#fictional food

[fictionalfoodpolls]

[nowhereelsetopost]

Spongebob Squarepants Food

(In No Particular Order)

Swedish Barnacle Balls

Canned Coral

Kelp Jerky

Krusty Krab Pizza

Seanut Brittle

Canned Bread

Kelp Shake

Holographic Meatloaf

Kelpo

Coral Bits

Homemade Sundae

Peas In A Can Pie

Unemployment Soup

Pistachio Ice Cream

Volcano Sauce

Devilled Eggs

Rectangles! (Chocolate Bars)

Mild Bobby Sauce

[flowery-laser-blasts]

Chez Molerat VS Dine 'n Crime - MENU

"KP! BIG SITCH! DIRE SITCH! YOU WON'T BELIEVE WHAT HAPPENED!" "Ron, calm down. Breathe in...," "..." "..." "..." "You can breathe out no--" "DRAKKEN OPENED A CAFÉ ACROSS THE STREET FROM BUENO NACHO AND HE'S TRYING TO GET THEM TO GO OUT OF BUSINESS SO HE CAN RENT THEIR BUILDING AND WE HAVE TO DO SOMETHING!!." "Wait--, slow down; Drakken opened a Café?" "COME ON AND TAKE A LOOK FOR YOURSELF!"

At long last, I have finally finished this massive project! I got inspired by those 'anime pop-up restaurants', Disney park foods and themed cafés and I wanted to try and take my own spin on it with a Kim Possible themed menu! To save you all some travel ticket money to my house, I've written down the recipes/links to all of these food items so you can make these yourself in real life! The food items are all based on things I've eaten/made before and I hope that my picks are to your liking! DRINKS: Quench your thirst, and OBEY: [coming soon] The Ronfactor: [coming soon] It's 'juiced' you: [coming soon] She's got the green magic MAIN DISHES: The Naco: [coming soon] Basic average meal: [coming soon] Dumpling I.H.O.A.T.: [coming soon] What is that? That tasty thing!: [coming soon]

DESSERT: El Presidente Shego's vacay: [coming soon] Camel turtle brownies: [coming soon] What's the sweets?: [coming soon]

BON APPETITE!

(NOTE: This is the master post so this post won't be rebloggable until I finished posting all recipes!)

Massive thanks to @bcbdrums, @gothicthundra, @selfox, @creatorping and @legendary-guest for talking with me during the process of this project!

[fictionalfood]

doozer sticks from fraggle rock - made by grinding radishes into a fine white “radish dust”

[letsyapthenightaway]

To this day I wanna eat these!

[meemeepumpkin]

More of my art 🪐

[triggerblaze345]

[purpleguysimp]

Hey guys

Bug food thing idk

[amaiguri]

I got interviewed by a guy named Andrew who works for a Food Magazine. And apparently, he's going to write an article about worldbuilding and food, and wanted to hear about my process. It was super cool to talk to him! Am I... "making it"? Is this what "making it" feels like?

He also said he might start sharing some of his own worldbuilding and writing -- I said he should 🥰 No one should be put off starting the hobby if they want, after all!

Anyway, there's more of my world guide (Including the food pages!)

[ocean-lilypad]

I wish to know your ideas for Ancient Mekhanite foos customs. I am curious.

YAYYAY!

Oki, so, before I start this I want to say I AM NOT VERY SMART!!! I don’t read a lot of old Mekhanite stuff, and I will probably redo a LOT of this once I know more. I don’t know a whole lot about cooking, I took two culinary art classes, and that’s about it. I also remember nothing from those. I also don’t know a lot about Ancient Greece in general!!! I will research more, and probably improve these head cannons, but this is just what I have for now. Please correct me (politely) if I get anything wrong, and if anyone knows any sources I should look at pls let me know! (Or any Mekhanite tales/SCPs :D) I want to learn!!!

Also, these head cannons are based around the Broken god cults in Mycenaean Greece, not the Xia Dynasty ones.

SO:

Food was not necessary that big of a deal in the church, however, the Mekhanites had to make their food a little bit different than typical Ancient Greek food due to the need to avoid liquids or small bits of food getting in those with partial mechanical parts that still needed to eat. So, they used methods to avoid runny liquid in the final product, and avoided using recipes that would make food that crumbled while eating. Typically, in the kitchen, there would be either someone without adjustments, or someone wearing special equipment and coverings so they could still work with ground food and liquids before it was fully ready for the table. Meats were typically avoided, but still eaten. If they were eaten, they were paired with several other things. I have a few ideas for possible dishes, but not that many:

A loaf of bread specifically designed to not crumble easy, top cut off, and inside hollowed into a space that is filled with a few different pastes, made to be dipped without any crumbs or liquids getting into machinery. A very typical meal, and very common.

A mixed combination of cut up and dried root vegetables stored in little bags that could be taken for travel because it wouldn’t really go bad that fast (a few months from my understanding). Salt could be added as a preservative, but would make the taste less pleasant. The vegetables were not cut into very small pieces so they couldn’t get stuck in parts easy. It was just kinda a snack food. Like trail mix to us.

There was also a nut and seed equivalent. It was like the vegetable one, but more so JUST a snack and not a travel food. Nuts go bad quicker because of natural oils I think.

Small balls of goat cheese. These were used with bread mostly, but could be eaten alone. Sometimes rolled in nuts or seeds, but not often. I like to think that the kids would make these because they, from my understanding, didn’t have as much or any metal, so the parents would instruct them while the child felt helpful. Of course, cheese takes a while to turn from milk, so I imagine kids got impatient and sometimes ruined it while checking the containers left in the sun.

Pastes were common, made with a variety of things, and kinda like soup. Not in texture, but in variety. They weren’t as runny, obviously, so they weren’t as messy. Families had recipes, people would try making new combinations, it would be paired with bread for a full meal, etc..

Again, if I got anything wrong, let me know. And I would love to hear if anybody else has other ideas. 

[fictionalfoodpolls]

[nowhereelsetopost]

Food from TV and movies that I really want to eat!!!!! Part 5 (Part 1)

- Grape from Ratatouille (2007) - Bread from Aladdin (1992) - Jam Toast from Wallace & Gromit: A Grand Day Out (1989) - Creme De La Creme De La Edgar from The Aristocats (1970) - Honey from Winnie The Pooh - Fried Egg from When Marnie Was There (2014) - Rafiki’s Fruit from The Lion King (1994) - Papaya from Tarzan (1999) - Secret Ingredients Noodle Soup from Kung Fu Panda (2008) - Seaweed Noodles from The Legend Of Korra (Someone in the notes was so inexplicably mad that i accidentally put 98 instead of 94 for lion king before i changed it lmao) 

[flowery-laser-blasts]

"Planning to take over the world? Bring humanity to it's knees? Not without conquering your morning first with All New Drak-Go's!

Drak-Go's! are made with 97% Whole Wheat Grains and contain Vitamins and Minerals that every young and upcoming loyal subject needs!

Drak-Go's! come with tasty marshmallowie treats in the flavours: Evil Blueberry, Mean Matcha, Mutated Strawberry and last but not least: Glow-In-The-Dark Poprock White Chocolate plasma blasts. It's certified radical!

Drak-Go's! are now available at Smarty Mart, where smart shoppers shop smart!"

I had some fun playing around in Cinema4D a while ago and finally decided to finish this.

I'm still not the best at modeling and simulations, but hey it looks pretty good in my opinion. Maybe I'll redo this in the future 🤔

The hovercar is the cerealbowl.

Special thanks to @dailysassfromshego @gothicthundra for flavor ideas ☺

[the-cheese-man]

If my stupid dumb idiot ass had to eat anything from dungeon meshi, or delicious in dungeon, it would have to be dragon steak. Hands down just the idea of eating a dragon would be awesome, right next to it I'd say id try the golem vegetables. Also I haven't really gotten past the dragon and the plot twist immediately after it's death so don't spoil anything

[ask-leola-anything]

Leola what’s your favorite food?

Hmm. Thats tough. There's a lot of food out there. Spicy food can easily go wrong. Meals need to be well-balanced! Tea isn't fun enough, but I suppose that isn't really food. Citrusy stuff can sometimes feel like the food is old or wrong, but I suppose satsumas are okay sometimes if the peel behaves.

Sherbet. is. criminal. (sorbet? Sher-bert? the sour powdery thing) There are too many things to pick from in such a general category :(

Once in a while these zenith berries can grow in the greenhouse my dad has way up on top of the house, but I've only ever had like ONE, ever. They're these grape-ish things, but they're huge! And they have this sort of sugar-cloud flavour without the weird cotton texture. The one I had made my tongue go bright pink! :D So that might be my favourite just because its fun and a treat

[the-perpetual-minutes]

Atalantec Tagenites

Tagenites are a Greek pancake, made with wheat, wine, curdled milk, and olive oil, served as a staple breakfast food in Ancient Greece.

Due to scarce resources during the Atlasfall, the Atalecs and Helenes of Atalantes began using ocean water to make rations stretch farther, giving Atalantec tagenites their signature briny quality, which stuck long after the lean times were over.

Ingredients:

3 Parts Wheat Flour

1 Part Wine

1 Part Curdled Milk

1 Part Brine

Olive Oil

Honey

Sesame seeds

Feta crumbles

* the “parts” can be read as any measurement, but between a 1/2 Cup and 1 Cup is a good baseline

For the wine, a sweet & aromatic white wine such as a Greek Muscat is recommended, but any sweet white wine will do.

To curdle milk, boil it for 1-2 minutes, then take it off the heat and let stand for 10-15 minutes. You can also add an acid like lemon juice or white vinegar to aid the process (you don’t need a lot, just a teaspoon or so, depending on how much milk you’re using). Don’t leave the milk out for longer than 2 hours. If you prefer, you can also use cottage cheese or ricotta in place of curdled milk.

To make the brine, just dissolve salt in warm water. Ideally, aim for at least the salinity of ocean water (around 3-4% salt, or 2 teaspoons per Cup), but the proportions are up to you.

Step 1: combine the flour, wine, curdled milk, and brine in a mixing bowl until they form a smooth batter

Step 2: pour a thin layer of olive oil in a pan over medium heat. scoop the batter into the pan (ideal tagenite size is 2-3 inches wide)

Step 3: cook and flip until both sides are brown

When you’re done, drizzle the tagenites in honey, sprinkle with sesame seeds and feta—or really any toppings you prefer—and serve hot. Pairs well with a side of dates, figs, or grapes, and a glass of wine.