Cultural Rituals and Procedures

Second course, or entrée. A typical salad made of mixed greens, but primarily consisting of somet...

A classic soufflé made by whisking sshiikun egg whites until fluffy, folding in melted koossheess...

Kooss milk cheese. Used as part of a charcuterie board, or as an ingredient in many recipes.

A kind of flan or crème brûlée made from high-quality, free-range kooss milk. The kooss has fed u...

This is a roast of the ooog, a kind of Emdalian cattle. Like cows on Earth, there are different c...

A wine derived from the ssrrg fruit on Emdali, it is similar to an Earth plum, and thus the wine ...

First course. A creamy plant-based soup, most likely consisting of something akin to an Earth art...

Another farm animal on Emdali, This one is used for meat as well as the eggs it lays. It is repti...

A common fruit on Tiniken. It is eaten raw and often juiced. Raw slices are common in salads, and...

The dairy and meat cattle of Tiniken. Roast indi, as well as certain cuts of steak, are very popu...

A fermentable fruit grown on Tiniken. Used to make the local wine and beer varietals.

The favored fermented product of the ploom fruit on Tiniken. It is a deep purplish-pink, slightly...

A high-gluten grain of Tiniken, probably the staple grain of that world. Used whole as cereal, or...

A type of pastry, native to Tiniken. It is made of qass flour blended with indi fat or butter, an...