- "I found some hearty desert flowers and brined 'em in the salty water from one of the Hutts' personal frog bowls, capturin' all the same flavors—without any wrigglin' as they slide down your throat!"
- ―Strono Tuggs, The Ultimate Cookbook
Pickled Paddy Flowers were a dish made by the chef Strono Tuggs from hearty desert flowers brined in salty water. He made the vegetarian dish in place of a Klatooine paddy frog recipe while on a tour of Hutt Space after learning that it was not paddy frog season. He then included a recipe for the flowers in his third cookbook, The Ultimate Cookbook, in 35 ABY.
Description[]
Pickled Paddy Flowers were a vegetarian dish made with hearty, green desert flowers brined in and served in clear, salty water from a Klatooine paddy frog bowl.[1]
History[]
- "See, Klatooine is mostly a desert world, and the frogs only come out when its fields have been flooded for irrigation. Knowin' that my Hutt clients had a hankerin' for my spin on these critters, I had myself a problem. But what better way out of a pickle than with a pickle?"
- ―Strono Tuggs, The Ultimate Cookbook
Pickled Paddy Flowers recreated all the flavors of a Klatooine paddy frog, even using salty water from their bowls.
During a tour of Hutt Space booked by the Hutts that the Artiodac chef Strono Tuggs made as part of a larger culinary tour of the galaxy[1] between 34 ABY and 35 ABY,[2] Tuggs visited the planet Klatooine to find paddy frogs to create a dish for his Hutt benefactors.[1]
After learning that it was not the correct season to find the frogs, the chef instead came up with the Pickled Paddy Flowers, using flowers from Klatooine's deserts and salt water from the Hutts' own frog bowls to create all the same flavors as the frogs themselves without any of the wriggling, as the frogs were usually eaten alive. Tuggs included a recipe for the dish in his third cookbook, The Ultimate Cookbook, which was published[1] in 35 ABY.[2] The book also used the Pickled Paddy Flowers as an ingredient in the recipe for Byblos Squares, a popular dish on the streets of the Colonies planet Byblos.[1]
Behind the scenes[]
Pickled Paddy Flowers were created as a recipe for the 2023 Star Wars: The Ultimate Cookbook, a recipe book written by Jenn Fujikawa and Marc Sumerak with photographs by Ted Thomas. The out-of-universe recipe for the dish makes use of peeled and sliced English cucumber, kosher salt, granulated sugar, and white wine vinegar.[1]
Sources[]
- Star Wars: The Ultimate Cookbook (First mentioned)
Notes and references[]
- ↑ 1.00 1.01 1.02 1.03 1.04 1.05 1.06 1.07 1.08 1.09 1.10 1.11 1.12 1.13 1.14 1.15 1.16 Star Wars: The Ultimate Cookbook
- ↑ 2.0 2.1 Star Wars: The Ultimate Cookbook establishes that the publishing of the in-universe The Ultimate Cookbook and the culinary tour that preceded it occurred following the publishing of The Official Black Spire Outpost Cookbook and prior to the destruction of Kijimi. It also establishes that The Ultimate Cookbook was published following the Festival of the Ancestors that occurred during that time period. Star Wars: Galaxy's Edge: The Official Black Spire Outpost Cookbook further establishes that The Official Black Spire Outpost Cookbook was published concurrently with the First Order's search for the Resistance base on Batuu, which Star Wars: Timelines dates to 34 ABY. In addition, Timelines dates the Festival of the Ancestors and the destruction of Kijimi to 35 ABY, meaning the tour must have taken place between 34 ABY and 35 ABY and The Ultimate Cookbook must have been published in 35 ABY.