Strolen\s Citadel content. 
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MoonHunter's comment on 2006-03-03 12:31 PM
No, not really. Food is one of the great glues of civilization. Families gather around it. Friendships are cemented with it (breaking bread with your friends). Religions focus on it (No meat on fridays, no eating until after sundown on holy days, no pork, no flesh of the beast, the list goes on). What people eat shows what kind of resources are available and what they think is important (compare French Dinning vs Spanish Tapia tradition vs American Convenience food vs English Tea and Evening Drinks). It shows cultural ties (You can see that certain people have French roots, just because of how they cook...) The list goes on.

Sure you probably think food is just a cheap way to get energy points/ endurance points for your video game esk character. But the world is impacted by food. The search and trade for spices, salt, and food are some of the great motivators for social change and historical moments: setting up the first river boats, one of the reasons for some of the first cities, the use of written language, true sea faring vessels, The Crusades (which was about trade and travel rights originally, until they added religion to it), the Renaissance, the exploration of the new world, and completion of the transcontiental railway (to get western beef to eastern markets), and so on.

That is why food is important. Go to Comment
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MoonHunter's comment on 2006-04-07 01:42 PM
Vengence Rice ARTH,1629.0.html

The Humanti of SecondLand were driven away from their "homeland" by the viscious Wapti. This Octopoid like species nearly managed to hold on to it against the Humanti and Elventi forces of the Returners War. The Eastern region of Western Secondland, and even the coastal Amazonti from the Middle Biomes of SecondLand have been attacked by the dreaded Wapti within memory. To say the Humanti, and to a limited extent Elventi, hate the species is to be kind. At one time, it was even thought that octopi were inmature Wapti. This reviled animal was killed and thrown away. Even though the truth was learned, the hatred towards them is still a part of SecondLander society.

Thus the name of the dish.

Over the last century or two, this dish has cropped up in DeUritican and DeOarians biomes. There has been an influx of octopi in the catches. SeaClanners eat the creatures without any ill effect, and that has finally spread to the lands. The idea that it was vengance against the Wapti has made the dish popular. It can now be found in many places in the Eastern Region of Western SecondLand. Even the coastal Amazoni occasionally make it.

2 lb Octopus
1 c Red wine
3/4c Olive oil
1 Onion -- chopped
2 Garlic clove -- finely chopped
3 Tomato -- skinned & chopped
1 lg Bell pepper, green -- chopped
Salt -- to taste
Pepper -- to taste
Chilli powder -- to taste
1 lb Rice, short grain

Precook octopus in red wine with a little water. The octopus will exude liquid so that you are likely to end up with more cooking liquid at the end. Retain this and add water to make it up to 2-1/2 cups. Cut the drained octopus into small pieces.

Heat olive oil in a large saucepan; add a chopped onion and cook gently, stirring, for 2 or 3 minutes. Add garlic, tomatoes, and pepper. Season with salt, pepper and chilli powder to taste. Cook for a few minutes longer.

Add the cooking liquid from the octopus and bring it to the boil. Add rice (preferably a short-grain risotto rice like arborio) and bring back to the boil, then turn the heat very low and put the lid on the saucepan. After 15 minutes, stir to ensure the rice is not catching on the bottom of the saucepan. In 5 minutes more, taste a grain or two to make sure it is soft. The rice should still be quite damp.

Serve. Serving Size : 4

This is based on a Portuguese dish called ARROZ DE POLVO (OCTOPUS RICE). Go to Comment
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MoonHunter's comment on 2006-04-22 06:12 PM
Does courge have a real word substitute (or something you would use in place of it in this recipe?) Go to Comment
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MoonHunter's comment on 2006-11-26 03:36 PM
Union Roll
This tasty treat is served after many ceremonies of joining as a symbolic reminder of the beauty of a union. The knotted top and the layered flavors inside show how many seperate things work well together, and how a union (the knots) hold seperate things together. Many a minister or cleric has waxed poetically about Union Rolls in their sermons.

1 oz. dry active yeast (or 1 oz. cake yeast)
1 c. warm water
1 tbsp. sugar
2 tbsp. olive oil
2 1/2 c. all-purpose flour

1/2 lb (.2 kg) of each pastrami, pepperoni, hard salami or three meats of your choosing (turkey ham, turkey pastrami, hot capicola, or proscuitto).
1/2 lb of sliced or shreded mozzarella cheese
1/2 lb of sliced or shreded provolone cheese

Make dough first.

Yeast mixture:
Combine yeast, warm water and sugar. Mix lightly. Float olive oil on top of yeast mixture. Yeast should stand for 10 to 15 minutes and be bubbly on top before use.

Gently combine with flour. Let stand for at least 15 minutes.

Take half of prepared dough and flatten it out in a rectangle as long as common pan (cookie sheet (18-24") or 45-70cm) and 8-10" (20-25 cms) wide.

With a sharp knife, cut equal number of slits about 2” (5cm) from the edge towards the middle along each long side of the dough. Alternating between meat and cheese, begin layering the entire length of the dough. For neater results, start and stop about 1" (2cms) from the top and bottom edges.

Take hold of the slits cut earlier, and pull them up over the mound, twist and tuck. Do this until all the slits have been paired, twisted, and tucked under.

Bake at 500 degrees till slightly brown. Do not preheat oven!

Takes about ten to fifteen minutes to bake. Remove and allow to cool slightly.

Serve hot or cool. Cold and Slices also works.

Serves one to four depending on appitite. (Tested and Approved)
Note: I add a hot pizza sauce as a dipping sauce if served cold or cool. Go to Comment
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MoonHunter's comment on 2007-01-10 01:36 PM
Valdemar Pub food

See. I am not the only one with this affection. Here is some recipe from the Valdemar section of Mercedes Lackey's site:

Meat Pies

Common tavern fare in Valdemar. Meat pies come in two basic forms. A large baked pie for main meals and a smaller pie, shaped in a half circle that fits comfortably in a hand to be eaten as a snack or as a travelling meal.

Basic Recipe: Pastry Dough
The pastry dough is a combination of lard, salt, and finely sifted flour. The lard salt and flour are cut together, mixing the lard and dry ingredients thoroughly. Enough cold water is then added to form a stiff dough. This is rolled out thinly, and the desired size of the pie is cut out of the rolled dough. For large pies, the dough is shaped into a shallow pan, the filling is placed in the pan, and then a second piece of dough is placed over the top, and the edges crimped together.

For small pies a small circle of dough is cut out, the filling is place in one half of the circle, the dough is folded over, the edges are sealed and crimped shut, and a few holes are poked n the top of the dough to let steam escape during the cooking process.

Basic Recipe: Meat filling
This varies depending on location, season of the year, and availability of meat and produce. The filling starts with finely chopped cooked meat, either raw meat lightly cooked, left over meat (the remains of the previous evenings a roast) or broiled meat. To the meat, vegetables in season are added, usually a combination of root vegetables, onions, garlic and mushrooms.

Winter pies often include dried fruit mixed with the meat in a mince-style filling.

A small amount of flour and water, wine or broth is added to the meat and vegetables, then this mixture is seasoned to taste, and sealed in the pastry shell. The resulting pie is baked in the same oven that the daily bread is cooked in, typically using the residual heat from the first baking of the day.

Each inn or tavern cook has their own version of this common dish, and many cooks prick an identifying design into the crust of their pie. Prosperous inns will brush the top of the pie with water and beaten egg to give the crust a lovely golden brown color, and have the apprentice cooks fold the edges of the pastry of the meat pies together in an intricate design rather than use the faster method of pressing the edges together with a fork. Recipes are passed down within a family, or from master cook to his students.

A handful, a large bowl, a bit, and a pinch are the most common measurements, cooking being a fine art, and not an exact measured science.

Other Pub Favorites
Sweet Pies
A favorite treat in Valdemar. Sweet pies come in many forms, utilizing any fresh or dried fruit locally available. The pies come in the same two basic forms as the Meat pies, a large baked pie for service to tavern customers for their main meals and a smaller pie, shaped in a half circle that fits comfortably in a hand. In the northern part of Valdemar, a large slice of the sharp yellow cheese of the region is served with a sweet pie made from the local tart apples.

Egg and Onion Pie
Favorite tavern fare across all of Valdemar. Egg and Onion pie is created in an open pastry shell usually baked in a round pan. Onions are sauteed in some kind of grease, bacon or goose grease is common. Some cooks include the green tops when cooking the onions for the pie. The cooked onions are placed in the pastry shell, and a mixture of beaten eggs and heavy cream is poured over the onion mixture, to completely cover the onions. This is typically baked in the bread oven, after the first baking of the day has been removed, and the second batch of bread is rising. The pie is removed when the egg mixture is completely firm. The pies may be eaten hot, right out of the oven, or cold later in the day. Go to Comment
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MoonHunter's comment on 2007-08-08 11:07 AM
Moon Cream

In the various habitats and craft floating around the system this has become a popular holiday item. The supplies required are simple and not bulky, the preparation easy in gravity and not, and it is darn tasty.

1 Envelope Gelatin (You will be unable to find a space going craft that does not have too many of these in its galley)

700 ml (3 Cups) Milk

115 ml (.5 Cup) Sugar

3 Eggs Seperated (see recipe notes): (This is the hardest ingredient to get despite the fact that chickens have taken to zero-gravity like a rock to a gravity well. Frozen or powdered components can be used for less than ideal results.) (20th century note: try to get pasteurized eggs if possible, to avoid eating uncooked eggs).

1 ml (1/4 teaspooon) salt

50 or more ml (1/4 cup) sherry

Sprinkle gelatin in a 100 ml (.5 cups) of cold water and left soften for five minutes,

Heat Milk, Sugar, and Gelatin mixture (in a heavy bottomed pan if in G), until milk is barely scalded, stirring often. DO NOT BOIL.

Beat egg yokes slightly (yes you have to seperate them) and pour some of the hot milk mixture over them, stirring constantly. (This is to temper the eggs, the culinary equivalent of preheating the shields.).

Pour back into the milk mixture and cook over medium heat, stirring often, until custard begins to thicken.

Caution: do not overcook or boil or you will have scrambled eggs with other stuff in them.

Remove from heat, add salt and sherry.

Beat egg whites untill siff but not dry and fold them carefully in.

Presentation depends on the gravity of the situation.

In zero G, dallop a serious serving into a ball and keep in the chill chest. Chill until firm. It should set up nicely into a moon like sphere. This should make about six good sized ones.

In low G or real G, spoon into white, round, standard (230 ml/ 1 cup) carrans (serving bowls). Chill until firm, and again it should make six.

Presentation options, after chilled, add a dusting of nutmeg or crushed nuts. Sugar sparkles are fun too.

Titan Option:While the custard is still hot, added 1 coursely grated ration square of chocolate (1 oz/ 28g). It makes chocolate moon cream.

This is known as Spanish Cream the mid 20th Century. This recipe would be rediscovered in the mid 21st century and adapted to the new environment. Go to Comment
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MoonHunter's comment on 2007-11-22 04:39 PM
Convert to post with a touch of fantasy please...... Go to Comment
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MoonHunter's comment on 2008-11-24 03:07 PM
Cook Your Own Rat on a Stick

While sorting through the Judges Guild archives I, your humble Webmaster ( ), unearthed the following recipe. After a bit of research and some help from a reader I found out that the author was Pixie Bledsaw, who also drew some of the first art in the early days of Judges Guild. Clearly a very creative lady!

I should warn you that I haven't actually tried this recipe yet. It looks very tasty, however. It is basically cheese-stuffed meatloaf, and the mere thought of that is making me want to abandon my computer and head for the nearest kitchen. I'll report further when I have a chance to cook up some.


* 1 to 1-1/2 lbs. ground beef
* 1/2 cup finely crushed cheddar cheese crackers
* 1 egg
* 1/4 tsp. black pepper
* 1/2 lb. cheese (Colby, Colby Cheddar, or Jack Colby)
* 1 Tbsp. honey
* 1 cup barbecue sauce
* 8 wooden meat skewers or equivalent

For optional tails:
* 4 pieces spaghetti
* red food coloring


* Preheat oven to 400 degrees F.
* Cut cheese into half-inch cubes. Impale cheese cubes on skewers, dividing cheese cubes evenly among skewers.
* In large bowl, mix beef, egg, cracker crumbs, and pepper. If mixture doesn't stick together well, add 2 tablespoons milk.
* Divide mixture into 8 sections.
* Press each section flat until 1/2 inch thick.
* Wrap each stick of cheese in a section of meat. Make sure there are no holes or cracks in the meat that would let the cheese leak out while baking.
* Shape top end of meat "rat" into a point.

Optional tails:
* Fill a small saucepan with water and add four drops of red food coloring. Bring to a boil.
* Break 4 sticks of spaghetti in half. Place spaghetti in water, leaving one end out of water.
* When spaghetti has softened and turned pink, remove from water.
* Using unsoftened end, insert 1 piece of spaghetti into round end of "rat."
* Drape soft end of spaghetti around handle of stick.

* Place rats on baking sheet. (One with sides.)
* Dribble honey over rats.
* Pour barbecue sauce over rats
* Bake 30 minutes at 400 degrees F, basting and turning occasionally.
* Serve to hungry gamers. Go to Comment
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MoonHunter's comment on 2008-02-09 12:12 AM
62 Scroll Subs. I thought there was more. That brings us up to 65 recipes (not counting all those different ways to make Hard Tack). Go to Comment
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MoonHunter's comment on 2009-07-24 12:03 AM
Orange Rosemary Chicken - A Dish of Nobility

This dish was found in the speical event menus of many a noble house in southern Europe and around the mediterranean durring the Renaissance. The reason? Oranges were once considered a prized delicacy and not easy to obtain. In addition to the use of Oranges, known to impress, spices only available along the silk road (from India) made the dish one of nobility because of its impressive price tag.

3 Chickens (cut into pieces)
4 Cups Orange Juice
2 Tb Olive oil
1 tsp Garam Masala *1
4 Oranges
4 Springs of Rosemary
2 Turnips, peeled and cubed OR 4 large white potatoes peeled and cubed. *2
1 Parsnip, cleaned, peeled, and thinly sliced
7 Carrots cleaned and cubed
1 Leek cleaned well, diced finely (optional)
Black Peper to taste.

*Start all cleaning, peeling, cubing, and slicing. As a modern consideration, be careful with the chicken and wash everything in contact with it carefully.
*Marinate the chicken pieces in OJ for a minimum of 4 hours.
*Juice, then Zest (long curl), the 4 oranges (conserve 2 tbs zest to the side)
*In a Dutch Oven (or large pot), heat up the oil.
*Remove chicken from maranade, drip a bit, then put to the Dutch Oven
(Dispose of the maranade - in early times they would of just drank the juice or used it in the next steps, but cross contamination and all that.)
*Once browned, add bulk of orange zest, the fresh juice, and just enough water to cover the chicken.
*Add turnips, parsnips, leeks, and carrots.
*Tear rosemary in half or thirds and add to mixture.
*cook until the vegetables are tender (this could take a while)
*Pull off heat and let set of 5 minutes. If too much liquid remains, it can be poured off (but it makes a nice sauce of sorts)
*sprinks conserved zest and garam masala.
*serve family style. Serves 9-12 with some rustic bread.

*1) Garam masala is a collection of spices that have been combined, ground, and roasted. There were many regional variations on this mixture, but they all included cloves, green/ black/ brown cadamon, cinnamon, mace, and nutmeg. Most modern (and many early) ones also include dried chilli pepers, dried garlic, dried ginger, sesame seeds, mustard seeds, turmeric, coriander, bay leaves, star anise, and fenel. It s now availble in specialty stores, Indian Markets, and better Megamarts, across the country.

*2) Turnips were used originally, but most modern diners are ... not accustomed to their unique tasted and textures. Potatoes were not cultivated in the Old World until long after this dish became one the well to do, not the providence of nobility. Go to Comment
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MoonHunter's comment on 2009-07-25 02:21 AM
Oxtail Stew

This is a classic European (and Asian) dish has many variations, served at inns and family tables. Oxtail was a cheap meat that when prepared well was most excellent (flavor and texture of prime rib - on a working man's wage). This very rich and hearty dish comes across quite well

2 Soup Pots
3 lbs oxtails
1 lb beef shoulder soup bones
2 lbs red potatoes, thinly slied
3 parsnips, peelked and shredded
1 lb leeks cut into rings
3 sprigs rosemary
1/4 cup of butter (or veg oil)
2 lbs carrots, thinly sliced
4 cloves of garlic, minced
salt and pepper (kosher salf or sea salt prefered)

*Place soup bones in large pot with enough water to cover the bones. Add 1 tsp of salt.
*Bring to low boil for about 30 minutes
*Remove and dispose of bones, reserve the broth.

*Heat butter or oil in a different soup pot.
*Add oxtails to brown.
*When somewhat done, add in leeks and garlic
*When the meat is browned, add enough of the new broth to cover the oxtails by an additional 3" (a handspan)
***You can add water to stretch this.
*Cook for one hour, add potatoes, carrots, and rosemary.
*Cook for 20-30 minutes, until potatoes are fork tender.
*Serve in shallow bowl or a removed from liquid and served on a plate (Served on the plate has the advantage of being easier to cut the meat, so it may be fit our neater and well table mannered present diners better).
**If the goods are removed from the liquid, you can reduced the liquid to make a lovely sauce. This step is optional. Go to Comment
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MoonHunter's comment on 2009-07-27 01:22 PM
Tater Pie

This is a popular dish in The Villages. Traders who moved their families out of the wartorn area brought it to Antioch. From that community, it escaped to Antioch in general due to it being in a dogbound culinary book. The food carters took to it and made it their own. The most recent variation is to put in a toasted bread bowl (think Tortilla bowl). The sea clanners and traders disperse it to the Inns and Ports about the Known World Variations of this can now can be found around Avon (who grow a tremendous amount of taters and have few ways of serving them) and SecondLand. Avoners and FourthLanders make the dish with crisps of various kinds and the same basic filling, but includding some sweet and salty elements. MaskLanders have a spicier verson that was native to their land.

1 tb extra virgin olive oil
1 cup carrots, julienned
1/2 cup onion, chopped
1/2 cup celery, chopped
1 tb garlic, minced
1 lb sirloin steak, chopped into small pieces (left over turkey or venison can be used instead)
3 cups of beef demi glace (3 cups of hot water blended with concentrated store bought demi glace)
2 tsp fresh rosemary, snipped
2 tsp fresh thyme, snipped
1/4 tsp kosher salt
1/4 tsp crushed peppercorns or fresh ground pepper
1 tb flour
1 lb of mashed potatoes (prepped as you would)
1 tb fresh Italian parsley, snipped
1 tb unsalted butter, melted

*In a large skillet, heat the olive oil over medium-low heat; stir in the carrots, onion, celery, and garlic.
*Cook, stirring occasionally, until the vegetables are softened (about 5 minutes).
*Add the sirloin and increase the heat to medium and continue cooking, stirring occasionally, until beef is browned (about 5 minutes).
*Add the beef demi glace, rosemary, thyme, salt and pepper; reduce heat to low. (Demi glace can be purchased at higher-end and specialty grocery stores.)
*Simmer the pot with the beef, demi glace, and vegetables until the beef if cooked through (10 – 15 minutes); whisk in the flour until thickened. (I can suggest using just a bit of demi glace or other liquid in with the flour, spend the time to mix it well, then incorporate with the wisk).
*With the mashed potatoes, stir in the parsley and blend. (Leftovered potatoes are the best way to go, but feel free to make some earlier before you start the rest of the project).
*Divide the beef and vegetable mixture into 4 portions in 1 cup ramekins.
*Spread the mashed potatoes over the top and brush with the melted butter.
*Bake in a preheated 400 degree oven until the potatoes are lightly browned (approx 20-25 minutes).
**Warning these will stay hot for quite a whle.
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MoonHunter's comment on 2011-08-05 04:50 PM

This is a "Writing Exercise" mostly.  Find a recipe you like and apply a touch of fantasy/ history to it. I found some recipes that match what is served in various regions of my game world for example.   Or simply find a way to make it relate to a game. (Moon Cream is a science fiction recipe). 

I will go back here and fix all this bad formatting. GGGRRRRRRR annoying updates slapped my formatting.



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MoonHunter's comment on 2011-08-05 10:38 PM
And thank you. I was just logging on to fix all fo that. You have saved me good sir. Go to Comment
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MoonHunter's comment on 2013-06-16 01:53 AM
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MoonHunter's comment on 2014-10-03 05:14 PM


It's basically Medieval Arabic Gatorade, only it tastes better.


2 cups sugar

2 cups water

1/2 cup white vinegar (recomend less for modern palettes)

A small bunch fresh mint, washed

**a bunch of fresh chopped ginger

**any herbs that are tasty too you/

The process

*In a heavy bottom pot combine sugar and water, place on medium heat and stir till sugar is dissolved. Reduce heat and gently boil for 10-15 minutes.

*Add the vinegar and simmer for 25-30 minutes or until it thickens. Taste and adjust the level of sweetness or sourness of the syrup.

*In the last minute or five add a few fresh mint (or ginger or other herbs... just one flavor set) to the syrup.

*Remove from heat and put it into refrigerator. Remove the infusing mint/ginger.

*If served heated/ warm, go as is. If serving cold/ cool/ room temp, add water to dilute it. Usually two to four cups.

This drink is common with medieval recreationists.

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MoonHunter's comment on 2014-10-04 11:09 PM

Ginger Tonic

Ginger has been used in Medicine for thousands of years and is said to help:

Soothe digestive disturbances

Alleviate nausea (great in early pregnancy)

Reduce fever

Calm coughing and respiratory troubles

Stimulates the circulatory system

Helps relieve muscle aches and pain

Can help get rid of dandruff

Emerging evidence shows it helps lower cholesterol

For hundreds of years Thamians (and other cultures around the world) have made various forms of naturally fermented “sodas” from sweetened herbs or fruit juice mixes. These natural fermented drinks contained beneficial life forces and humors to boost health. This version uses a fermented ginger culture to create a naturally fizzy tonic!

This natural recipe for ginger tonic (ale) uses fresh ginger and a cultured ginger mixture (called a ginger bug) to create a naturally fermented and naturally fizzy ginger ale. Though this mixture can contain a small amount of alcohol if left to ferment at room temperature for weeks, we use the short brew method to create a fizzy tonic/ ale without the alcohol.


* A 1-2 inch piece of fresh ginger root, minced. Adjust this to taste. I use 2 inches as I prefer a stronger ginger taste.

* ½ cup of organic sugar or rapadura sugar. if using plain sugar, add 1 tablespoon molasses for flavor and minerals.

* ½ cup fresh lemon or lime juice

* ½ tsp sea salt or himalayan salt

* 8 cups of filtered (chlorine free) water (Most Thamian and American water has cholorine.. get a filter)

* ½ cup homemade ginger bug


1) Make a "wort" for your ginger tonic by placing 3 cups of the water, minced ginger root, sugar (and molasses if needed), and salt in a saucepan and bringing to a boil.

2) Simmer the mixture for about five minutes until sugar is dissolved and mixture starts to smell like ginger.

3) Remove from heat and add additional water. This should cool it but if not, allow to cool to room temperature before moving to the next step.

4) Add fresh lemon or lime juice and ginger bug (or whey).

5) Transfer to a 2 quart glass mason jar with a tight fitting (air-tight) lid. Stir well and put lid on.

6) Leave on the counter for 2-3 days until carbonated and transfer to the cooling room/ fridge where it will last indefinitely.

7) Watch this step carefully. It should be bubble and should "hiss" like a "soda" when the lid is removed. This is very temperature dependent and the mixture may need to be burped or stirred during this fermentation time on the counter.

As with any traditional fermented drink, it is more of an art than a science as it depends on the strength of your culture, the temperature of your house and the sugar used. The final mixture should smell of ginger and slightly of yeast/fermentation and should be fizzy. Watch carefully that it doesn't become too carbonated as this will cause too much pressure and may result in an exploding jar!

8) The mixture can be strained and transferred to Grolsch style bottles before putting in the fridge (we like these bottles).

9) Strain before drinking.

10) Enjoy!

It turns out that soda hasn’t always been the high fructose corn syrup and artificial flavor concoction in an aluminum can that we know today.

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MoonHunter's comment on 2014-10-04 11:19 PM
I have added a few things to this one recently. I will probably add more soon... as I have found some interesting culinary bits. Go to Comment
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MoonHunter's comment on 2014-12-28 10:08 PM

A Grete Pye


1 pound short crust pastry

1 egg white; beaten until liquid

1 pound boned breasts of chicken

1 pigeon or wild duck and/or 1 saddle of hare or rabbit (not stewing meat)

salt and black pepper

1 pound minced beef

2 Tablespoons shredded suet

3 hard-boiled eggs, yolks crumbled

1/4 teaspoon ground cinnamon and mace and a pinch of ground cloves

1 ounce stoned cooking dates chopped

1 ounce currants

2 ounces stoned prunes soaked and drained

1/2 Cup beef stock

1 Tablespoon rice flour or cornflour


1) No Christmas feast in medieval times was complete without a 'grete pye'.

2) In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.

3) Use just over half the pastry to line a 23-cm/9-inch pie plate. Brush the inside with some of the egg white.

4) Skin the pieces of breast and other meat if necessary and parboil them gently in salted water for 10-15 minutes. Drain and leave to cool.

5) Mix together in a bowl the minced beef, suet, salt and pepper to taste, the egg yolks and half the spice mixture. Add the rest of the spices to the dried fruit in another bowl.

6) Slice the parboiled meat.

7) Pre-heat the oven to 220C/425F/Gas Mark 7.

8) Add 1 or 2 tablespoons of the beef stock to the rice flour or cornflour in a small saucepan and cream them together; then add the remaining stock and stir over gentle heat until slightly thickened. Keep aside.

9) Cover the bottom of the pastry case with half the mince mixture. Arrange the sliced meat in a flat layer on top.

10) Scatter the chopped spiced fruit over it and cover with the remaining mince.

11) Pour the thickened stock over the lot.

12) Roll out the remaining pastry into a round to make a lid for the pie. Brush the rim of the case with a little more egg white and cover with the lid.

13) Press the edges to seal, and make escape slits for steam. Decorate with the pastry trimmings and glaze with egg white.

14) Bake for 15 minutes, then reduce the heat to 160C/325F/Gas Mark 3 and bake for 45-50 minutes longer. Serves 6 to 8.


Grete pyes. Take faire yonge beef, And suet of a fatte beste, or of Motton, and hak all this on a borde small; and caste therto pouder of peper and salt; and whan it is small hewen, put hit in a bolle. And medle hem well; then make a faire large Cofyn, and couche som of this stuffur in. Then take Capons, Hennes, Mallardes, Connynges, and parboile hem clene; take wodekokkes, teles, grete briddes, and plom hem in a boiling pot; And then couche al this fowle in the Coffyn, And put in euerych of hem a quantite of pouder of peper and salt. Then take mary, harde yolkes of egges, Dates cutte in ij peces, reisons of coraunce, prunes, hole clowes, hole maces, Canell and saffron. But first, whan thoug hast cowched all thi foule, ley the remenaunt of thyne other stuffur of beef a-bought hem, as thou thenkest goode; and then strawe on hem this: dates, mary, and reysons, &c. And then close thi Coffyn with a lydde of the same paast, And putte hit in the oven, And late hit bake ynough; but be ware, or thou close hit, that there come no saffron nygh the brinkes there-of, for then hit wol neuer close.

Serve with a good hearty ale, a rich red wine or if you have it, a flagon of mead.

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A Dash of Salt
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MoonHunter's comment on 2015-03-25 07:17 PM
In all the known galaxies of Babylon 5, is there any more disagreeable culinary appellation than spoo? If there is, I don’t want to hear it. Spoo is squishy cubes of yuckworm. It is sometimes called Meat Jello. . Well, ladies and gentlemen and Pak’ma’ra, I’m going to rescue the poor spoo from the gunkier parts of the gastronomic world. I will make something so delicious that even the most jaded Centauri will feel a special tingling in all six happy places.

Getting Spoo in most places is near impossible. So much so, that what is given here is the local substitute. For humans, it is actually tastier than real spoo.

The recipe:

1/2 pound purple potatoes
1/2 non-purple potatoes (results will vary depending on how starchy or waxy the potato is, but that’s up to the cook’s preference)
1 egg
1 cup of flour
1/4 cup butter
1 teaspoon thyme OR 1 tablespoon crumbled Gorgonzola (explained below)

Peel the potatoes and boil them as you would for mashed potatoes. When the potatoes are done (tender but not falling apart) mash them until they are very smooth. No chunks. Allow them to cool slightly. While they cool, bring a stock pot half full of lightly salted water to a simmer.

Mix the egg and flour with the potatoes until a Play-Doh like dough forms. Turn the dough out on a floured sheet of wax paper and form it into a long rectangle, as with the flarn. Cut it into cubes using a knife dipped frequently in flour to keep it from sticking. You can make big cubes, little cubes, whatever you like. If the shape deforms when you cut it, no worries. Just reform the cube with your fingers.

When the forming is done, peel and slice the garlic and put it in a small pan over low heat with the butter and thyme (see next paragraph) until the butter is melted. Take off the heat. You can remove the garlic before serving or keep it in, depending on how strong a garlic taste you like. This will be the sauce.

Narn enjoy spoo fresh, which is the thyme variant of this recipe to be. Centauri prefer aged spoo. For this, make the same basic garlic/butter without the thyme, adding a little crumbled Gorgonzola over the Spoo just before serving.

Drop a dozen or so spoognocchi into the simmering water. They cook very quickly. Once they float to the top, use a slotted spoon or telekinesis to remove them. Repeat the process until they’re all finished. Though the raw potato is a dark purple, the finished gnocchi takes on a fascinating shade of light blue.

Gently toss with the garlic butter (adding the Gorgonzola if you’re doing it that way) and serve the cube-a-liscious beauties to your geekiest friends.

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       By: MoonHunter

Arkths or Ravagers: These are large landbound crablike creatures about the size of Grizzly Bears. They live partially in the astreal plane. Their food is magic. They can sense it at huge distances. Since spells and such are hard to eat (being in motion) and magical places are the equivalent of a sea of krill to them, they are looking for magic stashed in concrete places. Their primary food source is magic items, alchemical potions, and enchantments. They do a pretty good job of mangling/ eating the physical aspect of said items in the process of chowing down. These things will be the bane of dungeons everywhere, as they will slowly eat away much of the treasure (and the magical traps... so it can be advantagous to follow these things). Note: They will attack people with highly magical natures (i.e. high magic powers). They will probably kill the person in the process of sucking out the power.

Ideas  ( Lifeforms ) | May 19, 2004 | View | UpVote 0xp