The Weird of Hali Cookbook
Aug. 29th, 2021 01:06 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ecosophia
Shortages and product delays have become a fact of life in the industrial world these days, but even so, luck sometimes breaks your way. I'm delighted to announce that The Weird of Hali Cookbook, Brecken Kendall's guide to the recipes in my tentacle fiction, is now available in print and e-book formats. Those who preordered copies should have them in a few days, and the rest of you -- well, what are you waiting for? From basic recipes such as cheese polenta (always the best thing to feed to shoggoths) up to more complicated treats such as Innsmouth fish chowder and an authentic pirate salmagundi recipe contributed by Toby Gilman, this volume has plenty of recipes you can use to stay well fed while you wait for Great Cthulhu to rise from the sea. I should probably mention again that all the recipes in this book are real, and none calls for ingredients you can't get this side of the plateau of Leng. Since Brecken and I share the conviction that food should be cheap, tasty, filling, and not especially complicated to make, this is also not the kind of cookbook that's meant to permit members of the overprivileged classes to show off how much money and leisure they have by wasting a lot of both turning out desperately precious yuppie chow. It's geared toward people (like Brecken, and in my younger days, me) who don't have a lot of money or a lot of time to spare, and still want to eat well.
Interested? Print and e-book copies can be ordered direct from the publisher here and from other retailers here. Bon appetit and Cthulhu fhtagn!
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Date: 2021-08-29 05:30 pm (UTC)Aw, who are you trying to kid? When did an operative mage ever leave it to luck?! ;)
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Date: 2021-08-29 05:31 pm (UTC)Regarding the cover art
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Date: 2021-08-29 11:34 pm (UTC)Mine made a WWII version of it with chipped beef, which you used to get in the supermarkets in a little glass jar just the right size, when washed out, to serve children their orange juice in. My dad had a name for it which probably came right from the men of the 3rd Infantry Division.
Do you want the Alachua Woman's Club recipe?
The Grey Badger.
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Date: 2021-08-30 01:14 am (UTC)(no subject)
Date: 2021-08-30 11:06 am (UTC)Alachua Women's Club Recipe
Date: 2021-08-30 03:13 pm (UTC)2 hard-boiled eggs, 2 cups of milk, 4T butter, 4T flour, 2 strips crisp bacon, salt & pepper to taste.
Melt butter in saucepan, add flour, stirring until smooth. Add milk, stirring repeatedly until thickened into a sauce. Peel boiled eggs and cut into pieces. Add to the sauce mixture and salt and pepper to taste.
Toast 4 slices of bread and tear into bite size pieces, top with sauce mixture, crumble bacon over top, and serve. This will make two servings. To make additional servings, just add 2 tablespoons of butter and flour, to one cup milk and an additional boiled egg for each additional serving (bacon as well if so desired.)
This recipe was submitted by Diane Morgan in memory of Shirley Morgan, her mother. Other variations are listed down at the bottom, including the dried beef on toast The Grey Badger's father called by its army nickname of S.O.S.
My note here: for stovetop, if you have a double boiler - two nested saucepans from the hardware store will do just fine - I turn the milk into a sauce over the boiling water in the bottom of the double boiler. then turn it down and keep it warm while doing the other things. The Grey Badger.
Re: Alachua Women's Club Recipe
Date: 2021-08-30 05:06 pm (UTC)(no subject)
Date: 2021-08-30 02:12 pm (UTC)My dad made something he called SOS (about the only thing I remember him cooking other than grilling burgers or steaks). Usually with hamburger or sausage but I remember about the same thing with chipped beef. You might recognize it as sausage gravy...
SOS (Same ole S***t): Haven't made it in years since I can not eat real food any more. Here is how I did it - never measured any thing just added till it looked right.
Brown and crumble 1/2 to 1 lb of hamburger or sausage. Drain most of the grease and liquids. Add 2 to 4 tablespoons flour and mix well with the hamburger to remove lumps. Stir in a cup or so of milk. Stir over medium heat until thickened. Serve over biscuits, toast, potatoes or ... Good any time.
Went through the e-book last night. A lot seemed familiar but a little different. Too bad I'll probably never get to really try them.
John - Coop Janitor
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Date: 2021-08-30 05:07 pm (UTC)S.O.S.
Date: 2021-08-30 07:17 pm (UTC)The Grey Badger
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Date: 2021-08-29 09:16 pm (UTC)Quercus
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Date: 2021-08-31 03:25 pm (UTC)Oh, and are there any recipes for what Jean L. in K. Falls calls "Cream of Leftovers Casserole?" Or for that matter, "Fridge Bottom Stew?"
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Date: 2021-08-30 03:05 am (UTC)BTW - Why do people eat yuppie chow?
Seriously, though: Ordered my copy in July - looking forward to good eats.
Rhydlyd
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Date: 2021-08-30 06:14 am (UTC)Maybe I am, as usual, the last to know, in this case that peanut butter ain’t got that swing.
Do Shoggoths like peanut butter?
Shoggoths and peanut butter
Date: 2021-08-30 07:13 pm (UTC)The meaning oft peanut butter
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Date: 2021-09-09 02:56 am (UTC)My advice for anybody generally new to cooking is that while this book does go well out of its way to introduce you to the art, there's a LOT of wiggle room in the recipes. Don't worry if it's not as precise as you find on the overbearingly verbose cooking blogs; if you're unsure about exactly how to do a certain thing; if you have chopped the apples to the right size or beat the eggs enough - it's ok. The recipe will work. It will taste delicious. Just try it, as best as you can, and adjust anything you'd like for next time. These are basic, solid foundational recipes upon which you can layer as much customization as you like. Tweak, experiment, play around. That's the fun of cooking, and these more traditional recipes are extremely tolerant of deviation.
These are eminently *do-able* recipes, and while they may not be at the cutting edge of health science (the same science you've observed that spins like a weathervane!), they're definitely at the threshold of the heart and inhabit the liminal spaces that define soul food. I intend to try many more of them out this winter. Thanks for this delightful, fun, and eminently useful volume, John. It was very much worth the effort.
P.S. One of my first two recipes was the apple cake, in celebration of the season and of the Americana so thoroughly present in this volume, celebrated by your Johnny Appleseed project. It came out beautifully.
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Date: 2021-11-19 06:11 pm (UTC)Was there an unexpected shortage, by any chance? I pre-ordered, but have never received my copy. I tried emailing the publishers & contacting them through their website form, but have not heard back.
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Date: 2021-11-19 07:30 pm (UTC)