Posting mode: Reply
Password(Password used for file deletion)
  • Supported file types are: GIF, JPG, PNG
  • Maximum file size allowed is 3072 KB.
  • Images greater than 250x250 pixels will be thumbnailed.
  • Read the rules and FAQ before posting.
  • ????????? - ??

  • File : 1322548345.jpg-(96 KB, 600x460, 38f1b62eab7f877540073cbf30001677.jpg)
    96 KB Fantasy Restaurant Anonymous 11/29/11(Tue)01:32 No.17052425  
    So, my players have taken to using restaurants and taverns as places to not only gather information, but to role-play eating foods. I feel I have disappointing them /tg/ as the two most interesting foods I've come up with so far, one is reefclaw and the other was a drink.
    So I ask of you elegan/tg/entlemen: what are some awesomely delicious foods you can think of for a fantasy setting? How are different races and cultures foods different? Is there a bigger difference between the food of a race or the food of a culture/area?
    >> Anonymous 11/29/11(Tue)01:34 No.17052434
         File1322548462.jpg-(56 KB, 640x359, monster hunter meat papercraft.jpg)
    56 KB
    >what are some awesomely delicious foods you can think of for a fantasy setting

    >> Anonymous 11/29/11(Tue)01:35 No.17052445
    This is actually a pretty interesting topic to me. A shame I must be turning in soon.
    I remember my mother made this greek salad-like disk a few years back. Very dark green leaf-vegetable, a bit of crumbled feta, and a few added ingredients that gave it a very earthy flavor. I remember thinking to myself "This must be what wood elves eat..."
    >> Anonymous 11/29/11(Tue)01:36 No.17052462
    For a setting I'm working on: Big-ass locusts. Great corpse recycling, and once you pick off the chitinous bits it's like eating shrimp. For the more adventurous, they're served roasted on a plate with their heads and all still intact, bent into a supplicant "bowing" pose.
    >> Anonymous 11/29/11(Tue)01:46 No.17052533
    first of all make sure that commoner's food is cheap ubiquitous crap. food for the middle classes can be better tasting slightly less common alternatives. and for the wealthiest people pick weird stuff that most people would consider the garbage part of the food and call it a delicacy. also change the name for foods that are basically the same but cooked differently.
    >> Anonymous 11/29/11(Tue)01:48 No.17052549
    Elven food takes ten days to make a single serving. It's absolutely delicious by every means, but no matter how much you eat, it does not fill you up nor make you gain weight. Think french meets barbecue.

    Dwarven food is incredibly filling, on the other hand, and is served in large portions. Not for those seeking varying flavors, as dwarven foods do not get much more advanced than meat and some sort of alcohol related seasoning (beer batter, soaked in mead for three days, etc), or just ordinary things like baked potatoes and breads of various grains. Think irish meets mexican.

    Dragonic foods are as delicious as elven, while as satisfying as dwarven. So much so that eating any dragonic cuisine is said to bring great luck or permanently enhance one's life (eat a dragonstyle steak, get +2 to all con related rolls, which stays until death should the character become undead. Any resurrection of any sort removes this bonus.). However, the recipes for these dishes are known by a select few outside of dragons themselves, and the ingredients required to cook them are incredibly rare. Should a dragon need help from adventurers, they tend offer a meal as a reward, as it is a civilized way to pay for the help without spending any of their hoard. Think chinese and greek, elegant and old style ways of food.

    Kobold food is cheap, quick, and filling enough to tide you over until a real meal. Can be anything, as kobolds are everywhere. Kobold "chefs" are the hotdog vendors and food truck owners of the fantasy world. Should you ever become a favored customer of such a particular kobold, the owner will not accept pay for their food from the party, believing that family/friends should not have to pay. Lots of stories, and a way to give hints about the surrounding area.

    >cont because holy fuck i'm inspired
    >> Anonymous 11/29/11(Tue)01:52 No.17052562
    >Dwarven food is incredibly filling, on the other hand, and is served in large portions. Not for those seeking varying flavors, as dwarven foods do not get much more advanced than meat and some sort of alcohol related seasoning (beer batter, soaked in mead for three days, etc), or just ordinary things like baked potatoes and breads of various grains. Think irish meets mexican.

    Young people these days. When I was a young dwarf, all we had to sustain ourselves were mushrooms and cat
    >> Anonymous 11/29/11(Tue)01:54 No.17052570
    This has always interested me. I read a few years ago some guy who used to make dinners for his WFRP group and would serve it with wooden utensils and shit to recreate the feel. So it'd be really hearty stews or roasts and stuff like that. Things that roadhouses and places would have ready to go.

    I've always loved the idea, but I've never thought I'd have time to pay attention to both running the game and cooking a meal like that.
    >> BROTOMAN !XdV5o13EfA 11/29/11(Tue)01:55 No.17052575
    I think gnomish food is rich in sugars, and snack based. They are a travelling people, so they don't like to wait for food to cook. They like to cook when they set up camp, and snack on the journey. I'm thinking cakes, breads, bars and candy. They are too impatient to brew alcohol, unlike dwarves, so it isn't commonplace in their food. They also eat a lot of berries and wild leaves, due to their fey roots.
    >> Anonymous 11/29/11(Tue)01:55 No.17052577
    I know! I migrated to Gemthrusts in the first wave after we first heard it was established, and we had our choice of raw mushroom, decaying goblin, or tetrahedrite ore, chased with a frothy glass of standing water (until I came along and set up a proper still).
    >> Anonymous 11/29/11(Tue)01:55 No.17052578
    Some real world food trends can help.

    The local herbs and spices really make a local cuisine. Make sure things are not all available all over the place. Maybe the area the PCs are currently in uses Tarragon in everything.

    Drink wise there may be a local twist. It can simply be a single addition. Think Mead but the locals all add steamed milk to it. (I have never drunk mead, no guarantee this works)

    Then you get into actual food availability. Whatever it primarily farmed will be primarily eaten. Many dishes considered more ethnic are more about using every bit of the animal. Haggis as an example.

    Then there are "leftover" dishes. Being Spanish I know one which involves using up stale bread with water, paprika, eggs and a bit of bacon. Most dishes of this sort come out looking fairly cobbled together. Think of what you'd make if you just tossed stuff into a pot together till it was warm.

    Aside from that. Most places would keep it simple. Roasted meat with aged cheese, bread and ale. Maybe the roasted meat has a sauce, or maybe it doesn't. Maybe it's smoked, or grilled is the local custom.
    >> Anonymous 11/29/11(Tue)01:55 No.17052579
         File1322549746.jpg-(2.05 MB, 1865x2560, locust.jpg)
    2.05 MB
    that actually does sound like an awfully delicious food for those living on the plains and stuff, good way to scare off foreigners too.
    >> Anonymous 11/29/11(Tue)01:57 No.17052588
    Holy fuck, you are inspired, and that is beautiful man.

    As for my own meager addition:
    The above is a blog which details food that a couple make, inspired by the Of Ice and Fire/Game of Thrones. Great looking stuff.

    and this, a fantasy inn/tavern menu generator, complete with options. I think their's only a few dozen different food items on it, but could do in a pinch, and might be inspiring.
    >> Anonymous 11/29/11(Tue)01:59 No.17052591
    awesome. love the kobold food ideas.

    cheap peasant food - anything that's easy to grow and pull out of the ground or replenishment. turnips, squashes and cow/goat milk products. Lots of bread. Very little meat.
    >> Anonymous 11/29/11(Tue)01:59 No.17052593
    >Elvish food
    >French meets BBQ
    >Would not make you fat.

    Are you fucking with me Anon? The combination of French and BBQ would result in Elves that roll into Mordor.
    >> Anonymous 11/29/11(Tue)02:01 No.17052600
    French as in haute cuisine, BBQ in that it takes a long time to prepare.
    >> Anonymous 11/29/11(Tue)02:02 No.17052608
    Also, Halflings practically invented the "in a bun" trend.
    Their concept is that proper meals should be composed of a wide variety of foods, but food should be enjoyed anywhere, and not just to hold you over until the next time you're in your dining room. Halfling chefs have all but perfected the art of cramming everything they can into bread, including baking some ingredients into the dough itself. Conversely, when they have the time and tools, their meals are as lavish and excessive as they can make them. They don't have a unified theme, as they take whatever works and adapt it to their personal tastes (sorta like American food and how most of it was inspired by something else).
    >> Anonymous 11/29/11(Tue)02:02 No.17052610
    I still think you may want to use something else as a basis of comparison.
    >> Anonymous 11/29/11(Tue)02:06 No.17052633
    I understand this.
    It's like "the meat of a specific fish at a certain point of its life, filleted extremely thin, then marinated in a mixture made with the famous Sunberry Wine, then cooked over a whole day in ten-minute intervals. Must be served by the light of the full moon."
    It sounds like arcane bullshit, but man, you try doing it yourself and it tastes like garbage, while following the steps exactly is like eating at the table of your god.
    >> Anonymous 11/29/11(Tue)02:08 No.17052646
    I think Halflings would have similar foods, but also hodgepodge of recipes of other races. Bit more flavorful dwarven, rushed elven cuisine, etc.
    Humans as well.
    >> Anonymous 11/29/11(Tue)02:14 No.17052671
    Seriously, man. BBQ is generally seen as hick food, but you wouldn't believe the shit professionals go through for their recipe. 1 day smoking in applewood, 1 day smoking in hickery, 2 days marinated in secret family marinade, brushed with secret family dryrub, 1 day barbecued. Best served with X local-brewed whiskey. When did hicks get so pretentious?
    >> Anonymous 11/29/11(Tue)02:20 No.17052697
    Ever wonder why some hicks 'randomly' know French? The pretentiousness is bred in.
    >> BRAINSTORMAN 11/29/11(Tue)02:22 No.17052707
    Oh, before I get carried away OP, pulled meat is almost always good. Cover it in a good rub (wet or dry, I prefer dry), and slow cook it in a truck sized grill at low temp, and it'll be fall off the bone tender with flavor in every bite. My grandfather had it down to a science

    Tiefling food is generally spicy; some say it's because of their heritage, others say that the horned buggers like their food with bite. Ranges from large dishes with subtle hints of spice throughout the entire plate thanks to a a generous amount of sauce, or incredibly small dishes made to focus the heat. Chile verde burritos come to mind for the former, while a dish of four hot wings in itburnswheniblink sauce for the latter. Various cuisines, but a strong focus in spice.

    Angelic cuisine is similar to dragonic however it focuses on bringing the most out of every dish. There is no such thing as a meal on the go to angels and their kin; every meal is a meal where you take your time to enjoy it. The ingredients are of godly quality (often literally), while the recipes themselves are spoken of only in holy texts, and as such are impossible for any random adventurers to enjoy it. Like dragonic cuisine, any angelic meal (which are always five course meals) will permanently benefit those who consume it. These benefits are stronger than those of the dragonic kind (+5-6 to con, as opposed to just 2), however if someone who has eaten angelic food dies, resurrection (and any form undeath) becomes impossible, as they are taken to the dining halls of where they have eaten the food before to spend their afterlife. Any cuisine can be angelic, but imagine it in an Iron Chef style; lots of sauces, each meal is served with a specific type of drink to bring out the flavors, deconstruction of regular cuisine, etc.

    Sorry Anon, I am but a simple country boy turned desert rat. I don't know many other ways to make a comparison. Also FIELD TOO LONG, more coming.
    >> Anonymous 11/29/11(Tue)02:24 No.17052712
    I take it you've never heard of Cajuns. Unless you're just calling the French pretentious, in which case carry on, good sir.
    >> Anonymous 11/29/11(Tue)02:26 No.17052717
    This thread is making me hungry..time to go make a sammich.
    >> Anonymous 11/29/11(Tue)02:29 No.17052733
         File1322551781.png-(147 KB, 745x1568, Shoulder Badge (1).png)
    147 KB
    Well since you posted an Elder Scrolls pic; in Skyrim my Argonian character eats raw meat and insects...but also has a hidden stash of human hearts.
    >> BRAINSTORMAN 11/29/11(Tue)02:30 No.17052736
    Demonic foods share the tiefling characteristic of being spicy, however the burning isn't why some people avoid (or worship) demonic chefs. Like angelic food, it is impossible to match; the ingredients are otherworldly, and the recipes arcane. The problem with demonic food is that due to how the food is prepared (something that no demon will ever share, but it is said that succubus share family recipes with the daughters of the men they truly desire, to seem more motherly. Imps are rumored to have killer grilling abilities, but they fall asleep before getting drunk enough to share secrets), there is an incredible addictive quality to it. Several scientists have equated that being addicted to a demon's cooking to that of having a drinking problem. In response, dwarves everywhere have declared that demonic food tastes like ash and has nothing on the taste of a good ale. Regardless, such cuisine can vary from decadent meals that require effort just to eat, to simple fruit salads. No matter the type of food, the addiction is said to set in after three helpings.

    And with that, I'm done. Any other races I should try my hand at?
    >> Anonymous 11/29/11(Tue)02:34 No.17052756
    What about orcs, minotaurs, the shardminds?
    >> Anonymous 11/29/11(Tue)02:35 No.17052764
    A common dwarven dish is the Kitty Mushroom Melt

    It's where you take any edible part of the cat, be it a leg or the ribs, and you cook it like a steak. The more the charred the better because ashes taste better than cat.

    Serve it with a sautee of beer and plump helmets, garnished with ground-up plump helmets, with plump helmets on the side.

    Eat your damn plump helmets. It was good enough for Boatmurdered and it's good enough for you, Urist McPicky.
    >> Anonymous 11/29/11(Tue)02:35 No.17052766
    Maybe try some underdark races?
    >> Anonymous 11/29/11(Tue)02:38 No.17052784
    If you're looking to be fancy, you can melt some cave mold on top.
    >> Anonymous 11/29/11(Tue)02:40 No.17052791

    Minotaurs. Classic myth states they could flesh, but bovine teeth wouldn't be equipped to eat flesh. So what do you think?
    >> Anonymous 11/29/11(Tue)02:42 No.17052801
    Dwarves don't usually vary up ingredients. The same Barely they make ale from makes up the majority of their bread. Most vegetables are root based, such as onion or carrot, with ginger and garlic and the like for flavor.

    Meat is a delicacy, either goats from herds or hunted. The entire animal is typically used. Meat and organs are eaten, bones boiled down for broths and soups, horns hollowed to drink out of. The most common animal is the goat, being easy to keep on a mountain without the need for vast surface farms.

    Dwarves also enjoy pickling their food, particularly onions, for an additional salty or sour taste.

    The use of goat, garlic, and ginger tends to give dwarven food a rather strong taste, compounded by the typical strength of dwarven ale and pickled onions. It is no great miracle that light stomached travelers so typically become ill after their fist dwarven meal.
    >> Anonymous 11/29/11(Tue)02:43 No.17052806
    For the fantasy world vegetarian who doesn't want to be stuck eating lettuce with the knife-ears, I have two words for you. Red. Wall.
    >> Anonymous 11/29/11(Tue)02:44 No.17052812
    >Red. Wall

    Mm.. Walls of Red juicy meats.
    >> Anonymous 11/29/11(Tue)02:45 No.17052817
    Dear god, acorns with sugar never sounded so good.
    >> Anonymous 11/29/11(Tue)02:46 No.17052820

    And here I thought my skull collection and river-cruise-fish-grabbing was lizard-worthy. Truly, you have outmatched me.

    >mfw I roll a Nord Bear Grylls
    >> Anonymous 11/29/11(Tue)02:49 No.17052828

    Orcs aren't all that keen on cooking their food. Between their powerful jaws and bronze innards, there's never been a real point. In hungry times, or to feed a large number, orcs might make a soup or broth, but that largely is the extent of their use of heat for food.

    A hungry orc will eat nearly anything, be it root, fruit, or meat. Undiscerning, they'll chew tubers and crunch bone without much effort.

    Orcs dislike the consistency of bread and pastries, particularly light foods like cream puffs. They claim that it's "like having to chew mud".

    If orcs want something sweet, they'll usually cut a sugar cane or beet into finger sized segments and eat them whole, with no preperation aside from removal of skin and leaves.
    >> Anonymous 11/29/11(Tue)02:56 No.17052849
    >> BRAINSTORMAN 11/29/11(Tue)02:58 No.17052861
    Shardmind eat? Also I'm a pseudo-fa/tg/uy, I don't really do anything other than freeform, so sorry if I don't stay faithful to any particular race. I'm only going off what I've read on /tg/.
    Give me a list of underdark races that aren't drow and i'll see what I can do, kind anon.

    Orc cuisine is considered as brutish as their race itself. Get meat, add fire, serve when it stops bleeding so much. Chew plant roots to add in flavor. Hardly more than spit roast over a campfire, the simplicity behind orcish foods is almost stupefying. However, within major cities, this changes by a noticeable degree. Thanks to the recent invention of the cooking method known as "deep fryan," orcs who possess said "fryahs" are capable of creating simple but delicious foods that are the guilty pleasure of more than one high elf. The batters they use differ depending on the type of flour available in the area, plus with a few herbs. The true attraction is the variation of dipping sauces each orcish establishment offers. Family owned restaurants are known for having intense rivalries between each other, as it proves which orc clan possess the better "mastah fryah," and as such, is superior. This open competition between establishments is the second largest reason to ever eat orcish cuisine. Come for the deep fried beholder eye with Tief-Spice dipping sauce, stay for the fist fights. If it can be deep fried, it can be found at an orc's restaurant.

    >mfw I won't even try to do minotaurs because /tg/ has warped me into imagining delicious southern belle monster girls at the mention of the word, and thus any attempt will result in a stereotypical southern comfort food race despite all depictions of minotaurs.
    >> Anonymous 11/29/11(Tue)03:02 No.17052873
    Giants, specifically civilized ones, what do they eat?
    >> Anonymous 11/29/11(Tue)03:03 No.17052881

    The idea is to get at something sweet. If you take the skin off, you get more sweet per bite.

    If they're just filling up on roots or meat, the skin stays on. If they're having a rare treat, it goes off.
    >> Anonymous 11/29/11(Tue)03:11 No.17052914

    Giants, left to their own devices, subsist mainly off soups and broths. Their immense size begets great appetites, and a family eating solid food daily would devour an entire town's winter supply in half a week.

    As a result, giants tend to slice their meat and vegetables into fine chunks, and keep immense bronze kettles on the fire constantly.

    Due to the cost and difficulty, giant sized pots are typically far smaller, and usually empty into a keg the size of a longship, and drained into leather framed bowls.

    In a more mixed society a giants might simply purchase a larger pot and thicken the broths with flour, but otherwise stays much the same out of necessity.
    >> Dogstar !!sKGW1u0HNtI 11/29/11(Tue)03:11 No.17052922
    Mashed potatoes, corn, country style steak and gravy, fried okra, turnip greens and vinegar, Great Northern beans, macaroni and cheese, all cooked by a cute minotaur cowgirl who's just barely taller than you are in an apron and little else.

    man I'm making myself hungry.
    >> Anonymous 11/29/11(Tue)03:34 No.17053029
    Well, we have Drow, Kuo-toa, Pech, Deep Gnomes, Duregar (basically the same as dwarves but crazier, don't worry about them), myconids (being mushroom people, probably don't have cuisine), and Illithids (you could describe what makes a brain taste good to them, but that really isn't sharable).
    If you want to know more:
    >> Anonymous 11/29/11(Tue)03:38 No.17053046

    No, no, no. Minotaurs favor grasses - pasta, bread, and other grains along with salads; they also tend to keep sugar cubes and a bag of salty snacks handy.
    >> Anonymous 11/29/11(Tue)03:44 No.17053065

    Still laughing, by the way.
    >> Anonymous 11/29/11(Tue)03:48 No.17053084
    On the other hand, instead of elite units of elven archers, we now have elite groups of elven sumo wrestlers who bearhug, stomp, and slap the forces of darkness to death.
    Imagine a fat Legolas taking that Oliphaunt down.
    >> Anonymous 11/29/11(Tue)03:53 No.17053114
    I just wondered into this thread, saw venison in the picture and decided to regall you with my thanksgiving day feast.

    I had a large slab of Venison roast, freshly taken 3 days before from a Deer I killed.

    Heres what I did.
    I cut slits throughout the meat, shoving in said slits, bacon and garlic. Covered the whole thing in meat tenderizing powder. Then I mad a wet rub. Using mustard as a base, I added garlic powder, onion powder, seasoning salt, lemon pepper, paprika, cayenne pepper, parsley and chives. I rubbed the venison roast all over with this concoction.

    Then I wrapped it, all in bacon. You see venison is gamey and tough. Lack of fat you know? So by impregnating the meat and surrounding it with bacon you soften the meat. Before putting the meat into the roasting pot, I layed a foundation of onions and Worcestershire sauce. I put the meat down. I added small carrots, cut up unpeeled red potatoes, more onions, and mushrooms. Then I added 2 cans of mushroom soup. I cooked it for 2 days.

    The taste was indescribable. It was the roasted stew of the gods.
    >> Anonymous 11/29/11(Tue)03:54 No.17053121
         File1322556864.jpg-(73 KB, 600x750, 5.jpg)
    73 KB
    Wood elves prefer edible tree sprouts, various berries and any game they can catch from birds to boar and deer. Many dishes are served with mushrooms and forest herbs. For traveling purposes they use various cured meats and flatbread from wild grains.
    Also they ferment tree sap (like berch sap) to make wines and other drinks.
    >> Anonymous 11/29/11(Tue)04:01 No.17053148
    If you're in a human village inn, there's a huge kettle of stew over the fire. Basic meat and vegetables, spiced with local herbs. The kind of dish that only gets better when left on. Friday stew is significantly better than Monday stew, due to being left on the fire. Every morning, fresh ingredients and water are added, to fill it up. On Saturday, leftovers go to the pigs, and the spit is mounted. On the weekend, it's spit roast time. One cow, pig, chocobo etc. is put on the spit and roasted over the fire. All of the food is accompanied by bread, which is baked in the community oven. Lunch fare is pizza, tarte flambée or related stuff. Something you put into the oven to find the right temperature. When it smells delicious, bread can be made. Standard drink is beer, locally brewed. When there are bees and keepers around, expect mead.
    >> Dogstar !!sKGW1u0HNtI 11/29/11(Tue)04:04 No.17053153
    Nah, he mentioned 'simple Southern fare' and that was what came to mind from the weeks before Thanksgiving.
    >> Anonymous 11/29/11(Tue)04:05 No.17053160
         File1322557524.jpg-(48 KB, 600x600, MEATBREAD.jpg)
    48 KB
    >alt tab for Meatbread

    What... what has happened here? Have we lost our culinary experts?
    >> Anonymous 11/29/11(Tue)04:06 No.17053163
    Why did I say alt tab when I meant ctrl-f? Clearly suffering from a lack of Meatbread.
    >> Inquisitorial Librarian 11/29/11(Tue)04:13 No.17053183
    You put me to shame.

    I had a pound of ground venison and no idea how to cook it, so I decided, well, stew it. Someone suggested adding bacon, so I grabbed a pound of bacon...

    Anyways, I didn't end up stewing it really. What I made was a meat paste featuring a pound of bacon and venison each, with red potatoes, carrots and onions thrown in.

    It still tasted good, and I may have better luck in the future...
    >> Anonymous 11/29/11(Tue)04:31 No.17053258
    No, no. I have a spontaneous idea on how to prepare EPIC MEATBREAD. Stay with me and salivate.

    This one takes a few hours, since we'll be baking the bread ourselves.

    OK, let's get started. For the bread, we need a pound of flour, a half pint of water, one package of yeast, and two tea spoons of salt. Mix flour and salt in a large bowl. Mix warm water and yeast, pour the mix on the flour and salt mix. Knead thorougly until you have a good dough. Cover with cloth, let it sit for an hour. It should rise significantly during that time. Preheat the oven to full temperature, as high as it goes. Form the dough into a loaf, put it on a tray covered with baking paper. Cut the loaf crosswise. Put the tray into the oven, roughly in the middle. Add a fireproof cup of water on the base plate, to keep the bread from drying out. Close the oven, leave the bread in there for 40 to 50 minutes. After 10 minutes, turn the heat down to 390°.

    When the bread's finished, take it out. It should be golden brown and smell delicious. Let it sit for a few minutes, to cool down.

    Now for the filling. We need a pound of ground meat of any type, the interior of the bread, three eggs, and assorted spices. Oregano, thyme, basil. Man Cooking spices. Also salt.

    Cut off one side of the bread and take the cooked dough out. It should still be pretty hot, so be prepared. Now mix it with the refrigerated mincemeat. That should get both parts to a good working temperature. Add the spices and eggs, knead until thoroughly mixed. Fill the bread with the mix, put the "lid" back on, put into the oven at 390°, let it cook for at least 30 minutes. If there's leftover meatbread dough, form it into patties and cook them in a pan with olive oil.

    If that isn't delicious and filling, you can only blame yourself.
    >> Anonymous 11/29/11(Tue)04:48 No.17053343
    >> Anonymous 11/29/11(Tue)04:59 No.17053394

    I always imagined giants as breeding/hunting giant animals and tending to giant crops. The logistics of it just don't add up otherwise. So basically if a family of humans needs to keep four cows to feed themselves, a family of giants needs four GIANT cows. Their food is human food, but giant.

    Also halfling cuisine is Jewish cuisine, because it's funny (and delicious. Chicken soup with kneydls, man. Just... chicken soup with kneydls).

    I mean, a race of nomads without a home for themselves, a knack for business, bad reputation, very strong family values and traditions, ancient and mysterious culture... It's obvious.
    >> Anonymous 11/29/11(Tue)05:02 No.17053416
    Welcome to Cooking With Earl'yan. With the Feast of Kelthin'ayas just around the corner that can only mean one thing on today's menu: MEAT! Today we'll be talking about that most misunderstood source of meat, the Umberhulk. Now most of you think that umberhulk is a bland, tasteless meat, while it certainly lacks a strong flavor that means it takes to spices and herbs quite nicely. Now you can usually get your choice between farm-raised and free-ranged umberhulk and both work real well there are some differences to consider. Farm-raised tends to have more fat marbling, but is a bit on the bland side while free-range has a gamier taste but can be tough, it also can pick up bad tastes from all the poisonous fungi it eats. Now the main methods of cooking tend to revolve around either marinading or covering with sauces, but today we're going to show you a simple, four-step method perfect for the beginner chef. First, we're going to start with a leg roast and brine it overnight, if you're using free-range you might want to brine for two nights. Once we've pulled it out of the brine set it up in your cold smoker. I prefer to use Suncap wood for this to give it a nice peaty flavor. Now smoke it for no less than 18 hours but no more than 48, you don't want to overpower the delicate flavor. When you've got it good and smoked, make yourself a good strong spice rub and evenly coat the roasts, making sure to get it in every crevice. At the end of the program we'll list several difference spice rubs that go good with this recipe. .
    >> Anonymous 11/29/11(Tue)05:03 No.17053420
    Now once you've got it covered tightly wrap it in cheesecloth, two or three layers should do it, and let it hang in a cool dry place for 2 to 4 days. After it's been hanging long enough you need to set up your hot smoker; I use Bergahl wood in this step, it's rich floral and fruity aroma compliments the meat quite nicely. Once you've got a good smoke going you're going to smoke it for 24 hours. At this point you could take it out and serve it as a roast, but if you leave it in for an additional 24 hours it'll be tender enough for pulling.
    >> Anonymous 11/29/11(Tue)05:07 No.17053442
    What about goblin food? What do goblins eat?
    >> Anonymous 11/29/11(Tue)05:08 No.17053444

    A healthy diet of nuts, mixed fruits, and leafy green vegetables.
    >> Anonymous 11/29/11(Tue)05:10 No.17053457

    Who would've suspected goblins would be vegans, of all people. Guess that explains the enmity with elves and dwarves. The goblins always show up uninvited to their feasts, don't touch anything, and sneer at the barbarity while babbling about their superiority.
    >> Anonymous 11/29/11(Tue)05:10 No.17053458
    Also other goblins.
    >> Anonymous 11/29/11(Tue)05:13 No.17053475
    I never played D&D but suddenly I got the urge to play a [insert race here] bard chef, tagging along to find the best ingridients and cooking the best meals this side of the continent. He will have an enchanted meat-cleaver for weapon and be playing a nyckelharpa (key harp)
    >> Anonymous 11/29/11(Tue)05:13 No.17053476
    I'm sure dragons have different diets based on their scale color, but does this affect their taste when their shape-shifted like when their human?
    >> Anonymous 11/29/11(Tue)05:14 No.17053482
    Also adventurers.
    >> Anonymous 11/29/11(Tue)05:15 No.17053485
    And on this episode of MITHRIL CHEF, we have...
    >> Anonymous 11/29/11(Tue)05:19 No.17053497

    Ohgod we need to writefag this, pronto.
    >> Anonymous 11/29/11(Tue)05:32 No.17053548

    There's an Entitlement in Changeling: The Lost that is pretty much that. "Knights of The Tongue" or somesuch.
    >> Anonymous 11/29/11(Tue)05:36 No.17053557
    Bard chefs?
    >> Anonymous 11/29/11(Tue)05:40 No.17053579

    Chefs adventuring to the dark corners of the earth (and beyond) to find the most exotic ingredients and the most arcane recipes.
    >> tgdude 11/29/11(Tue)05:42 No.17053586
    You know, Anthony Bordain wrote a comic for Vertigo that has yet to come out that is exactly this.

    Except with more violence.
    >> Anonymous 11/29/11(Tue)05:47 No.17053610
    You have to kill the meat to cook it.
    >> Anonymous 11/29/11(Tue)05:48 No.17053614
    Really? Maybe I should read up on my Changling rpg.
    >> Anonymous 11/29/11(Tue)05:50 No.17053627

    Especially when it's the meat of some eldritch abomination thing from the Hedge.
    >> Anonymous 11/29/11(Tue)05:51 No.17053633
    Cthulhu calamari are delicious though.
    >> Anonymous 11/29/11(Tue)06:04 No.17053716

    For Forgotten Realms style halflings? That is quite fitting.

    But hobbits are pastoral country folk and represent the agrarian middle-class, with shops and fat larders and tea-time and everything. This also applies to Warhammer Fantasy halflings.

    Also: Koboldish (abbreviated Boldish?) cusine, what is it like? Extremely spicy curies made with lizards, mice, insects, and birds as the protein?
    >> Anonymous 11/29/11(Tue)06:07 No.17053730
    See >>17052549 above, kobolds are McDonald's/CMOT Dibbler.
    >> Anonymous 11/29/11(Tue)06:18 No.17053774
         File1322565512.jpg-(141 KB, 400x448, warforged-02.jpg)
    141 KB
    Hey guys can I be a part of this thread?
    >> Anonymous 11/29/11(Tue)06:20 No.17053787

    Do warforged even need to eat? I'm not really into Eberron.
    >> Anonymous 11/29/11(Tue)06:27 No.17053812
    What about gnomes?

    Gnomish cuisine is colorful in both appearance and taste. Gnomes are well-known for using exotic ingredients and spices to achieve a plethora of tastes. Being served at a gnomish restaurant or inn can be either a blessing or a curse depending on what new spices are available and what flavors the chef is trying to create. It is not unusual for a gnome chef to "enhance" their meals with certain kinds of magic. Meats and stews are soaked or mixed in various potions to create some interesting and entertaining dishes. It is said a gnome cookbook more closely resembles a spellbook and no 2 cookbooks share the same recipe for any specific meal. Gnomes often will try to adopt other races styles of food with a "gnomish touch".
    >> Anonymous 11/29/11(Tue)06:36 No.17053844

    >Eat gnomish soup
    >Change gender/skin turns purple/start hearing voices
    >Chef laughing his tiny gnome ass off in the kitchen
    >> Anonymous 11/29/11(Tue)06:43 No.17053869
    God, I love the idea of fantasy world cuisine. So many incredible things live and grow in a fantasy setting so the range of cuisine reaches as far as the eye can see.
    >> Anonymous 11/29/11(Tue)06:45 No.17053881
    Rakshasa cuisine is Indian cuisine. Extra spicy.
    >> Anonymous 11/29/11(Tue)06:59 No.17053952
    And now i'm fucking hungry, time to get food.
    >> Anonymous 11/29/11(Tue)08:02 No.17054260
    I'd imagine that some warforged could be used by extremely industrious chefs and become walking ovens for cooking on the go.
    >> Anonymous 11/29/11(Tue)08:09 No.17054297
    A Warforged blacksmith with internal furnace, who makes the best meatbread in town.
    >> Anonymous 11/29/11(Tue)08:30 No.17054394
         File1322573414.png-(91 KB, 240x249, divayth fyr.png)
    91 KB
    >4E 201
    >not washing down kwama eggs with a bottle of fermented saltrice
    >> Anonymous 11/29/11(Tue)08:41 No.17054455

    Idea stolen for next town, said warforged will have Italian accent
    >> Anonymous 11/29/11(Tue)09:44 No.17054729
    The Chinese do something similar to this called soup dumplings. You make a very fatty greasy soup and chill it to the broth becomes semi solid and spoonable. Place the filling in a thick dumpling skin and seam to perfection. I got a exchange student friend of mine to make some in exchance for a "typical American dinner." After tasting those dumplings I may have cheated him...
    >> Anonymous 11/29/11(Tue)10:10 No.17054869
    If dragons are beasts in your setting, how about a chicken in a goat in a cow in a dragon?
    >> Anonymous 11/29/11(Tue)12:43 No.17055864
    >> Anonymous 11/29/11(Tue)12:45 No.17055891

    The town insists that they are vegetarian. You see, they get all of their food from MEAT TREE.

    However, the players, hired by Chef Gordon Ramsey disagree, and hope to get to the bottom of MEAT TREE.
    >> Anonymous 11/29/11(Tue)12:47 No.17055904
    Fantasy foods are the best.

    So, giant spider meat? How's it taste?
    >> Anonymous 11/29/11(Tue)12:54 No.17055949
    You mean Master Food Artist Gorgon Ramses, right?
    Can't be a COMPLETE ripoff, you know.
    >> Anonymous 11/29/11(Tue)12:55 No.17055965
    A bit like lobster, a bit like ass.
    Gotta be prepared correctly or it tends to lose all cohesion and texture. Usually used to make stocks by inexperienced chefs for that reason.
    >> Anonymous 11/29/11(Tue)13:02 No.17056004
    I imagine almost exactly like freshwater lobster.
    >> Anonymous 11/29/11(Tue)13:04 No.17056025
    >> Anonymous 11/29/11(Tue)13:09 No.17056049

    It's not a rip off if you know you're ripping it off. Then you get to call it an homage.
    >> Anonymous 11/29/11(Tue)13:42 No.17056293
    That makes sense.

    How about basilisk?
    >> Anonymous 11/29/11(Tue)13:44 No.17056310
    Lobster stuffed with tacos.
    >> Anonymous 11/29/11(Tue)13:54 No.17056397
    Considering they're hatched from a chicken's egg, probably like chicken. Ever had snake? Like that.
    >> Anonymous 11/29/11(Tue)13:57 No.17056416
    The fantasy races in my settings typically use real-world inspirations for their cuisine (although I've always wanted to make an original cuisine from scratch). They are as follows.

    Humans: (Similar to whatever culture they're based on)
    Halflings/Dwarves: German/Russian
    High Elves: Indian
    Wood Elves: SE Asian. Bugs included. Hakuna matata!
    Dark Elves: Arabic/Persian.
    Orcs: Turkosphere (Mongolian/Central Asian)
    >> Anonymous 11/29/11(Tue)15:43 No.17057203
    Its funny, I always pictured giants as eating giant animals. Elephant steaks, giraffe burgers, and if all else fails they could swim out to sea in the morning and bag a whale for lunch.

    Delete Post [File Only]
    Style [Yotsuba | Yotsuba B | Futaba | Burichan]