SC - Best food for War
david friedman
ddfr at best.com
Wed Feb 23 17:51:29 PST 2000
At 2:54 AM -0800 2/23/00, lilinah at earthlink.net wrote:
>As someone with a Near Eastern persona, i prefer Near Eastern food,
>either modern ethnic, peri-oid, or period. I'm a lapsed vegetarian,
>so i usually don't cook meat. And i'm just beginning to explore
>period cooking, so my repertoire of period Near Eastern foods is not
>yet very extensive.
Mine is, so I'll make suggestions.
>
>-- Breakfasts --
>Often yoghurt ("Persian milk"), fruit, bread, and dips and spreads
>(of spices, or fruit preserves, or cheese and herbs, or others).
Badinjan Muhassa is a yummy period dip.
>Oh, and fresh ground, very dark roasted coffee (if i don't have just
>one cup before 10 am, i get a headache).
Note that this is OOP for all but late Islamic personae (or
Abyssinians, although I'm not sure if they drank it or chewed the
beans).
>
>-- Lunches - mostly stuff i can just drag out and plop on the table --
Barmakiya keeps pretty well, is intended as traveller's food, and is
good. It can be made with meat or fish.
>I usually share this with folks who forgot to bring lunch. If the
>weather is cold, i might include a hot dish or soup of lentils or
>chickpeas, often cooked with spinach.
Andalusian lentils are easy to cook, and the ingredients keep (the
most perishable being eggs).
>My consort is a fighter (i'm not yet, but i intend to become a light
>fighter this year - javelins or archery). He brings along a "case"
>(12 pack) of Guinness
I gather you have been no more successful in instructing him in the
Prophet's law than I have been in instructing my Frankish lady wife
in the same.
David/Cariadoc
http://www.best.com/~ddfr/
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