#shellfish stock

[fieriframes]

[I make a shellfish stock.]

[certifiedceliac]

Quick and Easy Fish Stew (via Simply Recipes)

[fuckkbrunch]

Busy weekend this time. Trying to make up for the week I lost, but I'm still ahead of the game. Just passed recipe 90 this week, out of 117. So 27 recipes remain, with 17 weeks left to do them. Totally feasible. I get a few stat days around Thanksgiving and Christmas, so that'll help me squeeze in a few...

Woke up and started this before I even had breakfast.

I really enjoy this photo. Like, I don't like seafood that much, but the composition is great.

Anyway, tossed all this in tomato paste and roasted for ten minutes. Tony says 15, but they were starting to scorch and I didn't wanna risk it.

Your typical stock set up. I really love buying a whole bunch of parsley to use only 4 stems. Is that really necessary? Also I had to peel the celery, which I've never done for stock. Yes, by the way - that sheet pan is resting on my toaster to slightly increase my counter space.

Still love this cheap ass stock pot for its reflective qualities. At least the photos from this recipe are nice, because making it was so fucking boring.

Roasted the shells with the veg, peppercorns and bay leaves. Cover with two inches of water and simmer until you have 2-4 quarts (litres) of stock. Took me about 5 and a half hours, which includes the hour or so it took to come up to a simmer.

I strained this puppy so well. I passed this through fresh, doubled up cheesecloth 4 or 5 times. I was tempted to pass it through a paper towel, but I already only had around 2 quarts (litres), so I didn't wanna sacrifice more liquid to paper towels. I need some of this stock for the ravioli recipe as well, and there's no way I'm doing this again this year.

| Shellfish Stock |

Taste actually, technically, isn't rated. I didn't try it on its own, I just trusted that it would work for the shrimp bisque the following day...

Difficulty is a 3.5 out of 5. A lot of babysitting. Skimming scum, and clarifying.

Time was nearly 7 hours. I expected it to be longer.

Now obviously, this will stink up your whole place. Close your bedroom doors, open every window, plan accordingly. Tony says you can make this with shrimp, crab or lobster shells. I had saved these shells from the lobster roll recipe, so it was a pretty nice full circle there.

I'm probably going to have a little leftover stock after the other recipes are said and done, so I'm thinking of making a seafood risotto with it. Expanding my seafood horizons.

[arodrwho]

i hate that inflation impacts even basic staple foods, like, the kind of stuff broke ppl buy. shit like store brand bread and milk and rice and beans and ramen and cereal and eggs. i feel like those things should get special immunity

[wildwood-faun]

guess whose family tried to serve them shellfish soup. again 😂

[davidwhornii-blog]

The most delicious Italian Shellfish Risotto, made with shrimp, mussels, baby clams, crab, a good white wine, lots of garlic, tomatoes and an exquisite saffron seafood stock. Originally from Lombardy, the northern side of Italy, this Italian classic risotto has become a popular dish all around the world.

For this recipe, please go to:

For hundreds more delicious recipes and mouthwatering food images, please go to:

[thebearer]

nothing in the world belongs to me |carmen berzatto x reader|

prompt: still new in your relationship, you show up to the bear for dinner unexpectedly, surprising carmen and the others.

based off this prompt from the other day :)

contains: fluff lol. really, it's just fluff. established-ish relationship (the others don't know). carmen being a little nervous and possessive but mainly cute <3 language.

“Alright, listen up,” Richie stood next to Sydney, flicking through the piles of tickets that were ringing through by the second. It was normal now, an expected task in their routine. “We need to walk the focaccia to table seven, please.” 

“Yes, Chef!” A chorus of nearly robotic voices rose from the sizzling hiss of the lamb searing in Carmen’s pan, lifting the spatula to tip the meat over, before giving it back to the chef on the line. 

“And for table nine, we’ve got a shellfish allergy, alright? So let’s triple check the cross contamination on that. T, can you handle that one?” Richie moved from his leather bound book of notes back to the ticket. 

“Yes, Chef!” Tina chimed, pulling a freshly washed pan, filling it with the veal stock. 

“Table nine, is that- that’s the senator?” Carmen turned to Richie, tasting the roux bubbling on Victoria’s station, giving her a curt nod of approval. 

“No, that’s table eleven.” Richie hummed, looking back at his notebook. “Nine, is… a birthday. Booked online.” Carmen had already begun to drone him out, mind racing with a million other things as Richie listed the guests name. Until he got to one. 

The name Carmen was sure he was hallucinating. The name no one knew- How would they know? How could they possibly know your name? 

You and Carmen had been seeing each other for a little while. A few weeks that were slowly turning into months. A casual thing that was slowly turning more serious. Dates and meetups are becoming more frequent. You’d even invited him over to your place a few times, he’d spent the night last week. 

Still, Carmen hadn’t managed to tell anyone. Selfishly, he liked that you were all his for now. Privacy was not guaranteed in the Berzatto house, in Carmen’s life still. He knew they meant well, they always did- he knew it wasn’t purposeful, the intrusion that almost always led to a demise. Carmen wasn’t ready for it, not yet, he still wanted you all to himself. 

“Carmen?” Sydney’s voice pulled him out of his panicked trance. “Chef, are you- are you good?” Her voice lilted with that familiar suspicious quip, the one always accompanied with her lifted brows. 

“What?” Carmen blinked, hands buzzing, heart thumping. He could see the window, Richie’s frame blocking most of it. “Sorry, yeah- yeah, I’m good, Chef.” 

Sydney watched him carefully, a slow nod before she continued calling out orders. Carmen could feel Richie’s eyes on him, narrowed with curiosity. Carmen tried to be nonchalant, crossing the kitchen back towards Tina, his eyes cutting carefully, looking out the window. 

There you were. 

Sitting pretty at the middle table, surrounded by friends, some Carmen recognized from your Instagram. He’d actually logged in to the app, looked you up after the first date, consumed every photo of yours in the dark of his room. Cheeks burning with excited heat, stomach fluttering in a way he hadn’t felt since junior high. 

“Alright, walk five salads to nine.” Sydney called out. “Where’s our runners? God, Richie, can you run-” 

“-I got it.” Carmen called, the urgency in his tone making Tina jump behind him. Carmen took the tray before Gary could, his hands shaking as he lifted it. 

“Cousin, I can get it.” Richie frowned. 

“No, I-I got it.” Carmen nodded, swallowing down his fluttering nerves. His eyes cut to your table through the window, heart skipping when he saw you. “I got it. I’ll be- I’ll just be a second.” 

“I don’t- I can’t even handle that one right now.” Sydney sighed in exasperation. “Alright, Chefs. Let’s get back on track.” She announced, shaking her head. Richie frowned, pulling out his phone. 

Sugar’s cell buzzed against the hostess stand, excusing herself to check it. 

From: Richie 

‘Look at table nine.’ 

Sugar huffed. 

To: Richie 

‘Why? Is there something wrong?’ 

She stepped back, casually turning to scan the room, eyes landing on the table. A small group of girls, younger, and amongst them- Carmen? 

To: Richie 

‘Is something wrong with the food? Do I need to comp it?’ 

From: Richie 

‘No. Cousin wanted to go out there.’ 

Sugar frowned, angling her body behind the large plant near the front as casually as she could. She watched through the leaves as Carmen passed out the salads, each girl grinning widely, but their eyes always cut to one on the end. 

Carmen saved your salad for last, hoping the lowlights of the restaurant would hide his boyish blush, setting the bowl in front of you carefully. “Hey,” 

“Hi,” You smiled sheepishly, looking to meet his gaze. “Everything looks so good.” 

“Yeah? Thanks.” Carmen nodded. “I-I didn’t know you were comin’ tonight.” 

“I’m sorry.” You cringed softly, embarrassed heat flooding through your veins. You knew better, knew you shouldn’t have done this- showed up at his restaurant unannounced. 

“I, uh, it’s my friend’s birthday.” You nodded towards Alicia at the end of the table. “And I was telling them about that pasta you made me, and they really wanted to come try it.” Your nerves bubbled, rambling in nervous peals that seemed to pour out before you could stop them.  

“Yeah, no, that’s really nice. Thank you.” Carmen nodded, giving a half smile to your friends, hoping they didn’t see the way he wiped his clammy hands on his apron. “Why didn’t- Why didn’t you just call me? Tell me you were comin’ in.” 

“I didn’t want to bother you.” You muttered softly. “I honestly didn’t think you’d even see us here, I swear. I didn’t mean to bother you or anything-” 

“-You’re not bothering me.” Carmen’s voice dropped to a coo, accompanied with a soft smile that had your head spinning. “Never a bother, but, uh, next time? Bother me, ok? Wanna make sure you get the best seat in the house.” 

Your cheeks flushed with heat, your friends excited giggles only intensifying the rushing heat blanketing over your body. Carmen’s own cheeks heated, tongue rolling on the inside of his cheek to hide his grin. 

“Alright?” Carmen added, and in a complete act of shocking boldness, his hand squeezed your shoulder affectionately. A small gesture on the outside, but for Carmen, it was huge. 

“Alright.” You grinned, leaning into his touch, your hands sliding over his. 

“How’s everything so far?” Carmen turned to the table, nodding at the excited gushes of compliments, not missing the way your friends cut their eyes to you with animated glee. 

“Just let me know if you need anything, ok?” Carmen turned to you.

“I will.” You nodded, starry eyed with love sick affection. 

“Good. I’ll see you before you leave, alright?” Carmen muttered, ducking down towards you. His lips brushed over your cheek, your perfume clouding his senses. “You’re not botherin’ me. ‘M glad you’re here.” 

Your cheek pressed to his, a gentle, affectionate rub before Carmen parted. Both of your features painted with shy delight. 

Carmen could feel everyone’s eyes, through flickering gazes and lifted brows. Sydney’s gaze lingering over him skeptically, still counting tickets. Fak’s wide grin from the corner, loading trays to take out. 

“Hey, uh, Marcus.” Carmen ignored Richie’s raised brows, a teasing, questioning remark on the tip of his tongue. 

“Yes, Chef?” Marcus muttered, looking up from the cannolis he was garnishing. 

“Table nine has a birthday. I was thinkin’ maybe the chocolate ganache, punch it with the little circle to make it look like a cake. Add a candle?” Carmen muttered, hand rubbing across his face. 

“Yeah, Chef, I can do that.” Marcus nodded. 

“Thank you.” Carmen nodded. “And Chef? Let me know when it’s ready before you walk it.” 

Marcus frowned. “No, it’s not- I just wanna walk it, ok?” Carmen shook his head. 

“Alright.” Marcus nodded slowly. “Heard, Chef.” 

Richie smirked, leaning against the stainless steel table. “So,” Richie hummed. “There a complaint or somethin’? Need me to go talk to ‘em-” 

“-No,” Carmen snapped, the possessiveness in his tone startling the both of them. “Sorry, it’s- No, I-I don’t need you to do that, Chef. Everything’s good.” 

Richie nodded slowly, passing the dishes to Gary with a nod. “You gonna tell me what that was about?” 

“No, Chef.” Carmen clipped, an edge to his tone that was teetering on annoyed. “But, uh, there’s not gonna be a check on table nine.” 

“What?” Richie frowned. “Did you mess somethin’ up? Seriously, Cousin, if something's wrong it’s my job to know-” 

“-No, it’s not-.” Carmen huffed, eyes pinching closed, running a hand over his face in frustration. “Look, that’s… The girl on the end? I-I’ve been kinda seein’ her, ya know?” He muttered. 

Richie gawked, blinking in disbelief. “No shit.” He grinned. “No shit? You-You’re serious?” He turned to look out the window. 

“Don’t fuckin’ look.” Carmen hissed. “Look, it-it’s not a big deal, alright? Just don’t-don’t say anything o-or do anything.” 

Richie swallowed back a teasing remark, a reactive reaction from years of being with Mikey. How the two of them used to tease Carmen endlessly, until they were fighting on the front lawn, Mikey howling with laughter while Carmen was red faced with mortified anger. 

This time, Richie held back. He wasn’t sure why, call it divine intervention, a gut feeling maybe, but it felt different this time. 

“Alright.” Richie nodded slowly. “No ticket for nine. Heard.” 

Carmen’s foot tapped anxiously. “I mean, right? Th-That’s what I should do right?” Carmen looked over his shoulder out the window. “That would be shitty to give her a check? Be a complete jagoff move to charge her?” 

“Yeah,” Richie scoffed lightly. “Jagoff of the fuckin’ year. Makin’ your girl pay to come to your place.” 

Carmen’s heart swelled at the term- your girl. His girl. You were his girl. 

“Walk four Pappardelle to nine. Walk one Pappardelle vegetarian style to nine.” Sydney called. 

Carmen dipped the spoon in the glaze, garnishing the plate before sliding it towards Sydney. “So, you gonna take these out?” He muttered. 

“No,” Carmen huffed. “Gonna wait until the cake.” 

“Yeah, good idea, Cousin.” Richie nodded with a proud smile. “That when you’re gonna tell them no check tonight?” 

“No,” Carmen shook his head. “I don’t- It would feel weird comin’ from me.” He looked up at Richie. “I was gonna let you do it.” 

“Yeah, I can handle that.” Richie smirked. “And I won’t say anything, Cousin.” He stopped Carmen before he could say it. “I got you, Cousin. I won’t fuck it up, alright?” 

Carmen nodded slowly, a strangled thank you on the tip of his tongue. The door swung open behind Richie, and for a second, Carmen caught a glimpse of you. Smiling and laughing, leaned in over the table, no doubt giggling with your friends about him. Carmen’s heart squeezed, but this time, without fear. No, there was no dooming fear that you were mocking him, making fun of him. This time, he felt the content rush of adrenaline filled love. A change in his routine, yes. Unexpected, sure, but he was glad for it. Glad that you were there- here, with him.

[reasonsforhope]

"When Francois Beyers first pitched the concept of 3D ocean farming to the Welsh regulators, he had to sketch it on napkins. 

Today the seafood farm is much more than a drawing, but if you walked along the Welsh coastal path near St David’s, all you’d see is a line of buoys. As Beyers puts it: “It’s what’s below that’s important.”

Thick tussles of lustrous seaweed suspend from the buoys, mussels cling to its furry connective ropes and dangling Chinese lantern-esque nets are filled with oysters and scallops. 

“It’s like an underwater garden,” says Beyers, co-founder of the community-owned regenerative ocean farm, Câr-y-Môr. The 3-hectare site is part of a fledgling sector, one of 12 farms in the UK, which key players believe could boost ocean biodiversity, produce sustainable agricultural fertiliser and provide year-round employment in areas that have traditionally been dependent on tourism. 

Created in 2020 by Beyers and six family members, including his father-in-law – an ex-shellfish farmer – the motivation is apparent in the name, which is Welsh for “for the love of the sea”. ...

Pictured: Drone shot of Câr-y-Môr, which is on the site of abandoned mussel farms. Image: Scott Chalmers

Ocean farming comes from the technical term ‘integrated multi-trophic aquaculture’, which means a mixture of different seaweed and shellfish species growing together to mutually benefit each other. But it’s not just a way of growing food with little human input, it also creates ocean habitat. 

“You’re creating a breeding ground for marine animals,” explains Beyers who adds that the site has seen more gannets diving, porpoises and seals – to name a few – since before the farm was established.

Ocean farms like Câr-y-Môr, notes Ross Brown – environmental research fellow at the University of Exeter – have substantial conservation benefits.

“Setting up a seaweed farm creates an exclusion zone so fishermen can’t trawl it,” explains Brown, who has been conducting experiments on the impacts of seaweed and shellfish farms across the UK. 

Brown believes a thriving ocean farming industry could provide solutions to the UK’s fish stock, which is in “a deeply troubling state” according to a report that found half of the key populations to be overfished. “It would create stepping stones where we have safe havens for fish and other organisms,” he adds. 

But UK regulators have adopted a cautious approach, note Brown and Beyers, making it difficult for businesses like Câr-y-Môr to obtain licenses. “It’s been a tough old slog,” says Beyers, whose aim is to change the legislation to make it easier for others to start ocean farms. 

Despite navigating uncharted territories, the business now has 14 full-time employees, and 300 community members, of which nearly 100 have invested in the community-benefit society. For member and funding manager Tracey Gilbert-Falconer, the model brings expertise but most importantly, buy-in from the tight-knit local community. 

“You need to work with the community than forcing yourself in,” she observes. 

And Câr-y-Môr is poised to double its workforce in 2024 thanks to a Defra grant of £1.1 million to promote and develop the Welsh seafood industry as part of the UK Seafood Fund Infrastructure Scheme. This will go towards building a processing hub, set to be operational in April, to produce agricultural fertiliser from seaweed. 

Full of mineral nutrients and phosphorous from the ocean, seaweed use in farming is nothing new, as Gilbert-Falconer notes: “Farmers in Pembrokeshire talk about their grandad going down to the sea and throwing [seaweed] on their farms.” 

But as the war in Ukraine has caused the price of chemical fertiliser to soar, and the sector tries to reduce its environmental impact – of which synthetic fertiliser contributes 5% of total UK emissions – farmers and government are increasingly looking to seaweed. 

The new hub will have capacity to make 65,000 litres of sustainable fertiliser annually with the potential to cover 13,000 acres of farmland. 

But to feed the processing hub, generate profit and reduce their dependency on grants, the co-op needs to increase the ocean farm size from three to 13 hectares. If they obtain licences, Beyers says they should break even in 18 months. 

For now, Beyers reflects on a “humbling” three years but revels in the potential uses of seaweed, from construction material to clothing.  

“I haven’t seen the limit yet,” he smiles."

-via Positive.News, February 19, 2024

[askjumblr]

Hi, I feel really embarrassed to ask this, but...is it out of line for me as a gentile to shop at a kosher market for meat and fish? I don't eat pork for religious and health reasons (it's a weird story) and I'm allergic to shellfish so this isn't a "ooh trendy diet" thing, it's more a "please don't cross-contaminate my food and make me sick for the next 8+ hours" kind of thing. That being said, I HAVE worked at a meat market before and I've seen how quickly stuff goes out of stock, especially during peak seasons, and with there being very few kosher markets in my area I'd rather not take resources away from Jewish families.

.

[tastesoftamriel]

I hate hot food. For many reasons. I know a lot of Argonian meals are served cool/cold, but do the other races have meals intended to be the same way?

While not particularly common in some Provinces, chilled dishes can be found across Tamriel and are the perfect refreshment when hot food feels a little too weighty.

Altmer

Probably the Tamrielic masters of cold dishes, the High Elves are probably best known for their cold raw seafood dishes. Fresh fish, prawns, squid, octopus, sea urchin, and much more are sliced with a deft hand and served with wasabi and saltrice sauce. Sometimes, the seafood is placed atop rice and wrapped with a thin slice of nori to hold it together. While the idea of eating cold raw fish may not appeal to many, it's one of my favourite foods in Tamriel.

Argonians

Keeping clay or metal vessels submerged in water is an age-old Argonian technique of keeping their food cool, which is an absolute must in the hot and muggy climate of Black Marsh. Cold swamp jelly and seafood salad topped with grilled prawns and chilled marinated snails is a customary dish offered to visitors, and it's delightfully refreshing! The swamp jelly doesn't taste of much, but its soft, jelly-like texture complements the crunch of the seaweed.

Bosmer

Cold food isn't much of a thing for the Wood Elves, but one exception jumps to mind: the humble cottage cheese dip. Cottage cheese made from timber mammoth milk is aged in caves for two days, seasoned, and kept chilled. The dip is served cold with dried cured meats to dip with. It's not terribly exciting, but there's nothing quite as satisfying as eating meat and cheese in one bite!

Bretons

Chilled soufflés are all the rage in High Rock, and require lots of patience (and swearing) to master. Both sweet and savoury soufflés are served in this manner, from orange liqueur to parmesan and rosemary. My personal favourite is the chilled chili chocolate soufflé from the Rosy Lion in Daggerfall, part of their seasonal menu. The combination of rich dark cocoa with a touch of Alik'r spices is out of Nirn!

Dunmer

Chilled foods aren't an integral part of Dunmeri gastronomic culture, but certain Houses, namely the Telvanni, Hlaalu, and Redorans, do enjoy them. A Telvanni specialty is a cold chicken salad, where the chicken is marinated overnight in a blend of matcha, fire fern, saltrice sauce, and secret spices. It grilled and shredded, and served cold with hackle-lo leaves and gold kanet seeds atop steamed saltrice. However, don't let appearances fool you; any Telvanni with cold chicken salad leftovers can probably be found gobbling it at midnight straight from the cold cellar.

Imperials

The Gold Coast is famous for its chilled seafood soup, made with a creamy tomato and fish stock base, and loaded with all manner of fish and shellfish. While the hot variant from Bruma is more popular in colder climes, the cold seafood soup is a delightfully refreshing meal when beating the summer heat, especially when served with a mojito on the side.

Khajiit

If there's an excuse to make a food cold, the Khajiit will find it, and for good reason: the Deadlands-like heat of Elsweyr. Cold vegetable curries are a notable mention. Three or four small bowls of different curries, from mild okra to spicy potato, are served with moon sugar, saffron rice or tandoor flatbreads, and are meant to be eaten with your hands. I must say, though, that there's a rather jarring contrast between the cold curry and the searing heat you get from biting into a bird's eye chili.

Nords

Unlike the Khajiit, Nords look for any excuse to make food hot, with a couple of exceptions. Cold smoked salmon, mudcrab, or trout with dark rye bread is one of them. This rustic lunch dish is served with chilled horseradish cream, goat cheese, and fish roe topping, and is the perfect meal for when you want something filling that won't send you straight to sleep.

Orcs

Glass noodle salad is an Orcish delicacy said to have originated in Wrothgar in the early Second Era. The noodles, made from sweet potato starch, are thick and chewy, and are served chilled. To turn it into a salad, simply throw in some cold shredded daikon radish and carrots, sweet frost mirriam vinegar, peas, cold rare beef tongue slices, and fried chorizo. Easy and delicious, while packing lots of flavour!

Redguards

Cold foods are a welcome treat in Hammerfell, where the searing heat can be just as unbearable as Elsweyr's. Cold, pulled goat in a chilled tomato and harissa-based stew is eaten as a soup, and is a filling meal when mixed with bulgur or cous-cous. While it may sound and look a little like last night's disappointing leftovers, one bite of this on a Midyear day in the Alik'r will have you moaning with delight.

[lucraven]

how would Laios and crew cook the scarabs

OOOOOOO I LOVE THIS They're classified as insectoids which makes me believe that they're closer to a monster than demihuman despite their faces? Mastery over insects works on them too (which means they're similar to insects BUTTTT they're also sentient.... the party wouldn't know this though). I feel like Marcille and Chilchuck would be very hesitant to eat it. Laios obviously not at all, and Senshi may have some more knowledge about it.

I wish we could see the underside of them!!! I would assume that the face is the shell (the eyes/nose/mouth may be fake? no idea but I'll get to this later) and the underside is softer. Some of the limbs are more human-like than others, but we can assume none of them are actual human flesh. It's more mimickry like the barometz tasting like crab (not actually a sheep).

There must be some sort of flesh on the inside though, so I think you could eat the limbs. If they're like insects then the outside might be like a shell, but they look kind of fleshy. Basically, you can eat them but some may have to be prepared differently. They might taste different too!! Not sure what though lmao.

As for the shell/face, when you use 'devour' in game, it says that the shell was too crunchy for your liking. They also can't be skinned. I originally thought that they could be used as a plate/bowl as it's mentioned they are very sturdy, but now I'm unsure. Maybe you could harden them after removing the innards? Or they could just be eaten with the crunch.

Innards time!! They spray acid from the holes in the shell!! Definitely remove any toxic organs, specifically anything connecting to this point. I don't know what specific organs they might have, but if you cook them enough they might be edible? It would be safer to eat the parts closer to the limbs just in case though. Also! To test if something is acidic you could open an organ and place it upon something to see what it does?

Okay now for the actual preperation except I don't cook: Prep: Laios would suggest to eat it obviously, and the typical shenanigans ensue. Senshi would first take off the limbs just in case the acid spreads out when taking it apart (defense mechanism??) while it is flipped shell-side down (again, avoid the acid). Then open the inside (skinning doesn't work so I'm unsure of the details) and inspect the organs. While Senshi takes them out, Laios and Marcille check out the limbs. Marcille takes care of the less humanoid limbs, cracking them open. Laios cuts away the meat from the bone(?) to make it look less human. He gives Senshi the hands. Chilchuck meanwhile is with Senshi sorting organs. He suggests cutting open organs to see if they are acidic. By now the innards are stripped except for the ones connected to the "mouth/nose/eyes", aka where the acid comes out from. Senshi thoroughly cleans these while Chilchuck tests the organs.

Cooking: Senshi starts the meal by preparing a stock for soup. Previous vegetables/spices etc. For the meat he uses the hands that Laios gave him for flavor (think of adding bones to stocks). As that develops, He salts the organs deemed safe to add to the soup when some time has passed (do people do this?? idk). I think the insect-like limbs would be boiled like shellfish in water, or added to the soup to cook. Meanwhile, Laios works on grilling the human-like limbs after salting them. A few are just salted/peppered, and some have sauce on them. They're made like skewers with some previous veggies. Finally, the shell is delt with. These are thoroughly cooked in a way that would soften them a little, but they're still crunchy. It's broken in a bunch of pieces, removing the ones close to the acid sacks. These will be used as bread to dip into the soup!! The acid itself can be used as a weapon/tool/ or can be sold. The gang doesn't have anything to contain it except for the organ, so they might pass on keeping it.

Eating: I hear insects taste kind of like shrimp? I think the organs/shell pieces closer to the facial features have a slightly bitter taste to them. The human-like limbs are less shrimpy and have a texture closer to muscle while the insect-like ones are closer to crab/lobster. They don't eat the hands, but I'm sure they're very flavorful.

[that-spider-witch]

Elven cuisine Headcanons

High Elves:

Haute Cuisine, but make it 🍁𝓬𝓸𝓽𝓽𝓪𝓰𝓮𝓬𝓸𝓻𝓮🍁

...at least, that's how a lot of humans would describe it, for lack of better words.

Pretty-looking dishes that are served in small proportions. Anyone who is still hungry after a 'normal' ration can repeat: High elf families who invite people of other races for brunch tend to already be used to their guests asking for refills.

Mainly vegetarian: Lots of leaves, fruits, roots, seeds, flowers and even bark from edible trees, as well as fungi. If a plant is edible and can be harvested without risk, it will be in the menu.

That is not to say that high elves don't eat meat, though their idea of what's game and what's not can be very culturally different from another race or even another clan: Some high elves might abstain from eating deer or elk because they are seen as sacred in their clan, while some humans might find the idea of froghemoth terrine "disgusting".

Wood Elves:

Cuisine is a reflection of someone's culture, and with wood elves said culture is one of respect for nature. Veggies tend to be foraged rather than grown in a farm.

"Agriculture" and "wood elf" are words that are very rarely in the same sentence, and their food reflects that. Their traditional bread and other baked goods use wild grain instead of wheat.

When meat is consumed, it is based on whatever animals are necessarily hunted, and when that happens, no part of the animal is wasted: Offal and organ meat is cooked and eaten in a variety of ways, and bones are used for stock. If you are gonna eat an animal, then honor its sacrifice by using it all.

Wood elven dishes are the polar opposite of high elves': Little thought is given to a meal's visual presentation, what's important is to make it hearty and delicious.

Dark Elves:

Drow cuisine is one that was very much shaped by the Underdark and what few things are edible and easily harvested in such a hard place.

Mushrooms and edible fungi in general are prevalent: Mushroom stew, mushroom pie, mushroom bread, even mushroom wine! (That last one is canon!)

Some Underdark monsters are hunted for their meat. The Cave Fisher and the Darkmantle in particular are considered delicacies.

"Spider eater" is a derogatory slur sometimes used against dark elves. In truth, Lolth-sworn dark elves see eating spiders or killing spiders in general as highly blasphemous. It is the surface-born Seldarine drow population the ones to actually partake in the consumption of spider meat, and that's something they only started doing precisely to give Lolth the middle finger and then continued doing because, as it turns out, it is a good protein source that doesn't actually taste bad at all, thank you very much.

Surface drow cuisine is marked by a cultural need to replicate the flavors found in Underdark as best as possible using what's available to them. Expect a lot of spices, algae, shellfish, some bugs and, yes, lots and lots of mushrooms.

[millenniumfae]

Hades Fish - What They Taste Like, And How To Cook Them

TARTARUS

Hellfish - Evolved from pond snails, and as Achilles says in his codex, they traveled from the surface to the Underworld by sticking to the bottom of Charon's boat, and eventually became undead. Around the size of a navel orange. Tastes mostly like regular freshwater snail, except less of the 'dirt' aftertaste and more 'metallic blood' thanks to the Styx. Usually served lightly blanched to avoid chewiness, and served drizzled with oil and salt.

Knucklehead - Originally the spirits of common saltwater sardines and anchovies that convalesced into their own undead species. Classical Greece's fishing economy centered heavily around those two fishes, and that cultural reverence essentially brought the Knucklehead to existence, so to speak, through indirect worship. Average size of 12-15 inches, and they no longer have scales or skin, exposing their translucent green flesh. Has the flaky texture of oil fish when cooked, and tastes like if you stuffed a sardine with pennies.

Scyllascion - Related to the legendary Scylla, but didn't spawn from her as individuals. Like real life catfish, they can keep growing to monstrous sizes, and are aggressive and territorial. Only one Scyllascion hangs out in each large patch of Styx. Zagreus only ever catches the younger, smaller ones, since the huge varieties are too smart to be fooled by a Rod Of Fishing. Caught Scyllascion range from 17 inches to a Great Dane. It's cooked by removing its iron-hard head and fins, then roasted whole or in stews. Meat is surprisingly mild and absorbs flavor well.

ASPHODEL

Slavug - An example of a species that never evolved from a surface animal. They spend an equal amount of time in and out of the lava, sometimes hanging out on the rocks or the shore. An adult Slavug is about a foot long, and five inches thick. When they die, they go from lava-hot to stone cold, and usually cooked by boiled or steamed whole. Slice them like a cake to serve. The flesh is bouncy and porous like bread, and they taste like shellfish.

Chrustacean - These clearly-lobster-adjacent fish are not tolerant to the lava like the Slavug is, its carapace serves as a heat-proof shield. Shades of Asphodel sometimes keep them as pets because of their inquisitive, friendly behavior. Cooking Chrustaceans means prying off their metal shell before exposing them to heat, which leaves their raw, goopy flesh exposed before cooked to firm and usually made into lobster cakes, or as toppings on salad. Tastes like if a lobster was boiled in a sulfur spring.

Flameater - Canonically thought to be native to the Underworld, and perhaps related to the Ladon dragon that Heracles killed. Its large maw is actually a filter feeding system for Phlegathon's minerals, and its passive and shy, making it hard to catch. Average size of a desktop keyboard, and its mouth alone can stretch to the circumference of an umbrella. Cooked through application of frostbite by use of ice, usually by burying it in an icebox for 15-20 minutes. Eaten alone, its weirdly cartilage-ridden and tastes strongly of overcooked egg, but it makes for a great broth or stock starter.

ELYSIUM

Chlam - All fish of the Lethe feed on memories, and this one most of all. Evolved from surface scallops, not clams, lending it its flat, ridged shell and glowing eyes. Usually around the size of a human hand, but the older ones can be the size of a truck tire. Has the soft texture of real life scallops, but its taste depends on what memories it had most recently eaten; bittersweet, salty, horny, etc. Cooking multiple Chlams together in a stew makes for a taste best described as 'headache-inducing' if not spiced correctly.

Charp - The Codex entry implies that its the shade of real life Koi fish (which are colored varieties of the widespread Amur carp), but Hades also implies that its mythology exists independently outside of the Greek world. Koi wouldn't naturally exist above ground, and no one in-game would be familiar with them aside from a possible passing encounter. Therefore, the Charp evolved from common Greek carp into an undead species similar to the koi, and a few worldly shades have remarked on its similarity to a surface species found on distant shores. Like real-life koi, it tastes and cooks like carp, but tinged with memories like the Chlam.

Seamare - Thanks to the Lethe's calm, warmer waters, it has a few reefs that house a natural-borne seahorse-akin fish. They only feed on pleasant memories, lending it a sweet taste, and are usually the size of a dinner plate. They're also intelligent, and can memorize human faces. Catching them is difficult not because they hide, but because they fight back; thanks to all the warrior memories they've swallowed, they have a battle-spun spirit and won't let you reel them in without a struggle. If not kept as pets, they're usually speared on sticks and fire-roasted over coals.

TEMPLE OF STYX

Gupp - Naturally borne from the Styx, it's less of a guppy analogy and more like a Greek freshwater shad. They swim in schools against fast currents, and are usually the length of a pencil case. But like a guppy, they livebirth fry dozens at a time, and are used as utility fish for seeding waters. It lacks scales, like real life catfish, and has the unique life/death cycle of livebirthing pre-existing Gupp in a method of rebirth whereas all other Underworld fish have to wait to respawn upon being eaten. Thanks to its proximity to the surface, it tastes exactly like a regular river fish, just scaleless.

Scuffer - All fish in the Temple are sought-after for their unique overworld-ajacent taste, and the Scuffer even more so for its utility purposes; its tough and giant swim bladder can be made into high quality vellum, its toxin has many medicinal purposes useful to immortals, and its liver a fruity delicacy served raw. Other parts of its flesh are edible to anybody immortal/undead, but you still 'die' so its not recommended. A Scuffer's liver tastes reminiscent of a merlot thanks to its life spent swimming and feeding upon the Styx's floor. The adult ones can be as big as a pineapple.

Stonewal - Evolved from swordfish, and retains their migratory, aggressive behavior. They're an important part of the Underworld's ecosystem, because they regulate the population of any fish that make it too close to the surface world. Range wildly in size, from a modest foot long to as big as a bathtub. Usually cut into fillets and fried upon flat griddles, or served roasted on a rotating spit whole during feasts as a centerpiece. And like the previous two, they have utility purposes as well; their long, sturdy, but flexible bones are made into crafting tools, and weapons like bows and arrows.

CHAOS

Mati - Its appearance is a dead ringer to real life anglerfish fry, but it'll spend its whole life in their gelatinous, bloated form. As a fish of Chaos, it was borne from and represents sapient gaze; AKA, a gaze cast with intelligent emotion. Eating a boiled Mati has the texture of eating an old grape with a hard kernel within, and tastes like if fresh sea urchin was a yeasty porridge. Mati that can be caught are no bigger than a smartphone, but if you look into the distance, you can see car-sized ones.

Projelly - These fish spawn from Chaos like shed skin cells; unconsciously and ever continuing. They're unintelligent except for a minor nervous system that propels their bodies along in a purposeless compulsion. Which is what makes them hard to catch, since they float around too deep for a fisher to just scoop them up, but good luck trying to dredge one upon your hook. Pretty tasteless, but with a pleasant cartilage-y texture. Often served dried out as a snack, then re-hydrated or marinated to be chopped and plated cold with oil.

Voidskate - The biggest fish you can catch in-game. If you look closely, you'll notice that those table-sized Voidskates are seemingly swimming upside down, because when you cast a hook into their reality, you're actually pulling them down from where they fly in the air. Not only that, but their fishable state is their limbo life, and their 'dead, eaten' state is their actual life. They're a source of study from philosophers trying to learn more about life and death, but they never get far. Prepared by slicing into thick, dense steaks, then fried on grills. Has a sour, rich brightness like buttermilk.

[misskriemhilds]

the jewishness of eternity from reverse: 1999, and why this is important to me

first and foremost: i doubt that any of the jewishness of eternity from reverse: 1999 was intentional on bluepoch's part. this is personal interpretation, and i am not trying to insinuate that it was intentional of the game developers. but nevertheless, i find eternity's character to be deeply comforting and resonant with me, specifically with regards to my own viewpoint as a young woman who is american jewish.

let us begin with her backstory:

at the end of the 19th century, torches constantly lit up the night sky of exeter, a frontier town in the usa.  the door of her store was closed. in a dimly lit room, on the shelves stood many candy jars. the last young buyer of these candies had been sent to that crowded, shabby cemetery (if you prefer to call it that) three months ago.  too many farms had been destroyed in the civil war, and plague was not the only terrible thing to develop from the ashes: fear of an unknown future also gradually turned into madness. the candies were taken down. instead, the store owners now stock their shelves with garlic necklaces and bottles of holy water.  more and more vampires were brought to trial, and the seed of suspicion grew in everyone's mind. the once-friendly residents became ruthless intruders and broke into the woman's house, despite the help she had provided them.  but they found nothing in her house. it seemed to have been long abandoned. the floor was covered with dead shellfish, under which there were marks of dried blue blood.  peace didn't come back to the town of exeter until the day when everyone heard about a disease called tuberculosis.

now, i retroactively found out that this aspect of her backstory was likely inspired by the mercy brown vampire incident, which i haven't researched all that thoroughly. what i want to emphasize in this context is that these trials in eternity's backstory were specifically a result of post-civil war paranoia causing exeter's townspeople to suspect others of being vampires causing misfortune.

it is important to stress that while not every portrayal of vampire characters in fiction are antisemitic portrayals, vampires being used as antisemitic caricatures is not uncommon. similarly, while jewish people have not necessarily been subject to the same legal discrimination or systemic oppression in the u.s. as much as other minorities (that said, it wasn't non-existent, and jewish people were definitely subject to systemic oppression and worse legal discrimination in other countries outside of the u.s.) it is not uncommon for us to be used as scapegoats when disaster strikes. that's why so many conspiracy theories have antisemitic routes; it's harder to acknowledge and analyze the complicated reasons as to why things in the world suck than it is to pin it on a more tangible scapegoat - more often than not, the jews.

i think with eternity from reverse: 1999, that definitely holds the same weight here. whether or not she is officially a vampire is a bit murky (to be honest, i'd say if she is then she's doing the vampire equivalent of keeping kosher by consuming the flesh of sea creatures, even if i'm pretty sure stuff like whales or jellyfish are officially considered treyf), but she was persecuted for being different.

in this jewish reading: it did not matter that she was one of "the good jews", it did not matter the kindness she had shown to exeter's people in the past, when their circumstances took a turn for the worse their memories of antisemitic imagery and myth they had subconsciously absorbed from all the fairytales they read flared to life and they realized how nice and easy it would be to get rid of all their problems if they directed it at the jewish woman residing in their little town.

surely, if the vampire - the witch, the jew, died - then their troubles would be gone, right?

on a broader, less concrete extent regarding eternity i'd also like to bring up her tagline when we first meet her - the one that all r:1999 characters have regarding their age and their ethnic background.

the exhibit was later displayed all over america.

i think this could definitely be a general reference to eternity's immortality. after all, if you've suddenly got all the time in the world you might as well tour your home country and hit the highlights, right?

from a jewish perspective, i think this feels very resonant with the experience of american-jewish diaspora. there are oftentimes when people like us are desperately searching for a place to call home and when we think we've found it, social antisemitism starts spiking up. we want a place to call home - not necessarily as a people, but definitely in the context of being jewish - and even in america where we've been here since its conception as a country, we're not even sure if we can find a place to call home.

and in a jewish context, eternity spends over a century in search of somewhere to call home. her traveling all across the usa takes on a more deliberate context - moving out of areas as soon as you realize maybe the spikes in antisemitism in your place of residence aren't going to pass as quickly as you'd like, and moving out as soon as you can because you have the luxury to. she looks for somewhere she can call home, but this there anywhere that can act as a true home for someone like her?

"there are no chill jews," is something we jewish people like to half-joke about from time to time; that is something that i certainly read into with eternity's voice lines. in particular: "my immortality allows me to be well-informed. no matter the dead or alive, you can have your answer from me as long as the pay is adequate. but just like anyone with a clear mind won’t touch a hot potato, i suggest you keep your little nose clean."

the reason there are no chill jews is because a lot of said "chill jews" died. as soon as our ancestors realized, "alright, people hate us and are using us as scapegoats, let's get the hell out of here" they left. that's how they survived. eternity's immortality allows her to be "well-informed", in a jewish reading, about how she is perceived as a jewish woman throughout time and across the usa. thanks to her old age, she has learned to be vigilant about this, and to keep watch so she can resume her life - maybe she'd have no reason to worry about death, being immortal, but at the same time it would be nice to just live and breathe in peace as a jewish woman. as she says in her voice line when you touch her head, "...what really matters is a good mind and a clear view of the time."

(as an aside, my dear friend @kingoffiends commented in our dms that eternity's voicelines remind him of his very frum grandmother from her phrasing and tone alone. this is only somewhat relevant but i thought i should put it here regardless.)

but not all is doom and gloom with eternity, even with the pains of immortality.

to quote rabbi lord jonathan sacks from his book studies in spirituality: "in judaism joy is the supreme religious emotion. here we are, in a world filled with beauty. every breath we breathe is the spirit of god within us. around us is the love that moves the sun and all the stars. we are here because someone wanted us to be. the soul that celebrates, sings."

where is the joy in eternity?

well, for all of the worst parts of immortality she has still been handed the opportunity to live forever. and eternity will live as happily as she will damn well please. though not all is sunshine and rainbows in her life, she delights in 29-inch crt tvs where she can wind down with a nice glass of warm milk before bed, and takes delight in the progression of technology as time has gone on. "...let's just call it a toast and watch a vampire movie in bed." if she has forever to live, then she might as well take delight in all the small joys she can find.

(while wealthy jewish people do have stereotypical or antisemitic connotations, as a jewish person i'd like to say that i'm definitely self-aware of that when approaching her character. while she is wealthy she is not malicious, and her "read the fine print" approach to the products of the sea for yourself shop seem to be more a result of playful mischief rather than any outright malice. she's got a sort of hershele of ostropol energy to her, if you will.)

all in all, it's so very jewish of her - and it's why her character, in a jewish context, is so resonant with me. there's something very comforting that this is a woman who has lived forever, longer than i have. she may not be real, but for all of the persecution and loss she has suffered throughout life, she is determined to find happiness in even the smallest things. that sort of fortitude and determination to forge her own joy is very meaningful to me as someone jewish, and it's why i approach her as being like me.

eternity may not be real - hell, she's likely not even officially intended to be jewish. but there's such a firm theme of sorrow and joy to her character in a jewish context, and to have even a fictional character who embodies those experiences of mine is why i hold her so close to my heart.

[dduane]

Ludwig Bemelmans' NY Oyster Bar Shellfish Pan Roast Recipe

I love Ludwig Bemelmans for many reasons that usually have more to do with writing and his challenging career arc than with food (more details here). But this post's about the food, and a specific favorite recipe.

In his collection of "slice-of-culinary-life" writings La Bonne Table,  Bemelmans passes on a bit of info that many New Yorkers, or visitors to the city, would be glad to have: the original recipe for one version of the famous shellfish pan roast served at Grand Central Terminal's venerable Oyster Bar and Restaurant (a venue much appreciated by the cats in the Feline Wizardry series, as well as by the series's author, who ate there as often as she could afford to while living and working in Manhattan).

So here's the image of the page in La Bonne Table where the recipe/method appears, and a transcription of the method. Bemelmans gives the version for the clam pan roast. For an oyster panroast like the one in the header image, I just substitute canned oysters and enough fish stock or consommé to equal the amount of clam broth Bemelmans quotes. All kinds of shellfish work brilliantly in this (and if you're actually in the Oyster Bar some time and feel inclined toward this dish, you might like to order the combination one, which has a little bit of everything). I've broken up the original block of his text for readability's sake: may his kindly shade forgive me.

We went to rake for cockles, which are like our clams, except for their globular structure, and they taste like Little Necks. I gave the hostess a recipe, which I found in Grand Central Station's sea-food bar, where a Greek chef who makes it wrote it down for me and showed me how it's made. It is one of the best things to eat, simple to make-- in fact, nobody can go wrong. It's a meal in itself, and it costs very little.

You need paprika, chili sauce, sherry wine; also celery salt, Worcestershire sauce, butter according to your taste, and clams. I use cherrystones, which are washed and brushed, and then placed in a deep pan with their own liquid. For each portion of eight, add one pat of butter, a tablespoon of chili sauce, 1/2 teaspoon of Worcestershire sauce, a few drops of lemon juice and 1/2 cup of clam broth. Add a dash of celery salt and paprika.

Stir all this over a low fire for three minutes. Then add four ounces of light cream or heavy cream, according to your taste, and one ounce of sherry wine, and keep stirring. When it comes to the boiling point, pour it over dry toast in individual bowls. Add a pat of butter and a dash of paprika and it is ready to serve.

If you have made too much of it, put the remainder in a container in your refrigerator. It will be as good, warmed up, a week or a month* later. It's called Clam Pan Roast, if you ever want to order it at Grand Central Station's Oyster Bar. I understand the recipe originally came from Maine.

*I love his enthusiasm here, but frankly I wouldn't leave this in the fridge for any month. A few days maybe. (Though it must be said, I couldn't leave it alone that long anyway. It's really good.)

[3000s]

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