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
A list of modern cheeses and their Achaean equivalents.
| 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 |
Pastas and Noodles
A list of pasta and noodles and their Achaean equivalents.
| 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
A list of worldly cooking styles and their Achaean equivalents.
| 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. |
Regional Flavours
| NAME | TBA | TBA |
| Aalen | TBA | TBA |
| Aerinewild | TBA | TBA |
| Ashtan | TBA | TBA |
| Aureliana | TBA | TBA |
| Black Forest | TBA | TBA |
| Cyrene | TBA | TBA |
| El Jazira | TBA | TBA |
| Eleusis | TBA | TBA |
| Hashan | TBA | TBA |
| Ithmia Forests | TBA | TBA |
| Lodi | TBA | TBA |
| Mhaldor | TBA | TBA |
| Minia | TBA | TBA |
| Mount Gheladan | TBA | TBA |
| New Thera | TBA | TBA |
| Targossas | TBA | TBA |