View Full Version : Food Ideas
As requested here are a few ideas for new food types and descriptions.
Mother Chanvill’s Tiga an Ale Pie.
Chiselled from the finest dwarven pastry and lovingly roasted using the prime cuts from a well pulverised Tiger, with a generous portion of vintage dwarven ale. This pie has been well cooked in the forges of The Lonely Mountain by Mother Chanvill herself. It has been built to last, after many hours of maturing this pie will be as fresh as it was when it was first created. The pie itself has glorious carving upon the pastry depicting a rearing tiger mauling a barrel of ale. The pie itself is rumoured when eaten on a regular basis to grant the consumer greater agility.
Mother Chanvill’s Bear an Nut Pie
Chiselled from the finest dwarven pastry and lovingly roasted using the sweet meats from a well pulverised bear, mixed in with a well balanced portion of various tree and ground nuts. This pie has been well cooked in the forges on the Lonely Mountain by Mother Chanvill herself. It has been built to last, after many hours of maturing this pie will be as fresh as it was when it was first created. The pie itself has a glorious carving upon the pastry depicting a bear trying to climb a tree to gather nuts. The pie itself is rumoured when eaten on a regular basis to grant the consumer greater strength.
Mother Chanvill’s Pig an Chik Pie
Chiselled from the finest dwarven pastry and lovingly roasted using the choicest cuts from a well pulverised boar, mixed in with a equal portion of whole chicken. This pie has been well cooked in the forges on the Lonely Mountain by Mother Chanvill herself. It has been built to last, after many hours of maturing this pie will be as fresh as it was when it was first created. The pie itself has a glorious carving upon the pastry depicting a pig eating a chicken. The pie itself is rumoured when eaten on a regular basis to grant the consumer greater endurance.
Mother Chanvill’s Vegewhatsit Pie
Chiselled from the finest dwarven pastry and lovingly roasted using the allegedly finest and freshest dwarven vegetables. This pie has been well cooked in the forges on the Lonely Mountain by Mother Chanvill herself. It has been built to last, after many hours of maturing this pie will be as fresh as it was when it was first created. The pie itself has a glorious carving upon the pastry depicting a spade and pick axe. The pie itself is rumoured when eaten on a regular basis to grant the consumer greater Wisdom.
Good stuff, that's just what we need.
For those who weren't on IRC when I discussed this -- we're looking at expanding the food system to more than just raw meat/cooked meat. As I understand it, the meat will stay, so anyone who doesn't want to bother won't have to -- but those who do care will also have the option to be cultivated in their tastes.
As some of you probably know, miss Trista Tanglefoot now dispenses very real biscuits and scones. Mother Chanvill's pies will make an appearance in one of the next updates.
Feel free to post in this thread ideas for food types, dishes, or generally anything you feel appropriate to the food system -- do you really want eggs and frying pans so you can have good breakfasts? Let us know. A hobbit left the shire without some salt? Well, perhaps it can be bought somewhere to enrich the flavour of food. You get the idea.
We're considering putting minor (very minor) beneficial effects on properly cooked food.
Anyway. Item descriptions, please. *looks at Frain*
Moved to PCT thread - more appropriate place for it :)
One thing a hobbit should never go without in a day is a few good meals, here are a few of Frains favourites. So get rid of those spare shields and weapons in your back pack and make room for the more important things in life.
Traditional Shire Fish n Chips
Best bought from locals of the Shire but if, like Frain, your prepared to fill your back pack with the more important things in life and carry some tato’s, a little oil, some flower, a line with a hook and some patience, you too can catch a fishy and have a nice warm meal even in the coldest of climates.
Frain's tip: If you can get yer hands on some mushy peas too.. all the better!
Shire Rice with Eastern Spice.
Another dish to keep you warm, best made with the rassala spice to leave that slightly burning feeling at the back of your throat and bring out the extra taste of the ale of your choice. Again, best eaten in an establishment but if you can spare the room in that backpack for the rice, a little garlic, a small onion a portion of rice, some oil and of course the rassala, you wont regret it.
Frain’s tip: Goes nice with a cold ale and a tall tale, probably go down well with any dwarven companions for they are sure to have a contest of drinking and who can eat the hotest dish. Those of a weak constitution may wish to avoid this scenario.
Grandpa’s Shire Elevenses.
Beans, mushy tato’s and fried egg, need I say more? If you don’t even know how to put this simple dish together you best stay home with Ma. Dont be keeping eggs in the back pack though, get to now your surroundings and you’ll know when and where to get freshly laid ones.
Frain’s tip: Best be alone or in open country after this meal.
Venison Stew.
This dish is for those truly dedicated in the care of their belly, a virtue heartly recommend to all. Time and patience is the ticket if you don’t have it don’t be botherin. A well prepared dish will be takin the good part of a couple of days to prepare. Chop the venison in to small cubes, leave to soak in a mixture of oil, viniger and mustard for 10 hours (a special container is handy for those who are on the road often). Drain the dressing, chop and add any small veggies or roots you may have and cook on a small fire for 8hurs.
Frain’s tip: If on a journey allow the food to cook while resting, those on watch can keep the fire at just the right level.
DM_Olórin
27-04-2005, 18:43
Originally posted these in another PCT thread about 4 months back when the current food/rest system was being implemented...
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~ Cram ~
The travelling rations of the northern Men
A biscuit-like substance made by the Men of Lake-town and Dale, and shared by them with the Dwarves of Erebor. It was said to be nutritious, and was used as sustenance on long journeys, as for example by Bilbo and the Dwarves on the last stage of their quest.
It was made from tightly pressed flour or meal (indeed, the name cram comes from an Elvish word meaning 'press'). Basic cram like this was a flavourless, uninspiring food, but sometimes milk or honey would be added to make it a little more palatable.
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~ Lembas ~
The waybread of the Elves
The waybread of the Elves, Lembas, traditionally takes the form of very thin cakes, made of a meal baked light brown on the outside, and inside was the colour of cream. It can be mistaken for Cram by the unfamiliar eye but it is more strengthening than any food made by Men, and it is more pleasant than Cram, by all accounts. Some even declare that it is more delicious than the Honey Cakes of the Beornings, and that is high praise indeed. The cakes will keep sweet for many many days, if they are unbroken and left in their leaf-wrappings. One will keep a traveller on his feet for a day of long labour, even if he be one of the tall Men of Minas Tirith.
The secret of its making was originally held by Melian of Doriath, but this secret was passed on to Galadriel and possibly others. As with all things Elf-made, Lembas is slightly magical and intrinsically "wholesome", as such evil things cannot stomach Lembas, to them it tastes vile and poisonous...
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~ Beorning Honey Cakes ~
Many folk have a fondness for indulgence, the Hobbits are famous for it, but few Hobbits have known the sweet-toothed joy of the bakeries of the Beornings in the north of Rhovanion. The honey-cakes of the Beornings are considered divine fare among the Men of the North and the Dwarves of Erebor, for the Beornings are counted among the best bakers of breads and sweet things in those latitudes.
So perilous are these times however, and so dearly do the Beorning covet them, they are none too willing to deal out their cakes to travellers in these days.
Savageprayer
28-04-2005, 02:36
how about some body parts for us orcs? maybe a hobbit head? elf leg?.....maybe something that does not have to be cooked, it seems a bit strange for an orc or olog....at least thats what i am seeing rped eating raw things
thromnombulax
28-04-2005, 03:42
Elf Giblets
Hacked with undue care and attention still pulsing from the ripe bodies of freshly slain elf, these choice parts oftimes become a bowl of contention for marauding Orc, Uruk and Olog. These particularly pungent perennial parts are well-sought after by many a new Mirkwood Thrall simply due to their availability, but rapidly replace Insects as a (somewhat addictive) prime source of nutrient for many a healthy growing Troll.
Best served fresh, before someone else eats it
thromnombulax
28-04-2005, 03:53
Insect Exoskeleton
As Crispy and Crunchy as well-fried Elf-rind, these tasty niblets have seen many a growing Troll through its early years. With absolutely no preparation required, carcasses of the Mirkwood Spiders and Beetles provide this tasty tea-time treat to any and all comers, and is rumoured to be particularly enjoyed as a starter course by the largest Troll in the vicinity (though there are few surviving witnesses to offer testimony regarding this)
Although I think the last food ideas are a bit over the top, I *will* make raw meat edible by orcs.
Keep them coming :)
Argon Balros
28-04-2005, 10:22
dam no elf giblets *krudgrak sulks*
Calenardhon Applys Tartys
Popular dish among the Rohirim, once tasted never forgoton. You’l be needin applys, perry, resinys and figys. A spoon of butter and a half goblet of flour with a touch of salt and a little milk. Make ye dough and shape leaving enough dough to make a lid after. Slice ye applys and perry and fill shaped dough then be coverin it with dough lid. Take ye well mixed egg and cover top of ye pie and bake inside a very hot fire for one turn of ye cooking hourglass. Then enjoy ye labour.
Haradrim Kaushkaush
A hot dish from the southern lands often seen at large gatherings of the well to do, made in the traditional way. You will be needin lamb cubed, onion chopped very small, sauce of tomato, chopped tomatos and water with spice and salt, vegetables of ye choice, a chopped potato, millet kaushkaush.
Cook meat with onions until braon, add sauce of tomato, tomatoes and water then boil. Add ye vegetables and cook for one turn of the cooking hourglass add the Kaushkaush and heat until cooked. Eat with ye choice of leafy vegetables.
thromnombulax
28-04-2005, 13:10
No Giblets!!! Bah :)
Oh well, as i'm sure you can tell by the aroma of the post , i *was* trying to be somewhat tongue and cheek. Lettuce agree then that they are somewhat over the topside.
Although Orcs can eat raw meat I don’t necessarily see this as only way they will eat food. I envisage orcs having a very strong constitution and very few taste buds. Thus needing all types of food to be in an extreme form for it to have “taste” for them, their constitution allowing them to tolerate these foods.
So if an Orc wants something bitter it will be dangerously bitter for a human, anything sweet, say with honey will be way too sweet for any other race. So for Orcs may be the following sorts of ingredients could be provided:
Extremely strong orcish spice
Concentrate of honey
Raw animal fat
Orcish meat syrup
Maybe others can think up of stuff to add to the list.
Orcs could add these to their food and even cook it slightly. It could add to rp, eg Orc fights resulting if one has an ingredient another wants. Or for intelligent evils to use as items to bribe or coerce Orcs with.
I would also direct those individuals interested in developing rp for their orc characters to the following excellent essay which contains a small section on Orcish food.
http://www.ansereg.com/TheUnnaturalHistoryofTolkiensOrcs.pdf
Orc-Draught
Orc-Draught is a burning liquid usually carried by orcs on the trail and slave drivers. They use to help them recover from hours of marching or to give it to their captives to keep them alive & give them energy. It is rumoured to be made from a thick viscous concoction of fermented blood, fat and hot spices to give it more of a kick.
Easterling Kjoor
This sweet biscuit like delicacy is traditionally made by mothers who’s sons are going on a long journey or for visiting married daughters who are returning to their homes.
Made from flour kneaded in to a tight dough and sweetened with sugar cane juice and then made in to date sized nuggets which are boiled in oil to hardness. It would not be unusual to see an Easterling with a pouch full of these little biscuits at the start of his or her journey. Due to the energy each nugget can provide and the weeks they can stay edible for, some travellers will keep the raw materials on their person and continuously replenish their supply of Kajoor at convenient camping locations.
ooc: this one thanks to my better half.:lips:
DM_Olórin
28-04-2005, 18:45
about elf flesh... manflesh is fine, and hobbit rump is oh so tender...
Wouldnt elf meat sicken evil things if eaten as indeed do the lembas wafers to a being such as gollum... :)
just a thought
Argon Balros
28-04-2005, 23:08
hmmmm
does that mean krudgrak should stop eating elves off the floor
thromnombulax
29-04-2005, 00:31
Never considered that Olorin, dammit!!!!
Most of the orcs/trolls i've seen have been scooping elf brains/livers, ears & cetera for as long as i can remember...but you have a point. Curse you!!!
:)
DM_Olórin
29-04-2005, 00:34
i dunno maybe elves taste yummy, or maybe they give you Elronds revenge and the runs like i dont know what :(
Maybe elven things only upset shadow-touched beings like the wraiths and gollum... Come to think of orcs may not have been bothered... they had no problem manhandling elves in the slimarillion, but there was no mention of eating them :D
thromnombulax
29-04-2005, 00:48
Heh, Orc could stand to kill Elf for sure, and i think somewhere (in the Silmarillion) also there is discreet and polite reference to (i know not by what creature, but an Orc would seem to fit the bill) the idea that an Elf will choose to shuffle off its (im)mortal coil if "put-upon-in-an-intimate-and-indecent-manner-and-against-its-wishes". So, if Orc are able and inclined to perform such an act as that, then they may also be not averse to the odd feast.
Perhaps.
But the descriptions *are* funny eh:)
As some of you may know (from IRC), my hard drive has crashed/is crashing. That means that for the time being (until it's sorted), I won't be able to do any DM-ing or scripting, which will delay the food system somewhat... :(
Nevertheless, it doesn't hurt to collect ideas.
To make that easier, I'll give some more clues about how I see it all working. Feel free to comment/criticise/suggest improvements or whatever.
First of all, I'd like to stress that the cooking system will be entirely optional -- the raw meat/cooked meat system for those who can't be bothered or for characters who wouldn't do it will still be in place. (On that note, orcs should now be able to eat raw meat by using it on themselves.)
There will be four "types" of cooking-related things:
* Ingredients: Things like pork, beef, eggs, taters, turnip, salt -- you get the idea. Some ingredients may be directly edible (possibly only by certain races or alignments -- orcs could eat raw pork or beef, for example, and anyone could eat an apple).
* Cooking utensils: Pans, pots, trays... anything you put stuff into to cook it.
* Cooking... hmm.. "mechanisms": Campfires, stoves, furnaces (for dwarven pastries)... what you put a cooking utensil on to do the actual cooking.
* Cooked "dishes": The final product. Will serve as food, and also (probably) give small beneficial effects (to make cooking attractive over just eating cooked meat).
So, a simple breakfast might be done as follows:
- Use eggs on pan (results in pan with eggs in it).
- Use bacon on pan (results in pan with eggs and bacon).
- Use beans on pan (results in pan with eggs, bacon and beans).
- Use pan on campfire (results in cooked full breakfast -- perhaps 2 or 3 portions, to make cooking for several chars easier).
You could then eat the product and would get, say, a temporary +1 to fortitude saving throws and a -1 to Cha (well, you did have beans, didn't you :P)
That's just to give a general idea.. the system will be quite flexible, making it easy to add arbitrary new "recipes", i.e. ways of combining ingredients and preparing them.
*waits for the hail of criticism*
I do not know if you are looking for herbs as well to add to the list of foods. But the market today had me wandering on the subject if they could be added.
This is taken from the Middle Earth roleplaying book, So i do not know the status on copyright. But a brief resume of herbs are given inside.
If you want more let me know, I can provide it. Also can we get a few new spices / cooking herbs. As people were interested in buying such things.
Yep, spices are definately needed
there should be defintely some athelas in game (is the name right??)
and some pipe weed aswell..
(btw. i really would like an item that creates a water pipe placeable - i am sure theres is one))
Cardamom (Elettaria cardamomum): dark brown polygonal seeds in oval green or brown pods imported from Rhun. The Elven writer Theophrastus listed it as an ingredient in perfumes. The Haradrim flavored their coffee with it, and it was also used in mulled wine. Meat and rice dishes are often flavored with cardamom. Ground cardamom quickly loses its flavor, so it's best to buy the seeds or the pods whole and grind the seeds yourself. – Cost 100 gold.
Cassia (Cinnamomum cassia): bark and buds of the cassia tree, from Rhun. Often confused with (or substituted for) cinnamon, cassia has a rougher, stronger taste. Often called 'canel'. The buds of cassia look a bit like cloves. – Cost 50 gold
Cinnamon (Cinnamomum zeylanicum): bark of the true cinnamon tree; the ancients thought it came from Harad. Herodotus and Pliny relate tall tales about cinnamon-bird nests and cinnamon-growing areas guarded by bats. Used interchangeably with Cassia in food and medicine. True Cinnamon (Cinnamomum zeylanicum) is lighter in color and more fragile than cassia, with a smoother, richer taste and smell. Cinnamon was burned as a precious incense-- a measure of wealth indeed! Cinnamon oil was used for anointing in the elven temples. Cinnamon was used to flavour fruit and grain dishes, but because of its expense and prestige factor, it was used in cooking almost EVERYTHING if one could afford it. – Cost 250 gold
Citrus (Citrus species): oranges (specifically the 'bitter' or 'sour' orange), lemons and citrons were imported from Dorwinion. They were used extensively as flavorings (in meats as well as sweets), but generally not eaten on their own. 'Suckets' of candied orange peels, can be made by soaking out the bitterness from the peels and crystallizing them in sugar, were a popular comfit and subtlety decoration. – Cost 15 gold
Cloves (Syzyium aromaticum): nail-shaped flower-buds of a tree from Umbar. Cloves were chewed to freshen the breath, and used extensively in cooking, including meats and sauces. Ground/powdered cloves were also used in gruels and sweets. Clove's antiseptic and slight painkilling affects were exploited in wound treatments as well as treatments for toothache, for 'coldness of the blood'. It is considered one of the hottest of spices. – Cost 25 gold
Frankincense (Boswellia Thurifera): resin of the olibanum tree. The best, said Banckes, is clear and white. Came as 'beads' of resin and is imported from Rhun. Used to make incense. It can also used to treat sinus problems and uterine disorders, wounds and eye disorders. Has a rich, temple-y smell and taste. – Cost 250 gold
Ginger (Zingiber officinale): rhizome of a tropical plant. Traveled as either whole roots, dried slices or conserved (preserved in sugar) slices. Ginger comfits or suckets were also made in Rohan and Minas Tirith. The dried slices were often powdered for use in recipes. It is suspected of provoking lust, but widely used in saucing meats anyway. – Cost 50 gold
Grains of Paradise (Aframomum melegueta): a species of cardamom, seeds of an Umbarian tree. Gets its other name, guinea pepper or melegueta pepper, from the kingdom of Mali, whence it was imported. Used in sausages and in certain types of mulled wine and hypocras. – Cost 40 gold
Labdanum (Cistus ladaniferus): resin of the rock-rose. Gathered from the beards of the goats that ate rock-rose. Used extensively in perfumery, especially pomanders – Cost 10 gold
Laurel, or bay leaves (Laurus nobilis), has to be imported as dried leaves (and berries) or potted plants from the Dorwinion, as bay will not grow well in Northern Climates. – Cost 5 gold
Mace (Myristica fragrans): the outer covering around the nutmeg within the fruit of the nutmeg tree. The best is the color of gold and it will keep 10 years. Also used as a strewing herb by the very rich. – Cost 75 gold
Mastic (Pistacia lentiscus): gum resin used in medicine and in Haradrim cooking but more generally used in making pomanders and varnishes. In Near Harad, it was also used as a chewing gum to freshen the mouth. – Cost 15 gold
Myrrh (Commiphora myrrha): resin tapped from splits in the bark of an Haradrim tree. An aromatic used in pomanders, cosmetics and other scented preparations, as well as embalming. Used extensively in wound treatments due to its antiseptic properties. Still used in mouthwashes and some antiseptics. – Cost 150 gold
Nutmeg (Myristica fragrans): seed pit of the nutmeg tree, imported from Rhun. Nutmegs will keep seven years and the best nutmegs are firm and heavy and do not powder when ground. Shipped as whole nuts and ground for use, or eaten whole.. Nutmegs set in silver were a popular pomander. – Cost 25 gold
Pepper (Piper nigrum): black, white and green peppercorns come from the same plant of Rhun. Legend said that black pepper was blackened by fire in the harvesting process. Used extensively in cooking. – Cost 100 gold
Long pepper (Piper longum), a relative, comes as long dried seed capsules and has a fiercer flavor. Long pepper was more expensive and more popular than white or black – Cost 200 gold
Saffron (Crocus sativus): The stigils of the saffron crocus, which can be grown in northern latitudes. Cooks use it extensively in both sweet and savory dishes, for flavor and color. Extensively used as a dyestuff. It was also burnt in sacrifice, and . . . used in a subtle and seductive aromatic oil, crocinum, to be appled to the hair. – Cost 250 gold
More to follow.
Dragon Balm (Onoclea sensibilis): An ancient greenish/clear lotion used by elven warriors to ease wounds. Has a warming effect as well. The lotion can be obtained from the leaf of the plant, which is normally found on cool temperate heaths, such as the foothills of the misty mountains. – Cost 1 gold
Edpuss (Aristolochia durior): A black creeping vine that has small needle like thorns. The golden sap which coats the thorns on some species causes vomiting if it gets under the skin. Mainly found in temperate and wooded areas, this vine is most often found in Fangorn. The sap can however also be used to help speed the healing of wounds, if applied with a bandage. – Cost 12 gold
Bittersweet (Achillea millefolium): A small and jagged leaved plant with a red colour, Bittersweet has a bitterly hot flavour but is a known healing agent and can be used as a mild anesthetic when crushed and applied directly to the wound. The herb is commonly found in tall grass, especially in regions such as Rohan. – Cost 2 gold
Deadly Nightshade (Atropa belladonna): It is a bushy plant with black, silver veined leaves. It sports black, cherry-like fruit. It is poisonous but can be used with care by a skilled herbalist to get rid of infection. The plant is found in temperate grasslands in the hedgerows, especially in regions such as Eregion and Gondor. – Cost 10 gold
Silver Ivy (Muehlenbeckia): Another creeper with a distinct shimmer to its near black leaves. It has a distinct evergreen smell. Many old women believe that it brings luck in child-birth, this could be true as it is known to stop bleeding. The roots of the plant need to be crushed and applied directly to the wound. The plant can be found near cool oceans, such as in the ice bays of Forochel. – Cost 75 gold
Winter Blossom (Phlox subulata): A plant similar to a rose bush, the flowers however bloom white. Made into a kind of perfume and then drank, it sends the body chill and numb to pain. The plant can be found mainly in humid flatlands such as the plains of Rhun. – Cost 65 gold
Forchu Root (Asplenium platyneuron): A thick woody root from a ferny plant provides concentrated nourishment provided it can be chewed and swallowed. The fern can be found in most wooded areas. – Cost 15 gold
Athelas (Asea aranion): A plant of great healing virtue brought to Middle-earth, it is said by the Numenoreans of the second age. It grew sparsely in the north, but in Gondor it was known as ‘Kingsfoil’ where it grew abundantly, its healing properties unknown. The leaves were only used for their refreshing scent. – 200 gold
I'll get to work on these.
Stewed Rabbit (coney) with Herbs – This stew of rabbit and various herbs, along with a liberal supply of root vegetables, is a hobbit speciality.
Pumpkin & Orange Seed Cakes – A combination of seeds from both the pumpkin and citrus fruits in a honey and sugar glaze. This is an sweet but wholesome snack for the traveller on the road.
Bannocks - A cross between a chewy oatmeal cookie and a biscuit. Best served fresh from the oven as is, or split and toasted . Excellent for breakfast or with a cup of tea. Bannocks are best the day they are baked
Mirkwood Rabbit - The abundance and availability of rabbits throughout many regions of Arda make them a great source of food for the table this especially the case of Mirkwood. The elves here have created a speciality dish combining the succulence of a young rabbit, with fresh carrots, celery, parsnip and garlic.
Fish Soup from the Grey Havens – A light fresh soup of at least three different fish, cream, white wine mixed in with a base of tomatoes and onion. The soup sometimes has a light yogurt and mayonnaise Aioli drizzled over the top. This soup has been used for many years by the elves of both Harlond and Farlond as part of there stable diet.
Southron Beef Casserole – Ground beef and spices combine to form a classic dish from the Southron’s. The rich spicy casserole is usually eaten with corn cakes baked in the sun, and a yogurt dressing made from goat’s milk. This dish is certainly not for the faint hearted as many hot peppers are used in the casserole.
Bree Inn Cobbler - Legend has it that the recipe was given to a Bree innkeeper by an Elf who exchanged it for a hot meal. After it sold out the first night, word spread abroad. Soon thereafter every innkeeper in Bree had come up with their own version. Here's the original, just for you courtesies of Barliman himself. The cherry and nut pie is drizzled with a liberal dose of honey and some strange spice called Ginger.
Mountain Meat on the Bone Broth – A dish from the dwarves of the blue mountains, this broth is made from oxtail which is boiled for many hours with ale and barley. Some root vegetables and herbs are added later. Eventually the meat is so tender it barely stays upon the bone and is usually eaten upon a Cram.
Salmon poached in Ale – The dwarves not normally known for eating fish, have found a way to use these animals in there cooking. By poaching the large fresh river salmon in ale and wine the light fish can be prepared in a way that the dwarves find pleasant.
Färskost (Skyr) - True skyr is made with unpasteurized buttermilk. The fresher the buttermilk is, the better the results will be. In Rohan, skyr is properly made by adding a little skyr to the new mixture, which innoculates the new batch with all the special cultures that make up the flavor of skyr. A similar result may be obtained elsewhere by adding sour cream to the mixture.
Pipe-weeds
Old Toby Pipe-weed – The first recorded growing of this pipe-weed was in 1070 Shire reckoning. By a hobbit named Tobold Hornblower. However the plant did not originate from there. It was rumoured to have come over the Sea by the Men of Westernesse and is known to grow abundantly in Gondor. The plant here is far richer and larger than anywhere in the North, where it is never found growing in the wild and is only known to grow in places out of the worst of the weather, such as Longbottom. Other favoured varieties are Longbottom Leaf and Southern Star.
Longbottom Leaf – The south farthing being more sheltered than the rest of the shire allows pipe-weed to grow abundantly here. The pipe-weed is known to the Men of Gondor as sweet galenas, and it is known for the smell of its flowers, however even the Dunedain of Gondor credit the Hobbits for first placing the plant into a pipe to smoke it. Other favoured varieties are Old Toby and Southern Star.
Southern Star – A highly valued pipe-weed grown in the south farthing, however it was the men of Bree that took the art of smoking and it was only in the last few centuries that the Dwarves and other folk have spread this habit through meeting upon the roads. The home of this art is to be found in the Prancing Pony of Bree, where the family of Butterbur have been as far as record show. Other favourite varieties are Old Toby and Longbottom Leaf.
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