Difference between revisions of "Yeldan cuisine"

Revision as of 01:10, 16 January 2006

Cuisine

Yeldan Cuisine varies greatly from region to region. Also, Yeldans have come in contact with a myriad of different cultures which have had a marked influence on the Yeldan diet, particularlly in recent years. Here we will deal only with "traditional" Yeldan cuisine from the areas around Yelda and Bigiök. Plant and animal life on Trid is similar to that found on Earth. The Yeldan foods mentioned here can be taken to closely resemble their Earth equivalents in taste, smell, texture and appearance unless otherwise noted.

Eating Habits

Yeldans take four meals a day. Yeldan breakfasts consist of eggs, cheese, sausages, fried and grilled meats, rice and breads. These are accompanied by fruits, potatoes (usually fried) and juices. Cereals and various pastries are also sometimes eaten. Lunch is normally lighter fare consisting of sandwiches, sliced meats, cheeses or soups. In mid-afternoon, a smallish meal known as Çaë is eaten. Dinner is the main meal of the day and often consists of an entree, numerous side-dishes, bread and dessert. Grilled and roasted meats are the centerpiece of a Yeldan dinner.

Dairy

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A platter of Fine Yeldan Cheeses™

There are at least a thousand varieties of Yeldan cheese. In addition to cheeses, Yeldans are also fond of yoghurt. But cheeses make up the greatest amount of dairy consumption by far. Varieties of Yeldan cheese include:

• Brōcc, a type of white brine cheese, similar to feta cheese. This is a very popular Yeldan cheese, usually made with a combination of sheep and cow milk. It is commonly produced in blocks, and has a slightly grainy texture. Brōcc has a fresh lemony taste. It is used as a table cheese, as well as in salads and in baking.
• Paràgel, an interior-ripened cheese that is rindless, smooth and slightly bright-surfaced with a cream to yellow colour depending on type. It has very small and irregular openings distributed in the mass. The texture can be supple and flexible. Paràgel has a buttery aroma and can be somewhat sharp in the stronger varieties. It is typically aged about three months, though when the cheese is older it becomes more salty and tastes like hazelnut.
• Vyllned, a very mild tasting cheese, slightly salty or nutty with almost no smell when compared to other cheeses. Mild Vyllned is good with fruit like peaches, melons, apricots and cherries. Aged Vyllned is good with traditional "cheese fruits" like pears and apples.
• Ünndūlan, generally regarded as one of the finest cheeses for cooking, having a distinctive but not overpowering flavor. It is also a fine eating cheese, a main component of some cheese fondues.
• Öshkmênnin, a traditional blue cheese made in Bigiök, from skimmed cows' milk. It is a hard, crumbly cheese with a pungent aroma and sour flavor.
• Ðœthpollel, a mild Swiss-like cheese that has large irregular holes. It comes from the Bigiök area and has a yellow-wax rind and a semifirm yellow interior. The texture is buttery rich and the flavor is mild and slightly sweet. It's an all-purpose cheese that's good both for cooking and for eating as a snack.
• Klöllençotün, a traditional cheese made from the milk of tamed Klöllens. Pungent, soft and very strong-smelling, it is sometimes flavored with herbs. Klöllençotün has a pale yellow interior with a glossy reddish-brown coating created by the bacteria that grow during its 3-month aging. It is usually shaped into a brick when sold. The taste and flavor of the cheese depends on the period of ripening. When young, the interior is sweet, with age the flavor becomes spicy. Because it's so strong, Klöllençotün is best eaten with dark breads and beers.

In addition, there are several regional varieties of Hylldēss, a hard cheddar-like cheese with a sharp, smoky flavor.

Meat

Meat is usually grilled, smoked or pot-roasted. Stews and casseroles containing meat, vegetables and pasta are served often. Traditionally, meat is marinated and heavily seasoned, smoked meats in particular. Beef and pork are equally popular, poultry is less so. Game meats such as venison and wild boar are also eaten. Another popular game animal is the Klöllen a large bear sized, weasel-like animal which is pit-roasted whole. In addition, Yeldans enjoy a variety of sausages and dried meats.

Fish

Fish is a staple of the Yeldan diet in coastal areas, however freshwater fish are not as popular. Shellfish of all varieties are eaten either fried, stir fried or steamed and served with pasta.

Vegetables

Green vegetables are grown in abundance. Vegetables are often eaten in stews or vegetable soups, but can also be served as a side dish. Spinach, peas, beans, broccoli, asparagus and a dwarf cabbage similar to Brussels sprouts are common. Potatoes and yams are also regularly served. Onions and garlic are much used in Yeldan cooking, but are never eaten raw. Yeldan tolaþ mushrooms, which taste like liver, are considered a delicacy.

Side Dishes

Pasta and egg noodles are very common, especially in the southern areas. Dumplings cooked in a variety of broths are also well liked.

Drinks

Ale is very common throughout all parts of Yelda, however, lager and pilsner style beers have never gained much of a following. Popular styles of ale are stout, porter, brown ale and bitter.

Mead is a popular drink. Flavored meads are favored over plain honey mead. Metheglin or mead that also contains spices like cloves, cinnamon or nutmeg, and melomel, a mead that contains fruit are very popular.

Wine is popular as a beverage to be served with meals. It is rarely consumed for its intoxicant effect.

Coffee and tea, though not native to Yelda, have become increasingly popular in recent years.

Spices and condiments

Mustard, vinegar, various hot-pepper sauces, and sauces similar to soy and worchestershire are commonly found on Yeldan tables. Spices similar to black pepper, basil, oregano, cilantro and ginger are much used.

Desserts

Yeldans enjoy pies and pastries made with fresh fruit. Cheesecake is, of course, very popular as well.

Bread

Yelda boasts at least 100 different types of bread, ranging from white wheat bread to black rye bread. Most types of bread contain both wheat and rye flour, and often wholemeal and seeds (such as linseed, sunflower seed, or pumpkin seeds) as well.