Difference between revisions of "Talk:Ingredients"

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===Cheeses===
===Cheeses===


'''Actarian Goat Cheese:''' A white cheese typically known for its salty and slightly sour flavours and often pungent smell. Soft and hard varieties exist, with hard varieties taking on a typical yellowish cheese hue due to the formation of rind. On cooking, the cheese becomes more soft and pliable, or may take on a slightly molten consistency, but not to the point of runniness like other cheeses do.
<TABLE borderColor="#FFCC99" cellSpacing=0 cellPadding=4 align=left border=1>
<br />NOTE: May encompass any sort of goat's cheese, but typically all varieties of chèvre. Goat's milk may also be used as an alternative milk source for other types of cheeses, do adjust your recipe accordingly for such situations.
 
<TR>
<TD><STRONG>Cheese Type</STRONG></TD>
<TD><STRONG>Achaean Equivalent</STRONG></TD>
<TD><STRONG>Description</STRONG></TD>
</TR>


'''Dwarven Goat Cheese:''' Due to the cold and mountainous terrain of Inbhir Ness and the Siroccian mountains, hard varieties of goat cheese are more prevalent among dwarven communities. The salty and tart flavours of dwarven goat cheese are augmented by the presence of their rind which adds a hint of powdery nuttiness.
<TR>
<TD><font class="textdeux">Asiago</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>


'''Buffalo Cheese:''' a semi-moist, semi-soft white cheese, typically from the milk of buffaloes of Sangre or Dardanic plains. Real world equivalent: Mozzarella.
<TR>
<TD><font class="textdeux">Blue cheese</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>


'''Sharp Nimickan Cheese:''' Borme uses this cheese in the recipes for the wares he sells, layering it with other ingredients, for example the plate of manaye, or grating it and sprinkling it atop a dish, such as in the potato bake. Real world equivalent: Cheddar.
<TR>
<TD><font class="textdeux">Brie</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Buffalo cheese aka Mozzarella</font></TD>
<TD>Buffalo Cheese</TD>
<TD>a semi-moist, semi-soft white cheese, typically from the milk of buffaloes of Sangre or Dardanic plains. Real world equivalent: Mozzarella.</TD></TR>
 
<TR>
<TD><font class="textdeux">Caboc</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Cheddar</font></TD>
<TD>Nimickan Cheese</TD>
<TD>Borme uses this cheese in the recipes for the wares he sells, layering it with other ingredients, for example the plate of manaye, or grating it and sprinkling it atop a dish, such as in the potato bake.</TD></TR>
 
<TR>
<TD><font class="textdeux">Cheese curds</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Chèvre</font></TD>
<TD>Actarian Goat Cheese</TD>
<TD>A white cheese typically known for its salty and slightly sour flavours and often pungent smell. Soft and hard varieties exist, with hard varieties taking on a typical yellowish cheese hue due to the formation of rind. On cooking, the cheese becomes more soft and pliable, or may take on a slightly molten consistency, but not to the point of runniness like other cheeses do.
NOTE: May encompass any sort of goat's cheese, but typically all varieties of chèvre. Goat's milk may also be used as an alternative milk source for other types of cheeses, do adjust your recipe accordingly for such situations.</TD></TR>
 
<TR>
<TD><font class="textdeux">Colby</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Colby Jack</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Cottage cheese</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Cream cheese</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Farmer cheese</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Feta</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Goat cheese</font></TD>
<TD>Dwarven Goat Cheese</TD>
<TD>Due to the cold and mountainous terrain of Inbhir Ness and the Siroccian mountains, hard varieties of goat cheese are more prevalent among dwarven communities. The salty and tart flavours of dwarven goat cheese are augmented by the presence of their rind which adds a hint of powdery nuttiness.</TD></TR>
 
<TR>
<TD><font class="textdeux">Goat cheese i.e. Chèvre</font></TD>
<TD>Actarian Goat Cheese</TD>
<TD>A white cheese typically known for its salty and slightly sour flavours and often pungent smell. Soft and hard varieties exist, with hard varieties taking on a typical yellowish cheese hue due to the formation of rind. On cooking, the cheese becomes more soft and pliable, or may take on a slightly molten consistency, but not to the point of runniness like other cheeses do.
NOTE: May encompass any sort of goat's cheese, but typically all varieties of chèvre. Goat's milk may also be used as an alternative milk source for other types of cheeses, do adjust your recipe accordingly for such situations.</TD></TR>
 
<TR>
<TD><font class="textdeux">Gouda</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Goya</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Havarti</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Herve</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Jarlsberg</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Limburger</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Moose cheese</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Mozzarella</font></TD>
<TD>Buffalo Cheese</TD>
<TD>a semi-moist, semi-soft white cheese, typically from the milk of buffaloes of Sangre or Dardanic plains</TD></TR>
 
<TR>
<TD><font class="textdeux">Muenster cheese</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Parmesan</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Pepper Jack cheese</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Pimento</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Port</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Queso Blanco</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">Rice cheese</font></TD>
<TD>TBA</TD>
<TD>Not a dairy product, made from rice/grain</TD></TR>
 
<TR>
<TD><font class="textdeux">Soy cheese</font></TD>
<TD>TBA</TD>
<TD>Not a dairy product, made from soybeans</TD></TR>
 
<TR>
<TD><font class="textdeux">Swiss</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TR>
<TD><font class="textdeux">NAME</font></TD>
<TD>TBA</TD>
<TD>TBA</TD></TR>
 
<TD>N/A</TD></TR>


===Pastas===
===Pastas===


===Cooking Styles===
===Cooking Styles===
Madelyne
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