This website has recipes they made up of food in the Star Wars and Harry Potter worlds. Beware-the fan fiction is pretty adult. But check out “Hutt Cuisine”.
I might add that there’s a Star Wars Cookbook out there with plenty of “cute” recipies–although nothing that claims to be from the films.
I rather like Klah myself… the coffee substitute from Pern (as coffee itself does not grow on Pern). It’s essentially cocoa with some caffiene added but it’s not bad.
I keep meaning to make myself some Hearty Herdbeast stew or Bubbly pies but I keep forgetting.
For Patrick O’Brian fans, there’s Lobscouse and Spotted Dog, a cookbook based on the foods mentioned in the book. We’ve never used it much beyond grog and some of the cookies, but it’s a fun read.
I’ve always wanted to have clam chowder the way Melville describes it in Moby Dick, and stew like the gypsy’s in Wind in the Willows.
The dish (some sort of rack of lamb?) that Matt McConaughey made for Kate Hudson in How To Lose A Guy In 10 Days looked delicious.
If anyone has a recipe for that I’d love to try it.
One episode of Chef! with Lenny Henry featured “Guinness Punch”, described by one character as “the best tasting liquid I have ever had in my mouth”. It seemed to be made of Guinness Stout (I assume) and large quantities of condensed milk. It may or may not be a real recipe; when I Googled it all I got was dozens of hits from people wanting the recipe.
Any Caribbean dopers out there able to shed some light on this one?
Peg Bundy’s recipe for Raisin Bread:
You’ll need a loaf of bread, a box of raisins and a hammer.
I’m all about the pumpkin and goat cheese soup the Yeti make in Legend of Zelda: Twilight Princess.
There are tons of fictional food recipes at http://www.geekychef.com
And, of course, spoo. (Methods of preparation were never mentioned, that I recall.)
There are a bunch of Southern recipes in the back of the book Fried Green Tomatoes at the Whistle Stop Cafe.
Other than the fact that Narn like it fresh (a thick, sticky liquid), while Centauri like it aged (a homogeneous gelatinous solid), and each finds the other’s preference disgusting.
That would have been my post (without the joking part…)
Hmmmm… nothing like gnawing on some yummy little baby toes with garlic sauce!
That site is great! I am so making the Portal Cake for my sweetie’s birthday in January. <3
Oh, and I thought that the ‘spiced soup’ in the Stone of Tears series just had to be great, but it turns out it’s just abunch of vegetables and some broth, which I can make any time.
Pfft.
In my imagination, it’s more of a pureed squash soup, and is, yes, SPICY. Not cabbagy.
I like BRAAAAAAAAAAAAAAAAIIIIIIIIIIIINNNNNNNNNS!!!
Well, there’s no beating my Balls.
They’re made from a secret Schweddy Family recipe. No one can resist my Schweddy Balls.
Pete Schweddy
I’ve made Spotted Dog with hard sauce, Boiled Baby, plum duff, and hardtack from the book. The first 3 were good, the last was as expected. I’d love to try some of the dinners, but I have no one willing to eat them with me. I was going to make the most famous Strasburg pie once, but my heart goes into VTAC whenever I read the ingredients.
Lark’s Tounges in Aspic
Lime in Coconut
I’ve tried a few of the dishes described in Silence of the Lambs and Hannibal, though not with human flesh. The books don’t really have what you would call recipes, so I used cookbooks and the web to find the necessary info.
I’ve always wondered if the “Timpano” that Tony Shalhoub makes in “Big Night” was invented for the film, or if it was an actual dish. Despite having grown up in an Italian family, I’ve never heard of it before or since.