Gorean Foods
~*~solitude~{TtD-1}~*~
"The Gorean world, in many ways, is cruel," I said,
"but its cruelties are
unhypocritical and open.
They are honest and comprehensible.
They are
not pernicious and insidious.
It would not occur to a Gorean to deny a
slave her collar.
She would not be forced to thwart and frustrate her
deepest biological dispositions and sentiments,
her desire to be, fully,
a male's female."
Page 373, Fighting slave of Gor
~^~^FOODS OF GOR~^~^
***MEATS***
BOSK
--- large oxlike creatures *akin to urths cows* all is used from the skins to the milk....
.....served as Bosk meat and bosk veal meat.....
....................prepared---Use Your imagination here as like with the urth cow meat Beef it can be cut into steaks and raosts, ground so it may be used in stewes and patties and casseroles baked broiled, braised and fried...steamed.... any way really... personal tip...for roasts.. cook in sauces
MARSH GANT
---acqutic bird akin to urths duck...small webfooted and horned....
.....served roasted on a spit.....
....................prepared--- bast with a glaze...peach or ramberry jelly makes a good glaze
TABUK
--- two types of tabuk on Gor...Northern is one extremely large with a shaggy light coat...southern is small with pale yellow short pelt....
.....served..* southern* meat is gamey and lean *northern* leaner than bosk...but many more oils.....
....................prepared--- *Northern* suitable for grilling..also good for stews or soup stock..can be made into good jerky as well *Southern* unless fresh should only be roasted or stewed
TARSK
--- six tusked wild boar of Gor....
.....served.. most often served roasted....leftover can be made into
casserole......
TUMITS
--- large flightless carnivouris birds...hunted and served only by the wagon people..***hunt is a test of bravery***...
VERR
--- like a urth's goat......
.....served.. very strong tasting meat...the oil in its meat is also very strong......
....................prepared--- best served with relishes and strong cheeses.... make sure you season it well with garlic and herbs...**references to serving or seasoning with mint....could be strong as lamb meat on urth*
VULO
--- differences in opinion have this bird as a chicken to a cornish game hen in size......
.....served.. like the urhts chicken/game hen can be served many ways...roasted...baked...fried...on sticks like kabobs...also soups and stews as well.......
**delicacy rarely served is the spiced vulo brain**
***FISH***
COSIAN WINGFISH
--- tiny and blue...in the dorsal fin has three or four spines that are toxic.... found only in waters of Cos..larger varities found further out.......
.....served.. wing fish is a delicacy..and as a ultimate delicay is the liver of the fish.......
EEL
--- very oily fish.......
.....served.. fried or broiled.......
....................prepared--- be sure to use topspit or citrus butter to cut the oily taste down a bit.
White Grunt
--- large meaty fish......
.....served.. baked, broiled, fried, or poached.........
....................**eggs of this fish are akin to urths cavier and served in a tiny bowl with a spoon.
Oysters
--- just like urth oysters......
.....served.. fried steamed and baked.........
....................prepared--- sometimes used as stuffing in other fish..
Parsit Fish
--- akin to smelt or herring on urth...slender silver fishs......
.....served.. fried and pickled..and smoked...........
....................prepared--- is often put into slave gruel...also a cream sauce may be made from it...
***VEGTABLES***
Beans
---not generally exported..so is grown in a gardens.....
....................prepared--- added to stews or steamed...also can be served raw with a dip...
Katch
--- akin to spinach on urth......
....................prepared--- steamed or casseroles...
Kess
--- actually is a shrub..its blue secondary roots are used... grown in sandy soils......
....................prepared--- one of the ingredients of sullage....is also a excellent substitute for salt and/or seasoning...
Kort
---large...brown, thick skinned...about 6 inches in width and the inside is yellow and fibrous with many seeds... to this one..sounds skin to urths squash......
....................prepared--- often sliced and baked with melted cheese topped with nutmeg may also be fried or baked serperatly....
Onions
--- as in urth......
....................prepared--- as on urth..sauteed...sliced..raw...chopped...shredded...baked when coked slowly they tend to sweeten making a good accompiment to cook with a roast or stew.....
Peas
--- like urth peas...not much said on it......
Suls
--- large thick skinned yellow vegtable...akin to urths potatoes......
....................prepared--- fried...baked... in stews and soups... along side a roast to take the flavor of the roast........***main ingredient in sul-paga.
Tur-Pah
--- red oval leaves of the tur tree......
....................prepared--- as it is like a fungus...many references have it served like the urth mushroom.
***Fruits***
Apricots
--- like urths fruit......
....................prepared--- served fresh sliced..baked into pies and jellies and pastries...can also be made into a liquer.
Berries
--- only referenced as berries.......
....................prepared--- generally to small to serve on fruit trays although they make a good dessert in a bowl topped with cream.. also made into
preseves and tarts and added to cakes as well.
Dates
--- Grown in Tahari.......
....................prepared--- wonderful served fresh on a fruit platter....pressed date bricks can be made into cakes and tarts..
Larma
--- two types.....first is a single seeded...like urths apple... second segmented and juicy with hard outer shell to be peeled off like urths orange.......
....................prepared--- first... is generally served with the roasted tarsk also served fried second....very juicy and sweet...meant to be eaten fresh.....
***second version used to feed to the Master to beg to be used sexually
Melons
--- many different shapes and sizes and tastes as in urths melon family as well.......
....................prepared--- all varieties are to be served fresh
Peaches
--- like urths
....................prepared--- used to make pies tarts...jellies..served fresh..fruit trays and fruit salads....
***also a slave wishing to be used sexually by her Master may kneel before Him and offer up a peach
Plums
--- like urths
....................prepared--- best served fresh on fruit platters or salads...can be baked in brandy to make a sauce which is a good seasoning to spoon
over rich meat such as tarsk and tumits.
Raisins
--- made from the ta-grapes
....................prepared--- great added to stews and roasts... also to fruit bowls..also add to sauces to enrich them**use your imagination..as raisins on urth can be used so many ways
Ram-berriess
--- small reddish fruit with edible seeds
....................prepared--- jams...jellies..torts and pastries.... added to juice blends... little fruit bowls with cream topping...
Ta-grapes
--- grown in Cos small and deep purple
....................prepared--- used to make ta-wyne..and work well in fruit trays...
Topspit
--- yellowish white bitter fruit....looking as a peach ..but the size of a plum
....................prepared--- actually treated as a lemon in the serveries... the juice must be sweetened... sliced thinand combined with butter is good to serve with fish to cut the oily taste....
***Other Common Foods***
Sa-tarna bread
--- yellowish ..like urths cornbread in texture...
....................prepared--- usually served with something set upon it...or cut or torn into rather large pieces to soak the gravies up....
Butter
---made generally from verr or bosk milk
used in cooking for sauces and baking...and melted over vegatables.
Cheese
--- most common made from Bosk or Verr milk...
....................prepared--- as in urht..slice it chunk it..melt it...add to sauces ...use your own creativity....
Eggs
---n Gor..most often are Vulo eggs....very small
to serve as just "eggs" (fried or boiled) have seen references to 5-6 needed for a single Master or up to 12... these eggs are tiny and are also used baking and cooking... .
Honey
--- not much here other then referenced as honey from the small bees....
....................prepared--- to add to sauces or top bread or pastries and torts....
Nuts
---many varities..although none are specifically describedl
these go good with everything..added to baking or served along on fruit platters....crushed as a topping on pastries...added to roasts for taste...many uses..be creative... .
Olives
--- actually called "Torian olives"....
....................prepared--- as they are salty...make a good accompiment to verr and cheese and bread.....
Red Olivess
--from the groves of Tyros
Rence
--- water plant.....
....................prepared--- akin to urths rice...the outer stems are made to make paper...the mash for making rence beer.. also can be made into pastes
and fried forming a type of cake.....
Salt
-- made from sea water or burning of seeweed...some times as red or yellow... basically just white.
Sa-tarna
--- Gorean equivilent of wheat.....
....................prepared--- used to make breads and flours... also distilled for the making of paga.....
Sugar
-- white and yellow varieties...
well their is a difference in referening other pages... some say both are sweet... but more studying has shown this one that the white variety is bitter... the yellow sweet... as with Bazi serve..it is the white added to the first cup for the bitter taste...the yellow to the second cup for the sweet taste.... .
Sullage
--- made from golden sul... leaves of tur-pah and the roots from the shrub of kes
....................prepared--- this is a soup...very bland can be spiced up a bit with cheeses and often served with bread or fruit... (sounds like a potato soup)
Positions............. Foods ............. Drinks
Basic serve .............RULES ............. Dances
Healing............Animals
Bazi serve
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