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Post by sweetlarma on Jun 22, 2006 18:06:41 GMT -5
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Post by ariadne on Jun 28, 2007 10:54:26 GMT -5
www.pantheus.com/TGV/archive1299/TGV/recipe.shtmlBaked Tarsk As might be prepared on Gor: Ingredients: Good sized tarsk (dead, disemboweled, beheaded) 2 handfuls yellow sugar 1/2 footed bowl honey slave mouthful of larma juice 10-15 pinches whole cloves Ensure the stones are red hot. Make crosswise slits, 1/2 inch apart, halfway through the tarsk to where knife touches bone. Place tarsk in deep bowl and barely cover with water. Stir in yellow sugar. Soak at least 2 days in cold room. Drain. Place tarsk in roasting pan. Pour honey and larma juice all over tarsk. Stick cloves all over meat. Bake in warming fires for 6 to 7 ahn or until done, basting occasionally with the honey mixture. Sa-Tarna Biscuits As they might be prepared on Gor: 3 handfuls of Sa-Tarna flour 4 pinches of ground Tahari salt rocks 8 pinches white sugar 2 pinches baking soda 4 pinches baking powder Spoonful of Verr butter 1 slave mouthful of Verr milk Stir the fires to ensure it is well heated. Mix all dry ingredients. Drop in verr butter and mix together with your hands. Create a well in the middle and pour in verr milk, use a fork to lightly mix until flour is well moistened. On floured surface, knead 3 times. Pat dough out until 1/2 inch thick or thicker if you like. Cut into rounds with an inverted goblet. Set biscuits into a greased pan so that their edges touch. Bake in warming fires for 15 minutes. Sweet Potatoes As they might be prepared on Gor: Ingredients: 3 large sweet potatoes 1/2 footed bowl of paga 1/2 handful yellow sugar 8 dabs of verr butter Heat warming chamber, then roast the sweet potatoes until soft inside (pierce with a stick or slave finger to check the temperature... stick recommended unless slave is being punished). Remove skins from the potatoes and either mash or cut into chunks. Layer into a clay casserole type dish, and pour the paga evenly over the potatoes (if mashing, mix the paga into the potatoes)... dot with verr butter, and sprinkle the sugar over the top. Bake until heated through and the sugar is melted. Jellied Ram-berry Sauce As might be prepared on Gor: Ingredients: 50-75 ram-berries Water White sugar Cook the ram-berries in enough water to barely cover the berries for ten ehn; add a handful of white sugar and cook for ten ehn more. Press through a bit of porous cloth to remove skin and seeds and pour into dish. Place in the cold room for one ahn before serving. Earth Equivalents: Pint of raspberries, or blackberries Water White Sugar Cook the berries in 1/2 C of water for 10 minutes; add a cup of sugar and cook 10 minutes more. Press through a colander or cheese cloth to remove skin and seeds, then pour into dish. Place in the refrigerator for one hour before serving. Creamy Larma Pie As might be prepared on Gor: Pie Shell: 1-1/3 handfuls of Sa-Tarna flour 3 pinches of ground Tahari salt rocks 6 large spoonfuls of bosk fat, melted 3 large spoonfuls of verr milk Ensure the stones are very warm. Combine Sa-Tarna flour, Tahari salt in mixing bowl. Blend the bosk fat and verr milk together then add to flour mixture. Stir with a prong until mixture forms a ball. Shape into a ball and flatten slightly, then roll to a circle slightly larger than the pie tray. Fit to tray, trim and pinch the edges into an attractive design. Prick the bottom with the prong then cook 12-15 ehn or until light golden brown. Cool before using. Ingredients: 1 - 9 inch unbaked pie shell 4-6 freshly peeled and sliced larma 3/4 handful white sugar 1/4 handful Sa-Tarna flour pinch ground Tahari salt rock 1/2 footed bowl Verr cream Ensure warming fires are burning nicely Peel and slice larma. Combine white sugar, Sa-Tarna flour and Tahari salt. Add to the sliced larma and toss lightly. Turn out into pie shell. Pour Verr cream evenly over top. Bake over warming fires for 35-45 ehn or until firm and golden brown on top. Chill in cold room for several hours before serving. Sugar Cookies: As might be prepared on Gor: Ingredients: 1 handful Verr butter, softened 1 vulo egg 1 pinch grated tospit skin 2 handfuls white sugar 2-1/2 handfuls Sa-Tarna flour Ensure warming fires are burning nicely. Beat all ingredients except the Sa-Tarna flour until fluffy. Add Sa-Tarna flour and mix well. Roll dough into balls and flatten on ungreased baking tray. Slip into the warming fires for 5 to 8 ehn until done. Sprinkle hot cookies with a mix of white sugar and ground cinnamon.
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Post by ariadne on Jun 28, 2007 10:56:21 GMT -5
Ko-ro-ban Roasted Tabuk Contributed by Dangrus Ingredients:
3 lb Chunk of venison roast (or Roll it if its in steak Form) 2 c Onion - Cut up (2 in. Pieces) 2 c Potato - Cut up 1 c Carrots - cut up 1 c Fresh mushrooms - sliced 2 tb Liquid smoke 3 tb (or more) Worchestershire Sauce 3 tb (or more) Soy Sauce 1/2 c Beef broth Assorted Meat herbs (whatever you like)
Preparation:
Put a LARGE oven cooking bag in an oblong baking pan. To the bag, add the venison. Add all liquids, then veggies around the meat. Put the mushrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water or white wine. Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook).
Tarnsman of Gor pg 26 Ko-ro-ba "At my father's insistence, I began to eat, reluctantly, never taking my eyes from him, hardly tasting the food, which was simple but excellent. The meat reminded me of venison; it was not the meat of an animal raised on domestic grains. It had been roasted over an open flame. The bread was still hot from the oven. The fruit -- grapes and peaches of some sort -- was fresh and cold as mountain snow. After the meal I tasted the drink, which might not inappropriately be described as an almost incandescent wine, bright, dry, and powerful. I learned later it was called Ka-la-na."
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Post by ariadne on Jun 28, 2007 10:58:13 GMT -5
Priest-Kings of Gor pg 44-45 The Sardar Mountains "First she boiled and simmered a kettle of Sullage, a common Gorean soup consisting of three standard ingredients and, as is said, whatever else may be found, saving only the rocks of the field. The principal ingredients of Sullage are the golden Sul, the starchy, golden-brown vine-borne fruit of the golden-leaved Sul plant; the curled, red ovate leaves of the Tur-Pah, a tree parasite, cultivated in host orchards of Tur trees; and the salty, blue secondary roots of the Kes Shrub, a small, deeply rooted plant which grows best in sandy soil."
Ingredients:
8 slices of bacon (cut up) 1 cup onion (chopped) 4 cups potatoes (cooked and cubed) 1 cup water 1 can of Cream of Chicken Soup 1 cup sour cream 11/4 cup skim milk (or 2%) ½ tsp salt coarse ground pepper to taste
Preparation:
Fry bacon until crisp. Remove bacon and saute` onion in drippings. Remove onion and drain on paper towel. Cube potatoes and cook in the 1 cup water. Add soup, onion and bacon, sour cream, milk and seasonings, saving some bacon to crumble on top.
Simmer but do not boil. (Or else the milk products will curdle - a crockpot works well for this on low setting).
(Usually simmers till the potatoes get nice and soft, but before they get mushy). Sullage Contributed by neema
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Post by ariadne on Jun 28, 2007 10:59:57 GMT -5
Assassin of Gor pg 86 Ar "The food at the table of Cernus was good, but it was plain, rather severe, like the master of the House. I had tarsk meat and yellow bread with honey, Gorean peas and a tankard of diluted Ka-la-na, warm water mixed with wine."
Simple Sa-tarna bread Contributed by hannah Ingredients:
2 cups corn meal pinch of salt 2 TBSP of sugar milk to consistancy of a thick batter
Preparation:
Mix together and pour into round pan. Score top into 6 even sections.
preheat oven at 350 and bake approx 8-10 minutes or until golden on top.
Serve hot with butter and/or honey
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Post by ariadne on Jun 28, 2007 11:01:04 GMT -5
Raiders of Gor pg 44 Port Kar and the Vosk delta "I had carried about bowls of cut, fried fish, and wooden trays of roasted tarsk meat, and roasted gants, threaded on sticks, and rence cakes and porridges, and gourd flagons, many times replenished, of rence beer."
Port Kar Roasted Marsh Gant Contributed by Koramm Ingredients:
4 plums pitted chopped 3-4 minced garlic cloves ¼ Cup light soy sauce ¼ Cup orange juice ¼ Cup dry sherry or white wine 2 Tbs rice wine vinegar 2 Tbs sugar 1 Tbs minced fresh ginger ¼ tsp salt 1 5lb or so Duck
Preparation:
Combine all ingredients except duck in a pot and simmer for 10-12 minutes stirring occasionally. Transfer to a food processor and process for 10-15 seconds Chill 1-2 hours Place duck on skewer. Place beside coals. Fat will flare and burn the bird. Turn occasionally Cook 1 ½ to 2 hours or until temp is 185 Let stand 10 minutes Serve with sauce
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Post by ariadne on Jun 28, 2007 11:03:00 GMT -5
Marauders of Gor pg 59 Torvarldsland "Three other men of the Forkbeard attended to fishing, two with a net, sweeping it along the side of the serpent, for parsit fish, and the third, near the stem, with a hook and line, baited with vulo liver, for the white-bellied grunt, a large game fish which haunts the plankton banks to feed on parsit fish."
Warrior's White bellied Grunt Contributed by Koramm Ingredients: 2 lemons 4 teaspoons capers -- drained 1/2 teaspoon minced garlic 1/2 cup extra virgin olive oil -- plus 2 tablespoons 4 tablespoons chopped fresh cilantro 4 tablespoons chopped fresh parsley 4 halibut steaks -- with skin, 1/2-inch lemon wedges -- for garnish
Preparation:
(salsa verde) Grate enough zest from lemon to measure 1/2 teaspoon and squeeze 2 tablespoons juice. Chop capers and in a small bowl whisk together with zest, lemon juice, garlic, and salt and pepper to taste. Add 1/4 cup oil in a slow stream, whisking constantly until blended. Whisk in herbs.
Pat halibut dry and season with salt and pepper. In a nonstick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook halibut, turning once, until golden brown on both sides and just cooked through, about 7 minutes total.
Serve halibut topped with salsa verde and garnished with lemon wedges.
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Post by ariadne on Jun 28, 2007 11:06:14 GMT -5
Tribesmen of Gor pg 47-48 The Tahari "In the cafes I had feasted well. I had had verr meat, cut in chunks and threaded on a metal rod, with slices of peppers and larma, and roasted; vulo stew with raisins, nuts, onions and honey; a kort with melted cheese and nutmeg; hot Bazi tea, sugared, and later, Turian wine."
Kassar Kebobs Contributed by Dangrus Ingredients:
1/3 cup Vegetable oil 1/3 cup Lemon juice 1/4 cup Minced onion 1 tsp Leaf oregano, crumbled 2 tsp Leaf marjoram, crumbled 1/4 cup Minced parsley 1 ea Garlic clove, chopped 2 lb Boneless lamb (leg/shoulder) 1 ea Basket cherry tomatoes 2 ea Medium green peppers 2 ea Medium red peppers 2 ea Summer squash, cut in chunks 1 ea Small eggplant, cubed Cut lamb into 1 1/2" cubes.
Preparation:
Combine oil, lemon juice, onion, oregano, marjoram, parsley and garlic in a large deep bowl. Stir in lamb, cover, let marinate overnight in refrigerator. Cut peppers into squares. Thread lamb cubes onto 6 metal skewers. Grill or broil, 6" from heat, for 15 minutes turning and basting frequently with marinade. Put vegetables on 6 metal skewers and continue grilling lamb and vegetables, turning and basting, for 15 minutes longer or until meat is done as you like it and vegetables are tender. Tahari honey vulo stew Contributed by Dangrus Ingredients:
2 tablespoons flour 1 1/2 lbs. skinless boneless chicken breast 1 tablespoon olive oil 2 red onions -- quartered and sliced 2 cloves garlic -- finely chopped 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 can tomato puree 1/4 cup honey 1 1/2 teaspoons salt 2 green bell peppers -- cut 1/2 inch squares 1/3 cup golden raisins 1 can chick peas -- rinsed and drained 12 ounces orzo pasta -- cooked 1/3 cup slivered almonds -- toasted 3 tablespoons chopped parsley
Preparation:
Toss flour and chicken in bag to coat. Cook chicken in oil in nonstick skillet for 6 minutes, until browned, turning once. Transfer to a plate. Cook onion in skillet for 7 minutes. Add garlic, cinnamon, ginger, cumin, cayenne; cook for 1 minute. Stir in tomato, honey and salt. Add chicken; simmer, covered for 10 minutes. Stir in peppers, raisins and chickpeas. Simmer, stirring, 15 minutes, until peppers are tender and chicken is cooked through.
Serve over orzo. Sprinkle with almonds and parsley Oasis Kort Contributed by Dangrus Ingredients:
3 fresh acorn squash salt to taste 2 fresh tart apples -- (2 to 3) butter 6 Tbsp. brown sugar nutmeg to taste Monterey Jack cheese, shredded finely
Preparation:
Cut squash in half; remove seeds. Place cut side down in shallow greased baking dish; add 1/2 cup boiling water. Cover. Bake in preheated 350 degrees oven 10 minutes. Remove from oven; remove cover. Turn squash cut side up; sprinkle with salt. Peel and core apples; cut into wedges. Fill squash cavities with apples; dot generously with butter. Sprinkle each squash half with 1 tablespoon brown sugar, then with a little nutmeg. Pour 1/2 cup boiling water into baking dish. Bake 30 minutes or until squash and apples are tender. Sprinkle with Monterey Jack cheese just before serving.
Yield: 6 servings. ***Note: Contrary to popular opinion, the kort is not a fruit, but a vegetable as described in Tribesman of Gor, pg37. "korts, a large, brownish-skinned, thick-skinned, sphere-shaped vegetable, usually some six inches in width, the interior of which is yellowish, fibrous and heavily seeded."
Fatima's Bazi tea Contributed by Dangrus (This recipe was given to me years ago by a lovely lady who visited the States from her native Morroco) Yield: 8 servings
Into a 6 cup glass or china teapot: Pour boiling water, rinse and throw the water away.
Put in: 3 heaping Tbs. OOLONG TEA (do not use teabags) 2 heaping Tbs. DRIED MINT LEAVES 1/2 cup SUGAR.
Fill the teapot to the brim with BOILING WATER. Allow to steep covered for 5 minutes. Stir up the infusion and taste the liquid to see if it is sweet enough. Strain into juice glasses (5 to 6 oz.).
Note: Prepare second infusion while the guests are enjoying the first.
Add: 1 tsp. tea, 1 tsp. mint and 2 Tbs. sugar to the pot. Add boiling water to allow to steep for 5 minutes. Stir again. Taste for sweetness. Strain to serve.
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Post by ariadne on Jun 28, 2007 11:08:09 GMT -5
Bosk: Bosk is an ox like creature - huge shambling animal Thick humped neck, long shaggy hair Wide head and tiny red eyes Two long horns that can exceed the length of two spears (14 feet) Bosk have a temper.
Bosk meat may be roasted, broiled, boiled, stewed, fried, or dried.
Bosk tips 2 tefas bosk roast, cut into 1 inch cubes 8 cloves garlic, lightly crushed and peeled 3 spoons of olive oil salt and pepper to taste 2 splashes of ka-la-na
Combine meat and garlic, heat oil in large skillet till very hot, add garlic and meath mix, fry over high flames stirring constantly, until meat is done, sprinkle with salt and pepper stir in ka-la-na, transfer to to serving dish with slotted spoon, leave juices in skillet. Scraping the bottom of the pan for leaving stir in small spoons of water…pours sause over beef and garlic. Serve hot with lots of sa-tarna bread for dipping!
The bosk, without which the Wagon Peoples could not live, is an ox like creature. It is a huge, shambling animal, with a thick, humped neck and long, shaggy hair. It has a wide head and tiny red eyes, a temper to match that of a sleen, and two long, wicked horns that reach out from its head and suddenly curve forward to terminate in fearful points. Some of these horns, on the larger animals, measured from tip to tip, exceed the length of two spears. Not only does the flesh of the bosk and the milk of its cows furnish the Wagon Peoples with food and drink, but its hides cover the domelike wagons in which they dwell; its tanned and dew skins cover their bodies; the leather of its hump is used for their shields; its sinews forms their thread; its bones and horns are split and tooled into implements of a hundred sorts, from awls, punches and spoons to drinking flagons and weapon tips; its hoofs are used for glues; its oils are used to grease their bodies against the cold. Even the dung of the bosk finds its uses on the treeless prairies, being dried and used for fuel. The bosk is said to be the Mother of the Wagon Peoples, and they reverence it as such. The man who kills one foolishly is strangled in thongs or suffocated in the hide of the animal he slew; if, for any reason, the man should kill a bosk cow with unborn young he is staked out, alive, in the path of the herd, and the march of the Wagon Peoples takes its way over him. Nomads of Gor, pages 4-5
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Post by ariadne on Jun 28, 2007 11:09:43 GMT -5
Tabuk: Golden Gorean one-horned antelope.
The sweet tasting meats of the tabuk are often roasted over an open flame, but they may be served in a variety of ways, such as boiled cubes or chunks, steaks, or any way in which you would serve the venison of earth. One way in particular would be to marinate the tabuk meat in ka-la-na wine over night, then cook in a covered clay dish with onions, garlic and peppers, serve with a side dish of roasted suls and wedges of sa-tarna bread. In taverns, cubes of meat may be cooked and served with a variety of sauces for dipping
and in the same case but in a different corner was a small herd, no more than five adult animals, a proud male and four does, of tabuk, the single-horned, golden Gorean antelope. Priest Kings of Gor, page 191
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Post by ariadne on Jun 28, 2007 11:10:20 GMT -5
Tarsk: Similar to the boar, of earth, its meat is eaten in various ways, normally roasted or baked, sometimes whole.
Tarsk is served roasted and basted over open fires on spits or roasted, stuffed with peppers and suls. The entire roasted tarsk maybe served on a platter with a larma in its mouth, garnished with suls and Tur-Pah. Tarsk strips may be fried like bacon; sausage too is mentioned in the books. Although not found in the books, meals similar to pork chops, tenderloin, or shredded pork might also be prepared.
2 teaspoons olive oil 2 (1-hort) thick tarsk chops 4 splashes vulo stock 5 splashes ka-la-na 2 tefs mushrooms 2 spoons bosk butter Splash of bosk cream 2 spoons of herbs (your choice) Heat 2 spoons oil in a heavy skillet . Sprinkle tarsk with salt and pepper. Add tarsk to the skillet and saute until brown, about 3 ehn per side. Remove from heat and transfer the tarsk to a square baking dish. Add the vulo stock and ka-la-na to the skillet. Place over fires. Boil until reduced by half, scraping up browned bits, about 6 ehn. Pour over the tarsk. Clean and slice the mushrooms. Heat 2 spoons butter in the tarsk skillet. Add mushrooms to the skillet and saute until softened and brown. Bake tarsk until tender, about 25 ehn. Transfer tarsk chops to serving plates. Place sauce over heat. Add mushrooms and a splash of cream into the sauce and bring to a boil. Stir the herbs into the sauce just before serving, reserving some to sprinkle over the tarsk chops. Spoon sauce over the tarsk chops. Sprinkle with more fines herbs.
I thought of the yellow Gorean bread, baked in the shape of round, flat loaves, fresh and hot; my mouth watered for a tabuk steak or, perhaps, if I were lucky, a slice of roast tarsk, the formidable six-tusked wild boar of Gor's temperate forests. Outlaw of Gor, page 76
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Post by ariadne on Jun 28, 2007 11:12:16 GMT -5
Verr: A mountain goat raised for wool, meat and milk.
One may wish to serve the verr as suggested below in the recipe or in a variety of ways such as roasted and cut into tidbits, or spiced and served in cubes, cooked slowly in a pit wrapped in green ta grape or ka-la-na leaves, used in a stew, or served in a pastry with vegetables
GRILLED VERR SKEWERS
1 stone of verr, cubed Salt and pepper 5 splashes of olive oil Pinch of crushed red pepper 2 spoons of chopped garlic 4 bay leaves, crumbled 12 tem wood sticks, about a foot or 12 ½ horts long 1 loaf of black bread 1 tefa of figs 1 tefa of larma, cubed 1 tefa of verr cheese
Season the verr with salt and pepper. In a mixing bowl, whisk the olive oil, red pepper, garlic and bay leaves together. Season with salt and pepper. Toss the verrwith the marinade, cover and put in the chill pit overnight. Spear a cube of verr meat followed by a cube of larma on the sticks till you have five of each. Place the reserved marinade in a saucepan and bring up to a boil. Boil the marinade for about 2 ehn and remove from the heat. Place the sticks on the grill and grill for 2 to 3 ehn on all sides. Baste the skewers with the marinade every few ehn. Remove the skewers from the grill and place on a large platter. Slice the bread into 1-hort slices and place on the platter. Arrange the figs and cheese around the skewers and black bread The verr was a mountain goat indigenous to the Voltai. It was a wild, agile, ill-tempered beast, long-haired and spiral-horn. Priest-Kings of Gor, page 63
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Post by ariadne on Jun 28, 2007 11:13:03 GMT -5
Vulo: A domesticated pigeon, raised both for its meat and for the eggs it lays.
The meat may be roasted, fried, or used in a stew and the eggs used for cooking or baking.
4 small whole vulo breasts olive oil, for drizzling, plus 2 spoons 4 sprigs fresh thyme, stripped and finely chopped 2 spoons fresh chopped flat-leaf parsley Coarse salt and black pepper 2 spoons butter 2 spoons sa-tarna flour 2 blackwine cups of vulo stock 2 tefas of katch Arrange the vulo in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the vulo, about 1 1/2 spoons, total. sprinkle herbs over the vulo. Season the vulo with salt and pepper. Using your hands, rub the vulo and coat evenly with the herbs and seasonings. Using tongs, transfer vulo in a single layer to hot skillet and cook vulo cutlets 3 or 4 ehn on each side. Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in vulo broth. When broth thickens to just coat the back of a spoon, remove pan from heat Toss salad greens with coarse salt. Drizzle 2 spoons olive oil around the bowl and re-toss greens. To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 vulo cutlets.
She had been carrying a wicker basket containing vulos, domesticated pigeons raised for eggs and meat. Nomads of Gor, page 1
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