"The Anvil Feast"
The Anvil Feast is a layered, molten stonebowl dish featuring lava-thistle sausage, tunnelgrain noodles, glowcap-stewed cave eel, and a final iron-crust of melted cave-hog cheese, all drizzled with lava jam glaze and a dollop of smokebloom butter. Each layer represents an aspect of Dwarven life — labor, survival, unity, and stubbornness.
“If it doesn’t sear your beard, it’s not worth chewing.”
Manufacturing process
Instructions
Step 1: Prep the Bowl
- Use a heated stone bowl or cast-iron skillet. Preheat it until it sizzles when water touches it.
Step 2: Assemble Layers
- Bottom Layer – Stonelump Stew: Thick enough to anchor a pickaxe. Let it sizzle into the bowl.
- Second Layer – Noodles: Press your tunnelgrain noodles firmly into the stew layer.
- Third Layer – Sausage: Add your seared lava-thistle sausage slices. They should snap when bitten.
- Fourth Layer – Cave Eel: Add stewed chunks of cave eel, still glistening with glowcap broth.
- Top Layer – Cheese Crust: Pile on cave-hog cheese. Use a smith’s torch or hot ladle to melt and char the top until bubbling and bronze.
Step 3: Glaze and Finish
- Drizzle lava jam in a spiral over the top.
- Add a dollop of smokebloom butter dead center — let it melt and bloom into fragrant curls.
- Sprinkle crushed embernuts for texture and heat, if desired.
Significance
A Gord Rammson original, "The Anvil Feast" is both a Dwarven culinary masterpiece, and sociological history lesson for anyone who eats it.
Gord’s Notes:
“This dish is about layers — not just flavors, but life. The burn of the sausage, the chew of the noodles, the softness of the eel... that's your youth, your struggle, and your wisdom, stacked and sealed with molten cheese and sweet heat.”
“Anyone who says dwarves can’t be refined while chewing cave hog off a skillet can kiss my apron.”
Ingredients
Core Layers:
- 2 links Lava-Thistle Sausage, sliced
- 1 serving Tunnelgrain Noodles
- 1 fillet Ash-Spiced Cave Eel, stewed in glowcap broth
- ¼ cup Stonelump Stew base (meaty, root-thickened)
- ½ cup Shredded Cave-Hog Cheese
- 1 tsp Smokebloom Butter
- 1 tbsp Lava Jam (for glaze)
- 1 tsp Crushed Embernuts (optional topping)
Serving
- Serve in the still-sizzling bowl on a slab of slate.
- Tradition demands the first bite be eaten in silence to honor the forge ancestors.
- Best enjoyed with a mug of Deep Amber or Fungal Stout.
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