#Fagnes

[opelman]

JC5_2273-2500 by Jean-Christophe Dechêne

[macabrecabra]

LOVECRAFTOBER: DAY SEVEN: Chaugnar Faugn, the horror from hill, the feeder

Affiliation: Court of Shub-Niggurath And slowly getting another one out, trying to get into the double digits on this challenge @w@ Going to keep at it! Coming in on day seven with Chaugnar Faugn, the gremlin of the bunch!

Had fun designing this one as wanted something vaguely elephant but kind of off-putting too! Chaugnar Faugn doesn't like to move, but when they do, they can be deceptively fast, especially when it comes to sucking on delicious blood! They use their tusks like stingers to suck things up. The sucker trunk is just to hold squirmy prey in place. Chaug has a tendency to complain and try to weasel their way out of doing much of anything... but they are also terribly easy to bribe. They serve on Shub-Niggurath's court faithfully, despite making suggestions for others to do tasks before them.

[dandelionsprout42]

The Michelin Guide is fucked stuff

When a person turns 28, they begin to realise that their lifelong big dreams of becoming a popular and beloved chef, are never going to come true, because the Michelin Guide is wildly rigged in favour of French and Japanese food and kitchen hierachies.

2 celeries in an X formation with red wine in a swirly formation. Stinky fish with stinky dressing. 2L wine bottles for each of the 15 courses. Sous chefs threatening to call hitmen on your mom if you don't do unpaid overtime. Waiters insisting on telling you everything about where each ingredient came from. Food reviewers who've never had a good chicken fillet in their lives. A total bloody lack of online menus!

The image above is from an Adresseavisen review of Fagn. It's ice cream topped with fucking ants. They gave the 10-course-ish meal a 6/6. If I got ants in my ice cream, I wouldn't fucking care if it's a Michelin star place, I'd fucking call the police on the spot!

[ot9000]

Clos des Boutes Les Fagnes Rouge 2015 France - Costières-de-Nîmes

[probablyevilrpgideas]

Brain Rillettes/Confit

Courtesy of my man-eating ogre character, who was going to be a Return of the Living Dead style zombie until that was vetoed for power reasons-

A humanoid brain is listed as a material component in BoVD, costing 4cp. An average adult human brain weighs about 3 lbs. Generally, an adventurer is assumed to need about a lb of food per day. With the hunger of matloxes (and the general conceptions of ogres and trolls in mythology and folklore), let’s assume that one brain is sufficient food for Fagne, and that prepared in the following way, the brain costs what a normal ration does.

When Fagne has time and facilities, they tend to make freshly harvested brains into rillettes. This involves submerging the brains in rendered corpse fat and simmering it over low heat for 4-10 hours. The heat kills bacteria, which while not a biotic threat to Fagne would cause the brains to decompose, but does not destroy the organic compounds such as endorphins.

Once cooked, the brains and rendered fat are allowed to cool. Fat is hydrophobic and provides an effective seal against oxygen and moisture, preserving the cooked brains without need for magic. In a sealed jar, brain rillettes can last for about eight weeks without refrigeration or other forms of preservation.

Brain Rillettes

1 human brain (~3 lbs), large dice 3 cups red corpse oil 2 sprigs rosemary

Combine all ingredients in a cooking pot, keeping the brain in as close to a single layer as possible. Place pot over fire, or in hot coals beside the fire, and let it come to a simmer. Once a simmer is reached, cover the pot, and let cook at a simmer for 4 hours.

After cooking, remove from heat and let cool till you can comfortably handle it. Remove rosemary, and place the brain into a jar, then pour the red corpse oil over it. You can use typical canning methods to ensure a proper sealed jar. Allow to cool. Thus jarred, the vacuum and fat will keep the cooked brain preserved for several weeks in a cool environment, and potentially longer.

Red Corpse Oil

3 cups corpse fat 1 cup sesame oil 4 star anise 4 curls cinnamon 4 bay leaves 1 onion 10 stalks scallions 1 handful coriander 1 oz sugar 1 cup chili bean paste 2 heads garlic, minced ½ tbsp ginger, minced 3 oz mountain pepper, mixed with 2 oz beer 4 cups dried chilis, rehydrated, drained and ground into paste 1 oz fermented black beans, rinsed and coarsely chopped

Add corpse fat, sesame oil, star anise, cinnamon and bay leaves to a cooking pot. Heat over medium heat until bay leaves begin to brown. Remove pot from heat and remove spices. Allow oil to cool slightly, then add onion, scallions, and coriander and return to heat, frying until onion begins to brown on edge. Remove aromatics from oil.

Add the chili paste, fermented black beans, chili bean paste, garlic, ginger to the oil, and simmer 8 minutes, stirring occasionally to prevent sticking to the bottom. Add sugar and the mountain pepper/beer mixture, cook for two more minutes.

Remove from heat, allow to cool, pour into a large pan to let set.

The set oil can be cut into blocks for easy use, and if sealed well, will keep for some time if kept cool and dry.

The Red Corpse Oil is basically just spicy hot pot broth with corpse fat instead of beef tallow, so you can actually make this!

This recipe is somewhere between confit and rillettes, but they're similar dishes.

[joel-eloy]

[vespacruiser]

[voss01]

Ritmos da história Raimundo Fagner - Os Segredos por Trás do Talento

[jannekebooister]

De Hoge Venen / Les Hautes Fagnes - Fagne de Poleur 2 by Janneke Booister Via Flickr: Watercolour on Arches Grain Fin 300 g/m2. 

Colours used are Payne's gray, Sepia, New Gamboge, Gold Ochre, Burnt Sienna, all Winsor&Newton Professional. 

Paper size 38 x 28 cm, available (Contact me) 

My own reference 

Het verhaal van deze aquarel is beschreven in mijn blog / The story of this watercolour is written in my blog jannekesatelier.blogspot.com/

[reflet-de-la-lune]

Les Fagnes en Belgique

Photographie de Roger Hermans

[opelman]

JC5_2268-2500 by Jean-Christophe Dechêne

[dyrkwyst]

Forest and Land, Hautes Fagnes, Belgium

Textures Used: BALEARES

[luna-stenfors]

Paysage des Hautes Fagnes (Jalhay, province de Liège, Belgique) - Décembre 2022

[lesser-known-composers]

Joseph Jongen (1873-1953) - Suite pour Piano en forme de Sonate, Op.60 (1920)

00:00 -- I. Sonatine 07:46 -- II. La neige sur la fagne 14:29 -- III. Menuet - dansé 21:44 -- IV. Rondeau

Pf : Hans Ryckelynck

[matmx5]

Baraque Michel, Hautes Fagnes (Belgium)

Mathieu S. Photographie

[joel-eloy]