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Atelier Rorona/Carnivore Day Cookoff Contest Winners

By Heath | October 4, 2010 at 8:22 am

As it began, we had no stinkin’ entries for this thing. If we’d had even just a picture of a peanut butter and jelly sandwich, it would have ended up winning. Yet, ironically scared off, most people didn’t enter. We didn’t have a single entry here until RPG Land and NISA decided to show you how it was done. The thing was, after that, you people had to go pulling out all the stops. We got some great entries. We wish we could give you all truckloads of stuff, but we’re fresh out of trucks. We do, however, have 2 copies of Atelier Rorona to give out, among other things. And here are your winners are…

First, we gotta thank all of our participants. It took a stupidly long to figure out which winners would get Rorona and which would get consolation prizes, and which would sadly get nothing. ALL entries are appreciated, and all contributed to the fun. But these are the best of the best. Here are entries that will receive small prizes such as Disgaea cellphone straps and other game memorabiliaWinners will receive prize-claimination details via email.

Matt B, with “Pork wrapped in Bacon.”  The recipe is in the name! Matt’s entry:

Keva B, who sent in “Tastier Than it Looks!”
Grilled chicken breast
Boiled pasta
Salt and pepper
Alfredo sauce

Mike A., who sends a delicious-looking “Italian Sandwich”
Garlic bread
1 Chicken breast – cubed
3 slices of genoa salami
2 slices of baked ham
2 slices pepper jack cheese
5 slices of small pepperoni
2 slices of Gouda
Stack ingredients on sandwich. Be sure to stack chicken on both sides of the bread. Broil for 3 minutes at 500 degrees or until cheese is melted. Then stack additional ingredients, such as yellow peppers.

Sarah A. sent in “Mocha Cake.”
2 Round Cake Tins
Greaseproof Paper/Parchment Paper
Weighing Scales
Bowl and Spoon (or Food Processor)
Knives, Plates Etc.

Cake Ingredients
170g/6oz Butter
170g/6oz Caster Sugar/Superfine Sugar
3 Eggs
170g/6oz Plain Flour/All-Purpose Flour
3tsp Baking Powder
1tbs Cocoa Powder
10tsp Instant Coffee Powder

Frosting Ingredients
50g/2oz Butter
100g/3.5oz Chocolate
100g/3.5oz Cream Cheese
200g/7oz Icing Sugar/Confectioner’s Sugar

Cake Directions
First take the butter and eggs out of the fridge. While they’re coming up to room temperature trace the bottom of your cake tins onto the greaseproof paper and cut out. Use a little butter to grease the sides and put the paper in the tin. Set your oven to 180 celsius or 350 fahrenheit.

Now you’re ready to get mixing! Weigh out the butter and sugar and beat together in the bowl or food processor until fluffy and well blended. Break the eggs in and mix well. Weigh out the flour and add the baking powder, cocoa and coffee. Fold it into the butter, sugar and eggs. If the batter is too thick to stir or pour easily you can use a little milk to thin it out.

Pour the batter evenly into the cake tins and bake for about 20 minutes, or until a knife or skewer poked into the center comes out without any batter stuck to it. Take out of the oven and leave to cool.

Frosting Directions
While the cakes are cooling, break up the chocolate and place in a microwavable bowl with the butter. Nuke it for 30 seconds, stir, and nuke again if it’s not fully melted. Leave to cool for a minute and add the cream cheese. Now beat in the sugar until it’s fully combined. If you have a food processor it’ll make quick work of this step! The frosting should have the texture of melted toffee, keep it in the fridge for a few minutes if it’s too runny.

Run a knife around the edge of one cake tin and place the cake on a plate, bottom up. Peel the greaseproof paper off the bottom and pour on some frosting. Spread it out until it’s about an inch from the edge. Now take out the other cake and peel off the paper again. Place it on top and press down until the frosting starts to ooze out of the sides. Pour the rest of the frosting over the cake and spread over the sides. Add some decorations if you like (we used chocolate buttons) and refridgerate until the frosting is tacky (i.e. it feels sticky but doesn’t stick to your finger if you poke it).


The next was another dessert, from Colin E., who sent “Chocolate Spiders.”  He warns that they are “like crack.”
12 oz. package of milk chocolate bits
1/2 cup of crunchy peanut butter
1 7 oz. can of potato stix

Melt the chocolate and peanut butter together in a bowl (about 5 minutes in the microwave on power level 6)
empty potato stix into bowl and stir until coated evenly
drop by teaspoon on wax paper and then stick in microwave to cool.


And here are the big lucky two (literally lucky — some of the above were also in the name-pullin’ hat to win the game, so there was some luck in this as well) who win a brand new copy of Atelier Rorona for PlayStation 3.

Daniel C, who sends us “Pastel de Carne,” which of course is Spanish for “Pastel of Carne.”
It goes:
1Kg Minced Beef meat.
500g Oat grains.
6 Tomate verde (Tomatillos)
1 Egg.
Soy Sauce
Worcestershire sauce
1 Onion

Just slice everything, and mix it in a bowl, then cook it using a molde milagro (or anything that can has a lid on top), cook in stove or oven until ready (depends on whether you want the meat to be juicy or a bit more dry).
The rest is a simple lettuce salad with peach slices on top, some sliced chayote, cabbage prepared with cream and a little touch of mayonnaise, tomatoes and sliced carrot.


And J.L. Jones. His entry of “Steak Fajitas” consists of:
One Red Bell Pepper
One Green Bell Pepper
One Onion (Small)
6 Limes
Thin sliced steak (This was New York Strip)

Cut the peppers and onion into thin strips. Gut the peppers (natch.)
Cut limes in half.
Cut steak into strips
Cut chicken into strips

Start onions cooking in a pan with some lime juice, liberal seasonings that you enjoy (We use a lot of `old bay` and some creole seasonings) and a little bit of oil, once they start losing their solid white color and start to be a little more carmely, throw the peppers in with the onions with a little more lime juice. Once the peppers start to feel a little limp but still mostly solid, throw the chicken because it takes longer to cook then the steak does, use more limes. Once the chicken is a starting to show mostly white, throw the steak in and cook until the streak is well done, use the rest of the limes, throwing some of the husks in there to cook with everything.

Once everything is cooked well, take the dead limes out of the mix, serve with tortillas, sour cream and shreded cheese and Corona. Delicious!


Thanks again to everyone who participated in this contest and to NIS America for dishing out the prizes!  Janelle and I are going to attempt some of these!  Our hope is to YouTube the experience and send it to you, but no promises!

Following RPG Land on Twitter and Facebook will leave a pleasant aftertaste.

Topics: Contests, NIS America