by Max Barry

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by Palos heights. . 513 reads.


“If you really want to make a friend, go to someone’s house and eat with him… the people who give you their food give you their heart.”
- Cesar Chavez

“If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.”
- J.R.R. Tolkien

Food has long been a unifying presence for all of mankind. It is no coincidence that "to break bread with" someone implies becoming closer with another individual, and it is even less coincidental that "the quickest way to a man's heart is through his stomach".
Forest is home to people from all walks of life, all places on the political spectrum, and with every individual entertaining a unique and wonderful worldview that enriches all of those around them.
Encapsulated below, you will thus find recipes of the dishes that individuals in Forest hold near-and-dear to their hearts.

We hope that you can enjoy these recipes as they have brought great happiness to us over the years.
With love,

Breakfasts and the Side-Dishes that accompany them

  • From the wonderful wilds of Catterland comes this fun recipe!
    Catterlan-dish Kaiserschmarrn

    What you need:

    • Apple sauce (recipe not included)

    • A lemon

    • 4 large eggs

    • ~1.5-2 cups of self-rising flour

    • 1 cup milk (cow or goat OK)

    • 2.5 tbsp. sugar

    • 3-4 tbsp. rum (optional, but recommended)

    • 1 tsp. vanilla extract

    • Small pinch of salt

    • A handful of raisins

    • An apple (optional)

    • 1 tsp. of ground cinnamon (optional)

    • A tiny bit of vegetable oil

    • Several tablespoons of unsalted butter (a standard american butter stick might suffice).

    • A pinch of confectionary sugar (optional)

    • 2 decent size bowls

    • 1 mixer

    • Small grating board

    • Deep, preferably thick frying pan & a lid.

    How it's done:

    • Soak the raisins in rum (optional) in a glass for at least half an hour. You can put it into a microwave oven for ~20 sec to speed up the process.

    • Get the eggs to room temperature, separate egg yolks from whites into separate bowls.

    • In one of the bowls use the mixer to beat the egg whites until soft peaks, adding a pinch of salt in the middle of the process.

    • Wash the lemon and grate off the bright yellow layer of peel (1/2 of the peel area should give enough scent, or you can do the entire peel if you like).

    • Add the grated lemon peel to the egg yolks, along with the sugar, cinnamon (optional) & vanilla extract, and mix it well with a fork.

    • Add a quarter cup of flour, mix it, a quarter cup of milk, mix it, and so on until you're out of pre-designated milk and flour.

    • Towards the end of the process check if you might need more flour:
      The dough consistency should not be too liquid, but shouldn't be able to keep its own shape.

    • Get rid of the middle of the apple & cut the apple into small cubes. Mix them wit the dough.

    • Get the raisins out of the rum, & mix them with the dough.

    • Get the beaten egg whites, and gently fold them into the dough (a couple tablespoons at a time).

    • Put a few drops of vegetable oil in a pan & heat it up. You only need a thin film of this type of oil covering the bottom & the sides.

    • Put around 4 tablespoons of butter on the pan, let if melt & start bubbling.

    • Reduce the heat to medium low.

    • Pour the dough into the pan. Cover it with a lid, let if sit un the medium low heat undisturbed for 10-12 minutes.

    • After that check if the bottom of the schmarrn is not too pale. If it is, let it be for another minute, the color should be quite brown (though not burned).

    • Flip it over (you can break it into pieces to make this easier) & add more butter to the edges of the pan. Let the dish sit of medium/low heat for another ~10 minutes.

    • Check if the other side also browned, then break the schmarrn into bite sized pieces, add a couple more table spoons of butter, and cook for another 3-5 minutes (to brown the sides not yet exposed to direct heat).

    • Sprinkle with the optional confectionary sugar & serve with an apple sauce for dipping.

    Hope you find it to your liking!

    The result is similar to this:

    Read dispatch

Soups, Stews, and Savory Dishes for all times of day

  • From the highly cartographic shores of Areulder comes this heart-warming sorrel soup recipe! Described as a go-to for cold and miserable days, we hope you enjoy this recipe!

    Sorrel Soup


    • 4 tablespoons unsalted butter, divided

    • 1/2 cup chopped green onions, ramps or other wild onion

    • 4-6 cups of chopped sorrel, packed

    • Salt

    • 3 tablespoons flour

    • 1 quart chicken stock or vegetable stock

    • 2 egg yolks

    • 1/2 cup cream


    • Melt 3 tablespoons butter in a soup pot over medium heat.

    • Add the green onions or ramps and turn the heat to medium-low.

    • Cover the pot and cook gently for 10 minutes.

    • While the onions are cooking, pour the stock into another pot and bring to a simmer.

    • Turn the heat up, add the sorrel leaves and a healthy pinch of salt and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally.

    • Mix in the flour and cook over medium heat for 3 minutes.

    • Whisk in the hot stock, stirring constantly. Bring this to a simmer.

    • To finish the soup, whisk together the egg yolks and cream.

    • Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling)

    • Now start whisking the soup.

    • Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way.

    • Add the final tablespoon of butter.

    • Let this cook -- below a simmer -- for 5 minutes. Do not let it boil or the soup will break.

    • Serve at once (You can also freeze it, but heat it back up before serving. It needs to be eaten hot).

    Read dispatch

  • From the kitchens of Rejectionville comes this delightful popover recipe!


    Time: 45 minutes (mostly baking)


    • 5 tablespoons melted butter

    • 2 eggs

    • 1 cup milk

    • 1 teaspoon sugar

    • 1 teaspoon salt

    • 1 cup all-purpose flour


    Step one:
    Preheat oven to 425 degrees. Drizzle a teaspoon or so of melted butter in each cup of a 12-cup muffin pan or a popover tin and put it in oven while you make batter.

    Step two:
    Beat together the eggs, milk, 1 tablespoon butter, sugar and salt. Beat in the flour a little bit at a time; mixture should be smooth.

    Step three:
    Carefully remove muffin tin from oven and fill each cup about halfway. Bake for 15 to 20 minutes, then reduce heat to 350 degrees and continue baking for 15 minutes more, or until popovers are puffed and browned. Do not check popovers until they have baked for a total of 30 minutes. Remove from pan immediately and serve hot.

    Baking tip: resting the batter overnight (or up to a couple of days), covered and refrigerated, helps the popovers rise higher and helps avoid collapsing when you remove them from the oven. Just bring the batter back to room temp before popping them in the oven; you want the batter, once in the oven, to get hot as fast as possible so the steam can make them rise.

    They are best when served fresh and hot from the oven, but for you bachelors, don't worry about having them later after they've cooled. Just remember that they have egg in them and shouldn't be left out overnight. I've had them with all kinds of sweet or savory toppings, from cream cheese and maple syrup to shredded salami and a sprinkle of Parmesan. I've stuffed them with strawberries and banana slices. I've used them to sop up gravy or as a side with a clear beef broth. - Rejectionville

    Read dispatch

  • Coming from Rejectionville this delicious and whimsical dish!



    • 4 eggs

    • 1 cup milk

    • 1 cup flour

    • 2 tbsp lard (or beef dripping or vegetable oil)

    • Pinch of salt

    • Dash of whimsy

    • Smidgen of childlike wonder

    • Parental pride (optional)


    • Heat the oven to the highest temperature possible, however, do not exceed 450 F/230 C or the fat may burn.

    • Pour the eggs and milk into a large mixing bowl, add the pinch of salt and the dash of whimsy. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

    • Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

    • Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.

    • Place a pea-sized piece of lard, dripping or 1/2 teaspoon vegetable oil into your chosen Yorkshire pudding tin, or a 12-hole muffin tin and heat in the oven until the fat is smoking.

    • Give the batter another good whisk adding 2 tablespoons of cold water and a smidgen of childlike wonder and fill a third of each section of the tin with batter and return quickly to the oven.

    • Leave to cook until golden brown approximately 20 minutes.

    • Repeat the last step again until all the batter is used up.

    • Garnish liberally with parental pride. Serve and enjoy!

    Read dispatch

Dinners and the Side-Dishes that accompany them

  • From the far-flung nation of Ihury, comes this delectable Nametake Mushroom recipe!

    Nametake mushrooms

    - Enoki mushrooms
    - Shoyu
    - Sake
    - Mirin
    - Rice vinegar

    Step 1: Slice the mushrooms into the desired length and wash them. Fill a pot with one cup of water, bring to boil, and add shoyu, sake, and mirin in desired amounts (Personally, I add 2 tablespoons of each for every 200g of mushrooms).

    Step 2: Add the cut enoki mushrooms to the pot and cook on medium heat until the mixture becomes sticky.

    Step 3: Once the mixture has become sticky, remove from heat. Add a teaspoon of rice vinegar and an additional tablespoon of sake, and allow it to cool.

    Step 4: Once it's cooled, put the mushrooms into an airtight jar and let it sit in the fridge for a week (although you could just eat it straight away, it tastes better when you've kept it for longer). Serve as a side dish, with rice or porridge.

    Thank you Ihury for this tasty recipe!

    Read dispatch

  • Palos Heights' Official Meatloaf Recipe:

    Ground Beef (Base 1lb increments)
    Lowry's Seasoning Salt
    Stuffing Mix (1.5 cups/lb meat) (Stove Top's Chicken Seasoning is my favorite here but go nuts with whatever you have)
    Eggs (3eggs/1-2lb beef)
    Worchestershire Sauce
    Italian Seasoning

    1. Begin by taking your meat and thawing it. Place meat in a mixing bowl. This recipe is flexible as to how much meat you use.

    2. Pre-heat oven, while doing the following, to 400F.

    3. Next, crack your eggs. They are your binder.

    4. Once eggs are cracked, season your meat. Apply liberally based on your tastes. You can eyeball your seasonings here.

    5. In lieu of breadcrumbs, add stuffing mix. I like Stove Top personally for this. Typically 1.5 cups of stuffing per lb of meat cooked.

    6. Now using your hands, mix the meat, spice, and stuffing mixture together to uniform consistency.

    7. Wash hands.

    8. Next, add mustard. Any kind will do so feel free to experiment based on your tastes!

    9. Again, hand mix the mixture in your mixing bowl.

    10. Wash hands, once more.

    11. Next, add Worchestershire sauce. You want to use a lot of this good stuff as your Worchestershire sauce will help add extra flavor to the crust which is part of what makes this meatloaf so good. Mix using hands once more.

    12. Pam your tray, tray size may vary based on however much you are cooking.

    13. Insert meat into tray, apply additional, but not as liberal, seasonings, and add more Worchestershire sauce. Sauce is boss here so make sure to spread the love for that crusty goodness.

    14. Cook in oven for 45 minutes.

    15. Enjoy delicious meal.

    Feel free to experiment here with things you might like! Onions, onion powder, thyme, peppers, parmigiana cheese, different cuts of meat, different types of meat, mixing meat types (1/2pork and 1/2beef, etc...), these are all things that you can experiment with to see if it's more to your liking, but still work well with this recipe!.


    Read dispatch

  • Red Sauce (30 minutes prep, serves 6-8)

    1-2 Tbsp Olive Oil
    1 large clove Garlic
    1 can Tomato Soup (10.75oz)
    1 can Tomato Sauce (15oz)
    1 can Tomato Paste (6oz)
    Black Pepper
    Worcestershire Sauce
    1 Tbsp Sugar
    Grated Parmesan

    Optional: 6oz red wine
    Optional: Pre-cooked ground meat, meatballs, or sausage
    Optional: Stewed tomatoes, mushrooms, basil, other cooked veggies

    1. In a medium saucepan, chop up the clove of garlic and simmer it in a small amount of olive oil (just enough to cover bottom of pan)
    2. Add Tomato Soup, Sauce, and Paste
    3. Fill Soup and Paste cans with water and add (Optional: use red wine in the paste can instead of water)
    4. Stir until smooth, and bring to a boil
    5. Stir in oregano and ground black pepper to taste
    6. Stir in a couple dashes of Worcestershire sauce
    7. Add 1 tablespoon of white sugar, and stir
    8. Add some grated parmesan (equal to around 1-2 tablespoons worth) and stir in
    9. Optional: Add any optional meats or veggies that are desired
    10. Turn heat down low, cover, and simmer for at least 15 minutes
    11. Sauce will reduce while simmering – stir occasionally. When it’s the consistency you like, remove from heat and serve.

    - Excess will refrigerate in a sealed container for at least 2 weeks, or it can be frozen long term.

    Read dispatch

  • Parmesan Panko Cod (20 minutes prep, serves 2)

    12oz. fresh Cod fillet
    1/3 cup Seasoned Panko Crumbs
    2 Tbsp Ground Parmesan Cheese
    3 Tbsp Butter (salted)

    1. Preheat oven to 425 degrees F (220 degrees C)
    2. Rinse cod fillet and pat dry with paper towels
    3. Slice fillet in to strips and place in a foil-lined baking pan (to ease clean-up)
    4. Sprinkle fish with salt
    5. Melt butter, and spoon half of it evenly over fish
    6. Mix together Panko and Parmesan, and spoon evenly over fish
    7. Spoon remaining butter over fish
    8. Bake in oven for 12-14 minutes, remove, and serve immediately

    Read dispatch

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  • From the hallowed halls of Caracasus comes this delicious fall recipe!

    Autumnal Butternut Squash Pasta
    Serves 2


    • 1/2 a butternut squash, cubed

    • 1 courgette

    • 150g cherry tomatoes

    • A teaspoon of cumin

    • A sprig of sage

    • 1 tbsp oil

    • 1 pint of double cream

    • 2 tsp harrisa paste

    • 200g penne pasta

    • Parmezan to serve


    1. Roast the butternut squash for approximately 45 minutes (depending on how small the cubes are) in the oil, chopped sage and cumin at 180 degrees C.
    2. After ten minutes, add the courgette to the roasting tin.
    3. When there's about 20 minutes left to go, add the cherry tomatoes to the roasting tin.
    4. When there's about 15 mins to go, cook the pasta as directed.
    5. Strain the pasta, leaving about 1 tablespoon of water. Stir in the cream and harrisa and put back on a low heat to warm through.
    6. Once the vegetables have roasted, add them and stir into the creamy harrisa pasta mix.
    7. Serve with parmezan and warm, freshly cooked bread if you like.

    Read dispatch


  • From Gigantic plants, comes this sinful peach cobbler recipe!

    Peach Cobbler; serves 6-8

    • 5 peaches, peeled, cored and sliced (about 4 cups) alternatively a 1 quart jar of canned peaches- undrained.

    • ¾ cup granulated sugar- dark brown sugar is probably best, the darker the better

    • ¼ teaspoon salt


    • 3 ounces butter

    • 1 cup all-purpose flour

    • 1 cup granulated sugar

    • 2 teaspoons baking powder

    • ¼ teaspoon salt

    • ¾ cup milk

    • Ground cinnamon

    1. Add the sliced peaches, sugar and salt to a saucepan and stir to combine. 

    *(If using canned peaches, skip to step 3)

    2. Cook on medium heat for just a few minutes, until the sugar is dissolved and helps to bring out juices from the peaches. Remove from heat and set aside.

    3. Preheat oven to 175°C (350°F). Slice butter into pieces and add to a 9x13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.

    4. In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, and mix just until combined. Do not over-mix the batter as this can prevent it from rising properly in the oven as it cooks, with the result it ends up heavy and stodgy rather than light and fluffy.

    5. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.

    6. Spoon the peaches and juice (or canned peaches, if using) over the batter. Sprinkle cinnamon generously over the top.

    7. Bake at 175°C (350°F) for about 35-40 minutes. As the batter cooks it will rise and the peaches will sink through it.

    8. Serve warm, with a scoop of ice cream, if desired.

    Recipe notes:

    The easiest way to peel peaches is to gently lower 2-3 at a time into a pot of boiling water. Leave them in the water for about 30 seconds, and then remove them to an ice-water bath. The ice-water bath will shock them and keep the peach flesh from cooking, but the peach skin will be so easy to peel that you (probably) won't even need a knife!

    Adding a teaspoonful or two- to taste- of ground cinnamon into the batter mixture with the flour and sugar at Step 4 is a more reliable way of getting a uniform cinnamon flavour throughout the cobbler.

    Read dispatch

  • Cascadian Warm Apple Pockets

    "Warm, delectable, and aromatic - apple pockets are the perfect treat on a cold fall or winter day." - The southern cascadian states

    Ingredients: 1hr 6 servings

    • 3 sweet apples -- peeled, cored, and thinly sliced

    • 2 tablespoons sugar

    • 2 tablespoon flour

    • Pinch of salt

    • Milk

    • 1 unbeaten egg

    • 1 tablespoon of vanilla extract

    • 1 tablespoon of apple pie spice

    • 1 (15 ounce) package prepared, unbaked pie crust, thawed

    Directions: Prep: 20min Cook: 40min

    1. Preheat oven to 375 degrees F (190 degrees C).

    2. In a bowl, toss apple slices together with sugar, flour, salt, apple pie spice, and vanilla extract until evenly coated.

    3. Lay pie dough flat on a lightly greased baking sheet. Pile apples on one side of the dough, leaving a 1-inch border. Brush border and opposite half side of dough with milk. Fold dough over apples, being careful not to over-stuff or the dough will tear. Fold over edges and pinch together to seal. Cut several small slits in the top of the pocket with a sharp knife, then brush top with beaten egg.

    4. Bake in the preheated oven for 40 minutes, or until flaky and golden brown. Serve warm, or at room temperature.

    Read dispatch

  • No-Bake Peanut Butter Bars (1 hour prep, makes around 24 bars)

    For Bars:
    2 cups graham cracker crumbs
    2 cups powdered sugar
    1 cup butter
    1 cup peanut butter

    For Frosting:
    1½ cups Chocolate Chips
    ¼ cup Peanut Butter

    1. Melt together butter and peanut butter.
    2. Stir in graham cracker crumbs and sugar
    3. When evenly mixed, spread in to a 9x13 pan
    4. Melt together chocolate chips and peanut butter in 30 second intervals using a microwave, stirring between each until consistency is smooth.
    5. Pour frosting mixture over the bars, and spread evenly with a knife or spatula

    6. Chill in refrigerator for 40-50 minutes, until chocolate on top is set. Enjoy

    Read dispatch

Special Recipe Exchange with Christmas!

  • Hello! Forest and Christmas have partaken in a recipe exchange in honor of the 2018 Holiday season!

    The Christmas submission to our recipe book is a recipe for delectable Christmas Crepes brought to you by Little St Nick!

    Christmas Crepes

    • 30g butter

    • 150g plain flour

    • 325ml milk

    • 1 large egg

    • 1 tsp ground cinnamon


    • Melt the butter.

    • Whisk the other ingredients thoroughly in a bowl.

    • Add the melted butter & give a final whisk.

    • Melt a little butter into a frying pan.

    • Add a few spoonfuls of the batter, and swirl it around the pan to cover as much of the pan as possible.

    • Flip the crepe over after about a minute to cook the other side.


    Read dispatch

If you are a resident of Forest and wish to have your recipe added to this list, please telegram Palos heights with a list of ingredients and explicit instructions so that your recipe may be added to the dish. Pictures optional.

Palos heights