With Mark Kinney. Due to scheduling problems, the Cheating episode will be next time. And speaking of schduling, Tuesday is the new official release day for AGC episodes! From HyperiCon, Chris Heim brings us the return of Gaming For Cheap Bastards: DIP-Styx (with Matt Wallace along for the ride). Catching up with the RPG Buffet, with the entries from January (Farscape) and April (Spycraft).
In January, the RPG Buffet welcomed the new year with what Brandon calls "brinner"--breakfast for dinner!
Breakfast is easy, quick, and cheap, and having it for supper makes a nice change of pace. But sometimes time constraints keep you from preparing your favorite breakfast dishes. Thus, the RPG Buffet presents Make-Ahead Scrambled Eggs!
This recipe is a wonderful time-saver on holiday mornings--or on busy days when hungry gamers are expected over! Make it the night before, then just reheat when it's time to eat.
1/2 cup heavy cream
2 Tbsp. butter
1 cup sour cream
1 cup shredded Cheddar cheese
1/8 tsp. white pepper
1/2 tsp. salt
Beat eggs with cream in a large bowl. Melt butter in large skillet over medium heat. Pour eggs into skillet and cook, stirring frequently, until eggs are scrambled and just set, but still moist.
Remove pan from heat and stir in sour cream. Spread eggs into a greased 12x7" glass baking dish. Sprinkle with cheese. Cover tightly and refrigerate overnight.
When ready to eat, preheat oven to 350 degrees. Uncover the baking dish and sprinkle eggs with pepper and salt. Stir gently, then bake for 20 to 30 minutes or until cheese is melted and eggs are hot, at least 140 degrees F on an instant-read thermometer.
(Recipe from About.com)
Since we were doing a fantasy espionage game, we decided to do a cocktail party theme, with a supper consisting of appetizers. After all, James Bond always seems to wind up at a cocktail party, doesn't he?
Hummus is a delicious alternative to dip to bring to any party, and Brandon provided us with homemade:
2 cups canned garbanzo beans, drained
1/3 cup tahini
1/4 cup lemon juice
1 teaspoon salt
2 cloves garlic, halved
1 tablespoon olive oil
1 pinch paprika
1 teaspoon minced fresh parsley
Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.
Misty gave us one of her favorites, bacon-wrapped crackers:
Thin Sliced Bacon
Grated Parmesan Cheese (fresh or canned…I recommend fresh)
Preheat oven to 250 degrees.
Lay crackers face up (as many as you want) on cookie sheet. Scoop about 1 tsp. of grated parmesan cheese on to each cracker.
Cut your package of bacon in half and carefully (so cheese does not fall off), wrap each cracker with a slice of bacon, completely covering the cracker (it should fit snugly around the cracker).
Place the bacon-wrapped crackers on to a baking sheet that has a rack on it.
Place in 250 degree oven for about 2 hours.
And, for you Bond-purists out there, here's the recipe for James Bond's favorite scrambled eggs. This recipe appears in 007 in New York, a short story by Ian Fleming that was published in the US edition of Thrilling Cities and can now be found in the recent Penguin re-issue of of Octopussy and The Living Daylights
For four individualists:
12 fresh eggs
Salt and pepper
5-6 oz. of fresh butter.
Break the eggs into a bowl. Beat thoroughly with a fork and season well. In a small copper (or heavy bottomed saucepan) melt four oz. of the butter. When melted, pour in the eggs and cook over a very low heat, whisking continuously with a small egg whisk.
While the eggs are slightly more moist than you would wish for eating, remove the pan from heat, add rest of butter and continue whisking for half a minute, adding the while finely chopped chives or fines herbes.
Serve on hot buttered toast in individual copper dishes (for appearance only) with pink champagne (Taittinger) and low music.
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