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While an average peasant household often made do with firewood collected from the surrounding woodlands, the major kitchens of households had to cope with the logistics of daily providing at least two meals for several hundred people. Cod and herring were mainstays among the northern populations; dried, smoked or salted, they made their way far inland, but a wide variety of other saltwater and freshwater fish was also eaten. Nobles were careful not to eat meat on fast days, but still dined in style; fish replaced meat, often as imitation hams and bacon; almond milk replaced animal milk as an expensive non-dairy alternative; faux eggs made from almond milk were cooked in blown-out eggshells, flavoured and coloured with exclusive spices. Overall, fine dining was a predominantly male affair, and it was uncommon for anyone but the most honored of guests to bring his wife or her ladies-in-waiting. Knives were used at the table, but most people were expected to bring their own, and only highly favored guests would be given a personal knife. End of the road for the VW Beetle. In warm climates this was mostly achieved by leaving food out in the sun, and in the cooler northern climates by exposure to strong winds especially common for the preparation of stockfish , or in warm ovens, cellars, attics, and at times even in living quarters.
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