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Cooking The Gemeye Way


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Cooking the Gemeye Way

By Basra Gemeye

(written by VerminHunter)

 

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Preface

This cook book has been recently unearthed from the ruins of the Gemeye clan, which lay hidden underground for hundreds if not thousands of years. The Grand Library has restored this book to the best of its ability, and has put it for within its shelves for anyone to learn from. May the cultural legacy of the dwarves be preserved.

 

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Miner’s Supper Soup

 

Prepare a rock pot, the type of rock is up to your taste. Add water and bring it to a boil. While your water is boiling prepare Miner’s Helmets. Once the water is at a rolling boil add the mushrooms to the pot.

 

After 10 minutes, or once the mushrooms are tender, remove the mushrooms and let them rest. They will be used for garnish later. While the water is still boiling, add some bone broth to it and stir. Bone broth made of Deep Toad or Hyfowl are prefered, but any bone will do. 

 

To make your soup more creamy, dissolve some of your preferred moss paste into the boiling soup. Once it is at your preferred consistency, you may plate and serve.

 

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Deep Toad

Tongue Steak

 

The fibrous tongue of a Deep Toad is incredibly tough, but it is also delicious. Start by chopping a medallion of the tongue of your desired size. Be sure to drain it of the blood. Blanch your cut, put it into cold water and bring it to a boil. As soon as it reaches a boil, skim the scum and drain the water. The water can be used for your Miner’s Helmet farm.

 

Once the meat has been blanched, sear it upon a salt block. If you are low on lard or oil, this method is great since salt blocks do not need to be oiled. Be careful to slowly heat the salt block since a rapid change in temperature may cause it to explode.

 

Sear the toad tongue till a golden brown. Seasoning can be added at any point during the cooking process.

 

 

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Blind Cave Fish

Pickings

 

Blind cave fish possess a great number of bones, so this method is the best way to cook it while not having to worry about choking on bones.

 

Take the fish fillets and simmer, not boil, for 5 to 10 minutes on depending size. Water or broth can be used to simmer it. Once that’s done, remove the fish fillets and let them rest so that the meat can firm up.

 

Once the fish is cooled, pick the meat off the bones along with the grain. Once the meat is picked you may fry it, or mince it to make fish cakes.

 

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"Yum" says Asketil Blackroot.

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"Aaah wow... wot grand recipes Ogradhad reveals te us..." Tuzic says with a grin, putting the cookbook back on the Grand Library's shelves. 

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