Other deepstalker dishes I have for #thedascookery
- Oven baked deepstalker steak w/lemon nug-cream sauce
- Pan seared deepstalker steak w/rosemary plum sauce on roasted deep mushrooms & white asparagus
- Lemon & garlic deepstalker steak
- Stewed deepstalker
- Overnight-marinated deepstalker stew
About the Bit! Another note on brontos
#thedascookery
Sketch of a cut of roast in the top right corner. The image reads: About the Bits A Note on Druffalos A common bovine creature seen throughout southern Thedas, they are fiercely territorial creatures and are generally deemed more dangerous than a bronto. Despite being such stalwart defenders, druffalos have been met with enterprising individuals just as determined as they are, and through the ages, have become domesticated creatures. While prized stock on homesteads for their utility, they are admittedly limited in their culinary uses. While some adventurous and arguably foolish individuals have attempted milking these remarkable beasts, for the more reasonable individual the extent of a druffalo's use in the kitchen lies in their meat. Their meat is described as being tender with a rich and earthy flavour, compared to that of beef, they tend to have a more sweet undertone. This is of course thanks to their diet, as they are more amenable to grazing on a wider variety of crops. It has also led to ranchers experimenting with different feed to change the flavour of the meat that is produced. Even so, the wide palette of all druffalo is seen as a blessing. It is also notable that regardless of where the druffalo is raised or how “wild” the stock is, it lacks the more gamey notes that you see in elk, hart, or even brontos. See the rest of ALT Text in replies.
Its Friday (and I remembered on time!) About the Bits today focuses on a note about druffalos. The creature tough enough to take on despair demons!
#thedascookery #dragonage #artchi
A red geometric boarder on a tan background with various food stains. Top right corner is a stylized label that read: Thedas Cookery A fine dwarven craft NOT from Orzammar Made by Lady Anjou of House Baskar Gastronomer, Archivist, and Food Historian Below it, the red text on the image reads: About the Bits A Note on Bronoto Whether they are domestic or wild stock, on the surface or in the Deep Roads or thaigs like Kal-Sharok, Kal'Hirol, or Orzammar. Brontos are known for a few things: their utility and unique dietary adaptability. Due to their low sustenance requirements, it allows them to live on as little as water, fungus, and rocks. It is astounding that brontos are capable of extracting nutrients from even the barest of edible organic material and still be capable of such strength. It is that strength and hardiness that makes them prized beasts of burden with a fierceness rivaled only by the druffalo. These resilient creatures, when domesticated however, are reliable and known to be rather affable in their temperament. Unlike those of wild stock, whose unpredictability requires one to be both alert and cautious. When sourcing bronto meat, it is most common in Rivain and dwarven communities; both above and below the surface. However, other places such as Orlais view the meat as a delicacy, not often gracing their tables. The taste, texture, and appearance, bronto meat is rather unique. A soft and tender meat with a texture akin to pork that is not very fatty, and thus does not hold much marbling. The meat is a deep red colour when raw and maintains a rosy tint when cooked. The taste has been likened to a combination of elk and beef, and though the wild stock holds an expected gamey taste, it is also present in the domestic lines. And regardless of origins, it holds a notable sweetness to the meat.
About the Bits!
The dwarven staple, from beast of burden to steak on your plate. Brontos: how they taste, what is up with them, and what is their preferred food?
#thedascookery
Top corner is a sketch of sliced scaled meat. Text reads: About the Bits A Note on Deepstalkers Deepstalkers are ambush predators that work in packs, typically family units centered around a matriarch. They are among the top predators of the Deep Roads, preying on anything they can take by surprise and overwhelm with numbers; from nugs to brontos, to people or darkspawn. While native to the Deep Roads, they can be found in caves near water sources, riverbeds, or anywhere ideal for ambushes. Due to their typically cold habitats, most deepstalkers will have a thick layer of fat under their skin, which leads to an oilier cut of meat overall. Age, Diet, and Preparations The diets of deepstalkers have a heavy impact on the flavour of their meat and bones. A more aquatic based diet tends to be fishier, while a terrestrial diet leads to a gamey, almost venison like flavour. Regardless of diet, there is a distinct nutty undertone to all deepstalker meat. Along with this, deepstalker has a notable texture that is likened to seal – or a tender and dense cut of pork; however other cuts of the deepstalker tend to be more flaky, like that of fish. Though it should be noted that other factors aside from their diet impacts flavour and texture; such as age, fat distribution, and cooking preparations. Juveniles and young adults tend to have a richer taste as they tend to have thicker layers of fat beneath their unscaled skin. In fact, because of their skin and thick fat reserves, it is best to use these cuts for quick cooking methods such as frying, broiling, or grilling. Cuts from younger individuals tend to have faster cook times than their older counterparts and tend to dry out faster when cooking. Mature deepstalkers such as leaders, typically the father and older siblings, and matriarchs have well formed scaly hides, and more evenly distributed fat deposits, leading them to have a more buttery taste as well as making them ideal for long dry heat cook times such as roasting.
About the Bits!
Notes on deepstalkers and how to cook them, their taste, and a bit of their distinction. Anjou of #thedascookery has some words about the raptor like giants from Dragon Age
A collection of illustrations and sketches of various food dishes and ingredients
Shared this yesterday elsewhere but wanted to share it here. Cleaning up several dishes and still figuring out that unfortunate deepstalker lol
| #artchi | #thedascookery |
Quote post cause I forgot to tag #thedascookery
I'm so good at social media 😅
A red geometric boarder on a tan background with various food stains. Top right corner is a cut of scaled meat with four slices next to it. The red text on the image reads: About the Bits A Note on Deepstalks Deepstalkers are ambush predators that work in packs, typically family units, centered around a matriarch. They are among the top predators of the Deep Roads, preying on anything they can take by surprise and overwhelm with numbers; from nugs to brontos, to people or darkspawn. While native to the Deep Roads, they can be found in caves near water sources, riverbeds, or anywhere ideal for ambushes. Due to their typically cold habitats, most deepstalkers will have a thick layer of fat under their skin, which leads to an oilier cut of meat overall. Age, Diet, and Preparation The diets of deepstalkers have a heavy impact on the flavour of their meat and bones. A more aquatic based diet tends to be fishier, while a terrestrial diet leads to a gamey, almost venison like flavour. Regardless of diet, there is a distinct nutty undertone to all deepstalker meat. Although their diet impacts flavour; age influences flavour, fat distribution, and cooking preparations. Juveniles and young adults tend to have a richer taste as they tend to have thicker layers of fat beneath their unscaled skin. In fact, because of their skin and thick fat reserves, it is best to use these cuts for quick cooking methods such as frying, broiling, or grilling. Cuts from younger individuals have faster cook times than their older counterparts and tend to dry out faster when cooking. Mature deepstalkers such as leaders, typically the father and older siblings, and matriarchs have well formed scaly hides, and more evenly distributed fat deposits, leading them to have a more buttery taste as well as making them ideal for long dry heat cook times such as roasting. - Anjou Baskar
About the bits on your plate! Deepstalkers, what are they, how do they taste, and how to prepare them! #thedascookery #dragonage
A red, geometric boarder on the right and left side of the image, to the right side, a sketch of two donut-like pastries. The pastry in the back has a thick, filling and piece of fruit at the top, the second pastry of the same kind has a bite taken out of it. In the bottom left corner is a closer up sketch of the same donut-like pastry with a bite taken out of it. The image text reads: Deepstalker Steaks with Deep Mushrooms and Honeyed Carrots Deepstalkers that feed primarily on fish and shellfish while residing in coastal caves have a fishier taste to them. Compared to their Deep Roads counterparts who have a fattier, earthy, and richer in taste. Deepstalkers for those unfamiliar, are predators primarily found in the Deep Roads. Thus, any dish that features this animal is more common with dwarves than other communities. However, it is not common fare even among us dwarves. They are not considered a delicacy to most like nug or deep mushrooms are, rather a dish reserved for those of more humble means. In Orzammar, deepstalkers are considered less than food, often only consumed during famines or by casteless. Yet, I have heard the Legion of the Dead also dine on these creatures. I was introduced to this variation of the dish through a surly clam farmer dwarf I met off the coast of Jader. I have never had the pleasure of tasting deepstalker before and so I learned the surprising texture of deepstalker is one more akin to fish or reptile. He noted that the “steaks” were best from the tail and that due to the texture, it was best to treat them as you would a fatty fish steak. Tie them up, keep the skin on, and roast or pan fry them. He noted that it was best served with mushrooms and dark greens and root vegetables. Which I agree is a fine pairing, as the steaks I was served were oily and more fishy than I had expected. I would expect a nice herbed cream sauce would also pair very well with this. Or perhaps a crumbly, aged cheese. - Anjou Baskar
Deepstalker steak, a peculiar but delicious meal. One could say a fine dwarven craft from outside of Orzammar. #thedascookery
I've been tinkering away at #thedascookery and redoing the lost work 😅Excited to share stats w/ you all once it closes, but I'm thankful to hear from you so far!
If you like cookbooks, dragon age, fanworks, or food, and haven't already, please let me know what you'd like to see from this project!
The fact that 69 of you want soups (and stews) and appetizers in the cookbook project tickles me. Its a good number.
Want to help me steer my probably a smidge over ambitious project of making food for Dragon Age? If you have some time to spare fill out my interest check for #thedascookery
Thread of all the #thedascookery cards I'm doing for #dragonage to celebrate veilguard. Overall a long-running project I've been working on.
A red, geometric boarder on the right and left side of the image, to the right side, a sketch of two donut-like pastries. The pastry in the back has a thick, filling and piece of fruit at the top, the second pastry of the same kind has a bite taken out of it. In the bottom left corner is a closer up sketch of the same donut-like pastry with a bite taken out of it. The image text reads "Zeppole Antivan, decadent. Remember to CHECK the filling. Expecting sweet but then getting a mouthful of anchovy will be a zinger no matter how you chew it. Antivan street food is as numerous, colourful, and filling as every aspect of their culture. Bold flavors, bright colours, and the celebration of food. The history of this fried treat is not uncommon to how similar fares have found their ways to our bellies. Initially, such treats were saved for Andraste’s Day and Satinalia. They’re also served during celebrations of the Divine’s coronation. Nowadays, it seems more common that you can find both savory and sweet versions of the snacks at stalls throughout Antivan cities. But each vendor has their own recipe. The dough can vary, from a light pastry to a more dense bread or pasta-like texture. Such differences I have found are usually indicative if it is a sweet or savory zeppola. Though this is not a fixed rule. Sweet zeppole are typically topped with powdered sugar. Their fillings range from custard, jelly, a thick pastry cream, a butter-and-honey mixture, or ricotta cheese mixed with small pieces of chocolate, candied fruits, and honey. Savory zeppole are commonly topped with salt and stuffed with salami, vegetables, cod, anchovy, or provolone. One combination even soaked the fried dough in honey. - Anjou Baskar"
It's #foodfriday and with it comes the 3rd card of the #thedascookery street food series to celebrate Veilguard. #dragonage has only tightened its grip on me.
A sweet little treat to soothe what ails you. I considered drawing a savory version, but the detailing was too nice for me to change it😅
A red geometric boarder frames a page that reads "Ox Cheek and Noodle Stew Rivain, a dish as lively in its seasoning as the people who eat it. Note, try adding sprouts and cream when possible. The stalls you will find this soup in will vary in size and location. Dotted throughout the buzzing night streets, this is common street food in central and southern Rivain. It was a common sight to see these stalls with low burning fires, one pot simmering away to produce the richest of broths, the other slowly and carefully steaming the entire head of the animal - that varies per stall ranging from goat to ox or druffalo. The noodles, commonly made of rice, are cooked when you place your order. A fast cooking noodle that is delicate but gives this dish a clean taste and isn't overly chewy. The broth has four foundational ingredients: bone with the marrow, cumin, garlic, and water. From there, the stall owner will include a variety of vegetables of their choosing. Some choose to add peppers, potatoes, carrots, onions, or some dark leafy green. The meat is pulled off once the noodles are cooked, piled on the noodles before the broth and vegetables are poured over them. A simple but rich and decadent meal easily enjoyed on a warm afternoon or a cool evening by the shore. - Anjou Baskar" On the right side is the sketch of a bowl filled with noodles, chunks of meat, and various vegetables. In the bottom left corner is a close up on a bowl filled with noodles, chunks of meat, and various vegetables.
Food Friday with #thedascookery
Touching on some street food. I ran a poll on tumblr and street food won out over soup, but I couldn't resist sneaking in at least one soup.
I note using goat, ox, or druffalo; but given the food lore in veilguard, I now want to add bronto, it is dragon age after all
A red, geometric boarder on the right and left side of the image, to the right side, a sketch of two donut like pastries. The pastry in the back has a thick, filling and piece of fruit at the top, the second pastry of the same kind has a bite taken out of it. The image text reads "Antivan, decadent. Remember to CHECK the filling. Expecting sweet but then getting a mouthful of anchovy will be a zinger no matter how you chew it. Antivan street food is as numerous, colourful, and filling as every aspect of their culture. Bold flavors, bright colours, and the celebration of food. The history of this fried treat is not uncommon to how similar fares have found their ways to our bellies. Initially, such treats were saved for Andraste’s Day and Satinalia. They’re also served during celebrations of the Divine’s coronation. Nowadays, it seems more common that you can find both savory and sweet versions of the snacks at stalls throughout Antivan cities."
What if I provide some snacks for the eyes since I can't give stress snacks? Been working on pieces for the queue of #thedascookery
A red geometric boarder frames a page that reads "Anderfels Tavern Spread Northeastern Anders Tavern Fare A hearty, nourishing meal that varies based on local exports - if the region has any. A little heavy, pairs well with Anders bitter cider. A simple but easy enough affair, though common only near the waterways or trade towns. The main features are salted cucumbers, soaked in brine for several weeks or briefly overnight. The timing seems dependent on the additional seasoning, preference, and desired texture. Local variations are the norm, while the more impoverished areas will use only humble local goods, those of trade ways or of the few fertile grounds will add more luxurious treats, one such being red currants. The other common additions to this spread is bread and lard. The quality of bread seems to reflect the location as well, with darker breads being more common in rural, farming regions; but near trading ports will have lighter and softer breads. The lard is the preferred spread of choice, one I think is well advised as it pairs well with the salty flavours and is cut by the brine of the cucumbers. The establishment I had the pleasure of visiting offered a very tart apple spread. It paired well with their cider, which was startling considering the bitter aftertaste. - Anjou Baskar" On the right side is the sketch of food plated on wood, cucumbers in a bowl, a loaf of bread, a cup of a spread, and a lump of lard. In the bottom left corner is a close up on a bowl of salted cucumbers and a loaf of bread.
In honor of Veilguard I'm doing a series of posts about #dragonage streetfood. The food lore in the series has become such a highlight for me and the spark for the #thedascookery project.
Welcome back to Thedas everyone, to the beginning of a new journey through the world.
Text reads "Northeastern Anders Tavern Fare A hearty, nourishing meal that varies based on local exports - if the region has any. A little heavy, pairs well with Anders bitter cider." To the left underneath is the sketch of food plated on wood, cucumbers in a bowl, a loaf of bread, a cup of a spread, and a lump of lard. To the right of the sketch it reads "A simple but easy enough affair, though common only near the waterways or trade towns The main features are salted cucumbers, soaked in brine for several weeks or briefly overnight. The timing seems dependent on the additional seasoning, preference, and desired texture. Local variations are the norm, while the more "
I'm staying up a bit later than originally planned to finish up some food drawings 👀
#thedascookery #dragonage #fanwork
Moving threw off my schedule for my dragon age food posts, but a few are ready & I will be working on them in between playing.
But w/ all the hype & food spreads being made, if you haven't already, maybe pass some time till launch by filling out an interest check for my project #thedascookery 👀
#dragonagetheveilguard is coming out in 3 days. I've been told about food lore. I have seen samplings of new food lore 🥹I'm very excited to not only explore and experience the new lore but also figure out how to make them into actual recipes for my #thedascookery project.
So I’m really really hyped about #dragonage dropping in a week. I need to be responsible and do adult things.
That said I have my #thedascookery project and would love to talk about food in dragon age.
So, do you have a favorite food? Something you wish was in the games? Talk fantasy food with me~
I mentioned this elsewhere, I've pushed back the #thedascookery survey. It will close Jan. 31st to account for people avoiding spoilers for #dragonage & the holidays.
If you're into #cookbooks and/or like dragon age and haven't already, check out the survey and let me know what you'd like to see!
Text written on beige, textured page with a stain in the top right corner and the partial image of a sketched bowl of soup with noodles. It reads: "Rivain, a dish as lively in its seasoning as the people who eat it. Note, try adding sprouts and cream when possible." Above the image. To the left of the drawing it reads "he stalls you will find this soup in will vary in size and location. Dotted throughout the buzzing night streets, this is a common street food in central and southern Rivain. It was a common sight to see these stalls with "
I can tease things right? In the middle of the night when everyone is asleep? #thedascookery
Making food for #dragonage in the middle of the night like a gremlin.
Wait, its decent normal people hours, I can talk about #thedascookery with a different crowd lol
So I forgot to tag this originally and then forgot I could just quote it… #thedascookery
I’m so great at this lol
Thought it might be helpful for those following me for #thedascookery stuff to know I have a tag, but also to link my faq, which for accessibility I will put any in a thread as requested.
