Insert Credit Art Jam 2.0 | April 2022 | Delicious


A monthly event in where the ever-growing Insert Credit community can come together and create art based on a rotating topic! First created and hosted by @"SuperEffective"#337, now taken over by me. Everyone is welcome to participate and create whatever they consider art. Every possible medium and art discipline is welcomed here. Go wild! Show us your hidden or not so hidden talents!

Here's the original premise @"SuperEffective"#337 wrote:


This is not necessarily a contest, but more like a weekly monthly art challenge/show-and-tell. The plan is to introduce a new prompt every Sunday the first day of each month to make a piece of art to. To participate, you can simply post anything from a drawing, sculpture, crochet, animation, writing, a sick beat, heck, why not even a cake! You can post whenever you’re finished, and I’m sure none will mind if you’re a bit late as this thread is all in good fun. Heck, if you’re loving the prompt, post more than one! Send any suggestions you think would be fun to do in the next week, if you have any fun ideas!

Last month's art jam turned out great, thanks to everyone that participated! I chose this month's topic after discovering that the suggestions @"SuperEffective"#337 took for the original Art Jams were public, so I chose one I really liked from there. Also, thanks to the people that suggested topics in [the new art jam suggestion form](, there's already some great ones in there. Feel free to suggest more prompts!

There were two related topics that I really liked among the original suggestions. I decided to choose the more open-ended of these as the prompt for this month and have the other one be a sub-prompt in case anyone wants something more specific but still related to the main prompt. Also, the sub-prompt lends itself almost exclusively to visual art, so that's why I don't think it works as a main prompt,

With all of that out of the way. this month's prompt(s) is:


[size=100][color=Hotpink] _Delicious_[/color][/size] -

[size=20][color=salmon] _Sub-prompt: Video game characters enjoying their favourite food_[/color][/size]


I really like this prompt, can't wait to see what y'all come up with<3

You can read a more detailed introduction of the Art Jams 2.0 and see the amazing stuff y'all came up based on the previous prompt on the thread(s) linked below:

_**[March 2022 | Support and Cooperation](**_ -

Cool! It was inspiring to see what everybody submitted to last month's art jam. I wanna try to submit something myself this month.

oh my god I've been preparing my whole life for this theme. one essay about video game food coming right up.


@“穴”#p64556 Delicious

Please look forward to either:

  • - my 30 minute food-chewing "audio experience" that our hosts will cite as justification for my ban from these forums
  • - another NES track with a process breakdown
  • I am not going to 100% commit, but I am going to say out loud (type) here that I will try something this month and perhaps that will be enough to guilt/pressure me in to it.

    @“antillese”#p64572 strongly hoping you lean toward the second one

    I had to work quickly and get this posted early this month because, somewhat similar to an installation piece, my submission requires audience participation and I need to make sure anyone willing to participate has time to do so.

    When the topic of Delicious was announced one thing came to mind immediately and so forcefully it would be impossible for me to even come up with an alternative.

    So, I would like to present to you:

    Delicious Goulash For Insert Credit[1]

    Coming from an Austrian family, Goulash has been in my life for as long as I have been eating solid foods. My family recipe is based around beef, but in order to try and be more inclusive I have adapted it to be entirely vegan. I’ve also substituted out a small amount of alcohol that is usually used.

    This recipe is rather forgiving on exact measures, so don’t worry too much. Most of the time I don’t measure everything and go by feel now, but I’ve made this dish a large amount of times. The sharpness can be tweaked up or down by using more or less hot paprika, or perhaps adding an extra 1/2 - 1 teaspoon of cayenne pepper.



    • 3 brown onions (2 if very large)
    • 4 cloves of garlic, crushed
    • 1 teaspoon of ginger, grated or minced
    • 750g - 1kg of waxy potatoes
    • 1 can chickpeas (420gram, approx 15oz)
    • 2 tablespoons sweet paprika
    • 1/3 - 1/2 tablespoon smoked paprika
    • 1 - 1.5 teaspoons hot paprika
    • 1 star anise
    • 1/2 teaspoon majoram (can be replaced by “mixed herbs” if you cannot get majoram)
    • approx 3 tablespoons plain flour (maybe called AP where you are)
    • 1/3 cup apple juice
    • 1 teaspoon soy sauce
    • 1 teaspoon balsamic vinegar
    • 1 cup vegetable stock
    • 1 large bay leaf, torn in half (or two small leaves)
    • salt
    • pepper
    • olive oil
    • water


    • 1 loaf of bread (I use a basic wholemeal loaf, use anything you like)
    • 1 brown onion, finely chopped
    • 2 cloves garlic
    • 1/3 cup parsely, chopped
    • 1 cup unsweetened plant-based milk substitute (I use oat milk, almond might also work)
    • 6 tablespoons plain flour
    • 2 tablespoons self raising flour
    • olive oil



    Cut potato in to 5cm (about 2") cubes

    Add enough olive oil to cover bottom of heavy base pot. I use an enamelled cast iron pot.

    Heat oil low to medium and add onions, ginger, and garlic

    Stir until onion becomes soft and translucent, taking care not to burn them.

    Add all the paprika, star anise, grind of salt (approx 1/2 teaspoon?), good grind of pepper (about 20 cranks from my pepper mill), majoram.

    Stir until well mixed and fragrant, careful not to burn the spices. Likely about 30 seconds worth.

    Add potatoes to the pot, and stir to cover them.

    Add apple juice to deglaze, simmer for approximately a minute to bring up to temperature and reduce ever so slightly.

    Add half of the vegetable stock, increase heat slightly, keep stirring.

    Add flour in small amounts - mixture may appear slightly gluggy, thats ok…

    Add remaining stock slowly until you have a thick sauce

    (If mixture is too thick, add water, if too thin add flour. This is largely a matter of personal preference for how thick or thin you prefer the dish to be)

    Add balsamic, soy, bay leaf.

    Stir, lower heat until just barely cooking. Use the lowest burner/setting your stovetop has.

    Put lid on, stir on every now and then. Just want to make sure nothing gets stuck to the bottom too much.

    After about 40-60 minutes, add chickpeas.

    Cook for another approximately 2 hours, stirring on occasion, until potatoes are cooked through when you test with a fork.

    Discard star anise and bay leaf.

    Can be served right away, but ideally you should let it cool and then store in the fridge overnight. The next day, reheat in the same pot and serve.

    Can be served on its own, accompanied by your favourite (preferably crusty) bread. Can also be served with rice. Ideally however, it is served with:


    Cut bread in to 2cm (about 1") cubes.

    Knödel typically are made with old, stale bread.

    If you have the time and patience for it, leave bread in open basket to dry out, turning once a day.

    If not, we can dry the bread out in the oven. Preheat oven to 90C / 195F, and place bread on a lined baking sheet. Mix/flip bread on tray after 10 or so minutes, and keep checking until the bread seems dry (as if it had gone stale).

    Put bread in a bowl large enough to hold it all with some clearance.

    Pour oat/almond milk over bread, give a quick mix, and cover with cling wrap tightly

    Check after about 45 minutes, if bread is still a bit dry add more milk

    Shake bowl, turn it upside down and let it stand until bread is soaked

    (about 45 mins - 1 hour more)

    Place onion and garlic in small frying pan with olive oil.

    Low heat, cook until soft (do not brown!).

    Just before taking it off the heat, stir in parsley

    Allow mixture to cool, stir in to bread.

    Add both flours, mix through.

    Mixture should be a little moist, if too moist add more flour.

    Squash mixture in to balls a little smaller than a tennis ball

    (or whatever size you feel like). Make sure they are pretty firm, they will expand when cooking.

    Put a small amount of plain flour in a bowl or dish, and roll knödels in flour to lightly cover all over.

    Place knödels in steamer and cook for 15 minutes

    Serve by cutting 1 or 2 in half and spooning goulash over the top.

    Knödel can be frozen uncooked and steamed from frozen, just add 3-5 minutes to steaming time.

    In Summary:

    I would like to invite you to attempt making (and eating!) this dish, as my submission for this month's Art Jam.

    1. I posted a modified and updated version a year later over in the recipe thread ↩︎

    @“rejj”#p64613 this looks amazing!!! Thanks for sharing, can't wait to try it!

    @“rejj”#p64613 rejj would you agree that paprika is substantially better if it's recently made? I find that most of what you find at the supermarket is stale… worth doing a bit of hunting for the fresh stuff imo

    @“yeso”#p64650 indeed. Old paprika is better than no paprika at all, but if you have a good market or dedicated spice shop available to you that can provide fresh paprika the difference is staggering.


    @“rejj”#p64613 My family recipe is based around beef, but in order to try and be more inclusive I have adapted it to be entirely vegan. I’ve also substituted out a small amount of alcohol that is usually used.

    Big thanks for adapting the recipe. Would you be open to explaining where the beef comes in/how it's prepared in that version? When I visited a friend in Austria last summer her mom made beef-based goulash and I would love to be able to approach recreating it, if only once

    Either way I can't wait to try the version you posted! I hope everyone who makes it will share pictures as well

    @“captain”#p65025 No problem at all.

    In the beef version there are no chickpeas (I add them to help build extra body and flavour) and even the potato is optional. I also only add the ginger in the meat-free version, to help layer in some extra flavour.

    About 1kg of chuck steak is the usual go to, cut in to very large cubes. When you think “yep, that's pretty big, that will do” go larger and you‘ll probably be ok. They will shrink considerably while cooking. If you can’t get chuck steak, any stewing beef is what you are after – it needs to be something with lots of collagen that will break down during cooking. If you try putting something like an eye fillet in there it will be a disaster, at the end you will have extremely dry, stringy, likely disintegrated meat rather than large, tender chunks.

    Some examples from my camera roll (photos of meat in case you do not want to see such)

    Brown the meat (in batches) in the pot first, to develop some colouring on the meat and help build up a fond in the pot. Take the out and store in a covered bowl after each batch. Then do the onions, add the meat back (with any juices) to the pot after blooming the spices and deglazing. Wine can be used to deglaze here rather than apple juice, if you like.

    When adding the small amount of soy and balsamic, you can also add approx 1tsp of worcestershire sauce or 1tsp of fish sauce as an extra umami booster.

    If you're adding potato, you probably only want approx 400-500 grams (about 1 pound) and add it after about 1 hour of cooking time at the very low simmer with the meat. Total cooking time should be approx 3.5 - 4 hours.

    For the knödel, one egg can be stirred through the mixture before adding the flour. Also, I usually just add regular milk. I would probably avoid whatever that “half and half” stuff is you can get in the US, I don't think you want to add cream.

    @“rejj”#p65037 Thank you very much! Good beef info


    @“rejj”#p65037 When you think “yep, that’s pretty big, that will do” go larger and you’ll probably be ok.

    would that all recipes were written like this

    @“rejj”#455 thank you for the recipes you provided here! i tried them on Sunday, and my family and i all loved the results. really, genuinely delicious stuff. i had to make a few tweaks to the goulash recipe, because some stuff was impossible to find over here (thyme instead of bay leaf, for example, and no fancy paprika - just the supermarket plain type), but hey, if this is the basic version, i'd love to know what the fancy paprika version tastes like!

    pics below for anyone interested (i went the beef route, per my family's preferences – three against one on that score – and threw some sour cream on top because i had some in the fridge).


    [upl-image-preview url=//]

    [upl-image-preview url=//]

    @“whatsarobot”#p65747 Looks great!

    It makes me genuinely happy to see this and hear it went well.

    DJ Tent Mode's delicious new track “Shopping for Candy” will be dropping by the end of the month. Here's a preview mp3 in case you want to go vamping and buy some candy.

    If there are any graphical artists who want to do a project for the art jam but don't know what to contribute, I have a suggestion. I'd love to work with someone (or multiple people) to have album art files attached to the MP3 files. As of now I've googled "NES candy sprite" and it's just not getting the job done.

    @“antillese”#p66710 Fun tunes! The layers of creamy peanut butter melodies and crisp jelly rhythms make a groovy sandwich.

    # The Delicious Artist's Statement

    You are playing an NES game with a friend or family member. In this game, the item shops are themed as candy stores, and you are "Shopping for Candy".

    That's right! DJ Tent Mode's **Delicious** new track drops today! (I really need to pick a better name to release my music projects under.)

    You can [download an MP3 of "Shopping for Candy" here](!ArDX_50WQOZHrWb3gUoXEr8qjutB?e=gOAyrv).

    You can [download an NSF of “Shopping for Candy” here](!ArDX_50WQOZHrWUXhHITAap8byav?e=gSIHLK). The NSF is a ROM that will execute on NES hardware, in an NES emulator, or in an NES music player. I like to use [GaMBi on my phone](

    # This Month's Song Process

    This is probably the biggest song I've written from a number of distinct measures standpoint. I'm the least confident about the bridge. It's the part of the song I spent the most time working on. The song needed some more breathing room before it looped, and I'm worried it seems like it's from a different song entirely, but no art is perfect.

    Here's a screenshot of the final tracker structure.

    [upl-image-preview url=//]

    # The Delicious Prompt

    For the mood of the song, I wanted something in a major key that sounded bubble-gummy and poppy. I have noticed I struggle writing in major keys so I took it as a challenge from the prompt. I'm quite happy with the final mood of the song.

    # The Delicious Process

    Also, as an amateur music theorist, I don't do a lot of transposition or intervals in my head so I ended up writing the initial few measures in C, and then hit the F2 5 times to just transpose the whole thing up 5 semitones into F. I'm a real music pro! I did this just because F is higher in pitch and the NES instruments sound more whistley and "fun" than they do in C in this context.

    As far as composition process went, channel 2's 8th-note shuffle (kinda sounds like an oboe) came together in minutes. It's something I learned from Gruber (whom I mentioned in the March post) where you can make a quick rhythm built with scale patterns and then vary it to make it distinct. I really like this process. It works well for what I want to do and what I find pleasing to listen to. This month's was built with arpeggios which go up twice, then go down twice. However, you may not notice this because I drop a few notes down an octave to syncopate and accent the notes. It makes it much more interesting to hear and gives structure to the song. You can also do this with different instrument voices to make accents rather than just changing volume.

    Next I did the long glissandos. I got to learn how to do that effect this month. I wanted it to sound like a stretchy chewy bubble-gum taffy kind of thing. I'm happy with how the pickup notes connect the phrases.

    Another technical note: the way DefleMask does timing is as a function of CPU divisions. So you can see in my screenshot that I'm in a multiple of NTSC timing and that the "A" speed lasts twice as long as the "B" speed. This lets you write music where your 8th notes can "swing" in jazz tradition without having to notate every single 8th-note pair as a dotted-8th/16th pair (like you do in beginning jazz band). This is something that I adjusted by ear until the swing sounded right.

    This month, I also learned a few quirks about how DefleMask handles duty cycle macros. I suspect there is a bug that carries over an effect change from channel 1 into channel 2 and overrides the per-instrument setting. I ended up having to "hard code" the duty cycle (basically you get three distinct timbres for the square channels) at the beginning of each new pattern instead of having the instrument definition work. I learned about this because I happened to turn on the per-channel oscilloscope view because my son thinks it's cool. And I happened to notice that the waveform in channel 2 looks the same as channel 1 which was not as intended.

    Remember - even though I tease myself about this in this very post: if you try to make art, then you're an artist.

    Thanks again for listening (and I'm sure the interesting discussion to follow) and thanks again for organizing @ana .

    @“antillese”#p67750 Great work! I'd say your concerns about the bridge are unfounded, it seems to flow well enough to me. Thanks for the process writeup again for this one, music composition seems akin to wizardry to me.

    Unlike Antillese‘s long statement, I’m just gonna say:

    I was relearning how to use blender and I made some 3d ramen idk

    [upl-image-preview url=//]

    Originally I was planning to make a song using a lot of cooking mama samples, but I didn't have the time or energy to do it this month

    oh and also, I haven't had the time to go shopping for the ingredients of @"rejj"#455's Goulash, but I probably will in the next couple of days!