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1  Santharian World Development / Miscellaneous / Thanks... on: 11 May 2004, 13:18:00
Thank you,  Artimidor :D  


Edited by: Vlcatko at: 5/11/04 11:55
2  Santharian World Development / Miscellaneous / I hope it's finished now... on: 11 May 2004, 04:05:00
I hope it's finished now... Or do You have some other tips and hints - is here something more I can do for this receipt?

Thanks in advance... :)  


3  Santharian World Development / Miscellaneous / Re: I found it! Yay... :-)) on: 28 April 2004, 16:29:00
To Bard Judith: You are welcome :broadgrin    And yes, there are some sites that are worth it - I'll send you a list of few via this ezBoard mail... Just not that soon - I am going to do some of this experimental thing right these days - we have some presentation on some castle - till this Sunday. So don't worry, I didn't forget, I am just trying to explain to some little girl how to make "tzis littwe pwetty stwing" ;)  

Hm, bunny...

*Vlcatko, the wolf cub, carefully takes a sniff at a spare bunny, looks around, takes it and carries it away, pretending it's her prey*

I think, that will make a fine stew - thanks a lot :drool    


Edited by: Vlcatko at: 4/28/04 0:34
4  Santharian World Development / Miscellaneous / Re: I found it! Yay... :-)) on: 28 April 2004, 08:56:00
That's possible, :nod  - but I can do without - all it needs is some old bread or wood sorrel or dock, that turns it (milk) into a curd (some boiling and such between that) and from curd by some precisely done maturation we will have some cheese ;)  Maybe that's some other kind of cheese :idea  (but I don't want to harm more calves than necessary :) )

OK, kefir is all yours - I think I'll have a break in diary products :biggrin  


5  Santharian World Development / Miscellaneous / I found it! Yay... :-)) on: 28 April 2004, 05:54:00
Yay! :pet  *Vlcatko, the wolf cub, runs around excitedly nearly bursting with joy and pride*

That first yogurt arose from milk in bag from sheep | lamb | calf | ... maw (there were some of those enzymes left) ... And by making new  portion of yogurt from this one, the flavor became more delicate and similar to today's yogurt ...


Now I'm satisfied and you'll have your yogurt, yay... :biggrin  


6  Santharian World Development / Miscellaneous / Re: Kassite curd with caraway on: 28 April 2004, 02:19:00

*confused Vlcatko, the wolf cub, doesn't know how to pin down the latest submission  (or all those bunnies :biggrin ) and is trying to think out what to say*

In case you really don't know what experimental archeology is,

it's something like archeology reversed :D  We are not trying to dig up something but to manufacture it the same way as primeval man. We make pottery, found brass, beat copper... cook from natural sources only... looms and tablets... flake tools... *after two hours of enthusing, blushing Vlcatko stops and tries to look innocent* :innocent

In some dictionaries you can find something like this:

Experimental archeology is a method to to learn about ancient technology by reconstructing an object based on (primarily) archaeological source material. This can be a way to test a hypothesis or an interpretation.

Sorry if you know already and sorry for off-topic - I couldn't resist :crazy

I hope your little cub Katherine get well soon :)  


7  Santharian World Development / Miscellaneous / Re: Kassite curd with caraway on: 27 April 2004, 04:05:00
Hm.. That's true - and only logical - but while I am able to "force" milk  to turn sour (by adding an old bread or some special plants) and than use it (sour milk) properly (the diary product will be edible and tasty) I am not sure how such yogurt would end up ;)  Did you try it? Does it work? If yes, that would be great - I would have another recipe for our experiments :D  (you know - I flirt with experimental archeology - that's where I got that curd recipe and other things :biggrin )


8  Santharian World Development / Miscellaneous / Re: Kassite curd with caraway on: 26 April 2004, 08:47:00
I just posted entry on "Santharian caraway" - Khmeen, so I hope it will be approved soon :)  

Cottage cheese is just one kind of cheese in a cream (or slightly sour cream)... But that yoghurt could be a problem - Only one "natural" way how to do a yoghurt I know is to take a small amount of already made one and mix it with milk - those bacterial cultures then do their work and voila - yoghurt is done... But I do not know any simple way how to get those little things into milk other way :(  


Edited by: Vlcatko at: 4/25/04 16:48
9  Santharian World Development / Miscellaneous / Kassite curd with khmeen - is it OK? on: 15 April 2004, 14:10:00
So, that's it - what do You think ? Should I add some more details, background or something? I think that other receipts aren't much more extensive... ;)    Comments welcomed :broadgrin      

Kassite curd with Khmeen

1 firkin sour milk
4 pinches salt
2 ladles Black khmeen

Pour milk into the pot and heat over mild fire. If you want soft curd, the temperature should not exceed the point where it feels hot (you are able to keep your finger in pot). For hard one, crumbly, you have to nearly boil it  - but beware of boil itself.

After the whey is separated and bits of curd float free, strain mixture through a cloth and leave it to drain a little (in that cloth, hanged somewhere, preferably in cold and dark).

Than add salt and Khmeen and mix it well. Soft curd is to be kept in jugs or cups and eaten soon.  Hard curd can be shaped by being stuffed in some bowl (preferably with small holes for eventual flow off of the whey) and loaded to adapt bowls' shape.

From both, cheese can be made. Also Khmeen can be replaced or replenished with some herbs.


Edited by: Artimidor Federkiel at: 5/23/04 10:19
10  Santharian World Development / The Santharian Herbarium / The pack on: 07 May 2004, 01:57:00
:hug  And thank you too, Judith :broadgrin  It's great to be part of such fine pack :heart  


11  Santharian World Development / The Santharian Herbarium / Thanks :-) on: 05 May 2004, 04:32:00
Yay, thank you :hug

*Vlcatko, the wolf cub, is really happy to have her first entry approved and is rolling on the ground in happy play* :rollin  


12  Santharian World Development / The Santharian Herbarium / I added information on habitat. on: 27 April 2004, 18:17:00
I added information on habitat, so the entry is completely reworked and ready for you comments and / or approval ;)  

Please, could someone tell me - are there any grammatical mistakes, typos or other errors? :   I am just too caught in words to recognize a mistake when I see it :b  

Maybe I should ask Wren whether I can place kmeen where I placed it - and than would be possible to add some reference to Eleverground entry to cross-refer to Herbarium...

Do you have any other suggestions or ideas? I am quite enjoying this adding and making it more complex and "alive," but being still quite new, I have not this experience to tell me what it wants, what it is that it lacks...

Thanks (again :broadgrin  ) and see ya...


Edited by: Vlcatko at: 5/3/04 11:34
13  Santharian World Development / The Santharian Herbarium / Soo, some changes done - what do you think now? :-) on: 27 April 2004, 13:38:00
I tried to smooth it a bit - technical terms almost gone and something new was added as well as changed...

Thanks a lot for hints and tips and "pokes" and such :)   I hope it's better now and just some minor mistakes or oddities remained - should that be the case, feel free to tell me - I am ready for any other suggestions :D  

Oh, I forgot to change that thing with places... I will fix it up soon... Just quick check - what do you think about Elverground - Khmeen could be typical product of that windswept land and occur in similar places all around Caelereth...


Edited by: Vlcatko at: 4/26/04 21:44
14  Santharian World Development / The Santharian Herbarium / Re: Khmeen - spice similar to caraway, comments welcome! :-) on: 26 April 2004, 11:56:00
I know, I know :o  The problem is, I am not that good in English - I am quite fighting it - so to express some thoughts is quite a problem ;)  I have to do some serious dictionary searching and even with the best PC dictionary obtainable  I just don't know how to express something  by different words than found in books :p

Any ideas how to simply say, that some plant grows one or two years and than dies?

How to say in good English, that khmeen is used for those viscerogenic gases and such  ;)

Thanks for the name :)  You know... That's just English transcription of the Czech name for caraway ;)  I thought it could sound good, so I used it... (But as long as nobody else from CR is around, I think it's OK ;) )

I want this spice to be really common, so I thought it would grow on every continent possible (right temperature and not too severe winters) - and the truth is - I have not't read  all the places entries, so I am not able to tell, where precisely khmeen grows... Any suggestions?

That thing with rye - I found that out  later, after  posting this,  there is something what will be done about it - don't worry :)

Why Nybelmar? Did I say somewhere, that khmeen is from Nybelmar? Why can't I use Santharian month names? I thought, that Santharian names are used in general way - or are they not? (Sorry - I'm quite new and didn't catch everything yet - but I'm trying :wink2  - so much to read and discover :) )

As for those liqueurs and such - I'm aware of that :)  But you know, digestive... Liqueur is the best way to serve it - I don't doubt races of Caelereth discovered such thing - there must be tons of things mentioned and not described (yet) - so such little innocent reference can't do much harm, can it? ;)  (Maybe I'll get to an entry on Khmeen liqueur - just I don't know the technology of making such things - so maybe later...:) )

I'll try to change it a little (or more) to make it more unique and non-technical and we'll see...

Thanks for your comments and useful hints - I really appreciate it :broadgrin  


15  Santharian World Development / The Santharian Herbarium / Khmeen - reworked, is it OK now? on: 26 April 2004, 08:25:00
Latest changes in this color...


a) Categorization
Edible Plants | Spices & Flavorings

b) Basic Overview of the Plant
Common plant with year-long or two-years-long reproduction cycle and  which prefers temperate or subtropical dry summer climates. - Khmeen can be found everywhere where winters are not to severe and soil too watery. Khmeen seeds are the main part of the plant used (as spicery as well as for medical use), although the entire plant is edible. Khmeen seeds can be found almost in every kitchen and to bake darker bread (that from wholemeal flour) or cook a stew without it is nearly unimaginable.

Khmeen plants with year-long reproduction cycle are less common and their seeds contain significantly greater amount of oils. Also their blossoms are bigger and smell pleasantly. - That could be the reason, why they are also called Maiden's breath.

Plants with two-years-long cycle are more common and ordinary on sight. Another name for this variety is Black khmeen. (Due to the color of the seeds).

c) Description
In the seedling year, Black khmeen plants resemble carroots, growing about 20 nailsbreadths tall, with finely divided leaves and a long taproot. By the second year, 60 to 90 nailsbreadths (2 - 3 fores) stalks develop, topped by umbels with pink or white flowers. These produce the seed, which is used as a spice. Plants that produce flowers and seed will die. Only plants that have not yet flowered will produce seed the following year.

The floret is composed of five drop- or heart-shaped petals and looks very similar to kids' flower drawings. Maiden's breath blossoms are about 1 nailbreadth wide, while Black kmeens' ones are only 2 grains wide.

Maiden's breath plants are generally bigger - about 2,5 - 3,5 fores and blossom with light pink or blue blossoms with lovely smell.

The crescent-shaped seeds are about 1 grain long, curved and tapered at each end and have 5 pale ridges. Black khmeen's seeds are nearly black whereas the finest seeds of Maiden's breath have light brown color in the valley between each ridge.

d) Territory
Khmeen is adapted to temperate or subtropical dry summer climates.
It will grow on a wide range of soil textures, but prefers dryer soils. Khmeen's tolerance to salinity is relatively low, it does not respond well to irrigation though it can stand some light flooding. Under watery conditions, it will not die, but seed crop will be severely reduced or / and devalued.

Typical habitat of Khmeen is in the southern Elverground - windswept plain with little rainfall. Local halflings grow khmeen famous for its' most delicate flavour and its' finest oil. Hobbits use Khmeen in many meals since it's good with almost anything - from pastry, to vegetable and meat.

Another places where Khmeen is common are Narfost plain, the northern end of Nybelmar at the Bay of Erkandir and other...

e) Usages
Seeds of Black khmeen are used whole or ground as a spice and Maiden's breath seeds are used to produce khmeen oil.

Khmeen oil is extracted from the seed by steam distillation. Khmeen seeds are the main part of the plant used, although the entire plant is edible. The roots can be cooked like carroots or tuberroots, and the young leaves can be used in salads or as a seasoning.

Slightly rough gingery flavored seeds give
darker bread its characteristic taste but are also good in in soups, cheeses and salad dressings. Khmeen seeds are used in various pastries, with roasted meat (Khmeen seeds are great with meat for easing it's digestion.) and even in liqueurs.

The seeds and their oils are used as herbal remedies for treating disorders such as rheumatism, eye infection and toothache. Khmeen also has a beneficial effect on good digestion and is used at bad-breath treatment and as a cure on cough and other respiratory disorders.

The oil is also used as a fragrance component in cosmetic preparations including soaps, creams, lotions and perfumes.

f) Reproduction (optional)
Maiden's breath variety requires much longer growing season than Black khmeen, but on the other hand its' seeds are bigger as well as the plant itself. Black khmeen variety requires a second growing season to produce seed. Although the plant is considered a biennial, it often produces seed in the third year.

In the seedling year, Black khmeen
plants remain vegetative and in the second year, plants with small roots (less than 7 grains in diameter) usually do not produce seed. They remain vegetative through the growing season and produce seed the following year. Khmeen plants with larger roots (greater than 7 grains in diameter) at the start of the growing season will usually flower and produce seed. Plants that produce flowers and seed will die. Only plants that have not yet flowered will endure winter and produce seed the following year.

Khmeen is
quick to germinate (two to three days), it flowers from the Month of the Rising Sun to the Month of the Burning Heavens. Presence of Malise significantly increases khmeen's seed crop.

g) Myth/Lore/Origins (optional)
It is believed that khmeen could be one of the oldest spices - as early as the times of the empire of F'v'cl'r candied kmeen seeds were served together with fruit and in soups and sauces.


Edited by: Artimidor Federkiel at: 5/7/04 16:37
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