#cardassian
Welcome to the Mirrorverse
Doing a Star Trek Dungeons and Dragons Campaign and our Cardassian friend got Borg’d
Garak for mermaid_2_3 (Instagram)
THE VILLAINS OF DS9: CASEY BIGGS, JEFFREY COMBS AND MARC ALAIMO
Scifiball
Klingon, Cardassian, Dominion, Borg, Romulan and Bajoran logo. Made in the technique of of friendship bracelets, but it is not a bracelet. I added clasp on cardassian and borg’s logo and now it’s brooch.
sorry for my english^^
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#fbf to the Cardassian Union patch I made for a pretty badass cosplay, back when I was a baby embroiderer
#startrek #cosplay #embroidery #patchgame #wip #cardassian #comiccon #handmade #makers #etsy #homeworkparty
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Yamok sauce, that beloved Cardassian condiment which goes with everything from asparagus to sand peas, and also useful to trade for self-sealing stembolts (DS9: Progress). I can understand its popularity and the need to have vast quantities of it around - although perhaps not as much as Jake and Nog ended up with.
This is, of course, a variation on hollandaise sauce, which, like Yamok sauce, goes with everything and can be varied in almost infinite ways. If you’ve not made this type of sauce before, do not be afraid! While it involves constant whisking it is made in a few minutes, and if it does split, can be easily brought back together.
Replicate your own
(Makes about a cup of sauce)
(Based on this recipe - you can also make it in a blender if you prefer)
2 egg yolks
100g / 3.5oz butter
1 tablespoon lemon juice
1 teaspoon smoked paprika (or to taste)
(Have a couple of tablespoons of ice cold water to hand too: this can be used if the sauce starts to split)
Separate your eggs - you do not require the whites for this recipe. Place in a bowl that will sit inside a saucepan and mix in the lemon juice and smoked paprika.
Melt the butter (I used the microwave) and place in a jug or glass you can pour from.
Create a double boiler by bringing water in a saucepan to a simmer on the stove, and placing the bowl with the eggs on top of it. While whisking the egg mixture continuously, slowly pour in the melted butter. Start by adding a splash at a time; when that has emusified you can pour the rest in a steady stream.
When all the butter has been incorporated, continue to whisk until the mixture thickens - then remove from the heat immediately. If your sauce starts to split or get a textured surface, whisk in a tablespoon of ice cold water. This should return the sauce to be smooth and glossy.
Serve immediately over asparagus or sand peas. If you’re like Jake and Nog and end up with a lot of sauce, it can be refrigerated overnight and warmed very gently the next day.
