SC - Best food for War

[david friedman]

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/