GRYRNESE CUISINE
FAVORITE RECIPES FROM GRYRNU

 

  COOKING GRYRNESE STYLE involves making the best of a very limited number of ingredients to maximize results. The Gryrnese have only the most limited of options for cooking, and it is a testament to their ingenuity that a diverse and palatable menu has been constructed. Although the actual ingredients used by the Gryrnese have diverged slightly over time from the original sources of Earth, quite close interpretations of Gryrnese cooking are possible. Let's review the ingredients used in Gryrnese cooking.

THE FOODS OF GRYNU

The Gryrnese have only a limited number of foodstuffs available to them. They are:

Rice (Glutenous Asian rice)
Sour Grass (A soft, flexible and mild cultivation of Lemon Grass)
Cone Tree Nuts (A Mezozoic tree, now extinct on Earth, Pignola -'Pine Nuts'- are equivalent)
Cone Nut Oil (Pignola Oil would fit, but Peanut oil makes a decent substitute)
Cone Nut Spread (see below)
Cone Tree Leaves (three-lobed leaves with a spicy flavor, use Japanese Shiso in place)
Cone Tree Gum (pine-like resin from the Cone Tree)
Cone Tree Roots (very bitter, but the Gryrnese use everything)
Cone Tree Bark (turpentine-like, but the Gryrnese use everything)
Plum Trees (Japanese-style plums)
Plum Jam (see below)
Plum Leaves
Plum Tree Bark (earthy and sawdust-like, but the Gryrnese use everything)
Plum Tree Roots (very bitter, but the Gryrnese use everything)
Plum Vinegar (created without yeast using Dobereiner's Process)
Ants (Oecophylla smaragdina, the Green Ant, or Citrus Ant. Tastes like mentholated lime)
Ant 'Vinegar' (Formic acid)
Ant Pepper (see below)
Dandelions (The Gryrnese have cultivated several varieties of plants from these)
Green Basil (European Basil)
Basil Root (very bitter, but the Gryrnese use everything)
Pork (Gryrnese Bosom Sow pork tastes like a cross between veal and pork)
Pork Fat and Pork Lard
Rat (Rattus Norvegicus, the Norway Rat. Gryrnese rats tend to be large)
Rice Vinegar
Rice Starch
Bone and Cartilage Gelatin
Chicken
Chicken Fat 
Crickets
Bees (Honey Bees)
Koi Fish (Just fancy Carp)
Koi Oil (Fish Oil)
Koi Bone Meal
Pig Milk (Goat Milk would substitute nicely in earthly recipes)
Soft Pig Milk Cheese (much like Paneer Tikki or Paneer Chenna)
Honey
Tea (depending on age when picked, tea is White, Green, or Black)
Vlaxilin (used very sparingly, there is no exact earthly equivalent. Perhaps unsweetened Chocolate mixed with a tiny amount of chili pepper might approximate Vlaxilin)
Salt

ABOUT DANDELIONS (Taraxicum Tryslmas)

The Gryrnese have had a lot of time to cultivate and selectively breed Dandelions. Although the original earthly version has survived, several variants have been developed.
Such dandelion variations expand the cuisine of the Gryrnese a little, but are harder to grow, and therefore more expensive, and more rarely used than the standard, much hardier dandelion. These variants are not truly different species of plants, all can be crossbred with the original dandelion. Nevertheless, these 'breeds' of dandelion are quite visually and chemically different than their origin. Included in the variations are:

Mirilegy Flower
(Thaumos Deifica, a psychoactive flower that is used in medicine as an anesthetic, in religion as a ceremonial drug, and in bars as a means to get bombed. In the bar form, Deifica is chemically altered into a substance called 'Tant', and mixed into various fluids. While Tant is used in some cooking, it is not equivalent to wine in flavor or effect, rather it is more like cannabis and tequila mixed together.)

Glaxin
(The root of the Glaxin variant of the dandelion is very large and not unlike Daikon radish)

Trell
Trell Pollen
(This dandelion variant was selectively cultivated to create a large flower with much pollen, and the pollen is used not unlike Saffron, and the large flower itself tastes not unlike edible Carnations -a slightly peppery flavor)

Brasbane
(cultivated for the stems, the Brasbane dandelion can be sectioned for slender green tubes that are not unlike portions of long green beans)

Anagroat
(A dandelion version of the cauliflower, for lack of a better way to describe them)

Miriples
(Not entirely unlike small, hard green tomatoes. Not entirely, anyway. The Miriple dandelion variant is short and bulbous, with tiny leaves.)

 

THE RECIPES

 SPICES  Lacking diverse elements for flavoring, the Gryrnese create their spices and flavors.

TeKaskara     -Gryrnese Pepper (a spice made from ants)

PiiNuBuu -Gryrnese Nut Spread

Plum Jam -Gryrnese Plum Jam

ErtGly-Tsuu -Gryrnese Root Salsa

Otse -Gryrnese Basil Sauce

Sian Noya -Gryrnese Mayonnaise

Eljuuno -Gryrnese Cone Tree Leaf Juice

Chaalin - Gryrnese Miriple Sauce

Tyuu - Gryrnese Plum Sauce

 

Common Dishes  The foods of Gryrnu.

Sasadan     -A traditional wrapped food

Gyomus Lings  -Gryrnese stuffed pasties

Zussnips -Gryrnese chewy snack

Tyrlest -The Gryrnese Food Of Sorrows

TeKaskara Chicken Stew -Gryenese Stew

Gyr-Gletil -Gryrnese Staple Gruel

TsalBaak -Gryrnese Salt Baked Chicken

Honey-Nut Seikouks -A Gryrnese Confection

Miiveig Salad -A Gryrnese Salad Dish

Onujle - Gryrnese Flatbread

KysKys - Gryrnese Fried Riceballs

PaaskaTan - Gryrnese Chicken in Plum Pepper Sauce

TeKaii Salad - Gryrnese Cricket Salad

 

Beverages  The drinks of Gryrnu.

Sweet Plum Tea     -A Gryrnese soft drink

 

 

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