NOVICEINTHESTEW Ingredients: A young cub from between level 15 and 18, take one with a nice description Cub bacon Hyena bouillon Some crushed barkskin 5 cups of mending A glass of immunity Guildbylaws Preparation: Make stew: Fillet the cub and cut in bite size chunks Make the fire real hot in the fireplace Pat cub meat dry. Sprinkle with salt and pepper. Heat the immunity in heavy large fireproof pot over medium-high heat. Working in batches, cook cub meat until brown, stirring occasionally and scraping up browned bits, about 8 minutes. Transfer meat to bowl. Add cub bacon to same pot. Saute until crisp, scraping up browned bits, about 5 minutes. Add chopped up guildbylaws. Cover and cook until the laws are tender, stirring occasionally, about 10 minutes. Return cub meat and any accumulated juices to pot. Add 5 cups of mending. Cover and bring to simmer. Transfer pot to fire. Bake until cub meat is just tender, stirring occasionally, about 1 hour. Add some hyena bouillon to cover. Put lid on pot, simmer until the sauce is nice and thick, about 30 minutes. Uncover; bake until cub meat is very tender, about 25 minutes. Sprinkle with the crushed barkskin and enjoy your meal. Chef Tow Windsong ------------------------------------------------------------------ STEWED CUB TEST skinless, boneless cub meat, from a level 21 cub and try to find one that has been walking around a lot in the open for extra strong taste. Half a cup of mending A tablespoon of caloric A teaspoon of epidermal 3 drops of immunity a pint of health a glass of mana half a cup of sloth broth 10 myrrh balls ginseng root ash bark bellwort flower slippery elm (a little) lobelia seed dried kelp goldenseal root sileris berries bloodroot leaves (don’t forget the harvestinglaws for the herbs) Preparation: First check the essay to see you have a real wild forestal cub. Then have a mentor tenderise the cub meat. Work the meat till you have 4 pounds boneless cub chuck, cut into 1-inch cubes. Crush the piece of ash bark and the dried kelp. Add some lobelia seeds and mix well.. Take your cub cubes and coat them with the mixture. Remove the meat and reserve the excess of herb mixture. In a large pot, warm a glass of mana with one tablespoon of caloric over medium high heat until the caloric is melted. Add the cub meat and cook until it is browned all over, about 7 min. Remove cub meat to a plate and cover loosely to keep warm. Add a teaspoon of epidermal to the pot and heat until melted. Add the ginseng and goldenseal root and the reserved herb mixture. Cook, stirring, about 1 min. Add the sileris berries and their juice, the sloth broth, a tiny bit of elm pulp, bloodroot leaf and cover with the pint of health. Bring to a boil over medium-heat. Reduce heat to low, cover and simmer, stirring occasionally, until the herbs are tender, about 15 min. Return the stew to a boil over medium-high heat. Return the meat (and any juices that have accumulated on the plate) to the pot, along with the myrrh balls and 3 drops of immunity , and heat until the cub is cooked through, about 3 min. Then add the mending till the sauce is nice and thick. Finish with some bellwort flowers for decoration. - Chef Tow Windsong ------------------------------------------------------------------ Fritti Forestwalker Fondue Ingredients: A forestwalker Mixed wildlife meat Nuts and berries Leaves of different trees cognac Some rope Herbal oil Preparation: Hunt in the forest to find a Forestwalker. Then use your perceive skill and search a room that isn’t someone’s grove. Else the grove owner might run off with your main ingredient. Put up a noose trap, hide yourself and wait for the Forestwalker to arrive. When the Forestwalker is hanging upside down in the noose remove it of all its clothes and start making your filling farce. The farce: Hunt for some wildlife in the forest you are and use some meat from different creatures, majority will do. Mix this until you have a fine paste. Use some leaves from the different trees in the forest and make some herbal tea of this with a nice foresty touch. Forage for some nuts and berries and mix this with your wildlife meat and keep nice and juicy with the forest tea. You can add a little touch of cognac. Fill the Forestwalker with the farce and use the remaining rope to make a nice sausage. Now leave it hanging over night high in the trees, this will let all the flavours soak into the meat. Make sure no wolves or bears can reach it. The next evening you return and bring your Forestwalker sausage down. Cut the sausage in 1 inch thick slices. Start making a nice hot campfire and put a big pot on with herbal oil till it has the right frying temperature. Now use your spear or trident and pike a Forestwalker slice on it. Keep the meat in the oil till it’s nice and crispy. This is a nice recipe when you are inviting some friends. You can all snuggle around the campfire and the pot will hold up to 5 or 6 spears/tridents. Enjoy - Chef Cub Tow Windsong ------------------------------------------------------------------ Stuffed Roast HoNey Tow Ingredients: Tow Windsong one bighorn sheep one mountain lion three each, finely chopped: weed, ginseng, goldenseal a pint each: tequila and absinthe three sips each: health and mana a tub of honey (Tow must fit into the tub) Directions: Skin sheep and lion and slice meat into bite-sized strips. Crush sheep and lion bones into pulp and strain. To the liquid add a pint of sheep and lion blood and the herbs, alcohol, health and mana. Stir the mixture well and use it to marinate the sheep and lion meat. Leave to stand for twenty minutes. Immerse Tow in boiling water and leave to staunch till he stops struggling. Remove all clothes and accessories from Tow and scrub thoroughly. Remove Tow from water and pat dry. Slit Tow open and dip in honey. Stuff Tow with the marinated sheep and lion and sew up the slit. Place on baking tray and roast in hot oven for 2 hours. When ready, remove Tow from oven and open slit. Garnish with parsley and serve with red wine. - by Sweefire ------------------------------------------------------------------ Tutti-Fruitti Chocolate-Coated Sweet Strawberry Sherbet Siren Ingredients: one unfortunate siren fifty pounds of fruit (any kinds, try to achieve a large variety) approximately half the siren's weight in strawberries (use own discretion if siren does not want to reveal her weight) a tankful of sweetened, fizzy sherbet (or just add sugar to plain sherbet) twenty gallons of tequila (or your favourite alcohol) a tubful of chocolate (siren must fit in tub) Directions: Strip siren naked and bathe her in hot water till relaxed. Knock her unconscious, remove and pat dry. Dip in chocolate, remove and place in fridge to cool. As soon as chocolate hardens, repeat the above step. Coat a total of approximately seven times (or more if needed). When ready, use a brazier tattoo to remove siren from chocolate shell. Leave siren aside to rest. Remove skin from fruit and chop into bite-sized pieces. Blend strawberries using tequila to soften if needed. Cut a hole on the crown of the chocolate siren shell and load it with the fruit. Pour in the blended strawberries, the rest of the tequila and finally the sherbet. Place the lid back on. Dress the chocolate siren with whipped cream if desired. (No you don't need a tailor license to do this.) Serve while fizzy. **precautions: eat chocolate siren from top to bottom if you don't want the sherbet to pour out of that gaping hole you just bit into the chocolate -Sweefire ------------------------------------------------------------------ SWEET SIREN SURPRISE or chocolate coated, strawberry stuffed siren Ingredients: 1 pretty siren (aren’t they all pretty) a lot of fresh strawberries strawberry liquor a pot of honey lots of melted chocolate 69 red roses crystallized violets Preparation: Follow the siren you want to savour around and try to get near her when she is going to bathe in a nice hot spring. Try not to scare her and maybe she’ll swim closer to you. Use 2/3 of the roses and gently toss the rose petals in the water around the siren. Let her taste of the honey and pour the honey in the water with a little touch of melted chocolate. Let the siren marinate until her skin is soft and coloured from soft pink till golden tanned brown. While marinating feed the siren the strawberries, dipped in chocolate, till filled and let her drink lots and lots of the liquor. When the sweet strawberry stuffed siren start singing some sweet seductive songs she will be ready to removed from the pool. (precaution: restrain yourself from jumping into the hot spring with the siren) Gently lay the siren on a bed of the remaining rose petals and cover her most intimate parts with crystallized violets. Use the remaining melted chocolate to sprinkle the rest of her skin in some asymmetrical lines. Keep warm and you can start licking your lips. Recommendation: I would suggest only making the dessert for own use as it would be very hard to share or give away these sweet saveurs. You could always write a name on her tummy in chocolate and would be great for a birthday, but again you gonna have trouble giving her away when the recipe is finished. - Chef Cub Tow Windsong ------------------------------------------------------------------ Guildmaster’s friCAZsee Ingredients: 1 goat (+ fat + blood + goat stock) carrots and onions tequila (lots and lots) garlic and herbs Preparation: Find the goat and try not to scare it away, be friendly with it and try to gain its confidence. Start drinking some tequila with it but make sure it drinks much more tequila then you. When the goat is very drunk it will start spoiling tequila all over itself. Be sure to use good strong alcohol so the goat gets disinfected and to remove all the germs of weird diseases the goat might have. Morph Basilisk or Wyvern and summon the hottest fire you can. Keep your distance and flame goat. With the spoiled tequila this will give some great fireworks and this will give a nice barbeque taste to the meat, this is the best way to get rid of all the hair and skin. Be sure to have a pot handy to collect all the excess of fat. To further prepare the meat morph Eagle. Hoist the goat and drop it on spiky rocks. Repeat this part till the meat is nice and tender. Might need a lot of hoisting. Use some goat-fat in a very hot pan to fry the onions and the garlic. Add the meat and sauté till golden brown. Add the goat stock and the onions and let simmer for an hour. Make sure not to let over cook as an overcooked guildmaster might get you outguilded. Boil the goat’s blood until it’s nice and syrupy. You might need a secretary to assist you as they are very good in making guildmaster’s blood boil. Add this syrup to the meat to have it nicely caramelised. Present the meat on big plates and serve real hot. Use the hardened goat fat and mix it with garlic and herbs to get some nice guildmaster’s butter. Cut a slice of and put it on the hot friCAZsee. I will melt over nicely and mix with the sauce. (comment: preferable a goat named Caz, if guildmaster would change race or a new guildmaster would be appointed adapt the meat to the race) - Chef Cub Tow Windsong ------------------------------------------------------------------ Crispy Kyra Royale Ingredients: 1 Atavian (be sure to have one from Kyra’s clan for a Royal dish, for a real devine delicatesse you’ll need Kyra herself) Kir (if you don’t know what Kir is use cherry liquor) Champagne Cherries Honey Fresh Forestwalker salad Preparation: First make your drink, Kir Royale. Fill a large punchbowl with 1/4 Kir or cherry liquor and 3/4 champagne. Invite the Atavian of your choice over and let it drink 1/3 of cocktail and it will most likely fall asleep. Catch your atavian and start plucking it. Tie up the legs and the wings so they stick nicely against the body. Place in another large bowl and add another third of the cocktail, add the cherries and the honey and let marinate over night. Pike the atavian on a spear or trident and barbeque it on a hot campfire. Be sure to keep on rotating all the time and constantly use a brush to colorize the skin with the syrupy Kir Royale honey marinating juice. This will make the skin nice and crispy and keep the meat nice and juicy. When the Atavian is ready place on a fresh Forestwalker salad and add the used cherries as decoration. This is really a great dish for those real special occasions. For just a summer BBQ you can use any atavian, but I’m sure you’ll taste the difference. - Chef Tow Windsong ------------------------------------------------------------------ DIVINE CUBLING INGREDIENTS Divine essence of Sarapis, the Logos Aeyr, God of Magic Aegis, God of War Agatheis, the Elemental Lord Clementius, the Weaver Daedalus, God of Balance Demeter, the Green Lady Eris, Goddess of Chaos Indrani, the Demon Queen Lorielan, the Enlightened Lupus, Wild God of the Beasts Matsuhama, God of Combat Makali, Goddess of Destruction Mithraea, Goddess of the Sun Neraeos, God of the Sea Oneiros, God of Peace Ourania, Goddess of the Moon Pandora, Goddess of Mischief Pentharian, God of Valour Phaestus, the Smith Prospero, the God of Wealth Sartan, Lord of Evil Scarlatti, the Great Bard Selene, Goddess of Beauty & Love Tarah, Goddess of Harmony Thoth, God of Death Twilight, God of Darkness Valnurana, Goddess of Sleep & Dreams Vastar, the Skylord METHOD Throw cubling in a bowl and sprinkle essence of the Logos, mixing gently with a wooden spoon. With a hint of magic, stir through Aeyr sparkles for that extra glow. Using the spoon like a whacking implement, thoroughly mix in only a tiny drop of Aegis. Heat bowl over flames, a dash of water, whisk ingredients to aerate a little and a sprinkling of the most fertile earth to get that elemental Agatheis feeling. Pull mixture into strings and artistically weave together for that Clementius perfection. Place bowl onto the scales to accurately weigh it, ensuring a harmonious Daedalus-type balance of ingredients. A pinch of green, any type of green, to get that Demeter kick. Add a good dose of a seed of chaos for that legendary, crazy Eris twist. Pinch Indrani and add a flake to ensure a satisfaction guarantee of digesting a part of the demon queen. Fold ingredients gently as you add a massive tome of Lorielan, nothing like a well educated meal Unleash the mixture onto the chopping board, add a few Lupine beasts for that wild flavour. Allow mixture to stand as you observe the mixture fight the beasts in heated combat, moulding itself into a Matsuhama frenzy...for that extra tingle on your taste buds. Reach for the tinderbox and ignite the mixture for a few destructive seconds that binds the flavours into a Makali paste. Open the curtains and watch as the rays of Mithraea warm the mixture. Half a cup of salty Neraeos, stir gently and peacefully for that touch of Oneiros. Allow mixture to stand overnight to let Ourania sift through. Throw mixture with the mischievous squirrels, and don't forget to grin..... however don't dare reach for that box! Using a steel sword, bravely divide the mixture into four sections for that touch of Pentharian. Put the sections into heavy iron pots and let bake, the nature of the pots will ensure that ingredients are well cooked, a Phaestus blessing. Pick then tear off one of Prospero's pockets and add it to the pot, the dye from the fabric will give a wonderful colour to the ingredients. As for Sartan...do you really want to stoop so low? While the ingredients simmer in the pots, sing loudly, vibrations will seep in to the mixtures for a hint of Scarlatti inspiration. Remove mixture from the pots and decorate with your most beautiful and favourite decorations, convince the consumers that the essence of Selene herself is within the gorgeous mixture. Now serve on plates that match harmoniously, no contradicting colours, would be a disgrace to Tarah. Chant a dark hymn as the shadows lengthen, drawing Twilight into the kitchen, his essence in turn draws Thoth's blessing over the served delicacies, you may eat and eat and they will always resurrect so that you may devour them again. Consume leisurely, lick your fingers and murmur in ecstasy at each delicious bite. You then see maggots crawling over your fingers and you awaken with a scream, realising it was only a dream. Sprinkle Valnurana dust to ensure you get no such nightmares. Once served, summon a little Vastar to cool the cooked meal, readying it for consumption. Now you have Divine Cubling, sit back and enjoy the vast array of flavours mingling on your taste buds. WARNING - This delicacy may contain traces of nuts and berries Crazy Mordy Creations