Writing Prompt Make an Extraordinary Dish from Another World

Kilolo

Kilolo

I'm so kewl
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dragon meat is an extreme cuisine because it had foul stench and requires high degree heating to cook, which is why it requires special herb and a certain firewood to cook it.

kraken on the other hand is a high grade delicacy because it had squishy but soft texture, the only problem is kraken is a calamity class monster that near impossible to subjugate.

there's also phoenix bird which is the most delicious fowl type animal, but instead of heating it, phoenix meat are processed using ice and chilling wind, which is why it requires a special glove to processing it (for applying some spice and such)
 
Draconite

Draconite

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Pfft, everybody know that the golden scaled tuna is the best sea food to have ever existed, it's meat is soft and nutritious and you can also eat it's eat as caviar! Although catching it is hard it's not as hard as subjugating a kraken.
 
Discount_Blade

Discount_Blade

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Liver of the Silverback Giant Llama fried in a blackblood marinade coupled with a half-cup of teriyaki paste and 3 tablespoons of Worcestershire sauce. Served with grilled burgundy onions, a cave-mushroom side-salad.

Oh!! And if you're willing to pay an extra silver coin, we'll even toss in a bowl of mixed banewood vegetables boiled in a sand-goblin sauce extract, a specialty recipe from the Southern Elves of Vothlamachia!!!
 
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With butter and ketchup of course..

Plus an extra whopping of that tobacco sauce.
 
Ai-chan

Ai-chan

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Ai-chan Style Grilled Headcrab



Headcrabs can be a pretty tough meat to cook. Not only are they fast, they also have the habit of jumping on your head. You can't just shoot them either since they're pretty fragile. But if you do somehow managed to get a living headcrab with all its parts still intact, you can cook it!

Unfortunately, headcrab meat has a kind of rubbery texture and bitter taste. So we need to make it a little bit more edible. The good news is that headcrab flesh so easily takes in other flavours. This is both a pro and a con as you want to taste the crab, but not its bitterness.

Serves: 8

Ingredients:

For Marinade
1 headcrab
2 heads of spring onion
5 cloves of garlic
2 large onions
6 chillis
50 grams of MSG, preferably Ajinomoto
200 ml of sweet soy sauce
500 grams of salt

For Grilling
1 full block of unsalted butter

For marinade:
1. It is important that you tie up the legs with steel wires. You don't want them to jump out of the pot and clamp down on your head, right?
2. Keep the sucker away from your head or anyone's head. This isn't a joke. There is nothing funny about being mind-controlled by a headcrab.
3. Put the headcrab belly up into the crock pot. We don't want the pointy legs puncturing the pot and waste all those juicy goodness.
4. Put water into the crock pot. Make sure almost all of the headcrab is covered. The tips of the legs do not need to be covered as there isn't much meat in the anyway, but at least the last leg knee or knuckle or whatever you call it must be covered.
5. Start a low fire.
6. Grind the garlic and onions together
7. Throw in all the garlics and onions, half close the lid for 3 minutes, then throw in half-opened chillis. Close the lid completely for 5 minutes.
8. Mix in the sweet soy sauce and salt. Stir gently. Usually at this point the headcrab would try to bite down on the ladle, and drag your arm into the pot with its legs. Be very careful.
9. Once all the soy sauce and salt has mixed into water, throw in the MSG.
10. Close the lid and let the marinade simmer in very low heat for 2 hours. Remember, we don't want to cook it.

For grilling:
1. Take out the headcrab from the pot. Remember to use heat-resistant gloves.
2. With a meat cleaver, separate the legs from the body. Separate the legs by the joints.
3. Apply generous amounts of unsalted button on each parts of the headcrab.
4. Grill the main body of the headcrab belly up. It will try to regurgitate the marinade from its stomach. But it isn't that strong, so it will just collect in the jaw cavity. Yum!
5. Now that the headcrab has regurgitated the marinade into its jaws, it's time to cook all the parts at the grill in its own shell.

For serving:
Eat with a dash of lemon, additional soy sauce, ketchup or chilli sauce. Barbeque sauce is good too. Have at it.

Enjoy!
 
Last edited:
CadmarLegend

CadmarLegend

@Agentt found a key in the skeletons.
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Ai-chan said:
Ai-chan Style Grilled Headcrab



Headcrabs can be a pretty tough meat to cook. Not only are they fast, they also have the habit of jumping on your head. You can't just shoot them either since they're pretty fragile. But if you do somehow managed to get a living headcrab with all its parts still intact, you can cook it!

Unfortunately, headcrab meat has a kind of rubbery texture and bitter taste. So we need to make it a little bit more edible. The good news is that headcrab flesh so easily takes in other flavours. This is both a pro and a con as you want to taste the crab, but not its bitterness.

Serves: 8

Ingredients:

For Marinade
1 headcrab
2 heads of spring onion
5 cloves of garlic
2 large onions
6 chillis
50 grams of MSG, preferably Ajinomoto
200 ml of sweet soy sauce
500 grams of salt

For Grilling
1 full block of unsalted butter

For marinade:
1. It is important that you tie up the legs with steel wires. You don't want them to jump out of the pot and clamp down on your head, right?
2. Keep the sucker away from your head or anyone's head. This isn't a joke. There is nothing funny about being mind-controlled by a headcrab.
3. Put the headcrab belly up into the crock pot. We don't want the pointy legs puncturing the pot and waste all those juicy goodness.
4. Put water into the crock pot. Make sure almost all of the headcrab is covered. The tips of the legs do not need to be covered as there isn't much meat in the anyway, but at least the last leg knee or knuckle or whatever you call it must be covered.
5. Start a low fire.
6. Grind the garlic and onions together
7. Throw in all the garlics and onions, half close the lid for 3 minutes, then throw in half-opened chillis. Close the lid completely for 5 minutes.
8. Mix in the sweet soy sauce and salt. Stir gently. Usually at this point the headcrab would try to bite down on the ladle, and drag your arm into the pot with its legs. Be very careful.
9. Once all the soy sauce and salt has mixed into water, throw in the MSG.
10. Close the lid and let the marinade simmer in very low heat for 2 hours. Remember, we don't want to cook it.

For grilling:
1. Take out the headcrab from the pot. Remember to use heat-resistant gloves.
2. With a meat cleaver, separate the legs from the body. Separate the legs by the joints.
3. Apply generous amounts of unsalted button on each parts of the headcrab.
4. Grill the main body of the headcrab belly up. It will try to regurgitate the marinade from its stomach. But it isn't that strong, so it will just collect in the jaw cavity. Yum!
5. Now that the headcrab has regurgitated the marinade into its jaws, it's time to cook all the parts at the grill in its own shell.

For serving:
Eat with a dash of lemon, additional soy sauce, ketchup or chilli sauce. Barbeque sauce is good too. Have at it.

Enjoy!
Click to expand...
looks tasty!
 
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