Cuisine of Pelaxia: Difference between revisions

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'''The influence of Pelaxia's spice trade from Vallos and Insuo Loa culture is also notable''', especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Pelaxia and the Jusonian Islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and some savoury dishes. Garlic and onions are widely used, as are herbs, such as bay leaf, parsley, oregano, thyme, mint, marjoram, rosemary and coriander being the most prevalent. Pelaxia is home to the largest consumers of rice per capita in all of Sarpedon. Rice is said to have originated from the Loa who brought along their ingredients and cooking techniques many centuries ago.

'''~~Olive~~ oil is one of the bases of Pelaxian cuisine, which is used both for cooking and flavouring meals.''' This has led to a unique classification of olive oils in Pelaxia, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil at all, or who wish to use it in, say, a mayonnaise or sauce where the taste is meant to be disguised.

'''Palm oil and olive oil are one of the bases of Pelaxian cuisine, which is used both for cooking and flavouring meals.''' This has led to a unique classification of olive oils in Pelaxia, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil at all, or who wish to use it in, say, a mayonnaise or sauce where the taste is meant to be disguised.

'''Another feature of Pelaxian cuisine is the preparation of homemade food such as [[french fries]], [[empanadas]], and pasta to celebrate a special occasion, to meet friends, or to honor someone.''' Homemade food is also seen as a way to show affection. Pelaxian restaurants include a great variety of cuisines, prices, and flavors. Large cities tend to host everything from high-end international cuisine, to ''bodegones'' (inexpensive traditional hidden taverns), less stylish restaurants, and bars and canteens offering a range of dishes at affordable prices.

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 '''The influence of Pelaxia's spice trade from Vallos and Insuo Loa culture is also notable''', especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Pelaxia and the Jusonian Islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and some savoury dishes. Garlic and onions are widely used, as are herbs, such as bay leaf, parsley, oregano, thyme, mint, marjoram, rosemary and coriander being the most prevalent. Pelaxia is home to the largest consumers of rice per capita in all of Sarpedon. Rice is said to have originated from the Loa who brought along their ingredients and cooking techniques many centuries ago.
-'''Olive oil is one of the bases of Pelaxian cuisine, which is used both for cooking and flavouring meals.''' This has led to a unique classification of olive oils in Pelaxia, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil at all, or who wish to use it in, say, a mayonnaise or sauce where the taste is meant to be disguised.
+'''Palm oil and olive oil are one of the bases of Pelaxian cuisine, which is used both for cooking and flavouring meals.''' This has led to a unique classification of olive oils in Pelaxia, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil at all, or who wish to use it in, say, a mayonnaise or sauce where the taste is meant to be disguised.
 '''Another feature of Pelaxian cuisine is the preparation of homemade food such as [[french fries]], [[empanadas]], and pasta to celebrate a special occasion, to meet friends, or to honor someone.''' Homemade food is also seen as a way to show affection. Pelaxian restaurants include a great variety of cuisines, prices, and flavors. Large cities tend to host everything from high-end international cuisine, to ''bodegones'' (inexpensive traditional hidden taverns), less stylish restaurants, and bars and canteens offering a range of dishes at affordable prices.

Cuisine of Pelaxia: Difference between revisions

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