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Re: conlang cooking

From:Barry Garcia <barry_garcia@...>
Date:Sunday, January 5, 2003, 1:18
CONLANG@LISTSERV.BROWN.EDU writes:
> On that note, everyone! Listen up! Come up with a recipe or two, and >translate it into your conlang and English - a conculture oriented dish >for >those of you with them. Drinks, soups, breads, condiments, appetizers, >heck, >even crafty recipes (I plan to include one for soap!) would work.
Oy, haven't even gotten TO cooking terms in either Saalangal or Montreiano. buuuut i do know that they use the Lemonade Berry (Rhus integrifolia), or the sugar berry (Rhus ovata) for a refreshing drink in Montrei. That recipe is: 1 part berries to 2 parts boiling water (or you can make a type of "sun tea". Steep them until you get the desired taste. Sugar can be added as needed to sweeten it more. Filipinos in Montrei use both berries for making a type of Sinigang since Tamarind is too tropical to grow there, and well it's free if you have a bush (tamarind is available and cheap there, but this gives it a more regional flavor). And since both types of Rhus are not native up here, i can't give you guys an actual working recipe :). --- Chalochortus bulbs are a common native root used much like potatoes or taro is in other cultures. It'e a very common genus of flowering plants (Called Mariposa lillies) throughout Montrei. The bulbs are traditionally cooked in earth ovens although now they are baked in regular ovens :). Claytonia perfoliata - Miner's lettuce is used as salad greens as well. __________________________ Sometimes, i'm terrified of my heart Of its constant hunger for whatever it is it wants. The way it starts... and stops