Difference between revisions of "Battle Crab"
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Prepared using spiny daimyo crabs from the northwestern inner sea, 'Battle Crab' as it is called is a complicated dish to serve. First a pair of live male crabs must be imported to the restaurant, these territorial beasts must then be kept in separate glass tanks of water with their deadly pincers bound, and are fed fatty pork or beef until they are ready to be served. On the day of the meal the two crabs are placed in the same tank with pincers free. The daimyo crab will fight until one stands triumphant, for hours if necessary. The winner then proceeds to eat the loser, shell and all. This battle-hardened crab is then rewarded with drowning in butter followed by a boiling bath in sugarcane rum or beer, with small amounts of salt,vinegar and citrus fruits added to bring out flavors of victory for the Dynastic palate. A favourite seasonal dish of Eagle Prefecture, true connoisseurs claim it is not real Battle Crab unless someone has died trying to catch it during their deadly migrations down the with the ice flows during the Water season. The surest sign of a skilled Battle Crab chef is that they are missing at least one finger. | Prepared using spiny daimyo crabs from the northwestern inner sea, 'Battle Crab' as it is called is a complicated dish to serve. First a pair of live male crabs must be imported to the restaurant, these territorial beasts must then be kept in separate glass tanks of water with their deadly pincers bound, and are fed fatty pork or beef until they are ready to be served. On the day of the meal the two crabs are placed in the same tank with pincers free. The daimyo crab will fight until one stands triumphant, for hours if necessary. The winner then proceeds to eat the loser, shell and all. This battle-hardened crab is then rewarded with drowning in butter followed by a boiling bath in sugarcane rum or beer, with small amounts of salt,vinegar and citrus fruits added to bring out flavors of victory for the Dynastic palate. A favourite seasonal dish of Eagle Prefecture, true connoisseurs claim it is not real Battle Crab unless someone has died trying to catch it during their deadly migrations down the with the ice flows during the Water season. The surest sign of a skilled Battle Crab chef is that they are missing at least one finger. | ||
| − | Despite the mortal dangers posed by both the frigid seas a vicious crustaceans, the spiny daimyo crab fishery remains both lucrative and competitive. Dynastic restaurants will pay exhorbitant sums for fresh crab, and lower class restaurants often recoup losses by hosting large communal meals at which attendees may gamble over the outcome of the crabs' duel. One caveat holds true in both cases: fishermen only receive payment after their catch is served, with the losing crab fetching less than half the price of the victor. | + | Despite the mortal dangers posed by both the frigid seas a vicious crustaceans, the spiny daimyo crab fishery remains both lucrative and competitive. Dynastic restaurants will pay exhorbitant sums for fresh crab, and lower class restaurants often recoup losses by hosting large communal meals at which attendees may gamble over the outcome of the crabs' duel. One caveat holds true in both cases: fishermen only receive payment after their catch is served, with the losing crab fetching less than half the price of the victor. Discerning Dynastic establishments always ensure their crabs are purchased from seperate vessels to ensure they receive the best specimens to serve to their patrons. |
Revision as of 01:20, 28 February 2013
Seven Crimson Daimyo Crab
Prepared using spiny daimyo crabs from the northwestern inner sea, 'Battle Crab' as it is called is a complicated dish to serve. First a pair of live male crabs must be imported to the restaurant, these territorial beasts must then be kept in separate glass tanks of water with their deadly pincers bound, and are fed fatty pork or beef until they are ready to be served. On the day of the meal the two crabs are placed in the same tank with pincers free. The daimyo crab will fight until one stands triumphant, for hours if necessary. The winner then proceeds to eat the loser, shell and all. This battle-hardened crab is then rewarded with drowning in butter followed by a boiling bath in sugarcane rum or beer, with small amounts of salt,vinegar and citrus fruits added to bring out flavors of victory for the Dynastic palate. A favourite seasonal dish of Eagle Prefecture, true connoisseurs claim it is not real Battle Crab unless someone has died trying to catch it during their deadly migrations down the with the ice flows during the Water season. The surest sign of a skilled Battle Crab chef is that they are missing at least one finger.
Despite the mortal dangers posed by both the frigid seas a vicious crustaceans, the spiny daimyo crab fishery remains both lucrative and competitive. Dynastic restaurants will pay exhorbitant sums for fresh crab, and lower class restaurants often recoup losses by hosting large communal meals at which attendees may gamble over the outcome of the crabs' duel. One caveat holds true in both cases: fishermen only receive payment after their catch is served, with the losing crab fetching less than half the price of the victor. Discerning Dynastic establishments always ensure their crabs are purchased from seperate vessels to ensure they receive the best specimens to serve to their patrons.
