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The Game of Food

Spain
My fans never cease to amaze me. Some of you are crazy. Some of you are wonderful. Most of you are crazily wonderful.

Like the two women in Boston who have started up a food blog they are calling the Inn at the Crossroads. Their mission appears to be to cook up both medieval and modern versions of all the dishes mentioned in A SONG OF ICE AND FIRE.



They're already off to a great start. You can read about their adventures and get all their recipes at the Inn: http://innatthecrossroads.wordpress.com/



I have cautioned them to skip the seagull when they get to it. The rat-on-a-stick is probably worth a pass as well, and I'd be wary about the bowls o' brown served in Flea Bottom. You never know what sorts of things go in them.



Anyway, do visit their blog and give them some encouragement. They have a lot of cooking to do. Why, Joffrey's wedding feast alone featured seventy-seven courses.

Oh, and I love their motto: In the Game of Food, you win, or you wash the dishes...

Comments

( 61 comments )
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humbleminion
Apr. 22nd, 2011 08:34 am (UTC)
Don't dismiss the seagull so quickly! Eating mutton birds is an old (but long faded, admittedly) tradition in southern Australia...
mizkit
Apr. 22nd, 2011 08:50 am (UTC)
Oh, how utterly awesome!
evilcasserole
Apr. 22nd, 2011 10:38 am (UTC)
Thank you, sir, for posting this! This is incredibly inspiring and I can't wait to try my own hand at these! Bravo to these women and their skills!
sir_poonjab
Apr. 22nd, 2011 01:30 pm (UTC)
haha, very cool
bigus
Apr. 22nd, 2011 01:37 pm (UTC)
i hope the don`t serve Arya soup in there :-)
ellensparkleyes
Apr. 22nd, 2011 02:48 pm (UTC)
i can't wait to see what dishes you mention in the next book now :D
verana1111
Apr. 22nd, 2011 02:56 pm (UTC)
I do *so* hope they skip the maggot-stuffed olives...
loveweasleys04
Apr. 22nd, 2011 03:59 pm (UTC)
I just discovered that food blog a couple days ago! My mouth. It waters!
dear_amaranth
Apr. 22nd, 2011 04:54 pm (UTC)
Yeah, descriptions of food in your books make it hard to remember that *I'm* supposed to be the one with the technology. I remember thinking that this author loves food the way I love food. :P
syrensix
Apr. 22nd, 2011 05:00 pm (UTC)
This is so fun! There are a few recipes there i'd like to try out.

I'm impressed with the photography as well. Really nice food photos are harder to take than it seems like they would be, and these are terrific.
phumduck
Apr. 22nd, 2011 05:21 pm (UTC)
When are they going to tackle Gregor Cleagan's recipe for goat just sounds yummy mmmmm.
renrenren3
Apr. 22nd, 2011 08:21 pm (UTC)
That's a great blog! Even though I'm more for eating than cooking myself, I'm enjoying just looking at the pictures.

By the way, next time someone asks me why I'm reading and/or watching "boy fantasy", this is the link I'll hand out first.
twilightraven
Apr. 22nd, 2011 08:23 pm (UTC)
Their website helped a ton while I was planning my own Westerosi feast for the Game of Thrones premier. The honeyed chicken was a big favorite!
ruylopezdefns
Apr. 22nd, 2011 10:03 pm (UTC)
Generic Westeros stew for the smallfolk
Generic Westeros Stew for the Smallfolk

1-2 pounds stew meat, cut into bite-size pieces (chuck for beef, shoulder or "butt" for pork)
2 large carrots, chopped
2 stalks celery, chopped
1 large or 2 medium yellow onions, sliced in rings
2 Yukon gold potatoes, chopped in bite size pieces
2 Tbs olive oil
1 cup all-purpose flour
3 cups beef or chicken stock (beef for beef and chicken for pork)
3 cloves garlic, minced
1 Tbs dried cayenne pepper
1 Tbs dried oregano
1 Tbs dried thyme
1/2 tsp Kosher salt
1 tsp freshly ground black pepper
1/4 cup dry white wine
1/2 tsp fresh thyme, leaves only

Optional ingredients:
1 small turnip, chopped in bite size pieces
Handful of small button mushrooms, destemmed

Mix dried seasonings well in flour until fully incorporated. Dredge meat pieces on flour until well coated.

Heat cast iron pot (cast iron is the best for this but a stainless steal pot will work fine) on medium low heat. Add olive oil. Saute onions until translucent. Sautee garlic for no more than a minute, stirring constantly. DO NOT BROWN -- garlic will turn bitter and ruin the stew.

Add meat to pot and saute until brown. Pour in wine and scrape up bits from the bottom. Pour in beef or chicken stock. Add remaining ingredients.

Lower heat to a simmer and season with 1/2 tsp fresh thyme and salt, pepper, and more cayenne to taste. Cook until potatoes are fork tender. The longer you cook, the thicker your stew will be. If you want a quick, thick stew, mash a few of the potatoes against the sides of the pot to thicken stew.

This is best with homemade beef stock, but store bought is fine. I save every beef bone and freeze until I have enough to make stock, about a pound or too. Simply put bones in a stockpot, cut a whole bulb of garlic in half across the middle, break up some carrots, celery stalks, quarter a large onion, maybe quarter up a tomato if you want, drop in some whole peppercorns, fresh thyme branches, then fill the pot almost to the top with water. (I also like to add a few pieces of sliced ginger for a "secret" ingredient.) Bring to a boil and simmer all day, skimming the foam and scum off the top as needed.
syrensix
Apr. 24th, 2011 01:37 am (UTC)
Re: Generic Westeros stew for the smallfolk
This sounds fabulous.
Thanks for sharing it!
winterfellow
Apr. 22nd, 2011 10:24 pm (UTC)
mmm
Look at all that bacon. I'm hungry now.
nick_vicious
Apr. 22nd, 2011 10:59 pm (UTC)
Clever!
One of the things I thought was really fun about your books was the food. I wouldn't eat any of these myself (vegan), but the idea is amazing! I'll be following this.
void777
Apr. 23rd, 2011 04:41 pm (UTC)
I made the honeyed chicken, the stuffed graped leaves, and the mulled wine for the premiere night. There were discrepencies (due more to my lack of skill as a cook than anything) but, all in all, it turned out wonderfully. I will definitely refer to this site again should I decide to make an all-out feast for friends and neighbors.
Tim Park
Apr. 23rd, 2011 08:21 pm (UTC)
I misremembered what I had read before leaping down their link to their blog... I thought they had started a RESTAURANT featuring all of this fare... *snif*

Ah, well, I'll have to try some of those dishes. And I would love to try the lamprey pie.
Vivek Saxena
Apr. 24th, 2011 12:03 am (UTC)
Never Stop Writing!
Hey. I just wanted to log in a sec to tell you to NEVER die or stop writing. In fact, I won't even let you die! Nope. Won't happen, Sir! You must keep writing for eternity :-).

For real though, you are amazing. After I finished Scott Bakker's 'The Judging Eye,' I began a search for an equally awesome book. I had heard Bakker talk about you, so I decided to give A Game of Thrones a try.

At first, I was like, "I don't know man." But as I started reading it, I fell in love! It's been just a few months, but I'm already on A Feast For Crows. And despite all the negative reviews, I'm loving it!

I'm very glad of one thing: you aren't making Cersei likeable! I was afraid you'd make me like her the way I now like Jaime. He's a pretty decent guy, but Cersei is pure evil. I HATE her! Oooh.. I hate, I hate, I hate her! Plus, she reminds me of a couple of my exes, LOL.

Anyway. You are such an amazing writer. I too am a writer (satire, freelance work, etc.), but I could never produce the type of literary materials you've managed to weave together. Friggen brilliant!

Anyway. I'll stop sucking up now, lol. Take care and please keep writing!

Sincerely,
V Saxena -- The Autistic Asian Guy Who Loves Hiphop, Historical Fantasy Fiction, Political Satire, and Backpage.com Hookers!
Omer Pshititski
Apr. 24th, 2011 09:36 am (UTC)
hmm I know what one dish from the books I can cook...
I got a peach!
barak181
Apr. 24th, 2011 02:45 pm (UTC)
What a great idea! And amazing blog - I very well might kill someone for the quail drowned in butter...
vodkasoup
Apr. 25th, 2011 12:48 am (UTC)
They could make some great recipe books....

A Game of Scones
A Clash of Creams
A Storm of Gourds
A Dance with Doughnuts

"Dinner is coming."
writer_jena
Apr. 27th, 2011 01:52 am (UTC)
This just made my life.

"A feast for crows" unfortunately, fits too well. hmmmmm
Caitlin Carrigan
Apr. 25th, 2011 12:58 am (UTC)
What beautiful presentation!
The creativity and passion it takes to make such beautiful and timeless looking dishes...I just want to get dolled up in a corset and braids and go eat at a restaurant of which they are proprietors.

Amazeballs.
can_you_say
Apr. 25th, 2011 10:51 pm (UTC)
I don't know if it means anything to you, but I had been putting this series away because I had friends who said it was bad, but these two episodes really changed my mind.

Now I want TV adaptations of all the books and want to buy them in Blu-ray.

I picked up the books too, I can't wait for the next episode to come out!
tanhorn
Apr. 26th, 2011 07:30 pm (UTC)
Very Tasty;)

Actually just saw soon episode
I have no words
May be tomorrow i' fimd force to write, but it's surely great
abandonedcouch
Apr. 26th, 2011 08:40 pm (UTC)
Your books, when not making me laugh, cry, rage or laughcryrage, have always managed to make me hungry. I look forward to seeing more from them!

Also, unrelated, but congrats on making the Time Top 100!
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