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| Cooking utensils found on Gor Pots, kettles, wooden spoons, ladels and cutting stones. Spices: Thyme, garlic, salt, onion, cinnamon, nutmeg, mulling spices, and dried red pepper Roasted Meats: Roasted over a cooking fire, on a spit. Turned every hour for even cooking. Varieties: Bosk: Horned bovine, similar to an earth cow. Very tender. Tabuk: A gazel like animal. Very tender and quite sweet. Tarsk: Similar to a pig in taste and texture. Roasted Birds: Roasted in an open kiln beside the hearth. Prepare similar to a chicken. The bird may be stuffed. Crumble sa tarna bread, add onion, garlic, mushrooms and water. Mix thoroughly and stuff the bird prior to roasting. Other Main Entrees: Fish: to prepare fish from scratch, cut off the head, scale by scraping the flat edge of the cutting tool against the scales, slice down the center of the belly, gutting and cleaning the fish and then cut into fillets. Back with sorted spices or alone for blandness. Types: Parsit and grunt, also, Cosian wingfish which has four poisonous spines on its dorsal fin. Shellfish: Sorp: an oyster like shellfish, baked in the shell, and gulf oysters, served raw or baked. Vegetables: Cook in a pot, the same as you would at home, perhaps mixing a few for a different taste. Vegetables named on Gor are: Beans, mushrooms, olives, peas, cabbage, onions, peppers, turnips, radishes, Turpah, unspecified, but used in sullage, Kort, often served with melted cheese and nutmeg atop it, it is yellowish and fiberous, similar to squash. Sul, sliced and fried in butter, like a potato. Fruits Apricots: golden orange in color and quite sweet. Celane melon: similar to honeydew in sweetness and light green in color. Dates: darkened redish brown, served whole and about the size of a flattened egg. Larma: segmented fruit, served sliced, very succulent and sweet. Remember, to serve larma without having been specifically asked for it is an invitation to be raped by the Master. Raisins Ramberries: dark purple, similar to earth raspberries in flavor. Red Fruit, similar in texture and taste to an apple. Ta Grapes: larger than earth grapes and a deep purple color. Tospit: yellow/white peachlike fruit about the size of a plum. Cherries Other assorted foods Bondsmaid gruel: dampened sa tarna bread with raw fish. Eggs: vulo and giant arctic, boiled or sliced. Sulage: soup, made with turpah, suls, kes, turnips and spices. Add anything you wish. |
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