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Food and the Fantasy Races Dwarves Elves Gnomes Halflings Orcs Home |
Orc’s culinary skills are usually limited to kill, cook, and eat. They usually do not spend excessive amount of time on creating extravagant dishes. Some flavoring with herbs and spices is done, but food is usually quite basic or on the extremely spicy side. Roasted meat, potherbs, and soups are common. Orcs seam to have much less need for green vegetables than other humanoids. Where as lack of green vegetables in a human’s diet often causes sickness, Orcs have been known to go long periods without green vegetables and seem unaffected. Orcs are very skilled at creating jerky and preseved meat. Drying and cureing are common skills for orc cooks. Meats are cut into thin strips and dried, salt cured, or spice cured. Sausages are also often made to preserve meats. Both sausages and cured meats last a long time and are used as trail rations. Hokmon: A way of preserving meat, as well as a food favorable to an orc’s pallet. The intestine of an animal is used, the animal’s flesh is then ground with onions, garlic and herbs, then inserted into the intestine and smoked or cooked. Once done the hokmon stays preserved for a long time. Many scholars believe that a specific combination of herbs helps preserve the meat. The flavor is quite strong and spicy. Eel and Lamprey: Roasted or boiled frequently with herbs these fish are enjoyed by orcs. Bloodfish: A lamprey dish loved by orcs. The lamprey is gutted but left whole, any stomach content are saved and used to make a sauce with animal blood that the lamprey is cooked in. |
