Talk:Ingredients

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

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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

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Cooking Styles

Cooking Term	Achaean Equivalent	Notes
Baghaar	TBA	a frying technique where cooking oil is heated and spices, minced ginger, or sugar are added, with the oil serving as a garnish after cooking
Brochette	kebab	A French term meaning food grilled and then served on skewers, especially when the skewer is used to dip pieces of food in a fondue.
Dum pukht	TBA	A technique where meat and vegetables are cooked in sealed containers over a very low heat.
En papillote	TBA	Baking food in a folded pouch
En vessie	TBA	Cooking meat or vegetables in a bladder (of a pig, for example), similar to modern vacuum packed foods cooked in a water bath.
Flambé	TBA	The process of adding alcohol to a hot pan to create a burst of flames, infusing the food with additional aroma and flavour.
Fondue (unconfirmed)	TBA	A dish of melted sauce (such as cheese, chocolate, or spiced oils) served in a communal pot over a stand heated with a candle or lamp.
Hibachi	TBA	Cooking food over a small charcoal-heated stove or an iron hot plate.
Purée	TBA	A process of grinding, pressing, blending, sieving, or mashing foods into a creamy paste or thick liquid.
Robatayaki	TBA	Slow grilling skewered food over hot charcoal.
Rotisserie	TBA	The process of roasting skewered meat (often large joints of livestock or entire animals, like pigs or fowl) on a spit over an open fire, such as a fireplace or campfire, or inside an oven.
Sauté	TBA	A quick method of cooking small pieces of food in hot oil so that the exterior browns without compromising the texture, moisture, or flavour.
Sous-vide	TBA	Sealing food in airtight containers and cooking in a water bath.
Tataki	TBA	A way to prepare fish or other meat by searing briefly over either in a plan or over a flame and then marinating in vinegar and seasing wtih ginger. The food is then sometimes served with soy sauce and garnishes like a sashimi.
Teriyaki	TBA	Brushing meat with a sauce made of grain and sugar during the broiling or glazing process of cooking.