Barley porridge with trout and leeks

Okay, here's a finalized recipe for fried ice cream! As a friend whose area of interest is cooking and I recently invented, by correspondence!

Ingredients: Cream (animal or plant, but it has to be fatty), steeping flavors (if wanted), sweet-syrup, hard-shelled egg, salt, turquoise sugar, dumpling dough, oil. Tools: metal pot, stove, stirrer, bowl, sieve, cold box with stir-crank, cold pan.

Pour the cream into the pot on the stove, and bring it to a simmer, stirring it enough to stop it from burning. Mix in any flavors you want (I usually like dried flowers) then take it off the heat. Stir the egg, salt, and syrup together in the bowl. Slowly stir about half of the warm cream into the egg, to stop the egg from hard-cooking, then pour it back into the pot. Heat it back up until it gets very thick, then take it off the heat again. Pick out the steeping flavors with the sieve if they're not nicely textured, and let the mix cool. Pour it into the cold box, and stir (either by hand, or by device, or by water-leverage, depending on what is most convenient) for at least 4 waits [3.4 hours]. Scrape the ice cream into a cold pan, and press it into an even layer, then cut it into small squares. Write cold on each square, then wrap it in dough, being sure to seal the dough tightly. Fill the pot about halfway with oil, and heat it until it boils. Use the sieve to lower the squares into the oil, a few at a time. When they start to poof up and brown, flip them over. After about half again as much time on the other side, quickly pull them out and put them back into the cold box to chill. You want to be fast here to avoid depleting the coldness. If you aren't sure you can do it quickly enough, use extra sugar, or it might make a mess. Once the dumpling is also cold, you can eat it!

Warnings: Be careful not to burn yourself with the oil. If the dough isn't well-sealed, oil might leak in and heat up your ice cream too much and ruin it. If you're not turquoise, be careful not to eat more sugar than you want to.

I think I might be able to make something similar work that gets eaten quickly, with a hot filling wrapped in something cold, and if they ever figure out a good way to export pink sugar and decide how much is safe to eat, I might be able to do something cool with that, but I don't really feel like doing more of this for a while. Writing runes on melting ice cream is a bit onerous.

That sounds delicious. I'll see if any of my inventor friends can get it working here.

Instant noodles! You boil the water and then put the noodles in wait four minutes and then add the flavor packet! That is the human food I'm best at making!

I want to learn how to cook monster food. It's better because it's magic and helps you and stops being a shape once you swallow it so it doesn't feel gross moving through your body! But I'm not good at turning stuff into mostly magic yet. I'll say once I figure it out!

If you cut up fruit into many pieces and leave it in a solution (salt, vinegar, fish, seaweed) (a few days) and then cook he mix until it is dry it is very tasty! And if you have a housemate who is bad at remembering which food is yours you can put spice into it and they will know it is not for them!

With marshcookies, you can conjure a little sphere or something else solid and wrap the dough around it and leave a little hole in the top and cook it (the dough), and then dismiss it (the conjuration) and pour filling in through the hole!

Ryegrass, kale, and beetroot salad