I am currently creating a website for “The Change,” the series of which Stranger is the first. Food features prominently in the series, and I’d like to have some recipes on the site.

Since I know a number of you cook, I invite you to create a recipe from the book. If you’re interested, pick an item (or as many as you like) from below the cut, create a recipe, ideally photograph the result, and write out the recipe. I will put it on the site and credit you under whatever name you like. I’m fine with multiple recipes for the same dish, so more than one person can pick the same dish. No payment, so only do this if it sounds fun. And please feel free to link if you have friends who might have fun with this.

Depending on how geeky you want to get, this is after the apocalypse in Los Angeles, so in the book, all ingredients are either locally grown or imported from the surrounding area. Rice is a rare delicacy, and tea is not available at all. (Coffee is grown in Santa Barbara, and is moderately expensive but widely drunk.) Local grains are wheat, corn, and barley. You can either ignore this limitation or work with it, up to you.

Note that one of the characters is an experimental chef, hence some of the weirder dishes.

All food mentioned in the book is below the cut-tag; spoilers if you think that’s spoilery.

Jamaica (hibiscus tea)
Manzanita cider
Non-alcoholic punch
Barley water
Cucumber water

Scallion pancakes
Turnip cakes
Crullers dipped in soy milk
Burritos with scrambled eggs, beans, fresh tomatoes, and salsa
Burritos with spicy chicken sausage, eggs, and cheese
Biscuits with mesquite syrup
Chapatis with pomegranate jelly

Chicken liver mousse
Eggplant-goat cheese kimchi
Extra-spicy zucchini-pumpkin kimchi
Cabbage kimchi
Radish kimchi
Shrimp and cabbage kimchi
Corn muffins
Garlic bread
Challah bread
Fry bread drizzled with honey
Blue corn chips
Assorted panchan

Main courses and side dishes
Sweet corn tamales
Refried beans topped with goat cheese crumbles
Braised rabbit sandwiched in fresh-baked buns
Gelled chicken broth cut into strips, coated in flour, and fried. The idea is that they’ll be noodles that are crispy on the outside and liquid on the inside. Good luck with this one; it’s a disaster in the book.
Cactus sautéed with tomatoes and onions
Steamed mussels with chorizo and chilis
Steamed whole fish
Fish dumplings
Noodles with black bean sauce
Pan-fried whole fresh sardines
Kimchi fried noodles
Potato tacos (vegetarian)
Crispy carnitas tacos
Chicken tacos
Fish tacos
Rabbit tacos
Vegetable stew
Fried flounder
Beef brisket
Goat stew with corn tortillas

Apple crumble
Plum buns
Iced cinnamon rolls
Thumbprint cookies. (Shortbread with tart prickly pear jelly)
Lemon meringue pie
Peach pie
Peach dumplings
Fist-sized balls of transparent gelatin with fish and flowers of colored gelatin suspended within. (Post-apocalyptic mochi!)
em_h: (Default)

From: [personal profile] em_h

I may very well take on a couple of these, but right now I'm just dropping in to say that it's kind of funny to read this in a rather different climate zone with different cultural influences. My instant gut response to most of them is, THAT IS SO NOT POST-APOCALYPTIC. But of course that's because it's not post-apocalyptic *for the north shore of Lake Ontario* ...

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rosefox: Green books on library shelves. (Default)

From: [personal profile] rosefox

What equipment is available? I'd make brisket in a pressure cooker, for example.
loligo: Scully with blue glasses (Default)

From: [personal profile] loligo

If they have cinnamon buns, where are they getting their cinnamon from? (She asks, thinking about how to season an apple crumble...)

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From: [personal profile] jinian - Date: 2014-08-30 03:54 am (UTC) - Expand
jjhunter: Watercolor of daisy with blue dots zooming around it like Bohr model electrons (science flower)

From: [personal profile] jjhunter

Should I assume climate change from present-day Los Angeles along the lines of current predictions or no climate change?

/has a copy of 'Foods of the Americas', which has, e.g., under rabbit
  • Columbian-Style Rabbit with Coconut Milk, 85
  • Great Basin-Style Braised Rabbit, 84
  • Navajo Braised Rabbit with Beans and Hominy, 84
  • White Stock, 209
aka, is the kind of book which seems ideal for sorting out what recipes based on mostly/only 'locally grown' ingredients might look like.
Edited Date: 2014-08-30 02:25 am (UTC)

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oursin: Frontispiece from C17th household manual (Accomplished Lady's Delight)

From: [personal profile] oursin

Somewhere in my collection of cookery books is one that is specifically Californian; though without further inspection when I get home, can't say whether it is CA-trendy as of the date of writing, or locovore.

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forestofglory: E. H. Shepard drawing of Christopher Robin reading a book to Pooh (Default)

From: [personal profile] forestofglory

This makes me really curious about the world building. I assume that all the 20th century water infrastructure isn't working. (The big dams could survive most Apocalypses, but you still need people and know now, and quite possibly some type of government to make the system work.) So LA wouldn't be getting water form NorCal or for the Colorado.

Currently rice is grown in along the Sacramento River. Form what you said it sounds like they have some trade with the north but not a lot.

It looks like they have some domestic animals: Chickens, goats, and cows at least. Any pigs?

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From: [identity profile] sartorias.livejournal.com

Rye and hops as well, and truck gardens include lentils and potatoes as well as the usual veggies and herbs. (The climate is Southern California, with a short cool/rainy season for lentils, etc, a longish spring and a hot summer, with a very dry, hot autumn.)

From: [identity profile] vom-marlowe.livejournal.com

I was just thinking of various things that might grow well there. I bet Amaranth would. (Aka Love Lies Bleeding.) The seeds are quinoa.

Rachel, I'm doing an experiment to dry my own amaranth/quinoa, and I could do a little picture plus recipe for it, if you like. Also, I plan to make a vegetable stew tomorrow from peppers and beans and tomatoes strictly from my garden. I'll take pictures and write it up. Very post-apocalyptic! In fact, it will have the weed-like tomatoes that self-sprout each year.

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From: [identity profile] asakiyume.livejournal.com

(I am aware the icon fruit is not an apple)

Can I do apple crumble AND ADD ACORN FLOUR?

(If I do, do I have to get into how to prepare the acorns?)

From: [identity profile] rachelmanija.livejournal.com

Re: (I am aware the icon fruit is not an apple)

SURE. And no, frills or no frills is totally up to you!

ETA: It's not in the book, but it's the sort of thing they COULD make, so how about your acorn cake too?
Edited Date: 2014-08-29 11:45 pm (UTC)

And now the icon is appropriate

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From: [identity profile] pameladean.livejournal.com


I don't mean I want to create the recipes, I mean I WANT IT ALL.


From: [identity profile] rushthatspeaks.livejournal.com

The plum buns interest me. What are they like? I can try making them if you give me whatever description there is-- or if there is no description, I can just come up with something.

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zdenka: Yellow leaves. (peaceful)

From: [personal profile] zdenka

Looks interesting!

What kind of cooking oil is available? Olive oil, vegetable oil? Is butter widely available? Is the cooking being done with a standard 21st-century American stove/oven? Are commercial canned goods available? (I.e. could I say "take a can of diced tomatoes," or really not?)

From: [identity profile] rachelmanija.livejournal.com

Feel free to adapt recipes so they can be made in modern kitchens with modern ingredients!

Lots of different vegetable oils are available, including coconut and olive. Butter is easily available. Cooking is done with wood-burning stoves, but they are effectively the same as a modern one for your purposes. They do not have commercial canned goods, but you can put a note that you're translating recipes into non-apocalyptic terms. They do, however, have glass jar-type canning and preserving. The tech level is basically early 1800s minus industrialization.

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From: [identity profile] jinian.livejournal.com

You may use my lemon meringue pie recipe, which is based on Cook's Illustrated and Shirley Corriher and I believe has now reached the best I can make it. I'll type it up and send it to you tomorrow.

From: [identity profile] anglerfish07.livejournal.com

This looks so fun! I'm thinking of doing the apple crumble or peach pie. How do we send the photos? :)

From: [identity profile] papersky.livejournal.com

Apples, really? I'm amazed they grow locally there, I know they won't grow in tropical places.

Apple crumble -- take six bramley apples and a couple of ounces of butter. Peel core and chop the apples, and cook them with the butter and sugar to taste over a slow heat until they are mush. If you can't get bramleys, use any apple and mash with a potato masher when they are soft to simulate mush.

Melt 3 ounces of butter (or golden crisco or "vegan baking block") gently, then turn off the heat and add 3 ounces of flour (gluten free is fine) and 3 ounces of demarara, and mix in with a wooden spoon. Add more flour until the consistency is like breadcrumbs.

Put the apple glop in a bowl, and spread the crumble on top. Bake for 20 minutes at 180 or 200 C.

Optionally, add cinnamon to taste to the apples when they are nearly mush. A tiny bit of black pepper can also be good to punch it up a bit.

From: [identity profile] rachelmanija.livejournal.com

Thank you!

Yes, apples grow in Los Angeles. They're grown commercially just outside of the city, but I see apple trees in people's yards sometimes.

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From: [identity profile] branna.livejournal.com

How does lamb and cucumber stir-fry sound? Or is there another meat it would be better to replace it with?

From: [identity profile] branna.livejournal.com

Whoops, never mind. You are looking specifically for the recipes above. Not awake yet.

From: [identity profile] branna.livejournal.com

I actually have a goat stew recipe...what spices are locally available in Los Angeles at this point? The original recipe is here: http://branna.livejournal.com/95854.html

From: [identity profile] rachelmanija.livejournal.com

Thank you!

All spices normally used in Mexican cuisine are available. They have a cinnamon substitute, plus similar-tasting substitutes for some other spices.

From: [identity profile] sdn.livejournal.com

What an awesome idea. I did wonder what all of the food tasted like!

From: [identity profile] tavella.livejournal.com

I'm surprised rice would be rare, there's established rice cultivation in California and you can get substantial yields from very simple homebuilt paddies, so wouldn't have to have major irrigation technology:


From: [identity profile] rachelmanija.livejournal.com

Large-scale cultivation is currently mostly in northern California, I believe; it's extremely water-intensive.

There's some complicated politics in the world of our book which limit importation into Las Anclas specifically; rice could be grown in little box paddies comparatively nearby, but if it's not grown in Las Anclas itself, they might not get it too often.

From: [identity profile] nipernaadiagain.livejournal.com

fried floater


... of no recipe : if it is not gutted, then gut it and put it on the pan.

This one likely had been frozen - the taste was blander than fresh one, so I added salt and dill when eating.

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