#viking food

[hikinglikeaviking]

Viking age breakfast

Freshly baked wheat flatbread, and a nettle soup with newly picked herbs from the garden. Cooked on a pan over an open fire.

[saturnniidae]

Thinking about how the dragons canonically help with fishing by kind of herding them to the nets but like imagine what that'd mean for whaling and hunting.

Like during that rob/dob era adjustment period, everyone's excited about the increase in food due to the raids ending and dragons now assisting them, but imagine one day one of them (Hookfang) just. Brings back a whole whale to try and one-up the other dragons.

But of course, they can't have that so then the others start doing it as well (some even getting confused and bringing back sharks instead). Too often, actually. Berk's store houses are, for the first time in recent history, almost overflowing with cured meats and the like. They're set for the winter, and its left to poor Hiccup to try and reign it in so the local whale, shark and seabird populations aren't completely devastated.

[yoselin-uyu]

So i wanted to join too 🤼 ✨

Thanks for the Template and the challenge @Ohcerrie🕺

[thevikingwoman]

FFXIVWrite 2024 - Prompt 7

a little conversation that popped into my head. Little does he know. Yet.

Fandom: Final Fantasy XIV | Words: 144

Tansui & Rasho, Meryta Khatin x Tansui | after doma castle Rating T. He has no clue yet, implied sexy times, stormblood spoilers

Morsel

Tansui finds Rasho at his usual spot, and slides into the bench across from him.

“I see you made it back safely, Tansui. Did the Eorzeans make it to Kugane safely?”

“Safe enough.”

“What’s with the frown? Did the waters not suit you? Did the sekiseigumi meet you at the dock?”

“Ha! No, I didn’t run into those bastards.” Tansui scratches his beard. “I’d just hoped to a get a minute with Meryta alone, is all.”

“Meryta, I see. The Warrior of Light, the hero of the tale.” Rasho holds up his hand. “I’ve seen her myself remember, and I’ve heard the stores of her recent deeds. So, one night was not enough?”

“I wouldn’t object. She’s quite the morsel.” Tansui smirks, and sighs.

Rasho’s eyebrows lift slightly.  “Heroes are busy you know. Don’t go chasing after her, now.”

“Ha! She’s not that delectable.”

[fluffybellyhog99]

The Fattest Viking around I only raid restaurants

[underragingwaves]

[memories-of-ancients]

Viking food and cooking: Poached Salmon

from Ravens of Asgard

[vikings-til-valhalla]

Me, at 4ft11 (149cm) drinking mead and eating an entire pork loin while in the tattoo parlor: VALHALLA IT IS LET'S GOOO!!!!

[historianinthekitchenblog]

Frisian drinkinghorns at the exhibition 'Freedom, Feuds, Purgatory: the Middle Ages in the North'

Drinkinghorns are horns of generally bovine animals that are used by people to drink beer or mead (alcoholic fermented honey drink) from. Old Germanic peoples like Vikings, Saxons and Frisians are usually linked to these types of drinkingvessels, but in Asia and Africa cattleherding people are also known to use them.

Drinking from horns isn't a practical occurence. The chape prohibits it from putting the object down. That's why horns were used to pass around during celebrations and religious rituals or to drink the content in one go.

[thejoyofseax]

Sigginstown Pottage

One of the most basic dishes of the medieval period - and in any culture, pretty much - is the pottage. This is basically "stuff cooked in a pot with water", which is a very broad definition. This particular "recipe" is one that I think is straightforward enough, uses common enough ingredients, and is palatable enough that it was almost certainly made in pre-Norman Ireland (by statistical inevitability, if nothing else). I've given it the name of "Sigginstown Pottage" because I first made it at Sigginstown Castle, and it's useful to have a name by which to refer to it.

1 smoked pale ham, chopped into 1cm cubes 2 onions, chopped (or some celery, also chopped) 2 leeks, roughly chopped 6 carrots, roughly chopped c. 500g pearl barley, bulgur wheat, or other likely whole grain Water to cover

Put everything above into a pot, and simmer until the meat and grains are cooked. Taste and season with some black pepper if needed. Serve hot.

Some observations: Onion is the more "authentic" between it and celery, but both were available. I've been going easy on onions lately due to food sensitivities. Leeks are absolutely a period Irish food, and possibly close to a staple; they're mentioned a fair bit in texts.

The pale ham (I don't know if this is known outside Ireland; it's a small chunk of cured ham, which is pretty salty) provides enough salt that you shouldn't need to add any more. The smoking is pretty solidly attested in period by the number of bones we see with holes for hooks.

You'll see some people claiming that carrots only arrived in Ireland with the Normans, but there are carrot seeds in the archaeobotanic remnants from Viking Dublin, and there's an old Irish word, meacon, which denotes tap-rooted vegetables like parsnips and carrots, but is usually used for carrots. So I'm pretty confident in including these.

The end result is a very solid, stick-to-the-ribs kind of stew; good eating for colder weather or when you've been doing physical work. I've only ever cooked it in cast iron, and it turns out that if you leave the leftovers in the pot overnight, the combination of whole grains and iron results in a horrifically grey stuff, which still tastes fine, but looks absolutely awful. So eat it hot, and don't leave leftovers.

[pup62]

TBT to Sept 2017, my first ever Celtic carved handle. I did not have special carving knifes then so I used a Stanley utility knife aka box knife to carve this. It is carved out of 120 year old barn oak!

[glorious-viking-bastard]

I AM ATTEMPTING CORNBREAD BUT HAVE NOT BAKED FOR MANY YEARS

[cure-whimsy]

Hyperfixations can be like. Actually debilitating sometimes and I don't think a lot of people without ADHD realise that

[nickysfacts]

Some mouth watering history for y’all!

🥩😋🥩

[hikinglikeaviking]

The Kings feast

As free women of the city, we were invited, and partook in the grand ting this fall. And as custom, the king held a big feast(gille) afterwards for everyone in attendance.

With sausage, minced meat, fried pork, herbal sauces, risen sourdough bread, butter, seasoned flatbread and a stew with this year's harvest of root vegetables and onions.

With plenty of ale to go around, mead, even for the lower tables, and wine for the tables closest to the king's. A night to remember, and one we will sing about for many years to come. Skål!