Tag Archives: Science Fiction Recipes

Recipes with a Science Fiction theme

Roswell Peanut Butter Raspberry Brownies

On July 8, 1947, the Roswell Daily Record announced that the Roswell Army Air Field (RAAF) had captured a “flying saucer”. Many of the facts surrounding this historical event are curious and open to interpretation. Over time the event has become controversial and is now wrapped in myth. There are many details which are not disputed: the announcement by the RAAF that a “flying saucer” had been recovered, a quick retraction of the flying saucer story and the release of a photograph of General Ramey and Major. Jesse Marcel examining the “wreckage” of a weather balloon.

In this photograph there is a message in general Ramey’s hand which has been enhanced and analyzed by David Rudiak and is purported to reveal phrases such as “DISC”, “VICTIMS OF THE WRECK”, “WEATHER BALLOON” and “SECRET”. To some this analysis is proof that the RAAF had in-fact recovered a real flying saucer and later concocted a cover-up tale involving a weather balloon.

In addition to the initial report of the saucer recovery and analysis of the Ramey photo, eyewitnesses describe strange materials laboriously recovered by the Air Force. If this was simply a weather balloon why bother collecting tinfoil, balsawood and latex? Several people present at the time also described “writing” on parts of the wreckage as resembling “little purple flowers”. I have always thought “What an odd detail to note”. Then, last year I met Allen Granstad at the UFO-CON convention in Nevada. We happened to be looking at a large poster blowup of the Ramey memo.

“Does that say ‘victims’ or ‘penguins’?” I said to no one in particular.

“He could be holding a flyer for a visiting circus I suppose,” The stranger on my right said. He stared at me over his glasses with damp blue eyes. He was anywhere from seventy to ninety. As tall as me but stooped over. Hard to say if his hair was white or very pale blond; maybe he bleached his hair?

“My name’s Granstad. Allen Granstad”

We shook hands

“Karellen. Bob Karellen,”

“Pleased to meet you Bob,”

“Are you a fan of Mr. Rudiak’s analysis?”

“As much pareidolia as insight. Very amusing to hear what someone on the outside thinks about all this,” He waved his hand the conversation at large.

“Do you think there’s any truth to it?”

“Oh yes. But none of this. There was never any saucer!”

“Tell me more. I’m always looking for a good story.”

He told me he had been stationed at Wright-Patterson in 1947 and had examined the Roswell wreckage when it was brought there after the crash. Later that day I visited Granstad at his home where he continued his story. One of several diplomas in his study informed me he held a doctorate in chemistry.

“I entered the room and people where just standing around holding bits of wreckage. I looked at one of the pieces and immediately yelled ‘Everybody needs to get out of here now! Put everything down and get out!’

“Why?” I asked.

Granstad went to his desk and opened the bottom drawer from which he pulled a photo album. He opened the album. His right hand is missing two fingers and the index finger is missing the tip. He turned the pages with his left hand and pointed at a drawing:


“The Trefoil radiation warning symbol. Now familiar, but in1947 it was virtually unknown,”

“Little purple flowers,”


“I’ll tell you later Doctor. How did you know what the symbol was?”

“Years ago, having failed as a giant-shrimp aquaculturist and surviving a near-death experience in the process, I decided to change careers and give-up marine biology for the safety of chemistry. Or so believed. Then in 1946 found myself working in the chemistry lab at the University of California Radiation Laboratory in Berkeley where the trefoil symbol was created that year. Later in 1947 I transferred to Wright-Patterson where I took part in the investigation of the wreckage.”

Granstad continued “After we got everyone out of the room I closed the door and asked for a Geiger counter. Someone brought one; I pointed it at the room containing the wreckage. The needle went nuts! The fools had been handling radioactive material.”

“The weather balloon was radioactive?”

“There was never any weather balloon!”

“What was the source of the radiation?”

“NEPA” he said.

“NEPA? What is that?”

“The project for Nuclear Energy for the Propulsion of Aircraft, NEPA. Launched in 1946 by the United States Air Force. I didn’t know it at the time but later found out one of the NEPA prototypes crashed strewing radioactive waste across Roswell.”

“So they covered it up?”

“Would you like to admit your brand-new atomic airplane exploded and showered radioactive fallout on people and a bunch of sheep?”

Granstad stood up and said “Would you like something to drink or eat?”

“Sure. I’m not particular.”

In a few minutes Granstad came back carrying a tray of brownies and a glass of milk. I took one of the brownies.

“Mmm, peanut-butter. These are great.”

“Thanks Bob.”

“Tell me, how could the USA have been so advanced as to have a working atomic powered aircraft in 1947?”


To Be Continued

Commodore Roach Shrimp and Potatoes











The Commodore and his crew travel the galaxy in search of the most delicious foods, in particular crustaceans. Harvesting these aquatic arthropods can be simple or dangerous depending on the species. For this preparation the commodore recommends the giant shrimp found 20 miles deep in the abysmal seas on the water planet Cabeiro orbiting Kepler-93. The best weapon is a stun-harpoon. Aim just behind the eye socket and mind the shooting spines.

1 green pepper chopped

1 red pepper chopped

3 red bliss potatoes quartered

1 white onion course chop

2 tbs fresh Italian parsley chopped

1 tsp Chinese Black Bean & Garlic paste

1 tsp Tamari

2 tbs olive oil

¼ tsp red pepper flakes

¼ tsp black pepper

1/8 cup white wine

Parboil ‘taters in microwave 2 minutes

Rinse in cold water to stop cooking and remove starch

In mixing bowl 1-teaspoon pepper ¼ salt, ¼ tsp granulated sugar  1/2 tsp paprika

Toss in potatoes and coat

Pan Fry taters in oil

Fry until GBD

Set potatoes aside in warmer

Sauté green pepper, red pepper and white onion

Add red pepper flakes

Sauté until onions are translucent

Add Tamari, BBG and parsley

Deglaze with white wine

Add shrimp, Toss

Cook until shrimp are pink – do not over cook

Add potatoes, toss and serve

T’Pau Pad Ga Pow (Tofu with Thai basil)


Vulcan version of the Thai dish made with marinated tofu. Created by the Vulcan T’ Pol after visiting San Francisco in 2150. The dish became a favorite of Minister T’ Pau and was later named after her. Sometimes a very un-Vulcan version is made with chopped shrimp and fish sauce. This version is vegetarian.




1/8 cup light soy sauce

1/4 cup Thai Basil

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

16 ounces extra-firm tofu (marinade recipe below)

10 cloves garlic, finely chopped

2 shallots, thinly sliced (or 1/2 cup sliced onion)

1-10 Thai Bird Chilies (substitute Serrano or jalapeño peppers)

2 kaffir lime leaves (bai ma-gkrood), finely slivered (substitute with regular lime zest or juice)

2-3 tsp. black soy sauce (semi-sweet kind)

Peanut oil for stir-frying

Dash of ground white pepper




Remove the tofu from the marinade and drain. Pat dry with paper towels.

Cut into ¼-inch cubes.

Heat a wok on high heat. Coat with 1/8 teaspoon peanut oil and heat until it shimmers.

Add tofu and brown on all sides – about 3 minutes. Set aside.

Julienne half of the basil. Leave the remainder whole

Chop the garlic, bell peppers and slice the shallots and chilies. Add peanut oil to wok and cook the bell peppers first for about one minute.

Add the garlic, shallots and chilies cook for 30 seconds

Add the slivered kaffir lime leaves and the julienne basil

Add black soy, light soy and whole basil leaves

Add the browned tofu

Cook everything until basil leaves are wilted

Sprinkle with white pepper

Serve with plain white rice (use jasmine rice if you have it)


Serves 6


Tofu Marinade


5 tablespoons rice vinegar

3 tablespoons light soy sauce

2 tablespoons dark soy sauce

3/4 teaspoon Thai chilies chopped

1 teaspoon chopped basil leaves

1 1/2 teaspoons finely chopped fresh garlic

1 1/2 tablespoons extra virgin olive oil


Marinate tofu for a minimum of 1 hour.

Meat Nectar (meat slurry)


Meat Nectar is a favorite of insectoids throughout the quadrant; a sweet and cool (won’t burn the proboscis) meat slurry enjoyed by larvae and adult alike. We like our’s served room temperature,  just like Mom used to make – before she was swarmed and devoured.


1 lb slow roasted low-myoglobin animal protein

1 oz. phospholipid

1-tablespoon salt


Cover meat with seasonings and slow roast until tender. Allow meat to cool. Finely grind meat. Mix ground meat with roasting liquid. Centrifuge with emulsifier (phospholipid) until well combined. Chill and serve. For a more traditional flavor, leave the mixture at room temperature for several days before serving.

Tardis Sauce (fish sauce condiment)


Time began and time will end. In between stars are born and over slow eons burn to cold black rock as galactic civilizations rise then disappear. The Time Lords have seen it all (more than once) and know there is one great constant – fish sauce. Fermented fish sauce or paste may be the truest test of greatness for a culture; no great cuisine exists without some variant. The Time Lords have made their own contribution to this tradition – Tardis Sauce – drawing elements from many worlds and epochs this version of the recipe is based on readily available terran ingredients.




1/8 cup soy sauce

1/4 cup oyster sauce

1/8 cup Worcestershire sauce

1/8 cup Nuoc Mam sauce

1/2 tablespoon grated horseradish

2-tablespoon dry mustard

1-tablespoon lemon juice

1/2 teaspoon cayenne pepper

1/2 teaspoon ground black pepper




Mix in a bowl. Let the flavors blend for at least an hour. Use as a marinade or a basting sauce or condiment. Store in a jar in the refrigerator.