Cooking Slurp Juice, Poached Thermal Fish and Ice Cream Cones

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by

Jeremiah
in

Welcome to the gastronomic adventure of VideoGame Eats, where we craft your favorite foods from your favorite video games! Join Jeremiah and Kevin as they concoct an array of mouthwatering dishes straight from the wasteland.

Welcome, vault-dwellers, to a culinary adventure like no other!

Venturing into the world of fishing is akin to embarking on a scientific expedition. Armed with nothing but our wits and fishing gear, we cast our lines into the mysterious depths, eager to uncover the treasures hidden beneath the waves. And sometimes, just sometimes, we stumble upon something truly extraordinary. Take, for example, the elusive Thermal Fish. Known for their supposed manners and spicy flavor, these fish are the epitome of sophistication in the underwater world. Yet, anglers will tell you a different tale – of their aggressive nature and delectable taste that must be experienced to be believed. And let’s not forget about their unique feature – a bioluminescent glow adorning their heads, perfect for adding a touch of flair to any dish!

As for our culinary adventures in the vault, our quest for the perfect Nuka-Cola Quantum recipe led us to some rather exotic ingredients – such as dabbling with Slurp Juice. However, since these are in high demand for vault operations, we’ve had to get creative. Enter neon blue food dye – the perfect substitute for those hard-to-find ingredients, bringing a vibrant pop of color to our culinary creations. So, whether you’re fishing in the great unknown or experimenting in the vault kitchen, one thing’s for sure – delicious discoveries await!

Ingredients:

Nuka-Cola Quantum / Slurp Juice:

To make Nuka-Cola Quantum syrup, start by combining water, sugar, lemon zest, lime zest, fruit punch, and pomegranate juice in a medium saucepan over medium-high heat. Whisk until the sugar dissolves, then bring the mixture to a boil. Reduce the heat to low and let it simmer for 10 minutes. Afterward, remove it from the heat and strain it into an airtight container. Add lime and lemon juice, along with citric acid and food dye. Once cooled, cover the container and refrigerate the syrup for at least 12 hours, or up to 2 weeks.

For a refreshing glass of Nuka-Cola Quantum, combine 1 cup of seltzer water, ice, and 9 tablespoons of the prepared Nuka-Cola Quantum syrup. Stir the mixture together, and enjoy the vibrant and flavorful drink!

  • 1 cup water
  • 2 cups sugar
  • Zest and juice of 1 lemon
  • Zest and juice of 1 lime
  • 2 tablespoons fruit punch
  • 2 tablespoons pomegranate juice
  • 1 teaspoon citric acid
  • 5 drops neon blue food dye

Poached Angler / Poached Thermal Fish:

Heat the canola oil in a large pot over medium-high heat. Add the ginger, lemongrass, and garlic, then cook for 5 minutes. Add the vegetable broth and lime zest. Bring to a slight boil, reduce the heat to medium, and allow the broth to simmer for 10 minutes. Remove the lemongrass. Add the coconut milk and fish sauce and stir well. Season the cod with salt and pepper. Add the cod to the pot and bring to a simmer. The cod does not need to be fully submerged. Cover and cook for 5 minutes. The internal temperature of the fish should reach 140°F. Remove the cod and place it on a serving plate. Add the bok choy and mushrooms to the broth and cook until wilted, about 3 minutes. Add the vegetables to the plate with the cod. Turn off the heat and stir in the lime juice. Ladle the broth over the cod.

  • 1 tablespoon canola oil
  • One 2-inch piece fresh ginger, peeled and minced
  • 1 lemongrass stalk
  • 4 garlic cloves, minced
  • 1½ cups vegetable broth
  • 1 teaspoon lime zest
  • 2½ cups coconut milk
  • 1 tablespoon fish sauce
  • 1 pound boneless, skinless cod, cut into 5 pieces
  • 3 baby bok choy, quartered
  • 5 shiitake mushrooms, stemmed and sliced
  • 2 tablespoons lime juice
  • Salt and pepper

Ice Cream Cone:

In a medium mixing bowl, use a hand mixer on low speed to combine the milk and granulated sugar until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

  • 1 1/2 cups whole milk
  • 1 3/4 cups granulated sugar
  • 3 cups heavy cream
  • 1 1/2 tablespoons pure vanilla extract