Wats6831 is back with more tabletop RPG inspired eats. This time around he treated his players to
a speculative meal from the west coast of the
Forgotten Realms.
Waterdhavian oat loaf (handmade irish soda bread), fresh smoked ham shank, "dessert" pear, Corm Orp "mountain" bleu cheese served on butternut squash, imported Saerloon broccoflower (Romanesco), mixed garden vegetables (carrots and radishes), Misty Forest chestnuts.
The ham was amazing, as was the Irish soda bread. Cheese was disgusting moldy bleu cheese so much for fancy "cave aged" in the Caves of Faribault......smelled like something crawled in those caves and died on the cheese wheel this came from. Broccoflower thing was about how it sounded crisp and tasted like broccoli and cauliflower. Carrot is a carrot.
1 comment:
The SCA is an excellent source for Medieval recipes, but also …
Here’s a site about Medieval cooking, but updated a bit to make it useful to modern cooks, you don’t have to read Latin or Middle English http://www.godecookery.com/goderec/goderec.htm
Now if you are good with languages, the book, The Forme of Cury (1390) will be right up you r alley. It also makes pretty good prop too.
At Project Gutenberg, the 1790 version, printed and easy to read http://www.gutenberg.org/ebooks/8102
And an original on vellum and in beautiful Middle English – makes a good prop too http://www.library.manchester.ac.uk/inthebigynnyng/manuscript/ms7/
Here’s a site that is a good guide for Comparing and Choosing Medieval Cookbooks http://www.katjaorlova.com/Cookbooks.htm
Somewhat on the subject, I just finished reading (last night actually) Four-Fifty Miles to Freedom (1919), about WWI British POWs escaping from internment in Anatolia and their trek through Ottoman Turkey southward to the coast and then on to Cyprus.
Their escape kit and foraging techniques are well worth reading about. They also took malted milk tablets and other foods previously used by explorers and mentioned in Propnomicon posts about Artic exploration (you’ll have to google them out yourself). They eventually resorted to harvesting grain and making their own food along with eating local forage. You can download it free here: https://archive.org/details/fourfiftymilesto00john
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