Meats of GOR
The most common meats used in Gorean cooking are the steaks, chops and cuts from the Gorean livestock and free-range beast population – namely tabuk ( ), bosk ( ), tarsk ( ) and verr. Tarsk is salty, rather like pork. Most meats are roasted over an open flame (Gorean BBQ!). Meats may also be served in a variety of ways. Taverns cube meats and serve with a variety of dipping sauces. Sausages are also prepared from all of these ground meats combined with ka-la-na grain or other fillers/extenders. Vulo is the primary type of poultry. Vulo has both white and dark meat. As is the case with the poultry of Earth vulo is served in a myriad of ways. The eggs of the vulo are also eaten.
Seafood of GOR.
There is a Gorean saying that goes something like, “If it swims, eat it.!” Goreans love seafood. The blue, four-spined Cosian wingfish is a tiny, delicate fish and is a great delicacy, especially its liver. White grunt clustered, tiny black eggs are similar to caviar. The Gorean palate enjoys clams, oysters, eels, crayfish, crabs, lobster, along with fish of all variety.
Give Us This Day, Our Daily Bread – Breads & Grains of GOR
Sa-Tarna is the staple crop of much of GOR and is similar to corn. There are varieties of brown and black sa-tarna as well. Most sa-tarna is ground in mills and then made into sa-tarna bread. The bread is baked in ovens and commonly made in round flat loaves. Cut into eight pieces this bread is served with butter, cheese, honey, or jam.
Let’s Wash Dinner Down!
Goreans brew or distill ales, beers, wines, whiskeys, meads and liquors. Thank the Priest-Kings (Gorean Gods!)
Ka-la-na is a nearly incandescent red wine, bright, dry and powerful – 80-100 proof made from the fruit of the Ka-la-na tree. Ka-la-na fruit an aslo be used to make dry, sweet and light wines. It is said that this wine makes any woman a slave if but for an hour.
Mead is made from fermented honey, water and spices.
Pagar-Sa-Tarna “Pleasure of the Life-Daughter” is commonly called “paga” for short. It is a fermented brew made from Sa-Tarna gran and is the most popular alcoholic drink on GOR. It may be bought from Merchants in bottles or botas.
As Chef Pierre Lafayette would say, were he Gorean, “Bon appetite ta-sadar-gor.
By DeGrey