BS: Hobbit Question - Food in LOTR

Subject: RE: BS: Hobbit Question - Food in LOTR
From: stevetheORC
Date: 12 Feb 03 - 12:07 PM

Should have been deep fried elf, boiled hobbit wiv radish sauce an salad n possible sum chips. Much nicer.

ORC'S Rule OK

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Naemanson
Date: 12 Feb 03 - 08:35 AM

I thought I'd refresh this thread to report on the Middle Earth party mentioned above. We had a great time. Costumes there were, and food and drink and music.

We had a Galadrial, a Goldberry, three Tom Bombadils, an Arwen, and a 6'3" hobbit (me). Food included one of the above seed cakes, a lot of cheese, salad, bread, honey, sausages, black beans and rice, a beef casserole, a broccoli and cheese casserole, and many other items. Drink was in the form of Penobscot brown ale, mead, and spiced cider. One hit was provided by Sinsull who loaned me four LOTR glass goblets with red lights in the bottom. They gave a strange look to the contents.

Music was on two harps, fiddles, whistles, bodhran, various percussion instruments, guitar, and Fred's 6' thingy (digerido).

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,Q
Date: 08 Jan 03 - 12:46 PM

Many groceries have cello bags of dried mushrooms. These are a great buy. Just soak and use in stews, side dishes, etc. Most of the mushrooms in the pack are much firmer and better suited to cooking than the usual white or brown "champignons." Usually more than one type in the pack.
If your usual grocery doesn't have them, go to a Chinese store.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: MMario
Date: 08 Jan 03 - 12:35 PM

common varieties

more exotic

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Sorcha
Date: 08 Jan 03 - 12:28 PM

Edible and Poisonouswith some cooking hints.
Mushrooms at SOAR

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Naemanson
Date: 08 Jan 03 - 12:07 PM

I'm no experton the mushroom but I looked last night in the grocery store. In addition to the button mushroom there were portabellos and a few others. Can anyone provide a link to a site that talks about mushrooms for cooking?

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Uncle_DaveO
Date: 07 Jan 03 - 02:18 PM

The most common mushroom commercially available in the US is Agaricus Campestris, commonly called "the common button mushroom". It's not the most tasty, by far, but it's what is usually served under the name "mushroom" in the United States unless some further identification is given.

Dave Oesterreich

Subject: RE: BS: Hobbit Question - Food in LOTR
From: McGrath of Harlow
Date: 07 Jan 03 - 12:55 PM

..."pipeweed", which is obviously tobacco...

I wouldn't be so sure about that...

I doubt very much if the use of maize in the film is a slip up - I'm sure it was used because it's a convenient crop visually for the purpose, since it's higher than the heads of the hobbits, which wheat wouldn't have been. Obviously, if Tolkien mentioned "corn", he'd have been referring to wheat rather than maize, but I don't think he actually did at any point.

As for mushrooms - the only way of cooking them mentioned in the Lord of the Rings is steamed, I think. That's how they eat the basketfull supplied by Farmer Maggot anyway.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Naemanson
Date: 07 Jan 03 - 12:21 PM

Good 'shroom input! I love it. But there are many kinds of mushroom. What grows in England and what similar form grows in the States?

Subject: RE: BS: Hobbit Question - Food in LOTR
From: MMario
Date: 07 Jan 03 - 08:33 AM

mushroom ketchup; mushroom cream sauce; pickled mushrooms

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST
Date: 06 Jan 03 - 10:37 PM

Regarding 'shrooms, when we were in Somerset, mushrooms in garlic sauce served with crusty bread were a pub favorite. In fact, that was our "mushroom and cider tour" as we made a habit of sampling the local version of each whenever we stopped. Stuffed mushrooms are also a possibility, or sauteed with onions and smothered with sour cream... mmmmm

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,Q
Date: 06 Jan 03 - 05:38 PM

MMario, you mean late 19th century England. The Diamond Jubilee was in 1897.
Dave O, it is a very frail reed since we have good paleontological and archaeological records on these plants. I picture mushrooms sauteed in butter as well. People who serve raw mushrooms with a dip should be exiled to lower earth.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Uncle_DaveO
Date: 06 Jan 03 - 04:37 PM

I have always pictured the mushrooms being sauteed in butter.

Cluin's quote from another site is incomplete in its listed anachronisms: Sam really wanted 'taters in his coney stew, but they, too, are a new-world import that would have come much later.

I've always rationalized (or maybe ignored) these food availability quibbles by remembering that since the Third Age all the lands have been changed, and that maybe some food species once native to northwest Europe (which is, in very general terms, the locale of Middle Earth, according to Tolkien) might have died out there, (a la potato famine), but survived in the Western Hemisphere, only to be reintroduced in the modern age. A pretty frail reed to lean on? Sure it is. Oh, well.

Dave Oesterreich

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Naemanson
Date: 06 Jan 03 - 03:55 PM

Thanks for the sites. There is a lot of additional material in the Appendices to LOTR including the fates of the members of the fellowship for those who might be interested. In the movie the story Elrond tells in predicting Arwen's fate if she marries Aragorn is pretty much straight out of the appendices. Very sad.

With the identity of the Shire fixed on Warwickshire then we can look at foods that came from there. Anyone out there who is familiar with that area?

Last night I saw a biography of Tolkien that talked of his writing the books with an eye to establishing an English mythology. He bemoaned the fact that the original English myths were stamped out by the Normans and supplanted with those brought in by the French and others.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Cluin
Date: 06 Jan 03 - 03:43 PM

Good site, MMario.

I am reminded now that the pipeweed plant did come from a western continent. It was supposedly brought to Middle-Earth by the men of Westernesse who liked it for its flowers, but it was the Hobbits who first started smoking it.

I don't know though... I'll bet there were a few people who liked the "bud" back then too.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: MMario
Date: 06 Jan 03 - 03:30 PM

interesting site with quotes from the author - who should know what he intended.

So the 'shire' is intended to be approx late 18th century england...

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Cluin
Date: 06 Jan 03 - 03:24 PM

From http://www.glyphweb.com/arda/movie.html:

As Frodo and Sam are leaving the Shire, just before they meet Merry and Pippin, we see them walking through a field of corn. When Tolkien writes about 'corn', though, he uses the word in its British sense, meaning a crop like wheat. The corn we see on the screen, though, is maize, a plant native to the Americas that couldn't possibly have existed in Middle-earth (which represents the lands that now lie east of the Atlantic Ocean). There's a similar slip later in the movie where Merry and Pippin cook tomatoes - there were no tomatoes in Middle-earth, either, for just the same reason.

That's pretty hair-splitty... considering that a big part of the setting, in The Hobbit as well, includes pipe-smoking. In Tolkien's forward in FOTR, he spends a few paragraphs explaining that it was hobbits who invented smoking "pipeweed", which is obviously tobacco (a New World plant). And this Hobbit habit was picked up and enjoyed by Dúnedain men (rangers) and dwarves and wizards especially, all longer-lived folk who never got cancer apparently. Now that's fantasy.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Melani
Date: 06 Jan 03 - 03:07 PM

I should have known better than to open this thread before lunch! Pardon me while I go test all the recipes...

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,Q
Date: 06 Jan 03 - 03:00 PM

See the cheap Beaton recipe that I posted. This is heavy, real farmer-peasant food, not a cake in our sense of the word.

Don't remember, did Tolkein say corn or maize? Corn in England had nothing to do with maize (wheat in Britain, oats in Scotland)- any of the cereal grasses is meant (see Corn Laws, I think a thread discusses all of this).

Subject: RE: BS: Hobbit Question - Food in LOTR
From: MMario
Date: 06 Jan 03 - 02:48 PM

Perhaps more one of the seeded "breads" - a relative came back from California a few years back having had a "seed bread" - couldn't tell me what was in it - but I made a bread with added poppy seed, celery seed, pepitos, sunflower, sesame seed that turned out very well.

I think of the seed cakes in Tolkien's work as being a scone-type with heavy additions of one or more of the above.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Grab
Date: 06 Jan 03 - 02:42 PM

Hobbiton is always shown as pre-industrial, so I doubt whether they'd have baking powder. I think more likely for a "seed cake" would be a fruit cake kind of thing. And a good rich fruit cake goes *very* nicely with a bit of light ale!

Graham.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Naemanson
Date: 06 Jan 03 - 09:43 AM

Well, we gathered on Saturday to celebrate Tolkien's eleventy first birthday (1/3/03). I made seed cake using a recipe from one of the web sites referenced above. I am not an experienced cook so I could not tell from looking at the recipe how the end product should turn out.

I was thinking a seed cake, as used by Tolkien, would be a denser seeded bread more than a cake as we are used to seeing them. This came out very fluffy with the seeds mixed into the batter. It was very good and we ate it up but it wasn't what I am looking for.

And Julia is right. What about mushrooms and any other foods mentioned in the books? What "old" recipes are there for mushrooms? I admit, reading the story of carrying the basket of mushrooms away from Farmer Maggot's farm sure made me wonder what they were going to do with them.

Thanks very much for all the recipes and all the interesting information.

By the way, Julia, you are on! Hobbit feast sound good! I will be careful not to crack the plates, chip the mugs, blunt the knives or burn the corks.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Cluin
Date: 06 Jan 03 - 12:38 AM

That reminds me of a line from the "Fellowship" movie that I thought sounded out of place. It's right near the end when Aragorn decides the Fellowship is finished and they should rescue Merry and Pippin. He smirks and says "Let's hunt some orc!"

It just made him sound like another D&D nerd to me.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,paddymac
Date: 05 Jan 03 - 10:53 AM

Carrots and cabbage are, I think, of european origin. 'Taters and 'maters, and corn (Zea maize)are all of american origin. I thought it a little strange to see the hobbits fleeing through field of maize. The "time feel" of the film works is medieval, or pre-Colombian, which is why I was sort of suprised to see american food stuffs. Guess that's the beauty of fantasy and wizardry.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: JennyO
Date: 04 Jan 03 - 11:08 PM

Sound just like folkies to me!

Jenny

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,Q
Date: 04 Jan 03 - 10:26 PM

Hobbit food- found a miserable Hobbit song on google; here is one verse:
I brush my toes
I eat my lunch
I go to Rivendell
On Wednesdays I see Gandalf
And have buttered scones for tea.

The chorus has the line: He sleeps all night and he eats all day Sounds like Santa Claus in the off-season.

Another (ugh):
We go out to the inn, to the Ivy Bush Inn,
And we drink 'til we fall down!
The cheese is sweet, the bread is thick,
And the ale it flows, and it's brown!
Sing out with your friends at the Ivy Bush Inn
And drink the best ale in town!

Subject: RE: BS: Hobbit Question - Food in LOTR
From: JennyO
Date: 04 Jan 03 - 09:55 PM

Guest, Q, this is not a country without bags of plain flour. We have a choice of plain or self-raising. Always have had as long as I can remember. I can't believe I'm spending this much time talking about flour! No doubt the hobbits would have argued about anything and everything, just like we do.

It's a strange thing - you're going along making shopping lists, paying the rent, wondering what to have for dinner, worrying about your family, then you get on Mudcat and you find yourself delving into encyclopaedias and cookbooks, reading tea packets, encouraging people to give up smoking, following Sinsull's adventures with his roof on the other side of the world, wondering if Rock Chick's mother is going to find her old flame, hunting down old songs, and generally trying to make a difference to all the world's problems, and you realize what a gift Mudcat is. It takes you out of yourself and opens you up to the world!

That's my thought for the day.

Jenny

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,Q
Date: 04 Jan 03 - 02:21 PM

I wasn't really seeking fo an answer on "self-rising" flour. By indicating the various amounts required by different recipes, I was trying to show that one would have to have several batches for different needs. We buy flour (and sugar) in 10 kilo (22+ lbs) bags.
Jenny O, can't imagine a country without bags of plain flour.

Sorcha, I looked as well. Google has "recipes" varying from one to two spoonfuls baking powder per cup flour. I checked our old cookery bible, Fanny Farmer pre 1942, and it says 1 tsp/cup may be used as a rough guide. We prefer to adjust according to the recipe.

This brought up the question of the sorts of baking powder used in Victorian recipes. I checked Mrs. Beaton (1883). She says "Already many different sorts are sold.... but the action of all is practically the same. A common recipe for home-made baking powder is 10 oz. ground rice [for bulk, to facilitate mixing], 9 oz. [bicarb of] soda, 8 oz. tartaric acid [cream of tarter also mentioned]." Most people here use "double acting," which is monocalcium phosphate and sodium bicarbonate in a starch to add bulk (takes about 1/3 less in recipes than tartar type).
Did Hobbit cooks argue about this?

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Hollowfox
Date: 04 Jan 03 - 02:14 PM

For a smaller batch, my recipe calls for one cup of flour, one quarter teaspoon of baking soda, and an optional pinch of salt. I didn't check the math (lazy me), but it probably works out about the same.

The short story "To Serve Man" is by Damon Knight.

Maryjustbackfromlunch

Subject: RE: BS: Hobbit Question - Food in LOTR
From: JennyO
Date: 04 Jan 03 - 01:08 PM

Apparently they don't - I've been using it here in Oz all my adult life (which is a very long time, boys and girls). That's why I was totally lost for an answer about how much baking powder to put in. I've never had to think about it before. Too much for the poor little brain........

Jenny

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Sorcha
Date: 04 Jan 03 - 01:03 PM

SELF-RISING FLOUR
Printed from COOKS.COM

--------------------------------------------------------------------------------


4 c. flour
2 tsp. salt
2 tbsp. double acting baking powder
Mix all ingredients. Store in tightly sealed jars. Use in any recipe calling for self-rising flour.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: McGrath of Harlow
Date: 04 Jan 03 - 12:59 PM

Self-Raising Flour - don't they sell it as such in the shops in your part of the wolrd?

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Hollowfox
Date: 04 Jan 03 - 11:29 AM

Jenny, the Twilight Zone episode was based on a short story of the same title. I'll look it up later if you like, to be sure I name the right author. I got my copy of the book from a friend who said I had very good taste.
When I'm home on my lunch hour, I'll see if I can get the formula for self-rising flour as well.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: McGrath of Harlow
Date: 04 Jan 03 - 06:40 AM

Man: This elegant lttle biped has long been valued as a delicacy. It forms a traditional part of the Autumn Feast, and is served between the fish and the joint... (From the Giant's Cook Book quoted in The Silver Chair by CS Lewis.)

Cakes and Ale? Whether seed cake or not, they always have gone together - just try it. As recorded by Shakespeare - "Dost thou think, because thou art virtuous, there shall be no more cakes and ale?" (Sir Toby Belch in Twelfth Night.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: JennyO
Date: 03 Jan 03 - 11:24 PM

Guest,Q, you've just sent me running to the cookbooks again. I really haven't got a clue, since I've always been able to use self-raising flour. I didn't know everybody didn't have it. All I can find in reference to this is something I found in the Advanced Commonsense Cookery Book:

"The plainer and cheaper the mixture the more baking powder or cream of tartar and soda is required.
Large sponge cakes do not require any baking powder."

I'd go with the middle amount you mentioned, say 3 1/2 tsp/cup and see what happens.

I bet they didn't have self-raising flour on Middle Earth either!

Hollowfox, I just clicked on your link about the book "To Serve Man", because I knew I'd heard of it before in a TV show, and I got my answer - it was an old episode of "The Twilight Zone". I didn't know they had actually produced a book as a result of that show!

SIIIIIIIIIIIICCCCCKKKKKKK!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

jENNY (bLOODY cAPS lOCK!!!!!)

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Julia
Date: 03 Jan 03 - 10:59 PM

So how come nobody has mentioned MUSHROOMS!! Seems to me they figure rather prominently several times in the book. Various pies and tarts would fit well, too I should think...Okay Brett you are on! A hobbit feast- our house? (When it stops snowing)... and be careful with my china!

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,Q
Date: 03 Jan 03 - 10:57 PM

Boiled, then baked, doesn't sound like twice-baked to me. Bagels are horrid things anyway; I doubt that Tolkien even knew what they are.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,Q
Date: 03 Jan 03 - 10:28 PM

Jenny O- Self-rising flour- how much baking powder to how much flour? Never used it here (Canada). A quick check shows some of our recipes specify amounts of baking powder that can vary from 3 tablespoons /cup flour (some pancake batters) to 1 teaspoon /cup, many 3 1/2 tsp/cup flour. And some none at all.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Mudlark
Date: 03 Jan 03 - 10:20 PM

Enough with the seed cakes, already! Twice baked cakes are surely bagels...which are boiled first, then baked. And even Fido, or Frodo or whatever his name is, wouldn't dare put beebleberries in them!

Subject: RE: BS: Hobbit Question - Food in LOTR
From: JennyO
Date: 03 Jan 03 - 08:30 PM

Here's a seed cake recipe I found in the Australian Women's Weekly 100 Favourite Cakes Cookbook. The book is only about 30 years old, so this is by no means an OLD recipe, but it looks quite simple and easy to do:

OLD ENGLISH SEED CAKE

6 oz. butter                2 cups self-raising flour
3/4 cup castor sugar       1 tablespoon ground almonds
3 eggs, separated          1/4 cup milk
2 teaspoons caraway seeds

Cream butter with sugar until light and fluffy. Beat egg-whites until stiff, then add yolks and whisk well together. Gradually add to creamed butter mixture. Sift flour, add alternately to mixture with ground almonds, caraway seeds and milk.
    Turn into greased 9in. x 5in. loaf tin, bake in moderate oven approximately 1 hour until golden brown and firm to touch.
    The top can be sprinkled with extra caraway seeds before cooking, if desired.

Jenny

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,Q
Date: 03 Jan 03 - 03:25 PM

By 1888, Beaton's book, over 1600 pages plus adv. and intro. material, had sold 693,000 copies, and many more with the new edition of that year. Titled "Book of Household Management," it was one of the most popular books of all time, with Ward, Lock & Co. distributors in London, New York, and Melbourne. It was printed by Ward, Lock, as recently as the 1930s. There are more recent printings, but these are facsimiles of the first edition. A good copy of the real thing (eds. of 1888 to 1906) start at about $80 US and higher for editions with colored plates and fine condition.

The English is upper class, unlike the book mentioned by Naemanson. In spite of the caution, it is a very important reference for all cooks.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Naemanson
Date: 03 Jan 03 - 03:06 PM

"Mrs Beaton was not a cook..."

Sounds like the great language book, English As She Is Spoke. The Portuguese author did not speak English but wrote it using a French-English Dictionary. Our favorite English expression from it is "to craunch a marmoset".

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,Q
Date: 03 Jan 03 - 02:48 PM

Here is an English recipe for seedcake from Mrs. Beaton's. Recipe 2525, "A very good seed cake." Caution: Mrs Beaton was not a cook; all her recipes were from observation or taken down from a cook. Some adjustment in amounts of ingredients may be necessary. This edition of her book- 1888.

SEEDCAKE (Beaton)

1 pound butter
6 eggs
3/4 pound sifted sugar
Pounded mace and grated nutmeg to taste
1 pound flour\3/4 oz. caraway seeds
1 wineglass of brandy

Beat the butter to a cream; dredge in the flour; add the sugar, mace, nutmeg and caraway seeds, and mix these ingredients well together. Whisk the eggs, stir to them the brandy, and beat the cake again for ten minutes. Put it in a tin lined with buttered paper, and bake it from 1 1/2 to 2 hours. "This cake would be equally nice made with currants, and omitting the caraway seeds." "Average cost 2s.6d"

She also has a simpler one, a more likely cake for the Hobbit stratum:

Common Seed Cake (Beaton recipe 2524)

1/2 quartern of dough [2 lb.? see below]
1/4 pound of good dripping
6 oz. of moist sugar
1/2 oz. caraway seeds
1 egg

"If the dough is sent in from the baker's, put it in a basin covered with a cloth, and set it in a warm place to rise. Then, with a wooden spoon, beat the dripping to a liquid; add it, with the other ingredients, to the dough, and beat it until everything is very thoroughly mixed. Put it into a buttered tin, and bake the cake for rather more than 2 hours." "Average cost, 9d. Seasonable at any time."

Many definitions of a quartern in the OED; a quartern can be a 4 pound loaf made with a quartern of flour, thus she apparently means 2 pounds of flour.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,Q
Date: 03 Jan 03 - 02:07 PM

SEEDCAKE
Of the 33 recipes for seed cake in the list posted by Sorcha, only two were not poppy seed recipes. In the early Victorian period Hollowfox envisions, was poppy seed cake popular in the "Shire"? Here is an old one for caraway seed cake.

Seedcake- Victorian Recipe

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup (227 grams) butter
1 cup (8 oz.) sugar
2 teaspoons caraway seeds
6 eggs, separated
2 tablespoons brandy
Caraway comfits (sugared caraway seeds)or lump sugar, crushed.

Sift together the flour, salt and nutmeg. Set aside. Work butter until creamy, then gradually work in the sugar until mixture looks and feels fluffy. Stir in caraway seeds and beat in egg yolks, one at a time, beating hard after each addition. Add flour and brandy, alternately, and fold in stiffly beaten egg whites, gently but thoroughly. Spoon batter into a greased and lightly floured 9-inch tube pan. Sprinkle caraway comfits or coarsely crushed lump sugar on top. Bake in a preheated 350 degree oven for one hour or until cake pulls away from the sides of the pan. Cool in pan about 10 minutes, then turn out onto cake rack, and cool completely.
A day or two of mellowing, with the cake tightly wrapped, develops the delicious caraway flavor.

Like most Victorian recipes, this one takes a bit of time. It is from The American Heritage Cookbook, but recipes of this kind were usually similar on both sides of the Atlantic.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Naemanson
Date: 03 Jan 03 - 12:58 PM

HERE is where you can find that book, Graznak.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Hollowfox
Date: 03 Jan 03 - 12:48 PM

OK, Graznak, here are some recipes for you. The book is probably out of print, but it really does exist, so perhaps you can get it on Interlibrary Loan, or through Amazon.com.

To Serve Man:a cookbook for people
by Karl Wurf
Philadelphia: Owlswick Press
1976
ISBN: 0-913896-05-5

Your bloodthirsty librarian, Hollowfox

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Naemanson
Date: 03 Jan 03 - 11:29 AM

Graznak, check out some of the recipes in the links posted early on in the thread. There are some hobbit recipes in there.

I hope nobody gets SORE ON my starting this thread. This sELVISH attitude is new for me. But for I AND YOU IN the mudcat this kind of thread is fun.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,Graznak - an Orc
Date: 03 Jan 03 - 11:17 AM

This thread is racist - no man-flesh recipes.

Subject: RE: BS: Hobbit Question - Food in LOTR
From: GUEST,Gollum
Date: 03 Jan 03 - 11:16 AM

FISSH

Catch fissh
Hit fissh on rock until dead
EAT

Subject: RE: BS: Hobbit Question - Food in LOTR
From: Hollowfox
Date: 03 Jan 03 - 11:00 AM

Naemanson, I'd suggest just going to the library (why are you not surprised) and getting a book of English recipes. I agree about the Yank and Fandom tone of some of the above, although some sound pretty good, once you ditch the cutsy names. I've always envisioned the Shire as pretty much early Victorian (just pre Industrial Revolution), minus gunpowder. (Hunting and war, folks, not recipes)