OG Published: Apr 14, 2023 / MMORPG Aion published by NCsoft
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đ„ Pickled and Dried Goods đ§
Key to a sustainable food source are dried, canned and pickled goods, as cubes are hard to come by as well as pricey. This is especially important for the common Asmodian, scattered about, making a living under given conditions. On this page, we take a closer look at four of these.
Dried Scolopen Tail.
Scolopen are predatory invertebrates, possessing six legs, a pair of grasping pincers and a narrow, segmented tail. Carried with a raised abdomen and in a characteristic forward curve over the back, the stinger is well presented at the tails end, as well as one at the Scolopens back end. With a shake of its body, Scolopen communicate with their conspecifics as well as predators. Its closest relative lives on Elysian grounds, called Scorpin. Asmodians profit from the Scolopens potent poison, as well as the fleshy tail. Dried, cut and put in a canning jar with two parts oil, one part water and salt, it stays preserved for further use.
Tripeed root jerky
Again we take another peek in the book âWonderful Tripeeds - 1001 things we can make from Tripeedsâ. Remove the outer layer of a washed root, before continuing with cutting it into thin layered stripes. Trim, before dehydrating with salt to prevent spoiling by fungal or bacterial growth. The taste is of a mild earthy, umami nature, with a sweet endnote.
Pickled Tripeed
A great recipe for preserving fresh Tripeed, making the best out of every harvest. But be sure to use only the freshest cobs. Husked, cleaned and quartered,they are placed in a large bowl with salt and enough water to cover. In a stock pot, mix vinegar, sugar, pickling spice and herbs, before bringing it to a boil over medium heat and make sure the sugar dissolves. Drain and rinse cobs under cold water and add to the pot with the pickling mixture. Return to a boil, reduce the heat to low, simmering for ten minutes. Remove the Tripeed cobs from the pot and place in the sterile jars before adding the vinegar mixture within a claw thick of the top. The cobs should be completely covered. Now seal the jars with hot water - done!
Wild Ginseng Pickle
As Ginseng is hard to come by, wild Ginseng is a real treasure to find and therefore should be treated and preserved as such! Cleaned they will be shortly cooked and put into a ice bath, before slicing. Vinegar and white sugar will be brought to a boil, before reduced to a simmer. Place the Ginseng, with fresh, cleaned Kukra berries, before proceeding the same process as the former recipe.
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Drawn on paper and colored pencils / Traditional / Recipe done in Paint Tool Sai
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đ„ Pickled and Dried Goods đ§
Key to a sustainable food source are dried, canned and pickled goods, as cubes are hard to come by as well as pricey. This is especially important for the common Asmodian, scattered about, making a living under given conditions. On this page, we take a closer look at four of these.
Dried Scolopen Tail.
Scolopen are predatory invertebrates, possessing six legs, a pair of grasping pincers and a narrow, segmented tail. Carried with a raised abdomen and in a characteristic forward curve over the back, the stinger is well presented at the tails end, as well as one at the Scolopens back end. With a shake of its body, Scolopen communicate with their conspecifics as well as predators. Its closest relative lives on Elysian grounds, called Scorpin. Asmodians profit from the Scolopens potent poison, as well as the fleshy tail. Dried, cut and put in a canning jar with two parts oil, one part water and salt, it stays preserved for further use.
Tripeed root jerky
Again we take another peek in the book âWonderful Tripeeds - 1001 things we can make from Tripeedsâ. Remove the outer layer of a washed root, before continuing with cutting it into thin layered stripes. Trim, before dehydrating with salt to prevent spoiling by fungal or bacterial growth. The taste is of a mild earthy, umami nature, with a sweet endnote.
Pickled Tripeed
A great recipe for preserving fresh Tripeed, making the best out of every harvest. But be sure to use only the freshest cobs. Husked, cleaned and quartered,they are placed in a large bowl with salt and enough water to cover. In a stock pot, mix vinegar, sugar, pickling spice and herbs, before bringing it to a boil over medium heat and make sure the sugar dissolves. Drain and rinse cobs under cold water and add to the pot with the pickling mixture. Return to a boil, reduce the heat to low, simmering for ten minutes. Remove the Tripeed cobs from the pot and place in the sterile jars before adding the vinegar mixture within a claw thick of the top. The cobs should be completely covered. Now seal the jars with hot water - done!
Wild Ginseng Pickle
As Ginseng is hard to come by, wild Ginseng is a real treasure to find and therefore should be treated and preserved as such! Cleaned they will be shortly cooked and put into a ice bath, before slicing. Vinegar and white sugar will be brought to a boil, before reduced to a simmer. Place the Ginseng, with fresh, cleaned Kukra berries, before proceeding the same process as the former recipe.
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Drawn on paper and colored pencils / Traditional / Recipe done in Paint Tool Sai
------
OG Published: Apr 14, 2023 / MMORPG Aion published by NCsoft
------
đ„ Pickled and Dried Goods đ§
Key to a sustainable food source are dried, canned and pickled goods, as cubes are hard to come by as well as pricey. This is especially important for the common Asmodian, scattered about, making a living under given conditions. On this page, we take a closer look at four of these.
Dried Scolopen Tail.
Scolopen are predatory invertebrates, possessing six legs, a pair of grasping pincers and a narrow, segmented tail. Carried with a raised abdomen and in a characteristic forward curve over the back, the stinger is well presented at the tails end, as well as one at the Scolopens back end. With a shake of its body, Scolopen communicate with their conspecifics as well as predators. Its closest relative lives on Elysian grounds, called Scorpin. Asmodians profit from the Scolopens potent poison, as well as the fleshy tail. Dried, cut and put in a canning jar with two parts oil, one part water and salt, it stays preserved for further use.
Tripeed root jerky
Again we take another peek in the book âWonderful Tripeeds - 1001 things we can make from Tripeedsâ. Remove the outer layer of a washed root, before continuing with cutting it into thin layered stripes. Trim, before dehydrating with salt to prevent spoiling by fungal or bacterial growth. The taste is of a mild earthy, umami nature, with a sweet endnote.
Pickled Tripeed
A great recipe for preserving fresh Tripeed, making the best out of every harvest. But be sure to use only the freshest cobs. Husked, cleaned and quartered,they are placed in a large bowl with salt and enough water to cover. In a stock pot, mix vinegar, sugar, pickling spice and herbs, before bringing it to a boil over medium heat and make sure the sugar dissolves. Drain and rinse cobs under cold water and add to the pot with the pickling mixture. Return to a boil, reduce the heat to low, simmering for ten minutes. Remove the Tripeed cobs from the pot and place in the sterile jars before adding the vinegar mixture within a claw thick of the top. The cobs should be completely covered. Now seal the jars with hot water - done!
Wild Ginseng Pickle
As Ginseng is hard to come by, wild Ginseng is a real treasure to find and therefore should be treated and preserved as such! Cleaned they will be shortly cooked and put into a ice bath, before slicing. Vinegar and white sugar will be brought to a boil, before reduced to a simmer. Place the Ginseng, with fresh, cleaned Kukra berries, before proceeding the same process as the former recipe.
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Drawn on paper and colored pencils / Traditional / Recipe done in Paint Tool Sai
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