Hello all! In the spirit of grilling season we are offering a little giveaway- post up a year zero recipe (vegetarian recipes are welcome) and receive a free explodiboar! The particularly twisted among you can opt for a male or female Stitchman hunter instead...

So here are the rules:

Recipes must include at least four ingredients that you think would be around in Year Zero. Feel free to mine the flora and fauna thread for inspiration! (capybara, python, mountain lion, gator, or even vegetarian options). You do not need to explain why your ingredients survived the collapse, but that would be cool too.

Preparation instructions are a must. A post collapse narrator can be used for some added roleplay fun. I am looking at Duster One here. Think two paragraphs.

Yes, there will be necessary creepy elements to your post if you want to opt for a stitchman. While we here at Hyacinth games do not promote cannibalism in any way, shape or form, human flesh is a food staple for the stitchies. Blegh.

Limited to the first ten posters, who will also need to email This email address is being protected from spambots. You need JavaScript enabled to view it. with their address.

For those of you not interested in posting to the forums- every order of $30 or more from now until July 4th will also receive a free exploding boar mini! Bacon bombs for everyone!

-M

The aforementioned flora and fauna talk:

wreck-age.net/index.php/forum/5-future-h...na-making-a-comeback

(Don't think this fits the rules, but I had to get it out of my head so I could get some sleep. If it doesn't work, oh well. Hope someone enjoys reading it...sickos. )

Are you paying attention? You said you wanted to learn surgery, and I’m giving you the chance to see it, so PAY ATTENTION! Now where was I? Oh yes… This operating theatre needs a lot of power to keep running, so I can’t afford to waste energy on storage. Things have to be kept fresh, so it’s best to keep our donors alive. Organs can be tricky, but most nutria removal can be handled while keeping the donor functional, thus eliminating costly storage. As we’ve seen, the arms are usually first. This provides some lovely cuts of meat and, of course, seriously hampers the chances of escape. Then we come back for the—
Hello!?! Look at me when I’m explaining this! Not the tools, look at ME! If you don’t maintain some sort of focus, you’ll never learn! Next we go for non-essential tissue—things that can be removed without ending natural life support. The tongue is quite savory, and the muscles along the cheek and jaw are just, well would it be too much of a pun to say ‘to die for’? Oh, don’t give me that look.
I’m sure you’re wondering why I’ve left the legs so long; after all, there is a LOT of meat to be had there. Well, this is a mobile medical unit, after all. If I need to pick up stakes, it‘s helpful if the donors can at least be easily moved. But we haven’t hand anyone poking around lately, so tonight, we will be removing the right leg. Don’t worry; it will just be from the knee down. You’ve been so good so far, I don’t want to rush. Besides, this is a learning experience for you, and I want you to get your full education… just try not to pass out too early in the procedure…

Love it! Its probably best to forego Stitchman recipes, so this is great. send me an email with your address so I can get your package in the mail this week.

Purina Stew:

Come on over here young 'un, and let me show a thing or two about making chow. Yep, you gotta learn, we all did once. So quit yer gripin'. Never know when you're gonna be our on your own, and have to whip up something. Course, in a pinch, you could just eat this stuff the way nature made it - raw. But it tastes a mite better when you toss it in a pot and add some flavors.

Start with that dead dawg over there, yeah. Skin it, and clean it. Yeah, I know, not much left of it after that. But you don't want a hairy stew, do ya boy! Heh. Lucky for us your pa was awake when that varmint came sniffin' round last night. Woulda been a lean stew today otherwise. Okay, now that's done, go ahead and toss them chunks in the pot. Make sure the fire is nice an hot, so the meat starts to brown. When the meat starts turning color, pour in some of that water. Yep, just like that. Now we give it a little flavor - so stir in some salt... NO! Are you crazy boy? Not even half of that amount. Just a pinch, son, just a pinch. That stuff is valuable.

Now add the taters. Nah, don't peel those. Just cut'em up inta chunks and throw them in. Same with them carrots. Stir it up real good, and let it sit for a while. When the tares and carrots start to get a little soft, then it's ready. Can't ya smell it, son? That's gonna be good eatin' - Gramps' world famous Purina stew. Hmm? Why's it called Purina stew. Let me tell ya... Purina's the old time word for dawg. How do I know? Cuz, one time, long ago, before even your pa was borned, I came across some old paper sacks. They wuz long empty, but they each said Purina on 'em and had a pitcher of a dawg. I figure long time ago, people wuz so rich they could afford to keep dawgs in bags for whenever they got hungry, sted of having to hunt em down like we do. Now quit asking questions and hand me a bowl. I can smell the stew, and it's ready.

(Not sure if salt counts as an ingredient, but the way I see it, there's not gonna be a ton of variety after Year Zero, and most recipes would not have the tons of stuff we cook with today. It'll likely be simple, and sparse, fare.)

Bladed Fen Early-summer feast: Tilapia with Catail-kabobs on Radish and Dandelion Greens salad

4 (6 to 8-ounce) tilapia fillets
2 Tablespoons of Seed Oil.
30-40 Cattail flowerheads, peeled (obtainable during early summer only)
1 lb of Chopped dandelion greens
As many Radishes as you can scavenge

Optional: salt and pepper

Start Water boiling in a big pot, while peeling the cattails. Add to water and boil for 10 minutes, retrieve the miniature cobs and allow to cool.
Dice Radishes (Note:avoid getting rust in your food, use a clean and honed blade)
Discard dandelion green roots; wash greens well in now boiled water. Cut leaves into 2-inch pieces (about the thickness of your machette).
Rinse fish and pat dry; place on the cast iron pan. Season each fillet with salt, cracked pepper. Add fish to the pan. Drizzle seed oil on each fillet and cook in pan for 10 to 14 minutes.

Place greens on plate, add radishes and cobs, then put on fish. Chow down and watch your back, the scent of this has been known to draw predators.


Notes: Cattails (AKA Typha) has a wide variety of parts that are edible to humans. The rhizomes, underground lateral stems, are a nutritious and energy-rich food source that when processed into flour contains 266 kcal per 100 g. They are generally harvested from late autumn to early spring. These are starchy, but also fibrous, so the starch must be scraped or sucked from the tough fibers. The bases of the leaves can be eaten raw or cooked, in late spring when they are young and tender. In early summer the sheath can be removed from the developing green flower spike which can then be boiled and eaten like corn on the cob.[10] In mid-summer, once the male flowers are mature, the pollen can be collected and used as a flour supplement or thickener.

Starch grains have been found on grinding stones widely across Europe from 30,000 BC suggesting that Typha plants were a widely used Upper Paleolithic food.

Hello all,today we have Chief BOARardee with his faboulus "from the grave boar" reciepe. Getting that big boar is the most difficult part as those porkers are often angry and irradiated .You will also need 3 pounds of wild mushrooms,3 handfulls wild dandelion ,5 gallon bucket of acorns and some red apples. Once the dreaded swine has been dispatched ,gutted and cleaned ,I like to let that rascal soak in an old bathtub effusion of the dandelion greens,acorns and mineral salt .Now while is soaking ,dig a pit large enough to bury our porker in and start a roaring fire.I do not recommend gas products as it flavors the meat.I know you texans like a little gas with your pig but relax.Let the fire burn down till you have a nice bed of coals. Now take that sweet piece of pig flesh(not long pig) and stuff the gut cavity with the softened acorns and add the mushrooms .Throw that rascal in his new home and cover immediately with dirt. Go ahead and eat the apples cause its gonna take a day for him to be ready. Uncover your Delicious Dinner and peel the outer crusty part off and tack it up on a tree to draw in some dessert while your enjoying your fabulous from the grave pork.EOEOEOEEOOOOOOWEEEEE thats good.

These are all excellent! I am ready for lunch part two before dinner

Raven Stew
Shoot a raven please aim at the mutated ones as the other may taste a bit tasteless. After you have shot this nasty beast you will need to pluck it, boil some uncontaminated water and put the raven in the casserole! Now you remove the feathers and other nasty critters that made a home in or on the bird. After you have removed the feathers you can now put the meat in the same casserole but please take new water!
Now it’s time for the vegetables! Grab some purple fungi and mongo mushrooms from a nearby rock but be cautious for the poisonous leather crackers in the crevices! Chop everything up and throw it in the casserole let the entire mixture boil for about 2 hours, after that you can flavor the delicious stew with some Rababa herbs and some old school gun powder for the finishing touch!
Enjoy the stew as it could be your last!

Real wiener Blood Sausage

Filling:
Human wieners (Supplement with animal as human is a rare species)
Dandelion (Seasoning)
cockroaches (seasoning)
or any other available fillers
blood
lard

Human intestine (casing)


mash all filling ingredients together and fill casing.

boil for 30 minutes and then brown on open fire if available.

Hey someone grilling? I brought some endorphin.

Click for large view - Uploaded with Skitch

Skinks- aka naturally encased meat: smithsonianscience.org/2012/06/speaking-...utm_source=pulsenews

Something you wanna eat this late fall without having to make abunch of shootin around sounds to scare up some undesirables you don't want to be sharing your dinner table or wife with, niether. New york apocalypse clam chowder

A pound or so of Jersuleum artichokes. They grow everwhere now that deer are all gone. ( Anything ove rteh size of a vole was shot to shit during the first 2o days of the collapse) Chopped.

Two pounds of Autumn Olives. These little red super berries grow everywhere in the East Coast, due to thier invasive nature, survive and thrive in the Wreck age. People still have an aversion to eating red berries and some well timed rumor starting on the 'in the know' crowd helps protect this invaluable resource.
Boiled to a chutney.

pot herbs for taste. Sassafrass, sweet fern, whatever

Hard shelled clams. Save these up all year by harvesting in the warm months and storing in a creek or someplace enclosed but with flushing water. A decade or two after the Collapse one won't really have to worry about toxins in the mud. If they haven't killed you already, they probably ain't there.
Boiled and shucked.


Ant larvea for substitute.


Take all this up and boil it in a pot for however long you like. and enjoy for days. The jerusulam artichokes have tons of carbs and vitamins, the autumn olive has tons of fatty acids and licopeans and vitamin C etc. The clams have all the rest.

You can also dry and store all these items for later use. Enjoy responsibly and leave some for the rest of us.

These are awesome, and I shipped out some minis for it this morning.... I am thinking of extending this contest past ten people through Wednesday... There were 14 states in the American Revolution if I am correct.

'Sploded Boar stew
"Explodiboars does taste good in a proper stew..." - Reclaimer Sikil stated after being served the dish in the aftermath of a engagement with a Drifter hunting party


List of ingredients:
2 parts 'Sploded Boar
1 part Cave'shrooms (or any edible 'shroom that you have access too)
2 parts destilled rainwater (or freshwater if you're a lucky git and have access to such)
A fistfull of crushed rocksalt
A fistfull of crushed charcoal for that extra smokey flavour

Optional:
Herbs, if available


Mix all ingredients in a stew pot and let it simmer over the fire. Serve hot!

Rat at Tui

ground meat of 3 medium sized rats
Variety of vegetables such as:
-Mushrooms
-Potatoes
-Tomatoes
-onions
Herbs and other plants for seasoning. Such could be:
-young dandelion leaves
-dried chilies

Cook the meat together with the onions. You could use some plant oil, lard or left over fat from the rats.
In the meantime slice the vegetables. Keep as much of the vegetable juice/liquid as possible.
After the meat is well cooked mix the vegetables and the juice with the meat.
Season it as you prefer and let it cook in a covered pan over small heat. Mix it from time to time and add some (destilled/boiled) water if needed.

This recipe does also taste very good without the rat part.

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The vegetables used for this recipe are IMO very adaptable and fast growing plants. They grow almost anywhere. I know for example some places at a river bank where wild potatoes are growing.
I'm not quite sure about onions. But given the variety of different kinds of onions available and that they do not need much care to be grown in a garden should allow some kind of onion to survive.


Okay. Here’s another recipe.
I thought it fits the desperate post-apocalyptic survivalist's menu.
And it might as well go well with the above recipe if no rats are at hand.

It's a recipe that my grandfather told me ages ago.
He himself learned it somewhere on their way (by foot) back from the Russian war zone in 1943/44.

Grilled hedgehog.
Take that little stinging animal and roll it around in a puddle of mud until it is completely covered in mud. It’s advisable to use some gloves.
After “crumbing” the hedgehog just throw it into the fire and wait until the mud crust cracks.
Then take it out of the fire.
The spikes (?) will be baked into the mud and you can remove them easily together with the mud crust.

And a second one.

Egg’n’Shrooms

3-4 medium sized eggs (birds preferred) or 6-7 snake eggs
young dandelion leaves
1 onion
Hand full of mushrooms

Cut the mushrooms into half or quarters as preferred.
Slice the onion.
Cook the onions and mushrooms together with some oil or lard in a pan.
In the meanwhile cut the dandelion leaves into small pieces and mix them with the eggs. You could also add some other herbs if available.
Pour the eggs over the mushrooms and onions and let it fry. Turn it over after a while, when all the liquid on top is gone and fry the other side, too.

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I tried a quite similar recipe once.
Instead of dandelion I used chicory. But dandelion has a similar taste to chicory, so it should work, too.
I also added 2 table spoons of sparkling water to the eggs which made the pancake very fluffy.