#Wild Carpaccio

[that-one-xachster]

Megumi x Childhood Bestie!Reader Hcs

I've seen too many of these and needed to write a few heh ive actually never written hcs before so this is my first time 😅 kinda a slow burn?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

so first of all you were tsumiki's bestie because I haven't seen a hc like that yet (PLEASE I NEEDA SEE ONE OF THESE-)

and we'll also make fushi's mom besties with your mom

so now you two are besties since you were in diapers

and you were a very grabby baby and Fushiguro's hair is as wild as carpaccios from mashle-

(sorry not sorry)

so you'd just grab at his hair and pull it all the time which would annoy the hell out of him

which would then somehow end up in you two fighting

AS BABIES

and then your mother's would have to calm you down

and after the whole toji and mother fushiguro went bye bye your mom took in megumi and tsumiki

so now timeskip you're both 6 years old and just walking together from who knows where

and if you thought you grew out of these grabby tendencies no you're either grabbing his hair or his sleeve

yes it still annoys the hell out of him but you do it for shits and giggles

and then on this fine day you just happen to run into the gojo satoru

LMAO MY AUTOCORRECT ALMOST CAPITALIZED HIS NAME

anyway this guy is making his ever so iconic face like 'bro reminds me of his dad-'

anyway gojo doesn't know who you are so you're just standing there awkwardly behind megumi while you're now gripping his backpack

and you're just glaring at gojo for no reason at all for sure just thinking 'who the hell is this weird ahh man with hair like he's in his 70s tryna kidnap megumi 🤨🤨'

and ofc megumi pulls the 'what about my sister' card

and after the whole negotiation with megumi he turns to you and is like 'you can come along too ig'

and ofc you watch megumi so you pull the 'what about my parents' card

gojo's like 😀

anyway you somehow end up going to school with megumi and tsumiki and first day kindergarten no surprise you guys are the new kids

everyone I mean EVERYONE loves tsumiki ofc

a partial reason is because of you and megumi glaring at the people who you think are looking at her a lil funny

like sir ma'am CHILD how dare you

anyway you have a pretty peaceful elementary school

you do pick fights with megumi though

...and a whole lotta other people

you stopped in middle school but looks like megumi picked it up instead because yk he beat up a hefty amount of people

you stanned him for that

also hyping him up from the back

"YEAHH MEGUMI BEAT THEIR ASS"

"shut up."

"no."

".."

"anyway YOU GO MEGUMI BEAT EM UP-"

"sHUT-"

so that was pretty eventful but tsumiki did not approve which caused you to sulk next to megumi

but then yk she went to the cliff and shit went down real fast

tsumiki got cursed, you entered your depressed angsty teenager era, and megumi became emo. more so than he was before

"oh my god its worse than they thought- they made him EMO-"

^ thats megumi now but we all like pretty emo bois so

wItH tHeIr bLaCk hAiR aNd gReEn oRbS-

too bad megumi has blue eyes

>>>>>>

see this is why asians don't have blue eyes we'd be too powerful

anyway back to this you two finish middle school all swandy dandy but a lil depressed

oh and I don't think I mentioned you two got into a fight bc of tsumiki's sickness

like-

megumi: you're closer to tsumiki bc you two are girls why didn't you stop her from pulling random crap whatever she did to make her sick

you: BITCH you blaming ME? you wanna go?

yeah basically you two got into a stupid argument but oh well its fine bc gojo forced you two to talk again and yay you're talking again

and now first year into jujutsu tech you and megumi are the only students so you're still poking and grabbing him all the time

you did it less in middle school

I think we know why

like you're in the car going to a mission- his hairs being tugged

got off the car and walking his sleeve being tugged

everthing

literally everthing

my bros grown immune to it though so he doesn't really mind

he kinda likes it now but will never admit it

so let's say before you got ranked up and all your arm almost got blown off by a curse

needless to say tsumiki's accident really hit him hard so this hit him harder and when I say he got angry he got ANGRY ASF DUDE

like he freakin obliterated the damn curse

he also made it pretty painful

if you even can

and let his demon dogs casually eat it up

and you're just there like 👏👁️👄👁️

"it's not that deep bro-"

"yes it is"

gojo was very proud though

and now you're with him stalking itadori and you're like

woah

*1 braincell working*

itadori = fast

fast = speed

I am speed

ITADORI = LIGHTNING MCQUEEN

kachow

and when you finally confront your stalkee with megumi and itadori's like

"uh I'm mourning rn"

you're just

"thats great and all dude I totally feel you but you're gonna be mourning even more if we don't get our asses to your school"

you did not want to host multiple funerals

so you all speed ran to his school

and whoopsie doosies you're with megumi and itadori makes an entrance like the main character he is

and when my bro eats that finger

and gojo pops up

he throws the kikufuku at megumi

but its okay hope you have a good day imma send you bout 850-

LMAO SORRY

you steal the kikufuku from megumi and eat one as if its popcorn

well you're watching gojo and sukuna fight rn

and you accidentally admit out loud that sukuna's hot

and then megumi low-key side eyes you

BUT THEN HE STARTS FULL ON GLARING AT SUKUNA

bc how dare he some random goofy ahh old mf misongnyistic tatooed dude just steal your attention so casually

he's full on disgusted when he's face to face with sukuna

yes you notice this

you're like

"ooh did somebody get a crush on a thousand year old curse-"

"wtf no get some help"

its the opposite lmao but you don't know that

so then itadori turns back to normal gojo goes boop and he goes to sleep

and now you're here sitting next to megumi, eating Gojo's kikufuku and having the time of your life

holy this is so long imma do a part 2

fun fact my autocorrect always changes sukuna into skunk 🦨

smelly sukuna

[tastesoftamriel]

Talviel's Tamrielic Anniversary Banquet

In lieu of an updated jubilee cake for the 30 year TES/10 year ESO anniversary, here's a banquet menu fit for the nobility of Tamriel! Dig in!

Summerset

Soft Indrik cheese and caramelised onion and pear chutney vol-au-vents, with sundried tomatoes

Auridon Blue Monkfish, poached in Russafeld Heights chardonnay

Shimmerene cherry blossom snowskin mooncake, with an apricot mousse and lemon crème filling

Black Marsh

Crocodile dumplings, with a spicy peanut and sweet saltrice dipping sauce

Stormhold jerk kagouti haunch, with guar fat vegetable fried rice

"Kueh cendol" chewy tapioca rice cakes, with dark palm sugar and coconut milk and jelly layers. A Black Marsh specialty!

Valenwood

Wild venison Greenshade carpaccio, with whipped bacon-honey butter

Stone-baked timber mammoth tail, slow roasted for 48 hours with a honey and mammoth butter glaze

Frozen honeyed "bingsoo" yoghurt, with sweetgnats, candied bacon, and deep fried lard bits, drizzled with sweet condensed milk

High Rock

Alcaire smoked pea soup, with bacon lardons and fresh garden herbs

Flambéed foie gras à la Shornhelm, with a blood orange and goose fat reduction

Gorapple tarte tatin, with golden butterscotch sauce and Bantha vanilla bean ice cream

Morrowind

Smoked kwama egg yolk carbonara, with scrib bacon

Spicy Ashlander-style shalk and ash yam stew, served in a shalk carapace

"Baked Vvardenfell" guar milk ice cream and kwama meringue cake, flavoured with comberries and gold kanet flowers

Elsweyr

Old Anequina jerboa and "lap cheong" sausage pie, with a saffron rice and an ale-and-moon sugar gravy

Terror bird egg "foo yong hai" omelette, with an array of Pellitine seafood and a bhut jolokia moon sugar caramel dipping sauce

Frozen samar pekoe tea custard, with hot moon sugar fudge

Cyrodiil

Bruma barley soup, with homemade herbed sourdough foccacia

Barbecued Blackwood cavy, basted with a rich Surilie Brothers port and habanero barbecue sauce

Abecean sea salt, dark chocolate, and Cyrodiilic olive oil ice cream, with wild strawberry coulis

Skyrim

Markarth goat cheese and pine nut crème tartlets, with smoked juniper salt

Lake Honrich salmon steak, hot smoked over maple wood with Goldenglow honey, served with dill remoulade

Snowberry panna cotta, with spiced Whiterun apple-akevitt compote

Wrothgar

Echatere Gruyère and rosemary mini soufflés, with smoked Vorkhiposh roe

Echalette steak, served medium-rare, in a ginger wine jus

Kurog's wild berry chocolate gateaux, with whipped echatere cream and drenched in wrathberry brandy

Hammerfell

Port Hunding roasted red pepper and harissa hummus, with spiced lentil flatbreads

Spicy Alik'r giant snake tikka, with mint yoghurt dipping sauce and pickles

Coconut and medjool date kulfi, with a slice of rosewater and pistachio baklava

[hottakehoulihan]

Tell us about some unusual foods that you've eaten!

It's...controversial, some of them. Also, I'm glad you said "some" because there are not merely a few. ...and I have things I'm supposed to be doing (I should drop them all and let them shatter it would make such a lovely sound)

Right. I'll start with Horse this time. Maybe I'll come back and respond again later. Feel free to prompt for specific details or with additional questions.

Horse meat is--as an older Japanese woman described it to me--'crunchy', and you can buy it in many Japanese grocery stores as a carpaccio/sashimi though it may be labeled "basashi" (ba for horse and sashi for sashimi) or "sakura" because it's ostensibly ... pink? It's not pink. It IS crunchy; there's a dentition there that beef just doesn't have. I don't have much to compare it to because there aren't many mammal meats we ever taste raw. But the way it's served depends on a specific dipping sauce (IIRC it also comes with a bit of lemon?) and the sauce is really the thing that makes the thin slices of horse meat wonderful. Given how mammal protein is pretty expensive in Japan, I think it's a pretty good deal to them even though few of them seem to want to make a regular habit of eating horse. (An American-style steak is, in my limited experience and explorations, impossible unless you find someone who has access to an American military base supply system or unless you find a butcher who can cut you bespoke pieces; what I would consider a serving of steak could feed a family of three in Japan. ...as I understand it.) I've also encountered Horsemeat as an ingredient in hotpot, and particularly in "chanko nabe" which...I don't know the characters or the etymology, but everyone in Japan knows that "chanko nabe" is a protein-and-calorie-rich hotpot that sumo wrestlers eat because they gotta bulk up those muscles and that takes some doing. I'll be honest; horsemeat isn't particularly flavorful to my not-very-talented palate. I think there are good reasons we don't treat them as meat when we don't have to (Japan has wild horses and horse farms in northern Tohoku and also in Hokkaido, per my limited reading. ..so maybe that's why they do have the meat in those areas.) It's a very satisfying *texture* though. ...and in my humble opinion, texture is a big part of what makes some elite foods so sought-after.

Like blowfish, abalone, certain other clams, and even caviars. But those are a different subject.

There was a children's book I bumped into once, with lovely yellowed pages and a library binding and if I were ever to have kids of my own I'd move heaven and earth to find it and provide it to those kids. But I won't. But in this book, the spunky tomboyish freethinking young gal heroine made the male protagonist and herself hamburgers using the ground meat in the bottom drawer of the 'fridge, and only later found out it was horsemeat their accidentally-absent parents had somehow acquired (it's not common in the US and I've never ever EVER seen it for sale) for purposes of making into dogfood. ...and the gal ran around whinnying gleefully later. This gal is one of my fictional role models.

I have ZERO problems with eating horse. Even though I've cared for and ridden them in my youth.

Nor dogs, even though I love them. A story for another time.

I'm a little conflicted about whale, but that chapter in Moby Dick makes me really want to try it as steak. ...but I've only had it as sashimi, and only very small amounts. ...and by all the goddesses and Poseidon himself? It was amazingly delicious.

Bugs? Are a struggle. I did not find (or look very hard) witchety grubs to try. I find bundaegi unobjectionable and can chatter about them later. Crickets, mealworms, and grasshoppers? I can eat them if I have to, but they gross me out a bit. Especially crickets and grasshoppers. I watched a woman in a youtube clip from an old late-night comedy show (Letterman, IIRC; he once had Grace Hopper on his show) show off a hissing cockroach and then eat it on camera and...that's a line I would cross if I had to.

My rule about strange food? If there is a culture that sincerely eats it? I'll try it if I can. At least twice.

Natto? I did not enjoy it at all the first time. Someone said "try it ten times; you'll like it then." ...and by the fourth time I tried it I liked it. I have four tubs in my fridge right now and will eat them with mustard and a soft boiled egg.

Stinky tofu? I'm probably not doing that one right. ...but I've only tried it once and although I hated it, I'll try again.

Durian? Child's play. I low-key have contempt for people who flinch from it. Medium-key. Cowards.

Bear meat is very good IMHO, though I've only had it twice and once was in hot pot and another was a spiced mince in a can (IMHO you're not really tasting it unless you have it unseasoned. ...and preferably both raw and cooked, but at least one of those two ways.

Seal meat tastes rancid even when it hasn't gone off? I think. I haven't got much experience with it. I'd try it again.

I'm trying to make arrangements with some of the deep-south country hunters that know a friend-of-a-friend to save me a bunch of "dove meat" because the two times I've had pigeon meat it's been AMAZING. Tiny bones are a PITA sure, but...there's an ancient children's book called Caddie Woodlawn (all my childhood reading came from library sales and thrift shops and the internet) where they sing about "pigeon pie" and having tasted it? It sounds so good. Pigeon meat is just super tasty and not in a way I can describe (I can attempt to describe most other meats. Dog meat is like a cross between mutton and beef, IMHO.)

I have in my freezer right now some dressed corpses of rattlesnakes and some frozen fillets of ostrich. ...and I'm excited. I've had rattlesnake from a can before but it was already seasoned and also there were a billion tiny rib bones in it so you couldn't really nail down an identifiable taste. ...and ostrich is always sold ground, and usually mixed with something else. Cowards.

I don't have much left on my bucket list, and I hope that maybe if I get the right medical care and medications I'll be of a mind to add more things, but the one thing that's still on there is going to have hakarl / fermented shark in Iceland. ...though since reading Moyashimon I've learned there are other even more challenging "fermented animal meats" I don't know I'll ever have the courage to try.

But as a friend of mine put it, once? "what's the worst that could happen? I could die? That was gonna happen anyway."

Oh, there's a place where you kill a sheep and let it sit for a week and then eat the raw flesh and it tastes like cheese, or so I learned from a Scandinavia And The World comic. ...and I've actually tasted that on accident and it was delicious and I will try it again.

I'm sure there's a lot more, and I've rambled, but there are chores that want doing and tonight I've had nothing more exciting than some twice-baked turkey on sourdough with Russian chokeberry jam and mustard. (I'd hoped the chokeberry jam would remind me of cranberry, but it doesn't. My original purpose in buying the stuff was hoping that chokeberry would be similar in flavor to chokecherries from the Rocky Mountain region. They're not. I miss that flavor.)

I need to start getting more exercise. Not to diminish my plushness, but because I miss having more of an appetite. (I understand that people who compete to eat the most in a hurry are often skinny because if they had fat it would restrict their stomach's ability to expand.)

Alas; chairs, beds, and bathtubs are comfortable, and food and drink are pleasant. Exercise is seldom any of those things, and never as low-hanging-fruit of a pleasure. But maybe eventually.

Cheers at you. If you have good food stories or advice I'm eager to learn.

[takitafulily]

Welcome! Here's the Twisted Wonderland Menu!

Please place your order once you've decided!

Add Ons and Specifics:

Cream - Fluff Cinnamon - Angst Lemon Juice - Smut Pineapple - Crack Wrapped in Rice Paper - Bulleted list On a Silver Plate - Oneshot Please tell the chef that... - Prompts and/or Other Notes

Ramshackle:

Pick one (comes with every meal): Picnic Sandwiches - Yuu Crackers - Reader (please specify role) Premium Canned Tuna - Grim

Heartslabyul:

Caramelised Strawberry Tart - Riddle Rosehearts Sugar Preserved Violets Sponge Teacake - Trey Clover Sriracha Spicy Chicken Noodles - Cater Diamond Caramel Apple Cherry Pie - Ace Trapola Tornado Omurice - Deuce Spade

Savanaclaw:

Grilled Marinated Sliced Beef Brisket - Leona Kingscholar Boston Cream Doughnut - Ruggie Buchi Spiced Caramelised Pear Compote - Jack Howl

Octavinelle:

Deep Fried Seafood Platter - Azul Ashengrotto Octopus Carpaccio - Jade Leech Anori Takoyaki - Floyd Leech

Scarabia:

Lemon and Mint Coconut Water - Kalim Al Asim Katsu Chicken Curry - Jamil Viper

Pomefiore:

Organic Taro and Pear Smoothie - Vil Schoenheit French Pork Liver Pâté - Rook Hunt Yakiniku Platter - Epel Felmier

Ignihyde:

Handcraft Hard Candy Assortment Pack - Idia Shroud Binary Code Crunch - Ortho Shroud

Diasomnia:

Green Apple Dark Forest Sundae - Malleus Draconia Spicy Tomato Juice - Lilia Vanrouge Miso Salmon Capaccio - Sebek Zigvolt Creamy Mushroom Risotto - Silver Vanrouge

Staff:

Wild Game Casserole - Dire Crowley Raisin Butter Tart Squares - Divus Crewel Vichyssoise - Mozus Trein Raw Egg Protein Smoothie - Ashton Vargas Cajun Chicken Gumbo - Sam

Example:

Can I have a Handcraft Hard Candy Assortment Pack and Picnic Sandwiches with extra Cream and Wrapped in Rice Paper please? Please tell the chef that it's valentine's day! Thank you!

[horizonboundtrainer]

What are some of May's favorite and most hated foods?

Also, how food motivated is she?

May actually has a pretty diverse palate. She'll eat anything at least once, including many dishes we'd find unusual or disgusting. Her favorite flavors are spicy and savory with a strong preference for what most people would consider gamey meats and offal. Something like gopchang jeongol made w/ the spiciest cheongyang available is likely to please her... as a general rule, if your eyes ain't watering, it ain't spicy enough for her taste.

The fresher her meat and fish is the better, especially if it's been slaughtered and prepared in front of her. She'll even eat it raw ( if it's safe enough to do so ) because there's few things more viscerally satisfying for someone with the instincts of a wild predator. It just feels right to eat the still beating heart of a fish even if that ain't socially acceptable in many parts of the world. Basculin sashimi and carpaccio are very strong contenders for her top 10.

( And tbh if you want a good rule of thumb for feeding May, hearty soups are your best bet. )

Her least favorite foods? She ain't a picky eater but anything overly bitter immediately goes to her Sceptile. She has no idea how he manages to eat through several pounds of bitter melon in one sitting and she really doesn't want to. It's far worse than kale. And then there was that one time someone got her to try Hákarl and she could barely get it down.

As for how food motivated she is... it's extremely. You can literally pay her w/ a good meal and she'd be satisfied. Deny her breakfast and she'll start watching the birds outside with predatory interest. Just be aware that she eats enough to feed a whole extra person because her metabolism is so high.

[calidrisminuta]

Orsterran Cuisines (from CotC)

OK! Finally done! Since I’m attempting to write again - and my next writing project has a foodie theme - I’ve been checking all the NPC dialogue in Octopath Traveler: Champions of the Continent for mentions of cuisines, dishes, foods, rare ingredients, or anything connected to cooking. Some of the Memoirs mention food, too, so I included them as well.

It was quite fruitful, really! A lot of towns don’t make mention of food at all (Theatropolis, Rippletide, Berecain, Sufrataljah, Donescu, Clearbrook, Victors Hollow, Flamesgrace or Emberglow), but there are some really nice ones in various places, mostly in Valore and Grandport. I can only check from my current point in the story (which is up to date as I type this post), but I’ll be checking in future in case any more get added.

On to the list, then! I’m not used to Tumblr, so apologies if it’s not formatted correctly.

Atlasdam: Crimson Crab Pie (Capable Culinarian), and River Fish (Liquor-Loving Fisherman)

Grandport: Stewed Fish with Quatrait (Mentioned in bio of Woman from Quaragosa)

Also Grandport: Mossy Cave tortoise garden salad, Giant Sheep a la tomato stew, River Bean Vichyssoise, and White Grape Muffins, all mentioned by the Fastidious Housewife.

Shepherds Rock: Sheep’s milk cheese and grape wine (Jocular Soldier)

Sunshade: Cactus Cocktail (Tavern Patron Comparing Drinks, Working Dancer)

Valore: Raisins (Long-time Resident), Powder that “Tastes really good on chicken” (Powder Seller), Crushed Nuts (Ruffian Chef), and Rosso’s Favourite Powder “Valorian Mustard, and the Sunlands legendary Sufra Masala” (Rosso)

And finally I’cirlo: Alpaca dishes (Tavern Keeper)

There’s also a couple from the Memoirs: Steamed shellfish, using the leftover juice to make a soup (Trish and Barrad memoir)

Plounder Carpaccio, Saucy Shrimp,  (Fish - Clearbrook’s Claim to Fame memoir)

Armor Eater Tomato Stew, Shaggy Spider Meat,  (Yugo’s Gourmet Diary: I’cirlo)

So there we are! I know there’s more, and I’ll be adding to this list as I find it. Hopefully it’ll help anyone else with adding details to their fics, or just for appreciation of the depth of worldbuilding in CotC. At least by putting it here, I won’t be able to lose it when I’m looking for info when I’m writing!

*****Editing to add some contributions from @blazlngblade, after a quick collab over on Twitter. Thank you so much for the help! Since some of these aren’t in the Global version yet, I’ll edit this again to update it when necessary. :)

Ember Mushroom Pie: Crispy pie crust, snowy cream filling, ember mushrooms (Frostlands/Emberglow)

Rinyuu’s Stew: Wild boar meat marinated in alcohol, vegetable (Frostlands)

Rinyuu’s Cream Pie: Ember mushrooms (Frostlands)

Cave Mint Stuffed Chicken: (Frostlands/Flamesgrace. Lianna’s dish)

Shrimp Stock soup and anything with the Phantom Crab: (Trish’s dishes)

Herb roasted chicken stuffed with intestines: (Riverlands/Magg’s Tavern)

Magg’s Bean Soup: (Riverlands/Magg’s Tavern)

Magg’s Strawberry Tart - made with bright red wild strawberries (Riverlands/Magg’s Tavern)

Magg’s Rainbow Trout Carpaccio with shrimp sauce (Riverlands/Magg’s Tavern)

Crab shell seared with fat (Coastlands/Grandport Markets)

Seared Whirlpool Flounder (Coastlands/Grandport’s Tavern)

Herb Grilled Killer Chameleon (Cliftlands/Cragspear)

Sauteed Demon Goat (Highlands)

Unnamed Eastern Sweets (Mentioned in Sarisa’s Traveler’s Story)

Orsterran made Eastern Bento Box - Honeyed fish teriyaki with white rice, chicken fried tatsuta, stewed river beans.

Edit #2! Just scanned through all of @scholarlycait‘s Letters from a Cait Scholar for foodie mentions, per a wonderful idea from @legendaryandroid. I found four, so here they are! :)

Emberglow/Flamesgrace stews

Cave Mint tea

Reaper Crab Salad - a popular dish in the Coastlands

Cave Tortoise moss and embershroom stir fry - Frostlands Dish

Edit #3:

Mentioned by Bargello’s Crew:

Pasta with tomatoes, Rabbit Soup, and White Grape Juice

From OG Octopath Traveler:

Gigaswallow Soup. The Gigaswallow comes from a remote location and is very rare, as are its eggs. Called “One of Orsterra’s delicacies”

Valore (Hell):

Veal Saute (LeRuiz Chef)

Panini (Mighty Turilli)

Milkwine (Buttermilk) - from W’ludai’s Traveler Story.

Herbal Bread (Bowman in Shepherd’s Rock - from Dorothea’s Story) Apparently contains medicinal herbs in it.

Plum bread (Dorothea’s Traveller Story, Shepherds Rock)

Flying Fish Teriyaki, Marinated and deep-fried Cetus Maximus, stewed river beans in sweet sauce - Yugo’s Gourmet Diary - Theatropolis.

River Beans: The specific type is Phaseolus Lunatus - Lima beans!

Züsbaum, Per one of Isla’s letters, it grows in the Frostlands and its leaves have a sweet flavour. A tea made from them has a taste distinct from sugar. Many monsters love them, so picking the leaves is a monumental challenge, but many say it is worth the risk.

Herb Wine: a drink from the Frostlands - remember to drink in moderation, Isla says!

Berry pies: a favourite of Elrica’s.

Snow Beets: From OT1, but from the Frostlands. Naturally sweet.

Embershroom cooking method: (From Isla’s letters) “In Emberglow, the city which glows like dying fire against the night, the people harvest embershrooms. The name comes not only from the place it’s found, but also the way the mushrooms are prepared - embershrooms are cooked by roasting them slowly over the embers of a bonfire. In snowy regions, it’s im-purr-tant not to waste a single spark.“

Alpaca Cheese: from the memoir between Pia and Varkyn. From I’cirlo. It’s distinctive aroma can put some people off, but it does go well with wine.

Ketchup apparently exists in Orsterra, too. Isla mentions the condiment in one of his letters.

Catnip Juice. Another thing Isla mentions. Possibly a kind of wine for caits.

Alligator meat. Suggested by Kenneth as an ingredient to replace rabbit in Magg’s dishes. According to him it’s bursting with both flavour and nutrients, while according to Yugo it’s nice and lean, yet oozing with flavour.

Stuffed crab shells with fresh emperor crab, and flavoured with local gin. From Edea’s traveler story.

12 year old Valore Whisky. From Edea’s traveler story.

Chomper Bowls. Made with Chomper broth which gives it a delightful hint of sourness! (Which then turns out to be hallucinogenic!) Served in the Theatropolis Tavern. (Thanks to Omness for these finds!)

Dried Embershroom Soup. The signature soup from Dohra’s hometown in Adelle’s Traveller Story.

[thewolfparadox-things]

Simple Menu for a Small Feast of Hircine

Simple Menu for a Small Feast of Hircine

Appetizers

Venison Carpaccio - Thinly sliced venison drizzled with olive oil, balsamic vinegar, and Parmesan cheese.

Wild Boar Skewers - Grilled wild boar skewers served with a sweet and sour dipping sauce.

Smoked Trout Dip - Smoked trout blended with cream cheese, dill, and lemon juice. Served with crackers or bread.

Main Course

Roasted Stag - A whole roasted stag with all the trimmings, including roasted vegetables and potatoes.

Grilled Elk Chops - Grilled elk chops served with a mushroom and demi-glace sauce.

Braised Rabbit - Braised rabbit in a red wine sauce with herbs and vegetables.

Side Dishes

Roasted Root Vegetables - Carrots, parsnips, and turnips roasted in olive oil with herbs.

Wild Rice Pilaf - Wild rice pilaf with mushrooms, onions, and garlic.

Green Bean Casserole - Green beans baked in a creamy mushroom sauce.

Dessert

S'mores - Roast marshmallows over the campfire and make s'mores with graham crackers and chocolate bars.

Apple Pie - Homemade apple pie with a flaky crust and warm apples.

Huntsman's Pie - A hearty pie filled with venison, potatoes, and vegetables.

Drinks

Beer - A selection of your favorite beers, including some craft beers and local brews.

Wine - A selection of red and white wines, including some that pair well with the food on the menu.

Non-alcoholic beverages - A variety of non-alcoholic beverages, such as water, soda, and juice.

This menu is simple, yet hearty and satisfying. It is perfect for a small feast of Hircine held outdoors. The dishes are all easy to prepare, and they can be cooked over a campfire or on a grill.

[frumious-bandersnatch-ao3]

A little bit of cannibalism for your prompt? As a treat? (And for characters/ship, I keep seeing you talk about Alastair/Dean so 👀. If you feel so inclined.)

Shucked open and hollow, he’d named every cut excised before it had been wrapped tenderly in brown butcher’s paper and tied with twine. Tasted carpaccio sliced warm and still twitching from his psoas major, had the blood on his lips nudged tenderly against his tongue by the edge of a calloused thumb. Prairie oysters fried quickly; dredged in flour and spices and christened, still hot, with a squeeze of lemon. Crisped and crunched between his teeth, he’d moaned both at the taste and at the nauseatingly slippery sensation of his intestines slowly being uncoiled and removed to be cleaned.

It was going to be a date night, in a few days, and Alastair wanted to keep his options open as far as what he was going to cook went. It wasn’t torture– not anymore, not when he was off the rack, not when he was Alastair’s equal, now: his protégé, his student. It was soft, and gentle; the pain as much an act of love as the soft words murmured between howls and screams, panted out of a ruined throat. 

“I’ve carved my heart out for you, too,” Alastair breathed against Dean’s aorta. His heart was still beating, still attached, and Alastair was licking and biting at the wet muscle of it. “Not nearly as beautiful, I’m afraid; my meat’s gone rotten after so many thousands of years down here, bathed in sulfur and ichor… twisted into shape. Yours will be too, some day.” Would be, if not for God’s grand plan, but Dean didn’t need to know about it, not when they were enjoying their time together.

“I’ll like it,” Dean wheezed, eyes rolling back in his head and mouth hanging open for a few seconds in a silent scream that died somewhere between diaphragm and throat, “all the same, if it’s yours.”

Dinner that night, when Dean was made whole again and the setting had twisted from rack into kitchen, was served in four courses: heart tartare on grilled fettunta; a salad of blanched lotus root and pomegranate with scallions and a chili-ginger vinaigrette, tenderloin cooked rare (the crust on it gorgeously seared) with wild garlic and shallots; and a pastilla topped with a curl of cinnamon-apple ice cream that had had bone marrow churned in with the cream, rich and smooth. They’d shared each plate, savored each bite knowing precisely where every piece of meat had come from. A communion of their own flesh, blood, and tears. 

[sasusioliver24]

6.11., Aquila Game Reserve Wildlife  Park

Tagwache 6.00 Uhr, Abfahrt 6.30, damit wir pünktlich mit ein bisschen Pufferzeit im Aquila Park zu unserem Safari Abenteuer ankommen. Die Fahrt ist sehr entspannt durch das Hinterland, vorbei an vielen Obstplantgen und Weingärten. Vor der Pirschfahrt gab es noch Frühstück und dann wurden wir auch schon in die Safari LKW's verladen. Das Wildlife Reservat ist ca 10 000 Hektar gross und beheimatet die sogenannten "Big five" von Afrika (Löwen, Elefanten, Büffel, Leoparden, Nashörner). Ausserdem gibt hier noch Zebras, Hippos, Giraffen, Strausse usw.

Unsere Pirschfahrt dauerte fast 3 Stunden. Wir wurden auf der Schotterpiste ordentlich durchgeschüttelt, dafür aber auch mit tollen Tierbegegnungen belohnt. Aussteigen ist nicht erlaubt- no na....aber der Fahrer ist sehr bemüht möglichst nahe an die Tiere heranzufahren so dass jeder gute Sicht hat.

Zum Abschluss gab es in der Lodge ein Mittagessen, sodass wir uns gestärkt auf den Rückweg machen konnten. Unser Strecke führte uns über elendslange gerade Strassen und dann durch Obstplantagen. In der Nähe von Paarl reihten sich Weinberge und die dazugehörigen Weingüter aneinander. Müde und staubig kamen wir im Guesthouse an. Nach einer kleinen Verschnaufpause waren wir bereit zum Diner. Das "Wild fig" wurde uns empfohlen, hier gibt es "south africa food". Ein nettes Restaurant und die Karte war wirklich spannend. Wir bestellten crocodile carpaccio zum Probieren, das gar nicht so schlecht schmeckt, vielleicht ein bisserl salzig. Zur Hauptspeise gab es Kudu (eine Gazellenart) und klassisch Fish and Chips, dazu südafrikanischen Pinotage- what else. Heute ging es zeitig ins Bett, der Tag war lange und für morgen haben wir einen köstlichen Plan, bis dann.....

[evergreen-restaurant-banff]

Evergreen Restaurant Banff: A Culinary Gem at Royal Canadian Lodge

Situated in the canter of Banff National Park, one of Canada’s most breath-taking natural destinations is the Royal Canadian Lodge. This emblematic hotel is famous for its lavish rooms and perfect service, but what rightly makes it distinct is its dining experience at Evergreen Restaurant within the premises of the lodge. Known for its promise to fresh, locally obtained ingredients and a menu that offers the best of current Canadian cuisine, Evergreen Restaurant Banff is a must-visit for food lovers exploring Banff.

Whether you’re staying at the Royal Canadian Lodge or simply seeking a refined dining experience during your visit to Banff, Evergreen Restaurant offers a memorable gastronomic exploration. Let’s plunge into what makes restaurant and its setting at the Royal Canadian Lodge a outstanding destination for tourists and natives alike.

The Setting: Royal Canadian Lodge

Thislodge is ideally situated on Banff Avenue, making it an impeccable base for guests looking to search the fascinating town of Banff and the nearby natural marvels. The lodge’s stylish yet cozy ambiance is an addition of the neighbouring background, clubbing modern amenity with rural Canadian attraction. The very moment you step in the lodge, the warmness of the stone fireplace, the wooden embellishment and the elegant decoration makes a welcoming atmosphere that feels like a real holiday home.

Within this lavish set lies Evergreen Restaurant, the hotel’s celebrated dining hall. The restaurant’s appealing surrounding, studded with huge windows rendering views of the stunning Rocky Mountains, provides a serene background for an unforgettable meal. Whether you’re beginning your day with a filling breakfast, loving a relaxing lunch, or having a sumptuous dinner, the atmosphere at Evergreen pairs the ethereal splendour that surrounds Banff.

Evergreen Restaurant: A Gastronomic Experience Rooted in Nature

Here the emphasis is on offering the best of Canadian food with a stress on fresh, local and viable materials. Banff is listed in a UNESCO World Heritage Site, and Evergreen’s gastronomic values reveals a deep esteem for the region’s natural abundance. Executive Chef of the restaurant, the creative force behind the menu, is devoted to making dishes which taste incredibly and exhibit the varied taste of the Canadian Rockies.

One of the features of Evergreen Restaurant is its assurance to use organic, locally obtained food stuffs, freshly gathered seafood and farm-raised meats. The result is a list of food items that are both seasonal and varied, providing diners a true flavour of the region. The Evergreen Restaurant has something to tantalize every taste bud, be it a meat fan, a seafood lover or a vegetarian.

A Menu That Reflects the Best of Canadian Cuisine

The menu here reflects rich culinary heritage Canada, filled with modern techniques and global impacts. The restaurant offers the best chance to discover regional taste and materials in an classy yet amicable site or those coming to the Royal CanadianLodge.

Starters: A Flavourful Beginning

The dining at Evergreen Restaurant starts with a variety of starters intended to arouse the hunger. The Wild Mushroom Soupfavourite among visitors is a creamy and basic dish features the plenty of locally sought mushrooms. Yet another famous dish here is the Rocky Mountain Elk Carpaccio, thinly sliced and served with shaved Parmesan cheese and truffle oil, a perfect game meats the area is famous for.

The Smoked Salmon Tartare is a must-try delicacy for seafood lovers. Prepared with fresh, locally obtained salmon and served with capers, lemon, and dill, this dish is a light and refreshing starter to any meal. Each appetizer is carefully made to prepare the taste buds for the main course while rendering a real flavour of the region’s finest ingredients.

Main Courses: A Festivity of Indigenous Taste

The main courses at Evergreen Restaurant are where culinary skill is at the best. Meat lovers will enjoy the Alberta Prime Rib, a signature dish that rejoices the rich, tender beef the region is famous for. This premier rib is slow-roasted to aptness and served with seasonal vegetables and a home-made sauce, making sure a flavoursome and satiating meal.

Another prominent choice is the pan-seared Pacific Halibut, which clubs the subtle taste of the Pacific coast with the strong ingredients of the Rocky Mountains. Served with a lemon-caper butter sauce and baked vegetables, this dish symbolizes the restaurant’s commitment to fresh, viable seafood.

For those looking for a taste of the Canadian wasteland, the Roast Duck Breast is a famous choice. Cooked to precision and served with wild berries and root vegetables, the dish is a pleasant combination of sweet and savoury taste that flawlessly seizes the spirit of Banff’s natural environments.

Vegetarian and Vegan Delights

This elite restaurant also serves to vegetarians and vegans with a variety of carefully prepared delicacies. The Grilled Vegetable Risotto is a prominent dish featuring creamy Arborio rice and an array of seasonal vegetables, like- asparagus, squash, and heirloom tomatoes. Vegan diners can enjoy the Stuffed Bell Peppers, filled with quinoa, roasted vegetables and a delectable tomato sauce.

Each vegetarian and vegan dish is prepared with the same care and attention to flavour as the non-veg dishes, making sure that every visitor has an unforgettable dining time at Evergreen Restaurant.

The Perfect Pairing Of Wine and Desserts

Fine dining experience is incomplete without a choicest of wines and sumptuous desserts, and this restaurantdoes not dissatisfy. The restaurant provides an elaborate wine list, including both Canadian and international brands. Experienced staff are always available to recommend the perfect pairing for your meal, making sure that each option is supplemented by a wine that augments its flavours.

Maple Crème Brûlée is a favourite dessert of the guests, offering a distinctively Canadian twist on a typical French dessert. The rich, creamy custard is permeated with the sweet taste of pure maple syrup and topped with a perfectly browned sugar crust. Other dessert choices include the Flourless Chocolate Cake and the Banff Berry Parfait, both of which render a sweet and satiating finish to a remarkable meal.

Dining at Evergreen

Besides food itself, feasting at this restaurant is a unique experience. The blend of excellent service, a heartfelt and welcoming ambience and the magnificent natural beauty of Banff makes every dining here distinct. Whether you’re staying at the Royal Canadian Lodge or staying Banff for a day, a meal at Evergreen Restaurant is an opportunity to attach with the flavour and spirit of the area.

Inference: A Culinary Climax of Banff

For anyone visiting Banff, dining at Evergreen Restaurant in the Royal Canadian Lodge is a must. With its promise to fresh, local materials, skilifully made dishes, and a surrounding which exhibits the beauty of the Canadian Rockies, Evergreen Restaurant offers a memorable and unique dining experience. Whether you’re a guest at the Royal Canadian Lodge or a native looking for a special escape, this renowned restaurant provides an extraordinary food journey in one of the world’s most splendid natural surroundings.

[les-degustations-ugo]

🍷🇺🇸 And 🇫🇷

Description of the pinned domain in the comments

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🇬🇧Hello corkscrew lovers. And you, do you know this Domaine?

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🍷AOP Côteaux d'Aix en Provence rosé 2023 cuvée Harmonie du domaine des Oulliéres

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🍇Grenache, Caladoc, Cinsault, Syrah

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💰7.90€ / bottle

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👁️A pale salmon color

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👃A nose with notes of red fruits and citrus fruits

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💋A generous mouth for a deliciously fruity rosé, of incomparable elegance. Its aromas of wild strawberries, cranberries and vine peaches unfold with grace. Its length in the mouth is remarkable, and its finish on English candies brings an exquisite freshness that enchants the taste buds with greed. Exceptional value for money, a real source of pleasure. A domain that I have known for more than two decades, and whose wines are always at the top of their art.

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🧆Tasted with barbecued fish skewers

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🇫🇷Hello les amoureux du tire-bouchon. Et vous, Connaissez-vous ce Domaine ?

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🍷AOP Côteaux d'Aix en Provence rosé 2023 cuvée Harmonie du domaine des Oulliéres

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🍇Grenache, Caladoc , Cinsault, Syrah

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💰7,90€ / bouteille

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👁️Une robe de couleur saumonée pâle

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👃Un nez sur des notes de fruits rouges et agrumes

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💋Une bouche généreuse pour un rosé délicieusement fruité, d'une élégance incomparable. Ses arômes de fraises des bois, de canneberges et de pêches de vignes se déploient avec grâce. Sa longueur en bouche est remarquable, et sa finale sur des bonbons anglais apporte une fraîcheur exquise qui enchante les papilles avec gourmandise. Un rapport qualité-prix exceptionnel, une véritable source de plaisir. Un domaine que je connais depuis plus de deux décennies, et dont les vins sont toujours au sommet de leur art.

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🧆Dégusté avec des brochettes de poissons au barbecue

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🥘Quelques accords mets et vin🥘 : Avocat et crevettes à la sauce cocktail, barbecue, Carbonade de porc, Carpaccio de tomates,

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🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞.

Dégustation non rémunéré

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#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

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🇬🇧Domain Description 🇬🇧

As a visionary farmer, aware of the challenges of his time, Louis Ambrosio decided to master the entire process from planting the vines to marketing his wines. He also opened a new chapter in the history of our vineyard in Provence. In fact, he became an Independent Winegrower at the end of the 1980s. The reputation and know-how of the Domaine developed with his children and now his grandchildren. Mireille Collomb, Louis' daughter, and her family now watch over 50 hectares of vineyards in Lambesc. An estate largely located on the southern slope of the Côtes range. The Mistral blows on this stony land, a powerful wind that is beneficial to vine growing.

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🇫🇷Description du Domaine 🇫🇷

En agriculteur visionnaire et conscient des enjeux de son temps, Louis Ambrosio décide de maîtriser tout le processus de la plantation de la vigne à la commercialisation de ses vins. Aussi, il ouvre un nouveau chapitre de l’histoire de notre vignoble en Provence. En effet, il devient ainsi Vigneron Indépendant à la fin des années 1980. La réputation et le savoir faire du Domaine se sont développés avec ses enfants et maintenant ses petits enfants. Mireille Collomb, la fille de Louis, et sa famille veillent aujourd’hui sur 50 hectares de vignoble, à Lambesc. Un domaine en grande partie situé sur le versant sud de la chaîne des Côtes. Sur cette terre caillouteuse souffle le Mistral, un vent puissant bénéfique à la culture de la vigne.

[tastesoftamriel]

Greeting dear Talviel! I was wondering if you have any recommendations for werewolf friendly cuisine. A lycanthropic friend of mine suffers from an awful lot of bleed over effects particularly around food, so onions, garlic, avocados, raisins & grapes, and mushrooms are out. And while I know my compatriot would be content with a simple steak or fish, I also would like to be able to ensure they're able to enjoy some wider flavor expierences as well

I was commissioned to write a tome on werewolf cuisine some time ago. As this was privately commissioned, I can only provide excerpts, provided below.

'Werewolves are equally respected and reviled across Tamriel, and are associated with the Daedric Prince Hircine. Contrary to popular belief, older werewolves are perfectly sentient and in control upon shifting form. While clumsy paws deter shifted werewolves from activities as complex as cooking, many werewolves across Tamriel incorporate food into their transformation rituals. The reason I call them rituals is that, to some, transformation is a sacred gift from Hircine, and it is a precious time to commune with the Daedric Prince whilst enjoying the freedom of taking wolf form. 

Transforming is, rather than being a curse, a cause for celebration, and the preparation and consumption of offerings both to fellow wolf-kin as well as the Lord of the Hunt has become standard practice by proud werewolves around Tamriel. These food offerings give us a glimpse into the werewolf psyche; what food we consume is indicative of what we value and what nourishes us both physically and spiritually.'

'The following dishes are a selection of personal favourites belonging to many werewolves of every race across Tamriel. These dishes are consumed before, during, or after shape-shifting, and reflect the richness and variety of Tamrielic cuisine whilst being unique to werewolves and followers of Hircine.

Venison-and-rabbit steak tartare: With whole raw goose egg

Grilled cow’s heart and tongue: Sliced thinly, and served medium-rare with blood jus dipping sauce

Juniper hare stew: With red wine and herbs

Beef carpaccio: With capers and wild honey

Gryphon steak: With Cloudrest-style béarnaise sauce

Riverhold coconut-grilled surf and turf: With moon sugar chili dipping sauce

Guar mince gratin: With spiced scuttle and guar blood sauce

Veal saltimbocca: With Cyrodiilic cured ham and wine

Ancient Falinesti timber mammoth meatballs: With meat gravy'

[rickchung]

2024 Dine Out x Acquafarina Restaurant x Downtown.

Every year, Dine Out tries to maintain its support of the restaurant industry as an accessible way for prospective diners to try out various dining options and devour various top-notch international cuisines.

Add-on: truffle pizza.

Appetizers: Wagyu beef carpaccio with tomatillo dressing, truffle, egg yolk, and parmesan chips; and tuna crudo with lime and olive oil dressing.

Main: Andricotta and wild mushroom rotolo with porcini and fresh parmigiano.

[alphonsomangos]

How to recognize bona fide Alphonso

Indeed, even one mango put away delhi mango in a room will occupy the room with the smell. Mangoes filled in certain areas appear as though Alphonso Mango however have no scent or radiate a horrendous smell when you press it hard on your nose. Synthetically ready mangoes don't emit such a fragrance.

Look: Mangoes ought to normally look delicate and contact when ready. Synthetically ready mangoes are yellow yet hard.

Variety: Artificially ready mangoes appear to be unique tones. The normally developed mango shows tones of yellow and greens. Synthetically ready mangoes search in various varieties.

Kinks and inner parts: Mango shouldn't have lines or kinks. That's what many individuals feel if mangoes show wrinkles, they are lovely. Seeing green within mango subsequent to cutting suggests that it is reaped prior to maturing. Maybe the most famous approach to eating Alphonso is pulped, thickened with milk or cream, into which puris (broiled circles of puffed bread) are dunked. They are in many cases accessible in enormous stores and astounding web-based retailers like Natoora, yet are less expensive from Asian greengrocers.Spring carries numerous scrumptious things to eat - rhubarb, asparagus, wild garlic and the main expansive beans. For me however, nothing beats the Alphonso mango.

Alphonso has caught the creative mind of gourmet experts like Richard Corrigan, Yotam Ottolenghi, Vivek Singh and Peter Gordon. You'll track down it on the treat and mixed drink menus of a rising number of cafés and bars around the country. London's Cinnamon Club make mango and cardamom crème brulee. The Milsom bunch in Suffolk and Essex favor panna cotta, cheesecake and sweet salsas. Culinary specialist Dev Biswal of The Ambrette in Rye and Margate cuts them slim, "practically the thickness of a carpaccio" and serves them with frozen yogurt produced using the mash. Chocolatier Paul A Youthful has been selling restricted version "Alphonso mango and Bloomsbury grassland fire bean stew" truffles and the current year's MasterChef champ Shelina Permalloo, who became prestigious for her adoration for mangoes, consistently utilizes Alphonsos.

Alphonso is named after Afonso de Albuquerque, an aristocrat and military master who laid out the Portuguese province in India. It was the Portuguese who acquainted joining on mango trees with produce remarkable assortments like Alphonso. The natural product was then acquainted with the Konkan area in Maharashtra, Gujarat and portions of south India.

Of the a large number of cultivars of mango in India, there are a few unique assortments of Alphonso. The best and most costly are become on the little Natwarlal manor in Ratnagiri, and are hand-gathered. This assortment's generally broadly traded. The natural product was transported to London for the Sovereign's royal celebration in 1953 from Mumbai's amazing Crawford Market, famous for its Alphonso slows down in season, which is the point at which our own relationship with it probably started.

[krautjunker]

Carpaccio von der Rehkeule mit Holler-Röster und Kräuter-Eierstich

von Petra Baltes Im Volksmund auch Holler, Holderbusch oder Elder genannt, weit verbreitet in lichten Wäldern, Hecken und Hausgärten. Bekannt auch als eine der ältesten Heilpflanzen, u. a. gegen Erkältungen. Bildquelle: Petra Baltes Die Blüten werden vielseitig verwendet, auch getrocknet als Tee. Die schwarzen Beeren sind roh giftig, enthalten große Mengen an Vitamin C und werden gekocht…

[gw666]

via Gegen den Strich

©Miguel Fernandez