Difference between revisions of "Talk:Ingredients"

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If you're not sure how to edit this list, then please ask someone mentioned on the "View history" tab at the top of the page.
If you're not sure how to edit this list, then please ask someone mentioned on the "View history" tab at the top of the page.


===Pastas===
===Pastas and Noodles===
Coming soon!
 
<TABLE borderColor="#FFCC99" cellSpacing=0 cellPadding=4 align=left border=1>
 
<TR>
<TD><STRONG>Pasta Type</STRONG></TD>
<TD><STRONG>Achaean Equivalent</STRONG></TD>
<TD><STRONG>Description</STRONG></TD>
</TR>
 
<TR>
<TD><font class="textdeux">Angel hair</font></TD>
<TD>TBA</TD>
<TD>Long pasta</TD></TR>
 
<TR>
<TD><font class="textdeux">Cannelloni</font></TD>
<TD>TBA</TD>
<TD>Stuffable pasta tubes</TD></TR>
 
<TR>
<TD><font class="textdeux">Conchiglie or Conchiglioni</font></TD>
<TD>TBA</TD>
<TD>Pasta shaped like a conch shell</TD></TR>
 
<TR>
<TD><font class="textdeux">Farfalle</font></TD>
<TD>TBA</TD>
<TD>Bow tie pasta</TD></TR>
 
<TR>
<TD><font class="textdeux">Fettuccini</font></TD>
<TD>TBA</TD>
<TD>Ribbon pasta</TD></TR>
 
<TR>
<TD><font class="textdeux">Fiori</font></TD>
<TD>TBA</TD>
<TD>Flower-shaped pasta</TD></TR>
 
<TR>
<TD><font class="textdeux">Fusilli</font></TD>
<TD>TBA</TD>
<TD>Long, corkscrew-shaped pasta</TD></TR>
 
<TR>
<TD><font class="textdeux">Gemelli</font></TD>
<TD>TBA</TD>
<TD>Single strand of pasta folded into an "S" and twisted into a spiral</TD></TR>
 
<TR>
<TD><font class="textdeux">Gigli</font></TD>
<TD>TBA</TD>
<TD>Cone-shaped pasta (like a trumpet flower)</TD></TR>
 
<TR>
<TD><font class="textdeux">Gnocchi</font></TD>
<TD>TBA</TD>
<TD>Lobed shells (not the dumpling of the same name)</TD></TR>
 
<TR>
<TD><font class="textdeux">Lasagna</font></TD>
<TD>TBA</TD>
<TD>Wide, flat pasta with ruffled edges</TD></TR>
 
<TR>
<TD><font class="textdeux">Linguine</font></TD>
<TD>TBA</TD>
<TD>Long, narrow, flat pasta</TD></TR>
 
<TR>
<TD><font class="textdeux">Macaroni</font></TD>
<TD>TBA</TD>
<TD>Short, bent pasta tubes often referred to as "elbows"</TD></TR>
 
<TR>
<TD><font class="textdeux">Mafaldine</font></TD>
<TD>TBA</TD>
<TD>Long ribbon pasta with ruffled edges</TD></TR>
 
<TR>
<TD><font class="textdeux">Manicotti</font></TD>
<TD>TBA</TD>
<TD>Stuffable pasta tubes with a ridged texture</TD></TR>
 
<TR>
<TD><font class="textdeux">Pappardelle</font></TD>
<TD>TBA</TD>
<TD>Thick flat ribbon pasta</TD></TR>
 
<TR>
<TD><font class="textdeux">Penne</font></TD>
<TD>TBA</TD>
<TD>Medium-length pasta tubes with a ridged texture, cut diagonally on both ends</TD></TR>
 
<TR>
<TD><font class="textdeux">Ravioli</font></TD>
<TD>TBA</TD>
<TD>Square pasta stuffed with meat, cheese, vegetables, or any number of blended ingredients</TD></TR>
 
<TR>
<TD><font class="textdeux">Rigatoni</font></TD>
<TD>TBA</TD>
<TD>Medium-to-large pasta tubes with square-cut ends</TD></TR>
 
<TR>
<TD><font class="textdeux">Rotelle</font></TD>
<TD>TBA</TD>
<TD>Wheel-shaped pasta</TD></TR>
 
<TR>
<TD><font class="textdeux">Rotini</font></TD>
<TD>TBA</TD>
<TD>Mid-length, twisted pasta ribbons</TD></TR>
 
<TR>
<TD><font class="textdeux">Shells</font></TD>
<TD>TBA</TD>
<TD>Pasta shaped like conch shells</TD></TR>
 
<TR>
<TD><font class="textdeux">Spaghetti</font></TD>
<TD>TBA</TD>
<TD>Long, thin cylindrical pasta</TD></TR>
 
<TR>
<TD><font class="textdeux">Tortellini and Tortelloni</font></TD>
<TD>TBA</TD>
<TD>Ring-shaped pasta stuffed with cheese (cheese, meats, and vegetables) and folded to prevent the ingredients from escaping</TD></TR>
 
<TR>
<TD><font class="textdeux">Vermicelli</font></TD>
<TD>TBA</TD>
<TD>A thicker version of spaghetti</TD></TR>
 
<TR>
<TD><font class="textdeux">Ziti</font></TD>
<TD>TBA</TD>
<TD>Long, narrow tubular pasta</TD></TR>
 
</TABLE>


===Cooking Styles===
===Cooking Styles===
Coming soon!
Coming soon!

Revision as of 03:45, 15 January 2016

Introduction

This is a working repository of Achaean origins for certain foods. It is probably going to be rigorously debated, but the basic minimum for an entry would be:

  • A credible point of origin (i.e. Actar is known for its goats not sheep, it's more likely to produce a goat cheese as a regional specialty)
  • A basic description of the flavour/smell/appearance/consistency when cooked/uncooked
  • Appended note if there is a real world equivalent

Completed and approved entries will be entered into the guild's manuscript in Delos for IG reference.

Cheeses

Cheese Type Achaean Equivalent Description
Asiago TBA TBA
Blue cheese TBA TBA
Brie TBA TBA
Buffalo cheese aka Mozzarella Buffalo Cheese a semi-moist, semi-soft white cheese, typically from the milk of buffaloes of Sangre or Dardanic plains. Real world equivalent: Mozzarella.
Caboc TBA TBA
Cheddar 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.
Cheese curds TBA TBA
Chèvre 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. 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.
Colby TBA TBA
Colby Jack TBA TBA
Cottage cheese TBA TBA
Cream cheese TBA TBA
Farmer cheese TBA TBA
Feta TBA TBA
Goat cheese 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.
Goat cheese i.e. Chèvre 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. 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.
Gouda TBA TBA
Goya TBA TBA
Havarti TBA TBA
Herve TBA TBA
Jarlsberg TBA TBA
Limburger TBA TBA
Moose cheese TBA TBA
Mozzarella Buffalo Cheese a semi-moist, semi-soft white cheese, typically from the milk of buffaloes of Sangre or Dardanic plains
Muenster cheese TBA TBA
Parmesan TBA TBA
Pepper Jack cheese TBA TBA
Pimento TBA TBA
Port TBA TBA
Queso Blanco TBA TBA
Rice cheese TBA Not a dairy product, made from rice/grain
Soy cheese TBA Not a dairy product, made from soybeans
Swiss TBA TBA

If you're not sure how to edit this list, then please ask someone mentioned on the "View history" tab at the top of the page.

Pastas and Noodles

Pasta Type Achaean Equivalent Description
Angel hair TBA Long pasta
Cannelloni TBA Stuffable pasta tubes
Conchiglie or Conchiglioni TBA Pasta shaped like a conch shell
Farfalle TBA Bow tie pasta
Fettuccini TBA Ribbon pasta
Fiori TBA Flower-shaped pasta
Fusilli TBA Long, corkscrew-shaped pasta
Gemelli TBA Single strand of pasta folded into an "S" and twisted into a spiral
Gigli TBA Cone-shaped pasta (like a trumpet flower)
Gnocchi TBA Lobed shells (not the dumpling of the same name)
Lasagna TBA Wide, flat pasta with ruffled edges
Linguine TBA Long, narrow, flat pasta
Macaroni TBA Short, bent pasta tubes often referred to as "elbows"
Mafaldine TBA Long ribbon pasta with ruffled edges
Manicotti TBA Stuffable pasta tubes with a ridged texture
Pappardelle TBA Thick flat ribbon pasta
Penne TBA Medium-length pasta tubes with a ridged texture, cut diagonally on both ends
Ravioli TBA Square pasta stuffed with meat, cheese, vegetables, or any number of blended ingredients
Rigatoni TBA Medium-to-large pasta tubes with square-cut ends
Rotelle TBA Wheel-shaped pasta
Rotini TBA Mid-length, twisted pasta ribbons
Shells TBA Pasta shaped like conch shells
Spaghetti TBA Long, thin cylindrical pasta
Tortellini and Tortelloni TBA Ring-shaped pasta stuffed with cheese (cheese, meats, and vegetables) and folded to prevent the ingredients from escaping
Vermicelli TBA A thicker version of spaghetti
Ziti TBA Long, narrow tubular pasta

Cooking Styles

Coming soon!