Re: conlang cooking

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