Re: conlang cooking
|From:||Aidan Grey <grey@...>|
|Date:||Wednesday, January 1, 2003, 11:54|
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
> 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.
P.S. I will resume the vocab exercises when I get back to school in late Jan.