When I used to make pizza dough and sauce from scratch, I always put honey in my sauce. Friends would gush over how good my sauce was, demand the recipe, then get mad when they saw honey 😂😂 why are you booing me?? I'M RIGHT
@@Arttea do it!! It's banging! My other secret ingredient was ONE single anchovy food processored into the batch. One anchovy, like... Maybe 2 tbsp of honey? And the rest pretty normal, if heavily seasoned, pizza sauce. I know the anchovy might sound unappealing, but the salty umami perfectly compliments the sweet honey and acidic tomato, I promise it's heavenly and you won't taste the fish at all! No one ever did 😁
@@crystallinecrow3365 *takes notes* I don't actually mind anchovies all that much, and I could totally see how it would complement the rest of the pizza sauce ingredients here!
Great video! A little tip about the cook time on the scallops. Moisture was the big boss fight you were struggling with here. Your scallops were essentially boiling in the butter (not necessarily a bad thing, but definitely made it harder to get nice browned sides). Next time, try patting down the sides of the scallops with some paper towels to get rid of some of the excess moisture, then pour out most of your butter mixture from the pan before putting them in. They will cook and crisp up much more quickly, then you can add back the butter to finish.
Very impressed. All three dishes looked great. For the cheese, in case you did not know, package shredded cheese many times has a coating of potato starch so that the cheese does not clump but can interfere with melting. Second, don't be afraid of brown butter. As long as it smells nutty you are still good. lastly, what was the temperature outside when you shot the video?
Ah the cheese was originally a block but I shredded it up! Not a fan of that pre-shredded stuff 🧐 Also, good to know about the brown butter! Haha there was a huuuuge snowstorm in Ontario that day, so it was something like -30 C. Fortunately I am half-nord irl so my cold resistance passive allowed me to film out there fairly comfortably.
Oh my goodness! Going to break open that cookbook again after this video! BTW if you don’t want the condensation just put the plastic directly onto the pudding. I actually like the crust so I forgo the plastic 💜
Oh yis, I've been waiting for this one Edit: Aw thanks for the shout out homie, I'll forgive you for slandering my delicious swamp shrimp as a result. Really hoping this becomes a yearly tradition.
I got the ESO cookbook as a Christmas gift right about when the pandemic started, and was trying to convince the Boss (my wife) to let me experiment; it turned out the binding was bad on my copy and the pages started falling out right away. Everything you made looked amazing, and I'm so jealous that Mom and Dad pitched in with home made bread and moule frites! So Jelly!! Not sure how the first go-round went, but you're getting some good cooking instincts going there - watching for the cheese texture and monitoring the brown on the scallops (and especially testing, you don't want them overdone! too expensive an ingredient!) are all good calls. Pans, ingredients, stoves all vary, so often recipes are really more of a guideline than a strict formula. A couple of things my wife taught me as I work IRL provisioning up into the teens: most recipes calling for "salt" are referring to Diamond Crystal Kosher. If you don't have that, use other kosher, but check the interwebs for conversion between brands. Somehow, some are "saltier" than others. Good call on unsalted butter, like the salt, "butter" usually means unsalted unless otherwise specified. A lot easier to add more salt/pepper at the end if needed, pretty darned hard to get it out (although there are apparently tricks).
For the honey pudding, I'd recommend placing the clingfilm directly on top of the pudding - as in, touching the pudding, leaving as little air as possible :)
Tbh I bought this book as a novelty for fun but so far from what I’ve made from it I’ve been v impressed! I still make the moonsugar glazed carrot as a regular side for my dinner!
I'd have voted for the Bosmer bites! Bosmer main ftw! Also, that food looked delicious! I'll have to try the honey pudding sometime. :) I've made the Spiced Root cake, vegetable soup, skooma (drink), snowberry crostata, and apple and eidar cheese recipes from that book! All were very tasty and diverse! (The crostata fell apart though... :( )
I live with someone who doesn't eat cheese and i'm allergic to shell fish so those while they looked great not for me....that pudding though. I have 8 different types of Honey in my cupboard right now and i might have to make that with each of them :D great video, i'm starving now.
So, for about 2 weeks I have debated whether or not to comment as I didn't want to be one of "those" people, but I really think I should just go ahead anyway in case it is actually beneficial for you. >.> The reason the pudding recipe calls for being covered immediately is to prevent a skin from forming on the pudding. So, if you really want to let it cool first, you should maybe spread it out on a sheet pan or stir vigorously to help it cool fast (unless you don't mind pudding skin). But, when you cover it, the plastic wrap is supposed to go directly on top of the pudding, so there shouldn't be any or much condensation that builds up. Another note is, if you want to speed up the scallop cooking for next time, you could benefit from using clarified butter. As clarified butter has all the milk solids removed, it has a higher smoke and burn point, so the heat can be higher without browning/burning your butter. But, on topic with your video - thank you for sharing! This was super fun to watch and really makes me want to get the cookbook. Haha - are you sponsored? ;-P Next time, just go full Bosmer! Those Bosmer haters don't know what they are voting for. Muahahaha. But also, I didn't notice a survey about it. Where is your survey located so I can keep an eye out for it? :-3
Pineapple on pizza is *chef’s kiss.* Honey on pizza is Gordon Ramsay’s bastard child who purposely burns, under salts, and over seasons food just to spite his father.
Honestly this might be a bit dramatic but why did you even think to put honey on pizza? And like, just on a normal pepperoni pizza or what kind are we talking about here?
@@CreativeExcusesGaming Haha so when I lived in France for a bit when I was younger I found that honey was a fairly common ingredient that was used on pizzas! I had never tried it on pizza before then. I think it has even started to become more prevalent here in 'Murica - I see the odd "Hot Honey" pizza on a menu from time to time. I like it on pizzas that have chicken on them, but it's good on pepperoni pizza as well!
1. You're Canadian?! In Ontario, it's been raining recently, looks like you haven't been so lucky. 2. You have a very soothing voice. You'd make a great ESO themed ASMR-artist and I'd totally watch.
I got this cookbook for Christmas, so now I'm excited to try the honey pudding first! Also, I see you have exquisite taste, as Farkas is also my go to Skyrim husband. ;)
The Seared Nordic Barnacles are, no joke, a total time sink to grind. They were good but not for the time invested. I think the sauce really made the dish.
I stopped the video at 0:58 for a good moment wondering why Arttea was presenting two forms of appetizers in the three dishes she tried to make, with one of which should have been a main course by all logics. Only to find out that in the US people refer to the main part of a main course as an entree? Which is the French word for appetizer.
I would say go for it! Some of the recipes seem a bit gimmicky or silly (like, did I really just buy a cookbook that has a GARLIC BREAD recipe in it??) but it's a neat piece of TES merch and evidently some of these recipes are bangers. I've also read that the meads and some of the breads are very unique and delicious! The cover art also looks real purty in my kitchen at home
if you want to improve your provisioning skill just buy like 5000 of the same item in the guild store and craft lvl 1 recipes with it, food is super cheap anyway. This also works ingame
Bruh I watched the first video for the first time at 8am today and then she posted the new one like 5 hours later. The algorithm has transcended to the point where it will create content for you
Really love these types of videos. I know content creators gotta stick to the same content but it would be nice to see you make other videos that don’t have to do with ESO.
I don't see the hate of honey on pizza. A good way to make a pizza with honey is to use sourcream and goat cheese as a base (instead of tomato sauce), put cheese on top of it and then after it's finished baking, add liquid honey on the top. Walnuts and rocket salad can also be added afterwards if wanted. Thank me later! :D
Sir, you are a true foodie connoisseur - prosscutio, feta, yellow peach pizza topped with rocket and a drizzle of honey is a summer staple for us! I can do pineapple on pizza, but only if it's accompanied by jalapenos. +1000 for using the skyrim score☺
0:08 Is it on patreon? it has to be early acess or something cause i've never heard of that ENB not gonna lie also at 2:19 i thought you were about to say that your mom made her own moonsugar lmao
Reminds me of when I made a recipe from the Skyrim in game cookbook Uncommon Taste, made the sunlight soufflé and boy it was basically a sugary ass end of a loaf of bread
I have the various cookbooks that they have for elderscrolls, Wow and etc. too many of the temperatures were way too high and caused burnt items. overall. underwehlming.
Wouldn't mind seeing a vid on elder scrolls online theme foods like clockwork citrus filet, lava foot soup and saltrice or mistral banana-bunny hash. I like hot sauce on my pizza. honey sounds interesting. XD
Oh man, I think that theory-crafting a recipe that emulates of the meals in ESO is beyond my provisioning capabilities, but I could give it a shot! It's a really neat idea!
Hi Arttea, great idea of marcmywurds. Maybe you could coerce your parents into the theory crafting of food project. May be a great family bonding thing to do.
I've made many recipes from the cookbook, and I have to agree that it's not very impressive. But it was my introduction into cooking for the most part. Still make the baked salmon every once in a while as it's quite nice. But the cookbook is easily very mediocre.
