#Pickled mussels

[askrigg21]

Pulling mussels from the shell

[louhinks]

i've taken to drawing AW2 culinary crimes whilst i am beaten unconscious by art block. bon appetit

[hellbraiserart]

I ❤️ BRINE

[buffetlicious]

Seafood Thermidor baked till golden-brown on top with creamy sauce and gooey cheese. I could only make out the prawns and mussels embedded in the sticky cheese. Next up, Black Angus Beef Gulai which is a spicy beef curry commonly found in the Malay Archipelago. Initially I had thought that it was beef rendang.

A huge salmon swimming in shallow tomato gravy caught everyone’s attention while basking under the heat lamp and sitting atop the induction warmer. Whole Norwegian Salmon with Tomato Basil Coulis soon had diners digging into the side for the flaky flesh with tangy tomato puree.

Seafood in Mushroom Essence was like a herbal seafood pot filled to the brim with an assortment of shellfish and crustaceans. I should have noticed there were king crab legs in there as one lady was cherry-picking out all the crab legs into her bowl. As for me, I only managed to find one miserable piece to comfort myself. Subsequent top up doesn’t come with any more king crab legs in it. :(

There was Seafood Porridge and Herbal Chicken Soup to help yourself with but I did no such thing. For the porridge, there were nine condiments like pickled vegetables, beans, crispy anchovies etc. to pick from including two sauces.

[notgilderoylockhart]

"Duck Foie Gras Terrine, pickled fruit, roasted apple bonbon"

Duck foie gras, with pickled red grapes and a roasted apple bonbon, most likely candied, topped with gold leaf. And what seems to be some pickled red cabbage on the side.

2. Venus Clams

Venus clams with dill and red chilies in oil. Inside the oil are specks of red, which could be chili flakes. There also seems to be a few drops of balsamic vinegar between the clamshells and a dollop of green pesto. If you zoom in a little more, there also is something that looks like white foam, which would fit the sea theme of the plate.

3. Pig Foot

I'm going to go out on a limb here and guess this might be a play on the recipe for Maple Glazed Pig's Head with Lobster in Martin Picard's book Sugar Shack Au Pied de Cochon. The bloody sauce might be a red wine reduction. There is a small amount of what looks like mashed potatoes under the foot.

4. Mussels with tomatoes

The mussel meat is arranged in a circularly inside a baked tart shell, with the occasional melted tomato in between. Next to it is an entire mussel as well as a decorative sprig of parsley.

x

5. not shown

x

6. not shown

7. "Ajoblanco, bread, crushed almonds, galic, olive oil, salt, a garnish of green grapes"

Ajoblanco is a cold soup made from exactly those ingredients. We sadly don't get a close up of it. Pity.

8. "Rabbit Three Ways"

We also sadly do not get a close up of this dish, but we do see a something resembling a stuffed pastry on Daniel's fork in a close up. From left to right, I'd say we can see a rabbit pastry, a bacon wrapped tenderloin and a braised leg here.

9. Steak

Alas, again, we do not get a close up, but I can't make out anything other than 2 giant pieces of steak. The steak is cooked medium, a blood-less perfect pink, which is the culinary standard, when a guest doesn't give a temperature preference for their meat.

10. Dessert

This might be a pavlova with strawberries and ice cream. There are a wide variety of meringue shapes, some dollops, some piped with a star shaped tip, a slightly larger one for the strawberry ice cream to perch on top of and another, even larger ring shaped meringue, for the second white ice cream. The empty space on the plate between the meringues is decorated with cut up strawberries and what seems to be powdered sugar.

[thereignclub-trc]

100 foods that you should eat:

1. Oysters

2. Liver

3. Eggs

4. Wild game

5. Salmon

6. Bone marrow

7. Kefir

8. Microgreens

9. Steak

10. Shrimp

11. Scallops

12. Raw milk

13. Blueberries 

14. Pomegranate 

15. Kiwi

16. Potatoes

17. Butter

18. Olive oil

19. Ghee

20. Chicken

21. Rice

22. Spinach

23. Carrots

24. Clams

25. Mussels

26. Avocados

27. Coconut oil

28. Watermelon

29. Yogurt

30. Sauerkraut

31. Kimchi

32. Sourdough 

33. Raw honey

34. Bee pollen

35. Cacao

36. Fresh herbs

37. Sweet potatoes

38. Lobster

39. Crab

40. Pork

41. Bone broth

42. Raw cheese

43. Onions

44. Zucchini 

45. Cucumbers

46. Garlic

47. Ginger

48. Turmeric

49. Strawberries 

50. Blackberries

51. Raspberries 

52. Colostrum

53. Honeycomb

54. Dark chocolate

55. Sardines

56. Tuna

57. Cod

58. Pumpkin seeds

59. Brazil nuts

60. Mushrooms

61. Grapes

62. Oranges

63. Apples

64. Dates

65. Asparagus 

66. Cherries

67. Lemons

68. Limes

69. Bananas

70. Mango

71. Dragonfruit 

72. Olives

73. Pineapple

74. Peaches

75. Grapefruit

76. Brussel sprouts

77. Beets

78. Cabbage

79. Cauliflower 

80. Mahi mahi

81. Seaweed

82. Salmon roe

83. Cod liver

84. Lamb

85. Coconuts

86. Tomatoes

87. Pickles

88. Artichokes

89. Beef tallow

90. Squash

91. Avocado oil

92. Spirulina

93. Eggplant

94. Celery

95. Chia seeds

96. Flaxseeds 

97. Pistachios

98. Cinnamon

99. Goji berries

100. Vanilla

[lionsongfr]

Crystalline Gala Cuisine

Been a bit since I made a festival cuisine, and since my old ones have been circulating, I guiltily figured I should make one for the Gala before it ends.  Gaolers and Tundras are both herbivores (though Gaolers also eat meat), but I headcanon that like most herbivores they will opportunistically eat fish, insects, and meat when given the chance. The dishes have a bit more mixing than the previous cuisine; in the Icefield you eat what you can and as much as you can to survive. Potato Onions are my replacement for potatos, because FR needs potatoes (and citrus and tomatoes and wheat and rice and spices).

Seeker Stew- originally a stew of necessity for traveling Seekers, it was made of dried Sea Grass, small Cragside Mussels, canned Common Minnows, Sour Elk milk, and spoiled Turnips. The dish was transformed back home, using fresh Spinach, meaty Olympia Oysters, Jumbo Shrimp, new Potato Onions, and…sour Snowfall Elk milk. Funk is flavor!

Shalefin in a Fur Coat- this uniquely named dish is a layered salad, like the layers of a Tundra fur coat. It is made of finely sliced pickled Shalefin fillets, grated Potato Onion, Gradish, and Honeycrisp Apple, and chopped hard-boiled Flecked Bushrunner eggs. The key binding ingredient is a flavorful mayonnaise made of Elk tallow, Dappled Clucker yolks, and dill.

Bear in a Cave Dumplings-a favorite of the Fae scholars of the Frozen Sanctum. It is a boiled or fried Potato Onion dumpling filled with fried Wooly Bear, Wild Onion, and Dryad's Saddle. It can be served with melted Elk milk butter and Winter’s Delight jam or a white sauce spiced with dried Dusky Mealworm and imported Golden Pepper.

Tundra Grub- a dish named after the main protein of the dish: a sausage filled with Tundra Grub meat, Longneck-grown oats, and Elk blood. The sausage is fried along with strips of Tundra Cactus before being added to an earthy brown sauce of Mycena Mushroom and Earthworms. It is typically served with an unleavened flatbread made of rye or Longneck oats, or a mash of Potato Onion.

Woodland Turkey Dinner- this was once a seasonal dish, but now is common year-round. While the star of the dinner is the roasted Woodland Turkey, the side dishes are just as essential. The most common is: Deep Sea Lobster and Jumbo Shrimp stuffing, roasted Winter Brussel Sprouts with a Superberry vinegarette, Tundra Grub and Potato Onion mash with Mycena Mushroom gravy, and Stonecorn rolls with Elk cheese and White Lace Honeybee honey. And last but not least, a Cinnamon and Honeycrisp Apple pie. A heavy dinner said to put even Sentinels to sleep!

Trunk Cheese- not actually cheese, but a cold meat dish made of fresh Bullephant Trunk (or Mammophant, though it is not as tasty).  The meat of the trunk is removed and cooked in a mix of spices and Wild Onion, and then poured and set with gelatin in the skin of the trunk. Slices are cut from the trunk and served upon rye bread with strong Wild Mustard and pickled Gradish.   

Edamame Soup and Pancakes- a popular yet odd combination of savory and sweet. This dish features a Chilled Edamame soup (heated of course, the chilled variety of plants grow better in the hot houses of Icefield) with large chunks of smokey Elk bacon, a sprinkle of thyme, and a dollop of Wild Mustard. The pancakes are made of nutty and mildly sweet Amaranth flour and served with Winter’s Delight jam. The soup is traditionally dished with a silver spoon, after a mighty Tundra king was poisoned by his favorite soup.

Warden’s Delight- a dessert, a snack, a spread upon rye bread, and a delight to every hatchie. It is a mix of Elk tallow, Spotted Seal or Wooly Walrus oil, fresh snow, and Winter’s Delight. As the mixture is whipped into fluffy peaks, it is traditional to sing “Warden’s Delight to fight off the night, no Shade or beast shall fill my sight. Drive away the hunger, drive away the cold, fill my belly and make me bold.”

Frozen Bouquet- flowers are rarity in the Southern Icefield, but this bouquet is made from flash-frozen flowers and fruits. After thawing they are quickly coated in a thin layer of crystalized maple syrup and then arranged into a bouquet. Often the bouquets have hidden meanings like Pretty Pink Mums for courting. Winterbelle for strength, and Wolfsbane for warning. But what every Tundra fears the most is a bouquet of Black Tulips.

 Crisp Morning Cider- Vodka is life to Ice Flight, the warmth in one’s chest in a land where winter never ends. And while most drink it “neat”, when rations are low then cocktails are the answer!  This drink is a common morning warmer and is a mix of White Lace Honeybee honey with hot water, Vodka, Honeycrisp Apple cider, and Cinnamon.

Boreal Brew-a tea made from the leaves of whatever green tree is available. Birch, Fir, Spruce, and Pine can all be brewed into an astringent tea with a citrus-y aftertaste. Unfortunately, Birch, Fir, and Spruce are typically harvested during Spring-Summer- but Pine is harvested during December. To help remove the bitter taste, Pine can be fermented with sugar for a week to a month (fermentation time depending on temperature) and then filtered and served as cold tea.

[allsadnshit]

I have been struggling with my appetite recently and trying to change what I'm eating to better suit what my body needs throughout the day but it's been hard and I just haven't finished my meals so I am trying to be creative:

Spicy miso carrot soup, arugala basil pesto pasta with smoked mussels and raw sheep manchego cheese, rice with poached egg and scallion liquid amino sesame seed on top and homemade pickled daikon radishes

I'm just in a total funk right now in every area of my life and I have decided not to try and force myself out of it

[shousetsubangbang]

by Domashita Romero (地下ロメロ)

“Lunch!” Syl proudly declared as he came into Lyta’s view, holding up the net full of mussels he’d just harvested.  “Mm, good timing,” she said, putting hands on her lower back to stretch a bit as she leaned back from her work. “That new arrival of Nori’s finally showed up.” “That so?” Syl put down his catch next to hers, a hefty batch of garlic ready to be variously peeled, pickled, and preserved. “She getting the big tour?”  “Yep, Yuji went to the station this morning for pickup. Should be rolling in soon.” “Wasn’t sure we’d see the day,” Syl said as he shook out his net into a tub. Lyta gave him a nudge with her elbow.  “Now, you be nice to the new kid,” she said.  “When have I not been nice!” Syl said, and she just snorted. He gave her a little jostle with his shoulder and she gave one right back, just as good. “Wish you’d given me the heads-up. I’d’ve given Nori’s old place a good dusting.” “Hell you would have,” Lyta said as she created piles of garlic paper on the table in front of her with quick work from her sturdy hands. “It’s not that bad, anyway. And it’ll be a good introduction if the kid needs to fix it up a little.”

from Issue 109: The Devil and the Deep Blue Sea

[thejoyofseax]

Ormthing 2024 Feast

The feast for Ormthing is done, and having that last major SCA obligation for the year out of the way seems to have broken the dam on getting some writing up of stuff done too. Well, that, and being on a ferry for four hours on the way back with little enough to do; I was on the verge of feeling bored for a few minutes there.

The idea for Ormthing (a 4-5 day camping event at Caldicot Castle in South Wales) was to produce a Norman feast. Norman is not one of the cuisines from which I often cook, so a little research was in order first. Magnifica Magdelena Grace Vane helped with that, and indeed would have been my co-cook for the event had circumstances of modern life not gotten in her way. It would appear that there's very little out there about Norman food, though. There's more known about WHAT was eaten than there is about early Irish food, for example, but there aren't recipes or many coherent accounts. What's there is not massively different from the 14th-15th century English and French food I think of as "generic medieval", though it's argued in some places to be simpler, and in some to have more in the way of spices and bold tastes - the latter coming from Norman contact with the Arabic world via Sicily. The best guess at a feast menu would therefore be roast meats in plenty, bread, some strong tasting sauces, and - in August - quite a lot of fruit. I also guessed that fritters of some kind would have been available. So with these parameters, I went about constructing a three course feast.

Of course, account had to be taken of the actual circumstance of the feast (evening, after a day in which there were already two tournaments, including the Principality Coronet Tourney, and would be a third to follow, in the castle courtyard by torchlight) and the diners. So I went for having the "main food" of the feast in the first course, with stronger tastes and sweeter things to follow. I reckoned that five roast meats per course with fish to vary would be too much - and indeed, in the unavilability of things like swan, heron, and porpoise - it might be difficult enough to make it to fifteen different meats.

So the initial plan was:

Course the First: Roast Beast (Venison or Beef) Frumenty Chicken Pottage Vegetables

Course the Second: Fish in Aspic Chicken on Sops White Fish in a Fruit Sauce Vegetables

Course the Third: Roast Duck Baked Orchard Fruit Dates in Compost Cream & Honey Fritters

… with bread for all courses.

This did not entirely survive contact with reality. I have done fish in aspic before - indeed, I once did a beautifully clear aspic with a whole trout suspended in it - and nobody, including myself, would actually touch the thing. Aspic is one of those things which sound weird, and turn out to look alien. So I decided not to do that, and replaced that with little dishes of anchovies, which I reckoned would convey the strong taste, and not offend as many people. I was able to get pickled mussels as well, so they were added in.

The vegetables for the first course were buttered turnips and creamed leeks, and for the second, stewed cabbage and a bean pottage.

Master Richard of Salesberie was able to source excellent meat for me, about two-thirds venison and one-third beef. It did, however, arrive from the farm shop already diced, so the idea of roasting it went by the wayside. Instead, I decided to brown it in a pan, and then bake it "in gobbets".

Due to various happenings of availability and illness, I wasn't able to have any of my usual kitchen crew along, but there were volunteers from the big island: Lady Julian ferch Luned, Lady Milada von Schnecken, The Honourable Lady Amphelise de Wodeham, and Halvar Darylson, all good cooks in the their own right. We had a relaxed kitchen with no particular rush, and indeed we were able to take breaks to go see bits of the tourneys, check in on family, and so forth. Early in the day, I saw my lady, Master Agnes Boncuer, have her champion Master Alexander of Derlington take the Coronet for her, which made the high table rather more familiar in terms of tastes and needs.

The kitchen in Caldicot is a modern one, situated just off the banquet hall. It's not big, and with five people in there, it was full. It also came without pots and pans, and there were no trays that would fit the steam oven. We knew about the pots in advance, so Amphelise - who accompanied me shopping, doing the driving and money-handling - and I picked up some the day before. We discovered the lack of suitable trays about three hours before serving, but the baked fruit went into a (slow) gas oven, and disposable roasting trays were procured at speed from the village - by whom I don't know, but I'm very grateful to them! The gas hob and the steam oven were excellent, though, and there was a dishwasher in a separate room.

The menu looks somewhat deceptively simple; there was a LOT of peeling and chopping of fruit and vegetables. We were able to do quite a lot of that during the day and get things going, so we weren't rushed, but I'm taking note of that for future reference, and might consider either some degree of prepping stuff the day before, or buying pre-chopped ingredients where possible.

We had people eating in three places - in the banqueting hall, in a smaller hall down a corridor and some stairs, and then more outside (and down a steep stairs), under a sunshade in the courtyard. This meant that service pretty much had to be to the tables, rather than my usual preference for a buffet. And we hadn't suitable serving dishes for most of what was there, so it was largely a matter of sending out the pots. Master Robert of Canterbury, Lord Trygg of Eplaheimr, Dominic of Flintheath, Lord Etienne the Younger, Kit of Flintheath, Taliesin Denet, and Sidney of Flintheath did excellent work, coping admirably with heavy loads and much stair-climbing.

Everything seemed to be well received, in general. I heard good things about the venison, the turnips, the chicken pottage, the pickled mussels, the chicken on sops, the sweet-and-sour fruit sauce for the fish (but not necessarily the fish itself, I noted), the duck, the orchard fruits, and the fritters. By the time of the duck and the fritters, the torchlight pas d'armes was under way, so I was able to wander round with the dishes and hand them out to the crowd, which is one of my very favourite things to do. We had more than was necessary of pretty much everything after the first course, so if I'm doing something like this again, I'd cut back on the quantities in the second and third courses.

Almost all the feedback I've had was good (with a couple of comments on the blandness of some dishes, but that's countered by others saying they were grateful for the edibility of those). Overall, I'm happy with how things went, considering the limitations of the kitchen and the service - there are things I'd do differently if I'm cooking there again, but that's always the case for the first use of a kitchen. I'll write up a document for the next person using it, and I can at least say that nobody went hungry!

[beautiful-basque-country]

The food served at Basque restaurants in the US equally fascinates and horrifies me: pinto beans without sacramentos, pickled tongue (an icon in euskoyankee cuisine), salad with a strange dressing and fresh cheese (yes, that white thing), chips, spaghetti, green beans and more unknown things.

It’s side dish paradise. A festival of “create your own dish”. And you can’t identify anything on the table despite it being “authentic Basque cuisine”:

It fascinates me how the meaning of the same signifier (Basque cuisine) changes depending on circumstances and environment. For the Americans of Basque origin this - and not any other thing, not the Basque cuisine from here [EH] - is the cuisine that defines their ethnic identity. How not to love them, if they offer you rice with mussels as Basque-ness heaven 😍

The truly magical aspect of Basque-American cuisine is that it was developed to adapt to the available ingredients (much meat, few fish) and to the more and more americanized taste of their fellow diners. It was need what brought them away from the culinary canon of their homeland. Don’t tell someone from Bakersfield, Reno or Boise that what they eat isn’t a true Basque recipe because they will hit you. As they should.  Their concept of identity, of what’s traditional or super Basque is as valid as our own. A big part of the Basque women that created the Basque-American recipes arrived in America from a rural and poor place. Their food references didn’t include anything fancy or some dishes that were created at the beginning of the 20th century that eventually succeeded here, like cod pil-pil. They moved to the US out of need and they used to live like this:

Other euskoyankee recipes came directly from shepherds, men with few or no cooking experience but that were very hungry. They had to live alone with the only help of a pot and a fire. Basque shepherds invented a unique breakfast - bread, cheese and honey, mixed with boiling hot coffee - that was talked about in the Californian press in 1929: 

They also made popular the so-called sheepherder bread, that’s still a classic in California and that they would make in an iron pot. Shepherds would get up in the early morning, make the dough with some saved yeast, and let it rise while they got ready to work. Later, in a hole digged in the ground, they would put some red hot coal and then an iron pot with the dough in, and covered it with the lid, more coal and dirt. When they came back from work, their bread was ready and still warm. This type of bread is completely unknown in Euskadi, but it’s an icon of Basqueness in the US. There are even competitions.

Another characteristic of euskoyankee food is more how it’s eaten, and not what. The first Basque restaurants in the US were dining areas inside hostels, with a fixed menu and a communitary style. Long tables, everyone eating the same. Just like when we go to a sagardotegi.

For a fixed price you get soup, salad, the famous pickled tongue, pasta, cheese, salsa (Mexican style), bread, wine and a main dish that changes everyday: lamb stew, oxtail, sweetbreads, fried chicken, etc. Is this what we understand as Basque cuisine? Of course not, but it isn’t less authentic than ours. Here our food tradition evolved in one way, and there, in another. We are nobody to put labels or to believe we are guardians of anything. It’s even possible that some Basque-American recipes are older than many we consider a classic and super traditional on this side of the Atlantic. Let me remind you that the old Basque cuisine was extremely simple and humble.  

Original Twitter thread by Basque journalist and foodie Ana Vega

[askwhatsforlunch]

A Seaside Picnic

I am currently enjoying a few beautiful Summer day by the Mediterranean Sea, happily swimming in the cooling waves every day! If you are spending a holiday by the water too, may I offer a few dishes to fill your hamper with for A Seaside Picnic?

Toast Skagen 

Octopus Salad 

Pissaladière 

Tielle Sétoise 

Smoked Salmon and Green Onion Sandwiches 

Smoked Haddock and Apple Watercress Salad 

Ota Ika (Tongan Fish Salad) 

Spicy Prawn Sandwich 

Smoked Trout and Cucumber Toast 

Ginger and Lime Mussel and Avocado Wheat Berry Salad 

Passionfruit Prawn and Avocado Salad 

Dill and Lingonberry Prawn and Wheat Berry Salad 

Anchovy and Tomato Pasta Salad 

Smoked Salmon and Pickled Cucumber Sandwich 

Ginger Prawn Spring Wraps 

[strawberrystepmom]

Kendy! Please give us more tinned fish knowledge! As someone who has had much tinned sardine and ritz crackers, I got so excited to try more tinned fish when I saw it popping off on tiktok. Fishwife got me

omg pls thank u for asking!!!! tbh fishwife isn’t a bad brand or product overall it’s just really overpriced for what it is imo. i’m so down with anything that encourages people to expand their palate but not at their expense, yk?

i can really only speak to portuguese tinned fish bc that’s what i have most experience with but i really love conservas santos as a brand. i have yet to try a bad product. la rose and berthe both are delicious as well and are more inexpensive and easily found. I highly recommend tuna belly also called ventresca de atum packed in olive oil if you can find it but it is most commonly imported packed in vegetable oil depending on brand. Love mackerel, love most sardines and conservas santos has a divine tuna pate I’ll sometimes just eat on toast

if you’re feeling more seafood-y I recommend ati manel mussels they’re in a super pickle-y sauce and they seem weird until you eat them and they’re delicious. Paired with wine on a sweet cracker? You’re gonna love it if you love anything tart and kind of funky

[expfcultragreen]

Watching that post malone last meal episode....

My last meal (sin foods): a boot* of beer with a chirashi sashimi garden studded with caviar dishes, half a bbq eel, enoki wrapped in teriyaki glazed pork, cumin chicken hearts and gizzards, pate du foie gras with ruffle chips and champagne (just elegant), bagna cauda with soft baguette and quadruple anchovies, maybe a little lobster bisque, some venison tartar, a jumbo shrimp ring with cocktail sauce, and a bbq salmon head (small and crunchy, not big and musty), ceviche, cubed pork belly with hoisin dip...maybe some marrow toast...l

*the boot makes it sus

My last meal (nonsin foods): a pitcher of some beer that donates to reforestation (eg cariboo etc) with miso soup, one of those steamed vegetable buns i used to get at long hui, wakame, a big gorgeous caprice salad with organic/local/freerun mozzarella and heavy on the pesto oil drizzle, small charcuterie board of organic/local/freerun cheeses (heavy on the blues) with smoked mussels and different pickled onions etc paired with a local craft vodka, oysters and cherrystones on the halfshell with wine vinegar, lemon, cocktails sauce etc on the side...deep fried brussel sprouts, seitan tacos (soft, heavy on the guac and pico), maduros, frybread with saskatoon berry jammy syrup to dip it in, brioche toast with local organic butter and quince jam from tsaranoro with a bottle of raspberry fresh, congee with 1000 year egg and candied post-spawn salmon

[nem0c]

quitting vegetarian to pescatarian bc i miss pickled mussels quitting pescatarian to entomarian bc i only like cockles and mussels and shrimp and what is abug but a crunchier version of that popping crickets in dull meetings. crunch crunch.

[imsociallyanxiousgetoverit]

List of all SDV and SDV:E (Stardew Valley: Expanded) Giftable Items

Horseradish

Daffodil

Leek

Dandelion

Parsnip

Cave Carrot

Coconut

Cactus

Banana

Sap

Large Egg

Egg

Milk

Large Milk

Green Bean

Cauliflower

Potato

Garlic

Kale

Rhubarb

Melon

Tomato

Morsel

Blueberry

Fiddlehead Fern

Hot Pepper

Wheat

Radish

Red Cabbage

Starfruit

Corn

Rice

Eggplant

Artichoke

Pumpkin

Bokchoy

Yam

Chanterelle

Cranberry

Holly

Beets

Ostrich Egg

Salmonberry

Amouranth

Pale Ale

Hops

Void Egg

Mayonnaise

Duck Mayonnaise

Void Mayonnaise

Clay

Copper Bar

Silver Bar

Gold Bar

Iridium Bar

Refined Quartz

Honey

Pickles

Jam

Beer

Wine

Juice

Clam

Poppy

Copper Ore

Silver Ore

Coal

Gold Ore

Iridium Ore

Wood

Stone

Nautilus Shell

Coral

Summer Shell

Spice Berry

Sea Urchin

Grape

Spring Onion

Strawberry

Sweet Pea

Common Mushroom

Wild Plum

Hazelnut

Blackberry

Winter Root

Crystal Fruit

Snow Yam

Sweet Gem Berry

Crocus

Red Mushroom

Sunflower

Purple Mushroom

Cheese

Goat Cheese

Cloth

Truffle

Truffle Oil

Coffee Bean

Goat Milk

Large Goat Milk

Wool

Duck Egg

Duck Feather

Caviar

Lucky Rabbit’s Foot

Aged Roe

Ancient Fruit

Mead

Tulip

Summer Spangle

Fairy Rose

Blue Jazz

Apple

Green Tea

Apricot

Orange

Peach

Pomegranate

Cherry

Bug Meat

Hardwood

Maple Syrup

Oak Resin

Pine Tar

Slime

Bat Wing

Rusty Blade

Swirl Stone

Solar Essence

Void Essence

Void Pebble

Void Shard

Void Soul

Fiber

Battery

Dinosaur Mayonnaise

Roe

Squid Ink

Tea Leaves

Ginger

Taro Root

Pineapple

Mango

Cinder Shard

Magma Cap

Bone Fragment

Radioactive Ore

Radioactive Bar

Ancient Fiber

Bearberry

Conch

Dried Sand Dollar

Ferngill Primrose

Golden Ocean Flower

Goldenrod

Green Mushroom

Four-Leaf Clover

Monster Fruit

Monster Mushroom

Mushroom Colony

Poison Mushroom

Red Baneberry

Salal Berry

Slime Berry

Rafflesia

Sports Drink

Stamina Capsule

Thistle

Void Root

Winter Star Ross

Dewdrop Berry

Aged Blue Moon Wine

Blue Moon Wine

Aegis Elixir

Armor Elixir

Barbarian Elixir

Gravity Elixir

Haste Exilir

Hero Elixir

Lightning Elixir

Pufferfish

Anchovy

Tuna

Sardine

Bream

Largemouth Bass

Smallmouth Bass

Rainbow Trout

Salmon

Walleye

Perch

Carp

Catfish

Pike

Sunfish

Red Snapper

Herring

Eel

Octopus

Red Mullet

Squid

Seaweed

Green Algae

Seacucumber

Super Seacucumber

Ghost Carp

White Algae

Stone Fish

Crimsonfish

Angler

Icepip

Lava Eel

Legend

Sandfish

Scorpion Carp

Flounder

Midnight Carp

Mutant Carp

Sturgeon

Tiger Trout

Bullhead

Tilapia

Chub

Dorado

Albacore

Shad

Lingcod

Halibut

Lobster

Crayfish

Crab

Cockle

Mussel

Shrimp

Snail

Periwinkle

Oyster

Woodskip

Glacierfish

Void Salmon

Slimejack

Midnight Squid

Spookfish

Blobfish

Stingray

Lionfish

Blue Discus

Baby Lunaloo

Bonefish

Bull Trout

Butterfish

Clownfish

Daggerfish

Dulse Seaweed

Frog

Gemfish

Goldenfish

Grass Carp

King Salmon

Kittyfish

Lunaloo

Meteor Carp

Minnow

Puppyfish

Radioactive Bass

Razor Trout

Seahorse

Sea Sponge

Shiny Lunaloo

Snatcher Worm

Starfish

Torpedo Trout

Undeadfish

Void Eel

Water Grub

Dwarf Scroll 1

Dwarf Scroll 2

Dwarf Scroll 3

Dwarf Scroll 4

Chipped Amphora

Arrowhead

Ancient Doll

Elvish Jewelry

Chewing Stick

Ornamental Fan

Dinosaur Egg

Rare Disc

Ancient Sword

Rusty Spoon

Rusty Spur

Rusty Cog

Chicken Statue

Ancient Seed

Prehistoric Tool

Dried Starfish

Anchor

Glass Shards

Bone Flute

Prehistoric Handaxe

Dwarvish Helm

Dwarf Gadget

Ancient Drum

Golden Mask

Golden Relic

Strange Doll

Strange Doll

Prehistoric Scapula

Prehistoric Tibia

Prehistoric Skull

Skeletal Hand

Prehistoric Rib

Prehistoric Vertebrae

Skeletal Tail

Nautilus Shell

Amphibian Fossil

Palm Fossil

Trilobite

Emerald

Aquamarine

Ruby

Amethyst

Topaz

Jade

Diamond

Prismatic Shard

Quartz

Fire Quartz

Frozen Tear

Earth Crystal

Alamite

Bixite

Baryite

Aerinite

Calcite

Dolomite

Esperite

Fluorapatite

Geminite

Helvite

Jamborite

Jagoite

Kyanite

Lunarite

Malachite

Nepunite

Lemon Stone

Nekoite

Orpiment

Petrified Slime

Thunder Egg

Pyrite

Ocean Stone

Ghost Crystal

Tiger’s Eye

Jasper

Opal

Fire Opal

Celestine

Marble

Sandstone

Granite

Basalt

Limestone

Soapstone

Hematite

Mudstone

Obsidian

Slate

Fairy Stone

Star Shards

Fried Egg

Omelet

Salad

Cheese Cauliflower

Baked Fish

Parsnip Soup

Vegetable Medley

Complete Breakfast

Fried Calimari

Strange Bun

Lucky Lunch

Fried Mushrooms

Pizza

Bean Hotpot

Glazed Yams

Carp Surprise

Hashbrowns

Pancakes

Salmon Dinner

Fish Taco

Crispy Bass

Pepper Poppers

Bread

Tom Kha Soup

Trout Soup

Chocolate Cake

Pink Cake

Rhubarb Pie

Cookies

Spaghetti

Spicy Eel

Sashimi

Maki Roll

Tortilla

Red Plate

Eggplant Parmesan

Rice Pudding

Ice Cream

Bluberry Tart

Autumn’s Bounty

Pumpkin Soup

Super Meal

Cranberry Sauce

Stuffing

Farmer’s Lunch

Survival Burger

Dish’O’The Sea

Miner’s Treat

Roots Platter

Triple Shot Espresso

Seafoam Pudding

Algae Soup

Pale Broth

Plum Pudding

Artichoke Dip

Stir Fry

Roasted Hazelnuts

Pumpkin Pie

Radish Salad

Fruit Salad

Blackberry Cobbler

Cranberry Candy

Bruschetta

Coleslaw

Fiddlehead Risotto

Poppyseed Muffin

Chowder

Fish Stew

Escargot

Lobster Bisque

Maple Bar

Crab Cakes

Shrimp Cocktail

Ginger Ale

Banana Pudding

Mango Sticky Rice

Poi

Tropical Curry

Squid Ink Ravioli

Mushroom Berry Rice

Big Bark Burger

Flower Cookie

Frog Legs

Glazed Butterfish

Grampleton Orange Chicken

Mixed Berry Pie

Baked Berry Oatmeal

Void Delight

Void Salmon Sushi