This could be a good idea for those weight concermed people you mentioned. Personally i usually have hot chips (just up the road from where we play) or KFC (also up the road) the game day for me is already a waated day so may as well not waste tume on cooking food
As an Imperial guard general I like to play the part, so I start with an Aperitif, followed by a six course feast including quail's scotched eggs, caviar and the finest rustic bread flown in fresh from the south of france, then a sorbet for a palet cleanser followed by wild wood pigeon in a truffle sauce, sorbet again, then there's the fish course, usually hand caught trout or salmon from the scottish highlands, sorbet, then a full spit roast wild boar caught by the groundsman on my estate, another sorbet, fillet mignion cut from cows that have been hand reared on only the finest totally organic oats on the plains of tibet, sorbet, a wide selection of the world's finest deserts, finishing with coffee made from beans collected by a tribe of wild men out in the jungles of south america, cheeses (150 varieties) and a glass of port from a bottle recovered from the wreck of the Titanic.
I mean, really, anything less and your avarage guadsman will start to question one's ability to command!
I frequently have 2000pts tournaments at my home between 4 players, and for meals we usually have pizza lunches. Occasionally we'll go up to the local supermarket and get either a bake of some kind or a bag of sausages/bacon, but that's pretty much it (I'm not a particularly imaginative host, and I ain't got no time for cooking when there's 40k to be done). What do you tend to eat when you're doing wargaming stuff? Bugman's is pretty much burgers or pizza, so I take it that's the most common, but who knows; someone here might just value their waistline, or some other crazy concept.
Depending on where you live if you want really awesome food you cannot go wrong with Indian food and most run buffets. I do not play the board game but I have ordered Indian food during LAN parties. There is always something for everyone if you go with the full spectrum. It usually costs me between 100 and 180 dollars.
The most prevalent seems to be Punjabi and southern is spicier than northern.
I found this while looking up the differences it is rather long so I put it behind spoiler tags.
North Indian (or Punjabi) cuisine is mainly based on dishes made with an onion, tomato, ginger & garlic base. This is the essence of most North Indian dishes. Their cuisine has influences from Arabic & Persian food, cooking styles and methods. North Indian cuisine is famous for its wonderful Indian flatbreads (naans, parathas, rotis...). There are more non-veg dishes available. Their dishes are usually a bit heavier; made with butter, ghee and cream.
South Indian cuisine is usually a bit healthier and spicier (esp dishes from the state of Andhra Pradesh). They do use alot of coconut and their dishes are primarily vegetarian. Non veg dishes are mainly seafood or chicken (never lamb or mutton). Their main diet consists of rice and they eat alot of yogurt.
For more detailed info, read below.
South Indian cuisine is rice based. Rice is combined with lentils to make wonderful dosas, idlis, vadas and uttapams. These items are glorious and delicious besides being nourishing and digestible (due to the fermenting process). They are combined with sambhar (dal), rasam (tamarind dal), dry and curried vegetable and pachadi (yogurt). Their rice preparations are also masterpieces like biryani from Hyderabad, lemon rice and rice seasoned with coconut peanuts, tamarind, chilies, curry leaves, urad dal and fenugreek seeds.
South Indian chutneys are made of tamarind, coconut, peanuts, dal, fenugreek seeds, and cilantro. Meals are followed by coffee. South Indian dals and curries are more soupy than North Indian dals and curries. South Indian cuisine is also hotter.
Coconut milk straight from the nut is a common beverage and sight in South India. Coffee is very popular in South India and Madras coffee is popular in South Indian restaurants throughout the world.
The South Indian food is a brilliant blend of flavors, colors, seasoning, nutritional balance, fragrance, taste, and visual appeal.
The South Indian Tradition of Serving a traditional Meal:
A typical traditional meal in South India is served on a "vazhaillai", a freshly cut plantain leaf. The sappad or food that is served on a banana leaf (even the size of the leaf varies from one community to another) is displayed like an identity card. One look and a guest will know the exact community, the status, the exact wealth of the family, and from where they originate.
The top half of the leaf is reserved for accessories, the lower half for the rice, and in some communities, the rice will be served only after the guest has been seated. The lower right portion of the leaf may have a scoop of warm sweet, milky rice payasam, which should be lapped up quickly. While the top left includes a pinch of salt, a dash of pickle and a thimbleful of salad, or a smidgen of chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips, either banana, yam or potato, hard round discs of spiced, ground dal known as thin papads, or frilly wafers, or vada.
The top right hand corner is reserved for the heavy artillery, the curries, hot, sweet, or sour, and the dry items. If it is a vegetarian meal, the vegetables are carefully chosen, between the country ones—gourds, drumsticks, brinjals/eggplants—and the ‘English’ ones, which could be carrot, cabbage, and cauliflower. If it is a non-vegetarian meal, in some cases, a separate leaf is provided for the fried meats, chicken, fish, crab, and so on. But again, the variations are presented carefully, one dry one next to a gravies one.
There may be a side attraction such as a puran poli, or sweetened dal stuffed into a pancake, puris, sweet rice or any one of the famed rice preparations such as pulisadam, or bisibela bath.
After having worked through the preliminaries, the long haul starts with the rice, which is generously doused with ghee. Sambhar, the highly spiced dal-based dish containing whatever appropriate vegetable there is in season, follows and this is succeeded by rasam.
After a final round of rice and curds, or buttermilk or both, a traditional meal concludes with a small banana, a few betel leaves and nuts.
Rice is the staple food and is divided into the following categories.
Rice are of 3 basic category:
- Long White Grain Rice - most commonly used
- Short Grain Rice - used to make sweet dishes
- Round Grain Rice - very popular for worship representing Health, Wealth & Fertility.
Paruppu (dal/lentil ) is the main spring of the common man's diet. Every meal includes Paruppu. It may be made a soup, chutney, spicy powder, sambhar, snacks, and sweets.
Sweet in Ayurveda is considered to be an appetite builder. Taking its cues from Ayurveda the South Indian meal would generally begin with e-ne-ip-pu or sweet. It may consist of the popular Mysore Pak (Gram Flour Fudge).
Then comes three courses of rice -
1. Rice with sambhar. There are many forms of rice - such as the plain rice- ghee- boiled lentil (sadam - neai- paruppu), coconut rice (thengai sadaam), lemon rice (ellimbichai sadaam), tamarind rice (puliyodarai).
2. Rice with Rasam - Rasam is a tangy, spicy, watery and soupy tamarind concoction with is served with rice
3. Yogurt with rice (thayir sadaam). This is served last to cool the mouth and the digestive system. It may be served with non spicy assorted vegetable dishes, namely the aviyal (mixed vegetable stew), kari (dry masala vegetables) & kootu (coconut & vegetable sauté which are not too wet and not too dry).
Finally the palpayasam (milk sweet) a dessert is served.
After the meal, paan or betel leaf & betelnut (vetrielai & paku), which freshens the mouth and aids in digestion.
South Indian cuisine has the following culinary schools -
Andhra cuisine is largely vegetarian but the coastal areas have a large repertoire of seafood. Fish and prawns are curried in sesame and coconut oils, and flavored with freshly ground pepper. Andhra food is served with rice. Rice, sambar and other lentil preparations, and steamed vegetables delicately flavored with coconut, spices and fresh herbs. Snack or tiffin time is made of many preparations like onion pakodas; vadas or savory lentil doughnuts dunked in steaming hot sambar; and steamed rice muffin like dumplings called idlis. Savories are murku, roundels of rice flour paste deep fried; and appadams. Desserts include payasam, a pudding made with rice and milk and the popular Sheer Khurma - a Hyderabadi delicacy with dry fruits and dates.
A typical Kannad meal includes the following dishes in the order specified and is served on a banana leaf: Kosambari, Pickle, Palya, Gojju, Raita Dessert ( Yes, it is a tradition to start your meal with a dessert, paaysa!) Thovve Chitranna Rice Ghee. What follows next is a series of soup like dishes such as saaru, majjige huli or Kootu which is eaten with hot rice. Gojju or raita is served next; two or three desserts are served; fried dish such as Aambode or Bonda is served next. The meal ends with a serving of curd rice.
Some typical dishes include Bisibele Bath, Saaru, Vangi Bath, Khara Bath, Kesari Bath, Akki Rotti, Davanagere Benne Dosa, Ragi mudde, and Uppittu.The famous Masala Dosa traces its origin to Udupi cuisine. Plain and Rave Idli or pancake, Mysore Masala Dosa and Maddur Vade are popular in South Karnataka. Coorg district is famous for spicy varieties of pork curries while coastal Karnataka boasts of many tasty sea food specialities. Among sweets, Mysore Pak, Dharwad Pedha, Pheni, Chiroti are well known.
is a direct result from the kitchens of the Nizams or Muslim rulers. The Hyderabadi cuisine is the amalgamation of Muslim techniques and meats with the vibrant spices and ingredients of the predominantly local Hindu people. Hydrabadi cuisine is the ultimate in fine dining. Its tastes range from sour and the sweet, the hot and the salty and studded with dry fruits and nuts. One of India's finest foods, the biryani or rice with meats and brinjal (or eggplant) or baghare baiganis are the jewels of Hyderabadi cooking.
Tamil Nadu - Chettinad cuisine hails from the deep southern region of Tamil Nadu. Chettinad cuisine is far cry from the bland cuisine of traditional Tamilian Brahmins—it is one of the spiciest, oiliest and most aromatic in India.
Although the Chettiars are well known for their delicious vegetarian preparations, their repertoire of food items is famous and includes all manner of fish and fowl and meats, as well as delicate noodle-like dishes and carefully preserved sun-dried legumes and berries that the Chettiar ladies make into curries. Oil and spices are liberally used in cooking and most dishes have generous amounts of peppercorn, cinnamon, bay leaves, cardamom, nutmeg, green and red chilies, etc.
Some of the popular dishes in Chettinad menu are varuval -- a dry dish fried with onions and spices (chicken, fish or vegetables sautéed), pepper chicken, poriyal -- a curry, and kuzambu which has the ingredients stewed in a gravy of coconut milk and spices.
In the same range, one can include the numerous pickles, powders, specially roasted and ground spices, dry snacks, papads, appalam and vada. Numerous shops now sell pre-packed snacks like murukkus, small spirals of fried rice dough, chips and other edible ‘hand grenades’ like thattai, masala vada and so on.
The Tamil variation of Mughlai food can be savored in the biryani and paya. The latter is a kind of spiced trotter broth and is eaten with either parathas or appam.
Tamil Nadu is famous for its filter coffee as most Tamils have a subtle contempt for instant coffee. The making of filter coffee is almost a ritual, for the coffee beans have to be roasted and ground. Then the powder is put into a filter set and boiling hot water is added to prepare the decoction and allowed to set for about 15 minutes. The decoction is then added to milk with sugar to taste. The final drink is poured individually from one container to another in rapid succession to make the ideal frothy cup of filter coffee.
Kerala is noted for its variety of pancakes and steamed rice cakes made from pounded rice. For the Muslims, the lightly flavored Biryani-made of mutton, chicken, egg or fish-takes pride of place. In seafood, mussels are a favorite. For the Christians, who can be seen in large concentration in areas like Kottayam and Pala, ishtew (a derivation of the European stew), with appam is a must for every marriage reception. Kerala also has it's own fermented beverages -the famous kallu (toddy) and patta charayam (arrack). Arrack is extremely intoxicating and is usually consumed with spicy pickles and boiled eggs (patta and mutta).
A typical North Indian meal would consist of chappatis, parantha or pooris (unleavened flat breads), pilafs, dals, curries that are mild and made in ghee, thick, creamy dals, vegetables seasoned with yogurt or pomegranate powder, lots of greens like spinach and mustard greens cooked with paneer, north Indian pickles, fresh tomato, mint, cilantro chutneys and yogurt raitas. Hot, sweet cardamom milk is very common before going to bed. North Indian desserts and sweets are made of milk, paneer, lentil flour and wheat flour combined with dried nuts and garnished with a thin sheet of pure silver. Nimbu Pani (lemon drink), Lassi (iced buttermilk) are popular drinks of the North.
Tandoori cooking is a north Indian specialty and famous the world over. Tandoori chicken, naan, tandoori roti, tandoori kebabs are a hit in most Indian restaurants.
Northern Indian cuisine has the following main schools of cooking :
Kashmiri, Punjabi , Rajasthani, Marwari, Gharwal and Pahari, UP, Awadh or Lucknawi.
The piece de resistance in the wazwan, the traditional 24-course banquet with many cooking ways and varieties of meat - some in curry, some dry, some pounded in various sizes. These are carefully cooked by cooked overnight by the master chef, Vasta Waza, and his retinue of wazas. When I traveled to Kashmir with my family we were invited to a Wazwan given for a wedding. We were made to sit on the floor in fours and share the meal out of a large metal plate called the trami. The rice was in a mound in the center which was quartered for the four who sat around the trami. There was also an earthen pot of freshly made yogurt and chutney for us to share. The meal began with a ritual washing of hands at a basin called the tash-t-nari, which is taken around by attendants. We were served seekh kababs of 4 varieties - methi korma, tabak maaz, safed murg and zafrani murg, and the first few courses.
Sarson ka saag, originating from Punjab. This dish of mustard greens simmered and slow cooked over coals along with rajma, kali ma or lentils and served in dhabas or roadside stalls which many say has the best food in Northern India. The dishes are served with unleavened bread of cornmeal or wheat and a dollop of butter or with steamed basmati rice.
Gram flour or Besan is a major ingredient here and is used to make some of the delicacies like Khata, Gatte Ki Sabzi and Pakodi. Powdered lentils are used for Mangodi and Papad. Bajra and corn are used all over the state for preparations of Rabdi, Khichdi and Rotis. Sweets include Laddoos, Malpuas, Jalebies, Rasogullas, Mishri Mawa, Mawa Katchori , Sohan Halwa, Mawa and many more.
Uttar Pradesh -
Most families in Uttar Pradesh eat vegetarian food. Banaras, India's holiest city is in UP, is famous for it's bazaars full of 'jalebis', sweetmeats and a myriad variety of 'kachoris'.
The 'pethas' Awadh style of cooking are world famous for its tender meat dishes and excellent sweets.
Lucknow is known world wide for its biryanis and different meat preparations. Nihari and naan, a mutton dish served for breakfast is one of the dishes that should be tasted to be believed.
Eastern India has the 3 schools of cuisine :
Bengali and Assam, NorthEastern States and Oriya.
Here due to the many river tributaries that commence in the mighty Himalayas and pour into the Bay of Bengal both fish and rice are a very important part of an Eastern diet.
Bengali food is symbolized by rice and fish. It is a coastal cuisine which has the most rains that occur in Monsoon India. The other characteristic of its cuisine is the use of coconut, mustard oil instead of ghee or peanut or coconut oil and its famous panchpuran or combination of five spices of nigella, fennel, cumin, mustard and funugreek. It also has many sweet and sour dishes.
Western Indian cuisine has the following styles :
Gujarati, Maharashtrian, Konkani, Goan and Parsi
Gujarati food is predominantly vegetarian. The typical Gujarati Thali consists of Rotli (a flat bread made from wheat flour), daal or kadhi, rice, and sabzi/shaak (a dish made up of different combinations of vegetables and spices, which may be stir fried, curry-like, or even dry boiled). Cuisine varies in taste and heat, depending on a given family.
Gujarati food has been influenced by the Chinese cuisine and is different from most all Indian cuisine's in that the Gujaratis serve their sweets with the meal. This is also a reason why there is more sweet and sour taste in their dishes. The Gujarati savories are now famous all over India - crisp spicy fried 'farsans', which can be bought at wayside stalls like Chevda, ghatia. Gujaratis take simple ingredients and with their culinary talent turn them into great dishes. Popular items include a delicious vegetable concoction Undhiu, Gujarati Kadhi, a savoury curry made of yoghurt. Some common dishes include Khaman Dhokla, a salty steamed cake, Doodhpak, a sweet, thickened milk confectionery and Shrikhand, dessert made of yogurt, flavored with saffron, cardamom.
Maharashtra has for its capital Bombay or Mumbai. Marathi food uses lots of fish, coconuts, grated coconuts, peanuts and cashewnuts are widely used in vegetables. Peanut oil is the main cooking medium.
Goan food has been influenced by the Portuguese. It has incredible seafood recipes and is known for its spicy coconut curries. The Goans make full use of their proximity to the sea coast by using fish, crabs, lobsters and tiger prawns, which a cooked in a coconut, garlic hot sauce or dry spices making this cuisine full of variety and exciting. And to top it all, there is the locally manufactured liquor served all over Goa.
Konkani cuisine is a good blend of North and south Indian cuisine's but has many distinct features and recipes. Some recipes use the sweet of the Gujaratis, the cuisine has its own coconut and spice blends and green chili, fresh coconut flakes, sesame seeds and peanuts are regularly used.
The Parsi's were originally from Persia, which is now Iran. Zoroastrianism is a religion founded in ancient times by the prophet Zarathushtra, known to the Greeks as Zoroaster. Zoroastrianism was the dominant world religion during the Persian empires (559 BC to 651 AC), and was thus the most powerful world religion at the time of Jesus. It had a major influence on other religions. It is still practiced world-wide, especially in Iran and India. The influence of there old home Iran and the influence of Gujarat where they landed to escape religious persecution is reflected in their cuisine. The Parsi cuisine is deliciously spiced and one of the specialty "Dhansak", a mutton, lentil and vegetable potpourri served with brown rice consumed with a pint of lager. Some other dishes are "Kolmino patio" - a sweet and sour prawn curry, "Dhandal patio" - fish curry served with rice and lentils.
“There is no hunting like the hunting of man, and those who have hunted armed men long enough and liked it, never care for anything else thereafter.” – Ernest Hemingway (1899-1961)
War does not care about convenience or inclement weather. Neither should your training. ~Me (Okay really my brother and I felt bad for stealing it)
being a chef I sometimes will go all fancy on my friends and do beef wellington, bacon wrapped dates, bacon wrapped shrimps on a skewer, stuffed calamari or a nice salmon with some tomato caviar but that is only once in a while usually pizza and beer. This is wargaming not the food festival
"Ahh, isn't Morfang sweet, like a great big 350-pound (that's 25 stone, UK users!) ball of cuddly death...?"
God, gives children to people so that death won't seem so disappointing.