Re: conlang cooking

I got this advertisement for Hunza Bread, and I thought it was one of you
guys contributing a Conlang Recipe. :)  Well, Aidan, your "layer" sounds
wonderful.  My dromgglenrin also use root vegetables cut very thin, often
with cheese or mashed potatoes.  I'll put them up as soon as I can find the
time.

I'm most impressed by your rosemary salt, which sounds like a good
substitute for the shredded rue I've used.  You, I, and Irina had a
conversation about rue last year (or the year before... I forget we've
changed);  the info I found on it said that it was restricted to medicinal
purposes but I've heard of its use in Middle-Eastern cooking.  So far,
however, the last two times I've used it I got terrible intestinal cramps,
which seems odd because I had no symptoms the first two times I used it.
The rue leaf smells like bitter peach, and has a strange, oily,
unclassifiable taste that pleases me.

How interesting that you should use ground coffee in Taalan cooking.  It's a
staple in several Teonaht sauces!

I absolutely agree with you about the sea salt.

Sally Caves
scaves@frontiernet.net
Eskkoat ol ai sendran, rohsan nuehra celyil takrem bomai nakuo.
"My shadow follows me, putting strange, new roses into the world."



----- Original Message -----
From: "Aidan Grey" <grey@...>
To: <CONLANG@...>
Sent: Wednesday, January 01, 2003 6:54 AM
Subject: Re: conlang cooking


> Quoting Sally Caves <scaves@...>:
>
> > Hello, Aidan!  I think the rosemary pepper sounds wonderful!  So, too,
the
> > portabello powder.  The Teonim would love to borrow from your people.
Do
> > you grind them all yourself?
>
>    So far, yes, as the rest of the world hasn't caught on to the joy of
Taalen
> cooking! Some details:
>
>    orange dust (T. soth saana): quickly candy orange zest, then dry and
powder
> it. Great on seafood or white meats (chicken, pork, etc).
>    mushroom dust (T. soth manta) : simply dry and powder whatever
mushroom. The
> Taalen often combine this with other ingredients. A famous dish (T.
> vaorchas "branch") involves a mix of mushroom powder, very finely ground
> coffee, garlic, and mustard coating pork or beef loin. Excellent! At
least,
> when I made it, it was gone in about 5 seconds.
>    Garlic/lemon salt (T. lhaoc'h laya/raussa): simply grind the pertinent
> ingredient with sea salt (MUST be sea salt - table salt is too fine
already,
> and tastes "funny").
>    Rosemary pepper (T. cauro helcha) : grind rosemary, a little black
pepper, a
> little salt, and a little dried garlic (or simply mix in garlic powder).
> Rosemary should be predominant, with the pepper to give an extra bit of
kick.
> This is very spicy! A little goes a long way - too much and you feel like
> you're eating a spicy pine tree. Excellent on lamb, and also on potatoes!
>    A bonus - Juniper honey (T. meuss dinn) : Juniper berries, brown sugar
> (darker the better), a little mustard seed, and a little dried onion. It's
> called honey because it caramelizes darkly in sauces. Best on game or dark
> meats. Sometimes it's made with honey as well.
>
>
> > They love stews and
> > casseroles, too (all under the general name of nizzoyzod /nI'zoizod/),
and
> > especially combinations of root vegetables.  They are also quite fond of
> > what they call _dromgglenvr_ or "layers" ("onion way"), much like
lasagna,
> > only with a greater variety.
>
>   Everytime you say that, it reminds me of another Taalen favorite.
> Tocha "slate-stones" is made by layering slices of root veggies (potatoes,
> turnips, parsnips, etc.) with thinly sliced beef or chicken and a mixture
of
> flour and cauro helcha. The top is buttered, milk is poured over, and
baked
> slowly. The result is a sort of gratined potatoes with meat, but is
excellent
> with coarse breads as a main dish. The Taalen argue over whether the best
way
> to make it is more soupy (with stock, milk, and less flour) or casserole-y
> (milk or buttermilk, plenty of flour and/or cheese) though; "sauce or no?"
 are
> fighting words in certain contexts! The name should be obvious - the
layers end
> up looking like stone walls made with slate.
>
>
> > I need to add all these to my Teonaht recipes, but I've been too busy,
and
> > it's difficult putting the directions in Teonaht, what with the food
names
> > I
> > keep finding I don't have words for!
>
>    Yes, they do sneak up on you! I'm glad you're still working on this
stuff -
> get frustrated every time I try to bring it all together. I'm not going to
> quit, though. It will make the coolest cookbook when we get there. I'll
just
> have to bring up the idea every now and then, so that when I'm finally
ready to
> make it happen, recipes will already be written.
>
>    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.
>
>    Aidan
>
>   P.S. I will resume the vocab exercises when I get back to school in late
Jan.
>

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