FARTBURN DECLASSIFIED RATIONS

Declassified archive · open source material

// DECLASSIFIED RATIONS

110 recipes released to the public. The rest of the archive is not on the internet.

Chu Hou Braised Beef Brisket (柱侯牛腩)
SRC: FIELD

Chu Hou Braised Beef Brisket (柱侯牛腩)

Threat 1 No contact

Chu hou brisket is the great slow braise of Hong Kong's noodle shops and dai pai dong: fatty, tendon-laced beef…

Clay Pot Rice with Cured Meats (臘味煲仔飯)
SRC: FIELD

Clay Pot Rice with Cured Meats (臘味煲仔飯)

Threat 1 No contact

Lap mei bou zai faan is Hong Kong's cold-weather dish: long-grain rice cooked from raw in a lidded clay pot over a…

Hong Kong Milk Tea (絲襪奶茶, Silk Stocking Milk Tea)
SRC: FIELD

Hong Kong Milk Tea (絲襪奶茶, Silk Stocking Milk Tea)

Threat 1 No contact

Hong Kong milk tea is a blend of coarse and fine Ceylon-type black teas brewed strong, repeatedly poured — "pulled"…

Har Gow (蝦餃) — Crystal Prawn Dumplings
SRC: FIELD

Har Gow (蝦餃) — Crystal Prawn Dumplings

Threat 1 No contact

Har gow are the crystal prawn dumplings a Hong Kong dim sum kitchen is judged on: a boiling-water wheat starch…

Char Siu (叉燒) — Cantonese Barbecued Pork
SRC: FIELD

Char Siu (叉燒) — Cantonese Barbecued Pork

Threat 1 No contact

Char siu is the lacquered, sweet-savoury barbecued pork that hangs in every siu mei window in Hong Kong, sliced to…

Hong Kong Wonton Noodle Soup (雲吞麵)
SRC: FIELD

Hong Kong Wonton Noodle Soup (雲吞麵)

Threat 1 No contact

Wantan mein is the small bowl Hongkongers judge a noodle shop by: five or six prawn-and-pork wontons sitting at the…

Mussels in White Wine, Shallot and Butter (Moules Marinière)
SRC: FIELD

Mussels in White Wine, Shallot and Butter (Moules Marinière)

Threat 1 No contact

Moules marinière is the everyday shellfish dish of the French Atlantic and Channel coasts: live mussels tipped into…

Country Pâté (Pâté de Campagne)
SRC: FIELD

Country Pâté (Pâté de Campagne)

Threat 1 No contact

A coarse-ground pork terrine that sits at the centre of French home charcuterie: shoulder, throat fat and liver…

Pike Quenelles with Sauce Nantua (Quenelles de Brochet, Sauce Nantua)
SRC: FIELD

Pike Quenelles with Sauce Nantua (Quenelles de Brochet, Sauce Nantua)

Threat 1 No contact

Quenelles de brochet are the dish Lyon judges its cooks by: a flour-and-milk panade beaten with raw pike, soft…

Cheese Soufflé (Soufflé au Fromage)
SRC: FIELD

Cheese Soufflé (Soufflé au Fromage)

Threat 1 No contact

A cheese soufflé is a very thick béchamel enriched with egg yolks and mountain cheese, lightened with whipped…

Choucroute Garnie à l'Alsacienne (Alsatian Garnished Sauerkraut)
SRC: FIELD

Choucroute Garnie à l'Alsacienne (Alsatian Garnished Sauerkraut)

Threat 1 No contact

Choucroute garnie is the flagship dish of Alsace: lacto-fermented cabbage braised for hours in goose fat and dry…

Tarte Tatin (Tarte des Demoiselles Tatin)
SRC: FIELD

Tarte Tatin (Tarte des Demoiselles Tatin)

Threat 1 No contact

An upside-down apple tart from Lamotte-Beuvron in the Sologne, where the Tatin sisters ran the hotel opposite the…