Reticulated Basingstoke
Probably Dash’s favourite weekend breakfast.
Basingstoke is a kind of purplish moss that grows under rocks and is totally delicious and highly nutritious if prepared correctly.
It has a four day preparation cycle.
Best harvested on a Wednesday.
Once you have the moss at home, soak it in fresh avocado vinegar overnight, and then on the Thursday morning, place it in a Reticulator for 24 hours. (A Reticulator is a specialised device for reticulating basingstoke. Nobody really knows what reticulating is, so don’t even ask.) On Friday morning, remove the basingstoke and place it in a bowl in the fridge for 24 hours. On Saturday morning, it can be served hot or cold, and is delicious if you add some anchovies, a dollop of vanilla ice-cream, a pinch of salt, fourteen medium-sized chilli flakes, a teaspoon of bicycle brake-fluid, and one sheet of shredded homework.
Sweds also love basingstoke, but eat it raw.
First seen in Book 6, page 38
Research
e_reticulated_basingstokeIn the printed almanac pages (2 cited)
Straight from the books
Facts
character_fact (1)
Reticulated basingstoke is probably Dash's favourite weekend breakfast.
Probably Dash's favourite weekend breakfast. b06:c01:p038 b06:c99:p279
object_fact (2)
Reticulated Basingstoke is probably Dash's favourite weekend breakfast; basingstoke is a purplish moss that grows under rocks.
Probably Dash's favourite weekend breakfast. Basingstoke is a kind of purplish moss that grows under rocks and is totally delicious and highly nutritious if prepared correctly. al1:c01:p256
Basingstoke is a kind of purplish moss that grows under rocks and is totally delicious and highly nutritious if prepared correctly.
Basingstoke is a kind of purplish moss that grows under rocks and is totally delicious and highly nutritious if prepared correctly. b06:c99:p279
world_rule (1)
Reticulated basingstoke has a four-day preparation cycle: best harvested on a Wednesday, soaked in avocado vinegar overnight, placed in a Reticulator for 24 hours on Thursday, then in a bowl in the fridge for 24 hours on Friday, served on Saturday.
It has a four day preparation cycle. Best harvested on a Wednesday. Once you have the moss at home, soak it in fresh avocado vinegar overnight, and then on the Thursday morning, place it in a Reticulator for 24 hours...On Friday morning, remove the basingstoke and place it in a bowl in the fridge for 24 hours. On Saturday morning, it can be served hot or cold b06:c99:p279
Relationships
Incoming
Probably Dash's favourite weekend breakfast. b06:c99:p279
Continuity findings
- first_appearance of Reticulated Basingstoke cites al1, story debut is b06 first_appearance_review