Some of the foods that you will be serving on Gor are grown on the planet.. but there are also some that are smuggled from Earth.. You need to become familiar with the foods that you will be preparing and serving to the Masters or Mistress', also.. during any quiet and free time in a room, get up and go to the servery or kitchen and cook! Masters do not like to see slaves just kneeling on the furs doing nothing. Be productive and remember, once you get the basic foods of Gor down, there is almost nothing you ca not make. You can use the ingredients to make almost *any* food that we eat daily on Earth, from pizza to meatloaf. Masters and Mistress' also have quite the sweet tooth. They love cookies, brownies and cakes and pies. Do not overlook these items. There is more to eating than just preparing a bosk with some suls. Above all else, have FUN! It will show in your preparation if you are actually *enjoying* your task or if you are just typing out words and phrases from memory. Be creative and pleasing.
Meat
Bosk: This bovine closely resembles a Yak of Urth (visually), but is essentially identical to the Urth Cow (cattle) in other ways. It is used for many things on Gor. When a Gorean says Sa-Tassna (literally. "Life-mother") he usually refers to bosk meat; food in general. Bosk can be served roasted and sliced, or cut into steaks. The milk of the bosk is very drinkable, and it can be used to make cheese and churned for butter.
Grilled Tabuk: The tabuk is described as a one horned, yellowish antelope. The meat is then grilled.
Tabuk: The tabuk is described as a one horned, yellowish antelope. The meat is then grilled.
Tarsk: Similar to the earth pig in form and ecological niche, they are not a favored food, being carrion eaters, but, are a staple among the rence growers.
Tumit: This is a large bird. You could roast this and stuff it with sa-tarna bread crumbs and even add some tarsk sausage to the stuffing. You could prepare the different parts of the bird as you do with a chicken too, such as the wings, thighs, breasts and legs.
Vulo: A small pigeon-like bird. Can be cooked and eaten. The very small eggs are cooked for the breakfast meal by frying them in a large, flat pan. It takes several birds or many eggs to make a meal for the average Gorean, and it is not unusual for dozens to be consumed by a single Warrior with a hearty appetite.
Verr: A goat-like animal. The meat can be eaten. It's milk can be used for drinking or the making of cheese and butter.
Seafood
Cosian Wing Fish: Called so for it's ability to fly above the waters of Thassa for short distances. It's livers are considered a delicacy.
Marsh Shark: A shark, and can be served as fillets or shark steaks, or as fin soup.
Parsit Fish: Slender, striped flakey fish, of the type added to Bond-Maid gruel. This fish is delightful when roasted in a bag made of Rence paper, and topped within it with a dollop of Verr butter, some herbs from the gardens, and sliced red Tyros olives. It is a delicacy suited to even the tongue of a high-born Mistress.
Salt Thassa Fish: This fish can be served baked or broiled.
Sorp: A shellfish, common in the Vosk river, similar to an Urth oyster; like an oyster, it manufactures pearls. This can be served in a variety of ways including raw, steamed, or smoked, or in a thick fish stew. When serving raw, the mollusk should be placed within the half shell, which are seated on a bed of colored salt. When steamed or smoked, the same serving style can be used or the shelled mollusk can be served upon a platter lined with greens. The stew is served in the traditional footed clay bowl with handles and is meant to be drunk rather than spooned by the Warrior.
Tamber Gulf Oysters: Oysters, and can be served raw or baked.
Wingfish: A tiny blue salt-water fish found in the waters off Port Kar; its liver is considered a delicacy in Turia. Served as either fried nuggets or as pate` with small squares of Sa-Tarna toast. Caution must be taken during preparation to avoid the 4 poisonous spines on its dorsal fin.
Vegtables
Rence: A water plant. The grain is eaten. The stems harvested and pressed into paper or woven into cloth. The grain may be boiled, or ground into a paste and sweetened. This paste can also be fried into a type of pancake.
Peas: The climate is suited for growing many varieties of "peas", including baby butter beans, cowpeas, and black-eyed peas, as well as the common green gorean pea.
Sul: Golden brown, starchy, tuberous root of the Sul Plant (not unlike the potato on Urth). One way of serving is to break it open and fill it with melted Bosk cheese. Can be distilled into the drink called sul-paga.
Tur-Pah: It is an unknown type vegetable.
Fruits
Dates: These come from the City of Tor. A date nut loaf is commonly served in the Tavern with Verr butter or the soft cheese of same on the side. Can be hard to find on Gor, but you know that, thats why you came to the Tavern in the first place.
Kalana: A fruit much like a pear..it is the fruit of choice for making kalana wine..but can be served sliced as a side dish or a desert.
Kort: A rinded fruit of the Tahari; served sliced with melted cheese and nutmeg sprinkled atop it.
Larma Fruit: A sweet, succulent fruit, rather like an apple; sometimes sliced and fried, and served with browned-honey sauce; offering a larma, real or imagined, by a slavegirl to her master is a silent plea for the girl to be raped.
Olives These are commonly from the City of Tor. (referred to as Torian Olives.)
Peaches: Same peaches we have here on Earth.
Ram-Berries: Small, succulent berries, native to Gor. Ram-berry pies are common on Gor, enjoy the delicious results! Also tastes excellect as a jam when applied to a willing slave, might be combined with honey if she has been real good or you are real hungry!
Red Fruit: Similar in flesh and taste to apples of earth origins. You can serve these sliced on the side of any dish or make jam and jellies.. pies and other pastries can be made using redfruit.
Red Olives: These come from the groves of Tyros.
Ta-Grapes: Fruit similar to earth grapes A fruit similar to earth grapes comes from the Isle of Cos.. these can be served in any way that grapes would be used.. such as in a fruit salad or as a snack by themselves..ta-grapes are a lot of fun to hand feed to a Master.
Topsit: A small tart fruit that is used in both throwing games of skill with the knife and as a food. The tospit is yellow in color. Small, peach-like fruit that is about the size of a plum. They are bitter, but edible. Often they are dried and candied.
Breads
Black Bread: Baked soft and full flavored from Gorean grains, heavyand dark, served with clotted Bosk Cream or honey.
Sa-Tarna: A grain, yellow in color. It is a staple of Gor. It is brewed into Paga. It is also ground and used to bake the Sa-Tarna Bread that is a staple food at every Gorean meal. The bread is a rounded, flat loaf that is yellow in color. It is marked, before baking, into six sections.
Dairy
Butter: Churned from the milk of the Bosk or the Verr.
Cheese: Pressed from the milk of the Bosk. They are sharp in taste and travel well, resisting molds in their hard rinds. Made from the milk of the Bosk or the Verr. Bosk cheese is firm and can be sliced, while that of the Verr is soft and can be mixed with herbs, chopped vegetables, or sweeteners and adapted to many recipes.
Vulo Eggs:
The eggs from the vulo (a poultry bird similar to a pigeon) can be used in all recipes that require eggs.. such as cakes and pastries. You can also fry and boil them for breakfast.
Misc.
Bond Maid Gruel:
Also known as slave porridge. A cold, unsweetened mixture of water and Sa-Tarna meal, on which slaves are fed; in Torvaldsland, it is often mixed with pieces of chopped parsit fish.
Kes:
A shrub whose salty, blue secondary roots are a main ingredient in sullage.
Sugar:
3 varities are commonly used, the Red Sugar and the Yellow Sugar. It is believed that the Red Sugar is made from fruits and the Yellow Sugar from the juices of crushed cane stalks. Blue sugar is used to decorate fruits.
Slave Porridge:
A cold and unsweetened mixture of water and sa-tarna meal.. this is usually the main staple on which slaves are fed. It is often mixed with pieces of chopped parsit fish.
Sullage:
Soup made principally from Suls, Tur-Pah, and Kes, along with whatever else may be handy in most of Gor. It is a dish carefully prepared from wild onions, a mixture of varieties of mushrooms, Sul, Tur-Pah and blue Kes, with fresh herb seasonings and colored salts - all simmering and the finest of vulo stock thickened with Verr cream. Served in traditional footed clay bowls, the earthenware is the only link to the peasant gorean origins of this dish.
