Roseblade, one is most pleased with the new nickname. Also thanks for the correction on the cheese issue, that actually comes as something of a relief... I don't think my ersatz egg substitution was going to be very palatable, hehe. Fortuitously, I may use cheese on this pizza! and' Neco, that sounds like fun, a pizza joint with really weird recipees would probably be pretty successful- dress up the wait staff like aliens and put it in a flying saucer shaped building and we may have a winner. In keeping with the theme I agree that it must be cheese that one usually doesn't find on a pizza- traditionally mozerella and parmesan, and in some homemade efforts in the USA, cheddar or montery jack. I'll need to reflect further on my choice but perhaps camembert for its creaminess and somewhat 'different' flavor for the base cheese and a bit of gouda for some sharpness... hmm, what cheese is "salty"? I just returned from a long journey through Southern Africa and enjoyed dining on a lot of game- S.A. and Namibia have managed to control hunting so that it is a renewable resource; antelope of one shape or another is on the menu pretty much everywhere. I became particularly fond of springbok and eland- if only I could get them here. I like the cornish game hen idea, that has given me a few new topping options to ponder... frog legs anyone? I will try to make this happen soon, but first I must somehow convince a certain female force in my household that I am not insane- maybe I can pass it off as an exotic terrestrial recipe I found online... Happy cooking, Bansu--------------------------------------------------------------------- griffinmoonBujavid SecurityPosts: 399(8/11/06 2:39 pm) Bansu-nadi:Feta cheese, basket cheese or washed curds come to mind. Those are the saltiest one I've come across (being a cheese fiend).------------------------------------------------------------------------ Neco the NightwraithArch DruidessPosts: 3973(8/12/06 1:39 am) Definitiely Feta...made with goat's milk, is about as salty as you can get, I think.-------------------------------------------------------------------- BansuAtevi CitizenPosts: 28(8/30/06 2:30 am) Nadiin-ji, One is pleased to announce that today is the day! I have assembled the ingredients and am preparing myself for the culinary test to come. I have made a few changes and substitutions that depart from the original combination I posted, yet am confident they are well within the guidelines I set for myself and kabiu. I will post again later with the final recipe for today's attempt complete with pictures! Wish me luck! Bansu PS: I still haven't had the courage to tell the lady of the household that I am attempting to make an 'alien pizza from space'- she has been told I've entered an online original recipe cooking contest. If it turns out well I shall confess all.------------------------------------------------------------------------------ NepentiProfessor of RagiPosts: 1260(8/30/06 10:25 am) Alright! Go Bansu! Luck! ("Online" and "recipe" are certainly true. "Contest" might be a bit misleading, though "challenge" might apply. One hopes the Daja enjoys the results.)----------------------------------------------------------------------- hrhspenceChair of Hani StudiesPosts: 2599(8/30/06 2:32 pm) IT is a contest if you are contending against edibility! lol I am hopeful that you succeed! chanurhani language page------------------------------------------------------------------------- Neco the NightwraithArch DruidessPosts: 4048(8/30/06 8:20 pm) I aught to play around with it, but we need to do some serious shopping before I can start. We are down to nearly zip in the fridge.---------------------------------------------------------------------------- XheraltLongscan OperatorPosts: 604(8/31/06 3:17 am) I think that Bansu, in spite of his newness to the forum, should be granted the custom title of "Iron Chef Atevi". Anybody with me on this one? Bansu, have you ever seen the Japanese TV program in question? Or its American successor? I'm incorrigable. Don't incorrige me. ------------------------------------------------------------------------ griffinmoonBujavid SecurityPosts: 419(8/31/06 6:40 am) Nand'Xherault: Excellent idea, go for it!------------------------------------------------------------------------- AsichoSenior Bujavid SecurityPosts: 650(8/31/06 2:04 pm) Yes, Xheralt-ji, I think he should! :D Waiting eagerly for the results, Bansu-nandi! "For me the purest and truest art in the world is science fiction."--CJ Cherryh, Visible Light----------------------------------------------------------------- hrhspenceChair of Hani StudiesPosts: 2601(8/31/06 4:37 pm) And Bansu, Iron Chef of ours, even if it was a disaster, we still want to hear all the details, perhaps even more so! We won't laugh at you; you are being much braver than we are. chanurhani language page------------------------------------------------------------ BansuAtevi CitizenPosts: 30(9/1/06 2:02 am) Greetings Nadiin-ji, One is grateful to all for the attention and support for this amusement! Nan'd Xheralt, I have indeed seen that show, it is one of my favorites and I just watched it last night! It was a thrilling 'lettuce battle'.-It made me think of some of my favorites. One is not sure if he is yet worthy of such a grand title as 'Iron Chef Atevi' but is most touched by the thought. I would also like to thank Nand' Asicho for starting this topic, it has provided me with some sincere enjoyment. And now, without further ado, the full report, commentary and results of my experiments: I began by concocting the key ingredient, 'a green vegetable sauce'. Sauce Ingredients1 Zucchini1 Avacado5 fresh Mint Leaves-spiced with dashes of sage, cumin and emeril I blended all of these in a food processor resulting in:I ended up not blending the green olives into the sauce which in retrospect was an error. Although my green sauce had a pleasant enough taste it needed to have more of a tangy zip as tomato sauce does- the green olives would have provided that and next time (yes, there WILL be a next time) I will go with my original instinct. I was unable to procure my preffered crust, Indian Nan Bread and so settled for a thick Lebanese Pita. Although I was pleased with the Pita's as a crispy crust it was a little too flat for my tastes. Again, next time. The following is a picture of the majority of vegetable ingredients that went into my attempt- unfortunately the fresh mint leaves the lady of the house picked from our small urban garden had already been processed when I thought to take this.
I originally did not intend to use ANY traditional pizza toppings but I yeilded to Mushrooms and Onions. Considering that the Earth of the Atevi is so very similar to Terra in terms of convergent evolution I decided that some kind of edible bulb must be present as such are found all over this world, and the same must be said for mushrooms- certainly the forest loving Atevi would gather edible fungi for their game stews! I chose small Purple Onions which have a pleasantly mild taste. The two types of Mushrooms are 'Oyster Shell' (the fan shaped ones) and 'Angel', both of which being native to Asia at least present a suitably exotic appearance over the common western 'button' mushrooms. I would also like to introduce the two herbs pictured; the small yellow flours are called "Sanou' and are as far as I know only found in Thailand- they have a subtly bitter taste but are used mostly for their interesting appearance. The dark green herb is called 'Laotian Cilantro' but it is much more similar to Dill in flavour. These were both used as toppings. On the subject of toppings I have one small apology to make- I believe I may have taken a bit too much liberty with the boundries of kabiuin regards to the sole meat topping I used.. which was bacon. Believe me Nadiin, the use of bacon was not what I intended but the store we were in (in Bangkok) did not have any other remotely palatable possibilities. I had decided that salami type meats were far too processed and so out of the question and the 'fresh' meat selection was quite pathetic on this day. I determined that bacon was the lesser of the evils as it at least has the appearance of a fresh meat and could by some stretch of the imagination be kabiu if it was salted and consumed within the animal's season. Forgive me, I shall endeavour to do better next time. In any case it was delicious with the Oysters, another major topping. The remaining toppings were Garbanzo Beans, Japanese Eggplant, and Achovy Stuffed Green Olives- the last of which may be construed as being in conflict with my original constraints (not using anything one might find on a terrestrial pizza) but they were delicious. I felt that considering they were green this might be overlooked. The cheese used was indeed Feta Cheese as suggested ny my worthy associates and it worked well with the other ingredients. Here is the finished product hot out of the oven:<<<INSERT PIC>>> I am at the very least pleased with its appearance. And so Nadiin-ji, the heart of the matter- how did it taste? Well, I will be utterly honest with you my esteemed associates; I found it a bit bland. I really missed the zestiness of tomato sauce and I by no means used enough spices. The lady of my household had this to say about it: "It's nice but it doesn't taste like pizza." -All things considered I shall consider that a success. By the way, after I found she could eat it without complaint I told her the truth about the whole affair and the pizza's 'extraterrestrial' nature. She just laughed, I guess she has known me long enough that my eccentricities are no longer very shocking. In final contemplation of the results I find that I must go back to my original concept, refine it somewhat and try again. I do consider this to be successful 'Test 1' and a valuable learning experience although the some of the ingredients I settled for, the implementation and the results were not ultimately to my satisfaction. When I try again I shall be sure to provide a full report in the hopes that it will be to everyone's continued amusement. Most Felicitous Regards, Bansu PS: I shall leave you with one last view of the current concoction: <<<INSERT PIC>>>>------------------------------------------------------------------ BansuAtevi CitizenPosts: 31(9/1/06 2:05 am) Apparently common html formatting Italics[/i/] doesn't work here. I also had a major struggle getting the photos to show- if they go down please do alert me. Please forgive various typos such as 'flours' instead of 'flowers', several grievous spelling errors (avacados and anchovies!) and a few extra 'the's here and there- I am afraid to go back and edit the post lest the images disappear! In any event I hope you have enjoyed the show!------------------------------------------------------------------ griffinmoonBujavid SecurityPosts: 421(9/1/06 8:50 am) Sure looks good, Bansu nadi.Besides upping the amount of herbs/spices, perhaps a bit of salt?------------------------------------------------------------------------- hrhspenceChair of Hani StudiesPosts: 2605(9/1/06 11:28 am) pizza It looks great! and may attempt this some day. chanurhani language page------------------------------------------------------------ NepentiProfessor of RagiPosts: 1263(9/1/06 11:29 am) How marvelous, Bansu! And thank you for giving us the detailed story. We do hope to hear about future refinements. You didn't bake that avocado sauce, did you? (As for HTML formatting, see which formatting style you have enabled on the 'Add Reply' page. That will be the line just below 'Subject'. If you check the 'Preview' button (at the bottom of the 'Add Reply' page), and then press 'Add Reply', you will get a preview of your post, instead of directly posting. If your formatting and images suit you, you can then post the result. I routinely use that Preview button. In exCodes, the format would be: Italics[/i ] without the spaces.)--------------------------------------------------------------- barleysmamaSenior Bujavid SecurityPosts: 521(9/1/06 12:00 pm) YUM!!! Makes me hungry and the only kind of pizza I'll EVER eat is extra, extra cheese with pepperoni. *I do :salad my cheeses*----------------------------------------------------------------------- XheraltLongscan OperatorPosts: 605(9/2/06 4:03 am) Sabina, being the mod for this board, is the one to petition for the custom title. I'm going to PM her as soon as I finish this post, but anyone else who wishes to (up to and including bansu) may join in this. I'm incorrigable. Don't incorrige me. ---------------------------------------------------------------------- AsichoSenior Bujavid SecurityPosts: 654(9/2/06 5:33 am) So very cool, Bansu-nadi! *bows to one highly placed in the Chef's Guild* Very glad your daja enjoyed it, as well! :D "For me the purest and truest art in the world is science fiction."--CJ Cherryh, Visible Light----------------------------------------------------------------- hrhspenceChair of Hani StudiesPosts: 2608(9/2/06 11:16 am) Bansu should ask Mule to change his title, if he wishes to have a different one. I for one think Iron Chef Aiji is the best one to ask for. in chanurhani language page------------------------------------------------------------ XheraltLongscan OperatorPosts: 609(9/2/06 1:24 pm) I'd forgotten that little detail, about custom titles. D'oh! edit: I think "Aiji" in custom titles should be informally reserved for mods and such. Iron Chef Atevi is like Iron Chef French (Hiroyuki Sakai)...it names the style of cuisine. I'm incorrigable. Don't incorrige me. ------------------------------------------------------- NepentiProfessor of RagiPosts: 1266(9/2/06 1:58 pm) "Iron Chef Atevi" -- That would be perfect!-------------------------------------------------------------------- the mulePaidhi-aijiPosts: 4925(9/4/06 8:33 am) Following the notices here and also the pm's I have received, The office of the Paidhi hereby wishes to announce the title of Iron Chef, Atevi has been awarded to Bansu in recognition of his achievements.-------------------------------------------------- XheraltLongscan OperatorPosts: 613(9/4/06 6:47 pm) .....and now, for the NEXT dish... ;) which in atevi, as I recall, implies what you do after an assasination takes place.... I'm incorrigable. Don't incorrige me. ---------------------------------------------------------- BansuIron Chef, AteviPosts: 32(9/5/06 11:11 am) Nadiin-ji, One is most humbled by your enthusiastic support of my culinary attempts. A title bestowed upon one so new as myself is a most extreme honour and I am sincerely grateful for all of your consideration. Apparently PMs were sent, one is somewhat embarrassed by all the special attention but naturally one can't help but be exceedingly pleased as well. Nand' Mule- the Paidhi Aiji, I would indeed be most pleased with the title 'Iron Chef Atevi' as Nand' Xherault originally suggested (without a comma as is the Japanese way if it would not be a bother). I am by no means at the level of an 'aiji' in any regard but one thanks Nand' hrhspence for the ernest thought. One is most gratified that one has provided amusement for those gathered here, I assure you I will make another, and I hope, even better attempt in the near future- after all if I am to be honored with such a title I must exercise the skills it implies from time to time! A most enjoyable and extreme delight Nadiin! My sincere thanks. Bansu PS: I see in the preview that my title has already been added! A wonderful treat indeed! -There is indeed a comma, it is truly a trifle and in no way effects the felicitous numbers of the phrase so do not feel compelled to go to any lengthy trouble to make that change nadiin, I am quite satisfied.----------------------------------------------------------------- the mulePaidhi-aijiPosts: 4931(9/6/06 8:39 am) The comma is no trouble at all bansu-ji, consider it done.----------------------------------------------------- Neco the NightwraithArch DruidessPosts: 4062(9/8/06 3:04 am) And what's cool about the title is that it looks and sounds authentic! Most kabiu indeed. A Soul of WaterA Soul of StoneA Soul by NameA Soul UnkownThe Hours UnmakeOur Flesh, Our BoneA Soul is AllAnd All Alone -The Book of Counted Sorrows ************************** Hopefully we can continue this culinary art form here in the new board, I am past due for a new attempt! -Bansu   Posted: 11:04 PM - Jan 07, 2007BansuHere is Nand Asicho's delicious looking version:
And some photos from my first modestly successful attempt:




-I still feel I personally have not achieved the best possible outcome for this exercise and will continue to experiment- I hope others will join me! Bansu   Posted: 12:22 AM - Jan 09, 2007Neco the NightwraithIt looks exotic enough!  Posted: 10:36 AM - Mar 29, 2007Ogre_in_BarrowAll,As a "newby" I must say that I thought of the the green sauce as much like the condiment light green sauce used at Peruvian & Salvadoran restaurants. It has a creamy texture but a spicey taste. It is (I believe) traditionally used on meat dishes but also tastes great on fried yucca. Regards,Ogre_in_Barrow   Posted: 6:07 PM - May 10, 2010Neco the NightwraithPerhaps this could somehow be tied or associated to the cookbook thread? I think it'd be great to have it available for my potential chefs out there.  Posted: 7:13 PM - May 10, 2010BansuNeco the Nightwraith,May 11 2010 wrote:Perhaps this could somehow be tied or associated to the cookbook thread? I think it'd be great to have it available for my potential chefs out there.Excellent idea Neco-ji, by all means forge a link! One wonders if we shouldn't start an all new green pizza topic elsewhere in the forums? Here in the archive one hesitates to post new developments. I could then document my continued efforts and other associates could join in as well.   Posted: 7:20 PM - May 10, 2010hrhspenceYes, one should link to a thread here, but not add to what is in the archives.  Posted: 7:42 PM - May 10, 2010BansuIndeed Spence-ji, here is the link to the continuation of this topic !  All times are UTC-07:0~