Tired of the taste of the Ration Paste? Does your tongue feel like it’s been licking a Harvester’s exhaust pipe? This week, The Speranza Gazette is launching a new series for the food-inclined scavenger: Raider's Recipes.
Our first dish comes from a veteran Raider known as "Salty" Pete, who claims this stew is the only thing that kept him alive during the three days he was locked in a Blue Gate airshaft
RATING: 4 ★ ★ ★ ★ ☆ (232 Reviews)
TOTAL TIME: 1 HOUR 10 MINUTES
INGREDIENTS:
• 3 Mushrooms: These brown mushrooms can be found in all the main Raider known locations except Buried City and Stella Montis.
• 2 Lemons: We recommend to buy some lemons from Cinder, a Blue Gate village resident.
• 1 Liters of Filtered Water: You could also use non-filtered water, but The Speranza Gazette is not liable for any potential health issues.
• Half a wine bottle: It is hard to find full ones in the Rust Belt, but you can always find some locally made prickly pear wine on your local market.
• 500 grams of diced rat meat: Rats are easily found across the Rust Belt.
"The trick is the lemon", Pete says, stirring the pot with a rusted rebar rod. "It cuts through the moldy taste of the mushroom. For five minutes, you close your eyes and you aren't in a bunker anymore. You're just a person eating soup."
Preparation: Stir your diced rat meat in a hot pan, make sure the rat meat is nicely cooked to prevent any food related illnesses. Dice your mushrooms and throw them in the same pan. While doing that, bring your water to a boil over a pot..
Squeeze your lemon into the pot. Pete insists that the citric acid is essential for the taste. Once the mushrooms have been cooked, throw them in the pot. Let it cook at low heat until the liquid turns a deep, earthy brown. Then stop the heat.
After 10 minutes, pour it into a plate and serve it hot.
"It's not the best dish I've ever had, but it's the best I've had in a long time," Pete affirms.