Difference between revisions of "Talk:Ingredients"

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=== Bread Products ===
Types of bread and how to describe them in recipes.
<TABLE borderColor="#FFCC99" cellSpacing=0 cellPadding=4 align=left border=1>
 
<TR>
<TD><font class="textdeux">OOC Name</font></TD>
<TD>Recipe Suggestion</TD>
<TD>Description</TD></TR>
<TR>
<TD><font class="textdeux">Anpan</font></TD>
<TD>Roll</TD>
<TD>A roll filled with bean paste or a mix of beans, seeds, and chestnuts</TD></TR>
<TR>
<TD><font class="textdeux">Baguette</font></TD>
<TD>Loaf</TD>
<TD>An elongated loaf of bread with diagonal slits across the top crust</TD></TR>
<TR>
<TD><font class="textdeux">Boule</font></TD>
<TD>Loaf</TD>
<TD>A ball-shaped loaf of bread</TD></TR>
<TR>
<TD><font class="textdeux">Brioche</font></TD>
<TD>Roll or Pastry</TD>
<TD>A light, puffy sweet bread with a dark golden, flaky crust, it works as a pastry when cooked with chocolate chips or fruit</TD></TR>
<TR>
<TD><font class="textdeux">Challah or Cholla</font></TD>
<TD>Loaf</TD>
<TD>braided dough baked into a loaf of bread and sprinkled with sesame seeds</TD></TR>
<TR>
<TD><font class="textdeux">Ciabatta</font></TD>
<TD>Loaf or Roll</TD>
<TD>broad, elongated, somewhat flat loaf</TD></TR>
<TR>
<TD><font class="textdeux">Crêpe</font></TD>
<TD>Plate</TD>
<TD>Extremely thin cakes of bread rolled into tubes and stuffed with either sweet or savoury ingredients</TD></TR>
<TR>
<TD><font class="textdeux">Focaccia</font></TD>
<TD>Loaf</TD>
<TD>Round, flat loaf topped with herbs and possibly vegetables</TD></TR>
<TR>
<TD><font class="textdeux">Kipferl</font></TD>
<TD>Bagel</TD>
<TD>A crescent-shaped, bagel-like bread sprinkled with seeds and coarse salt, such as sea salt</TD></TR>
<TR>
<TD><font class="textdeux">Pancake</font></TD>
<TD>N/A</TD>
<TD>Not allowed per current [[Crafting_Standards#Cooking_Specific|Crafting Standards]]</TD></TR>
<TR>
<TD><font class="textdeux">Pizza</font></TD>
<TD>N/A</TD>
<TD>Not allowed per current [[Crafting_Standards#Cooking_Specific|Crafting Standards]]</TD></TR>
<TR>
<TD><font class="textdeux">Pita</font></TD>
<TD>Sandwich</TD>
<TD>A round flatbread with an inner pocket which can hold sandwich ingredients</TD></TR>
<TR>
<TD><font class="textdeux">Pretzel</font></TD>
<TD>Roll</TD>
<TD>A knot-shaped bread roll, either sweet or savoury</TD></TR>
<TR>
<TD><font class="textdeux">Texas toast</font></TD>
<TD>loaf or sandwich</TD>
<TD>An extra-thick slice from a loaf of bread</TD></TR>
<TR>
<TD><font class="textdeux">Tortilla</font></TD>
<TD>Wrap</TD>
<TD>Flatbread</TD></TR>
<TR>
<TD><font class="textdeux">Waffle</font></TD>
<TD>N/A</TD>
<TD>Not allowed per current [[Crafting_Standards#Cooking_Specific|Crafting Standards]]</TD></TR>
<TR>
<TD><font class="textdeux">Zwieback</font></TD>
<TD>Loaf</TD>
<TD>Crisp, sweet loaf of bread, often cut into brittle slices</TD></TR>
</TABLE>
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=== Regional Flavours ===
=== Regional Flavours ===
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Revision as of 23:43, 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.

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."

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

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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.

.

Bread Products

Types of bread and how to describe them in recipes.

OOC Name Recipe 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

.


Regional Flavours

A list of places in Achaea and the flavours created by their geographic and cultural environments.

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

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