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.
Something to remember, per Sarapis' note on forum post: "I also want to point out that this isn't black and white, even though approvals are by necessity black and white. There's a spectrum, and it's an immensely subtle and wide spectrum. There are no bright, clear, simple lines to be drawn and so it's completely inevitable, especially with something where we can't spend much time on it, that there'll be inconsistencies, both real and perceived. We work to minimize those of course but we'll never be able to get rid of them. It's just too broad a subject matter."
Cooking Styles
A list of worldly cooking styles and their Achaean equivalents.
| Cooking Term | Achaean Equivalent | Notes |
|---|---|---|
| Baghaar | fried in oil and spices | 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 | grilled and/or served on a skewer, as in for dipping in a sauce | 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 | cooked in a sealed container, such as a pork or lamb bladder, over low heat | A technique where meat and vegetables are cooked in sealed containers over a very low heat. |
| En papillote | baked in a folded pouch | Baking food in a folded pouch |
| En vessie | sealed in the bladder of an animal, such as a pig, then cooked in a hot water bath | Cooking meat or vegetables in a bladder (of a pig, for example), similar to modern vacuum packed foods cooked in a water bath. |
| Flambé | infused with aromas and flavours of alcohol | 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) | sauce, the act of dipping food in a sauce | 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 | cooking food over a coal-filled stove, grilled | Cooking food over a small charcoal-heated stove or an iron hot plate. |
| Purée | creamy or liquefied texture | A process of grinding, pressing, blending, sieving, or mashing foods into a creamy paste or thick liquid. |
| Robatayaki | skewered and slow grilled | Slow grilling skewered food over hot charcoal. |
| Rotisserie | roasted over a spit | 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 | cut up and cooked in hot oil | 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 | sealed in the bladder of an animal, such as a pig, then cooked in a hot water bath | Sealing food in airtight containers and cooking in a water bath. |
| Tataki | searing briefly, marinating in vinegar, seasoning with ginger | A way to prepare fish or other meat by searing briefly over either in a pan or over a flame and then marinating in vinegar and seasoning with ginger. The food is then sometimes served with soy sauce and garnishes like a sashimi. |
| Teriyaki | glazed with a grain and sugar sauce | Brushing meat with a sauce made of grain and sugar during the broiling or glazing process of cooking. |
Regional Flavours
A list of places in Achaea and the flavours created by their geographic and cultural environments.
| Geographic Area | Real World Influence | Flavours Associated with the Area |
|---|---|---|
| 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 |
Food Ingredients and Types
Bread Products
Types of bread and how to describe them in recipes.
| Real World Name | Recipe Type Suggestion | Description |
| Anpan | Roll | A roll filled with bean paste or a mix of beans, seeds, and chestnuts |
| Baguette | Loaf | An elongated loaf of bread with diagonal slits across the top crust |
| Boule | Loaf | A ball-shaped loaf of bread |
| Brioche | Roll or Pastry | A light, puffy sweet bread with a dark golden, flaky crust, it works as a pastry when cooked with chocolate chips or fruit |
| Challah or Cholla | Loaf | braided dough baked into a loaf of bread and sprinkled with sesame seeds |
| Ciabatta | Loaf or Roll | broad, elongated, somewhat flat loaf |
| Crêpe | Plate | Extremely thin cakes of bread rolled into tubes and stuffed with either sweet or savoury ingredients |
| Focaccia | Loaf | Round, flat loaf topped with herbs and possibly vegetables |
| Kipferl | Bagel | A crescent-shaped, bagel-like bread sprinkled with seeds and coarse salt, such as sea salt |
| Pancake | N/A | Not allowed per current Crafting Standards |
| Pizza | N/A | Not allowed per current Crafting Standards |
| Pita | Sandwich | A round flatbread with an inner pocket which can hold sandwich ingredients |
| Pretzel | Roll | A knot-shaped bread roll, either sweet or savoury |
| Texas toast | loaf or sandwich | An extra-thick slice from a loaf of bread |
| Tortilla | Wrap | Flatbread |
| Waffle | N/A | Not allowed per current Crafting Standards |
| Zwieback | Loaf | Crisp, sweet loaf of bread, often cut into brittle slices |
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 |
| Kasseri | Lodi sheep's cheese | The cheese Blaan gives to newbies who wish to enter the Black Warren is described as a ripe piece of sheep's cheese. Closer inspection reveals: Of exceptional quality and ripened so as to be tempting to even the most desensitised nose, this sliver of cheese is beginning to run. Cultured from sheep's milk from the northern valley of Lodi, the delicacy bears the palest yellow colouration, and the slightly glossy sheen of ripe quality. |
| 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 |
| Pecorino | 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 |
| Torta del Casar | Lodi sheep's cheese | The cheese Blaan gives to newbies who wish to enter the Black Warren is described as a ripe piece of sheep's cheese. Closer inspection reveals: Of exceptional quality and ripened so as to be tempting to even the most desensitised nose, this sliver of cheese is beginning to run. Cultured from sheep's milk from the northern valley of Lodi, the delicacy bears the palest yellow colouration, and the slightly glossy sheen of ripe quality. |
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 |