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Author Topic: A Dame Sausade Sequel?  (Read 4877 times)
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Deklitch Hardin
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« Reply #15 on: 18 May 2010, 17:21:06 »

"Did you hear about the new chef Viscount Sturgess has?  The Viscount threw a feast last night and apparently they served something called Tlor Zidj  and Porack.  The evening came to a quick end when the Slyggs began crawling off the plate!  How barbarous!  Scandalous even."

A bit like the klingon delicacy Gagh ... which as we all know is best served live ...
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Altario Shialt-eck-Gorrin
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« Reply #16 on: 10 June 2010, 04:56:40 »

Trapper's Bread

This recipe is from the Antislar Trappers who spend a good majority of their time alone in the mountains and valleys near Lofty Lake.  It is popular because the dry ingredients last a long time without spoiling, and it is quick to prepare.

2 Dippers of Phummel Flour
a pinch of sorso salt
2 Ladles of animal grease (we are told Paxen grease works especially well)
a pinch of nahsalt
enough water to make the dough

Optional ingredients
Bircheggs (Wopse Larvae)
Honey
Berries or small cut up fruit

Mix all ingredients together, adding enough water to create a semi-dry crumbly dough.  There are two preferred methods of cooking.  If one has a pan, which many trappers do not, as it adds unwanted weight and bulk to their packs, then heat the pan over a fire, greasing it with animal fat.  Create a disk shape from the dough and place in the pan when the grease has begun to smoke.  When the first side is nicely browned, flip over the bread and brown the other side.  

If one does not have a pan, then divide the dough into fist sized balls.  Roll each ball into a long strip and twisted them onto the end of a green stick and prop over the fire, turning it as each side browns.  The colloquial name for this method is Twisty Bread.

Many cooks have used this dough to add in stews and soups, dropping it in as little balls for dumplings.

It is said that to cut Trappers Bread is unlucky, and so it must be broken in order to eat it.  It is unknown where this saying originated from.
« Last Edit: 10 June 2010, 23:27:10 by Altario Shialt-eck-Gorrin » Logged

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Altario Shialt-eck-Gorrin
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« Reply #17 on: 10 June 2010, 05:53:02 »

Drizzled Varlihn

An Antislar favourite, variations on this simple dish are found across the north.  Served predominately among the poor for its few and simple ingredients.  Usually the smaller Varlihn are used as they are too small to be filleted.

A quantity of whole Varlihn, gutted(northern saltwater fish) (Unentried, but mentioned in the Remusian Men and Snow Falcon entries)
Azigoor Oil (from the Azigoor tree) (Unentried, but will be mentioned in the Antislar entry)
sorso salt (Unentried but mentioned in the Remusian Men entry)


The Varlihn are drizzled with Azigoor oil, then sprinkled with sorso salt.  They are cooked quickly in a very hot pan on each side.  It is traditionally served with Goora (an unentried distilled spirit from the Azigoor seeds).
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Bard Judith
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« Reply #18 on: 10 June 2010, 10:23:15 »

For Trapper's Bread, may I suggest that a ball shape does not cook as evenly or as quickly as slim 'sticks' or 'strips' of dough which are then wrapped/twisted about a tree branch and held over the fire to cook?  The result is a sort of spiral curl of bread  (like a bannock, which I'm sure was the inspiration)
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Altario Shialt-eck-Gorrin
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« Reply #19 on: 10 June 2010, 10:32:08 »

Hmmm... good idea... I'll add that.  Thanks, Judith. :)

Yes, Bannock... and I've made it as written, and it cooked okay.. but for "colour" I'll change it.  Sounds better.
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Athviaro Shyu-eck-Silfayr
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« Reply #20 on: 10 June 2010, 15:49:32 »

Dough cooked like that over an open fire is one of the most delicious things in the world.
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Deklitch Hardin
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« Reply #21 on: 19 June 2010, 04:25:18 »

I had already posted it in response to this thread, Alt :)

Here :D
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« Reply #22 on: 19 June 2010, 04:27:06 »

What?  I have no idea what you are talking about. rolleyes

I was researching fauna of the Iol Peninsula, came across the Pack-ox and just C&P w/o looking.  Sorry, my friend. :)
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« Reply #23 on: 19 June 2010, 05:55:38 »

That's fine Alt :) All is forgiven :D
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