@andrew health_and_safety flash_onAdmin
I'm working on some AI code that I hope will be able to generate random creatures, but since it's all just test output from the code otherwise going to waste I figured I'd paste them below. Feel free to take any of them and adopt them into your own stories (or just read along and chuckle at how absurd some of them are)! They get wackier as they go along.
This is just a first pass on trying to create these, so if anyone has any feedback on any aspect of it, that's also appreciated. :)
Name: Fungus Bread
Description: A bread made from the fungus that grows on the outside of the Sump Tree.
Recipe: Cut a Sump Tree down and cut off the outer bark. Dry the bark in the sun for at least a day, then grind it into a powder. Mix the powder with water and knead it into a dough. Shape the dough into loaves and bake in a wood-burning oven.
Name: Sweetroll
Description: A sweetroll is a pastry made from a variety of ingredients, including flour, sugar, and a variety of spices. The most common sweetroll is a sweetroll made from a mixture of wheat, sugar, and cinnamon.
Recipe: Mix together flour, sugar, and cinnamon in a large bowl. Add water, mixing until a dough forms. Knead the dough until it is soft and elastic, then roll it out into a large rectangle. Spread a thin layer of butter over the dough, then sprinkle sugar and cinnamon over the butter. Roll the dough into a log, then cut it into individual rolls. Bake at 350 degrees for 15 minutes, then serve warm.
Name: T'hrok
Description: T'hrok is a sweet, gooey dessert made from the fermented saliva of the T'hrok, a small rodent-like creature native to the jungles of the southern continent.
Recipe: Gather a large number of T'hrok saliva glands, then place them in a large pot of water. Boil for at least an hour, then strain the liquid into a separate pot. Add a cup of sugar and a cup of flour to the liquid, then stir until the mixture is smooth. Bring the mixture to a boil, then reduce heat and simmer for an hour. Pour the mixture into a baking pan and let it cool, then cut into squares and serve.
Name: Lushfruit
Description: A sweet, juicy fruit that grows on the Lushtree.
Recipe: Remove the Lushfruit from the Lushtree and wash it in a bowl of water. Cut the Lushfruit in half and remove the seeds. Slice the Lushfruit into thin slices and serve.
Name: Baked Mushrooms
Description: A common dish in the Sumen culture, baked mushrooms are prepared by baking a mushroom in a clay oven.
Recipe: Preheat a clay oven to 450 degrees. Remove the stem from a mushroom, then place the mushroom cap-side down in the oven. Bake for ten minutes, then remove and serve.
Name: Pile of Dirt
Description: A pile of dirt.
Recipe: Dig a hole in the ground, fill it with dirt, and cover it back up.
Name: Krak
Description: Krak is a beverage made from fermented cabbage juice. It is extremely sour, and is usually drunk by Sumen children to encourage them to eat more vegetables.
Recipe: Fill a large pot with a head of cabbage and fill it with water. Let it sit for at least a day, then drain the water and add a large amount of salt. Mix the cabbage and salt until the cabbage is fully covered, then let it sit for another day. Add yeast and let it sit for a day, then drain the water and mix in more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt. Let it sit for another day, then drain the water and add more salt.
Name: Ildron Tea
Description: A bitter, but delicious, tea made from the Ildron plant.
Recipe: Bring a pot of water to boil, then add one Ildron leaf. Let it boil for five minutes, then strain and serve hot.
Name: Irony
Description: Irony is a dark, bitter, and sweet drink made from the dried leaves of the Iron Tree.
Recipe: Bring a pot of water to a boil, then add the dried leaves of an Iron Tree. Boil for at least one hour, then strain and add honey to taste.
Name: Grumpkin
Description: A small, lumpy fruit with a large pit. The fruit itself is sweet and delicious, but the pit is filled with a bitter, foul-tasting liquid.
Recipe: Wash the fruit thoroughly, then slice it in half. Remove the pit, and either eat the fruit or discard it.
Name: Honeyed Lard
Description: A traditional treat of the peoples of Sumen, made by mixing lard with a generous amount of honey.
Recipe: Melt a pound of lard in a pot over medium heat. Once melted, add three tablespoons of honey. Stir the mixture until the honey has dissolved. Serve warm.
Name: Kachim
Description: Kachim is a dish of mashed and cooked insects, typically served with a gravy or sauce.
Recipe: First, the insects must be collected and killed. The most common insects used in Kachim are giant cockroaches, locusts, and crickets. Then, the insects must be boiled in a large pot of water for at least an hour, with the water being changed every fifteen minutes. Once the insects are fully cooked, strain the water from the pot and mash the insects with a fork. If you want a gravy, mix in some gravy powder and/or a starch. If you want a sauce, mix in some flavored beetles and/or chives.
Name: S'fah
Description: A common dessert in the Fobro-Bontish culture, S'fah is a simple dish of a milk-like substance with a strong taste of S'fah berries.
Recipe: Heat milk to a simmer, then add S'fah berries. Let simmer for at least an hour, then strain out the berries. Serve hot or cold.
Name: Rat Ice Cream
Description: A cheap, yet delicious dessert sold in major cities. It is often said that one should never trust a woman who doesn't enjoy rat ice cream.
Recipe: Bring a large pot of salted water to boil. Add a small handful of dried rats. Boil for 5 minutes, then add the rinds of several lemons. Boil for 5 minutes more, then drain the water and set the rats aside to cool. When the rats are cool enough to touch, pull off the meat, making sure to remove all fur and bone fragments. Add a cup of sugar and a cup of butter to the meat and stir until well-mixed. Return the meat to the water, then bring the water to a boil again. Simmer the meat for 30 minutes. When the time is up, add the juice of several lemons and stir. Serve hot or cold.
Name: Gormycorn
Description: Gormycorn is a special food grown in a variety of Gorme gardens that takes about four years to grow. The large ears of Gormycorn are picked and cut into chunks, which are then boiled in water for at least five hours to produce a thick, white, gooey substance.
Recipe: Gormycorn ears are cut into pieces no larger than an inch, then boiled in a large pot of water. When it is done, the pieces of Gormycorn should be mushy.
Name: Mauszika
Description: A cake made from the ground, baked flesh of a Maudic Man. The texture is a bit more firm than regular cake, and the taste is said to be a mix of that of a roasted chicken and a well-seasoned steak.
Recipe: Grind the meat of a Maudic Man into a fine paste. Add milk, eggs, sugar, and a pinch of salt, and mix thoroughly. Pour into a baking dish, and cook in an oven at a temperature of no less than 350 degrees Fahrenheit for at least 20 minutes, or until the center of the cake has reached a temperature of at least 160 degrees Fahrenheit.
Name: Maerlk
Description: Maerlk is a variety of fish eggs, considered a delicacy among the Baemane. They are harvested from the Sand-Eel in the Sea of Blood, where the eels will release the eggs as a defense mechanism when threatened.
Recipe: Remove the eggs from a dead Sand-Eel and wash them off, then slice them up and dip them in a mixture of egg and milk. Cook them in a pan over low heat, then enjoy.
Name: Karasph-Bin
Description: Karasph-Bin is a hearty bread with a strong but not overpowering flavor. It is a standard food for the Blackwood Forest People.
Recipe: Mix two cups of flour, one egg, one cup of lard, and half a cup of water in a large bowl. Mix together until the dough is homogenous, then shape the dough into one large loaf. Preheat an oven to 375 degrees, then bake the loaf for thirty minutes. Serve hot with butter.
Name: Sumen Pickles
Description: A dish made by packing a variety of fruits and vegetables in a large jar with salt, which pulls the water out of the fruits and vegetables.
Recipe: Slice fruits and vegetables into chunks or spears, depending on the shape of the fruit or vegetable. Add salt and enough water to cover the fruit or vegetable in a large jar, then seal and wait for at least three days.
Name: Manglur
Description: Manglur is a dark and viscous dish made from the brains of a Kangkir. It has a thick consistency and a savory, tangy taste.
Recipe: Grind the brain of a Kangkir in a meat grinder, then combine the paste with gelatinous parts of a Galogor. Put the mixture into a large pot, then bring it to a boil. Reduce heat and let simmer for three hours. Season with salt, then serve hot with bread.
