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<blockquote data-quote="Aberzanzorax" data-source="post: 5121638" data-attributes="member: 64209"><p><strong>Update / compilation</strong></p><p></p><p>I went to the grocery store today and had a few inspirations. I'll list them along with the compiled suggestions from this thread so far.</p><p> </p><p> </p><p><strong>MEATS (some debate about scarcity):</strong></p><p>Rothe (ox) tail stew.</p><p>Osso Bucco (aka bone marrow)</p><p>Lamb</p><p>Corned Beef</p><p>Pork</p><p>"unusual" sausages (my grocery store has "chinese sausage" which is a vibrant red color)</p><p>Pate's (pork, goose liver, etc)</p><p>Duck or goose meat is unusual in flavor and texture for those used to chicken.</p><p> </p><p><strong>SEAFOOD (with some debate about freshwater versus saltwater appropriateness):</strong></p><p><strong>-----LAKE</strong></p><p>fish, especially catfish or red snapper done thai style</p><p>crawdads/crayfish</p><p>escargot (cave snails, large)</p><p>calimari/octopus (mindflayer bits?)</p><p>King crab legs (spider legs--a holy dish)</p><p> </p><p><strong>-----Ocean</strong></p><p>periwinkles (cave snails, small)</p><p>scallops (perhaps not described as scallops but as slug?)</p><p>oysters and clams (beholder gristle?)</p><p> </p><p> </p><p><strong>EGGS:</strong></p><p>Repurposed as some other species egg than chicken.</p><p> </p><p> </p><p><strong>CHEESES:</strong></p><p>the moldier or weirder the better <img src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f642.png" class="smilie smilie--emoji" loading="lazy" width="64" height="64" alt=":)" title="Smile :)" data-smilie="1"data-shortname=":)" /></p><p> </p><p> </p><p><strong>PASTAS:</strong></p><p>especially if unusually colored (I've seen rainbow, red and black)</p><p> </p><p> </p><p><strong>ROOTS:</strong></p><p>Yucca</p><p>Celery</p><p>Horseradish</p><p>Ginger</p><p>Name'</p><p>Jicama</p><p>Batata</p><p> </p><p> </p><p><strong>VEGETABLES:</strong></p><p>Onions</p><p>Garlic</p><p>Potatoes</p><p>Mashed cauliflower</p><p>unusual salad leafs (I'm thinking of recreating lichen or moss here)</p><p> </p><p> </p><p><strong>FUNGI:</strong></p><p>the obvious culprits here are mushrooms of various types.</p><p>also truffles and truffle oil</p><p> </p><p> </p><p><strong>Oozes:</strong></p><p>black pudding (either chocolate pudding fondue or chocolate fondue)</p><p>ochre jelly (unusual cheese fondue)</p><p>actually using jello to make gelatin products....perhaps with some added spice/flavor</p><p> </p><p> </p><p><strong>SPIRITS:</strong></p><p>Dark red wine</p><p>other unusual flavored wines and spirits (Pernod, Ouzo, etc)</p><p>Jello shots in clear jello...cut into cubes...with "prizes--e.g. coctail weenies" inside for gelatinous cube?</p><p> </p><p> </p><p> </p><p>and of course, food coloring and "food magic" as well as unique spices can go a long way.</p><p> </p><p> </p><p>additional thoughts, comments about things I missed, or disagreement about what is on this list?</p></blockquote><p></p>
[QUOTE="Aberzanzorax, post: 5121638, member: 64209"] [b]Update / compilation[/b] I went to the grocery store today and had a few inspirations. I'll list them along with the compiled suggestions from this thread so far. [B]MEATS (some debate about scarcity):[/B] Rothe (ox) tail stew. Osso Bucco (aka bone marrow) Lamb Corned Beef Pork "unusual" sausages (my grocery store has "chinese sausage" which is a vibrant red color) Pate's (pork, goose liver, etc) Duck or goose meat is unusual in flavor and texture for those used to chicken. [B]SEAFOOD (with some debate about freshwater versus saltwater appropriateness):[/B] [B]-----LAKE[/B] fish, especially catfish or red snapper done thai style crawdads/crayfish escargot (cave snails, large) calimari/octopus (mindflayer bits?) King crab legs (spider legs--a holy dish) [B]-----Ocean[/B] periwinkles (cave snails, small) scallops (perhaps not described as scallops but as slug?) oysters and clams (beholder gristle?) [B]EGGS:[/B] Repurposed as some other species egg than chicken. [B]CHEESES:[/B] the moldier or weirder the better :) [B]PASTAS:[/B] especially if unusually colored (I've seen rainbow, red and black) [B]ROOTS:[/B] Yucca Celery Horseradish Ginger Name' Jicama Batata [B]VEGETABLES:[/B] Onions Garlic Potatoes Mashed cauliflower unusual salad leafs (I'm thinking of recreating lichen or moss here) [B]FUNGI:[/B] the obvious culprits here are mushrooms of various types. also truffles and truffle oil [B]Oozes:[/B] black pudding (either chocolate pudding fondue or chocolate fondue) ochre jelly (unusual cheese fondue) actually using jello to make gelatin products....perhaps with some added spice/flavor [B]SPIRITS:[/B] Dark red wine other unusual flavored wines and spirits (Pernod, Ouzo, etc) Jello shots in clear jello...cut into cubes...with "prizes--e.g. coctail weenies" inside for gelatinous cube? and of course, food coloring and "food magic" as well as unique spices can go a long way. additional thoughts, comments about things I missed, or disagreement about what is on this list? [/QUOTE]
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