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emblematicemblazer · 9 months

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Worldbuilding and theories of Engagem

The cuisine

The dishes of Lythos seen to fall into three categories:

Cheap and easy to cook peasant dishes

Desserts and treats.

Inspired by the other kingdoms.

The cheap and simple peasant dishes could be because of the lifestyle of the clergy who chose to live a simple life and not splurge on luxuries. Since Lythos and The Somniel rely on donations they are careful with how to use money and resources. Some of the dishes might have been necessary during the first war with Lord Sombron because of the lack of resources. The meals could also be precautionary, just in case they cannot rely on trade and fertile land forever.

The Peasant Dishes:

Peasant Bread - This dish refers to a rustic style bread that has few ingredients, doesn't rise and is easy to create. The is used because it has greater nutritional value and is more filling than wheat. The tends to prefer cold and rainy places to grow so I wonder if the eye used is imported from Brodia or Elusia.

Mutton Stew - This dish is inspired by Irish stew or Welsh Cawl. Elusia is the UK without Scotland (I will explain why in future chapters) and the stew is likely to be a recipe imported from there. It is a dish using cheap ingredients, sometimes leftovers and is traditionally fed to people in bulk.

Very Veggie Stew - This dish is inspired by Stovie. A stovie is a Scottish dish made with potatoes and leftovers. This recipe likely came from Brodia.

Cod Dip - This dish is inspired by Brandade De Morue which is a local speciality of Nîmes in Southern France. In the old French language of occitan 'Brandade' comes from the word 'brand's which means to shake. Brandade De Morue literally means 'Shaken Cod.' It is a fishy mash dish. The recipe could have done from Firene.

Pickles - The pickles Clanne loves are an important way to preserve fruit and vegetables.

Desserts

Croissant - This is not strictly a dessert but I consider it a celebratory dish. The Croissant shape is a crescent which is the same shape as the island of Lythos. The croissant is more difficult to make and uses a few luxury ingredients such as butter. I believe this dish was created by the Firense as a dish to honour The Divine Dragon because of the shape and more upper class nature of the dish in mediaeval times.

Hot Crepe - This dish is inspired by Crepe Suzette. The fancy and celebratory version could include alcohol so that it could be set ablaze (flambeed). A peasant version would remove the alcohol and just use local fruits.

Berry Custard Tart - This dish is inspired by egg tart. This dish has religious roots. In the 18th century monks at the Jerónimos Monastery in Santa Maria de Belem used to use Egg whites to search nuns' habits. Using white eggs leaves a lot of leftover times which were made into egg tarts. I wonder if the people of Lythos used white whites in the same matter.

Peach Sorbet - This dish is a mixture of ice and fruit juice. The peach is locally grown and the ice would have been stored in caves or ice cellars.

Apple Beignet - People who eat this dish are eating a 'nun's fart'. This dish is made from pâte à choux and called pets-de-nonne, which means 'nun's fart' in French. Cheap filling pastry made with local fruits.

Chocolate Orange - This dish is inspired by glacé fruit coated with chocolate. This would have been an expensive, luxury dish. The chocolate would have been imported from Solm and sugar would have been a higher price item.

International inspiration

Due to Lythos receiving visitors from the surrounding countries, it is likely that recipes were shared and exchanged by guests. Nobles would have their favourite dishes and request that the cooks of Lythos make them.

#fire emblem engage #fe engage #the land of lythos #lythos #the somniel

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eopederson · 1 year

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Morue salée, marche, Libourne, Gironde, 2017.

The season for salt cod is upon us. For Norwegians it will soon be time for Lutefisk, while in France brandade de morue is on offer during the colder months. Portuguese, Spanish and Italian cuisines also have delectable cold weather specialties made out of dried cod or cod preserved in salt or lye.

#food #fish #salt cod #market #libourne #gironde #nouvelle-aquitaine #france #2017 #photographers on tumblr

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johnwgrey · 2 years

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Get to know me

thank you for the tags @aroace-genderfluid-sheep @aristocratic-otter and @bookish-bogwitch 🥰 I love tag games a really weird amount!

Relationship status: very much single, which I both love and hate

Favorite color: Green, no particular shade

Favorite food: I think my favorite dish is one that I have recently learned doesn't translate in english? It's called brandade de morue? It's basically cod fish mixed with mashed potatoes, a shit ton of olive oil, garlic and parsley. I could eat that every day of my life. Other than that, anything sweet works for me

Song stuck in my head: no song currently stuck in my head as I'm listening to music (Chicago by Sufjan Stevens as I type this)

Last thing you googled: cod fish

Time: 8:01pm

Dream Trip: one of my biggest dream trips is to go on a road trip through Scotland and I feel extremely lucky and grateful that I'll get to live this dream in October! Another one that I've had for as long as I can remember is to go see the northern lights either in iceland or in another nordic country. Hoping I can do that one day!

Last book you read: I'm currently reading sparkling cyanide by Agatha Christie. Before that, I read I kissed Shara Wheeler by Casey McQuiston

Last book you enjoyed: I kissed Shara Wheeler

Last book you hated reading: I don't usually hate the books I choose to read but I happen to make unfortunate choices from time to time. The last book I remember really hating is black water lilies by Michel Bussi

Favorite thing to cook/bake: I like cooking fine but I prefer baking by far. I've always loved baking ever since I was a child. I just love it. Pies, cakes, biscuits, just about anything!

Favorite craft to do in your free time: I'm not very good with my hands. I get frustrated when I can't make what's in my head so no crafts but I write fics (I try) and enjoy jigsaw puzzles

Most niche dislikes: I have a lot of pet peeves but I don't really have any niche dislikes?

Opinion on circuses, now and in history: I'm obviously against animal abuse but having said that, I don't know enough about circuses to have a strong opinion

Do you have a sense of direction, and if not what is the worst way you’ve gotten lost: I have the worst sense of direction. I could get lost in my hometown (which isn't big). I have entered shops and forgotten which way I was supposed to go by the time I got out. I would be absolutely lost (both literally and figuratively) without my phone

It's getting hard to remember who's done this and who hasn't but I'm tagging @martsonmars @tea-brigade @facewithoutheart @palimpsessed @urban-sith @confused-bi-queer @moodandmist

#tag games

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les-degustations-ugo · 3 days

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🇫🇷Hello les amoureux du tire-bouchon. Et vous,aimez-vous les vins de Sablet en blanc ? 🇫🇷

🍇🍷AOP Sablet Côtes du Rhône Villages blanc 2022 gamme Horizon de la cave @legravillas.sablet 🍇🍷:

🍇 :

Grenache blanc

Roussanne

Viognier

Clairette

🏺:

Pressurage pneumatique très doux. Fermentation à basse température des jus pour garder le maximum d’arômes.

Élevage sur lie fine pendant 2 mois en cuve béton lui conférant toute sa complexité et sa

fraîcheur.

👁️ :

Une robe de couleur jaune brillante

👃 :

Un nez sur des notes de fleurs blanches et fruits jaunes.

💋 :

En savourant ce vin, nos papilles sont transportées dans un univers où la douceur et la vivacité se marient harmonieusement, créant un équilibre divin. Les notes enivrantes de pêches juteuses, de nectarines succulentes, d'abricots gorgés de soleil et de fleurs blanches nous enveloppent délicatement. Une sensation agréable persiste en bouche, tandis que la finale rafraîchissante de zestes de citron réveille nos papilles avec une gourmandise exquise.

📜En résumé📜 :

Un Sablet blanc raffiné, un vin délicieusement savoureux. Équilibré entre suavité et vivacité, il présente un rapport qualité-prix remarquable et sera idéal pour accompagner vos repas et apéritifs estivaux.

🧆Dégusté sur un Carpaccio de Saint Jacques 🧆.

🍷Quelques accords mets et vin possible avec cette cuvée🍷 : Briques de fromage de chèvre, Brandade de morue à la nîmoise, Boudin blanc aux morilles, Crevettes au safran,.....

📌N'oubliez pas, boire un canon c'est sauver

un vigneron📌.

🔞« L'abus d'alcool est dangereux pour la santé, à consommer avec modération »🔞 La plupart des vins ont été dégustés et recrachés. Dégustation non rémunéré.

#lesdegustationsugo #wine #winelover #vino #winetasting #winetime #winelovers #instawine #redwine #winestagram #winery #beer #wineoclock #vin #sommelier #love #vinho #foodporn #winelife #instagood #whitewine #cocktails #drinks #wein #foodie #wineporn #drink

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🇫🇷🗣️Description du Domaine 🇫🇷🗣️

La Cave Coopérative du Gravillas a vu le jour en mars 1935 à Sablet, grâce à une poignée de vignerons désireux de se regrouper pour vinifier leur production.

Fin 2020, après 85 ans d’existence, Le Gravillas a fusionné avec la Coopérative Agricole Provence Languedoc. Cette alliance marque un nouveau départ pour Le Gravillas et une toute nouvelle activité pour la CAPL qui a à cœur de se diversifier en préservant l’intérêt de ses adhérents.

À ce jour l’activité Cave représente une cinquantaine d'adhérents pour une production de 8 à 10 mille hL d'appellations de vins purs sur 250 hectares.

Le village de Sablet est un village dit "de vignerons" et Le Gravillas résonne un peu dans le cœur de tous les Sabletains. Un peu comme dans un monument historique, ils prennent plaisir à venir et déguster le vin dans la cave de leur village. La cave du Gravillas est une cave mythique, qui s’inscrit dans le paysage extraordinaire qui entoure le village de Sablet.

Le Gravillas pratique une vinification traditionnelle de ses crus et villages. Grâce aux différentes capacités des cuves, Le Gravillas peut faire une sélection parcellaire et s'adapte quotidiennement aux apports.

La récolte se segmente en 2 parties : une partie faite à la main et la seconde faite à la machine. La production est composée principalement de vins d'appellations dont 80% représentent du vin haut de gamme.

Au Gravillas le métier de vigneron se transmet de génération en génération. Mais le Gravillas c'est aussi : une histoire, un nom, une appellation, des terroirs, des hommes, des femmes, des salariés et des vignerons, mais surtout une cave familiale !

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🇫🇷Français dans les commentaires🇫🇷🇮🇹Italiano nei commenti 🇮🇹

🇺🇸Hello corkscrew lovers. And you, do you like white Sablet wines? 🇺🇸

🍇🍷AOP Sablet Côtes du Rhône Villages white 2022 range Horizon of the cellar @legravillas.sablet 🍇🍷:

🍇:

White Grenache

Roussanne

Viognier

Clairette

🏺:

Very gentle pneumatic pressing. Low temperature fermentation of juices to retain maximum aromas. Aging on fine lees for 2 months in concrete vats giving it all its complexity and freshness.

💰:

€9.20 / bottle

👁️:

A bright yellow colored dress

👃:

A nose with notes of white flowers and yellow fruits.

💋:

By savoring this wine, our taste buds are transported to a universe where sweetness and liveliness combine harmoniously, creating a divine balance. The intoxicating notes of juicy peaches, succulent nectarines, sun-drenched apricots and white flowers delicately envelop us. A pleasant sensation persists in the mouth, while the refreshing finish of lemon zest awakens our taste buds with exquisite deliciousness.

📜In summary📜:

A refined white Sablet, a deliciously tasty wine. Balanced between smoothness and liveliness, it offers remarkable value for money and will be ideal to accompany your summer meals and aperitifs.

🧆Tasted with a scallop carpaccio🧆.

🍷Some possible food and wine pairings with this vintage🍷: Bricks of goat cheese, Nîmes-style cod brandade, White pudding with morels, Shrimp with saffron,.....

📌Don't forget, drinking a barrel is saving

a winemaker📌.

🔞“Alcohol abuse is dangerous for your health, consume in moderation”🔞Most of the wines have been tasted and spat out. Unpaid tasting.

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🇬🇧🗣️Domain Description 🇬🇧🗣️

The Cave Coopérative du Gravillas was founded in March 1935 in Sablet, thanks to a handful of winegrowers wishing to come together to vinify their production.

At the end of 2020, after 85 years of existence, Le Gravillas merged with the Coopérative Agricole Provence Languedoc. This alliance marks a new start for Le Gravillas and a completely new activity for CAPL, which is keen to diversify while preserving the interests of its members.

To date, the Cellar activity represents around fifty members for a production of 8 to 10 thousand hl of pure wine appellations on 250 hectares.

The village of Sablet is a so-called “winegrowers” village and Le Gravillas resonates a little in the hearts of all Sabletains. A bit like in a historical monument, they enjoy coming and tasting the wine in their village cellar. The Gravillas cellar is a legendary cellar, which is part of the extraordinary landscape which surrounds the village of Sablet.

Gravillas practices traditional vinification of its wines and villages. Thanks to the different capacities of the tanks, Le Gravillas can make a plot selection and adapts daily to the inputs.

The harvest is divided into 2 parts: one part made by hand and the second part made by machine. Production is mainly composed of appellation wines, 80% of which represent high-end wine.

In Gravillas, the winegrower's profession is passed down from generation to generation. But Gravillas is also: a history, a name, an appellation, terroirs, men, women, employees and winegrowers, but above all a family cellar!

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🇮🇹Ciao amanti dei cavatappi. E tu, ti piacciono i vini bianchi Sablet? 🇮🇹

🍇🍷AOP Sablet Côtes du Rhône Villages bianco gamma 2022 Orizzonte della cantina @legravillas.sablet 🍇🍷:

🍇:

Grenache bianco

Roussanne

Viognier

Clairette

🏺:

Pressatura pneumatica molto delicata. Fermentazione dei succhi a bassa temperatura per trattenere i massimi aromi.

Affinamento sulle fecce fini per 2 mesi in vasche di cemento donandogli tutta la sua complessità e freschezza.

💰:

€ 9,20 / bottiglia

👁️:

Un vestito dal colore giallo brillante

👃:

Al naso con note di fiori bianchi e frutti gialli.

💋:

Assaporando questo vino, le nostre papille gustative vengono trasportate in un universo dove dolcezza e vivacità si uniscono armoniosamente, creando un equilibrio divino. Le note inebrianti di pesche succose, nettarine succulente, albicocche baciate dal sole e fiori bianchi ci avvolgono delicatamente. In bocca persiste una piacevole sensazione, mentre il finale rinfrescante della scorza di limone risveglia le nostre papille gustative con squisita bontà.

📜In sintesi📜:

Un raffinato bianco Sablet, un vino deliziosamente gustoso. In equilibrio tra morbidezza e vivacità, offre un notevole rapporto qualità prezzo e sarà ideale per accompagnare i vostri pasti e aperitivi estivi.

🧆Degustato con un carpaccio di capesante🧆.

🍷Alcuni possibili abbinamenti enogastronomici con questa annata🍷: Bricks di formaggio di capra, Brandade di merluzzo alla Nîmes, Budino bianco alle spugnole, Gamberetti allo zafferano,.....

📌Non dimenticare, bere una botte fa risparmiare un vignaiolo📌.

🔞“L'abuso di alcol è pericoloso per la salute, consumalo con moderazione”🔞La maggior parte dei vini è stata assaggiata e sputata. Degustazione non retribuita.

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🗣️🇮🇹Descrizione i Dominio 🗣️🇮🇹

La Cave Coopérative du Gravillas nasce nel marzo del 1935 a Sablet, grazie al desiderio di un pugno di viticoltori di riunirsi per vinificare la propria produzione.

Alla fine del 2020, dopo 85 anni di esistenza, Le Gravillas si è fusa con la Coopérative Agricole Provence Languedoc. Questa alleanza segna un nuovo inizio per Le Gravillas e un'attività completamente nuova per CAPL, che desidera diversificarsi preservando gli interessi dei suoi membri.

Ad oggi l'attività della Cantina rappresenta una cinquantina di soci per una produzione da 8 a 10 mila hl di vino in purezza a denominazioni su 250 ettari.

Il villaggio di Sablet è un cosiddetto villaggio “di viticoltori” e Le Gravillas risuona un po’ nel cuore di tutti i Sabletain. Un po' come in un monumento storico, amano venire a degustare il vino nella cantina del loro paese. La cantina Gravillas è una cantina leggendaria, che si inserisce nello straordinario paesaggio che circonda il villaggio di Sablet.

Gravillas pratica la vinificazione tradizionale dei suoi vini e dei suoi villaggi. Grazie alle diverse capacità dei serbatoi, Le Gravillas può effettuare una selezione degli appezzamenti e adattarsi quotidianamente agli input.

La raccolta è divisa in 2 parti: una parte fatta a mano e la seconda parte fatta a macchina. La produzione è composta principalmente da vini a denominazione, l'80% dei quali rappresentano vini di fascia alta.

A Gravillas, il mestiere del viticoltore si tramanda di generazione in generazione. Ma Gravillas è anche: una storia, un nome, una denominazione, terroir, uomini, donne, dipendenti e viticoltori, ma soprattutto una cantina di famiglia!

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limoteethw · 7 months

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I really like salt cod, baccalà in Italian. There is an easy and delicious Portuguese recipe Bacalhao a Gomes de Sá (you simmer the San Francisco 49ers Fuck The Rest Unisex T Shirt and then bake it in a casserole with potatoes and onions). Or you could make a spread like the French brandade de morue. Fishcakes are another dish in which you can use multiple kinds of seafood – you can use any crabcakes recipe you like but mix in some cooked white fish or canned clams. Canned salmon works well for this. Make sure to use lots of Italian parsley in the mix. Don’t forget the Italian Strongman, Mussels Marinara. Just steam mussels in your favorite tomato sauce. I prefer ceviche to Italian crudo, YMMV. But it’s easy to make with just about any kind of seafood. Grilled or stuffed squid is delicious, as is grilled octopus (you make have tyo simmer the octopus for a couple of hours to tenderize it first. If you find baby octopus, grab them and grill them.

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personal-reporter · 10 months

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L'origine del brandacujun ligure

Il brandacujun ligure è una pietanza tipica della cucina ligure a base di patate e stoccafisso o baccalà. Esiste una versione ufficiale dell'origine del brandacujun ligure, ma ci sono alcune ipotesi e storie popolari che cercano di spiegare le sue origini. Secondo alcune fonti, il brandacujun ligure sarebbe stato inventato dai pescatori liguri che, durante le loro lunghe traversate in mare aperto, portavano con sé patate e stoccafisso per preparare un pasto nutriente e sostanzioso. Al loro ritorno a terra, avrebbero poi cucinato questi ingredienti insieme, dando vita al brandacujun ligure. Un'altra ipotesi vuole che sia stato inventato dalle donne liguri che, durante la guerra, dovevano fare i conti con la scarsità di cibo e cercavano di utilizzare al meglio gli ingredienti a loro disposizione. Avrebbero quindi creato il brandacujun ligure utilizzando patate e stoccafisso, due ingredienti economici e facilmente reperibili. Nonostante queste ipotesi, non esiste una versione ufficiale dell'origine del brandacujun ligure. Tuttavia, è interessante notare che il brandacujun ligure ha molte somiglianze con la brandade de morue, una pietanza tipica della cucina francese a base di patate e baccalà. Questo ha portato alcuni a ipotizzare che possa essere stato influenzato dalla cucina francese, o viceversa. In ogni caso, il brandacujun ligure è diventato nel tempo una delle pietanze più amate della cucina ligure, e viene spesso servito come antipasto o secondo piatto. La sua preparazione richiede un po' di tempo e pazienza, ma il risultato finale è davvero delizioso. Se volete provare questo piatto vi consiglio di andare al Circolo dei Tassisti a Genova, cucinato davvero bene e l'attenta e appassionata gestione farà da corollario a qualche piccola pecca del locale che ha appena cambiato gestione. Già che ci siete provate la pasta fatta a mano e trafilata a bronzo, magari le trenette o trofie al pesto così da immervervi totalmente nei sapori liguri. https://www.circolotaxigenova.it/it/ Corso Aurelio Saffi, 71/Rosso, 16128 Genova GE Read the full article

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askwhatsforlunch · 1 year

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Autumn Warmers

As the days are getting chillier, rainier and darker, here are a few recipes of hearty gratins, cheesy casseroles and generous bakes to warm you up on wet days and cold nights!

Chili Jacket Sweet Potato

Tomato and Tuna Pasta Bake

Blue Cheese and Ham Baked Endives

Cheesy Barbecue Sweet Potatoes (Vegetarian)

Welsh Rarebit Potato Gratin

Bacon, Parsnip and Potato Gratin

Mussel, Potato and Leek Gratin

Brandade de Morue (Codfish Potato Bake)

Sweet Potato Casserole with Hazeknut Streusel

Moussaka

Chili Jacket Potatoes

Gratin Dauphinois

Haddock Welsh Rarebit

Classic Shepherd’s Pie

Tuna Pasta Bake

Romanesco Broccoli Gratin (Vegetarian)

Bacon and Cheddar Potato Gratin

Cauliflower Cheese with Brioche Crumbs and Maple Bacon

Parsnip and Sage Gratin (Vegetarian)

Spicy Sausage Bake

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omagazineparis · 1 year

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Recette de potage aigre-doux au poisson

Ce potage aigre-doux au poisson est un plat rafraîchissant et savoureux, parfait pour les jours chauds. La combinaison de la sauce de poisson, du sucre et du vinaigre de riz crée une saveur unique et délicieuse qui accompagne parfaitement le poisson et les légumes. C'est un plat facile à préparer et parfait pour un repas de famille ou pour un dîner en semaine. Ingrédients du potage aigre-doux au poisson - 500g de poisson blanc (tilapia, morue, etc.) - 1 oignon haché - 2 carottes coupées en dés - 2 c. à soupe de sauce de poisson - 2 c. à soupe de sucre - 2 c. à soupe de vinaigre de riz - 2 tasses de bouillon de poulet - 2 tasses d'eau - Sel et poivre, selon votre goût - Coriandre fraîche, pour servir (optionnel) Préparation du potage aigre-doux au poisson - Dans une grande casserole, faire suer l'oignon dans un peu d'huile à feu moyen jusqu'à ce qu'il soit tendre. Ajouter les carottes et cuire pendant quelques minutes. - Ajouter le poisson, la sauce de poisson, le sucre, le vinaigre de riz, le bouillon de poulet et l'eau. Assaisonner avec le sel et le poivre. - Porter à ébullition, puis réduire le feu et laisser mijoter pendant environ 15 minutes, ou jusqu'à ce que le poisson soit cuit. - Retirer du feu et utiliser un mixeur plongeant pour réduire le potage en purée. - Servir chaud, parsemé de coriandre fraîche si désiré. Qu'est ce que le tilapia ? Le tilapia est un poisson d'eau douce appartenant à la famille des Cichlidae. Il est également connu sous le nom de St. Peter's fish ou d'oreochromis. Il est originaire d'Afrique et a été largement introduit dans de nombreux autres pays pour sa croissance rapide, sa chair ferme et son faible coût. Il est élevé en grandes quantités dans les fermes aquacoles, en particulier dans les régions tropicales et subtropicales. Il est souvent utilisé dans les recettes de poisson frais, frit ou grillé, mais peut également être utilisé dans les soupes et les ragoûts. Il est considéré comme un choix de poisson durable et abordable. A lire également : Découvrez ces nouveaux régimes alimentaire C'est quoi la morue ? La morue est un poisson de fond de mer appartenant à la famille des Gadidae. Il est également connu sous le nom de Gadus morhua. Il est originaire de l'Atlantique nord et est largement pêché pour sa chair ferme et savoureuse. Il est souvent salé, séché ou fumé et a été un aliment de base pour de nombreuses cultures côtières. Il est utilisé dans de nombreuses recettes traditionnelles telles que le brandade de morue, un plat provençal, et le fish and chips anglais. Il est également un ingrédient populaire dans les cuisines de la Scandinavie, de l'Espagne, de la Portugal et de l'Italie. La morue est également considérée comme un choix de poisson durable. Read the full article

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