Pipprojects 2024

[Postal rrat]

Meme submission:

Boiled Water

1. Fill large pot with water (no more than 2/3 full)
2. Turn burner on high.
3. Do not watch pot or it will take forever.
4. Do not leave unattended or you will burn the house down.
5. Bring to exactly 212°F (100°C).
6. Remove pot from burner.
7. Turn burner off.
8. Use immediately or you will have to repeat recipe.

Would it be going to far to include a diagram explaing the actual thermodynamics of boiling water and why you can't get it any hotter?

Book should include measurement equivalents at the beginning.

Liquid Measurement Conversions

1 fluid ounce = 2 tablespoons​

1 cup = 8 fluid ounces​

1 pint = 2 cups or 16 fluid ounces​

1 quart = 2 pints or 32 fluid ounces​

1 gallon = 4 quarts or 128 fluid ounces​

Dry Measurement Conversions

1 tablespoon = 3 teaspoons​

1/4 cup = 4 tablespoons​

1/3 cup = 5 tablespoons + 1 teaspoon​

1/2 cup = 8 tablespoons​

1 cup = 16 tablespoons​

That's a good idea you guys might want to include instructions on how to cut common vegetables I have lived with some one who didn't know how to cut onions

 

[Godzilla1984]

Just when I thought that my disappointment in humanity was at it's peak, it goes ahead and pierces the heavens.

 

[Planetary Bombardment]

Realistically how much time do we have to do this?

 

[Postal rrat]

Realistically how much time do we have to do this?

Checking her playboard and pretending the past predicts the future about four to seven days
Edit sorry a month for some reason I thought this was supposed to line up 333k

 

[DTrp]

in addition to the measurement conversion chart I posted, a beginner cookbook should include:

Essential Cooking Terms and Techniques
To help you "hop" through recipes with ease, here’s a list of important cooking terms and techniques. Get ready to dazzle everyone with your cooking skills!

• Dice: Cutting food into small, uniform cubes.
• Chop: Cutting food into irregular pieces.
• Julienne: Cutting food into thin, matchstick-like strips.
• Whisk: Using a whisk to beat ingredients, incorporating air to make them light and fluffy like a bunny's tail.
• Fold: Gently incorporating ingredients, like tucking in a cozy bunny for the night.
• Sauté: Cooking food quickly in a small amount of oil or butter over medium-high heat.
• Simmer: Cooking food gently in liquid just below the boiling point.
• Boil: Cooking food in water or broth at a high temperature where bubbles rise continuously and break on the surface.
• Roast: Cooking food, typically meat or vegetables, in an oven using dry heat.
• Bake: Cooking food in an oven, usually refers to bread, cakes, and pastries.
• Grill: Cooking food over direct heat, typically on a metal grate.
• Broil: Cooking food under direct, high heat, usually in an oven.
• Steam: Cooking food by placing it above boiling water, allowing the steam to cook it.
• Blanch: Briefly boiling food and then plunging it into ice water to stop the cooking process.
• Marinate: Soaking food in a flavorful liquid to enhance its taste and tenderness.
• Sear: Cooking the surface of food at a high temperature until a brown crust forms.
• Braise: Cooking food slowly in a small amount of liquid in a covered pot, typically starting with a sear.
• Deglaze: Adding liquid to a pan to loosen and dissolve browned food particles, often forming the base for a sauce.
• Poach: Gently cooking food in simmering liquid.
• Al Dente: Italian for "to the tooth," this term describes pasta or vegetables that are cooked to be firm to the bite.

---

Edit: Remembering the tummy hort fish incident, I added a meat temp guide

Meat Temps for Dummies (and Bunnies!)​

Cooking meat to the right temperature can be tricky, but even a cute, clumsy anime bunny can master it with an instant-read thermometer and this guide! Always check the temperature at the center of the thickest part of the meat to ensure it's cooked thoroughly and safely.

Beef & Lamb:

• Rare: 120-125°F (49-52°C)
• Medium Rare: 130-135°F (54-57°C)
• Medium: 140-145°F (60-63°C)
• Medium Well: 150-155°F (66-68°C)
• Well Done: 160°F and above (71°C and above)

Pork:

• Whole Cuts (e.g., chops, roasts): 145°F (63°C) followed by a 3-minute rest
• Ground Pork: 160°F (71°C)

Poultry:

• Chicken and Turkey (whole or pieces): 165°F (74°C)
• Ground Poultry: 165°F (74°C)

Fish and Seafood:

• Fin Fish: 145°F (63°C) or until flesh is opaque and separates easily with a fork
• Shrimp, Lobster, Crab, and Scallops: Cook until flesh is pearly or white and opaque
• Clams, Oysters, and Mussels: Cook until shells open during cooking

By following these temperature guidelines, you can ensure your meat dishes are both delicious and safe to eat.

 

[ScarletCorrupt]

Saya's Sizzlin' Dragon Steak​

​

Ingredients​

• 1 inch thick Ribeye Steak (or Top Sirloin for a leaner cut)
• 1 pound of red potatoes, quartered
• 1/2 cup of butter, melted
• 1 tablespoon of minced garlic
• Regular table salt
• Lawry's seasoned salt
• 1 container of Johnny's Au Jus Concentrate

Utensils​

• Nonstick sauté pan
• Saucepan
• Cookie sheet pan
• A small bowl
• Tongs for potatoes, and/or a meat fork to flip steak
• Steak knife
• Chef's knife to cut potatoes
• Small ladle for au jus

---

Prepping the potatoes​

• Preheat oven to 400 degrees F
• Wash your potatoes to make sure they're nice and clean, then let them dry
• Slice each potato into quarters, and lay them out onto your sheet pan
• Mince your garlic, and melt your butter, then pour into your bowl
• Mix nicely, then pour the mixture over the potatoes
• Grab your Lawry's and sprinkle over potatoes to your liking
• Once done, make sure each potato is coated nicely using your hands
• Arrange them cut side down, and make sure none of them are touching each other
• Roast them at 400 degrees for around 30 minutes
• Take the pan out, reposition the potatoes so the other cut side in touching the pan
• Put the pan back in for another 20 minutes

Prepping the Au Jus​

• According to the directions, pour the concentrate into your saucepan
• Fill the concentrate container twice, and pour water into your saucepan (I recommend a bit less than 2 full containers, that makes it more flavorful)
• Bring to a boil, then let it simmer for a few minutes

Prepping the steak​

• Preheat nonstick sauté pain on medium high heat
• Salt both sides of your steak before cooking
• When the potatoes have around 10 minutes left, start cooking your steak
• Cook on one side for 3 minutes, then flip using your tongs/meat fork and cook for another 3 minutes
• Flip the steak again, then cook each side for 1 more minute each

Presentation​

• Grab yourself a plate, fork, steak knife, and small shallow cup
• Using your tongs or meat fork, pick up and place your steak onto plate
• Do the same with your potatoes using tongs
• Grab your ladle, and pour au jus into the cup, and place it on your plate

I thought about Pippa Proofing this using pre packaged potatoes, but I can't guarantee those will taste good so decided against it.
Thank you for the name idea @ChilChakSack.

 

[Tamavitch]

African-American Style Clean Beef
1# ground beef
scrub thoroughly using a mild dish soap such as Dawn
rinse under the sprayer
never do any of this
????
enjoy!

 

[AO Cody]

@ChilChakSack, @somethingfarworseinthehorizon, @AO Cody, @wew and @famous artist pipkun come to mind (but poor Pipkun is probably going to have to be left out of this unless he wants to attempt diversifying his usual style and remaining anonymous in the credits due to his whole thing with being banned). I'm pretty sure @That Chuuba Enjoyer is a drawfag too but he seems to have been inactive on the site for a month now.

Also I guess @The Proctor himself also counts as a drawfag because I've seen him flood TVAcord with his art practice from time to time.

I'd be down!

 

[MerelyTourist]

Book should include measurement equivalents at the beginning.

Liquid Measurement Conversions

1 fluid ounce = 2 tablespoons​

1 cup = 8 fluid ounces​

1 pint = 2 cups or 16 fluid ounces​

1 quart = 2 pints or 32 fluid ounces​

1 gallon = 4 quarts or 128 fluid ounces​

Dry Measurement Conversions

1 tablespoon = 3 teaspoons​

1/4 cup = 4 tablespoons​

1/3 cup = 5 tablespoons + 1 teaspoon​

1/2 cup = 8 tablespoons​

1 cup = 16 tablespoons​

IMO everything should be in real units first (gramms). Use bullsit units for witchcraft-themed recepies, but with words, not digits.

 

[DTrp]

IMO everything should be in real units first (gramms). Use bullsit units for witchcraft-themed recepies, but with words, not digits.

While i agree with you in practice, pippa probably doesn't have a kitchen scale. Everyone in the US has at least a set of imperial measuring cups/spoons and a pyrex knockoff liquid measuring vessel.

 

[MerelyTourist]

While i agree with you in practice, pippa probably doesn't have a kitchen scale. Everyone in the US has at least a set of imperial measuring cups/spoons and a pyrex knockoff liquid measuring vessel.

Majority of phase is not it US though... so conversion table it is. Maybe memeing with "good ol murican tablespoon" on US recepies and use grams in italian ones?

 

[RestlessRain]

If the recipes are primarily intended for Pippa, I'd post the recipes in Imperial units, and then post the metric unit conversions as an appendix at the back.

 

[Saturnus]

Everyone in the US has at least a set of imperial measuring cups/spoons and a pyrex knockoff liquid measuring vessel.

> He doesn't just eyeball it.

 

[famous artist pipkun]

https://files.catbox.moe/63pt31.png

sketched kitchen, can fit 5 easy

 

[shipmate_F]

Can probably do better but you get the idea, character separators, headliner per streamer, index if needed (I see you guys wanna add a glossary), can add more layouting guides (colors) and slot the illustrations and recipe pics/drawings, maybe make a negative of the separators (it's vector).
Some stuff needs to be rewritten as well.

 

[thorazine]

Meme submission:

Boiled Water

1. Fill large pot with water (no more than 2/3 full)
2. Turn burner on high.
3. Do not watch pot or it will take forever.
4. Do not leave unattended or you will burn the house down.
5. Bring to exactly 212°F (100°C).
6. Remove pot from burner.
7. Turn burner off.
8. Use immediately or you will have to repeat recipe.

Step 8 is questionable, you can freeze it for later

 

[Planetary Bombardment]

333k is done. I don't think we're where we need to be. I am a fool with poor reading comprehension.

 

[Hff201]

333k is done. I don't think we're where we need to be.

This is for the anniversary, 21st June iirc.

 

[Planetary Bombardment]

I know we have other plans for the cover but I've been trying to become semi-proficient with GIMP again and decided to see what some WW2 cookbook plagiarism would look like.

 

[shipmate_F]

I know we have other plans for the cover but I've been trying to become semi-proficient with GIMP again and decided to see what some WW2 cookbook plagiarism would look like.

This one?

If people have ideas/suggestions, feel free to throw them here. I don't watch Pippa on the regular besides collabs and clips, I can be missing the "vibe".