In today's culture there are expensive or rare foods that people can only get if wealthy or enjoy as a special event- Champaign and prime rib come easily to mind. Caviar and such. In non-western cultures there are things which we see as exotic. Fried jelly fish skins, cobra heart, chilled monkey brains and snake surprise?

Do you ever get these in your games coming form 'new' creatures.
For example how big might the crab legs be on a paranormal Alaskan king crab?
It's joked at in the SB but does an Abrams lobster go well with butter? Do you serve it like a beef loin or roastor is it so large it's to tough for that but provides large cuts of meat to stews like lobster neuburg leaving more mundate lobsters for traditional service.
Does a golden boar provide particularly tastey pork or ham? Like proscutto or westphalian?

well, there IS that canniballistic restaurant in corporate enclaves in the part about neo-tokyo . .

Am certain that there is a least one restaurant in cannon famed for serving paranormal critter and have to keep animal welfare at bay because of it.

-After an exchange on dumpshock, I have ruled in my games that Unicorns taste so good that they're almost addictive.
-I had players eat Kraken calamari once.
-Trans-Polar Aleuts hunt Meistersingers, in my opinion. Ritualistically, but they do it.

I've always wanted to include an Abrahms Lobster, but its just never come up.

I think Deathrattles would make good eating. Or Megaldon fin soup, just what you need to feed a whole village.

And as long as we're talking about super-rare delicacies, it seems like Dragons would top the list. Sapient, powerful and they taste like chicken.

Isn't there some sort of para-armadillo? I guess that's more of a BBQ than a luxery meal.

Hell, half of Paranormal Animals of North America was devoted to which critters were edible.

Tex-mex juggernaut

ingredients

50 lbs sea salt
20 pounds black pepper coarsely ground
35 lbs garlic powder
10 lbs cilantro
30 lbs dried crushed red pepper

1 juggernaut ,cleaned

sauce:
210 gallons of tomato sauce
20 gallons worschester sauce
5 bushels chili peppers
2bushels green peppers
1 peck garlic
1peck limes

combine salt pepper garlic powder cilantro and red pepper. rub over entire juggernaut. set aside.

start a fire pit big enough to place juggernaut over. a handy spit can be made out of a section of 12 inch diameter well pipe. we suggest at least 60 to 75 face cord of hardwood logs for the fire.

Prepare sauce the night before to allow the flavors to mingle. mix all ingredients well .
when coals are ready, place juggernaut on spit and bast carcass with sauce. a broom or mop works well for this,.

turn juggernaut on spit to ensure even cooking . continue to baste as the meat cooks.

about 4 days later, enjoy! serve with a merlot or savignon cabernet .

I have a new life goal.

~J

And in this episode of Bizaare Foods, we will be visiting...

*points to .sig*

I must go find Paranormals of NA now.

Of course how can you actually know whether or not the AR overlay is the "real thing" or just something that some deck cowboy cooked up in VR?

*chuckles* Even when you've never really tasted the real thing chummer?

Anthony Bourdaine- No Reservations-the Next Generation.

"I let you in on little secret: is not actually vodka. Is made from brake fluid."

That's why you sprinkle black pepper on the surface and let it sink into the bottom, it carrys off the toxins. With all due apologies to the club wolfschmidt. (A cookie to the one who knows what the hell I'm talking about.)

Isn't there a seafood restaraunt in the Seattle Sourcebook that serves Kraken? I always thought it was a bit ridiculous that people would bother catching one of those things just to eat it, but then again, irl I'm not exactly the best judge of food.

word to the kraken!(grin)

Tentacles are not the best thing for calamari. You get the best parts from the head.

Yes.

SR4 books have more food references than ever before!