Kin Food
Blacken stuff, it tastes awesome!

I am a demonkin and I have come to love all things blackened, for those who may not know, blackening is coating meats (may also do it to things other than meat, but I only ever see it done to meat) in a layer of spices. My favorite blackening rub is as follows:

1 Tbsp of paprika

1 Tbsp of garlic powder

1 Tbsp of union powder

1 Tbsp of ground dried thyme

1 tbsp of black pepper

1 tbsp of ground cayenne

1 tbsp of dried basil 

1 tbsp of oregano 

I hope someone tries and enjoys this! thanks your time.

Hello hello, adventurous fey back again with another completed recipe! This one is salmon and mango ceviche and let me tell you, it is fucking amazing. This is the first one I’ve made that I’ve finished off the last of the recipe and gone, “I absolutely must make that again, that is going into my stable of recurring recipes.” If you can spring for fresh filleted salmon this is absolutely worth it!
I used firm tomatoes rather than green peppers because I don’t really like peppers, and I feel like that was a solid choice. I had a bit less salmon than the recipe called for, but it worked out in my favour because it was exactly the correct amount for the lemon juice to cover it in the casserole dish I was using.
There’s just something so satisfying about the texture of raw salmon, don’t you agree?

Hello hello, adventurous fey back again with another completed recipe! This one is salmon and mango ceviche and let me tell you, it is fucking amazing. This is the first one I’ve made that I’ve finished off the last of the recipe and gone, “I absolutely must make that again, that is going into my stable of recurring recipes.” If you can spring for fresh filleted salmon this is absolutely worth it!

I used firm tomatoes rather than green peppers because I don’t really like peppers, and I feel like that was a solid choice. I had a bit less salmon than the recipe called for, but it worked out in my favour because it was exactly the correct amount for the lemon juice to cover it in the casserole dish I was using.

There’s just something so satisfying about the texture of raw salmon, don’t you agree?

A small tip for anyone who’s fond of the idea of eating rocks: cheap canned meatballs, when removed from the tomato sauce, look rather similar to pebbles formed of generic grey rock.

In addition, feta cheese resembles limestone (and I seem to recall the texture being not dissimilar either; at least, for someone with a dragon’s teeth).

This isn’t really that special but if you like pumpkin and kinda warm-tasting foods, you can toast any kind of waffle or toast or pancake, and spread peanut butter on it, and then top it with ground allspice and cinnamon, along with pumpkin pie spice. It’s really warm and pumpkin-y depending on how much spice you put on it and it’s a great fall-related breakfast or snack!

Also, for people that like bones, you could gnaw on chicken or turkey bones or something like that, or you could try to freeze milk. Freezing milk takes a while longer, though, since it apparently separates if you just pop it in the freezer. It is possible to freeze it though! Google can explain this better than me, honestly„„,

Hi guys! Thank you so much for your hard work in this blog despite being busy. I really hope I’m not bothering ya’ll but I had a submission!

So Halloween is coming soon so it’s a great time to start whipping out the grossest recipes you got! Especially if you’re a kin type that likes blood and flesh. I thought maybe this link of gory recipes would help! (ps. I find red jello to be a fun substitute for clotted blood!)

Thanks again! ~ vampire batkin ♡ 

I’m literally in love with this oh my lord.

-Wof

I have a recipe for meat-loving kin that want something to sorta simulate skin and blood!

They’re called Barbecue Cups~

So first thing’s first, you need Pilsbury roll dough and ground beef/whatever ground meat you want and barbecue sauce of your choice, and a cupcake tin.

1. Butter the tin

2. Put the roll dough in the tin so you have room to put the meat in. Save some dough to cover the top if you want!

3. cook the meat with the barbecue sauce you want and scoop it into the dough cups

4. Add whatever else you want (hot sauce, onions, anything) 

5. Cover the cups with more dough

6. Bake for the directed amount of time

7. And you’re done! You can add some Worcestershire for a more “bloody” affect, too!

- A very hungry dragonkin!

do-not-touch-my-food:

Orange Chicken
Batkin buns

Not exactly a recipe, but the ask wasn’t open, so i suppose this is the best place to do this.

I like to take buns and hallow them out with a spoon or my fingers, and then fill it with pulled pork when I’m feeling batlike, but If my other kins are active I like to fill them with jam or other fillings (You can easily use a spoon to do this) and microwave them. 

Its a nice quick snack that fills me up, and helps with my kin feeling at the same time owo

Hi, I'm cannibalkin, and I was wondering if there was anything humanish tasting? (I'm being serious, its really weird but its who I am)
Anonymous

Technically I’m not supposed to answer this, but I’ve got a soft spot for people-eating folks (a few of my closest friends are people-eating sort of fictives and I love them to bits).

So we do have a post about that here.

I often hear that pork tastes closest to human. And, having been near lots of pig roasts and the occasional person burning themselves, I can tell you they do smell similar. 

This is the only ask I’ll handle about this on Kinfood, but I can look for more on my kinblog (link in the FAQ) if you’re in need of more help.

EDIT: I’m told veal can taste very similar as well. (Thank you, anon)

EDIT2: (AKA I’m not posting any more asks about it)

 Apparently the best account of the taste, texture, and other properties of human flesh comes from a man named William Seabrook. If you look him up there are several articles that detail his descriptions. That might be useful to any kin who have cravings for human flesh at any point.

-Wolf

For the toadkin, I'd recommend getting fresh blueberries and mashing them with some rice vinegar and some fresh herbs to use as a marinade for chicken. If the ratio is heavily tipped toward the berries it will impart a lovely berry flavor to the meat, especially if it's allowed to marinate overnight. I usually use blackberries and sage, but blueberries would go very nicely with rosemary. The meat can then be grilled, roasted, or panfried.
Anonymous