Specials!!

[gil-whimple.livejournal.com]

We had curry woes last night and a number of suggestions were made but I thought I'd consult.

Are the 'specials' totally confusing, baffling and alarming?

Do the recipes - most of which I think up on the spur of the moment - baffling and in need of definition?

Or are they irrelevant to the goings on at Milliways since the bar will give you want you want no matter what Gil has put on the board?

Should I post more dishes from non-European cuisines? If so, please give me some ideas.

*hangs head* I don't actually research this you see - just make it up as I go along because I thought it was just supposed to be a bit of fun.

Anyway, some feedback will be useful if anyone would be kind enough to reply.

Comments

[surexit.livejournal.com]

Make it up as you go along! It's fifteen times more fun, and it's your business, anyway. <333

-watch_wait

[lord-of-dreams.livejournal.com]

You need a Greek night for the Greeks among us!

Choriatiki Salata (hoe-ree-ah-tee-key sa-lah-tah): Village salad or what we in America call a Greek Salad

Sadziki (sahd-zee-key): Yogurt, cucumber and garlic, and salt. Great on fresh Greek bread.

Saganaki (saga-nah-ki): fried cheese. Sometimes comes with tomato sauce. I like it plain with lemon.

Spanakopita (span-ah-koh-pee-tah) Spinach pie

Patates Tiganites (pa-tah-tes tee-gah-nee-tes): fried potatoes. Greek french fries blows MacDonalds away. It must be the oil.

Rivithia (reh-vee-thya): Chickpea stew. Araka (ah-rah-kah): Peas. Cooked with onions and tomatoes.

Dolmades (doh-mah-des): Grape-leaves stuffed with rice, onions and sometimes ground beef.

Pastitsio(pah-sti-tsyo): Like Lasagna but not as saucy. Layered noodles, meat, tomato sauce and topping similar to mousaka but denser.

Anginares (ang-ee-nar-es): Artichokes in lemon and egg sauce with potatoes.

Fricasse (arn-nee free-cah-seh): Stew made with spinach, lemon, eggs and oil.

Psito(psee-toh) Leg of lamb roasted with potatoes.

Brizoles (bree-zoh-les):Steak
Souvlakia (sue-vlak-yah): Shish-cabob

Kokoretsi(ko-ko-ret-see): Entrails of lamb wrapped up and roasted on a spit.

Kalamarikia (kah-la-ma-rike-ya): Squid. Frozen is usually fried in small pieces. Fresh is usually fried whole. Both delicious with lemon.

Xifia (ksee-fee-ya): Swordfish. Grilled steaks or souvlaki.

Marides(mar-ree-des): Small deep-fried fish that can be eaten whole, heads bones and all.

Octopodi (ock-toh-poh-thee) Octopus. Delicious like filet-minion. Can be served grilled (tis ska-ras) or boiled (vrah-stah). Excellent with ouzo by the sea.

Psarosoupa (psar-oh-soup-ah): Fish soup. Potatoes, lemon and egg base, can be ordered with or without fish.

[gil-whimple.livejournal.com]

oooh, I'm drooling here!!! Yes this is a must. I'll link to your comment, if I may, for those who want to KNOW.

[lord-of-dreams.livejournal.com]

Greek food is love.

[go-between.livejournal.com]

Just keep making it up as you go along. Anyone unfamiliar with the cuisine presented can ask about it over here. It's not that challenging.

Richard was dying for a korma today, wish I'd had time to play.

^_^

[sign-seeker.livejournal.com]

Keep making it up!

Will rarely eats at the bar, because a) he comes in late and b) he's kind of paranoid after The Curry Incident, but I the mun appreciate it.

And Gil is so cute, with his little drawings and such. :)

[dramaturgca.livejournal.com]

Make it up!

Borscht would be good...And fish deli...And pasta is always positive...And Indian food...

In conclusion, food good.

[anthy-rosebride.livejournal.com]

This bar just does not get along with curry . . .

[the-dr-faustus.livejournal.com]

German night!

Beer, sausages, spaghetti ice (my friend informs me from his trip in Germany about this delacacy) Bavarian Bum Burners, more beer, pig on the spit, meat, GERMAN STUFF. I'm a fan of all foods by deffinition but I honestly think that Black Forest Cherry Cake just trumps all other foods. Please don't ask me to say that in German.

[lord-of-dreams.livejournal.com]

"Beir, wurst, spagetti ice (mein freund hat zu meir von er hat ein Urlaub in Deutschland als dies Zierlichkeit) Bavarian Schnorren Sie Brenner, mehr Beir, Schwein auf der Spucke, Fleish, DEUTSCHE STOFF. Ich bin eine Anhänger der Essen bei Definition aber ich denke daß die Schwartzenwalder Kirsche Törte ist am besten von allen. Bitte, fragen Sie nicht fur mich zu es als Deutsch gesagen."

To the best of my translating abilities.

[lord-of-dreams.livejournal.com]

"mein freund hat zu meir von er hat ein Urlaub in Deutschland als dies Zierlichkeit gesagen"

Erk. Dropped a verb.

[sir-lister.livejournal.com]

*Uberhigh fives Morpheus-mun! UBERHIGH-FIVE!*

[lord-of-dreams.livejournal.com]

When I was young, we spoke it around the house, four years of HS German (easy "A", anybody?) and re-taking it in college (same reason). Its slipped, so I'm not fluant...my grammar sucks diseased donkey, but...yeah. Only had to look up a handful of those words and phrases.

[sir-lister.livejournal.com]

So you are of Germanic descent? Blond hair and blue eyes german or the more varying kind?

My friend was quite amused that the entire German population where blond hair and blue eyes and were possessed with huge amounts of hotness. Huge amounts.

And you couldn't guess how old they where. The kid he was staying with was 15 or 16 and was over 6 feet high. And could get into bars because he looked like he was bloody 18 or 19. Same with his girlfriend, whom was 14 or 15.

[lord-of-dreams.livejournal.com]

Premature grey hair, green eyes. I cover the grey with red. As for the rest? Eh. Ich bin als ich bin. My family is Prussian, but my mother has some Oglala Sioux in her blood and I have some of their more famous features.

[sir-lister.livejournal.com]

Forgive me but I honestly don't know what to expect from people of Prussian decent as far as looks goes. And I can't remember what als means. Nor do I know what Oglala Sioux means but it is probably French. Which is another language I cannot speak.

Stupid Language barrier.

[lord-of-dreams.livejournal.com]

Prussia=North East Germany/Edge of Poland. Everyone else in the family is black or blond hair, brown or blue eyes.

The Oglala Sioux are a Native American tribe from the North Eastern side of the U.S. Remember Custer? My mom's grandmother's people won.

[sir-lister.livejournal.com]

I know where Prussia was because of recently being forced to study Napoleon's later battles (including Waterloo) in History.

Sorry, I haven't any idea what Custer is from unless it's "Custer's Last Stand" and I don't know where I heard that from. I'm a bit useless sometimes.

[lord-of-dreams.livejournal.com]

Yes, that would be that Custer. The one who got killed by the Sioux.

Well, Prussians look like everyone else from that general area.

[sir-lister.livejournal.com]

Righto. Goodnight.

[watch-wait.livejournal.com]

So, who is Custer then? *is interested*

[lord-of-dreams.livejournal.com]

Here are some links on him. (http://www.historyguy.com/custer.html)

American military. Part of what he did was attempt to chase the Sioux out of their lands. He died.

[watch-wait.livejournal.com]

Woah. Okay, lots of links. :D

[fairest1.livejournal.com]

Specials are wonderful; was unable to get in last night, though, plus residual paranoia from 'the curry incident'.

[agoodshinkickin.livejournal.com]

Keep the specials just as they are!

[indy-go.livejournal.com]

Totally keep going as you are. I love Gil and his menus muchly, and wish he and Tonks were in the bar at the same time more often.

*loffs you and Gil*

[veryvorkosigan]

The specials are beautiful. Keep 'em comin'!

(Of course, why stick to Earth dishes? There's a whole galaxy of cuisine out there!)

[gil-whimple.livejournal.com]

*runs to bookshelves to look up Barrayan cuisine*

[blue_ajah]

Much adoration for Gil and the specials. Please do keep it up! Someday, these pesky time zones will work such that either Moiraine or Jack might get to actually interact with Gil, I hope. :)

(BTW, Moiraine doesn't trust curry -- thanks to Anthy, of course -- that's all her post was about!)

[gil-whimple.livejournal.com]

Ooh that would be fun - I'll look out for you. I sometimes push the bedtime envelope at weekends when I don't have to get up for work and such boring RL stuff. Maybe some friday or saturday?

I understand the previous curry incident was quite something - it's quite understandable that people would be cautious. I was more concerned about the complaints I was getting that people didn't know what the dishes were.

[blue_ajah]

Hurrah for weekends! Definitely, some Friday or Saturday -- and I'll try to get on earlier sometime soon when I see you around.

Only not this weekend, because I will be out of town. ;)

[pjpettigrew.livejournal.com]

Well, since the curry incident involved about half the bar being body-switched with the other half...yes, I think there would be a number of people at Milliways who would not trust curry. Ever.

I really haven't eaten much foreign cuisine in my life, so anything you could add to let me-the-mun know what the foods are would be enormously helpful.

[gil-whimple.livejournal.com]

LOL, ok then. I frequently put up specials I've only ever heard of. for instance I haven't the faintest idea of the difference between sushi and sushimi, or the ingredients in either.

I'll have to start doing some research.

[gil-whimple.livejournal.com]

Also - that sounds such fun. Gil would dearly love to have a body swap - he's had it up to here with having goat's legs and so forth. Not a hope in hell for romance with that little handicap.

[leplusbeau]

The specials rock! Keep doing them how you're doing them! *flutters helpfully*

my two cents

[tropes.livejournal.com]

As far as I'm concerned, do what you want. I've been basically doing whatever I had for dinner that night, but a little nicer.

If people are whining about not knowing about foreign cuisine, they can look up the recipe at epicurious.com. It's not your job to accomodate culinary insularity; that's full-on impossible.

Re: my two cents

[gil-whimple.livejournal.com]

Wow, can I come and eat at your house then?

I'll make a note of epicurious.com because then I can make a link to the recipe if I think it's exotic enough. But on the whole I think the majority of people don't take the game seriously enough to make it necessary to go into detail.

That's the beauty of Milliways! I brought Gil here as a refuge from a game where I got into trouble for getting the detail of somebody's cellar floor wrong "because somebody else might want to write about it and then there'd be a conflict". It's lovely to be in a place where details are infinitely mutable.

Thanks for the site name.