# Lizard Food II: Son of Lizardfood

Parseld- Tizira's New World (Young Edge)

For this PR, a few cultures in particular are getting attention: the continental Valyse, inspired by France and Spain; the island-based Oskmarzelic, inspired by Britain and taking many culinary cues from the sea; southern Parselders, specifically those around the Low Countries, inspired heavily by cajun traditions; the Minoferans, an island nation within the Minosk that takes cues from Greece and Italy; and finally, the Pelatakarnans, an alpine culture that draws on Swiss, Southern German, and Austrian cuisines.

### Ingredients
#### Arico Nizaya
*A popular shape for nizaya, arico (lit. "seeds") is nizaya pasta shaped into small pieces roughly the size/shape of a grain of rice (hence the name). It's popular because it's versatile, making for a great base for meatier dishes and a useful ingredient for soup.*

#### Carica
*The carica is a common livestock animal on Tizira, as well as being used as a war mount. In many ways, it's actually quite similar to a Terran chicken crossed with a cassowary- large, stupid, angry, and worryingly deadly due to its long claws. The first lizard to try and ride one was either very brave, or very stupid, but the tradition took off!*

#### Orin Flower
*Originally a New World plant, the Orin Flower is a traditional food amongst the tree-dwelling tribes of the Southern Zagosk, particularly its stems, which carry a deep, umptous flavour described as being similar to spring onion by those familiar with both foods. After its discovery, it became a common ingredient in New World cuisine, and in time made its way back to the Old World to become a staple ingredient. In human space, the ingredient is largely unknown, instead being replaced by onion in most cases, though the flowers are a popular tropical decorative plant in gardening circles.*

### Parseld Cuisine
#### Blackened Lowland Mudfish
*The simplest (and arguably best) way to cook mudfish: coat it in spices, and cook it on a grill. Many Parselder Lowlanders would call this the only way to eat mudfish, in fact.*

#### Boiled Armorfish
*Armorfish boiled with the shell on in a tasty broth. Are you a true Lowlander, or are you a pretender? It's all in how you eat this.*

#### Swamp Roots
*A crispy fry-up of Lowlander root vegetables with sausage and orin stem. As tasty as its name is horrible.*

#### Barbecue Nizaya
*Nizaya pasta topped off with slices of smoked meat, crispy fried orin stems, and barbecue sauce. A classic in the Parseld Lowlands, especially in the Valys-inspired cuisine of Tilotoz.*

#### Raw Tilotozisk Sausage
*An offal sausage made from tripe, onions, herbs, seasonings and kas'sa wine, hailing from the Parselder culture capital of Tilotoz.*

#### Tilotozisk Sausage
*An offal sausage made from tripe, onions, herbs, seasonings, kas'sa wine, and most importantly, smoked to perfection.*

#### Bloodbug Cuts
*On Tizira, giant bloodbugs are not allowed to be sold as meat due to being disease vectors. Fortunately, you're not on Tizira, and so can savour the metallic tang of bloodbug cuts, as they love in the Lowlands of Parseld.*

#### Armorfish Pauper's Respite Sandwich
*A Pauper's Respite sandwich, loaded up with fried armorfish, mayonnaise, bacon, and veggies.*

#### Sausage Hash Pauper's Respite Sandwich
*A Pauper's Respite sandwich, loaded up with sausage hash, barbecue sauce, bacon, a fried egg, and veggies.*

#### Roast Fish Pauper's Respite Sandwich
*A Pauper's Respite sandwich, loaded up with roast fish, mustard, bacon, cheese, and pickles. A stellar (and fattening) example of human and Tiziran culture colliding.*

#### Badlands Beans
*Baked beans with smoked meat and orin stems, then cooked down to a thick syrupy sauce.*

#### Raw Badlands Sil Roast

#### Badlands Sil Roast
*A whole sil, organs and scales removed, rubbed down with seasoning and roasted to perfection. Just needs carved up, now.*

#### Badlands Barbecue Platter
*A glorious feast made from the products of badland ranching. Spicy, sweet, sticky and deeply delicious.*

#### Tomato Arico with Meatballs and Sausage
*A Tiziran/Human fusion dish blending pasta, a deep, rich sauce, and wonderfully flavourful meatballs. Oh, and smoky Tilotosisk sausage, too.*

#### Clawfish and Smokemeat Arico
*A seafood specialty from Parseld's Low Countries- mixing the sweet meat of the Clawfish with smoky, crispy lardons and onions makes a topping for arico to die for.*

### Oskmarzelic Cuisine

#### Chop Stew
*Chop (a corruption of the Draconic, Kopp) is a euphemistic term for the lowest quality cuts of meat available. While edible and safe to eat, they need particular attention to become decent food. In Oskmarzel, one very popular method is stewing, with each region having its own way to do it- this particular recipe is typical to Zagoskeld.*

#### Butcher's Pie
*The Oskmarzelic answer to shepherd's pie or cottage pie, butcher's pie is made with chop, mixed with some seasoning and vegetables, then topped off with mashed root vegetables and baked.*

#### Sweet Ozkmarzelic Tea Fancies
*As with all members of high society, the Tiziran upper class regularly amuses itself with fetes and galas- including the ubiquitous garden party. Typically at these gatherings light snacks are served, including the tea fancy- a general title for small amuse-bouches intended to be eaten alongside mushroom tea.*

#### Savoury Ozkmarzelic Tea Fancies
*Much like their sweet counterpart, the savoury tea fancy is a common sight at garden parties throughout Tizira's high society. Meats, mushrooms, vegetables, breads, spores- all make their way into savoury fancies.*

#### Mysterious Sable Biscuit
*A Tiziran sable biscuit with a mysterious symbol baked into it, and silver leaf tucked into the details.*

#### Pelasert Biscuits
*Named for their sword-like shape, pelasert biscuits are a common sight in bakeries across Zagoskeld, from which they spread across much of the Tiziran old world. Typically they receive a dusting of sugar, although some may also be iced.*

#### Sacza Stewed Bones
*Bones stewed in a spicy sacza sauce, with tender and juicy bone marrow. An old inn favourite that's still common in saczena across Oskmarzel and beyond.*

#### Traka Tolorisk
*Traka tolorisk, or "priest's pockets" in Galactic Common, are large dumplings made of nizaya dough, similar to Italian ravioli or German maultasche, served in a rich broth and traditional to Oskmarzel. Fillings vary- near the coast fish is a very common choice, though inland frequently other meats or even vegetarian versions are popular. The name's origin is unknown, lost to the sands of time.*

#### Atroskisk-Tell (Night Sea's Salary)
*A flowery name given to a morning delicacy, the Atroskisk-Tell (Night Sea's Salary) is a southern Oskmarzelic dish typically eaten as breakfast, consisting of fresh fish (from the nighttime sea, hence the name), arico pasta, fresh herbs, and carica eggs.*

#### Seawater Stew
*A traditional dish of Oskmarzel, seawater stew was originally, as the name might suggest, made with seawater, alongside various fruits of the sea. Today, hygiene concerns have generally shifted tastes to using heavily salted water rather than true seawater, but the other ingredients remain much the same.*

#### Shooter's Pie
*A favourite of game hunters on Tizira, the Shooter's Pie is made with wild game from the hunt, set in gelatine with a boiled egg in the centre, and is typically eaten cold while on the next hunt.*

#### Herb Jelly
*A savoury spreadable jelly made from herbs and seasonings set in vinegar and gelatine. Due to its fairly neutral flavour it's used as an accompaniment to many roast meats, as well as many other dishes.*

#### Stuffed Heart
*A dish of high society (yes, really): a heart, cut open, stuffed with various minced meats and vegetables, tied and cooked in a honey sauce. It's said that in the past, the Kings in the North would eat the hearts of their vanquished foes to draw their power. Nowadays, it's usually from a carica or a monkey, instead, for obvious reasons.*

#### Oskmarzelic Fish Sausage
*A traditional dish of Oskmarzel, this fish sausage is typically made with one of the Zagosk's meatier fish breeds, mixed with herbs and seasonings.*

#### Tiga Roll
*Named for one of Zagoskeld's two rivers (the Oron roll never quite took off beyond the city's borders), the Tiga roll blends fresh river fish with traditional Oskmarzelic greenery.*

### Minoferan Cuisine
#### Minoferan Sun Carpaccio
*The Minosk, or 'lesser sea', is Tizira's smallest ocean. In addition, it falls almost entirely within the tropical regions of the planet, making it particularly warm and giving it appeal as a tourist destination. This carpaccio is a favourite at resorts along the sunkissed shores of Minofera, using fresh fish caught daily from its warm, crystal clear waters.*

#### Baked Minosk Soldierfish
*The soldierfish- one of the Minosk's largest fish, reaching up to 2 metres in length. Behind its pale yellow exterior lies gloriously flaky and moist meat, which, when simply baked, becomes one of Tizira's most beloved simple dishes.*

#### Arico a Kortikord
*A subtle, delicate high-class pasta dish from Minofera, designed to draw out the earthiness of chorticord spores via the addition of other, subtle flavours, so as to not overpower it.*

#### Minosk Snail Rena-ni-Arico
*A huge, delicately spiced dish that's earned its name as the King of Arico. In Minofera, where this dish originates, it's often served in massive pans capable of feeding dozens of hungry patrons. While the traditional dish would make use of Minosk sea snails, their rarity outside of Minofera (and poor ability to travel) has lead to alternatives being sought, including canned desert snails.*

#### Sulimal
*Made from korta nuts and beans, ground into a paste with oil, mixed with various herbs and seasonings, and then used as a dip. Sulimal is common to many Minosk cultures, but in particular is associated with Minofera, where it's often eaten as a spread or dip as a starter.*

### Valys Cuisine
#### Winter Palace Rumos
*A dessert showcasing the sweet best of the Valyse winter, as was never actually invented at the Szrada Merakorum- the Winter Palace- instead being created by an enterprising head chef at a hotel in Teran, where the palace is located.*

#### Berry Puffs
*A popular treat in the fruit-growing regions of Valys, berry puffs are made from almost every type of berry, and have a light, crisp texture, similar to meringue.*

#### Santarea
*A classic Valys peasant food, Santarea makes extensive use of countryside ingredients from the more fertile eastern half of the region, in the rainy shadow of the Adeni mountains. Most recipes contain mushrooms, herbs, anobar bark, and meat- brush snakes, traditionally- all mixed up in a grated-fruit-based sauce.*

#### Kula Renaszisk
*Invented at the Imperial Hotel in Zagoskeld's Klareka Bay distict, kula renaszisk started as a frequent request made by a crown prince, who would sneak out to the hotel for lunch when he bored of court politics. After he ascended to the throne, he granted an Imperial warrant to the hotel, who added the dish to their permanent menu.*

#### Valys Crab Terilli
*A simple, filling peasant food from coastal Valys, terilli is similar in many ways to a French bisque, in that its main thickening agent is ground shells- in the case of crab terilli, typically the crab shell is used..*

#### Terilli Pelatanisk
*Another invention of the Imperial Hotel, terilli pelatanisk, or soldier's bisque, is based upon camp soup recipes from the Tiziran army, but with the refined Valys style typical of the Imperial.*

#### Skalopa Tizirisk
*The final dish created by Chef Dansat-Patil of the Imperial Hotel prior to his young and tragic death in a skiing accident, scallops tizirique are simply seared then served with a wine-and-dyefish-ink reduction. The dish is named for Tizira, makes good use of both human and lizard cooking techniques, and has come to be used as a symbol of human-lizard unity by activists, as Patil would have wanted.*

### Pelatakarnic Cuisine

#### Lake Fish
*Despite being a landlocked country, fish sourced from lakes and rivers is a common sight on Karna plates, usually being grilled, poached, or most commonly, smoked and preserved for long periods of time in smoke grottos lining Pelatakarna's mountains.*

#### Poached Karna Lake Fish
*Pelatakarna's lake fish is widely considered some of the best seafood available on Tizira, though the supply of the authentic stuff is very limited due to the small (in relative terms, anyway) size of the Karna Great Lakes fisheries.*

#### Smoked Karna Lake Fish
*One of the most readily available ways to get ahold of authentic Karna fish outside of the Iron Mountains themselves, smoked Karna lake fish is a delicacy widely enjoyed across Tizira's old world, especially in the cooler regions of Valys and Oskmarzel.*

#### Curry Hotpot
*More of a cooking style than a technical dish, curry hotpot sees a large central pot of curry that diners dip foods into to warm them and cover them in luscious Karna curry. Common choices of dipping foods include rootbread, fruit, smoked meats and fish, and various insect products.*

#### Cave Cricket
*One of Karna's most common food livestock, the cave cricket is farmed in mass quantities in grottos across Karna. Their eggs also act as a delicacy, although they're not commonly harvested for food, instead being allowed to mature into livestock first.*

#### Neckram
*Made from grated root vegetables fried in lard, the neckram is often compared to the human-made roesti.*

#### Fruit Sausage
*More of a general category than a specific dish, sausages containing a large (by proportion) quantity of fruit are common amongst the mountains of Pelatakarna, served in a variety of ways, smoked, unsmoked, boiled, fried, etc.*

#### Boiled Fruit Sausage
*Considered the best way to cook Karna fruit sausage for quick and easy consumption, boiling fruit sausage produces a loose, soft filling that is usually eaten by cutting the sausage in half and sucking the filling out. For those not from Karna, this does make it a bit of an acquired taste.*

#### Smoked Fruit Sausage
*For the Karna who doesn't mind waiting for his sausage, smoking is the premiere cooking method. Compared to boiling, this produces a firmer sausage that can be more readily eaten sliced.*

#### Prayer Rootbread
*Amongst the traditionalist Karna, prayer days are crucial- and no prayer day is complete without prayer rootbread. This austere hard rootbread makes good company for traditional Karna soups and stews, and it even honours Atrakor- or so they say, anyway.*

#### Gramticha
*Made from macerated carica eggs mixed with a litany of chopped herbs and oil, gramticha is a thick, but loose, savoury sauce used commonly by the Karna as a part of a greater meal, such as serving it alongside boiled root vegetables, or chopped eggs, or as part of a breakfast platter.*

#### Karna Grand Breakfast
*An example of a typical Karna breakfast, comprising toasted rootbread, smoked fruit preserves, poached white fish, black scrambled eggs, and various cured meats. While smaller versions are often eaten week-round, a spread this lavish is most commonly reserved for prayer days and eaten early prior to attending the temple.*

#### Karna Salad
*Made from forage, boiled root vegetables, and gramticha, the Karna salad does not meet the normal ideal of a salad- it is, however, very popular during the Karna summer when forage is at its most plentiful, and few Karnas would pass up the opportunity to dine on it on a warm summer's day.*

#### Smoked Bone Marrow Soup
*A delicately spiced, smoky soup made from bones that have been cut open and smoked, typical to Pelatakarna. Though it's perfectly good on its own as a consommé, typical additions include orin stems, small amounts of arico, smoked sausage, thin strands of egg, and grated fruit.*

#### Oschun-Fel
*A Karna dish that can best be described as "an acquired taste", even amongst the generally non-offal-averse Tizirans. Oschun-Fel, or "Angler's Tithe", is a traditional prayer day stew made from the innards and meat of Karna lake fish, alongside grated starchy fruit. For a textural element, it might be worth adding some dumplings, or perhaps some prayer bread. Alternatively, do as most non-Karna do, and find any excuse to throw it out.*

#### Karna Dumplings
*While dumplings are a common sight across Tizira, nowhere else does them quite the same as Pelatakarna does- from frying them in lard after boiling them, filling them with various jams and preserves, and topping them with crisp rootbread crumbs, the Karna dumplings are a dish unto themselves- and a great source of national pride for the Karna lizards.*

### Misc Cuisine
#### Renazisk Tajine
*Made with carica, as is traditional in the deserts of the East, alongside a host of desert forage and dried fruits.*

#### Baked Anobar Wood
*Anobar wood, baked to soften it off- it's got a texture roughly similar to silken tofu, and a sweet and mildly sour flavour.*

### Preserved Goods
#### Jar of Amovar Brand Pickled Heritage Geckos
*As monkeys are to humans, the so-called Heritage Geckos are to lizards. They're also tasty, and keep well once they're pickled.*

#### Fruits of the Desert Brand Candied Sand Crickets
*Crickets, candied thoroughly, then rolled in cocoa powder. Bittersweet, yet satisfying.*

#### Blue Horizons Brand Potted Zagosk Crab with Tomato Sauce
*Crab meat, tomato sauce, fine oil, garlic, seasonings. Simple and delicious, and perfect on roottoast as a quick breakfast.*

#### Razida Brand Anobar Jelly
*An odd jam made from anobar trees and honey. Remember: Razida anobar jelly: a full tree in every jar!*

#### Smiling Soldier Brand Jarred Clot
*Seasoned clotted blood in a jar for spreading on roottoast. Made with seraka extract, for 'consistent clotting'. Apparently, no other brand clots it better. Is that meant to be good or bad?*

#### Finest Quality Brand Assorted Pickled Offal
*Oh god.*

#### Zagoskeld Fisheries Brand Air-Dried Jellyfish Jerky
*Air dried jellyfish jerky. It's got a lovely mix of bell and stingers.*

#### Dael-Paeska Brand Salted Pinchbugs
*Little stinging insects found frequently around water in Tizira's swamps, pinchbugs are reviled by lizards when they're alive, and cherished as a salty snack by them when they're dead.*

#### Fried Korta Nuts
*A bag of fried, salted Korta nuts. A tasty savoury snack for sure.*

#### Treatballs
*What is made of sweetened rootdough, cut into balls, deep fried, and soaked in korta nectar? Treatballs, that's what! They're a delicious treat from the streets of Zagoskeld, beloved by lizardkind and visitors alike.*

### Drinks
#### Sulat
*A sharp, sour, lightly bitter drink produced from roasted sulat berries, sulat is popular across Tizira as a morning beverage, where it is commonly mixed with various herbs and spices similarly to Earth-style chai. An interesting quirk of sulat is that the addition of korta milk is see as a faux pas- a custom which has carried to coffee as it came to Tizira. While drinks combining the two exist (mostly from spacers and non-Tizirans), on Tizira (and particularly in less connected places) asking for milk in your sulat is liable to see you get dirty looks at best, and sworn at in Draconic (and possibly kicked out of the sulathouse) at worst.*

#### Mesta
*The Tiziran name for a mix of sulat and coffee, mesta is a common drink these days in sulathouses, combining the bitter complexity of coffee with sulat's sharper, more acidic tang to create new worlds of flavour. Mesta (and coffee) are popular mostly in the big cities, while sulat maintains its dominance in the countryside.*

#### Kas'a Wine
*Wine made from sweet kas'sa berries- originally from Valys, but now made worldwide. Common examples include the five primary Valyse varieties (split by east and western cultural divides, and several dozen specific varietals too similar for any non-sommelier to tell the difference), Karna dry, New World varieties, etc.*

#### Kas'sa-Vede
*A spirit made by distilling and fortifying Kas'sa wine, Kas'sa-Vede comes in two important varieties: Pars-Vede, or "Young Spirit", which is unaged and tends to be sweeter and less complex (making up for this with the addition of botanicals), and Anca-Vede, or "Old Spirit", which is aged in wooden casks, picking up woody flavours and developing in complexity.*

#### Pasenszda
*A spirit made from Water of Paradise. The process mellows out the sweetness and tempers the hallucinogenic properties, making a mild golden spirit that's often augmented with fruit flavours or spices.*

#### Grama
*A Karna drink of Tiziran ill repute, Grama is regarded as a major acquired taste, with a strongly thick and bitter front that gives way to what many describe as an "overwhelming" herbal finish. The drink's taste is said to stick with you for days afterwards, and a shot of the beverage is often used as a trick drink for inexperienced drinkers, particularly on university campuses. Despite all this, it's very popular in and around Pelatakarna, where many traditional makers and bottlers operate with foraged herbs and the drink is a legendary pillar of their culture.*

#### Sacza
*While kortara is more well-known outside of Tiziran space, Sacza is the drink of choice on Tizira itself. Made from the sweet wood and fortified with the bitter leaves of anobar trees, sacza has a bitter finish not entirely dissimilar to beer. Many varieties exist across the planet, as the recipe was carried from the old world to all corners via colonialism.*

### Cocktails
#### Cool Edge
Iced Sulat, Kahlua, Triple Sec, Rum, Caramel
*A drink from the breezy shores of the Minosk, named for the cool edge it imparts on a hot Tiziran summer day.*

#### Lord High Chancellor
Anca-Vede, Gin, Sugar
*Reportedly a favourite custom order of the old Lord High Chancellor Aramo-Razil, now a favourite secret drink at bars around the Tiziran Parliament.*

#### Tarik's Gambit
Vodka, Rum, Taraviero Soda
*A simple drink named for Lieutenant-Commander Tarik-Fayil, whose heroic bravery, tactical genius, and ability to stay calm under pressure delivered lizardkind their greatest victory in the Human-Lizard war at the Battle of Aradell.*

#### Lady of Leisure
Pasenszda, Laughter, Curacao, Pineapple Juice, Berry Juice

#### Opulence
Pasenszda, Anca-Vede, Andromeda Bitters
*A drink of the upper echelons of society, as enjoyed by bankers, corpos, military leaders, and politicians.*

#### Cafa Keldisk
Coffee, Pasenszda, Korta Nectar, Chorticord Spores
*The signature coffee drink of Zagoskeld, as made popular in its many sulathouses after the introduction of coffee.*

### Other
#### Water of Paradise
*Harvested from an otherwise unassuming cactus, the Paradise fruit has a tough outer skin with spines- inside, however, is a rich, dark, gel like syrup known as Water of Paradise. This liquid is a mild drug- acting to liberate the senses and giving the taker gentle hallucinations. It's also extremely sweet and indulgent. These factors together make it strongly addictive. Water of Paradise has some cultural significance on Tizira amongst certain societies, where it is smoked communally in sulathouses and bars via a vaporiser similar to a Hookah.*

*Water of Paradise, and the Paradise Fruit, are typically banned from being imported to human space.*

#### Chorticord Spores
*An expensive spice harvested from the fronds of giant cave mushrooms known as Chorticord. Standing at around 3 feet tall, these mushrooms are geographically limited to a small growing region on Tizira, leading to the exorbitant price. When used in cooking, they lend a subtle smokiness and earthy fragrance to a dish.*

#### Dried Dyefish Ink
*Often caught for use in making dye, Dyefish excrete a potent purple ink when threatened. At some point, someone realised that in addition to being bright purple, it brings a wonderful essence of the sea to any dish it's added to. As such, it's now available dried, for lizards to get a taste of the seas of home whereever they find themselves.*

#### Taraviero Soda
*The most popular non-alcoholic drink on Tizira, taraviero soda is a traditional drink from the southern Valyse region of Saronce and specifically the spa town of Taraviero, from which it takes its name. Made (originally) from naturally sparkling spring water mixed with korta nectar and ground vojora seed, taraviero has a spicy, sharp taste. Further additions throughout the ages include fruit flavouring (mostly citrus oils) and further spices. The modern drink is quite different to the original, though it keeps the key flavours intact. The most popular brand is Amayyah, from the spa town of the same name, where it has been produced for around a millenium.*

#### Lowland Blink Soda
*A type of traditional drink popular in the swampy lowlands of Parseld, where the climate mostly precludes drying as a method of preservation. Consisting of a vinegar-based fruit syrup (sweetened with korta nectar or, more traditionally, swamp honey) diluted with water (or soda water, as is more common today), the drink earns its name from its sour flavour- which, if you're not expecting it, often makes the drinker close their eyes.*