HBO has teamed up with an award-winning gourmet chef for a very unique promotional campaign that ties into The Maester’s Path. Remember how the last challenge was going to revolve around taste? Well now folks in New York City and Los Angeles will get to experience firsthand the tastes of Westeros! Check out The Buzz video just posted over at Making Game of Thrones:
Chef Tom Colicchio, who not only owns multiple restaurants but is a judge for Bravo’s Top Chef, has created dishes inspired by the books and the show to represent the five regions prevalent in season one: Winterfell, the North, King’s Landing, the Riverlands and Pentos. For 5 days a week, a food truck will set up shop at a random location in the city at 6 PM and at 6:30 PM will begin serving the dishes from a particular region. The food will be free of charge but will be first come first serve, up to 300 each day. Where will the food truck be each day and what region-inspired dishes will they serve? Making Game of Thrones has the answer:
Here’s how it will work: Each morning, a video of the day’s dishes will be posted on both Facebook and Twitter, along with a hint to the general time and neighborhood that the food trucks will appear later that day. Once the trucks have parked, another update will be posted with their precise locations.
So be sure, to follow Game of Thrones on both Twitter and Facebook!
Oh, and of course, lemoncakes will be served to everyone who visits the food truck! And if you can’t make it to the food truck, the lemoncake recipe has been posted by MGoT. Bon appetit!
UPDATE: HBO has sent out the menu for Monday’s truck. Take a look!
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131 Comments
This is awesome! Cant wait to bake up some lemoncakes! 3 weeks from Sunday!!!! Cant believe it is almost here! :)
Derek SharpQuote Reply
Now this should stir the buzz up properly ;)
Hear Me RoarQuote Reply
nothing like free food to get the throngs salivating
MarkQuote Reply
What an interesting way to promote the series! Hopefully it goes well, the food is good, and it generates a lot of GOT interest! Too bad I don’t live anywhere near NYC or LA…
ErinQuote Reply
Horse meat, Dothraki style?
It is known.
PaulQuote Reply
Couldn’t they wait two weeks with the NYC one? :)
I hope the food really is representing the regions. I have a hunch they’ll be a bit more fancy than what we’d see in the books.
Johan SporreQuote Reply
I’m a picky eater and don’t really like the idea of running to manhattan daily for an attempt at being one of 300. Thats an awfully small number.
I was really hoping the rumor about them bringing out the Throne was going to be true.
stevelabnyQuote Reply
THis is awesome! I just started planning my GOT feast for the premiere!
NicoleQuote Reply
TOM COLICCHIO PLUS GAME OF THRONES????
I just died and went to foodie-nerdy-fan-girl heaven. I can’t even start. I’m volunteering to cover this in LA right now.
Carrie MeathrellQuote Reply
More recipes for those of us who don’t stand a chance at getting any of these sense experiences, please.
JohnQuote Reply
Blackfish stew, guys. Blackfish stew! :-D
InkasrainQuote Reply
I want to be in America.
JennyQuote Reply
Yum
VillianQuote Reply
how sad it to not live theeeere T-T but i will bake lemon cakes for sure *o*
Jéssica De Freitas MacielQuote Reply
What no SF???? Dang it. I might make some lemon cakes though!
CharisseQuote Reply
what a mad marketing mix they are doing!
i love it.
BeneQuote Reply
I’m missing the event by a week, I’m visiting NYC the week after the food thingy. :(
Here’s the food vid in case anyone can’t access the HBO site:
http://www.youtube.com/watch?v=6dW74e4-CPg
Steve the PirateQuote Reply
Well… Bloodraven and I are here in NYC so we will try to track down the truck at least once… more if possible, of course.
The Winter RoseQuote Reply
I think that with this the series has just ensured enough buzz and promotion to take it all the way to season 19 :)
MatthiasQuote Reply
That’s awesome that they released a lemon cakes recipe! I love lemon tarts, and basically anything with lemon, so I’d love to make some of these… but I’m not much of a baker. Maybe I’ll give it a whirl, but it could be a disaster!
LexQuote Reply
Lex,
LOL it will be fun to watch maybe you should record it and post on youtube after!
Jéssica De Freitas MacielQuote Reply
Lex,
Lex, I made them last weekend with my family. They’re pretty tricky, but delicious!
Steve CQuote Reply
Raw horse heart anyone?
dizzy_34Quote Reply
What? No pot o’ the brown?
BenQuote Reply
Wow, this is awesome. I wonder if he’s actually read the books; He talks as if he has.
Eric DeBruinQuote Reply
This sounds (and looks) delicious! I’ll be expecting photos from the lucky ones who get to have a taste :D
Fabrizio MarcucciQuote Reply
Posted a link to Monday’s menu, which will be King’s Landing. Trout and rabbit, sounds tasty!
Winter Is ComingQuote Reply
Great promotional campaign. LA and NYC, huh?
Why is HBO constantly snubbing Boston? Hmm? *hands on hips* First with clothing and goods and now with food. Boston. You know, capitol of Massachusetts, birthplace of the American Revolution, baked beans, clam chowdah, Edgar Allan Poe and Aerosmith! The frigging Wahlbergs!
Come on, guys. Throw us a bone!
Again, it’s not because I, Mike Chair, a devout member of House Gatewatch and constant bottom supporter, live only a short drive from Boston. It’s because it’s the right thing to do.
Mike ChairQuote Reply
As a NYC vegetarian, I’ll hunt the truck down for the lemon cakes as least. Seems like everything else has either meat or fish in it, too bad.
Oh well! Still really exciting and a cool idea. I love the top chef guy, too!
PiagetQuote Reply
OH YEAH, I’ll definitely be hitting up the NYC truck! For lemoncakes at least! I kind of hope the servers are dressed in Westerosi garb. :D
LinaQuote Reply
Working near Greenwich Village, I’m feeling good about my chances of hitting one of these. I hope people post their guesses on locations, I’m not patient with clues.
What would the five regions be?
Kingslanding
The North (will they do the Wall and Winterfell?)
Riverrun
Some Dothraki BBQ?
Some Hot Pies for season two.
Mr. FreyQuote Reply
Just love this campaign. I admit that I don’t usually pay attention to HBO series before they’re on air, but this is truly amazing! Hadn’t thought about having a premiere party, but maybe I should.
SekhmetQuote Reply
Winter Is Coming,
Love the look of the Menu.
Maybe the people who get to the truck will be given a copy of it.
MormegilQuote Reply
Mormegil,
Printed menus on trucks, plus sigil napkins FTW.
Steve CQuote Reply
I’ll be going, too! This is just wonderful!
I have never eaten rabbit. Fun :) Lemoncakes as well!
HBO, I love you!
ZackQuote Reply
Nooooo! Come to DC, HBO!
EntchenQuote Reply
Well, can’t fly to NY just for this but I’ll try the lemon cake recipe :)
CatelynStarkQuote Reply
Roasted rabbit????
have to hide somwhere till Monday, don t wanna end at the barbecue as main meal on the westeros menu!
more serious tone: Have eaten rabbit a long time ago – tasted similar to chicken.
The RabbitQuote Reply
I’m in New York too, I hope I don’t get tied up with work and miss it. I wish they were doing this on the weekend.
JenSnowQuote Reply
I’m a vegetarian but I’m going just to check out the truck and try to convince onlookers to watch the series. They should really have a street team of some sort in major cities , I’m sure there are a lot of fans who would volunteer their time to promoting the show.
Jessica C.Quote Reply
ohhhh poor pooor rabbit
Jéssica De Freitas MacielQuote Reply
Glorious. I want all 77 courses!
Also would love some fermented mare’s milk with my BBQ lamb.
Just no Flea Bottom brown, its made out of people! (sometimes)
the goatQuote Reply
I know, I’m suddenly a lil fearful of showing up at the Dothraki truck!
If they do serve roast goat, and I have some, does that make me a cannibal?
the goatQuote Reply
Or pigeons and cats. I would skip the trucks selling bowls of brown, I’m afraid.
ZackQuote Reply
Steve C,
Go Steve and Campfire NYC! ;)
Hear Me RoarQuote Reply
This! :D
The RabbitQuote Reply
Hahaha, this is awesome! :D What a unique idea, that’s actually really cool.
I am so making celebratory lemoncakes on the 17th. :]
KangaQuote Reply
I saw Shae…first time I think I have seen her. ^^
Aaron GalbraithQuote Reply
I just remembered that Colicchio also consulted with Kate Winslet for her role in HBO’s “Mildred Pierce” — taught her how to break down a chicken or something.
The HBO/Campfire people are just impressing the hell out of me right now.
Carrie MeathrellQuote Reply
I’m wondering whether the red letters ‘T’ and ‘R’ in the menu are going to be clues for the last riddle of the maester’s path.
SawyerQuote Reply
I don’t think it’s possible to be very unique
Think about it. To be unique means to be unlike any other thing. You can’t measure how much more something is different from something else.
You’re either unique or you’re not. There’s no spectrum of uniqueness
JakeQuote Reply
I agree! It’s the nation’s capital for crying out loud! Stupid NY and LA get everything.
Eric JonesQuote Reply
Aaron Galbraith,
Nope – that is (I believe) Ros. That scene is from Winterfell, well before Tyrion meets Shae.
OhDanyBoyQuote Reply
It’s a shame corporations ignore the rest of the country; considering we had snow flurries two days ago here in Metro Detroit, we’re a natural for Winter is Coming.
… or is that Winter is Still Here?
KGQuote Reply
Carrie Meathrell,
This.
Nicole,
Me, too! My cornish hens, spring vegetable bundles, and I already feel outdone. ;-)
Inkasrain,
Lucky for the 300 diners it’s not weasel soup . . .
JDQuote Reply
Jake,
Spectrum of uniqueness: Everyone is unique – no one is identical in every way, so everyone is unique. However, it could be argued that someone who has an identical twin is less unique than I am, because they are identical to someone in many ways (mostly genetically) and differ in others. Similarly, someone with 15 arms would be very unique.
OhDanyBoyQuote Reply
Steve C,
This is a great cap to the campaign, Steve!
The question must be asked, however: Will we be able to purchase our own sigil napkins in the future??? ;)
McSherrieQuote Reply
McSherrie,
No, we just had them specially printed for the trucks. Sorry! Not sure who has the napkin franchise :)
Steve CQuote Reply
FFFFFUUUUUUU
Won’t be getting to sample any of that :(
The voiceover at the end is hilarious though, so I guess that’s something.
GaRQuote Reply
Steve C,
Sadness. Still, you guys have done such an awesome job that I can’t feel TOO bad about that. :)
McSherrieQuote Reply
As an unabashed foodie and Top Chef fan, this could not be awesomer. Dammit, why can’t I be living in LA or NYC right now???!
clumsy_plumsyQuote Reply
Entchen,
and
Eric Jones,
I think we need to start a patition to ensure our own food truck next season! Shoot I would even drive to Baltimore, or Richmond if it was at least with in a 1 state area :-)
Kristen WeaverQuote Reply
This is really cool. I definitely agree that food is REALLY important in the books. George’s descriptions made my mouth water on many occasions. Plus, there’s nothing like having your favorite character going weeks without a substantial meal finally get to eat something filling and satisfying.
However, the dishes shown in the video seem very familiar having watched shows like Top Chef, Chopped, Iron Chef, etc. For those who get a chance to taste, do share the experience~
sareetaQuote Reply
Ok SoCal people. We need to figure out where they park the trucks at night so we can follow them when they leave for dinner service. Because driving into LA during rush hour wont be worth it if I’m not one of the first 300.
Wyatt DornQuote Reply
Too bad Dorne isn’t in Season 1. That’s the cuisine I would really love to eat.
Tom HiltonQuote Reply
KG,
I agree. Where’s the love for the rest of us? Great for NYC and LA. How about a 3rd USA city somewhere in the middle? Might I suggest Austin, Texas? We celebrate Spam-O-Rama every year, so we’re obviously ready for some upscale eating!
LANGKARDQuote Reply
Well the good news is we can get some experience at solving the NYC clues before they come to LA. I assume they will be moderately tricky, but not too difficult to solve, so that those who really wanna get there (or at least reasonably close) early will be able to.
the goatQuote Reply
I’m gonna try and hit the truck up Monday, Wednesday and Friday if possible (busy Tues and Thurs Nights unfortunately)
will report on anything of note!
Crotalidian (Paul)Quote Reply
LANGKARD,
Indeed! And we’re a friendly bunch too. :D
McSherrieQuote Reply
this whole GOT-marketing is going crazy… GOT-food…really…?!?!? i’m waiting for GOT-action-figures and what about LEGO GOT…
btw… i like the hunting scene at the (always support the) bottom of monday menu… ;)
Gabriel KleinQuote Reply
i am making lemon cakes tomorrow!!! woot!
Who Is Jacopo Belbo?Quote Reply
I’m eagerly awaiting the lamprey pie ;p Though there’s unfortunately no way I’d be able to taste it since I don’t think they’ll deliver my meal in Europe. And even if they did I don’t think I’d actually dare to taste lamprey pie. Hmm maybe it’s actually a good thing that I won’t be able to visit those trucks since I’m very picky when it concerns food. Of course there is one thing I’m dying to taste: LEMONCAKES!!!!!!!!!!!!!!
LiesieQuote Reply
This is cool….
My episode 1 party is a potluck featuring Westeros inspired dishes….
Maybe I can pick up some ideas from this…
RabbitstewQuote Reply
This has to go down as the best , most entertaining PR campaign ever..I hope it pays off bigtime. Good on ya, HBO !
obsidianQuote Reply
Since HBO is the one that started it, I don’t mind asking the incredibly nerdy question . . .
Which great house would employ Chef Tom Colicchio? ;-)
I’m gonna start off by saying probably not the Starks . . .
JDQuote Reply
JD,
I’ll go with Tyrell, Tully or Martell.
Definitely not the Lannisters. They’re too overbearing for Colicchio. The Starks night not appreciate his palate. House Arryn is unlikely for the simple reason that Colicchio would take one look at the ascent to the Eyrie and just say, “No way. Not going to happen!” Greyjoy would be too much fish.
Forced to pick, I’ll go with House Martell and a penchant for foreign flavors beyond those normally seen in the other Westeros diets.
LangkardQuote Reply
OhDanyBoy,
Yep, definitely Ros.
http://www.facebook.com/esmebianconews
paulgudeQuote Reply
I’d love to try making lemoncakes but I’ve no idea what I’d replace buttermilk with and it’d be hard to translate the measurements into metric accurately enough to work in a recipe… :(
KatjaQuote Reply
I second this.
We need help :)
The RabbitQuote Reply
Katja,
Katja, you can make buttermilk by adding lemon juice to skim milk (which is what I did when I tried this recipe), just search online. And google will do you a conversion on the measurements.
Steve CQuote Reply
Steve C,
Oooh thanks! Rabbit, we’re gonna have to try this. I’m a tad busy this weekend but will try as soon as I can. :D
KatjaQuote Reply
I’m so makin’ GoT Lemon Cakes the night of the premier! xD
Lauren Box HitchcockQuote Reply
The Rabbit,
Katja,
You can also use one teaspoon of white vinegar OR one and three quarters teaspoon of cream of tartar per cup of milk. Alternately, you can use plain yogurt (same amount as is called for buttermilk), or really just plain milk!
The difference will be that buttermilk has a bit of sour taste to it. The vinegar does the best to mimic it of all of the above. But in the end, you’ll just be missing that certain edge that buttermilk has.
JDQuote Reply
And the Midwest is snubbed yet again. You know HBO, I heard there’s a fair number of folk that live in Chicago too. We are the third largest city in the country after all. Basically, I’m begging you to come to me.
AaronQuote Reply
Questions:
Is “all purpose flour” just plain wheat flour or is there something added to it? Can’t see anything in the recipe that would make the cake rise.
Is there anything special about kosher salt apart from the religious aspect?
KatjaQuote Reply
Katja,
I have the same doubts as you and rabbit
Jéssica De Freitas MacielQuote Reply
Agreed. I “work from home” (aka I’m an unemployed student), though, so I’m happy to stalk out all the LA locations and save spots in line for any other Bottom-Supporters out there. I’m bringing my camera too. (I used to be the food editor for LAist, so I’m savvy to this kind of stuff.)
I’m guessing the LA trucks will be in any of the following areas: Mid-City (Hancock Park or Wilshire/Fairfax), Downtown, Hollywood, West Hollywood, Santa Monica/Venice. Doubt we’ll get any love in the Valley.
Carrie MeathrellQuote Reply
Yes :) kosher salt has a more rugged texture (and much larger grain size) than regular table salt. Table salt is preferable if you are baking, but most chefs use kosher salt for everything else (especially pickling!). I buy 6 pounds of kosher salt at a time at my local wholesale warehouse (Costco!).
Carrie MeathrellQuote Reply
Mostly translated recipe:
According to Wikipedia, all-purpose flour is flour that does not have a leavening agent. Ordinary flour in other words.
Buttermilk seems to be replacable by what we in Sweden call filmjölk, maybe you have it in Norway as well Katja? Sort of like yoghurt…
Kosher salt has no additives and is also coarser than normal salt, again according to Wikipedia.
Lemon cakes
1.25 dl sugar + additional for dusting of ramekins
2 eggs, separated
0.5 dl flour
Pinch of kosher salt
1.5 dl buttermilk
2.5 tablespoons of fresh lemon juice
Fine zest of 1.5 lemons
Heat the oven to 150°C. Butter and lightly sugar 6 4-ounce (~100 grams) ramekins. Beat the egg whites until they hold soft peaks then set them aside. Sift the sugar with the flour and salt. In a mixer, using the whisk attachment, combine the buttermilk, lemon juice, egg yolks and lemon zest.
Gradually add the flour mixture then fold in the egg whites. Divide the batter between the prepared ramekins. Place the ramekins in a water bath (set the ramekins in a larger pan; fill the pan with enough hot water to come half way up the ramekins) cover with aluminum foil.
Bake until the cakes rise and are almost firm, about 25 minutes then uncover and continue baking until the tops are lightly golden and the cakes spring back when touched, about 15 minutes more.
Unmold and serve.
Johan SporreQuote Reply
Johan Sporre,
Takk!!!
No I don’t recognise the name, maybe we call it something else. Kefir maybe? Or maybe I’ll just use yoghurt.
Amazing work on the recipe! I tried too but my conversions were a all in ml’s… Btw, from what I can tell, “all purpose flour” is a 50/50 mix of fine ground white and wholemeal wheat flour.
KatjaQuote Reply
Katja,
For me Kefir is a type of filmjölk, so that’d probably work. I’ll probably be using cream or fat milk though, it’s what I like best :)
Some of the conversions weren’t exact, but I’d guess the original recipe isn’t that exact either.
Johan SporreQuote Reply
Katja,
P.S. All-purpose flour is white flour, not wheat. Also, the eggs are what makes it rise! The whipping of the egg whites will work best if it’s cold . . . you can use a refrigerated bowl or refrigerate the eggs . . .
As for kosher salt, you can use regular table salt, just use a bit less. Happy baking!
JDQuote Reply
Katja,
Hi, Katja, where are you from? In Slovenia we call the buttermilk “pinjenec” and it is a side-product of making butter. In recipes it’s supposed to be replacable with any low-fat liquid yoghurt.
Good luck with the cakes! I’m also making them as soon as possible, mmm!
BlubluQuote Reply
Langkard,
I was thinking Tyrell, too, but I sort of forgot about the Martells. They seem a bit more adventurous, so that may be more of a match. But the Queen of Thorns is sort of like The Godfather, and Chef Tom IS Italian . . .
JDQuote Reply
Katja,
The Metric Kitchen: Conversions
KGQuote Reply
I actually had chest pain when I read that menu. It’s beautiful, and so well conceived! I am moderately desperate to be a part of that design team…
Chelsea Monroe-CasselQuote Reply
I am desperately desperate to be a part of that digestive team!
the goatQuote Reply
Has anybody made the lemon cakes yet??? I want to know how they are!
Lauren Box HitchcockQuote Reply
JD,
Hah, excellent point about the Queen of Thorns! That made me smile.
LangkardQuote Reply
Really? I’ve been looking at this website since I got to work this morning and no one has made this joke? Fine I will…
I don’t think that What TOm Colicchio’s cooking is what 3 Finger Hobb was serving up to the Night’s Watch
Nights KingQuote Reply
This is just the strangest and coolest thing I’ve ever seen.
LexQuote Reply
I’ve printed out the menu and it’s decorating my fridge :-) Now I’m off to buy the ingredients for the lemon cakes!
Tar KidhoQuote Reply
If I understood correctly…
You put the ramekins in the pan with the hot water, then into the oven with pan all togheter??
The RabbitQuote Reply
Katja,
“All-purpose” has been bleached and has additives like msg included. You’d be better off with plain whole wheat flour, even if the resulting food is a few shades darker.
(I support the bottom but death to MSG!)
KGQuote Reply
KG,
despite what you might read in the popular press or the on the web, msg is not at all that terrible, death-inflicting chemical it is often made out to be. It’s just a taste-enhancing salt like…kitchen salt… And yes, some people are sensitive to it, but different people are sensitive to all kinds of things like milk as well, and I assume you don’t usually call for the death of milk? :-)
Here‘s a short article on a hugely recomendable BBC documentary series about food additives. If you haven’t seen this docu and can ‘find’ it somewhere, I really advice you to watch it. Worrying too much about ‘all the bad food we eat nowadays’ might actually prove worse for your health than actually eating food with msg or other food additives in them…
Having said all that, I want to clarify that I do try to eat healthy, and even much more important, I do sports a lot. Not in some stupid gym to build up muscles like too many people do (all too often aided by stuff that is sold there and really IS destroying people’s health), but by actually going outside for running and cycling and enjoying nature and feeling very good when the endorfines are released ;-)
Tar KidhoQuote Reply
Katja,
I’m sure you’ve already found the answers to these but I’ll go ahead and toss them out. All purpose flour is enriched white flour. Kosher salt is not iodized as table salt normally is; I find using table salt while I’m cooking will add that iodine taste, which isn’t really the greatest. And as for the cakes rising, the whipped eggs will do the trick, much like a meringue.
MWadsQuote Reply
The Rabbit,
Thats generally how you do it. Alot of times it’s much easier to put the ramekins in an empty pan and add the water to that pan AFTER you put it in the oven. Less spillage that way.
MWadsQuote Reply
The Rabbit,
If I understood correctly…
You put the ramekins in the pan with the hot water, then into the oven with pan all togheter??
If you've ever (attempted) to make a flan or certain other types of custard, it's the same thing. The hot water bath keeps the temperature constant and (relatively) low around the sides of the ramekins so the contents cook slowly and gently.
As to all-purpose flour, not only can you get it unbleached, but I'm looking at a package of (King Arthur brand) all-purpose flour right now, and the ingredients are: (unbleached) hard wheat flour, malted barley flour, [niacin, reduced iron, thiamine mononitrite, riboflavin, folic acid]. The terms in [] are mostly forms of vitamin B. I checked Gold Medal Brand, too and found those same ingredients. I don't see MSG or any 'flavor enhancers'– and I find it hard to believe that you'd need to buy whole wheat flour to get away from them!
CassQuote Reply
Love it! This is such a cool way to promote the series. I just wish it was on a bigger scale.
Let’s hope that the cuisine of Slaver’s Bay does not make it onto the food truck. I do not relish the idea of a pie made from unborn puppies.
Rufus MacSandlebergQuote Reply
Didn’t know where to post this, but Dalton Ross, a television critic for EW, said that he as seen the first 2 hours of GOT and “liked it” in response to someone asking if he had seen the pilot on twitter.
A little later someone asked if he had seen In Borgias or Camelot and he replied that he had seen both and was not impressed.
While “liked it” itsn’t a powerful review, it looks like of the 3 main competitors he enjoyed GOT the most, and I suspect with Twitters limitations, and his own limitations about what he can say, “liked it” is a pretty good thing :D
Tre SvatekQuote Reply
It’s funny, I can see it now; “This just in on News 9 at 10. For some unknown reason grocery stores across the country are running out of lemons. We managed to catch up with one individual with a basket full and curiously, the only comment they would give is . Back to you Gary for the weather!”
AuroraQuote Reply
Oh wow that menu is gorgeous! My friend in LA is going to try & find the trucks. So jealous. BTW, hate to do this but one of those “still need novices” posts: anybody help a foodie out? http://itsh.bo/giHKfZ
Thanks everso. Can’t wait for a full report on Monday.
CharisseQuote Reply
I just thought it through a little bit more and I’m wondering if there’s another season of Top Chef airing soon (I cant access the Bravo site from where I’m at now). It would be pretty cool if they were able to devote a show or two to GoT and I don’t think it would be too far of a stretch, assuming Bravo would be willing/able to work with HBO.
MWadsQuote Reply
Well he just responded to my Twitter account and said that #GOT would be featured in another article in EW next week by Jennifer Armstrong. Apparently she went to the set in Belfast. Can’t wait till next weeks issue now! :D :D :D
Tre SvatekQuote Reply
AuroraQuote Reply
Tar Kidho,
Let us know how the lemon cakes turn out!
SylikaQuote Reply
Tar Kidho,
Maybe for you. MSG for me is nearly poison.
If I’m lucky, I get a blistering migraine.
If I’m less lucky, I get the migraine and my eyes swell shut.
If I’m unlucky, I get the migraine, my eyes swell shut, AND my throat closes up.
Even the FDA only classifies it as “Generally considered safe.” I suppose you could drink bleach once and not die, too. Doesn’t mean you should do it.
KGQuote Reply
Tar Kidho,
Be sure to take photos and share them along with your thoughts here!!! I’ve very eager to know how these turn out since I plan on making them, too. :)
Lauren Box HitchcockQuote Reply
I bought myself a pair of ramekins today and baked up a jolly pair of lemon cakes.
Pictures!
I used the recipe I posted above with a few amendings:
milk with 3% fat replaced the buttermilk
I dusted the ramekins with cinnamon instead of sugar (I love cinnamon)
I added about a teaspoon of concentrated elderberry lemonade (I love elderberries)
The result tasted good :) Quite mild lemony taste (even though I used a bit more than the 2.5 tablespoons recommended). I had a bit of a trouble doing the unmolding of the cakes – you should butter and dust the ramekins real good. I had to use a knife for the sides and the bottom (that’s why the top of the unmolded cake is a bit broken).
I still have batter for four more cakes left in the fridge so I guess I have to eat some more tomorrow :)
Johan SporreQuote Reply
i also made the lemon cakes today. followed the recipe.
a few notes. you can probably use more lemon juice, the lemony taste is very mild.
make sure you butter the ramekins pretty well or the cakes tend to stick in the ramekins after baking.
the baking times (or temps) are pretty far off. i baked the first 25 minutes with them covered but once i uncovered them it took 30 (not just 15) minutes for them to get lightly golden on top.
i now know how to separate eggs, beat egg whites into soft peaks and fold things in a baking sense.
a bit of whip cream on the top is nice.
and they are actually better cool/room temp than they are warm.
Who Is Jacopo Belbo?Quote Reply
Actually, due to my conditional as a victim of Multiple Sclerosis and because of my longtime transgender prescription of progesterone, my stomach and spleen cannot process anything other than rare chunks of rabbit and lamb. Usually Lapin à la moutarde.
Eddard StarkQuote Reply
First-time poster, long-time lurker. I had to chime in because my lemon cakes are in the oven right now. :) I bought some ramekins today. My wife whipped the egg foam. I grated the lemon zest. I don’t know if we folded the mixture right, but it looked okay. Can’t wait to try it.
MWQuote Reply
BTW speaking of marketing, I don’t know if anyone noticed the huge GOT advert that covers the back page of upcoming issue of Playboy mag.
Eddard StarkQuote Reply
OMG those cakes are good! I’d take a picture but it looks just like the pic on the recipe. I followed the recipe to the letter, aside from a little extra zest. The yellow custard part is a very strong lemon flavor. Mixed with the eggy base and it is perfect.
I made four for myself and my wife. I figured they would last 2 days. I’m not so sure now.
MWQuote Reply
KG,
MSG is a far cry from bleach.
Bleach will kill anyone who drinks it.
MSG being studied in clinical trials has no harmful side effects.
The DarkStarQuote Reply
KG,
I’m sorry to hear that KG, that indeed gives you every right to call for the death of msg… I simply reacted because it happens too often that people take ‘urban myth’ for truth, especially when it comes to their health. And if when after reading your comment somebody would google ‘msg health risk’, they would most likely not get to the most objective websites on that matter… So just to be clear: msg is a problem for some unlucky people like yourself, but for most people there is nothing wrong with it! (which kinda sets it apart from the bleach your referred to ;-)
Further OT: what really bothers me are for instance all the adds saying that you HAVE to kill every bacteria in your house or you and your kids (they love to play the ‘kids’ card) will DIE!!! Plain rubbish. As I heard someone say once: “we’ve evolved together with bacteria for millions of years pretty well”. Also, most diet foods are nothing but a scam, where fat is replaced by sugar or sugar is replaced by fats or something else bad to give it taste/texture. From my scientific background, it often really bothers me to see people get cought up in those things… Like also all the ‘newest trends’ of how you miraculously will loose weight. There’s really no secret to losing weight: just eat less and move more, the latter peferably outside. Also, for people past their thirties, it can help big time to train a bit to keep their muscle volume (which starts to deminish by then) – every hundred grams (if I remeber correctly) of muscle burns one plate of pasta per day, even when not using them! Yes, for some people simply moving more doesn’t work (I have a friend who only eats salads and still is quite big, even despite she does a lot of sports), but for those people following ‘the newest trends’ will also not work…
Sorry, enough ranting for now. I can get quite worked up on these things.
As to those who asked to see my lemon cakes: I didn’t get to it yesterday, and will also not have time today. But there’s much better cooks than me out there anyway :-)
Tar KidhoQuote Reply
Actually, I spent a lifetime gleefully eating that trash, until one day my body had enough. My doctor said it’s like penicillin: Everyone is sensitive to it; it’s just a matter of when it manifests.
You could wake up tomorrow in the same boat I’m in.
Don’t presume to know everything,
KGQuote Reply
Who Is Jacopo Belbo?,
For me the times were accurate. After those 15 minutes they had a light golden colour and a springy texture.
Johan SporreQuote Reply
That’s the nature of allergies in general: they can pop up without any identifiable reason at any point in anyone’s life. So yes, maybe I’ll suddenly be sensitive to msg at some point, or develop hayfever, or whatever. But this doesn’t mean that what causes any given allergy is a poison. I don’t presume to know everything (that would make me a really awfull scientist, as science is mostly about identifying those things we don’t understand yet), but if your doctor told you that everybody is sensitive to msg and its effect builds up over time, he surely wasn’t quoting anything supported by research.
Anyway, we’re getting way too far off topic here. We will probably never agree in this matter, so let’s forget about that and remember instead that we are both on this board because we are fans of ASoIaF!
Tar KidhoQuote Reply
Glad to see you all are trying the lemon cakes – I plan to make some for the 17th as well, and hopefully some friends can make other things off of recipes to be posted!
In terms of baking times – I’ve worked in many a kitchen and let me tell you, baking times are really just and estimate for everyone. The real trick is to make sure the cakes spring back – everything else is just guess work. I can’t tell you the baking times for things I used to make on a daily basis – I just know how they are supposed to feel or look when they are done. Everything else is a bit variable depending on what else is in the oven, how many times it is opened while I’m baking and the temperature outside. Go by feel, not exact times.
ElissaQuote Reply
I am in need of 4 novices still also!
http://itsh.bo/fsJPOl
DaveQuote Reply