Cooking D & D Style

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Ok, not sure how this sounds. How many of you like to cook out there? I was thinking of doing a book of recipes from people on the boards, but with a twist. So here is what I need:
Send me your favorite recipe. Ok, but here is the twist. It has to be in the style of the games. Something you might see served at the Friendly Arm Inn or something an adventurer might prepare over a campfire. Stuff like stews would be a good idea to start with. Drinks, breads, deserts and stuff like that. So tacos would kinda be out.
And yes, I'd like to include the recipe for "Grandma Cookhill's Three Bowl Bread" from the Arcanum manual.
So, if you are interested, let me know and get me some recipes.
If I get enough to make the effort worth, I'll put together a little book. You can PM me the recipes or email them to me at DaveLeadingham@cs.com

[ January 13, 2003, 09:47: Message edited by: Elios ]

 

you mean like barbequed halfing feet? grilled drow? Harpy over glass? Doppleganger fillet (comes with a side of dopple rolls) hehe most of those are real D&D recipes buut hmm I think i will work on those (different ones) and post recipes here

[ January 16, 2003, 22:22: Message edited by: X ]

 

Just one question, if you're putting the Arcanum recipe in, what about those in the Fallout 1 and 2 manuels?

 

I got those games in the dual jewel case pack. Are the manuals on the disk for that? I was not aware of the recipes, so I will definitely put them in there. If they are not on the disk, can someone send em to me?
But I need a lot more recipes than I have for this to work

[ January 18, 2003, 05:39: Message edited by: Elios ]

 

Just how "pure" do you want these recipes to be? For example, can a soup called for canned tomatoes? Can a dessert call for vanilla extract? These processes of preservation have been around for a long time. Or does everythng have to be converted into a measure of equivalent fresh ingredients - which would have been decidedly uncommon for an adventuring party, or in winter.

[ January 18, 2003, 13:48: Message edited by: Rallymama ]

 

Nah, doesn't have to be that extreme. But it can if you have a great recipe. I actually haven't given it that much though to be honest. I can always convert the stuff myself. But I'll leave it up to you.
What I was really going for here was not so much the recipe itself, but the spirit of the dish!
I'm looking for stews, soups, poultry, beef, etc.
You wouldn't really see a recipe for veal cutlets in a lite vinegrette sauce with lightly sauted mushrooms and greenery on the sides, would you? (God, does that even sound appetizing?)

 

I'm good at improvising drinks. Shall I share some do-able in this world ones once I develop them?

 

And I'm sure it wouldn't be too hard to find a good recipe for ale. Let me take a look and get back to you...
(Oh! And turkey legs! I'm suddenly thinking reniassance festival)

 

Elios, that's a great idea for Sunday supper! 'Course I'll use chops instead of cutlets and a balsamic-shallot demiglace instead of lite viniagrette (save THAT for the greenery), but otherwise...

 

I remember reading a book about how to make mead and other medieval food and beverages. I'll try to post the recipes on here if I get in contact with it again.

 

After the Neverending Story, something tells me that I have to go dig up a good recipe for tapioca pudding!

@C'Jakob: I too have a Medieval cookbook. I've not yet made anything from it, as many of the dishes don't suit themselves to the post-commute rush hour in my kitchen, but maybe over the weekend... I don't recall if there's a section on beverages, but there IS a chapter on herbal medicines.