Smogon Cooking Thread 2

so my roommates and i have had this weird tradition where every semester we pick a weekend to make the burger from that one spongebob scene (on a raft, 4x4 animal style, extra shingles with a shimmy and a squeeze, light axle grease, make it cry, burn it, and let it swim)

all i can really say is that bubble bass really knows what makes a kickass sandwich because it's probably the tastiest one i've ever eaten in my life, check out binging with babish's video if you want to try it out yourself because i strongly recommend it it's really that good


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U haven’t made Japanese pasta until uve poured a bottle of tomato ketchup over a bowl of spaghetti and called it napolitan


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Was actually pretty happy about the outcome of this thing. Original recipe found here (in swedish). It's a shortcrust cake with sourcream/cream cheese filling, (compared to the original, I exchanged the curd for cream cheese, and added raspberries as well). Against my better judgement I also tried converting the measurements, just to give you an idea of proportions and not necessarily the exact amounts.


500 gram butter (~1 pound) (room temperature, cut in pieces, not melted)
10 dl flour (~4 cups)
4 dl granulated sugar (~1.5 cups)
4 tablespoons vanilla sugar
1 tablespoon baking powder

Just mix it well until all of it becomes moist, soft crumbs.


Raspberries (unsure how much I used, 4 dl / 1.5 cups?)
200 grams cream cheese (~0.5 pounds)
5 dl sourcream (~2 cups)
4 eggs
3 dl granulated sugar (~1.25 cups)
1 tablespoon vanilla sugar

Raspberries are added later, mix all the other ingredients together until there are no clumps. It WILL look very runny but those eggs won't make that a problem.


Take a roasting pan (mine was 30 x 40 cm, soooo 12x16 inches?) with high edges, cover it with a parching paper. Put half of the shortcrust on the paper, press and flatten it so that it covers the pan's space. Add the liquid filling, sprinkle the raspberries evenly, and then sprinkle the other half of the shortcrust on top. Bake the whole thing for 30 minutes in 200 Celcius (~390 Fahrenheit), let it cool off, and then it should be stable enough to grab a slice. I'm on a diet, unsure why I made this, but it tasted great.



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For health reasons I had to recently cut out red meat as well as most things from my diet so I went completely pescatarian and decided to actually buy wild caught salmon from whole foods. First time actually cooking salmon and it was pretty easy! Just salt & pepper and parsley, and then just baby romaine lettuce mix to make a salad. I made the dressing which was just garlic, a tiny bit of salt, vinegar, and virgin olive oil. Turned out pretty good!​
I made some smoked bacon wrapped jalapeno and cream cheese stuffed chicken thighs the other day. Probably one of the dishes I'm most proud of. It also had some sweet jalapeno bbq sauce coating them.

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