03-03-2019, 07:31 AM | #11 |
Join Date: Jun 2005
Location: Lawrence, KS
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Re: Traditonal Belter Cuisine
I was aware that cilantro and coriander are the same plant. But still, as a report on my own linguistic usage, I would call coriander a spice, but not cilantro. It's normally used green and fresh, and it doesn't taste "spicy."
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Bill Stoddard I don't think we're in Oz any more. |
03-03-2019, 08:33 AM | #12 |
Join Date: Nov 2004
Location: The plutonium rich regions of Washington State
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Re: Traditonal Belter Cuisine
Cultured meat is starting to be a thing
https://en.wikipedia.org/wiki/Cultured_meat. If cow-from-a-vat doesn't do it for you, entomoculture is compact, thrifty, and very efficient at turning calories into protein. Think mealworms, house crickets, Blaptica dubia roaches ('dubias"), Zophobas morio worms ("superworms"), butter worms. Silkworms are also common on earth, but require mulberry, so they might not be available. Luke |
03-03-2019, 12:38 PM | #13 |
Join Date: May 2005
Location: Oz
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Re: Traditonal Belter Cuisine
Whereas I call the fresh green leafy stuff that looks a bit like parsley and that tastes horrid "coriander", and its seeds "coriander seeds". That's how they get labelled around here, too.
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Decay is inherent in all composite things. Nod head. Get treat. |
03-03-2019, 03:36 PM | #14 | |
Join Date: May 2010
Location: Alsea, OR
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Re: Traditonal Belter Cuisine
Quote:
Crackers are going to be a problem unless freshly made... the brittleness leads to crumbs. This can be mitigated by being coated with a shell. Crunch will likely be only in fruits and veggies, or inside soft-shelled items (such as petit fours, chocolate bars). Yoghurt coated, fondant wrapped, or chocolate coated cookies, crackers and pretzels are much safer than "naked" ones. |
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03-03-2019, 05:00 PM | #15 |
Icelandic - Approach With Caution
Join Date: Jan 2005
Location: Reykjavķk, Iceland
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Re: Traditonal Belter Cuisine
If you only assume American cookies then yes this is true.
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03-03-2019, 10:06 PM | #16 |
Join Date: May 2005
Location: Oz
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Re: Traditonal Belter Cuisine
I've heard that you can raise them on violets, but I grew up in a climate that supports mulberries and not violets, so I never tried it.
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Decay is inherent in all composite things. Nod head. Get treat. |
03-03-2019, 10:40 PM | #17 |
Join Date: May 2010
Location: Alsea, OR
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Re: Traditonal Belter Cuisine
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03-04-2019, 06:48 AM | #18 |
Join Date: Apr 2005
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Re: Traditonal Belter Cuisine
That raises a sweetener question -- honey? sugar beets? chemical? Sugar cane seems far too water intensive.
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03-04-2019, 07:06 AM | #19 |
Aluminated
Join Date: Feb 2005
Location: East of the moon, west of the stars, close to buses and shopping
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Re: Traditonal Belter Cuisine
Again, with ultra-tech chemistry, chemically synthesized sugar seems likely to be common, particularly for smaller habitats and spacecraft without the room for a big hydroponics installation. Sugar beets are probably #2, followed by corn syrup and other vegetable-based sugars. I suspect that for cane, the issue isn't water (which can be recycled) so much as sunlight (which it needs a lot of). Traditional Belter cuisine, far from the Sun, won't use a lot of cane sugar, even though by TL9/10 cheap fusion will provide more than enough light artificially. Bees need a complex ecosystem, so honey won't be any more common than cane sugar.
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I've been making pointlessly shiny things, and I've got some gaming-related stuff as well as 3d printing designs. Buy my Warehouse 23 stuff, dammit! |
03-04-2019, 11:43 AM | #20 | |
Join Date: Aug 2005
Location: Portland, Oregon
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Re: Traditonal Belter Cuisine
Quote:
There is no reason fresh coffee and real chocolate cannot be served. It may have to be imported and it may be expensive, but what does one do with all that dirt scratched out of a cold rock anyway?
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"The navy could probably win a war without coffee but would prefer not to try"-Samuel Eliot Morrison |
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