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Cuisine of Pelaxia: Difference between revisions
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[[File:Argentinean asado.jpg|thumb|Typical Pelaxian [[asado]] (grill).]] | [[File:Argentinean asado.jpg|thumb|Typical Pelaxian [[asado]] (grill).]] | ||
'''Pelaxian cuisine''' is described as a cultural blending of [[ | '''Pelaxian cuisine''' is described as a cultural blending of [[Vallosi cuisine|Vallosi]] and Caphirian influences, within the wide scope of tropical agricultural products that are abundant in the country. Pelaxian annual consumption of [[beef]] has averaged 100kg. Beyond ''[[asado]]'' (the Pelaxian [[barbecue]]), no other dish more genuinely matches the national identity. Nevertheless, the [[Pelaxian people]] have a reputation for their love of eating. Social gatherings are commonly centered on sharing a meal. Invitations to have dinner at home is generally viewed as a symbol of friendship, warmth, and integration. Sunday family lunch is considered the most significant meal of the week, whose highlights often include asado or “chicken and chorizo”. | ||
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. | The influence of Pelaxia's spice trade from Vallos 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. | |||
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 dishes include meats (pork, beef, poultry mainly also game and others), seafood (fish, crustaceans such as lobster, crab, shrimps, prawns, octopus, and molluscs such as scallops, clams and barnacles), vegetables and legumes and desserts (cakes being the most numerous). | |||
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. | 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. | ||