The Age of Flavor

Rejoice, my fellow canids, for the Age of Flavor has come!

While it has taken a few years, ranchers and meatwrights across the Empire are finally beginning to sell the meat they produce in a manner appropriate for those of us blessed with our sense of smell.  While a few of our cousins may be able to discern a few of the subtleties of flavor found between naturally raised meat and vatmeat, to us, that distinction is as clear as night and day.

And now, those differences can be savored.  Following on from last month’s article on spicing up the blandness of much vatmeat, Vhúfkarr Rúägh begins a new series in this month’s issue taking us through the subtleties of today’s luxury meat market for the discerning nose; from the distinctive herbal tang of the hasérúr ranches of the Selenarian plains, the almost metallic notes from the Azikhan high valleys, the sweet overtones of the vine-fed animals of Palar and Istalyn, to the subtle nuttiness of a Veranthyr woodsbred.  Over the next year, learn how to find and procure these and a dozen other varieties of hasérgalrás raised especially for this market, and how to prepare them to best bring out their flavor.

Relatedly, our alcohol correspondent (Evell Cerron-ith-Cerron) discusses the new trend in microbrewing with a range of unsedimented, extra-yeasty dark beers appearing to suit the canine palate, and with Vhúfkarr makes some suggestions on how to coordinate them with your choice of meat.

Also in this month’s issue: a selection of recipes for Phílae handfish, how to cook with, rather than in, microgravity, and a guide to best matching spices across the Empire’s six most popular metabolic biochemistries.

Until next month, good hunting!

– editorial page, Calenmot issue of A Taste of Taste magazine

(Much as I hate to play Mr. Disclaimer here – dogs, and other canids, who haven’t been removed from Earth as ancient wolves, spent thousands upon thousands of years evolving separately, been domesticated by another species entirely, been selectively bred, genetically engineered, uplifted to sophoncy, and then genetically engineered again can’t metabolize alcohol, and are in fact poisoned by it.  So while the dar-bandal of the Empire may, thanks to their artificially enhanced livers, enjoy a nice thick stout with their steak – don’t give your dog a beer, m’kay?)