#foodbuilding

[sir-virtem]

Yesterday I was surprised by @a-tarnished-soul with some cute food, how I could not return the gesture?, so here, some meat pie for thee.

And since I was making faux items I couldn't just make one, so here, some beverage for you too.

I thought in several variants of this one, some made in dectus with same effect but different appearance, other aged in ainx yelough with stronger effect and another in midra's manse that, but mind you, I didn't.

Soul mentioned rose tea, but it's late and rose tea ain't that great from personally experience, like the rosehips and petals give a nice smell but the flavour it's to pretty soft and rosewater it's like drink perfume, I don't advice the later without dilute it first.

[siamesephoenixrandomideatank]

Worldbuilding Cuisine of Helluva/Hazbinverse by Layers [Headcanon]

The Pride Ring

Being home to most of the sinners, the Pride Ring contains the best(and the most cruel, and the most ‘exotic’) cuisines that exist in all The Rings of hell. Live Sashimi, Ortolans-Foir Gras, mother boar stuffed with her cooked children and left to rot before eaten decomposed, and local eel cooked alive in an acidic and spiced broth. The cuisine, no matter its ‘normal’ version(as a hell-adapted version of Earthly recipe) or the brutal ones, is enjoyed by sinners who believe they don’t have any virtues to lose(and as a coping mechanism for homesickness). 

For their ‘creativity’ and struggling beasts being cooked in agony as a show, some middle-class and elite hellborns also enjoy the sadistic feast for the sake of their pride over lesser beings, meals, and shows that give them entertainment, and flavors they may never get to try without arriving on Earth.

Several dishes are also a mockery to the faiths of humanity they fail; Beef Tandoori, Pork and dog meat kebab, and food once considered tributes to the gods of the ancient temples. Dozens of business catering dishes have been forgotten by living humans, a few of them were even a pot of stew that has been cooked since the Stone Age.

Two main aspects of ‘pride’ in the local cuisine are the roots of sinners and demonic nobility, and the expectation for the ‘authentically fine’ dishes. Recipes are invented and kept secret steadily in the pride ring, while demand for better and more luxurious services is always rising. Sinners who have proven their cooking mastery attract Hellborns customers, which may grant them status as personal chefs, business partners, or licenses to work in Gluttony Ring’s Cornucopia Court.

The Wrath Ring

Aspects of animal husbandry, hunting, and wars culturally shape populations of the Wrath Ring. Their food is mostly carnivorous, preserved or cooked to have a long shelf life, and heavily spiced. The Wrath Ring has two main groups of sub-cultures: the nomads and the forgebeasts.

The Nomads rely their life on their mount animals, hunting wild beasts, and taming flight animals(like fiery hawks or midget bat-drakes). Their food mostly consists of preserved meat, cheese, yogurt, and a hardtack-like ration made of foraged wild grains and nuts. Occasionally, especially for successful raids, the birth of strong heirs from powerful families, or the declaration of the new khan, full roasted animals, fermented alcoholic yogurt, and spicy berries-based chutney are involved as a celebration.

The forgebeasts, however, are settled animal farmers and blacksmiths, relying on raid and slaves-growth grains and rooted plants. Spices and meat symbolize the elites as the common warriors mostly rely on offals, rough cuts of smaller animals’ meat, and grains/rooted starch. Spicy food and strong alcohol are locals’ favorite relievers of laboring and oppressive life, especially stew made of potatoes, rooted vegetables, meat, offals, and bones, and affordable spice mixes(Sometimes with sulfur, magmatic rock, or specific acidic mixes) enjoyed with a vodka-like drink. The stew also serves as a reminder of family and battle comradery since meat is usually bought by combining each member’s cash, and the meal is shared from the common cauldron.

Since urbanization and integration between the two cultures, populations of the Wrath Ring formed its outstanding identity; spicy dairy-based dishes with a fondness for spiciness, pungence, and ‘meaty’ savory. One of the most adored dishes of the Wrath Ring is ‘scourged gargoyle’; a roasted full gargoyle/gigantic muscular bat bathed in spicy sauce and aged cheese. More modern approaches are spicy wraps, meal jerky, and sausage-based grab-and-go.

The Gluttony Ring

The breadbasket and orchard of Hell, the Gluttony Ring has not only fed an entire hell(at least those who manage to get it), but it is also known for brewing the best alcohol from various grains, fruits, spices, and herbs. In addition, food products from Earth are being sold there legally. In addition, the sinners and hellborns alike who are the best in culinary are usually found in Cornucopia Court; a complex building combining restaurants, supermarkets, fresh markets, cooking suppliers, and food stalls.

With combinations of ingredients local to hell, imported supplies from Earth, masters of cooking in various origins, and constant high demand for the gourmet, the Gluttony Ring becomes a breeding ground for creative and rich cuisines. Unlike the Pride Ring, food is valued as nourishment and performance to witness by aroma, texture, and flavor, rather than unrelated overt decor and screaming of live ingredients. Plus, rather than the essence of the ancient recipes and stories of the dish, the food of the Gluttony Ring is focused on aspects of business, culture, honor, nourishment, and innovation.

From all-you-can-eat Full English Breakfast Buffet(it is quite a challenge to traffic black puddings and baked beans without raising an eyebrow at Earth’s authorities) to a hell’s adaption of Paletas, there are ten thousand food businesses on the ring. There was a saying “There is always a feast you dream of or need in the Gluttony Ring. You may just not find or be aware of it yet.” 

However, the spotlight of the Gluttony Ring is on all-you-can-eat buffets, offering different cuisines and price ranges. Unlike the Omakase/tailoring dishes culture that is more common in the Pride Ring, Gluttony Ring’s meal focuses on getting great food with good numbers at affordable prices. 

The Greed Ring

Fast, Cheap, and Decent; are the only requirements(yet, crucial) for a functional food business in the Greed Ring. The food is rarely ‘cooked’, but mass manufactured, lab-synthetized, or recycled. Each standardized meal is packaged in preserved conditions, requiring only temperature, microwave oven, or boiling water(or any edible fluid), if needed. Not only can they be made steadily in numbers, nutritional supply is expected to be consumed quickly, yet, not too nourishing to keep the consumers buying it often.

“Ingredients” are mostly ‘digested’ leftover biomass(sawdust, moldy fruit peels, meat from a cemetery, and thick slime from sewer), broken into basic, simple nutrients while eliminating contamination by converting them into part of the ingredient paste. There are five types of ‘ingredient paste’; budget(minimalized processes and has a chemical aftertaste, but is very cheap), plain(removed most flavor and odor, with some nutrient values), filler(plant fiber-based, made of sewer algae and plant-based trash), savor(tastiest and the most expensive, made of fresh bodies of rats, insects, pest animals, and locals), and gel(lubricant-like, make consumption faster and less disgusting taste. Also good for sauce base). 

Ingredient paste is later flavored and kneaded into artificial texture, sorted for each sync-fresh ingredient, before reassembling them into packages. Most products barely have food-like characteristics, are over-seasoned with a numbing taste beyond savoring, and have slimy dough-like texture. However, the population of the Greed Ring lives on under minimum wage and intense work. 

The Lust Ring

The culinary arts of the Lust Ring are founded on intense flavor and aroma for those benumbed tongues and throats of drugs, sex, and sensation-exposed hellborns. Whether sweet, salty, acidic, bitter, spicy, or savory, the flavors are meant to be strong and harmonized. Fruits, chocolate, seafood, or some specific herbs, spices, and mushrooms are featured in every dish in the Lust Ring, and at least a few of them together make an ideal food for the lusty dwellers.

Vitamins, Minerals, Lean Whey Protein, and Artificial flavonoids play a major part in lust ring, where calories and nutrition are taken seriously to maintain stamina and appeal. In addition, hell’s version of collagens, zero-calorie fillers, and meal pills are invented after the concept of human nutrition sciences. Before the appearance of modern sciences, people of the Lust Ring relied on greens, fruits, insects, and ‘filler’ like jellyfish drakes, edible sponges, or konjac-like plants.

Despite a focus on quick consumption, unlike the Greed Ring, Lust Ring’s cuisine offers more varieties of meals; salad wrap, smoothie, veggie bowl, and fruity bar. Its food manufacturing is less massive and more ‘tailoring’; it’s mostly customized to customers’ requests by nutritional and flavor preferences. Some kiosk machine franchises from the Greed Ring are featured, but middle-class and upper-income ones prefer to buy their food from local businesses they know by persons.

In addition, the culinary knowledge of the Lust Ring is less art and more sciences; nutrition, medicines, beauty maintenance, and performance demand the food service industry to nourish local hellborns without excesses or malnutrition. A few local universities even established specific schools for nutritional sciences, physical maintenance medicine, beauty pharmacy, etc.

The Envy Ring

Composed almost two-third as a water body by area and most of them are saltwater or acidic seas, local foods are mostly made of algaes, aquatic animals, edible mosses, mangrove fruits, and mud-dwelling crustaceans or bugs. They are also known for a variety of preservation-based ingredients, especially fermenting, pickling and brining. The old cuisine features stable/filler made of the salt marsh and edible mud along with limestone-brined acidic sea-originated food, shellfish broth, and mashed bugs. Pickles are featured as ‘flavonoid’, especially as seasonings, dipping, and base for the curries/stews.

‘New’ Culinary Culture of the Envy Ring is considered ‘localized copy attempts’ of cuisines from Pride and Gluttony Ring, while economically influenced by the Greed Ring and Lust Ring. Dishes are heavily seasoned with both organic and synthetic origins, while nutritions are also added to increase its number (also the hidden amount of toxins and harmful components). Examples include seafood(with bugs mash and digested ingredients from the Greed Ring)-based paste shaped and seasoned as skewers, thin and crispy pizza/crepe made of mixture of dough and salt marsh and topped with local sauce and ‘larvae cheese’(made of salted and smashed larvaes), and stuffed bun with ‘stuffing of the day’ that is mysterious and changed daily(or weekly, depend on business flow).

Spices are so rare in the Envy Ring that locals rely on parts of local mangrove plants, synthetic acids, limestone-based flavonoid, and heavily-pickled ingredients. Peppery dishes are mostly eaten privately indoors by the upper classes, especially after ‘the spice revolt’ led by middle-class merchants and local thugs to get share of spices from the nobles and Leviathan’s supporters. Most spices are reused in pickling until it loses all the taste while many working classes never had a taste of peppercorn before.

The Sloth Ring

To cook with minimum labor required, people of the Sloth Ring relied on geothermal cooking, pickling, fermenting, steamed, stewing, and dried their food. One of the most popular ingredients is a block of hardtack, jerky, and dried vegetables that get dehydrated, pressed, and smoked as a preserving method. The food is called ’Brothed Blocks’, which is consumed by putting in a boiling fluid and letting it turn into broth for quick and easy consumption.

The convenience is highly valued in the Sloth Ring, even before medicalization of the society. Cooking is more a business than housework, as specific families or small groups work as cooks and serve locals quick, easy, and decent-tasted dishes. The common ones are ‘One pot stew’, steamed brothed blocks, or tubes of milky and mushy meal. However, time is what the Sloth Ring has more than the Greed Ring for obvious, making them being the best of slow cooking. The tastiest soup, geothermal-baked pulled meat, and steamed bun are mostly in the Sloth Ring. Some local businesses selling stew, soup, or broth claim the pot is always kept full with ingredients constantly running in and cooking slowly but constantly happens.

The ultimate form of food in the sloth ring is a thick soup made of ingredients that had been cooked slightly below boiling points for months and left boiled and untouched. The soup slits into three layers; the foamy and complex umami sheet used as seasonings and reserve only for the special customers/guests, the opaque soup with taste of ‘savory, sour, salty, and oddly tang’, and under the bottom is caramelized(and partly burnt) substances giving other layers slightly smokey and maillard taste. The soup is known as ‘Centurion Cauldron’, and those that are proven to cook for over a century constantly are called ‘Belphaegorite Cauldron’ as honor. 

[cafe-au-tism]

Tips on food building!

1) keep it simple. Pick only a few basic ingredients. For signature foods in one area, think about things that would be very commonly available, like seafood in a seaside town. 2) mix around with flavors. One of my favorite ways of creating foods is to pick two flavors (like sweet and savory) and pick foods for those flavors (like pear and beef). In most cases you can finish it off by wrapping it all in bread.

3) speaking of which, bread is integral to a lot of places’ cultures! I recommend doing research on breads in different areas to get ideas for breads in your story.

…and that’s pretty much it! Hope this helped!

[merleyfox]

Classic foods of the Nuske.

Plug roasted in it’s own shell

Plug eggs pickled as an everyday snack

Pickled fish as a rare delicacy

Rinn breast, poultry, boiled lightly or seared with a warm inside

Glik is a very sweet drink plucked directly off of the beasts face

[siamesephoenixrandomideatank]

Boiling Isles Cuisines Concept

Influences

Locals/Pre-Covens: 

Varieties of ‘Smaller’ Meat Sources for less risk against larger beasts (Example: Fairies, Jackalope or Slime)

More Relies on fruits, mushrooms, herbs, and numbers of non-starchy plants.

Freshwater from natural sources as the main drink.

Low Carb, Low Fat (Mostly from ‘meat’), and mostly Proteins, Minerals, and Nutrients for magic-based performance.

Prefer to be consumed raw, partly cooked, or boiling as stew/soup. (Nutrition Conserving Values) 

Imperial/Covens: Influences from 18th Century British Cuisine

Starch Carbohydrate for occasions, especially bakery. (Rice, Noodle, and most non-Bakery Flour product are not quite popular)

More refining on food. Examples, jerkies, juice, sugar, or brewed drinks.

Introducing to fermentation/pickling

Covens & Regional Sub-Cuisines

More technique, cooking tools & utensils. 

Liberated/Modernized:

Earth Cuisines Approaching, especially 

American

Caribbeans

East Asian

Italian

South Asian & Southeast Asian

Influences of Nutrition Sciences

De-Covenization & Emerging “Fusion” Cuisines

Earth Technology: Some Embrace, Some Against, and Some Twist

Electricity(Or Magical Equivalent) & Clean Water for All

Examples of the Cuisines

Pre-Coven

Fresh Fairy Herbal Salad: A Heterogeneous Mixed “Salad” of live fairies, sliced acidic juice, and herbs that make fairies weaks(or even passed out without dying before being eaten).

Inspiration: Goong Then “Dancing Shrimp” from Thailand/ Southeast Asian Spicy Salad/ Live Sashimi

Mushroom & Peels Stew: Leftover Fruit Peels sometimes are good to suppress the odor of some foul-smelt mushroom, give some complex flavors, and also less food waste. 

Inspiration: Bowl of Browns from George R.R. Martin’s Game of Thrones/Worcestershire Sauce/Chinese Herbs

Fire Salamander Molt Rind: Collected Molt of Fire Salamander that fried by reaction between the chemical in it & salt, making it crispy & more edible. However, spicy & coarse, preferred as seasoning. 

Inspiration: Pork Rind, Fire Flake(A:TLA), and “Cruelty-Free Meat”

Golden Snails: The freshwater snail coated & stewed in yolk & herbs/spices-based gravy that made the food look golden. Considered as delicacy for its difficulty from harvesting ingredients to cooking it perfectly

Inspiration: Salted Egg-based Stir Fried/ French Cuisine/ Thick Stew

Coven/Imperial

Fairy Pie

Bard’s Banshee Brew: Drink for the vocal-based bards to have the more enduring, yet, soft & flexible throats. (Alcoholic)

Candied Bile-Apple: Pineapple-like fruit that grew around the right feet of Titan(which have the color & smell of bile somehow, with tastes of complex saltiness, bitterness, and umami). It is candied to be consumed easier, as a health-enhancing food.

Griffon Breasts: Taste like chicken mixed with gamey beef. Usually being cooked as steak for the wealthy, like the Blights. Enjoyed with acidic “gravy”.

Liberated

Boiling Isles’ Curry Stew: Based on Japanese Curry Rice, which is cooked to be eaten by itself. It’s composed of local spices & Earth’s dried spices, protein of choices, and some vegetables (mostly not potatoes).

Nutty O’nut: Doughnut that is made of local nut-based flour & baked instead of fried. Plus, being enjoyed with hot drinks & some fruits.

PB&J (Peanut Blood & Jackalope) Sandwich: Peanut-based version “Apple Blood”, made into jam that enjoyed with Jackalope meat

Smile Dip

[sir-virtem]

Last night elucubration was about mayonnaise, it's like a quirky little curiousity of erath worldbuilding, having a couple of thousand years of history.

It started somewhere in the mediterraneum basin sometime before christ, it's know that ancient egyptian ate it, however was not the modern egg base sauce, but rather just another oil base sauce, made by grinding garlic with oil until emulsify, take a hell amount of time and get cut easily, but it was wide consume between basically everyone in the mediterraneum, ancient greek and romans did it. It's called Alioli (garlic oil)

Fast travel to the renassaince, the iberians & co started to use egg as an emulsifier on their gastronomy, is from this period that appeared the sponge cake, know today as pan/paõ de castilla or pan de espanya, from which the japanese kastera directly descend, in the balear islands people added egg to alioli, finding out that emulsification become easier to achieve and require less garlic to do so, I had read that this become even a class distinction marker, between richer more garlic was used while poorer garlic is used less until none and egg remains. Some places in mainland spain, mostly across the sun coast, also use egg-alioli, but alioli without egg its predilected

During some war... I don't rememeber which one, france took hold of the Balear Island and in the town of Mahon they meet their egg-alioli, the french love it and so after the war they bring it back to france for it usage, that is why it's name Mahonnaise > Mayonnaise, Sauce of Mahon, was in france where garlic was removed and oils were swaped leading to our modern Egg-Oil sauce and it's spread. Today are there other variations with different oils and with spices & herbs to season it.

We could had easily live in a world without mayonnaise, Garum was one of the most popular sauces in the whole mediterraneum and almost went extinct with the empire fell, by 16 century disappear in the eastern basin and in the western had being tought extinct since basically the fall but turns out there is a derived sauce called Collatura di Alici that is eat with spagetti, that appear sometime in medieval italy (the more you known 🌠), we could had live in a timeline where nobody thought to add egg to alioli or the french never bring the recipe back to france and so no mayonnaise or even in one garum could had survive and become mainstream once again at some moment and we would be eating pasta with fish sauce.

[rockawaysiren]

My @champagnepapi cookie from @hulagirlespresso @letsgototheex #theex #thesix #torontolife #foodbuilding #drake (at Food Building At The CNE) https://www.instagram.com/p/B1rrG3UAtDA/?igshid=xgy8egrp16ih

[shuckerpaddy]

Yaaaassss! You Know it! FoodAdventure @letsgototheex #FoodBuilding @shooknoodle @carlacookiebox #ButterTarts @foodtrucksto @dang_good_bbq #Brisket and the ubiquitous #Pogo #CornBreadDiptStreetMeat with Mustard... #CraftBeers everywhere, great music in every corner, #CNEchairlift wins longest line 500+/- either way (#forthegram) #weatherisalwaysperfect #foodadventure #research #alwayslearning #streetfood #foodtrucks #ShuckinAround #okCentennial (at Canadian National Exhibition Association) https://www.instagram.com/p/B1lllgnhPl1/?igshid=1klqizq0vswop