#mustard and brown sugar. red pepper

[bergzerk]

Cottage Meatloaf - Main Dishes - Beef Meatloaf

[fieriframes]

[Worcestershire, apple cider, brown sugar, little lemon juice, a little paprika, cayenne, black pepper, crushed red pepper, ancho chili powder, a little celery salt, ground yellow mustard, onion powder, garlic powder.]

[festibalconb]

Pork Roast - Pork Roast with the World's Best Rub

[suzukiblu]

WIP excerpt for inkwell; Billy adopts Conner and it actually goes pretty good! (( chrono || non-chrono ))

“It’s fine,” Lynn repeats as he sets down the olive oil on the counter, just barely frowning at the empty little mise en place bowls Billy fixed. After, uh–messing up them first, he means. Obviously. “There’s not much.” 

“I’m your dad,” Billy replies firmly, setting the cookbook down closer to himself and then grabbing the brown sugar and the measuring cups to measure out again, though he’s not actually sure what brown sugar has to do with making salmon? Sugar seems like a weird thing to put in salmon? Or . . . on it, he guesses? But the recipe says it needs a quarter-cup of brown sugar, and Lynn seems to think it’s normal and he knows more about cooking than Billy does, so–yeah. “You don’t have to fix stuff I messed up. Just, um–tell me if I do it wrong, please?” 

“. . . you need to level the top,” Lynn says after a long moment. Billy blinks at him, briefly confused, and then remembers–right, when Lynn measured the brown sugar, he packed it into the measuring cup and then used the flat side of a knife to like . . . smooth the excess off the top and back into the bag. 

“Oh, right,” he says, then beams encouragingly at the other because he definitely appreciates Lynn telling him that kind of stuff, when he doesn’t like talking that much. “Thanks, Lynn!” 

“. . . sure,” Lynn says, and frowns a little. Billy doesn’t worry about it, since Lynn seems to frown when he’s confused and he’s got a lot to be confused about, being, like, not even a week old and all. If he were upset, that’d be different, but “confused” is kinda unavoidable and just gonna have to be a thing for a while. They can’t cover everything first thing, it’d just be way too much to expect Lynn to remember. And, like, it’s easier to learn new information when it’s relevant to stuff you’re already doing, Billy figures. Like . . . hands-on learning or whatever. 

He measures out the brown sugar and the weird fancy mustard–he really hopes Batman had a coupon–and then the salt, and then he double-checks the recipe and he’s pretty sure that’s everything they need, ‘cuz he didn’t knock over the garlic or the pepper, so . . . 

Lynn stares blankly at him for a moment, then then turns the oven on and goes and gets the cutting board. Billy resists the instinctive urge to warn him to be careful with the knife, because yeah, Lynn’s a baby, but he’s an invulnerable baby. Or at least pretty invulnerable. 

. . . though is he more invulnerable than a big sharp knife with Kryptonian super-strength behind it, because– 

Billy is maybe being a little paranoid now, yeah. 

Or a lot, probably. 

Lynn washes the veggies, then cuts the bottoms off the asparagus and cuts the little red potatoes into quarters, and Billy watches curiously. Lynn doesn’t either cut himself or blunt the knife against his skin, so that’s good, definitely. Billy’s not sure how he’d explain a brand-new knife being damaged like that to, like . . . whatever kind of person fixes knives? Sharpens them? Like, that kind of thing, he means. 

Definitely not good for the secret identity stuff.

[literaryvein-reblogs]

Writing Notes: On Colour

Describing Colour in your Poetry and Stories

BLACK Shadow Black, Dusk, Midnight, Blackbird, Blackberry, Ebony, Black Honey, Darkness, Jet Black, Ink Black, Soot, Onyx, Licorice, Ivory Black, Pitch, Char, Gloom, Outer Space, Creosote Black, Melanite, Goth Black, Gunpowder

BLUE Blueberry, Sapphire Blue Metallic, Tiffany Blue (Pantone 1837), Cobalt Blue, Denim, Aquamarine, Turquoise, Sky Blue, Topaz, Ultramarine Blue, Azure, Cerulean, Oxford Blue, Periwinkle, Electric Blue, Baby Boy Blue, Pthalo Blue, Robin's Egg Blue, Persian Blue, Marino Blue, Prussian Blue

GREEN Leafy Green, Olive, Moss Green, Jade, Lime, Sour Apple Green, Emerald Green, Mint, Kiwi Green, Phthalo Green, Praying Mantis Green, Viridian, Greenback, Shamrock, Sap Green, Chartreuse, Sea Green, Pistachio, Teal, Bamboo, Sea Salt, Celadon Green, Celery, Asparagus Green, Fern Green, Neon Green, Jungle Green, Pear Green

ORANGE Pumpkin, Burnt Orange, Carrot, Sunset Orange, Tangerine, Persimmon, Salamander, Tennessee Orange (Pantone 151), Jack-o'-lantern Orange, Florida Orange, Summer Squash, Pale Daffodil, Smashed Pumpkin, Saffron, Autumn Orange, Macaroni and Cheese, Cadmium Orange

PINK Pink Flamingo, Neon Pink, Bubblegum Pink, Salmon, Peach, Fuscia, Cotton Candy Pink, Rose, Carnation, Thulian, Apricot, Atomic Pink, Barbie Pink, Hot Pink, Amaranth, Flushed, Glitter Pink

PURPLE Lavender, Purple Haze, Grape, Eggplant Purple, Plum, Violet, Orchid, Psychedelic Purple, Amethyst, Lilac, Boysenberry, Mulberry, Wisteria, Bruised Plum, Indigo, Mauve

RED Blood Red, Copper, Maroon, Strawberry, Watermelon Red, Crimson, Candy Apple Red, Tomato, Brick Red, Scarlet, Cardinal Red, Cherry, Ruby Red, Coral, Sunburn, Hot Lava, Cadmium Red, Auburn, Blush, Alizarin Crimson, Fire Engine Red, Raspberry, Vermillion, Lipstick, Burgundy, Magenta, English Vermilion, Mahogany

WHITE Dirty White, Albino, Chalk, Alabaster, Cotton, Titanium White, Vanilla, Bone White Egg Shell, Marshmallow, Ivory, Pearl White, Almond, Champagne, Blond, Cream, Milky White, Corn Silk, Bleach, Navajo White, Ghost White, Light, Cloud White

YELLOW Canary Yellow, Lemon, Banana, Egg Yolk Yellow, Mellow Yellow, Chanterelle, Mustard Yellow, Corn, Goldenrod, Amber, Pineapple, Metallic Gold, Cadmium Yellow, Wheat, Tuscan Sun, Butter, School Bus Yellow, Yellow Ochre, Citron, Dandelion

BROWN Mud Brown, Beaver, Caramel, Rust, Macaroon, Toasty Brown, Coffee, Sandy Tan, Cocoa, Honey, Chocolate, Burnt Sienna, Mocha, Seashell, Antique Brass, Bronze, Brown Sugar, Chestnut Brown, Taupe, Burnt Umber, Khaki, Dark Sienna, Light Chocolate, Sepia

GRAY Stone Gray, Ash, Metallic Silver, Platinum, Smoke, Concrete Gray, Mercury, Steel Gray, Mist, Titanium, Charcoal, Slate, Sterling Silver, Tungsten, Old Coin Gray, Iron Gray, Chrome, Magnesium, Overcast

MIXED Candy Cane (red and white), Zebra (black and white), Chameleon (many different colours), Ladybug (black and red), Wildfire (yellow, orange and red), Tiger (orange, black and white), Yellow Jacket (black and yellow), Christmas Lights (red, white and green), Rainbow (red, orange, yellow, green, blue, indigo and violet), Black Pepper (black and gray), Leopard (spotted gold and black), Creamsicle (orange and white), Candy Corn (orange and white), Iceberg (a bluish gray), Marbled

COLOURS: Symbolisms, Associations & Psychological Effects

Black. Especially in Gothic literature from the West, a black colour choice often represents death, evil, grief, and depression. Associated with fear, the unknown and often has a negative connotation. Black clothes can make you look thinner. A black background severely diminishes the readability of most type. Often the go to colour for funerals and grieving. It symbolizes stability and power, which gives a sense of authority. Thus, the black colour often represents professionalism and expertise.

Blue. Has positive and negative connotations in colour psychology. Some writers may use blue to represent serenity and tranquility, instilling a scene with a calming effect. Blue can also signify sadness, melancholy, or isolation. People who find someone very loyal and faithful are often called "true blue". Blue is often considered to be more masculine which is why it is often the colour of choice when choosing a suit. Lighter blues are associated with tranquility, softness and healing. Darker blues are associated with power, knowledge and seriousness. Blue is actually shown to suppress appetites a bit. The colour blue symbolizes wisdom and hope. It’s the colour of peace and confidence. Blue has been shown to reduce blood pressure and pulse rate. It fosters serenity and a sense of belonging.

Green. The colour green often symbolizes rebirth, growth, peace, jealousy, and greed. Green colours may also represent spring and renewal. It is a colour that is very easy on the eyes. Dark green is often associated with ambition. Green suggests stability, safety and hope. At the same time, it may denote a lack of experience in a particular field. Green symbolizes peace, growth, and nature. It is the colour of success, promoting healing and tranquility.

Orange. The colour orange often represents energy, excitement, joy, and creativity. Since orange is the colour of fire, it may also symbolize heat. Since orange is not as aggressive as red, it can actually stimulate brain activity. It is very useful to catch someone's attention, which is why it's used a lot to advertise food and toys.

Pink. The colour pink symbolizes love, kindness, femininity, innocence, and playfulness. Certain shades of pink can limit aggression. Pink may be associated with unconditional love and caring.

Purple. Often associated with royalty, the colour purple symbolizes bravery, spirituality, and luxury. Light purple usually brings up romantic or nostalgic feelings; while a darker shade can make you feel gloomy or sad.

Red. The colour red symbolizes some of the most powerful human emotions, like passionate love or lust. On the other side of the spectrum, this warm colour is also the colour of blood, often symbolizing anger, danger, and violence. It stimulates the appetite. Red is an emotionally intense colour associated with energy, danger, anger, passion and determination. The symbolic meaning associated with the colour red is passion, excitement, and love. It’s the colour of urgency, power, and desire. Red is said to boost hunger and is believed to inspire confidence and excitement. This colour has also been found to increase blood pressure and heart rate.

White. This primary colour traditionally symbolizes innocence, peace, and cleanliness. In Western cultures, the colour white also represents purity and virginity, while it symbolizes mourning in some East Asian cultures. Usually has positive connotations when used and thought of as safe. Associated a lot with healing, simplicity and sterility, which is why it's used in hospitals and healing centers as much as it is. The symbolic meaning of the colour white is truth and sometimes even indifference. It encourages feelings of safety and cleanliness. Clean, white clothes and linens show sterility since stains are easily visible. That’s why doctors and nurses frequently wear white lab coats and scrubs.

Yellow. Writers may use the colour yellow to symbolize creativity, happiness, optimism, and warmth—think of a yellow ray of sunlight poking out from a dark cloud. A common negative connotation of the color yellow is cowardice, popularized by the phrase “yellow-bellied.” Warming effect which stimulates body and mind. Gold is associated with the highest of luxury. When bright yellow is used with black it's one of the easiest colour combinations to see from long distances; when uses with lighter colours it's not so easy to see. Yellow ribbons are worn as a symbol of hope and used quite often to welcome home loved ones. Yellow is the colour of warmth, kindness, and happiness. It’s often associated with optimism and well-being and promotes energy.

Brown. This warm, earthy brown colour may symbolize dependability, comfort, and a sense of being grounded. Brown is also a neutral colour, and writers may use it to represent dullness and predictability. Brown is a colour that is related to very grounded traits such as simplicity, practicality, common sense and hard work. Can also be associated with those that are frugal and not too flashy.

Gray. Lighter grays are often thought of as more feminine while darker grays more masculine. Gray is considered by many to be a neutral colour; the perfect balance between light and dark / good and evil. Pop up the lighter grays and add a little shine to it, and thought immediately turns to silver, which correlates to wealth.

Sources & other related articles: 1 2 3 4 5

If these writing notes helped with your poem/story, please tag me. Or leave a link in the replies. I'd love to read them!

[najia-cooks]

[ID: A fried 'chicken' cutlet topped with tartar sauce and served with rice and a green salad; bowls of tartar sauce and miso soup are in the background. End ID]

チキン南蛮 / Chicken nanban (Japanese fried chicken with sweet-savory sauce)

Chicken “nanban” (南蛮; "barbarian" or "foreign") is a classic example of 洋食 (yoshoku)—Western-style food adapted to a Japanese palette. Chicken breast is breaded, deep-fried, and coated in a mixture of soy sauce, sugar, and vinegar to create a crispy, tangy, savoury-sweet dish.

The method of breading and deep-frying used in making chicken nanban, tempura, and other Japanese dishes was introduced by the Portuguese during the Muromachi period (16th century). Chicken nanban itself, however, is far more recent: Nao-chan diner in the Miyazaki Prefecture of Kyushu is credited with having invented it in the 1950s. Nao-chan's version of the dish does not include tartar sauce, but it is often added to provide a sharp, creamy complement to the savoury chicken.

Chicken nanban works well as a main dish served with sides of rice, soup, or salad. If you're using pre-made chicken breasts, it comes together in around half an hour.

Recipe under the cut!

Patreon | Tip jar

Serves 4.

Ingredients:

For the chicken:

4 Gardein chicken breasts, or other chicken breast substitute, thawed

1/4 cup (30g) all-purpose flour

2 Tbsp potato starch or cornstarch (optional)

2 Tbsp egg replacer (I used Bob's Red Mill)

Water

Pinch kosher salt

A few cracks of black pepper

Oil to deep fry

For the nanbanzu / 南蛮酢 (nanban sauce):

3 Tbsp Japanese soy sauce, such as Kikkoman's

3 Tbsp rice vinegar

3 Tbsp granulated vegetarian sugar

1 1/2 Tbsp mirin (for a low-alcohol version, use aji-mirin; for an alcohol-free version, replace with 1/2 Tbsp rice vinegar and 1 Tbsp sugar)

For the tartar sauce:

1/2 cup vegan mayonnaise

1/2 tsp mild Dijon mustard

2 tsp rice vinegar

1 tsp dried ground shiitake mushroom, or kombu dashi powder

1 tsp vegetarian sugar

A few small sweet pickles or 1 Japanese or Persian cucumber, diced

1/2 small yellow onion, minced

Pinch kosher salt

Pinch of MSG

Minced dill or parsley (optional)

If you eat eggs, you can replace the first five ingredients with 1/2 cup Kewpie mayo (キューピーマヨ).

Instructions:

For the nanbanzu / 南蛮酢 (nanban sauce):

1. Heat sugar and soy sauce in a small pot over medium-low heat until simmering, stirring to dissolve.

2. Add vinegar and mirin and heat for another 30 seconds. Remove from heat.

For the tartar sauce:

1. Mince the onion. If you prefer, you can submerge the minced onion in cool water for 10 minutes or so and then drain to remove some of its sharpness. Seed and mince the cucumber.

2. Whisk mayonnaise, mustard, sugar, salt, black pepper, MSG, rice vinegar, and mushroom powder together to combine. Add onion and cucumber and stir. Top with herbs. Refrigerate while preparing the chicken.

For the chicken:

1. Mix flour, starch, salt, and black pepper together on a plate or cutting board. In a small bowl, combine egg replacer with water according to package directions and allow to thicken.

2. Fill a deep fryer or medium-sized pot with several inches of a neutral oil and heat it to 340 °F (171 °C). A chopstick placed in the oil should slowly form small bubbles around its tip.

3. Coat chicken breasts with egg replacer; if it is too thick, you may need to whisk in an additional 1-2 Tbsp water.

4. First deep fry. Carefully lower one chicken breast into the oil and fry without disturbing for about 2 minutes, until the egg coating on the bottom side is cooked through and lightly golden brown. Flip over and continue to fry for another 2 minutes. Use chopsticks or a slotted spatula to remove the chicken breast onto a wire cooling rack or paper-towel-lined plate.

5. Use a slotted spoon to remove any bits of batter from the oil and re-check the temperature. Repeat with each chicken breast.

6. Second deep fry. Increase the heat slightly to raise the temperature of the oil to 355 °F (179 °C). Re-fry each chicken breast for about a minute, flipping once halfway through. Set aside.

7. Coat with nanban sauce. Place the fried chicken breasts in a shallow rimmed baking dish or tray and spoon most of the nanban sauce over them, turning over several times to coat. Reserve the rest of the sauce for serving.

8. Slice each chicken breast widthwise and transfer to an individual serving plate. Serve with additional nanban sauce, tartar sauce, rice, a green salad, or soup.

[clatterbane]

Getting tonight's delight underway, which is another thing that I was prompted to make with Mr. C gone. I haven't actually had any baked beans in years, living where they're not a thing-- with someone who is not a fan of either beans or that type of sweet-tart-savory flavor profile.

Using this as a starting reference for proportions. Though, I am making a smaller batch and using some of those leftover hillbilly-style pinto beans out of the freezer along with one can of the Heinz-style not-quite-pork and beans. (Saving some for another dish.) My mom liked to mix up the beans a lot, and it's a good use for leftovers.

I also like to add some lightly sautéed fairly chunky onions and peppers. So, I'm getting ready to fry up the onion and mix of green and red sweet pepper in a skillet that I incidentally used to cook a couple of test pieces of the expired pack of bacon that was sitting in the fridge a little while ago. (It smelled and tasted fine, so no need to scrounge in the freezer after other bacon. It was also pretty salty for commercial bacon, so that probably helped.) The rest is waiting in the fridge to go on top of the beans. Bacon does come in small like 150g/5 oz. packs here, so it's just about the right amount for this size dish.

(Exactly which size pan? Idk. ¯\_(ツ)_/¯ I pulled out a couple, and will mix up the food then evaluate which looks like a better fit. It'll only be like two cans of beans worth, though.)

Also using the also Heinz-style chili sauce in place of ketchup, because that's what I've been doing across the board. It's tangier with a little more complex flavor, and also there was a bottle already open in the fridge.

That mustard was originally in a tube.

But, it fell in the floor and got a hole in the tube. So, I squeezed it out into that jar, and am trying to use it up first. Not nearly as convenient to put on a hot dog, but fine to spoon into bean gloop.

This may or may not get any additional sugary stuff added. I don't like baked beans super sweet myself, and the sauces may already have plenty. Have to taste and see.

[punkbakerchristine]

hellofresh spice blends

All American Spice Blend

1 tbsp ground cumin

1 tbsp cayenne

1 tbsp onion powder

1 tbsp smoked paprika

2 tsp garlic powder

1 tsp ground coriander

1 tsp salt

1 tsp dried parsley

1/2 tsp black pepper

1/2 tsp dried mustard

1/2 tsp red pepper flakes

1/4 tsp ground allspice

1/8 tsp ground cloves

Berbere Spice Blend

3 part paprika

1 part cayenne

.5 part ground coriander

.25 part ground ginger

.125 part ground cardamom

.125 part ground fenugreek

Bold and Savory Steak Spice Blend

1 part red chili flakes

1 part crushed coriander seed

2 parts crushed dill seed

3 parts crushed mustard seed

4 parts dried minced garlic

4 parts crushed black pepper

Blackening Spice Blend

3 tsp smoked paprika

1.5 tsp garlic powder

.5 tsp white pepper

.5 tsp black pepper

.25 tsp thyme

.25 tsp oregano

.125 tsp low heat cayenne (didn’t even know there was such a thing?)

Burger Spice Blend

1 Tbsp paprika

1 1/4 tsp salt

1 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp brown sugar

1/2 tsp onion powder

1/4 tsp cayenne

Cajun Spice Blend

2 part paprika

2 part onion powder

1 part garlic powder

1 part dried oregano

1 part dried thyme

.5 part dried basil

.5 part cayenne

Enchilada Spice Blend

1 tbsp. chili powder

1 tbsp. paprika

2 tsp. cumin

2 tsp. light brown sugar

2 tsp. kosher salt

1.5 tsp. onion powder

1.5 tsp. garlic powder

1.5 tsp. Mexican oregano

1 tsp. chipotle chili powder

1 tsp. ground coriander

1 tsp. black pepper

1/4 to .5 tsp. cayenne pepper

Fall Spice Blend

3 parts dried thyme

3 parts ground sage

2 parts garlic powder

1 part onion powder

Fry Seasoning

1 part garlic powder

1 part onion powder

1 part paprika

Herbes de Provence Blend

1 part thyme

1 part rosemary

1 part basil

1 part tarragon

1 part lavender flowers

Italian Seasoning Blend

1 part garlic powder

1 part oregano

1 part basil

1 part black pepper

1 part parsley

Meatloaf Seasoning

2 parts onion powder

2 parts garlic powder

Mediterranean Spice Blend

2 parts dried oregano

1 part dried mint

1 part sumac

1 part ground coriander

Mexican Spice Blend

2 parts chili powder

1 part oregano

1 part smoked paprika

1 part cumin

Moo Shu Spice Blend

1 part ground ginger

1 part garlic powder

Shawarma Spice Blend

2 part turmeric

2 part cumin

1 part dried coriander

1 part garlic powder

1 part paprika

.5 part ground allspice

.5 part black pepper

Southwest Spice Blend

4 part garlic powder

2 part cumin

2 part chili powder

Smoky BBQ Seasoning

8 parts smoked paprika

6 parts granulated sugar

2 parts garlic powder

1 part dry mustard

1 part ground cumin

1 part ground ginger

.5 part black pepper

Smoky Cinnamon Paprika Spice Blend

1 part ground cloves

8 parts onion powder

8 parts ground cinnamon

6 parts smoked paprika

16 parts mustard powder

24 parts sweet paprika

24 parts sugar

Steak Spice Blend

1 part red chili flakes

1 part crushed coriander seed

2 parts crushed dill seed

3 parts crushed mustard seed

4 parts dried minced garlic

4 parts crushed black pepper

3 parts kosher salt

Sweet Smoky BBQ Spice Blend

8 parts smoked paprika

6 parts sugar

2 parts garlic powder

.5 part black pepper

1 part dry mustard

1 part cumin

1 part ground ginger

Thai Seven Spice Blend

2.5 tsp white sesame seeds

1 tsp chili flakes

1 tsp ground coriander

1 tsp onion powder

.5 tsp garlic powder

.5 tsp shrimp extract powder

.25 tsp cinnamon

.125 tsp low heat cayenne

Tunisian Spice Blend

4 parts ground caraway seed

4 parts ground coriander

4 parts smoked paprika

4 parts turmeric

4 parts chili powder

4 parts garlic powder

1 part cayenne pepper

1 part cinnamon

1 part ground black pepper

Turkish Spice Blend

2 part cumin

2 part garlic powder

1 part ground coriander

.25 part ground allspice

.25 part chili flakes

Tuscan Heat Spice Blend

4 parts dried basil

2 parts dried rosemary

2 parts dried oregano

2 parts garlic powder

1 part cayenne pepper

1 part ground fennel

Fajita Spice Blend

4 parts paprika

1 part onion powder

1 part garlic powder

1 part chili powder

1 part cumin

1 parts oregano

[exhausted-archivist]

Updated: 2023/12

I originally posted this on my old blog. Since posting that, I've found other foods, drinks and ingredients. As of now this list is updated with everything found in media released as of Oct 2023.

Like the original, this is still a very long post that contains all canonical desserts, dishes, drinks, ingredients, and sauces. Unlike the original, I could not list canonically suggested food and ingredients, nor every codex, item, letter, ect in the sources. Because it was too long. I did add them to the individual post.

Like in the individual posts, the list has the country of origins next to each item and any relevant information. Such as ingredients, use, notes, or trivia. For the canonically suggested foods and drinks I list what their real world uses are for your reference as to what they might be used for in Thedas.

For Shorter Food Posts

Dishes, Sauces, and Sides

Drinks

Raw Ingredients

Prepared Ingredients

Canonically Possible Foods and Drinks

Disclaimer

Though real life plants may be listed here as edible it is for fictional use only. This is not intended to be used as a reference nor guide for what plants are edible or safe to eat. Please do not use it as such.

Dishes

Breads

Bark Bread

Biscuit

Whole Grain Biscuit - Commonly made in Chantry cloisters. A staple in their simple diets.

Black Bread

Braided Honey and Date Bread (Anderfels)

Brown Bread

Buns

Butter Puff - Bread made by folding butter into the dough allowing it to become puffy and softer than usual bread. (Orlais)

Crumpet

Dark Bread

Dried Bread

Flat Bread - A no-rise bread. Served with dip, brushed in oil, and/or as a side. (Nevarra)

Honey Loaf

Lichen Bread - Bread that is made using lichen. (Orzammar)

Black Lichen Bread

Peasant Bread - Comprised of wheat, grease, and salt in equal measure, made by Dalish and city elves in Orlais. They top it with butter, jam, and sometimes sugar. (Elves - Orlais)

Pumpkin bread - A favorite of Dorian Pavus (Tevinter)

Raider Queen’s Bread of Many Tongues - Created by the Raider Queen, this bread calls for flour, baking powder, salt, butter, brown sugar, molasses, eggs, bananas. The creator calls for Par Vollen bananas but another version of the recipe says Rivaini bananas are an acceptable replacement. (Rivain)

Rolls

Bread Roll

Sweet Rolls

Ryott Bread - Made of a protein rich grain called ryott. (Ferelden, Chasind)

Sweet Bread

Thin Bread - A thin bread used to make wraps in Seheron.

Whole Grain Bread - Another staple made in Chantry cloisters.

Wraps - Described as "soft" bread.

Appetizers, Starters, and Refreshments

Blood Orange Salad - a salad of bitter greens with blood orange slices served on top. (Nevarra)

Canapé - a type of hors d'œuvre.

Couscous Salad - A salad comprised of couscous with many varieties, one such variety includes red bell peppers and mint. (Rivain)

Crab Cakes - a classic dish in Kirkwall. (Kirkwall)

Dried Bread and Fruit

Eggs à la Val Foret - An egg dish served with a cream sauce. (Orlais)

Fluffy Mackerel Pudding - Celery, pepper, mackerel, diced onion, mustard, salt, Antivan pepper, ground mace, cardamom seed, eggs. Also known as Feast Day Fish (Ferelden)

Fried Crab Legs - A subsitute for the Orzammar dish of fried young giant spiders.

Fried young giant spiders - A common food in Orzammar, usually served with an alcohol-based sauce that varies with every establishment. (Orzammar)

Roasted Cave Beetles - Roasted whole and eaten out of the shell. (Orzammar)

Roasted Prawns - A substitute to cave beetles, said to have the same taste and texture.

Shredded Dried Meat and Cheese - A dish that is commonly used as a spread by the dwarves and used for lunches. (Orzammar)

Snails Dressed in Butter and Oil (Avvar)

Snails and Watercress Salad - A non-traditional dish inspired by Avvar cuisine featuring snails and watercress to appeal to lowlander pallets.

Stuffed Deep Mushrooms - A dish derived from various Orzammar deep mushroom delicacy. This Fereldan creation is stuffed with cheese and spinach. (Ferelden)

Rations, Tavern Fare, and Travel Food

Beer Nuts (Kirkwall)

Bread and Cheese

Chicken Wings - Sold in The Rusted Horn as ‘Wyvern Wings.’ (Ferelden)

Crow Feed (Antiva)

Dried Foods

Dried Fruit

Dried Meats

Fereldan Hearty Scones - a scone filled with bacon and cheese, careful, a mabari might snag it. (Ferelden)

Fish Pockets - A meal of fish, crisp vegetables, spices, and a soft wrap.(Seheron)

Fish Wrap - Fish wrapped in thin bread (Seheron)

Grey Warden Pastry Pockets - A hand pie filled with meat and other foods. Olesian Grey Wardens put their own twist using Olesian puff pastry.

The Hanged Man's Stew - The tavern’s featured dish, made with a different mystery meat every morning. (Kirkwall)

Jerky

Jerky Ball

Spiced Jerky

Meat Skewers - A portable snack. A known Orlesian version of this snack is primarily eaten by nobles while out on hunts and are not interested in the hunt, made of meat, cheese, and wine-soaked fruit.

Pickled Eggs - Eggs, sugar, salt, vinegar, and various spices and seasoning of the cooks preference. Favored in Ferelden and seen as a cure all. Served in nearly every Fereldan tavern. (Ferelden)

Pig Oat Mash - A constant dish on The Hanged Man menu, a popular hangover cure if washed down with brandy spiked cider. This warming porridge contains apples, dried salt pork or smoked bacon, dried rolled oats, berries, ale or water (Kirkwall)

Poison Stings - "Poison stings" is the colloquial name. Orange peels coated in chocolate, a crunchy yet chew texture that is both sweet and sour. A favored snack of Dorian Pavus when traveling from Tevinter to Ferelden. (Tevinter)

Provisions and Rations - Typically consist of dried meat, nuts, and a variety of other simple foodstuffs.

Dry Ration

Hardtack

Qunari Ration

Stuffed Vine Leaves - Common tavern food in Tevinter, stuffed with rice, herbs, and sometimes minced meat. Can be topped with lemon juice or tzatziki sauce.

Treviso Energy Balls - Made of peanut butter, oats, and dried fruit, it is a famine food invented during the occupation of Treviso in the Qunari Wars/The New Exalted Marches.

Unidentified Meat - Despite it's ominous name, it's simply chicken legs. Sometimes served with Nevarran flat bread. (Tevinter)

Dips, Glazes, Gravy, and Sauces

Apples Stewed in Brandy Sauce

Applesauce

Cherry Sauce

Cheese Sauce

Cream Sauce

Deep Mushroom Flavored Cream Sauce - Commonly served with seared nug. (Orzammar)

Dragon’s Blood Sauce (Nevarran)

Gravy

Honey-glaze - A sauce used to glaze various foods, particularly meats.

Hot Sauce

Llomerryn Red Sauce - A sauce that goes on almost everything, contains pulped tomatoes, onions, red pepper, brown sugar, apple cider vinegar, mustard powder, hot pepper powder, salt, cinnamon stick, allspice, cloves, fennel seeds, dill seeds, mustard seeds, black peppercorns, bay, garlic. (Rivain)

Mushrooms cooked in ale - One recommendation for this sauce is to be served over roasted nug.

Mushroom Sauce

Nesting Roast Gravy - Gravy made from the pan juices of a nesting roast. Meant to be served with the roast. (Orlais)

Plum Sauce

Red Wine Marinade

River-herring Gravy - a gravy as white as apple blossoms. (Orlais)

Special Sauce - A sauce infused with the essence of fifty-two herbs, prized for the ability to help with “inadequacy”. (Kirkwall)

Spider Leg Sauce - a variety of alcohol-based sauces unique to each Orzammar establishment, meant to be paired with fried young giant spider legs.

Tzatziki Sauce - Served with stuffed vine leaves. (Tevinter)

Wild Flower Glaze - A honeyed glaze made of wild flowers, it is recommended to use flowers plucked at dawn and the lowest blossoms. (Anderfels)

Yogurt Dip - Often served with flat bread (Nevarra)

Soups and Stews

Barley Soup

Blood Soup - Merrill is credited with the creation of this creamy beetroot soup, it is topped with roasted chickpeas. (Dalish)

Butter Soup - A simple, inexpensive, and easy soup. Made as midmorning meals or midday refresher for field workers. It is commonly fed to children and convalescents due to its nutritious nature. Ingredients include water, potatoes, cinnamon, star anise, clove, bay, peppercorns, salt, noodles, cream, butter (Orlais)

Cabbage Stew (Ferelden)

Deepstalker Stew - A stew of deepstalker is made when rations run low. (Legion of the Dead)

Denerim-rabbit Stew - Made with rat (City Elf)

Enchantment Soup - Made by Sandal, edibility unknown.

Fereldan Potato and Leek Soup

Fereldan Turnip and Barley Stew - White beans, oil, onion, carrots, celery, garlic, stock, turnips, turnip greens, sausage, barley, cumin, dried basil, oregano, salt, pepper, herbed wine vinegar

First Day Festival Stew (Orzammar)

Fish Chowder (Antiva)

Fish Stew

Lamb and Pea Stew - Alistair has his own version of this soup. (Ferelden)

Lentil Soup - A universal soup, with lentils being common in every Thedosian pantry.

Nettle Soup

Norbotten Fruit Stew - This dish is used to rehydrate dried fruits: dried apricots, pitted prunes, raisins, mixed dried fruits (cherries, apples, cranberries, etc), lemon or orange, cinnamon, cloves, water, sugar or honey, brandy. (Anderfels)

Pea Soup

Ram Stew (Ferelden)

Sweet and Sour Cabbage Soup (Ferelden)

Turnip Stew (Ferelden)

Turnip-Goat Stew (Ferelden)

Wild Rabbit Stew

Main Course

Alamarri Pickled Krone - Krone, Brine, (optional) pine pitch and druffalo dung.

Baked Fish - An Avvar cooking method where they wrap fish in pungent leaves and clay before cooking it in banked coals. (Avvar)

Baked Krone with Honey - The honey is typically used as a side sauce for dipping. (Fereldan)

Beans and Bread

Boiled Roots

Braised Nug with Elfroot (Dwarven)

Braised Ram with all the Trimmings (Ferelden)

Broiled Boar Head (Fereldan)

Cacio e pepe - A dish of three ingredients; spaghetti, pepper, and pecorino romano. (Antiva)

Dalish Deep Forest Comfort - String squashes, halla butter, garlic, mushrooms, elfroot or spinach, diced tomatoes or beetles, hot red pepper, rock salt, halla cheese or goat cheese, edible wildflowers (borage, chicory, etc), pine nuts. (Dalish, Southern Orlais)

First Day Chicken - a dish served during First Day in some parts of Orlais. (Orlais)

Fish in Salt Crust - Cooked much liked the baked fish, instead of using clay, the fish is covered in salt and wrapped in pungent leaves before being cooked in banked coals. (Avvar)

Fresh Oyster - Noted to go well with Llomerryn red sauce.

Fried Fish

Fried Mush (Orzammar)

Glazed Krone (Ferelden)

Gilded Swan with River-herring Gravy - An eastern spice, flour, gold leaf, river herring, swan, yolk. (Orlais)

Gnocchi (Antiva)

Goat Custard - A broiled goat head, not to be confused with the dessert. (Ferelden)

Grilled Poussin - Grilled chicken, typically a younger chicken. (Chasind)

Ham

Anderfels Smoked Ham - It tastes of despair

Avvar Ham

Ham Stuck with Cloves

The Jade Ham - Honeyed with wild flowers (especially those picked at dawn), masterfully seasoned, and spiral-cut. Not considered edible but better used as a weapon. (Anderfels)

Orlesian Ham

Smoked Ham

Herbed Chicken and Biscuits (Ferelden)

Jellied Meats

Jellied Pigs Feet - A delicacy in the Free Marches and originally a popular commoner food that has risen to the tables of nobility. Pigs feet and/or pork hocks, salt, onions, garlic, allspice, peppercorns, bay. (Free Marches)

Veal Galentine (Orlais)

Liver

Lutefisk

Nesting Roast - This dish is classically made with a quail stuffed in a pheasant stuffed in a swan. Served with gravy made from the pan juices. (Orlais)

Mad Burnard’s Gift of Flesh - A nesting roast unlike any other, involving a whole wyvern, stuffed with a whole gurn, stuffed with a horse, stuffed with a large halla (horns and all), stuffed with a swan, stuffed with a duck, stuffed with a quail, stuffed with a bunting that choked on a gold piece. (Orlais)

Nug Steak (Orzammar)

Nug-gets (Orzammar)

Nug-loaf (Orzammar)

Nug-Nug - A dish meant to resemble a nug peeking from its burrow; made of ground meat (beef preferred), parsley, egg, salt, crushed cumin or mustard seeds, black pepper, cooked rice, tomatoes, onions, chives (Orlais)

Paella - Made with rice, saffron, and a variety of seafood; such as shrimp, cuttlefish, and mussels. (Antiva)

Pancake - The breakfast food and savory dishes.

Crepes - A very thin pancake that can be filled with sweet or savory ingredients. (Orlais)

Hearth Cakes - Described as a common fare where they are baked on an iron griddle. They are made with halla butter (can be subbed for goat or cow butter), flour, hardwood ash (can be replaced with baking powder), cinnamon, ginger, nutmeg, sugar, mixed dried fruit (like cranberries, raisins, and currants), an egg, and milk. Described as baeing crispy and flaky on the outside, but remains moist on the inside. They are grilled on one side and then are flipped over, ensuring they are all crisp and bown. (Dalish)

Nug Pancakes - A savory pancake made with nug. A favorite among dwarven children. (Orzammar)

Porridge

Bland Porridge

Deer Porridge - A savory porridge served with deer.

Porridge with Raisins

Savory Porridge - Served with meat, vegatables, or spices.

Pudding - A sweet or savory, steamed dish that can be topped with gravy or chocolate.

Rack of Ribs (Ferelden)

Ram Chops (Ferelden)

Ram Cutlet (Ferelden)

Rice and Boiled Vegetables (Tevinter)

Roast

Gurgut Roast with Lowlander Spices and Mushroom Sauce (Avvar)

Roast Boar - One cooking method involves the boar being stuffed with apples (Ferelden and Orlais). Another has it served with a side of candied yams.

Roast Chicken

Roast Duck

Roast Hog

Roast Lamb

Roast Turkey - Common in the Free Marches, especially among Starkhaven nobility, as well as the Chasind.

Roast Wyvern - Common with the Avvar and Orlais.

Roasted Cave Beetle (Dwarven)

Roasted Giant Spider (Dwarven)

Roasted Nug (Orzammar)

Roasted Phoenix - One of the most infamous meals in Thedas, it is served with sweet red wine.

Roasted Rabbit

Roasted Venison with Wild Greens - The venison is seasoned with mint and pepper, served with wild greens and sweet pastries. Paired with wine to drink. (Ferelden)

Slow-roasted Nug-let (Orzammar)

Spit-roasted Deepstalker (Dwarven)

Spit-roasted Nug with Hot Sauce (Orzammar)

Sandwich

Ham Sandwich

Sausage - There are about twelve different kinds of sausage unnamed mentioned in Last Court.

Black Pudding - A type of blood sausage made from pork or beef blood, pork fat or beef sue, and a type of cereal. (Orlais)

Smoked Sausage

Spiced Sausage

Savory Pies

Dove Pie - A pie made with live doves, for the theater of the meal. (Orlais)

Nug Bacon and Egg Pie (Ferelden)

Pigeon Pie

Pork Pie

Starkhaven Fish and Egg Pie - Fish from the Minanter River (carp, trout, or others), wine, onion, carrot, thyme, bay, sea salt, dried currants, sliced almonds, boiled sliced eggs, butter, flour, fish broth, milk, salt, pepper, nutmeg, cream, fried whitebait or other small fish. (Starkhaven)

Turnip and Mutton Pie (Ferelden)

Unmentionable Pie - It is a meat pie that uses the typically undesirable parts of an animal. (Ferelden)

Venison Pasty - A hand pie filled with venison. In Serault, it is served with curls of goat cheese. (Orlais)

Seared Nug - Usually served with a deep mushroom cream sauce. (Orzammar)

Simmering Partridge - Cooked with sweet onions and pale beans (Orlais)

Smoked Meat

Smoked Boar

Smoked Fish

Smoked Rabbit

Smoked Venison

Spiced Nug

Stuffed Cabbage - A seasoned cabbage head stuffed with meat.

Venison with Apples Stewed in Brandy Sauce

Wandering Hills - A delicacy made from large creatures of the same name. (Anderfels)

Wyvern Steak

Sides

Antivan Olives - Soaked in vinegar and stuffed with capers.

Boiled Turnip (Ferelden)

Brandy Soaked Cherries (Orzammar)

Candied Yams

Croutons

Fried Potatoes - Recommended to be served with Llomerryn red sauce.

Hard-boiled Egg

Honey Carrots - Most common in Orlais where it is traditionally sweeter compared to other places due to the use of honey.

Jarred Olives (Tevinter)

Jellied Eels (Ferelden)

Mashed Turnip (Ferelden)

Peeled Grapes (Tevinter)

Picked Foods

Pickled Apples

The Pickled Apples of Arlathan - Apples said to be from the time of Arlathan. The taste is described to be one of fresh apples, with the same crispness.

Pickled Fish

Pickled Lamprey

Pickled Nug

Pickled Ox Tongue

Pickled Vegetables

Pickles

Roasted Chestnuts (Nevarra)

Roasted Figs (Rivain)

Roasted Potatoes - Recommended to be served with Llomerryn red sauce.

Roasted Turnip (Ferelden)

Sera’s Yummy Corn

Smoked Bacon

Steamed Beans

Steamed Turnips (Ferelden)

Stir-fried Turnips (Ferelden)

Toast

Toasted Bread - Used for dipping in stews.

Toasted Chickpeas - Used as a topping for soups and salads, sometimes as a replacement for croutons.

Wine Soaked Fruit

Baked Goods, Desserts, and Sweets

Bread Pudding - Made with stale bread, eggs, milk or cream, and other ingredients varied by if it is savory or sweet (Ferelden)

Cake

Cake with Apples

Cake with Nutmeg

Chocolate Cake

Cupcakes

Cherry Cupcakes - Historically a common method used to poison people, often served in the theater. (Tevinter)

The Exquisite Misery - A little cake topped with a dusting of anise, deep mushrooms, and gold dust. (Orlais)

Found Cake - A chocolate cream cake topped with white frosting and strawberries (Ferelden)

Hearth Cake - A pan-made cake; made of flour, hardwood ash or baking powder, halla butter, sugar, mixed dried fruit (currants, cranberries, etc), egg, milk. (Dalish)

Honey Cake (Orlais)

Lamprey Cake - contains no actual lampreys, it is modeled after the appearance of lamprey.

Lemon Cake

Petit Fours (Orlais)

Pound Cake

Round Cake - Often topped with poppyseed and honey. In Serault, they will sometimes have the antlers baked into the crust. (Orlais)

Sponge Cake (Orlais)

Sugar Cake - One version is made with strawberries and sugar-cream icing dressed on a pound cake. (Ferelden) Another version is made with a "humble cake" and is dressed with butter, sugar, and almonds. Both are seen as great gifts and good pick-me-ups after long days of traveling, and are often served by merchants.

Sugar-drizzled Lemon Cake - A type of lemon cake that was used in Antivan Crow history to assassinate templars.

Sugarcake - A dense cake usually topped with powdered sugar.

Sweet Cake

Wedding Cake

Candy

Black Licorice Candy - Can be salted. (Tevinter)

Bon-bons

Candied Almonds

Candied Fruit

Candy Apple (Ferelden)

Candied Dates (Tevinter)

Candy Cane

Carastian Candy - A candied chocolate. (Tevinter)

Peppermints

Spun Sugar (Ferelden)

Sweetmeat - A confectionery treat, sometimes candy coated fruit.

Toffee

Unnamed Candied Nuts with Spice - A candy that is sweet until swallowed, then they leave a spicy aftertaste. (Orlais)

Cobbler

Dalish Forest Fruit Cobbler

Strawberry and Rhubarb Cobbler (Ferelden)

Cookies

Biscuit - A hard, flat, and unleavened baked treat that can be sweet or savory.

Butter and Sugar Cookie - This cookie isn’t specified as it is only described by these ingredients.

Raisin Cookies

Shortbread

Tea Biscuits

Wafers

Custard

Goat Custard - Differing from the Fereldan savory counterpart. This custard is made throughout Thedas with goat milk and has numerous varieties. On pairs it with roast fig. A Rivain variation uses milk of the Ayesleigh gulabi goats specifically for its sweeter milk.

Donuts

Ice Cream

Orlesian Guimauves - Another name for marshmallows.

Pastries

Antivan Apple Grenade

Cinnamon Rolls - one of Varric's favorite pastries.

Croissant - Vivienne starts every morning with one. (Orlais)

Honey and Nut Pastry (Tevinter)

Macaroon

Marie du Lac Erre’s Sweet Ruin - One version of this pastry with a dramatic history, the recipe contains; butter, powdered sugar, chocolate, vanilla extract, flour, orange or mint extract, baking powder, and milk. (Orlais)

Tarts

Unnamed Blueberry Pastry - A light, sticky pastry with blueberries. (Possibly Nevarra)

Varric's Favorite Pastry - A pastry spread created by Devon, a Fereldan cook, after consulting with Varric Tethras on his favorite pastry.

Pie

Apple Pie

The Blessed Apple - A pie made by a small cloister of Chantry sisters tending to the orchard, they use the windfall apples and share the pies freely; as well as the apples. The ingredients are flour, salt, butter, water, apples (golden apples from Lady’s Orchard preferred but others are acceptable substitutions), brown sugar, salt, cinnamon, nutmeg, and cloves. (Orlesian)

Minced Pie - filled with finely chopped fruit and sweet things.

Pudding

Blancmange - A white pudding made of milk or heavy cream, its name is Orlesian for "white eating". Because of the mild, sweet taste it can have a variety of toppings such as toasted almonds, ribbons of fresh mangos, red grape compote, cherry saus, or Vivienne's preferred plating of white chocolate curls with whole jasmine flowers. (Orlais)

Caramel Pudding

Dessert Pudding

Rice Pudding

Scones

Sour Cherries in Cream (Orlais)

Sticky Figs Rolled in Nuts (Tevinter)

Sticky Jellies (Orlais)

Drinks

Absinthe

Absence - One of the bottles of Thedas you find in Inquisition.

Absinthe - also referred to la fée verte - “little green fairy”

Petite Absinthe - Made from a certain type of wormwood.

Ale, Beer, Drafts, Lagers, Malts, and Stouts

The Tapster’s Tavern in Orzammar serves 52 types of ale, some are listed.

Ale

Ander Stout - This stout is stored in oak casts. (Anderfels)

Barley Wine - Despite its name, this is an ale.

Beer

Brakien Brew (Orzammar)

Brown Ale

Coconut Draft (Orzammar)

Fereldan Beer

Fereldan Lager - A pale ale.

Lichen Ale (Orzammar)

Lichen-malt (Orzammar)

Oghren’s Homebrew - An amber coloured ale with a slightly sweet, nutty flavor and described to have a hint of toastiness, and is spiced with cloves. (Dwarven)

Qunari Ale

Ryott Ale (Ferelden)

Ryott Beer (Ferelden)

Valenta’s Red (Orzammar)

Watered Beer - While watered beer is served to reduce the price of beer and stretch it along, it is also served as a provision. In Serault, the peasantry drink watered beer to stave off the summer heat.

Watered-down Ale

Wildwine - An ale made from ryott. (Chasind)

Wilhelm’s Special Brew - This dark-colored ale gives off a thick, oaky smell. When swirled in its tankard, it takes on an unexpected glow. (Ferelden)

Brandy

Ammazzacaffe - A drink taken after coffee to dull the taste or effects. Though it can be a small glass of any liqueur, it is usually brandy. (Antiva)

Aged Antivan Brandy

Antivan Brandy

Antivan Plum Brandy

Apple Brandy (Orlais)

Orlesian Brandy

Plum Brandy

West Hill Brandy (Ferelden)

Cider

Brandy-spiked-cider

Cider

Serault Cider (Orlais)

Winter Cider (Wycome)

Cocktails

Benediction - Made of Prophet's Larel gin, served with a wedge of lime, and a thimble of Golden Scythe.

Elfroot mixed with Dandelion Wine - A restorative draft. (City Elves of Orlais)

The Emerald Valley - A spirit distilled of over seventy different herbs and flowers by the Chantry sister in Lydes, it is topped with egg-white foam and dusted with nutmeg. Described as having a varied and complex flavour, fresh like a lush green valley. (Orlais)

Dragon’s Piss - The name is probably figurative, but no one knows for sure. BioWare gives the “recipe” for Dragon Piss as “1 oz light rum, 1 oz dark rum, filled with iced tea”. "Dragon's Breath" is offered as an alternative name for this drink as it is served while lit on fire in the glass and burns on the way down.

The Golden Nug - Made with a base of effervescent white Seleney wine, sweetened with a dash of West Hill brandy and a splash of pomegranate juice. Muddled with raspberries and garnished with a sprig of Royal Elfroot. The goal is to imitate the soft pink colour of a nug.

The Heart of Spring - A “restorative” drink from Verchiel made with violets. (Orlais)

The Hissing Drake - Mix of cinnamon-infused whiskey, darl Llomerryn rum, and Hirol's Lava Burst.

Ice Cream and Beer

A Night of Shame - Antivan port with a dash of chocolate bitters and a twist of orange, served in a flute of chilled Serault glass. (Orlais)

Orichalcum mixed with wine - Considered to have aphrodisiac properties.

Posset - A drink made of hot milk curdled with ale, wine, or other liquor and typically flavored with spices. Can be drunk as a delicacy or as a cold remedy.

The Randy Dowager - Rumored to be created by the editor of the periodical, it is a tall glass of Abyssal Peach liquor and fresh cream, garnished with sugared rose petals and served on a silk handkerchief with a scandalous rhyming couplet inked by the bartender. (Orlais)

To Cure a Cold - a folk remedy that requires boiling whiskey and adding lemon juice and crushed garlic.

Gin

Gin

Prophet’s Laurel Gin (Orlais)

Grey Warden Liquor

These are bottles unique to members of the order, as each warden will combine half-full bottles in order to save space. No bottle is ever fully emptied or cleaned. In order to preserve the base flavor. They are called Grey Whiskey, Ritewine, or Conscription Ale, each vintage is named after a warden with a small note.

Vintage: Warden Anras - Bottled whimsy.

Vintage: Warden Bethany Hawke - Princess piss.

Vintage: Warden Carver Hawke - Toast them all.

Vintage: Warden Daedalam - Extra red.

Vintage: Warden Eval’lal - Griffon Wing Ale

Vintage: Warden Gibbins - Don’t frigging touch! I spit in this! I mean it!

Vintage: Warden Jairn - Smash when dead.

Vintage: Warden Korenic - Notes of fruit and anger.

Vintage: Warden Riordan - Serve yourself.

Vintage: Warden Steed - Joining juice.

Vintage: Warden Tontiv - Home.

Mead

The Tapster’s Tavern in Orzammar serves 17 types of mead, some are listed. Honeywine is another name for mead.

Avvar Mead

Chasind Sack Mead

Lady Odette Guillory’s Family Honey Wine (Orlais)

Mead

Orlesian Honeywine

Port A sweet, fortified red wine, typically served with dessert.

Antivan Port

Tevinter Port

Rum Boot Screech is another name for rum.

Alvarado’s Bathtub Boot Screech

Blackwater Rum (Wycome)

Dark Llomerryn Rum

Tea and Other Drinks

Coffee (Antiva)

Cocoa/Hot Chocolate

Juice

Fermented Fruit Juice

Pickle Juice

Pomegranate Juice

Prune Juice

Punch

Spicy Punch

Tea

Almond Tea (Orlais)

Bitter Tea - An unspecified tea so bitter it is astringent. Served during the Fourth Blight.

Black Tea

Black Tea with Juniper

Fires of Change Tea (Orlais)

Herbal Tea

Iced Tea

Lattenfluss Tea (Anderfels)

Mint Tea

Anderfels Mint Tea

Nameless Tevinter Tea

Rivaini Spice Tea Blend - Blend of cinnamon, ginger, and cloves. One of the teas from Rivain known for its healing properties. Empress Celene commonly uses this tea to stave off headaches.

Rivaini Tea

Rivaini Tea Blend - A blend of licorice root, oregano, lemon verbena, and peppermint. One of the teas from Rivain known for its healing properties. Rumored to be favored by Empress Celene to stave off headaches.

Rosehips Tea (Orlais)

Spiced Tea (Nevarra)

Stripweed Tea (Tevinter)

Unsweetened Tea

Verimensis Tea (Tevinter)

Whiskey

Cinnamon-infused Whiskey

Ferelden Whisky

Legacy White Shear

Mackay’s Epic Single Malt

Wine

The Tapster’s Tavern in Orzammar serves 12 types of imported wines, some are listed.

Agreggio Pavali (Tevinter)

Alyons Black (Orlais)

Amaranthine Red (Ferelden)

Anderfels Red

Antivan Red

Bitter Black Wine (Orlais)

Bottled Scar 5:34 Exalted - A rare collaboration between human and elf vintners.

Celestine Black Wine (Orlais)

Dalish Wine

Dandelion Wine (City Elves of Orlais)

Elderberry Wine (Ferelden)

Finale by Massaad (Orlais)

Flames of Our Lady (Orlais)

Flat Wine

Ghislain Red (Orlais)

Iced Wine - Mentioned in both Tevinter and Orlais.

Montsimmard White (Orlais)

Mosswine (Orzammar)

Mulsum (Tevinter)

Orlesian Red

Plum Wine

Red Wine

Serault Yellow Wine (Orlais)

Serault White (Orlais)

Silent Plains Piquette (Tevinter)

Southern Black Wine

Spiced Wine

Sweetened and Spiced Yellow Wine

Val Chevin Red Wine (Orlais)

Vint-9 Rowan’s Rose (Tevinter)

Watered Wine

White Seleny Wine (Antiva)

White Wine

Yellow Wine

Additional Spirits

Abyssal Peach

Antivan Sip-Sip

Aqua Magus

Aquae Lucidius - A potent liquor made of wyvern venom; a rare drink known for its hallucinogenic properties.

Bottle of Rotgut - Rotgut is slang for cheap whiskey.

Butterbile :84

Carnal 8:69 Blessed (Orlais)

Dwarven Ale - Not actually an ale, but a black liquid reputedly made from fungus with a reputation as being almost undrinkable for anyone not a dwarf.

Garblog’s Backcountry Reserve

Golden Scythe 9:40 Black

Hirol’s Lava Burst (Kal'Hirol)

Maraas-Lok (Qunari)

Moonshine

Potent Moonshine

Sun Blonde Vint-1 (Tevinter)

Raw Ingredients of Thedas

Fruits, Mushrooms, Nuts, and Vegetables

Edible Plants

Bark

Fern Fiddlehead (Avvar)

Hops

Lichen (Dwarves)

Black Lichen - Toxic unless properly cooked.

Moss (Dwarves)

Nettle

Pungent Leaves - Unspecified leaves. (Avvar)

Rose (Orlais)

Rose Petals

Rosehips

Stripweed (Tevinter)

Sugar Cane (Orlais, Tevinter, Rivain)

Vine Leaves (Tevinter)

Watercress (Avvar)

Wildflowers

Borage

Chicory

Dandelion

Honeysuckle

Jasmine

Violet

Fruits and Nuts

Apple

Applewood Apples (Orlais)

Golden Apples (Orlais)

Green Apples

Le Pomme Vie et Morte - Apples that grow by the gallows in Val Royeaux. (Orlais)

Red Apples

Windfall Apples

Apricot

Banana

Par Vollen Banana

Rivain Banana

Berry

Blackberry (Ferelden)

Blueberry

Cranberry

Currant

Black Currant

Elderberry (Ferelden)

Raspberry

Strawberry (Ferelden)

Caper (Antiva)

Cherry

Black Cherry

Sour Cherry - unspecified variety(ies)

Sweet Cherry - unspecified variety(ies)

Cocoa/Chocolate (Donarks)

Coconut

Coffee (Antiva)

Date - A purple and red fruit with a pit, it has a sweetness and tangy taste. (Tevinter)

Fig (Tevinter)

Grape

Red Grape (Orlais)

Lemon

Lime

Mango

Nuts

Almond

Chestnut

Pine Nut

Olive

Antivan Olive

Orange (Antiva, Orlais, Tevinter)

Blood Orange (Nevarra)

Passion Fruit (Antiva)

Peach

Pear

Plum

Pomegranate (Tevinter)

Pomegranate Seeds

Grain

Barley

Fereldan Barley

Pot Barley

Oats

Rolled Oats

Rice (Antiva, Rivain)

Ryott (Ferelden)

Wheat

Durum Wheat (Rivain)

Whole Grains

Mushrooms

Deep Mushroom

Field Mushroom

Unspecified Fungus - Used to brew Dwarven ale.

Truffle

Unnamed Glowing Fungus

Wild Mushroom

Vegetables and Legumes

Beans

Bush Beans (Free Marches)

Green Beans (Orlais)

Pale Beans (Orlais)

White Beans (Orlais)

Beet

Cabbage

Carrot

Purple Carrot (Orlais)

White Carrot (Orlais)

Celery

Chickpea (Rivain)

Chive

Corn

Checkered Corn

Golden Corn (Orlais)

Yellow Corn

Cucumber

Eggplant (Antiva, Ferelden)

Fennel (Orlais)

Leek

Lentils

Lettuce

Mustard

Onion

Red Onion (Orlais)

Sweet Onion (Orlais)

White Onion

Pea

Peanut (Antiva, Seheron)

Pepper

Antivan Pepper

Green Pepper

Hot Pepper

Hot Red Pepper

Red Bell Pepper (Rivain)

Sweet Pepper (Orlais)

Potato

Radish

Daikon Radish (Ferelden)

Rhubarb (Ferelden)

Spinach

Squash

Marrow Squash

Pumpkin

String Squash

Tomato

Turnip - aka navet

Turnip Greens

Wild Greens

Yams (Ferelden)

Animal Products

Dairy

Cream

Heavy Cream

Milk

Cow Milk

Goat Milk

Halla Milk

Ram Milk

Soured Milk

Eggs

Caviar

Chicken Egg

Fish and Seafood

Carp

Cod

Crab

Cuttlefish

Eel

Krone

Lamprey

Mackerel

Mussel

Oyster

Prawn

River Herring

Shrimp

Sunfish

Trout

Whitebait

Insects

Cave Beetle (Dwarven)

Giant Spider (Dwarven)

Scorpion

Snail (Avvar)

Wood-burrowing beetle larvae (Dalish)

Meats

Beef

Ox

Ox-tongue

Veal

Boar

Bronto (Orzammar)

Cat - mentioned to be eaten in Orlesian alienages by those most desperate (City Elves of Orlais).

Dog - mentioned to be eaten in Orlesian alienages by those most desperate (City Elves of Orlais).

Druffalo

Giant (Tevinter)

Goat

Gurn

Halla

Hare

Hart

Horse

Liver - General name given, animal isn’t specified.

Nug

Pork

Pig’s Feet

Pork Hocks

Pork Saddle

Rabbit

Ram

Rat - mentioned to be eaten in alienages by those most desperate (City Elves of Anderfels, Ferelden)

Sheep

Lamb

Mutton

Venison

Wandering Hills (Anderfels)

Poultry and Reptiles

Bunting

Chicken

Poussin (Chasind)

Deepstalker (Dwarven)

Dove

Dracolisk (Tevinter)

Dragon (Nevarra, Orlais)

Duck

Gurgut (Avvar)

Lurker (Avvar)

Partridge

Pheasant

Phoenix

Pigeon

Quail

Quillback

Swan

Turkey

Varghest

Wyvern (Avvar and Orlais)

Misc.

Dragon Blood (Nevarra)

Druffalo Dung

Honey

Honeycomb

Miscellaneous Ingredients

Baking Ingredients

Ash

Elfroot Ash

Hardwood Ash (Dalish)

Baking Powder

Yeast Cake

Salts

Fine-ground Salt

Rock Salt

Salt

Sea Salt

Others

Brine

Clay (Avvar)

Pine Pitch (Alamarri)

Herbs and Spices

Herbs

Basil - Mentioned to be grown in Serault, Orlais.

Dried Basil

Bay Leaf

Catsbane

Elfroot

Elfroot Leaves

Royal Elfroot

Lavender (Orlais)

Mint

Anderfels’s Mint

Foxmint

Peppermint

Oregano

Dried Oregano

Parsley

Prophet’s Laurel

Rosemary

Spindleweed

Verdant Spindleweed

Thyme

Spices

Allspice

Anise

Antivan Cord-seed

Cardamom

Cinnamon (Rivain, Seheron)

Clove

Cumin

Cumin Seed

Deep Mushroom Powder (Orlais and Orzammar)

Dill

Dill Seeds

Eastern Spice - Unnamed

Fennel

Fennel Seeds

Garlic

Ginger

Dried Ginger

Hot Pepper Powder

Hot Red Pepper, Crushed

Juniper

Licorice

Mace

Mustard

Mustard Powder

Mustard Seeds

Nutmeg (Seheron)

Grated Nutmeg

Ground Nutmeg

Pepper

Black Pepper

Peppercorn

Black Peppercorn

Poppyseed

Saffron

Spice Ball - A variety of mixed spices wrapped in a cheesecloth

Star Anise

Vanilla (Rivain)

Prepared Ingredients

Basic Ingredients

Alcohol

Brandy

Cinnamon-infused whiskey

Dark Llomerryn Rum

Hirol’s Lava Burst

Prophet’s Laurel Gin

Red Wine

Watered Down Ale

Whiskey

White Seleney Wine

Broth

Deepstalker Broth

Fish Broth

Butters - Non-dairy butters

Peanut Butter

Caramel

Cocoa Products

Chocolate (Orlais, Tevint)

Chocolate Bitters

Cocoa Butter - used to make white chocolate (Orlais)

Cocoa Powder - difficult to procure

White Chocolate (Orlais)

Compote - Fresh or dried fruit that is cut into chunks and stewed in a syrup of sugar and other flavours.

Red Grape Compote (Orlais)

Croutons

Custard

Dough

Pie Dough

Puff Pastry Dough (Orlais)

Extract

Mint Extract

Orange Extract

Vanilla Extract

Flour

Ryott Flour (Chasind, Ferelden)

Semolina Flour (Rivain)

Wheat Flour

Whole Grain Flour

Frosting

Buttercream

Chocolate Cream

White Frosting

Gold

Edible Gold Leaf

Gold Dust

Jam

Plum Jam

Raspberry Jam

Mulled Fruit

Mulled Raspberry

Oil

Cod Liver Oil

Orange Essence

Pasta

Antivan Pasta

Couscous (Rivain)

Gnocchi (Antiva)

Grain-based Noodle

Noodle

Pound Cake

Stock

Brown Stock

Sugar

Brown Sugar

Molasses

Powdered Sugar

Sugar-cream Icing

Sugar Flowers

Sugared Rose Petals

Syrup

Sugar Syrup

Tea Biscuit

Toffee

Wafer

Vinegar

Apple Cider Vinegar

Herbed Wine Vinegar

Dairy and Eggs

Butter

Cow Butter

Goat Butter

Halla Butter

Herbed Butter

Nug Butter

Cheese

Antivan Smoked Cheese

Blue-veined Cheese (Orlais)

Brie Cheese

Brined Goat Cheese

“Dalish” Cheese - An ill described item as it is unclear if it is actually cheese. One thing is for sure it isn’t Dalish.

Dry Cheese - Unspecified cheese used in cacio e pepe(Antiva)

Feisty Cheese (Orlais)

Goat Cheese

Halla Cheese (Dalish)

Ram Cheese (Ferelden)

Cream

Spiced Cream

Thickened Cream

Whipped Cream

Egg

Hard Boiled Egg

Yogurt

Dried and Cured Foods

Dried Fruits, Vegetables, and Fungi

Dried Apple

Dried Apricot

Dried Beans

Dried Cherry

Dried Cranberry

Dried Currant

Dried Mushroom

Dried Peas

Prunes

Pitted Prunes

Raisin

Cured Meats

Bacon

Nug Bacon

Smoked Bacon

Cold Cuts

Dried Meats

Dried Mackerel

Lutefisk

Jerky

Spiced jerky

Salted Meat

Dried Salt Pork

Salt Pork

Salted Beef

Salted Dragon Meat

Salted Fish

Salted Goat Meat

Sausage

Blood Sausage

Smoked Sausage

Spiced and Salted Sausage

Smoked

Smoked Beef

Smoked Fish

Smoked Goat Meat

Pickled Foods

Pickled Apples

The Pickled Apples of Arlathan - Apples said to be from the time of Arlathan. The taste is described to be one of fresh apples, with the same crispness.

Pickled Fish

Pickled Lamprey

Pickled Nug

Pickled Ox Tongue

Pickled Vegetables

Pickles

Prepared Animal Products

Gelatine

Grease

Ground Meat

Ground Beef

Ground Nug

Lard

Spiced Meat

Miscellaneous

Lyrium

Soup Bone

Wyvern Venom - There are 47 ways to distill wyvern venom to be safe for consumption.

Sources:

(If you want to find the direct links or page numbers, check out the Wiki's Food and Ingredients page.)

Primary Sources: Dragon Age: Origins (Base and DLCs) Dragon Age: Awakening Dragon Age 2 (Base and DLCs) Dragon Age: The Last Court Dragon Age: Inquisition (DLCs + Multiplayer)

Books: Dragon Age Tabletop RPG Core Rulebook Dragon Age Tabletop RPG: Blood in Ferelden Dragon Age Tabletop RPG: Game Master’s Kit: Buried Past World of Thedas Vol. 1 World of Thedas Vol. 2 Dragon Age Official Cookbook: Tastes of Thedas Dragon Age: The Stolen Throne Dragon Age: The Calling Dragon Age: The Masked Empire Dragon Age: Asunder Dragon Age: Last Flight Dragon Age: Tevinter Nights Short Story: Paper and Steel Short Story: Paying the Ferryman Short Story: Riddle in Truth Short Story: As We Fly

Comics: Silent Grove Mage Killer Knight Errant Deception

Wanna support this blog? Check out my ko-fi.

[restorativemeal]

Menu Twenty

Menu Twenty from Rowan Bishop and Sue Carruthers' "The Vegetarian Adventure Cookbook".

Cream of Tomato Soup: butter, onion, celery, tomatoes, brown sugar, parsley, italian herbs, bay leaf, salt and pepper, vegetable stock, marmite, flour, yoghurt, sour cream

Magical Courgette Bake: courgette, egg, milk, cottage cheese, wholemeal flour, baking powder, salt and pepper, cheese, pumpkin seeds

Jacket Potatoes: potatoes, salt, butter, sour cream

Sweet Baked Parsnips: parsnips, salt and pepper, margarine, brown sugar

Red Capsicum Salad with Snow Peas: capsicums, peas, olive oil, lemon juice, red wine vinegar, garlic, basil, mustard powder, salt and pepper

Despite the feelings of positivity I had found in Week Twenty-Eight, it was now Week Twenty-Nine and those feelings were gone. To me, though it was now April, the new year had only just rolled over. There was a newness that typically comes with January 1st. Nothing from January, February, or March was coming with me into April. I had nothing to show for myself and nothing going my way. Now returning to the soup section of the cookbook to complete Menu Twenty, a four page spread whose presence I had feared since discovering it months ago. I couldn’t draw similarity to the previous soup weeks because of the overarching theme of newness. 

April began with Easter, granting a day off of the structured labour in my life. Then the sound of screeching tyres and an all encompassing smash, tin colliding with tin. Doors opening and closing, voices, and a car with a crushed behind over the driveway. There was a car accident on the street on Monday morning. Neighbours banded together, and I sent my flatmate outside with the frozen mint peas purchased a week earlier. I was first aid trained but didn’t want to crowd the scene. It felt symbolic, the correlation between a young man stepping too hard on his accelerator, and the feeling that my life was speeding up also. I was still certain from the week before that the universe mapped every event that prevailed down on Earth. The cars were written off, neither one insured, and the fate of both parties troubled me and I became concerned with how self-indulgent I had become through this process. 

Early preparations.

Early fears of Menu Twenty were quelled by the experience and familiarity I had of my kitchen.  The quiet of the kitchen on a Wednesday evening was my break from an otherwise chaotic and unfruitful existence. I cooked diligently, grating, chopping, portioning, blending and cooking down. Guests came in, just three who didn’t reside at the flat. I blended again and tended the oven, before I knew it, there was a Cream of Tomato Soup, Magical Courgette Bake, plate of Jacket Potatoes, Sweet Baked Parsnips, and a Red Capsicum Salad with Snow Peas on the bench in my silent kitchen.

Trivial moments.

We sat at the table and I became anti-social. My hair had grown to a point that I no longer recognised myself and I felt stifled, unable to relate to anyone as if I were meeting them for the first time. With five different meals, we were spoilt for choice. Perhaps the decision of where to begin was overwhelming to all, or just me. The Red Capsicum Salad with Snow Peas, had been made with green capsicum rather than red, and the frozen mint peas rather than snow. “I’ll never amount to anything,” I exclaimed, before swallowing a glass of white wine. Still the least intelligent at the table as my guests played with their food. Jacket Potato into a small man. I considered my future and put my foot in my mouth. Three times sitting at the corner of the table. Discussion turned to silent retreats and the good things we had heard about them. One guest turned to me and said, “you couldn’t do it.” I looked down at my plate and noticed I had spoken too much over dinner because everyone else had finished their plates except me, I still had half of my own Jacket Potato.

The dinner table.

By the end of Week Twenty-Nine, I was all negativity. Seeking guidance through forms of nonviolent silencing and willful ignorance, socialising with groups I wasn’t so familiar with.  I considered whether it was inhumane to refer to such good friends as mere guests. Was I downplaying the roles they played in the cookbook? At the very least it was April and my faith in the universe remained unshaken.

[dominickeating-source]

Celebrity Chef by Barbara Binstein (Canadian TV Guide, Sept. 22, 2001) Dominic Keating's salad is an Enterprise-ing venture

It's back to the future as the crew of the new starship Enterprise prepares to trek to the stars for its maiden voyage. One hundred years before Scotty even dreamed of beaming anyone up, the first to enlist was munitions expert Lt. Malcolm Reed, a spit-and-polish, by-the-book English gentleman, played by the cheeky Dominic Keating.

Growing up in Leicester, England, 100 miles north of London, Keating fondly remembers watching the original series. "I remember when my dad bought our first colour TV, and I loved Star Trek in colour," he says. Keating acquired his future itchy phaser finger 'practising my Vulcan pinch on the playground'. And when Keating ventured to America in search of stardom, he became hooked on Star Trek: The Next Generation. "I was interested in TNG because Patrick Stewart had the lead role and he was one of the forerunners of English actors coming to Los Angeles, doing what I'm doing now".

It may be one small step for some, but it's a giant leap for Keating to get to another galaxy far, far away, the kitchen. With the help of his girlfriend, Jill, Keating claims he's good at grilling salmon, and can concoct a mean salad with fried zucchini and pine nuts in it. It's just something that kind of invented itself.

"The success of the salad is no to over-fry the zucchini, not crisp, but not soft either". Keating adds, "and if you do it in some sesame oil it's all the better. I often stick the frying pan out the front door just to let it sit and cool down. Other tips? Go easy on the dressing. "I find that North Americans tend to douse a salad with the dressing, so I'm really fussy about that", he says.

With Keating manning the torpedoes as Lt. Reed, it's full speed ahead aboard Enterprise. May the sauce be with you.

Zucchini and Pine Nut Salad 6 cups/1.5L salad greens, mixed 2 cups/500mL baby spinach leaves 1tbs/15mL olive oil 1tbs/15mL sesame oil 2 small zucchini 1 small yellow squash large red onion, sliced 1cup/250mL grape or small cherry tomatoes cup/50mL pine nuts, toasted

Balsamic Dressing cup/50mL olive oil 2 tbs/25mL balsamic vinegar 1 tbs/15mL green onion, finely chopped 1 ts/5mL brown sugar 1 ts/5mL Dijon mustard

Wash salad greens and spinach leaves; trim and dry thoroughly; set aside in refrigerator until ready to serve. Cut zucchini and yellow squash into � inch slices. In a large skillet over medium-high heat, heat olive oil and sesame oil. Add squash slices; cook, stirring for 1 minute. Add onion, cook, stirring until squash is tender-crisp. Remove from heat and stir in tomatoes and balsamic dressing. In a large salad bowl, combine salad and contents of skillet; toss until well combined. Garnish with pine nuts and serve immediately. Makes 6 servings.

Per serving: 181 calories, 4 g protein, 16 g fat, 10 g carbohydrate

Grilled Salmon Satay with Sweet and Sour Sauce

1 lb/750g salmon fillet, skinless (about 1 inch thick) 2tbs/25mL vegetable oil 1 clove garlic � cup/125mL minced onion, finely chopped � cup/125mL red pepper, finely chopped � cup/50mL white vinegar � cup/50mL brown sugar 2tbs/25mL fish sauce 2tbs/25mL soy sauce Optional fresh coriander, chopped

Soak 12 wooden skewers in water to cover for at least 10 minutes to prevent scorching. Cut salmon piece across the width of the fillet into 12 slices. Thread salmon strips onto skewers. Place in single layer in a shallow dish. Cover and refrigerate.

Sweet and Sour Sauce: In saucepan, heat oil over medium heat. Add garlic, onion and red pepper; cook, stirring often, for 2 minutes. Add vinegar, sugar, fish sauce, and soy sauce. Bring to a boil; simmer 2 minutes or until vegetables are just tender. Cool to room temperature or cover and refrigerate. Makes about one cup (250mL).

Just before cooking, arrange the salmon skewers on a lightly greased, foil-lined broiling pan; pour � cup (125mL) sauce over. Leaving the skewers on the foil, broil or grill the salmon on the barbecue about 5 to 6 inches form the heat source for 3 or 4 minutes or until opaque. Pour remaining sauce into a serving bowl; cover and warm on high for 1 minute in the microwave. Garnish with chopped coriander, if desired. Makes 6 servings

Per serving: 298 calories, 28 g protein, 15 g fat, 11 g carbohydrate

Source: www.dominickeating.com

[shrekyaoi]

Oh god you’ve asked a loaded question. Prepare yourself. Okay so, the first thing to understand is that in the US barbecue usually refers to slow cooking over indirect heat in contrast to grilling which is called barbecue in different anglophone countries. Barbecue originated as a cooking method from indigenous people in the Caribbean (this is where the word is from) and was eventually heavily influenced by enslaved peoples brought from Africa. Barbecue isn’t universal in the US, it's Very much considered a southern thing. A place considered mid in Texas will be considered premium in Oregon. In the south barbecue isn’t only food but also is a huge part of culture. Economics, geography and immigration were huge in shaping regional types of barbecue. For example, beef is more common out west in Texas because this was where the major ranching operations were while pork is preferred in the south east because pigs were cheaper and easier to raise than cattle.

Differences in style mostly comes down to meat of choice, sauce and the kind of wood preferred.Kansas City barbecue is probably the most well known variety. I don’t know where you're from but if you go to a place that says they serve American barbecue it's probably Kansas City style. There isn’t a focus on one kind of meat more so than another so you’ll find beef, pork, chicken and turkey on the menu but there are some cuts of meat that are considered signature of this style like burnt ends. KC meat gets dry rubbed in spices before being slow smoked and covered in sauce. KC style sauce is thick and sweet since it contains molasses, brown sugar and tomatoes.

Memphis style barbecue is solely pork and either ribs or shoulder and can be prepared either dry rubbed with spices, cooked and eaten without sauce or wet where the meat is rubbed with sauce before, during and after cooking. The Carolinas all focus on pork. Eastern North Carolina does whole pig roasts and the sauce is a thin vinegar and pepper one without tomato. Western North Carolina focuses on pork shoulder rather than the whole pig due to german influence and served with a vinegar sweet and sour tomato based red sauce. South Carolina smoked pork over hickory and oak wood and used a mustard based sauce.

Alabama is notable for the prevalence of chicken which is unusual compared to other states but they also do use pork. Alabama’s signature sauce is white and made from mayonnaise and horseradish. Texas is unnecessarily big and as a result has multiple regional styles. As a whole though Texas is all about beef rather than pork. South Texas is where you get significant Mexican influence and uses cuts of beef like cheek or tongue not commonly used for barbecue elsewhere. Central Texas uses only beef and only dry rubs. No sauces. They’re actually really pretentious about it too and make a big deal out not using sauce. The signature dish here is beef brisket. Meat is smoked on mesquite, hickory or post oak. East Texas melds with the rest of the south and therefore features more pork which is unusual for the rest of Texas. Uses more spices and sauce than the rest of Texas and meat is chopped rather than sliced. West texas uses mesquite wood and meat is cooked more directly on the heat than elsewhere. Barbecue in the states usually comes with shit like coleslaw, corn bread, hush puppies, salad or beans but sides also regionally vary. I don’t know why I wrote this. I don't even like Barbecue.

Meat.

[abramsbooks]

RECIPE: Grilled Pork Tenderloin with Chimichurri (from Meal Prep Magic by Catherine McCord)

It was in Argentina where I began my love affair with chimichurri; a pot of it accompanied whatever meat we were eating. Just the thought of pairing it with pork tenderloin makes me giddy.

PREP TIME: 15 minutes, plus 1 to 2 hours for marinating COOK TIME: 15 minutes SERVES: 4 to 6

¼ cup (60 ml) Dijon mustard

½ cup (120 ml) apple cider vinegar

3 tablespoons light or dark brown sugar

8 cloves garlic, minced

⅓ cup (75 ml) plus 2 tablespoons olive oil

1½ teaspoons kosher salt

2 to 2½ pounds (910 g to 1.2 kg) pork tenderloin, fat and silver skin removed

½ cup (15 g) packed fresh cilantro

½ cup (15 g) packed flat- or curly-leaf parsley

1 small shallot, peeled

2 tablespoons red or white wine vinegar

2 tablespoons fresh lime juice

Pinch crushed red pepper

Freshly ground black pepper

Place the Dijon mustard, apple cider vinegar, brown sugar, half of the garlic, 2 tablespoons of the olive oil, and 1 teaspoon salt in a large zip-top bag. Squish the bag to mix the marinade. Add the pork tenderloin and use your hand on the outside of the bag to move the marinade around the pork. Marinate for 1 to hours at room temperature or overnight in the refrigerator.

To make the chimichurri, in a food processor, place the cilantro, parsley, remaining garlic, shallot, the remaining ⅓ cup (75 ml) olive oil, the red or white wine vinegar, lime juice, crushed red pepper, remaining ½ teaspoon salt, and black pepper and pulse until finely chopped.

Heat a grill to medium heat. Grill the marinated pork on several sides for a total of 14 to 15 minutes, or until the internal temperature is 135 to 140°F (55 to 60°C) when checked with an instant-read thermometer inserted in the thickest part of the meat. (Alternatively, you can use a cast-iron skillet to roast the pork. Heat over medium-high heat and add 1 tablespoon of olive oil. Sear the pork all over for a total of 6 minutes. Transfer the pan to a 400°F (205°C) oven and roast for 15 to 20 minutes.)

Allow the pork to rest for at least 10 minutes to allow the juices to settle before slicing. Use a sharp knife to cut pork on a bias into ½-inch (12 mm) slices and top with the chimichurri sauce.

Make sure not to overcook the pork. Pork should never be cooked to more than 135 to 140°F (55 to 60°C). You want the internal color to be light pink.

Make double the amount of chimichurri sauce to serve with fish, shrimp, chicken, or steak later that week.

TO ENJOY LATER The cooked pork can be cooled and refrigerated in an airtight container for up to 3 days. Enjoy at room temperature or warm for 30 seconds in the microwave. Store the chimichurri in an airtight container in the fridge for up to 5 days, or freeze in ice cube trays then transfer to labeled zip-top bags for up to 4 months.

PREP IN ADVANCE Place the zip-top bag of the pork in its marinade in the freezer for up to 3 months. When ready to cook, place the pork chops in the zip-top bag in the refrigerator to thaw overnight; cook as directed.

Become a faster, healthier cook with secrets from Weelicious founder and meal prep genius Catherine McCord

With celebrated cookbook author and Weelicious founder Catherine McCord's step-by-step process, your kitchen will be beautifully organized and fast, healthy family meals will be at your fingertips—starting with 100 of her favorite recipes. McCord believes that success in the kitchen comes down to two things—organization and meal prep—and she’ll show you how to master both in Meal Prep Magic.

One step beyond the ideological approach of Marie Kondo and The Home Edit, McCord brings you a practical guide to organizing the most important space in your home and using it. If you’ve ever lost leftovers to the back of the fridge, failed to find a spice that you know you bought, or faced a cabinet full of mismatched Tupperware, her advice will forever change your relationship to your kitchen.

After showing how to maximize your space for efficiency, McCord offers up her favorite family recipes. Including tried-and-tested secrets for saving time, these recipes are easy to prep ahead, make entirely ahead, contain basic ingredients that are always in your pantry, and/or strategically employ your freezer, air-fryer, Instant Pot, slow cooker, and more. Think grab-and-go breakfasts like Raspberry Creamy Chia Puddings, creative packed lunches including easy-to-assemble Salad Jars, healthy snacks like air-fryer crispy artichokes, and irresistible dinners that are even better leftover, such as lemony chicken thighs with lots of herbs.

By following McCord's simple strategies for meal prepping, you’ll always have food on-hand to enjoy throughout your busy week, limiting your trips to the grocery store and time spent in the kitchen. Eat healthy meals you love, while saving time, money, and your sanity. Never again stress out about what to make for dinner! Meal Prep Magic is a lifesaver for any and all home cooks, busy parents, and fans of Weelicious and McCord's popular book Smoothie Project.

For more information, click here.

[artemisarticles]

Getting Started

Clear the decks. Take everything out of your pantry, give it a hard look and decide what you can get rid of. Be ruthless. If you haven’t used it in a year, get rid of it.

Keep what looks and smells good. “Expiration,” “sell by,” and “best by” dates are not good guidelines. Some are determined by regulators, others by manufacturers, and almost all are arbitrary. Properly stored, some (unopened) ingredients, like canned fish, can last for years; others, like dried herbs, start declining in quality the moment they are sealed in a container.

Assess what remains. Then organize it according to the logic that makes sense to you: There’s no single best system. Your nut butters might be with the condiments, or the breakfast items, or the baking supplies.

Fill in the blanks with food that will make you a better cook. Each of the pantry lists below is a proposal, not a prescription. There’s no reason to stock black beans if you only like red. There’s no need to have everything here available at all times. You’ll know your pantry is well stocked for your purposes when most of the time, you need only add one or two fresh ingredients to cook one of our recipes from scratch. Or even better, none.

The Essential Pantry

The foundation layer for all three pantries, this is where everyone should start. There’s so much to be done with these basics. The rule here is stock your pantry mostly with what you’re confident using, and what you love to eat. You’ll turn to it again and again.

Oils and vinegars: Extra-virgin olive oil, neutral cooking oil (such as canola or grapeseed), red-wine vinegar, white vinegar or white-wine vinegar.

Cans and jars: Tuna in olive oil, tomato paste, diced tomatoes, tomato sauce, chicken stock or vegetable stock (box-packed tastes better than canned). A good-tasting, simple tomato sauce can become a soup or a stew, or make a quick dinner with pasta or polenta.

Spices and dried herbs: Kosher salt, red-pepper flakes, ground cayenne, curry powder, bay leaves, black peppercorns, sweet paprika, ground cinnamon, ground cumin, garlic powder or granulated garlic, dried thyme and dried oregano. This selection will take you through everything from a basic beef stew to Saturday morning pancakes to Thanksgiving dinner.

Grains and starches: Long-grain white rice, one or two other grains (such as quinoa or farro), dry pasta (one long, one short and chunky), plain bread crumbs, crackers, canned beans (white beans, black beans and-or chickpeas), dry lentils.

Nuts and nut butters: Walnuts, almonds, roasted peanuts, peanut butter (smooth and crunchy).

Sweeteners: Honey, maple syrup, granulated sugar.

Preserves and pickles: Fruit jams and preserves, anchovies.

Condiments and sauces: Basic vinaigrette, mustard (yellow or Dijon), mayonnaise, ketchup, hot sauce, salsa, soy sauce.

Produce: Garlic, onions, all-purpose potatoes (such as Yukon Gold), lemons, shelf-stable tofu (Essential for vegetarians, Expanded for others).

Dairy: Eggs, unsalted butter, cheeses (Cheddar, Jack or Colby, Parmesan), milk or cream for cooking (not skim).

Freezer: Chicken parts, sausages, thick fish fillets, shrimp, thick-sliced bread (for toast), spinach (and other vegetables such as corn and peas), berries (and other fruit such as peaches and mango). Some fruits and vegetables take particularly well to freezing — and in most growing seasons, the quality is better than fresh. Frozen fruit is useful for baking and smoothies.

Baking: All-purpose flour, cornmeal, rolled oats, cornstarch, baking soda, baking powder, pure vanilla extract, light brown sugar, dark brown sugar, confectioners’ sugar, bittersweet baking chocolate, semisweet chocolate chips, raisins or another dried fruit, cocoa powder. With these ingredients on hand, thousands of cookies, brownies, cakes, muffins, quick breads and other sweets can be produced without a trip to the store.

The Expanded Pantry

For the cook who has a grasp of the basics, but wants to be able to stretch toward new options and flavors. Here, long-lasting, punchy ingredients like tahini, hoisin sauce, coconut milk, sherry vinegar and capers are stocked alongside classics: limes with lemons, jasmine rice as well as long-grain, almond butter in addition to peanut butter.

Oils and vinegars: Peanut oil, coconut oil, sesame oil, sherry or balsamic vinegar, apple-cider vinegar.

Cans and jars: Sardines, unsweetened coconut milk, whole Italian plum tomatoes, beef stock (box-packed tastes better than canned). Whole plum tomatoes are rarely called for in recipes, but they tend to be the ripest and best-quality fruit. They can be diced or crushed to use in a recipe — or drained and slow-roasted for an intense topping on omelets, salads, grain bowls or pizza.

Spices: Flaky salt, single-chile powders (such as ancho and pasilla), ground coriander, turmeric, smoked paprika, cardamom, za’atar, allspice, fennel seeds, dry mustard, garam masala (a basic Indian mix of warm spices), five-spice powder (a basic Chinese mix of spices), whole nutmegs.

Grains and starches: Rice noodles, basmati or jasmine rice, brown rice, panko bread crumbs, dry beans.

Nuts and nut butters: Almond butter, tahini, pecans.

Preserves and pickles: Olives (oil-cured and-or in brine), capers in brine. These ingredients, served with good bread and butter, make an elegant appetizer with wine, or everyday snack.

Condiments and sauces: Worcestershire sauce, hoisin, Thai red curry paste, fish sauce, anchovy paste, harissa.

Produce: Russet potatoes, carrots, celery, limes, ginger, avocados, parsley, cilantro, scallions, jalapeños. Keeping chiles, aromatics and herbs on hand gives you instant access to intensely fresh flavors, even for — maybe especially for — the simplest dishes you cook.

Dairy: Plain full-fat yogurt, more intense cheeses (pecorino, feta), salted butter.

Freezer: Pancetta, artichoke hearts, homemade stock, homemade bread crumbs, fresh pasta, vegetables (cauliflower, broccoli, cut and peeled winter squash, chopped onions), cooked grains. Prepared ingredients like chopped onions and cooked grains speed your route to dinner.

Baking: Cake flour, whole-wheat flour, dark baking chocolate, vanilla beans, almond extract, powdered gelatin, molasses, light corn syrup, buttermilk powder, active dry yeast.

The Expert Pantry

For the cook who likes taking global flavors, new methods and viral recipes for a spin. Here, the chiles get hotter, the chocolates darker and the cheeses funkier. These ingredients are just a fraction of what’s out there, but by stocking them, you will be able to cook almost any recipe you come across and experiment with creating your own.

Spices: Hot smoked paprika (pimentón), sumac, cumin seeds, coriander seeds, flaky dried chiles (such as Aleppo, Urfa or Maras), dried whole chiles (like ancho and arból), marjoram, dukkah, baharat, shichimi. Whether you stock spice mixes like baharat (a mix of warm spices used in the Middle East) or shichimi (a Japanese blend of ground chiles and sesame seeds) will depend on the global flavors that most appeal to you.

Grains and starches: Short-grain rice, dried pastas (bucatini, mezzi rigatoni or farfalle), spelt, pearl barley.

Nuts and nut butters: Pine nuts, hazelnuts, pumpkin seeds (pepitas), pistachios. Toasted nuts like these (not as everyday as almond and peanuts) are good in salads and granola, on roasted fish, or just with olives for a classic pre-dinner snack.

Preserves and pickles: Pickled hot peppers, cornichons, kimchi, preserved lemons, roasted chiles, horseradish, caperberries, dried sausages such as saucisson sec and chorizo. The intense flavors of pickled and salted ingredients can be a great pick-me-up for mild dishes. In cooking, you can often substitute a bit of preserved lemon for regular lemon, or use the brine from cornichons as part of the liquid in a recipe.

Condiments and sauces: Gochujang, mango chutney, miso, wasabi, dark soy sauce, Chinese oyster sauce, Asian chili bean pastes.

Produce: Shallots, fresh mint, fresh rosemary, lemongrass, fresh Serrano and Thai bird chiles, fresh bay leaves.

Dairy: Ghee, crème fraîche, aged cheeses (Gruyère, blue cheese). Ghee (Indian-style clarified butter) and crème fraîche can reach much higher temperatures than butter, yogurt and sour cream without burning or breaking, so they are useful in cooking.

Freezer: Edamame, curry leaves, makrut lime leaves, merguez (spicy lamb sausages from North Africa). Fragrant leaves like makrut lime and curry (not the spice mix, but an Indian tree with scented leaves) are much more powerful in frozen form than dried.

Baking: Bread flour, pectin, almond flour, tapioca pearls, rose and orange flower waters, gelatin sheets, black cocoa, currants, fresh yeast, sparkling sugar, pearl sugar, candied citrus rinds

Best Practices

Once you have your ingredients, remember that cooking will always create change and disorder. Cans of tomatoes may never match, spices may never live in matching containers, and your hot sauce collection may always try to take over the condiment shelf. But here are a few final thoughts on how to keep your pantry well stocked and well organized enough to be truly useful.

ORGANIZING TIPS

Cooks with different styles need different systems. Some people store the jam with the dried fruits and maple syrup; others associate it with peanut butter, mustard and mayonnaise. The best logic is your own, and it may take some time to figure that out.

If you can’t see it, you’re probably not going to use it. A storage space with more shelving is the most efficient configuration for ingredients. Drawers or slide-out shelves also help tremendously with visibility.

Store everything you can in clear containers. Airtight plastic ones are best, and available in many shapes, sizes, and systems. Rectangular shapes make the best use of space.

Keep a roll of painter’s tape and some permanent markers in a kitchen drawer. It’ll help you make quick labels.

MAXIMIZING INGREDIENTS

Be realistic about your habits. It’s great to clean and trim a week’s worth of vegetables at once — but if you’re not going to do that, buy smaller quantities.

Buy ground spices in the smallest quantities you can find (except for spices you use regularly). Specialty companies will ship as little as an ounce, about 3 tablespoons. You’ll save space and produce better, brighter flavors in your food.

Buy fresh herbs. Dried herbs used to be a pantry essential, but most start out with very little flavor and lose it quickly in storage. (A couple of exceptions are dried oregano and dried thyme.) Pick up fresh herbs when you need them for a particular recipe; it’s a better investment of money and storage space.

Buy heavy, shelf-stable ingredients like boxed broth and canned tomatoes in bulk; better yet, order them online to save time and irritation. Almost any delivery service or website will offer a better price on these items than a brick-and-mortar store.

Cooked ingredients are much easier to use up than raw ones. Whether you steam, boil, pan-fry or roast, cook anything in your refrigerator that looks tired. You can always use it in a salad, a grain bowl or a pasta.

[undertale-writing-times]

What do they smell like?

Uhh.. E...everyone?

I tried to do all of them lol.

Sans: I'd say ketchup tbh lol

Papyrus: Hmmm maybe oil? I'm not all that sure. Most likely oil though. And sauce.

Blueberry: He smells like sauce! From cooking as well as oregano and a faint scent of berries.

Stretch: He smells like oranges! As well as honey.

Red: Mustard, oil, and ash for some reason.

Edge: I feel like he would smell like fancy cologne and strawberries. The strawberry one is a lot weaker. Oh! And sawdust

Axe: I would say… hmmm… you know, most likely the scent of dirt, cut grass, and strangely a strong scent of cinnamon.

Noodle: Rich patchouli, black pepper, and sandalwood blended with hints of vanilla.

Lord: Coffee, Lavender, and that's pretty much it.

Mutt: kumquats and oranges!

King: I would say… watermelon! Mixed with wine.

Alpha: It might be shocking, but he smells like clean clothes, and clean sheets and such.

Overlord: Smells like fancy soap, for some reason.

Pup: he would smell like sugarcookies and just those basic candies. Just really sugary.

Commander: I think pine trees? For some reason.

Hound: Honeycrisp apple cider.

Chief: He smells like coconut, lemon, and just a basic sweet scent.

Wolf: Dirt mostly lol and a few different woody scents.

Royal: he smells like gunpowder, and fire. As well as just... metal.

Fang: Dirt, soot, and a few other things from underground. He smells pretty nice.

Prince: jasmine, wild rose, and sandalwood!

Canine: Oh! Sweet creamy coconut, hints of vanilla, and hints of musk. He smells really nice.

Leader: fresh water with hints of floral notes. Think sorta like uhh… gain laundry detergent?

Beast: think STRAWBERRY and creme shampoo. Like the kind you can buy from the dollar tree.

Grandeur: He smells so much like really fancy cream.

Behemoth: Brownies, marshmallows, and caramel.

Tycoon: He smells like brown sugar for whatever reason.

Brute: He smells like herbs and flowers! Mostly like... really earthy.

Cloud: He smells like a fresh rainfall.

Bat: smells a lot like roasted marshmallow :)

Superior: Lavender, crisp lemon leaves, and fresh apple.

Exo: He smells like he rolls around in fallen leaves lol.

Brilliance: Lavender for sure. Plus hints of blackberry and lemon.

Werewolf: similar to lily of the valley, violet, and lavender.

Vivid: Orange zest and nectarine with a hint of pink rose scent.

Lycan: He smells like salt water and suntan lotion.

Ruler: Green apple candy!

Pooch: I would say he smells like matches and mint.

Sheriff: He smells like honey and gunpowder.

K9: He smells like rose petals steeped in honey. It has hints of raspberry and leather.

Crowned: I'd say maybe bourbon mixed with nutmeg and pine

Whelp: Hmmm I'd say sweet almonds, cherries, and vanilla beans!

Dynast: Fresh dew, flower gardens, herbs, and light earthy tones.

Mongrel: Musk mixed with fresh amber

Cosmos: Vanilla, cinnamon, clove, and nutmeg.

Galaxy: He smells like smoke and ice cream

Nightmare: For some reason I feel like he would smell like old apples, like not rotten, but like… old.

Dream: His scent changes to be whatever is your favorite scent! :D

Passive: He smells like old trees, old books, and a few other things.

Oxi: You know those spicy candies? Fireball candy? Yeah, that's it.

Sleeper: Strong lemongrass, bergamot, and citrus

Coma: Maple pancakes, apples, and cinnamon

Gloom: He smells like dark chocolate.

Wiseguy: Fancy cigars, fancy bourbon, and smoke.

Bones: I think he would smell like peony rose and vanilla!

Clip: He smells like roses, fancy bourbon, and chocolate.

Books: He smells like old books a lot.

Crank: He smells a lot like smoke. Under all that smoke, he smells like soap.

Envy: fresh cedarwood, patchouli, rich leather, sandalwood, exotic amber and musk.

Pride: bay leaves with orange peel and zest. Hints of gunpowder.

Calamity: He smells like black cherries! As well as gunpowder and dirt.

Tragedy: Rich leather and blazing cinnamon.

Crisis: They would smell like hydrogen peroxide and some other stuff that is used to clean wounds and clean up messes. Really strong lemon.

Field: He smells like dirt, grass, and leather.

Crop: Fresh mint with white musk.

Diva: Cigar smoke, fancy drinks, fruity scents and roses.

Charm: Sweet fresh coconut and citrus with orange, pineapple, and cherries.

Corn: He falls asleep in the dirt a lot so… dirt :)

Harvest: Smells like geranium, bergamot, and rich spices. Hints of amber and wood.

Sheep: He smells like blueberry muffins! :D

Duster: He smells like oil, grass, dirt, and farm things.

Lover: He smells like fruits and rich florals. Rich chocolate and amber.

Hearts: Fresh roses! Hints of strawberries too.

Beau: Sort of smells like bubblegum? Not exactly sure.

Dreamboat: Bourbon mixed marshmallows!

Reap: Coffee, dead roses, and light dirt.

David: He smells like grass, leaves, and other plants.

Wraith: He has a faint scent of burning wood.

Screen: Butterscotch!

Keys: Sweet, rich, brown sugar baked vanilla, and cocoa powder.

Chua: I'd say he smells like pennies for some reason.

Dracul: He smells like just... heat.

Shifter: they have no scent at all.

Streams: smells like sugar cookies with buttercream icing.

Social: He wears a lot of different types of perfume :)

Maiden: I think baby powder for some reason

Vestal: He smells like white roses, and milk chocolate

Eros: You know those giant lollipops? He smells like that.

Aphro: Rich coffee with hints of cream, spice, and roasted scents.

Venus: It's too faint to really tell

Cuddles: Warm spices, cinnamon, clove, and nutmeg.

Astra: Lavender and Lilac

Alioth: Campagne, nectarine, and blackcurrant.

Sugar: the smell of white chocolate, vanilla, and blue razzberry.

Sweetie: White chocolate and vanilla.

Cross: chocolate, metal, and hints of dirt and cut grass.

Error: no scent really.

Ink: it changes depending on his emotion :)

Fairy: sugar cookies!

Splat: He smells like paint and sadness lol

Fresh: no scent.

Rad: Same.

Fresh Ink: No smell.

Dusty: He smells like dirt, pine, and woodsmoke

Powder: honey mostly with hints of nuts.

Cupid: chocolate, woodsmoke, and hints of cinnamon

Fragment: Just blueberries.

Stardust: Sweet milk chocolate, hints of butter, creamy vanilla, and hints of smoke.

Shooting Star: Smells like walnuts and gunpowder.

Killer: For some reason, vanilla but a hint of what smells like tar.

Passion: Fried pastry with cinnamon, sugar, caramel, and hints of creamy dark chocolate.

Desire: thick scent of leather and smoke.

Feral: a strong scent of dirt and oil, metal too.

Sharp: Same as Feral but mostly dirt.

Oak: He smells strongly of dirt and strangely vanilla.

Sunflower: Gun Powder, leaves, and mud.

Supernova: Burnt almond cookies and iron.

Sunspot: sweet stuff. Mostly sugar and tea.

Snackers: He smells like Pepper for some reason...

Butcher: A strong scent of honey, like gross strong, and they do that to cover the scent of blood even if it isn't there anymore, they can still smell it.

Bud: He smells like flowers and grass :D

Vine: Same as Bud.

Strawberry: Smells like many different types of fruit.

Beloved: Animal Hide, Leather, smoke, and light perfume

Mercy: old papers and ink.

Ashes: Freshly-turned Soil

Rigel: strong smell of mint.

Vega: Line-dried Laundry, and Copper

Daydream: Sweet apple scent that’s way too strong. 

Delusion: he smells like clean clothes and sheets. A really relaxing scent like hints of lavender and such like that.

Mur: Blood Orange and lemon. Leather too.

Solar: Sun-soaked Sand and sunflowers

Nightfall: Melting Chocolate, Wildflowers, and Mahogany

Sunset: leaves, bark, and violet.

Scarlet: coal, smoke, and leather. 

Leopard: iron, smoke, and it smells like blood.

Rosy: Maple syrup! :D

Shadow: the scent is VERY faint and is sort of like a light tar smell

Cinnabar: He smells like spicy cinnamon.

Lace: Has a weird scent of snow

Lamp: Poppies and other flowers

Shade: violets and lavender.

Chills: Damp Earth, hot chocolate, and whipped cream scents. 

Shiver: oil and the smell of something burning.

Slay: I'd say iron, dust, and faint scent of honey but smells a lil gross.

Nymph: Strawberries, freshly cut grass, and the nice smell of dirt.

Fae: smells like good hay and sweets.

Empire: he smells like freshly picked apples!

Aquatica: has a faint smell of the ocean and sun-warmed sand.

Skillet: He smells like burnt food lol

Determ: A strong and overwhelming scent of strawberries.

Orion: he smells like sweet smelling welding fumes and burning metal.

Altair: has a faint scent of raspberries and rum.

Astrophel: Raspberries, apples, and just a lot of random fruits.

Atlas: he smells like just... strong smell of fresh air.

Soul: Oranges, cream, and blueberries.

Chains: Cinnamon and spicy scents. He smells like a pepper.

[najia-cooks]

Roasted celery and potato soup

This soup is a great way to use up limp celery! It combines a base of roasted and puréed garlic, celery, and potatoes with a sweet, sour, and spicy tempering of chili, tamarind, jaggery, and lime. The result is an exploration of sour, citrusy, and nutty spices (mustard, annatto, fenugreek, coriander)—an earthy and savoury depth of flavor with a bright kick.

Recipe under the cut!

Patreon | Tip jar

Ingredients

For the soup:

1 head of celery (about 10 stalks)

4 medium yukon gold potatoes (800g)

1/2 head of garlic

About 1/4 cup of extra virgin olive oil

1/2 tsp black mustard seeds

1/2 tsp yellow mustard seeds

1/4 tsp annatto seeds

1/4 tsp fenugreek seeds

1/2 tsp black peppercorns

1/4 tsp coriander seeds

1/4 tsp ground ginger

Salt, to taste

4-5 cups (950 to 1000mL) vegetable stock

For the tempering:

1 Tbsp non-dairy margarine

1 dried red chili, broken in half

1/2 tsp black mustard seeds

2-3 Tbsp jaggery or brown sugar, to taste

3 Tbsp tamarind purée

1 Tbsp freshly-squeezed lime juice

1/4 tsp light Cantonese soy sauce (or substitute any other soy sauce)

1/2 tsp red pepper flakes, or chili oil

To replace the tempering, you could use anything sour, sweet and savoury—try vegeterian Worchestershire sauce, or usata sosu.

Tamarind purée, often in jars or cans labeled "tamarind concentrate," can be found at east, southeast, and east Asian grocery stores. Blocks of dried tamarind pulp can also be purchased, seed-in or seedless. Break off about a tablespoon of tamarind pulp; soak it in a couple tablespoons of just-boiled water for about 30 minutes; palpate the pulp with your fingers and remove any tough seeds that you feel; blend the pulp and water together in a blender; then pass the resulting liquid through a sieve to remove any stringy bits or seed fragments.

Instructions:

1. In a small, dry skillet on medium heat, toast the coriander seeds, black peppercorns, and fenugreek seeds until spices are fragrant and fenugreek is a couple shades darker. Remove. Toast black and yellow mustard seeds for a minute or so until fragrant. Grind all spices (including the ginger) in a mortar and pestle or spice mill (I would recommend the latter—annatto is tough to pulverize).

2. Cut off the base of the head of celery to divide celery into stalks, then wash and drain. Cut each one into halves or thirds. Include some of the leaves, if you have them; optionally, reserve some for a garnish.

3. Cut onion in half lengthwise (through the root), then cut each half into fourths or sixths. Halve a head of garlic; cut off the very top of it to expose each clove; drizzle about a teaspoon of olive oil over the exposed cloves; and wrap the whole in aluminum foil. This will allow the garlic to slowly roast without drying out.

4. Coat celery and onions with a few tablespoons olive oil and about half of the spice mixture. Roast celery, onions, and garlic at 385 °F (196 °C) for 20-30 minutes, until onions are deeply golden. Stir and flip over every 10 minutes or so during roasting to ensure even cooking.

5. Peel and cube potatoes and coat with a couple tablespoons of olive oil and most of the remaining spice mixture. Bake in a shallow roasting pan at 425 °F (218 °C) for about 25 minutes, until browned.

If you don't have a second oven, or don't have time to wait until the celery and onions are finished roasting: dice your potatoes, heat olive oil on medium in a large pot, and add potatoes and spices. Fry, stirring every five minutes or so, until potatoes are golden brown on the surface, then continue with the steps below.

6. In a large pot, combine roasted celery, onions, and potatoes with salt to taste and enough stock to cover. Squeeze the roasted head of garlic to remove the garlic from the peels, and add the garlic to the pot. Add remaining spice mixture.

7. Raise heat to high to bring to a boil, then lower heat to simmer, uncovered, for about 20 minutes. Blend using an immersion blender, or in sections in a conventional blender. Taste and adjust spices and salt. Cover to keep warm.

For the tempering:

1. Heat margarine in a small skillet on medium until sizzling. Add chili and fry for a couple minutes, flipping occasionally, until fragrant. Add mustard seeds and fry for another minute or so, until popping.

2. Add jaggery or brown sugar and allow it to melt. Add tamarind, soy sauce, and pepper flakes or chili oil, and continue to heat until mixture returns to a slow boil. Remove from heat and stir in lime juice.

3. Divide soup into bowls and garnish with a spoonful of tempering sauce, celery leaves, sliced roasted celery, additional spice mixture or pepper flakes, etc.