Maarten's Dutch kitchen tips (was: linguistic "flavours" (was Re: Missing Words)
|From:||Almaran Dungeonmaster <dungeonmaster@...>|
|Date:||Tuesday, March 19, 2002, 12:38|
> Van: Christophe Grandsire
> What flavour would I give to my conlangs? Well, let's make a list:
> - Azak would be an erwtensoep (a typical Dutch soup. Ask one of the Dutch
> members of the list for an explanation of the ingredients):
> simple, not very nice looking, heavy. Good for a cold winter.
Erwtensoep or "snert" in traditional Dutch is a thick solid soup made from
peas. It is often mixed with smoked sausage or pieces of fatty bacon and
served with buttered slices of black rye bread. Traditionally, people sold
cups of "snert" during the winter, when children and their parents would go
ice skating on the village's frozen ponds and canals. Nowadays, snert or
erwtensoep is still associated with long cold winters, cozy family
gatherings and high levels of Dutchiness.
> - Tj'a-ts'a~n would be quite salty, fried exotic food. Like
> grasshoopers or something like that :)) .
Grasshoppers aren't salty... they are quite crispy and a little sweet
actually. And if you forget to pull off the wings properly, they get stuck
between your teeth and stay there for days. Maybe you mean it is more like
buffalo wurms, which are less sweet, more mealy and with a little more
substance. They go very well with a heavy dose of salt. The salt causes your
tongue to contract somewhat involuntary, creating the sensation of the worm
crawling around in your mouth.
If you are interested in pictures of me and my friend trying "exotic food",
> As you can guess, as well in languages as in cooking my tastes areeclectic :)) .
Well, you have Jan...