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Message: <blockquote data-quote="ElectricDragon" data-source="post: 7164725" data-attributes="member: 10778">Eric,Another minor lord supplied these recipes. This would all go more quickly if I could assign several competent persons to speed these negotiations up; but you insisted that I handle each personally. I will continue to do so, but did I mention that they were competent?Anyway, to hand we have several names that I do not recognize as members of the court on the list. I did assign competent persons to find out who and where they are. I am still awaiting information on those individuals.AmbroseChicken (et al) Stock5 lbs. chicken pieces (wings, backs, legs, etc.); 1 yellow onion, chopped; 3 celery heads, chopped; 2 sprigs of parsley, chopped; 1 carrot, cut into 2 inch segments; 2 drams sea salt, finely ground, 3 peppercorns, finely ground and sifted.Effects: None found yetDirections:Coat the bottom of a cauldron with the oil of the olive. Place half of the chicken pieces, skin side down in the bottom of the cauldron. Heat over a pillow plant fire for extra spiciness (or other medium-heat fire) until the chicken is browned. Add the rest of the chicken pieces and stir the cauldron; cooking and occasionally stirring until the chicken is no longer pink.Add the onion, carrot, celery, parsley, leek greens, and bay leaf to the cauldron. Cover with cold water. Move the cauldron to a high heat fire (I like to use a flame bush fire) until it boils, then immediately move the cauldron to a low heat fire to simmer. If scum rises to the surface of the cauldron, skim it off with a ladle. Let simmer for 4-6 hours.Strain out the chicken and vegetables with a colander, return stock to cauldron. Discard chicken and vegetables. Line the colander with a wet cheesecloth and again strain the broth through a colander into a large pot. Discard any solids. Reserve stock. Craft (cooking) DC 5; Caster Level: N/AStock Cost: 3 spCook's Note: This same recipe can be used for nearly any kind of meat stock; the big exceptions are dragons and aberrations. Minor changes of spices and vegetables will be necessary for other meats, see the section on spices. Some meats work better with certain meals (I give my suggestions along with the meal, if I have any. So many tastes; so many options. I am sorry to report that I have not tried every combination.)Veloute SauceDivination12 drams stench kow butter; 18 drams wheat flour, finely ground; 1 pint chicken stock (or other meat, I suggest roc: add 1 crushed garlic bulb and 20 crushed coriander seeds to herbs and spices); 6 drams sea salt, finely ground; 6 black peppercorns, finely ground and sifted.Effects: True seeing for 2 hours after consumed.Directions:Melt stench kow butter in a small saucepan over medium heat. Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk. Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer. Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in sea salt and pepper powder. Cast true seeing on the sauce. Craft (cooking) DC 25, Caster Level: cook's character level.Sauce Cost: 5-10 gp plus cost of stench kow butter and/or special meat stock.Cook's Note: Stench kows, I hate those beasts, but the two I have make getting their butter possible without a trip across the planes. I can only hope that I do not have to keep hiring new keepers/milkers; no one seems to last long at that job. The milk is foul-smelling and will make anyone nauseous if within 25 feet of it (-2 to Dexterity-related skills as long as in range of the milk). At least the servants I have churn it into butter fare better, the top of the churn seems to keep the worst of the smell inside. The butter smells no better than the milk but only within hand's length; but the taste is palatable and slightly cheesy. The smell seems to be swallowed by the cooking procedure so only the taste remains thankfully.Dire Shark and Giant Clam Chowder Abjuration, Transmutation, and DivinationIngredients: 7 drops of fresh bovine butter; 1 white onion, chopped, 1 pouch; 2 medium carrots, chopped; 1 bell pepper, chopped, 1 pouch; 4-5 dried sweet peppers, chopped, 1/2 pouch; 4 tomatoes, diced, 2 pouches; 4 medium white potatoes, peeled and diced; 1 gill veloute sauce, 4 leeks, chopped, white only; 2 bay leaves, 2 gills white wine (elvish preferred); 6 black peppercorns, finely ground and sifted; 1/2 handful thyme, 2 fresh sprigs; 1/2 pouch parsley, chopped; 15 lb. dire shark filet, coarsely chopped, 1 bag; 2 giant clams, shelled  and coarsely chopped, 4 pouches; 2 gills ambrosia.Serves: 10Effects: In addition to the effects of veloute sauce and ambrosia (duration increased to 5 minutes), this meal instills in those eating it: the Scent special ability, water breathing, free action, and DR 3/- for 2 hours.Time to Eat: 1/2 hour (counts as one meal)Directions:Melt the butter in a large soup kettle. Add the onion and cook over hardwood or hard coal fire (for an interesting flavor twist, try a darkwood fire); heat until soft. Add the carrots, cook for several minutes, add the bell pepper, sweet pepper, leeks and bay leaves, cook for 3 minutes or so, add tomatoes, potatoes, veloute sauce, wine, black pepper powder, thyme, and parsley. Stir briskly. Cast water breathing and free action onto kettle's contents. Bring to a low boil, add dire shark fillets, add fire crystals around the fire to raise heat for a quick boil for about 3 minutes, move the kettle off the fire to cool for 10-15 minutes (casting chill metal on an iron grate to set the kettle on for cooling reduces the time to three minutes). Meal should be served warm but not burning hot. Craft (cooking) DC 25, Caster Level: cook's character level.Meal Cost: 15 gp plus cost of non-enchanted rare ingredients (dire shark fillet, giant clams, and wine) and the enchanted ingredients (veloute sauce and ambrosia).Cook's Note: The king has demanded that I make available a "kettle-full" of this meal for emergency use in case of naval assault of the capitol for use by his elite marine guard. I tried to explain the magic necessary to keep such a meal viable for an unlimited time but he instead set his vizier to settle the storage problem. The vizier, in his usual inept and befuddled way will use magical questions sent to who knows what gods for his answers. If His Royal Vizier does not blow up the kingdom getting the answer; maybe he can convince His Magesty that the idea isn't really feasible without a lot of spell research. Otherwise, my new title might as well be The Royal Chowderhead as I'll have to spend all my time making new batches as the old ones go bad in short notice. Eric suggested that I could make some on short notice If a naval assault happens. I had not thought of that: volunteer for emergency naval battle service to stave off the vizier's questioning. But the problem that still remains is supply. Dire sharks are not farm-raised. Finding a dire shark is more happenstance and luck (to kill it) that any kind of planning. Always having some "on hand" becomes problematic. Even with spells, I have not been able to make the meat (clams and shark) last more than a few weeks. Dire shark is a rare delicacy for which I have not be able to secure a reliable source. Other kinds of sharks or clams do not hold the magic.</blockquote>

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