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Perils of the Bold #153
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Comment on Episode #153.

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Panel #1 - Pinkberry a la Claude-René.

Panel #4 - Carpaccio de Hobboeuf (Hobbit Carpaccio).

Ingredients:

  • 600 gr [1.3 lb] hobbit fillet cut in very thin slices (like ham)
  • 15 gr [3 oz] fresh grated parmesan cheese
  • The juice of 1 big lemon
  • 1 mushroom
  • 3 Tspoons olive oil
  • salt & pepper

Directions:

  1. Display the Hobbit slices on a large plate; spread them with lemon juice, then turn them upside down and spread again with the remaining lemon juice, salt and pepper.
  2. Leave it in fridge for 30 minutes to an hour so that the lemon will "cook" the meat (it will change color).
  3. Clean the mushroom and thinly slice it.
  4. When ready to serve, spread a few drops of lemon again, then the olive oil, then the grated parmesan cheese, and finally a few slices of mushrooms.
  5. Decorate with fresh basil leaves if you have some.
  6. Serve fresh with a lettuce and French bread...

Panel #5 - Avocat et Oeufs à la Mousse de Hobbite (Avocado and Eggs with Hobbit mousse)

Ingredients:

  • 2 ripe avocados
  • 100 gr [4 oz] Hobbit flesh
  • 3 eggs
  • 3 teaspoonfulls Dijon mustard
  • 10 cl [3 fl oz] olive oil
  • salt, pepper and lemon

Directions:

  1. Separate 1 egg yolk from white ; hard-boil the other 2 eggs.
  2. Make a mayonnaise : put the yolk and the hot mustard in a small bowl and beat with a whisk for a few seconds until you get a homogeneous mixture ; start pouring the oil drop by drop while beating. When all the oil is incorporated, add a few drops of lemon with salt and pepper.
  3. With an electric mixer, beat the egg white until thickly frothy.
  4. Mix the hobbit flesh with the mayonnaise then gently stir to incorporate the stiff white with a whisk. Keep in fridge until serving.
  5. Peel and slice the 2 hard boiled eggs.
  6. When ready to serve, peel and slice the avocados (they would get black if you do it before) and alternate slices of egg / avocado in the individual tureens
  7. Top with the crab mousse or serve it in a separate small saucer. Decorate with a plain shrimp or a cherry toamato.

Panel #6 - Filet Hobbnon aux Oignons - Gratin Dauphinois (Filet of Hobbit with Onions - Dauphiné oven baked potatoes)

Ingredients:

  • 800 gr [3 lb] filet of Hobbit
  • 4 brown onions
  • 20 cl [7 fl oz] dry white wine
  • 5 Tbspoons olive oil
  • Salt & pepper
  • 4 big potatoes
  • 35 cl [12 oz] single cream
  • 100 gr [4 oz] swiss cheese
  • nutmeg, salt & pepper

Directions for main course

  1. Peel and mince the onions ; cut the filet in 3 to 4 sections.
  2. In a non-stick stewpot, medium flame, heat the oil and brown the onions in for 15 minutes (turn regularly with a wooden spoon).
  3. Brown the meat in the onions for 5 minutes with salt and pepper, then pour the wine, cover with a lid, and let simmer for 30 minutes ; turn from time to time.
  4. Serve each of your guest cutting slices from the meat sections.

Dirctions for side dish:

  1. Grate the swiss cheese. Peel the potatoes and cut them into thin slices (with the slicer side of your grater or electric mixer) ; display them in an oven dish by layers, add salt and pepper each time one layer is completed ; spread as well a pinch of grated nutmeg and some grated cheese every other layer. Once all slices are displayed, pour the single cream in the dish ; it needs to cover exactly all potatoes ; complete with a little milk if it is not the case (leave the extra cream if you have too much).
  2. Spread the left cheese (1/3) on top of the potatoes ; bake the whole in (pre-heated) oven at 200°C / 400°F for about 1h15. The gratin must be golden brown and the cream should be totally absorbed by the potatoes.

Panel #7 - I had to recreate the door to the Prison Chamber of Thaumaturgic Vicissitudes. The last time it was constructed was back in March of 2006 for episode #32.

Panel #8 - The last time the wall of chains in the Prison Chamber of Thaumaturgic Vicissitudes was seen was in episode #50.

Mon Deiu: My God! Which god a half-machine/half-flesh golem chef from Rouebonne would worship is anyone's guess.

Panel #9 - This is the hole that Dundorious and his friends escaped through back in episode #59.


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Stikfas action figures and the Stikfas logo are copyrights and trademarks of Stikfas Pte. Ltd.
Shockini action figures and the Shocker Toys logo are copyrights and trademarks of Shocker toys.
GI Joe action figures are copyrights and trademarks of Hasbro.
Their use in www.actionfigurecomics.com webcomics is not intended to infringe on the intellectual property of any company.
Any similarity between characters on www.actionfigurecomics.com and real persons (living or dead) is purely coincidental.
The personalities, stories, fictional settings, text, and dialog in Perils of the Bold and Dark Omen Dawning are copyright © 2006 through eternity Erik Kjerland.