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#11265023 Jul 08, 2015 at 04:53 PM
206 Posts
Welcome, one and all, to the Regimental Kitchen!



Now, by no means am I a "good cook". Then again, who needs to be when you're out on the field, freezing or drenched in mud? The whole point of this thread is to show you all some recipes that you'd probably see in game. Because, believe me, unless you're one of those fancy-dandy officers (what with their commissions and such!), you won't be eating anything particularly gourmet. Instead, army food focuses on providing soldiers with the necessary amount of energy needed to fight on the field.

So, I'l toss in recipes and photos whenever I get the chance. Hope you all enjoy!
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#11265079 Jul 08, 2015 at 05:07 PM
206 Posts
Recipe: Hardtack

So, what in the Light's name is "hardtack"? Essentially, it's akin to hard bread or a cracker. Believe me, when they say hardtack is hard -- they mean it! Well made hardtack has been known to last for well over fifty years! You read that right. Five decades, and it'll still be good. Hardtack is only really edible when you soften it up with grease or water for a good while, which makes it perfect for a soldier on the move. Whenever at camp, one could cook up some meat, use the grease, and soften up their hardtack that way. Simple water will also do.

Hardtack is also inexpensive and easy to make. The recipe is simple:

  • 3 Cups of Flour
  • 1 Cup of Water
  • 2 Teaspoons of Salt

To make hardtack, the process is also equally simple:
  1. First, pour and mix your water and salt together into a bowl. Then, slowly pour in your flour. Mix thoroughly. Then, plop the dough unto a surface. Cover the surface with flour and cover your hands with flour, so as to not have the dough stick to your hands. Knead the dough thoroughly, adding flour to it need be.
  2. Next, flatten the dough with a rolling pin (or whatever item you have that is suitable for flattening). You want to flatten it to about half of an inch. Then, cut the pieces into squares (they don't have to be perfect). Thereafter, poke holes into the squares.
  3. After this, then you'll want to move the squares unto a baking tray. I used a baking sheet to layer mine, so they didn't stick to my pan. Preheat your oven at 375 degrees Fahrenheit. Once heated, put in your hardtack for 30 minutes on one side. Then, flip over each piece and give it another 30 minutes.
  4. Once done baking, leave to rest for another thirty. Done!


And there you have it -- simple, cheap, and easy-to-make hardtack!
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#11269795 Jul 09, 2015 at 06:47 PM
206 Posts
Recipe: Fishcakes

I personally love a good crab-cake. But, then again, you can cake just about anything. One of my favorite "cake" style foods is a Spanish appetizer known as a papa rellena, or simply, a stuffed potato. It features a fried potato ball, filled with seasoned ground beef in the middle. So when I found this recipe for fishcakes that soldiers in the 17th and 18th century enjoyed, I was thrilled to try it out. Remember, simplicity is the key here.

With that being said, this recipe takes only a few key ingredients:

  • Potatoes, the amount of which will depend on how many servings you want
  • Fish, of your choosing. Recipes mostly revolve around salted cod
  • Eggs
  • Seasonings, such as salt and pepper

Now, I've been a bit naughty and skipped the usage of salted cod. Why? Because to use salted cod (which as 'authentic' as you're going to get), you'd have to soak it in water a whole day in advance to get rid of any excess salt. I used canned tuna instead. Although in the wonderful world of Warcraft we have access to mages that can freeze foods, I'd like to imagine that one would not always have a mage around to preserve their food. Instead, we're going to rely on the concept of salting. On the note of spices:


You see these? These are scarce to a soldier in an army before the advent of canned, nonperishable foods. With that being said, I barely used any salt or pepper in this recipe. I suggest you do the same! Remember, you probably won't get a large ration of these to begin with (unless you're an officer -- those blokes get just about anything!).

In addition, the usage of potatoes can also be substituted with flour instead. Potatoes could be carried by an army, but they'd be normally found out in local farms. An army on the march may pass through friendly villages, and may requisition supplies from farmers -- by force need be. The fish is a bit easier to find: either it'll be salted, or caught fresh from a nearby river or lake. Either way, most of these ingredients can be procured by the common soldier.

Now, unto the steps. The process of making these is simple:
  1. First, begin by peeling and cutting your potatoes. You want small chunks, small enough so that they may be boiled easily. Boil in salted water as long as necessary so that they may be mashed. In addition, take your fish of choice and shred it thoroughly. If it has bones or skin, be sure to clean it well.
  2. Next, you'll want to take the potatoes and mash them. Thereafter, you'll want to take one egg for every three or four potatoes you mashed. You really don't want that much egg in your potato mash (I found this out the hard way! I added two eggs to four potatoes, and ended up having to add two more potatoes just to get a somewhat decent consistency). In the end, you're looking for a harder, thicker, and pliable mash -- not creamy. Also, feel free to season your mash with pepper; remember, we already used some of that precious salt in the water!
  3. Now that we've seasoned our materials, let's introduce our fish. Just pour your fish and mix it into the mash. You'll want even parts fish-to-mash, or in other words, just about 50/50. With your mix complete, feel free to make ball-shaped cakes. Don't worry about keeping a ball shape, as it is not imperative. Mine were usually flattened into little cakes when cooked, which is totally fine. When on the field, presentation is the least of your concerns.
  4. Take a skillet pan and start heating up some butter -- use just enough, of course (I was a bit of a sleazy devil and used a little more than I needed to!). Butter isn't cheap, and if you're going to use it, you best use it wisely. After buttering up your pan, introduce your fishcakes. You're looking for a golden brown color. Let one side firm up so that it makes it easier for you to turn them over.
  5. Once cooked, take them out from the pan and serve!

There you have it -- fishcakes with hardtack. The perfect soldier's meal!
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#11281838 Jul 13, 2015 at 09:54 AM
206 Posts
History: Concerning Ration Size

"An army marches on its stomach."

Applying real-world history to the fantasy world of Warcraft is something that should be seldom done. The key difference is sifting through what would be plausible in Warcraft's setting and also using real-world historical context to inspire new ideas around the fantasy framework of the Warcraft universe and its lore. To that extent, I know that the First Regiment has a page dedicated in its manuals concerning kit and rations. There is a brief mention of a hygiene kit, along with reference to rations. However, I've decided to first describe the type of rations given out to soldiers in the 17th and 18th century, and then attempting to translate that into our setting in-game.


The Types of Rations

Per Man, Per Day: This is the most basic allowance of food and drink given to a soldier. This ration may last for up to one to three days. In essence, the ration is meant to sustain a soldier during a posting on guard duty somewhere or perhaps a short march to the front-lines. Otherwise, this would be a soldier's personal store in case supply lines failed and he or she was left to rely on their own resources instead of those provided by the army. The Per Man, Per Day rations usually included:
  • Meat: 1 Pound of Beef or 3/4 Pound of Pork or 1 Pound of Salt Fish
  • Bread: 1 Pound Load of Bread or the equivalent in flour or cornmeal
  • Drink: 1 Pint of Milk, 1 Quart of Beer
  • Misc.: This could include "rare" spices (for the soldier, at least) such as salt, pepper, and sugar. This could also include, if possible, some form of jam or marmalade for bread. Finally, this could include one of the most important food-items around this time, used for frying and flavor: butter.

Per Company, Per Week: Company strength is usually described as consisting of eighty or up to two hundred soldiers. In this regard, when one mentions this ration, these are the items a soldier might receive in his company, to then be dispersed among each individual as their ration. Since these supplies were being distributed to the whole company, and also for an extended period of time, there would be more variety in the goods provided. Ideally, this ration would feed a company on the march or on the front-line. This usually included all the above, along with:
  • Non-Food Items: Candles, soap, combs, cleaning cloths, sewing supplies, etc.
  • Food: Beans, peas, rice, vinegar, etc.

Supplements: Whenever possible, soldiers were known for seeking out food items elsewhere. Whether it be visiting local towns or farms on the march or hunting while at camp, they'd be on the look out for whatever they could possibly find to eat. The common folk during this time usually dreaded hearing that an army was approaching, because they feared the possibility of their food and livestock being stolen -- or, rather, "seized by the state". In fact, armies would usually declare campaigns during the harvest season, so they could march into enemy lands when their food stores were full and bountiful.


Translating into WoW & The Regiment

There's a few points here that should be considered when discussing rations in the First Regiment based off historical parallels:
  • Liquor: What has always surprised me is the general fear of giving soldiers in-game a liquor ration, or a spirits ration. We'll skip the excuse of using alcohol for medicinal properties, but rather focus on the effect it has on morale. In moderation and under regulation, alcohol provided a necessary boost in combat performance. It was recorded during the First World War that soldiers returning from combat to their trenches would immediately head for their small ration of liquor, toasting to fallen comrades and drowning their woes. It is a harsh reality, but a spirit ration eases the pains brought upon by military service. Regulation may include certain hours of the day for the consumption of a liquor ration, along with certain days they may receive the ration itself (as in, a soldier will not receive his spirits ration every day, but rather every other day perhaps).
  • Salting and Storage: In a world where people adept in the arcane can simply take a barrel and coat with ice cast by their own hands, there seems to be little use for methods such as salting and smoking. However, not everyone is a mage, and the army will not always have access to a mage as well. I personally see smoking and salting as viable means of storage for an army such as the First Regiment.
  • Means of Transportation: In the real world, the only two methods for the delivery of supplies would be by ship or by land via a cart. In Warcraft, you have the possibility of supplies being delivered by air via gryphons or mechanical flying machines. In other words, the distances are greatly shortened, and thus food arrives generally in a fresher state than it would in the real world.
  • Rules of Engagement: There seems to be a sense of righteousness when it comes to the First Regiment -- moral righteousness, that is. That it is out of the question to consider raiding a local town, enemy or friendly, for supplies. There is some logic behind this: that the Alliance seeks to stand on a higher moral ground so as to maintain good relations with locals. However, given the right circumstances, an army in the real world would acquisition whatever supplies they could grab should the situation demand it. To this extent, local friendly towns were not exempt from soldiers entering their stores and requisitioning supplies "in the name of the King". Due to the ease of transportation, however, there may not be much need for this to occur in the first place.

Proposal for a Field Ration
  • 1 Pound of Beef, Pork, or Fish (Salted)
  • 1 Pound of Bread, or the equivalent in Flour or Cornmeal
  • 1 Pint of Milk, 1 Quart of Beer (Watered)
  • 1 Ounce of Butter
  • 3/7 Pint of Peas or Beans
  • 1/2 Pint of Rice or Oatmeal
  • 1/2 Pound of Sugar, Salt, and Pepper

Total Weight: Roughly 5 to 6 Pounds (Estimate)
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#11290721 Jul 15, 2015 at 03:38 PM
206 Posts
Recipe: Honey Switchel

Whether you want to call it switzel, swizzle, ginger-water, honegar, or haymaker's punch, this tonic has been famous throughout centuries for its reinvigorating and revitalizing properties. Dating back to as early as the Ancient Greeks, switchel has been known by many names but it has always done the same basic thing: refresh and recharge a weary soul. The switchel we're making today can be tracked to around the 17th century, where it was used by tired fieldworkers or sailors out at sea.

Switchel is very easy to make, and it only involves a few key ingredients, and even less steps:

  • Half a Gallon of Fresh Water
  • 1/4 of Lime or Lemon Juice
  • 1/2 Cup of Honey
  • 1 Tablespoon of Ginger (Powdered)

Switchel can be made with a variety of different ingredients as well. You can substitute honey with molasses, or even maple syrup if you have it. Furthermore, you can also add or replace the lime or lemon juice with vinegar or apple cider vinegar. This is a much more fruity, and generally sweeter, twist on the original recipe.

Now, the steps are pretty much just mix everything. There's really no need to go too much into detail for this one. However, do make sure to stir everything in thoroughly!


The final result will look a little like this. I took the liberty of adding one or two freshly cut limes into it, just to give it that extra boost to flavor. Back in the day, chilling this drink would be done by placing it near a well or in a cool stream. However, you can just put in your fridge until cold. The ginger is there to basically help prevent stomach aches, as drinking something chilled on a hot day can cause stomach aches.

As for a practical application, it has been found that this tonic was used to provide fortitude and strength to tired Roman soldiers after a long day of marching. That being said, the First Regiment could easily make this fortitude tonic or keep it stored for future use.

I hope you all enjoy this classic energy drink of the days of olde!

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#11395467 Aug 11, 2015 at 01:23 PM
206 Posts
Recipe: An Officer's Breakfast

While I do have more suitable ingredients for a proper recipe, I decided to update the thread nonetheless with a little something a friend and I made this morning. My friend has just recently joined the Regiment with his character Jossart, and we decided to make a hardy breakfast to start the day. So, we got some beef mince, potatoes, coffee, eggs, and hardtack. Mix it all together, and you have a breakfast suitable for an officer in the First!

Also, just to give you a taste of what is to come and what you can expect, I wanted to share with you all my source for inspiration and where I get most of these recipes. I give a lot of credit to the folks over at James Townsend & Son, a YouTube channel dedicated to recreating 18th century cookery and history. I highly recommend the channel to anyone trying to learn these recipes or learn a bit more on how folks lived back in the time period: The J&S Channel

The recipe is nothing fancy, and it's probably the simplest in terms of ingredients and preparation. You can imagine this being served up in a well established camp, fort, or garrison; a place where steady supplies can be found. What we used to make our beef hash with eggs is as follows:



  • Beef mince
  • Sliced potatoes, in small or large chunks
  • Onions, if desired
  • Hardtack
  • Eggs, made as desired (we had them over hard)
  • Spices, such as salt and pepper
  • Butter, for frying

To keep it short, cook up your beef mince, fry off your potatoes in some butter. In addition, make your eggs however you wish. You can easily combine your eggs by making them scrambled and then adding them to the hash. However, we wanted layers of breakfast goodness. First, once we finished off our mince, we added potatoes to it along with some cooked onions. Once we stirred it in, we added some basic spices to let all those flavors sink in. After that, we put our eggs on top inside of a small bowl (to recreate that army feel!). The hardtack was left to soften thirty minutes before we began cooking. Remember, you need to soften hardtack before consumption! Unless you want to visit your dentist, of course.



With all that, we served the meal with coffee. Again, this isn't anything difficult or too in depth. It's just a quick little post before I move on to the bigger stuff. With Jossart spending the week here, I haven't had time to update many of my usual threads. My hope is that we can both work on a big dish and post it here for you all. But, until then, enjoy!

Also, sorry grunts -- but this one's straight from the officer's private mess!

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#12536119 Jul 11, 2016 at 11:39 PM
206 Posts
Recipe: A Sweet Treat - Pear & Apple Tart

It's been a while since I posted on this thread, and I decided to get back into the swing of things with something a little on the sweet side. Today, I'll be showing you all how to make a pear and apple tart from the eighteenth century. This tart is pretty simple to make, and the soldiers of Westridge's First might be able to enjoy something like this whilst back in Westbrook Garrison. It'd be a rare treat, but who said soldiers can't enjoy some homely comforts? With that said, I'll list of the ingredients you'll be needing to make this tart yourself!

Ingredients:
  • A tart pan, roughly 7 to 9 inches in diameter
  • Some powdered sugar
  • Four cups of all-purpose flour, preferably unsifted
  • Ten to twelve tablespoons of water
  • Approximately twelve ounces of butter
  • A pinch of salt
  • Two pears and two apples, more to taste
  • One lemon

This recipe calls for what's called a "short paste" dough. In the eighteenth century, short paste was used ideally for pies, tarts, and other such pastries. It'll be the perfect choice for our fruit tart. First, start off by measuring your flour. To make just one crust, it'll take two cups of flour. To make both top and bottom, though, you'll need four. That said, I still had some left over, but it's better to go over a bit rather than under.



Once measured, pour your flour into a bowl of your choosing. To it, add the twelve ounces of butter (again, six ounces for two cups, twelve for four. You double up as you go, following a 2 to 1 ratio). Do not melt the butter, but rather incorporate it into the flour. Tear it up gently, and do not touch it for more than a few seconds to keep it from melting. Once mixed thoroughly into the flour, proceed to add a tablespoon of water at a time. Slowly do this, mixing the water in until you've tossed in ten to twelve tablespoons. You are, of course, looking for a doughy, paste consistency.



With the short paste made, flour your surface of choosing and begin to knead the dough. Once kneaded, get out a rolling pin and flour it as well, so as to avoid the pin from sticking to the dough. Thereafter, roll out the dough thinly, to roughly an eight of an inch. After this, you may wish to separate the large, rolled out dough piece into two pieces -- a bottom and top crust. You may also do this before rolling, but do whatever works best for you.




Next, grab your tart tin. Grab whatever butter you have remaining and butter the insides of the tart tin. This'll, of course, prevent the tart from sticking to the tin too much. Once complete, grab your first set of dough, lining the bottom of the tin with it. Once tucked in nicely, press down on the edges of the tin. I suggest you use one similar to the one presented, since the curved edges are perfect for cutting the dough and leaving a nice shape to the tart.



Now, we begin the process of creating our filling. Start by peeling and cutting two apples and two pears. The slices can be as big or as small as you want them to be, but I diced mine into smaller chunks. Next, take the chunks of pear and apple and boil them until they're soft. Boil them in water, and throw in half the rind of one lemon in there. That'll give the fruit a very nice flavor! When the boiling process is complete, sift your fruits and save the water. We'll need to reincorporate it later.



Take the now-softened fruit and line the bottom of the tart's crust with it. Then, grab your powdered sugar. Powdered sugar existed in a similar form back in the eighteen century, and we'll be using this to make a sort of liquid filling for our tart. That, and it'll sweeten up the whole thing! Put a liberal amount of powdered sugar on top of the fruit, then build another layer of fruit on top of it. Powder, fruit, powder, fruit. Do this until you've reached the very top of the tin, or until you run out of fruit. Top it off with more powdered sugar, and then proceed to take the boiled water (where we boiled our fruit in) and pour a small amount into the tart itself. Don't flood the tart, but we'll need some liquid for a filling! Finally, put on the second crust we had made from the short paste. Seal it all in, and poke in a few vent holes. If you feel like using any excess dough, you can make decorations like flour flowers or leaves. I made a single leaf to place in the center, myself.




With the tart now ready, place the tin in the oven. In a modern oven, with a tart of this size, you'll need to place it in there for about 50 to 60 minutes at 350° Fahrenheit. If your tin varies in size, just bake at this temperature until the crust outside has firmed up and is slightly brown in color. If push comes to shove, take a small wooden toothpick and poke it through the tart. See if the crust is good, and if the filling has actually become a liquid. Once done, remove the tart from the oven and serve hot.



Nothing beats a delicious treat after a long day of training and patrolling!
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#12538060 Jul 12, 2016 at 04:07 PM
206 Posts
Recipe: Lemon Cream

Art thou a noble of Stormwind? Nay? Well, thou shan't have this decadent treat!

After doing that tart yesterday, I thought about other sweets that I could incorporate into the Regimental Kitchen. Yet, I think there's a fine line to be made between treats that could be found in the garrison's kitchens versus those you might find on the tables of the wealthy nobles of the realm! That said, I found this rather simple recipe for what's called a lemon cream. The recipe itself is from a 1796 American cook book, called American Cookery by Amelia Simmons. This recipe is supposed to be a very easy to make lemon cream, suitable for a dessert after a big meal. Like I said, I highly doubt the rugged soldiers of the Crown might get to see this in their mess halls, but it might be one of those desserts that one could see wandering out in the country or in the banquet halls of wealthy statesmen.

Let's start with the ingredients list, as always.

Ingredients:
  • The juice of 4 lemons, along with the rind (or skin) of one whole lemon
  • 1 Cup of Water
  • 2 Cups of Sugar
  • Six Egg Whites, and 1 Whole Egg, yolk included

For such a simple ingredients list, why would I suggest this would be a much more posh dessert? The vast quantities of sugar might make it a bit difficult to make, especially considering army supplies. Even the tart from before featured large amounts of sugar, but I suppose it can be reasoned that even well-supplied soldiers on the home-front could gather the necessary supplies to make a cream like the one presented here. The whole point of the Regimental Kitchen is to not only give an insight as to what soldiers might eat given the circumstances of Warcraft's technology, but what the everyday citizen or higher-class noble might enjoy both at home and abroad (i.e. the Officer's Breakfast recipe).



Now, unto the recipe itself! Gather up all your ingredients and place them into a large mixing bowl. Whisk in the eggs, sugar, water, and lemon juice. After this is thoroughly mixed in (primarily, we want to make sure the eggs are well mixed and the sugar dissolved), sift your concoction in an effort to remove any bits of egg or lemon that might be lingering about. We want, after all, a clean liquid for our cream.




Next, place the sifted liquid concoction into a sauce pan. Into the pan, you should also add the rind of one whole lemon. Place your stove on medium to low heat, and stir occasionally. Need be, you might have to scrape off any of the scum that could develop on the top of the liquid. Just as the liquid reaches its boiling point, remove the sauce pan from the stove and prepare to serve. You'll also notice that the liquid will have thickened up, and this will also be a suitable indication that the cream is ready to be served.




Serve in whatever bowl you feel appropriate. This cream is suitable for consumption either hot or cold. If you wish to have it cold, let it thicken up further at room temperature. That's all it takes!



Like a perfect lemonade, great for any season!
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