Intergalactic Summit

If you are too shy to post here... you can send your racial recipe to MaxSingularity@gmail.com

The members of the GALNET Book of Faces Subspace Channel, and Subspace Channel Noise of Birds are contributing and we have several Racial recipes already (with more on the way). Are there no creative cooks on IGS?

Here is an example of one backstory by Drackarn:

Imperial Dam-Torsad Cu-Ray
This dish comes from a small unnamed district of the Imperial City on Amarr Prime. Under the shade of the oppressive walls in the hustle and bustle of the local markets this is a traditional hot and spicy meal. This traditional Amarrian dish is named after the light which reflected from the large golden cathedral in the neighbouring district of Cu in the early evening shining on the small restaurant that created the dish. It is served hot with rice and local bread. It is said to have been the favorite of the first Gallente ambassador to Amarr Prime, Yanou Lautere, who took the dish back to the Federation when it became very popular spawning a chain of Cu-Ray restaurants.

(Recipe redacted for now...)

This 225 lbs takes a lot to maintain. All my friends go out exercising and I'm like... sorry, I got to sit here and eat. It's hard.

That's the spirit!!

What race and is there a backstory to this dish?

Current score is:
Book of Faces - 5
Noise of Birds - 2
IGS - 1

Not that I'm counting or anything.

Greetings,

I, as you, have, if not traveled, met a lot of people from other places around New Eden, but for my own luck, I did write down the recipes, not all of them with a history behind it.
I am willing to share them but not befor you tell me Max Singularity, what do you plann on doing with the information.

Among other things I have always enjoyed learning about traditions and culture from the distant past when men live on earth and I want to preserve and continue those traditions and keep the stories of old among us, if not by voice only, better if recorder for future generations, but it has shown to be something hard to do.

Hence my question on what are your plans after acquiring such knowledge.

If your plans are for making all of those available to all people in New Eden to see that even though we are different, in essence we are the same, we all enjoy good food according to our tastes, good drink, good companionship, then by all means let me know, so I can select some recipes and check on their background history so I can make a good input to your request.

Best regards

Inlake'ch

My question was not only if you plann on sharing the information, but how you intend to do so.

Do you plann to publish it in an e-book and give it away? Or you will just give it to those who pay for them?, if so, what will you do with the profit?

Those concerns come to me since I had the same idea long time ago, but desist on it due to the rights and such, since each recipe and story is not ours but of the people, the race that first invented it or preserved it from old times.

Sorry if I am so doubtful, but my knowledge and my work in collecting the recipies has been long and I dont want just to give it away without a reason.

Be sure I will contribute, and many others will, only if your reaons and arguments are good enough to make people participate in your research.

Good luck and fly safe in New Eden!

If any one is in this for the profit, then this is not the project. Our culture is not for sale. It will be freely given away to the masses, for the masses.

I'm a multi-billionare Holder and I need no income stream from a project like this.

The limiting factor is that each recipe must have a cultural tie and story to it. It is ok to use planetary substitutes for ingredients you can not get on that planet. There will be credits given for the story and the dish.

Ipref Wild Boar (Traditional Khanid).



INGREDIENTS:

One 6-pound leg of Ipref wild boar*
1/4 cup coarse sea salt
1/4 cup coarsely ground black pepper

For the marinade:
4 cups hearty red wine
2 dried imported bay leaves
40 sprigs fresh thyme, rinsed
20 black peppercorns
6 cloves
1 carrot, trimmed, peeled, and cut in 1/4-inch chunks
1 medium onion, cut in eighths
1/4 cup best-quality red wine vinegar

To roast the wild boar:
20 whole cloves
2 to 3 tablespoons olive oil

For the sauce:
2 cups chicken or veal stock
3 tablespoons red current jelly

PREPARATION:

1. Rub the leg of wild boar all over with the salt and the pepper. Place it in a shallow dish, cover it loosely, and refrigerate it for 36 hours.

2. Bring the wine, the herbs and spices, and the vegetables to a boil in a medium-sized saucepan over medium high heat and cook for about 3 minutes. Remove from the heat and let cool to room temperature. Strain, reserving the bay leaf, thyme, peppercorns and cloves, and discarding the vegetables.

Whisk in the vinegar.

3. Quickly rinse the salt and pepper from the boar to remove most but not all of it. Pat meat dry and place it in a shallow dish. Pour the cooled marinade over it, return it to the refrigerator, loosely covered, and let it marinate for 36 hours, turning it at least four times.

4. Preheat the oven to 450°F.

5. Remove the leg of wild boar from the marinade and pat it dry. Make 20 tiny slits in it all over, and insert a clove into each slit. Transfer the boar to a baking dish, and pour one-fourth of the marinade over it. Roast in the center of the oven until the boar is very golden on the outside, and when you cut into it it is a very faint pink, but not in the least red, which will take about 2 hours. Check it occasionally to be sure the marinade hasn't completely evaporated, and pour the additional marinade over the roast, one-fourth at a time.

6. When the boar is roasted remove it from the oven, and set it on a platter in warm spot, loosely covered, to sit for at least 20 minutes so the juices have a chance to retreat back into the meat. To prepare the sauce, transfer the cooking juice and any browned bits from the bottom of the baking dish to a medium sized saucepan. Whisk in the chicken or veal stock and bring to a boil over medium-high heat. Reduce by about one-fourth, then stir in the red current jelly. Continue cooking and whisking until the sauce is smooth and satiny, 8 to 10 minutes. Remove from the heat.

7. Before slicing the boar remove as many of the cloves as possible. Thinly slice the wild boar and arrange it on a platter. Garnish with flat-leaf parsley leaves. Either pour the sauce over the meat, or serve it on the side.


They say the path to a person's heart is through the stomach. I've always preferred the 3rd or 4th intercostal space on the left side. But if you like to cook and you want to impress them, this is one of many traditional Khanid dishes.

((OOC: Thank you Epicurious))

OMG, Rau, do you remember these Cherry Bombs

Chocolate Cherry Bombs (made with cherry jello, evaporated milk and melted chocolate, top with cherry!

Ah, some resulting from my travels across New Eden.

These were created by me on my travels, taking inspiration from many foods and alcoholic beverages.

-Atu Prime-
This is basically cooked fish surrounded by rice, which in turn is surrounded by a salted Do'creoo.

A couple variations have popped up when I shared it with locals, such as the rice being soaked in Champagne and covered in sugar. Another would be the inside of the Do'creoo being coated in a syrup instead of sparse salt.

This food was devised while I passed through Kamela.

Don't those usually come with these noodle things?