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by Mon silanies. . 108 reads.

Democratic Socialist Assembly Cookbook

Democratic Socialist Assembly's Regional Cookbook

what does
this do

Table of Contents

Breads and Pastries.

Breakfast.

Lunch.

Dinner.

Dessert.

Festival Food.

Drinks.

Breads and Pastries

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Gothosmo Shspaeko (Go-to-smo Shi-spe-ko)

An uncommon pastry, served hot: one variation.

From: Absovenia

Ingredients

  • 3 cups flour

  • 1 teaspoon salt

  • 1 teaspoon baking soda (Modern)

  • 1 teaspoon baking powder (Modern)

  • 1 tablespoon ground cinnamon

  • 3 eggs

  • 1 cup vegetable oil

  • 2¼ cups white sugar

  • 3 teaspoons vanilla extract

  • 2 cups grated zucchini

  • 1 cup chopped walnuts.

Instructions
After mixing the ingredients, Bake for 40 to 60 minutes.

Description
Gothosmo Shspaeko is an traditional dish, the modern version developed in 1844 while the original in 1525. It played a big roll in the famine of 1560, where livestock were dying from infections and plauges rapidly. Farmers would help supply the people by making Gothosmo Shspaeko, the only animal meat/protein needed was eggs, which were very common back then.

You can find Gothosmo Shspaeko at local bakeries, but it is uncommon due to lack of knowledge of the recipe. The bakeries you will most commonly find Gothosmo Shspaeko at are: Ephesme's Bakery, Ujko Kona's Bakery, and Jesme's Bakery.

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Megiddean Brioche // Brioche à Tête

A fluffy, fragrant and often sweet bread, enriched with butter and eggs. Eaten with breakfast or snack, or used to garnish dishes.

From: Visrava

Difficulty: Easy
Cooking time: 1 hour
Ready in: 3 hours
Servings: 6 servings

Ingredients

  • 170 g whole wheat flour

  • 2 medium or small size eggs, at room temperature

  • 65 g (4.5 tablespoons) butter, softened at room temperature

  • 40 ml (0.25 cup) milk

  • 1 teaspoon dry yeast

  • 1 tablespoon sugar

  • 2 pinches of salt

  • 120 g sugar(Optional)

Directions:
1) Heat milk and remove from heat when it starts steaming.
2) Blend 60 g of flour, yeast, sugar and salt in bowl. Add the hot milk and work the mix with your hand for 2 minutes until smooth.
3) Add eggs one at a time and knead well after each addition.
4) Gradually add the remaining flour and knead until the dough is soft but holds its shape when stretched, for about 2 minutes.
5) Cover with a damp towel and let rise at room temperature until doubled in size, for 2 hours.
6) Divide the butter into small pieces and scatter them over the dough. Knead again for one minute until the dough is soft and batterlike.
7) Scrape the dough into a greased bowl and cover the bowl with an oiled aluminum foil and refrigerate overnight.
8) Grease six brioche molds with butter. Turn the dough out onto a lightly floured surface. Split the dough into 7 pieces and roll them into balls. Place 6 of them in the bottom of the mould. Divide the remaining piece of dough into six small balls and place them tightly on top of larger dough pieces. Leave to raise at room temperature for 1 hour, until doubled in size.
9) Preheat the oven to 200 C/400 F. Bake for 15-20 minutes until golden brown. Place them on a cooling rack and serve warm.

Mon is cool

Breakfast

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Visravi Kedgeree

A breakfast that can be made with salmon and other fishes

From: Visrava

Difficulty: Medium
Cooking time: 135 minutes
Ready in: 135 minutes
Servings: 4 servings

Ingredients:
CURRY STOCK

  • 4 onions, chopped

  • 1 bulb of garlic, peeled and chopped

  • 80g of ginger, peeled and chopped

  • 5 star anise

  • 15 coriander seeds

  • 1 cinnamon stick

  • 5 cardamom pods

  • 2 tbsp of curry powder

  • 3L water

  • 1 dash of olive oil

  • flaky sea salt

SHALLOT BHAJI

  • 65g of gram flour

  • 4g of cumin seeds

  • 5g of chilli powder

  • 3g of turmeric powder

  • 5g of cumin powder

  • 8g of salt

  • 1/2 lemon, juiced

  • 2 shallots, julienned

  • 500ml of vegetable oil

MILK POACHED HADDOCK

  • 1000ml of full-fat milk

  • 600g of smoked haddock fillet

RISOTTO BASE

  • 200g of Arborio risotto rice

  • 1 shallot, diced

  • 1 black cardamom pod

  • 1 cinnamon stick

  • 1 star anise

  • 1 tbsp of curry powder

  • 100ml of white wine

  • flaky sea salt

  • 1 dash of olive oil

GARNISH

  • 1/2 cucumber

  • 1 handful of coriander cress

  • 8 quail eggs

Directions:
1) Begin by preparing the curry stock. Place a pan over a low heat and add a dash of oil. Once the oil is hot, caramelise the onions, stirring at regular intervals. Add a dash of salt and continue to cook over a low heat for 30 minutes. Then, add the ginger and garlic and stir to combine.
2) Cook for a further 15 minutes, then add the spices. Stir and cook for 5 minutes, then add the water. Reduce by half over a medium heat and set aside until ready to use - you will need 1 litre of hot curry stock for the risotto.
3) Meanwhile, to prepare the bhajis, mix all of the ingredients together in a large bowl. Cover with a tea towel and leave to rest for at least 30 minutes.
4) Place a medium sized pan over a medium heat and warm the milk until it begins to steam. Turn down to a low heat, add the haddock and gently poach for 15 minutes. Remove from the milk and gently flake the fillets while still warm. Set aside at room temperature until ready to serve.
5) Bring a small pan of water to the boil and add the quail eggs. Cook for 2 minutes and 15 seconds, then refresh the eggs in ice water. Peel the eggs, slice in half and set aside until ready to plate.
6) For the risotto, place a medium sized pan over a low heat. Add a dash of olive oil and sweat the shallots until they begin to turn translucent, then add the rice, increase to a medium heat and stir for 1-2 minutes to incorporate and lightly toast. Add the wine and allow to reduce by half.
7) Add all of the spices to a small muslin bag, tie it up and add to the rice and shallots. Add enough stock to just cover the rice and continue to cook, stirring continuously. Once the stock is almost completely absorbed, add more and keep repeating this process until all of the stock is used up and the rice is just cooked but with a little bite (al dente). Remove from the heat and add the Parmesan and a squeeze of lemon juice.
8) Peel and slice the cucumber with a sharp knife or mandolin to achieve 8.5mm thick slices the length of half a cucumber. Remove the seeds, compress in a vac pac machine on full pressure and allow to sit for 15 minutes. Remove from the vac pac bag, dice into tiny cubes and set aside in a small bowl until ready to plate.
9) Preheat the vegetable oil in a large pan to 180°C.
10) Add individual strips of the shallot bhaji mix and fry until golden brown and crispy. Set aside to drain on kitchen paper until ready to plate.

Serving:
To plate, divide the risotto into 4 bowls and place the sliced eggs and haddock flakes on top of the rice. Garnish with the compressed cucumber and coriander cress and finish with a pinch of salt and some cracked pepper. Serve immediately.

Description:
Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, or khichuri) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, butter or cream, and occasionally sultanas.

The dish can be eaten hot or cold. Other fish can be used instead of haddock such as tuna or salmon, though that is not traditional. It is served as part of a traditional Visravi breakfast, which is served as a buffet.

Mon is cool

Lunch

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Bhexian Taco Raihi

A contemporary Bhexian lunch, with vegan and vegetarian variations.

From: Bhexa

Ingredients:

  • 1 cup uncooked rice 1

  • 1/2 cups water

  • 2 lettuce leaves, thinly sliced

  • 1 radicchio leaf, thinly sliced

  • 1 Roma tomato, seeded and cubed

  • 1/4 cup grated mild cheese

  • 1 green onion, sliced

  • 1/2 avocado, sliced

  • 1 pound lean ground beef

  • 1 teaspoon taco seasoning

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • Shichimi Togarashi seasoning (optional) or chili flakes, to serve

Directions:
1) Rinse rice thoroughly under cold water. Add to a small pot with the 11/2 cups water. Bring to a boil, then lower heat and cover with lid. Cook until rice is tender and all water is absorbed. Meanwhile, prepare toppings and set aside.
2) Add ground beef to a skillet on medium heat along with taco seasoning, salt, and black pepper. Stir frequently until browned and the beef is cooked through. Add rice to a bowl, and add ground beef, vegetable toppings, and cheese. Top with Togarashi (optional) or chili flakes. Serve immediately.

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Pan-seared Foie Gras

A single variation lunch.

From: Visrava

Difficulty: Medium
Cooking time: 45 minutes
Ready in: 50 minutes
Servings: 6 servings

Ingredients:
For the apple purée

  • 3 tablespoons unsalted butter (1 1/2 oz)

  • 3 Granny Smith apples, peeled, cored, and thinly sliced

  • 3/4 cup dry white wine

  • 3 tablespoons quince jelly or quince paste

For the pan-seared foie gras and wine sauce

  • Six (4-ounce/43 g) pieces grade A foie gras, preferably Hudson Valley foie gras

  • Sea salt and freshly ground black pepper

  • 1 cup fresh grapefruit juice

  • 1/2 cup late-harvest Chardonnay

  • Zest from 1/2 orange, preferably organic

  • 1/4 teaspoon finely chopped rosemary leaves

  • 1 1/2 teaspoons unsalted butter

For the assembly

  • 6 slices (1/2-inch | 12-mm thick) brioche

  • 1/2 cup mâche (optional)

Directions:
Apple purée
1) Melt the butter in a medium sauté pan over medium heat.
2) When the butter begins to foam, add the apples, wine, and jelly.
3) Cook, stirring frequently, until the apples are tender, about 5 minutes.
4) Transfer the mixture to a blender and purée until smooth. Set aside at room temperature.

Pan-seared foie gras and wine sauce
1) Place a large sauté pan over medium-high heat.
2) Using a paring a knife, gently score the foie gras slices with a diagonal pattern on 1 side.
3) Season to taste with salt and pepper.
4) Place 3 slices in the pan and sear until golden brown, about 2 minutes. Reduce the heat slightly, turn the foie gras over, and cook for an additional 2 minutes.
5) Transfer to a plate and set aside to rest.
6) Wipe the pan clean and repeat with the remaining 3 slices of foie gras.
7) Pour the excess pan drippings out of the pan, leaving just a thin film in the pan and reserving 3 tablespoons of drippings to add to the reduction.
8) Deglaze the pan with the grapefruit juice over medium-high heat, scraping up any browned bits with a wooden spoon.
9) Simmer until the juice is reduced by half, about 2 minutes.
10) Add the Chardonnay, orange zest, rosemary, and the reserved pan drippings and simmer for 1 minute.
11) Add the butter, remove from the heat, and whisk until well combined.
12) Season the reduction to taste with salt and pepper.

Serving:
1) Preheat the broiler.
2) Using a 3-inch round cookie cutter, cut the brioche into rounds and place them on a baking sheet.
3) Toast the brioche rounds under the broiler until golden brown, about 1 minute per side.
4) Place the brioche toasts in the center of 6 serving plates.
5) Lay the foie gras slices on top of the brioche.
6) Spoon the apple purée around the foie gras, drizzle with the grapefruit reduction, and, if desired, scatter the mâche leaves over the top.

Description:
Foie gras is a specialty food product made of the liver of a duck or goose. It is a popular and well-known delicacy in Visravi cuisine. Its flavor is described as rich, buttery, and delicate, unlike that of an ordinary duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak.

Mon is cool

Dinner

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Sturgeon Soup with Champagne

Dinner, that can be made with cod or salmon, but this would yield a downgraded, not as rich result.

From: Visrava

Difficulty: Medium
Cooking time: 145 minutes
Ready in: 145 minutes
Servings: 6 servings

Ingredients:

  • Cod » 1 (head and bones)

  • Water » 2 Cup (32 tbs) (adjust quantity as needed)

  • Bay leaf » 1 Small

  • Peppercorns » 4

  • Celery stalks » 2 , sliced

  • Parsley root » 1 Small

  • Onions » 2 Small , chopped

  • Cod/Haddock » 2 Pound

  • Salt » 1 Teaspoon

  • Sturgeon » 1 Pound , skinned, boned, cut into 6 slices

  • Dry champagne » 1 Cup (16 tbs)

  • Minced scallions/Chives » 1 Teaspoon (for garnish)

  • Lemon wedges » 3 , seeded (for garnish)

Directions:
1) In a large pot add the cod fish head and bones along with the bay leaf, peppercorns, celery, parsley root and onions. Add enough water to cover the ingredients.
2) Allow the mixture to come to a boil before turning down the flame. Cook covered for about 1 hour on simmer.
3) Skim any fat from the surface. Add in the cod or haddock. Place the cover back on and cook for 1 hour on simmer. If needed, add an extra cup of water and salt.
4) Strain the fish stock into a kettle over a fine sieve lined with cheesecloth.
5) Allow the stock to come to boil. Add in the sturgeon slices. Turn down the flame to simmer and cook covered for about 20 minutes.
6) In a small saucepan, heat the champagne till lukewarm.
7) Add the lukewarm champagne into the fish and sturgeon soup just before serving.

Serving:

1) Plate a piece of the sturgeon. Pour the soup over it.
2) In a small dish, place the minced scallions, surrounded by lemon wedges. Serve this dish along with the soup.

Description:
Sturgeon soup is commonly eaten during autumn, and usually is not made more than once a year for its expensive ingredients. It's a tasty, soft and delicate dish that must be served only during dinner, as other food is not allowed on the table once this soup has been served, being lunch much richer in food items, serving this dish during lunch would ruin the main serving. It usually is served after Perpignon salad and followed by sächertorte as a dessert.

Mon is cool

Dessert

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Mango-Coconut Sorbet

A cool, fruity dessert. Variations include substituting mango for most fruits.

From: Mon silanies

Ingredients

  • Frozen mango

  • Coconut milk

  • Maple syrup or Honey

  • Water

Directions
1) Freeze 400mL of coconut milk into ice cubes.
2) Once frozen, put into a blender. Fill the rest of the blender with the frozen mango.
3) Add half a cup of water and 45mL of maple syrup
4) Blend until soft, adding water when necessary.
5) Freeze any leftovers

Description
This recipe is a common treat made in the summers. The coolness is refreshing in the heat, and the simplicity makes it a popular recipe. The climate of Mon Silanies is not suitable to grow mangoes nor coconuts; they’re imported from the Dakani. The maple syrup is added to give it a bit of sweetness, and to add a common product of Mon Sil to the fruits of another land.

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Nutho (Nu-to)

A common dessert served cold, multiple variations

From: Absovenia

Ingredients:

  • 1 cup sweetened red bean paste

  • 1 cup sweet rice flour

  • 1 teaspoon green tea powder

  • 1 cup water

  • ¼ cup white sugar

  • ½ cup cornstarch for rolling out the dough.

Description:
Nutho is a modern dish that people eat, invented around the 1990s. It is cold, deep fried ice cream. Many variations of the dessert exist with Chocolate, Vanilla, Orange, Strawberry. You can find Nutho at local ice cream shops. It is common due to its popularity. The Ice Cream Parlors and Shops you will most commonly find Nutho at are: Smusmup Ota Tspaen, Ujko Kona's Ice Cream Pallor, and Jesme's Icy Desserts.

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Sächertorte

An original recipe.

From: Visrava

Difficulty: High
Cooking time: 150 minutes
Ready in: 180 minutes
Servings: 6-8 slices

Ingredients:
For the tarte

  • 7 egg yolks

  • 150 g / 2/3 cup softened butter

  • 125 g / 1 cup icing sugar

  • 200 g / 7 oz dark chocolate

  • 1 packet (8 g) vanilla sugar

  • 7 egg whites

  • 125 g / 1/2 cup crystal sugar

  • A pinch of salt

  • 150 g / 1 cup flour

  • Butter and flour for the mould

  • 150 – 200 g / 5 - 7 oz apricot jam, for spreading

  • Rum (optional)

  • Whipped cream to garnish

For the glaze

  • 200 g / 7 oz dark chocolate coating or cooking chocolate

  • 250 g / 1 cup sugar

  • 150 - 170 ml / 2/3 cup water

Directions:
Tarte
1) Melt the chocolate slowly (ideally in a bain-marie).
2) Mix the butter with the icing sugar and vanilla sugar until creamed.
3) Gradually stir in the egg yolks. Preheat the oven to 180°C / 356°F.
4) Grease a cake tin with butter and sprinkle with flour.
5) Whip up the egg whites with a pinch of salt, add the crystal sugar and beat to a stiff peak.
6) Stir the melted chocolate into the paste with the egg yolks and fold in the whipped egg whites alternately with the flour.
7) Fill the dough into the tin and bake for around 1 hour.
8) Remove the cake and leave to cool off (to achieve a flat surface turn the cake out on to a work surface immediately after baking and turn it again after 25 minutes).
9) If the apricot jam is too solid, heat it briefly, and stir until smooth, before flavouring with a shot of rum.
10) Cut the cake in half crosswise. Cover the base with jam, set the other half on top, and coat the upper surface and around the edges with apricot jam.

Glaze
1) Break the chocolate into small pieces. Heat up the water with the sugar for a few minutes.
2) Pour into a bowl and leave to cool down until just warm to the taste (if the glaze is too hot it will become dull in appearance, but if too cold it will become too viscous).
3) Add the chocolate and dissolve in the sugar solution. Pour the glaze quickly, i.e. in a single action, over the cake and immediately spread it out and smooth it over the surface, using a palate knife or other broad-bladed knife.
4) Leave the cake to dry at room temperature.

Serving:
1) Garnish each slice with whipped cream on top and to the right side of the cake. Each slice will count with a chocolate signature, too.
2) Serve with strong, good quality coffee.
3) If possible do not store in fridge, as the cake may sweat.

Description:
The Sacher tarte is a chocolate cake, dry and strong in flavour. It's always served with a cup of good coffee, but depending on the day it might be served with tea too. It's filled with apricot jam and covered in a dark chocolate glaze. It's a very traditional treat, often served during snack time, but its more known serving is during dinner after a plate of sturgeon soup with champagne. Its original recipe is secret and only trusted to the Ex Cáthedra's chefs, the Ex Cáthedra themselves and the staff of the Sacher hotel in Saint-Étienne, Visrava, but this common variation is widely known around gourmet kitchens.

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Salmiakki (Salted Black Licorice)

A dessert that comes in many shapes and sizes.

From: The Finno-Estonian Empire

Ingredients:

  • 1 cup of white sugar

  • 1/4 cup of brown sugar

  • 1/4 cup of salt water (kosher or sea salt works)

  • 1/4 cup of light corn syrup

  • 1 tablespoon of black food coloring

  • 1/4 teaspoon of anise extract

  • 1/4 teaspoon of ammonium chloride (salmiakki salt)

  • Extra ammonium chloride to dust the candies in (optional)

Directions:
1) Pour white and brown sugar, salt water, and corn syrup into a saucepan and set over medium heat. Stir the mixture until it boils, making sure no sugar crystals are visible.
2) After this, stop stirring and let it cook until the mixture registers 143 degrees Celsius (or 290 degrees Fahrenheit).
3) Remove from heat and add the anise extract, black food coloring, and salmiakki salt, stirring it in gently.
4) With a small teaspoon, gently drop individual spoonfuls onto a lightly-greased baking sheet. If the mixture is too firm to spoon, reheat it until it is able to be spooned out, but not so hot that it is liquid.
5) After they have spooned out, you can dust them with extra salmiakki salt if you would like. Refrigerate until chilled, and wrap each individual candy in wax paper.

Mon is cool

Festival Food

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Kasharok Soup

A festival dish; famous during the winter, served hot, one variation located in the central area of Alinskal Mountains.

From: Liossalde

Directions:
Although the additives vary in the way of how spicy a household prefer it to be, the ingredients and execution is common within the central area of Alinskal Mountains.

The porridge is consisted of corn flour, a spoon of lemon, a teaspoon of salt and pepper, a little vinegar, two pinches of garlic, water and the oil used to fry the meatballs. They are all blended with the addition of water coming gradually. The outcome of it should look not much watery, but rather thick.

The meatballs require a mix of ground beef and minced pork, half-half in analogies, one egg, one big onion and one leek sliced and chopped, 2 toasted bread slices crushed in a dusty way, some small leaves of peppermint being chopped, a pinch of oregano, cumin, salt and pepper.

Once the ingredients are blended with the parts of meat to form stable balls, they are let to "rest" for the next 10 minutes before inserted in the pan with the extra virgin olive oil (preferably a variation from Marea, to give an extra spicy note) for the next 10 minutes. The goal for the meatballs is to be prepared in the pan minimally, and not fully cooked in there.

The meatballs then are inserted into the big pot along with the porridge, and they are let there to exchange their liquids and solidify, for about half an hour in low temperature.

Description:
The origins of the recipe are lost in centuries. The central tribes of Alinskal Mountains are said to light up huge fires right before the end of the year, and serve this dish as a warming up during the rite, in the participants who were dancing in circles around the big fires. The rite known as "kollida bambo" ("fire, grandma") requires the youngest member of each family to shout the words of this rite out loud, as a call for the elder women of the family to open up the huge pot and serve the dishes to the participants. In the latest days, after the formation of the Holy Commune of Liossalde, the dish has become a delicacy served in fine dining restaurants all over the country, during the cold nights of the year. It's not stretched to say that almost every cold night of the Liossaldian winter, is connected with this very dish, especially in the heart of Liossalde, Esharia.

Mon is cool

Drinks

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Salye (AKA Salyeh, Sal-Yeh, Selyeh)

An everyday drink, served hot or cold. Condiment variations also exist.

From: United syndicates of sol

Recipe
Though many variants exist, all Salye is produced with S. cuvator cultures mixed into water until incorporated. Most traditional recipes incorporate salt and reindeer milk, with a few subcultures also including animal blood. The drink is typically served hot. It has a distinct flavor is strongly reminiscent of the sea with strong umami overtones, and can be overpowering to some. The creamy reindeer milk helps to balance this out, making creamier versions generally more popular with new drinkers.

Modern variants are sometimes served lukewarm or cold, and usually have a non-insignificant dose of sweetener and flavorings added. Numerous vegan variants exist. It is not uncommon for Salye traditionalists to mock those who do not have the taste for the traditional drink. Occasionally, caffeine is added to either variant of the drink, but this is rarely an official menu item. A campaign to fight caffeine addiction (viewed as a product of capitalism and wage labor) occurred several years after the Last Strike and though it proved only mildly successful in reducing the populace’s reliance on it, artificially caffeinated Salye was far easier to do away with than inherently caffeinated drinks such as tea or coffee.

A condiment often referred to by the same name is also produced with the same ingredients. Rather than diluting it into a drink, it’s formed into a thick paste using starch or whey as a thickener. Salt and other flavoring agents may be added. It’s usually spread on savory dishes in a fashion not dissimilar to ketchup or mustard. It has a distinct umami flavor with a notable bite of acidity. Unlike ketchup and mustard, it’s generally seen as a more “refined” condiment for a distinctive palate.

Description
Salye is a traditional Solari drink, and many variants of the drink (and its name) exist. What ties them together is the primary ingredient: S. cuvator bacterial cultures. S. cuvator is a remarkably psychrophilic species of cyanobacteria and, ecologically, a primary phototroph of the Solari tundra. It also maintains a strong presence in the alpine regions to the south. Since ancient times this species has been cultivated for medicinal and culinary purposes.

Traditionally, these cultures are grown on stones lightly shielded from snow (but not the sun) with leather lean-tos. Once harvested, the cultures would be freeze dried for later use. In modern times, most Salye consumption is from larger scale operations capable of creating large amounts of biomass quickly. Harvested bacteria is freeze dried, formed into small blocks, and placed in bacterial packaging. (Mostly inedible; hard to digest.)

S. cuvator is roughly 70% protein, and, notably a complete protein containing all essential amino acids the human body cannot produce by itself. It is also densely packed with other nutrients, making Salye an incredibly healthy drink and condiment. Numerous legends tell of people being snowed in for months only to be found later happy and healthy, relying entirely on Salye. Because of how healthy and easy to transport it is, Salye is a common component of military rations and also a notable favorite among the enigmatic Savitskaya Rangers.

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Hot Maple-Chocolate

A sweet, hot drink. Variations include: peppermint, and orange.

From: Mon silanies

Ingredients:

  • 50g of 90% dark chocolate

  • About 250mL of 2% milk

  • 30mL of maple syrup

  • 1 tsp cinnamon

  • Whip cream and marshmallows (optional)

Directions:
1) Crush the 50g of dark chocolate into a microwave-safe mug and stir in a bit of milk
2) Microwave for 30 second intervals, taking the mug out and stirring in more milk each time, until chocolate is melted completely (make sure to leave space for the maple syrup)
3) Once melted, stir in the maple syrup and cinnamon and microwave again for 30 seconds.
4) Add whip cream and marshmallows if desired

Description:
Hot maple-chocolate is a sweet drink favoured for its smooth texture and maple flavour. Using dark chocolate reduces the sweetness and allows the maple to be the predominant flavour. The variations of flavour are not tied to specific events, but some Mon Silans will add peppermint to the drink during the week-long Peppermint Festival in Syvis.

While the drink is considered too sweet for some, it is a comfort drink, most commonly made in the cold winters. Powdered versions are often available at mental health and physical support offices / buildings. It is also served at temperature-controlled locations, such as skating rinks.

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Absinthe

A highly alcoholic drink

From: Visrava

Tools and Ingredients:

  • Absinthiana (Glass cup, absinthe spoon, water drip)

  • A shot of absinthe

  • 1 sugar cube

Serving:
1) Pour a shot (1 oz/30 ml) of absinthe into the special glass.
2) Rest the absinthe spoon across the top of the glass and place the sugar cube on it.
3) Use the water drip to slowly add ice-cold water to the drink and dilute it to a ratio between 3:1 or 5:1.
4) Stir with spoon and drink.

Mon is cool

Mon silanies

Edited:

RawReport