Not too long ago, I suggested kombucha cultures to the molamolakin looking for things that could imitate jellyfish. They can be useful for several other kintypes (even my own), some people have said they have the same texture as raw squid. When they’re partially dried out, they look and feel and awful lot like skin and when they’re fully dried, they resemble rotten flesh (good for scavenger kintypes, some monsterkin and some kinds of insectkin or wormkin).
When they’re not dried out, they’re pretty sour and have kind of a vinegar taste, but when they’re dried they’re tasteless and can be flavored with things. I flavored some with brown sugar and cayenne pepper which was really good.
I think the tea would also be great for some kintypes, but I’m not sure which ones. It’s pretty easy to make and you can even grow the cultures yourself.
Here’s a link to growing kombucha cultures, I let my first one grow a couple of weeks but it was still pretty thin, but they recently started growing thicker and have been working better for the tea.
And here’s a link for making the tea itself. I know it’s starting to get popular in stores in the US, but it’s pretty expensive ($3 a bottle on average) unless you can make it yourself and have patience. Another plus to making it yourself is that you can experiment with flavors (my most recent batch was flavored with fresh mint and it’s really good). If the batch looks murky or smells funky (it should have a vinegar smell to it), you’ll have to throw it all out and restart.
The method I use for drying them out is placing them on a piece of parchment paper and baking them at 150 degrees (F) for an hour. This is when you can flavor them by rubbing seasoning on them. Then hang them in a warm, dry place (i.e above a bearded dragon tank) for at least a day. Thicker cultures will take longer to dry. I just use a hanger with hemp cord on it to hang them on and use a really thick needle to make a hole in them with.
Not my bag, but I bet someone here will love it!
I made those yummy summer berry tarts that you posted ages ago, wanted to show you guys!
Ahhh they look delicious!
You can use any fruit that would work for this, but I’ve only used it with peaches and apples. The fruit can be frozen or fresh, but if it’s fresh then make sure to remove the skin.
-1 small or medium pan
-1 medium pot lid
-10-12 slices of fruit
-1 tsp of butter
-1 tsp of brown sugar
-2-3 Tbs of white sugar
-2-3 shakes from a cinnamon shaker
-1/4 of a cup of water
Add the butter, brown sugar, and water in the pan and set the pan to medium heat. Move the pan around a bit while the butter melts to spread out the sugar and keep it from burning. Once all the butter has melted, put the fruit into the pan on a single layer and sprinkle the white sugar and cinnamon on top of the fruit. Cover the pan and turn the heat up a little bit higher and keep it as such for four minutes. After the time is up, uncover the pan and flip all the fruit over. Then recover the pan. Keep the heat the same and let it cook for 4-5 more minutes (or until the water in the pan has turned syrupy). Remove the fruit and syrup from the pan immediately (or the syrup will solidify) into a dish and serve.
I also assume that this would be tasty on pancakes as well. Not sure what Theriotype would be for, but it sure is good!!
This drink was made for reapers or death spirits - or any creatures who like the sweet, smooth taste of souls - but it can also be a drink for fae, or maybe even bears, as it contains cream and sweet things and light-tasting fruit! Sadly I don’t have a photo because every time I make it I end up forgetting that I need to photograph it, whoops.
-3 large strawberries
-Approx. half a cup of half & half cream
-One ‘snack size’ vanilla pudding cup
-Approx. half a cup of milk
-A teaspoon of sugar (optional)
-A big mug
1.) Wash and de-leaf the strawberries. On a plate or cutting board, chop them into fine little pieces. (You can also use a food processor if you really want to, but that will probably eliminate an option at the end.)
2.) Put these strawberries into your mug. If there’s any juice on your plate/cutting board, make sure it goes in, too!
3.) Pour your cream so that it almost covers the strawberries. Then, spoon the pudding in. Mix everything thoroughly.
4.) Pour in your milk until it reaches almost the top of your mug. Mix everything again.
5.) Now you have an option - eat the strawberry bits now, strain the strawberry bits out, or leave them in. Personally I spoon out and eat them first before drinking the drink.
6.) Optional - taste it and, if it isn’t sweet enough yet, add a teaspoon of sugar and mix it again.
7.) Drink with bliss.
Hi there! I love what you guys are doing, please don’t ever stop.
I was surprised not to find Masghati in the Faekin tag, so I thought I would send you lot a recipe! c:
Masghati is a Persian dessert, made with rose water, saffron, cardamom, and almonds.
Makes about 30 diamond-shaped masghati
1 cup corn starch or wheat starch (I used corn starch)
1 1/2 cup white sugar (adjust to your personal taste)
4-6 tablespoons butter
1 1/2 cup slivered or coarsely chopped blanched almonds
1/3 cup rose water (adjust to your personal taste)1/2 teaspoon ground cardamom
A pinch of crushed saffron dissolved in 2 tablespoons of hot water
- Heat a cup of water on medium to low heat, add sugar, stir until sugar is dissolved. Keep warm.
- In a small bowl dissolve the corn starch in a cup of cold water till there are no more lumps.
- In a medium heavy pan add the dissolved starch and 3 cups of water on medium to low heat and cook uncovered for 10-15 minutes, stirring frequently.
- Then, add the dissolved sugar and stir well.
- Add butter, 1 cup almonds (keep 1/2 cup for the garnish), saffron, and cardamom. Stirring constantly for about 5-7 minutes until with a wooden spoon until the mixture is smooth, well blended and thick. Reduce the heat to low and cook for another 10 minutes.
- Add the rose water in the last 10 minutes of cooking.
- Remove from heat and spread into a rectangular flat pan that has been lightly buttered or oiled. Your pan needs to be at least one inch deep. Smooth the surface with a spatula or the back of a spoon and then let it cool for a couple of hours.
- Cut masghati into diamond shapes, place on a serving platter and garnish with almonds.
You know what’s good for carnivores, especially dragons and other types with pawsies that can hold their meat?
Thick cut jerky.
Not your lame grocery store jerky, oh no. Big, thick, tough pieces you have to drool over and rip and rend and growl at anyone who gets too close.
Peppered is always good too.
shiny food spray
The world’s first edible spray paint — the cans, called ‘Food Finish,’ come in gold, silver, red and blue. The spray paint has no taste by itself and can be applied on any item of food to offer a quirky alternative to regular meals. To give the food a makeover, cooking enthusiasts must spray the paint layer by layer and wait for it to dry to enjoy the perfect finish. The unique idea was created by German food company, The Deli Garage and sell for £21.50 online.
(original post by malformalady)
I added a click through link so you can get to the site. You’re going to have to translate it if you don’t read German, but it’s certainly a good idea. It’s like cute little spray paint cans. That’s adorable.
I made the pork medallions with blackberry sauce~!!