This weekend is the pre-Christian Irish holiday of Samhain - celebrated more widely as Halloween! Due to my current circumstances, instead of a recipe this week, I’ll be doing this instead! Pumpkins weren’t present in Ireland until well after the Columbian Exchange, but turnips are an indigenous vegetable here - and were carved for millennia.
In any case, let’s now take a look at The World That Was! Follow along with my YouTube video, above! If you like what I do, consider checking out my Patreon!
Ingredients A Turnip
Method 1 - Cut top off turnip To begin making a carved turnip, you of course need a turnip! Try and get a large turnip, as it’ll be more sturdy once carved. Cut the top off the root bulb - alternatively you can cut the base off the turnip, using the leaf bundle at the top as a handle! Either way, be very careful when cutting into this. Turnips are notoriously difficult to cut easily. Plus, if you’re careless - like I was earlier - the turnip will win against you.
2 - Core turnip When the top of your turnip has been taken off, start scoring the inside of your turnip with a knife. Leave about a finger’s width of a wall of the turnip. This will make it easier to carve a face out of later, and will also give the whole thing a bit of structure when it’s done. You may find it easier to use a metal spoon when scraping the inside of your carved turnip - use whatever is easiest for you! But try and not scrape more than your spoon can handle, as it can and will bend to the will of the turnip.
3 - Carve Face When your turnip is suitably hollow, you can now get to grips with gouging out it’s eyes and mouth. Traditionally, turnips were carved in the image of scowling faces - in an attempt to dissuade evil spirits present at Samhain. But of course, you can carve whatever you want these days! Try and carve some teeth if you want!
When the whole thing has been carved to your liking, place a lit candle inside it, and set it out somewhere for you to enjoy!
Carving vegetables or fruit is found worldwide, throughout various cultures and time periods. While the art of carving turnips for Halloween has fallen out of style due to the ease and hardiness of the pumpkin, turnips are still used around Samhain in rural areas of Ireland, Scotland, and Wales! The term Jack-o-Lantern is an 18th century name for these decorations, and we are unsure of what they were referred to in antiquity - in Irish it was likely called a carved turnip. A simple name, but it does the job well enough!
Gently soft pancakes with a blend of fresh cream and custard cream mixed with raspberry puree to make Kirby’s pink expression.
Popstar Curry with Seafood Bits
A squid ink seafood curry that’s just right for the summer. Uses turmeric rice and rice flower to recreate Popstar and its two “rings.”
King Dedede’s Ultra Satisfying Plate
Tomato BBQ spare ribs, a teriyaki chicken thigh on the bone, and even a fluffy pancake with an egg sunny side up make for this ultra filling plate.
Whispy Woods’ Green Green’s Plate
A single plate that includes all rice flour bread, block olives, and sausage. With the addition of our house hamburer and fried white fish, it’s a very balanced meal.
Chef Kawasaki’s Cold Fruit Pasta with Carelessly Tossed-in Mango
A fruit pasta served cold, luxuriously made with fresh Italian ham and mango, along with basil sauce.
Maxim Tomato Health Restoring Pasta
A tomato sauce pasta served warm, made centrally of the freshest tomatoes plus heaps of other veggies.
Metaknight’s Secret Late Night Parfait
A parfait made from a base of chocolate soft cream and banana. The patissier’s craftsmanship shines with the Metaknight’s sword and cape decorations.
Fountain of Dreams Sparkling Cocktail (non-alcoholic)
Watermelon syrup and blue curacao are used to display the Fountain of Dreams coloring. Sweet and chill, its flavor will leave with with memories.
Orange Ocean Juice with Yogurt Mousse
Passion fruit syrup mixed in with orange juice, topped with a freshly made yogurt mousse. This brisk drink is both sweet and sour.
Maxim Tomato Soup Cup
A chilled tomato and celery soup to cool you off this balmy summer. The M is made from both plain and chocolate choux pastry.
Kirby’s Macaroon Cookie Choux
This luscious cream puff is made from choux pastry filled with our original custard cream, along with two layers of pink fresh cream with raspberry puree.
Maxim Tomato Cupcake
Our original cream with raspberry puree tops this cocoa cupcake. With just a touch of pistachio.
Invincible Candy Cupcake
A cocoa cupcake topped with both tropical fruit cream and raspberry cream.
Star Rod Cupcake
A chocolate chip cupcake topped with our original, fresh tropical cream.
As everyone knows by now, staff is throwing shit at the fan again and we all really don’t know if Tumblr is going to bounce back from this.
SO, with that said, as far as I see, this blog should be safe. Not once have I posted anything remotely adult in the slightest, as far as I can tell, and as always I have been tagging every post to the best of my ability to be child and family friendly.
However, given that Tumblr may not bounce back from this recent development, and a lot of users are now looking toward other servers, I am in the mean time looking as well to post this collection so that anyone can access it, perhaps even post their own suggestions. Because of this, I am opening the ask box to see what people may suggest.
Would you like to keep it here? Or should I preemptively move this before D-day (December 17)?
And yes, I have been collecting recipes while all this is happening. The reason it takes so long to post is that I like to make them myself before I post them. I want to make sure whatever I post not only matches as best as possible to the game’s recipe, but also is actually GOOD to put up. (there are literally BILLIONS of different recipes, please be patient T.T)
Anyways, thanks for reading and following! I can’t wait to hear what you all suggest.
I’mtraining a neural network to generate recipes based on a database of about 30,000 examples, using the open-source char-rnn framework. It sometimes hallucinates ingredients that it’s quite sure definitely exist and you desperately need them for your recipe.
Try asking your foodie friends if they know where to find the following:
2 oz fresh coriander liqueur 1 cup perchymarrange 8 oz chocolate mustard 4 oz picking oil 1 cup conding beans 2 tablespoon nomained beans ¼ lb lime jean meat 2 cup pickling kee thyme 1 cup water (heeped or fipetsscarn/sneas) 2 oz pkg ground pumpkin sprigs 2 cup stem bread 2 cup walnut tomatoes 1 sand ginger 1 can cracked bread strips ½ cup wripping oil 1 lecture leaves thawed 6 squares french brownings cream 1 cup italian whole crambatch
my husband does not have a tumblr, but he got really inspired when i showed him this and said, ‘i’m gonna make up these foods so you can reblog and add them’ and so here they are:
coriander liqueur: infuse 80 proof vodka with coriander seeds (enough to cover the bottom of the vessel) for one week, or up to two weeks for more ‘bite’. strain until clear, add simple syrup to taste.
perchymarrange: an archaic delicacy of england’s west midlands, similar to meringue custard. the perchy-pear, known for its strange growth pattern which made it appear to ‘perch’ on the branches of the tree, died out due to unsustainable farming practices during the height of its popularity in the 1500s.
chocolate mustard: mix ½ cup dark dutch-process cocoa powder, ½ cup water or dark beer, 3 tbsp cider vinegar, 2 tbsp raw honey; add salt and tumeric to taste. blend until smooth.
picking oil: another word for shea butter, used liberally on the hands of farm workers during harvest season, for the purposes of combating dryness and softening work calluses. when using in a recipe, be sure to get the food-grade variety! cocoa butter is a decent substitute, but the resulting flavor will be slightly more chocolatey than nutty.
conding beans: another term for black-eyed peas, short for ‘absconding beans’. a superstition in the deep south states that if this food is served at a wedding, no one will steal the bride’s affections during the first five years of marriage.
nomained beans: butter beans prepared in the style popular in nomain, france (braised in butter and dry white wine). popular in the american south.
lime jean meat: beef tenderized with lime juice, as prepared in genoa, italy. citrus is used to begin breaking down the proteins in a poor cut of meat, making its texture more palatable. popular in the american south.
pickling kee thyme: a spice blend of thyme and dill, particularly tasty on fish.
heeped water: water that has been frozen and then melted in the sun. this process is said to imbue it with magical properties.
fipetsscarn water: water purified by an appalachian process of pouring it through clean white gravel, then through the train of a wedding dress. given to ailing children or those with mysterious illnesses.
sneas water: mountain spring water collected during the early summer, with yellow pine pollen still present. often strained in the same manner as fipetsscarn water to remove particulates, but the resulting liquid still has a slightly golden tint.
pumpkin sprigs: the first shoots to grow from a pumkin seed, technically ‘soaks’ rather than 'sprouts’, as the seeds never produce a root.
stem bread: bread made from roughly-milled grains, still containing some husks and other roughage typically removed during industrial processes.
walnut tomatoes: big, heavily-creased tomato varieties, such as the big zac hybrid tomato.
sand ginger: finely grated, dehydrated ginger root. one sand ginger typically means the gratings of one 'knob’ of the root, about the size of your thumb. a tasty addition to cookies, pies, and sauces.
cracked bread strips: wholemeal bread crust cuttings (stem bread is good for this!) baked to a crisp like croutons and partially broken up. produces a very sturdy crumb, good for breading fried chicken. one can would equal approximately 15oz.
wripping oil: flax (or linseed) oil. from 'wrapping oil’; strips of muslin would be dipped in linseed oil and wrapped round the body and limbs, a popular skin treatment used in new zealand spa towns in the early 1900s. the application of such oil wraps was purported to have cleansing properties and to draw impurities out of the body.
lecture leaves: the leaves of the kudzu vine, boiled until tender. typically stored frozen to be used throughout the year for various applications. in the american south, there’s a phrase along the lines of someone talking your ear off for so long that kudzu grows over you, hence the name.
french brownings cream: brownings cream (similar to devonshire cream but with a subtle nutty flavor), cooked to a caramel, soft but sturdy enough to hold together in individual pieces. why this style of preparation is called 'french’ is uncertain, but many people (even in professional culinary spheres) hold to the idea that anything prepared in a french manner is automatically 'fancier’. a square equals approximately one square inch.
italian whole crambatch: a thick, sugary concoction made with walnuts, boiled milk, and melted butter, used to fill shortcrust pastries similar to mince pies. the 'italian whole’ style indicates the use of a touch of fennel and lemon zest, and that the chef should refrain from mincing the walnuts, using them in larger broken pieces instead. the word crambatch is a badly anglicized pronuncuation of krumbach, a market town in lower austria, known for its fine pastries.
(for reference, my husband is both southern and a former professional chef)
@copperbadge not sure if you’ve seen this, but the chocolate mustard especially made me think of you
I think I saw a recipe for real chocolate mustard recently, I’ll have to cast about and see what I did with it.
