PALIA: The Unofficial Cookbook ANNOUCEMENT!!

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📢 Exciting Announcement: Unveiling The Unofficial Palian Cookbook Project! 🍲✨

Embark on a journey with me as I reveal a project that has been brewing since the closed Beta of Palia! From a slip of the tongue in a livestream to a blossoming culinary endeavor, join me in the creation of The Unofficial Palian Cookbook. Dive into the intricacies of matching in-game spices with their real-life counterparts, pairing meats with precision, and perfecting the art of plating to mirror the visual allure of Palia's culinary delights.

But here's the twist – this cookbook is a community-driven adventure! Thanks to the vibrant Palia community, we've uncovered fascinating details about in-game herbs and their real-life counterparts. Join us as we explore the virtual equivalent of meats and unveil my personal favorite creation: Loaded Palian Pickled Potatoes. Stay tuned for an upcoming video featuring this delightful dish and more.

The cookbook will be divided into sections, offering a collection of unofficial yet canon recipes, including Palian Pizza, Kilima Calzone, and a mead recipe. But that's not all – enjoy a curated selection of cocktails like the Flowtini and Chapaa Mudslide, each accompanied by tidbits of lore. The best part? This labor of love, supported by volunteers and food enthusiasts, will be available for free download as a PDF once completed.

We're on the lookout for home chefs, graphic designers, and all food enthusiasts to contribute to this culinary masterpiece. Let's come together and make this happen! Join our Discord community to follow the progress, share ideas, and be part of the excitement. Together, let's bring the flavors of Palia to life within the next 6 months – a delicious journey awaits!

PICKLED POTATO RECIPE:

1 lb. potatoes (I used Gold potatoes, but the potatoes in the game look liked russet potatoes but in the picture in looked just like... gold or just a smaller potato)
1/2 small onion
3 cloves garlic
10 black peppercorns
1.5 cups white vinegar
1 cup water
1 tablespoon salt
1 tablespoon of dillweed

Add the chopped potato to some boiling water and cook for a few minutes (about 3-4 minutes). Drain the potatoes and set them aside until you need them.

Peel and chop the 1/2 onion and 3 garlic cloves.

3, Heat a glug of oil in a medium-sized saucepan over medium heat. Saute the onion and garlic for a few minutes until the onion has softened.

Add the black peppercorns, salt, and dillweed. I usually give the spices a quick crush in the molcajete but this is optional. And feel free to use powdered spices if you don't have them on hand. Cook briefly.

Add the drained potatoes to the pan. Cook briefly and then add the remaining ingredients: 1 tablespoon salt, 1.5 cups white vinegar, and 1 cup water.

Give it a good stir and bring this mixture up to a boil. Once it's boiling you can transfer the mixture to a quart-sized Mason jar (or two pint-sized jars). I usually use tongs to add the veggies to the jar and then pour the vinegar mixture all the way to the brim. You can give the taters a taste test now for a preview, but they won't have full flavor until they rest overnight in the brine.

I usually let the jar cool on the counter for a bit, then cap and store it in the fridge where it will keep for weeks at a time.

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