Difference between revisions of "Talk:Ingredients"

From AchaeaWiki
Jump to navigation Jump to search
Line 189: Line 189:
  <TD>TBA</TD>
  <TD>TBA</TD>
  <TD>TBA</TD></TR>
  <TD>TBA</TD></TR>
<TD>N/A</TD></TR>
</TABLE>
</TABLE>



Revision as of 02:59, 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
NAME TBA TBA

Pastas

Cooking Styles