Just writing about this makes me hungry, I can’t imagine how much hunger reading this would instill. Good luck, foodie, and maybe try a few of these out sometime. For now, brace yourselves.While the many types of foods themselves have their own names, they are all united under the label of a fried festivity. Something they all share is being dipped and fried in boiling hot oil, usually flavored, and are served at various events. Anything else is up for variation. Want to deep fry a bug? Spider? Reptile? Maybe even a leaf? Serve it at a festival or party and it can be called a fried festivity.
How It’s MadeFirst, acquire your base ingredients. Meat, bug, plant, fish, anything edible counts. Prepare it to be eaten if simply deep frying it won’t do. This may involve defeathering or descaling, or simple removal of the legs. Then, begin to boil the oil. Many kinds exist with many flavors and qualities to choose from, but picking a favorite will do. Some all-around oils exist too, if a massive crowd is being served. If indecisiveness strikes, it’s mixing time! If the selected oils aren’t the same density, a bit of mixing may be required and should be done with a metal rod or spoon. A fork will do too. A deep fryer is needed for this stage. From then on, simply deep fry the ingredients in the oil. The minimum time depends greatly on the heat of the oil and the ingredients, so research should be done on cooking times. Some ingredients affect the taste of those around them, so use this knowledge to your advantage. After the food has been cooked, serve after about a minute of cooling, depending on you and your patrons’ tastes. Enjoy!
The Star of the ShowNo, not the ingredient, the oil! The oil is the most important part to a deep fried delicacy, and gives the food a fantastic flavor. There are many oils to choose from while cooking, but here are a few of the best, starting with a base oil.
Flora OilFlora oil is made not from the flowers of one plant, but from the stems and leaves of many. The plants give off a slight, earthy taste that brightens virtually any dish, and smells like freshly cut herbs. Since almost all spices dissolve in it, flora oil is usually used as a base oil for spice mixtures, bringing a whole bunch of new flavors to the table. Flora oil can be used multiple times, about 5 or 6, before becoming unusable.
Bug JuiceDespite its name, bug juice isn’t completely made of bugs. In addition to bugs, it is also mixed with nut oils to bring out a mild nutty and slightly savory flavor. It smells a bit strong however, but only during cooking does its nutty scent come out. It mixes well with some oils that complement its flavor, but other mixtures are discouraged out of fear of the nutty flavor clashing with much else. Bug juice can be used about 3 times before going bad.
Haedron OilHaedron oil is a mixture of the oils of various seafaring amphibians and fish found by the shoreline. It has a fishy taste, made mild by sweeter tones. The consistency of this oil can be a bit gummy at times, so stirring it before usage is recommended. Haedron oil is not recommended for mixture with oils that are not sweet or salty, as the fishy taste battles most other flavors. The oil can be used about 50-60 times before becoming inedible, so start counting!
Pesca PowderMade from Pesca Spice, Pesca powder is a mixture of the spice, salt, pepper, and oregano. It has a strong spicy smell, similar to that of cinnamon, and an equally powerful savory and somewhat sweet and salty taste. It is usually mixed with flora oil before cooking, but other oils will do, as deep frying with a solid powder won’t do the cook much good. Stir thoroughly after mixing the powder and the oil. Despite the strong taste, Pesca powder melds well with most other flavors! Just beware a possible flavor overload if it ends up clashing.
DISCLAIMER: Yes, I did eat all of the oils and powders myself. No, I do not recommend you try it at home.
The book itself contains many other oils, powders, foods, and more not listed here.
- Item type
- Consumable, Food / Drink
- As many as you’d like
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