Comments on: Food http://www.paksworld.com/blog/?p=266 Wed, 08 Sep 2010 13:57:54 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: elizabeth http://www.paksworld.com/blog/?p=266&cpage=1#comment-2853 elizabeth Wed, 30 Sep 2009 21:11:24 +0000 http://www.paksworld.com/blog/?p=266#comment-2853 They're made-up...I supposed parsnips (if parsnips are red-orange) might be an analog. I've never eaten a parsnip, that I know of. They’re made-up…I supposed parsnips (if parsnips are red-orange) might be an analog. I’ve never eaten a parsnip, that I know of.

]]> By: William Stanley http://www.paksworld.com/blog/?p=266&cpage=1#comment-2852 William Stanley Wed, 30 Sep 2009 20:10:25 +0000 http://www.paksworld.com/blog/?p=266#comment-2852 Always thought Redroots were related to parsnips. The bitter when raw thing gave me that idea. Always thought Redroots were related to parsnips. The bitter when raw thing gave me that idea.

]]> By: elizabeth http://www.paksworld.com/blog/?p=266&cpage=1#comment-2001 elizabeth Tue, 04 Aug 2009 07:15:54 +0000 http://www.paksworld.com/blog/?p=266#comment-2001 Um...no. Darker. A round loaf. I actually thought of it as looking much like pumpernickel (at least the way I make pumpernickel) but not rye. A year ago, while on a book tour and visiting San Francisco, I had a bread that made me think of the Kuakgan...it was a sourdough based walnut bread, which I strongly suspect had purple grape juice or wine must in the sourdough starter (don't know for sure.) Very dark, not sour as most sourdoughs, just a wonderful bread. Um…no. Darker. A round loaf. I actually thought of it as looking much like pumpernickel (at least the way I make pumpernickel) but not rye. A year ago, while on a book tour and visiting San Francisco, I had a bread that made me think of the Kuakgan…it was a sourdough based walnut bread, which I strongly suspect had purple grape juice or wine must in the sourdough starter (don’t know for sure.) Very dark, not sour as most sourdoughs, just a wonderful bread.

]]> By: kyta http://www.paksworld.com/blog/?p=266&cpage=1#comment-1999 kyta Tue, 04 Aug 2009 04:35:37 +0000 http://www.paksworld.com/blog/?p=266#comment-1999 You mean something similar to this: http://cookingontheside.com/white-whole-wheat-walnut-bread/ It looks delicious. We'll see if I get inspired. :) You mean something similar to this: http://cookingontheside.com/white-whole-wheat-walnut-bread/

It looks delicious. We’ll see if I get inspired. :)

]]> By: elizabeth http://www.paksworld.com/blog/?p=266&cpage=1#comment-1987 elizabeth Mon, 03 Aug 2009 04:05:53 +0000 http://www.paksworld.com/blog/?p=266#comment-1987 I think (memory is fickle sometimes) that I was thinking of a yeast bread with nuts...somewhat like one I bake, but not exactly. Walnuts rather than pecans, in terms of the depth of flavor. (I like both.) I think (memory is fickle sometimes) that I was thinking of a yeast bread with nuts…somewhat like one I bake, but not exactly. Walnuts rather than pecans, in terms of the depth of flavor. (I like both.)

]]> By: kyta http://www.paksworld.com/blog/?p=266&cpage=1#comment-1974 kyta Sun, 02 Aug 2009 03:39:32 +0000 http://www.paksworld.com/blog/?p=266#comment-1974 I read the books young (age 12 or 13, I think), and there were certain parts, especially in Brewersbridge, that made me want to try new foods. I remember insisting that we buy a sharp cheddar cheese and then went home and drizzled honey on it, to the disgust of my parents. I loved eating it and the marriage of the sweetness and the sharp zing of the cheddar, but had never considered eating the two together. It became a "forbidden" snack for me because my mother didn't approve, and whenever we had cheddar cheese in the house, I'd think about Paks tasting the fresh honey and polishing off a large slice of the cheese drizzled with the honey. I tried honey (alas, at the time I could not find honeycomb) in milk but didn't like it... and whenever I had a sweet cake-like bread (a nut bread, or banana bread) I wondered if that was the type of bread that Master Oakhallow gave Paks at the grove. The food fit perfectly in with the world... and I imagined how wonderful a bowl of stew by the fire would feel after long marches. I read the books young (age 12 or 13, I think), and there were certain parts, especially in Brewersbridge, that made me want to try new foods. I remember insisting that we buy a sharp cheddar cheese and then went home and drizzled honey on it, to the disgust of my parents. I loved eating it and the marriage of the sweetness and the sharp zing of the cheddar, but had never considered eating the two together. It became a “forbidden” snack for me because my mother didn’t approve, and whenever we had cheddar cheese in the house, I’d think about Paks tasting the fresh honey and polishing off a large slice of the cheese drizzled with the honey.

I tried honey (alas, at the time I could not find honeycomb) in milk but didn’t like it… and whenever I had a sweet cake-like bread (a nut bread, or banana bread) I wondered if that was the type of bread that Master Oakhallow gave Paks at the grove.

The food fit perfectly in with the world… and I imagined how wonderful a bowl of stew by the fire would feel after long marches.

]]> By: elizabeth http://www.paksworld.com/blog/?p=266&cpage=1#comment-1319 elizabeth Fri, 05 Jun 2009 14:30:34 +0000 http://www.paksworld.com/blog/?p=266#comment-1319 Trying desperately to catch up with comments: the more organized ancient and medieval militaries gained some idea of what was needed and how to manage it, but it was Napoleon (not surprisingly) who developed a far more rational supply system. The WWII vets I knew as a child who'd been stuck with unheated rations for days also couldn't stand any of the foods they'd had along. The ones I knew mentioned canned baked beans and Spam as their aversions. Some learned to make their own stoves out of their ration cans (there's a segment about this in an Ernie Pyle column, collected into a book I have) but that worked mostly in dryer climates than the Pacific islands. I had to look up Scorzonera hispanica...I've never thought of redroots as being in the Aster Family--had always thought of them as either Solanaceae and related to potatoes, or Convolvulaceae, related to sweet potato and other yam-like tubers. Or something in between that's native to Paks's world. Trying desperately to catch up with comments: the more organized ancient and medieval militaries gained some idea of what was needed and how to manage it, but it was Napoleon (not surprisingly) who developed a far more rational supply system.

The WWII vets I knew as a child who’d been stuck with unheated rations for days also couldn’t stand any of the foods they’d had along. The ones I knew mentioned canned baked beans and Spam as their aversions.

Some learned to make their own stoves out of their ration cans (there’s a segment about this in an Ernie Pyle column, collected into a book I have) but that worked mostly in dryer climates than the Pacific islands.

I had to look up Scorzonera hispanica…I’ve never thought of redroots as being in the Aster Family–had always thought of them as either Solanaceae and related to potatoes, or Convolvulaceae, related to sweet potato and other yam-like tubers. Or something in between that’s native to Paks’s world.

]]> By: Ulrika http://www.paksworld.com/blog/?p=266&cpage=1#comment-1317 Ulrika Fri, 05 Jun 2009 12:39:56 +0000 http://www.paksworld.com/blog/?p=266#comment-1317 A late addition to the redroot discussion; I believed them to be a relative to Swedish "svartrot" (blackroot) Scorzonera hispanica. But if they are vines, the relationship might not be quite so close. A late addition to the redroot discussion; I believed them to be a relative to Swedish “svartrot” (blackroot) Scorzonera hispanica. But if they are vines, the relationship might not be quite so close.

]]> By: tuppenny http://www.paksworld.com/blog/?p=266&cpage=1#comment-1302 tuppenny Thu, 04 Jun 2009 02:05:50 +0000 http://www.paksworld.com/blog/?p=266#comment-1302 My father was in the landings in Japan. Supply got messed up and they spent several days in foxholes, under fire, alternating between unheated cans of Dintey Moore beef stew and chili. He was never able to face either ever again. Even the slightest hint of chili powder (and he liked curries) was enough to make him seriously ill. My father was in the landings in Japan. Supply got messed up and they spent several days in foxholes, under fire, alternating between unheated cans of Dintey Moore beef stew and chili. He was never able to face either ever again. Even the slightest hint of chili powder (and he liked curries) was enough to make him seriously ill.

]]> By: Dave Ring http://www.paksworld.com/blog/?p=266&cpage=1#comment-1301 Dave Ring Wed, 03 Jun 2009 22:54:43 +0000 http://www.paksworld.com/blog/?p=266#comment-1301 I would not be surprised if feeding troops led to much of the knowledge the ancients and medievals had about nutrition. All the incentives were there -- a need to keep the troops healthy and strong enough to fight, a need to use economical and transportable foodstuffs, and probably a greater than average chance of record keeping and analysis by staff who could read, write and reckon. I would not be surprised if feeding troops led to much of the knowledge the ancients and medievals had about nutrition. All the incentives were there — a need to keep the troops healthy and strong enough to fight, a need to use economical and transportable foodstuffs, and probably a greater than average chance of record keeping and analysis by staff who could read, write and reckon.

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