Feeding a Gaming Group

Whether you get together, on Friday nights to play cards (Apples to Apples or poker) or you are looking forward to Wizards of the Coast publishing the 4th edition of Dungeons and Dragons (RIP Gary Gygax) you are most likely wondering how to feed a crowd on game night.
I've been pondering this question for nigh on 15 years myself. Pizza and beer or soda is the norm, but it's boring!! and can get quite expensive, depending on the age and appetite of your gaming group. Lets face it, men have a tendency to eat like they are growing, no mater what age. You order 2 large pizzas for your average gaming group and they are gone within 5 minutes, and "the guys" are still hungry. There is always the matter of paying as well. Not only is there "The Mooch" in every group, people are carrying less and less cash. Not to mention the fact that places are accepting less and less cash. WHAT IS WRONG WITH PAPER MONEY PEOPLE!!!!!!
Recently, with my D&D group, I took it upon myself to feed everyone. Being the "Proud Scots" that I am and notoriously frugal, I decided that everyone should pitch in. Being that there are 4 families in our gaming group, I was putting together "4 Ingredient" meals to feed a crowd. One person would bring 2 pounds of pasta, one person would provide the canned tomatoes and two would provide the meats. It was that way with Chili and chicken soup and... well you get the picture. In this way we could feed 15-20 people, players and non-players for less than $5 each. I did say that there was 4 families, with children aged 3-15 and friends. And that's not $5 per person, that's $5 per family. Sometimes, there was even leftovers.


Game Night Pasta Sauce

• One pound Italian Sausage
• One pound ground meat (beef, turkey, pork, chicken)
• 1/2 medium onion "rough chopped"
• 1-2 cloves of garlic minced
  
• 2 cans Italian stewed tomatoes
• 2 cans tomato sauce
• Oregano, basil, thyme, marjoram, Italian spice blend and/or red pepper flakes to taste
• 2 pounds of your favorite pasta

Heat the largest pot you have over medium-low heat. Brown the ground meat and the Italian sausage, if it is the bulk variety. If you have links and would like to chunk it up, I find it better to brown the links whole, then cut them in to bite size pieces. Once the ground meat is well browned, season with salt and pepper. Next add the onions, when the onions are translucent and not burnt, add the garlic. Watch the garlic, cause it has a high sugar content and will burn. When the whole kitchen smells of garlic and onions, add ALL the tomato products. Simmer for about 30 minutes then add your herbs and spices. Simmer for another 30 minutes, then serve over your pasta cooked according the the package directions.


Game Night Chili

This recipe was actually inspired by a hero of mine named Alton Brown. OK, the recipe might be all his, from his show Good Eats on the Food Network, but I didn't remember the amounts.

• 2 pounds of ground meat, this could be a mix or all beef
• 1 can of Mexican stewed tomatoes
• Up to 2 cups of chunky salsa (you get your tomatoes, onions and peppers this way)
• 1/2 medium onion "Rough chopped" (optional)
• 1-2 cloves of garlic minced (optional)
• Up to 1/4 cup of chili powder (start with 1 tablespoon at a time)
• 1 pound bag of corn tortilla chips, pulverized
  
• Oregano, cumin, cilantro, salt and pepper to taste

Heat your largest pot over medium heat. Brown off your meat. If you are going to add the optional onions and garlic, cook your onions now, just like in the pasta sauce recipe. Same for the garlic. Add your tomatoes and salsa and simmer away for about 15 minutes. Add the chips and seasoning and simmer for 30-45 minutes or until the chili is as thick as you like it. For a different taste try adding 12 ounces of the beer that's just laying around on game night. The darker the better, though ports don't do good in chili, IMHO.

My very first article for "The City Scoop"

Way back in May of '07, I wrote to the Community Coordinators on the boards of the "City of Heroes" game. Originally it was to get this blog started. :D However, the letter I received back was an invitation to write for "The City Scoop", an e-fan-zine located on the chat boards that came out every Friday. For about a year now I have been writing these "restaurant reviews" on fake restaurants with real family recipes. I've also had the privilege to write for and work with some of the best folks in that game, players, employees and Developers.
Most of the recipes that I have published with "the Scoop" have been family recipes, testing in my own "test kitchens" for, sometimes, over 30 years.
So without further ado, here is my first article for "The City Scoop"

Super Secret Diner

By LadyK

In this installment of the Super Secret Diner report takes us to one of the most familiar names in Paragon City, Rhode Island and, well, the US. I am talking about El Super Mexicano, of course. Who can forget ESM's owner's, retired Mexican hero, El Jefe, marketing campaign with Pandora's Box? Changing out the signage was a nice touch Boss-man.

The first thing that hits you as you come through the front door is the aroma of fresh salsa and fresher chips. The ESM family makes their tortilla chips fresh all day. This is a good thing, a reliable source stated just one store of this prevalent chain goes through about 2 tons of corn tortillas per year. Other than chips there are plenty of things to pick from. Appetizers, soups and salads, tacos and tostadas, enchiladas, burritos and chimichangas, and many other Mexican delights for the senses. As the menu is not just geared to hero types, who can need massive amounts of food to keep us going, all menu items come in four sizes. El Poco, good for children and people looking to manage their weight, El Medio, lunch sized portions for the average person, El Grande which some would call dinner sized portions and El Super, sized right for sharing with friends and family or for one of our brethren.

The prerequisite nachos and quesadillas were on the menu as well as a traditional favorite from the state of Sonora and the desert region that shares its name. I was quite surprised to to see this amazingly simple dish brought to my table on a pizza tin, and almost disappointed to see that it was nothing more than a flour tortilla covered in cheeses. This dish is deliciously simple and understated; it is a must for everyone. Next, from the array of soups and salads, I had to have help. Too many choices on the menu can be just as daunting as not enough. All the traditional favorites are there, munudo (pig tripe and hominy soup), albondigas (chicken meat-balls in broth), guacamole, taco and fajita salads. As I am not a big fan of eating intestines, I went with the guacamole salad. I was served a delightfully fresh salad with a dip/dressing of mashed avocados, onions, tomatoes and a secret blend of herbs and spices. For the main course I went with a combination plate that offered a little taste of everything on the menu. Combo number five features a cheese enchilada, a shredded beef taco, a chicken burrito a beef tamale, with beans and rice. I found the enchilada sauce a little bitter for my taste, which, by proxy, made both the enchilada and the tamale my least favorite items. The waitress suggested that a little sour cream goes a long way on these items if they are too bitter. The meat in both the taco and the burrito were amazing, well seasoned, moist and tender, perfect with the crispy corn taco and the soft, buttery flour tortilla with the burrito. As a choice with this combination, and all the tacos and burritos, you can have a soft or fried taco shell and your burrito plain, toasted or deep fried. I just recently learned that a deep fried burrito is called a chimichanga.

When I received the check, here again I was pleasantly surprised to find that even my bill was not outrageous. I was also glad to find out that our friends at El Super Mexicano take, not only cash, checks and credit cards but influence, enhancements, inspirations and salvage as well. Not every costume has places for a wallet and ID.

El Super Mexicano's Shredded Beef for Tacos, burritos and enchiladas

This is actually the recipe Estrella Negra, the wife of El Jefe, and co owner of El Super Mexicano, serves at home. This recipe serves 4 people.

• 4 cans of canned roast beef
• 1 medium onion cut in a large dice
• 1 tablespoon of olive oil or vegetable oil
• 1 clove of garlic minced
• 1 tablespoon of dried oregano
• 1 teaspoon of cumin powder
• 1 teaspoon of dried cilantro flakes
• salt to taste

In a large steep sided skillet heat the oil over medium-high heat. Turn down the heat to medium and saute the onions and garlic until the onions are translucent and soft. Add the herbs and spices and stir until the oregano and cilantro begin to rehydrate. Add the rinsed canned beef, breaking apart the chunks. Add one can full of water and simmer on medium-low heat for 30 minutes or until most of the water is evaporated. Serve hot in tacos, burritos, tostadas, salads or on nachos.

El Super Mexicano's Frijoles (Beans)

Estrella Negra uses this recipe at home and a modified version at all of the ESM restaurants.

• 1 pound bag of pinto beans
• fresh cold water to cover
• salt to taste

Place rinsed beans in a slow cooker or crock pot, cover with water and simmer over night on low heat. Serve hot, covered with cheese, with any meal.

My Husband's Views on Modern American "Home Cooking"

My husband recently started college, again. This is an essay that he wrote for an assignment on fundamental skills that everyone should have. His personal choices was either cooking (bless him) or building computers. I'm glad he choose cooking. "Cooking," he just said, "was , honestly, an easier argument."

Cooking is Fundamental

I feel that one of the most fundamental skills that seems to have fallen to the wayside through the last few generations in America is that of cooking. I feel that the two main reasons cooking is becoming a lost art is women joining the workforce and the advent of fast food. These factors have contributed to the erosion of the American family's ability to feed themselves.

I feel that World War Two in effect started a chain reaction that has helped contribute to our nations inability to cook. During the war a tremendous number of men were sent to Europe, and as a result women were needed to come into the work force in numbers not seen since World War One. The difference between these changes is that because of the advances in womens rights after the first world war women were even less inclined to work again under the mantle of being the quiet house domestic that men had grown to expect and demand from them. I do not dismiss the role that World War One played in these events, however I feel that while it primed society, it was in fact the second war that created the opportunity to make permanent changes to our nations social structure for women in the work place. The only downside to this in my opinion is, that while granting women equal rights to live, work and be independent which are all essential, it unfortunately left men lost. Men have as a whole very rarely learned much of the mysteries of the kitchen, and as more and more women left to fill their dreams and the job markets men had no one to turn too for good food.

There is some irony in that most professional chefs are actually male, that number pales in light of the larger number of men who do not know how to cook. It also seems strange in my opinion, that women overall have still a higher social expectation to be able to cook, however run into a lot of prejudices and social biases when they attempt to do so professionally.

I feel that it is a reaction to less women in the kitchens of America that gave rise to fast food. From burger stands to corner stores to full restaurant chains Americans have allowed corporations such as White Castle, Wendy's, Macdonald's and Burger King and countless others to fulfill our need to eat. Not to say all food bought out is fast food, there is still a thriving market for diners, deli's and buffets as well as actual sit-down restaurants. However these too contribute to the decline of the American palate as well as increasing the dependency we have for others to feed us. As it is only in the fanciest of restaurants that chefs prepare quality food that truly speaks to what good food actually is.

Now competing with the corporate control of our eating, company's that still produce products for grocery stores have also adapted. More and more often food is found prepared for consumers. They are removing the need for knowledge of how to cook, and replacing it with simple instructions, or with having fully prepared foods on the shelves. At it's current trend I would not be at all surprised if homes start being designed without ovens and stoves. As sad as it is to say, I feel for many ignorant Americans these tools are becoming obsolete.

I feel that it is this social evolution that has given rise to so many of America's health problems. It seems that every day new reports are coming out about our deteriorating health with obesity, heart attacks, cancers, high blood pressure and cholesterol on the rise. As a nation our health is going down as our intake of fresh food does. The true cost of the convenient foods are in the corners cut by the manufacturers; be it poor quality of ingredients, preservatives, artificial flavors, colors and additives or worse yet the content of the food.

It is predictable to tell what a person will be more likely to eat. The answer is what tastes good. However much of what is actually good for us doesn't taste “good” as we have been conditioned to understand that term. From our childhood on Americans are bombarded with advertising from food manufacturers that tell us that for food to be appealing it has to be sweet. This not only leads Americans from eating food with better nutritional value but encourages the consumption of soda, chips, chocolate and candy. Manufacturers also put sweeteners into their prepared foods to further its appeal. The cost of this marketing, Americans health is declining, even while our medical science advances further then it has in human history.

It is my firm belief that if the American people would take the time to learn how to cook properly then that knowledge would lend them to have the confidence to break the cycle of dependency on fast and prepackaged foods. This in turn would evolve into creating a demand for purer ingredients in which to cook with and that would force manufacturers to remove a great deal of the detrimental additives they put into food. This would further evolve into Americans health and standards of living improving.

Cheesecake

History

Where does cheesecake come from? Italy, Greece, France, the US? The truth is all of these places have a baked or set custard or cake made with cheese. Italy actually has 2 categories of "cheesecake", tiramisu and a floured cake with ricotta in the batter. The French style of cheesecake is more akin to what we here in the states consider "Cheesecake", made from a soft, unripened cheese. This spreadable cheese is often sold in the US as "Fat Free" cream cheese.
In the US there is a big debate over who has the best cheesecake, New York or Chicago. I say that the best cheesecakes come from your own kitchen.
This recipe is an amalgam of one recipe and one word of wisdom. The recipe part is out of a "Brand Name" cook book or a box of biscuit mix box. I really don't remember right now. And the advice was from my culinary school baking chef, Chef Scott Myerson, who told me that the best cheesecakes had only 4 ingredients, cream cheese, sugar, eggs and flavor. Everything else was fluff.
This recipe is so easy, I taught a 19 year old Marine to make it with a fork and a microwave. It also plays a big role in my current "Low Carb" lifestyle, but more on that later.

What you need

A large bowl, this could be the bowl of a stand mixer, a food processor, a blender, whatever
Something to stir with, the stand mixer, the blender, the food processor, a spoon, a wish, a fork
Something to cook in, this could be a cake pan, muffin tin, plastic bowl (but only for the microwave)



Plain cheese cake
8 8 ounce blocks of any unflavored cream cheese
8 whole eggs
2 cups of sugar or sugar substitute
2 tablespoons vanilla extract (pure please, not imitation)

Topping
1 cup of sour cream
1 tablespoon of sugar or sugar substitute
1 teaspoon of vanilla

1) soften cream cheese to room temperature
2) cut into 1 inch cubes
3) add to bowl with eggs, sugar, and vanilla
4) mix until smooth
5) Cook; if you are using an oven, preheat to 400 degrees, bake in a greased cake pan for 45 -60 min. If you are using the microwave, cook on high for about 3 min checking every min after the second.
6)The cake is done when the edge is firm but the center is still a bit giggly
7) Mix the topping up and place on the HOT cheese cake
8) Cool at least 15 min
9) Enjoy

What does this have to do with Gaming?!?!?!

This basic cheesecake recipe is one that I take to new gaming groups. It's a bit of an "ice breaker" for me, since food makes me more comfortable in just about any surrounding. It was also published in the MMO Fan-zine that I write for as part of a review of a in-game restaurant. It was spruced up a bit with the additional flavors of pineapple and coconut to make a Pina Colada cheesecake.

Intro

I am a geek. I was born a geek and I will die a geek. My Mom's a Trekkie and my Dad's an arm-chair historian. I've never dated anyone with an IQ under 130. At 12 I wanted to be an Astronaut. Why? To eat in zero G.
I went to a special magnet Middle School for Math and Science, there I fell in love with the science and art of cooking and cookery. In high school I tried to follow my Dad and get into sports. Well swimming and tennis, and performance arts, theater and choir. I think because of that, my love of tabletop gaming took hold. After high school, in 1993, I rolled my first "Dungeons & Dragons" character. I was in geek heaven. My Bards cooking skills were only put to use once, but the next gaming session, I brought the same cake I made in game. Between 1994 and 1995 I decided that cooking was "My Thing" and in October of '95 I started Culinary school. From October '95 to my graduation in '97 I managed to my my geek level to near "god-like" status, but joining the local Rocky Horror Picture Show cast. I instantly became the cast chef. 4 years, 20 cakes, and one wedding later, I left the cast.
Sometime between '99 & '01 I discovered "good" computer games, Heroes of Might and Magic, Ages of Empires, and others were my fix. It wasn't until '03 that I joined the ranks of MMO addicts. On "Norath"I learned that the "M"s also stood for "yuMM". Food crafting, in game, became my muse. The more guild mates learned that I was Chef the more they wanted the RL recipes. '04 also saw the birth of one of my favorite games. Paragon City, Rodes Island became my new virtual home and a wide world of culinary treats opened up. By the summer of '07 I was putting a culinary face on the game in a weekly Fan-zine.
Now, I bring my gaming geekyness, and my culinary cunning to you with "The Geek Gourmet". Whether its a Pre- Renaissance Faire breakfast, quick MMO snaking or Tabletop RPG feasts, these recipes are fast, fun and cheap