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Another one of those hearty roadside tavern classics. Hoo, boy, that went more poof in the oven than I expected.

Here’s a fun game, go to a tavern, order a bowl of rice with stuff and see what you get. Worked out well this time, with some crispy yet tender chashu pork, deeply caramelized braising sauce, a fried egg with kombu powder and three types of crunch in the form of carrots, cucumbers and scallions.

Never, ever underestimate the architectural challenge of assembling a sandwich. Sometimes I feel like I’d have an easier time digging a stable mine shaft rather than trying to squeeze all desired ingredients into a loaf of bread. The end result is much more delicious tho.

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Turkey, cheese, tomato, lettuce mayo, combined into a footlong sandwich, named after Piligrim Footlong, a halfling known for having zero talent for rationing his food while traveling.

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Yarr, sometimes you just need to go and roast not a quarter leg, not harf a leg (*glug*), but a whole turkey leg for a hearty dinner. Make sure to put some vegetables underneath to soak up all the delicious roasting juices. Even makes some leftovers, maybe for a nice turkey sandwich.

I found some King Oyster mushrooms in the forest. This a delicious mushrooms named after king oyster. Some said he was so addicted to them that he took those instead of the taxes. And in the winter when there was no mushrooms left he totally lost his mind. Some even say that he jumped out the window because he has hallucinated a pile of mushrooms.

But those are only old wives tale so please enjoy

Take ribs, salt overnight to evenly season, pressure cook with onions, cook down sauce with syrup, soy sauce and lemon pepper, cumin and oregano into a thick glaze, brush ribs with glaze, broil until deep golden brown. Fall off the bone tender, sweet, savory and flavorful. Presto, the simplest way to get sticky fingers.

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There, I done did it. It was inevitable that a dwarf would one day turn a burger into a square patty melt sandwich.

The tingling in my beard hairs tells me we might move forward sometime soon, but that doesn’t stop me from enjoying something luxurious. Chanterelles fried in the fat from rendered lardo bits, mixed into a creamy sauce with an egg and some cheese.

Gotta make use of those leftovers. Shout-out to Miss Edmée.