PROJECT Plants, Food, and Recipes, a group workshop!

Discussion in 'CREATING WORLDS & SETTINGS' started by Minibit, Apr 29, 2014.

  1. A great way to add some originality to your world, is to throw in a couple of original foods and herbs for the characters to eat and enjoy!

    HERE'S HOW IT WORKS

    You can either submit a new edible item, or construct a recipe from those already submitted. Feel free to also use common plants from the real world (carrots, salt, sugar cane, etc) as well - it's fine to keep a good part of your new world familiar so that the reader doesn't need an encyclopaedia to read it.

    Edible Plant:
    Where it grows:
    What it looks like:
    Part of the plant used:
    Preparation methods:
    Flavour:
    Other Information:

    Edible Mineral
    Where it is found:
    What it looks like:
    Preparation methods:
    Flavour:
    Other Information:

    Meat:
    Name of the live animal:
    Which part of the animal is the meat from:
    Preparation methods:
    Flavour:
    Other Information:

    Recipe:
    Ingredients:
    Preparation:
    Finished Dish:

    ~*~

    I'll start us off with a few!
    PLANTS
    Butterbud Flower
    Show Spoiler

    Where it grows: In fields with strong sunlight.
    What it looks like: A bulbous yellow flower with thick petals that seal around the stigma. It is very short, seldom growing taller than six centimeters, the stalk is very thick, and it has broad, thick green leaves with saw-like edges.
    Part of the plant used: The ovule within the stigma contains a soft, light yellow, butter-like substance that surrounds a single large seed.
    Preparation methods: The seed is removed as it is toxic, and the 'butter' is either blended into other soft foods, or melted over heat and added as a liquid.
    Flavour: creamy and rich
    Other Information: Seldom eaten by itself, it is mostly used to add density or creaminess to a dish.

    Sunfruit
    Show Spoiler

    Where it grows: In any rich, well watered soil. Easily cultivated
    What it looks like: Above ground, it produces stalks with green and yellow teardrop-shaped leaves. Below the ground it's roots form a round bulb. A mature Sunfruit plant's bulb can be up to fifteen centimeters in diameter. The bulb is a golden yellow colour, and is filled with a pulpy fruit that produces numerous small, spherical seeds
    Part of the plant used: Bulb
    Preparation methods: Best served cold, either with or without seeds (the seeds are not toxic, but they are very hard). When heated, some kind of sweetener should be added, or the dish will become bitter as the juices are boiled out.
    Flavour: Sweet and tangy


    MINERALS
    Hocolate
    Show Spoiler

    Where it is found: In rich soil where lots of plants and trees grow
    What it looks like: It has the appearance of small pieces of sandalwood, but is soft and pliable to the touch, a bit like clay.
    Preparation methods: It has to be frozen so that it firms up, after which you can rinse the dirt and mud off them with cold water. If the mineral is washed while in room temperature, or with hot water, it will melt away. Once the pieces are clean, pat them dry with a paper towel. You can then chop them up into smaller pieces, or let them sit until soft again as they are.
    Flavour: It has a deep, bitter flavour that resembles chocolate, so it is popular in desserts or melted into a drink.
    Other information: Since it is a mineral, it doesn't grow old and inedible, which means it can be stored for as long as you want. However, exposure to sunlight changes the molecular structure, changing the flavour and making it taste like sawdust. Since it also becomes very stiff and hard after being exposed to sunlight, it's easy to know if it's a good piece or not.

    MEATS
    Turduvois Kidney
    Show Spoiler


    Name of the live animal: Turduvois. The turduvois is a small bird that is completely white, has a large fluffy tuft on its chest, and blue eyes. There is no way to distinguish males from females.
    Which part of the body the meat is from: The kidney.
    Preparation method: Cooking a turduvois kidney only takes a few minutes as it is very small, but extracting the kidney from the body is a very difficult process. This is because it is directly connected to several pheromone-producing glands that, if teared open, reveals a hideous fluid that tastes and smells of vomit. Even a small drop of the liquid placed in the center of a large food storage room will render everything inside inedible.
    Flavour: The turduvois kidney is considered one of the most exquisite pieces of meat in existance. This is because the flavour is immensely decadent and rich, and needs absolutely no seasoning. In fact, simply sprinkling it with a pinch of salt will ruin the perfect balance of flavours within the meat.
    Other: Because of the difficulty to extract the kidneys, the amazing flavour, and the fact that the turduvois is a relatively rare bird that only lives in forests on top of snowy mountains, it is extremely expensive. Many people can save their salary for every day until they die and still not afford a pound of this.
     
    #1 Minibit, Apr 29, 2014
    Last edited: May 1, 2014
  2. Edible Mineral:

    Hocolate

    Where it is found: In rich soil where lots of plants and trees grow
    What it looks like: It has the appearance of small pieces of sandalwood, but is soft and pliable to the touch, a bit like clay.
    Preparation methods: It has to be frozen so that it firms up, after which you can rinse the dirt and mud off them with cold water. If the mineral is washed while in room temperature, or with hot water, it will melt away. Once the pieces are clean, pat them dry with a paper towel. You can then chop them up into smaller pieces, or let them sit until soft again as they are.
    Flavour: It has a deep, bitter flavour that resembles chocolate, so it is popular in desserts or melted into a drink.
    Other information: Since it is a mineral, it doesn't grow old and inedible, which means it can be stored for as long as you want. However, exposure to sunlight changes the molecular structure, changing the flavour and making it taste like sawdust. Since it also becomes very stiff and hard after being exposed to sunlight, it's easy to know if it's a good piece or not.
     
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  3. Meat:

    Turduvois Kidney

    Name of the live animal: Turduvois. The turduvois is a small bird that is completely white, has a large fluffy tuft on its chest, and blue eyes. There is no way to distinguish males from females.
    Which part of the body the meat is from: The kidney.
    Preparation method: Cooking a turduvois kidney only takes a few minutes as it is very small, but extracting the kidney from the body is a very difficult process. This is because it is directly connected to several pheromone-producing glands that, if teared open, reveals a hideous fluid that tastes and smells of vomit. Even a small drop of the liquid placed in the center of a large food storage room will render everything inside inedible.
    Flavour: The turduvois kidney is considered one of the most exquisite pieces of meat in existance. This is because the flavour is immensely decadent and rich, and needs absolutely no seasoning. In fact, simply sprinkling it with a pinch of salt will ruin the perfect balance of flavours within the meat.
    Other: Because of the difficulty to extract the kidneys, the amazing flavour, and the fact that the turduvois is a relatively rare bird that only lives in forests on top of snowy mountains, it is extremely expensive. Many people can save their salary for every day until they die and still not afford a pound of this.
     
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  4. Song Stopper Fruits

    Where it grows: In the singing forests, you can read more about the forest itself in the 'Create A Forest' thread.

    What it looks like: They are orbs, around the size of a full grown man's fist. They have a very rough texture, like sand paper. While the skin of the fruit is hard it can still be broken by hand, just push your thumb hard against the top where the stem was and the shell will crack open. On the inside it is a pale yellow that turns pink when touched by the air. The shell is a dark blue.

    Part of the plant used: Both the shell and the meat sometimes, most of the time only the meat is used and eaten but the shell itself can be ground up, sometimes used to flavor drinks.

    Preparation methods: First of course you must open it by pressing hard with your thumb at the top where the stem used to be, this will crack open the fruit so the shell can be easily taken off and the meat harvested. If the shell is to be used it must be ground to a powder and mixed with some liquid of your choice which can then be drank or poured over something. The meat itself can be eaten raw or cooked like any other fruit though cooking it drastically changes it's flavor from both sweet and sour to sweet with slight spiciness. Of course that can be altered with spices.

    Flavor: The shell, when ground up is mostly bitter with a slight sweet flavor. The fruit itself is usually sweet and sour but changes to sweet and spicy when cooked.

    Other Information: This spherical fruit grow in the wind tunnels in the branches of the singing forest trees. When they grow to full size and plug the tunnels the tunnel secrets sap so next time strong winds come the fruits are launched from the slippery tunnels and fall to the ground far below.