| Food of your TSP nation |
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*Throws up*
Galonosso: A traditional and simple appetizer. It is composed of chicken slices(Northern Kyrini)/beef slices(Southern Kyrini and Cathinia), usually shaped into geometrical figures(most popular: circle), wrapped with lettuce. The lettuce is cooked in a frying pan for a short while, for a crispy taste. Dumkom: A popular dessert made out of sweet baked bread, cinnamon, some spread jam and sprinkled sugar. In the south, a lot of cinammon is used, while in the north, sugar is the most used instead of cinnamon. In Cathinia, no jam is used to make Dumkom. Dumkom Toast or Crispy Dumkom, a variant of the dish, is popular in the urban areas, where toasters were first used. Kivosi: A drink made out of cherry, blueberry and grapes juices that are mixed with some water. Sometimes, parents in ancient times added more juices, in order to disguise milk from their children. Iveko: Fish, a la Kyrini. Cooked in a stove for half and hour, it is then put in a frying pan for a little time, and spices and cooking leaves are added. It is very popular in the Northwest Coast, where the dish originated.
Deputy Regional Minister of the Planning and Development Agency(March 8-May 19, 2014)
Local Council Member(April 24-August 11) Court Justice of TSP(August 15-December 7)
Sedunnic cuisine is by tradition quite simple. Timma Erl, "Fried meat", is a popular dish. It often consists of either pork or beef fried with herbs served with root vegetables and a side salad and a fat sauce. A fruit, often an apple or orange, and a slice of bread often accompany the meal. Sandwiches, or Rannyle, are also very popular, some may even be served at more luxurious restaurants. A popular variant has fish and boiled eggs on it, called Vetemejjd - "the Westerner" - referring to its place of origin in the west coast. Another has smoked ham and fried potatoes on it. There is also a quite popular dish consisting of chicken and wheatberry, called Tyvvral, "Harvester", referring to its rural origin.
The traditional Sedunnic breakfast consists of oat porridge, or yoghurt, accompanied by bread. A tomato or two are often also included. The most popular dessert is the so called Dimmyj. This pastry has a base made of baked almond paste and egg white, topped with fresh fruit, whipped cream, and often chocolate or caramel.
The national dish of Bruuma is gumborscht, a spicy stew whose main ingredients are offal and lesser meat cuts, potatoes, tomatoes and beetroots. Stock and thickening, mostly okra, are used to regulate its density. A vegetable base is always present, with the most common ingredients being onions, celery, carrots and peppers. The spicy seasoning is the part that vary the most, with every family or chef jealously guarding its recipe, but it is always composed by a great number of spices and ingredients. A dash of sour cream is a popular topping.
On coastal town, shellfish and assorted fishes are a common substitute or addition to the meat. The recipe originates within the slaves, who used the vegetables and spices they cultivated in their personal lots to enrich and give taste to the potatoes and scraps of meat provided by their masters. The beetroots and sour cream are a relatively modern addition, coming as a way to integrate the food provided by the Soviet Union as humanitarian help during the 1950s. [Image: goats_head_soup.jpg] A cauldron on goat gumborscht in a Bruuman restaurant. The goat's head is put as a decoration to indicated both the type of meat and its freshness.
Brother Unclepear
Dear Leader of the Voodoo People's Republic of Bruuma Representing also El Pollo Diablo Boss Maximo of the Estado Libre Asociado of Puerto Pollo ---------------------------------------------------------------------- Chairman Lo Pol Core Leader of the People's Republic of Kai Fa
The national dish of Puerto Pollo is the pojo botìn (plunder chicken), which consists of chicken parts soaked in a grog and coriander–based marinade and then battered and deep-fried in vegetable oil. It is usually eaten with a side of biscuits made with cassava flour.
According to the folklore, the recipe was created by the English pirates who founded Danjer Cove. They captured the indigenous wild chickens and marinated the meat with grog to tenderize it, then frying it in leftover fat from the salt meat consumjed during the voyage, then eating it with their ratio of sea biscuits. The recipe was then passed to the Spanish when they captured the pirates and took possession of the island. The new masters adapted it to the local ingredients and added coriander to give it a spicier taste. [Image: 2401995321_d084fbdfa5.jpg]
Brother Unclepear
Dear Leader of the Voodoo People's Republic of Bruuma Representing also El Pollo Diablo Boss Maximo of the Estado Libre Asociado of Puerto Pollo ---------------------------------------------------------------------- Chairman Lo Pol Core Leader of the People's Republic of Kai Fa
Aikin Iebabiegnrt:
Means Flying Fish in the Almy dialect of Ieghilnis. A piece of salmon is steamed for a few minutes, as the sauce, which is a mix of sweet and sour and Techanerean mustard, is being made. After which, the salmon will be cut into bite sized pieces. The fish will then be covered in Adgin Aieimstw, a special type of meat, which has its roots in the early days of Techanerean-Brancalandian settlements, and will be baked for about 3 hours, covered in a garlic and cheese mixture. Next, mushrooms, asparagus, romaine lettuces and onions are cooked. Cream sauce is added to the combination. It's cooked till the cream sauce is incorporated into thr vegetable combination. After the fish is baked, the veg combo will be poured over it. What comes out of the kitchen is a delicious blend of weird but tasty ingredients, which will surely satisfy your taste buds. Don't forget the Techanerean Mustard and S&S Sauce. Just pair it up with a glass of Ieipis (Techanerean homemade cola) and you're good to go. This dish is savored by all races and cultures of Techganet, and not one of the citizens would say that they can get enough of it. Foreigners cannot get enough of it either, as hotels are completely stock less of this admired dish. It seems that this long-lasting dish will never fade away. 
(can't believe I replied to a dead thread)
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(09-29-2017, 11:34 AM)Techganet Wrote: (can't believe I replied to a dead thread) It's not dead. It's just that currently many rpers and worldbuilders are busy otherwise and also that food is a detail not everyone is thinking about when building their nation.
Signed
Gianluca IV Roleplayer (active in TSP since 2016) TSPedia-Author Head Bartender of the Lampshade Bar & Grill Information about my roleplay Pacifica GI-Land, Snolland (Hazelbrust), Guardian of the World Forum, IUFA-FWC/WFWC- and Pacivision Supervisor • Aurora Markatt (Maura)
food is always an essential
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Volaworandian Moss Soup
![[Image: Moss-bank-medium.jpg]](https://www.elsevier.com/__data/assets/image/0018/25281/Moss-bank-medium.jpg) This is a very healthy, nourishing soup. Volaworand moss (Cetraria Volaworandia) is very versatile. In spite of the name, it isn't a moss at all, but a lichen. It's used in cosmetics (especially creams and ointments), medicines and nutritional supplements (it is an excellent remedy for coughs and digestive problems), and as food. In the past it was also used for colouring wool. Volaworand moss grows throughout Antarctica, but as it is very sensitive to pollution, it is not much harvested. It tastes very bitter when used in teas and infusions, but cooking it in milk, like in this recipe, removes most of the bitterness. This soup is very nourishing and tasty. It is up to you if you choose to actually eat the moss or just use it as a flavouring (it gets a bit slimy when cooked). I sometimes get this at my grandmother's. She also makes a cough syrup with Volaworand moss, which tastes extremely bitter in spite of it being saturated with sugar, but it is the best cough remedy I have tried. 1-2 fistfuls Volaworand moss 1 litre whole milk 2-3 tbs brown sugar 1/2 tsp salt OR 2 litres whole milk 30-40 gr. Volaworand moss 50 gr. sugar pinch salt Clean the lichens well (this includes picking off any remains of moss). Flush the lichens with cold water and chop them up. Bring the milk to the boil and add the lichens. Cook for 2-3 minutes. Add salt and sugar and serve. Garnish with penguin egg whites and whale meat to taste. Legislator | Local Councilor | Aspiring TSP Curmudgeon Messages archived by the Ministry Of the Regal Executive - Bureaucratic Services |
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